Linked Wonders
Wonderful Images
Daily Wonderings
Wonderous Writing
Teaching Wonders
Home

Vegetarian Recipes

Wonderous Cooking

Vegetarian Recipes

  • Baked Black Beans with Crusty Cheddar Topping (from New Vegetarian Cuisine)
    • 1 1/4 cups dried black beans, soaked overnight (or 2 1/2 cups rinsed and drained canned beans)
    • 1 cup tomato sauce
    • 1 cup chopped onions
    • 1 cup chopped celery (I leave the celery out)
    • 1 sweet red pepper, chopped
    • 1/2 cup chili sauce
    • 1 tablespoon maple syrup
    • 2 teaspoons chili powder
    • 1/2 teaspoon powdered ginger
    • 1/4 cup shredded lowfat cheddar cheese
    • 1/4 cup shredded lowfat Monterey Jack Cheese
    • 2 tablespoons seasoned dry bread crumbs
    • 1 tablespoon fresh chopped flat-leaf parsley
    • 1/8 teaspoon ground red pepper
    1. Preheat oven to 350. Coat 2 1/2 quart casserole with no-stick spray. Set aside
    2. To the beans, add the tomato sauce, onions, celery, red peppers, chili sauce, maple syrup, chili powder and ginger. Mix well and spoon into prepared casserole. Cover and bake for 1 hour or until the beans are very tender.
    3. Meanwhile in a small bowl, mix the Cheddar, Monterey Jack, bread crumbs, parsley, and ground pepper.
    4. Uncover casserole and sprinkle with topping. Bake, uncovered for 15 to 20 minutes or until the chiles has melted and is bubbly.
     

     

  • Creamy Ziti Vegetable Bake (from New Vegetarian Cuisine)
    • 8 ounces firm tofu, well drained and squeezed dry.
    • 1/2 cup nonfat cottage cheese
    • 1/4 cup hot water
    • 2 tablespoons coarse Dijon mustard
    • 2 tablespoons grated Parmesan cheese
    • 1 pound ziti
    • 1 small head broccoli, separated into florets
    • 1 sweet red pepper, chopped
    • 1 green pepper, chopped
    • 1 medium zucchini, chopped
    • 1/2 cup scallions, chopped
    • 1 cup shredded low-fat cheddar cheese
    • 1 tablespoon seasoned dry bread crumbs
    1. In the work bowl of a food processor (or in your blender), combine the tofu, cottage cheese, water, mustard, and Parmesan; process until smooth. Set aside
    2. In a large pot of boiling water, cook the ziti for 5 minutes. Add the broccoli; cook for 5 to 7 minutes longer, or until the ziti and broccoli are just tender. Drain and return to the pot. Off heat, add the red peppers, green peppers, zucchini, scallions, Cheddar and tofu mixture. stir to mix well.
    3. Preheat the oven to 350. Coat a 3- or 4-quart casserole with no-stick spray. Add the ziti mixture; sprinkle with the bread crumbs. Bake for 35 to 40 minutes or until bubbly and heated through.

 

  • Cheesy Chick-Pea and Quinoa Bake (from New Vegetarian Cuisine)
    • 1 tablespoon margarine
    • 1 cup coarsely chopped zucchini
    • 1 cup chopped celery
    • 1 cup chopped scallions
    • 4 cups water
    • 2 cups quinoa, rinsed and drained
    • 1 cup canned chick-peas, rinsed and drained
    • 1 cup shredded low-fat Cheddar cheese, divided
    • 1/2 cup shredded low-fat Swiss cheese, divided
    • 1/4 cup seasoned dry bread crumbs
    1. Preheat the oven to 350. Coat a 2-quart casserole with no-stick spray; set aside.
    2. In a large no-stick frying pan over medium heat, melt the margarine. Add the zucchini, celery and scallions; cook, stirring frequently, for 3 to 4 minutes, or until tender.
    3. Stir in the water, quinoa, chick-peas, 3/4 cup of the Cheddar and 1/4 cup of the Swiss. Spoon into the prepared casserole. Cover and bake for 45 minutes or until the liquid has almost been absorbed.
    4. Sprinkle with the bread crumbs and the remaining cheeses. Bake, uncovered, for 15 to 20 minutes or until all the liquid has been absorbed and the cheese has melted.

  •  

  • Pinto Bean and Pepper Enchiladas (from New Vegetarian Cuisine)
    • 8 ounces dried pinto beans, soaked overnight (or use a can of chili beans)
    • 1 cup nonfat or part-skim ricotta cheese
    • 1/2 teaspoon chili powder
    • 1 cup shredded low-fat Cheddar cheese, divided
    • 1 tablespoon olive oil
    • 1 cup chopped scallions
    • 2 garlic cloves, minced
    • 1 cup chunky salsa
    • 1/4 cup tomato sauce
    • 1/4 finely chopped jalapeno peppers (can be omitted)
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon red wine vinegar
    • 12 flour tortillas
    1. Mix the beans, ricotta, chili powder, and 3/4 cup of the Cheddar cheese in a large bowl. Set aside.
    2. Preheat the oven to 350. Coat two 9"X13" baking dishes with no-stick spray; set aside.
    3. In a large no-stick frying pan, over medium heat, warm the oil. Add the scallions and garlic. Cook, stirring frequently, for 2 to 3 minutes, or until tender. Stir in the salsa, tomato paste, peppers and cilantro. Bring to a boil.
    4. Reduce the heat to low; simmer for 5-10 minutes, or until the sauce thickens slightly. Stir in the vinegar.
    5. Briefly dip each tortilla into the sauce to coat and soften it. Place 2 rounded tablespoons of the bean filling on each tortilla; roll to enclose the filling. Place, seam side down, in 1 of the prepared baking dishes. Repeat to use the remaining tortillas. Spoon the reaming sauce evenly over the enchiladas. Sprinkle with the remaining 1/4 cup Cheddar.
    6. Cover the pans with foil and bake for 15-20 minutes or until the cheese has melted and the sauce is bubbly.

Last Updated April 11, 2011

This page is the copyright property of Jen. Please direct any comments or questions to her by clicking on this email link.