Recipe Tag: Vegetarian

Preheat the oven to 325°F.

Slice the eggplant lengthwise and then using a knife or spoon, scoop out the seeds, leaving about a half to three quarters of an inch of flesh with the skin, and set the removed flesh aside. Spray a large pan with oil and place the eggplant in cut side down. Place the pan in the oven and roast for about 20 minutes.

Place the olive oil in a large skillet over medium high heat. Add the garlic and pinenuts and cook, tossing frequently, for about 3 minutes.

Add the celery, red and green peppers and cook, tossing frequently.

Chop the retained eggplant seeds and flesh into 1/2 inch cubes, and place in the pan with the tomatoes, water, salt, pepper, oregano, basil and marjoram. Reduce the heat to medium and cover.

Cook covered for about 20 minutes, stirring occasionally, and then uncover. Continue cooking until there is very little liquid left.

Remove the eggplant from the oven and stuff with the tomato and eggplant mixture. Top with the sliced mozzarella and then return the pan to the oven. Cook until the cheese is melted, then serve.

Place the cabbage, green onion, mustard, yogurt, lemon zest, and lemon juice in a small bowl. Fold together and place in the refrigerator to chill.

Preheat the oven to 350F.

Dust the cut side of the squash with the smoked paprika.

Place 1 teaspoon of the olive oil on a shallow pan (like a cookie sheet with a lip).

Add the squash skin side down.

Roast for 30 minutes or until soft.

Remove the squash from the oven and let cool.

Meanwhile, place the remaining 2 teaspoons of olive oil in a large skillet.

Add the corn and sauté for 3 to 5 minutes, stirring frequently, until the corn is just browned.

Add the onion and cook for an additional 3 minutes, stirring frequently.

Add the chili powder, cumin, Creole seasoning, and salt and toss the onion/corn mixture to coat with the spices.

Add the water and simmer for 10 minutes or until there is very little liquid left in the pan.

Add the pinto beans, stir, and continue cooking for 2 minutes.

Remove from heat.

To assemble the tacos, place an equal amount of cheese in the bottom of each of the 6 tacos.

Add the squash, then the pinto bean mixture, then the chilled slaw.

Place one teaspoon of the olive oil in a large skillet over medium high heat.

Add the diced 1 large onion and sauté for about 5 minutes.

Add the mushrooms and cook for about 5 to 7 minutes. Stir frequently.

Add the chili powder, paprika, and cumin.

Cook for about one minute until the spices are well blended.

Add the spinach and cook until it is wilted. Toss frequently.

Remove the spinach and mushroom mixture from the pan and set aside to cool.

While the spinach is cooling, add the remaining 1 teaspoon olive oil and the 1/4 large diced onion.

Cook for about 5 minutes. Stir frequently.

Add the tomatillos and reduce the heat to medium.

Cook for 15 minutes.

Let cool slightly and then place in a blender with the goat cheese.

Puree until smooth.

When ready to serve, preheat the oven to broil.

Reheat the spinach mixture and the tomatillo sauce.

Evenly divide the spinach mixture between the corn tortillas and roll into a cigar shape.

Place three of the tortillas each in an oven proof bowl.

Top with the tomatillo sauce and then the jack cheese.

Place the bowls under the broiler and cook until the cheese melts and browns lightly.

Serve topped with the fresh cilantro.

Place the spaghetti squash in a large saucepan and add water to cover. The spaghetti squash will float. Place the saucepan over high heat and bring to a boil.

Reduce the heat to a simmer and allow the squash to cook for 30 minutes.

Remove the squash from the saucepan and allow it to cool enough to handle.

Cut off the stem and cut the squash in half lengthwise.

Scoop out and discard the seeds, being careful not to cut away much of the flesh of the squash.

Scrape the squash’s flesh into strands into a bowl and discard the shell. Set aside.

Place the pine nuts in a large skillet over medium-high heat.

Cook, tossing continuously, until the pine nuts are lightly browned. Remove the pine nuts to a bowl and set aside.

Add the olive oil to the pan over medium-high heat and add the flour.

Whisk continuously for about 1 minute, adjusting the heat so the flour doesn’t brown.

Ad the milk, the thyme, and the salt, and whisk for 1 minute, or until the sauce begins to thicken.

Add the goat cheese, whisking continuously until the goat cheese is melted and the sauce is completely smooth.

Add the spaghetti squash, the mozzarella, and the pepper and reduce the heat to medium.

Using tongs, gently fold the squash into the sauce for about 1 minute until heated through. The mozzarella will not melt completely.

Serve topped with the pine nuts.

Combine the diced tomato, juice of the first lime and cilantro in a small bowl. Toss well and chill.

In a medium skillet heat the olive oil over medium-high heat and add the garlic and onion. Cook for about two minutes stirring frequently. Add the corn kernels and cook over medium-high heat for about 10 to 15 minutes until the corn is softened and lightly browned.

Add the yellow pepper and red pepper to the pan. Reduce the heat to medium and cook for about 5 minutes until the peppers begin to soften.

Add the juice from the second lime and cook while stirring until most of the liquid is gone. Add the beer, chipotle pepper, salt, pepper, cayenne pepper and ground cumin. Cook until the liquid is gone.

Reduce the heat to low and add the yogurt, stirring until well blended.

For assembly, place 1/6th of the corn mixture in the center of a tortilla. Top with 1/2 ounce jack cheese, some lettuce and cilantro leaves. Add in 1/6th of the tomato/lime mixture and serve.

Preheat the oven to 300°F.

Remove the stem from the mushrooms and discard (or freeze for vegetable stock).

Scoop the dark brown gills from the inside of the mushroom cap and discard (do not use the gills for stock).

Cut the mushrooms into 1/2 inch slices.

Place a large skillet or griddle over high heat.

Add the olive oil, onion, cumin, coriander, and paprika.

Cook for about 2 minutes. Stir frequently.

Add the mushroom slices, salt, and pepper.

Cook for about 15 to 20 minutes until the mushrooms are tender but not mushy. Stir frequently.

After about 5 to 7 minutes place the pita bread directly on the rack in the oven and turn the oven off.

While the mushrooms are cooking, mix together the yogurt, lime juice, cilantro, and turmeric until well blended.

When the mushrooms are done, remove the pita from the oven and arrange on plates.

Top the pita with the mushrooms, cabbage, and the yogurt sauce and serve.

Place the honey, garlic, shallot, vinegar, horseradish, paprika, cayenne pepper and salt in a stainless steel or glass mixing bowl and mix together.

Preheat oven to 325°.

Place and large non-stick skillet over medium-high heat. When the pan is hot, spray lightly with olive oil. Add the slices of tofu to the pan. Cook over medium-high heat for about 4 minutes and turn. Cook for about two minutes.

After turning, add the honey glaze mixture to the pan and swirl. Place the pan in the oven and cook for 8-10 minutes more. Serve over brown rice.

Preheat the oven to 350°F.

Wash and wrap the beets in foil. Place in the oven.

Cut the acorn squash in half and scoop out the seeds.

Place the halves in a large skillet cut side down and place the pan in the oven.

Roast the beets and squash for 40 minutes.

While they are roasting place the olive oil, garlic, shallots, parsnips, tomatoes, potatoes, tomato paste, wine and salt in a medium stock pot.

Cover and place in the oven. Stir every 10 minutes.

When the beets are done remove from the oven and let cool. Peel and cut into medium chunks.

When the acorn squash is done remove from the oven and let cool. Cut into medium chunks.

Place the beets and squash in the stock pot and stir.

Stir in the oregano, thyme and tarragon and basil.

Divide the ratatouille between 4 large bowls.

Top with the mozzarella and place under the broiler for about 3 minutes until the cheese is slightly melted.

Top with the parmesan cheese and serve.

Place a large skillet in the oven and preheat the oven to 325°F.

When the oven is hot, add the olive oil and swirl to coat the pan.

Add the onions, toss, and return the pan to the oven.

Roast for about 5 minutes, then add the peppers and toss. Return the pan to the oven and continue roasting for about 5 minutes.

Remove the pan and add the chili powder, cumin, paprika, and cayenne, then stir to mix well.

Return the pan to the oven. Roast for another 10 minutes, tossing about every 5 minutes.

Remove from the oven and place the carrots and jicama in the pan on top of the other vegetables.

Return the pan to the oven and turn the oven off. Let the pan sit in the oven for 10 minutes.

While the vegetables are in the oven, divide half of the cheese between the six tortillas. Spread the cheese evenly over the tortillas.

Top the cheese with the cooked vegetables, and add the cilantro, divided evenly over the tortillas.

Roll each tortilla, with its contents, into a tube and place 3 on each plate (use oven proof dishes).

Top the three enchiladas on each plate with 2 Tablespoons tomatillo salsa each and the remaining cheese.

Roast under the broiler for about 5 minutes, or until the cheese is melted.

Serve.