Category: Vegetarian

Nov 13

Corn Fritters

Ingredients:

  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vegetable oil
  • 1 cup grated cooked corn or drained canned corn

Preparation: Blend dry ingredients in bowl. Mix eggs, milk, and oil, and add to dry ingredients. Beat until smooth. Fold in corn.

Heat vegetable oil to 375 degrees, using a frying kettle or skillet. Kettle should not be more than 1/3 full of oil; oil in skillet should be 1″ deep – just deep enough to float food.

Ladle batter into oil much like making pancakes. Fry until golden. Drain on paper towels. Serve hot with syrup.

From the kitchen of: Bonnie de Arteaga

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Posted in Side Dishes, Vegetarian

Dec 21

Asparagus with Citrus-Ginger Dip

Ingredients:

  • fresh green beans, asparagus or other veggies steamed until crisp-tender
  • 3/4 cup mayonnaise (Light Miracle Whip)
  • 3/4 cup sour cream (fat free is good)
  • 1 Tbsp vinegar
  • 1 Tbsp orange juice
  • 1 tsp grated orange zest
  • 1 garlic clove, crushed
  • 1 1/2 Tbsp grated fresh ginger root
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • salt and pepper, to taste

Preparation: Clean veggies and cut into bite-sized pieces, leave green beans and asparagus whole. In large skillet, bring about 1-inch of water to boiling. Add a rack to hold veggies out of the water if you have one. Cover and simmer until veggies are barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.

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Posted in Appetizers, Pot Luck, Snacks, Vegetarian

Dec 16

Vegetarian Chickpea Tacos

Ingredients:

  • 1 avocado, peeled, pitted, and diced
  • 15 oz can chickpeas, rinsed and drained
  • 3 Tbsp chopped cilantro
  • 4 tsp fresh lime juice
  • 1 clove garlic, minced
  • 8 corn taco shells
  • 2 cups baby salad greens
  • 1 cup salsa
  • 1/2 cup [non-dairy] sour cream

Preparation: Place avocado in small bowl and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic. Season with salt and pepper.

Build taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

NOTE: The chickpea-avocado mash is prepared and served at room temperature. (It makes a great sandwich spread as well.)

From the kitchen of: Vegetarian Times magazine

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Posted in Main Dishes, Vegetarian

Apr 20

Spinach Lasagna

Ingredients:

  • 1 large jar spaghetti sauce
  • 1 can tomato sauce
  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 package frozen spinach, thawed, drained
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp minced garlic
  • 1/2 cup water
  • 1 cup cottage cheese
  • 1 cup ricotta cheese
  • 2 eggs
  • 8 oz mozzarella cheese
  • 1/4 cup parmesan
  • 1/2 cup parsley
  • salt/pepper

Preparation: Heat olive oil in large skillet. Saute onion, spinach, oregano, basil, and garlic. Pour in spaghetti sauce, tomato sauce, and water; simmer 20 minutes.

In large bowl, combine cottage cheese, ricotta cheese, eggs, mozzarella cheese, parmesan, parsley, salt, and pepper.

Layer sauce, noodles, and cheese in 9×13 pan. Cover with foil and bake at 350 degrees for 55 minutes. Remove foil and bake another 15 minutes. Let stand 10 minutes before serving.

From the kitchen of: Scrapper’s Hideaway

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Posted in Main Dishes, Pasta, Vegetarian