Reading sample

Table of Contents

Chili Rellenos Casserole

Butternut Squash Bake

Vegetarian Korma

Vegetarian Bibimbap

Black Bean and Rice Enchiladas

Split Pea and Potato Soup

Vegetarian Chili

French Veggie Loaf

Vegetarian Quiche

Vegetarian Thai Red Curry with Squash

Minestrone Soup

Black Bean and Squash Chili

Vegetarian keema curry

Vegetable Egg Fajitas

Quinoa and Black Beans

Vegetarian nachos

Vegetarian Scotch Eggs

Cranberry Spinach Salad

Eggplant Parmesan

Tomato Bruschetta

Peanut Butter Oat Bars

Spinach, Egg and Feta Breakfast Pockets

Vegetarian Skillet

Vegetarian Porcupines

Spaghetti Squash

Chili Rellenos Casserole

• 2 7-ounce cans whole green chile peppers, drained
  
• 8 ounces shredded Monterey jack cheese
  
• 8 ounces shredded cheddar cheese,
  
• 2 eggs, beaten
  
• 1 5-ounce can evaporated milk
  
• 2 tablespoons all-purpose flour
  
• 1/2 cup milk
  
• 1 8-ounce can tomato sauce
  

Preheat oven to 350˚ F (175˚ C). Coat a 9x13-inch baking dish with cooking spray or vegetable oil.

Evenly place half of the chilies in bottom of baking dish, and cover with half of the jack and cheddar cheeses. Add the second half of the chiles in another layer. Stir together the eggs, milk and flour until well combined, and pour over the top of the chilies.

Bake at 350o for 25 minutes. Remove from oven, cover the casserole with tomato sauce, and continue baking for an additional15 minutes. Remove from oven, sprinkle remaining jack and cheddar cheese over the top, and serve.

Butternut Squash Bake

• 1 medium butternut squash, approximately 4 pounds, peeled, seeded, and cubed
  
• 1/3 yellow onion, minced
  
• 1/4 cup extra-virgin olive oil
  
• 3/4 cup Italian bread crumbs, divided
  
• 1 tablespoon fresh thyme, minced
  
• 6 ounces blue cheese, crumbled
  
• Sea salt and ground black pepper
  

Preheat an oven to 425˚ F (220˚ C).

In a large bowl, combine the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme and blue cheese, and season with salt and pepper to taste. Transfer the mixture to a large baking dish, and cover with the remaining 1/4 cup bread crumbs.

Bake for 35 to 40 minutes, or until lightly browned on top.

Vegetarian Korma

• 1 1/2 tablespoons vegetable oil
  
• 1 small onion, diced
  
• 1 teaspoon fresh ginger, minced
  
• 4 cloves garlic, minced
  
• 2 potatoes, cubed
  
• 4 carrots, cubed
  
• 1 fresh jalapeno pepper, seeded and sliced
  
• 3 tablespoons unsalted cashews, ground
  
• 1 4-ounce can tomato sauce
  
• 2 teaspoons salt
  
• 1 1/2 tablespoons curry powder
  
• 1 cup

  Impressum

  Verlag: BookRix GmbH & Co. KG

  Tag der Veröffentlichung: 09.04.2016
  ISBN: 978-3-7396-4770-8
  

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