Good - Fix-It and Forget-It Vegetarian Main Dishes

Fix-It and Forget-It Vegetarian Main Dishes is based on Fix-It and Forget-It Vegetarian Cookbook, published by Good Books, 2012. Cover illustration by Cheryl Benner Cover design by Cliff Snyder and Asmita Kunwar Copyright 2012 by Good Books, Intercourse, PA 17534 978-1-4532-7699-0 Limit of Liability/Disclaimer of Warranty: The publisher and author have made their best effort in preparing this book with care and accuracy, and it is presented in good faith. But they make no representations or warranties with respect to the completeness or accuracy of the contents of this book. Sales representatives may not create or extend any warranty either verbally or in sales materials about this book. The advice and strategies contained in these materials may not be suitable for your situation. Consult with a professional where appropriate.

Neither the author nor the publisher shall be liable for any commercial damages or loss of profit, including but not limited to special, consequential, or incidental damages. All rights reserved. Printed in the United States of America. No part of this book may be reproduced in any manner, except for brief quotations in critical articles or reviews, without permission.

If youre looking for tasty, whole-food recipes without meat, youve picked the right collection. Or if youre looking for companionship as you move toward more meatless dishes in your cooking, youll find it here.

If you are a vegetarian, or if you want to cook confidently for your vegetarian friends or family, Fix-It and Forget-It Vegetarian Main Dishes is full of downright delicious recipes for you to discover. Ive made it easy. Here are vegetable dishes that you can conveniently make in your slow cooker. But here, too, are recipes for roasting and stir-frying and steamingall the methods that so highlight vegetables star qualities. Think of a vegetarian meal as several dishes of equal importance, rather than a single main dish with side dishes built around it. Make endless combinations of these Main Dishes for bang-up meals! Phyllis Pellman Good

Marcia S.

Myer Manheim, PA Makes 4 servings Prep. Time: 30 minutesCooking/Baking Time: 55 minutes1 Tbsp. oil3 cups sliced fresh mushroomstsp. garlic powder1 cup nonfat cottage cheese2 egg whitescup shredded mozzarella cheesecup shredded Parmesan cheesetsp. dried oregano8 manicotti shells, cooked2 cups spaghetti sauce, divided

1. Heat oil in skillet. Saut mushrooms and garlic powder until mushrooms are tender.
2. In a mixing bowl, combine cottage cheese, egg whites, mozzarella cheese, Parmesan cheese, oregano and cup of cooked mushrooms.
3. Spoon cup of cheese mixture into each manicotti shell.
4. Spread cup spaghetti sauce into lightly greased 2-quart baking dish.
5. Arrange filled shells in dish.
6. Top with remaining sauce and remaining cooked mushrooms.
7. Cover with foil.
8. Bake at 375 for 35 minutes.
9. Remove cover and bake 10 additional minutes.

Janelle Reitz Lancaster, PA Makes 8 servings Prep.

Time: 30 minutesCooking/Baking Time: 35 minutes1 cup shredded Monterey Jack cheese, or cheddar cheese15 oz. ricotta cheese4-oz. can chopped green chilies, drainedtsp. chili powder2 Tbsp. chopped fresh cilantro2 cups cooked black beans, drained8 uncooked lasagna noodles15-oz. jar salsa

1. Combine Monterey Jack cheese, ricotta cheese, chilies, chili powder, cilantro and black beans.
2. Cook lasagna noodles according to package directions.
3. Rinse and spread on waxed paper.
4. Spread bean mixture over one side of each noodle.
5. Roll up noodles, beginning at narrow ends.
6. Place lasagna rolls, seam-side down, in a lightly greased 7 11 baking pan.
7. Pour salsa over rolls.
8. Cover.

   Bake at 350 for 25 minutes

Bernice Esau North Newtown, KS Makes 10 servings Prep. Time: 30 minutesCooking/Baking Time: 2-3 hoursStanding Time: 10 minutes8 oz. uncooked lasagna noodles2 Tbsp. olive oil1 small onion, chopped1 medium garlic clove, minced16-oz. can tomatoes, undrained2 6-oz. dried basiltsp. salttsp. dried oreganotsp. pepper2 16-oz. containers ricotta cheese3 large eggs, divided20-oz. frozen chopped spinach, thawed and well-drained16-oz. pkg. part-skim mozzarella cheese, sliced or shredded, dividedcup grated Parmesan cheese

1. Prepare lasagna noodles as label directs. Drain. Drain.

   Set aside.

2. In 2-quart saucepan cook onion and garlic in hot olive oil over medium heat until tender, stirring occasionally.
3. Stir in tomatoes with liquid, tomato paste, red wine, basil, salt, oregano and pepper. Heat to boiling.
4. Reduce heat to medium-low. Partially cover and cook 15 minutes to blend flavors, stirring occasionally.
5. Meanwhile, in medium bowl, mix ricotta with 2 eggs.
6. In another bowl, mix spinach with 1 egg. Set aside.
7. Evenly spoon cup tomato sauce into a lightly greased 9 13 baking dish. Arrange half the lasagna noodles over sauce, overlapping to fit.
8. Spoon half the ricotta mixture over noodles in baking dish.
9. Top with half the mozzarella, half the spinach mixture and half the remaining tomato sauce.
10. Repeat layers, ending with sauce. Sprinkle with grated Parmesan cheese.
11. Cover dish with foil.

    Place on rimmed baking sheet.

12. Bake at 350 for 60 minutes, or until heated through and bubbling.
13. Remove from oven and let stand 10 minutes before cutting for easier serving.

Jenny Kempf Bedminster, PA Deanne Gingrich Lancaster, PA Makes 4 servings Prep. Time: 15 minutesCooking Time: 15 minutescup peanut buttercup vegetable stock or water2 Tbsp. soy sauce2 Tbsp. rice vinegar or lemon juice2 Tbsp. sunflower or vegetable oilNext page