Ingredients

• 3 potatos sliced
• 6 Bell Peppers
• 1 can pinto beans
• 2 cup rice
• 2 cans black olives (chopped)
• 3 garlic cloves (diced)
• 1 cup chedder cheese (cubed)
• 2 cups spaghetti sauce
• 1/2 cup water or vegetable broth
• 1 1/2 cup chopped tofu
• basil
• salt
• black pepper
• parmesan cheese

Directions

On the stove bring 4 cups of water to a boil and add the rice. Lower the heat and cover. While the rice is cooking clean the peppers and cut off the tops so that they can be stuffed. Set them aside and in a seperate bowl combine the cooked rice, pinto beans, black olives, tofu and cheese. Mix in the garlic, basil and other spices. After this is thoroghly mixed combine the spaghetti sauce and vegetable broth in a seperate bowl. Stuff the peppers with the rice mixture, put them into the slow cooker along with the potato slices and cover them with the spaghetti sauce and vegetable broth mixture. Cook on high 6 hours or until the potatos are tender. Cover with ground parmesan cheese and serve.

Ingredients

• 4 cloves garlic diced
• 2 large onion chopped into bitesized peices
• 5 small eggplants chopped into bitesized peices
• 2 yellow peppers chopped into bitesized peices
• 1 orange pepper chopped into bitesized peices
• 1 red pepper chopped into bitesized peices
• 3 large zucchinis chopped into bitesized peices
• one can of black olives (pitted and halved)
• 3 cups crushed tomatos
• 1 tablespoon fresh taragon
• olive oil for cooking
• salt and pepper to taste

Directions

Heat some olive oil in a skillet on medium heat and fry the garlic and onion for about 5 minutes. Add the eggplant and reduce the heat and cover for about ten minutes or until the eggplant is tender.

Transfer the contents of the skillet to the crock pot.

Add to the crock pot the chopped peppers, zucchini, olives, tomatos, spices and 4 tablesspoons of olive oil. Stir well, cover and cook on high for about 6 hours. Makes six servings.

Ingredients:

• 2 boxes frozen spinach
• 2 cans kidney or pink beans
• garlic
• olive oil
• salt

Directions
Boil the spinach and 2 cans of beans in water. Drain, and add 1 cup olive oil, 1 tablespoon garlic powder and 1/2 tablespoon salt. Stir.. Best served together with vidalia onion tart..

Ingredients:

• 1 Tbsp. butter
• 4 tsp. sugar
• 5 medium sized onions, chopped up
• 1 teaspoon garlic powder
• 1 Tbsp. italian seasoning
• 1 1/2 cups fake chicken broth
• 1 tsp. balsamic vinegar
• 1 sheet frozen pastry dough, thawed

Instructions
—————————————————–
Melt the butter in a medium sized saucepan or skillet. Mix in suger. Add onions and cook over medium heat until the onions are golden brown. Mix the broth and vinegar together and pour over the onions. Bring to a simmer, cover and cook for about ten minutes. Remove the lid, turn up the heat, and cook until the liquid is syrupy and almost totally reduced. Remove the saucepan from the heat. Preheat the oven to 375°F. Roll out the pastry and fill the inside of a pastry dish or pie plate. Add the onion mixture and cook in the oven for about 30 minutes (or until the pastry looks golden brown). Serve warm or cold. Makes about 8 servings.

Ingredients:

• Heinz baked beans in Tomato sauce (Not the same as pork and beans or other brands of baked beans such as Bush’s baked beans. Heinz baked beans is totaly different.)
• bread
• butter
• onion
• tomato
• your favorite cheese (optional)

Directions
Toast the bread and butter it..
top the toast with some sliced tomatos and onions
Heat up the baked beans and pour them over the toast.
Top with cheese…Enjoy!

Fruit Filling Ingredients

• nonstick cooking spray
• 1 cups frozen cherries (thawed)
• 3 apples chopped
• 1 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 1 1/2 tablespoon cornstarch or tapioca starch

Crisp Topping Ingredients

• 1 1/2 cup flour
• 1 1/2 cup oats (not instant)
• 1 cup sugar
• 1 cup brown sugar
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 cup margarine or 1/2 cup canola oil

Directions

Combine the fruit filling ingredients in a bowl. Grease the inside of the crockpot with cooking spray and fill the crockpot with the mixture. Cook on high for about 2 hours. If the filling is dry add some water (but not too much). Preheat oven to 375. Combine the Topping ingredients and add it to the crockpot spreadig it evenly over the fruit filling. Remove the crock pot lid and put the stoneware in the oven for about 20 minutes, allowing the topping to brown.

Ingredients

• veganaise or veggie spread (this is non dairy mayonnaise which can be bought at most health foods store)
• parmesan/romano cheese
• 2 or 3 tomatoes
• 10 carrots
• 8 peices celery
• 2 zuchini
• 5 cloves of garlic
• two 6oz cans of tomato paste and one 28oz. can of crushed tomatoes
• about 6 cups of water
• garlic powder to taste
• basil to taste
• oregano to taste
• 1 teaspoon black pepper
• 1/2 cup olive oil
• two containers of firm tofu
• spelt macaroni

You may be wondering why I bother using vegannaise spread in a lacto-ovo recipe. It is a vegetarian recipe not a vegan recipe, so why not use real sour cream? I really don’t have a reason for this. It’s just my personal preference. I have never tried the recipe with anything else, although I imagine it would be good. But I like the taste with vegannaise, lacto-ovo or not, so I use that.

Now getting back to the recipe.. first put the tomato paste and crushed tomatos into the crockpot and add the water. Chop up all the vegetables into bite sized peices. Put them into the crockpot. Next mince the garlic and add that. Then add thespices and olive oil.

Turn crockpot on for 6 or 8 hours. (Do not add macaroni to the crockpot) Cook noodles seperately on the stovetop. Same with tofu. Take out as much tofu as needed (about 1/5 cake per person) right before you are ready to eat, chop it up into small peices, and heat it in the microwave. Add the macaroni and tofu to your soup right before you are ready to eat. Also add a few dollops of vegannaise and let it melt into the soup, then sprinkle soup with cheese, and enjoy!

]]> http://vegetarian-dishes.com/lacto-ovo-slow-cooker-soup/feed/ 0 http://vegetarian-dishes.com/heart-healthy-pasta-and-pinto-beans-recipe-with-avocado-alfredo-style-sauce/ http://vegetarian-dishes.com/heart-healthy-pasta-and-pinto-beans-recipe-with-avocado-alfredo-style-sauce/#comments Mon, 29 Nov 2010 00:10:49 +0000 mango http://vegetarian-dishes.com/?p=358 Here’s a heart healthy vegetarian recipe that tastes good. I promise. It is not what I would call low fat but the avocado is a source of monosaturated fat, (the good fat that makes blood cholesterol levels and triglycerides go down). I suppose that atleast partially makes up for the parmesan cheese in this recipe. If you are trying to adhere to a low fat diet you can use low fat or vegan parmesan cheese. It will taste just as good. My mother in law who is a diabetic also enjoys this recipe with low carb noodles. The avocado and beans supply all the protein and a complete protein to boot so there is no need for meat. I prefer to use pinto beans, but it is just as tasty using black beans, kidney beans, fava beans, great northern beans, navy beans, white beans, or adzuki beans. This recipe is also very quick and easy to make. Prep time is 10-15 only minutes.

Ingredients

• 2 avocados
• 2 tablespoons olive oil
• 1 cup soymilk
• 1 cup low fat or vegan parmesan cheese
• salt and pepper to taste
• 2 cans Pinto Beans
• 1 14 oz. box regular or low carb pasta (I prefer Penne Pasta or Rotini)

Directions

Cook and drain the pasta. Once it’s thoroughly drained put it back onto the stove over a low heat, and mix in the soy milk, olive oil, beans and cheese.

Cut the avocado into halves and remove the pit with a spoon. Then scoop out the inside of the avocado and add it into the pot with the pasta. Mix until all the avocados peices are thoroughly mashed up into the sauce. Add salt and pepper to taste. Serves four.

]]> http://vegetarian-dishes.com/heart-healthy-pasta-and-pinto-beans-recipe-with-avocado-alfredo-style-sauce/feed/ 0 http://vegetarian-dishes.com/breaded-cauliflower-recipe-with-parmesan-cheese/ http://vegetarian-dishes.com/breaded-cauliflower-recipe-with-parmesan-cheese/#comments Thu, 25 Nov 2010 23:19:52 +0000 mango http://vegetarian-dishes.com/?p=355 Cauliflower is very healthy as well as being easy to cook for a side dish or low fat snack. It can be boiled, steamed, baked or eaten raw. This recipe is an adaption of my mothers Italian breaded cauliflower parmesan recipe which she fried. The trick with baking them is to make sure they dont overcook or undercook. The recipe is pretty simple, it features an egg dipped cauliflower and a simple coating of flour, spices and cheese. No breadcrumbs needed, and while being lower in fat than the fried version it tastes just as good.

Ingredients

• 1 whole cauliflower broken into small peices
• 2 or 3 eggs
• 2 cups flour
• 3 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons garlic powder
• 1/2 cup parmesan cheese

Directions

Cut apart the Cauliflower into small peices.

Rinse them off and drain them.

Grease 2 large 13×9 inch glass baking dishes with olive oil.

Preheat oven to 350 degrees.

In a small bowl beat the eggs with a fork, and then fill another bowl with the flour, cheese, and spices that will be used for the breading.

Dip each peice of cauliflower first into the egg, and then into the flour mixture, making sure they are coated evenly on all sides.

Put them on the greased baking dish, and bake for a half hour, flipping them over with a fork halfway threw the cooking time. You can also add more oil to the baking dish if it gets too dry.

]]> http://vegetarian-dishes.com/breaded-cauliflower-recipe-with-parmesan-cheese/feed/ 0