Vegetable Entrees and Side Dishes

Roasted Bell Peppers with Savory Rice Stuffing

Serves 4


extra virgin olive oil
3 gloves of garlic, finely minced
1 medium onion, finely diced
1 large carrot, finely diced
2 stalks celery, finely diced
1 cup of fresh corn kernals off the cob
2-3 teaspoons quality white wine or rice mirin
1 1/2 cups cooked short grain brown rice
Herbamare Organic Seasoned Salt or sea or kosher salt (to taste)
freshly ground peppercorns

4 red or green bell peppers, with top stem, top removed and seeds removed
extra virgin olive oil

Place a small amount of oil in a saute pan, on medium heat. Add garlic and onion. When contents of the pan begin to sizzle, season with Herbamare, sea or kosher salt and freshly ground pepper and saute for another 1-2 minutes. Add carrot, celery and a pinch more of salt and saute for another 2 minutes. Add the corn, season lightly with salt and add wine or mirin. Cover and cook over low heat for 4 more minutes. Stir in the cooked brown rice and remove from heat to cool. While stuffing is cooling, lightly oil each bell pepper and place on open flame on the stove top. Turn peppers, charring the skin, until entire surface is blackened. Remove peppers from heat and place in a clean paper bag. Seal bag shut to allow steam to peel begin peeling off the skins. After about 15 minutes, carefully remove peppers from the bag and very gently remove skin with your fingers, without breaking the peppers. Spoon filling generously into each pepper. Place stuffed peppers on a baking sheet in a 300 degree oven for about 10-15 minutes. Serve drizzled with your favorite olive oil. Serves 4

Roasted Vegetables Marinara (Vegan)

1/4 lb. green beans trimmed
1/2 head cauliflower, cut into bite-sized pieces
4 carrots sliced on the bias
1/2 pound new potatoes, washed and quartered
2 medium zucchini halved lengthwise and sliced into 3/4" pieces
1 sweet green bell pepper, sliced into 1/2 inch strips
1 sweet red bell pepper, sliced into 1/2 inch strips
1 medium onion, chopped into 1 inch pieces
1 cup sliced celery
1 large jar (1 quart/32 oz.) prepared chunky marinara sauce
4 cloves garlic, finely chopped
3-4 tablespoons extra virgin olive oil
4 tablespoons grated parmesan cheese (optional if vegan)
2 tablespoons balsamic vinegar
1 tablespoon fresh coarsely snipped rosemary or 1/2 tsp dried

Combine marinara sauce with balsamic vinegar and rosemary. Set aside.
Par-boil or steam the tougher vegetables such as the beans, potatoes, carrots and celery until partially cooked, about 3 to 5 minutes. Drain. Lightly coat a large shallow baking dish (lasagna type pan) with olive oil or cooking spray. Place green beans, cauliflower, carrots, potatoes, zucchini, onion, sweet peppers, celery and garlic in the baking pan. Drizzle with olive oil and toss until vegetables are coated. Roast uncovered in a 400 degree oven for 40 minutes. After 40 minutes, add the marinara mixture to the roasted vegetables and toss very gently to coat vegetables with sauce. Top with parmesan cheese if desired. Continue roasting vegetables in sauce for an additional 15 minutes or until vegetables are tender to your taste. For a complete dinner, serve with a tossed green salad, french or italian bread and Martinelli's sparkling apple juice.

Good Shepherd's Pie (Vegan)

Serves 6-8

3 large russet baking potatoes, peeled and cubed (about 4 cups)
1 cup dry lentils, rinsed
2 carrots, peeled and sliced into 1/4 inch rounds
3 cups savory vegetable stock or water
1 cup cows or soy milk
3 cloves garlic
1 large bay leaf
1 Tbsp butter or vegan substitute
Salt and freshly ground pepper to taste

Simmer lentils, bay leaf, and garlic in 3 cups stock or water for about 40 minutes or until lentils are soft, adding more water if needed. Remove bay leaf. Mash garlic with a fork and mix thoroughly with the lentils. Season with salt and pepper to taste. While the lentils cook, steam or par-boil the carrots until just tender, drain, set aside. Steam or boil the cubed potatoes in boiling water for 10-15 minutes or until soft. Drain and add the milk and butter. Mash and beat by hand or with an electric mixer until fluffy. Season with salt and pepper. Preheat the oven to 350 degrees F. Press the lentil mixture into the bottom of a large baking dish. Cover with partially cooked carrots, then spread the mashed potatoes evenly over the carrots and lentils. Bake for 20-30 minutes, or until the potatoes start to get slightly brown and crusty.

Harvest Curry (Vegan)

1 onion, chopped
1 stalk celery, sliced
1 tsp salt
1 tsp curry powder
1/2 tsp pepper
1/4 tsp ginger
1/4 tsp cumin
1/8 tsp cayenne
2 medium sliced carrots
1/2 pound (1 cup) green beans, sliced
1 sweet bell pepper, chopped
1/2 head cauliflower, in bite-sized pieces
1/2 pound broccoli, in bite-sized pieces
1/2 pound butternut squash , in 1-inch cubes
2 Tbsp raisins
1 small parsnip, chopped
3/4 cup water

Saute onion until soft. Stir in spices; cook for 1 minute. Add remaining ingredients except raisins. Cover and bring to boil; reduce heat and simmer until vegetables are tender (about 20 minutes). Remove cover, add raisins, increase heat and cook for a few more minutes to reduce pan juices. Serve piled on top of rice.

Turlu (Vegan)

An Armenian vegetable stew, a perfect use of the summers harvest.

1/2 lb. green beans, cut in 2-inch pieces
1 medium eggplant, cubed
2 onions, chopped
3 carrots, sliced
2 stalks celery, sliced
1 bell pepper, chopped
2 potatoes, peeled and cubed
1 can tomato slices
1/4 cup olive oil
1/2 cup catsup
1-1/2 tsp honey
1-1/2 tsp basil
1/4 tsp black pepper
3 small zucchini
1 cup plain yogurt

Combine beans, eggplant, onion, carrots, celery, bell pepper, and potatoes in a 5 qt. casserole dish. Add remaining ingredients (except zucchini and yogurt); stir gently. Cover dish, bake at 350F for 1.5 hours or until vegetables are almost tender, removing lid and basting vegetables with juices every 30 min. Add sliced zucchini to casserole, gently mix in. Bake casserole uncovered for 20 more min. Serve with a generous spoonful of yogurt on each serving.

The above 2 recipes courtesy of "Richard" on the Internet: Richard, if you're out there, I will gladly give you full credit if you let me know who you are!

Gratin of Yams, Apples and Leeks (Contains Dairy)

Serves 6

1 1/2 cups whipping cream
2 large leeks (white and pale green parts only), halved lengthwise, cut into 1/4 inch thich slices
2 T chopped fresh thyme or 2 t dried
1 t salt
1/4 t ground white pepper
1/4 t ground allspice
1/4 t ground nutmeg
1 pound yams, peeled, cut into 1/8 inch thick slices
1 pound Granny Smith apples, peeled, halved, cored, cut into 1/8 inch thick slices
1 cup grated white cheddar cheese

Preheat oven to 350 deg F. Butter 8-inch square baking dish. Bring cream and leeks to boil in large heavy saucepan. Reduce heat, cover and simmer until leeks are tender, about 15 minutes. Add thyme, salt, pepper, allspice and nutmeg.

Arrange 1/3 of the yams in bottom of buttered baking dish. Ladle 1/3 of cream and leek mixture over yams. Cover with half the apples. Sprinkle with 1/3 cup cheddar cheese. Arrange 1/3 yams over apples and cheese. Ladle 1/3 leek and cream mixture over yams. Cover with remaining apples. Sprinkle with 1/3 cup cheese. Arrange remaining yams on top. Ladle remaing leek and cream mixture over yams. Sprinkle on remaining cheese. Cover with foil and bake 30 minutes. Uncover and bake until brown, about 45 minutes. Cool slightly.

Red Cabbage Curry (Vegan)

1 small head red cabbage, shredded
2 large red potatoes, cut into 1/2 in cubes
1 small red onion, finely chopped
1 tsp caraway seeds
2 Tbsp curry powder
1 cup grated carrots
1 Tbsp extra virgin olive oil
1/2 cup water or vegetable stock

Steam potatoes until tender, set aside. Saute onions in oil until translucent. Add caraway and curry powder to onions, adding enough water to make a paste. Add potatoes, cabbage and carrots and about one half cup of water or stock. Cook until cabbage and carrots are just tender. Serve hot on bed of brown, basmati or jasmine rice.

Yam and Carrot Casserole (Contains Eggs)

8 Servings

8 large carrots (about 3 pounds), peeled, coarsely grated
1 large russet potato, peeled, coarsely grated
1 large yam (red-skinned sweet potato), peeled, coarsely grated
2/3 cup raisins
1/2 cup (1 stick) butter(or substitute)
2/3 cup (packed) golden brown sugar (or sweetener of your choice)
4 large eggs
1 1/4 teaspoons salt
1 teaspoon baking powder
3/4 teaspoon ground cinnamon

1) Preheat oven to 350�F. Butter 13x9x2-inch glass baking dish.
2) Combine carrots, potato, yam and raisins in large bowl.
3) Melt butter in heavy medium saucepan over low heat. Add sugar and whisk until sugar dissolves and mixture is smooth. Remove from heat; cool completely.
4) Whisk eggs, salt, baking powder and cinnamon into butter mixture. Pour over vegetables; mix well. Season with pepper.
5) Transfer to prepared dish. Bake until vegetables are tender and mixture is set in center and golden brown on top, about 1 hour 30 minutes.

This recipe from:
Bon App�tit Magazine
November 1995

3-Alarm Curried Cauliflower & Broccoli (Vegan)

1 cup cauliflower florets
1 cup broccoli florets
2 cups potatoes cut into 1/2 inch cubes
2 Tbsp extra virgin olive oil
1 tsp cumin seeds
1 Tbsp flax oil (optional nutritional ingredient)
2 Tbsp grated ginger root
3 cloves garlic
1 tsp turmeric
1/8 tsp cayenne pepper (or more or less according to your taste
3 fresh roma tomatoes or canned Italian tomatoes
1 Tbsp curry powder

Heat olive oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes , turmeric and chili powder and stir. Add tomatoes and simmer for about 5 minutes. Add cauliflower and broccoli and high heat for about a minute. Lower heat, cover and let simmer for about 15 minutes. Stir in the flax oil and serve. Serve with brown basmati rice.

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Last updated:
26 July 2007
Site Owner:
Loretta Wallace