Dee's Mexican Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sandy

"Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice."

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 2 teaspoons paprika
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper

• 3 green onions
• 1 green bell pepper, chopped
• 1 cup pre-cooked corn kernels
• 2 small tomatoes, diced
• 1/4 cup ketchup
• 2 cups cooked rice
• salt to taste

Directions

1. Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
2. Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
3. Add rice and stir until heated thoroughly. Salt to taste.

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12.31

French Orange Poached Pears (Poire Avec Orange) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ladyngetal

"A lovely version of poached pears that I learned when visiting France. The syrup creates a marmalade flavor! It's perfect!"

Ingredients

• 1 1/2 cups orange juice without pulp
• 1/2 cup packed brown sugar
• 1/4 cup white sugar
• 1 tablespoon vanilla extract

• 1 teaspoon ground cinnamon
• 3 whole pears, peeled and cored
• 1/2 cup chopped walnuts

Directions

1. In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
2. Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.

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11.30

Grilled Asparagus with Roasted Garlic Toast and Balsamic Vinaigrette - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DJFoodie

"This recipe is delicious during the spring. Even asparagus haters love this one. They do!"

Ingredients

• 1 medium head garlic, unpeeled
• 5 tablespoons extra virgin olive oil, divided
• salt and pepper to taste
• 2 tablespoons minced shallot

• 1 1/2 teaspoons balsamic vinegar
• 1/2 teaspoon red wine vinegar
• 1 1/2 pounds thick stemmed asparagus
• 4 slices sourdough bread

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
4. Preheat grill for medium-high heat.
5. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.

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22.29

Vegetarian Haggis - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:NORTHERNLIGHT1

"'Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!' Here's a tasty vegetarian version of The Robbie Burns Night sausage, passed on to me by some friends from Cape Breton."

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 5 fresh mushrooms, finely chopped
• 1 cup vegetable broth
• 1/3 cup dry red lentils
• 2 tablespoons canned kidney beans - drained, rinsed, and mashed
• 3 tablespoons ground peanuts
• 2 tablespoons ground hazelnuts

• 1 tablespoon soy sauce
• 1 tablespoon lemon juice
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 pinch ground cayenne pepper
• 1 1/2 teaspoons mixed spice
• 1 egg, beaten
• 1 1/3 cups steel cut oats

Directions

1. Heat the vegetable oil in a saucepan over medium heat, and saute the onion 5 minutes, until tender. Mix in carrot and mushrooms, and continue cooking 5 minutes. Stir in broth, lentils, kidney beans, peanuts, hazelnuts, soy sauce, and lemon juice. Season with thyme, rosemary, cayenne pepper, and mixed spice. Bring to a boil, reduce heat to low, and simmer 10 minutes. Stir in oats, cover, and simmer 20 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 5x9 inch baking pan.
3. Stir the egg into the saucepan. Transfer the mixture to the prepared baking pan. Bake 30 minutes, until firm.

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21.28

Veggie Corn Dogs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J.D.

"The serving size all depends on the number of refrigerator biscuits used, so I just chose 4! These are quick and easy. They are also a nice 'comfort food' that kids really enjoy!"

Ingredients

• 4 refrigerated cornbread biscuits

• 4 vegetarian hot dogs

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Wrap a biscuit around each hot dog, pinching the dough at the end to seal.
3. Bake until golden brown, about 10 minutes.

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20.27

Finnish Summer Soup - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maryanne

"This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas."

Ingredients

• 2 cups water
• 5 small potatoes, peeled and halved
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons butter
• 6 cups green onions, cut into 3 inch lengths

• 12 baby carrots
• 1 1/2 pounds fresh green beans, cut into 1-inch lengths
• 2 cups fresh shelled green peas
• 2 cups half-and-half
• 3 tablespoons all-purpose flour

Directions

1. Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
2. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
3. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

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19.26

Ash-e-jow (Iranian/Persian Barley Soup) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Autumn Leaves

"I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock."

Ingredients

• 2 quarts chicken stock
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 cup uncooked pearl barley
• 1 teaspoon turmeric
• 1 lime, juiced
• 1/4 cup tomato paste

• salt, to taste
• ground black pepper, to taste
• 1 cup diced carrots
• 1/2 cup sour cream
• 1/2 cup chopped fresh parsley
• 8 lime wedges

Directions

1. Heat the chicken stock in a pot to a gentle simmer.
2. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour.
3. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.
4. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

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18.25

Carrot, Tomato, and Spinach Quinoa Pilaf - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jess

"I remember my aunt telling me about quinoa, saying it was such a wonderfully healthy food and what do you know? It's kosher for Passover! I decided to beef up my quinoa with some fresh vegetables, cooked until they are just tender without becoming mushy. As a side dish this serves 4-5, but I've been known to eat half of it as a meal on its own."

Ingredients

• 2 teaspoons olive oil
• 1/2 onion, chopped
• 1 cup quinoa
• 2 cups water
• 2 tablespoons vegetarian chicken-flavored bouillon granules

• 1 teaspoon ground black pepper
• 1 teaspoon thyme
• 1 carrot, chopped
• 1 tomato, chopped
• 1 cup baby spinach

Directions

1. Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
2. Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

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17.24

Mostaccioli Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JAN

"This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything."

Ingredients

• 1 (16 ounce) package mostaccioli pasta
• 1 tablespoon vegetable oil
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups white sugar
• 1 medium onion, chopped
• 1 medium cucumber, chopped

• 1 (4 ounce) jar chopped pimento
• 2 teaspoons prepared yellow mustard
• 1 tablespoon garlic powder
• 1 tablespoon parsley flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper

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 bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

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16.23

Pumpkin, Spinach and Barley Rolls - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JUDYE

"This roll is delicious, and great served with a French salad."

Ingredients

• 1/2 cup pearl barley
• 1 1/2 cups water
• 2 1/4 cups canned pumpkin
• 8 leaves spinach - rinsed, stemmed, and dried

• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• salt and pepper to taste
• 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

1. In a medium-size pot, bring water and barley to a boil. Reduce heat to simmer, cover and let cook 15 minutes.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large mixing bowl, combine pumpkin, barley, spinach, cumin, chili powder, and salt and pepper.
4. Lay out a sheet of pastry and place 1/2 of the pumpkin mixture along the center horizontally. Roll the pastry over the mixture, and seal the seams with a little water. Cut stuffed pastry into thirds. Arrange portions on a cookie sheet. Repeat with the remaining ingredients.
5. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown.

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15.22