My Favorite Vegetarian Recipes

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Here are a couple of my favorites:

 

Green Bean & Pearl Onion Casserole

 

1 pound fresh green beans

2 cups pearl onions

2 tablespoons olive oil

2 tablespoons butter

2 to 4 garlic cloves, minced

1 shallot, chopped

2 bay leaves

3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)

salt and pepper, to taste

2 tablespoons fresh thyme leaves

2 tablespoons flour

3 cups milk

1 can fried onions

 

Blanch the green beans and pearl onions by placing them into a large pot of

rapidly

boiling water. Cook them for about 2 minutes, until the green beans have

brightened

in color. Remove the vegetables from the boiling water with a strainer then

plunge

into an ice bath to stop the cooking process. Drain them, then remove the skins

from

the onions and set aside.

 

Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and

shallot

down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir

to

combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to

tighten

up. Add the milk and boil for 3 minutes to thicken.

 

Place the green beans and pearl onions in a 2-quart casserole dish. Pour the

“mushroom

soup†over the vegetables. Toss to make sure the vegetables are well coated.

Bake in a

preheated 350 degree oven for 30 minutes. Top with fried onions and continue to

bake for

10 minutes.

 

 

Stewed Tomatoes with Bread Dumplings

 

1/4 c. diced celery

1/4 c. diced onions

4 tbsp. butter

1 med./lg. green pepper, diced fine

4-5 fresh tomatoes, peeled, seeded, diced

2 c. tomato juice

1/4 to 1/2 tsp. sugar

2 tbsp. dried parsley flakes

Basil

Salt and coarse black pepper

Cornstarch and water mixture

 

BREAD DUMPLINGS

 

4 c. hot dog and/or hamburger buns, cut to dumpling size and dried several

hours; cut

bread can be used, but buns are best

 

Sauté celery and onions in butter just until translucent. Add green peppers,

tomatoes,

juice and seasonings to your taste. Bring to a boil, thicken slightly with the

cornstarch/water mixture. DO NOT overcook the tomatoes. Keep their bright red

color as

well as the crispness of the celery and onions. Pour tomato mixture over

" dumplings "

and stir gently with a rubber spatula so as not to tear the dumplings.

 

Serves 8.

 

Balsamic Green Beans

 

1 pound tiny green beans (haricots verts), trimmed

2 tablespoons balsamic vinegar

1 tablespoon light brown sugar

1 teaspoon Dijon mustard

2 shallots, minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

 

1. Cook green beans in boiling salted water to cover 5 to 6 minutes

or until crisp-tender; drain. Plunge green beans into ice water to

stop the cooking process, and drain.

 

2. Stir together vinegar, brown sugar, and mustard until smooth.

 

3. Cook shallots in hot oil in skillet over medium heat, stirring

often, 1 minute or until tender. Stir in vinegar mixture, salt, and

pepper. Add green beans; toss to coat. Serve immediately.

 

Yield: Makes 4 servings