Recipe Tag: Vegetarian

Eggplant Cheeseburger

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

Place 3 teaspoons olive oil, the vinegar and Worcestershire sauce in a small bowl and whisk until blended.

When the oven is hot add the olive oil mixture to the pan and then the eggplant.

Return the pan to the oven and roast for about 40 minutes. Turn the eggplant a couple of times during the roasting process.

While the eggplant is roasting, place 1 teaspoon olive oil in a small skillet over medium high heat.

Add the shallot and cook for about 2 minutes.

Add the tomatoes and capers and cook for about 10 minutes, stirring frequently, then remove from heat and set aside.

When the eggplant has cooked for about 35 minutes, toast the hamburger buns (if desired) by placing them in the oven, face down and directly on the rack.

Remove the pan of eggplant and place 1/4 of the tomato mixture on top of each eggplant.

Top with the provolone cheese and return the pan to the oven.

Cook for about 5 minutes until the cheese is melted.

Place the eggplant burgers in the hamburger buns and serve.

Curried Lentils with Paneer and Roasted Eggplant

Place 1 tsp olive oil in a medium skillet over medium-high heat.

When the oil is hot, add the garlic, curry powder and garam masala.

Reduce the heat to medium. Cook for about 1 minute, stirring frequently.

Add the onion and cook over medium heat for about 3 minutes, stirring frequently.

Adjust the heat if necessary so that the onions do not brown.

Add the green bell pepper and cook for about 1 minute, stirring frequently.

Add the coconut milk, water, coriander, cardamom, cumin, salt, honey and lentils.

Stir, and simmer, uncovered, for 40 minutes.

While the lentils are cooking place a large skillet in the oven and preheat the oven to 375F.

When the oven comes to temperature, place the remaining teaspoon oil in the pan and add the eggplant.

Roast for 30 minutes turning the eggplant about every 10 minutes to cook on all sides.

Remove from the oven and set aside.

After the lentils have cooked for 40 minutes add the paneer and cook for 5 minutes.

Serve over brown rice topped with the roasted eggplant and garnished with the diced red bell pepper.

Curried Lentils

Place the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring frequently, for about 3 minutes. Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the cumin and curry powder and cook for about one minute.

Add the chicken broth, water, lentils, pistachios, raisins, salt, and pepper. Reduce the heat to medium and cook for about 10 – 15 minutes until the lentils are just cooked.

Add the paneer and cook for about 2 minutes.

Place the spinach leaves in 4 bowls and top with the curried lentils. Serve.

Curried Eggplant

Preheat the oven to 350° F.

Place the cut eggplant on a large cookie sheet.   Spray with olive oil and place in the oven.

Roast for 60 minutes.  Stir gently about every 15 minutes.

While the eggplant is cooking place the olive oil in a large skillet over medium heat.

Add the onion and garlic and cook for about 5 minutes until the onions begin to soften.  Stir frequently.

Add the curry powder, coriander, cumin and red pepper flakes and cook for about 3 minutes. Stir frequently.

Add the tomatoes, salt and pepper.

Cook for about 30 minutes and remove from the heat.

Let cool and then puree until smooth. Set aside.

When the eggplant is done place it in the sauce with the pumpkin seeds.

Add the paneer and reheat gently for about 5 to 10 minutes and serve.

Corn Quesadillas

Heat the olive oil in a large skillet over medium heat and add the poblano. Cook for about 3 minutes until slightly soft.

Add the corn and increase the heat to medium-high. Cook the corn kernels, tossing frequently, until they begin to brown.

Add the green onions and red pepper and cook for about 3 minutes.

Add the cumin, chili powder, salt, pepper and cook for 2 minutes stirring continuously.

Add the water and cook for about 7 to 10 minutes. Stir occasionally.

When the water is evaporated, turn off the heat and add the cilantro. Toss until blended into the vegetable mixture.

Preheat a non-stick griddle or pan over medium-high heat.

After it is hot, spray lightly with oil and place 2 corn tortillas in the pan.

Top each tortilla with the 1/4 of the cheese and then 1/2 of the corn mixture. Top the corn mixture with the remaining cheese.

Place another tortilla on top of the corn and cheese, forming the quesadilla. Spray very lightly with oil.

Cook for about 5 minutes on each side, pressing down to allow the cheese to melt into the corn, holding the quesadilla together. Turn at least once.

Vegetarian Corn and Black Bean Taco Salad

Place a large skillet over medium heat and add the oil. Add the diced onion. Cook, stirring frequently, until the onions begin to soften. Add the green bell pepper, chili powder, cumin and salt. Cook for about 3 minutes until the peppers begin to soften.

Add the corn and cook for about 3 minutes. Add the black beans and the water and continue cooking for about 7 – 10 minutes over medium heat until the water is almost evaporated. Remove from the heat, let cool and then refrigerate.

While the corn and black bean mixture is cooling slice the lettuce and the tomatoes. Shred the cheese.

When ready to assemble place the broken taco shells in the bottom of a large bowl. Top with the lettuce and then the corn and black bean mixture. Arrange the tomato wedges around the edges.

Top with the shredded cheese, then spoon the sour cream on top and serve.

Chalupas

Preheat the oven to 325°F.

Spread the refried beans equally across the six tortillas. Sprinkle with the cheese and place in the oven.

When the cheese is just melted, remove the tortillas from the oven and top with the lettuce, tomato, cilantro, pepper, 3 Tbsp. of guacamole each and salsa.

Serve.

Chile Rellenos

Preheat oven to 350°F.

Place the poblano peppers in the oven and roast them for about 20 minutes.

Turn them about every 5 minutes: the skin of the chili should begin to turn black and soften.

Remove the peppers from the oven and place in a brown paper bag.

After about 30 minutes, the peppers should be cool.

Remove them from the paper bag and gently peel the thin skin from the pepper.

Using the point of a knife, cut around the stem end and gently remove the core and seeds from the inside, trying to keep the pepper whole.

While the peppers are roasting, place the olive oil in a large skillet and heat over medium high heat.

Add the onion and cook for 7 to 8 minutes.

Add the minced chipotle and cook for another two minutes.

Remove from the heat and chill the onion and chipotle mixture in the refrigerator for about an hour.

After the mixture is cool, toss it together with the cilantro and shredded cheese.

Form the resulting mixture into 4 small cylinders. Place the cylinders inside the peppers and reform the poblanos to resemble whole peppers.

Place the egg and mustard in a small bowl. Whisk until smooth.

In a bowl, place the breadcrumbs, ground cumin, paprika, oregano salt and black pepper. Mix together with a fork.

Preheat oven to 400°F.

Coat the peppers with the egg and mustard mixture and then coat with the seasoned breadcrumbs.

After all of the peppers are coated, place the peppers on a cookie sheet then put them into the oven.

Bake for about 7 minutes.

Spray lightly with spray oil and turn over, then cook another 7-8 minutes.

Serve immediately.

Chayote (Mirliton) Tacos

Place the oil in a medium skillet over medium high heat.

Add the onion and cook for about 4 minutes, tossing frequently.

Add the squash and peppers and cook for another two minutes.

Add the oregano, salt, paprika, chili powder, cumin and water.

Reduce the heat to medium and simmer for about 25 minutes. Stir occasionally. Cook until almost all of the water has evaporated and the chayotes are slightly soft.

Serve inside taco shells with cheese, tomatoes and lettuce.

Chana Masala – HmF – Virtual

Place the tomato, jalapeno and ginger in a blender and process until smooth.

Place the olive oil in a large skillet or dutch oven over medium high heat.

Add the coriander, cumin, turmeric, chili powder and garam masala.

Cook for about 2 minutes. Stir frequently.

Add the onion and cook for about two minutes. Stir frequently.

Add the salt, garbanzo flour, garbanzo beans and stir until blended.

Add the tomato/jalapeno/ginger puree to the pan.

Add the water and stir.

Simmer for about 30 to 40 minutes and serve topped with yogurt.