In desperate need of new vegetarian recipes

Here are a few I got off another board:

6 3/4 oz dry lentils, about 1 cup, rinsed
1/2 cup(s) uncooked brown rice
2 cup(s) carrot(s), shredded
3 cup(s) water
1 packet(s) onion soup mix, reduced-sodium preferred
1 tsp dried basil
1 tsp garlic powder
1 tsp olive oil

Instructions
Rinse lentils.


Place rice in large pot, bring to boil, reduce heat cook about 15 minutes, place remaining incredients, cook until rice and lentils are tender, about 30 minutes. (I usually put the carrots in the last 5 minutes, i don't like them smushy)

Per 1 cup Serving: Calories330 carbs62 fat4 protein15


Roasted Vegetable Lasagna


3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 clove(s) (medium) garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 item(s) dry lasagna noodles, cooked and drained
1/4 cup(s) grated Parmesan cheese
3/4 cup(s) (shredded) part-skim mozzarella cheese

Instructions
Preheat oven to 425°F.


In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.


Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.


Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.


Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.


Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

Sorry, i haven't done the calories for the 2nd one.

A quick and easy one I like is a grilled vegetable sandwich. If you dont have a grill, I have used a grill pan or just a plain old skillet on the stove.

What is also nice is you can use the vegetables you like if what is in the recipe doesnt work for you.

zucchini, sliced lengthwise about 1/3 inch thick
portabello musroom (cap or slices)
red onion, slices into rings (like onion ring style)
fresh tomato slice
Bread - ciabatta or crusty rolls or a hearty wheat/grain are best
salt and pepper (or seasoning salt)
olive oil

Spread - choose one
Avocado & lemon or Goat cheese and herb

Lightly brush vegetables with olive oil on both sides and salt and pepper.
grill over a medium flame (or on med high heat on your stovetop) until cooked but not limp. The squash cooks fast. Do not grill the tomato.
Toast your bread and add your preferred spread.
For avocado and lemon I just take an avocado slice and mush it into the bread and sprinkle with lemon juice.
If i am using goat cheese and herb I spread plain goat cheese on the bread and sprinkle with whatever herbs I have - I like fresh thyme on these.
Place a slice of tomato on the bottom then layer vegetables and eat!

Try and get hold of the Cranks recipe book, or Sarah Brown's veggie cookbook. Packed with great recipes and my staples. You should be able to find both on eBay.

Made this yesterday: http://allrecipes.com/Recipe/25-minute-tunisian-vegetable-couscous/detail.aspx

Yummy! Although it took a little more than 25 minutes with all the chopping involved!

I just added a veggie recipe to the database: Homemade Cheese & Potato Pie

I made this for a boat trip this weekend--fantastic!

Mediterranean Pressed Sandwich
• 1 small eggplant, cut lengthwise into 1/4-inch slices
• 1 small zucchini, cut lengthwise into 1/4-inch slices
• 1 small yellow squash, cut length-wise into 1/4-inch slices
• 3 Tbs. olive oil, divided
• 1 large loaf ciabatta bread, halved
• 1/3 cup prepared pesto
• 1/3 cup prepared tapenade (I made my own)
• 2 jarred roasted red peppers, sliced
• 1 8-oz. pkg. fresh mozzarella, drained and sliced
• 2 Tbs. balsamic vinegar

1. Heat grill pan or grill to medium-high heat. Brush eggplant, zucchini, and yellow squash with 2 Tbs. olive oil, and grill 3 to 4 minutes per side, or until charred and softened. Transfer to plate.
2. Hollow inside of bread to make room for vegetables. Spread pesto on one side of bread. Spread tapenade on other side of bread.
3. Layer eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of bread. Drizzle with balsamic vinegar and remaining 1 Tbs. olive oil. Season with salt and pepper. Press top and bottom of sandwich together, and wrap tightly in plastic wrap. Place on baking sheet, and weigh down with heavy skillet or two large cans. Refrigerate 2 hours or overnight. Unwrap before slicing and serving.
6 servings, ea 422 cal 15g protein

bump I have been looking for some new ones too Thank you all for sharing!

If you like Indian food. Google Budget Bytes and look up the curried chickpeas. I LOVE THEM!