Need a vegetarian one pot dinner recipe please.?!
Need something ready to put in the oven when they arrive.
Answers: Vegetarian friends comming for dinner, I have done bean burgers, cauliflour cheese, fish pie, and salads, now I have no idea what to do new?
Need something ready to put in the oven when they arrive.
Why not try something like fish and vegetable skewers on a bed of rice or a nice veggie fondu?
MMMMMM...Spinach Lasagna.....
Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no-boil)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed
1 pound cottage cheese (about 1 3/4 cups)
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound pre-shredded mozzarella, shredded (about 4 cups)
Finely grated zest of 1 lemon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
1 large egg, beaten
4 cups tomato sauce, recipe follows, or your favorite jarred
Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
Cover the bottom of a 9 by 13-inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.
Tomato Sauce with Basil:
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed
2 (28-ounce) cans whole peeled tomatoes, with juices (about 7 cups)
1 teaspoon kosher salt
2/3 cup packed basil leaves
Freshly ground black pepper
Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste.
Enjoy!
I love casseroles; dice up potatoes, onions, celery, carrot, zucchini and add cubed tofu - make sure it's pressed and seasoned (and great if marinated).
Just toss it all in a lightly greased glass baking dish with seasonings, I like Italian seasoning, rosemary and sage, or Jamaican Jerk seasoning.
Stick it in the oven for 1 - 1.5 hours at 350 degrees; or at least until all the vegetables are tender and slightly crisped at the top, but not burned.
VEGGIE CHILE, WITH 2 BEANS KIDNEY AND BLACK, SAUTE IN OLIVE OIL ONION,GARLIC ,CUMIN,SALT AND RED PEPPER FLAKES TOMATO SAUCE,AND 1/2 CUP OF COOKED BARLEY USE CANNED BEANS AND THIS SHOULD TAKE A HALF AND HOUR,ADD CRUSTY BREAD AND SOME CHOPPED ONION OR SOUR CREAM,NAMASTE