Post Reply Vegetarian Recipes
Chef de Cuisine
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Posted 9/21/08 , edited 9/21/08
Eggplant Manicotti

* 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices
* 1 medium onion, chopped
* 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
* 1 teaspoon basil
* 1/4 teaspoon oregano
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* dash of nutmeg
* 2 tablespoons whole wheat flour
* 2 cups marinara sauce

Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside.

Heat 1/4 cup of water in a large, nonstick skillet and cook the onion over medium-high heat until the liquid has evaporated. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 minutes. Set aside to cool.

Preheat the oven to 350°F.

Place a spoonful of the spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling. Arrange in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for 20 minutes.

Makes 12 manicotti


Missing Egg Sandwich

* 1/2 pound firm tofu, mashed (about 1 cup)
* 2 green onions, finely chopped
* 1 tablespoon vegan mayonnaise (such as Vegenaise® or Nayonaise®)
* 2 tablespoons pickle relish
* 1 teaspoon stoneground mustard
* 1/4 teaspoon cumin
* 1/4 teaspoon turmeric
* 1/4 teaspoon garlic powder
* 8 slices whole wheat bread
* 4 lettuce leaves
* 4 tomato slices

Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder. Mix thoroughly. Spread on whole wheat bread and garnish with lettuce and tomato slices.

Makes 4 sandwiches


Potato-Leek-Onion Soup

* 2 medium onions, chopped
* 3 medium leeks (white part only), chopped
* 1 clove garlic
* 2 to 3 tablespoons of vegetable oil
* 5 cups water
* 6 medium potatoes*, cut into small or medium pieces
* 4 celery stalks, sliced
* 1 stalk fresh lemongrass (or dried) to taste
* cayenne, salt, and dill or marjoram, to taste
* 1 cup soy or rice milk
* 1 tablespoon lemon juice

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then
add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.

Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.

Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.

Serves 8


Pumpkin Stew

* 1 10- to 12-pound pumpkin
* 2 16-ounce cans kidney, black, or pinto beans
* 1 bell pepper, cut into inch-thick slices
* 1 onion, peeled and roughly chopped
* 4 medium potatoes, cubed
* 3 carrots, peeled and cubed
* 2 garlic cloves, peeled and diced
* 2 celery sticks, sliced
* 1 15-ounce can diced tomatoes
* 2 1/2 cups water or vegetable stock
* salt and pepper to taste
* vegetable oil (for coating)

Carve a hole in the top of the pumpkin and remove the seeds. (If you love snacking on pumpkin seeds, save them for this recipe!) Clean out the stringy insides. Scoop out 2 cups of pumpkin and cube. Then set the pumpkin aside.

In a large pot, simmer the cubed pumpkin chunks, beans, bell pepper, onion, potatoes, carrots, garlic, celery, tomatoes, and vegetable stock or water for 35 to 45 minutes. Stir occasionally and season to your taste.

Place the pumpkin in a shallow pan and place the stew inside the pumpkin. Brush the outside of the pumpkin with a very light coating of vegetable oil.

Bake the pumpkin and stew at 350°F for 2 hours, or until the pumpkin is tender. Serve out of the carved pumpkin while hot.

Serves 8 to 10


Falafel with Tahini Dressing

A Middle Eastern specialty made with highly seasoned ground chick peas, formed into balls and deep-fried. Usually served tucked inside pita bread, sandwich-style, they can also be served as appetizers.

2 cups dried chickpeas
1/2 cup finely chopped yellow onion
3 garlic cloves, minced
1/2 cup sesame seeds
1/4 cup finely chopped parsley
3/4 teaspoon salt
2 teaspoons ground cumin
2 teaspoons baking powder
2 teaspoons ground coriander
1/4 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Oil, for deep-frying
Pita bread
Tahini Dressing (recipe follows)

Lettuce, thinly shredded
Cucumbers, thinly sliced
Tomatoes, chopped
Onions, chopped

1. Soak the chickpeas in water overnight.
2. Run chickpeas through food processor. Blend in yellow onion, garlic, sesame seeds parsley, salt, cumin, baking powder, coriander, black pepper, and cayenne pepper, and let stand for 1 hour.
3. Form mixture into balls about 1-inch in diameter. Deep fry in oil until golden brown, about 4 to 5 minutes.
4. Serve in a pita bread and fill with lettuce, cucumber, tomatoes, and onions.

Makes 6 to 8 servings.

Tahini Dressing

1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar

1. Place all ingredients in a blender and blend until smooth.

Makes about 1 cup.
Posted 4/5/09 , edited 4/5/09
Spicy Veggie Cutlets


* 1 cup mixed veggies (you can also use any leftover mixed veggies)
* 4-5 large potatoes boiled, peeled and mashed well
* Salt to taste
* 3-4 dry red chillies
* Vegetable/ canola/sunflower cooking oil to shallow fry cutlets


* Mash the veggies and mix with the mashed, boiled potatoes to make a smooth, firm mix.
* Season with salt and red chilli flakes (made by gently roasting and then coarsely grinding dry red chillies) to taste.
* Form the mix into patties and shallow fry till crispy and golden on both sides.
* Drain on paper towels and serve hot with Tamarind Chutney and Mint-Coriander Chutney.
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