PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min
SERVINGS - 2
INGREDIENTS
* 1 1/3 cups sliced zucchini
* 3/4 cup water
* 1 medium onion, chopped
* 1 tablespoon chopped green pepper
* 1 egg
* 1/2 cup mayonnaise
* 1/3 cup grated Parmesan cheese
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/3 cup crushed butter-flavored crackers
DIRECTIONS
1. In a saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.
2. In a bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture. Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
DOWNLOAD RECIPE
Zucchini Casserole Recipe 
Tags: casserole, Vegetarian
21.Oct.08 
Casseroles, Vegetarian 
Comments (0)
PREP TIME 5 Min
COOK TIME 40 Min
READY IN 45 Min
SERVINGS - 8
INGREDIENTS
* 1 (16 ounce) package frozen broccoli, thawed
* 2 tablespoons butter
* 1/4 teaspoon salt
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1 (8 ounce) package cream cheese, cubed
* 1 cup crushed buttery round crackers
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
3. Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
4. Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
5. Bake in preheated oven for 30 minutes.
DOWNLOAD RECIPE
Creamy Broccoli Casserole
Tags: broccoli, casserole, Vegetarian
24.Sep.08 Casseroles, Vegetarian Comments (0)
PREP TIME 5 Min
COOK TIME 25 Min
READY IN 30 Min
SERVINGS - 5
INGREDIENTS
* 2 tablespoons butter, divided
* 1 cup Basmati rice
* 2 cups water
* 2 cups fresh corn kernels
* 3 large shallots, sliced thinly
* 1/2 teaspoon white sugar
* salt to taste
* ground black pepper to taste
* 2 tablespoons chopped fresh mint leaves
DIRECTIONS
1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
3. In a serving bowl combine cooked rice, corn mixture and mint.
DOWNLOAD RECIPE
Corn & Rice Medley
Tags: rice, Vegetarian
07.Sep.08 Pasta and Rice, Vegetarian Comments (0)
PREP TIME - 15 Min
COOK TIME - 20 Min
READY IN - 35 Min
SERVINGS - 4
INGREDIENTS
* 1 (16 ounce) can black beans, drained and rinsed
* 1/2 green bell pepper, cut into 2 inch pieces
* 1/2 onion, cut into wedges
* 3 cloves garlic, peeled
* 1 egg
* 1 tablespoon chili powder
* 1 tablespoon cumin
* 1 teaspoon Thai chili sauce or hot sauce
* 1/2 cup bread crumbs
DIRECTIONS
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
DOWNLOAD RECIPE
Black Bean Veggie Burgers
Tags: burgers, Vegetarian
21.Jul.08 Vegetarian Comments (0)
PREP TIME - 25 Min
COOK TIME - 10 Min
READY IN - 2 Hrs 25 Min
SERVINGS - 16
INGREDIENTS
* 2 (8 ounce) packages refrigerated crescent rolls
* 1 cup sour cream
* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon dried dill weed
* 1/4 teaspoon garlic salt
* 1 (1 ounce) package ranch dressing mix
* 1 small onion, finely chopped
* 1 stalk celery, thinly sliced
* 1/2 cup halved and thinly-sliced radishes
* 1 red bell pepper, chopped
* 1 1/2 cups fresh broccoli, chopped
* 1 carrot, grated
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
2. Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
3. Bake for 10 minutes, let cool.
4. In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve.
DOWNLOAD RECIPE
Vegetarian Pizza
Tags: Pizza, Vegetarian
17.Jul.08 Pizza, Vegetarian Comments (0)
