When you are entertaining, it’s a good idea to have some dishes that are totally vegetarian. More and more people are becoming increasingly conscious of the negative impact that huge livestock operations are having on the environment. Others are concerned about the comfort and rights of the unfortunate cattle, chickens, and pigs that are raised for human consumption. At least one of your guests could be delighted to find meatless dishes from which to choose.
It’s easy to find many vegetarian dishesthat are delicious and will become part of your regular menu planning. And keep in mind that meatless recipes are low in fat and usually less expensive. Many easy-to-make meals can be found at http://vegetarian.betterrecipes.com such as this delicious entrée.
Alpine Mushroom Pasta
- 8 ounces of whole wheat fettuccine
- 6 cups shredded cabbage
- 2 tsp extra virgin olive oil (vegetable oil can be substituted)
- 4 medium portabello mushroom caps, sliced and gills removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 2 tsp all-purpose flour
- 1 tsp salt
- ¼ tsp freshly ground pepper
- 1 cup grape tomatoes, halved
- 1 cup diced smoked cheese
- 2 tsp fresh sage, chopped, or ¾ tsp dried
Bring a large pot of water to a boil and cook pasta 4 minutes. Add cabbage and continue to cook another 4 minutes, or until tender. Drain pasta and cabbage, reserving 1/2 cup of cooking liquid. Heat oil in a large skillet over medium heat, then add mushrooms, onion and garlic. Cook, stirring often, about 5 minutes or until mushrooms are tender. Whisk wine and flour in a small bowl. Add to pan with salt and pepper. Cook, stirring often, until mixture thickens, about 1 minute. Add tomatoes and cook another minute. Mix mushroom sauce, reserved cooking liquid, sage, cheese, pasta and cabbage together and cook till all is heated through. Makes six servings. Add whole wheat buns and a side salad.
Vegetarian Non-Meatballs
- 1 package firm tofu, drained and crumbled
- 1 or 2 free range eggs
- 1 1/2 to 2 cups bread crumbs
- 3/4 cup finely chopped onion
- 1 clove garlic, crushed or minced
- 4 tbsp nutritional yeast
- 2 1/2 tbsp virgin olive oil
- 1 tbsp soy sauce
- 1 1/2 tbsp ketchup or barbecue sauce
- 1 tbsp spicy brown or Dijon mustard
- 1 tsp chipotle chili powder or smoked paprika (optional)
- 2 tsp parsley
- 1 tsp basil
- 3/4 tsp each of oregano, rosemary and thyme
- fresh ground pepper
- 3/4 cup ground pumpkin seeds
- 3/4 cup grated Parmesan cheese
- 1/2 tsp ground sage
Heat oven to 425 degrees. Mash all ingredients together with hands in a bowl. Form 3/4 inch balls and place on a well-oiled cookie sheet or casserole dish. Brush or spray with a coat of oil for best results. Bake for approximately 35 minutes, then carefully turn meatballs and recoat with oil as needed. Reduce heat to 375 degrees and bake for another 10-15 minutes. Serves four to six.
For dessert, try this delicious berry cobbler.
- 1/2 cup water added to 2 tbsp lemon juice
- ½ cup plus 2 tbsp sugar
- 1 tbsp cornstarch
- 4 cups berries
- 1 cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 tbsp melted butter
- ½ cup buttermilk or cream
Preheat oven to 400 degrees F. Combine water, lemon juice, cornstarch and ½ cup sugar in pot over medium heat. Stir well to dissolve cornstarch, then add berries. Simmer for a minute, taste, and add more sugar or lemon if necessary. Pour into baking dish or casserole. Combine flour, baking soda and powder, salt, and 2 tablespoons sugar in a bowl, then whisk the melted butter into the buttermilk. Add it to the dry ingredients, mixing minimally, and drop spoonfuls of dough on top of the fruit.
Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream or vanilla ice cream. This recipe is quite versatile and various berries can be used with great success.
Experimenting with vegetarian recipes can open up a whole new world of epicurean delights for you and your family. And best of all, you will have several you can offer your guests.
