Browsing Vegetarian Main Dishes

Sweet Potato Burgers

March8

 Wildtree Sweet Potato Burgers

Recipe: Sweet Potato Burgers

         Spread Ingredients

  • ¼ cup avocado mayo
  • ¼ cup light sour cream
  • ½ teaspoon salt
  • ½ paprika
  • ½ teaspoon garlic salt
  • 1 1/2 tsp roasted garlic

    Patty Ingredients

  • 1 (15.5 ounce) can cannellini beans, drained and rinsed
  • 1 large sweet potato, baked and skin removed (about 2 cups chopped)
  • 1/3 cup panko crumbs – I use a gluten free version
  • 1/3 cup flour
  • ½ teaspoon salt
  • ½ paprika
  • 1 1/2 tsp roasted garlic, divided
  • 1 egg, beaten
  • 5 buns
  • 1 avocado, sliced

Instructions

  1. Mix together the mayo, sour cream, seasonings , and the roasted garlic; set aside.
  2. In a mixing bowl smash the beans and sweet potato with a potato masher or fork
  3. Stir in the panko crumbs, flour, remainder of the spices and beaten egg.
  4. Refrigerate mixture for about 20 minutes so it will become easier to work with.
  5. Shape mixture into 5 patties.
  6. Cook patties in an oiled skillet over medium heat until cooked through, about 3-4 minutes on each side. (The bottom of the patty should be golden brown before you flip it.)
  7. Serve on a bun with some of the prepared spread and avocado slices.

Quick Notes

5 Servings

posted under Home, Sandwiches & Wraps, Vegetarian Main Dishes | 1 Comment »

Cheesy Pasta Dish

October31

Wildtree Cheesy Pasta Dish

Recipe: Cheesy Pasta Dish

Summary: A hearty pasta dish.

Ingredients

  • 6 oz Elbow Macaroni
  • 2 Chicken Sausages
  • 1-2 Tablespoons Olive Oil
  • 6 Tablespoons Cheese Spread
  • 6 Tablespoons Milk
  • 1/2 cup fresh or frozen peas, or another green veggie
  • 1/2 cup cherry tomato, halved
  • Cajun Seasoning or Paprika
  • Herbs for garnish – Parsley or Basil

Instructions

  1. Slice the chicken sausage into about 1/2 inch rounds
  2. Saute’ the sausage in the oil until nicely browned, set aside and keep warm
  3. Meanwhile, add the pasta to boiling water for 7- 10 minutes until al dente
  4. Add the peas to the pasta and boil for the last 4-5 minutes
  5. Drain the pasta and peas
  6. Blend the milk and Cheese Spread, blend in a skillet over medium heat until it begins to simmer
  7. Add the pasta, peas, and the sausage pieces
  8. Stir and heat through.
  9. Toss the tomatoes in for just a minute or so
  10. Transfer to serving bowl
  11. Sprinkle with Cajun Seasoning or Paprika and garnish with finely shopped herbs

Variations

Substitute extra vegetables for the chicken to make this a vegetarian skillet meal.

posted under Chicken & Turkey Recipes, Home, Main Dishes, Pasta - Pizza - Quesadillas - Stromboli, Vegetarian Main Dishes | Comments Off on Cheesy Pasta Dish

Buffalo Chick Pea Tacos

October12

Wildtree Chick Pea Tacos

Recipe: Wildtree Buffalo Chick Pea Tacos

Ingredients

  • 1 teaspoon extra virgin olive oil
  • ½ cup red onion, diced
  • ½ cup carrot, shredded
  • 1 (15.5 ounce) can chick peas, drained and rinsed
  • 2-3 teaspoons bottled buffalo sauce to taste
  • ½ cup  Vegetable Bouillon Soup Base, prepared according to package directions
  • 4 (8 inch) flour tortillas 1 cup shredded lettuce

Instructions

  1. Heat the oil in a nonstick skillet over medium heat
  2. Add the onion; sauté for about 4-5 minutes or until onions begin to brown slightly
  3. Add the carrot, chick peas, buffalo sauce, and bouillon
  4. Increase heat slightly; bring mixture to a boil and allow the liquid to cook off
    This will take about 5 minutes
  5. Serve chick pea mixture on a tortilla with shredded lettuce and top with shredded cheddar and hot sauce if desired

Quick Notes

Calories: 260  Fat: 7g  Saturated Fat: 1g  Carbohydrates: 41g  Fiber: 6g  Protein: 9g  Cholesterol: 0mg Sodium: 640mg

posted under Home, Italian-Mexican-Latin Dishes, Main Dishes, Vegetarian Main Dishes | No Comments »

Mediterranean Quinoa ~ Mason Jar Salad Recipe

July14

Mediterranean Quinoa Mason Jar Salad

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Greek seasoning
  • ½ cup roasted red peppers, diced
  • ½ cup artichoke hearts, diced
  • ¼ cup Kalamata olives, diced
  • ¼ cup chicken peas, drained and rinsed
  • 1 cup romaine lettuce, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat. Once the quinoa has cooled mix in the olive oil, sherry vinegar, and greek seasoning.
  4. Add this to the bottom of a 1 quart mason jar.
  5. Layer the roasted red pepper, artichoke hearts, olives, chick peas, and romaine.
  6. Seal the jar and refrigerate until you are ready to eat.
  7. Shake to mix up the ingredients.

Quick Notes

Calories: 480 Fat: 26g Saturated Fat: 2.5g Carbohydrates: 53g Fiber: 9g Protein: 13g Cholesterol: 0mg Sodium: 1040mg

Number of servings (yield): 4

posted under Home, Salads & Salad Dressings, Vegetables & Side Dishes (mostly vegetarian recipes), Vegetarian Main Dishes | No Comments »

Fiesta Quinoa Mason Jar Salad

July14

Wildtree Fiesta Quinoa Mason Jar Salad

Recipe: Fiesta Quinoa Mason Jar Salad

Summary: Nutritional Information – 2 Servings

Ingredients

  • ½ cup water
  • ¼ cup quinoa
  • 1 teaspoon taco seasoning
  • Pinch of salt
  • ½ cup canned diced tomatoes (with liquid)
  • 2 tablespoons salsa
  • ½ cup corn
  • ¼ cup black beans
  • ½ cup orange bell pepper
  • ¼ cup shredded cheddar cheese
  • 1 cup romaine, chopped

Instructions

  1. Combine the water and quinoa in a saucepan.
  2. Bring the mixture to a boil, then lower heat and simmer, covered, until quinoa is tender and still chewy, about 15 minutes.
  3. Remove from heat.
  4. Once the quinoa has cooled mix in the taco seasoning, salt, and diced tomatoes.
  5. Add this mixture to the bottom of 1 quart mason jar.
  6. Layer with bell pepper, corn, black beans, and romaine.
  7. Seal the jar and refrigerate until you are ready to eat.
  8. Shake to mix up the ingredients.

Quick Notes

Nutritional Info
Calories: 470      Fat: 14g      Saturated Fat: 6g      Carbohydrates: 72g   Fiber: 13g      Protein: 22g   Cholesterol: 30mg      Sodium: 920mg

posted under Main Dishes, Salads & Salad Dressings, Vegetables & Side Dishes (mostly vegetarian recipes), Vegetarian Main Dishes | Comments Off on Fiesta Quinoa Mason Jar Salad

Potato Leek Soup

April12

Potato Leak Soup


Summary: J.C. Huizenga Recipe, modified by Mary
Thanks to my friend Jennifer for once preparing this yummy soup for my family.

Ingredients

  • 4 large potatoes (about 4 cups)
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 tablespoon diced onion
  • 2 large leeks, thinly sliced, using all of the white and some of the green
  • 1 tablespoon flour
  • 2 cups milk or half-and-half (or combination)
  • 1 teaspoon or so of salt
  • 1/2 teaspoon pepper
  • 1 teaspoon or more celery salt
  • 1/4 cup chopped parsley
  • Grated cheddar cheese for garnish

Instructions

  1. Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil.
  2. When potatoes are tender, pour potatoes and cooking water into a food processor or use an emersion blender. Pulse till smooth.
  3. Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes.
  4. Stir in flour and cook for 1 minute.
  5. Add pureed potato mixture and stir till combined and smooth.
  6. Add milk and cook on low heat until slightly thickened, about 5-10 miutes.
  7. Season. Taste and adjust seasoning.
  8. Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like

Number of servings (yield): 6

Microformatting by hRecipe.

posted under Soups - Stews - Chowders, Vegetarian Main Dishes | No Comments »

Sarita’s Pasta Salad

August3

Sarita's Pasta Salad

Ingredients

  • 1 14.5 oz can stewed tomatoes
  • 4-6 roma tomatoes, diced
  • 1 tsp salt
  • 1 small package pine nuts
  • Garlic to taste
  • Fresh basil
  • Olive Oil
  • Farfalle – bowtie pasta

Instructions

  1. Put the canned tomatoes in a bowl, dice them or break them up by hand
  2. Refill the can with diced fresh tomatoes, & add that to the bowl
  3. Meanwhile, toast the pine nuts in a small dry pan on the stove. When cooled, add to the tomatoes
  4. Mix salt, chopped garlic & basil and add to the bowl
  5. Drizzle with oil & stir. Cover & let sit for a couple of hours before serving.
  6. Serve over hot or cold Farfalle pasta

Quick Notes

  • Will last for a week or so in the fridge.
  • My friend served this fabulous, but simple pasta recipe for a gathering.
    My family was delighted with it…

Microformatting by hRecipe.

posted under Home, Pasta - Pizza - Quesadillas - Stromboli, Salads & Salad Dressings, Vegetarian Main Dishes | No Comments »

Best Bean Enchiladas With Red Sauce

May16

Enchiladas

Recipe: Enchiritos

Summary: Recipe by Mary Rose – I have tried adding chicken & beef, but you know what? Everyone says they prefer the vegetarian version!

Ingredients

  • 6 8-inch flour tortillas
  • 1 can vegetarian refried beans
  • 2 tablespoons diced onion
  • 2 tablespoons diced green peppers
  • ½ cup black olives, sliced
  • 8 oz can tomato sauce
  • 8 ounces red enchilada sauce
  • 1½ cups shredded cheese – Cheddar or Cheddar-Jack
  • Green onions for garnish

Instructions

  1. Preheat oven to 375° & lightly mist the bottom of a baking dish with olive oil –
    all 6 enchiritos will fit in an 11×7 baking dish
  2. Heat the refried beans on the stovetop
  3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
  4. Add toppings – onion, green pepper, black olives
  5. Mix together the enchilada sauce & the tomato sauce
  6. Pour a couple of tablespoons of the red sauce over the toppings
  7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
  8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
  9. Bake for 15 minutes
  10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allowing about 10 more minutes in the oven

Quick Notes

Add a little of Enchilada Sauce to the remainder of the refried beans. Place in a shallow pan & heat through in the oven, melting cheese on top towards the end of baking. Garnish with sliced black olives, and sliced green onions.

I call them Enchiritos because I was trying to copy a retired Taco Bell dish by that name.
These are pretty close!

Microformatting by hRecipe

posted under Home, Italian-Mexican-Latin Dishes, Vegetarian Main Dishes | Comments Off on Best Bean Enchiladas With Red Sauce



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