(Closed) Vegetarian Dishes.

posted 8 years ago in Food
Post # 3
Member
193 posts
Blushing bee
  • Wedding: December 2010 - University of Toronto Faculty Club

I have so many, but I am currently very in love with Sweet Potato and Coconut Soup from jae steele’s Get it Ripe.  It’s incredible and perfect for the cold weather we’ve been having.

Post # 5
Member
539 posts
Busy bee

Black bean and corn enchiladas!!! I make these once a week, my husband loves them too, but I add chicken to his (which I just cook and add to mixture)

1 can black beans (rinsed/drained)

1 small can diced green chili’s (drain)

1 can Mexicorn (drain)

2 cans enchilada sauce (I use Old El Paso, can get mild, medium or hot)

1 bag shredded cheese (I use taco/mexican blend)

Tortilla’s

-Preheat oven 350 degrees

-In baking pan spray bottom w/ Pam and pour 1/2 cup enchilada sauce on bottom (make sure bottom fully coated w/ ench sauce)

-Mix black beans, green chili’s, Mexicorn, 1/2 cup of enchilada sauce & 1/2 cup of cheese

-Fill tortillas w/ mixture and roll into burritos, and place in pan.

-Cover enchiladas w/ remaining can of enchilada sauce and top w/ remaining cheese

Cover pan with foil (spraying foil w/ Pam on side that is faced down)

Bake 30-35 minutes

Serve w/ rice

Post # 6
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

My current favorite is a delicious baked spinach & artichoke dip:

Ingredients

  • 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 cup grated Parmesan cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7×11 inch baking dish.
  2. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
  3. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.

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