Two Vegetarian Recipes I Like
Chalain and I have started cooking and eating vegetarian meals when we're at home. Here are two recipes from my Betty Crocker Cookbook that I like to make.
Spaghetti Squash with Tomatoes
1 spaghetti squash (about 1 1/2 lbs)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
2 tablespoons olive or vegetable oil
4 medium tomatoes, chopped (about 4 cups)
1/2 tsp salt
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/4 tsp fennel seed
1/8 tsp pepper
2 tbsp margarine or butter
1/4 cup grated Parmesan cheese
1. Heat oven to 350° F. Cut the squash in half, remove seeds and fibers. Place halves, cut sides up in an ungreased baking dish. Sprinkle cut sides with salt & pepper to taste. Pour water into dish until 1/4 inch deep. Bake for 40-50 minutes or until tender.
2. Cook onion, green pepper and garlic in oil in 3 -quart saucepan over medium heat about 5 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes.
3. Remove squash strands with two forks; toss with margarine and cheese. Spoon tomato mixture over squash.
I cook the squash ahead of time, because it takes so long. Chalain says double the tomato mixture would be better. To save a little time I use a couple of cans of diced tomatoes. And we add TVP reconstituted with chicken broth to add protein to the tomato mix.
Mixed Roasted Vegetables
1 medium eggplant (1 1/2 pounds), cut into 1 1/2-inch chunks
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
1/2 lb whole mushrooms
1/3 cup chopped fresh or 2 tbsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive or vegetable oil
2 tbsp red wine vinegar
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired
1. Heat oven to 350° F
2. Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
3. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
4. Bake uncovered 30 minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes longer or until all vegetables are tender. Serve with cheese.
I substitute yellow squash for the eggplant. I mix the dried basil with the other seasonings and add 1-2 tsp minced garlic. I gently toss the vegetables in the seasoning to cover all of them. I also add tofu that's been cooked in chicken/vegetable broth to the very top so it will brown and get a little crispy.
Spaghetti Squash with Tomatoes
1 spaghetti squash (about 1 1/2 lbs)
1 medium onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
2 tablespoons olive or vegetable oil
4 medium tomatoes, chopped (about 4 cups)
1/2 tsp salt
1/4 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/4 tsp fennel seed
1/8 tsp pepper
2 tbsp margarine or butter
1/4 cup grated Parmesan cheese
1. Heat oven to 350° F. Cut the squash in half, remove seeds and fibers. Place halves, cut sides up in an ungreased baking dish. Sprinkle cut sides with salt & pepper to taste. Pour water into dish until 1/4 inch deep. Bake for 40-50 minutes or until tender.
2. Cook onion, green pepper and garlic in oil in 3 -quart saucepan over medium heat about 5 minutes, stirring occasionally, until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally, 5 minutes.
3. Remove squash strands with two forks; toss with margarine and cheese. Spoon tomato mixture over squash.
I cook the squash ahead of time, because it takes so long. Chalain says double the tomato mixture would be better. To save a little time I use a couple of cans of diced tomatoes. And we add TVP reconstituted with chicken broth to add protein to the tomato mix.
Mixed Roasted Vegetables
1 medium eggplant (1 1/2 pounds), cut into 1 1/2-inch chunks
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
1/2 lb whole mushrooms
1/3 cup chopped fresh or 2 tbsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive or vegetable oil
2 tbsp red wine vinegar
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired
1. Heat oven to 350° F
2. Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
3. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
4. Bake uncovered 30 minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes longer or until all vegetables are tender. Serve with cheese.
I substitute yellow squash for the eggplant. I mix the dried basil with the other seasonings and add 1-2 tsp minced garlic. I gently toss the vegetables in the seasoning to cover all of them. I also add tofu that's been cooked in chicken/vegetable broth to the very top so it will brown and get a little crispy.