Vegetarian Brunch Recipe

This vegetarian brunch recipe is an easy way to impress vegetarian and non-vegetarians friends. You can change up the recipe in this frittata to taste.

• 10 eggs
• 2 zucchini
• 6 shitake mushrooms
• 4 marinated sundried tomatoes
• milk
• salt & pepper
• Parmesan cheese
• 1 onion
• olive oil

Vegetarian Brunch Recipe Directions

Heat the oil in a saute pan with the garlic. Chop the onions and saute them for 3 minutes or until soft. Quarter and slice the zucchini and slice the shitake without the stem. Place the vegetables in the saute pan for 8-10 minutes. Put egg whites into bowl with a drop of milk. Whip the eggs vigorously. Pour the eggs into the pan and add salt, pepper and sundried tomatoes. Take off the stovetop and place the pan into the oven heated to 350 degrees. After 10 minutes take out of the oven and sprinkle with the cheese and put back in the oven for 5 minutes. Serve and enjoy this great vegetarian brunch recipe!

Vegetarian Baked Beans Recipe

• 1 pound dried navy beans
• 6 cups water
• 1 teaspoon salt -- plus more to taste
• 1 medium onion -- chopped
• 2 medium bell peppers -- chopped preferably red and green
• 1 cup Barbeque Sauce
• 1 cup apple cider
• 1/3 cup dark molasses -- unsulphured variety
• 1/4 cup prepared yellow mustard
• 2 tablespoons cider vinegar -- or less to taste

Vegetarian Baked Beans Recipe Directions

Soak the beans for at least 4 hours, preferably overnight, in water to cover, then drain.
In a large, heavy saucepan, combine the beans with the water. Bring the beans to a boil over high heat, and then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally for at least 2 to 3 hours, depending on the beans. Stir in the salt after the beans begin to seem dry. The beans are ready when they mash easily but still hold their shape. Drain the beans.
Preheat the oven to 325 F, and spray a Dutch oven or other baking dish with cooking spray or wipe lightly with oil.
In a nonstick skillet, water-saute the onion and bell pepper until soft. Transfer the onion and bell pepper mixture to the Dutch oven or baking dish. Mix in the remaining ingredients, including the beans. Bake, covered, for about 1 hour. Uncover and bake for an additional 15 to 30 minutes. Serve this vegetarian baked beans recipe hot.

Punjabi Vegetarian Recipe

This Punjabi Vegetarian Recipe is served all over northern Indian. In Hindi this Punjabi vegetarian recipe is called Mattar Paneer. If you can not find the Punjabi Paneer or you are vegan you can also substitute tofu into this vegetarian recipe.

• 1 medium sized onion, peeled and chopped
• 1 inch cube of fresh ginger, peeled and chopped
• 6 tbl veg. oil paneer (plus 2 cups of the whey)
• 1 whole dried red pepper
• 1 tbsp. ground coriander seeds
• 1/4 tsp ground turmeric
• 3 medium sized tomatoes, peeled and minced
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 cups shelled fresh or 2 packages defrosted frozen peas

Punjabi Vegetarian Recipe Directions

Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. Serve this fantastic Punjabi vegetarian recipe!

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