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Cool Green Fun » Recipes

Here are a few of our favorite recipes that we've been cooking up lately. We hope you enjoy them!!

We're also putting together a great Vegetarian Cook Book with recipes from around the world. And we'd like to use your favorite recipes, too. Click here for more information.

Tomato and Rice Soup

4 or 5 large tomatoes
1 onion, chopped
1 teaspoon margarine
3 vegetarian bouillon cubes
2 to 3 tablespoons of sugar salt to taste
1 cup white rice, boiled

Place the tomatoes, onion, margarine and water in a soup pot. Cover and boil until tender. Remove the peel from the tomatoes and blend the whole mixture. Return to the pot and add the bouillon cubes, sugar and salt. Simmer for another 15 minutes. Pour into individual soup bowls and add white rice to each. Serves 4

Israeli Salad

4 green onions
1 bell pepper (any color)
1 cucumber
3 tomatoes
Olive oil
Salt

Chop all the vegetables very very fine. Mix together and add olive oil and salt to taste. This amount serves 4, but the salad can be made with various amounts of vegetables depending on appetite!

Rice with Raisins

1 cup wild rice
1 cup long grain white rice
1 cup pine nuts, lightly toasted
2 cups water
1 teaspoon salt
1 cup raisins

Toast the long grain and wild rice together in oil in a saucepan. Add the water and salt and bring to the boil, stirring frequently. Add the pine nuts and raisins and cover tightly. Simmer on a low heat for 20 minutes. Serves 4.

Italian Tortillas

3 cups shredded mozzarella cheese
1 15oz. package of ricotta cheese
1 cup parmesan cheese
1 10oz. pkg. of frozen chopped spinach (thawed and well drained)
1 pkg flour tortillas (10)
1 egg (optional)
1 tsp dried basil leaves
Salt and pepper to taste

Mix together 2 cups mozzarella cheese, spinach, corn, ricotta cheese, egg (if used), and salt and pepper. Place 1 cup of mixture down the center of each tortilla. Roll each tortilla tightly and place seam side down in a greased 13"x9" baking dish. Mix stewed tomatoes, tomato sauce, and basil. Spoon this mixture over tortillas. Sprinkle with remaining cup of mozzarella cheese and 1 cup parmesan cheese. Bake for 30 minutes at 375 degrees. Serves 6-8.

Spinach-Lentil Soup

1 lb. dried lentils
1 lb. package of fresh leaf spinach, washed and cleaned (frozen does not give the same flavor)
2 qts. water (up to another qt. may be added during cooking)
1 large onion, chopped
2 carrots, diced
1 clove garlic, minced
1 celery stalk, chopped
1 bay leaf
1 vegetable bouillon cube
Seasonings to taste

Wash lentils, then, using a large pot, cover them with the 2 qts. Water. Add bay leaf, bouillon cube and prepared vegetables, except the spinach. Cover and bring to boil. Simmer for 1 hour, or until lentils are soft, stirring occasionally and, if necessary, adding water. Remove the bay leaf. Stir spinach into the lentil mix and simmer for another 15 to 30 minutes, until spinach is cooked. Salt and pepper to taste or add an all-seasoning blend. For a spicier soup add a little salsa or ground hot peppers. Cooking time-approximately 2 hours. 8-10 servings.

Lazy Lentils

3 oz. red lentils
2 oz. cheddar cheese, grated
1 teaspoon vegetable extract
1 teaspoon mixed herbs
1 medium onion, peeled and chopped
1 garlic clove, crushed

Preheat oven to 180C/350F. Put lentils, cheese, vegetable extract and mixed herbs into a bowl. Lightly grease an ovenproof dish. Heat oil in a non-stick frying pan and gently fry onion and garlic. Mix with the lentils and spoon into ovenproof dish. Add 150ml water and then cover with foil and cook for 1 hour. Serve with small jacket potatoes and green salad. Green or brown lentils can be used instead, but these may take a little longer to cook. Serves 2

Baked Bean Pot

2 15 oz cans vegetarian baked beans
2 large onions
3 tomatoes
Grated cheese

Fry the onions and mix with beans in an ovenproof dish. Lay sliced tomatoes on top and cover with grated cheese. Bake for 20 minutes at 200C/375F. Serves 4. 

Watercress Soup

1 large bunch watercress
2 lettuce leaves 
2 oz butter 
1 onion, sliced 
12 oz potatoes, sliced 
1 pint vegetable stock 
Black pepper and salt to taste

Melt the butter and cook onions and potatoes for 5 minutes. Add the stock and seasoning, bring to boil and simmer for 15 minutes. Add the watercress and lettuce and simmer for 10 minutes. Puree in blender. Add fluid ounces hot milk when reheating. Can be frozen before adding milk. Serves 4.

Onion Pie 

2 lbs potatoes, mashed 
2 large tomatoes, sliced 
1 large onion, sliced 
4 oz. cheese, grated 
1 oz. breadcrumbs. 

Line an ovenproof dish with the mashed potato, add tomatoes,  onions, cheese, then breadcrumbs. Cover with foil. Heat at 350F for 10 minutes with foil on then 25 minutes with foil removed. Serves 2-4.

Vegetable Stew with Herb Dumplings

1 large onion, chopped
2 lbs mixed vegetables, chopped
20 oz vegetable stock
Salt and pepper
Flour to thicken

Dumplings:
4 oz whole-wheat self raising flour
2 oz vegetarian suet
1 tsp mixed herbs
1 tsp salt to taste

Put the onion and mixed vegetables into a pan and cover with stock. Bring to the boil and simmer for 20 mins. Season to taste. Mix a little flour with a little water and stir into stew to thicken. Place the ingredients for the dumplings into a bowl and add just enough water to bind them together. Shape the mixture into small dumplings. Bring stew to the boil and drop in the dumplings. Cover and allow to simmer for 10 minutes. Serve.

Spicy Vegetable Curry

4 oz dried mixed beans, soaked 12 hrs
2 tbs vegetable oil
1 large onion, chopped
1 garlic clove, crushed
1 oz hot vegetable stock
1 red pepper, chopped
1 green pepper, chopped
1 large courgette, sliced
1 aurbergine, chopped
6 oz French beans
14 oz canned chopped tomatoes
2 large carrots, roughly chopped
4 oz cooked mixed beans
3 oz sultanas
1 oz garam masala

Drain soaked beans and rinse. Put into large saucepan, cover with cold water. Bring to boil and boil for 10 mins. Reduce heat. Simmer for 1 hour until beans are soft. Drain well. Heat oil and fry onion and garlic in large pan until golden brown. Add grated root ginger and cook for 2 mins. Meanwhile mix together flour and tomato puree with enough of the veg stock to make a smooth paste, then stir into pan with remaining stock. Add all remaining veg, mixed beans and sultanas to frying pan. Bring to the boil and simmer for 45 minutes or until all vegetables are tender. Stir in garam masala. Serve with naan bread.