Dig into these vegetarian recipes!

Tomato-Rice Casserole

Tomato-Rice Casserole
Number of Servings
Serves 6
Ingredients
  • [q:3/4] cups long-grain brown rice
  • 4 ripe large beefsteak-type tomatoes, [q:2 1/2] to 3 pounds, cored
  • 1 cup shredded lite three-cheese blend, such as mozzarella, Jack and Cheddar
  • [q:1 1/2] Tbsp. chopped fresh oregano, or 2 teaspoons dried
  • [q:3/4] tsp. salt, divided
  • Ground black pepper
  • Pinch cayenne pepper
  • 1 cup panko-style breadcrumbs
  • 1 garlic clove, minced
  • 1 tsp. dried oregano
  • 2 tsp. extra virgin olive oil
  • Cooking spray
Directions
  1. Preheat oven to 350 degrees F.
  2. Cook rice according to package directions; there should be [q:2 1/2] cups cooked rice.
  3. Cut thin slice from bottom of each tomato, discard it, and slice each tomato crosswise into 4 thick slabs. In mixing bowl, combine cooked rice, cheese, oregano, ground and cayenne pepper and half the salt. In another bowl, use a fork to combine the panko, garlic, oregano, remaining salt, and olive oil. Season to taste with black pepper, and set aside.
  4. Coat covered 2-quart heatproof casserole with cooking spray. Arrange 4 tomato slices to cover bottom of the casserole. Using half the rice mixture, cover tomatoes. Top with another 4 or 5 tomato slices, then remaining rice. Finish with another tomato layer, overlapping the slices to cover the rice completely.
  5. Cover casserole and bake for 45 minutes, until casserole is moist. Uncover, and sprinkle topping evenly over casserole. Bake uncovered for 20-30 minutes, or until topping is lightly colored, tomatoes are very tender, and casserole is bubbly under the topping. Let casserole sit for 20 minutes, or serve lukewarm.
Nutrition Info
180 calories, 6 g total fat (3 g saturated fat), 24 g carbohydrate, 10 g protein, 4 g dietary fiber, 460 mg sodium.

Hot Cumin-Pickled Summer Squash

Hot Cumin-Pickled Summer Squash
Number of Servings
Makes about 7 pint jars
Ingredients
  • 4 pounds yellow summer squash or zucchini
  • 8 ounces sweet onion (about 1 medium)
  • [q:1/4] cup plus 1 Tbsp pure kosher salt
  • 2 tablespoons cumin seeds
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon hot red pepper flakes
  • 1 teaspoon ground cumin
  • 6 cups cider vinegar (5% acidity)
  • 2 tablespoons mild honey
  • 7 cloves garlic
  • 7 small fresh serrano chiles
Directions
  1. Scrub the squash and cut it into [q:1/4] inch rounds. Cut the onion in half lengthwise and thinly slice it into half-circles. Put the squash and onion in a large bowl and sprinkle with the [q:1/4] cup salt, tossing to combine. Cover with a layer of ice cubes and refrigerate for 8 hours or overnight. Pick out any unmelted ice, drain well, and rinse under cold running water. Toss with the cumin seeds, mustard seeds, red pepper flakes, and ground cumin and set aside.
  2. Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
  3. In a nonreactive pot, combine the vinegar, [q:1 1/2] cups water, the honey, and the remaining 1 tablespoon salt. Bring to a boil.
  4. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  5. Working quickly, pack the squash, onion, garlic, and chiles into the jars (not too tightly). Ladle the hot vinegar mixture into the jars, leaving [q:1/2] inch headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 15 minutes to process.
  6. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Red Harvest Quinoa

Red Harvest Quinoa
Prep Time
40 minutes
Number of Servings
Serves 8
Ingredients
  • 1 cup uncooked red or white quinoa
  • 1 Tbsp butter
  • [q:1/4] cup chopped red onion
  • [q:1/3] cup chopped celery
  • [q:1/2] cup coarsely chopped baking apple
  • [q:1 1/2] cup low-sodium vegetable or chicken broth
  • [q:1/2] cup orange juice
  • [q:1/2] cup sweetened dried cranberries
  • [q:1/3] cup pine nuts, toasted
  • [q:1/4] cup shredded Parmesan cheese
  • [q:1/4] tsp salt
  • 2 Tbsp finely chopped parsley
Directions
  1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear. Drain well.
  2. In a 2-quart saucepan, melt butter over medium heat. Cook onion, celery, apple, and quinoa in butter 5 minutes, stirring occasionally.
  3. Stir in vegetable stock and orange juice. Heat to boiling. Reduce heat and cover. Simmer 15 to 20 minutes or until all liquid is absorbed and quinoa is tender. Fluff with fork.
  4. Stir in cranberries, nuts, cheese, and salt. Sprinkle with parsley.

Black Bean Burgers

Black Bean Burgers
Prep Time
35 minutes, plus 60 minutes chill time
Number of Servings
Serves 6
Ingredients
  • 2 (15 oz) cans black beans, rinsed
  • 2 large eggs, lightly beaten
  • 2 Tbsp all-purpose flour
  • 4 scallions, minced
  • 3 Tbsp minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp hot sauce
  • [q:1/2] tsp ground coriander
  • [q:1/4] tsp table salt
  • [q:1/4] tsp black pepper
  • 1 oz tortilla chips, crushed coarse ([q:1/2] cup)
  • [q:1/4] cup vegetable oil, divided
  • 6 hamburger buns, toasted if desired
Directions
  1. Line a rimmed baking sheet with a triple layer of paper towels. Spread beans over towels and pat dry. Let sit for 15 minutes.
  2. Whisk eggs and flour in a large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.
  3. Process tortilla chips in a food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
  4. Divide bean mixture into 6 equal portions. Using your lightly moistened hands, firmly pack each portion into a tight ball, and then flatten to a [q:3 1/2]-inch-wide patty.
  5. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until crisp and well browned on first side, about 5 minutes. Gently flip patties using 2 spatulas, add 1 tablespoon of the oil, and cook until crisp and well browned on second side, 3 to 5 minutes. Transfer to a platter and tent with aluminum foil. Repeat with remaining 2 tablespoons of oil and remaining 3 patties. Transfer burgers to buns and serve.
Nutrition Info
726 Calories, 38 g Protein, 53 mg Cholesterol, 113 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 24 g Fiber, 16 g Total fat (2 g sat), 347 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Iron, Magnesium, Phosphorus, Zinc, [nutrition:4] Potassium, [nutrition:3] Vitamin B2 (riboflavin), B3 (niacin), Vitamin B6, [nutrition:2] Vitamin K, Calcium, [nutrition:1] Vitamin E
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