Here are some more Vegetarian Recipes!
Roasted Peppers
These peppers are tasty plain or with rice, bread, or pasta.
Yield 4 servings
Time 1 hour 45 minutes (at least)
Ingredients
4 small bell peppers
½ c fresh parsley
1 T lemon juice
1 t salt
1 t pepper
2 T olive oil
8 oz feta cheese, grated or chopped (optional)
Preheat oven to 475°.
Wash the peppers, cut out the stems, and de-seed. Place on cookie sheet and bake until the skins blister, about 20 minutes.
Transfer the peppers to a plate, cover with damp towel(s), and set aside to cool.
Wash and chop the parsley, then whisk it in with the lemon juice, salt, pepper, and olive oil.
Peel the peppers, then drizzle the marinade over them. Let stand for 1-2 hours.
Preheat broiler. (If using feta cheese, stuff it into the peppers now.) Lay the peppers on the rack placed over the cookie sheet. Broil for 8-10 minutes.
Provençal Tomatoes
4 medium tomatoes, ripe but firm
4 cloves garlic, minced
1 c parsley, chopped
3 T basil, chopped
¾ c bread crumbs
½ c parmesan cheese, grated (optional)
salt + pepper, to taste
¼ c olive oil
Preheat oven to 400º.
Cut the tomatoes in half (top and bottom halves, rather than left/right) and place in pan.
Scoop out the seeds and pulp. Discard the seeds, but put the pulp into a bowl. Mix in the remaining ingredients, except for a few T of the olive oil.
Fill the tomatoes, drizzle with the remaining olive oil, and bake for about 30 minutes, until brown.
Chèvre (Goat Cheese) Salad
12 baguette (French bread) slices, about ½-inch thick
2 T butter
8 oz goat cheese
8 Romaine leaves (or equivalent amount of your favorite lettuces), whole or chopped up
1 c whole walnuts
Butter the baguette slices lightly, then arrange on the cookie sheet (if using a broiler) or toaster tray.
Toast for 2-5 minutes, until just beginning to turn golden brown.
Spread goat cheese onto each of the slices and bake for about 2 minutes. Transfer to the broiler and broil until the cheese turns golden brown.
While waiting for the chèvre toasts, arrange the lettuce on four plates and sprinkle with walnuts. Remove the chèvre toasts from the broiler and arrange them on top of the individual salads. Serve immediately.
Bell Pepper Soup
¼ c olive oil
1 small onion, chopped
4 large bell peppers (any color*), seeded and diced
1 medium potato
½-1 t salt
1 t red pepper flakes
1½-2 c vegetable stock
Heat the olive oil in the large saucepan. Add the onion and sauté for 3-4 minutes.
Add remaining ingredients except the stock and bring to a simmer.
Cover, reduce heat, and simmer, stirring occasionally, until the peppers are tender, about 1 hour.
Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer.
Optional: if you want a smoother soup, you can sieve it at this point.
Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season.
Cream of Broccoli Soup
2 T butter
1½ c onion, chopped
1 bay leaf
1 t salt
1 bell pepper, diced
4 c broccoli, chopped
2½ c veggie stock or water
2 c milk
½ c sour cream
¼ t allspice
pepper
dash of thyme
½ t basil
1 c broccoli florets, sliced and steamed (optional)
Melt butter in the Dutch oven, then sauté onion and bay leaf with salt over medium heat until onion is clear, about 5-7 minutes.
Add bell pepper, broccoli, and stock. Bring to a simmer, cover, and continue cooking for 10 minutes, stirring occasionally, until broccoli is well cooked.
Discard the bay leaf and purée the soup in batches.
Stir in sour cream and spices, bring almost to a boil, top with optional florets, and serve.
Vegetarian French Onion Soup
3 T butter or olive oil
4 large white onions, thinly-sliced
1 t salt
½ t dry mustard
dash of thyme
5 cups vegetable stock and/or water
2 T soy sauce
2 T dry white wine (optional)
white pepper
croutons or stale French bread
cheese: Gruyère or Swiss, grated or sliced (optional)
Melt the butter in the wok, saucepan, or kettle at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.
Add mustard and thyme, stir well, cover.
Simmer over very low heat for 35 minutes.
Add stock or water, soy sauce, optional wine, and pepper. Simmer for another 10 minutes. Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.
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