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Help! Vegetarian Recipes?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by Sukiyaki, Nov 28, 2008.

  1. Sukiyaki

    Sukiyaki In the Brooder

    Oct 19, 2008
    Houston Area, Texas
    My boyfriend and I love cooking together, even if he thinks he's the Iron Chef and likes to add mystery ingredients while my back is turned. [​IMG] (Curry in cookies!? You're not Bobby Flay!)

    Recently, however, he's decided to become a vegetarian--partially because he was on a forced atkins diet for most of his life and partially because he's hoping lose a little tummy while he's at it! [​IMG]

    Anywhoo, I was wondering if any of you nice folks had some good non-meat (eggs are just fine!) recipes that have worked for you and your families.

    We like all types of food and are eager to try new things. [​IMG]

    Thanks, fellow BYC members. [​IMG]

  2. Ottoman

    Ottoman Songster

    Oct 4, 2008
    Black Bean Burgers
    • 1/2 onion, diced
    • 1 can black beans
    • 1/2 cup flour
    • 2 slices bread, crumbled
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp seasoned salt
    • salt and pepper to taste
    • oil for frying
    Sautee the onions till soft, about 3-5 minutes.
    In a large bowl, mash the beans until almost smooth. Add sauteed onions and the rest of the ingredients, except the oil, adding the flour a few tablespoons at a time to combine well.
    Mixture will be thick.
    Form bean mixture into patties

    Grilled Veggie Sandwich

    • 1/4 cup mayonnaise
    • 3 cloves garlic, minced
    • 1 tablespoon lemon juice
    • 1/8 cup olive oil
    • 1 cup sliced red bell peppers
    • 1 small zucchini, sliced
    • 1 red onion, sliced
    • 1 small yellow squash, sliced
    • 2 (4-x6-inch) focaccia bread pieces, split horizontally
    • 1/2 cup crumbled feta cheese
    1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
    2. Preheat the grill for high heat.
    3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
    4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
    Helpful hints: We grilled the veggies on a tin foil platter sprayed with olive oil and it worked great. We grilled them for 7 minutes a side also to make sure the onions were soft and a bit carmelized.

    I don’t know if you get “Morningstar” product where you live, it can be found in the freezer section in the grocer store. They make meat substitute,
    “crumble (ground meat), Steak Strips, Chik'n Strips”, Here are some recipes using “Morningstar” product.

    Morningstar Farms
    Meatless Loaf
    Prep Time
    15 minutes
    12 ounces Morningstar Farms™ Ground Meatless[​IMG] Crumbles

    1 carton Morningstar Farms[​IMG] Scramblers[​IMG] egg substitute

    1 tablespoon dried parsley flakes
    1 teaspoon Italian seasoning
    1/2 cup dry bread crumbs
    1/2 tablespoon vegetable oil
    1 cup diced onions
    1/2 cup diced celery
    1/2 cup ketchup

    1. In mixing bowl, combine MORNINGSTAR FARMS GROUND MEATLESS All Vegetable
    Burger Crumbles and MORNINGSTAR FARMS SCRAMBLERS, parsley, Italian seasoning,
    and bread crumbs.

    2. Saute onions and celery in vegetable oil. Add to Crumbles mixture. Mix
    thoroughly and press into loaf pan sprayed with cooking spray.

    3. Bake at 350° F for about 60 minutes. Spread ketchup over loaf during last
    15 minutes of baking time.

    Meatless Skillet Dinner

    Prep Time
    25 minutes
    1/2 cup water
    1 package (10 oz.) frozen peas and carrots
    1 package (.87 oz.) brown gravy mix
    1 cup cold water
    1 teaspoon soy sauce
    1 package Morningstar Farms[​IMG] Meal Starters™ Grillers[​IMG] Recipe Crumbles™

    1 package (12 oz.) frozen noodles cooked
    1 cup pearl onions

    1. Bring 1/2 cup of water to a boil in a medium saucepan. Add frozen
    vegetables and simmer 3 minutes.

    2. In small mixing bowl, combine gravy mix with 1 cup cold water and
    soy sauce. Stir gravy mixture into cooked vegetables. Continue stirring over medium heat until gravy has thickened.

    3. Add MORNINGSTAR FARMS Burger Style Recipe Crumbles, cooked noodles, and pearl onions. Heat through and serve hot.

    Morningstar Farms[​IMG] Sloppy Joes

    Prep Time
    20 minutes
    1/2 cup chopped onions
    1 clove garlic, minced
    1/2 cup chopped green pepper
    1 teaspoon vegetable oil
    1 package Morningstar Farms[​IMG] Meal Starters™ Grillers[​IMG] Recipe Crumbles™

    1/4 teaspoon black pepper
    1 can (8 oz.) tomato sauce
    1 cup ketchup
    1 teaspoon Worcestershire sauce
    6 hamburger buns

    In 2-quart saucepan, sauti onions, garlic, and green pepper in oil. Stir in
    remaining ingredients except buns. Cook over medium heat, until mixture starts
    to simmer, stirring occasionally. Reduce heat, cover, and simmer 10 minutes.
    Serve hot on hamburger buns.

    Sizzling Steak Fajitas

    2 cups (8 oz) Morningstar Farms[​IMG] Meal Starters™ Steak Strips

    2 teaspoons vegetable oil
    2 cups fajita vegetable mix*
    1 tablespoon lemon juice or lime juice
    4 flour tortillas,
    Salsa, fat-free sour cream and/or shredded Monterey Jack cheese


    1. In large nonstick frypan coated with cooking spray, cook and stir steak strips over medium-high heat for 2 to 3 minutes or until hot. Remove from frypan.

    2. Add oil to frypan. Add vegetables. Cook and stir for 1 to 2 minutes or until crisp-tender. Stir in steak strips. Remove from heat. Sprinkle with lemon juice.

    3. Spoon onto tortillas. Wrap up. Serve immediately with salsa, sour cream and/or cheese.

    *NOTE: Substitute 1 cup broccoli flowerets, 1/2 cup sliced yellow, green and/or red bell pepper and 1/2 cup sliced red onion for fajita vegetable mix.

    Chili Steak Stir-Fry
    2 tablespoons lime or lemon juice
    1 tablespoon reduced-sodium soy sauce
    1 tablespoon sugar
    1/2 to 1 teaspoon crushed red pepper
    1 package (8 oz.) Morningstar Farms[​IMG] Meal Starters™ Steak Strips

    1 package (8 oz.) Morningstar Farms[​IMG] Meal Starters™ Chik'n Strips

    1 tablespoon vegetable oil, divided
    2 cloves garlic, minced
    2 teaspoons grated gingerroot
    3 cups broccoli florets
    1 cup snow peas, trimmed (optional)
    1/2 cup chopped red bell pepper
    1/2 cup sliced carrot
    1/2 cup sliced green onions
    2 cups hot cooked rice


    1. In small bowl stir together lime juice, soy sauce, sugar and crushed red pepper. Set aside.

    2. In nonstick wok or large skillet stir-fry steak strips in 2 teaspoons hot oil over medium-high heat for 1 to 3 minutes or until hot. Remove from wok.

    3. Add remaining 1 teaspoon oil, garlic and gingerroot to wok. Stir-fry for 30 seconds. Add broccoli, snow peas (if desired), bell pepper, carrot and onions to wok. Stir-fry for 2 to 3 minutes or until crisp-tender. Stir in strips and soy sauce mixture. Heat through. Serve over rice.
    Grilled Portabella Burger
    1 yellow bell pepper
    4 tomato slices
    1/3 cup green onions
    large resealable food storage bag
    2 teaspoons roasted garlic
    2 teaspoons Montreal steak seasoning
    1/2 teaspoon liquid smoke flavoring
    2 tablespoons soy sauce
    2 tablespoons olive oil
    4 portabella mushroom caps
    4 French hamburger rolls
    butter-flavored vegetable cooking spray
    2 slices mozzarella cheese
    4 bibb lettuce leaves

    1. Preheat grill.
    2. Wash all vegetables. Remove mushroom stems, if needed. Slice pepper in half and remove seeds. Slice into 1/2-inch strips.
    3. Slice off stem end of tomato. Cut tomato into 4 slices. Dice green onion into 1/4-inch pieces, including up to 1/2 of green section.
    4. Place in food storage bag: garlic, steak seasoning, liquid smoke, soy sauce and olive oil; shake to mix. Add mushrooms, peppers and onions and shake to coat. Marinate for 5 minutes, turning occasionally.
    5. Cut rolls in half. Spray grill with cooking spray and lay bread flat on grill. Close lid and grill for 1 minute. Remove rolls from grill and place on serving plates. 6. Place peppers on grill, close lid and grill for 2 minutes. While peppers are grilling, cut cheese in half.
    7. Remove peppers from grill and place on rolls. Lay cheese slice on top of peppers.
    8. Place mushrooms on grill, gill cap side up. Pour half marinade over mushrooms. Close lid and grill for 2 minutes. Turn mushrooms over and pour remaining marinade over mushrooms. Grill for additional 2 minutes. Remove mushrooms from grill and place on top of cheese.
    9. Place one lettuce leaf on top of each sandwich. Top with other half of roll. Serve.​
  3. luvmychicknkids

    luvmychicknkids Canning Squirrel

    Mar 6, 2008
    Floresville, Texas
    One thing I did when my kids and I were on a vegetarian diet was a meatloaf made from beans. I crushed a mixture of dark kidney beans and pinto beans, mixed with crushed crackers and then used that just like I would have the hamburger meat. I know everyone's meatloaf is different but I use onion, bell pepper, salt and black pepper, basil, tomato sauce, eggs, and a few slices of ripped up bread. Top with catsup. It was really good. The kids (who are meatloaf freaks) loved it!!! [​IMG]
  4. Ottoman

    Ottoman Songster

    Oct 4, 2008
    Tofu Turkey
    • 1 pound firm tofu
    • 1 teaspoon salt
    • 1/4 teaspoon dried marjoram
    • 1/4 teaspoon dried savory
    • 1/4 teaspoon pepper
    • 1 (12 ounce) package dry bread stuffing mix
    • 2/3 cup water
    • 1/4 cup soy margarine
    • 1 slice bread, cubed
    • 1/2 teaspoon sage
    • 2 tablespoons water
    • 5 tablespoons vegetable oil, divided
    • 1 teaspoon barbeque sauce
    • 1/2 teaspoon prepared mustard
    • 1 tablespoon orange jam
    • 1 teaspoon orange juice
    • 1 tablespoon sesame seeds

    1. Drain and rinse tofu; in a food processor or blender, process tofu until smooth. Stir in salt, marjoram, savory and pepper. Line a sieve with 2 sheets of paper towel and place over an empty bowl. Place tofu in lined sieve and press against sides to form a deep well in the middle. Place 2 more sheets of paper towel over tofu and refrigerate for 2 hours.
    2. Meanwhile, in a medium saucepan over medium-high heat combine stuffing mix, 2/3 cup water and margarine. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes. Remove from heat; let stand 5 minutes and fluff with a fork. To the stuffing add bread cubes, sage and 2 tablespoons water.
    3. After tofu has chilled for 2 hours, preheat oven to 350 degrees F (175 degrees C). With 2 tablespoons of the vegetable oil, grease a baking sheet.
    4. Remove the top layer of paper towels from the tofu. If necessary, again press tofu against the sides of the sieve to form a well. Spoon the stuffing mixture into the well and smooth the surface with a spoon. Invert the tofu mold onto prepared baking sheet. Remove the remaining paper towel layer and shape the tofu with your hands if it has cracked or lost its shape.
    5. Bake in preheated oven for 30 minutes.
    6. Meanwhile, prepare the glaze by combining barbecue sauce, mustard, orange jam, orange juice, sesame seeds and remaining 3 tablespoons oil. After tofu has baked for 30 minutes, brush or spoon the glaze over it. Return to the oven and bake for 20 minutes more.
    7. Broil for 3 to 5 minutes, or until tofu is browned and crispy.

    Spaghetti Squash

    Garlic Chard Spaghetti Squash

    Ingredients (use vegan versions):

    one spaghetti squash
    4 or 5 large green chard leaves, washe'd (not dried), cut in 3/4 strips
    one medium tomato, cut into chunks
    2 cloves garlic, minced
    juice and pulp of one lemon or lime
    1/3 cup olive oil
    2 teaspoon sea salt
    2 teaspoon red pepper flakes


    1. Cut squash lengthwise, remove seeds and pulp, being careful not to dig into flesh.

    2. Place shells facing downward on baking pan and bake for 45 minutes. Remove squash when done, let cool, then gently squeeze the she'll to remove the squash threads into a bowl. Set aside.

    3. Sautee garlic and oil in pan for about one minute. Add chard and tomato to pan, quickly toss, then cover for 3 minutes or until chard is withered.

    4. Stir in lemon/lime juice and pulp, red pepper flakes and sea salt, sauté until thoroughly combined.

    5. Place squash threads in pan and combine all ingredients. Serve immediately.

    *note: though I haven't tried it, I believe this recipe would taste just as wonderful if you substituted any other hearty green for the chard, i.e. spinach or kale.

    Spaghetti Squash Salad

    Ingredients (use vegan versions):

    1 spaghetti squash (I cut it in half, scraped out the seeds, put in glass baking dish with 1 cup water, covered and nuked for 20 - 30 minutes, until the strands separate easily with a fork.)
    2 large vine ripened tomatoes, coarsely chopped
    2 bunches green onions, chopped
    2 medium carrots, grated
    a couple of cups fresh bean sprouts
    2 - 4 cloves fresh garlic, minced
    about 2 cups frozen peas
    1 teaspoon tarragon (or bazil, marjoram, oregano)


    Toss all together, dress with rice vinegar. Chill.

    Spaghetti Squash with Garlic and Onions
    Ingredients (use vegan versions):

    1 Medium - Large Spaghetti Squash
    1 Medium onion sliced
    4-5 cloves garlic crushed
    2 tablespoons olive oil


    Scoop seeds out of squash, add 1/2 onions and 1/2 garlic to each squash, and a tablespoon of olive oil to each squash, sprikle pepper on each. Place in deep pan, add enough water to just cover the bottom of pan, cover pan with a lid or foil wrap. Place in oven and bake at about 375 degrees F. for about 45 minutes.

    Spaghetti Squash with Mushroom Gravy and Seitan

    Ingredients (use vegan versions):

    1 large spaghetti squash
    dried mushrooms
    3/4 - 1 cup vegetable broth (or boiling liquid from seitan)
    1 tablespoon whole wheat flour
    1 tablespoon Earth balance (or other margarine)
    3 tablespoon nutritional yeast
    Braggs Liquid Aminos or soy sauce
    1 recipe of seitan (see any of the recipes on this site)
    optional: frozen peas OR chopped spinach or kale


    Prepare the seitan, using any recipe from this website. Reserve the liquid you use to boil it in--you can use it later to make the gravy.

    Take a very big handful of dried mushrooms and put them in a small food processor or spice grinder, and grind them into a fine powder. I like to use this powder for seasoning soups and whatnot, but its especially good for this mushroom gravy.

    To make the gravy, add 1 tablespoon vegan margarine and 1 tablespoon whole wheat flour to a frying pan. Cook until slightly frothy and the flour darkens a little (about 1-2 minutes of well-supervised stirring). Add about 3/4 cup of broth and a splash of Braggs (or boiling liquid from seitan) to the pan, and stir until smooth. Add a few tablespoons of the dried mushroom powder and stir until smooth. Bring up to a boil, then cut off the heat and add nutritional yeast. If the gravy is too thick, add a little more broth. If its too thin, add a little more mushroom powder and/or nutritional yeast. If its bland, add a little more Braggs, and season with salt and pepper.

    Prepare the spaghetti squash. We like to make ours in the microwave like this: cut it in half lengthwise, scoop out the seeds, then place cut-side down in a shallow dish of water and microwave for about 10 minutes. Use a fork to scrape out the spaghetti and season with a bit of salt and pepper.

    To serve, assemble shallow bowls with spaghetti and small seitan cutlets, topped with lots of mushroom gravy. I sometimes like to add peas or steamed kale.

    Spaghetti Squash 1

    Ingredients (use vegan versions):

    1 good-sized Spaghetti Squash
    4 to 8 oz sun dried tomatoes - soften in a bowl of boiling water for no more than two (2) minutes.
    2 to 4 shallots (more or less to taste), chopped
    2 to 4 cloves fresh garlic (more or less to taste), chopped
    1/2 green bell pepper, coarsly chopped.
    4 or more halves of red peppers (pimentos - type sold in glass jars) or you might consider using fresh red peppers.
    1/4 to 1/3 cup good olive oil
    1 to 3 tablespoon balsamic vinegar
    2 bunches fresh bazil (leaves only)
    1 teaspoon cumin, plus some lemon pepper & oregano



    Split squash lengthwise with a heavy knife (careful!!), scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place inside up in rectangular glass dish, add 1/4 cup of water in the dish.

    Cover with plastic wrap and cook on high for about 10 minutes, or until just al dente. While its cooking, let's make the sauce.

    Saute garlic and shallots in olive oil with bell pepper till just tender - don't brown. If you're using fresh red peppers, add these now.

    Coarsly chop red peppers (if using canned ones) and tomatoes, add to pan with cumin, lemon pepper and oregano.

    Add basil and balsamic vinegar at the last minute, and cook only till the basil just wilts.


    To assemble, scrape the squash halves across (as in horizontally) to free the spaghetti - try and keep it fluffy, place in serving dish. We use a large shallow pasta bowl. Pour the sauce over the squash and fold in - serve immediately. Keeps well, rewarm in microwave.

    Note: too much bell pepper will overpower the dish.

    Spaghetti Squash & Zucchini Casserole

    Ingredients (use vegan versions):

    1 spaghetti squash (I used 1/2 of a 3.3 lb. squash = 1.5 kg Courge Spaghetti
    1 medium zucchini (Italian squash) grated
    1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)
    1 teaspoon dried or finely cut fresh bazil
    1 teaspoon dried crushe'd oregano
    1 teaspoon garlic powder (or two cloves finely chopped fresh)
    1/4 teaspoon fresh ground black pepper
    1/4 teaspoon salt (optional)
    serrano chili sauce (or any other hot sauce) to taste (optional)


    This took about 8 minutes of working time, 7 minutes of microwaving while getting the rest ready, and then waiting 20 minutes while it baked. Smell and taste was delicious.

    Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients.

    Stovetop: place half squash cut side down in a pot with 2 (5 cm) water, cover and boil for 20 minutes. Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes.

    Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard she'll will be left.

    In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash she'll (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese).

    Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

    Serves 6. Each 8 oz (.25 l.) serving has 66 calories, less than 0.25 g fat.

    (This recipe was adapted from a sticker attached to a spaghetti squash by Linden Associated Growers, Linden, CA.)

    I served it with brown rice and fresh non-fat French Bread. It would be an ideal filling for a pita pocket or tortilla.

    What to do with the other half of the squash? Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.

    Tomatoey Spaghetti Squash
    Ingredients (use vegan versions):

    1 large onion, minced
    5-6 cloves garlic, minced
    1 cup mushrooms, chopped
    1 tablespoon olive oil
    1 plaintain, sliced
    1 28 oz. can diced tomates
    1 16 oz. can crushe'd tomatoes
    1 cup cooked cracked wheat, bulgur, couscous (have fun and experiment)
    basil, oregano, cayenne, parsley,
    whatever seasonings that strike you at the moment - that's what i used last time
    1 large spaghetti squash


    Split the squash in half and cook upside-down in water for about 20-30 min. until tender. Pour 2 cups hot water over grains of choice and let sit cover for 15 min. (approx.) Meanwhile, saute the onion, garlic, mushrooms and plaintains in the oil, if needed add some water. Add cans of tomatoes and spices and let simmer for 15-20 min. Add drained grains and simmer another 5 min.

    Pour the sauce over spaghetti squash on individual plates.


    Spaghetti Squash 2
    • 1 spaghetti squash, halved lengthwise and seeded
    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1 1/2 cups chopped tomatoes
    • 3/4 cup crumbled feta cheese
    • 3 tablespoons sliced black olives
    • 2 tablespoons chopped fresh basil
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
    2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
    3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
    4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
  5. peeplessinNC

    peeplessinNC Songster

    Oct 23, 2008
    NC Piedmont
    Yesterday for our Thanksgiving dinner, my sister brought a delicious vegetarian lasagna for my niece. It was a regular lasagna recipe but she added the Morning Star Farms crumbles, mushrooms, and spinach to the tomato sauce and then made her lasagna in the usual manner with wide noodles, ricotta cheese, parmesan cheese, and mozzarella cheese layered with the tomato sauce. Yummy!

    These sound odd, but trust me, they are very good:

    Addictive Sweet Potato Burritos

    Yields: 12 servings

    1 tablespoon vegetable oil
    1 onion, chopped
    4 cloves garlic, minced
    6 cups canned kidney beans, drained
    2 cups water
    3 tablespoons chili powder
    2 teaspoons ground cumin
    4 teaspoons prepared mustard
    1 pinch cayenne pepper, or to taste
    3 tablespoons soy sauce
    4 cups cooked and mashed
    sweet potatoes
    12 (10 inch) flour tortillas, warmed
    8 ounces shredded Cheddar cheese

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
    3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
    4. Bake for 12 minutes in the preheated oven, or deep fry if desired. Serve warm.

    This recipe can be halved easily and the burritos freeze well before baking or frying. Wrap them individually in plastic wrap then place in freezer zip bags before freezing.
  6. Sukiyaki

    Sukiyaki In the Brooder

    Oct 19, 2008
    Houston Area, Texas
    Oh my gosh, I didn't expect so many wonderful recipes so quickly! We hadn't even tried making things with Tofu yet. I think I'll try the Tofu Turkey first in celebration of a late Turkey Day. [​IMG]

    And the meatless meatloaf, we'll definitely cook that!

    Where can you buy spahgetti squash, just at the grocery store?
  7. Renee

    Renee Songster

    May 7, 2008
    Yes, spaghetti squash is available in season at supermarkets.

    This is my favorite all vegetable recipe. It's from Epicurious, and the secret is using really fresh small Japanese eggplant, which are very sweet and firm and not spongy at all.

    Feeds 8 (except when I am hungry and eat half of it at once)

    4-8 tbls olive oil
    2 yellow onions, thin-sliced
    8 garlic cloves finely chopped
    2 medium zucchini/summer squash, cubed (about ½ to 1 lb)
    2 red/yellow bell peppers cubed
    1 lb eggplant cubed (be sure to use small, fresh, Japanese eggplant)
    1 28 oz can diced tomatoes (tastes better) or 11/2 lbs fresh tomatoes, diced

    ½ tsp thyme
    ½ tsp oregano
    1 bay leaf (2 Turkish)
    1 tsp sugar
    ¼ tsp ground coriander
    ½ tsp fennel seeds
    salt and pepper to taste

    2 tbls red wine vinegar

    fresh basil leaves
    Parmesan cheese

    Heat oven to 350.

    In heavy oven-proof Dutch Oven, saute onions slowly at low heat on stove top in 2 tbls oil. Stir occasionally while cooking for 20 minutes (or more if you have the time) until caramelized, this makes it really delicious and sweet. Meanwhile, cut up bell peppers and squash. Add one or two more tbl. oil, and add bell peppers and squash, and stir. Cut up eggplant and garlic, then add one or two tabl. oil if necessary, add eggplant and garlic, and cook a few minutes until heated through. Turn off heat, add tomatoes, oregano, thyme, sugar, bay leaves, coriander and fennel seeds, salt and pepper. Put on lid, and bake in preheated 350 oven for 1 hour. Turn off oven, let Dutch Oven sit in oven for 30 more minutes. Remove and let sit 20 min.
    Mix in red wine vinegar.

    Top with basil and/or parmesan cheese, as desired.

    This dish is even better the second day, and may be eaten hot or cold.

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