Vegetarian Recipes

Find great ideas for Vegetarian Recipes at 123EasyAsPie.com

Q: Vegetarian Recipes?
I’m a vegetarian, and because of my job I can’t spend too much time cooking. Where can I find some quick and easy vegetarian recipes?

A: This link hasss a great variety and trust me they are easy to make. I have made quite a few from here. My favorites are the garlic potatoes and spiced lentils from the first site. and cauliflower au gatin and spicy mexican rice on the second site.

Q: Vegetarian recipes?
I’m looking for some vegetarian recipes for dinner.. I’m also looking for ones without beans..thx
I already have the allrecipes website, I’m looking for people’s own recipes.

A: This is a copycat recipe of Capellini Pomodoro from Olive Garden. It is soooo good with a fresh garden salad and maybe even cheesy garlic bread!! Enjoy!

Ingrediants:
3 cloves garlic, minced
2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
1/4 teaspoon freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked

Preparation:
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. Transfer hot, cooked pasta to large bowl.

Q: vegetarian recipes?
ok…i’m a Lacto-ovo vegetarian (no meat but still cheese and dairy products) and i happen to like milk and nearly every website i go to that says “vegetarian recipes” is actually vegan. Does anyone have any good sites or recipes? it would really help

A: www.allrecipes.com

3-Cheese Garden Pizza
Pizza Crust
2 pressed garlic cloves
1 cup mozzarella
1 cup cheddar cheese
1 medium sliced tomato
1 medium sliced zucchini
1 small sliced onion
1 cup sliced mushrooms
1/4 cup parmesan
1 teas Italian Seasoning

Preheat oven to 400. Press garlic over crust. Sprinkle mozzarella and cheddar evenly over crust. Layer veggies over cheese. Sprinkle with seasoning and add parmesan. Bake 15-18 minutes

Spicy Pizza Bagels
1 Bagel
1 small can tomato sauce
Hot sauce
Garlic Powder
Mozzarella
Veggies (optional)

Slice Bagel in 1/2, Top with desired amount of sauce. Add hot sauce and garlic. Top with cheese and veggies. Heat in oven until cheese melts.

Fresh Tomato Pizza with Pesto
1/2 cup pesto
1 prebakes Italian bread shell
3 medium, ripe, thinly sliced tomatoes
1/8 teas pepper
1 2.25 oz can sliced, pitted olives
2 cups Monterey Jack or mozzarella

Spread pesto over shell. Place on pizza pan. Arrange tomatoes on top. Season with pepper. Sprinkle with olives and cheese. Bake at 425 for 10-15 minutes.

Classic 2 cheese Macaroni
1/4 cup flour
2 1/2 cup low fat milk
1 cup shredded, extra sharp, cheddar (divided)
6 oz cubed Velveeta
3 cups uncooked elbow macaroni
1/4 teas salt
cooking spray

Preheat oven to 375. Heat a large saucepan over medium heat. Add flour and gradually add milk. Stir until blended. Cook approx. 8 minutes. Stir in 2/3 cup cheese adn velveeta. Cppl until cheese melts,(approx. 3 minutes) Remove from heat, add salt adn macaroni. Spoon into greased casserole dish. Sprinkle with 2/3 cup cheese. Bake 25 minutes.

Spaghetti with Herb Sauce
2 oz mixed herbs
2 crushed garlic cloves 2/3 cup olive oil
4 tbs toasted pine nuts
12 oz spaghetti
4 tbs parmesan
salt and pepper

Put herbs, garlic and 1/2 nuts into blender. Add oil to form a thick paste.
Cook noodles and drain.
Transfer paste to a warm serving dish. Add spaghetti and parmesan. Toss to coat. Sprinkle with remaining nuts and serve.

Breakfast Rounds
1 tbs Peanut butter
1/2 english muffin
A few slices of apple
1 1/2 teas packed brown sugar
3/4 teas margarine
1/8 teas cinnamon

Spread peanut butter on a toasted english muffin. Top with apple slices. Melt sugar, margarine, and cinnamon in microwave. Stir until smooth. Drizzle over apple slices and serve.

Q: VEGETARIAN recipes?
I am a vegetarian and im wondering if any of you other vegetarians or vegans have any good recipes for me. its hard to find stuff that has no meat in it. i can eat eggs and milk, even though i really don’t like to eat eggs, its just so hard to find stuff w/out any eggs in it. but i will for sure not eat any meat. so if you have any yummy recipes please tell me them!
~ thanks :]

A: eggplant parmesan…yummy!

2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10×15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Q: What are some vegetarian recipes using any of the following fresh herbs?
I just bought Thyme, oregano, basil, sage, and rosemary. I’d like to make something for dinner tonight using any of these herbs. The recipes can be for anything as long as it is vegetarian. I’m already thinking cheddar-rosemary biscuits but I don’t have a recipe for that.

Thanks so much! I know you all have some wonderful recipes for me!

A: type in the search box “vegetarian recipes” basil oregano rosemary sage all at the same time.you can do the same with “vegetarian recipe” basil oregano rosemary sage.good luck.

Q: What is a good site for vegetarian recipes?
I will be coming off of the master cleanse on 11/14 and I am starting now with the planning of my meals when I come off of it so that I don’t go back to my old, unhealthy eating habits. I want to eat vegetarian to make the most of the cleansing I have done but I want a website that has good vegetarian recipes. If the site lists the calorie count for the recipes as well, that would be even better. =)

A: oh, GoVeg.com and Everydaydish.tv have tons of nice recipes. And there’s this other one called quickvegetarianrecipes.com.
Hope this helps!

Q: What are good vegetarian recipes for a college student?
I’m going to college next year and i will be living with three of my friends. I’m the only one with cooking experience but i usually cook meat. I want to try the vegetarian thing with my friend but i need ideas for good quick and easy recipes. Any ideas?

A: I believe someone already sent you the link to Peta’s Vegan College Cookbook. GET IT. it’s vegan, but it has good ideas for recipes. I bought one over christmas break, and I use mine religiously.

Ramen is one of my favorites. Oriental Delight though, the beef, chicken, shrimp flavors aren’t vegetarian-friendly. I like to add some frozen vegetables before i microwave the ramen, Then sprinkle some Nutritional Yeast on top (one tablespoon has 8 grams of protein!).
Oatmeal is another very easy thing to make. Get a grinder so you can add some flaxseeds (contain omega-3’s which is found in seafood that we don’t eat). Top with Bananas.
Veggie burgers are microwavable and simple to eat. Add tofu fries for some extra protein (http://www.ehow.com/how_2301315_make-tofu-french-fries.html) or (http://vegweb.com/index.php?topic=19606.0 for a simple recipe).

Basic things you need in order to do it right:
Extra Virgin Olive Oil (for baking veggies, tofu, salad dressing, etc.)
Seasonings (try getting some at the dollar store)
Nutritional Yeast (a nutty – cheesy substance for spaghetti, ramen, etc)
Flaxseeds (healthy fats)
Peanut Butter (healthy fats and protein)

Any other questions, feel free to ask me.

Q: What are some of the best vegetarian recipes?
I am 14 years old and planning to cook something,it can be anything from pasta to chili. But I am also vegetarian. So does anyone know some great vegetarian recipes that are easy and can feed a family of 4?
it can be your own recips or links

A: Cheesy three veg pasta

Ingredients

350g shell penne pasta
30g butter
2 tablespoons butter
2 cups 500ml milk
2 cups grated cheese
1 medium carrot grated
1 cup of fresh or frozen peas
1 cup fresh or frozen corn
1/2 cup freshly grated parmesan cheese

Method

Grease a 2L capacity dish. Preheat oven to 180′ C. Cook pasta
ina large pot of boiling water following pack directions until just
tender. Meanwhile melt butter in a saucepan, stir in cornflour
and cook for a minute.Remove from heat, slowly pour in milk
whisking all the time to make a smooth white sauce. Return to heat
continue stirring umtil sauce thickens.Drain pasta, return to pot and stirring white sauce add cheese and vegetables, sir well to combine.
spoon mix into baking dish and sprinkle with parmesan cheese. Bake for twenty five minutes until golden.

Q: What are everyone’s favorite vegetarian recipes or websites for recipes?
I used to be vegetarian and I am thinking about going back to it, but I don’t have any of my old recipes. Does anyone have a good recipe they can share or a link to a favorite recipe site?

A: vegweb.com/index.php?action=recipes

I also like www.allrecipes.com

It’s not a veggie site but it has alot of recipes minus meat.

Q: Do any of you have good vegetarian recipes?
I am looking for some good recipes for myself and family to enjoy. I am not very good at cooking vegetarian style. If any body does, post an answer. It may also be helpful to others.

A: BARLEY SALAD WITH FRESH CORN AND PEAS
Serves: 6 to 8

Barley and fresh corn are a companionable duo in this simple and hearty cold dish.
3/4 cup pearl barley
3 cups cooked fresh corn kernels (scraped from about 3 large ears)
1/2 cup fresh green peas, lightly steamed (or substitute 1/2 cup frozen petit peas, thawed)
1 large celery stalk, diced
4 plum tomatoes, diced
3 to 4 tablespoons minced fresh dill
2 scallions, sliced
Juice of 1/2 to 1 lemon, to taste
3 tablespoons olive oil
Salt and freshly ground pepper to taste
Dark green lettuce leaves
Bring 2 1/2 cups of water to a rapid simmer in a saucepan. Stir in the barley, then simmer gently, covered, until the water is absorbed, about 40 to 45 minutes. Allow the barley to cool to room temperature.

In a large mixing bowl, combine the barley with the remaining ingredients except the lettuce and optional feta cheese. Cover and refrigerate for an hour or so before serving or serve at once. Line each individual serving plate with a few lettuce leaves, then distribute the salad over them. If desired, sprinkle a small amount of feta cheese over the top.

Q: What are some vegetarian recipes involving potatoes?
I am a very poor person looking to get into vegetarian living. What are some recipes I can use with potatoes?

A: Easy one is boiled cabbage and potatoes. Fast, easy, and cheap. Toss in a tad bit of garlic, maybe some onions if you so desire, salt and pepper to taste.

Twice baked potatoes would be something else to give a try. Bake the potato, let them somewhat cool down. Cut in half and scoop out the insides and mash them with some margarine, salt and pepper, any spices you might like to add, with a touch of soy milk or dairy if you use dairy. Sprinkle some of those fake bacon bits on them or maybe some soy cheese or real cheese if you do dairy. Place back into the skins, place under the broiler to brown them. Cheap to fix and a great side dish.

Edit: I found some links that I am adding from a potato company and cooking site that if you tweak on some of them will be totally vegetarian.

Q: What are some good vegetarian recipes?
I have some friends coming over to visit and a couple of them are vegetarians.
I’ve made a list of basic foods vegetarians can eat but I need actual recipes.
I’ll take any.
–
**Bonus:
1.) Is fish considered a vegetarian food?
2.) Are eggs considered vegetarian food?

A: http://www.goveg.com
http://www.theppk.com

http://www.fatfreevegan.com

1. No. Vegetarians don’t eat animals.
2. Depends on what kind of vegetarians they are. Lacto-ovo and ovo vegetarians eat eggs. Lacto vegetarians, strict vegetarians, and vegans do not. Your best bet is to go with vegan food. Vegan food is vegan, vegetarian, and omnivore friendly.

Q: What are some good vegetarian recipes with protein?
I’ve been a vegetarian for about 6 months now, and I just got back from my doctor who told me I’m not taking in enough protein. I don’t eat fish, but I do eat dairy products. I really don’t like eggs alone, but I’ll use them in recipes and stuff. Thanks!

A: Mushrooms
Quinoa
Amaranth
Nuts
Cheese
Milk
Eggs
tofu
tempeh
soy milk
rice milk
edamame
Rice and Beans

These are all complete proteins. They have all nine essential amino acids. Other good sources of protein are:

Grains
broccoli
corn
seeds
rice
cauliflower
Brussels sprouts
cabbage

A good protein powder to make is to take equal parts of: raw almonds, raw sunflower seeds, flax seeds and raw pumpkin seeds. Grind them into a powder, mix them together and put 1 Tbsp into a smoothie or shake. Also, sprinkle some on anything you eat. Nutritional yeast is good to use, too.

Just make sure you eat a varied diet and have protein at each meal. Here are some good examples:

Breakfast: Whole grain cereal with rice milk, toast, and a protein shake.

Lunch: sandwich with cheese, whole wheat bread, sprouts, tomato, lettuce, onion and avocado. Serve with corn chips .

Dinner: Tomato cups stuffed with broccoli served on a bed of qunioa with slivered almonds. Serve with a side of rice and beans and corn bread. Sprinkle a little of the protein powder and nutritional yeast on your rice and beans.

Q: What are some good vegetarian recipes for fall?
I’m looking for some easy, good vegetarian and vegan recipes that use the vegetables that are in season.

Thanks for your help.

A: Some of these may have eggs or cream, wasn’t sure if this was a no no ??
You can also substitute vegetable broth for chicken broth etc

Squash Casserole

* 2 cups peeled and cubed acorn squash
* 2 eggs
* 1/3 cup heavy cream
* 2 green onions, chopped
* 1/4 green bell pepper, diced
* 1 cup dry bread stuffing mix
* 1/4 cup grated Parmesan cheese
* 1 teaspoon salt
* 1/2 teaspoon cracked black peppercorns
* 1 sprig fresh rosemary
* 2 tablespoons crumbled feta cheese
* 2 roma (plum) tomatoes, thinly sliced
* cracked black pepper to taste

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

Butternut and Acorn Squash Soup

* 1 butternut squash, halved and seeded
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1/4 cup chopped sweet onion
* 1 quart chicken broth
* 1/3 cup packed brown sugar
* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon ground black pepper
* ground cinnamon and/or curry to taste (optional)
* fresh parsley, for garnish

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Butternut Squash Apple and Onion Casserole

* Cooking spray
* 1/4 cup flour
* 1 teaspoon salt
* 1 pinch cinnamon
* 1 butternut squash – peeled, seeded and sliced
* 4 apples – peeled, cored and sliced
* 1/2 sweet onion, thinly sliced
* 1 cup chicken stock
* 1 cup shredded sharp Cheddar cheese
* imitation bacon bits or soy crumbles

1. Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
2. Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
3. In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
4. Bake in preheated oven for 40 minutes.
5. Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Italian Ribollita (Vegetable and Bread Soup)

* 1 tablespoon olive oil
* 1 large red onion, diced
* 2 carrots, diced
* 1 stalk celery, diced
* 4 potatoes, diced
* 10 (5 inch) zucchini, diced
* 1 leek, sliced
* 1 quart hot water
* 1 bunch Swiss chard, chopped
* 1 head Savoy cabbage, quartered, cored and shredded
* 1 bunch kale, shredded
* 2 (15.5 ounce) cans cannellini beans, drained and rinsed
* salt and ground black pepper to taste
* 3 tablespoons tomato puree
* 8 slices day-old bread

1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
3. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot.

Pumpkin Apple Streusel Muffins

• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 cups peeled, cored and chopped apple

• 2 tablespoons all-purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 4 teaspoons butter

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Q: Would you be willing to share your favorite tried and true vegetarian recipes?
I’m looking for dishes you have tried or made and really enjoyed rather than just a recipe off the internet.

My sister in law is due to give birth on my birthday. She’s vegetarian. I thought it would nice to make up some dishes and freeze them so she and my brother can just pull something out for dinner rather than thinking and planning once the baby comes.

I’m not vegetarian and am not sure about great recipes.

A: I did this for my good friend when she gave birth.

First I would say work with what you know. Stay away from the meat substitutes. I haven’t found any I like except for Boca Burgers. Of course you are limited because you need things that can be frozen. I have a couple of recipes that you can use. Second don’t forget the snacks. If she is breastfeeding she’ll need them for some quick energy, things like oatmeal cookies, granola bars, trail mix. Throw in a few bags of salad greens and a few bags of pre-chopped veggies so they can throw together a quick salad to go along with their meal.

A few suggestions:

Make up a big batch of marinara sauce with chunks of onion, bell peppers and mushrooms. Then all that needs to be done is boil some pasta.

How about a Vegetarian Lasagna make it just the way you normally would, just leave out the meat and add slices of zucchini, and chopped spinach make sure to squeeze it dry.

Quiche freezes well, but make sure it is completely cooled before freezing.

Cook up a batch of chili and some rice to serve it with . Remember when freezing rice make sure to under cook it a bit, freezing softens rice.

This first one can be served hot or as a cold during the summer.

Orzo Stuffed Peppers
2 cups cooked orzo
1 1/4 cups chopped tomatoes
1 box frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped scallions
3 ounces feta cheese crumbled
2 tablespoons chopped fresh mint
1 tablespoon sour cream (you can use nonfat)
4 red or yellow bell peppers

In a medium bowl, mix the orzo, tomatoes, spinach , scallions, feta, mint and sour cream.
Preheat the oven to 350 degrees. Coat a 9X9 baking dish with non stick spray, or wipe with a little oil. Slice the tops off the peppers, remove the membranes and seeds, stand the peppers upright, if necessary, cut a small slice off the bottom so that they’re stable. Divide the orzo mixture among the peppers place in the baking dish and bake for 20-25 minutes.

Black Bean Enchiladas
2 (15-oz.) cans black beans, rinsed and drained
2 cups frozen corn
1/3 cup sliced scallions (white and light green parts)
1 large tomato, chopped
1/3 cup chopped cilantro
1 tsp. dried oregano
1/2 tsp. ground cumin
Dash of ground chipotle (optional)
20-oz. can enchilada sauce
12 (6-inch) corn tortillas
1 cup shredded cheddar or jack cheese

Preheat oven to 375 degrees. In large nonstick skillet, combine black beans, corn, scallions and tomato. Bring to a simmer over medium-high heat. Add 1/3 cup cilantro, oregano, cumin and chipotle powder. Cook, stirring occasionally, until mixture is slightly thickened, 4 to 5 minutes. Remove from heat.

Coat medium baking dish with thin layer of enchilada sauce.

Place tortillas in stack on microwavable plate; cover with moist paper towel. Microwave tortillas on high until soft and heated through, about 1 minute. Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean mixture. Roll tortillas and place seam side down in baking dish. Spoon any remaining filling over enchiladas and cover with remaining enchilada sauce. Sprinkle with cheese and bake, uncovered, until bubbling, 15 minutes.

Lentil and Brown Rice Casserole
Don’t let the name fool you this is very tangy and savory, not at all like those bland lentil and rice casseroles you may have had in the past.

1/2 cup dry red or white wine
1 1/2 cups water or veggie stock
1/2 cup dried lentils
1/2 cup uncooked brown rice
1 cup mashed tomatoes
1 medium onion, minced
2 cloves garlic, minced
1/4 tsp dried thyme
1 bay leaf
sea salt and ground pepper to taste
1/4 tsp dried basil
1/2 cup shredded Cheese

In a 6 cup casserole dish, combine all ingredients but the cheese or tofu. Mix thoroughly, and cover with a tight-fitting lid or foil. Bake in a 350 degree oven for 1 1/2 hours, or until lentils are tender and liquid is absorbed, stirring 2 or 3 times during baking. Remove the lid, remove the bay leaf, and top with the shredded cheese. Return to the oven for 5 minutes, or until cheese melts.

Related Posts

• Soup Recipes
• Side Dish Recipes
• Microwave Recipes
• Stew Recipes
• Seafood Recipes
• Sauce Recipes
• Pastry Recipes
• Stock Recipes