The course of 3 delicious vegetarian principles

Here is a delicious main course vegetarian three:

Number 1:

Portabello mushroom handy

6 Servings

1 lb yellow background.
Vegetarian sausages 4 (mild or hot)
1 medium onion
Garlic salt to taste
Pepper to taste
Portabello mushroom lucrative 6
Ricotta cheese container worthless 1
Egg 1 bubble
Many mozarella cheese grated
Canned spaghetti sauce (or create your own.)

How to prepare:

Preheat oven to 350F

Remove yellow sausage meat and sausage casings amber and yellow onions, chopped beef with garlic salt and pepper added flavors of mushrooms and scrape them clean the gills black.

Whisk into ricotta cheese spaghetti sauce in a large baking dish or pan roasting shallow to avoid merging a small amount.

Every mushroom Cap generously packaging With ricotta mixture and place in baking dish or pan ping ricotta above. Top hat with a handful of everyday mozarella grated and then the top hat all have free amount of mixed beef/onion yellow top hat all with another handful of mozarella.

Pour spaghetti sotmuak each, and around the bottom of the Pan bottom with mozarella cheese?

Bake at 350 30-35 minutes.

Allow to cool for about 10

No. 2

Baked tomatoes with Provencale Stuffing

4 Servings

Tomato md 4-unpeeled, cored, pulp removed.
1 T olive oil
3/4 c chopped onions
2 garlic cloves, ground
1/2 T minced fresh parsley
2 t minced fresh besin
1 1/2 t minced fresh thyme
1/2 t salt
Black pepper 1/4 t
Scraps of bread 3/4 c
1/4 c plus 2 tablespoons Parmesan cheese

Take oven to 375F tomato core system and scoop the insides let whole skin.

Heat wok with oil heat medium and saute onion and garlic for approximately 3 minutes, stir in tomato herb seasonings axis and Saute for about 4 minutes or until lost in moisture.

Remove from heat and stir in Parmesan cheese khram and measuring cup. Keep the rest of the cheese that for later.

In tomatoes with the mixture and sprinkle with remaining cheese Parmesan side.

Bake for approximately 15 minutes.

No. 3

Franconia root vegetables

6 Servings

6 lb peeled potatoes
1 1/2 lb small carrots cut and scraped carrots (or substantial. Wrap it carefully in ellipses).
1 pound small peeled turnips was ending (or substantial turnips cut.
12 small white onions
Margarine in small increments
Crumbled dried leaf thyme 1 t
Pepper, salt and freshly ground to taste
1/4 c chopped parsley
Large cored 1 edit

Leave the potatoes into cold salty water pot over high heat. To bring water to boil and reduce heat to cook potatoes and medium 12 minutes | Drain, cool, just a few minutes. Pat dry and cut into quarters (or halve horizontally and trim each half an ellipse)

Meanwhile leave carrots turnips and onions into salted water to cover boiled. Lower heat to medium, cover and boil until rarely variety (10 to 15 minutes depending on the size) Drain. Cool under running water once and vegetables

Approximately one hour before the editing experience. Positioning potato quarters in margarine (less than 1/2 cup) and turn coat (if you have, you can use a little more butter unsalted).

Place in oven (every guest including ground floor), but the 45-minute roast open each 10 minutes or so all side brown. Add carrots turnips and onions with thyme, salt and the pepper.

Keep ping and often until vegetables are soft and and browned (about 15 minutes or longer minor) Use pliers (or slotted spoon) and drain off the excess fat is removed so that meals and other with parsley.

Owen Jones author of this article writing on a number of subjects and now relates to detox. Food menu If you want to know more, please visit the website of the http://vegetariancasserolerecipes.com/ us.

View the original article here