Vegetarian Recipes

APPLE CRISP Ingredient:
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/4 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
  • 1 cup old-fashioned rolled oats (not quick-cooking)
  • 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon

Apple Crisp

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Apple , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher

Author: Martha Stewart

One Of The Definitive Desserts Of Fall, Apple Crisp Is Easy And Economical. Test Kitchen Tip: Empire, Gala, Or Braeburn Apples Are Especially Good In This Recipe.

Time: 1h25m

Number Of Ingredients: 9

Steps:
  • Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
  • In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Nutrition Facts:


EASY EGG CUSTARD Ingredient:
  • 2 cups whole milk
  • 2 eggs (preferably free-range)
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Freshly grated or ground nutmeg

Easy Egg Custard

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Dairy , Egg , Cookie , Wheat/Gluten-Free

Yield: Makes 6 servings

Number Of Ingredients: 6

Steps:
  • 1. Preheat oven to 300°F.
  • 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
  • 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
  • 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
  • 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
  • 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
  • 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
  • 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
  • 9. Let the custard cool in the water bath for about 2 hours before serving.
Nutrition Facts:


APPLE CRUMB PIE Ingredient:
  • Dough for single-crust pie
  • 6 cups chopped peeled tart apples (about 6 medium)
  • 2 tablespoons butter, melted
  • 2 tablespoons sour cream
  • 4 teaspoons lemon juice
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter

Apple Crumb Pie

Desserts , Dessert , Bake , Thanksgiving , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Pies , Apple Pie Recipes , Pie , Food Processor , Fruit , Walnut , Cinnamon , Bon Appétit

Author: Taste Of Home

I Often Brown The Topping For This Special-occasion Pie Under The Broiler To Give It Extra Eye Appeal. Watch It Carefully, Though, Because You Don't Want To Burn Thanksgiving Dessert! It's A Fitting Finale For Any Festive Meal.

Time: 1h

Yield: 8 servings.

Number Of Ingredients: 13

Steps:
  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.
Nutrition Facts:

Calories 426 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 225mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.


STUFFED BELL PEPPERS Ingredient:
  • ½ cup uncooked white rice
  • ¾ cup water
  • 4 green bell peppers
  • 1 onion, chopped
  • 4 tablespoons olive oil
  • 8 ounces textured vegetable protein
  • 2 tablespoons chopped fresh parsley
  • 2 cups tomato sauce
  • 4 ounces shredded mozzarella cheese
  • salt to taste
  • ground black pepper to taste

Stuffed Bell Peppers

Vegetarian , Dinner , main-dish , Main Dish Recipes , Stuffed Main Dish Recipes , Stuffed Bell Pepper Recipes

Author: Kdcg

Green Bell Peppers Stuffed With A Mixture Of Rice, Textured Vegetable Protein, Cheese And Tomato Sauce. Omit The Cheese For A Vegan Variation. Serve With Additional Tomato Sauce, If Desired.

Time: 1h10m

Yield: 4

Number Of Ingredients: 11

Steps:
  • Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
  • Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
  • Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
Nutrition Facts:

Calories 532.3 calories, Carbohydrate 38.2 g, Cholesterol 18.1 mg, Fat 20.6 g, Fiber 7.7 g, Protein 57.3 g, SaturatedFat 5.1 g, Sodium 1395.7 mg, Sugar 9.3 g


FRESH TOMATO SALSA Ingredient:
  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

Steps:
  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
Nutrition Facts:


GARLIC BREAD Ingredient:
  • 6 large garlic cloves, chopped
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh oregano leaves
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup good olive oil
  • 1 loaf ciabatta bread
  • 2 tablespoons unsalted butter

Garlic Bread

Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Dinner , Side dish , Small Plates , weekday , Sugar Conscious , Garlic , Summer , Quick & Easy , Appetizers , Side Dishes , side-dish , breads , Bread , Side , Super Bowl , Mother's Day , Family Reunion

Author: Ina Garten

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 8

Steps:
  • Preheat the oven to 350 degrees F.
  • Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
  • Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
  • Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
  • Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.
Nutrition Facts:


PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE Ingredient:
  • 1 pound pasta
  • Kosher salt
  • 1/2 cup olive oil
  • 2 large garlic cloves, finely chopped
  • 3 pints cherry tomatoes
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan (for serving)

Pasta With 15-minute Burst Cherry Tomato Sauce

Vegetarian , Kid-Friendly , Tomato , Small Plates , Pasta , Basil , Quick & Easy , Healthy

Author: Anna Stockwell

Juicy Sweet Cherry Tomatoes Burst Open In Warm Olive Oil, Creating A Luxuriously Silky Sauce That Comes Together In Minutes.

Yield: 4-6 servings

Number Of Ingredients: 9

Steps:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.
Nutrition Facts:


STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON Ingredient:
  • 1 small bunch broccoli (about 3/4 pound)
  • 1 garlic clove
  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

Steps:
  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Nutrition Facts:


TRADITIONAL INDIAN RAITA Ingredient:
  • 1/2 cup plain yogurt
  • 1/2 cup chopped seeded English hothouse cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin

Traditional Indian Raita

Vegetarian , Bon Appétit , No-Cook , Low Fat , Quick & Easy , Yogurt , Healthy , Condiment/Spread , Low Cal , Low Cholesterol

Author: Bon Appétit Test Kitchen

Can't Take The Heat? Then Eat Some Raita. In India, The Condiment Is Used To Cool The Palate.

Yield: Makes 1 cup

Number Of Ingredients: 6

Steps:
  • Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
Nutrition Facts:


QUINOA TABBOULEH Ingredient:
  • 1 cup quinoa
  • Kosher salt and freshly ground pepper
  • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
  • 1/2 cup coarsely chopped fresh mint leaves
  • 1/2 cup coarsely chopped fresh basil leaves
  • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons), plus 1 teaspoon finely grated lemon zest
  • 1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1 cup)
  • 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
  • 1/2 cup extra-virgin olive oil

Quinoa Tabbouleh

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Wheat/Gluten-Free , Bon Appétit , Lunch , Supper , Sugar Conscious , Dairy Free , No Sugar Added , Summer , Salad , Side Dishes , Side , Healthy , High Fiber , Vegan , Low Cholesterol , Salad Recipes , Grains , Picnic , Quinoa , Potluck , Tabbouleh

Author: Martha Stewart

Tabbouleh Is A Grain- And Vegetable-based Salad Traditionally Made With Bulgur Wheat. In This Recipe, Quinoa Is First Toasted To Deepen Its Flavor, Then Cooked By The Absorption Method And Combined With Herbs And Vegetables.

Yield: Makes 5 1/2 cups

Number Of Ingredients: 9

Steps:
  • Toast quinoa in a 3-quart pot over medium-high heat, stirring frequently, until fragrant, 6 to 8 minutes. Add 1 1/2 cups water and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 to 16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork and let cool to room temperature.
  • Add herbs, lemon juice and zest, cucumber, tomato, and oil; mix thoroughly to combine. Serve chilled or at room temperature. Tabbouleh can be prepared up to 2 hours ahead and refrigerated, covered.
Nutrition Facts:


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