Share Your (Vegetarian) recipes...pretty Please!

Tonight I roasted pumpkin and made Fried Pumpkin Raviolis :

http://www.food.com/recipe/savory-fried-pumpkin-ravioli-3...

I served them with a white sauce-but a red sauce would be good, too.

Portabella Enchiladas-

1.Store bought enchilada sauce (I use TJs) heat on low with 1 small can tomato paste, fresh minced garlic & pinch salt

2.Saute strips of porta mushroom in a little OO with garlic and sliced onion

3. Heat griddle with TINY bit of oil (I wipe it on with a paper towel) place corn tortillas on griddle, flip and heat just until soft, keep warm and stack until you have enough. This step keeps the tortillas from cracking.

4. Assemble enchiladas with veggies & some grated cheese and place in baking pan with a little sauce on the bottom. when pan is full pour sauce over the top to cover and sprinkle with remaining cheese.

These take a little time to assemble but I can do a meal to eat and meal to freeze. Serve with sour cream, chopped cilantro and beans or a salad. Yummy!

Use more herbs and spices, and everything will be more jazzed up!

Grilled asparagus or green beans - drizzle in a little olive oil and some salt/pepper or lemon pepper.

Grilled sweet potatoes and/or regular potatoes or a mix: slice in wedges, drizzle with olive oil & dill, and grill until browned & crispy. 5 minutes per side, turn once.

Peel & Cube eggplant, cut chunks of zucchini & green peppers and yellow onions, and saute in olive oil until soft but not mushy. If desired, add mushrooms and chunks of plum tomatoes for last 5 minutes. Add tomato puree and some Italian seasoning, or the jar sauce of your choice. Serve over any pasta or strings of spaghetti squash, or mix into a lasagna.

Enchiladas - use whole grain tortillas (large size), spread a little vegetarian refried beans down the center, top with any combination of black beans, red or pink or white beans, some chopped green pepper and onion, and some grated Mexican or cheddar cheese (if you eat dairy). Add a small amount of frozen peas or frozen corn (right out of the bag, no need to defrost). Fold the 2 sides of the tortilla over in the center and secure with a toothpick. Set on a baking sheet. lightly oiled. Repeat for the desired number of enchiladas. (This is a great way to use up leftovers because the quantities don't matter! Also a good place to use up green peppers that are getting just a little soft, or onions that are a little dried out because you cut up some and left the rest of the onion in the fridge!) Line up the enchiladas side by side, and top with tomato puree or tomato sauce - which you can pre-flavor with cumin and coriander or cumin/cilantro. Top with a little more cheese if desired. Heat in oven (about 350) for 20 minutes. Serve with rice - I often make the rice with a little of the tomato puree/sauce instead of all water.

Quinoa with added chickpeas - follow directions on the quinoa box and just add drained chickpeas for last 5 minutes. Serve hot or cold. You can also add almonds to this. Use vegetable stock instead of water, or put in a little wine (!).

Broccoli slaw - get a bunch of slaw from the prepared salad bag section of the market. Sliver some carrots and green peppers and even some cabbage (purple or green) unless it's already in there. Cook up a pack of ramen noodles without the chicken flavor packet. Drain noodles & rinse with cold water, add to broccoli slaw mix, and add some craisins, almonds, salt & pepper, and toss with some oil & red wine vinegar. Yum. THis is also a good side salad to take to a picnic or a pot luck dinner - no mayo so it doesn't go bad if left out for a while.

I love making a cheese tortellini pasta salad than can easily be a main dish or a side dish. I usually boil up some cheese tortellinis and then add a bag of raw spinach, chopped up broccoli and cauliflower, olives, sliced mozzarella, cherry tomatoes, chopped artichoke hearts, sliced baby bella mushrooms, add a bottle of low fat balsamic vinegarette, sprinkle some parsely or italian seasonings, and refrigerate for a couple hours.

People alway compliment when I make this salad for a potluck. You can also change the veggies to your own liking. When I feel like adding meat I chop up some dry low fat salami for more of an anti-pasti effect. Delicious!

We're not vegatarians but we don't tend to eat a lot of meat either so here we go:

-Asian Stir fry (all kinds of veggies sauteed then stir in some kind of asian sauce like terriyake (sp?), orange, peanut, sweet and sour etc) serve with rice or wide rice noodles.

-Curry with tofu and buckwheat noodles. Kind of the same as the above recipe except I make my curry sauce with coconut milk, yogurt and curry spices

-Veggie Quesadillas, spicy black beans and spanish rice.(saute onions, zucchini, summer squash, etc put into separate dish, throw large tortilla in the pan, sprinkle *whole* thing with cheese but only put fillings on *HALF*) I add the black beans and rice to the quadillas to bulk them up and serve with sour cream, avocado and salsa

-Pesto pasta with broccolli and asparegus- linguini with pesto, parm cheese throw in your veggies

-Risotto with garlic bread and veggies

I have a quesadilla recipe that is great for a light meal. It is made out of goat cheese, onions, and Monterrey jack cheese, black beans. You season with salt and pepper to taste and/or cilantro if you like it.
4 oz goat cheese, 1/2 can black beans low sodium drained and washed, 1/2 cup Monterrey jack shredded, 1/2 onion diced, season salt and pepper to taste (and cilantro). mix all preceding ingredients together in medium bowl.
I use corn tortillas but the recipe calls for flour. Heat a large pan over medium/ heat (with a dabble of EVOO for a crispier/crunchier tortilla). Throw one tortilla on the pan and put a rounded tablespoon of ingredients in and smash it around, place other tortilla on top and cook for about 2 minutes on each side.
-OR- you can bake these inside foil at preheated 425 degrees for 5 to 7 minutes. I always stove top them easier for me.
Top with sour cream/ guac./salsa or whatever you like.
The first time I made these it took me a while for some reason, I always have trouble the first time making a recipe trying to follow the directions exactly and re reading but after the first time I can have these on the table in 10 minutes total time.

I have a recipe for "Phyllo Chicken Pie" that can very easily go without chicken (we like it with chicken, but mom makes it without).

8 sheets of frozen phyllo dough
zest of 1/2 lemon
1/2 medium onion, finely chopped
2 minced cloves of garlic
2 C cooked chicken (or cut that out to make it vegetarian)
1 pkg (9-11oz) frozen creamed spinach
4 Tbs unsalted butter
4 oz crumbled garlic/herb feta cheese

1) Remove phyllo from freezer and thaw (out 1 hour or overnight in the fridge)
2) Preheat oven to 400 F
3) Zest/grate lemon peel (no white; 1 tsp of yellow), squeeze lemon for juice (1/2 lemon = about 1 Tbs juice)
4) Chop onion and garlic, shred the cooked chicken
5) Microwave spinach on high 2-3 minutes until thawed. Microwave butter 20-30 seconds until melted.
6) Lightly coat a baking dish with melted butter, place a layer of phyllo to cover the bottom of the dish (it's ok to break it as needed), brush lightly with butter, and lay a second layer of phyllo.
7) Combine all the other ingredients in a bowl, then spread evenly over the phyllo dough, but leave a little space around the edges so you can seal it closed with a top layer of phyllo.
8) Top the spinach mixture with 1 layer of phyllo dough, press gently along the edges to seal it, lightly brush some butter over it. Bake 20-25 minutes or until golden. Let it stand 5 minutes before cutting.
This makes 6 servings (more for us because it's 2 adults and 2 small kids).

Scampi Vegetable Salad to go with it:
1 cucumber, coarsely chopped
3 plum tomatoes, coarsely chopped
2 cloves of garlic
1/2 medium onion, finely sliced
juice of 1/2 lemon
2 Tbs olive oil
(I had some leftover fresh spinach leaves that I threw in there, with a little black pepper and just a little feta cheese).
Whisk the oil, garlic, pepper, and lemon juice until well blended, then add the other ingredients and toss.

We are not vegetarian but my closest 'go to' vegetarian recipe is:
'Vegetable Pizza'
No cooking required!

You will need:
Pre-made pizza crust (like Bobolli---sp?)
Spread a layer of cream cheese for the sauce.
Sprinkle with shredded cheese of your choice.
Then top with favorite veggies, we use:
Shredded carrots and shredded cucumbers
diced tomato & olives
Thinly sliced red onion
Salt & Pepper

~As you can see it is not vegetarian due to the cheese...but you can substitute, if need be?

I don't use recipes but I'll offer up a one of my fav.s

Asian peanut butter noodles:

Asian noodles like udon
fresh veg (broccoli, shredded carrot, snow peas..)
onion, garlic, soy, ginger
peanut butter
half cup - 1 cup warm apple juice
asian flavored canned gluten
cherry tomatoes

cook noodles and run under cold water to stop cooking
sautee some onion, garlic, and ginger in a pan with oil.
warm up apple juice and stir in several heaping spoonfuls of peanut butter, stir until peanut butter thinned.
blanch or steam the veggies that need it (broccoli, snow peas)
add peanut butter mixture to sautéed onion and garlic and add soy to taste. mix liquid mixture into noodles and vegetables and serve cold. add chili sauce for heat.

Cut up chunks of squash - butternut, zucchini, spaghetti etc etc, coat with a few shakes of Zesty Italian, throw in some cloves of garlic, slow cook for 4 hrs - YUM!

Crush pretzels and coat with melted margarine, press into small baking dish and bake for 5-10 ____@____.com aside. Puree almonds or pistachios or cashews with 1-2 T of veggie oil, add a squirt or 2 of honey and 2-3 T of cocoa, mix together and pour into pretzel crust. Chill and serve!

My go to vegetarian recipes are:

Lasagna
Raviolis with sauce
Chili with loads of different beans, pumpkin, etc.
Spaghetti with Pesto Sauce
Spinach Enchiladas and Spanish Rice

Also, I love googling recipes and websites, they are always inspiring.