Vegatarian 15 Bean Chili



1 tablespoon Butter

4 medium (2 cups) carrots, chopped

1 large (1 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

5 cups water

1 (8-ounce) package (discard spice packet) dried

15-bean blend, soaked

in water overnight, drained

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon salt

1 (28-ounce) can crushed tomatoes with roasted garlic

2 tablespoons tomato paste

1 to 2 tablespoons canned diced jalapeño chile pepper

1 tablespoon lemon juice

3 ounces (3/4 cup) Cheddar Cheese, shredded



Melt butter in 10-inch skillet until sizzling; add

carrots, onions and garlic. Cook over medium-high heat

until onion is softened (4 to 5 minutes).



Place carrot mixture, water, beans, chili powder,

cumin and salt in slow cooker; stir. Cover; cook on

Low heat setting 8 to 10 hours or until beans are

tender.



Increase heat setting to High. Add all remaining

ingredients except cheese. Cover; cook 20 minutes or

until heated through.



To serve, top each serving with cheese.



Recipe Tip

Chop the carrots, onion and garlic the night before at

the same time you are soaking the beans. Place in

resealable plastic food bags; store in refrigerator

overnight.



Recipe Tip: Freeze leftover chili in individual

servings. Spoon 1 1/3 cups chili into resealable

plastic freezer containers or bags. Freeze up to 3

months. Thaw in refrigerator at least 24 hours. Reheat

in microwave or over medium-low heat in 2-quart

saucepan.

Toaster Oven Pita Melt



Vegetarian



Serves 2



2 (6-inch) whole wheat pitas

extra virgin olive oil.

1 cup grated part-skim mozzarella cheese

1/2 small red onion, sliced thin

1/4 cup pitted Kalamata olives

2 tablespoons fresh chopped herbs such as parsley, basil, or oregano

Preheat toaster oven to 425°F. Lightly brush 1 side of each pita

bread with olive oil. Warm pita in toaster oven for one minute. Take

from toaster and spread mozzarella over pitas. Top with red onion

and olives. Return to toaster oven. Bake until heated through and

cheese is fully melted, 5 to 7 minutes.



Scatter fresh herbs over pita, cut into wedges and serve.



Nutrition Info

Per serving (1 pita pizza/164g-wt.<WBR>): 370 calories (170 from fat),

19g total fat, 7g saturated fat, 19g protein, 33g total carbohydrate

(4g dietary fiber, 3g sugar), 35mg cholesterol, 730mg sodium

Crockpot Vegetarian Ravioli Casserole



A super easy and delicious vegetarian main dish recipe.



INGREDIENTS:



1 onion, chopped

3 cloves garlic, minced

26 oz. can or jar spaghetti sauce

8 oz. can tomato sauce

2 (9 oz.) pkgs. refrigerated ravioli or tortellini

2 cups shredded mozzarella cheese



PREPARATION:



Place onion and garlic in bottom of 4-6 quart crockpot. Add spaghetti

sauce and tomato sauce and stir well. Cover and cook on LOW for 8-9

hours until onion is tender. Turn heat to HIGH setting and stir in

refrigerated ravioli. Cover and cook on HIGH for 1 hour longer; then

sprinkle with cheese and cook for 5-10 minutes until cheese melts and

tortellini is tender.



Serves 8

 

Cheese Lover's Quiche

3 eggs, beaten

1/2 cup half and half

3 tablespoons grated parmesan cheese

1 pinch prepared mustard

2 ounces Gruyere cheese, grated

4 ounces cream cheese, cut 1/2" cubes

salt and pepper to taste

6 paper thin slices tomato, seed and drain

Beat together egg, half and half, parmesan and mustard. Stir in Gruyere, cream cheese, salt and pepper until blended. Pour egg mixture into crust and place tomato slices decoratively on top.

Bake in 350ºF oven for about 25 minutes or until custard is just set and top is lightly browned. Do not overbake. To serve, cut into wedges. Serve hot, warm or at room temperature. Pie can be prepared earlier in the day and stored in refrigerator. Heat in a 350ºF oven for 10 minutes before serving. This isn't a traditional quiche, but a firm, dense cheese pie.

Serves 6

Cheese Crumb Butter Crust:

3/4 cup cracker crumbs (Use a tasty cracker like Butter Sesame or French Onion)

3/4 cup grated parmesan cheese

4 tablespoons melted butter

Combine all ingredients until blended. pat mixture on the bottom of an 8" porcelain quiche baker, and bake in a 350ºF oven for 8 minutes. Allow shell to cool a little before filling.

Vegetarian Fast & Fancy

Sage and Onion Stuffing



Using an infusion of sage rather than the

strong-flavored leaves themselves gives this stuffing

that wonderful herbal flavor without overpowering it.



3 tablespoons fresh sage leaves, or 1 tablespoon dried

1 cup boiling water

2 1/2 tablespoons safflower oil

1/2 pound onions, very finely chopped

4 cups fine fresh bread crumbs

1 medium Granny Smith apple, peeled, fored, and finely

diced

juice of 1/2 lemon

1 teaspoon grated lemon rind

2 egg replacements, beaten

salt and freshly ground pepper



Preheat the oven to 350 degrees.



Combine the sage leaves with the boiling water. Steep

for at least 15 minutes, then strain. Discard the sage

and reserve the water.



Heat the oil in a large skillet. Add the onions and

saute over medium heat, stirring frequently, until

they are lightly browned.



In a mixing bowl, combine the onions with the bread

crumbs and the remaining ingredients. Sprinkle in the

sage stock until the ingredients are evenly moistened.

Transfer to an oiled, shallow 1 1/2 quart casserole

dish (a round glass one works well). Bake for 35 to 40

minutes, or until the outside is golden brown and

crusty.

Sage and Onion Stuffing



Using an infusion of sage rather than the

strong-flavored leaves themselves gives this stuffing

that wonderful herbal flavor without overpowering it.



3 tablespoons fresh sage leaves, or 1 tablespoon dried

1 cup boiling water

2 1/2 tablespoons safflower oil

1/2 pound onions, very finely chopped

4 cups fine fresh bread crumbs

1 medium Granny Smith apple, peeled, fored, and finely

diced

juice of 1/2 lemon

1 teaspoon grated lemon rind

2 egg replacements, beaten

salt and freshly ground pepper



Preheat the oven to 350 degrees.



Combine the sage leaves with the boiling water. Steep

for at least 15 minutes, then strain. Discard the sage

and reserve the water.



Heat the oil in a large skillet. Add the onions and

saute over medium heat, stirring frequently, until

they are lightly browned.



In a mixing bowl, combine the onions with the bread

crumbs and the remaining ingredients. Sprinkle in the

sage stock until the ingredients are evenly moistened.

Transfer to an oiled, shallow 1 1/2 quart casserole

dish (a round glass one works well). Bake for 35 to 40

minutes, or until the outside is golden brown and

crusty.

Vegetable Lasagna
from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 30 min.

Ingredients:

1 pkg. (10 oz.) frozen chopped broccoli
1 small green or red pepper, chopped
1 medium carrot, chopped
1 small onion, chopped
1 can Campbell's® Condensed Broccoli Cheese Soup OR Campbell's®
Condensed 98% Fat Free Broccoli Cheese Soup
1/2 cup milk
1/4 cup grated Parmesan cheese
6 lasagna noodles, cooked and drained
1 1/2 cups shredded mozzarella cheese

Directions:
PLACE broccoli, pepper, carrot and onion in saucepan. Cover with water.
Heat to a boil. Cover and cook over low heat 5 min. or until tender.
Drain.

MIX soup, milk and Parmesan cheese.

SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish (11" x 7"). Top
with 3 lasagna noodles, 1/2 cup soup mixture, 3/4 cup mozzarella cheese
and 1 1/2 cup vegetable mixture. Repeat layers. Top with remaining soup
mixture.

COVER . Bake at 400°F. for 20 min. Uncover and bake 10 min. or until
hot. Let stand 10 min.

Serves 6.

Kitchen Clip: Serve with a Caesar salad using store-bought dressing, and
a warm loaf of Pepperidge Farm® Garlic Bread.
 
Recipe source: all-simple-recipes yahoo group, submitted by Beth Layman
 
NOTE: I sprinkled some mozzarella on top after I uncovered the lasagna and then cooked for the last 10 minutes.

Crockpot Vegetarian Hoppin John



1 lb dried black eye peas

2 qts plus 3 cups water

1 med onion, chopped

3 cloves garlic, minced

1 lrg can (7 oz) diced green chiles

2 tsp ground cumin

1/4 tsp pepper

1/4 tsp baking soda

1 dried or canned chipotle chile

1/2 cup brown rice

3 lrg tomatoes, peeled and chopped

salt to taste



Rinse and sort thru peas. In a deep pot, bring 2 qt of

the water to boil over high heat. Add peas.



Let water return to boil; then boil uncovered for 2

min. Remove pan from heat, cover and let stand for 1

hr.



Drain and rinse peas, discarding cooking water.



In crockpot, combine onion, garlic, green chiles,

cumin pepper, baking soda and chipotle chile. Stir in

peas; pout in remaining 3 cups water.



Cover and cook at low setting til peas are tender to

bite (9-10 hrs) Remove and discard chipotle chile;

stir in rice and tomatoes.



Increase cooker heat to high; cover and cook til rice

is tender (45-55 min more).



Season to taste with salt.



MAKES 6-8 SERVINGS

Algerian Vegetarian Stew



4 tablespoons olive oil

2 medium zucchinis, cut into 3/4-inch cubes

1 large eggplant, peeled and cut into 3/4 inch cubes

2 large green peppers, chopped into small pieces

1 medium carrot, peeled and chopped into small pieces

3 medium onions, chopped

1 head garlic, peeled and crushed

Salt and pepper to taste

2 cups water

2 cups stewed tomatoes

1 tablespoon dried basil



Heat oil in a saucepan; add all ingredients, except

tomatoes and basil. Cover and cook over medium heat

for 45 minutes; then stir in tomatoes and cook for

another 15 minutes. Stir in basil; then place in a

serving bowl and serve with cooked rice or mashed

potatoes.



Serves: 8 to 10

Mama's Vegetarian Gumbo



1/2 cup olive oil

1/2cup all-purpose flour

1/2 cup diced celery

3/4 cup chopped white onion

1/2 cup chopped carrots

3/4 cup diced green bell pepper

1/4 cup chopped fresh garlic

10 cups spring water

1 28-ounce can diced tomatoes

1 28-ounce can ground tomatoes with puree

1 tablespoon dry whole oregano

1 tablespoon dry whole thyme

1 teaspoon cayenne pepper

1 1/2 teaspoons salt

3 tablespoons Worcestershire sauce

2 tablespoons Tabasco sauce

3/4 cup chopped zucchini squash

3/4 cup chopped yellow squash

3/4 cup chopped mushrooms

3/4 cup frozen or fresh cut okra

1/4 cup cooked black-eyed peas

steamed white, wild, or brown rice



In a stockpot combine the olive oil and flour over low heat and cook for

approxi­ mately 20 minutes, stirring constantly to prevent burning.



Add the celery, onion, carrots, bell pep­ pers, and garlic. Continue

to stir

to coat the vegetables with the roux mixture.



Add the spring water and increase the heat to medium-high. Add the

tomatoes,

oregano, thyme, pepper, salt, Worcester­ shire sauce, and Tabasco sauce.

Bring to a boil, stirring constantly.



Add the zucchini, yellow squash, mush­ rooms, okra, and black-eyed peas.

Reduce the heat to medium-low and simmer the gumbo an additional 10

minutes.

Serve over steamed white, wild, or brown rice. (Bonnie Raitt prefers hers

over brown rice and cooked without oil.)

Balsamic-Braised Root Vegetables



Slow cooking combined with balsamic vinegar and sugar

brings out the natural sweetness of the root

vegetables.



3 large carrots, cut into 1-inch pieces

4 shallots, halved

2 small turnips, peeled and cut into 1-inch pieces

1 large parsnip, peeled and cut into 1-inch pieces

2 Tbsp. olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. water

1 Tbsp. firmly packed light brown sugar

Salt and black pepper, to taste



�?Place the carrots, shallots, turnips, and parsnip in

a slow cooker.

�?In a small bowl, combine the oil, vinegar, water,

and sugar. Pour over the vegetables and season with

the salt and pepper. Stir to combine.

�?Cover and cook on low for 8 hours, until the

vegetables are soft. Stir once about halfway through,

if possible.



Makes 4 servings



From Robin Robertson’s Fresh From the Vegetarian Slow

Cooker

Crock-Pot Vegetarian Chili

Letting the chili cook all day allows the flavors to

develop, creating a delicious and hearty dish.



2 Tbsp. oil

6 garlic cloves, minced

1 cup chopped white onion

1 lb. veggie burger crumbles (optional)

Red pepper flakes, to taste

1 Tbsp. chili powder

2 1/2 tsp. cumin

1 tsp. oregano

1 bay leaf

28-oz. can diced Mexican-style tomatoes

1 Tbsp. soy sauce

1 1/2 cups vegetable stock

6 oz. tomato paste

1 Tbsp. red wine vinegar

28 oz. black beans, drained and rinsed

16 oz. pinto beans, drained and rinsed

16 oz. kidney beans, drained and rinsed



�?Heat the oil in a large skillet over medium heat.

Cook the garlic, onion, veggie burger crumbles if

using, and red pepper flakes until the onion is soft.

Add the chili powder and cumin and cook for an

additional 2 minutes, or until fragrant.

�?Place in a crock pot with the remaining ingredients,

stirring to combine. Cover and cook on low for 6 to 8

hours.



Makes 6 to 8 servings

Vegetarian Chili



2 TB vegetable oil

1 large onion, chopped

4 large cloves garlic, minced

3 TB chili powder

1 medium-size sweet green pepper, cored, seeded and diced

1 medium-size sweet red bell pepper, cored, seeded and diced

1 medium-size zucchini, diced

1 medium-size yellow squash, diced

1/2 tsp. dried oregano

1/4 tsp. ground cayenne pepper

1 can (14.5 oz.) stewed tomatoes, undrained

1 can (11 oz.) corn kernels, drained

1 can (15.5 oz.) black beans, rinsed and drained

1/4 tsp. salt



Garnishes:

Cooked rice

Sour cream

Shredded Cheddar cheese

Green onions, thinly sliced



Heat oil in 4 quart pot over medium heat. Add onion, garlic and chili powder;

sauté for 5 minutes.

Add green and red peppers; sauté 5 minutes.



Add zucchini, squash, oregano and ground red pepper; sauté for 5 minutes. Add

tomatoes; cook

10 minutes. Stir in corn, black beans and salt; cook for 5 minutes. Serve

with the garnishes, if

desired. Makes: 8 servings.



Note: Chili is always better with the extra punch of a tasty garnish, from

scallions to sour cream.



~~~Easy Guacamole~~~

3 ripe avocados, peeled and pitted

3 TB finely chopped red onion

3 TB lime juice

2 TB chopped cilantro leaves

1 jalepeño, seeded and minced

1/4 tsp. salt

1/4 tsp. Tabasco red hot pepper sauce



Mash avocado flesh in a bowl. Stir in red onion, lime juice, cilantro,

jalapeño, salt, and Tabasco.

Refrigerate. Spoon a dollop on each chili serving.