I don’t often eat a lot of vegetarian meals, but lately I’ve been more conscious of cutting back on my meat portions.  In doing so, I’ve found that it’s not always that easy to achieve.  I found this great recipe that is not only a tasty vegetarian option, it also has tons of nutritional benefits, with mushrooms to make up for the protein you would normally get from meat.

Spinach is also one of the best vegetables you can eat to get your daily dietary requirements of many vitamins and minerals (so Popeye was right all along!).  Enjoy…

Ingredients for Fresh Tomato, Spinach and Mushroom Pizza Recipe

Tomato, Mushroom And Spinach Pizza

150g Spinach
1 medium Plum Tomato
80g Mushrooms
1 tb Olive Oil
1 Pizza Base dough recipe
100g Mozzarella Cheese; Shredded (Caboolture cheese is best)
20g Caramelised Onions
1/2 ts Dried Oregano
1/2 ts Black Pepper

Fresh Tomato, Spinach and Mushroom Pizza Preparation

Preheat oven to 250C.  Preheat your pizza stone for at least 30 minutes prior to putting your pizza in the oven.

Wash and thinly slice spinach leaves. Cut tomatoes into 1/2cm thick slices; thinly slice mushrooms.

In a frying pan over medium heat, cook mushrooms in olive oil until tender.

Sprinkle the cheese over your pizza base. Top with sliced spinach, tomatoes, and mushrooms. Sprinkle with onions, oregano, and pepper.

Sprinkle a little semolina on your pizza stone (or just use a piece of greaseproof paper) and place pizza on your pizza stone in oven for 7-10 minutes or until crust is golden.

Remove the pizza from the oven when cooked, cut into slices and serve.

Recipe Preparation: bake (with Pizza Baking Stone)

Cooking Temperature: 250C
Recipe Serves: 1

Ingredients for Grated Zucchini-Pesto Pizza Recipe

1 16-inch pizza base
2 lb Zucchini*
3/4 c Pesto
2 Garlic cloves, peeled/minced
1/2 lb Mozzarella, shredded

Grated Zucchini-Pesto Pizza Preparation

*washed, trimmed, grated or shredded, and squeezed dry in a dish towel.

1. Preheat oven to 250C for 30 minutes for a pizza pan or 60 minutes for pizza tiles or stones.

2. Combine the zucchini, pesto, garlic, and mozzarella in a large bowl. Spread the mixture over the pizza base.

3. Bake in a preheated 250C oven for 10 to 15 minutes, or until the crust is golden.

This pizza is delicious hot or cold.

Recipe Serves: 6

Ingredients for Mexican Eggplant Recipe

Mexican Eggplant Recipe

1 lg Eggplant
1/4 c Veg. oil
1 cn (15 oz) tomato sauce
1 cn (4 oz) chopped; mild green chillies
1/4 c Chopped green onion
1/2 ts Ground cumin
1/2 ts Garlic salt
1 c Grated cheddar cheese 4 oz.
6 Ripe olives; sliced
1 c Sour cream 8 oz.

Mexican Eggplant Preparation

Peel and slice eggplant. Brush both sides of each slice with oil.

Place in a single layer on a greased baking sheet and bake at 450F for 20 minutes.

Combine tomato sauce, chillies, green onion, cumin and garlic salt in a sauce pan.

Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole dish layer the eggplant, sauce and cheese.

Top with sour cream and olives. Bake at 350F for an additional 20 minutes.

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Recipe Serves: 6

Ingredients for Golden Onion Quiche Recipe

Golden Onion Quiche

1 8 prebaked quiche shell
7 tb Unsalted butter
2 lb Sliced onions
2 tb Safflower oil
2 tb Flour
3 lg Eggs
1 c Heavy cream
3 oz Gruyere cheese; freshly grated

Golden Onion Quiche Preparation

Preheat the oven to 375F. Dice 3 T butter and refrigerate.

In a large saute pan, cook the onions in the remaining butter and oil, starting over medium heat and gradually reducing to low heat, for about 1 hour, until the onions are very tender, golden, and reduced considerably in size.

Stir continuously for the last 15 min and be very careful not to let them burn. They will be extraordinarily sweet and delectable. Discard any burned parts.

Sprinkle the onions with the flour, using a strainer or sifter, and saute for another 2 or 3 minutes.

Beat the eggs and cream in a bowl with a third of the cheese. Stir in the onions, and then pour the mixture into the quiche shell.

Sprinkle with remaining cheese and dot with the diced butter.

Bake 25-30 minutes or until browned and set.

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Recipe Preparation: cooking and baking

Recipe Serves: 4

Ingredients for Inside-Out Stuffed Peppers Recipe

1 lb Ground beef
1/2 c Choped onion
1 cn Stewed tomatoes, cut up 16-ounces
1 lg Green pepper, choped
1/2 c Uncooked long grain rice
1/2 c Water
2 ts Worcestershire sauce
1/2 ts Salt
1/4 ts Pepper
1 c Shredded cheddar cheese

Inside-Out Stuffed Peppers Preparation

In a skillet, brown beef, drain. Transfer to a greased 2-qt casserole.

Add the next 8-ingredients.

Cover and begin cooking and baking at 350F for 1 hour or until rice is tender.

Uncover and sprinkle with the cheese; return to the oven until cheese melts, about 5 minutes.

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Free Recipe Greek Spinach Salad

Recipe Preparation: cooking & baking
Recipe Serves: 8

Ingredients for Greek Spinach Salad Recipe

1 bunch Spinach; washed, trimmed and crisped
1/2 English cucumber; thinly sliced
2 Tomatoes; cut into wedges
1 Green capsicum; cut into strips
1 Red capsicum; cut into strips
24 Greek olives; or as desired
3/4 c Whole natural almonds; toasted *
1/4 lb Crumbled feta cheese
Three Herb Dressing **

Greek Spinach Salad Preparation

Toss all ingredients except feta cheese with Three Herb Dressing.

Arrange on serving platter. Top with crumbled cheese to serve.

Servings: 8

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.

Note that almonds will continue to brown slightly after removing from oven.

** See separate recipe.

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Free Recipe Marinated Wild Mushrooms

Recipe Preparation: boil

Recipe Serves: 1

Ingredients for Marinated Wild Mushrooms Recipe

1-1/2 lb Mushrooms, fresh
3/4 c Oil, any type
1/2 c Vinegar, wine
1-1/2 ts Salt
1 ts Sugar
1/2 ts Sweet basil, dried
1/4 ts Thyme
6 Pepper corns
1 Garlic clove, halved
1 Bay leaf

Marinated Wild Mushrooms Preparation

Combine ingredients, cover and heat to boiling. Simmer for 10 minutes.

Add mushrooms and simmer, uncovered, 3 minutes. Transfer to a bowl, including liquid and chill overnight, stirring occasionally.

Drain and serve as a salad or appetizer. Many wild mushrooms are poisonous, either mildly or fatally. Use only those you know or buy some.

Willow mushrooms, called oyster mushrooms in Louisiana, occur in late fall/winter on sides of dead willows and are ideal for this dish.

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Free Recipe Hearty Spinach and Tofu Risotto

Recipe Preparation: cooking & baking

Recipe Serves: 4

Ingredients for Hearty Spinach and Tofu Risotto Recipe

8 oz Tofu, drained
1 md Onion; chopped (1/2 cup)
1 Garlic clove; minced
2 tb Vegetable oil
14-1/2 oz Tomatoes, Italian, canned; chopped
1 ts Oregano; dried; crushed
2 c Rice, brown; cooked
10 oz Spinach, frozen, chopped; thawed and drained
1 tb Sesame seeds; toasted

Hearty Spinach and Tofu Risotto Preparation

Place tofu in blender container. Cover; blend until smooth. In a large saucepan cook onion and garlic in hot oil until onion is tender. Add undrained tomatoes and oregano.

Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes. Stir in tofu, rice, spinach, 1/2 tsp salt, and 1/4 tsp pepper.

Divide mixture into 4 individual greased casseroles or place all of the mixture in a greased 1 1/2-quart casserole.

Bake, uncovered, in a 350 deg F oven for 30 minutes, or until heated through. Top with sesame seed. Makes 4 servings.

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Stir-fried meals are a really great way to have a quick, healthy and delicious dinner.

This one I have for you today is a vegetarian dish, so if you sometimes have trouble eating your boring old vegies, (or getting your kids to) then this is a great recipe for you to get your fix of vegetables while still being really tasty!

Ingredients for Chinese Vegetable Stir-Fry Recipe

—Sweet N Sour sauce—

3/4 c Pineapple juice

1 tb Sugar

1 tb Lemon juice

1-1/2 ts Cornstarch

1 ts Light soy sauce

—Stir-Fry Vegetables—

4 ts Vegetable oil

1 c Broccoli florets

1 c Sliced carrot

1 c Cauliflower florets

1 c Sliced celery

1 c Chunked red capsicum

1 c Sugar peas; stems removed

Chinese Vegetable Stir-Fry Preparation

Combine the ingredients for the Sweet N’ Sour sauce in a mixing bowl.

Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes.

Add capsicum and sugar peas, cook for 2 minutes. Add Sweet ‘N’ Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Makes 4 to 6 servings