Vegetarian Food Recipe

All about healthy food - vegetarian and vegan recipes.

Wednesday, April 26, 2006

Creamy Artichoke Pasta.

This creamy artichoke pasta dish is great for every day or special occasions. Dress it up a bit by adding sun-dried tomatoes or mushrooms. For a vegan version, simply omit the cheese.


1/4 cup butter or margarine
2 tablespoons flour
1 1/2 cups veggie broth
1/2 cup soy milk
juice from one lemon (approx. 2 tablespoons)
2 cans artichoke hearts, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 cup parmesan cheese, fresh
8-10 oz pasta


Cook pasta in large saucepan or pot. While the pasta is cooking, simmer the butter or margarine, flour and and broth in a small saucepan until it thickens, forming a roux, mixing well. If the mixture does not thicken, turn up the heat and add more flour. Add remaining ingredients, except for pasta, turn heat to low, and simmer for about 5 minutes, allowing flavors to blend and cheese to melt. Drain pasta when done cooking, toss with sauce and enjoy!

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Vegetarian and Vegan Mock Chicken Recipes

Mock chicken can be wonderfully sneaky, as it lends itself well to satisfying - sometimes even fooling- the staunchest meat-eaters. From deep-fried mock chicken nuggets to soothing vegetarian "chicken" noodle soup, going vegetarian doesn't have to mean giving up some of your favorite dishes. Southern Fried Vegetarian Chicken Nuggets I know I said I love all of these picks equally, but truth be told, deep-fried Southern-style vegetarian "chicken" nuggets are out-of-this-world good. Even the staunchest meat-eaters will approve of this recipe. Just be sure to maintain a medium-hot oil temperature, otherwise your nuggets will be burnt and brown instead of crispy and golden brown.

Breaded Tofu Nuggets

A lower fat version of the deep-fried seitan recipe above, tofu nuggets are relatively low in fat and healthy enough to eat every day.

Vegetarian "Chicken" Noodle Soup

This recipe is simmered to create a full-flavored and satisfying broth. As nostalgia-inducing as the real thing.

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Sweet Potato Coins.

These simple sweet potato fries are a savory and salty alternative to french fries. Try adding a bit of ginger or curry powder for a twist.


  • 3 sweet potatoes or yams
  • garlic powder
  • salt
  • pepper
  • ginger powder (optional)
  • curry powder (optional)
  • olive oil


Slice sweet potatoes into coin size pieces, approximately 1/2 inch thick. In large skillet, heat a thin layer of olive oil and place a single layer of sweet potato coins in oil. Sprinkle the potatoes with salt, pepper, garlic, and curry and ginger if desired. Allow sweet potatoes to cook until slightly soft, about 3-5 minutes, then flip, sprinkling other side with salt, pepper, garlic and spices. Continue cooking coins, adding more oil as needed. Keep sweet potatoes warm in oven on low temperature until ready to serve. Enjoy!

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Where do vegetarians get protein?

One of the most common questions vegetarians hear from non-vegetarians is “Where do you get your protein?” Of course, the folks who wonder this may guzzle chicken wings by the bucket and soda by the gallon, never stopping to think where they get their fiber or vitamin C. Vegetarian, vegan or not, we all need to consider the health effects of what we eat. While it’s true that protein is necessary, equally important for vegetarians are calcium and iron, and, if you’re vegan, vitamin B12.

If you’re eating a well-balanced vegetarian diet with plenty of whole grains, fruits and vegetables, you are eating one of the healthiest diets on the planet. You do, however, need to make sure you get a few vital nutrients.


The little known truth about protein is that most of us get too much, not too little of it. Women need about 45 grams per day and men need around 55 grams. One cup of tofu contains about 20 grams of protein, so women, eat some tofu and you’re almost halfway there! Lots of foods contain protein and if you’re eating a well-balanced diet, you’re probably consuming more than enough protein without even thinking about it. Even though it’s quite easy to get plenty of protein on a vegetarian or vegan diet, its a good idea to make sure you’re eating a variety of protein-rich foods. If you’re a lacto-ovo vegetarian, you’ll likely get sufficient protein from eggs and dairy without even trying, but if you’re vegan, here are some high protein vegan foods to include in your diet: tofu, seitan, veggie burgers, soy, lentils, chickpeas, nuts and seeds, brown rice and whole grains.


Kids need lots of calcium while they’re still growing, but adults need calcium too! If you’re a smoker, you will need to get more calcium, as your absorption and retention levels are lower. Strong bones throughout life come from both calcium in the diet and exercise, so for optimum health, be sure you get both. Although milk is a source of calcium, you certainly don’t need milk to get plenty of calcium. Here’s some calcium-rich foods to try: spinach, collard greens, kale, soy milk, fortified orange juice, sesame seeds, broccoli, almonds, carrots, and rice milk. Be sure to shake your soy milk and orange juice before drinking, as the calcium can settle to the bottom.


A study published in the British Journal of Nutrition found that iron levels in vegetarians and vegans in the UK were, on average, higher than those of the general population, showing that it’s possible to get more than enough iron on a vegan diet. Just like with protein, however, you should still be sure to eat a balanced diet to ensure you are getting enough iron. Drinking coffee and tea, particularly with meals, can limit your absorption and should be consumed at least three hours before a meal. For an iron boost, try eating tofu, lentils, spinach, soy, chickpeas and hummus. Vitamin C also increases the absorption of iron, so if you take an iron supplement, wash it down with some orange juice!

Vitamin B12

Vegetarians don’t have to worry about vitamin B12, and many people disagree about whether or not vegans need a B12 supplement. I like to go with “better safe than sorry” on this one. B12 deficiency is extremely rare amongst both vegans and non-vegetarians alike, but is a serious issue when it does occur.

There are a few things vegans should know about B12.

  • Your body has the ability to store B12 for a number of years, so if you’re newly vegan, you may have sufficient reserves for another decade, but unless you have your B12 levels tested regularly there is no way of knowing.

  • Nutritional yeast is the best food source for B12, although miso and some seaweeds contain a minimal amount as well.

  • Although nutritional yeast is a great source and an incredibly tasty addition to just about everything, some doctors suggest its best not to rely on a single source and recommend taking a vitamin supplement at least once a week, even if you regularly eat nutritional yeast. So if you’re vegan, please be better safe than sorry and take a supplement at least once a week.

  • Once again, if you’re a smoker, your body will lose nutrients, so you need extra B12.

  • Expectant mothers and infants have special B12 needs as well. If you’re vegan and expecting, take a supplement everyday.

Remember, eating a healthy vegetarian diet is one of the best things you can do for your short-term and long-term health. As a vegetarian or vegan, you will lower your cholesterol and have a greatly reduced risk for colon cancer, heart disease and high blood pressure. There is a big difference, however, between eating a vegan diet of french fries and soda, and a well-balanced plant-based diet. If you’re still exploring how to be vegetarian or vegan, its likely that you’re not as familiar with your body’s nutritional needs so its a good idea to take a multi-vitamin. A B12 supplement is always a good idea for vegans and those who eat a mostly vegan diet.

Tuesday, April 25, 2006

The secret of cooking a vegetarian meal...

The goal of keeping a well-stocked vegetarian pantry is to keep plenty of key ingredients on hand, enabling you to whip up a variety of healthy and satisfying meals at any time. Your grocery list will, of course, vary depending on the size of your household and your favorite foods, but you’ll always need a combination of both main ingredients and flavor enhancing spices and cooking essentials.

Beside these basics needed for cooking, you’ll probably want to stock up on some foods to grab on the go, such as whole grain breads, veggie burgers, soy or dairy cheese, vegetarian deli slices, condiments, breakfast cereal, salad dressing, fresh fruit and snacks such as popcorn, pretzels and chips and salsa.

Dry and Canned Goods
Pasta and rice are familiar foods that can be prepared in countless different ways. Stock up on brown rice instead of white for an added nutritional boost.

  • Pasta, noodles
  • Beans, chickpeas, lentils (canned or dry)
  • Rice or other whole grains such as quinoa, millet, and barley
  • TVP (textured vegetable protein)
  • Canned tomatoes

Baking Needs
I recommend using egg replacer in baked goods even if you’re not vegan, as it keeps well and is much more convenient, healthy and cost effective than eggs. If you’re trying to cut out refined sugar, a liquid sweetener such as agave nectar or brown rice syrup is essential.

  • Flour
  • Sugar
  • Liquid sweetener
  • Egg replacer
  • Baking powder, baking soda
  • Vanilla
  • Cocoa powder or chocolate chips

Cooking Essentials

  • Soy sauce
  • Miso
  • Tahini
  • Stir fry sauces
  • Soy margarine
  • Vegetable broth (canned or powdered)
  • Soy milk
  • Olive oil, sesame oil
  • Balsamic vinegar, rice vinegar
  • Peanut butter or other nut butter
  • Nutritional yeast

Spices are really what create the difference between basic dishes and exotic ethnic cuisines. Not all flavors are for everyone, however, so experiment to see which spices and combinations you like to use the most and which you could do without. Here’s a few of the more commonly used spices that you may want to have on hand.

  • Basil
  • Black Pepper
  • Cayenne
  • Chili powder
  • Cinnamon
  • Cumin (ground or seeds)
  • Curry
  • Garlic powder
  • Ginger powder
  • Onion powder
  • Oregano
  • Parsley
  • Red pepper flakes
  • Salt

Perishables Photo_artichoke

Fresh vegetables

  • Tofu
  • Tempeh or seitan
  • Onions
  • Garlic
  • Lemons or lemon juice

Vegetarian Tomato Marinara Curry

Who said marinara had to be Italian? This Indian-fusion recipe is heartier than most marinara sauces, so it can be served over rice or other grains as well as pasta. If you don’t have all the spices on hand, use what you do have, or experiment with other Indian spices such as cumin powder or garam masala. Feel free to toss in some extra veggies such as eggplant, sauteed celery or diced carrots as well.


  • ½ onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can diced tomatoes
  • ½ cup mushrooms, sliced
  • ½ tsp curry powder
  • ½ tsp coriander powder
  • ½ tsp turmeric
  • ½ tsp celery salt
  • ½ tsp dried basil
  • ½ tsp dried parsley


Sautee onions and garlic in olive oil until soft, about 3-5 minutes. Add mushrooms and sautee another 2-3 minutes. Add diced tomatoes and spices. Reduce heat to medium and allow to cook at least 20 minutes, stirring occasionally.

Serve over pasta, rice, or grains and enjoy!

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Monday, April 24, 2006

Bittersweet Banana Pudding

"Its easy to make. Its delicious and low in fat. You wont miss the dairy or eggs."

Original recipe yield: 4 cups.


  • 1 (16 ounce) package silken tofu
  • 2 cups semi-sweet chocolate chips
  • 2 ripe bananas
  • 2 tablespoons raspberry vinegar


  1. Blend tofu and bananas in a blender.
  2. Melt chocolate in a double boiler.
  3. Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
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Thursday, April 20, 2006

Vegetarian Cheesecake

You won’t believe that this easy (and yummy!) blender cheesecake is cholesterol-free and packed full of healthy soy protein.

I like to make a peanut buttery Nutter Butter cookie crust and sprinkle some extra cookie crumbs on top. You could also serve with fresh fruit or a fruit sauce. Another idea is to use a pre-made chocolate crust

Nutter Butter Cheesecake and drizzle the top with chocolate syrup or fudge.

This recipe is a tasty way to add more soy to your diet. Cheesecake


  • 1 container Tofutti brand cream cheese alternative
  • 12 oz or one package silken tofu
  • 1/3 cup soy milk
  • 1/3 cup corn starch
  • 1 tsp vanilla
  • 2 tbsp maple syrup (optional)
  • 2/3 cup powdered sugar
  • 1 tbsp lemon juice
  • 3 tsp egg replacer
  • 2 tbsp water
  • 2 tbsp vegetable oil
  • 1 pre-made pie crust


Pre-heat oven to 325 degrees.

Mix the egg replacer with the water in a small bowl until smooth and add to blender.

Blend together all ingredients, except for oil and crust at medium speed until smooth.

Mixture should be thick and creamy. Slowly incorporate oil by pouring in at low speed.

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Tofu Scramble

Tofu scramble is a popular vegan breakfast dish similar to scrambled eggs. Although this recipe calls for onions and green peppers, try adding some mock meat crumbles such as Morningstar Farms sausage crumbles, or experiment with different vegetable combinations, such as spinach, mushrooms and green onions. The possibilities for tofu scramble are endless! Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or dairy cheese. Tofu scramble


  • 1/2 yellow onion, diced
  • 1/2 green bell pepper, diced
  • 1 block tofu, drained and pressed
  • 2 tbsp oil or margarine
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 tbsp soy sauce
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric (optional)


Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed. Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or dairy cheese.

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Wednesday, April 19, 2006

Vegetarian Chicken Salad

This recipe uses mock chicken, available at most health food store sand larger well-stocked grocery stores to create a satisfying vegetarian chicken salad sandwich. Using vegan mayonnaise will make this mock "chicken" salad vegan as well.


  • 1 carrot
  • 1 celery stalk
  • 1 green onion, finely sliced
  • 1 tbsp relish
  • 1/4 tsp dill
  • 1/4 cup mayonnaise (use vegan mayonnaise for a vegan version)
  • approx 6 oz mock chicken or 10-12 mock chicken deli slices


Using a food processor or a grater, finely dice the carrot and celery.

Slice mock chicken into aproximately 1 cm square pieces.

Combine all ingredients in a large bowl until well mixed.

Serve over lettuce or on bread for a vegetarian "chicken" salad sandwich.

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Types of vegetarians

Some words about types of vegetarians.

1) Pescatarian (also spelled pescetarian)

The word “pescatarian” is occasionally used to describe those who abstain from eating all meat and animal flesh with the exception of fish. Although the word is not commonly used, more and more people are adopting this kind of diet, usually for health reasons or as a stepping stone to a fully vegetarian diet.

2) Flexitarian/Semi-vegetarian

You don’t have to be vegetarian to love vegetarian food! “Flexitarian” is a term recently coined to describe those who eat a mostly vegetarian diet, but occasionally eat meat.

3) Vegetarian (Lacto-ovo-vegetarian)

When most people think of vegetarians, they think of lacto-ovo-vegetarians. People who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products are lacto-ovo vegetarians (“lacto” comes from the Latin for milk, and “ovo” for egg).

Lacto-vegetarian is used to describe a vegetarian who does not eat eggs, but does eat dairy products.

Ovo-vegetarian refers to people who do not eat meat or dairy products but do eat eggs.

4) Vegan

Vegans do not eat meat of any kind and also do not eat eggs, dairy products, or processed foods containing these or other animal-derived ingredients such as gelatin. Many vegans also refrain from eating foods that are made using animal products that may not contain animal products in the finished process, such as sugar and some wines. There is some debate as to whether certain foods, such as honey, fit into a vegan diet.

5) Raw vegan/Raw food diet

A raw vegan diet consists of unprocessed vegan foods that have not been heated above 115 degrees Fahrenheit (46 degrees Celsius). “Raw foodists” believe that foods cooked above this temperature have lost a significant amount of their nutritional value and are harmful to the body.

6) Macrobiotic

The macrobiotic diet, revered by some for its healthy and healing qualities, includes unprocessed vegan foods, such as whole grains, fruits and vegetables, and allows the occasional consumption of fish. Sugar and refined oils are avoided. Perhaps the most unique qualifier of the macrobiotic diet is its emphasis on the consumption of Asian vegetables, such as daikon, and sea vegetables, such as seaweed.

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Tuesday, April 18, 2006

History of Vegetarianism.

History of Vegetarianism.

You can probably give a pretty accurate account of exactly when that Ah-ha moment happened. When you decided a vegetarian lifestyle was the right lifestyle for you. But do you know where vegetarianism started and how it evolved?

It was the British Vegetarian Society that defined the lifestyle and coined the term “vegetarian” in the mid-1800s. Many historians believe early humans enjoyed a largely plant-based diet, as they were more prone to be gatherers than hunters.

Because meat was costly and difficult to store, fruits, vegetables, nuts, grains, beans and legumes were a large part of the American diet until the Industrial Revolution. Refrigeration and transportation made meat less expensive and easy to store, dramatically increasing meat consumption and decreasing plant-based meals.

In 1971 Diet for a Small Planet by Frances Moore Lappe helped define and launch the vegetarian lifestyle in the U.S. More books followed as well as food co-ops, cookbooks, recipes, and restaurants, like the small restaurant in Mill Valley, CA that was the humble beginnings of Fantastic Foods.

But the myths prevailed. Many believed a vegetarian diet lacked adequate protein and took considerable time, effort and education to select and prepare nutritious meals.

Then, Diet for a New America by John Robbins ( was published in 1987 shattering the myths about the vegetarian diet. Robbins also provided a dietary link between the environment and our health and helped jumpstart the vegan movement in the U.S.

Many vegetarians have turned vegan, which got its start in Britain in 1844 by Donald Watson, founder of The Vegan Society (

For more historical information, read Heretic’s Feast by Colin Spencer and/or Vegetarian America-A History, by Karen and Michael Iacobbo.

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Vegetarian Miso Soup

Everyone loves a steaming hot cup of miso soup! With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is ameal on its own, so serve as an appetizer and be sure to accompany your soup with a hearty stir-fry or an Asian-inspired noodle dish.

Vegetarian Misosoup


  • 4 cups water
  • 1/3 cup miso
  • 3 green onions (scallions), chopped
  • 1 tbsp shredded nori OR wakame (seaweed)
  • 1/2 block firm silken tofu, cut into 1 inch cubes
  • dash soy sauce (optional)
  • 1/2 tsp sesame oil (optional)


Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have

Vegetarian food, Vegetarian soup, Miso soup

Monday, April 17, 2006

Broccoli Salad

1 bunch fresh broccoli
1/2c Sour Cream
1/2c Mayonnaise or Salad Dressing
1 packet Onion Soup & Dip Recipe Mix (70%+ Organic)
1/2c sugar
2T vegetable bacon bits
1/2c shredded cheddar cheese

Yield: 6-8 servings

Slice broccoli into thin crosswise slices. Put half of the broccoli into a serving dish and sprinkle with half of the sugar. Layer the remaining broccoli on top and sprinkle with remaining sugar. Set aside. Combine sour cream, mayonnaise and onion soup mix, mixing well. Mix this sauce with the broccoli. Add the cheese and bacon bits and mix lightly.

Can use low fat or fat free sour cream, mayo, and even cheese.

Wednesday, April 12, 2006

Just try to make some small steps to reach the goal...

Just try to make some small steps to reach the goal…………..

To be a vegetarian is difficult and simple at the same time. It’s difficult to start and quite easy when it becomes the style of your life.
If you ask me, I didn’t plan to become a vegetarian. It was my husband, who was the first. But for me the main reason to start this experiment was to make my ration healthier.
So I made up my mind simply to try to avoid eating meat and everything that consists of it for a week term. And now I am sure that it was the best way to start.
Every reader of this blog at list one time per month is pretty sure that he or she will start new life from next Monday. Recognize yourself? Then you’ll understand what I mean.
Several times before this experiment I tried to persuade my organism. It didn’t agree at all. Every time it had new silly and lazy reasons to continue to eat meat.
However this experiment was completely different. I ask my mind and body to make some sort of agreement:
1. I persuaded myself that it would be only an experiment. And when it would finish I would decide what to do then.
2. Besides I suggested exact term – a week.
3. Also I promised myself a bonus – at the end of the week I permitted myself to eat something delicious which would consist of meat.
Eventually my organism agreed.
And I managed a week, then another week, then another…..
So my secret is very simple – make an agreement with yourself and choose an exact term. It’s much easier to start from several small steps to reach your goal.

Monday, April 10, 2006

Italian Escarole Pizza

"A true Italian recipe that everyone will enjoy. You can use ready made pizza bread to make this quick...or use your own recipe for a hand tossed pizza, either way, you're sure to enjoy! The escarole does not need to be cooked ahead of cooks right on the pizza. Also, I think with this pizza, the less sauce the better."

Original recipe yield: 4 to 6 servings.
Prep Time:10 Minutes
Cook Time:35 Minutes
Ready In:45 Minutes

1 (12 inch) individual ready made pizza crusts
1 tablespoon olive oil
1 cup pizza sauce
1 clove garlic, minced
5 leaves escarole, rinsed and dried
2 cups shredded mozzarella cheese
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).
Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Tomatoless Pizza

This pizza is a baked version of a cream cheese summer pizza... packaged pizza dough, covered with a spread of cream cheese, sour cream and dill, topped with a skillet of onions, garlic, red pepper, baby spinach and mushrooms baked together

Original recipe yield: 4 servings.
Prep Time:15 Minutes
Cook Time:15 Minutes
Ready In:30 Minutes

1 (10 ounce) can refrigerated pizza crust dough
1 cup light sour cream
1 cup light cream cheese, softened
1 teaspoon dried dill weed
1 tablespoon olive oil
5 fresh mushrooms, sliced
1 small onion, peeled and sliced
1 clove garlic, minced
1/2 red bell pepper, seeded and sliced into strips
3/4 cup baby spinach leaves

Preheat the oven to 375 degrees F (190 degrees C).
Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.

Sunday, April 09, 2006

Vegetarian Pizza


Greek Vegetarian Pizza

Simple yet so flavorful, this pesto based pizza topped with sun-dried tomatoes, spinach, feta cheese and oregano is an easy dinner solution.
Original recipe yield: 4 servings.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Ready In:
30 Minutes


  • 1 (12 inch) pre-baked pizza crust, such as Boboli
  • 1/2 cup prepared basil pesto
  • 3/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • 3 cups torn spinach leaves
  • 1/2 red onion, quartered and thinly sliced
  • 1 cup crumbled feta cheese
  • 2 teaspoons dried oregano
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan cheese


  1. Adjust oven rack to center position and heat oven to 450 degrees F (230 degrees C).
  2. Place crust on baking sheet and spread pesto on pizza. Top pizza in the following order: tomatoes, spinach, red onion, feta, and oregano. Bake until spinach wilts and cheese starts to brown, about 15 minutes.
  3. Remove pizza from oven and drizzle with oil, sprinkle with Parmesan cheese, slice and serve.

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Baked Potato Soup 2

Baked Potato Soup 2

This is a hearty potato soup that tastes like a creamy baked potato. I invented it to please a picky vegetarian daughter who pronounced it 'delicious'. Garnish with chives, shredded cheese or dried dill. Serve with a bread (flour tortillas, pita bread, sourdough or cornbread) and a salad or fruit.

Original recipe yield: 6 to 8 servings.
Prep Time:15 Minutes
Cook Time:3 Hours
Ready In:3 Hours 15 Minutes

4 large potatoes, peeled and diced
8 cups water
1 (12 fluid ounce) can evaporated milk
16 ounces heavy cream
1/2 cup sour cream
3 tablespoons butter
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
salt to taste
freshly ground pepper, to taste.

Place the potatoes and water in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour, or until potatoes are very soft.
Mix the evaporated milk, heavy cream, sour cream, butter, onion salt, garlic powder, salt and pepper with the potatoes. Simmer 2 hours, stirring occasionally, until liquid has reduced by 1/3.
Scoop out and drain 1 to 2 cups of the mixture and thoroughly mash with a potato masher. Return to mixture. Garnish and serve.

Vegetarian Potato Soup

Baked Potato Soup

This is an easy one to make, and quick too! Toppings are great added at the table. Serve with all your baked potato favorites - chopped green onions, grated cheese, sour cream.

Original recipe yield: 4 -6 servings.
1/3 cup butter
1/3 cup all-purpose flour
4 cups skim milk
6 large baking potatoes, scrubbed
1 cup sour cream

Microwave potatoes until done.
While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.