Vegetarian recipes needed

[jkath]

My sister is a wonderful person, but hard to cook for - I need help with recipes. She's a vegetarian, but not by choice. She's got a lot of health problems that prohibit certain foods. I'll list her no-no's so maybe you can help me find a great main dish (w/protein) recipe to surprise her with for her birthday
(She's kind of had it with soup)

No beef of any sort
No poultry, however broth is fine
No seafood
No cauliflower, broccoli
No mushrooms, olives
No onions, unless they are green onions
No cinnamon
No alcohol


Thanks so much in advance

 

[jkath]

aah!
I forgot -worst allergy is any pork product!

 

[mudbug]

How about quiche? (eggs are the protein - good with ham, too if she can have that)

dried beans/peas cooked in chicken broth (drain broth when beans are soft, add veggies (thanks, Claire)

instead of cinnamon, nutmeg and allspice in baked goods

 

[kansasgirl]

This is a really easy recipe. I do not like really saucy lasagna, so I don't use alot of tomato sauce, but you can always add more to taste. I also sometimes use eggplant for part of the zucchini - prepare it the same as the zucchini. You can easily leave out the mushrooms and onions. Add some crumbled veggie sausage as an additional layer.

Summer Lasagna
Tomato sauce:
8 oz Tomato sauce (homemade or storebought)
1 Onion, chopped
2 cloves garlic, minced
1/4 ts Salt, optional
2 tb Oregano leaves, fresh, chopped
1/4 c Basil leaves, fresh, chopped
Fresh ground pepper to taste
Cheese mixture:
1 c Ricotta cheese
3 tb Parsley, fresh, chopped
1 c Shredded mozzarella cheese
3 md Zucchini, sliced lengthwise into flat strips - the 'noodles'
2 Portabella mushrooms, grilled, sliced into thin strips
1/4 c Feta cheese, crumbled
1/4 c Grated parmesan cheese, fresh

1.Prepare zucchini by placing strips in a large colander and layering with a small amount of salt. Set aside. Allow moisture to drain from the zucchini slices for 20-30 mins. Just prior to layering the lasagna, rinse slices briefly and pat dry.
2.Combine tomato sauce, onion, garlic, basil, oregano and pepper in small mixing bowl; set aside.
3.In medium bowl, combine ricotta, mozzarella and parsley. Set aside.
4.Layer half of the zucchini strips in the bottom of a baking dish. Reserve remaining strips for second layer.
5.Spread 1/2 the ricotta mixture over zucchini. Layer with 1/2 the grilled mushrooms and sprinkle with 1/2 the feta.
6.Spread half of tomato mixture over the mushrooms/feta; top with the rest of the zucchini slices.
7.Layer remaining mushrooms over ricotta, and the sprinkle with feta. Pour remaining sauce over msuhrooms/feta and sprinkle with Parmesan.
8.Bake at 350F until hot and bubbling. Remove and let stand for several minutes before serving.
**You can also grill the zucchini strips along with the mushrooms.

 

[wasabi woman]

here are a couple of stuffed squash recipes...

Winter squash with Sour Cream and Onion Stuffing

1 winter squash, baked until tender, seeds removed
1 c onion, diced (think green onions would be fine)
1/2 c celery, diced
2 cloves garlic, minced
1/2 c sour cream
salt and fresh pepper to taste
Cheese (parmesan, cheddar, fontina, blue cheese, etc), grated

Saute onion, celery, and garlic until tender.
Add sour cream, salt and pepper.
Stuff mixture into baked squash cavities.
Bake for an additional 20-30 or until heated through.
Top with grated cheese; broil just until cheese melts. Serve warm.

Baked Stuffed Pumpkin

1 pumpkin, 3-4 pounds
Salt and pepper
1/2 cup chopped onion (again I think green onion would work)
1/2 cup chopped celery
6 slices whole wheat bread, toasted and cubed
1 apple, peeled and coarsely chopped
1/2 cup chopped nuts
1/2 cup raisins
1 egg, slightly beaten
2 tablespoons butter or margarine
3/4 cup chicken broth

Wash and dry pumpkin. Cut a large circle around stem; lift outand save. Carefully scrape out the seeds and pulp. Score the inside several times with a knife. Sprinkle inside with salt and pepper to taste. Set aside.

In large bowl, combine onion, celery, bread cubes, apple, nuts, raisins, egg, butter and broth. Mix well. Lightly spoon stuffing into pumpkin (do not pack), leaving a little space at top for expansion. Replace lid. Place pumpkin in a 9-by-13-inch greased baking pan. Bake in preheated 350-degree oven for 1 1/2 hours or until pumpkin is soft to the touch and filling is hot. Serve immediately, scraping some of the soft pumpkin from inside with each serving. Serves 6 to 8.

Good Luck!

 

[Juliev]

Wild Rice Salad

1 pkg white and wild rice mix
1 each red and yellow pepper, seeded and chopped
1/4 cup finely chopped green onion
1/4 cup minced fresh parsley
1/4 cup minced fresh basil leaves
1/3 cup dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar.

Prepare rice according to pkg directions; cool completely

Place rice in large bowl.. add peppers, onion, and herbs. Combine mustard, oil, and vinegar; mix well. Pour over rice and vegies; toss well to coat evenly. Cover and refrigerate 1 hour before serving.

This would also be good in hollowed out tomatoes.

 

[jkath]

WW & JV -
Thanks so very much! I always can count on you guys for great ideas!
These sound great!!!

 

[Yakuta]

How about a vegetarian version of fried rice. I like to cook mine and then serve it just plain with a big bowl of sweet corn soup

Corn Soup

2 cans Chicken Broth (you said that was fine to use)
3 cans cream style corn

4 cloves of garlic finely chopped
1 jalapeno finely chopped
3 tbsps of butter

Add butter to a dutch oven. When it's hot add the garlic and jalapeno and saute for a few minutes. Next add the broth and cream style corn cans. Cover and let it simmer for 45 minutes on low heat.


Fried Rice

Bell Peppers - All colors julianned
Carrots - Julianned
Green Onions - One bunch finely chopped
French Style Green Beans - Frozen is fine about a cup
2 eggs scrambled
Handful of peanuts
2 red dried chillies
handful of cilantro
3 tbsp of oil

Soy Sauce, Samabal paste for spiciness, Sweet Chilli Garlic sauce

Pre-cooked rice

Add oil to a saute pan. When it's mildly hot add the peanuts and red chillies. Next add the Green beans and let it cook for a few minutes. Next add the carrots followed by the bell peppers. Finally add the eggs, rice, sauces and green onions. Stir to combine. Keep stirring it on high heat for another 10 minutes or so. Garnish with cilantro and serve with soup.

 

[jkath]

that fried rice sounds absolutely delectible!!!
YUM

 

[SierraCook]

Mexican Black Bean Pizza
Source: Better Homes and Gardens

Ingredients
1 10-ounce package refrigerated pizza dough
1 15-ounce can black beans, rinsed and drained
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons salsa
1 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 cloves garlic, quartered
1-1/2 cups shredded Cojack or cheddar cheese (6 ounces)
1/2 cup chopped red sweet pepper
1/4 cup sliced green onion
1/2 cup dairy sour cream
2 tablespoons salsa

Directions:
1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
2. Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
3. Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
4. In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings.
Nutritional facts per serving

calories: 468 , total fat: 20g , saturated fat: 11g , cholesterol: 50mg , sodium: 917mg , carbohydrate: 51g , protein: 24g

Savory Feta-Filled Shells
From Athenos

Ingredients
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup ricotta cheese
1 pkg. (8 oz.) ATHENOS Traditional Feta Cheese, crumbled, divided
1/4 tsp. garlic powder
12 jumbo macaroni shells, cooked, drained
1-1/2 cups marinara sauce

MIX spinach, ricotta cheese, 3/4 of the feta cheese and garlic powder.
FILL shells with spinach mixture. Place in 10x6-inch baking dish. Pour sauce over shells. Top with remaining feta cheese. BAKE at 350°F for 20 minutes or until thoroughly heated.


Garlic Basil Tomato Pie
Source: Pillsbury

Servings: 10
Prep Time: 25 mins
Cook Time: 20 mins

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
2 to 4 teaspoons olive or vegetable oil
1/2 cup chopped fresh basil
1 to 3 teaspoons minced garlic
8 oz. Provolone cheese, thinly sliced
8 Italian plum tomatoes, thinly sliced lengthwise, seeded
1/4 cup grated Parmesan or Romano cheese
Freshly ground black pepper, if desired

Directions:
Heat oven to 375°F. Lightly spray 10-inch pie pan or tart pan with nonstick cooking spray. Separate dough into 4 rectangles. Place rectangles in sprayed pan. Press evenly over bottom and up sides; firmly press edges and perforations to seal. Prick dough generously with fork. Bake at 375°F for 15 to 17 minutes or until golden brown.

Meanwhile, in small saucepan, combine oil, basil and garlic. Cook over low heat just until heated, stirring occasionally. Cover to keep warm.

Remove partially baked crust from oven. Arrange half of the Provolone cheese slices over crust. Top with half of the tomatoes. Sprinkle with 2 tablespoons of the Parmesan cheese. Repeat layers. Spoon basil mixture evenly over pie. Sprinkle with pepper.

Return to oven; bake an additional 15 to 18 minutes or until cheese is melted and crust is deep golden brown. Let stand 5 minutes before serving.