Vegetable Frittata Oven Style

Vegetable Frittata Oven Style

What You Need:

1/2 C fresh green beans cut into 1 in. pieces
3 tbsp. butter
1 onion, chopped
1/4 C red bell pepper, chopped
1/4 C fresh mushrooms, sliced
6 eggs
1/4 C bread crumbs
1/2 C organic ranch salad dressing
1/3 C Cheddar cheese, shredded
1/4 C Parmesan cheese, grated

How to Make It:

Place the green beans in a saucepan and cover with water.
Place the saucepan over medium high heat and bring the water to a steady boil.
Boil the green beans 4 minutes or until crisp tender.
Drain the beans well in a colander and set aside.
Place the butter in a skillet over medium heat and allow the butter to melt completely.
Add the onion and cook 4 minutes or until the onion becomes soft.
Add the bell pepper and mushrooms and continue cooking an additional 2 minutes.
Add the green beans and stir until combined.
Remove the skillet from the heat.
Break the eggs into a large mixing bowl and beat slightly with a fork.
Fold the bread crumbs and ranch dressing into the eggs with a rubber spatula.
Add the vegetables and blend all the ingredients together well.
Bring the oven temperature up to 350 degrees F.
Butter a quiche pan or pie plate well.
Spread the vegetable mixture into the prepared pan.
Sprinkle the top of the dish with both types of cheese.
Bake 22 minutes or until set.

6 Servings

Chopped zucchini, squash, tomatoes, diced peppers, black olives or any of your favorite vegetables can be substituted in this recipe.

Vegetable Stuffed Pumpkin Shells

Vegetables and More Stuffed Pumpkin Shells

What You Need:

2 small whole pumpkins

4 TBSP sugar

6 TBSP Tamari sauce, divided

1 C water

1/4 C raisins

1/4 C apricots, chopped

1 tart apple, chopped

1/2 C walnuts, chopped

1 celery stalk, chopped

1 white onion, chopped

1 red onion, chopped

1 (15 oz.) can corn, drained

1 green pepper, chopped

1 red pepper, chopped

1 small yellow squash, chopped

2 jalapeno peppers, seeded and minced

2 C brown rice, cooked

1/4 tsp. mace

1/4 tsp. turmeric

1/2 tsp. cinnamon

How to Make It:

Wash, cut out the top and clean out the seeds of both pumpkins.

In a mixing bowl combine the sugar and 2 TBSP Tamari sauce.

Coat the inside of the pumpkins with the mixture.

Turn the oven heat to 350 degrees and allow the oven to reach that temperature.

Place the water in the bottom of a large baking pan.

Place the pumpkins in the pan and replace the tops.

Cover completely with foil.

Bake 18 minutes or until the inside of the pumpkin begins to tender when pricked with a fork.

Place the raisins, apricots, apples and walnuts together in a large mixing bowl and toss to combine.

Add the celery, both onions, corn, all 3 peppers, the squash, the mace and turmeric and mix well.

Carefully fold in the cooked rice.

Place the remaining 4 TBSP of Tamari sauce into the mixture and mix until all the ingredients are incorporated together.

Sprinkle the cinnamon inside the two pumpkins being sure to cover them well.

Divide the vegetable mixture between the two pumpkins and replace the tops on the pumpkins.

Place more water in the baking pan if necessary to ensure the bottom is completely covered.

Continue baking uncovered for 50 minutes.

Stir to incorporate the pumpkin pulp into the stuffing mixture before serving.

8 Servings

Be very careful when removing the pumpkins from the pan.  The bottoms become very soft during baking.  Place a piece of foil in the bottom of the pan and over the sides before placing the water and pumpkins in the pan. When ready to remove fold the foil over the pumpkins and lift the pumpkin out to keep the bottom together.  Any leftover should be stored in a container in the refrigerator and not left in the pumpkin shells.

Vegetarian Times Magazine Review

I’m not a vegan or even a vegetarian, but I subscribed to Vegetarian Times magazine several months ago. I have really been enjoying the magazine and decided to share a review with you.

Mostly I wanted the magazine for the recipes. Just because I’m an omnivore doesn’t mean I don’t enjoy meatless dishes. I don’t have to have meat with every meal and am always looking for new and fresh ways to use vegetables.

In addition to having tons of recipes in each issue, the magazine also features informative articles on a variety of topics of interest to people who want to live more eco friendly lifestyles. In recent months they’ve covered topics such as:

• healthy picnic ideas
• farmer’s market shopping
• choosing natural skin care products
• making your kitchen more eco friendly and green

You will also find product reviews and valuable coupons in the magazine.

Anyone interested in eating more vegetables, regardless of whether they’re vegan, veg or “flexitarian”, will enjoy this magazine. You can buy a subscription at Amazon: Vegetarian Times

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