Free Entree Recipes

Nut and Vegetable Loaf
Vegetable Stew
Vegetarian Lasagna

Nut and Vegetable Loaf Ingredients:

2 tablespoons butter
1 small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 tablespoon tomato paste
1 cup skinned and chopped tomatoes
2 eggs
1 tablespoon chopped parsley
salt
freshly ground black pepper
2 cups finely chopped nuts

Nut and Vegetable Loaf Method:

Melt the butter in a pan, add the onion, carrot and celery and cook until softened. Add the tomato paste and tomatoes and cook for 5 minutes. Put the eggs, parsley and salt and pepper to taste in a bowl and beat well. Stir in the nuts and vetetables. Transfer to a greased 900ml/1 1/2pint/3 3/4 cup ovenproof dish, place in preheated hot oven (220C/425F) and bake for 30 to 35 minutes. Turn out and garnish with onion rings, parsley, and cucumber slices. Serve hot with vegetables and sauce, or cold with salad.

Enjoy your freshly made Nut and Vegetable Loaf!

Vegetable Stew Ingredients:

2 tablespoons olive oil and/or butter
3 cups minced onion
3 medium cloves garlic, minced
2 medium potatoes, diced
1 medium (7-inch or so) eggplant, diced
1 teaspoon salt (more, to taste)
Fresh black pepper to taste
2 medium stalks celery, chopped
1 healthy stalk broccoli, chopped
2-3 medium carrots, sliced or diced
1/2 cup dry red wine (optional)
2 small (6-inch) zucchini, diced
3 tablespoons (half a small can) tomato paste
1/2 lb mushrooms, coarsely chopped
3 tablespoons molasses
2 teaspoons dill Optional

Toppings:
sour cream or yogurt
finely minced parsley

Vegetable Stew Method:

Heat oil (or melt butter) in a Dutch oven. Add onion, garlic, potatoes, eggplant, salt and pepper. Cover and cook over medium heat, stirring often, until the potatoes are tender. Add small amounts of water, as needed to prevent sticking.

Add celery, broccoli and carrots, along with optional red wine. Continue to cook over medium heat, covered but occasionally stirring, until all the vegetables begin to be tender (8-10 minutes).

Add remaining ingredients (except toppings) and stir. Cover and simmer very quietly about 15 minutes more, stirring every once and a while. Taste to correct seasonings. Serve piping hot, topped with sour cream or yogurt and minced parsley.

Enjoy your freshly made Vegetable Stew!

Vegetarian Lasagna Ingredients:

1 large jar good pasta sauce
1 lb either mushrooms, sliced, or spinach, cleaned and chopped
12 lasagne sheets, half-cooked
2 cups Ricotta cheese
1 cup mozarella
2 tsp wheat germ
2 eggs
salt,pepper
1/4 cup parmesan cheese, grated fine

Vegetarian Lasagna Method:

Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste. (I use non-fat egg product and low fat ricotta.) Jazz up pasta sauce, if desired. (I usually throw in some extra oregano, basil and onions, and let the whole thing cook for about a half hour.) In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly. Put a layer of noodles in the pan.

Cover this layer with 1/2 the ricotta filling. Cover the ricotta with roughly 1/4 the pasta sauce. Then, some mozarella, about half of it. Next, another layer of noodles, trimming as necessary. Repeat ricotta, sauce and mozarella, using up the two cheeses. Layer on the final few noodles. Put some sauce on top, enough to cover liberally. Cover this with the 1/4 c parmesan cheese. Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes. Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little before serving.

Enjoy your freshly made Vegetarian Lasagna!