wanted your favorite veggie recipe

[GingerNeeSmith]

would love some quick & easy recipes that my kids 6&4 & my meat loveing hubby will eat & want again. like a good veggie casserole,lasagna,veggie burger.thanks so much ladies.

[AmosFarkle]

Zucchini Lasagna

Nonstick vegetable cooking spray (I use olive oil and spread it with my fingers)
1 16-oz. jar of marinara sauce (or home cooked)
8-oz. can tomatoes
½ lb. (9-12) curly lasagna noodles
15 oz. Ricotta Cheese (I use 1/2 ricotta and 1/2 tofu)
2 large eggs, beaten (or your favorite egg substitute)
½ tsp. dried basil (use fresh, if you have it, a couple of tablespons)
½ tsp. dried oregano
¼ grated Parmesan cheese (or nutritional yeast)
3 cups coarsely grated zucchini (wrap tightly in a clean towel to squeeze out some of the water)
2 tsp. flour
8 oz. Mozzarella coarsely grated.
Pepper to taste

Preheat oven to 350 degrees. Coat an 8 x 12-inch baking dish with vegetable spray. Place a large pot of water on to boil. Cook lasagnas noodles according to package, remove from water and set aside. Combine marinara sauce and tomatoes. Spread ¾ cup of the mixture over bottom of dish. Arrange layer of noodles in dish. In a medium bowl, combine ricotta, eggs, basil, oregano, and parmesan cheese. Spread ½ of the mixture over the lasagna noodles. Top with more noodles and ½ cup of tomato sauce. In the same bowl combine zucchini, pepper, and flour. Spoon over mixture in baking dish and spread to make a level layer. Top with
remaining noodles, ricotta mixture, and tomato sauce. Cover dish with foil and place on a rimmed baking sheet. Bake 55-60 minutes or until noodles are tender. Remove foil and sprinkle with mozzarella. Bake 15-20 minutes more or until cheese is golden brown (or
place under broiler). After removing from oven, let stand 10-15 minutes before cutting.

 

 

My fiance' will eat pinto beans and cornbread from here to tomorrow.  I can my own, using vegetable stock for seasoning.  Maybe your kids would like beans?

 

"WENDY'S" CHILE

 

2 lbs. ground beef subtitute (in the freezer section, with the BOCA stuff)

1 (29oz) can tomato sauce

2 (15-1/2oz) cans light red kidney beans with liquid

2 (15-1/2oz) cans pinto beans with liquid

1 (15-1/2oz) can dark red kidney beans with liquid

1 med. onion, diced

1 sm. can diced green chiles

1 rib celery, diced

3 med. tomatoes, chopped (or 1 regular-size can diced tomatoes)

2 tsp. cumin

3 Tbls. chili powder

1-1/2 tsp. black pepper

2 tsp. salt

2 c. water

1/2 tsp. garlic powder

2 Tblsp. sugar

 

 

BROWN the "beef", breaking it up and stirring often, and drain.

 

TRANSFER "meat"  to crockpot; add remaining ingredients; cover,  and at medium or low setting, let simmer 2-3 hrs. (or allll daaaayyyyy!  lol),  Allow the flavors to meld as they simmer together before adding any spices to taste when you're almost ready to serve.

 

 

Makes a huge batch, but it goes quickly.  You can easily half it. 

 

You can also make:

 

 

TATER TOT CASSEROLE

 

1 lb. ground beef substitute

1/4 c. chopped onion

1/4 tsp. salt

1 can cream of celery soup

1 lb. tater tots

1/8 tsp. pepper

 

Brown beef in skillet.  Add onion, salt and pepper.  Put beef mixture in a baking dish.  Cover with soup and top with tater tots.  Bake uncovered at 350° for one hour.

 

 

 

FAST AND EASY CHICKEN ENCHILADAS

 

1 sm. can green salsa

1 8oz. pkg. cream cheese

1 c. salsa

2 c. chopped cooked chicken substitute (BOCA strips)

1 (15.5oz) can pinto beans, drained

6 (6") flour tortillas

2 c. shredded Colby-Jack or Mexican blend cheese

 

Preheat oven to 350°.  Lightly grease a 9x13" baking dish.

 

In a small saucepan over medium heat, combine the cream cheese and salsa.  Cook, stirring until melted and well blended.  Stir in chicken and beans.  Fill tortillas with the mixture, roll, and place into the prepared baking dish.  Spread cheese over top; drizzle with green salsa.  Cover with foil.

 

Bake for 30 min., or until heated through.  Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

 

(Your husband will never know the difference when you do these recipes...just don't tell him...shhhhhhhhhhh)  lol

 

 

 

 

[rkoloms]

I serve this it over steamed broccoli (and I make double the sauce).

Pasta and Tofu with Finger-Licking Peanut Sauce
1/2 cup low or no sodium vegetable broth
1/4 cup chunky peanut butter (I use smooth)
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
4 garlic cloves, minced
8 ounces uncooked whole wheat angel hair
1 pound firm tofu, drained and cubed (optional)
1 cup (2-inch) sliced green onions
1 cup shredded carrot
Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

 

 

 

Tasty Stir Fry - this is a great recipe that you can adjust based on what you have on hand
1/2 pound flat noodles (I use whole wheat linguine)
3 tablespoons oil
1 small onion, sliced
1 cup sliced broccoli
1 cup sliced mushrooms
1/2 cup sliced water chestnuts
1/2 cup sliced bamboo shoots
1 cup bean sprouts
2 garlic cloves, chopped
1 teaspoon ginger, chopped
1 teaspoon salt
1 teaspoon brown sugar
2 tablespoons soy sauce
2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
1 tablespoon sesame oil
1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
2 teaspoons sesame seeds
2 tablespoons cashew nuts
2 tablespoons green onions, chopped
2 tablespoons green peppers, chopped
Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal. Serves 2 to 4.

 

Zucchini and Cheese Enchiladas
8 corn tortillas
Olive oil
2 med. zucchini, sliced
1/4 c. onion, chopped
1 sm. can green chili
1 can whole pitted black olives
1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
Enchilada sauce (recipe follows for homemade sauce)
 Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.

Enchilada Sauce    
1/2 c. onion, chopped
1 clove garlic, minced
1 tbsp. olive oil
1/2 c. vegetable stock
1 c. tomato puree
2 tsp. chili powder add more if desired to suit taste
1 tsp. cumin
Salt and pepper, to taste
Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).

 

 

 

[AmosFarkle]

I just came across something unusual and VERY YUMMY!

 

KIDNEY BEAN KIEV

 

Garlic Butter:

3-1/2 oz. "butter" (I use Smart Balance)

3 garlic cloves, crushed

1 T. chopped fresh parsley

 

Bean Patties:

1 lb. 7 oz. canned red kidney beans, drained and rinsed

1-1/4 c. fresh white bread crumbs

1 T. "butter"

1 leek, chopped

1 celelry stalk, chopped

1 T. chopped fresh parsley

salt and pepper

1 egg, beaten

vegetable oil, for pan-frying

 

To make the garlic butter, place the butter, garlic, and parsley in a bowl and blend together with a fork.  Place the mixture on a sheet of parchment paper or wax paper and roll into a cigar shape, then wrap in the paper.  Let chill in the fridge until required.

 

Using a potato masher, mash the beans in a large bowl and stir in 1-3/8 c. of the bread crumbs until thoroughly blended.

 

Melt the "butter" in a large skillet.  Add the leek and celery and saute' for 3-4 min., stirring.

 

Add the bean mixture to the skillet together with the parsley.  Season to taste with salt and pepper and mix well.  Remove the skillet from the heat and let cool slightly.  Form the bean mixture into 4 equal-size ovals.

 

Slice the chilled garlic "butter" into 4 portions and place a slice in the center of each bean patty.  Mold the bean mixture around the garlic "butter" to encase it completely.

 

Dip each bean patty into the beaten egg to coat and then roll in the remaining bread crumbs.

 

Heat a little oil in a skillet and pan-fry the bean patties, turning once for 7-10 min., or until golden.