Vegetarian Recipes by Kimber Flory

[Dept of PMM Artists & things]

My friend, Donna, shared some wonderful Vegetarian recipes with us on another site and when I asked, she said that she was more than happy to have me share them here. I know Regi had said that she would love some new vegetarian recipes too. So here they are.  Enjoy.

 

1. Pasta & Bean Skillet

 

Ingredients:

 

1 cup salsa (any variety)

 

2/3 cup uncooked elbow macaroni

 

3/4 cup water

 

2 teaspoons chili powder

 

1 can red kidney beans, drained, rinsed

 

1 can (8 ounces) tomato sauce

 

1/2 cup shredded Cheddar cheese (2 ounces)

 

 

 

 

 

Directions:

 

1. Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.

 

2. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender.

 

3. Sprinkle with cheese.

 

 

 

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2. Vegetarian Lasagna

 

Ingredients:

 

 

 

1 jar (48oz) spaghetti sauce

 

1/2 cup grated carrots

 

1/2 tsp oregano

 

6 cooked lasagna noodles

 

16 oz ricotta cheese

 

1 pkg frozen spinach, thawed and well drained

 

2 eggs (or equiv. of egg substitute)

 

1 1/2 cups thinly sliced zucchini OR 1 1/2 cups broccoli florets

 

1 cup sliced mushrooms

 

3 cups shreded mozzarella cheese

 

1/2 cup grated parmesan cheese

 

 

 

Directions:

 

Preheat oven to 350 degrees.

 

Mix together carrots, oregano and spaghetti sauce.

 

Mix ricotta cheese, spinach, and eggs together in a separate mixing bowl.

 

Spread 1/2 cup spaghetti sauce mixture in bottom of 9x13 pan. Layer 3 lasagna noodles, 1/2 of remaining sauce, 1/2 ricoyya mixture, 1/2 zucchini, 1/2 sliced mushrooms, 1/2 mozzarella, and 1/2 parmesan cheese.

 

Repeat layers with remaining ingredients.

 

Bake at 350 degrees for about 45 minutes.

 

 

 

Serves 8

 

 

 

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7 Layer Tortilla Pie

 

 

 

 

 

2 cans (about 15 ounces each) pinto beans, rinsed and drained 

 

1 cup Picante Sauce 

 

1/4 tsp. garlic powder  or 1 clove garlic, minced 

 

2 tbsp. chopped fresh cilantro leaves 

 

1 can (about 15 ounces) black beans, rinsed and drained 

 

1 small tomato, chopped (about 1/2 cup) 

 

7 flour tortillas (8-inch) 

 

8 oz. shredded Cheddar cheese  (about 2 cups) 

 

 

 

 

 

Directions:

 

1. Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

 

2. Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

 

3. Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture.

 

4. Cover with aluminum foil.

 

5. Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce. 

 

 

 

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Vegetable Tetrazzini

 

 

 

INGREDIENTS

 

8 oz. uncooked spaghetti, broken into thirds

 

1 (1-lb.) pkg. frozen broccoli, carrots and cauliflower

 

2 tablespoons butter or margarine

 

3 tablespoons all-purpose flour

 

2 cups skim milk

 

1/2 cup grated Parmesan cheese

 

 Dash pepper

 

1 (4.5-oz.) jar Sliced Mushrooms, drained

 

2 tablespoons grated Parmesan cheese

 

 

 

DIRECTIONS

 

1. Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside.

 

2. Cook vegetables until crisp-tender as directed on package. Drain; set aside.

 

3. Meanwhile, heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish.

 

4. Melt butter in medium saucepan over medium heat.

 

5. Stir in flour until smooth.

 

6. Gradually add milk, cooking and stirring until well blended.

 

7. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly.

 

8. Stir in 1/2 cup Parmesan cheese and the pepper.

 

9. Spoon cooked spaghetti into greased baking dish.

 

10. Top with cooked vegetables and sliced mushrooms.

 

11. Pour milk mixture over mushrooms.

 

12. Sprinkle with 2 tablespoons Parmesan cheese.

 

13. Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.