Main Dish -recipes

Eggplant Platter

Vegetable Lasagna

Macaroni Casserole

Potatoes Casserole

Koshary

Zucchini and Cauliflower

Stuffed Shells

Vegetarian Enchiladas

Vegetarian Chili

Cabbage Rolls

Cauliflower

Potato Balls

Keba

Basmati Rice

Fried Rice

Nuts & raisins Rice

Turmeric Rice

Couscous with Walnut

Couscous with Tangerine

Calzones

Eggplant Platter

Ingredients

2 eggplants sliced

2 green peppers sliced

2 zucchinis sliced

1 cup mushroom sliced

Sauce

2 tbsp. olive oil

1/2 cup chopped onion

1 tsp minced garlic

1 cup tomato sauce

1 tbsp. vinegar

Salt and pepper

Method

Soak all vegetables in salted water for 15 minutes, drain and fry in hot oil (healthier option: arrange vegetables on a foil covered cookie sheet, spray with cooing spray and broil)

Heat oil and sauté onions and garlic to light brown

Add tomato sauce and bring to boil then add the vinegar and sea-soning

Pour sauce over the vegetables, bring all to a boil and remove from the stove

Transfer to a serving platter, garnish with chopped parsley and serve hot with pita bread, naan and or rice

Makes 5 servings

Vegetable Lasagna

Ingredients

1 tbsp. olive oil

1 medium onion chopped

2 cups sliced zucchini

2 cups sliced mushroom

2 cups chopped spinach

2 cups cheese substitute

1 cup vegetarian parmesan

1 pkg. precooked lasagna

1 jar tomato basil spaghetti sauce

Method

Sauté onion and garlic in olive oil, add vegetables and spaghetti sauce and mix well

In a glass casserole add a layer of lasagna, then a layer of the vege-table mix and a layer of cheese

Repeat

Topping

3 tbsp. olive oil

2 tbsp. flour

1 cup almond milk

1 pkg. substitute parmesan cheese

Salt and pepper

Method

Heat oil, add flour and stir con-tinuously to break the clumps

Add milk , seasoning and cheese, keep stirring until thick-en

Pour on top of the lasagna

Bake at 350° F for 35 minutes or until golden brown

Serve hot with garlic bread

Makes 12 servings

Macaroni Casserole

Ingredients

1 pkg. cooked penne

White sauce

2 tbsp. olive oil

2 tbsp. flour

21/2 cups Silk milk

1 tbsp. tomato paste

1/4 cup veggie parmesan fla-vor

Salt and pepper

Method

Heat oil and mix flour until dis-solved completely

Add the rest of the ingredients gradually and stir until thick-ened

Filling

1 tbsp. olive oil

1 chopped onion

1 tsp minced garlic

1 pkg. ground meat soy (or minced mushroom)

1 can (8 Oz) tomato sauce

Salt and pepper

Method

Sauté onion and garlic in heat-ed oil, add meat and sauté un-til onions are soft

Add the rest of ingredients and bring to a boil

Assembly

Add 3/4 of the white sauce to the cooked penne, mix well

In an oven safe casserole add half of the penne, the filling and top with the rest of the penne/sauce mix

Pour the rest of the white sauce on top and sprinkle with the veggie parmesan cheese

Bake in a preheated 350° F oven for 35 minutes or until golden brown

Makes approximately 8 servings

Potatoes Casserole

Ingredients

6 potatoes, boiled & peeled; 2 tbsp. margarine; 1 cup vegetable broth; 1/2 cup Silk milk; 1/4 cup vegetarian parmesan cheese; salt and pepper

Method

In a large glass bowl mash the potatoes

Mix the mashed potatoes with the rest of the ingredients and mix well

Filling

1 tbsp. olive oil; 1 chopped onion; 1 tsp minced garlic; 1 pkg. ground meat soy or minced mushroom; 8 oz. tomato sauce; vegetarians cheese; Italian bread crumbs (as needed); cooking spray; 3 tbsp. hot melted margarine; salt and pepper

Method

Sauté onion and garlic in heated oil

Add meat and mix well

Add the rest of ingredients and bring to a boil

Assembly

Spray a baking dish with cooking spray and sprinkle with bread crumbs. Add half of the potato mix, the soy meat filling spreading it evenly then add the other half of the potato mix. Top with cheese, bread crumbs and 3 tbsp. hot melted margarine

Bake in a 350° F preheated oven for 35 min. or until golden brown

Koshary Ingredients

4 cups cooked black Lentil

5 cups cooked rice

1/4 cup cooked noodles

1 pkg. (8 oz.) cooked elbow macaroni

4 Large onions chopped and browned in 3 tbsp. olive oil

1 can chick-peas drained for garnish

Salt, Pepper, and hot red pepper as desire

Red Sauce

2 tbsp. olive oil

1 large chopped onion

2 tbsp. tomato paste

2 tbsp. vinegar

3 cans or 16 Oz. tomato puree

Method

Sauté onion in heated oil then add the tomato paste

When the mixture heats up add the vinegar then the tomato puree

Simmer for 15 minutes

In a serving platter or a bowl mix all dry ingredients and top with the fried onions and chick-peas

Serve hot in bowls or cups and top with red sauce; may add red hot pep-per if desired

Assembly... Mix lentil with rice, place half the mixture in the prepared pan, top with half of the Elbow macaroni , then re-peat.

Top with tomato mixture as desire, then top with brown onion and chick-peas

Put in the oven for 20 minutes and serve

Zucchini & Cauliflower

Casserole

Ingredients

2 tbsp. olive oil

1 large onion chopped

1 tsp minced garlic

2 cups sliced zucchini

1 medium cauliflower

1/2 tsp fresh parsley

1/2 tsp fresh dill

1/2 cup vegetable broth

Salt and pepper

Method

Sauté onion and garlic in heated oil until tender

Add zucchini and cauliflower and mix

Add herbs and seasoning and vegetable broth; bring to a boil

Transfer mixture to oven pan and place it in a preheated 350°F oven for 20 minutes or until tender and golden brown

Serve hot with garlic bread or bread sticks

Makes approximately 5 servings

Stuffed Shells

Ingredients

2 tbsp. olive oil

1 small chopped onion

1/2 tsp minced garlic

1, 16 oz. pkg. baby spinach chopped

1 cup chopped mushroom

2 cups substitute cheese

Salt and pepper

1 cup tomato basil spaghetti sauce

1 pkg. cooked shells

Method

Sauté onion and garlic in heated oil

Add spinach, mushroom and seasoning and sauté well

Add cheese to the mixture and mix well with the vegetables

Stuff the shells with the vegetable cheese mixture and arrange in a baking dish pre-sprayed with cooking spray and sprinkled with bread crumbs

Generously spoon the tomato sauce on top of the shells

Bake at 350°F preheated oven for 20 minutes

Serve hot with garlic bread and or bread sticks

Makes approximately 6 servings

Vegetarian Enchiladas

Ingredients

40 Tortilla

3 tbsp. olive oil

1 tsp minced garlic

2 large chopped onions

1, 16 oz. pkg. baby spinach chopped

1, 16 oz. pkg. mushroom chopped

6 mixed peppers (green, yellow, red)

4 zucchinis sliced

White sauce

4 tbsp. Margarian

4 large tbsp. flour

Salt and pepper

1 Box vegetable broth

1 Bag white substitutes shred-ded cheese

1, 7 oz. can green diced, mild chilies

1 pkg. taco sauce

1 cup vegetarian sour cream

Method

Grill all vegetable lightly and Sautee spinach in oil and garlic set aside

In large wok heat margarine, add flour and mix until it dis-solves; add broth and taco sauce

When the mixture thickens, add the rest of the ingredient one after the other, stirring continu-ally

Assembly

Spread some sauce in the bottom of a foil tray or oven dish

Spread sauce on very lightly on tortilla, add grilled vegetable, and spinach, roll and place it end facing down it in foil pan; repeat until all the tortilla are done

Spread some of the sauce on top of the tortilla with a spoon and some shredded cheese

Bake at 350°F for 25 min or un-til golden brown

Serve hot

Vegetarian Chili

Ingredients

1 tbsp. vegetarian chili powder

2 tbsp. olive oil

1 small chopped onion

1 tsp minced garlic

1 medium tomato diced

1 can chili beans in chili sauce

1 can pinto beans

1, 8 oz. can of yellow corn

1/2 carrot diced

1/2 tsp cumin

1 can tomato puree

2 tbsp. tomato paste

Optional: Cilantro for garnishing

Method

In a sauce pan, heat oil and sauté onion and garlic

Add tomato paste, deiced tomato, and tomato puree

Add carrots, beans, drained corn and cumin and seasonings

Bring everything to a boil and simmer for 30 minutes

Garnish with cilantro and serve hot with Frito chips

Makes approximately 10 servings

Cabbage Rolls

Ingredients

1 medium cabbage

2 tbsp. olive oil

1 1/2 cups rice

1 tsp minced garlic

1 medium tomato diced

2 cups chopped mushroom

1 large chopped onion

1, 16 Oz. can tomato puree

5 tbsp. chopped parsley

1 tbsp. dill

1/2 tsp mint

1 cup tomato sauce

3 cups vegetable broth

Salt and pepper

PS: May use fresh & chopped in-stead of dried herbs

Method

Cut the end root of the cabbage head and place in boiling water

Carefully separate cabbage leaves (pieces) one at a time and place on a flat surface to drain and cool off

In a frying pan, heat oil and sau-té onions, mushroom and garlic until tender

Add rice, deiced tomato, pars-ley, dill, mint and seasoning;

mix well for few minutes then remove from heat

Flatten cabbage leaves or pieces by removing the thick veins and spoon mixture in the upper & middle point of the leave/piece

Fold the top then the sides and roll and arrange in a pot with rolled end facing down; repeat until all the leaves are done

Cover the rolls with vegetable broth and tomato sauce, bring to boil and simmer on low heat for approximately 30 min or until the leaves and rice are done

Serve hot with garden salad

Fried Cauliflower

Ingredients

1 medium cauliflower

5 tbsp. flour

1/2 cup vegetable broth

1 cup Almond milk

1 tbsp. onion powder

1 tsp garlic powder

2 tbsp. Dijon mustard

1 tsp Baking powder

Salt and pepper

Oil for frying

Italian bread crumbs

Method

Separate flowers from the cauli-flower head

In a mixing bowl combine all the above ingredients and mix well

Make a bed of Italian bread crumbs then dunk cauliflower one at a time few times in milk mixture and coat well with bread crumbs

In a frying pan heat oil and fry cauliflower on both sides (Use hot air fryer as a healthier op-tion)

Sauce

2 tbsp. margarine

1 tsp minced garlic

3 tbsp. maple syrup

2 tbsp. soy sauce

Salt and pepper

In a sauce pan heat all the in-gredient until thicken

Serve warm as a dip along with the fried cauliflower

Potato Balls

Ingredients

1 Ib. red potatoes boiled, peeled, and mashed

1/4 tsp red pepper

2 tbsp. olive oil

Salt and pepper

1 cup Italian bread crumbs

Oil for frying

Filling

1 medium chopped onion

2 tbsp. olive oil

1/2 tsp minced garlic

1, 16 Oz. can diced mushroom

Salt and pepper

Method

In a frying pan heat oil and sauté onion, garlic and mushroom until tender; season with salt and pepper

Season mashed potatoes and make balls, create a hole in the ball and stuff with the filling mixture then seal the hole

Roll the stuffed ball on a bed of Italian bread crumb and fry in heated oil until golden brown (Use hot air fryer as a healthier op-tion)

Serve hot with condiments and garden salad

Makes approximately 12 servings

Keba

Ingredients

1 cup burgle

2 tbsp. olive oil (and more oil for frying)

2 large potatoes boiled, peeled, and mashed

1 large diced onion

2 tbsp. coriander

1, 16 Oz. can diced mushroom

Salt and pepper

Parsley or cilantro for garnishing

Method

Soak burgle in hot water for 15 minutes

In a frying pan, heat oil and sauté onion and mushroom; season with salt and pepper and set aside

Drain burgle and mix with mashed potatoes; season with salt and pepper and coriander and refrigerate for one hour

Oil your hand well, make egg-shaped potatoes with the burgle pota-to mixture

Make a hole in the egg-shaped potato and fill it with mushroom on-ion mixture and close the hole

Fry stuffed potatoes in heated oil or in hot air fryer for a healthier option

Serve hot on a bed of chopped parsley with hummus, tahini and or green salad

Makes approximately 8 servings

Basmati Rice

Ingredients

1 cup Basmati rice washed

2 tbsp. olive oil

1 small onion diced

1/4 tsp fresh ginger

1/4 tsp coriander

1/4 tsp lemon zest

1/4 tsp cumin

1/2 cup roasted mixed nuts

2 1/2 cup vegetable broth

1 tbsp. brown sugar

Salt and Pepper

Method

In a Dutch pan heat oil and sauté onion and lemon zest

Add brown sugar, spices and mix well

Add the rice and mix well with the onion and spices; mixing continu-ously for 2-4 minutes

Add vegetable broth and bring the mixture to a boil

Let it simmer for 15 minutes or until the rice is cooked

Transfer to serving platter and serve hot either alone or along with steamed vegetables

Makes approximately 5 servings

Fried Rice

Ingredients

1 cup cooked rice

2 tbsp. olive oil

1 small onion diced

2 chopped celery sticks

1/2 cup shredded carrots

1/2 cup cooked peas

1 tsp soy sauce

1/4 tsp ground ginger

Salt and Pepper

Optional: 1 can water chest nut washed and drained

Method

Cook rice as per package instructions

Heat oil in wok or a frying pan then add vegetables, stir well for 1-2 minutes

Add rice and spices and continue to stir for 2 more minutes

Add vegetable broth and soy sauce and gently blend all ingredients together

Transfer to a serving platter and serve hot either alone or with fried tofu cubes

Makes approximately 5 servings

Nuts & raisin Rice

Ingredients

1 cup cooked rice with vermicelli

2 tbsp. olive oil

1/2 cup roosted mixed nuts chopped

1/2 cup raisins

1 tbsp. brown sugar

Salt and Pepper

Method

Heat 1 1/2 tbsp. oil in a Dutch pan

Add the vermicelli mixing continually until golden brown

Add rice and cook as per package instruction

In a frying pan heat the remaining 1/2 tbsp. oil and add sugar, spic-es, nuts and raisin and mix together

Add rice and mix well with the nuts spices mix

Remove from heat, transfer to a serving platter and serve hot alone or with vegetarian chicken tenders

Makes approximately 5 servings

Turmeric Rice

Ingredients

1 cup Basmati rice

2 tbsp. olive oil

1 tsp Turmeric

1/2 cup fresh or frozen peas

1/2 cup cubed carrots

2 cups vegetable broth

Salt and Pepper

Method

In a Dutch pan heat oil and sauté onion until brown

Add rice, turmeric, and vegetables mixing continually for few minutes

Add vegetable broth and bring it to a boil then let it simmer for 15 minutes

Transfer to a serving platter and serve immediately either alone or with steamed vegetables and or garden salad

Makes approximately 5 servings

Couscous with Walnut

Ingredients

2 cups cooked couscous

2 tbsp. olive oil

1 small red onion minced

1 can white tuna drained

1/2 cup cilantro

1 cup chick-peas

1/2 cup chopped walnuts

Salt and pepper

Method

Cook couscous as per package instructions

In a serving bowl fork tuna out of the can and chop into small pieces

Toss all ingredients together and serve either cold or at room tem-perature

Might serve with crackers, bread stick or pretzel sticks

Makes approximately 5 servings

Ingredient

4 cups flour

3 1/2 Quick rise yeast

2 tsp sugar

1/4 tsp salt

1 1/2 cup water (warm)

3 tbsp. oil

Fillings

Grilled and chopped mixed vegetables

Chopped broccoli and mushrooms with drops of salad dressing

Sautéed onion and garlic

Method

Combined flour, yeast, sugar, salt, and warm water

Pour oil into ingredients, and mix well until it forms a soft dough; cover and let it rest for 15 minutes

Cut the dough into 5-8 inch circles

Place 1 circle of dough on the baking sheet, top with fillings, layer with another circle of dough and sealing the edges with cold water; repeat

Bake in 350°F preheated oven for 15 minutes or until golden brown

Cut in halves and serve alone or with salad

Makes approximately 10 servings

Calzones