Garlicky Quinoa and Garbanzo Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jjane123

"This dish is a meal in itself-- it contains a good fat (olive oil), green vegetables (broccoli), a whole grain (quinoa), and a protein source (garbanzo beans)! It's also vegan. I usually have this for breakfast or lunch."

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 (15 ounce) can garbanzo beans, drained
• 3/4 cup chopped broccoli
• 1 clove garlic, minced, or to taste

• 1 tablespoon fresh lemon juice
• 1 teaspoon dried tarragon
• 2 teaspoons coarse-grain mustard
• 3 tablespoons extra virgin olive oil
• salt and black pepper to taste

Directions

1. Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.

Garlicky Quinoa and Garbanzo Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Garlicky Quinoa and Garbanzo Bean Salad - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

11.43

Tomato Alfredo Sauce with Artichokes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"Less rich than the usual Alfredo sauce. Delicious!"

Ingredients

• 1 (14 ounce) can artichoke hearts in water
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 cup fresh sliced mushrooms

• 1/2 cup chopped fresh basil
• 1/2 cup whole milk
• 2 tablespoons all-purpose flour

Directions

1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.

Tomato Alfredo Sauce with Artichokes - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Tomato Alfredo Sauce with Artichokes - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

10.42

Mexican Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Love2Cook

"I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole."

Ingredients

• 2 cups water
• 1 (8 ounce) package yellow rice mix
• 2 tablespoons olive oil
• 4 large green bell peppers, tops and seeds removed
• 1 (16 ounce) can refried beans, or as needed

• 1 (11 ounce) can whole kernel corn, drained
• 1 (4 ounce) can sliced black olives, drained
• 1/4 (8 ounce) jar salsa
• 1 (8 ounce) package shredded Mexican blend cheese, divided

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.
3. Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.
4. Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

Mexican Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Mexican Stuffed Peppers - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

20.40

Raw Vegan Brownies - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joanna

"A wonderful and easy-as-ABC raw, vegan brownie that requires no baking or processed sugar. Change up the sweet (raisins, dates, prunes, dried cherries) according to what your taste buds say, and experiment with the fat too (almonds, walnuts, macadamia nuts, pine nuts). You can increase the cocoa powder to 1/3 or even 1/2 cup if darker chocolate taste is desired."

Ingredients

• 1 cup raisins
• 1 cup almonds

• 1/4 cup cocoa powder

Directions

1. Place raisins, almonds, and cocoa powder in a food processor or blender. Blend until a 'dough' forms.
2. Press dough into an 8x8 pan. Slice and serve.

Raw Vegan Brownies - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Raw Vegan Brownies - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

19.39

Vegan Black Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DownHomeCitySisters.com

"These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!"

Ingredients

• 1 (15 ounce) can great Northern beans, drained and rinsed
• 3/4 cup diced tomatoes
• 1 clove garlic
• 1/3 cup nutritional yeast
• 1 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt to taste

• 1 pinch cayenne pepper, or to taste
• 1/2 cup black beans, drained and rinsed
• 1/4 cup diced tomatoes
• 1 tablespoon olive oil, or as needed
• 8 whole grain tortillas
• cooking spray

Directions

1. Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again.
2. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture.
3. Heat olive oil in a skillet over medium-high heat.
4. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla.
5. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
6. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

Vegan Black Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Vegan Black Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

18.38

Asian-Inspired Mustard Greens - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:trepto

"I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork."

Ingredients

• 1 tablespoon sesame seeds (optional)
• 1 teaspoon Asian (toasted) sesame oil
• 6 cups washed and chopped mustard greens
• 1/4 cup water
• 1 teaspoon minced garlic, or to taste

• 1 tablespoon soy sauce
• 2 teaspoons Japanese rice wine (mirin) vinegar
• 1 teaspoon sake (optional)
• 1 teaspoon white sugar

Directions

1. Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
2. Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
3. Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Asian-Inspired Mustard Greens - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Asian-Inspired Mustard Greens - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

17.37

Grilled Zucchini I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Janet W.

"Zounds! It's zucchini! Grilled zucchini! Simple, healthy, and yummy."

Ingredients

• 1 large zucchini
• 4 tablespoons butter

• salt and pepper to taste

Directions

1. Preheat grill to medium high heat.
2. Clean outer skin of zucchini, and slice lengthwise into quarters. Place a pat of butter or margarine on each zucchini quarter, and season with salt and pepper to taste. Wrap all four quarters in one piece of aluminum foil.
3. Place foil wrapped zucchini on heated grill, and cook for 10 to 15 minutes on each side.

Grilled Zucchini I - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgGrilled Zucchini I - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

0

admin

16.36

Mammaw's Waffles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CAROLYNSUE

"Brunches are a big hit in our family. They think this recipe makes the best waffles of all and it is easily doubled or tripled. I sprinkle blueberries or pecans on top of the batter for those who want them just before closing the waffle iron --- it's definitely my favorite way to have them. Plus, you can make the batter the night before!"

Ingredients

• 1 1/2 teaspoons active dry yeast
• 2 tablespoons warm water (110 degrees F/45 degrees C)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 3 eggs
• 2 cups buttermilk
• 2 tablespoons vegetable oil

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, baking powder, baking soda, sugar and salt. Make a well in center. Add yeast mixture, eggs, buttermilk and vegetable oil; stir until smooth.
3. Spray preheated waffle iron with non-stick cooking spray. Pour 1/4 cup batter onto hot waffle iron. Cook until golden brown, about 3 minutes. Serve hot.

Mammaw's Waffles - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.orgMammaw's Waffles - Vegetarian Recipes - Best Vegetarian RecipesPlease Share to your friend if you are interested

0

admin

15.35

Eggplant Parmigiana Caponata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JenFen

"I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture."

Ingredients

• 1 cup olive oil, divided
• 1 eggplant, sliced into 1/2 inch rounds
• 2 red bell peppers, chopped
• 8 slices mozzarella cheese
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (16 ounce) can stewed tomatoes, with juice
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano

• 1/4 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 8 tablespoons tomato paste
• 8 anchovy fillets, chopped (optional)
• 3 tablespoons capers, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
3. Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
4. Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

Eggplant Parmigiana Caponata - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Eggplant Parmigiana Caponata - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

14.34

Spinach Mushroom and Ricotta Fettuccine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DONOGHUEJ

"A yummy alternative to those heavy pasta sauces. Ideal for summer. Quick and easy too."

Ingredients

• 1 (16 ounce) package spinach fettuccine pasta
• 1 teaspoon butter
• 3 cups mushrooms

• 1 (10 ounce) package frozen chopped spinach
• 1 (15 ounce) container ricotta cheese
• 1 lemon, juiced

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
3. To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.

Spinach Mushroom and Ricotta Fettuccine - Vegetarian Recipes - Best Vegetarian Recipes
Powered by Easy-Vegetarian-Recipes.org
Spinach Mushroom and Ricotta Fettuccine - Vegetarian Recipes - Best Vegetarian Recipes
Please Share to your friend if you are interested

0

admin

13.33