Category: Vegetarian

Broccoli Rice Casserole

1 10 oz. package frozen broccoli, chopped

1 onion, chopped

1 (8 ounce) cheese whiz

1 (10 oz.) can cream of mushroom soup

1 cup uncooked long-grain white rice

1/4 cup margarine

1/2 cup milk

Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly. Bake at 350º for 20 minutes.

8 Servings

Breakfast Vegetarian

Asiago Bagel Breakfast Bake

Post author By Sharon
Post date September 9, 2011
No Comments on Asiago Bagel Breakfast Bake

8 eggs

1/4 teaspoon salt

2 cups milk

1 tablespoon chopped fresh tarragon (or 1/2 tspn dried tarragon)

1/4 teaspoon paprika

6 ounces grated monterey jack cheese (or medium Cheddar cheese)

6 ounces grated asiago cheese

4 asiago cheese bagels (or plain bagels)

This dish must be prepared the night before you plan to bake it.

In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.

Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.

Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.

8 Servings

Soups Vegetarian

Tuscan Tomato Soup

1 teaspoon olive oil

1 clove garlic, minced

2 cups country bread, cubed

3 pounds tomatoes, ripe, each cut into quarters

1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish

1 teaspoon sugar

salt

In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet from heat. In food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour into saucepan. Stir in chopped basil, sugar and 1/2 teaspoon salt. Simmer on low for 20 minutes. Garnish with additional basil leaves.

4 Servings

Italian Soups Vegetarian

Tastes Like Lasagna Soup

1 lb ground chuck

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32 ounce) box chicken broth

2 (14.5 ounce) can petite diced tomatoes

1 (15 ounce) can tomato sauce

2 teaspoon Italian seasoning

1/2 teaspoon salt

2 cup broken lasagna noodles

1 (5 ounce) package grated parmesan cheese

2 cup shredded mozzarella cheese

garlic crostini, recipe follows

Garlic Crostini:

1 thin French baguette

1/2 cup extra-virgin olive oil

2 cloves smashed garlic

Salt and freshly ground black pepper

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

*To make this vegetarian, substitute Vegetable Broth for Chicken Broth

For the garlic crostini:

Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Servings: 8 to 10 servings

Soups Vegetables Vegetarian

Minestrone

1/3 cup olive oil

1 cup chopped onion

1 cup diced carrots

1 cup diced celery

1/2 cup great northern beans, soaked

1 bay leaf

Sprig of thyme

4 cups beef stock

2 cups Italian canned tomatoes and their juice

Salt and pepper to taste

2 cups diced potatoes

2 cups zucchini, diced

2 cups shredded savoy cabbage

1 cup small pasta shells

In a large pot heat olive oil. Add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add beans, bay leaf, thyme and toss for 1 minute. Then add the plum tomatoes and their juice, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with the pesto and grated parmesean.

*To make this Vegetarian, substitute Vegetable Broth for Beef Broth.

10 Servings

Soups Vegetarian

Chili’s Southwest Vegetable Soup

Post author By Sharon
Post date September 8, 2011
No Comments on Chili’s Southwest Vegetable Soup

6 cups chicken broth

1 15-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 teaspoon chili powder

dash garlic powder

Garnish

1 cup grated cheddar-jack cheese blend

1 cup crumbled corn tortilla chips

Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes 6 servings

Cheese Soups Vegetarian

Cheddar Cheese Soup

1 cup finely chopped onion

1 red bell pepper, diced

2 tbsp butter

1 (16 oz) pkg shredded cheese

2 tbsp cornstarch

1 (14 oz) can chicken broth

1 1/2 cups cooked, diced ham

1 1/2 cups cooked broccoli florets

3/4 cup cooked, diced carrots

1 tsp Worcestershire sauce

1/2 tsp garlic powder

2 cups half-and-half cream

Saute onion and pepper in butter in large saucepan. Mix cheese and cornstarch in bowl. Pour broth into saucepan and add cheese mixture a little at a time. Cook soup over medium heat until cheese melts. Stir until smooth and creamy. Add ham, broccoli, carrots, Worcestershire, garlic powder and a little salt and pepper and stir well. Heat over low heat, pour in cream and stir well.

*To make this Vegetarian, substitute vegetable broth for chicken broth and omit ham.

Serves 6-8

Soups Vegetarian

Caribbean Pumpkin Soup

*This is the BEST SOUP EVER! Thanks Tracy for sharing! : )

1 small calabaza or a piece of a large one or 1 large butternut squash, peeled, seeded, and cut into large chunks (about 3 pounds)

2 Granny Smith apples, seeded and diced

4 medium onions, peeled, diced

2-3 red bell peppers, roasted, seeded or use jarred roasted red peppers, torn into large pieces

2 ripe cherry peppers or 1 ripe jalapeño, seeded, minced

¾ -inch of a ginger knob, peeled, minced

2 cloves garlic, peeled, minced

1 can (14oz) roasted diced tomatoes or 1 can regular diced tomatoes

1 Tablespoon dried thyme (or use fresh)

1 bay leaf

3 Tablespoons unsalted butter

3 Tablespoons e.v. olive oil

4 cups chicken stock

4 cups coconut milk (if using canned, the ‘light’ version is fine)

3-5 T turbinado or brown sugar

Salt to taste

Freshly ground white pepper to taste

Melt the butter with the olive oil in a large soup pot over medium-high heat. Add the diced onion and apple and cook, stirring occasionally until the onion starts browning a bit, about 15-20 minutes. Stir in the thyme and bay leaf. Add the cherry pepper, ginger and garlic and cook till fragrant, stirring, about 45 seconds. Add the entire contents of the canned diced tomatoes, the roasted pepper pieces, and the calabaza chunks. Stir and add the chicken stock and coconut milk. Partially cover and bring to a boil; cover, reduce heat to medium-low, and cook till the calabaza is very tender, about 25 minutes. Remove the bay leaf then purée very well. Add half the sugar, taste and add more if necessary (shoot for balance); add salt and white pepper to taste.

Serve the soup as is, or garnished with a dollop of sour cream or, my preference, garnished with a dollop of sour cream topped with finely minced pickled jalapeño.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

Makes about a gallon

16 Servings

Soups Vegetarian

Broccoli Cheese Soup

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock

1/2 lb fresh broccoli***

1 cup carrot, julienned

1/4 teaspoon nutmeg (optional)

8 ounces grated sharp cheddar cheese

salt and pepper

***Cut off the florets from head of broccoli. Peel tough skin off the stem, discard. Dice tender part of stem.

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in a blender. Return to heat and add cheese. If using, stir in nutmeg.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

4 Servings

Soups Vegetarian

Best Corn Chowder

64 oz Chicken Broth

6 potatoes – peeled and cubed small

1 carrot – peeled and diced tiny

1 tube frozen creamed corn

4 scallions, sliced

dash each ground black pepper, dried minced onion, sugar

1 cup half & half

3 tablespoons butter

1/4 cup diced cooked ham or crumbled cooked bacon

In a large pot, bring broth to a boil. Add potatoes, creamed corn, carrots and whites of scallion onions, dried onion, pepper and sugar. Slowly boil 30 minutes, stirring occasionally. Stir in ham (or bacon) and green onion tops. Blend in batches leaving some chunks – or using immersion blender, blend slightly. Stir in half & half and butter. Keep warm until serving. Do not return to boil.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

8 Servings