Suggestions for Vegetarian Food

[Leonard]

Every 2 months 5 friends and I have "Girl's Night". We rotate houses and the host picks the dinner "theme". Each guest brings a dish. It's always so much fun!! This dinner theme is "Vegetarian". I was hoping for a recipe for a roasted vegetable casserole or sandwich. Can anyone help????

[RUSTYSMOM]

Sounds like fun! I have two recommendations (CL of course) - Roasted Vegetable Cheese Pie (it is a rice and feta pie with roasted vegetables on top) or the Ratatoulle (sp) Bake. I do not have mastercook but you might find these in the search or in the recipe find on CL's home page. I tried to find these and post them for you but I got booted off the system when I left this page - i did not want to risk that again. Sorry.

[jillmayre]

This is one of my favorite recipes. And the variations of the roasted vegetable theme. You can either do an Italian Style Roasted Vegetable or an Oriental Style. I have served both severak times to vegetarians and non-vegetarians. Huge Success with empty bowls!

Roasted Vegetables -- Two Variations
from pp. 226-7 Moosewood Restaurant Low-Fat Favorites

ITALIAN DRESSING
4 teaspoons olive oil
1/4 cup fresh lemon juice
6 garlic cloves, minced or pressed
3 tablespoons minced fresh (Or 2 to 3 teaspoons dried)Italian herb mix (e.g. basil, oregano, parsley, thyme)
1 teaspoon salt

ORIENTAL DRESSING
1/4 cup light soy sauce
1/3 cup rice vinegar
1 tablespoon grated fresh ginger root
1 tablespoon honey
1 tablespoon vegetable oil
3 garlic cloves, minced or pressed

This recipe calls for vegetables cut into 1"chunks or slices. Choose at least four vegetables, keeping in mind color, texture and flavor. Possibilities include potatoes, sweet potatoes, carrots, zucchini, yellow squash, winter squash, parsnips, bell peppers, onions.

Some of our favorite vegetable combinations: 2 potatoes, 2 carrots, 1 large onion, 1-2 bell peppers (1 red, 1 green), 2 small zucchini, 2 small yellow squash.

Preheat the oven to 425 degrees.

To make the dressing of your choice, either whisk together the ingredients in a bowl or puree them until smooth in a blender or food processor.

Toss the vegetables well with the dressing. Place the vegetables in a single layer on a large unoiled baking tray and bake, stirring every 15 minutes, until all of the vegetables are tender, about 45 minutes.

Per 6.50-oz. Serving (Both Variations Are Within 1 Gram of One Another in Fat, Protein, And Fiber Content):

169 Calories, 3.4 G Protein, 2.8 G Fat, 34.1 G Carbohydrates , .4 G Saturated Fatty Acids, 1.2 G. Polyunsaturated Fatty acids, 1.0 Monounsaturated Fatty acids, 0 mg Cholesterol, 742 Mg Sodium, 4.1 G Total Dietary Fiber

[kwormann]

I LOVE grilled veggie sandwiches! I take portobello mushrooms and any other veggies whick strike my fancy (zucchini, peppers, etc.) and maranate in balsamic vinegar and thyme for 20 min. Grill until tender. Put on foccicia or good french bread with provolone cheese, roasted red peppers and make a mayo with basil in it.....this may have been a CL recipe at one point, but Ive just kind of adapted it to my own needs. I would also make sweet potaoto french fries...they are sooooo yummy!

Kim

[emilycat]

Kim,

I've always wanted to make sweet potato french fries --- I'm not particularly fond of normal potatoes, but sweet potatoes....Mmmm... Do you have a recipe, or do you make them from memory? Thanks!

[lindrusso]

Leonard,

Here's a recipe for a grilled veggie sandwich. I also have a recipe for veggie kabobs, but they are best on the grill (don't know if the weather would be good for that). If you'd like the kabob recipe, just let me know.

Anyway, here's the recipe. It's quite spicy, so I ususally cut down the heat quite a bit.

GRILLED VEGGIE SANDWICHES
(from In the Kitchen with Rosie)

1 cup plain nonfat yogurt
3 tablespoons Dijon-style mustard
Freshly ground black pepper, to taste
2 tablespoons nonfat cottage cheese
1/8 teaspoon Tabasco sauce
2 tablespoons (1 small) shallot, minced
1 garlic clove, peeled and minced
1 teaspoon freshly squeezed lemon juice

1 small eggplant, trimmed and cut into 1/4-inch rounds
1 medium yellow squash, trimmed and cut into 1/4-inch rounds
1 medium zucchini, trimmed and cut into 1/4-inch rounds
1 red onion, trimmed and cut into 1/4-inch rounds
3 teaspoons Italian seasoning
1/8 teaspoon cayenne pepper
Light vegetable oil cooking spray
2 roasted red bell peppers
2 large crusty hoagie-type rolls
1 large tomato, cored and sliced
Freshly ground black pepper, to taste
2 tablespoons (1 large) chopped jalapeno pepper
8 fresh basil leaves
8 arugula leaves

1. Preheat the broiler.

2. Put all the dressing ingredients in a blender and mix at low speed until smooth. Set aside.

3. Arrange the eggplant, yellow squash, zucchini, and onion in a single layer on a cookie sheet. Sprinkle the Italian seasoning and cayenne pepper over all of the rounds. Spray the vegetable oil over to coat lightly. Broil the vegetables for about 5 minutes, until brown, turn the rounds over, and brown the other side. Remove the cookie sheet, leaving the broiler on.

4. Quarter the roasted bell peppers.

5. Cut each of the rolls in half lengthwise and scoop out the soft inner dough. Place them on the broiler rack and toast for about 2 minutes per side.

6. Put a few slices of tomato into the well in the bottom of each rolls. Dust with black pepper and jalapeno pepper. Place 4 basil leaves, 4 arugula leaves, and 4 pieces of roasted pepper on each roll. Layer on slices of eggplant, yellow squash, zucchini, and onion. Coat the inside of the remaining half of each roll with the dressing and place it on top of the vegetables. Cut each baguette into 3 sandwiches.

7. Roasting Bell Peppers: Slice the peppers in half lengthwise, core and remove seeds. Put the sliced peppers, cut side down, on a baking sheet coated with cooking spray and place on the rack of a preheated broiler. Broil for about 5 minutes, until the skin blisters and the peppers are blackened. Transfer the roasted peppers to a tightly-sealed plastic bag, close it, and leave them for 10 to 15 minutes. When cool, the charred skin can be easily removed from the peppers and discarded.

[Terrytx]

Natasha
Member posted 09-29-2000 08:10 PM
--------------------------------------------------------------------------------
Laura Ellen,
Here are the two gems that Gail posted a little while ago. I believe that the first one is the one you want. Enjoy!
P.S. I found the recipes quickly by running a search for the phrase pot pie, which tends to work better than searching by user (at least from my limited experience).
--------------

Missed the May, 2000 issue, eh? There was a feature on pot pies.
Here's one of them, plus another from a difference source:

ROASTED VEGETABLE POTPIE WITH FETA
This potpie can be a light entrée or an impressive side dish. Prepare the crust while the vegetables are roasting.

ROASTED VEGETABLES:
6 cups (1 inch) cubed peeled eggplant (about 1 1/4 lbs)
2 cups (1 inch) cubed zucchini
2 cups (1 inch) pieces red bell pepper
2 cups (1/2 inch thick) sliced carrot
1 large Vidalia onion or other sweet onion, cut into 8 wedges
Cooking spray
20 (1/2 inch thick) slices portobello mushrooms (about 2 large)
4 plum tomatoes, halves lengthwise
1 large garlic clove, minced

BUTTERMILK PASTRY:
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup low fat buttermilk
2 tablespoons butter or stick margarine, melted and cooled
1 teaspoon cider vinegar

REMAINING INGREDIENTS:
1/2 cup (2 ounces) finely crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
1 large egg white, lightly beaten
1 1/2 teaspoons sesame seeds

1. Preheat oven to 450º.
2. To prepare roasted vegetables, combine first 6 ingredients in a large bowl. Place on a jelly-roll pan with cooking spray. Bake at 450º for 40 minutes, stirring once. Add mushrooms, tomatoes and garlic; bake an additional 30 minutes or until vegetables are tender. Removed roasted vegetables from oven. Reduce oven temperature to 400º.
3. To prepare buttermilk pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a small bowl. Add buttermilk, butter and vinegar; toss with a fork until moist. Gently press mixture into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes. Remove 1 sheet of plastic wrap; let stand 1 minute or until pliable.
4. Combine roasted vegetables, feta, and next 6 ingredients (feta through black pepper) on an 11 x 7-onch baking dish coated with cooking spray. Fit dough over filling. Remove top sheet of plastic wrap. Brush with egg white; sprinkle with sesame seeds. Cut 6 slits in top of dough to allow steam to escape.
5. Bake at 400º for 35 minutes or until the potpie is golden brown and bubbly around the edges. Let stand 10 minutes. Yield: 6 servings.

CALORIES 234 (29% from fat); FAT 7.5g (sat 4.1g, mono 1.8 g, poly 0.9g): PROTEIN 8.3g: CARB 36.2G; FIBER 6.5g; CHOL 19mg; IRON 3.3mg: SODIUM 517 mg; CALC 122 mg.

** PIE TIPS

Potpie can be made in a shallow, round, oblong, or square 2-quart baking dish. Roll the crust 1 inch larger than the dish; press to edge of dish. Bake as directed.

(From: CL May 2000)

[kwormann]

Emily,

I just cut the potaotes, skin and all, then microvave them until the are "done" (wiht butter spray, salt, pepper and spices) then cook then in a 450 oven until desired crispiness. I like hot/sweet combo, so I love cyanne as a spice on them, but lots of different ones would work!

Kim

[JillC]

I love the Roasted Vegetable Cheese Pie that Rustsmom mentioned. This is one of my all time favorites. However, I consider a third of the pie a serving, so you'd probably want to make 2 if you're serving it as the main course.
Jill
ps I think its in the issue with the barbeque chicken casserole of the front from maybe sometime in 97 or early 98.

[browneye]

Here is our alltime favorite casserole from Low Fat Moosewood cookbook. It says in the book "the cooks at Moosewood always try to make more Chilaquile than the customers can possible order so the staff won't be disappointed at the end of the shift." I can see why.

Black Bean Chilaquile
1 cup chopped onions
1 tablespoon olive oil
1 cup chopped tomatoes
1 1/2 cups fresh or frozen corn kernals
1 1/2 cups cooked black beans ( 15 ounce can, drained)
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups rinsed, stemmed and chopped Swiss chard or spinach
2 cups crushed baked tortilla chips
8 ounces grated fat-free or reduced fat sharp cheddar cheese
2 cups prepared salsa
( I also add 1 teaspoon cumin and coriander to the mix, I like more spice)
Preheat the oven to 350. Saute the onions in the oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt and pepper and continue to saute for another 5 to 10 minutes. Untile just heated through.
Meanwhile, in another saucepan, blanc the greens in boiling water to cover for 1 to 3 minutes until just wilted but still bright green. Drain immediately.
Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray. Spread half of teh crushed tortilla chips on the bottom. Spoon the sauteed vegetables over the tortillas and sprinkle on about 2/3 of the cheese. Arrange the greens evenly over the cheese and spoon on half of the salsa. Finish with the rest of the chips and top with the remaining salsa and cheddar. Bake for about 35 to 40 minutes until the cheese is bubbling and begins to brown.
Serves 4 to 6
Per serving: 245 calories, 16 g protein, 4 g fat, 40 g carbs...
I have doubled this with good luck.
Hope this helps

[Leanne]

Here's a sandwich that was served at my supper club one month - I really liked it. I'm sure you could add more veggies of you wanted - like roasted red peppers & grilled eggplant.

Focaccia Sandwich with Spring Greens (double or triple)

Focaccia bread
4 ounces Havarti cheese, thinly sliced
3 cups gourmet salad greens
8 slices tomato
½ chopped green onions
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
¼ tsp. salt
1/8 tsp. pepper

1. Cut focaccia in half, place bottom layer, on a flat surface. Arrange cheese and tomato over bottom; top with greens and ½ cup green onions. Combine rest of ingredients in bowl, stirring well with whisk. Drizzle over sandwich. Top with focaccia layer. Cut into 6 portions.