Vegetarian Vegetable Lasagna

1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili powder
5 oz. Mozzarella cheese
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated Romano cheese
1 1/3 c. cottage cheese

Procedure:
Sauté onions, garlic, mushrooms, carrots, and peppers until soft.
Add tomatoes, parsley, basil, oregano, chilli powder, rosemary, and pepper.
Simmer 15 minutes.
Mix together the 3 cheeses.
Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch
casserole. Bake at 375 degrees for 30 minutes.

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Vegetarian White Bean Pate Sandwich with Arugula and Tomatoes

Pate is a traditional French dish usually made of some type of liver or other meat that is ground or pureed and put in a mold and unturned to be served with bread or crackers. This is a vegetarian version made of creamy white beans. It might sound weird at first but go ahead and try it, you’ll be surprised.Did you know: Arugula is actually an herb disguised as a leafy green, which is what you’ll mostly likely see it used as. It has a pungent, peppery kind of flavor that compliments the white beans in the pate here nicely. You can use it anywhere you would use a leafy green or herb, such as salads or on sandwiches as in this case, or even atop pizza. If you find you don’t like it, you can use almost anything in this sandwich from spinach to romaine lettuce with good results.

Ingredients:
2 cups cooked white beans
1 tsp sesame tahini
2 small garlic cloves
2 whole dates, pitted and chopped
2 tbsp fresh lemon juice
1 tsp umeboshi vinegar
1 whole grain baguette
1 cup arugula leaves, rinsed and coarsely chopped

2 medium tomatoes, thinly sliced

Directions:

Place the beans, tahini, garlic, dates, lemon juice, vinegar, and ⅓ cup of water in a blender or food processor and blend until smooth. The pate will keep in the refrigerator, covered, for up to 5 days.
To assemble sandwiches, slice the baguette horizontally and spread with the bean pate. Top with the arugula and tomato slices and cut into 4 sandwiches.

(makes 4 servings)

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Vegetarian Balsamic Veggie Sub Sandwich

I’ve served this sandwich to meat eaters and vegetarians alike and haven’t had anyone complain that they were missing out on traditional lunchmeat. The creamy flavor of the goat cheese along with the tartness of the balsamic vinegar makes a sub sandwich seem nothing less than gourmet. You can use raw vegetables if you’d like, but cooking them down brings out their natural sweetness and makes this sandwich easier to eat. Going the raw route requires less prep however and makes for a crunchier sandwich so it’s your choice

Did you know: A lot of cheeses are made of goats milk, but when you see just a simple “goat cheese” in a recipe, it’s referring to a soft white cheese that is creamy in consistency with a slight tang in flavor. If you haven’t had this, give it a try, it goes well with tomato based dishes as well as a spread on sandwiches such as this one.

Ingredients:

2 whole-wheat sub buns
1/2 red bell pepper sliced
1/2 red onion sliced
1/2 small eggplant, sliced
1 small zucchini, thinly sliced
2 garlic cloves, minced
1 tsp olive oil
2 tsp balsamic vinegar
2 oz goat cheese, softened and spreadable
Slivered basil for garnish

Directions:

In a medium skillet, heat your oil and add garlic. Cook for about 30 seconds, add onion, cook 1 more minute. Add rest of veggies and cook until soft and almost caramelized, add balsamic vinegar. Spread your goat cheese on your sub buns and pile with the veggies. Garnish with slivered basil. Excellent paired with a mixed green salad.

(makes 2 servings)

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Vegetarian Antioxidant Sandwich

Vegetarianism can be hard sometimes because you just want a sandwich and it’s hard to find options that are as easy as some lunch meat and cheese that aren’t just sub sandwiches without the meat (iceberg lettuce, tomato and mayo anyone?). This fits the bill. It’s simple, filling and flavorful and can made in a flash if you use canned beets or have them already cooked and ready to go.

Did you know: Watercress is one of the oldest leafy green vegetables eaten by man, and contains significant amounts of iron, making a terrific choice for vegetarians. It has a very strong peppery flavor that melds beautifully with the goat cheese and beets in this sandwich. Combined with the nutrients from the beets, this is one energy sparking sandwich.

Ingredients:

2 oz goat cheese, at room temperature
1 slice thick-cut 9-grain bread
1 tsp shallots, minced
1 small beet, cooked, peeled and sliced into rounds
1/4 watercress, washed dried and coarsely chopped
1 lemon wedge

Directions:

Spread softened goat cheese evenly over bread, sprinkle shallots. Add sliced beet and watercress. Serve with wedge of lemon to be squeezed over the top as desired.

(makes 1 serving)

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Vegetarian Mediterranean Veggie Burgers

These are a delicious, healthy substitute for traditional hamburgers and a fabulous alternative to the usual store bought frozen veggie burgers. They grill up nicely and freeze well, so you can easily make up a batch in advance and bring to a cookout for a veggie alternative.

Did you know: Quinoa is often mistaken for a grain, but it’s actually a seed. It’s a staple in South American countries and is the only “grain” that is a complete protein, making it perfect for a vegetarian diet.

Ingredients:

4 oz rigatoni
1/2 cup quinoa, preferably red
7 oz low sodium vegetable broth
1 tsp olive oil
3/4 cup chopped onion
9 cloves garlic, finely chopped
1 1/2 cooked white beans
1/2 cup steamed broccoli
1/4 cup shredded green cabbage
3 tbsp finely chopped red bell pepper
2 tbsp tomato sauce
6 kalamata olives, sliced
2 oil packed sun dried tomatoes
2 tbsp canola oil

Directions:

Cook rigatoni in large pot of boiling salted water 19 minute until very soft. Drain, measure out 1 1/2 cups very tightly packed rigatoni, and set aside.

Bring quinoa and broth to a boil in saucepan. Cover, reduce heat to low, and cook 13 minutes, or until slightly undercooked; some of the white germ will have opened, but much of the quinoa will still have a slight bite. Drain, and set aside.

Heat oil in small saucepan over medium heat. Add onion, and cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

Process rigatoni and white beans in food processor 1 minute, or until smooth and paste-like (it’s OK if there are a few small bits of pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives, sun-dried tomatoes, and onion-garlic mixture.

Season with salt and pepper, if desired. Mash to combine. Form 6 1/2-cup-sized patties. Brush tops of each patty with canola oil.

Heat grill to high heat. Brush grill topper with canola oil. Place each patty oiled-side down on grill topper. Set grill topper on grill, close grill cover, and cook 6 to 7 minutes. Brush each patty again with oil, and carefully flip. Close grill, and grill 3 to 4 minutes more. Serve with your favorite burger toppings.

(makes 6 servings)