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Ten Amazing Vegetarian Recipes

Whether you’re a committed vegetarian looking for some new ideas or you’re considering hopping onto the vegetarian bandwagon for dinners once or twice a week, we’ve got some new recipes for you to try.

1. Portobello Philly Cheesesteaks – Slice up 4 Portobello mushrooms, an onion, and a green pepper and sauté them in a pan. Add a couple of teaspoons of dried oregano and a generous pinch of black pepper. Continue to stir and cook until the vegetables are soft. Sprinkle in a tablespoon of flour to coat the vegetables and then stir in a tablespoon of soy sauce and 1/4 cup soy sauce. Turn off the heat, lay on about three slices of provolone cheese, and when the mixture is all melty and delicious, divide it into four and scoop it onto toasted hoagie rolls. Portobello Philly Cheese Steak

2. Bean Bolognese – Set a pot to boil and cook your pasta according to the package directions. In the meantime, mash 1/2 cup of canned salad beans (or any other beans) in a small bowl. Heat oil a medium-heat saucepan and add some shopped onion, carrots, celery, and a pinch of salt. Cover and cook, stirring occasionally, until softened. Add a couple of tablespoons of chopped garlic (about four cloves) and a bay leaf, and cook until it smells really good (about 15 seconds). Add half a cup of white wine and crank the heat. When the liquid is mostly evaporated, add a can of diced tomato with the juice, two tablespoons of fresh chopped parsley, and the bowl of mashed beans. Simmer and cook until thickened and add the remaining whole beans. When it’s all warmed through and the pasta is done, discard the bay leaf and dinner is ready to serve! Add a fresh salad and some crusty bread for a complete meal.Bean Bolognese

3. Vegetarian Taco Salad – Cook an onion and a cup and a half of corn kernels in a large pan. Add in a chopped tomatoes, a can of beans, and a cup and a half of cooked rice, a tablespoon of chili powder, a teaspoon of oregano and a pinch of salt. Cook, stirring occasionally, until the tomatoes cook down. Chop three additional tomatoes, and combine with half a cup of fresh chopped cilantro, 1/3 cup prepared salsa, and half a teaspoon of oregano. Combine the bean mixture, half the fresh salsa, and 2/3 cup shredded pepper jack cheese with 2 cups shredded lettuce. Top with crumbled tortilla chips and 1/3 cup cheese. Serve with lime wedges, the rest of the salsa, and maybe some fresh guacamole on the side. Vegetarian Taco Salad

4. Spicy Vegan Sloppy Joes – Chop a pound of cremini mushrooms. Cook onions, a tablespoon of beer, and a pinch of salt in a pan over medium-high heat until the onions are lightly browned. Add 1/3 cup finely chopped walnuts and a diced green pepper and cook until the peppers are crisp-tender. Add the mushrooms, 3/4 teaspoon black pepper, and half a teaspoon chipotle powder. Cook until the mushrooms are just cooked through. Add 1 and 3/4 cup beer (and enjoy what’s left in the bottle!), 1/4 cup ketchup, 3 tablespoons tomato paste, and a pinch of salt. Cook while stirring until the sauce is the right consistency. Spoon it onto buns and enjoy! Spicy Vegan Sloppy Joes

5. Lentil Soup – Heat a couple of tablespoons of olive oil in a dutch oven. When hot, add finely chopped onions, carrot, and celery and a couple of teaspoons of salt. Cook until the onions are translucent. Add a pound of lentils, a cup of peeled and chopped tomatoes, two quarts of chicken or vegetable broth, and half a teaspoon each of coriander, cumin, and grains of paradise. Increase the heat and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender. If desired, use an immersion blender and puree the soup until it’s the consistency you like. Enjoy! Lentil Soup

6. Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds –  Preheat the oven to 400. Slice 4 zucchinis into half-inch-thick rounds, drizzle with olive oil, sprinkle with salt, and roast until brown and very tender, about half an hour. Warm 4 pitas on a grill or griddle and spread each with hummus. Crumble on some goat cheese, one-fourth of the roasted zucchini, about half a cup of baby arugula, and a tablespoon of coarsely chopped olives. Serve with a lemon wedge. Roasted Zucchini Flatbread

7. Orecchiete with Broccoli Rabe Pesto –  Trim and blanch the broccoli rabe. To blanch, set up a pot of boiling, heavily salted water (Chef Ming Tsai says it should “taste like the sea”) and a big bowl of heavily salted ice water, cook the broccoli rabe for 2 minutes in the boil water and plunge it into the ice water immediately. Drain the broccoli rabe. Chop the broccoli rabe and then puree it until it makes a chunky paste; add half a cup of toasted pistachios and 3/4 cup grated parmigiano-reggiano and puree until smooth. Season it to taste, adding salt if it’s needed. Add 1/4 cup ricotta and pulse until combined. Cook the pasta one minute less than recommended on the box. While it’s cooking, put the pesto mixture in a large skillet and add a cup or so of the pasta water and turn the heat to medium-high. When the pasta is ready, drain and add to the pesto and stir until it’s all combined and warmed through. Remove from heat and add salt and olive oil to taste, stirring. Garnish with shaved parmigiano. Orecchiette with Broccoli Rabe Pesto

8. Sicilian-Style Cauliflower with Whole Wheat Pasta – Boil a pot of generously salted water and use it to cook 3/4 pound of whole wheat pasta until al dente (not mushy), drain, and put in a big bowl. Heat oil in a skillet and cook about a pound of cauliflower cut into florets, a large shallot sliced into rings, and two crushed cloves of garlic, stirring until the cauliflower is well browned. Add another two tablespoons of oil, two teaspoons of salt, 3/4 cup water, 1/4 cup white wine vinegar, two tablespoons of golden raisins, a tablespoon each of honey and capers, a sprig of thyme, a bay leaf, and two teaspoons of fennel seeds and/or ground black pepper if you like them. Bring to a simmer and cook until the cauliflower is tender. Remove from heat, discard the bay leaf and thyme, and add three tablespoons each of chopped pine nuts and fresh parsley. Toss with the pasta and 1/4 cup grated pecorino romano. To serve, drizzle with olive oil and sprinkle on some extra cheese. Sicilian Style Cauliflower

9. Chipotle Bean Burritos –  Heat some oil in a pan and toss in some minced garlic. Cook for about a minute, then add 1/2 teaspoon chili powder and 1/4 teaspoon salt and cook, stirring constantly, for about 30 seconds. Pour in 1/3 cup water and a drained 15-ounce can each of black beans and kidney beans. Bring to a boil, reduce heat, and simmer for about 10 minutes. Remove from heat and stir in about 3 tablespoons of fresh salsa. Mash some of the bean mixture with a fork. Warm your favorite tortillas, add the bean mixture, and top with your favorite toppings (we suggest cheese, tomato, lettuce, and sour cream). Chipotle Bean Burritos

10. Eggplant and Chickpea Stew – Preheat the oven to 400. Reconstitute an ounce of dried porcini mushrooms in 3 cups of hot water, soaking for half an hour (move on to the eggplant while you wait). Drain and reserve the liquid. Chop the mushrooms. Cut two large eggplants in half lengthwise, brush with olive oil, and roast on a baking sheet, cut-side down, for about 25 minutes. When it’s cool enough to handle, cut the eggplant into 1-inch cubes and toss in a crockpot. Heat some oil in a skillet and cook two large onions until softened. Add six cloves of minced garlic, two teaspoons dried oregano, a cinnamon stick, a teaspoon each of salt and pepper, a bay leaf, and the chopped mushrooms. Cook for a minute and then add the mushroom liquid and a cup of dried chickpeas that have been soaked overnight and drained. Bring to a boil and cook for about 5 minutes, stirring occasionally. Transfer to the slow cooker and cook on high for about 4 hours, or low for about 7 hours or so. Remove the bay leaf and cinnamon stick and add 1/4 cup chopped fresh parsley and a 28-ounce can of tomatoes that you’ve already drained and chopped. Eggplant Chickpea Stew

Enjoy these easy and sophisticated vegetarian dinners. These recipes are not difficult to make, and who knows – maybe you’ll take one or two and use them to learn some new skills as well as adding a new dinner to your favorites!

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