vegetarian

Mexican Eggplant Casserole
By Registered Dietitian
on March 19, 2009
Heat oven to 350 degrees. Place tortillas on oven rack and heat until golden brown and no longer pliable More...
Stuffed Portobello Mushrooms with Cilantro Pesto
By Registered Dietitian
on March 30, 2009
Combine all ingredients except olive oil, lemon juice and water in a blender and pulse blend until coarsely chopped. More...
Tomato Asparagus Salad
By Registered Dietitian
on April 06, 2009
Cook asparagus in boiling water 5-6 minutes or until crisp tender; plunge in ice water to cool and stop cooking. More...
Vegetarian Garden Taco Salad
By Registered Dietitian
on April 06, 2009
Crumble Mexican style soy burgers and heat. Mix in taco seasoning and set aside. More...
Spicy Asian Slaw
By Registered Dietitian
on May 04, 2009
In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. More...
Red Potato and Mustard Greens Frittata
By Registered Dietitian
on May 06, 2009
Preheat oven to 350ºF. Steam potatoes in a steamer basket until tender when pierced with a fork, about 20 minutes. More...
Potato and Pepper Torta
By Registered Dietitian
on May 07, 2009
Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). More...
Winter Vegetable Chowder
By Registered Dietitian
on May 14, 2009
In a large soup pot over medium-high heat, melt butter. Add onion and shallots and cook for 2 minutes, stirring frequently. Add carrot and celery and cook for another 2 minutes, stirring frequently. More...
Lemon and Watercress Pasta Salad
By Registeren Dietitian
on May 18, 2009
Strip the watercress leaves from large stems. Wash leaves in a bowl of cold water, lift out to drain, and spin dry. More...