Category: Vegetarian

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Blintz Soufflé

Blintz Soufflé
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1472 calories
19 g
917 g
151 g
14 g
90 g
424 g
2580 g
17 g
4 g
50 g
Nutrition Facts
Serving Size
424g
Amount Per Serving
Calories 1472
Calories from Fat 1330
% Daily Value *
Total Fat 151g
232%
Saturated Fat 90g
448%
Trans Fat 4g
Polyunsaturated Fat 8g
Monounsaturated Fat 42g
Cholesterol 917mg
306%
Sodium 2580mg
107%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
0%
Sugars 17g
Protein 14g
Vitamin A
98%
Vitamin C
9%
Calcium
35%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 18 blintzes
  2. 1/2c butter (soft)
  3. 2T sugar + cinnamon
  4. 3 egg yolks, beaten (plus whites later)
  5. 1t salt
  6. 2T orange juice
  7. 1c sour cream
  8. 1t vanilla
Instructions
  1. Layer blintzes in shallow greased pan
  2. Cream butter, sugar, eggs, salt and orange juice
  3. Fold in egg whites
  4. Pour over blintzes
  5. Top with sugar and cinnamon
  6. Bake at 350º for 1 hour
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calories
1472
fat
151g
protein
14g
carbs
19g
more
NoMayo https://nomayo.us/
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Greek Spaghetti Squash

Greek Spaghetti Squash
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299 calories
13 g
67 g
23 g
12 g
12 g
203 g
1333 g
5 g
0 g
10 g
Nutrition Facts
Serving Size
203g
Amount Per Serving
Calories 299
Calories from Fat 201
% Daily Value *
Total Fat 23g
36%
Saturated Fat 12g
61%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 67mg
22%
Sodium 1333mg
56%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 12g
Vitamin A
18%
Vitamin C
10%
Calcium
45%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 spaghetti squash
  2. 1/2 red onion, thinly sliced
  3. 1/2 cup crumbled feta cheese
  4. 1/2 cup sliced black olives
  5. 1/4 cup fresh chopped basil
Instructions
  1. Microwave a whole squash on high for 12-15 minutes. Let cool in microwave for 2 more minutes.
  2. Meanwhile, thinly slice 1/2 red onion.
  3. Take squash from microwave (it's HOT!), slice it in half, remove seeds. Use a fork to scrape squash flesh into a medium sized bowl
  4. Toss with onion, feta, olives and basil
Notes
  1. Microwave isn't necessarily the best way to cook spaghetti squash. I prefer this method.
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calories
299
fat
23g
protein
12g
carbs
13g
more
NoMayo https://nomayo.us/
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Spinach with Chickpea Stew

Spinach with Chickpea Stew
Serves 8
Print
949 calories
128 g
0 g
38 g
41 g
5 g
1457 g
1267 g
25 g
0 g
28 g
Nutrition Facts
Serving Size
1457g
Servings
8
Amount Per Serving
Calories 949
Calories from Fat 331
% Daily Value *
Total Fat 38g
58%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 1267mg
53%
Total Carbohydrates 128g
43%
Dietary Fiber 20g
81%
Sugars 25g
Protein 41g
Vitamin A
912%
Vitamin C
335%
Calcium
70%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp. olive oil
  2. 2 cups chopped onions
  3. 2 cups chopped tomatoes
  4. 2 (15-ounce cans chickpeas, drained and rinsed
  5. 1 pound (or more) fresh baby spinach
  6. Salt and pepper to taste
Instructions
  1. 1. Heat the oil in a pot over medium high heat.
  2. 2. Add the onion and cook for about 5 minutes, stirring often.
  3. 3. Add the remaining ingredients and bring to a boil. Adjust salt and pepper to taste.
  4. 4. Serve hot.
Notes
  1. It is sort of a stew, perfect served over quinoa, rice {if you eat it at Passover) or potatoes. If you'd like to add interesting seasonings, add a couple of tablespoonsful of minced fresh ginger, a bit of coconut milk and a tablespoonful of curry powder.
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calories
949
fat
38g
protein
41g
carbs
128g
more
NoMayo https://nomayo.us/
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Spinach Manicotti

Spinach and 4 Cheese Manicotti
Serves 8
Print
5182 calories
573 g
537 g
224 g
225 g
94 g
3799 g
11243 g
127 g
0 g
103 g
Nutrition Facts
Serving Size
3799g
Servings
8
Amount Per Serving
Calories 5182
Calories from Fat 1968
% Daily Value *
Total Fat 224g
344%
Saturated Fat 94g
471%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 78g
Cholesterol 537mg
179%
Sodium 11243mg
468%
Total Carbohydrates 573g
191%
Dietary Fiber 67g
266%
Sugars 127g
Protein 225g
Vitamin A
1641%
Vitamin C
255%
Calcium
387%
Iron
217%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Manicotti
  2. 3 tablespoons oil
  3. 1/4 cup onion, finely chopped (optional)
  4. 2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
  5. 1 1/2 cups ricotta cheese
  6. 1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
  7. 4 ounces cream cheese, softened
  8. 1/3 cup grated parmesan cheese (can use more)
  9. 1 teaspoon italian seasoning
  10. salt (to taste. I use seasoned salt)
  11. 1/2-1 teaspoon fresh ground black pepper (or to taste)
  12. 1 (10 ounce) package frozen chopped spinach (cooked according to package directions, then hand-squeezed dry to remove excess moisture)
  13. 8 manicotti, cooked and drained (you might use more shells so I would cook 10)
  14. 4 -6 cups marinara sauce (see my recipe#136292)
  15. 1/4 cup parmesan cheese (or to taste)
  16. mozzarella cheese, for topping (any amount desired) Kittencal’s Spinach & Four-Cheese Mani-cotti (Vegetarian)
Instructions
  1. Set oven to 350 degrees F.
  2. Butter a 13 x 9-inch baking dish.
  3. In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
  4. In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 table-spoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
  5. Season with white salt or seasoned salt and black pepper to taste.
  6. Stir in onion mixture and spinach; mix well to combine.
  7. Spoon into cooked and cooled manicotti shells.
  8. Pour half of the pasta sauce into the prepared baking dish.
  9. Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
  10. Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
  11. Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
  12. Cover and bake for 25 minutes.
  13. Uncover and top with mozzeralla cheese (any amount desired).
  14. Bake 5 mins longer, or until cheese is melted.
  15. Let stand 10 mins before serving.
Notes
  1. Note; If desired the spinach can be omitted completely.
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calories
5182
fat
224g
protein
225g
carbs
573g
more
NoMayo https://nomayo.us/
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Spinach and Gruyere Quiche

Spinach and Gruyere Quiche
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon butter
  2. 3 shallots, minced
  3. 3 bunches flat-leaf spinach, thick stems removed and leaves roughly chopped
  4. Coarse salt and ground pepper
  5. 8 ounces Gruyere cheese, grated (about 2 cups)
  6. 1 recipe Basic Pie Dough for Spinach and Gruyere Quiches, fitted into two 9-inch pie plates
  7. 8 large eggs
  8. 3 cups half-and-half
  9. 1/8 teaspoon ground nutmeg
Instructions
  1. Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
  2. Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
  3. In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
  4. Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Notes
  1. I think this is Brittany's recipe
  2. https://www.marthastewart.com/336904/spinach-and-gruyere-quiches
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calories
0
fat
0g
protein
0g
carbs
0g
more
NoMayo https://nomayo.us/
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Portabella Steaks with Balsamic Shallots

Portabella Steaks with Balsamic Shallots
Serves 6
Print
831 calories
99 g
0 g
43 g
21 g
6 g
1160 g
287 g
61 g
0 g
35 g
Nutrition Facts
Serving Size
1160g
Servings
6
Amount Per Serving
Calories 831
Calories from Fat 379
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 287mg
12%
Total Carbohydrates 99g
33%
Dietary Fiber 18g
74%
Sugars 61g
Protein 21g
Vitamin A
22%
Vitamin C
61%
Calcium
18%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 6 whole Portobello mushrooms (about 2-1/2 pounds)
  2. 3 Tbsp. Olive Oil
  3. 1-1/2 cups choppeds shallots
  4. ½ cup balsamic vinegar
  5. 1 cup tomato sauce
  6. Salt and pepper to taste
Instructions
  1. Wipe the mushrooms clean with a damp cloth or soak to clean.
  2. Remove the stems from the mushrooms and chop. If desired, use a teaspoon to remove the fanned "gills" under the cab.
  3. Heat oil in a large nonstick skillet over medium heat. Add the onions and saute until softened.
  4. Stir together remaining ingredients in a small bowl and add to the pan.
  5. Bring to a simmer, then add the mushrooms and chopped stems.
  6. Cover and cook for about 10 minutes.
  7. Serve the steaks hot with the pan sauce spooned over.
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calories
831
fat
43g
protein
21g
carbs
99g
more
NoMayo https://nomayo.us/
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Greek Pasta with Tomatoes and Beans

Greek Penne with Tomatoes and Beans
Serves 4
From Tina Miller, Tested by Susan M. Selasky in the Free Press Test Kitchen.
Print
2324 calories
424 g
67 g
25 g
102 g
13 g
1360 g
1464 g
22 g
0 g
8 g
Nutrition Facts
Serving Size
1360g
Servings
4
Amount Per Serving
Calories 2324
Calories from Fat 219
% Daily Value *
Total Fat 25g
39%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 67mg
22%
Sodium 1464mg
61%
Total Carbohydrates 424g
141%
Dietary Fiber 38g
151%
Sugars 22g
Protein 102g
Vitamin A
544%
Vitamin C
179%
Calcium
98%
Iron
117%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole wheat penne pasta such as Barilla Plus penne pasta
  2. 2 cans (14.5 ounces each) Italian-style diced tomatoes
  3. 1 can (15 ounces) cannellini beans, rinsed and drained
  4. 10 ounces fresh spinach, washed
  5. 1/2 cup reduced-fat crumbled feta cheese
Instructions
  1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
  2. Meanwhile, in a large nonstick skillet, combine the tomatoes and beans. Bring to a boil over medium high heat. Reduce heat and simmer 10 minutes.
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Stir pasta into spinach mixture and heat through.
  5. Sprinkle with feta cheese and serve.
Notes
  1. Recipe: Greek Pasta with Tomatoes and Beans | freep.com | Detroit Free Press http://www.freep.com/article/20101017/FEATURES02/10170345/Greek-Pasta-with-Tomatoes-and-Beans#ixzz12evFPPCw
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calories
2324
fat
25g
protein
102g
carbs
424g
more
NoMayo https://nomayo.us/
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Pasta with Mushroom Garlic Sauce

Pasta with Mushroom Garlic Sauce
Serves 4
Print
2702 calories
365 g
187 g
106 g
77 g
50 g
1038 g
2503 g
21 g
3 g
48 g
Nutrition Facts
Serving Size
1038g
Servings
4
Amount Per Serving
Calories 2702
Calories from Fat 930
% Daily Value *
Total Fat 106g
163%
Saturated Fat 50g
249%
Trans Fat 3g
Polyunsaturated Fat 9g
Monounsaturated Fat 39g
Cholesterol 187mg
62%
Sodium 2503mg
104%
Total Carbohydrates 365g
122%
Dietary Fiber 21g
83%
Sugars 21g
Protein 77g
Vitamin A
57%
Vitamin C
47%
Calcium
29%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 lb linguine, cooked ala dente,drain
  2. 6 tablespoons butter
  3. 10 cloves garlic, minced
  4. 6 cups mushrooms, sliced
  5. 1 teaspoon dried basil
  6. 1⁄4 teaspoon salt
  7. pepper
  8. 2 tablespoons olive oil
  9. 2 tablespoons fresh parsley, chopped
  10. parmesan cheese, grated
Instructions
  1. In a skillet melt 2 tbsp Butter.
  2. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper.
  3. Cook until the mushrooms are just tender.
  4. Add remaining butter and olive oil.
  5. Stir and remove from heat.
  6. When Pasta is cooked reheat the sauce add parsley.
  7. Mix with Pasta and enjoy.
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calories
2702
fat
106g
protein
77g
carbs
365g
more
NoMayo https://nomayo.us/
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Oven Roasted Broccoli with Panko

Oven Roasted Broccoli with Panko and Cheese
Serves 4
Print
653 calories
59 g
22 g
38 g
28 g
9 g
551 g
1976 g
10 g
0 g
26 g
Nutrition Facts
Serving Size
551g
Servings
4
Amount Per Serving
Calories 653
Calories from Fat 333
% Daily Value *
Total Fat 38g
58%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 22mg
7%
Sodium 1976mg
82%
Total Carbohydrates 59g
20%
Dietary Fiber 14g
55%
Sugars 10g
Protein 28g
Vitamin A
61%
Vitamin C
677%
Calcium
57%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound broccoli, rinsed and trimmed
  2. 2 Tbs. olive oil
  3. 2 cloves garlic, chopped or sliced
  4. 1/2 tsp. kosher salt
  5. 1/4 tsp. freshly ground black pepper
  6. 1/3 cup panko bread crumbs
  7. 1/4 cup finely grated Parmesan or sharp cheddar
Instructions
  1. Preheat the oven to 425 degrees. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8 thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
  2. Spread the panko into a 13 by 9-inch metal pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Notes
  1. Video: https://www.foodnetwork.com/recipes/alton-brown/oven-roasted-broccoli-recipe-1937809#lightbox-recipe-video
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calories
653
fat
38g
protein
28g
carbs
59g
more
NoMayo https://nomayo.us/
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Garlic White Bean Basil Hummus

Garlic White Bean Basil Hummus
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 (15 ounce) can of cannellini beans, drained and rinsed
  2. 3 cloves of garlic
  3. 2-3 tablespoons fresh lemon juice
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon freshly ground black pepper
  6. 4-6 large basil leaves
  7. 3 tablespoons olive oil, plus extra for drizzling on top
  8. Water to thin, if necessary
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut each pita into 8 wedges. and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle 1 teaspoon salt all over wedges adding other spices if desired; toss again to coat.
  3. Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.
  4. Meanwhile to make your hummus: combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
  5. If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.
Notes
  1. This is a delicious alternative to chickpea hummus
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calories
0
fat
0g
protein
0g
carbs
0g
more
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