Broccoli Manicotti
2 tsp EVOO
14 manicotti tubes
4 cups broccoli florets
1 1/2 cups breadcrumbs
2/3 cup Vanilla Rice Milk
4 tbs EVOO (for brushing)
1 cup ricotta cheese
6 tbs grated parmesan
pinch nutmeg
salt & pepper
1 jar Prego mushroom sauce (or any marinara)
Preheat over to 375F. Lightly brush 9x13 pan with EVOO. Bring large saucepan of water to a boil, add EVOO to water, simmer manicotti uncovered 6-7 minutes. Steam broccoli for 10 minutes. Drain pasta & rinse in cold water. Drain broccoli & cool, then blend until smooth. Place breadcrumbs in a bowl, add milk & oil, stir until softened. Add ricotta, broccoli, nutmeg, & 4 tbs parmesan. Season with salt & pepper. Pour sauce in baking pan. Pipe cheese mixture into tubes, then lay in sauce. Brush tops with EVOO & sprinkle with remaining parmesan. Bake 25-30 minutes.
*Edited to add my thoughts after making/eating...
This dish was a little bland in my opinion, but very filling. It said it served four, but I think if served with soup/bread/salad it could serve 6-10. I would further tweak this recipe by adding a generous 1/2 tsp of red pepper flakes, oregano, and sweet basil and maybe 1/2 cup less breadcrumbs and would switch the plain breadcrumbs to Italian ones. I would also swap out the parmesan for mozzarella.
This recipe was adapted from a magazine insert.
Taco Cornbread Pizza
1 8.5oz pkg corn muffin mix
1 box Fantastic World Foods Taco Mix (or any brand "meat"/soy crumbles)
1 pkg taco seasoning mix
1 8oz pkg shredded cheddar cheese
shredded lettuce
chopped tomatoes
sliced black olives
sour cream
salsa
Prepare corn muffin mix as directed on box. Spread batter onto greased 12 inch pizza pan. Bake at 400F for 8-10 minutes. Add seasoning to prepared "meat" crumbles. Sprinkle 1 cup cheese over crust and top with "meat" mixture and remaining cheese. Bake 5 minutes or until cheese is melted. Top with remaining ingredients.
Adapted from a recipe I found online. The filling is so good you can use it for tacos or on it's own as a side dish.
Stuffed Peppers
2 yellow bell peppers
1/2 cup cooked brown rice
1/2 cup cooked red kidney beans
1 green onion, finely sliced
1 jalapeno pepper, finely diced
1/2 tsp chili powder
1/4 cup sharp cheddar cheese
Slice peppers vertically, remove seeds and membrane. Mix ingredients and fill peppers. Place in pan with 1/4" water, cover and bake @ 325F for 25 minutes.
I believe this has been adapted from a recipe I found online. It is a popular Indian dish that pairs well with Naan, or any bread really.
Saag Aloo
2 tbs oil
1 yellow onion, chopped
6 cloves garlic, minced
1/8 tsp ground ginger
2 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
pinch of garam masala
1 pound spinach, chopped
1 cup water
1 tsp salt
1 cup yogurt
4 potatoes, cubed & cooked
squeeze of lemon
Heat oil in large pan over medium heat. Add onions and cook until translucent. Add garlic, ginger and spices, saute another 3 minutes. Stir in spinach, water, and salt and bring to a boil. Reduce heat to low, simmer for 10-15 minutes. Remove from heat and allow to cool. Use a blender to puree half of the mixture. Return puree to pot with potatoes. Simmer 5-10 minutes. Stir in yogurt, simmer briefly, remove from heat add lemon and serve with Naan Roti, Pita, or whatever bread you prefer.
This recipe has been adapted from Whole Foods Market.
Minestrone Stir Fry
1 cup yellow onion, chopped
1/2 green pepper, chopped
1 red pepper, chopped
1 cup celery, chopped
1/2 cup carrot, chopped
1 can dark red kidney beans, rinsed
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp red chili flakes
2 tomatoes, chopped
1/2 cup vegetable broth
1/3 cup fresh basil, chopped
2 tsp EVOO (extra virgin olive oil)
elbow pasta, cooked
Saute first 9 ingredients in EVOO for 5 minutes over high heat, adding broth as needed to prevent sticking. Add tomatoes & remaining broth, saute for 3 minutes more. Add remaining ingredients and saute 1 minute longer. Serve over elbow pasta.
This recipe has been adapted from Veg Web.
Black Bean Tortilla Casserole
2 cups onion, chopped
2 green peppers, chopped
1 14 1/2oz can tomatoes, chopped
3/4 cup green salsa
2 tsp ground cumin
2 cloves garlic, minced
2 15oz cans black beans, rinsed & drained
12 6" corn tortillas
8oz Monterey Jack cheese, shredded
2 tomatoes, chopped
2 cups shredded lettuce
sliced green onions
sliced black olives
1/2 cup sour cream
In skillet, combine onion, pepper, undrained tomatoes, salsa, cumin, and garlic. Bring to boil, reduce heat and simmer for 10 minutes. Add beans and stir. Spread 1/3 of the mixture over bottom of 9x13 baking dish. Top with 6 tortillas, overlap as needed and 1 cup of cheese. Add another 1/3 of mixture, top with remaining tortillas and remaining mixture. Bake covered at 350F for 30-35 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. Top with chopped tomatoes, lettuce, onions, and olives and serve with sour cream.
This recipe has been adapted from Great American Home Cooking 1998. Originally called Mom's Best Meatloaf, my husband and I like to call it Unmeatloaf. Can also be made into Unmeatballs.
Unmeatloaf
2 tsp vegetable oil
2 onions, chopped
2 garlic cloves, minced
2 boxes of Fantastic World Foods Taco Filling prepared (you could also use Fantastic World Foods Vegetarian Sloppy Joe w/o any sauce or a combo of the two)
1 1/2 cup bread crumbs
Egg Beaters, equivalent of 2 eggs
1/3 cup plain yogurt
1/4 cup parsley, chopped
1 tbs Dijon mustard
1 tbs apple cider vinegar
1 tsp eash salt & black pepper
1/2 tsp dried thyme
Glaze
1 cup ketchup
1/4 cup vegetable broth
2 tbs brown sugar
1 tbs apple cider vinegar
Preheat oven to 350F. Whisk together glaze ingredients in small bowl and set aside. Heat oil in skillet over medium heat. Add onions and saute for 7 minutes stirring often. Add garlic and cook 2 minutes more. Put mixture into large bowl and let cool. Add remaining ingredients and mix thoroughly. Grease a 9x5 loaf pan. Press mixture in pan evenly. Brush with 1/2 cup of glaze and bake 50 minutes. Brush with another 1/2 cup glaze and bake 10 more minutes. Slice and serve with remaining glaze.
Meatless Monday is an ongoing international campaign to encourage people to not eat meat (at least) one day of the week to improve their health and the health of the planet. As this initiative grows in popularity, so does the need for delicious recipes. As a long time Vegetarian, I thought I'd share the best recipes in my arsenal each Monday.
The following recipe has been adapted from a June 2005 issue of Vegetarian Times. I've made it for several family members that are hardcore meat eaters and they all love it and I hope you do too. It is one of my all time favorite recipes. It looks like a burger and tastes like a sweet & spicy meatloaf. Feel free to share your thoughts if you try it. Enjoy!
Jamaican Patties
3 tbs vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, minced
3 tbs jerk seasoning
1/2 tsp salt
4 cups grated carrots
2 cups frozen peas, thawed
1 1/2 cups plain breadcrumbs
Egg Beaters, equivalent of 3 lrg eggs
1/2 cup vanilla rice milk
Heat 1 tbs oil over med-high heat in non-stick skillet, add onion and stir often, cook 2-3 minutes, until softened. Add garlic, jerk seasoning, and salt. Cook 30-60 seconds. Stir in carrots, cover, and reduce to medium heat. Cook 5 minutes or until tender. Stir in peas and cook 1 minute. Transfer to a large bowl and fold in breadcrumbs. Whisk together Egg Beaters and milk in separate bowl, then stir into mixture. Form into 12 3/4 inch thick patties using approx 1/3 cup for each. Heat 1 tbs oil over med heat in large non-stick skillet. Add patties and cook 5 minutes on each side until golden. Repeat, adding more oil if necessary.
Pineapple Salsa
2 cups diced pineapple
1/2 red pepper, diced
1/3 cup chopped cilantro
4 green onions, chopped
1 jalapeno, seeded & minced
1/4 cup fresh lime juice
pinch of salt
Combine all ingredients & mix well.
Serve with patties.
1 serving = 2 patties and 1/2 cup salsa. Approx 230 calories per serving.
