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I figured we should have this on here, and since my sister is a vegetarian I have a few recipes that are very good :)

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I was hoping to find some Vegetarian recipes here. One of my friends is a Vegetarian, so when we get together we try out new Vegetarian recipes. One of my favorites is this Tortellini-Vegetable Salad recipe that I found in a book from the library. It's the dressing recipe that really adds some zest to this salad. I've shared this recipe with co-workers who could smell my delicious salad when I ate it at work.

Here it is,

1-9 oz pkg cheese tortellini
6 cups torn mixed greens
1 1/2 cups fresh sliced mushrooms
1 medium yellow or red sweet pepper, cut into bite-size strips
1/4 cup fresh basil
1/4 cup white wine vinegar
2 Tbsp water
2 Tbsp olive oil
2 tsp sugar
2 cloves garlic, minced
1/4 tsp ground black pepper
1/2 cup fat-free toasted garlic and onion croutons

In a large saucepan cook the tortellini according to package directions, except omit any oil or salt; drain.

In a large mixing bowl combine the cooked tortellini, mixed greens, mushrooms, sweet pepper and basil.

For dressing, in a screw-top jar combine the white wine vinegar, water, olive oil, sugar, garlic and black pepper. Cover and shake well. Pour over tortellini mixture, tossing to coat.

To serve, divide the tortellini mixture among 4 serving bowls or plates. Pass the croutons. Makes 4 main-dish servings.

****note: When I make this recipe I add an additional 1/4 tsp sugar to the dressing recipe.

A friend posted about this recipe on Facebook, which she found through The Minimalist Baker blog/website, and it looked so great that I immediately wanted to try it out. And it is great! It's called the Sweet Potato Chickpea Buddha Bowl ("Buddha bowl" just refers to a bowl piled so high with food that it's rounded like a Buddha belly) and includes sweet potato, onion, broccolini, kale, and chickpeas, plus an optional tahini-maple-lemon sauce.

This recipe is also vegan -- bonus! 

It's super easy and only takes about 30 minutes to make. The ingredients + instructions do get a little long just because of the way it's divided into sections, so just follow the link I posted above.

I didn't have broccolini or tahini, so I left out that one veggie and the sauce -- still very flavorful and filling! Roasting the sweet potatoes really highlights their sweetness in an awesome way, and I found that I didn't miss the extra sweetness of the maple from the sauce. Highly recommend this one!

AWESOME  VEGETABLE  SOUP . . . cooked for a crowd . . . this is a 100 quart pot, serving approx. 275 persons in 12oz bowls . . .

INGREDIENTS:

20 lbs golden potatoes, bite sized chunks 

10 lbs baby carrots 

1 gallon Ziplock bag diced onions 

1 gallon Ziplock bag diced red bell pepper & celery 

3 gallon cans stewed tomatoes 

20 lbs frozen corn 

20 lbs frozen peas 

20 lbs frozen green beans 

any other fresh or frozen vegetables as available 

1 jar Better Than Bullion vegetable base

add just enough water to cover

SEASON TO TASTE - -
salt -- bay leaf – garlic -- pepper -- parsley -- LA hot sauce

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