Tortellini Southwest - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KDCG

"Tortellini with some surprising ingredients! Taste it and you'll love it, not to mention how simple it is to prepare!"

Ingredients

• 9 ounces cheese-filled tortellini
• 1 1/2 cups spaghetti sauce
• 1 (4 ounce) can diced green chiles

• 1 tablespoon chopped fresh cilantro
• 1/8 teaspoon ground cumin
• 1 cup shredded mozzarella cheese

Directions

1. In a large pot of salted water boil tortellini until al dente. Drain well.
2. In a 1-1/2 quart saucepan combine sauce, green chilies, cilantro and cumin. Simmer over medium-low heat for 5 minutes.
3. Place tortellini on a serving platter and pour tomato sauce mixture evenly over pasta. Sprinkle cheese over sauce and serve.

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14.46

Maria's Broccoli Rabe - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maria

"This is a nice side dish served with baked chicken or fish. Virtually not fattening and very healthy for you."

Ingredients

• 1 pound broccoli rabe, trimmed
• 5 tablespoons extra virgin olive oil

• 1 clove garlic, minced
• 1 tablespoon grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
2. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.

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13.45

Best of Everything Veggie Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SweetPea

"I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!"

Ingredients

• 1/2 cup uncooked brown rice
• 1 cup water
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, halved and seeded
• 1 onion, quartered
• 1/2 cup sliced mushrooms
• 6 cloves garlic, peeled

• 3/4 cup shredded mozzarella cheese
• 2 eggs
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon garlic salt
• 1 teaspoon hot sauce
• 1/2 cup dry bread crumbs, or as needed

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
3. Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
4. Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
5. Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

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12.44

Easy Gravy - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Janice

"Delicious vegan gravy! This is great to make biscuits and gravy or for Thanksgiving over mashed potatoes. Pareve margarine is Kosher margarine, it can be bought at most grocery stores."

Ingredients

• 1 tablespoon pareve margarine
• 1/4 cup all-purpose flour
• 3 cups vegetable broth
• 2 tablespoons miso paste

• 2 tablespoons warm water
• 2 teaspoons soy sauce
• 1/4 teaspoon onion powder

Directions

1. In a small bowl combine miso and warm water; stir until miso has dissolved.
2. In a 2 quart saucepan, melt margarine over medium heat. Stir in flour until dissolved. Add vegetable broth, miso mixture, soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.

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11.43

Toad In a Hole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FROGETTE

"These were made for me when I was a youngster, I'm now 55 years young. My Grand and Great Grand children love these. Enjoy!"

Ingredients

• 6 slices bread
• 2 tablespoons butter, softened

• 6 eggs
• 6 slices Cheddar cheese

Directions

1. Preheat a large skillet to a high heat.
2. With a small biscuit cutter remove centers from bread. Butter slices on one side only. Grill bread until lightly toasted. Crack an egg into each bread hole (be careful not to break the yolk). Season with salt and pepper to taste. Lay 1 slice of cheese on each egg and then the bread rounds. Cook until eggs are cooked to your desired consistency.

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21.41

Green Green Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:UrsulaMarie

"Light and quick pasta dish using fresh summer vegetables."

Ingredients

• 1 (8 ounce) package pappardelle pasta
• 2 tablespoons olive oil, divided
• 1 zucchini, halved and sliced
• 1 bunch thin asparagus, cut into 1 1/2-inch lengths
• 1 crown broccoli, cut into florets
• 8 ounces fresh green beans, cut into 1-inch lengths

• 2 green onions, thinly sliced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons reserved pasta water
• 1 tablespoon chopped fresh basil
• salt and pepper to taste
• 1/4 cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to boil. Add pappardelle, and cook until al dente, 8 to 10 minutes. Drain, reserving some pasta water. Coat with 1 tablespoon olive oil; set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add zucchini; cook and stir until zucchini begins to brown around the edges but is still firm. Stir in asparagus, broccoli, and green beans; continue to cook until vegetables turn bright green in color, about 3 minutes. Add green onions and garbanzo beans; cook and stir until vegetables are lightly browned around the edges.
3. Add reserved pasta water to vegetables. Cover skillet; reduce heat to low and simmer until garbanzos are heated through and vegetables are just tender. Stir vegetables and basil into pasta; season to taste with salt and pepper, and top with crumbled feta.

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20.40

Fatoosh - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WINNIFRED

"Sumac is available at Middle Eastern food stores. It may be left out of this salad, but the flavor to me is important to the overall taste."

Ingredients

• 2 pita breads
• 8 leaves romaine lettuce, torn into bite-size pieces
• 2 green onions, chopped
• 1 cucumber, chopped
• 3 tomatoes, cut into wedges
• 1/4 cup chopped fresh parsley
• 1 clove garlic, peeled and chopped

• 2 tablespoons sumac powder
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh mint leaves

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from heat, and break into bite size pieces.
3. In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
4. In a small bowl, mix the parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over the pita mixture, and toss just before serving.

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10.42

100 Percent Whole Wheat Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Ed

"Nice soft whole wheat bread with added grains. Makes a 2 large loaves. Double recipe for 3 smaller loaves."

Ingredients

• 1 3/4 cups warm water (110 degrees F (43 degrees C))
• 1/4 cup honey
• 2 teaspoons instant yeast
• 6 cups stone ground whole wheat flour
• 6 tablespoons vital wheat gluten
• 1 tablespoon flax seeds
• 1 tablespoon flax seed meal

• 1 tablespoon rolled oats
• 1 tablespoon sesame seeds
• 1 tablespoon quinoa
• 1 tablespoon sunflower seeds
• 1 teaspoon salt
• 2 tablespoons coconut oil, melted

Directions

1. Pour warm water and honey into a large bowl, and stir to dissolve the honey. Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.
2. In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Allow dough to rest for 15 minutes, then knead for another 10 minutes.
3. Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes.
4. Grease 2 9x5-inch loaf pans. Punch down the dough, and cut into 2 pieces. Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. Let rise until doubled, about 30 minutes.
5. Preheat oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Let cool in pans about 10 minutes before turning out to finish cooling on racks.

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19.39

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

Recipe By:USA WEEKEND columnist Pam Anderson

"Mashed potatoes can be made almost completely ahead. Do nearly everything - boil, peel and mash; stir in milk and salt - up to two days ahead. Before serving, reheat. Adding butter at the last minute makes them taste freshly mashed."

Ingredients

• 3 pounds russet (Idaho) potatoes, scrubbed but unpeeled
• 1 1/2 cups half and half, plus extra if necessary

• Salt, to taste
• 6 tablespoons butter, softened

Directions

1. Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes.
2. Heat half and half in microwave.
3. Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprinkling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.)
4. Thirty minutes before serving, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time.

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18.38

Chocolate-Banana Tofu Pudding - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mirby

"This delightful, guilt-free dessert can be whipped together in just 5 minutes. It's suitable for everyone, vegans and chocoholics alike! The banana and chocolate completely mask the tofu taste, no one will guess your secret!"

Ingredients

• 1 banana, broken into chunks
• 1 (12 ounce) package soft silken tofu
• 1/4 cup confectioners' sugar

• 5 tablespoons unsweetened cocoa powder
• 3 tablespoons soy milk
• 1 pinch ground cinnamon

Directions

1. Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.

Chocolate-Banana Tofu Pudding - Vegetarian Recipes - Best Vegetarian Recipes
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17.37