Welcome to Vegetarian Cooking Guide
Cooking Class Indian Vegetarian Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
Recipes For Vegetarian Cooking
from:Vegetarian cooking recipes are one way individuals can enjoy great vegetarian cooking. There are many different vegetarian cooking recipes to choose from. Individuals can choose their favorite vegetarian cooking recipes, or try a new vegetarian cooking recipe. Listed here are some great vegetarian cooking recipes.
Baked Orzo and Vegetables
4 cups hot cooked orzo or rosamarina pasta
3/4 cup fat-free cholesterol-free egg product or 3 eggs, beaten
2 tablespoons soft whole wheat or white bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon basil pesto
1/4 teaspoon pepper
1 large tomato, chopped (1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 garlic clove, finely chopped
1 can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed
1. Heat oven to 350ºF. Grease 3-quart casserole.
2. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
Pasta Primavera
8 ounces uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas, rinsed to seperate
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese
1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
3. Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.
Ratatouille Polenta Bake
1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant, (1 pound), diced (2 cups)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley
1. Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
2. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
3. Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
Cooking Class Indian Vegetarian News
Stirring the pot
LOWELL -- Sick of the same old mac and cheese, chicken or meat loaf? Why not spice up your life and tempt the family with something new you learn in a cooking class?
Read more...Flavors From Around the World Win Top Prizes in the 2011 Winning Taste Recipe Contest(R)
GREELEY, Colo. -- The top two winners from the 2011 Winning Taste Recipe Contest(R) feature bold flavors inspired by Korean and Indian cuisines. The grand prize winning recipe, Korean Fried Chicken, was ...
Read more...Culinary Classes and Events: Week of Feb. 8, 2012
Let's Get Cookin': Elegant and Easy Entertaining, 6:30 tonight ($75); A Hollywood Menu, 10:30 a.m. Monday ($45); Wine and Chocolate, 6:30 p.m. Tuesday ($85; $150 couples); A Big Deal Dinner, 6:30 p.m. Feb. 16 ($95); Chicken, 10:30 a.m. Feb. 18 ($85); Quick and Easy Thai Cuisine, 6:30 p.m. Feb. 21 ($75); Mardi Gras Celebration, 6:30 p.m. Feb. 22 ($85; $150 couples).
Read more...Marin food calendar for the week of Feb. 1, 2012
BALBOA CAFE — 38 Miller Ave., Mill Valley; 381-7321; www.balboacafe.com. Feb. 2: Winemaker dinner with Steven Honig of Honig Vineyard and Winery.
Read more...Cooks Calendar
Heart Healthy cooking classes
Read more...