captain-ally
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I sometimes cook for planters, and had this whole file written up for nutritional vegetarian recipes - just thought I'd share them! [the 8) face means serves 8 apparently lol]
Sweet Potato Burritos (serves 12)
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in
beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin,
mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour
tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated
oven, and serve.
Penne Alfredo (serves 8)
1 (16 ounce) package penne
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts,
stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic
powder. Toss with cooked pasta and serve immediately.
Asparagus and Mushroom Puff Pastry Pie (serves 8)
1/2 cup butter
2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
6 cloves garlic, diced
1 pound sliced fresh mushrooms
1 cup prepared hollandaise sauce
1 (17.25 ounce) package frozen puff pastry, thawed
Preheat the oven to 400 degrees F (200 degrees C). Melt the
butter in a large skillet over medium heat. Add the asparagus, and
cook for about 10 minutes. Stir in the mushrooms and garlic;
cook and stir until the mushrooms are tender. Set aside.
Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms. Lay one sheet of puff
pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus
mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal. Bake for 25 to 30
minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving
Vegetarian Lentil Meatloaf (serves 6)
1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until
tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool. Preheat the oven to
375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan. In the bowl of a food processor, combine the onion, carrot, bell
pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process
into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites,
tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan. Bake
for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.
Thai Tofu (serves 8)
4 (14 ounce) packages firm tofu, cut into 3/4 inch cubes
1-1/3 cups chopped green onion
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon and 1 teaspoon soy sauce
2 tablespoons and 2 teaspoons grated fresh ginger root
1 cup chunky peanut butter
3/4 cup flaked coconut
sesame seeds
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one
minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the
peanut butter and ginger, being careful not to break the tofu, until well incorporated. Remove from heat, and toss in coconut.
Transfer to a serving dish, and sprinkle with sesame seeds.
Eggplant Curry (serves 8)
2 large eggplant
1/4 cup vegetable oil
2 teaspoons cumin seeds
2 medium onion, thinly sliced
2 tablespoons ginger garlic paste
2 tablespoons curry powder
2 tomato, diced
1 cup plain yogurt
2 fresh jalapeno chile pepper, finely chopped
2 teaspoons salt
1/2 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the
preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat.
Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into
the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover,
and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with
cilantro to serve.
Sweet Potato Burritos (serves 12)
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in
beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin,
mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour
tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated
oven, and serve.
Penne Alfredo (serves 8)
1 (16 ounce) package penne
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts,
stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic
powder. Toss with cooked pasta and serve immediately.
Asparagus and Mushroom Puff Pastry Pie (serves 8)
1/2 cup butter
2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
6 cloves garlic, diced
1 pound sliced fresh mushrooms
1 cup prepared hollandaise sauce
1 (17.25 ounce) package frozen puff pastry, thawed
Preheat the oven to 400 degrees F (200 degrees C). Melt the
butter in a large skillet over medium heat. Add the asparagus, and
cook for about 10 minutes. Stir in the mushrooms and garlic;
cook and stir until the mushrooms are tender. Set aside.
Prepare the hollandaise sauce according to package directions. Stir into the asparagus and mushrooms. Lay one sheet of puff
pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. Spread the asparagus
mixture evenly over the dough. Top with the other sheet of pastry, and pinch the edges together to seal. Bake for 25 to 30
minutes in the preheated oven, until pastry is golden brown. Cool for a few minutes before slicing and serving
Vegetarian Lentil Meatloaf (serves 6)
1 1/2 cups French green lentils
3/4 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
1/4 cup wheat germ
1/2 cup cooked brown rice
3/4 cup bread crumbs
1/4 cup crushed flax seed
2/3 cup egg whites
1 (6.5 ounce) can tomato sauce
1 tablespoon olive oil
2 teaspoons dried thyme
1 pinch cayenne pepper, or to taste
salt to taste
Measure the lentils into a saucepan and fill with enough water to cover them by 1 inch. Bring to a boil, and cook until
tender, about 45 minutes. Check occasionally and add more water if needed. Drain and set aside to cool. Preheat the oven to
375 degrees F (190 degrees C). Grease an 8x4 inch loaf pan. In the bowl of a food processor, combine the onion, carrot, bell
pepper and wheat germ. Pulse until finely chopped. Transfer to a bowl. Put the lentils into the food processor and process
into a paste. Spoon the lentils into the bowl with the vegetables and mix in the rice, bread crumbs, flax seed, egg whites,
tomato sauce and olive oil. Season with thyme, cayenne pepper and salt. Spoon the mixture into the prepared loaf pan. Bake
for 45 minutes in the preheated oven, until heated through and browned on the top. Cool slightly before slicing and serving.
Thai Tofu (serves 8)
4 (14 ounce) packages firm tofu, cut into 3/4 inch cubes
1-1/3 cups chopped green onion
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon and 1 teaspoon soy sauce
2 tablespoons and 2 teaspoons grated fresh ginger root
1 cup chunky peanut butter
3/4 cup flaked coconut
sesame seeds
Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one
minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the
peanut butter and ginger, being careful not to break the tofu, until well incorporated. Remove from heat, and toss in coconut.
Transfer to a serving dish, and sprinkle with sesame seeds.
Eggplant Curry (serves 8)
2 large eggplant
1/4 cup vegetable oil
2 teaspoons cumin seeds
2 medium onion, thinly sliced
2 tablespoons ginger garlic paste
2 tablespoons curry powder
2 tomato, diced
1 cup plain yogurt
2 fresh jalapeno chile pepper, finely chopped
2 teaspoons salt
1/2 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the
preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat.
Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into
the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover,
and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with
cilantro to serve.
