Roasted Peppers and Mushrooms on Cornmeal Cakes
Roasted Peppers and Mushrooms on Cornmeal Cakes
Cornmeal Cakes
Nonstick cooking spray
1 1/2 cups yellow cornmeal
5 1/2 cups water
1 1/2 teaspoons salt
Several hours or day before serving, grease an 11 x 7-inch baking dish with cooking spray. Place cornmeal in medium bowl; gradually whisk in 2 cups of the water. In large, deep saucepan, heat remaining 3 1/2 cups water and the salt to boiling; over low heat, whisk in cornmeal mixture. Whisk until cornmeal is smooth. Simmer 30 minutes or until cornmeal thickens and pulls away from pan sides when stirred, stirring every 5 minutes. Spread evenly in prepared dish; cool. Place plastic wrap directly on surface; chill.
Vegetables
2 tablespoons olive oil
2 large cloves garlic, finely minced
1 each large red, yellow and orange
bell pepper, thinly sliced
1 pound Cremini mushrooms
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees F.
In custard cup, microwave oil and garlic on HIGH 1 minute or until hot; in bowl, toss 2 teaspoons oil mixture with peppers. Place on jellyroll pan. In same bowl, toss mushrooms with remaining oil mixture; toss with peppers. Roast vegetables 40 minutes or until tender and brown, adding thyme after 20 minutes. Stir in salt and pepper. Serve hot or at room temperature.
At serving time, turn out cornmeal onto cutting board; cut in half crosswise. Quarter crosswise to make 8 squares. Halve squares diagonally. In large, nonstick skillet, in 2 batches, in butter, brown cornmeal triangles on both sides. Remove to large platter; keep warm. Top with pepper mixture.
Makes 16 servings.
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vegetarian taco salad
Vegetarian Taco Salad
3 cups dark red kidney beans, cooked and rinsed
1/2 cucumber, peeled and sliced
2 ounces Colby cheese, grated
2/3 cup chopped celery
1 tomato, diced
1/2 cup black olives, sliced
1/2 cup green bell pepper, chopped
1 small onion, sliced
1/2 head lettuce, chopped
French salad dressing
Nacho tortilla chips
In a large bowl, combine first 9 ingredients. Toss to combine. Add salad dressing as desired; crush chips over the top.
Serves 6 to 8.
There is no reason why the same man should like the same book at 18 and at 48. — Ezra Loomis Pound
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Black Bean Lasagna
Black Bean Lasagna
2 cans diced tomatoes and chiles, drained
1 small can tomato paste
2 (15 ounce) cans black beans, drained
1 teaspoon ground cumin
1 teaspoon chili powder
6 no-cook lasagna noodles
1 1/2 cups fat free ricotta cheese
2 cups shredded low-fat mozzarella cheese
1 1/2 cups chopped fresh cilantro
In a small bowl, mix the tomatoes and tomato paste (a spicy pasta sauce can be substituted).
In a medium bowl, combine the beans, cumin and chili powder; lightly mash the beans with a fork. Coat a 9-inch square pan with nonstick spray. Spoon 1/2 cup of the tomato mixture into the bottom of the pan. Place 2 of the noodles on top of the sauce. Top the noodles with 1/3 cup of the beans. 1/2 cup of the ricotta, 1/2 cup of the mozzarella, 1/2 cup of the sauce and 1/2 cup of the cilantro. Repeat the layers twice. Bake at 375 degrees F for 30 minutes.
Try, try, try, and keep on trying is the rule that must be followed to become an expert in anything. — W. Clement Stone
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wicked hot chili
Wicked Hot Chili
Source: OK, So Now You
e A Vegetarian
2 tablespoons vegetable oil
1/2 cup chopped onion
1 stalk celery, coarsely chopped
2 cloves garlic, minced
1/2 jalapeno pepper, finely chopped
1/2 green bell pepper, finely chopped
1 (14 1/2 ounce) can stewed tomatoes
1 (3.8 ounce) can sliced black olives
1 tablespoon anchovy-free Worcestershire sauce
1/3 cup TVP (textured vegetable protein)
1 tablespoon chili powder
1/4 teaspoon red pepper flakes or cayenne pepper
1 1/4 teaspoons ground cumin
1 1/2 cups V-8 or other tomato juice
1/2 cup water
1 (15 ounce) can black beans, drained
1 (15 ounce) can chili beans, drained
Salt and freshly ground pepper, to taste
In a heavy-bottom soup pot, heat the oil over medium heat. Saut? the onion, celery, garlic, jalapeno pepper and bell pepper until softened, about 10 minutes.
Add the tomatoes and their juice, breaking them up with a spoon. Mix in the olives, Worcestershire sauce, TVP, chili powder, pepper flakes or cayenne pepper, cumin, V-8 juice, water, black beans and chili beans. Add salt and pepper. Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for 30 minutes.
Serve immediately or cool and store in the refrigerator overnight to allow the flavors to mingle.
To reheat, bring the chili to a simmer over low heat and cook for 5 to 10 minutes. Makes 5 to 6 servings.
Rev. Brown If lovin the lord is wrong, I don want to be right. — Coming to America
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Bean Patties with Tomato Relish
Bean Patties with Tomato Relish
A vegetarian alternative to sausage patties for breakfast.
1 (15 ounce) can kidney beans, rinsed and drained
1 medium tomato, finely chopped
1 small onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
3 tablespoons cornmeal
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
1 recipe Tomato Relish
Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings. Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat until lightly browned on both sides. Serve with tomato relish. Serves 3 to 4.
Tomato Relish
2 medium tomatoes, chopped
1 tablespoon finely chopped celery leaves
1 tablespoon finely chopped fresh basil
or 1 teaspoon dried basil
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic or red wine vinegar
1/2 teaspoon granulated sugar, or more to taste
Salt and freshly-ground pepper, to taste
Combine all ingredients in a bowl and stir to combine. Serve chilled.
Makes about 1 cup.
Simplicity is the ultimate sophistication. — Leonardo DaVinci
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Bean Burgers with Coriander Cream
Bean Burgers with Coriander Cream
1 (19 ounce) can red kidney beans, drained and rinsed
1/3 cup dry bread crumbs
1/2 cup salsa
2 teaspoons vegetable oil
1/3 cup light sour cream
2 tablespoons minced fresh coriander
In bowl, mash beans with potato masher or fork until fairly smooth but still with some small lumps. Stir in bread crumbs and salsa to make fairly firm mixture. With wet hands, form into four 1/2-inch thick patties.
In large nonstick skillet, heat oil over medium high heat; cook patties, turning once, for about 10 minutes or until crusty outside and piping hot inside.
Meanwhile, stir sour cream with coriander. Serve over patties.
Serve on whole wheat or multi-grain burger buns or in whole grain pita bread split in half.
Makes 4 servings.
As death, when we come to consider it closely, is the true goal of our existence, I have formed during the last few years such close relations with this best and truest friend of mankind, that his image is not only no longer terrifying to me, but is indeed very soothing and consoling And I thank my God for graciously granting me the opportunity…of learning that death is the key which unlocks the door to our true happiness. — Thomas Mann
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Meatless Soy Taco Filling
Meatless Soy Taco Filling
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, peeled and finely chopped
1 medium green bell pepper, seeded and chopped
1/2 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1/2 cup fresh cilantro leaves
1 (12 ounce) package refrigerated or frozen soy crumbles
2 cups prepared salsa
Dash Tabasco sauce or hot sauce, or to taste
Salt, to taste
Freshly ground black pepper, to taste
In a large skillet, heat oil over medium heat. Add onion, garlic and green pepper and saute until onion is translucent, about 4 minutes. Add cumin, oregano and chili powder; saute until fragrant. Add cilantro, soy crumbles and salsa. Bring to a boil, reduce heat and simmer for 3 minutes. Season to taste with Tabasco sauce, salt and pepper.
Serve in taco shells or soft flour tortillas and add your favorite toppings, such as shredded lettuce, cheese, chopped tomatoes and sour cream.
Makes 4 servings.
Nutrition information per serving, without taco/tortilla shell: 275 calories, 17 grams protein, 10 grams fat, 26 grams carbohydrate, 7 grams fiber, 0 cholesterol, 756 milligrams sodium
Laziness may appear attractive, but work gives satisfaction. — Anne Frank
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Vegetarian Enchilada Casserole
Vegetarian Enchilada Casserole
Posted by Tiffany at recipegoldmine.com on 11/24/2001 10:57 am
1 (28 ounce) can crushed tomatoes in tomato puree
1 (14 1/2 ounce) can chunky salsa
1 (6 ounce) can tomato paste
3 (15 ounce) cans black beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies
1 1/2 tablespoons ground cumin
1/2 teaspoon garlic powder
5 corn tortillas
24 ounces canned sliced ripe olives, drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of a four-quart electric slow cooker; spread evenly. Top with 1 1/4 tortillas, cutting to fit as necessary.
Spread on 1/4 of the remaining tomato mixture. Top with another 1 1/4 tortillas. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top. Sprinkle the sliced olives over all.
Cover and cook on the LOW heat setting about 5 hours. Serve hot.
Makes 5 or 6 servings
An intellectual hate is the worst. — William Butler Yeats
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Eggplant Balls
Eggplant Balls
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:38 am
These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.
Makes 18 balls (6 servings).
3 tablespoons olive oil
3 cloves garlic, minced
4 cups cubed eggplant, with peel
1 tablespoon water
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
2 eggs, beaten
3/4 cup dried bread crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Heat a medium skillet over medium heat. Pour in olive oil and saut? garlic just until lightly browned. Mix in eggplant and water. Reduce heat to low and cover skillet. Allow eggplant to steam until soft, about 20 minutes. Place eggplant in a large bowl and allow to cool slightly.
Mix cheese, parsley, eggs, and bread crumbs into eggplant. Stir with a wooden spoon or your hands until ingredients are thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Refrigerate mixture for 15 minutes, then roll into balls or form into patties.
Place eggplant balls on prepared baking sheet. Bake in preheated oven for 30 minutes. Serve immediately.
Sadistic excess attempts to reach roughly and by harshness what art reaches by fineness. — Percy Wynham Lewis
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Mexican Bean Pie
Mexican Bean Pie
Posted by Tiffany at recipegoldmine.com 1/9/2002 6:25 pm
Makes 6 servings.
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans
1 (16 ounce) can refried beans
1 (2 ounce) can sliced black olives
1/2 (15 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon cumin
1 teaspoon chili powder
Ground black pepper to taste
5 whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup salsa
1/2 cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
Combine black beans, pinto beans, refried beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili powder and black pepper in a medium size pot. Cook on medium high heat until the mixture thickens, about 10 minutes.
Spray a round pan with nonstick oil spray. Lay one tortilla flat on the bottom of the pan. Spread bean mixture on the tortilla. Sprinkle cheese lightly over the bean mixture. Top with a new tortilla and repeat this layering process until the pan is full. When the final tortilla has been placed, cover the top tortilla with the remaining cheese. Bake for 20 minutes. Allow pie to cool slightly before serving.
Garnish with salsa and sour cream.
The nice thing about quotes is that they give us a nodding acquaintance with the originator which is often socially impressive. — Kenneth Williams
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