Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

EGGPLANT-ZUCCHINI PARMIGIANA

1/2 c. chicken broth

1/2 c. coarsely chopped celery

1/2 c. chopped onion

1 clove garlic, minced

2 lg. tomatoes, chopped

1/3 c. tomato paste

1 tsp. basil

1/4 tsp. rosemary, crushed

1/8 tsp. pepper

1 med. eggplant

2 c. sliced zucchini

1 c. cottage cheese, drained

1/2 c. shredded Mozzarella cheese

1/4 c. Parmesan cheese, grated

For tomato sauce; in a medium saucepan combine chicken broth, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in chopped tomatoes, tomato paste, basil, rosemary, and pepper. Return mixture to boiling; reduce heat. Simmer uncovered, for 15 minutes, stirring occasionally. Meanwhile, peel eggplant. Cut into 1/2-inch slices; halve slices.

In a Dutch oven or large saucepan bring 1/2 inch of water to boiling. Add eggplant and zucchini slices; simmer, covered, for 4 minutes. Remove vegetable slices from Dutch oven; drain in paper towels. pat dry. Place eggplant and zucchini in casserole dish. Spoon cottage cheese atop. Pour tomato sauce over. Sprinkle with Mozzarella and Parmesan cheeses. Bake, uncovered, at 350 degrees for 20 - 25 minutes or until heated throughly.

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CHILI RELLENOS

6 (4 oz. each) cans green chili peppers, drained

3/4 lb. sharp Cheddar, grated (see option)

2 eggs, slightly beaten

3/4 c. milk

1 c. all-purpose flour

1/2 tsp. paprika

1/2 tsp. baking powder

1/4 tsp. salt

Preheat oven to 350 degrees. Remove seeds from chili peppers. Rinse and pat dry. Grease shallow baking dish and make 3 layers each of chili peppers and cheese, starting with a layer of peppers. In a small bowl combine eggs, milk, flour, paprika, baking powder and salt. Beat with a fork until well mixed. Pour over layers in baking dish. Bake at 350 degrees for 35 to 40 minutes or until lightly browned and filling is set. Makes 6 to 8 servings. Option: May use Monterey Jack cheese or for a "hotter" taste, use 1/2 Monterey Jack and 1/2 Monterey Jack with jalapeno cheese.

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BAKED RICE

1 1/2 c. uncooked rice

1 can beef broth

1 can onion soup

1 1/2 cans water

1 stick margarine, melted

1 can mushrooms (optional)

Bake in covered casserole dish at 350 degrees for one hour or until broth is absorbed.

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CAULIFLOWER WITH CHEESE SAUCE

1 head cauliflower

1/2 c. milk

10 1/4 oz. can cream of mushroom soup

1/2 tsp. prepared mustard

1/8 tsp. pepper

8 oz. (2 c.) shredded American cheese

Simmer whole cauliflower in small amount of water in covered saucepan for 15 to 20 minutes or until tender. In small saucepan, combine milk, soup, mustard and pepper; blend until smooth. Cook and stir until mixture is heated through. Add cheese and continue to cook over low heat until cheese melts. Pour sauce over hot cauliflower. 6 servings.

MICROWAVE PREPARATION: Place cauliflower in 2 quart glass casserole; add 1/4 cup water. Cover and microwave on HIGH for 8 to 10 3/4 minutes. Let stand, covered, for 10 minutes. Drain liquid. In glass bowl, combine remaining ingredients except cheese. Microwave at HIGH for 3 to 4 minutes or until heated through, stirring halfway through cooking. Add cheese and continue to microwave on HIGH until cheese is melted, 1 to 2 minutes, stirring every minute during cooking.

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