What's your favorite vegetarian CL recipe?

[jliah]

I'm kind of tired of all of our vegetarian recipes for main dishes. (I don't have a whole lot of them.) I was wondering if anyone would be willing to post any of their CL favorites, especially if they are "family friendly."

Thank you.

[Jessica]

Here is one I make all the time.

Greek Pasta With Tomatoes and White Beans
You can vary the recipe by using chickpeas instead of cannellini beans and grated Romano cheese in place of feta.
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (10-ounce) bag fresh spinach, chopped (about 8 cups)
4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta)
1/2 cup (2 ounces) finely crumbled feta cheese
Combine tomatoes and beans in a large nonstick skillet over medium-high heat; bring to a boil. Reduce heat; simmer 10 minutes. Add spinach; cook 2 minutes or until spinach wilts, stirring occasionally. Place 1 cup pasta on each of four plates; top each serving with 11/4 cup sauce and 2 tablespoons cheese.
Yield: 4 servings.
CALORIES 474 (12% from fat); FAT 6.4g (sat 2.5g, mono 1.3g, poly 1.6g); PROTEIN 22.5g; CARB 84.7g; FIBER 10.60g; CHOL 13mg; IRON 8.30mg; SODIUM 1553mg; CALC 343mg

[Ohioan]

Hi, jliah - Try clicking on "search" in the upper right hand corner of the screen, and then typing in "vegetarian," specifying "Subject line only." You'll get some really good threads with lots of favorite recipes. In fact, when I ran the search just now, I rediscovered some goodies I'd forgotten about. Good hunting! http://www.cookinglight.com/bbs/smile.gif

Cheers,
Phoebe

[jliah]

Thanks, so much for your responses. I'm going to try that Greek pasta recipe. It looks great.

[lisas3575]

From the April 2001 issue is a *huge* winner at our house. Even my meaty husband loves it. I fix it often, so easy and so good.
Lisa

[aggie94]

Any of a multitude of risotto recipes! (leek & mascarpone cheese; roasted red pepper, corn, and monterey jack; smoked gouda, mushroom, & spinach; etc.) I know most people use them as side dishes, but a slightly larger serving with some protein (most would be conducive to the addition of some sort of bean) makes a great main meal.

[beejayw1]

Try Tarascan soup, from 1998:

How about Tarascan soup? This was in the 1998 cookbook. As I recall (I make it a lot) it goes thusly:

in 2 Tbs olive oil saute:
1 med onion, chopped
5 cloves garlic, chopped
cook 3 minutes, stirring constantly.

Add:
1 28 oz can diced tomatoes
cook 5 more minutes

Add:
2 14 oz cans undrained pinto or kidney or black beans
1 tsp chili (I use about a tablespoon)
1 tsp cumin (ditto)
4 or 5 dashes hot sauce
1 can low salt low fat vegetable broth (Original recipe called for chicken broth; I use whatever I have)

Cook 18 minutes at medium simmer; serve in bowls with baked tortilla chips and grated lowfat monterey jack cheese.

It's even better if it sits overnight.

[gertdog]

Here are a few of my favorites... I'm at work and don't have recipes to post, but I bet several of these are already on the board. If not, I'd be happy to dig them up.

Vidalia Onion Risotto with Feta Cheese

Creamy Pesto Rigatoni with Tomato Vinagrette (I know this one has gotten mixed reviews, but we loved it... we used light cream cheese instead of fat free).

Polenta with Roasted Peppers and Fontina... I was so excited to see this recipe repeated in the August issue! This is so easy, and wonderful.

And another vote for the Fettucine with Finger-Licking Peanut Sauce. Yum.

[m4star]

Canellini Beans and Greens over Garlic Toast!!!

[valeriek]

I second the many risotto ideas. My favorite is the sun-dried tomato and fresh basil risotto from the 1996 annual book (which means the recipe was from 1995). CL also has a great Tomato, Red Pepper, and Green Chili with Polenta recipe that appeared last year. That is one of my all time favorites. The fresh tomato and basil pizza from their grilling pizza issue last year (I think) is also very good.

[lorilei]

CL actually writes all kinds of vegetarian recipes into their magazine without realizing it :)

I love to use their chicken and beef marinades on slices of tofu, which I then grill and serve with veggies and pilaf... the honey coriander chicken recipe is one that sticks out in my mind right now.

[catharine]

I feel like a broken record. You all are probably saying, here’s comes Catharine recommending that tofu-pesto again. ;) I can’t help it – I love the stuff! It is so creamy and decadent-tasting, yet it is good for you. The recipe is on the recipe finder. Hope you try it and like it as much as I do! I think the proper name is Penne with Basil-Tofu Pesto….

[Wendy w]

I really like the Penne with Spinach, Feta and Olives from the recipe finder-which is an incredibly quick and easy pasta dish. Another favorite is the Fettuccini Alfredo, which tastes like the "real" kind.

As of this weekend, I have to say that the Grilled Stufed Portabellas from June are wonderful! Very easy to make and I love the way the mushrooms absorb the garlic, lemon juice and soy sauce which give them incredible flavor!

[GayeC]

Whte bean enchiladas

[Ohioan]

My CL favorites to date are the Whole Wheat Pasta with Arugula, the Garden Vegetable Stir-Fry with Tofu, and the Polenta with Roasted Peppers and Fontina (only I made it with Provolone).

But my all time favorites, of course, are BEANS with anything and everything.:D Beans and greens, beans and pasta, beans and rice, beans and polenta, beans in soup, beans in stews, beans in wraps, beans in the belfry... (oops :p)

Cheers,
Phoebe