<p>Hey Parents!</p>
<p>I am having dinner with my staff this weekend, and myself and one of my co-workers have volunteered to cook. My boss is vegetarian and obviously we want something that everything can eat.</p>
<p>Who has suggestions?</p>
<p>This is easy and awesome: [Southwestern</a> Corn and Potato Soup We [Heart] Food](<a href=“http://www.weheartfood.com/2007/10/southwestern-corn-and-potato-soup.html]Southwestern”>Southwestern Corn and Potato Soup – We [Heart] Food)
You may need to double the recipe, depending on how many people there are.
Also, the sweet potatoes usually take about 15-18 minutes to soften (where the recipe says 10). You should cut them very small.</p>
<p>This recipe was in our local newspaper about a year ago. I’ve made it several times, and it’s really yummy. </p>
<p>Mexican Lasagna</p>
<p>1 (15-ounce) can pinto, pink or black beans, drained and rinsed
1 (14-ounce) can diced crushed tomatoes
cup chopped cilantro
1 clove finely minced garlic
1 (4-ounce) can chopped green chiles
2 cups frozen corn kernels, thawed
2 scallions, minced
teaspoon ground cumin
teaspoon dried oregano
8 corn tortillas
1 cup grated Monterey Jack cheese
Low-fat yogurt or sour cream, optional</p>
<p>Preheat oven to 400 degrees. In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chiles, corn, scallions, cumin and oregano; mix thoroughly.</p>
<p>Oil a 2-quart baking dish and line with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of the cheese. Repeat with remaining tortillas, beans and cheese.</p>
<p>Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares to serve. Top each serving with a dollop of yogurt or sour cream if desired. Makes 6 servings.</p>
<p>Actually, the original recipe says 6 servings, but we get a lot more servings - maybe 8?</p>
<p>Aloo Gobi is my favorite vegetarian dish- bar none.
[Aloo</a> Gobi Recipe | Indian Recipes](<a href=“http://norecipes.com/2010/03/07/aloo-gobi-recipe/]Aloo”>Aloo Gobi Recipe)
:)</p>
<p>Just as a note… if you do something with cheese try and make sure there is no animal rennet or “enzymes” - many cheese are often not vegetarian because of this… (:</p>
<p>This is a very easy dish. My parents/bf/friends and all other huge omnivores in my life love it. It goes very well with some cornbread.</p>
<p>Veronica’s Easy Spanish Rice Recipe </p>
<p>SERVES 6 , 6 cups</p>
<pre><code>* 1 cup uncooked rice
- 1 medium onion, chopped (I like onions so I used a large one)
- 2 tablespoons vegetable oil (I used olive oil)
- 2 1/2 cups water
- 1 (8 ounce) can tomato sauce
- 1 small green bell pepper, chopped
- 1 1/2 teaspoons salt
- 3/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
</code></pre>
<ol>
<li>In a large skillet, heat the oil over medium heat.</li>
<li>Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.</li>
<li>Stir in remaining ingredients and bring to a boil.</li>
<li>Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.</li>
</ol>
<p>*I used canned, diced tomatoes rather than tomato sauce. I usually end up adding more chili powder than noted. Lots more.</p>
<p>I made this with macaroni noodles this weekend and it was yummy, and vegan:</p>
<p>[Melty</a> Cheese (Mock Cheese Sauce)](<a href=“Melty Cheese (Mock Cheese Sauce) | VegWeb.com, The World's Largest Collection of Vegetarian Recipes”>http://vegweb.com/index.php?topic=7229.0)</p>
<p>I used cashews instead of almonds, though.</p>
<p>I’m glad to have all these recipes, because S2 is a vegetarian, and I am always looking for recipes. I have one that it similar to the Mexican Lasagna above. It is very good, and satisfying, and both sons like it, and I make it at least every other week.</p>
<p>Mix together:</p>
<p>2 cups brown rice
1 can black or pinto beans, rinsed
1 can fatfree refried beans (optional)
frozen corn
frozen spinach
chopped cilantro (I use 2 cubes of the Trader Joe’s frozen-in-cubes cilantro)
2 chipotle peppers in adobo sauce, chopped
enough plain yogurt+sour cream to bind it all together</p>
<p>Spread both sides of 8 whole wheat tortillas with enchilada sauce (I use Trader Joe’s in a jar). Roll each tortilla around 1/8 of the filling, and place in 9x13 baking pan. Pour the rest of the enchilada sauce over all and spread evenly. Cover with foil and bake for 15 mins at 350. Remove foil and sprinkle with shredded cheese (optional), return to oven until melted.</p>
<p>Here’s something that has worked for us:
Make Your Own Burritos
Put out buffet style:
warmed tortillas
frijoles (reheated canned vegetarian frijoles)
chopped tomatoes
shredded cheese
diced sweet peppers (any colors; I like a mix)
diced onions
shredded chicken or beef for the carnivores
salsa
avocado slices or guacamole
whatever you want and/or I forgot!</p>
<p>Made this last year along with a meat version (it tasted great with both mixed too!)</p>
<p>[Vegetarian</a> Chili Recipe : Emeril Lagasse : Food Network](<a href=“http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe/index.html]Vegetarian”>http://www.foodnetwork.com/recipes/emeril-lagasse/vegetarian-chili-recipe/index.html) </p>
<p>It can also be made in a crock pot/slow cooker…</p>
<p>vegetable pulao with cucumber raita.</p>
<p>My daughter has a week off of her study abroad schedule, so she and a friend are going to Barcelona and then Italy. She keeps saying how she can’t wait to have Paella, so that came to mind.</p>
<p>A veggie Paella would be very tasty!</p>
<p>I highly recommend the vegetarian Times website. You’ll find a wealth of recipes there, and everything I’ve tried turned out to be delicious.</p>
<p>vegetariantimes.com</p>
<p>Stuffed butternut squash: use the stuffing recipes from the stuffing thread.</p>
<p>Cut squash in half. Scoop out seeds to create a nice cavity. Add stuffing (with nuts or cheese to add protein). Bake at 400 F until done.</p>
<p>Bow tie/chick pea/tomato pasta dish which is yummy…</p>
<p>Cook bow tie pasta according to directions. While it is boiling away:</p>
<p>In another large frying pan, chop a medium sized onion and four cloves garlic (I add way more garlic, but I am a freak for the stuff). Fry in cold-pressed olive oil until soft. Add a drained can of garbanzo beans and a little bit of the liquid that came with it. Crush half of the beans in the pan with the back of a fork. Add black pepper pepper and a small amount of tomato paste to taste (you want just a nice hint of tangy tomato). Add enough well drained, cooked bow tie pasta to the pan so that each piece is nicely coated. Serve with grated pecorino romano cheese on top.</p>
<p>For a good, quick, couldn’t be simpler meat-free entree buy a Tofurkey or Quorn loaf at the grocery (Whole Foods carries both), baste with a soy based marinade, roast according to package directions and you’re done. The tofurkey loaf is stuffed with rice and seasonings, but I prefer the texture of the Quorn loaf.</p>