Vegetarian Recipes

Stir-Fry Vegetables

2 tablespoons vegetable oil

2 tablespoons soy sauce

¼ teaspoon garlic powder

3 medium onions, quartered lengthwise

2 cups cabbage, thinly sliced

1 medium green pepper, cut in ¼-inch strips

1 cup broccoli flowerets

1 cup cauliflower flowerets

2 stalk celery, sliced

2/3 cup carrots, sliced

¼ cup green onion, sliced

In 3-quart casserole, place oil, soy sauce and garlic powder. Microwave at HIGH 1 – 2 minutes until hot. Add onions, cabbage, broccoli, cauliflower, celery, green pepper, carrots and green onion. Toss to coat. Cover. Microwave at HIGH 8 – 10 minutes; stir after 6 minutes. Serve Immediately.

Total Microwave Cooking Time 9 - 12 minutes.

Makes 6 - 8 servings.

Zesty Tomatoes & Squash

2 tablespoons butter, melted

1 teaspoon oregano

½ teaspoon basil

½ teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2 medium zucchini, thinly sliced

2 small tomatoes, each cut into 4 wedges

In 2-quart casserole, combine butter, oregano, basil, seasoned salt, garlic powder and pepper. Add zucchini and yellow squash. Toss to coat. Cover. Microwave at HIGH 8 – 10 minutes until vegetables are tender; stir after 5 minutes. Add tomatoes. Cover; let stand 2 minutes. Total Microwave Cooking Time 8 - 10 minutes

Cheese Stuffed Manicotti

2 cups mozzarella cheese, shredded, divided

1 (15 oz.) carton ricotta cheese

½ cup grated Romano cheese

1 (7 ¾ oz.) can spinach, drained

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

10 manicotti, cooked

1 (15 oz.) can tomato sauce

¼ teaspoon basil

¼ teaspoon oregano

In medium mixing bowl, combine 1 cup mozzarella, ricotta, Romano, spinach, garlic powder, salt and pepper. Stuff manicotti with cheese mixture. Arrange in 2-quart oblong glass baking dish. Combine tomato sauce, basil and oregano. Pour over manicotti. Sprinkle with remaining mozzarella. Cover with wax paper. Microwave at HIGH 15 – 18 minutes until hot. TO COOK BY CONVECTION: Place metal accessory rack on turntable. Preheat oven to 350F. Convection Bake 35 – 40 minutes.

Total Microwave Cooking Time 15 – 18 minutes.

Total Convection Cooking Time 35 – 40 minutes.

Makes 5 servings.

Vegetable Frittata

2 tablespoons butter

1 small onion, sliced

½ cup fresh mushrooms, sliced

4 asparagus spears, cut into ½ inch pieces

½ small zucchini, sliced

8 eggs, beaten

½ cup milk

¼ teaspoon salt

1/8 teaspoon pepper

Dash hot sauce

Place butter and onion in 9-inch quiche dish. Microwave at HIGH 2 – 3 minutes. Add mushrooms, asparagus and zucchini. Microwave at HIGH 4 – 5 minutes; stir after 2 minutes. Combine eggs, milk, salt, pepper and hot sauce. Pour over vegetables. Place metal accessory rack on turntable. Prehead oven to 350F. Convection bake 25 – 30 minutes until set.

Total Convection Cooking Time 25 – 28 minutes.

Makes 4 servings.

Acorn Squash with Cranberry Filling

2 medium acorn squash (about 2 lbs.)

1 (16 oz.) can whole cranberry sauce

1 tablespoon honey

¼ teaspoon allspice

Prick squash several times with fork to allow steam to escape. Place in oven. Microwave at HIGH 15 – 20 minutes until soft when pricked with fork. Turn squash over after 9 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in 10-inch pie plate.

In small bowl, combine cranberry sauce, honey and allspice. Spoon with squash halves. Microwave at HIGH 4 – 5 minutes until heated through.

Vegetable Lasagna

1 cup onion, chopped

1 cup carrots, shredded

1 cup fresh mushrooms, coarsely chopped

2 cups small curd cottage cheese

2 eggs, beaten

¼ cup grated Parmesan cheese

1 teaspoon oregano

1 (14 oz. ) jar spaghetti sauce, divided

6 no-boil lasagna noodles

1 (10 oz.) pkg. frozen chopped spinach, thawed

1 large tomato, coarsely chopped

1 ½ cups mozzarella cheese, shredded

In 1 ½-quart casserole, combine onion, carrots and mushrooms; cover. Microwave at HIGH 5 – 7 minutes until vegetables are tender. Drain and set aside. In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano. In 2-quart oblong glass baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion-carrot-mushroom mixture and half of cheese mixture. Cover with remaining noodles, spaghetti sauce, spinach and cheese mixture. Top with tomatoes and mozzarella cheese; cover. Microwave at HIGH 22 – 26 minutes. Let stand 10 minutes. TO COOK BY CONVECTION: Place metal accessory rack on turntable. Preheat oven to 350F. Convection Bake 40 – 45 minutes.