Golliday - LOW COST VEGETARIAN RECIPES

LOW COST VEGETARIAN RECIPES Donna C. Golliday Content Page Page 3 Falafel Waffles Page 4 Baked Eggplant with Couscous and Feta

Page 6 Re-fried Bean Tostadas Page 7 Pasta with Broccoli and Ricotta Page 14 Re-fried Bean Tostadas Page 15 Grilled-Vegetable Succotash Salad Page 16 Pita Bread and Pea Salad Page 17 Tomato-Basil Tart Page 18 Broccoli and Double-Cheese Calzones Page 21 Stuffed Poblano Peppers Page 22 Whole-Wheat Spaghetti With Asparagus Falafel Waffles 115-oz. can chickpeas, drained and rinsed 1 large egg 1 tablespoon olive oil, plus more for greasing waffle iron 1/2 onion, chopped 2 cloves garlic, minced 1/4 cup parsley leaves 1 1/2 teaspoons cumin 1/2 teaspoon ground coriander 1 teaspoon baking powder 1 teaspoon lemon zest 1/4 teaspoon salt 3/4 cup plus 2 Tbsp. dry bread crumbs Cucumber slices and yogurt or sour cream, optional 1. Combine chickpeas, egg, olive oil, onion, garlic, parsley, cumin, coriander, baking powder, zest and salt in a food processor. Pulse until mixture is well combined but not completely smooth.

Scrape into a bowl and stir in bread crumbs. 2. Heat waffle iron. Brush grids with olive oil. Scoop dough onto iron. 3. 3.

Serve with cucumbers and yogurt, if desired. Baked Eggplant with Couscous and Feta Ingredients 2 small eggplants (about 1 1/2 lb. total), halved lengthwise 1/4 cup olive oil 1 clove garlic, minced Salt 3/4 cup whole-wheat couscous 1/4 cup finely chopped fresh mint 1 teaspoon grated lemon zest 1 tablespoon lemon juice 2 ounces crumbled feta (about 1/2 cup)

1. Preheat oven to 400F. Line a baking sheet with heavy-duty foil. Place eggplants on sheet, cut sides up.

Combine 2 Tbsp. oil and garlic; brush over eggplants. Sprinkle with salt. Bake until golden and tender, about 30 minutes, depending on size. 2. Bring 1 cup water to a boil in a medium saucepan.

Add couscous, cover, and turn off heat. Let stand 5 minutes. Fluff with a fork, then stir in mint, lemon zest and juice; fluff again. Season with salt. 3. Scoop eggplant flesh from skins, leaving about 1/2 inch behind.

Chop flesh and toss with couscous mixture and remaining 2 Tbsp. oil. Season with salt. 4. Set oven rack about 3 inches from heating element and preheat broiler to high. 5.

Pile couscous mixture in eggplant shells, sprinkle with feta and broil until cheese begins to brown, 1 to 1 1/2 minutes.

1/2 cup pearl barley kosher salt and black pepper 1/2 cup plain low-fat yogurt 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 stalks celery, sliced 1 apple, thinly sliced 1/4 cup fresh mint, chopped (optional) 2 bunches arugula, thick stems removed (about 6 cups) Re-fried Bean Tostadas Ingredients 6 (6-inch) flour or corn tortillas 3/4 cup fat-free re-fried beans 3/4 cup jarred red salsa 1 cup shredded Cheddar (about 2 1/2 oz.) 1 tablespoon finely chopped fresh cilantro 1 cup shredded Romaine lettuce 2 tablespoons sour cream 1. Preheat oven to 400F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes. 2.

Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes. 3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. 4.

Serve with extra salsa, if desired. Pasta with Broccoli and Ricotta Ingredients Salt and pepper 1 1/2 bunches broccoli (about 1 1/2 lb. total), cut into florets, stems reserved for another use 1 pound medium shells or penne 1 1/2 cups ricotta 1/2 cup grated Parmesan 2 teaspoons grated lemon zest 1 teaspoon fresh thyme, finely chopped 2 tablespoons olive oil 4 cloves garlic, minced

1. Bring a large pot of salted water to boil. Add broccoli and cook until just tender, about 2 minutes. 2. 2.

Add pasta to boiling water and cook until al dente, 10 to 13 minutes or as package label directs. 2. While pasta is cooking, combine ricotta, Parmesan, lemon zest and thyme in a medium bowl. Warm oil in a large skillet over medium-high heat. Add garlic and saut until fragrant, about 30 seconds. 3. 3.

Drain pasta, reserving 1/2 cup cooking water. 4. Return to pot and stir in broccoli and ricotta mixture, adding cooking water to moisten as necessary. Season with salt and pepper. 4.

Ingredients 3 heads Bibb or Boston lettuce, rinsed and torn 2 navel oranges, peeled and sliced into thin circles 3/4 cup (about 3 ounces) toasted pecans, roughly chopped 4 ounces goat cheese, crumbled (optional) 1/4 cup orange juice 1 tablespoon white wine vinegar 1 shallot, minced 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1. Ingredients 3 heads Bibb or Boston lettuce, rinsed and torn 2 navel oranges, peeled and sliced into thin circles 3/4 cup (about 3 ounces) toasted pecans, roughly chopped 4 ounces goat cheese, crumbled (optional) 1/4 cup orange juice 1 tablespoon white wine vinegar 1 shallot, minced 1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1.

Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl. 2. In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.

3 tablespoons fresh lemon juice 1/3 cup extra-virgin olive oil kosher salt and pepper 1 12-ounce jar artichoke hearts (packed in water or oil), drained and chopped 2 5-ounce packages mixed greens 1.

In a medium bowl, whisk together the lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the artichokes. 2. Divide the greens among individual plates and top with the vinaigrette.

12 ounces (5 1/2 cups) rigatoni 3 tablespoons olive oil 1 medium eggplant, cut into 1/2-inch pieces kosher salt and pepper 3 cloves garlic, thinly sliced 1 pint grape or cherry tomatoes, halved 1/4 cup fresh mint, torn 1/2 cup grated ricotta salata or Parmesan Directions 1. Drain. 2. 2.Next page