Vegetarian Cooking

Delicious Vegetarian Recipes Help Make The Transition Easier.

© Kristen Putch

Apr 5, 2009

The idea of vegetarianism to many means living on salads. But that will all change when you check out these delicious, meat-less recipes that would satisfy anyone's hunger, vegetarian or not.

Sweet Potato Enchiladas

PREP TIME: 20 Minutes

COOK TIME: 50 Minutes

READY IN: 1 Hour 25 Minutes

Yield 12 enchiladas

INGREDIENTS

• 5 sweet potatoes
• 1 (8 ounce) package cream cheese, softened
• 4 green onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin (optional)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (7 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS

1. Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
2. Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
3. Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
4. Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
5. Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
6. Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

Cranberry Spinach Salad

PREP TIME: 10 Minutes

COOK TIME: 10 Minutes

READY IN: 20 Minutes

Yield 8 servings

INGREDIENTS

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

DIRECTIONS

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Spaghetti Squash

PREP TIME: 15 Minutes

COOK TIME: 30 Minutes

READY IN: 45 Minutes

Yield 6 servings

INGREDIENTS

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

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