Holiday Hot Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Michelle Barr

"A yummy hot vegetable dip! Serve with your favorite crackers."

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup red bell pepper, diced
• 1 tablespoon minced garlic
• 1 (6.5 ounce) jar artichoke hearts, drained and mashed

• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1/4 cup heavy cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish.
3. Bake for 20 minutes, or until bubbly. Serve with crackers.

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19.26

Easy Eggplant Pita - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nikki

"A yummy eggplant/veggie pita that is quick and easy! Adjust the amount of garlic powder according to your taste."

Ingredients

• 1 small eggplant, diced
• 1/4 cup fresh sliced mushrooms
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder

• 1 tablespoon olive oil
• 4 pitas, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch-style salad dressing (optional)

Directions

1. Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
2. Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

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18.25

Danish Christmas Red Cabbage - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LILLELI

"In Denmark it is traditional to serve a cooked pickled red cabbage for the Christmas Eve dinner. This is my mother's, and it is so easy to make and will be a great sidedish to any roast duck, turkey or goose. When reheating, I like to add a tablespoon of black currant jam to enhance the flavor."

Ingredients

• 1 small head red cabbage, cored and shredded
• 2 cups white sugar
• 2 cups white vinegar

• 2 teaspoons salt
• 3 cups water

Directions

1. Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

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17.24

Spinach Pancakes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BOBSDEAFSISTER

"Easy! Easy! Easy! AND tasty..."

Ingredients

• 4 tablespoons all-purpose flour
• 2 eggs
• 1 (10 ounce) package frozen spinach, thawed and drained

• salt and pepper to taste
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Directions

1. In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.
2. Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.

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16.23

Stove Top Tofu Chili - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:GUELPH CLOG GIRL

"I experimented with tofu one night because I didn't have ground beef on hand. This makes a lot but stores really well in the fridge to be reheated! Definitely good for those who are weary to try tofu."

Ingredients

• 1/2 (12 ounce) package extra firm tofu
• 1 teaspoon chili powder
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1/2 cup onion, chopped

• 2 stalks celery, chopped
• 1/2 cup whole kernel corn, undrained
• 1 (15.25 ounce) can kidney beans, undrained
• 1 (14.5 ounce) can stewed tomatoes, undrained
• 1 quart water

Directions

1. In a medium bowl, crumble the tofu and toss with the chili powder and garlic.
2. Heat the oil in a large saucepan over medium heat, and saute the onion and celery until tender. Stir in the tofu mixture. Continue cooking about 5 minutes over low heat.
3. Mix in the corn, kidney beans, and stewed tomatoes. Add water and bring to a boil. Reduce heat to low and simmer about 50 minutes.

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15.22

French Onion Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LCROCCO

"No need to travel all the way to France to make this simple dip! It's so easy and so creamy, you'll want to make it every night. Serve with your favorite chips."

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package dry onion soup mix

• 1/4 cup milk

Directions

1. In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.

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14.21

Quick Wine and Cheese Puff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:RC2STEP

"This may also be served as a luncheon dish with a salad and French bread."

Ingredients

• 2 eggs
• 2/3 cup all-purpose flour
• 1/2 cup white wine
• 2/3 cup milk
• 1/2 teaspoon salt

• 1 green onion, chopped
• 3/4 cup shredded Swiss cheese
• 1 tablespoon butter, melted
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9 inch pie plate.
2. In a medium bowl, beat eggs until light. Mix in flour, wine, milk, salt, green onion, Swiss cheese and butter or margarine. Pour mixture into prepared pie plate, and sprinkle Parmesan cheese on top.
3. Bake for 30 to 35 minutes, or until puffed and golden brown. Let cool, slice into 16 wedges, and serve.

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13.20

Hot Cheesy Spinach Dip - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Lisa B

"Here's a hot, creamy spinach dip made with white wine and plenty of mozzarella cheese. It's better than anything served in a restaurant. For extra excitement, add a can of artichokes, crabmeat or shrimp. Serve with tortilla chips, assorted crackers or bread."

Ingredients

• 3 tablespoons butter
• 2 cloves garlic, peeled and chopped
• 1 bunch baby spinach, rinsed
• 1/2 cup white wine
• salt and pepper to taste

• hot sauce to taste
• 1/2 cup chopped green onion
• 3 cups shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1/2 cup half-and-half

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a medium saucepan over medium heat. Stir in the garlic, baby spinach and white wine. Cook and stir 2 to 3 minutes, until spinach is wilted. Mix in salt and pepper and hot sauce. Remove from heat and transfer to a medium bowl.
3. Mix green onion, mozzarella cheese, mayonnaise and half and half into the bowl with the spinach mixture. Transfer mixture to a medium baking dish.
4. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

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12.19

Cuban Black Beans II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:momtoellis

"A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time."

Ingredients

• 1 pound black beans, washed
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 6 cloves garlic, peeled and minced
• 5 cups water

• 1 (6 ounce) can tomato paste
• 1 (4 ounce) jar diced pimentos, drained
• 1 tablespoon vinegar
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 teaspoon black pepper

Directions

1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

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11.18

Bengali Dhal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tabitha C

"Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!"

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 cup onion, thinly sliced, divided
• 4 cloves garlic, coarsely chopped, divided
• 1/2 teaspoon ground turmeric
• 1 bay leaf

• 3/4 cup cherry tomatoes
• 1/2 teaspoon salt
• 2 (2 inch) whole serrano chile peppers (optional)
• 1 tablespoon vegetable oil
• 2 tablespoons chopped cilantro

Directions

1. Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
2. Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
3. Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

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21.16