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Gosh, it's been so long since I was able to cook vegetarian dinners - DH does not like them. My favourite was a mushroom lasagne. It took quite a bit of work, but boy it did taste good. I have loads of recipes, but I would need to dig out the recipe book, as I don't remember them off the top of my head now....
I tend to just throw things I like together instead of really using a recipe. For example, tonight we're having whole wheat pasta with tomato sauce then I mix in lima beans, kidney beans, and chopped black olives. I'm not vegetarian, but I LOVE beans, so I get a lot of my protein that way.
MNSSHP 2015: DH (Bane), Me (Batgirl), Genie, and our friends
That sounds like it would be right up my alley! I've already spent hours online trying to find a vegetarian lasagne recipe but I didn't like any of them enough to try them. So if you happen to come across your recipe for this mushroom lasagne...
Ashli - I'm not adventurous enough yet so I still work with recipes a lot.
I've been making things up as I go. But I did a cauliflower soup - I think Dianne (disneymom9092) put it up on "recipes for the challenged" forum. Basically cauliflower, leeks, carrots, onions, celery in veg stock until softened and then puree with cashews and wilt in some spinach. I found it rather bland - but you can add spice to taste. I do a split pea soup with beans that's pretty good. I just made Ratatouille last night and served it with some couscous (quinoa would work just as well). I roast off veggies and add them to top a pizza or roasted garlic in soups. I make a veggie/bean enchilada and add salad fixins with avocado. I found some recipes on Allrecipes.com but I usually tweak them to my own tastes.
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Here's the polenta veg lasagna recipe. I vary it a lot, these days making it vegan, and adding whatever veg I feel like at the time. It seems labor-intensive, but really is easy and I usually freeze individual portions, so it's well worth the work.
1 1/4 cups finely ground cornmeal
4 cups water (approx) (I use veg stock instead)
Bring water and salt to a boil. Whisk in cornmeal gradually.
Reduce heat to low and simmer until thick but still pourable.
(Add more water if necessary). Pour out onto backing sheet(s)
about 1/2" thick. Spread with lightly oiled spatula. Put sheets
into refrigerator to harden.
2c chopped onions
2 T minced garlic
2 tsp dried basil
1tsp dried marjoram
1/2 tsp dried oregano
1 cup chopped red peppers
1 cup chopped green peppers
28-oz can crushed tomatoes
3 T tomato paste
Saute onions, garlic, peppers. Add other ingredients and simmer 30 mins.
1 cup Neufchatel or cream cheese
1 lg egg
3 cup chopped spinach or kale
1 cup grated provolone
1 cup grated parmesan
Soften neufchatel in microwave a bit, then mix with lightly beaten egg. Saute the greens until tender.
(I often add portobello mushrooms and/or zucchini to the filling as well)
Preheat oven to 350, lightly oil a 9x13 baking pan
Cut polenta into rectangles (about 3" x 5")
Put a thin layer of sauce on the bottom of the pan. Add a layer of polenta (they don't need to fit exactly-- if there are small spaces between, it's fine. Top with greens, half of the remaining sauce, add the softened cheese and a sprinkle of the grated cheeses. Top with one more layer of polenta, then more sauce and the remaining parmesan and provolone. Cover and bake for 45 mins, then remove cover and bake for another 15-20 mins. Can be frozen before baking, or frozen after and then just reheated in the microwave.
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1lb (400g) mushrooms, chopped
1 onion, chopped
2 tablespoons (30ml) oil
2 tablespoons (30ml) tomato puree
1 teaspoon (5ml) mushroom ketchup - it took me a while to find this, but if you can locate some, it really adds to the recipe!
glass of red wine (I sometimes miss this out and it doesn't seem to matter too much or you can use white wine)
14oz (400g) can chopped tomatoes
15fl oz (375ml) thick white sauce, made with 15fl oz (375ml) of milk
2 tablespoons (30ml) double cream (you can do it without this as well)
6oz (150g) lasagne
8oz (200g) cheese, grated
Pre-heat oven to 200C/400F/Gas Mark 6. Fry mushrooms and onion in oil until soft. Add tomato puree, mushroom ketchup, red wine and tomatoes. Simmer for 10 minutes.
Mix the white sauce and cream together. Alternatively layer the mushroom sauce, lasagne, white sauce and cheese, ending with a layer of cheese. Bake in the pre-heated oven for 40 minutes.
This serves four and you can sub out the mushrooms in favour of a large aubergine (eggplant) or two small ones.
Thanks so much, Chez! I'll be sure to try that recipe out soon. I do have two questions, though:
1. What is thick white sauce? (I wouldn't know how to translate this into German as I have no idea what's in it - well, besides milk???)
2. What is double cream? (Is it simply cream with a higher fat percentage?)