Simple Garlic and Basil Pesto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:FUZZYGREENMONKEY

"This recipe is something that you can make quickly and easily using a blender. Everything you need is easy to find in your local supermarket. This paste is great for putting on or in meat and pastas, or with cottage cheese in stuffed pasta shells. Once I start making this, the orders from friends and family keep coming in. For best taste, pesto should be heated up in the meal it's being prepared with."

Ingredients

• 3 cups chopped fresh basil
• 1 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/8 cup Brazil nuts

• 2/3 cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1/2 teaspoon chili powder

Directions

1. Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

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19.25

Black Bean and Corn Salad II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen

"This salad is very colorful and includes a very tasty lime dressing."

Ingredients

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained

• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro (optional)

Directions

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

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18.24

White Bean, Spinach, and Barley Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SpicyBoston

"This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."

Ingredients

• 1 cup uncooked pearl barley
• 3 cups water
• 1 teaspoon olive oil
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried rosemary
• 3/4 cup small fresh mushrooms

• 1 cup chopped yellow bell pepper
• 2 tablespoons white wine
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 2 cups fresh spinach
• 1 pinch red pepper flakes

Directions

1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

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17.23

Sesame Parmesan Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KATHYP100

"A quick, easy and mouth-watering zucchini recipe. The sesame imparts intense flavor which combines deliciously with the Parmesan and seasonings. Cayenne pepper adds a little kick for those who like some spice in their side dishes."

Ingredients

• 1 medium zucchini, quartered and cut into 1/2-inch slices
• 2 tablespoons olive oil
• 1/4 teaspoon sesame oil
• 2 teaspoons sesame seeds

• 2 tablespoons Parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. Bake 20 minutes in the preheated oven, until lightly browned.

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16.22

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tasneem

"I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish."

Ingredients

• 1 (16 ounce) package frozen cut green beans
• 1/4 cup extra virgin olive oil
• salt to taste

• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro

Directions

1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
2. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

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15.21

Super Moist Pumpkin Bread - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kevin Ryan

"This is an incredible bread. Its moistness comes from the addition of an unusual ingredient: coconut milk! If sweetened coconut is used, reduce white sugar to 1/2 cup."

Ingredients

• 1 cup chopped walnuts
• 3 1/2 cups all-purpose flour
• 2 cups packed dark brown sugar
• 2/3 cup white sugar
• 2 teaspoons baking soda
• 1 teaspoon salt

• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 2/3 cup coconut milk
• 2/3 cup flaked coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

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14.20

Bob's Sweet Pepper Skillet - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Plain ole Bob

"If you're looking for a tasty dish to go with just about anything, this is it. This easy pepper medley is a snap to sautee on the stove top."

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 teaspoons sesame oil
• 3 green bell peppers, thinly sliced
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped

• 1 red onion, chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.

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13.19

Authentic Pad Thai Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Julia

"This is an authentic Thai recipe, with the proper ingredients (no ketchup or peanut butter). It is easy, quick, and absolutely delicious."

Ingredients

• 2/3 cup dried rice vermicelli
• 1/4 cup peanut oil
• 2/3 cup thinly sliced firm tofu
• 1 large egg, beaten
• 4 cloves garlic, finely chopped
• 1/4 cup vegetable broth
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce

• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon dried red chili flakes
• 3 tablespoons chopped peanuts
• 1 pound bean sprouts, divided
• 3 green onions, whites cut thinly across and greens sliced into thin lengths - divided
• 3 tablespoons chopped peanuts
• 2 limes, cut into wedges for garnish

Directions

1. Soak rice vermicelli noodles in a bowl filled with hot water until softened, 30 minutes to 1 hour. Drain and set aside.
2. Heat peanut oil over medium heat in a large wok.
3. Cook and stir tofu in the wok, turning the pieces until they are golden on all sides.
4. Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. Pour all but 1 tablespoon of used oil from the wok into a small bowl; it will be used again in a later step.
6. Heat the remaining 1 tablespoon of oil in the wok over medium heat until it starts to sizzle.
7. Pour in beaten egg and lightly toss in the hot oil to scramble the egg.
8. Remove egg from the wok and set aside.
9. Pour reserved peanut oil in the small bowl back into the wok.
10. Toss garlic and drained noodles in wok until they are coated with oil.
11. Stir in vegetable broth, lime juice, soy sauce, and sugar. Toss and gently push noodles around the pan to coat with sauce.
12. Gently mix in tofu, scrambled egg, salt, chili flakes, and 3 tablespoons peanuts; toss to mix all ingredients.
13. Mix in bean sprouts and green onions, reserving about 1 tablespoon of each for garnish. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
14. Arrange noodles on a warm serving platter and garnish with 3 tablespoons peanuts and reserved bean sprouts and green onions. Place lime wedges around the edges of the platter.

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12.18

Polish Style Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kim

"Rich with potatoes, pasta, onion, butter and cream cheese, this pierogi-like dish is the best! It's also quick and easy to make. Serve with your favorite vegetable."

Ingredients

• 9 uncooked lasagna noodles
• 1 onion, sliced
• 1/2 cup butter

• 2 2/3 cups dry potato flakes
• 1 (8 ounce) package cream cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook lasagna noodles according to package directions. Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil.
3. In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
4. Prepare the instant mashed potatoes according to package directions, but omit the milk. Stir in the cream cheese until well blended.
5. Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish. Top this with 3 more noodles, followed by the other 1/2 of the potato mixture. Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.

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11.17

Indian Eggplant - Bhurtha - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:simmig

"This is a traditional North Indian (Punjabi) Bhurtha made with eggplant and tomato, and seasoned with cumin, turmeric garlic and ginger. Serve with fresh roti or naan."

Ingredients

• 1 eggplant
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seeds
• 1 medium onion, sliced
• 1 teaspoon chopped fresh ginger
• 1 large tomato - peeled, seeded and diced
• 1 clove garlic, minced

• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, or to taste
• ground black pepper to taste
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
2. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
3. Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

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22.16