Favorite recipes, Vegetarian
My favorite recipes are now vegetarian recipes
My favorite recipes are now vegetarian recipes. I like the idea of being vegetarian; it a viable way for everyone to have enough food, and makes for happier animals too.
We've tried some different vegetarian recipes over the years, and I'll share our favorites with you.
The vegetarian recipes are listed at the top. Check about halfway down the page for some cool cooking products.
Image credit for the pesto photo is to the author of this page.
Okay, this might not sound like a most appetizing recipe, but it is the name my husband and I came up with to describe what we had made. We were newly married and tried different things out. This is one of them that tasted good. We still enjoy making it today, over 30 years later.
- 1 12 ounce package of noodles
- 1 can mushroom soup
- 3/4 of the soup can of water
- 1/4 onion diced
- 4 ounces of fresh mushrooms
- 1/4 tsp garlic powder
- 1/2 T of olive oil for sauteeing
- salt and pepper to taste or your favorite seasoning
- Optional - Add a hand full of miniature carrots rinsed and diced.
- Heat water to a boil. Add the noodles and stir occasionally. Follow package directions for cooking time, and to your preference.
- While the noodles are cooking, saute the onion, mushrooms, and garlic in the olive oil for 3 to 5 minutes. Add salt and pepper and/or favorite seasoning to taste. Stir in mushroom soup and water and cook at medium heat. This should finish up about the time the noodles are done.
- Drain noodles and pour soup mixture over the noodles and mix.
- p.s. If you'd like to offer an idea for a new name, you can add it to the Name this recipe module below.
Name this recipe
What do you think the mushroom and noodle recipe should be called?
I use a large frying pan to sauté the onions and mushrooms - and to mix the soup into.
Pasta pots and tube
What kind of pasta pot do you like? I like the ones where the basket lifts out.
I like that this pot is made of stainless steel, has a lift out strainer basket, and a see through lid.
Pasta Forks make stirring the pasta easy and also works for serving.
We prefer the pasta forks that actually have the tines around the sides; they make it easier to grab the pasta.
Our second favorite vegetarian recipe is Green Rice - No, the rice isn't green. The spinach part is green.
I came across the original version of this recipe after our daughter came into our lives. I've since greatly modified it and it too has become a favorite. This is the modified version, and I give credit to Betty Crocker for inspiring me with the original.
For a healthier alternative, we also sometimes use brown rice or some of both.
Serves: 5 - 6
- 3 cups cooked white rice
- 1 cup cooked chopped spinach
- 1/4 cup dry parsley
- 2 eggs well beaten
- 3/4 cup milk
- 1 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1/4 tsp. sea salt
- 8 ounce grated Mexican cheese or Colby Jack
- Heat overn to 325 degrees. Toss rice, spinach, and parsley together. Add eggs, milk, Worcestershire sauce, and seasonings. Stir in 3/4 of the cheese. Pour mixture into 10x6x1-1/2" oblong baking dish or 2 qt. casserole dish. Sprinkle with remaining cheese. Bake 30 to 40 minutes.
One bowl and one baking dish - is what is needed to make the Green Rice recipe
I find it easier to mix my ingredients in a separate bowl, and then pour the mix in to the baking dish.
I like that this baking dish also has a lid to use, to easily store left overs. Is is oven, microwave, and refrigerator safe.
Serves: 4 - 6
Vegetarian Chunky Potato Soup - Potato soup wasn't always vegetarian, but with a couple of changes it can be. This is my version.
- 2 Tbsp butter
- 1/4 cup chopped onion
- 1 bay leaf
- 1/2 tsp Thyme
- 2 lbs potatoes - peeled
- and rinsed
- 32 oz. vegetable broth
- 1/8 tsp pepper
- 1 cup milk
- In a cooking pot, melt the butter and saute the onion. Add the bay leaf and thyme, then broth, potatoes, and pepper. Bring to a boil. Reduce heat and cook for about 15-20 minutes; potatoes should be almost soft enough to eat. Discard the bay leaf. Remove about 2 cups of the potatoes and onion to a bowl. Puree the remaining soup. Return the potatoes and onions to the soup. Stir in the milk and heat to boiling.
Fresh Pesto Recipe
I've started growing my own sweet basil and parsley. The recipe is so much better when I use fresh ingredients from the garden.
- 1 cup chopped fresh sweet basil leaves
- 1 cup chopped fresh parsley leaves
- 1 cup grated Parmesan cheese
- 3/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 pound of pasta
- Heat the water for the pasta. While the water is heating, wash and chop the basil and parsley leaves.
- Once the water is boiling heavily, add the pasta and stir occasionally. While the pasta is cooking, place the first seven ingredients in to a blender or food processor and blend until smooth.
- When the pasta is cooked until your satisfaction, drain. Then stir the pesto mixture in to the cooked pasta.
Our favorite Pesto Recipe can be found and also shared on postcards
You can easily share my Pesto recipe with family and friends.
You can email them the URL of this page, or for a more personal touch, you can share it with my Pesto recipe printed on postcards.
It is printed and shipped by Zazzle.com.
Wondering how to add more vegetables to your meals? - Find out a unique way to incorporate more veggies, even in brownies!
This cookbook isn't completely vegetarian, but she sure does add fruit and vegetables to some of the most amazing things. She does this by making purees of them and adding the puree to the recipe. I like using a hand blender for making the puree. (p.s., you may want to add some extra sweetener to the brownies.)