Cheesy Pie
Cheesy Vegetearian Pie
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This fabulous, healthy, cheesy vegetarian pie recipe is simply delicious. Loaded with dark green, calcium rich, broccoli, mixed with crisp tender carrots and red pepper for a pleasing splash of color, an egg to keep it all together, and a dash of fragrant oregano. This easy, oven baked vegetarian recipe is awesome!
Prep Time: 10-15 mins |
Ingredients to make Cheesy Vegetearian Pie
10 oz Broccoli *
1 c Evaporated Skim Milk
1 Egg
3 1/2 oz Feta
1 t Dried Oregano
1 Carrot, sliced thin,blanched
1 Small Red Pepper **
1 Pie Shell (8-inch)
* Broccoli should be cut into long-stemmed florets, blanched, drained
** Red Pepper should be cut in julienne strips
Directions to make Cheesy Vegetearian Pie
Step 1:Preheat oven to 325 degrees. Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside.
Step 2:Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking.
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Cheese Sauced Scalloped Potatoes
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Cheese Sauced Scalloped Potatoes – This exceptional vegetarian recipe is for the easiest scalloped potatoes you will ever make. Partnered with tasty onions and sweet carrots,first boiled stove top, then blanketed in a creamy cheese sauce, and oven baked to melt it all together. Yummy!
Prep Time: 10 mins |
Ingredients to make Cheese Sauced Scalloped Potatoes
2 cups water
2 teaspoons salt, optional
2 pounds potatoes, 5 cups, pared and thinly sliced
1 1/2 cups sliced onion
5 medium carrots, 2 cups, pared, diagonally sliced
CHEESE SAUCE:
3 Tablespoons butter
2 Tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
Dash cayenne 1 1/2 cups milk
1 1/2 cups grated sharp cheddar cheese
Directions to make Cheese Sauced Scalloped Potatoes
Step 1:In large saucepan, bring water and salt to a boil. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain
Step 2:Make cheese sauce by melting butter in small saucepan. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute. Remove from heat; stir in milk and blend well. Bring mixture to boil over medium heat, stirring until thick and smooth. Add 1 cup cheese; stir until melted.
Step 3:Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce. Top with remaining cheese. Bake, covered with foil, at 375 for 30 minutes. Foil may be removed for last 10 minutes to brown top.
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No Meat Enchiladas
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No Meat Enchiladas – These simple, cheesy, enchiladas, are a “one of a kind” great, vegetarian Indain recipe, that is requested by absolutely everyone who tries it! Most are surprised at how good for you these convenient, enchiladas are for you, and even more surprised to find out they are a meatless, vegatarian recipe.
Prep Time: 10 mins |
Ingredients to make No Meat Enchiladas
1 c Slightly pureed Anasazih Beans *
1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 Corn tortillas
*Anasazih is a Navajo word meaning ancient one. Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant.
Directions to make No Meat Enchiladas
Step 1:Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce.
Step 2:Fill tortilla with mixture and roll. Place in greased 6 1/2 X 10 1/2 inch pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes.
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