Apple to the Core

Meatless Dishes


Florentine Roll-Ups

  • 16 oz American Beauty Lasagna, uncooked

  • 4 cups (2 lbs) ricotta cheese or cottage cheese

  • 2 cups (8 oz) shredded cheddar cheese

  • 1 cup chopped fresh spinach

  • 1/2 cup sliced green onion

  • 1 egg, slightly beaten

  • 1/4 tsp ground black pepper

  • 1/4 tsp salt

  • 3 cups (26 oz jar) spaghetti sauce, divided

  • grated parmesan cheese

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350°. In large bowl, stir together ricotta cheese, cheddar cheese, spinach, green onion, egg, pepper and salt. Spread about 1/3 cup cheese mixture on each piece of pasta to within 1-inch of end roll up. Repeat until you have 18 roll-ups. In 13x9" baking dish, spread 2/3 cup spaghetti sauce; place roll-ups, seam side down, in dish. Top with remaining sauce. Sprinkle with parmesan cheese. Cover and bake 45 minutes or until hot and bubbly.  Makes 9 servings (2 roll-ups each)

Zucchini and Rice Terrine (this is so good)

  • 1/2 cup rice
  • 1 onion
  • 2 lbs zucchini (about 8 small)
  • 2 cloves garlic
  • 2 oz Swiss cheese (about 1 cup grated)
  • 1 tbl olive oil
  • 2 eggs
  • 2 tbl grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp dried thyme
  • salt and pepper

Heat oven to 375º. Oil a loaf pan of a 1½ quart casserole. Cook rice in plenty of boiling, salted water until tender, 10-15 minutes and drain. Chop onion and zucchini. Mince garlic. Grate Swiss cheese. Heat the 1 tbl of oil in a large skillet and cook onion over medium low heat until tender. Add zucchini  and garlic and cook over low heat, stirring often, for 10 minutes. Beat eggs in a large bowl and stir in cheeses, rice, parsley, thyme, cooked vegetable , 1 tsp salt and 1/4 tsp pepper. Put in prepared pan and bake until firm, 40-60 minutes. Serve hot, warm or cold. Cut into slices or wedges. Use as a first course or side dish.

Chili-Cheese Casserole

  • 2 cans (4 oz each) whole green chilies, drained and seeded
  • 2 cups chopped tomatoes
  • 2 cups shredded Cheddar Cheese
  • 1 cup Bisquick
  • 1 cup milk
  • 3 eggs
  • 1/2 tsp salt

Heat oven to 375º. Grease square baking dish 8x8x2". Arrange chilies in single layer in dish. Sprinkle with tomatoes and cheese. Beat remaining ingredients with hand beater until smooth; pour over top. Bake until knife inserted in center comes out clean. Bake 30-35 minutes. Makes 6-8 servings. 

High Altitude: Bake 40-45 minutes.

Layered Onion Bake

  • 2 cups Bisquick
  • 1/2 cup cold water
  • 1 can (3 oz) French fried onions
  • 1½ cups shredded Swiss or Monterey Jack cheese (about 6 oz)
  • 4 eggs
  • 1 can (10 3/4 oz) condensed cream of onion soup
  • 1/2 tsp salt
  • 1/8 tsp pepper

Heat oven to 375º. Grease 13x9" pan. Mix baking mix and water until soft dough forms; beat with floured hands, pressing 1/2 inch up sides. Sprinkle 1 cup onions and 1 cup cheese over dough. Mix eggs, soup, salt and pepper; pour over cheese and onions. Sprinkle with remaining cheese. Bake until crust is golden brown, 25-30 minutes. Crush remaining onions; sprinkle over top. Bake until onions are golden brown and filling is set, about 5 minutes longer. 6-8 servings. 

High Altitude: Heat oven to 400º. Use boiling water to make dough.

Harvest Bounty Casserole

  • 3 cups cut-up fresh green beans, cooked and drained
  • 2 medium green peppers, chopped
  • 6 medium tomatoes, chopped
  • 3 cups shredded Cheddar cheese (about 12 oz)
  • 1 cup Bisquick
  • 1 cup milk
  • 6 eggs
  • 2 tsp salt
  • 1/2 to 1 tsp cayenne pepper

Heat oven to 350º. Grease 13x9" pan. Spread beans and green peppers in dish; sprinkle with tomatoes and cheese. Beat remaining ingredients with hand beater until smooth; pour over vegetables and cheese. Bake uncovered until golden brown, 45-50 minutes. Let stand 10 minutes before cutting. Makes 10-12 servings. 

Fresh Vegetable Soufflé

  • 1/4 cup flour
  • 1/4 tsp salt
  • dash pepper
  • 1/2 cup mayonnaise
  • 1/4 cup milk
  • 1 cup finely chopped vegetable such as: carrot, green beans, green pepper and corn
  • 4 egg whites

Gently stir flour, salt and pepper into mayonnaise. Do not overmix. Stir in milk slowly, then stir in vegetables. Beat egg whites until stiff. Gently fold into mayonnaise mixture until thoroughly blended. Pour into creased 1½ quart soufflé dish. Bake in 325º oven 40 minutes or until knife inserted in center comes out clean. Serve at once. Makes 4 servings.

Really Good Pasta Primavera

  • 4 cups broccoli florets
  • 3 cups cut green beans
  • 2 cups red pepper strips
  • 4 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 1/2 tsp minced garlic
  • 1/2 cup unsalted butter or margarine
  • 2 1/2 tsp Worcestershire sauce
  • 8 oz uncooked linguine or fettuccine, cooked and drained

Cook broccoli, beans and pepper in 1" boiling water until crisp-tender; drain and cover. Sauté mushrooms, onions and garlic in butter until tender. Stir in Worcestershire Sauce. Place hot pasta in serving bowl. Add vegetables; toss to mix. Serve 

Cheese and Pasta Pie

  • 6 oz Linguine, cooked and drained
  • 1 tsp vegetable oil
  • 6 eggs, 2 beaten
  • 1 (10 oz) pkg frozen chopped spinach
  • 1/2 cup green onion, thinly sliced
  • 1/4 cup snipped parsley
  • 1 tsp basil
  • 1 cup Ricotta cheese
  • 1/2 cup milk or half and half
  • 1 cup shredded mozzarella
  • 1/2 tsp Worcestershire sauce
  • 1/2 salt
  • 1/4 cup grated parmesan
  • ground pepper to taste
  • 2 green onions with tops, optional

Combine noodles, oil and 2 beaten eggs. Press on the bottom and up the sides of a pie plate. Cover edge of pasta with greased foil, bake in 375 degree oven 7 to 10 minutes or until set. Cook frozen spinach according to package directions. Drain well. Add sliced onion, parsley and basil. Beat together the ricotta cheese, 4 eggs and milk; add 1/2 cup shredded mozzarella; stir in vegetable mixture, Worcestershire, salt, ground pepper and parmesan. Spoon into pasta shell. Sprinkle remaining mozzarella on top. If desired, lay whole green onions atop also. Bake in 375 degree oven for 30-35 minutes or till knife inserted near center comes out clean. Let stand for 10 minutes before cutting. Serves 6.

Eggplant Stuffed with Vegetables

  • 1 1/2 pound eggplant

  • fresh lemon juice

Wash and cut eggplant lengthwise. Scoop out eggplant flesh (a grapefruit spoon works well), leaving eggplant shell with about 1/2 inch rim of flesh. Brush shells with lemon juice and set aside. Steam eggplant flesh over 1 cup of water for 7 to 9 minutes.

  • 1 large onion, finely chopped

  • 1 tbl finely minced garlic

  • 2 cups dices zucchini

  • 1 cup shopped shiitake mushrooms

  • 2 tomatoes, chopped

  • 1 green pepper, finely chopped

  • 1 red pepper, finely chopped

  • 2 tbl extra-virgin olive oil

While the eggplant is steaming, use a food processor to cut the above vegetables. Each vegetable should be finely diced but not pureed.  In a large skillet, sauté onion and peppers in oil on medium heat for a few minutes. Put the cooked vegetables in bowl and set aside. Add a little oil to the skillet and sauté the mushrooms and zucchini for a few minutes. Add the steamed eggplant. Return onion, pepper, tomato and garlic mixture to the skillet and cook a few more minutes.

  • 2 1/2 tbl minced fresh parsley

  • 1/8 tsp chili powder

  • 1/2 tsp dried thyme

  • 1/2 tsp dried oregano

  • 1/2 tsp dried basil

Add spices to the vegetables and mix well. Put the vegetable mixture into the eggplant shells and serve with crisp pita pieces.

Avocado Pocket Sandwich

  • 1 ripe avocado, peeled, halved and seeded

  • 1/2 cup each cucumber, cauliflower, sliced mushrooms, shredded Monterey Jack Cheese

  • 1/4 cup Italian dressing

Dice half the avocado; reserve the other half. Toss diced avocado, cucumber, cauliflower, mushrooms and cheese with Italian dressing.

  • 2 large or 4 small pita breads

  • 1 tsp fresh lemon juice

  • 1/2 cup chopped tomato

Cut the pitas in half if large or slit halfway around the edge, if smaller; put the edges apart to form a pocket. Fill each with 1/4 of the mixture. Mash the remaining avocado with fork and stir in the lemon juice and tomato. Spoon mixture inside each sandwich. Serves 4.

Corn Chowder

  • 3 cups water

  • 1/2 cup diced onion

  • 1/2 cup diced celery

  • 1 cup diced potatoes, about 1 medium potato

  • 1 tsp dried dill

  • 1 1/2 cup corn, fresh or frozen

  • 2 cups low fat milk

  • 1 tbl unsalted butter

  • 4 oz light cream cheese

  • 1 tbl nutritional yeast (optional)

In a soup pot, simmer water, onions, diced celery and potatoes until potatoes are cooked, about 15 minutes. Add dill and corn to pot and cook a few more minutes. Add the milk and butter. Don't allow the soup to boil. Take one cup of soup and blend in food processor or blender with cream cheese and yeast. Return to the pot and heat until warmed through. Serves 4.

Black Beans and Rice

  • 2 tbl extra-virgin olive or canola oil

  • 1/2 cup chopped onion

  • 1 red bell pepper, seeded and diced

  • 1 tbl minced garlic

In a 12-omch nonstick pan, heat the oil over moderate heat. Add onions and sauté for 2 minutes, stirring occasionally. Add garlic, then pepper, and sauté 3 minutes longer.

  • 2 tsp ground cumin

  • 1 tsp crushed dried oregano

Add cumin and oregano and cook briefly, stirring.

  • 1 15 to 16 oz can black beans, rinsed and drained

  • 1 tbl lemon juice

  • 1 cup canned tomatoes, drained, reserve juice

  • salt and pepper to taste

Stir these ingredients into the sautéed mixture and simmer, covered, for 5 minutes, adding water or tomato juice if need to thin to desired consistency.

  • 2 tbl dark rum

  • 2 cups cooked white rice

Mix 1 cup of the bean mixture with rum and mash to a paste with the back of fork or in a food processor. Add the puree to the pot set over low heat, cover and simmer about 20 minutes. Serve over hot cooked rice. Make 4 servings.

Serving suggestions: For more pungency, stir some chopped scallions, chopped hot chilies and a little lemon juice into the rice. Sliced bananas on the side will help to put out the fire.

Pesto alla Genovese

  • 2/3 cup pine nuts

  • 1/4 cup Bertolli Classico Pure Olive Oil

  • 2 medium-size garlic cloves, peeled and minced

  • 2/3 Bertolli Extra Virgin Olive Oil

  • 3 cups fresh basil leaves, firmly packed (remove stems, wash & dry thoroughly)

  • 1/4 cup grated Parmesan cheese

  • 1 tsp salt or to taste

Place nuts, garlic, 1/4 cup Pure olive oil and basil leaves in food processor or blender; process until evenly pureed, about 15 seconds. Transfer mixture to a bowl. Slowly stir in cheese, salt and 2/3 cup Extra Virgin Olive Oil. Do not heat the pesto.

Makes 1/2 cup pesto, enough for 1 pound of pasta, cooked and drained. In a large bowl, toss the pasta with the pesto. Serve hot.

Recommended pasta: Fettuccine, linguine or gnocchi

Hint: Nuts may be lighted toasted in a frying pan on the stove.

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