Recipe Tag: Vegetarian

Coumadin Safe 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 red pepper and cook for about 3 minutes.

Add the cumin, chili powder, salt, and 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.

Low Sodium 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.

Black Bean Burgers

Gather all the ingredients and equipment.

Preheat oven to 375F.

Mash beans in a large bowl with a fork or potato masher.

Mix in red pepper, onion, cheese, garlic, seasonings, egg and breadcrumbs.

Mix well.

Shape into 6, 4 ounce patties.

Line a baking sheet with foil and spray lightly with cooking spray.

Place burger patties in a single layer.

Cook in oven until burgers firm up and reach internal temperature of 165F, about 12 minutes.

Serve on a toasted whole wheat or gluten-free bun with lettuce, tomato, and other favorite condiment.

Note that Nutrition Facts include burger and bun only.

White Bean and Spinach Tacos

Place a small skillet over medium high heat.

Add the pumpkin seeds and toast them for about 5 minutes.

Toss frequently and allow to brown lightly.

Remove to a small dish.

Place 1 teaspoon olive oil in a large skillet over medium high heat.

Cook for about 3 minutes. Stir frequently.

Add the red pepper and cook for about 2 minutes. Stir frequently.

Add the white beans, cumin, chili powder, smoked paprika, salt, pepper, and water.

Simmer the beans until almost all of the liquid is gone.

Reduce the heat to low and add 6 ounces of the spinach to the pan.

Cook for about 3 to 5 minutes until the spinach is just wilted. Stir frequently.

When the spinach is cooked, divide the remaining fresh spinach between the tortillas.

Divide the spinach and bean mixture evenly between the tortillas.

Top with the toasted pumpkin seeds and cheese.

Serve with your choice of salsa.

Tomato Grilled Cheese Sandwich

Place half of the grated cheese on top of one slice of the bread.

Place the sliced tomatoes on top of the layer of cheese. Distribute evenly across the top of the cheese.

Add the remaining cheese to the top of the sandwich and distribute evenly.

Top with the bread and pat down until the sandwich is firm.

Place a griddle over high heat.

Add 1/2 teaspoon of the olive oil to the hot griddle and spread with a spatula.

Place the sandwich on the griddle. Adjust the heat so that the sandwich browns but does not burn.

After about 6 minutes, add the other 1/2 teaspoon olive oil to the griddle.

Turn the sandwich over and cook for another 5 to 7 minutes.

Serve immediately.

Spaghetti Squash Casserole

Place the four quarts water in a large stock pot over high heat.

When the water boils, add the whole spaghetti squash (watch out that the hot water doesn’t overflow the stock pot). Cook for 40 minutes.

Remove the squash from the water, place it whole on a plate or cutting board, and let the squash cool enough to handle.

Cut the squash open and scoop out the seeds. Scoop the flesh of the squash away from the tough skin into a large mixing bowl and discard the skin.

While the squash is cooking, place the olive oil in a large skillet over medium high heat.

Add the garlic and onions and cook for about 5 minutes.

Add the mushrooms and cook for about 5 minutes.

Add the tomatoes, basil, oregano, sage, and fennel.

Simmer for about 30 minutes. Stir frequently.

Remove from the heat and let cool.

Preheat the oven to 325°F.

Place the tomato sauce, milk and parmesan cheese in the mixing bowl with the spaghetti squash. Fold together gently.

Place the mixture in a 9 inch Pyrex dish.

Cover with foil and bake for 25 minutes.

Uncover and top with the provolone cheese.

Bake for 10 minutes.

Serve.

Baked Polenta with Mushrooms and Smoked Gouda

Preheat the oven to 325°F.

Place the squash in a large pan cut side down and place the pan in the oven. Roast for 60 minutes.

While the squash is cooking, place the olive oil in a large skillet over medium high heat.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the mushrooms and cook for 20 to 30 minutes until they are well caramelized (mixture should be dry).

Remove from heat and fold in the tarragon, salt, and pepper. Let cool.

When the squash is soft, remove from the oven and let cool.

Scoop the flesh out of the skin and discard the skin, then mash the flesh with a fork.

Line a 8 inch square Pyrex dish with aluminum foil.

Place the water in a medium sauce pan over high heat.

When the water boils, slowly add the polenta while whisking.

Cook for 5 to 10 minutes or until the polenta begins to thicken.  Stir frequently.

Add the parmesan and the mashed acorn squash. Whisk until the cheese is melted.

Just before assembling, add the chopped parsley to the cooled mushroom mixture and fold together.

To assemble, place one third of the polenta mixture into the bottom of the Pyrex dish.

Top with half of the mushroom and onion mixture, distributing evenly.

Top with half of the smoked gouda.

Add another layer of one third of the polenta, a layer of the rest of the mushroom mixture and the rest of the smoked gouda, then top with the remaining polenta.

Bake for 30 minutes.

Allow to sit for 5 minutes before slicing and serving.

Grilled Pimento Cheese Sandwich

Place the cheese, pimentos, green onion and sour cream in a bowl and fold together until blended.

Place the cheese mixture between the slices of bread and pat down gently until firm.

Place a griddle over high heat.

Add 1/2 teaspoon of the olive oil to the hot griddle and spread with a spatula.

Place the sandwich on the griddle. Adjust the heat so that the sandwich browns but does not burn.

After about 6 minutes, add the other 1/2 teaspoon oil to the griddle.

Turn the sandwich over and cook for another 5 to 7 minutes.

Serve immediately.

Penne with Roasted Acorn Squash

Preheat oven to 325°F. Spray a large skillet lightly with oil. Place the acorn squash halves in the skillet, cut side down. Place the pan in the oven and roast for 30 minutes. Remove and let cool in pan.

When the squash is cool cut 1/2 of it into large 3/4 inch cubes. (Put the other half in the fridge for another use.)

Place the water in a large sauce pan over high heat. When the water is boiling, add the penne pasta.

While the pasta is cooking, place a large non-stick skillet over medium heat. Add the celery, shallots and pinenuts. Cook, stirring frequently, for about 10 minutes. Adjust the heat so that none of the ingredients brown, but cook gently.

When the pasta is done, drain, but reserve 1 cup of the cooking water. Add the drained pasta to the skillet with the shallots and celery. Add the white wine, salt and pepper and toss well.

Increase the heat to medium-high. Cook, tossing frequently, for about 3 minutes. Add the pasta water 1/4 cup at a time to help create a sauce. (You may only need about 1/2 cup.)

Add the cubed squash and arugula. Cook for one minute. Add the smoked gouda and cook for about a minute until the cheese is melted. Serve.

Eggplant Fried Rice

In a medium sauce pan, heat the water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 25-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

While the rice is cooking, place a large skillet or wok over high heat.

Add the sesame oil.

When the oil is hot, add the minced garlic, five spice powder, and carrot.

Cook for about 2 minutes, stirring continuously.

Add the onion and cook, tossing frequently, for about 5 minutes. Cover in between stirring the onions.

Add the eggplant. Stir well and cover.

Cook for about 15 minutes, tossing frequently and re-covering in between stirs.

Add the soy sauce, vinegar, maple syrup, red pepper flakes, pepper, edamame, the white part of the bok choy, water, vegetable stock and the cooked rice. Toss well.

Cook for about 3 minutes, tossing frequently.

Add the green part of the bok choy, toss and serve.