3 Delicious Vegetarian Main Courses

Here are three delicious vegetarian main courses:

No. 1:
Portabello Mushroom Lasagne

6 Servings

1 pound minced soya
4 vegetarian sausages (mild or hot)
1 medium onion
garlic salt to taste
pepper to taste
6 large Portabello mushrooms
1 substantial container ricotta cheese
1 egg
Lots of grated mozarella cheese
Canned spaghetti sauce (or create your own)

How to Prepare:

Preheat oven to 350F degrees
Remove soya sausage meat from skins. Brown soya sausage and minced soya beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills.

Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to avoid sticking.

Generously fill each mushroom cap with ricotta mixture and position in the baking dish or roasting pan ricotta side up. Top every cap with a handful of the grated mozarella. Then top each cap with a liberal amount of the soya meat/onion mixture. Top every cap with another handful of mozarella.

Pour spaghetti sauce over every cap and around the bottom of the pan. Top with the remaining mozarella cheese.

Bake at 350 for 30-35 minutes.
Allow|Permit} to cool for about 10

No. 2

Baked Tomatoes With Proven?ale Stuffing

4 Servings

4 md tomatoes - unpeeled, cored, pulp removed
1 T olive oil
3/4 c onions, chopped
2 cloves garlic, ground
1/2 T fresh parsley, chopped
2 t fresh basil, chopped
1 1/2 t fresh thyme, chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c plus 2 tablespoons Parmesan cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to leave whole shells.

Heat skillet with oil to medium heat and saute onion and garlic for around 3 minutes. Stir in tomato cores, herbs and seasonings. Saute for around 4 minutes or until the moisture evaporates.

Remove from heat and stir in breadcrumbs and a cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Fill the tomatoes with the mixture and sprinkle uniformly with the remaining measure of Parmesan cheese.

Bake for about 15 minutes.


No. 3

Franconia Root Vegetables

6 Servings

6 lb potatoes, peeled
1 1/2 lb small carrots, trimmed and scraped (or large carrots, cut carefully in ovals)
1 lb small turnips, peeled, sprout end (or large turnips, trimmed
12 small white onions
a little margarine
1 t dried thyme leaves, crumbled
Salt and freshly ground pepper to taste
1/4 c parsley, chopped
1 large marrow, cored

Drop potatoes into a saucepan of cold, salted water. Over high heat, bring water to a boil, reduce heat to medium |and cook potatoes for 12 minutes. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim every half into ovals).

Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Reduce heat to medium, cover, and cook until barely tender (10 to 15 minutes, depending on size). Drain, immediately cool under running water, and set vegetables aside.

About one hour before marrow will be served, place potato quarters in margerine (at least 1/2 cup) and turn them to coat. (If you are allowed you can use a little unsalted butter).

Place in oven (wherever there's room, including the bottom shelf) and roast for 45 minutes, turning each 10 minutes or so to brown all sides uniformly. Add carrots, turnips, and onions. Sprinkle with thyme, salt, and pepper.

Continue roasting and turning frequently until vegetables are tender and evenly browned (about 15 minutes or slightly longer). Using tongs (or a slotted spoon) and draining off excess fat, take out to serving dish and sprinkle with parsley.

Owen Jones, the writer of this article, writes on a number of subjects, but is now concerned with detox diet menus. If you want to know more, please visit our site at http://vegetariancasserolerecipes.com