Recipe Club--Vegetarian Dishes

We all enjoyed some yummy vegetarian dishes at Recipe club on April 20. Here are the recipes:

WHOLE WHEAT BREAD--Cathy Merrill

5 c. hot water
7 c. ground wheat + 6-7 cups later
2/3 c. oil
2/3 c. honey
2 Tbsp yeast
2 Tbsp salt

Mix together, let rest 1 minute. Add rest of flour 1 c. at a time, knead. Put directly into pans, let rise. Bake at 350, 35-40 minutes.


TOSTADOS--Esther Toronto

Corn tortillas
2 c. refried beans
taco seasoning
Optional ingredients: grated cheese, diced tomatoes, lettuce, salsa, Ranch dressing, sour cream

Fry tortillas until golden and crisp. Heat up refried beans in microwave with taco seasoning. Spread beans on fried tortillas. Top with cheese and other ingredients.

TACO SEASONING—Esther Toronto

1/4 c. instant minced onion

2 T. chili powder

2 t. paprika

2 t. crushed dried red pepper flakes (optional)

1 1/2 t. dried oregano

1/2 t. dried marjoram

1 T. salt

1/4 t. pepper

2 T. cornstarch

1 T. minced garlic or 1 t. garlic powder

1 t. ground cumin

Makes 6 packages (about 2 T. each) of mix. 2 T. = 1.25 oz. package

VEGETARIAN LASAGNA--Esther Toronto

10 lasagna noodles
1 lb. fresh spinach
2 c. sliced mushrooms
1 c. grated carrot
1/2 c. chopped onion
1 t. oil
1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 c. pitted ripe olives, sliced
1 1/2 t. crushed dried oregano
2 c. cottage cheese
16 oz sliced or grated Monterey Jack cheese
grated Parmesan cheese

Cook lasagna noodles in boiling, unsalted water for 8-10 mines or until tender; drain. Rinse spinach well. In saucepan, cook spinach covered, without water except for the drops that cling to leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally. In saucepan, cook mushrooms, carrot, and onion in hot oil until tender, but not brown. Stir in tomato sauce, tomato paste, olives and oregano. In greased baking dish, layer half each of the noodles, cottage cheese, spinach, jack cheese, and sauce mixture; repeat layers, reserving several cheese slices or grated cheese for the top. Bake in 375 degree oven for 30 minutes. Let stand 10 minutes before serving. Sprinkle each serving with Parmesan.


BROCCOLI CHEESE SOUP--Esther Toronto

1 large bunch of fresh or frozen broccoli
1/4 t. salt
1/4 c. butter
2/3 c. chopped onion
6 t. flour
2 c. chick brother or 3 tsp boullion in 2 c. water
2 c. cream or milk
2 t. Worcestershire sauce
1 c. grated cheddar cheese

Cook broccoli in the microwave with a little water for about 4-5 minutes. In saucepan melt butter and saute chopped onion. After onion is tender, add flour and mix well. Add chicken brother and mix with whisk until it thickens. Add broccoli to the mixture. Let simmer and thicken. Add cream or milk. Let thicken. Add Worcestershire sauce. Simmer and then add cheddar cheese and turn off heat. Stir until completely melted.

PUERTO RICAN RICE AND BEANS--Esther Toronto

3 T. oil

2 c. white rice (uncooked)

2 1/2 big serving spoonfuls of green sofrito (see recipe following)

1 packet of Sazon Goya (orange packet with coriander & annatto)

4 c. hot water (with 3 cubes of chicken bullion dissolved into it)

1 can of pinto beans

Dash of garlic salt

Add rice, sofrito, and sazon to hot oil in big skillet pan. Mix together well. Add hot and chicken bullion. Stir in pinto beans. Add a dash of garlic salt. Bring to a boil, then simmer on med-lo for 20 minutes or until rice is done.

PUERTO RICAN SOFRITO—Esther Toronto 2 bell peppers 2 onions 1 1/2 heads of garlic 2 bunches of cilantro 1-2 T. water Blend everything in the blender. Use big serving spoon to put 2 1/2 spoonfuls in ziplock bags and freeze till needed. FRITATTA--Brenda Speak

Spinach and Mushroom (mixture to add to basic fritatta mix)

8 oz. bunch of spinach, stemmed

2 tbsp olive oil

1 small onion, peeled and finely diced

2 medium gloves garlic, smashed, peeled and minced

6 small mushrooms (4 oz) cut across into 1/4 inch slices

2 ripe plum tomatoes (7 oz) cored and cut into 1/2 inch dice

Wash spinach leaves in water. Dry leave and shred. Heat oil in large 14 inch heavy skillet over medium heat. Add onion and garlic. Saute until the onion is wilted and lightly brown, about 4 minutes. Add the mushrooms. Saute 3 minutes. Add tomato and spinach. Reduce heat to low and stir until spinach in wilted. Cover the saute pan and cook 2 minutes. Transfer mixture to a strainer and squeeze our excess liquid with wooden spoon. When cool, stir into basic fritatta mix and bake.

Basic Fritatta Mix

1-2 tbsp olive oil

2 tbsp water

2 tsp kosher salt

8 large eggs

2 tbsp Parmesan

1/4 tsp freshly grated black pepper

Prepare fritatta mix and let it get to room temperature. Preheat over to 325, rack in the bottom position. Use olive oil to grease 11 x 7 glass dish. Be sure sides are well greased. Combine eggs, water, parmesan, salt and pepper in blender. Blend until foamy or whisk until foamy. Four into mixing bowl and fold in prepared spinach and mushroom mix. Bake 15 minutes. Rotate pan. Continue until lightly browned at edges and set in center (10-15 minutes). Take out of over and let stand on rack 10 minutes. Cute into quarters. Take out quarters and cute into 1 inch squares. Serve warm or at room temperature.

RASTA PASTA--Sascha Goodman

3 tbsp oil

1 med onion, chopped

2 tbsp curry powder

1 c. canned crushed tomatoes

2 cans coconut milk

1 bag frozen vegetables (I used broccoli, cauliflower and carrots)

pasta, cooked

Saute onion in oil until soft. Add curry powder and cook a few minutes more. Stir in tomatoes, coconut milk and vegetables. Bring to a boil and simmer to reduce. Pour over pasta and serve.