Vegetable Gumbo


3 Tbsp. olive oil
8 oz. container chopped celery, onions, green peppers
1 Tbsp. minced garlic
1 large bay leaf
¼ tsp. dried thyme
36 oz. vegetable broth
1 lb. sliced zucchini
1 can crushed tomatoes
1 can baby corn, drained
1 can red kidney beans, drained and rinsed
1 lb. peeled, cubed butternut squash
1-1/2 cups Arborio rice
2 Tbsp. fresh parsley, chopped

Heat oil in a large soup pan over medium heat. Add celery, onion, and green pepper mixture along with garlic. Cook for 7 minutes. Add bay leaf and thyme and cook for 2 more minutes. Add vegetable broth, stir and bring to a boil. Add zucchini, tomatoes, baby corn, and squash. Reduce heat and simmer for 5 minutes. Stir in rice.

Simmer covered for another 20 minutes, stirring occasionally so rice doesn’t stick to bottom. Mix in beans and parsley and cook for 5 minutes more. When rice is done, serve hot. Serves 6 to 8.


Cauliflower Couscous


½ cup dried apricots, cut into quarters
1 lb. cauliflower rice
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic, minced
½ package baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
½ cup walnuts, chopped
½ cup green onions, sliced

In a small bowl, put the apricots and cover with boiling water for at least 10 minutes. Drain before using.

In a large pot or skillet, heat 1Tbsp. olive oil and 1Tbsp. butter. Add onion and cook until wilted. Add garlic and stir. Add cauliflower and cook for several minutes, stirring occasionally. Mix in apricots, spinach, chickpeas, chopped nuts, green onions. Stir in remaining olive oil and butter. Heat and serve. Serves six.


Zucchini Egg Bake


2 Tbsp. olive oil
8 oz. diced onion
15 oz. can sweet corn, no salt added
2-16 oz. containers sliced zucchini
8 oz. diced tomatoes
8 oz. sliced mushrooms
1 Tbsp. fresh basil, chopped
1 tsp. dried oregano
12 oz. shredded mozzarella cheese
6 eggs, beaten

Preheat oven to 375 degrees. Heat the olive oil in a large skillet. Add the vegetables and sauté until softened. Remove from heat and stir in seasonings, about 2/3 of the cheese, and the eggs. Mix thoroughly. Transfer into greased casserole dish. Sprinkle remaining cheese on top. Top with foil and bake for 20 minutes. Remove foil and bake 10 minutes more or until browned and bubbly. Serves 6-8.


Vegetable Lasagne


12 no-cook lasagna noodles
12 oz. shredded Italian blend cheeses

Vegetables
2 medium zucchini, sliced
2 cups broccoli florets
2 large carrots, julienned
2 red bell peppers, julienned
2 tsp. chopped garlic
¾ tsp. dried thyme
¼ cup olive oil

Sauce
1 large onion, chopped
2 cups small Portobello mushrooms, sliced
2 tsp. chopped garlic
2 Tbsp. olive oil
2-28 oz. cans no salt crushed tomatoes
3 tsp. Italian seasoning
2 Tbsp. chopped fresh basil

Filling
1-1/4 cups ricotta cheese
8 oz. package cream cheese, room temperature
1 egg
3/4 cup grated Parmesan cheese

Put first seven ingredients into a bowl and mix to blend. Spread over two greased baking sheets. Bake at 425 degrees for 20 minutes or until tender. Set aside.

In a Dutch oven, sauté onions, mushrooms, and garlic in 2 Tbsp. olive oil until tender. Then stir in crushed tomatoes, Italian seasoning, and fresh basil leaves. Simmer for 15 minutes.

Combine filling ingredients in a separate bowl. In a greased 13 x 9 inch baking dish, spread 1 cup of sauce on the bottom. Then layer with noodles, cheese filling, vegetables, and sauce. Sprinkle shredded Italian cheeses on top. Bake at 350 degrees for 40 minutes or until bubbly.

Serve as a one-dish meal or with garlic bread and salad. Serves 6-8.

*Note: I don’t add salt to my recipes, so you might want to add salt to taste. Also, I use pre-sliced vegetables as a shortcut when possible.


Eggplant Rollatini


1 large eggplant, peeled and cut lengthwise into half-inch slices
2 cups tomato basil sauce
½ cup part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 tsp. minced garlic
4 oz. shredded mozzarella cheese

In a microwave-safe dish, lay out eggplant. Microwave on high for 6 to 8 minutes until pliable. Transfer to plate and drain liquid from baking dish. Pat eggplant slices dry. In a separate bowl, combine ricotta and Parmesan cheeses, egg, and minced garlic. Mix together.

Starting at the wide end of each eggplant slice, spread a teaspoon or so of the cheese mixture. Roll up each piece and lay seam-side down in greased microwave-safe baking dish. Pour sauce over all. Cover and microwave on high for 15 minutes or until eggplant is tender. Sprinkle mozzarella cheese on top. Microwave until cheese melts, about 2 more minutes. Optional: sprinkle on oregano or chopped basil leaves before cooking. Serves 4.


Eggplant Parmigian


1 large firm eggplant
Salt
Flour
Egg substitute or 1-2 eggs, beaten
Bread crumbs
½ tsp. oregano
½ cup parmesan cheese
4-6 oz. mozzarella cheese
3 8-oz. cans tomato sauce or 1 large jar spaghetti sauce

Peel and slice eggplant crosswise into ½ inch thick rounds. Sprinkle slices on both sides with salt and let sweat on platter for 20 minutes or more. Rinse slices and pat dry with paper towel. Dip slices on both sides in flour, then egg substitute, then bread crumbs.

Arrange slices on shallow greased baking pan and bake at 400 degrees until fork goes through and slices are tender, about 15 minutes. Turn halfway. Remove from oven when done.

Spread 8 oz. can tomato sauce on bottom of greased casserole dish. Arrange half of eggplant slices over sauce, then cover with half of mozzarella cheese. Add another layer of sauce, eggplant, and mozzarella. Top with remaining sauce and oregano, and sprinkle over parmesan cheese. Bake at 350 degrees until bubbly, about 15 minutes. Serves 4-6.


Mushroom Potato Savory


6 oz. box potato pancake mix
16 oz. sliced Portobello mushrooms
8 oz. container diced red onions
1 cup milk
1 cup shredded sharp cheddar cheese
1 cup shredded Swiss cheese
5 large eggs

Make potato pancake mix according to directions (will require additional eggs). Let sit to thicken. Preheat oven to 350 degrees. Spray a casserole dish with cooking spray. Spread the potatoes along the bottom of the greased dish. Bake for 25 minutes or until lightly browned.

In a large bowl, combine all the other ingredients. Pour on top of the potatoes. Bake for 45 minutes to 1 hour or until bubbly. Serve for brunch, or add garlic bread and a salad for a meat-free dinner. Serves 6-8.


Portobello Mushrooms


4 Portobello mushrooms, cleaned and stemmed
Balsamic vinegar
Olive oil
4 oz. mozzarella cheese, shredded
Fresh chopped basil
1 large ripe tomato, sliced

Scrape gills out of underside of mushrooms. Place mushrooms top side down on greased baking sheet. In each mushroom hollow, sprinkle some balsamic vinegar. Top with tomato slice, mozzarella cheese, fresh basil, and a few sprinkles of olive oil. Bake for 15 minutes at 350 degrees. May be served as appetizer or vegetarian entrée.


Zucchini Quiche


1 large onion, chopped
½ cup vegetable oil
½ cup grated Parmesan cheese
4 eggs, beaten
1 Tbsp. fresh parsley, chopped
3 cups zucchini, grated
1 cup biscuit baking mix
4 oz. shredded cheddar cheese
¼ cup egg substitute

Mix together the first five ingredients in a large bowl. Add in the zucchini, baking mix, cheese, and egg substitute. Stir to blend. Meanwhile, preheat oven to 350 degrees and spray two 9 inch pie dishes with cooking spray. Pour mixture into pie plates, dividing evenly. Bake for 40 minutes or until golden brown.


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