Creamy Tomato and Chickpea Fettuccine

This is a recipe from our friend Amanda that she makes with chicken. I substituted the chicken for chickpeas and it's delicious! The chickpeas are nice and soft in this meal. I still made a chicken version for Josh because ít's easy to make both versions, but the chickpea version is so yummy I might only do that next time!

Prep Time: 10 minutes

Total Cook Time: 20 minutes

Josh Rating: Loves it

Fettuccine

Olive oil

1 onion, diced

2 cloves garlic, minced

2 cans Italian diced tomato

2 cups cream

1 can chickpeas

1/4 tsp salt

Parmesan cheese

Boil pasta. While the pasta is boiling, cook onion and garlic in olive oil in a large frying pan until onion is soft. Add diced tomatoes, cream, chickpeas, salt and mix. Add cooked pasta, mix and heat through.

Serve topped with Parmesan cheese.

Cauliflower and Pasta Bake

Prep Time: 30 minutes

Bake Time: 35 minutes

Serves: 6

Josh Rating: Loves it

14 oz penne pasta
1 cauliflower head
2 Tbs olive oil
2 onions (red or yellow), chopped
2 cloves garlic, crushed
3 oz (80 g) butter
4 Tbs flour
4 cups milk
2 cups freshly grated Parmesan cheese
½ cup firmly packed shredded fresh basil
5 slices day old bread, crusts removed
2 oz (60 g) butter, melted

Preheat oven to 350. Boil pasta and drain. Steam cauliflower until just tender. Heat the oil in a frying pan and cook onion and garlic until soft. Combine in a bowl with the cauliflower and pasta.

Melt the butter in a medium pan and mix in the flour. Slowly whisk in milk. Stir constantly until thickened. Remove from heat and stir through 1 ¼ cups of the Parmesan cheese and the basil. Combine with cauliflower and pasta. Pour cauliflower mix in a 9 x 13 inch dish.

Cut the bread into large cubes. Toss the cubes in melted butter then scatter them over the cauliflower mixture. Sprinkle with remaining Parmesan cheese.

Bake for 35 minutes until the top is golden.

Recipe from: The Essential Vegetarian Cookbook (Murdock Books, 1996)

Cheesy Bean Enchiladas

Prep Time: 25 minutes

Cook Time: 20 minutes

Serves: 6

Josh Rating: 4 out of 5

1 onion, finely chopped

4 garlic cloves, minced

3 Tbs olive oil

1 (16 oz) can black beans, drained and rinsed

1 (16 oz) can pinto beans, drained and rinsed

1/2 (15 oz) can enchilada sauce

1/2 cup salsa, plus more to serve with meal if desired

3 tsp cumin

1/4 tsp salt

10 flour tortillas

1 Tbs water

2 cups shredded monterey jack or cheddar cheese

Sour cream

Guacamole

Heat oven to 350 F. Sauté onion and garlic in oil until onions are soft. Add 1/2 of each type of bean and mash with potato masher. Then add the remaining beans. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin and salt. Simmer and mix on low heat for 3 minutes or until heated through.

Fill each tortilla with about 3 Tbs of the bean mixture and a sprinkle of cheese. Roll up leaving ends open and place seam side down in 9 x 13 baking dish.

Mix the water with remaining enchilada sauce and pour over enchiladas. Sprinkle with remaining cheese and back, covered, for 15 - 20 minutes.

Serve with sour cream and guacamole.

Recipe from: Recipe Zaar

Pumpkin and Spinach Risotto

Prep Time: 10 - 15 minutes

Total Cooking Time: 50 minutes

Serves: 4 (or 6 with chicken)

Josh Rating: 5 out of 5

500 g pumpkin, chopped coarsely

2 Tbs olive oil

2 cups water

4 1/2 cups vegetable stock

1 large onion, coarsely chopped

2 cloves garlic, crushed

2 cups arborio rice

2 Tbs white wine vinegar

250 g baby spinach, chopped coarsely

1/2 cup toasted pine nuts

1/2 cup finely grated parmesan cheese

1/2 cup cream

For meat option: chicken (shredded or diced)

Preheat oven to 425 F (220 C). Combine pumpkin and half of the oil in a medium baking dish; roast, uncovered, in oven for 20 minutes or until tender.

Combine the water and stock in a large saucepan; bring to a boil. Reduce heat and simmer, covered.

Heat remaining oil in large saucepan; cook onion and garlic, stirring, until onion softens.

Add rice; stir to coat rice in oil mixture. Add vinegar and 1/2 cup simmering stock mixture; cooking, stirring, over low heat until liquid is absorbed. Continue addeding stock mixture 1 cup at a time, stirring until combined after each addition. Total cooking time is about 35 minutes.

Add spinach, nuts, cheese and cream to risotto; cook, stirring, until spinach wilts. Add pumpkin; stir gently into risotto.

If preparing this meal for a mixed family (vegetarians + meat eaters), separate a portion and stir in chicken.

Recipe modified from: Women's Weekly Vegie Main Meals

Vegie Pasties

Prep Time: 40 minutes
Total Cooking Time: 50 minutes
Makes: 12
Josh Rating: 4 out of 5

1 potato
1 carrot
1 parsnip
100 g (3 1/2 oz) pumpkin
2 tsp olive oil
1 onion, finely chopped
1 cup vegetable stock
1/3 cup frozen peas
1 Tbs finely chopped parsley
3 sheets puff pastry
1 egg, lightly beaten

Preheat oven to 415 F (210 C). Brush an oven tray with oil. Peel and cut potato, carrot, parsnip and pumpkin into 1cm cubes. Heat the oil in a frying pan and cook the onion over medium heat for 2 minutes, or until soft. Add potato, carrot, parsnip, pumpkin and vegetable stock; bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until the vegetables are soft and the liquid has evaporated. Stir in the peas and parsley.

Cut each sheet of pastry into 4 triangles and place 1 Tbs of mix in center. Brush the edges of the pastry with water. Fold the pastry over and seal edges together. Brush with beaten egg. Bake for 25 minutes until puffed and golden.

I made gravy to serve over these, but they were pretty moist without it. Very yummy!

Recipe from: The Essential Vegetarian Cookbook (Murdock Books, 1996)

Spinach Pie

Ingredients

1 Tbs olive oil
1 onion, diced
500 grams baby spinach, washed & dried
1/2 cup brown rice, cooked
3/4 cup cheese, grated
4 eggs
Puff pastry (or pie dough)

Directions

Preheat oven to 175C (350F). Saute onion in oil until soft. Add spinach and cook until wilted, about 1 minute. (There will probably be a lot of water in the pan so try to strain as much out as possible). In a large mixing bowl combine cooked rice, cheese and eggs. Mix well then add the spinach mixture. Stir thoroughly.

I use puff pastry because it's easy and fast but you can use premade pie shells or make your own dough. Lay two sheet of puff pastry into a greased pie dish, ensure sides of dish are covered. Pour in pie filling and top with two more sheets of pastry (make sure you spray a little oil in between sheets). Cut vents in top of pie. Bake in preheated oven for 45 minutes or until crust is golden brown.

*Note: I don't always measure precisely with this recipe. If I feel I need more filling I'll add a bit more rice or cheese.

One month and counting...

At the end of my first month as a vegetarian I have to say that I have not found it too difficult. I did think that Josh's sausage rolls that he made for our Australia Day party looked really yummy, but other than that I have not missed eating meat. I really appreciate people sharing recipes with me and it is fun trying new things. Keep them coming! Tara, I'm excited for the Spinach Pie recipe you have coming!