Tuesday, February 19, 2008

Vegetarian Recipes

A friend of mine recently asked for vegetarian recipies on her blog. Here's my contribution! These are some of my favorites. I've been toying with going vegetarian for Lent for a few years now, but haven't actually done it. Good luck to you!

Spicy Lentil and Bean Chili

Heat In a large pot:
1 teaspoons extra-virgin olive oil
½ cup chopped onion
½ cup diced carrots

Cook, stirring frequently, 3 to 5 minutes til softened.

2 cloves garlic, minced
3 tsp. chili powder
2 tsp. ground cumin
½ tsp. dried oregano

Cook and stir 30 seconds.

2 cups vegetable stock
½ cup brown lentils

Bring to a simmer. Reduce heat to medium-low; cover and simmer 25 minutes.

1 (10 oz.) can diced tomatoes with chiles
1 (14 ½ oz.) can red kidney beans, drained, rinsed.
¼ tsp. freshly ground pepper

Cook, covered, 10 to 15 minutes or until lentils are tender. Spoon into bowls with sour cream or rice, if desired. Serves 4 (with leftovers).


I found this next recipe in a vegetarian magazine. Yummy! Makes a lot of toppings, so unless you want leftovers, I'd half the recipes. IMHO, the one with tofu isn't quite as good as the other two, though tofu might be a good cottage cheese replacement instead.

Baked Sweet Potato Bar

Cook until tender:
4 medium sweet potatoes

Tofu-Apple Topping
Combine in a bowl:
1 cup silken tofu, drained and crumbled
1 apple, diced
½ cup granola
1 Tbsp. maple syrup
½ tsp. ground cinnamon

Cottage Cheese and Spinach Topping
Combine in a bowl:
1 cup cottage cheese
1 cup chopped baby spinach
½ cup golden raisins

Maple Yogurt Topping with Bacon Bits (my favorite!)
Combine in a bowl:
1 cup greek yogurt
2 Tbs. maple syrup
¼ tsp. (or less!) ancho chile powder
1 Tbs. chopped chives
¼ tsp. (or less!) cayenne pepper
⅛ tsp. salt
6 oz. vegetarian bacon, crumbled

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