say hi


  • www.flickr.com
    Updates via Email


    Add to Technorati Favorites

« WW 23AUG06 | Main | The Date »

Comments

Fruitful Spririt

I haven't checked in for a few days and you are off and blogging! LOL There is a new cookbook page up that has some recipes in it. I have a button on my page sidebar. They might have a few good ones. I will see what I can come up with and post! I love any zuchinni soup recipe. This one sounds great!

Lynda

You could always make a recipe blog. ;)

I will see if I have anything. I am not a vegetarian, but maybe something that can be converted?

Rowan

Thank you, Fruitful Spirit

Lynda:
You have, what, eight blogs and running. I wish I were so ambitious. But I am thinking of having a running theme....hmmm.

Lynda

LOL. I created a recipe one for my dad, but he hasn't used it yet.

http://opahenrycooks.blogspot.com/

He keeps telling me he will get to it. This one was mailed to me by SparkPeople.

Rustic Roasted Veggies

Serves: 6

These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant. Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net), Arsenal Pulp Press.

INGREDIENTS
2-4 medium carrots, chopped
2-3 medium potatoes, chopped
8-10 gloves garlic, peeled
6-8 mushrooms, halved
1 small yam, cubed
1/2 lb medium tofu, cubed
2-4 tbsp olive oil
1 tbsp dill
2 tbsp rosemary
cracked chilies (to taste)
salt (to taste)
pepper (to taste)

DIRECTIONS
1. Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated.
2. Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.

NUTRITION INFO
Calories: 219
Fat: 10.4 g
Carbohydrates: 25.1 g
Protein: 9.3 g

Lynda

Here is another. Unless you don't eat cheese.

Zucchini Lasagna
Nutrition Information

Fat: 9.7 g
Carbohydrates: 40.1g
Calories: 257.8
Protein: 16.4g

All Nutrition Information

Courtesy of the NLHB, part of the National Institutes of Health and the U.S. Department of Health and Human Services www.nhlbi.nih.gov

Ingredients
1/2 lb lasagna noodles, cooked in unsalted water
3/4 c part-skim mozzarella cheese, grated
1 1/2 c fat free cottage cheese
1/4 c Parmesan cheese, grated
1 1/2 c raw zucchini, sliced
2 1/2 c no salt added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 c onion, chopped
1 clove garlic
1/8 tsp black pepper


Directions

1. Preheat oven to 350 °F. Lightly spray 9- by 13-inch baking dish with
vegetable oil spray.

2. In small bowl, combine 1/8 cup mozzarella and 1 tablespoon
Parmesan cheese. Set aside.

3. In medium bowl, combine remaining mozzarella and Parmesan
cheese with all of the cottage cheese. Mix well and set aside.

4. Combine tomato sauce with remaining ingredients. Spread thin
layer of tomato sauce in bottom of baking dish. Add a third of
noodles in single layer. Spread half of cottage cheese mixture on
top. Add layer of zucchini.

5. Repeat layering. Add thin coating of sauce. Top with noodles, sauce,
and reserved cheese mixture. Cover with aluminum foil.

6. Bake for 30–40 minutes. Cool for 10–15 minutes.

Makes 6 servings.

Rowan

Oh thank you Lynda.

The first one reminds me of a recipe I gat from my friend, Gem. We just call it Octoberfest. You cut up potatoes, sweet potatoes, onion & sausage (I usually do two pans - one for Chris and a vegetarian one for Maya & myself). Then drizzle the whole thing with Olive Oil and toss in a bunch of peeled garlic cloves. Partially drain & add a can of fire roasted tomatoes and cook the whole thing at a high setting until veggies are crisp on the outside and wonderful on the inside.

If you serve this with a good crusty bread, you can smear the garlic on it like butter and then sop up whatever drippings are left.

Man, am I hungry now!

Shelli

I can't help you out. I don't think that I have any vegetarian recipes. You would think, being Catholic and not being able to eat meat on Fridays during Lent, that I would.

Elisabeth

I will hunt down those you wrote down...way too long ago...and I...(*&@$#^$#@) never did anything with them.....
Back to my risotto with parm, fresh tomatoes from the garden and peas....

Lynda

I can explain Shelli's situation. She eats fish on Friday. At least, we always did at lent. :)

I tried the zucchini lasagna on Sunday. It was wonderful!

Rowan

Shelli:
I am shaking my head in bewilderment.

Oooh, Elisabeth, I would love that. And I don't even have to go through pregnancy first.

Lynda:
I still haven't tried that one. Sounds like I should.

The comments to this entry are closed.