Cheddar and Macaroni Salad - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karena

"This is a good make-ahead side dish for a summer dinner."

Ingredients

• 1 cup macaroni
• 3/4 cup cubed Cheddar cheese
• 1 stalk celery, chopped
• 1 green bell pepper, chopped
• 1/2 cup frozen green peas, thawed

• 1/3 cup chopped onion
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons milk
• 1 1/2 tablespoons sweet pickle relish

Directions

1. Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
2. Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

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11.42

Risotto with Sun-Dried Tomatoes and Mozzarella - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lara

"This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook."

Ingredients

• 5 1/2 cups vegetable stock
• 1/3 cup oil-packed sun-dried tomatoes
• 1 onion, chopped
• 2 cups Arborio rice

• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Directions

1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.

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20.39

Chili Potato Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen Neumann

"You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."

Ingredients

• 4 potatoes, peeled and chopped
• 1 cup shredded Colby-Monterey Jack cheese
• 2 teaspoons chili powder
• 1 teaspoon ground cumin

• 1 clove garlic, minced
• salt and pepper to taste
• 8 (6 inch) flour tortillas
• 1/2 cup red enchilada sauce

Directions

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
4. Bake in the preheated oven 15 minutes, or until cheese is bubbly.

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19.38

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Stephanie

"Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!"

Ingredients

• Salad
• 2/3 cup quinoa
• 1 1/3 cups water
• 1 bunch kale, torn into bite-sized pieces
• 1/2 avocado - peeled, pitted, and diced
• 1/2 cup chopped cucumber
• 1/3 cup chopped red bell pepper
• 2 tablespoons chopped red onion

• 1 tablespoon crumbled feta cheese
• Dressing
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 1/2 tablespoons Dijon mustard
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

1. Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
3. Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

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18.37

Summer Pasta Salad I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TINA B

"This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!"

Ingredients

• 1 (16 ounce) package penne pasta
• 1 cup distilled white vinegar
• 1/2 cup white sugar
• 1 (16 ounce) bottle Catalina salad dressing
• 1 cup Italian-style salad dressing
• 1 cucumber, chopped
• 2 (2 ounce) cans sliced black olives

• 1 tomato, chopped
• 1/2 cup chopped onion
• 1 cup chopped baby carrots
• 1 green bell pepper, chopped
• 1/2 teaspoon celery salt
• 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.
2. In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
3. In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

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17.36

Bangan ka Bhurta (Indian Eggplant) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CARTHA

"This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good."

Ingredients

• 1 eggplant
• 1 teaspoon vegetable oil
• 1 medium onion, chopped
• 2 roma (plum) tomatoes, chopped

• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 sprigs chopped fresh cilantro

Directions

1. Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.
2. Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.
3. Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

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16.35

Garlic Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jenny Kernan

"This is a fragrant and tasty bread machine recipe."

Ingredients

• 1 3/8 cups water
• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 4 cups bread flour
• 3 tablespoons white sugar
• 2 teaspoons salt

• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 3 tablespoons chopped fresh chives
• 1 teaspoon coarsely ground black pepper
• 2 1/2 teaspoons bread machine yeast

Directions

1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
2. Select Basic or White Bread cycle, and press Start.

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15.34

Jan's Carrot Soup - Vegan and Dairy-Free - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:What's for dinner, mom?

"Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter."

Ingredients

• 3 pounds carrots, peeled and diced
• 2 large onions, diced
• 1 large sweet potato, peeled and diced
• 2 cloves garlic, chopped
• 1/4 cup minced fresh parsley
• water to cover

• 1 (32 fluid ounce) container vegetable broth
• 1 (6 ounce) can tomato paste
• 1 teaspoon hot pepper sauce (such as Tabasco(R)), or to taste (optional)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika

Directions

1. Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
2. Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
3. Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

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14.33

Beans with Eggplant and Rice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Classico

"For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans."

Ingredients

• 1 small eggplant, cut in 8 slices
• 3 tablespoons olive oil
• 1/4 cup seasoned fine dry bread crumbs
• 1 cup instant brown rice

• Sliced green onion (optional)
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 (24 ounce) jar Classico(R) Tomato and Basil pasta sauce
• Crumbled feta cheese (optional)

Directions

1. Brush eggplant lightly with half the oil; sprinkle with salt and pepper. Coat in bread crumbs. In 12-inch skillet cook eggplant in remaining oil over medium-high heat 5 minutes per side. Turn frequently
2. Cook rice according to package directions; stir in green onion. In another saucepan combine beans and Classico(R) Tomato and Basil pasta sauce; heat through.
3. Serve eggplants with rice and beans. Top with feta and black pepper.

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13.32

Sweet Potato Pineapple Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DELORA

"A super-easy side dish that has always been a hit with my family for both Thanksgiving and Christmas."

Ingredients

• 3 sweet potatoes
• 1/2 cup crushed pineapple with juice

• 1/4 cup packed light brown sugar
• 3 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
3. Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
4. Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

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12.31