Potato and Bread Cutlets

1 pound potatoes, peeled 2 slices bread cubed, 1 egg beaten 1 teaspoon salt 1/2 teaspoon ground cayenne pepper 1 jalapeno pepper, seeded and minced 2 sprigs fresh cilantro chopped 1 cup vegetable oil for frying Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. In a large bowl, mash together potatoes and bread cubes. Mix in egg, salt, cayenne, jalapeno and cilantro. Shape potato mixture into patties and coat with bread crumbs. In a large tall sided skillet, heat oil until almost smoking. Carefully slide cutlets into oil. Cook, turning once, until golden brown on both sides. Remove from heat and drain. Serve warm. Amount Per Serving  Calories: 190 | Total Fat: 7.3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 190

Total Fat: 7.3gCholesterol: 53mgSodium: 690mgTotal Carbs: 27.2g    Dietary Fiber: 2.3gProtein: 4.4g

Meatless Main Dishes: Quick and Easy Stuffed Peppers

2 large red bell peppers, halved and seeded1 (8 ounce) can stewed tomatoes, with liquid1/3 cup quick-cooking brown rice2 tablespoons hot water2 green onions, thinly sliced1/2 cup frozen corn kernels, thawed and drained1/2 (15 ounce) can kidney beans, drained and rinsed1/4 teaspoon crushed red pepper flakes1/2 cup shredded mozzarella cheese1 tablespoon grated Parmesan cheeseArrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender. In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked. Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through. Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving. Amount Per Serving  Calories: 179 | Total Fat: 4.4g | Cholesterol: 12mg Powered by ESHA Nutrient Database

Quick and Easy Stuffed Peppers

Servings Per Recipe: 4

Amount Per Serving

Calories: 179

Total Fat: 4.4gCholesterol: 12mgSodium: 352mgTotal Carbs: 27.6g    Dietary Fiber: 6.6gProtein: 9.2g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Meatless Main Dishes: Veggie Fajitas

2 teaspoons olive oil2 cloves garlic, minced2 green bell peppers, sliced2 yellow bell peppers, sliced1/2 onion, sliced1 cup mushrooms, sliced3 green onions, choppedlemon pepper to tasteIn a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender. Amount Per Serving  Calories: 51 | Total Fat: 2.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 51

Total Fat: 2.2gCholesterol: 0mgSodium: 5mgTotal Carbs: 7.8g    Dietary Fiber: 1.8gProtein: 1.7g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »  

Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

View the original article here

Meatless Main Dishes: Summer Nights Eggplants | Submitted By: Vasiliki

2 large eggplants1/2 cup olive oil for frying2 medium onions, chopped2 cloves garlic, minced2 small tomatoes, chopped1 green bell pepper, seeded and chopped1 tablespoon chopped fresh parsleysalt and pepper to taste4 cups dry bread crumbs1 cup crumbled feta cheeseRemove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled. Amount Per Serving  Calories: 645 | Total Fat: 17.1g | Cholesterol: 33mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 645

Total Fat: 17.1gCholesterol: 33mgSodium: 1319mgTotal Carbs: 101.3g    Dietary Fiber: 12.3gProtein: 23.4g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Meatless Main Dishes: Grilled Mediterranean Vegetable Sandwich | Submitted By: Chris M.

1 eggplant, sliced into strips2 red bell peppers2 tablespoons olive oil, divided2 portobello mushrooms, sliced3 cloves garlic, crushed4 tablespoons mayonnaise1 (1 pound) loaf focaccia breadPreheat oven to 400 degrees F (200 degrees C). Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving. Amount Per Serving  Calories: 356 | Total Fat: 14.8g | Cholesterol: 3mg Powered by ESHA Nutrient Database

Grilled Mediterranean Vegetable Sandwich

Servings Per Recipe: 6

Amount Per Serving

Calories: 356

Total Fat: 14.8gCholesterol: 3mgSodium: 500mgTotal Carbs: 48.3g    Dietary Fiber: 5.5gProtein: 9g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

Reviewed on Nov. 5, 2003 by MANDT2    This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I added fresh herbs (garlic, parsley, sage, oregano, basil, and rosemary) to the bread dough. For the grilled veggies I used a sliced Portabello mushroom, fresh green pepper, Walla Walla sweet onions, and some frozen red and yellow pepper slices. The eggplant and mushroom were oven roasted, as described in the recipe, except that I used an olive oil spray (quicker and easier than brushing with oil). The sliced onion and pepper were quickly stir fried in a non-stick pan, also lightly coated with an olive oil spray. I used low-fat mayo, to round out this healthy and delicious sandwich. (I was skeptical about whether I'd like grilled eggplant, but found it was fabulous). Give this sandwich a try, and it will make a believer of you, too! Was this review helpful? [ YES ]
25 users found this review helpful This was SO GOOD!!! I used Terri McCarroll's "Focaccia Bread" recipe (from this site). I...

View the original article here

Meatless Main Dishes: Barbeque Tempeh Sandwiches | Submitted By: JENNX

1 cup barbecue sauce, your choice1 (8 ounce) package tempeh, crumbled1 tablespoon vegetable oil1 red bell pepper, seeded and chopped1 green bell pepper, seeded and chopped1 medium onion, chopped4 kaiser rolls, split and toastedPour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes. Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through. Spoon the tempeh mixture onto kaiser rolls, and serve. Amount Per Serving  Calories: 375 | Total Fat: 11.5g | Cholesterol: 0mg

 view all reviews »

Reviewed on Mar. 4, 2005 by SHERIBEE    I want to share an important note on preparing tempeh (which I used to *hate* because of the bitter taste but now I love!). Remove the tempeh from the package, cut it in half & put it into a small pot of simmering vegetable broth - bring to a boil, then reduce to a simmer for 30 mins. (I use vegetarian/vegan bouillon cubes, about $2.50 or so for a package of 8 cubes (each cube makes 2 cups - delicious & cost effective for this purpose, soups, sauce base, whatever). Rapunzel is a great organic brand, but Knorr also makes a decent "mainstream" version. I made this recipe, using olive oil instead of vegetable - and added a clove of garlic to the sauteed veggies. I used the recommendation for a "smoky" barbecue sauce, and this sandwich rocked! I've also made it by pan-frying the crumbled tempeh to brown it (after it comes out of the broth), and adding a small splash of tamari to the pan right at the end, stirring to mix - then continuing with the rest of the recipe. Simple and yummy! Thanks for this easy recipe :O) Was this review helpful? [ YES ]
78 users found this review helpful I want to share an important note on preparing tempeh (which I used to *hate* because of the... Reviewed on Nov. 21, 2004 by IMATD    Well...I hate to be the sour grape in this bunch, but I just finished eating this for dinner and it was aweful. My husband took one bite and began to scream about the aweful aftertaste. He refused to eat this for dinner and went to get sushi. I didn't taste the aftertaste - for me it was the during taste. Now, there is a reason I gave this two stars instead of one. First, I think I chose a bad BBQ sauce. It is one of our absolute favorites, but was too sweet for this recipe. I highly reccommend going for a smokey sauce for this recipe. Second, we have never had tempeh before and frankly, won't ever again, but if you already know you like tempeh, this may work for you. I really wish I could offer more on how to repair this one, but it was that bad. There have been lots of vegan recipes that I have loved - try Vegan Casserole I, Black Bean Soup, or Vegan Split Pea soup (all from All Recipes and all fabulous). Was this review helpful? [ YES ]
8 users found this review helpful Well...I hate to be the sour grape in this bunch, but I just finished eating this for dinner... I tried this recipe when my sister and her family were visiting - her oldest daughter is a vegetarian, and her husband is a meat-and-potatoes guy. The only thing I changed was adding a couple of cloves of minced garlic to the vegetables and used 2 green peppers instead of 1 green, 1 red... and EVERYONE, my brother-in-law included, ate this right up and wanted more! What a terrific, easy recipe and it turned out to be such a crowd pleaser! This is one of those good ol' standby recipes for me now, I make it as often as possible. It's pretty handy, too, for a single person because the sandwich filling keeps very well in the refrigerator and reheats very well too. Thanks for a terrific, quick, easy meal! Was this review helpful? [ YES ]
2 users found this review helpful I tried this recipe when my sister and her family were visiting - her oldest daughter is a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Meatless Main Dishes: Veggie Ranch Pizza | Submitted By: MAJRMINR

1 unbaked pizza crust1 1/2 cups Ranch-style salad dressing2 cups shredded Cheddar cheese1/2 cup shredded carrots1/2 cup chopped cauliflower1/2 cup chopped fresh broccoli1/2 cup chopped onion1/2 cup chopped red bell pepper1/2 cup sliced fresh mushrooms1 pound mozzarella cheese, shreddedPreheat oven to 350 degrees F (175 degrees C). Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese. Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned. Amount Per Serving  Calories: 490 | Total Fat: 36.1g | Cholesterol: 68mg

 view all reviews »

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here