Zucchini Pasta Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RUTH GOOCH

"The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!"

Ingredients

• 8 ounces penne pasta
• 1/4 cup Parmesan cheese
• 1/2 cup crushed saltine crackers
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cups chopped zucchini
• 1 tomato, chopped

• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch dried celery flakes
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
2. Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
3. Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
4. In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
5. Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

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11.54

Chickpea Soup I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative."

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups peeled and chopped sweet potatoes
• 3 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried basil

• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1 tomato, chopped
• 1 (10 ounce) package frozen mixed vegetables
• 1 (15 ounce) can garbanzo beans, drained
• salt to taste
• ground black pepper to taste

Directions

1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
2. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

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22.53

Lentil and Green Collard Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:cook

"This is a purely Lebanese recipe, which can be eaten cold in summer or hot in winter. Make sure you find the right Lentil type! It's healthy and yummy!"

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 tablespoon salt
• 1 cup dry red lentils, rinsed and drained
• 6 cups water
• 2 tablespoons olive oil

• 1 bunch collard greens - rinsed, stemmed and thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons minced garlic
• 1/3 cup lemon juice

Directions

1. Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

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21.52

Ashure - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Asli Ocak

"This is a traditional Turkish dessert with rich ingredients which is cooked especially for Eids, delicious for real!"

Ingredients

• For the Pudding:
• 1/2 cup dry garbanzo beans
• 1/2 cup dry white beans
• 2 cups fine bulgur
• 1/2 cup raisins
• 15 cups water
• 3 cups white sugar
• 1/4 cup dried apricots

• 1/4 cup orange peel, chopped
• 5 whole cloves
• For Garnish:
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons chopped walnuts
• 2 tablespoons chopped pistachio nuts
• 2 tablespoons dried currants
• 1 tablespoon ground cinnamon

Directions

1. Place the garbanzo beans, white beans, bulgur, and raisins in separate bowls and add water to cover. Let stand overnight.
2. The next day, combine the garbanzo beans and white beans in a saucepan with water to cover. Bring the water to a boil; reduce heat to low and simmer, covered, until the beans are tender, 1 to 1 1/2 hours.
3. Drain the wheat and transfer it to a large saucepan. Add the 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce the heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
4. When the wheat has thickened, stir in the sugar and bring the mixture to a boil. Drain the cooked beans and add them to the wheat mixture. Stir in the raisins, apricots, orange peel, and cloves. Reduce the heat and simmer until the mixture thickens and the fruit is tender, about 15 minutes.
5. Pour the pudding into individual serving bowls. Garnish with toasted sesame seeds, chopped walnuts, chopped pistachios, currants, and cinnamon. Allow the pudding to cool and then serve.

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20.51

Make-Ahead Mashed Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carol Evans

"You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com."

Ingredients

• 5 pounds Yukon Gold potatoes, cooked and mashed
• 2 (3 ounce) packages cream cheese
• 8 ounces sour cream

• 1/2 cup milk
• 2 teaspoons onion salt
• ground black pepper to taste

Directions

1. Combine mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper to taste. Mix well and place in a large casserole.
2. Cover and bake at 325 degrees F (165 degrees C) for 50 minutes.

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19.50

Coconut-Lime Sorbet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JOYOSITY

"The perfect ending for an exotic meal. Sweet and tart without being heavy--very refreshing. Unfortunately, this sorbet melts rather quickly. However, you'll be eating it so fast that it probably won't matter!"

Ingredients

• 1 (15 ounce) can cream of coconut
• 1/2 cup fresh lime juice

• 3/4 cup water

Directions

1. Combine the cream of coconut, lime juice, and water in the container of an ice cream maker. Freeze according to manufacturer's instructions.

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18.49

Yummy Veggie Omelet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jen

"I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices."

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 4 eggs

• 2 tablespoons milk
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 ounces shredded Swiss cheese

Directions

1. Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
2. While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
3. Shred the cheese into a small bowl and set it aside.
4. Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
5. Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
6. Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

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17.48

Cabin Dinner - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Susie

"We used to have this for dinner during the summer at the lake. Whoever was cooking would throw it all together in the morning and by dinner time, it was ready. If there were ever any leftovers, they were gone after lunch the next day. Even the 10 year old boys ate it."

Ingredients

• 1/4 cup vegetable oil
• 4 cloves garlic, chopped
• 1 yellow onion, diced
• 1 red bell pepper, chopped
• 2 teaspoons chopped parsley
• 1 tablespoon chili powder
• 2 teaspoons ground cumin

• 2 teaspoons paprika
• 2 teaspoons ground turmeric
• salt and pepper to taste
• 1 1/2 (16 ounce) cans kidney beans, drained with liquid reserved
• 2 tablespoons tomato paste
• hot sauce to taste

Directions

1. Heat oil in a Dutch oven over medium heat. Saute garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender. Stir in kidney beans and some of the reserved liquid until desired consistency. Stir in tomato paste and hot sauce.
2. Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don't dry out.

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16.47

Dill Dip III - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:dkennedy

"My mother gave me this recipe, and told me never to share it, but I think everyone should enjoy it. This dip is definitely better if you make it one day ahead. It can be easily halved, because it makes so much!"

Ingredients

• 2 cups mayonnaise
• 2 cups sour cream
• 1 tablespoon dried parsley

• 3 tablespoons grated onion
• 3 tablespoons dried dill weed
• 1 1/2 tablespoons seasoning salt

Directions

1. In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight.

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15.46

Red Beans and Rice Burrito - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:marie bond

"Great way to enjoy your leftover rice and beans or prepare fresh."

Ingredients

• 1 (8 ounce) box red beans & rice mix (such as Zatarains (R))
• 8 (10 inch) whole wheat tortillas
• 1/2 cup sour cream

• 1 cup shredded Cheddar cheese
• 4 teaspoons Creole seasoning (such as Tony Chachere's(R))

Directions

1. Cook rice as instructed on package. Place tortillas in microwave and heat on High for 10 seconds.
2. Spoon 1/4 cup rice and beans down the center of each tortilla. Top each with 1 tablespoon sour cream, 2 tablespoons Cheddar cheese, and 1/2 teaspoon Creole seasoning. Fold edges over to enclose filling.

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14.45