Pamela Kazmierczak - 30 Easy Vegetarian Recipes For Weeknights - Unique Easy Vegetarian Meals

30Easy Vegetarian Recipes For Weeknights Unique Easy Vegetarian Meals Quickand Easy Dinner Recipes The Easy Weeknight Dinners Collection ByPamela Kazmierczak
CopyrightInformation: All rights reserved. No part of this book may beused, reproduced or transmitted in any form or by any means without the expresswritten permission of the author. Copyright October 2012 by Pamela Kazmierczak

Welcome to the third volume of the Quick and EasyDinner Recipes The Easy Weeknight dinner collection. Inside this volume youwill find a variety of Unique Vegetarian Dinners to choose from. This is the vegetarian edition meaning the mealsare perfect for for vegetarians or people looking either for lighter meals or healthierentrees to enjoy. I hope you enjoy the meals within the book whichinclude a nice selection of more unique and unusual vegetarian entrees to try! I understand that it can be difficult to findgreat meals that everyone will enjoy that are quick and easy to prepare.

Weeknightcan be difficult when it comes to whipping together a fabulous dinner. I hope that this recipe book will help you findsome choices that you and your family will love!

A very easy to do recipe. Time: 20 Minutes Servings: Ingredients: 1cup Potatoes, cubed cup of Chayote, cubed 1cup of Carrots, cubed cup of Broccoli, sliced cup of Cauliflower, sliced cup of Snow peas, sliced diagonally 1tablespoon of Unsalted butter 1pinch of Salt and pepper to taste (as desired) 2tablespoons of White onion chopped 1Garlic Clove minced Directions: In a pan, saut white onion and garlic until onionbecomes transparent. Add in carrots, potatoes, chayote, broccoli, cauliflowerand snow peas. Cover and let it simmer or until the hardest vegetable softens abit. Notes: This is best served with saltine crackers. Time: 20 Minutes Servings: Ingredients: 2cups of Seared tofu (cubes) 5pieces of green birds eye chillies (Diagonally Sliced) 3stalks of Celery (sliced) cup of Red Sweet pepper, cubed 1cup of Coconut cream cup of water Dashof Salt and pepper to taste 3cloves of Garlic, chopped bulb of Onion, chopped Directions: In a pan, saut white onion and garlic until onionbecomes transparent. Time: 20 Minutes Servings: Ingredients: 2cups of Seared tofu (cubes) 5pieces of green birds eye chillies (Diagonally Sliced) 3stalks of Celery (sliced) cup of Red Sweet pepper, cubed 1cup of Coconut cream cup of water Dashof Salt and pepper to taste 3cloves of Garlic, chopped bulb of Onion, chopped Directions: In a pan, saut white onion and garlic until onionbecomes transparent.

Add in seared tofu, celery and chili. Lastly, pour incoconut cream and cover. Let it simmer. Season with salt and pepper. Notes: When serving, top with red sweet peppers.

Time: 20 Minutes Servings: Ingredients: 1cup of Potato cubes 1cup of Snap beans slices 1cup of Carrot cubes 1Red bell pepper, cubed 1tablespoon of Olive oil 1dash Salt and pepper to taste 1 tablespoons of Corn starch dissolved in water 1cup of water 1Onion chopped 2Garlic cloves, chopped Directions: In a pan, saut white onion and garlic until onionbecomes transparent.

Add in carrots and potatoes. Add 1 cup of water and letit boil until the hardest vegetable softens a bit. Add-in snap beans, red bellpeppers and dissolved cornstarch in water. Cover and let it simmer. Seasonwith salt and pepper.

Time: 20 Minutes Servings: Ingredients: 1cup of Squash or pumpkins sliced cup of Chayote sliced cup of String bean sliced diagonally 1piece Medium Sized Bottle of gourd sliced 1tablespoon of olive oil 2tablespoons of Soy sauce PinchSalt and pepper to taste 3cloves of Garlic, minced Directions: In a pan, saut garlic until light brown. Time: 20 Minutes Servings: Ingredients: 1cup of Squash or pumpkins sliced cup of Chayote sliced cup of String bean sliced diagonally 1piece Medium Sized Bottle of gourd sliced 1tablespoon of olive oil 2tablespoons of Soy sauce PinchSalt and pepper to taste 3cloves of Garlic, minced Directions: In a pan, saut garlic until light brown.

Add insquash (or pumpkin), chayote slices and soy sauce then let it boil untilcooked. Add string beans and bottle gourd. Cover and let it simmer or until thehardest vegetable softens a bit. Season with salt and pepper. Notes: Can be blended with anchovies or shrimp paste foran added twist.

Time: 30 Minutes Servings: Ingredients: 6Medium sized eggplant cup Grated quick-melt cheese 1Beaten egg cup of Chopped parsley 2tablespoons of olive oil for pan frying DashSalt and pepper to taste 2Tomatoes (chopped) 2cloves of Garlic(optional) onion (optional) Parmesancheese (as desired) Directions: Boil or broil eggplant.

Remove outer covering. Mash eggplant with a fork. In a bowl, mix thoroughly mashed eggplants,quick-melt cheese, chopped parsley, onions and garlic. Season with salt and pepper. Heat-up pan with oiland pour-in frittata mixture. Notes: When serving, top with tomatoes and parmesancheese. Notes: When serving, top with tomatoes and parmesancheese.

This is best served with sliced French bread.

Time: 20 Minutes Servings: Ingredients: 2Medium sized bitter gourd cup of Chopped parsley 2tablespoons of Chopped basil 1Green tomato, sliced cup of Olives (sliced) 1tablespoon of olive oil onion PinchSalt and pepper to taste Directions: Slice butter gourd diagonally and soak in coldwater with a little salt then drain. In a pan, saut onion and tomatoes inolive oil. Add in bitter gourd slices and let it simmer. Season with salt andpepper. Lastly, add chopped parsley and basil.

Serve with sliced olives.

Time: 20 Minutes Servings: Ingredients: 1cup of melon gourd (diced) cup of Bottle gourd (diced) cup of Chayote (diced) 1green sweet pepper (julienned) 1tablespoon of Unsalted butter Apinch of Salt and pepper to taste 2 tablespoons of Corn starch cup of Coconut cream 1tablespoon of Cilantro (chopped) Directions: In a pan, make a roux out of butter andcornstarch. Add in gourds, bell pepper and chicken stock. Cover and let itsimmer. Season with salt and pepper. Time: 45 Minutes Servings: Ingredients: 4Medium-sized zucchinis 1cup of Tofu (minced) cup of Cottage cheese cup of Bread crumbs 1pinch of Salt and pepper to taste 1White onion 1Green Tomato chopped Directions: Cut a lengthwise strip from each of the zucchiniand scoop out most of the pulp. Time: 45 Minutes Servings: Ingredients: 4Medium-sized zucchinis 1cup of Tofu (minced) cup of Cottage cheese cup of Bread crumbs 1pinch of Salt and pepper to taste 1White onion 1Green Tomato chopped Directions: Cut a lengthwise strip from each of the zucchiniand scoop out most of the pulp.

For the filling, chop and saut onion, greentomatoes and removed zucchini pulp. Mix thoroughly with tofu, egg, breadcrumbs and cheese. Season with salt and pepper. Fill the hallowed zucchiniwith the mixture. Steam for 20 minutes.

Time: 45 Minutes Servings: Ingredients: 1large Rounded eggplant cup of Chopped tofu 1Chopped green sweet pepper cup of Sliced button mushrooms cup of Grated quick-melt cheese 1/4cup Pizza sauce Saltand pepper to taste Directions: Cut off both ends of the eggplant. Time: 45 Minutes Servings:Next page