Veggie Pasta

2 cups uncooked penn or medium tube pasta
1 cup baby carrots, halved lengthwise
1 clove garlic, minced
1 TB canola oil
2 cans (14-1/2 oz. ea.) stewed tomatoes, undrained
2 cups frozen cut green beans, thawed and drained
1 tsp. dried oregano
2 tsp. dried basil
3 TB cornstarch
1/4 cup water

1 TB fresh parsley, minced
Cook pasta according to package directions, about 8 minutes.
I a large skillet, saut carrots and garlic in oil until tender. Add
tomatoes, beans, basil and oregano; bring to a boil. Reduce the heat
and simmer, uncovered, until vegetables are tender.

Combine cornstarch and water until smooth; stir into vegetables.
Bring to a boil, cook and stir for 2 minutes or until thickened.

Drain pasta and stir into the vegetables. Sprinkle with parsley

Yield: 8 servings.

Nutrition Information:
1 cup = 125 calories, 2 g fat (trace sat fat), 0 cholesterol, 237 mg
sodium, 24 g carbs, 3 g fiber, 3 g protein.
Diabetic Exchanges: 2 vegetable, 1 starch.

Source : Just Vegetarian Recipes

Veggie Frittata

Nonstick cooking spray
1 medium red bell pepper, seeded and cut into thin strips
1/2 cup chopped onion
1 cup broccoli florets, blanched and drained
1 cup cooked quartered unpeeled red potatoes
1 cup cholesterol free egg substitute
6 egg whites
1 TB chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup (2 oz.) shredded reduced fat Cheddar cheese

1. Spray large nonstick ovenproof skillet with cooking spray; heat
over medium heat until hot. Add bell pepper and onion; cook and stir
3 minutes or until crisp-tender.

2. Add broccoli and potatoes; cook and stir 1 to 2 minutes or until
heated through.

3. Whisk together egg substitute, egg whites, parsley, salt and black
pepper in medium bowl.

4. Spread vegetables in even layer in skillet. Pour egg white mixture
over vegetables; cover and cook over medium heat 10 to 12 minutes or
until egg mixture is set.

5. Preheat broiler. Top frittata with cheese. Broil 4 inches from
heat for 1 minute or until cheese is melted. Cut into 4 wedges to
serve. Garnish as desired.

Yield: 4 servings.

Nutrition Information:
Per serving (1 frittata wedge) = Calories 163, Calories from Fat 12%,
Total Fat 2 g, Sat Fat 1 g, Cholesterol 8 mg, Carbs 19 g. Fiber 2 g,
Protein 17 g, Sodium 686 mg. Dietary exchanges
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Meat.

Source : Just Vegetarian Recipes

Crock Pot Veggie and Rice Soup

2 cans (14-1/2 oz. ea.) vegetable broth
1 can (28 oz.) crushed or diced tomatoes, undrained
1-1/2 cups carrots, chopped
3 small zucchini, cut into 1/2" slices
1 medium yellow bell pepper, cut into 1/2" pieces
1/2 cup (8 medium) green onions, thinly sliced
2 cloves garlic, finely chopped
2 cups cabbage, shredded
2 tsp. dried marjoram leaves
1 tsp. salt
1/4 tsp. ground black pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil leaves

1. In 3-1/2 to 6 quart crock pot/slow cooker, mix all ingredients
except rice and basil.

2. Cover and cook on LOW heat setting for 6 to 8 hours or until
vegetables are tender.

3. Stir in rice. Cover and cook on LOW heat setting for about 15
minutes or until rice is tender.

Stir in basil. Makes:7 servings

Nutrition Information:
Per serving = Calories 120 (Calories from Fat 10, Total Fat 1 g
(Saturated Fat 0 g, Trans Fat ncg), Cholesterol 0 mg, Sodium 1040
mgm, Total Carbohydrate 28 g (Dietary Fiber 4 g, Sugars ncg), Protein
4 g.

Diabetic Exchanges: 1 Starch, 2 Vegetable.

Source : Just Vegetarian Recipes

Vegetarian Reuben

Daily Recipe Swap at Recipelink.com
From: Betsy at Recipelink.com 1-10-2005 at RecipeLink.com

4 large slices of good rye bread
4 tbsp Dijon mustard
2 large ripe tomatoes, sliced into 8 rounds
1 cup sauerkraut, drained
4 tbsp Russian salad dressing
4 thin slices Swiss cheese, cut in half

Preheat the oven to 350.

Toast the rye bread and spread one side of each slice with mustard.
Place the slices mustard side up in a single layer on a cookie sheet.

Layer each slice of rye with the following in order:
1 slice tomato, 1 slice Swiss cheese, 1/4 cup sauerkraut and 1
tablespoon Russian dressing.

Bake for 20 minutes or until sauerkraut is hot. Top each sandwich
with a slice of tomato and a half-slice of cheese.

Bake for another 5 to 10 minutes or until the cheese is melted.

Servings: 4
Source: Claire's Corner Copia in New Haven Conn.

Source : Just Vegetarian Recipes

Vegan Lasagna

TOFU FILLING:
2 pkgs (16 oz each) firm tofu
2 tbsp minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley, (preferably Italian)
1 tbsp chopped fresh oregano, (or 1 tsp dried)
1/2 tsp salt, (or to taste) freshly ground black pepper to taste
2 lb fresh spinach, (optional) OR, large stems removed
3 pkgs. (10 oz each) frozen spinach, (optional), thawed & drained

Make the sauce:
In a large, heavy saucepan over medium heat, heat the olive oil. Add
the onions, and saute them until they are soft, about 5 minutes.

Add the garlic and cook 5 minutes more.

Then add the tomatoes, juice and all, along with the tomato paste,
basil, and parsley. Stir well, turn the heat to low, and let the
sauce simmer for 1 hour. Add the salt and pepper.

While the sauce is cooking, bring a large kettle of salted water to a
boil. Boil the lasagna noodles for 9 minutes, then drain and rinse
them well.

Preheat the oven to 400 F.

Place the tofu blocks in a large bowl. Add the garlic, basil,
parsley, and oregano. Add the salt and pepper, and mash all the
ingredients together by squeezing pieces of tofu through your
fingers. Continue until the ingredients are well-mixed.

If you are using fresh spinach, bring 1/2 cup water to a boil in a
large stockpot. Add the spinach, cover the pot, and boil the spinach
for 3 minutes. Invert the pot over a colander and let the spinach
drain for 1-2 minutes.

Assemble the lasagna:
Spread 1 cup of the tomato sauce in the bottom of a 9x13-inch baking
dish. Add a single layer of lasagna noodles, and sprinkle one-third
of the tofu mixture over the noodles. If you are using fresh or
frozen spinach, distribute it over the tofu. Next, ladle on about 1
1/2 cups of tomato sauce, and top it with another layer of the
noodles. Then sprinkle another one-third of the tofu mixture over the
noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final
layer of noodles over the tomato sauce. Finally, top the noodles with
the final one-third of tofu, and spread the remaining tomato sauce
over all.

Cover the pan with foil, and bake the lasagna for 30 minutes. Serve hot.

Source : Just Vegetarian Recipes

Ginger Peas with Summer Squash 2 tablespoons olive oil

3 tablespoons green onions, thinly sliced
2 teaspoons freshly-grated ginger
1 garlic clove, minced
1 pound snow peas, stems and tips removed and thinly sliced
3/4 pound yellow summer squash, thinly sliced
1 yellow bell pepper, seeded, deveined and chopped
1 tablespoon fresh cilantro, chopped (or substitute parsley for cilantro)
Salt and pepper

In a saute pan, heat oil and saute green onion, ginger and garlic for
about 1 minute.
V
Add peas, squash and pepper and saute an additional 4 to 5 minutes or
until vegetables are just tender. Remove from heat, sprinkle with
cilantro and season with salt and pepper. Serve immediately.

Serves: 4

Source : Just Vegetarian Recipes