Apple and Feta Pan Fried Pizzas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:teri denlinger

"Feta cheese, fresh thyme and apples are delicious together on lightly fried pizza dough."

Ingredients

• 6 1/2 ounces dry pizza crust mix
• 1/2 cup hot water
• 5 tablespoons olive oil
• 8 ounces crumbled feta cheese
• 1 red onion, thinly sliced

• 1 tablespoon chopped fresh thyme
• 1/2 tablespoon butter
• 4 apples, cored and chopped
• ground black pepper to taste

Directions

1. In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
4. Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
5. While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

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20.02

Lo Mein Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SarBetEns

"This was a blend of multiple lo mein recipes I found. Add your favorite meat for a main dish, or make as a side dish to your favorite homemade chinese dinner. If you use meat, cook the meat in the pan first, and then pull out and set aside."

Ingredients

• 1 (8 ounce) package spaghetti
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey
• 1/4 teaspoon ground ginger

• 2 tablespoons vegetable oil
• 3 stalks celery, sliced
• 2 large carrots, cut into large matchsticks
• 1/2 sweet onion, thinly sliced
• 2 green onions, sliced

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
2. Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
3. Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

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19.01

Cinnamon Snack Mix - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:sal

"Toss together this cute, crunchy and delicious snack mix at your next slumber party! It's so yummy, you may need to make two batches."

Ingredients

• 5 cups honey graham cereal
• 3 cups cinnamon-flavored bear-shaped graham cookies
• 2 cups ramen noodles, crushed
• 3/4 cup sliced almonds

• 1 cup golden raisins
• 1/3 cup butter
• 1/3 cup honey
• 1 teaspoon orange juice

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix honey graham cereal, bear-shaped graham cookies, ramen noodles, almonds, and golden raisins.
3. In a small saucepan over low heat, melt butter, and blend in honey and orange juice. Spread over the honey graham cereal mixture, and toss to coat.
4. Spread mixture onto a large baking sheet. Bake 10 minutes in the preheated oven.

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18.00

Indonesian Fried Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kate

"I learned how to make this very simple dish by watching the warung owners in Indonesia, but adapted it to my own tastes."

Ingredients

• 1/2 cup uncooked long grain white rice
• 1 cup water
• 2 teaspoons sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 green chile pepper, chopped
• 1 small carrot, sliced

• 1 stalk celery, sliced
• 2 tablespoons kecap manis
• 2 tablespoons tomato sauce
• 2 tablespoons soy sauce
• 1/4 cucumber, sliced
• 4 eggs

Directions

1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Heat the oil in a wok, and cook the onion, garlic, and green chile until tender. Mix in the carrot and celery. Stir in the rice, and mix in kecap manis, tomato sauce, and soy sauce. Continue cooking about 1 minute, until heated through. Transfer to bowls, and garnish with cucumber slices.
3. Place eggs in the wok, and cook until set. Place in the bowls over the rice and vegetables.

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16.59

Summer Squash and Onion Cheesy Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Coleman Bell

"My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!"

Ingredients

• 1 1/2 tablespoons butter, divided
• 3 summer squash, trimmed and cut into bite-size pieces
• 3 zucchini, trimmed and cut into bite-size pieces
• salt and ground black pepper to taste

• 3 onions, chopped
• 1 pound shredded sharp white Cheddar cheese
• 1/2 pound shredded Cheddar cheese
• 3 tablespoons sweetened condensed milk, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
2. Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
3. Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
4. Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

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15.58

Grandma's Raspberry Bars - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:STACEY BILLER

"Wonderful chewy Christmas cookie bars."

Ingredients

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder

• 1/4 teaspoon salt
• 3/4 cup raspberry jam
• 1 1/2 cups rolled oats
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.
3. Spread jam over mixture.
4. Combine remaining mixture with oats and walnuts; sprinkle over jam layer.
5. Bake in preheated oven for 30 minutes.

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14.57

I've Lost My Noodle Vegetarian Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Grannies Rule

"You will never miss the pasta in this delicious low-carb vegetarian lasagna."

Ingredients

• 1 serving olive oil cooking spray
• 2 cups cottage cheese
• 2 eggs
• 2 cups shredded mozzarella cheese
• 2 tablespoons Italian seasoning

• 1 teaspoon salt
• 1 (2 pound) spaghetti squash - peeled, seeded, and sliced 1/4 inch thick
• 1 (24 ounce) jar prepared spaghetti sauce
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
2. Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
3. Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
4. Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.

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13.56

Butternut Squash Bisque - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:PHONELADY55

"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash

• 3 cups vegetable stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)

Directions

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

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22.53

Colorful Pasta Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michele

"This salad is tasty and it takes very little time to prepare."

Ingredients

• 1 (8 ounce) package seashell pasta
• 1/2 cup finely chopped cauliflower
• 1/2 cup finely chopped broccoli

• 1/2 cup diced red bell pepper
• 1 cup cottage cheese
• salt and pepper to taste

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 and rinse with cold water.
2. In a medium bowl combine cooled pasta, cauliflower, broccoli, red bell pepper, cottage cheese, salt and pepper.

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12.55

Loaded Vegetarian Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kurt

"Trying out this combination of quiche recipes."

Ingredients

• 1 (9 inch) unbaked deep dish pie crust
• 1 tablespoon olive oil
• 1/2 cup sliced onion
• 1/2 cup chopped green bell pepper
• 1/2 cup mushrooms, sliced
• 1/2 cup chopped zucchini
• 1 large tomato, sliced

• 2 tablespoons all-purpose flour
• 2 teaspoons dried basil
• 3 eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C).
3. Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side.
5. Whisk eggs, milk, salt, and pepper together in a small bowl.
6. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche.
7. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.

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11.54