Vegetarian
Page 21
Submitted by: Dad
- 1/2 stick butter
- 1/2 small head of cabbage, shredded
- 1 bag egg noodles
- Melt butter in medium saucepan. Cook cabbage until tender.
- Add noodles to pan. Pour water on mixture until completely covered.
- Bring mixture to a boil.
- Simmer with no lid for 1 hour or until water has evaporated from pan.
- Add salt and pepper to taste.
Published: Sunday, July 3rd, 2011
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This is a quick and easy appetizer that is always a party favorite. Sometimes when I make it I use homemade chili or vegetarian chili. Serve warm with tortilla chips.
- 1 8 oz. block of cream cheese
- 1 can chili
- 1 8 oz. bag shredded cheddar cheese
- Preheat over to 350
- Spread cream cheese evenly on the bottom of a glass 9x13 pan.
- Pour chili over top of cream cheese and spread evenly.
- Srinkle with a generous layer of shredded cheese.
- Cover with tin foil and back for 30 minutes or until cheese is melted.
Published: Wednesday, June 8th, 2011
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- 1 small pkg of frozen spinach
- 1 pkg dried vegetable soup mix (Knorr is a good brand)
- 1 cup mayonnaise
- 2 cups sour cream
- 1 small onion finely chopped
- 1 small can water chestnuts(optional)
- Mix all together except spinach. Chill 8 hours
- Thaw, rinse, and drain spinach.
- Add spinach to mixture.
Published: Monday, May 23rd, 2011
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A vegetarian twist on a classic soup. I have made this for many of my meat eating friends and they love it! If you are looking for a meat alternative you can always add meatballs. Add them into the soup sooner so they have enough time to warm through.
- olive oil
- 1 cup chopped onion
- 2 cloves minced garlic
- 3/4 cup diced carrots
- 3/4 cup celery
- 1 Tbs oregano
- 1 Tbs basil
- 1 Tbs parsley
- 6 cups vegetable broth
- 3/4 cup ditalini pasta (or other small pasta)
- 1 pkg. vegan meatballs (You can find these is the organic produce section or frozen section)
- 1 5 oz. pkg. spinach
- 1 clove minced garlic
- 2 Tbs lemon juice
- Heat oil in large pot over medium high heat. Add onion and garlic. Saute 5 minutes or until beginning to soften.
- Stir in celery and carrots and cook 5 minutes more or until onion is softened.
- Add spices. Cook 1 minute more.
- Stir in broth and bring to boil.
- Reduce to medium heat. Add pasta and cook at a low boil for 5 minutes (or half the stated directions on the package)
- Add meatballs. Reduce heat to medium low and simmer for 10 minutes.
- Heat 2 Tbsp olive oil in skillet over medium heat. Add remaining garlic. Saute for 5 minutes.
- Add spinach. Cook 3-5 minutes turning constantly so spinach becomes evenly coated and wilted, but still bright in color. Add spinach and lemon juice to soup. Season with salt and pepper.
Published: Monday, May 23rd, 2011
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