Need a quick and yummy vegetarian recipe for dinner tonight, what is your fav??

Eggplant stuffed. Scrape med. oil shells, put in 300 degree oven. Take olive oil,into fry pan, add garlic, insides of eggplant, saute, add peppers, mushrooms. When half done, Place into medium cooked shell. Back into oven, add chopped tomatoes,half way through, bought 1'/2hr. Bake for another 1/2hr,can add grated chz, if you care. Serve with crusty bread, wine, Bon Appetite.Need a quick and yummy vegetarian recipe for dinner tonight, what is your fav??
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Need a quick and yummy vegetarian recipe for dinner tonight, what is your fav??
Vegetarian Chili





2 tablespoons canola oil


1 1/2 cups chopped yellow onions


1 cup chopped red bell peppers


2 tablespoons minced garlic


2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste


1 medium zucchini, stem ends trimmed and cut into small dice


2 cups fresh corn kernels (about 3 ears)


1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed


2 tablespoons chili powder


1 tablespooon ground cumin


1 1/4 teaspoons salt


1/4 teaspoon cayenne


4 large tomatoes, peeled, seeded and chopped


3 cups cooked black beans, or canned beans, rinsed and drained


1 (15-ounce) can tomato sauce


1 cup vegetable stock, or water


1/4 cup chopped fresh cilantro leaves


Cooked brown rice, accompaniment


Sour cream or strained plain yogurt, garnish


Diced avocado, garnish


Essence, recipe follows, garnish


Chopped green onions, garnish





In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.





Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.





To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.





Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly.


Yield: 2/3 cup
Pesto. Quick, easy, and super yummy! Just take fresh basil, put it in a food processor or blender, add some pine nuts (you can substitute walnuts or almonds if you want), a chunk of parmesan cheese (about an inch cubed maybe more), start mixing and add olive oil till it becomes the consistancy you want. Boil some pasta and throw in together.
Broccoli salad Pitas!


2c coarsly chopped fresh broc florets


1/4c sliced green onion


1 small tomato, seeded %26amp;chopped


1/2c peppercorn ranch dressing


2 pitas breads halved


leaf lettuce





1) med bowl combine broc, onion, tomato, dressing. Mix well.


2) Line each pita pocket w/ lettuce then fill w/ broccoli mixture yummy
** Real Fettucine Alredo **





1 pound fresh fettucine


8 Tbsp. butter


1 cup heavy cream


1 cup freshly grated Parmigginao-Reggiano cheese


Freshly ground black pepper, to taste


Freshly grated nutmeg





As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.





At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.





Remove from heat and serve immediately with additional cheese on the side.





Serves 4-6





--Parmaggano-Reggino Cheese Cookbook
SINGAPORE NOODLES WITH PEPPERS





录 cup oyster sauce


1 tbsp oil


1 tbsp curry powder


1 red, yellow and green peppers


1 tbsp corn starch


2 large minced garlic cloves


1 tbsp cold water


1 陆 c chicken stock


戮 whole wheat spaghetti


dash hot pepper sauce





Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet.


Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with pepper mixture.


Makes 6 servings.
Try this.





Kumara pie





INGRIDIENTS


1kg of sweet potatoes (kumara)


25g butter


100g onions, very thinly sliced into rings


500ml of sour cream


125ml of double cream


1 level tsp of garam masala


large pinch of nutmeg


1 clove of garlic


salt %26amp; pepper








METHOD


Preheat oven to 180掳/350掳f/gas 4


Peel the potatoes, removing any black eyes. Cut into 5mm thick slices. Rub the sides of an oven-proof dish with a little of the butter and cut the rest into small cubes. Mix all the ingredients together and spread evenly in the dish. Place in the pre-heated oven and cook for at least 1 hour until the potatoes are soft and some are beginning to go crisp and turn brown on top. Serve with salad.
Homemade hummus! My recipe's simple but addictive with the right cracker (Townhouse) or pita bread/chips





Puree a can of garbanzos, a clove or three of garlic, a bit of parsley, sea or kosher salt, extra-virgin olive oil, fresh-cracked black pepper.





Enjoy!
Spaghettios original are vegan quick and easy ! Also for dessert Keebler fudge shop peanut butter filled cookies and the chocolate ones with white frosting are both surprisingly vegan!