VEGETARIAN

 

BUTTER BEAN BURGERS

1 (15 ounce) can butter beans, drained

1 small onion, chopped
1 tablespoon finely chopped jalapeno chile peppers
6 saltine crackers, crushed
1 jumbo egg, beaten
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup vegetable oil

In a medium bowl mash butter beans and add onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt and pepper. Mix well; divide into 4 equal parts and shape into patties. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

CHICKPEA CURRY

2 tablespoons vegetable oil

2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) pieces cinnamon sticks, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans chickpeas
1 cup chopped fresh cilantro

Heat oil in a large frying pan over medium heat, and fry onions until transparent. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in chickpeas and their liquid. Continue to cook and stir

until all ingredients are well blended. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

COTTAGE CHEESE ROAST

1 (16 ounce) package creamed cottage cheese

4 eggs, beaten
1/4 cup vegetable oil
1 (1.25 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts
1-1/2 cups cornflakes cereal

Preheat oven to 350F. Grease a loaf pan. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan. Bake in preheated oven for 35 to 40 minutes.

GARBANZO STIR FRY

2 tablespoons olive oil

1 tablespoon oregano
1 tablespoon chopped fresh basil
1 clove garlic, crushed
ground black pepper to taste
1 (15 ounce) can garbanzo beans, drained
and rinsed
1 large zucchini, halved and sliced
1/2 cup sliced mushrooms
1 tablespoon chopped fresh cilantro
1 tomato, chopped

Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally. Stir in mushrooms and cilantro; cook 10 minutes, stirring occasionally. Place the chopped tomato on top of the mixture to steam. Cover and cook 5 minutes more.

GREEK POTATO STEW

2 1/2 pounds potatoes, peeled and cubed

1/3 cup olive oil
2 cloves garlic, minced
3/4 cup whole, pitted kalamata olives
1 1/3 cups chopped tomatoes
1 teaspoon dried oregano
salt and pepper to taste

In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes and oregano. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and

pepper.

MANICOTTI

1 pint part-skim ricotta cheese

8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

Cook manicotti in boiling water until done. Drain, and rinse with cold water. Preheat oven to 350F. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.

Bake 45 minutes, or until bubbly.

MEXICAN BEAN PIE

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can pinto beans
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon cumin
1 teaspoon chili powder
ground black pepper to taste
5 whole wheat tortillas
1-1/2 cups shredded Cheddar cheese
1/2 cup sour cream
1/2 cup sour cream

Preheat oven to 350F.

Combine black beans, pinto beans, refried beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili power and black pepper in a medium size pot. Cook on medium high heat until the mixture thickens, about 10 minutes. Spray a round pan with non-stick oil spray. Lay one tortilla flat on the bottom of the pan. Spread bean mixture on the tortilla. Sprinkle cheese lightly over the bean mixture. Top with a new tortilla and repeat this layering process until the pan is full. When the final tortilla has been placed, cover the top tortilla with the remaining cheese. Bake for 20 minutes. Allow pie to cool slightly before serving. Garnish with salsa and sour cream.

SPINACH AND ARTICHOKE DIP

1 (14 ounce) can artichoke hearts, drained and chopped

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterey Jack cheese

Preheat oven to 350F. Lightly grease a 1 quart baking dish. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.

STUFFED PEPPERS

2 large red bell peppers

1 (10 ounce) can stewed tomatoes, with juice
1/3 cup quick-cooking brown rice
2 tablespoons hot water
2 green onions
1/2 cup frozen corn kernels
8 ounces kidney beans, drained
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Cut peppers in half lengthwise and discard seeds and membrane. Place cut-side down in a 9-inch glass baking dish or microwaveable casserole dish and cover with vented plastic wrap. Cook at high power for 4 minutes. While the peppers are cooking, combine tomatoes, rice and water in a

microwaveable bowl and cover tightly with plastic wrap. Remove peppers from microwave oven and set aside. Cook tomato mixture at high power for 4 minutes. While the tomato mixture cooks, thinly slice green onions. Place corn in strainer and run under hot water to thaw. Add beans to strainer and rinse under hot water. Stir green onions, corn, beans, and pepper flakes into tomato mixture and cover with vented plastic wrap. Cook at high power for 3 minutes. Drain peppers and turn cut-side up. Spoon hot tomato mixture evenly into peppers, cover with vented plastic wrap, and cook at high power for 3 to 4 minutes or until hot. Uncover peppers and sprinkle with cheeses. Let stand for 1 to 2 minutes or until cheese is melted. Serve hot.

VEGETARIAN CHILI

1 tablespoon vegetable oil

1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1-1/2 cups chopped fresh mushrooms
1 (28 ounce) can chopped tomatoes, with juice
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1-1/2 teaspoons oregano
1-1/2

Heat oil in a large saucepan and add onions, carrots and garlic; saute until tender. Stir in green pepper, red pepper, celery and chili powder. Cook, stirring often, until vegetables are tender, about 6 minutes. To the vegetables add mushrooms; cook 4 minutes. Stir in tomatoes, kidney beans, corn, cumin, oregano and basil. Bring to a boil and reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.