Vegetarian

Vegetable Pot Pie

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Submitted by Mandy Mills, adapted from Vegetarian Times

Filling

  • ¼ – ½ cup White wine or vegetable stock
  • 5 cups diced vegetables – whatever you like in your pot pie. I use onion, celery, sweet potatoes, parsnips, peas, green beans, mushrooms, corn, and carrots. Keep them separated from each other for the moment.
  • 1/3 cup Whole wheat flour
  • 1 cup Skim milk
  • 2 cups Vegetable stock
  • 1 tsp salt or soy sauce
  • ½ tsp dried thyme
  • ¼ tsp dried sage
  • ¼ tsp fresh ground black pepper
  • ¼ tsp cayenne pepper

Crust

  • Option 1: 1 Sheet frozen puff pastry, rolled out to size of your casserole dish.
  • Option 2: Biscuit top:
  • 1 ¾ cup Flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp butter
  • ¾ cup buttermilk
  • 2 tsp honey
  1. Preheat Oven to 400o
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In a heavy saucepan or Dutch oven, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft (about 3 minutes). Add remaining vegetables. If mix dries out, add ¼ cup more liquid. Cook, stirring often, 5 more minutes. Reduce heat to low. Sprinkle flour over vegetables and cook, stirring constantly, 2 minutes.
  4. Have ready in glass measuring cup combined milk and stock. Slowly add to vegetable mixture while whisking constantly. Add salt/soy sauce and spices. Cook, stirring constantly, until filling is thickened. Pour into prepared casserole.
  5. To prepare Biscuit Crust: In large bowl, mix dry ingredients. Cut in butter with pastry blender until mixture resembles coarse cornmeal. Combine liquid ingredients and add to dry ingredients. Stir with fork. Knead in bowl 3-5 minutes. Roll out to cover casserole.
  6. Top casserole with your choice of pot pie crust. Bake 20-30 minutes, until golden brown.

Serves 6

Eggplant Mushroom Burritos

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Submitted by Mandy Mills, from Vegetarian Times, March 1, 2004 , p. 47

2 Tablespoons olive oil, plus more for brushing tortillas

2 cups sliced button mushrooms

1 onion, minced

3 cups peeled and diced eggplant

1 large garlic clove, minced

1 teaspoon salt

9 cherry tomatoes, coarsely chopped (I use 1 or 2 plum tomatoes)

1 cup coarsely shredded jalapeno-flavored Monterey Jack cheese

4 9-inch flour tortillas

  1. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion, and sauté for 6 minutes, or until lightly browned. Add eggplant, garlic and salt, reduce heat to medium, cover and cook for 10 minutes.
  2. Stir in tomatoes, cover and cook for 5-6 minutes more, stirring well. Stir in cheese, and remove from heat.
  3. Meanwhile, lightly brush both sides of tortillas with oil. Toast tortillas on one side in a dry skillet over medium-high heat, just until golden. Divide filling onto toasted side of tortillas, and roll up. Toast filled tortillas in skillet, turning once, until golden and crisp, for 1 ½ – 2 minutes.

Serves 4

Slow Cooker Eggplant and Sweet Potato Curry

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Submitted by Mandy Mills, who adapted it from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson

  • 2 Medium eggplants, peeled, cut into 2-inch cubes, and sweated and drained of excess moisture
  • 2 Tablespoons vegetable oil, divided
  • 2 Sweet potatoes, peeled and diced
  • 2 Onions, finely chopped
  • 2 Cloves garlic, minced
  • 1 teaspoon minced gingerroot
  • 2 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon cracked black peppercorns
  • 1 Tablespoon tomato paste
  • 1 cup vegetable stock
  1. In a nonstick skillet, heat 1 tbsp oil over medium heat. Add sweated eggplant, in batches, and cook until browned. Transfer to slow cooker stoneware. Add sweet potatoes to stoneware and return pan to element.
  2. Add onions to pan, adding remaining oil if necessary, and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, curry powder, salt, and peppercorns and cook, stirring, for 1 minute. Stir in tomato paste and vegetable stock. Pour mixture over vegetables in stoneware.
  3. Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling. Serve with rice, or Indian flatbread (such as Naan).

Note: This dish can be assembled the night before it is cooked. Complete Steps 1 and 2, cover and refrigerate overnight. The next morning, continue with Step 3.

Serves 6

Bouquet of Baked Spring Vegetables

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Submitted by JoAnne Levy

  • 10 tablespoons of olive oil
  • 3 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 4 cloves of garlic, minced
  • 16-20 peeled baby carrots
  • 1 large red onion, peeled, halved and cut into 2-inch chunks
  • 2-3 beets, peeled and cut into quartered
  • Salt and freshly ground pepper
  • 1 pound green zucchini and summer squash, cut into ¾ inch chunks
  • 1 ½ pounds pencil-thin asparagus, bottoms trimmed
  • 1 small red, yellow and orange pepper, cut into 1-inch chunks or strips

Preheat oven to 475 F

Combine oil, basil, thyme and garlic. Remove 4 tablespoons oil mixture to a small bowl. Pour remainder into 9 x 13 inch baking pan. Stir in carrots, beets and onion. Season with salt and pepper. Cover and bake for 15 minutes.

Add all other vegetables. Drizzle with remaining oil mixture. Season with salt and pepper. Cover and bake for 15 minutes, or until vegetables are barely tender (carrots and beets take the longest)

Stir vegetables gently to coat and serve.

New American Charoset

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Submitted by JoAnne Levy

  • 2 Granny Smith apples
  • Juice of 1/2 lemon
  • 1/2 cup fresh mango, peeled and diced
  • 1/2 cup chopped toasted pecans
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon Port or sweet wine

Peel, core, and dice the apples and sprinkle with the lemon juice.

Place all the ingredients in a food processor. Pulse once or twice just to break up. Let sit for the flavors to meld.

Yield: About 2 Cups

Big Puff Pancake from the Torch River houseboat

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Submitted by Carolyn Comai

  • 2 Tablespoons. butter
  • 3 large eggs and 1 egg white – whisked together
  • 1 ½ cup flour
  • 1 ½ cup skim milk
  • 1 Tablespoons vanilla
  • Pinch of salt
  • ½ cup cinnamon & sugar mixture

1. Preheat oven to 400 degrees.

2. Melt butter in a 9“ round cake pan, pie pan, or 2 qt. casserole.

3. Whisk together the eggs, milk, vanilla, pinch of salt and whisk in the flour.

6. Pour the mixture into pan and sprinkle top with ½ of the cinnamon/sugar mixture.

7. Bake 25 to 30 minutes – until pancake puffs and browns.

8. Cut into pie shape pieces, sprinkle with the remaining cinnamon/sugar mixture. Serve

with and maple syrup.

Serves 2 – 4.

Carolyn’s Cheese Strata

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Submitted by Carolyn Comai, who says, “Assemble this dish in the evening, refrigerate overnight, and pop it into the oven for breakfast or brunch the following day.”

  • 8 – 10 slices nice hearty bread (Trader Joe’s Tuscan Pane works great!)
  • 1 ½ cups grated Mexican mix cheese (combination of cheeses and taco seasoning)
  • 1 ½ cups grated mozzarella – colby blend (or cheddar blend) mix cheese
  • 5 large eggs
  • 2 cups milk (skim or whole)
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried basil
  • Optional – cooked, drained asparagus cut into small pieces
  • 2 Tablespoons butter

1. Lightly butter an 8”x12“ glass baking dish; line bottom with 4 – 5 slices of bread (fill in any empty spaces with pieces torn from another slice so a solid layer is formed) and sprinkle with half of each cheese.***

2. ***you can add cooked and drained asparagus spears cut into small pieces between the 1st cheese layer and the 2nd bread layer, if you like.

3. Add another layer of bread and sprinkle with the remaining cheeses.

4. Wisk together eggs, milk, salt, pepper and dried basil. Gently and evenly pour this mixture over the bread and cheese layers.

5. Cover and refrigerate overnight .

6. Preheat oven to 325 degrees.

7. Bake strata, for 45 minutes – covered. Remove cover and spread 1 tablespoon of butter on top.

8. Continue baking until puffed and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Serves 6 – 8

Weekend Vegetable soup

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Perfect on a rainy fall day like today!

  • 1-2 leeks, washed and chopped into small pieces (white and light green parts only)
  • 3 cloves garlic, peeled and chopped
  • Olive oil
  • 3 large carrots, peeled and diced
  • 2-3 stalks celery, washed and diced
  • 4 medium Yukon gold or redskin potatoes, washed and cut into bite size pieces
  • 2/3 cup chopped broccoli stems
  • 8 cups vegetable stock.  I like Kitchen Basics brand
  • 1 (14 oz) can petite diced tomatoes with juice
  • Kosher salt to taste
  • 2-3 teaspoons dried thyme
  • 2 generous handfuls green beans, washed, trimmed, and cut into bite-size pieces
  • 1 cup frozen peas

Cover the bottom of a soup pot with olive oil.  Add leeks and garlic and sauté over medium heat for 3-4 minutes.  Add carrots and celery and sauté for 3-4 more minutes. Add potato and broccoli stems.  Sauté for 5 minutes more.  Add stock and tomatoes.  Bring soup to a boil and then lower the heat and simmer for 30-45 minutes.  Add beans and peas and continue to simmer 10-15 more minutes, until they are cooked but not mushy.

Mixed Green Salad with Strawberry Dressing

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Adapted from Bon Appétit, July 2002 as posted on epicurious.com

  • 1 pound (or a little more) strawberries, hulled and cut into quarters
  • 1 (5-ounce) package mixed baby salad greens
  • 1 1/3 cups crumbled Gorgonzola cheese
  • 1/2 cup walnuts, toasted
  • 1/3 cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon sugar
  • Salt and pepper

Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in a large bowl.  Add greens, cheese, and nuts.  Whisk oil, vinegar, and sugar in a small bowl to blend.  Whisk in mashed strawberries.  Season dressing with salt and pepper.  Add to salad; toss to coat.

Mini Blintzes Appetizer

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Submitted by Suzanne Lipshaw

  • 1 loaf sliced white bread
  • 1 8 oz. cream cheese – softened
  • 1 tsp. vanilla
  • 1 egg yolk
  • 1/4 cup sugar
  • 1 stick butter – melted
  • 2 tbsp sugar with 1/2 tsp cinnamon for topping (may need to make more)

1.  Trim crusts from bread.

2.  Flatten bread slices with rolling pin.

3.  Blend cream cheese, vanilla, egg yolk and 1/4 cup sugar.

4.  Spread on each slice of bread and roll each up in jelly roll fashion.

5.  Dip in melted butter and than in cinnamon and sugar mixture.

6.  Slice each roll in 1/2 or 1/3s.

7.  Lay on cookie sheet and bake in 350 degree over for 10 – 15 minutes or until bottoms are slightly brown.

Note:  You can flash freeze blintzes and bake at a later time at 350 degrees for 15 – 20 minutes.