November 2010--Raviloi with Broccoli and Red Peppers

This recipe is easy, fast, and cheap.  The perfect weeknight dinner trifecta.  Did I mention it's also quite tasty?

3 Tablespoons olive oil
1 red bell pepper, cut into thin 2 inch strips
3 garlic cloves, minced (I cheat and use the pre-minced kind in a jar)
1 pound frozen cheese ravioli
3 cups tiny broccoli florets
2 tablespoons shredded fresh basil, or 1/2 tsp dried
Salt and pepper to taste
Parmesan Cheese

Being a large quantity of water to a boil in a stockpot.  Heat 2 tablespoons oil in a medium sized skillet over medium heat.  Add the red pepper and garlic, and saute until the pepper is very soft and golden, about 10 minutes.  Keep warm over low heat.

Drop the ravioli into the boiling water.  About 3 minutes before the ravioli is finished cooking (check package) add the broccoli and cook together until tender, about 3 minutes.  Drain in a colander.

Add ravioli and broccoli into the red pepper and garlic.  Add 1 tablespoon of olive oil and stir together.  Sprinkle with Parmesan cheese (or, if you are my husband, dump on the Parmesan).

Recipe adapted from Vegetarian Classics by Jeanne Lemlin.

October 2010--Drive-In Walnut Burgers

This is another recipe from my friend Jenee (I am still mourning her move to Colorado).  This recipe is a favorite because 1-It tastes good.  2-It's really, really fast to make.

Ingredients:

1 cup chopped walnuts
3/4 cup canned garbanzo beans, drained
1/3 cup plain dried bread crumbs
1 Tablespoon grill seasoning (recommended:McCormick)
1 tablespoon cider vinegar
1 tablespoon olive oil
1 egg
Fixings:  I like lettuce, tomato, and avocado on mine.  And of course, ketchup, mayo, and mustard.  Kameron likes to put barbecue sauce on his.

Directions:
In a blender, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, and oil and vinegar and pulse until coarsely ground.  Add the egg and pulse for ten seconds.  Guess what--that's pretty much it!

Form into four patties.  You can either grill these or bake them.  I usually bake them--350 degrees for ten minutes on each side.

Eat up!  I think you'll love them!

September 2010--Curried Walnut Rice Sald

I've been trying to add some side dishes into my menu.  I usually just make a main dish and put a green salad on the table.  I tried this salad to mix things up--it was a huge hit with me and my hubby.  This was just as good eaten right away as it was after it sat in the refrigerator overnight.  I think I want to make this again right now...

1 3/4 cups brown rice, cooked and cooled
1 medium cucumber, diced
1/2 cup chopped onion
1 large carrot, shredded
3 TB fat-free mayonnaise (full fat makes it too rich.  I use reduced fat.)
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons honey
1 teaspoon curry powder
2 garlic cloves, minced
1 tsp salt
1/4 tsp pepper
1/2 cup walnuts, toasted (spray a microwave safe dish with oil.  Put the walnuts in one layer on the dish and put in the microwave about 2 minutes--or until they smell nice and toasty)

Directions:
In a large bowl, combine first four ingredients.  In another bowl, whisk mayonnaise, oil lemon juice, honey, curry powder, garlic, salt and pepper, stir into rice mixture.  Just before serving, stir in nuts.

Recipe adapted from allrecipes.com

August 2010--Macaroni and Cheese with Secret Silken Tofu Sauce

From: The Vegetarian Family Cookbook by Nava Atlas

Here is a super sneaky way to eat tofu--I swear, no one but the cook will even know it is in there...
10 to 12 ounces elbow macaroni
One 12.3 ounce package silken tofu
2 tablespoons butter
1 1/2 to 2 cups firmly packed grated cheddar cheese
Salt to taste
Peas (my addition, I always mix peas in with my macaroni)

1.  Cook the pasta in plenty of rapidly boiling water until al dente, then drain.
2.  Meanwhile, puree the tofu until perfectly smooth in a food processor or blender.  Transfer to a medium saucepan and add the butter and cheese.  Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melter.
3.  Combine the cooked macaroni and sauce.  Season with salt and serve at once.

Click here to go to my Vegetarian Recipe of the Month Archive!

July 2010--Baked Oatmeal

This is another awesome recipe from my friends Adam and Jenee.  I made this for breakfast when my
parents came to visit and it was a hit!  We all loved it!  My parents especially liked it with some milk added to their individual serving.

2 cups old fashioned oats
4 cups milk
1/2 tsp almond flavoring
1/4 cup brown sugar
1/2 cup sliced almonds
1/2 cup dried cherries
1 large apple, unpeeled, grated

Preheat oven to 400 degrees. Coat a 3-quart casserole or baking pan with cooking spray. In a mixing bowl, combine all ingredients. Transfer to baking dish. Sprinkle top with additional almonds. Bake uncovered for 40 minutes. Serve hot. Yields about 4 adult servings.

Jenee's tip: You can also omit the almonds, cherries and almond flavoring and substitute 1 tsp cinnamon, 1/2 cup raisins and 1/2 cup chopped peanuts.

June 2010--Baked Orzo with Broccoli and Cheese

From Vegetarian Classics by Jeanne Lemlin

This is a comfort food recipe.  It is yummy and filling--great for a Sunday night dinner.  

Serves 4-6

1 pound orzo (rice shaped pasta)
2-4 cups tiny broccoli florets (from 1 bunch of broccoli)
1 (7 oz) jar roasted red peppers, well drained and cut into strips (3/4 cup)
butter for greasing
1 cup sour cream (to ease my conscience I use light sour cream)
1/4 cup milk
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped fresh basil, or 1/2 tsp dried basil
1/2 tsp salt
Generous seasoning of pepper
1 cup grated part-skim mozzarella cheese

1.  Bring a large quantity of water to a boil in a stockpot.  Drop in the broccoli and cook untili almost tender, about 5 minutes.  With a strainer, scoop out the broccoli and place in a large bowl.
2.  Cook thee orzo in the same boiling water until tender but not mushy, about 9-12 minutes.  Drain in a collander.  If any water has accumulated in the bowl with the broccoli, drain it.  Mix the orzo with the broccoli, then stir in the red peppers.   Let cool about 20 minutes (I usually skip the cooling step...)
3.  Preheat the oven to 375.  Butter a 3 quart baking dish. (13x9x2)
4.  Stire the sour cream, milk, 1/4 cup Parmesan cheese, basil, salt, pepper, and mozzarella cheese into the broccoli mixture.  Scrape into the baking dish and smooth over the top.  Sprinkle with the remaining Parmesan cheese.
5.  Bake 20-30 minutes, or until hot.  Do not over cook or the dish will dry out.

May 2010--Portobello Mushroom Sandwiches with Lemon Garlic Mayonnaise

I absolutely love Portobello mushrooms. While restaurant eating isn't always simple for non-meat eaters, I can usually count on a dish with Portobello mushrooms as the main ingredient. These sandwiches are fast and we love them.

From Vegetarian Classics by Jeanne Lemlin

Makes 2 Sandwiches

1/2 tablespoon unsalted butter

2 large (5 inch diameter) Portobello mushrooms, stems discarded, caps wiped clean, and thinly sliced

Salt to taste

3 1/2 tablespoons mayonnaise

1 very small garlic clove, minced or pressed
Generous seasoning of freshly ground pepper

4 slices Tuscan style bread or 2 sandwich rolls (the WinCo bakery sells ciabatta sandwich rolls)

1 small to medium size ripe tomato

1 avocado

Melt the butter in a medium sized skillet over medium heat. Add the mushrooms and saute until brown all over and juicy (about 7 minutes). Season with salt and let cool.

Combine the mayonnaise, garlic, lemon juice, and pepper in a small bowl.

To make the sandwiches, spread some of the mayonnaise mixture on each bread slice. Place the mushrooms, tomato slices, avocado, and lettuce on two of the slices and top with the remaining bread. Serve at once.