VEGGIE PIZZA
The Veggie Pizza works best with Finely chopped vegetables. My mother has been making these for quite some time. They are really good. I hope you enjoy.
Provided by Amy Lee
Categories Lunch/Snacks
Time 25m
Yield 16 pizzas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spread the cresent rolls out on cookie sheets to make large rectangles.
- cook for 10 minutes or until golden brown and then cool.
- Mix the cream cheese, sour cream, dressing mix, and Miricle Whip together.
- Spread on top of the cooled cresent rolls.
- Chop your veggies (I like to use the food proccesor).
- Spread your veggies on top of the mixture on the cresent rolls.
- Sprinkle the Cheddar Cheese on the top.
- With sharp knife cut in half and enjoy.
VEGGIE POT PIE
A mouthwatering-good vegetable pot pie.
Provided by PATTECAKE
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
- In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
- Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
- Bake in preheated oven for 30 minutes, or until the crust is brown.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 54.4 g, Fat 25 g, Fiber 7 g, Protein 8.4 g, SaturatedFat 5.6 g, Sodium 1198.2 mg, Sugar 6.8 g
VEGETARIAN POTPIE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat; remove 1 tablespoon to a small bowl. Add the carrots, celery and onion to the skillet; cover and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the mushrooms and soy sauce; cover and continue cooking, stirring occasionally, until tender, about 3 minutes. Add the flour; cook, stirring, 1 minute.
- Add the milk, 1 cup water and 1/2 teaspoon salt and stir until the flour is incorporated. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until thickened, about 5 minutes. Add the tofu and frozen peas; return to a simmer. Season with salt and pepper. Remove from the heat.
- Brush the bread with the reserved melted butter and cut into quarters. Arrange buttered-side up on the tofu mixture. Transfer the skillet to the oven and bake until the bread is toasted, about 8 minutes.
Nutrition Facts : Calories 519 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 42 milligrams, Sodium 840 milligrams, Carbohydrate 58 grams, Fiber 8 grams, Protein 25 grams
VEGGIE FOCACCIA
Thanks to the internet, I was recently introduced to my new favorite artistic medium: vegetables! With bread dough as the chewy, salty, olive-oily canvas. I don't know who invented these pretty works of focaccia art, but I thank them.
Provided by Molly Yeh
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the focaccia: Combine the water, salt, sugar and yeast in a spouted measuring cup. Whisk in 3 tablespoons olive oil.
- Combine the yeast mixture and 3 cups of the flour in the bowl of a stand mixer. Mix with a wooden spoon just until the dough comes together, then switch to the dough hook and knead on medium-high speed until smooth and stretchy, about 5 minutes. The dough should form a loose, somewhat sticky ball on the dough hook, but won't entirely clean the sides of the bowl. (If the dough doesn't form a ball at all, add tablespoons of flour, up to 1/4 cups.)
- Brush a quarter-sheet pan with 2 tablespoons oil. Add the dough, then turn to coat and press to almost fill the pan. Cover loosely with plastic wrap and let rise until doubled in size, 1 to 1 1/2 hours, depending on the temperature of your room.
- Preheat the oven to 400 degrees F.
- Uncover the dough and gently press all of the way to the edges of the pan. Brush the top of the dough with the remaining 2 tablespoons olive oil. If you'd like to make a vertical landscape, turn the pan with the short side facing you.
- For decoration: Start with a layer of seeds on the bottom. Using asparagus, long chives and scallion greens, add your tall stems first, then cover those at the bottom with shorter sprigs of herbs to make some ground cover. Add some butterflies, made with horizontal slices of baby bell peppers and chive antennae. Once you're happy with the arrangement, press down on the decorations to make sure they stick to the dough.
- Use your finger to gently dimple the dough in the space where you haven't decorated. Brush lightly with olive oil and sprinkle with flaky salt. Bake until the focaccia is risen and the top and bottom are golden brown, about 30 minutes. Let cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
VEGGIE PASTA PIE
This is especially good when all of the veggies and herbs are in season. I've served this for a weekend breakfast, ladies lunch and even dinner. When served for dinner I grilled chicken breasts. Possible you could cook diced chicken right on top of the pie but I haven't tried it. You may use the lower fat versions of any or all of the cheeses with good results.
Provided by racrgal
Categories Breakfast
Time 1h5m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Spray 8" springform pan or cake pan with nonstick cooking spray.
- Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
- Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
- In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
- Place half the linguine mixture in prepared pan.
- Using half of each, place a layer of tomato, then a layer of zucchini.
- Layer remaining linguine mixture.
- Top with a layer of tomato and a layer of zucchini.
- Sprinkle with mozzarella and remaining parmesan cheese.
- Cover with foil.
- Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
- If you prefer your veggies a little on the crunchy side just reduce the cooking time.
Nutrition Facts : Calories 290.6, Fat 12.1, SaturatedFat 5.8, Cholesterol 65.4, Sodium 166.9, Carbohydrate 31.6, Fiber 3.3, Sugar 4.6, Protein 14.7
MMMM VEGGIE PIE!
I love this meatless pie. It's an excellent meal for lunch by itself or serve it with a piece of grilled chicken or fish for a more substantial dinner.
Provided by Lorrie in Montreal
Categories Savory Pies
Time 50m
Yield 1 Pie, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grease bottom of 10-inch pie plate.
- Sprinkle breadcrumbs on bottom and up the sides of the dish.
- In a large bowl, combine potatoes, onion, 1 cup cheddar cheese, butter, 1 teaspoons of the oregano and salt and pepper and mix well.
- Spoon mixture into the pie plate and press firmly onto the bottom and up the sides.
- Bake in a preheated 450°F oven for 25 minutes.
- Heat oil in a pan and add zucchini, mushrooms and tomatoes.
- Add the remaining 1 teaspoons of oregano and salt and pepper.
- Cook mixture for about 7 minutes then spoon it into the pie pan and spread evenly over the crust.
- Sprinkle with the remaining cheddar cheese and Parmesan cheese.
- Bake for 5 minutes or until cheese is melted and the pie is bubbly.
- Serve hot.
Nutrition Facts : Calories 827.8, Fat 48.8, SaturatedFat 27.1, Cholesterol 122.9, Sodium 889.7, Carbohydrate 68.2, Fiber 9.4, Sugar 9.1, Protein 33.3
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