Category Archives: Vegetarian

Mains made without meat but may contain dairy. I bake with eggs but there aren’t any eggs in my Mains.

Vegetarian

7 Layer Meatless Tortilla Pie

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You bought a package of Flour Tortillas and they have been sitting in the fridge for a few days…this is a great way to put them to good use!

A Mexican version of Lasagne!

 

 

 

 

 

 

 

2 (540 ml) cans  Red Kidney Beans, drained and well rinsed
2  cups Salsa
2 Tablespoons chopped Fresh Cilantro
4 cloves Garlic, crushed
3/4 teaspoon Chili Flakes
1 teaspoon Cumin
1/2 teaspoon Coriander
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Paprika
1 Tablespoon Lime Juice
1 (540 ml) can Black Beans, drained and well rinsed
1 small Tomato, diced
7 (8in) Flour Tortillas
2 cups shredded Old Cheddar Cheese
1 cup shredded Monterey Jack Cheese
1/2 cup Salsa
1 cup Sour Cream
Sliced Black Olives
Sliced Green Onion

Pour rinsed kidney beans into a medium size mixing bowl and mash or puree with a stick blender.
Stir in half of the salsa, garlic, chili, cumin, coriander, oregano, salt, paprika and lime juice.
In another mixing bowl, combine rinsed black beans, chopped tomato and cilantro.

Preheat oven to 400F.
Lightly grease a 10inch springform pan with Vegetable Oil Spray.

Place 1 tortilla in springform pan.
Spread 3/4 cup of kidney bean mixture over tortilla
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Top with another tortilla and 2/3 cup of the black bean mixture.
Sprinkle with 1/4 cup of Cheddar Cheese and a sprinkling of Monterey Jack Cheese.
Repeat layers twice.
Top with remaining tortilla and spread with sour cream, 1/2 cup salsa, a bit of shredded Cheddar cheese and sliced black olives.

Place springform pan on baking sheet and Bake in 400F oven for 40 minutes or until hot and bubbly. Remove from oven and sprinkle with sliced green onions.
Remove ring from springform pan and slice into wedges.
Serve with salsa and sour cream on the side.

*I baked the pie for 10 minutes then threw a few handfuls of tater tots onto the baking sheet for the remaining 30 minute cooking time.

 

Vegetarian

Vegetable Pie

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I have been making this recipe so long that the recipe page is now sandwiched between two layers of packing tape so that it will not deteriorate any further! I got the recipe from a Tupperware dealer when Ultra21’s were all the rage! I loved those so much!

The Crust is lovely and I generally follow it though sometimes will sub in sour cream for the yogurt, or buttermilk if I don’t have either sour cream or yogurt on hand. I often add herbs to the base: sage, thyme, rosemary, basil, oregano; it all depends on what filling ingredients I end up using. Also, sometimes I will add ground flax seed, sunflower seeds or wheat germ. Ok, maybe I don’t stick to it all that often!
The Filling is really, what works for you! I almost always use fresh spinach, broccoli, cauliflower, and tomatoes. Sometimes I will add mushrooms, zucchini, sundried tomatoes, kalamata olives or chopped “bacon” rashers.
The Topping varies depending on the filling and again, what you have on hand. The recipe calls for grated cheddar but I also use mozza, monterey jack or feta. Always top off with a sprinkle of fresh ground pepper and fresh basil, if you have it or a sprinkle of dried basil if you don’t.
Crust:
1/2 cup Butter
1 1/4 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
1/2 cup plain Yogurt
Filling:
3 cups finely chopped Broccoli (it is important that all your veggies are finely chopped with the exception of zucchini)
1/3 cup diced Onion
1 cup Grated Cheddar, or a combination of cheeses loosely equal to a cup of grated cheese
2 medium Tomatoes, sliced
1/3 cup Mayo combined with 2 Tablespoons plain Yogurt
8 fresh Basil leaves or 1 1/2  teaspoons dried Basil
Preheat oven to 450F. (230C)
Prepare a 10″ Springform pan by spraying with Vegetable Oil Spray and lightly dusting with cornmeal. Or use the same size Quiche pan.
In mixing bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs.
Add yogurt and stir until the dough comes together.
Press the dough into prepared baking pan and, if using a springform pan, halfway up the sides.
Layer filling over crust in order given.
Bake at 450F for 10 minutes; reduce heat to 350F (175C) and bake for another 30 minutes.
Remove from oven and serve immediately.

 

Vegetarian

Vegetarian Roll

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Vegetarian Roll
Vegetarian Roll, Spanish Rice and Mexi Fries

 

 

 

 

 

*2 sheets puff pastry
1 (420 g) can red kidney beans, drained, washed and mashed
1(420g) can Black Beans, drained, rinsed well
1 cup frozen corn, thawed
1 medium carrot, grated
1/4 red pepper,diced
1/2 an onion, diced
3 Tbsp tomato paste
1 package Taco Seasoning
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
Sunflower seeds
Sesame seeds
1/4 cup milk

Preheat oven to 350F (180C)
Prepare baking tray: line with Aluminum Foil and lightly spray with Vegetable Oil Spray.
On a dinner plate mix together 1/4 cup sunflower seeds and a few tablespoons of sesame seeds; set aside.

Microwave grated carrot, onion and red pepper for 2 minutes.
Stir Corn into the Vegetable mixture to assist final thawing.
Mash kidney beans in medium size mixing bowl.
Add vegetable mixture to the mashed kidney beans and mix well.
Add black beans, tomato paste, taco seasoning and cheeses, stir well.

Place puff pastry sheet on work surface and put half of the kidney bean mixture in the center of the puff pastry and spread a little to make a rectangular shape.
Fold bottom edge up, then bring in sides, to form an open envelope shape. Finally, fold down the top section, sealing as you go.Using your hands, gently shape the envelope into a puffy rectangular shape.

Brush the top side with a bit of milk and dip into Sunflower/Sesame seed mixture.
Place on prepared baking tray. 

Make the second roll, place it a few inches away from the first roll.
Bake in preheated 350F oven for 35 minutes or until golden brown.
Serve with Salsa and Guacamole.

* The puff pastry will be thawed enough to work with if you take it out of the freezer before you begin making the bean mixture and just leave it on the counter. Same with the frozen corn.