Friday, April 16, 2010

What's for dinner?

Yep, that's what we had tonight and yum! So good! I wanted to post some of the recipes that I make that are vegetarian. I hope you find some that you can use.

You don't have to be a vegetarian to enjoy this meal. Not only is it delicious but it's a good break for your budget, too.

Bread Rolls
2 (.25 ounce) packages highly active dry yeast
2 cups warm water (110 degrees to 115
1/2 cup sugar
2 teaspoons salt
3 1/2 cups all-purpose flour, divided
1 egg
1/4 cup vegetable oil
3 cups whole wheat flour
1. In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Knead, I use my mixer with the dough hook, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets. Let rise until doubled in size. Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily. These are much better the second and third day. They never make it to the fourth day, lol.

pasta Fagioli
1 (28 ounce) can diced tomatoes
(32 ounce) cannellini beans and juice
1 bunch of spinach, washed and cut
3 cubes of Not Chicken
1 cup of water
mozzarella, to top
2 tablespoon dried parsley
1 large head of garlic, diced
3 teaspoons salt
1/2 teaspoon ground black pepper
1/2 pound whole wheat elbow pasta
olive oil

Cook beans or use canned beans. Cook pasta. In a few tablespoons of olive oil wilt spinach and saute' garlic. In a large stock pot combine all ingredients and let heat. Sprinkle cheese on top and serve.

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