Tag Archives: vegetarian recipes

Dr. Charmaine’s 16-layer VEGGIE LASAGNA

Dr. Charmaine’s     16 layer VEGGIE LASAGNA

I roast a variety of veggies…..onions, broccoli, cauliflower, yellow and green squash,
Mushrooms  and whatever else you can find.
  1. Layer sauce, veggies, cheese, noodles, rinsed, canned cannelloni beans and Italian seasoning, salt and pepper whichever way rocks your boat until you have as many as 16 layers or as few as you want to have.
  2. Cover and bake at 350 degrees for 35-40 minutes till nice and bubbly.
I have even been known to substitute sliced potatoes for noodles…also very yummy.    Young kids may love the idea of trying to see how many veggies etc you put in the dish.
lasagna

 

ROASTED CAULIFLOWER or BROCCOLI

ROASTED CAULIFLOWER or BROCCOLI serves 4
The new veggie candy…roasting creates magic!!!!!

Ingredients

  • 1 medium head cauliflower /2 good stalks of broccoli  (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

 Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Toss cauliflower/broccoli with oil and salt in a large bowl.
  3. Spread in 1 layer in a large shallow baking pan (1 inch deep)
  4. Roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.roasted cauliflower

 

Asparagus Risotto

Prep time: 10 minutesAsparagus risotto
Cook time: 35 minutes
 Yield: Serves 2-3 as a main course, or 4 as a side

Ingredients

  • About 4 cups vegetable stock
  • 2 Tbsp unsalted butter, divided
  • 1/2 cup chopped shallots
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
  • 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper

Directions

  1. Heat the stock in a small saucepan until it comes to a low simmer.
  2. In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
  3. Add the white wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
  4. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

     5.Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste.

Serve immediately.

Stacked Roasted Vegetable Enchiladas

Ingredients

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

Directions

  1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
  2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
  3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
  4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.