Vegetarian

Vegetarian Dishes

Alsatian Onion Pie
Yield: 6 Servings
Category-Vegetarian   Main Ingredient
        2 Tbl Oil (Recommends Corn)
        1/3 Cup Firm Tofu; Crushed By Hand
        1/8 Tsp Nutmeg
        1 Wholewheat Pie Shell-In A 10-Inch Tart Shell
        3 Large Onions; Finely Diced
        1 1/2 Tsp Sea Salt
        2 Tbl Unbleached Flour
        1 Cup Soy Milk
        1/4 Tsp Black Pepper
        1 Tbl Couscous
Saute onions in oil (I added 1/2 cup water to prevent
burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous.
Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees F for about 30 minutes.

Baked Stuffed Peppers

Yield: 4 Servings
Category-Vegetarian

          1/2 Cup Long-Grain Brown Rice
          1/4 Cup 4 Oz. Chopped Green Chiles
          1/4 Cup Minced Parsley
          1 Medium Onion, Chopped
          1 Salt
          1 Black Pepper
          2 Eggs, Slightly Beaten
          1/2 Cup Finely Diced Celery
          4 Large Sweet Peppers, *
          1/2 Cup Shred. Sharp Cheddar Cheese
          1/4 Tsp Dried Oregano Leaves,Crumble
          1/2 Cup Sunflower Seeds
          3 Tbl Butter Or Margarine

          * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until
          tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white
          membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled,
          shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and
          sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley,
          eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle
          cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about
          20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along
          with peppers). From: My Great Recipes -----

PEAR ALMOND CLAFOUTI WITH RED WINE GLAZE

Categories: Desserts, Low-fat, Vegetarian
Yield: 8 Servings

              --------------------------CLAFOUTI--------------------------------
                    2 c Whole wheat pastry flour
                         --or unbleached white flour
                1 1/2 c Almond meal
                2 1/2 ts Baking powder
                  1/3 c Soy milk
                  2/3 c Fruit juice concentrate
                    1 ts Vanilla
                  1/3 c Apple juice concentrate
                    2 ts Lemon juice
                    2 ea Firm pears, cored & sliced
                         -- lengthwise

              ---------------------------GLAZE---------------------------------
                  2/3 c Red wine
                  1/3 c Fruit juice concentrate
                    3 tb Arrowroot or cornstarch
                    3 tb Water

                CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal &
                baking powder in a bowl. Mix soy milk, fruit juice concentrate &
                vanilla & pour into flour mixture. Mix well & pat down into a 9"
                shallow cake or quiche pan. Combine remaining 1/2 c almond meal with
                1/3 c apple juice concentrate & lemon juice & spread over dough.
                Arrange pear slices on top in a spiral pattern. Bake for 35 minutes.
                GLAZE: Combine wine & concentrate in a small pot & heat to a simmer.
                Dissolve arrowroot or cornstarch in a nequal amount of water & whisk
                into wine. Cook till thickened. Brush while hot over pears. Serve
                hot or warm.