vegetarian main dishes

• Garbage Quiche
  Finally a basic quiche recipe I can live with. Use the basic recipe to make a quiche out of leftovers instead of throwing them away...hence the name, "Garbage Quiche." This is a decidedly lowfat version, using egg substitute, yet still delicious enough for me to share.
• caponata
  a traditional italian appetizer of cooked eggplants, olives and tomatoes. i prefer it served warm as a pasta topping, or just eaten with some crusty french bread.
• cold care pasta
  a great dish in itself, but for me, a way to ingest a lot of fresh, barely cooked garlic when i feel a cold creeping in.
• ginger pea soup
  ginger and pea soup? i created this because i loved a cafe's ginger pea soup so much i had to make it at home.
• portabella mushroom caps with red pepper basil risotto
  an elegant main dish!
• vegetarian shepherd's pie
  adapted from the moosewood low fat cookbook, this also is an excellent vegetable stew when served without the mashed potato layer.
• spinach lasagne
  i think this recipe is pretty basic, but it seems to be the one i'm remembered the most for. it's actually a pretty low-fuss lasagna if you use an high quality pre-made sauce like "classico" marinara.
• vegetarian gyro
  an excellent open faced sandwich! i tend buy and prep enough for several gyros and eat them for lunch all week.
• wilted greens and rice
  this is a greek dish, it's a great way to eat your dark leafy greens! "wilted" doesn't sound appealing, but it's rice cooked with onions, dill, lemon spinach and mustard greens. i add feta, which isn't in the original. (from cooking light magazine).
• chicken mock pie
  this is so much like chicken pot pie that more strict vegetarians may not like it, because it is so authentic tasting.
• vegetarian meatloaf
  THis is awesome and i HATE regular meatloaf. it's great with hain's vegetarian brown gravy mix and mashed potatoes. (however, be warned, unless you are a hard-core soy product eater, it could give you a rumbly tummy.)
• grilling/roasting/broiling veggies.
  my favorite way of preparing almost any vegetable is to grill/roast/broil it. the high heat carmelizes the sugar and intensified the taste.
• Mardi Gras Beans.
  Adapted from the Moosewood Lo-Fat Cookbook, a great bean and veggie dish that can be served as a stew with cornbread, or over rice for a twist on the classic beans and rice.
• Carolina Kale
  Eat your greens! A great way to serve kale, collards, mustard greens, etc. Can be served as either a side, or over rice for a main dish.

jen's recipes