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Cooking Crock Pot Vegetarian Article
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Recipes For Vegetarian Cooking
from: Tasty Vegetarian Options - by Geoff MarkhamVegetarian cooking recipes are one way individuals can enjoy great vegetarian cooking. There are many different vegetarian cooking recipes to choose from. Individuals can choose their favorite vegetarian cooking recipes, or try a new vegetarian cooking recipe. Listed here are some great vegetarian cooking recipes.
Baked Orzo and Vegetables
4 cups hot cooked orzo or rosamarina pasta
3/4 cup fat-free cholesterol-free egg product or 3 eggs, beaten
2 tablespoons soft whole wheat or white bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon basil pesto
1/4 teaspoon pepper
1 large tomato, chopped (1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 garlic clove, finely chopped
1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed
1. Heat oven to 350ºF. Grease 3-quart casserole.
2. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
Pasta Primavera
8 ounces uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas, rinsed to seperate
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese
1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.
Ratatouille Polenta Bake
1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley
1. Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
2. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
3. Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
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