Category Archives: Vegetarian

Casseroles, Main Dish, Vegetables, Vegetarian

Ratatouille

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1 1/2 cups eggplants, peeled and diced
1/2 cup onions, thinly sliced
1 clove garlic, minced
3 tablespoons olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 1/2 cups zucchini, sliced
1 (16 oz.) can tomatoes, stewed
1 teaspoon salt
1/4 teaspoon Italian seasoning
1 (7 3/4 oz.) can mushrooms
dash pepper
Place eggplant, onion, garlic and oil in a 2 quart casserole.  Cook in microwave oven 5 minutes.  Cut peppers into 1/2 strips.  Mix peppers and zucchini with eggplant mixture.  Add seasonings to tomatoes.  Mix with vegetables.  Cook in microwave oven 8-10 minutes.  Let stand 5 minutes. 

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.
 4  Servings
Main Dish, Pasta, Vegetarian

Meatless Stroganoff

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1 (10 oz) pkg No Yolks cholesterol free noodles
4 Veggie Burgers (The ones that look like real hamburgers)
1 Tbs. margarine or butter
2 cups mushrooms, sliced
1 onion, thinly sliced
1 clove garlic, minced
1 1/2 cup skim milk
2 Tbs. flour
1 Tbs lemon juice
1 Tbs ketchup
1/4 tsp salt
1/4 tsp dried dill weed
1/2 cup light sour cream

Cook noodles to desired doneness as directed on package.  Drain, keep warm.
Meanwhile, spray large nonstick skillet with cooking spray.  Cook burgers as directed on package.  Remove from skillet.  Cut into 3/4 inch pieces; set aside.

In the same skillet, melt the margarine or butter.  Add mushrooms, onion and garlic; cook and stir over medium-high heat for 4-6 minutes or until mushrooms and onions are crisp tender.  Remove from heat.

In small bowl with wire whisk, combine 1/4 cup of the milk, flour, lemon juice, ketchup, salt and dill; blend well.  Stir in remaining milk.  Stir into mushroom mixture in skillet; cook over medium heat until mixture boils and thickens, stirring constantly.  Boil and stir 1 minute.  Reduce heat to low; stir in burger pieces and sour cream.  Cook until thoroughly heated.  DO NOT BOIL!  (it will curdle)  Serve over hot cooked noodles.

Casseroles, Italian, Main Dish, Vegetables, Vegetarian

Eggplant Parmesean – Light Version

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Use whole-wheat panko in this recipe; the regular type became soggy in a test.
Eggplant:
2  large eggs, lightly beaten
1  tablespoon  water
2  cups  whole-wheat panko (Japanese breadcrumbs)
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
2  (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2  cup  torn fresh basil
1/4  cup  (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2  teaspoon  crushed red pepper
1 1/2  teaspoons  minced garlic
1/4  teaspoon  salt
1  (16-ounce) container part-skim ricotta cheese
1  large egg, lightly beaten
Remaining ingredients:
1  (24-ounce) jar premium pasta sauce
1/4  teaspoon  salt
8  ounces  thinly sliced mozzarella cheese
3/4  cup  (3 ounces) finely grated fontina cheese
Preheat oven to 375°.
To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
To make filling, combine basil and next 6 ingredients (through egg).   To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
10  Servings
Casseroles, Italian, Main Dish, Vegetables, Vegetarian

Eggplant Parmesan

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4 eggplants, sliced 1/2″ thick
dash salt
2 cups seasoned bread crumbs
2 eggs, beaten
4 cups spaghetti sauce
2 cups low fat mozzarella cheese, shredded
1/4 cup Parmesan cheese
Sprinkle salt on slices of eggplant.  Let sit for 30 minutes, blot moisture from eggplant slices. Dip each slice of eggplant in egg then in bread crumbs.  Fry in a small amount of oil until browned on both sides.  Drain on paper towels. Put one cup of sauce on bottom of 13×9″ baking dish.  Layer eggplant slices, top with sauce then cheeses. Bake for 30 minutes at 350 or until cheese is bubbly.
8  Servings