Vegetarian Recipes To Get You Cooking For World Vegetarian Day
World Vegetarian Day is celebrated annually every October 1st
The benefits of a vegetarian diet are well-documented, and while some people follow this diet for health reasons, and others for the love of animals, it鈥檚 an eating plan that millions of people around the world have embraced.听 If you鈥檙e one of them and are looking for some new recipes to spice up your meal plan, or you鈥檝e been thinking of trying out vegetarian cooking, you can鈥檛 go wrong with these two vegetarian recipes recommended by Culinary Arts instructors at Lincoln Culinary Institute.
Lincoln Culinary Vegetable Tortellini Soup,听by Chef Manfred Schmidtke of the West Palm Beach Campus
16 oz. chopped celery, onion, & bell pepper mixed
Dash of Pepper
Dash of Salt
1 zucchini chopped
32 oz. chicken broth
16 oz. frozen baby corn, green beans, pea, and carrot mix
15.5 oz. Cannellini beans (drained)
14.5 oz. can diced tomatoes with basil oregano and garlic undrained
9 oz. Spinach or cheese filled tortellini鈥檚
听
Saut茅 celery mixture until tender and transfer mixture into slow cooker
Stir in pepper, salt and rest of ingredients (above) EXCEPT tortellini鈥檚
Cover and cook on low for 4 hours
Increase to high and add tortellini鈥檚, cover, and cook 18 minutes until pasta tender
Sprinkle with parmesan cheese on top
听
Butternut Squash Fries with Apple-Chipotle Ketchup, by Chef Jamie Roraback of the Hartford Campus
听
1 Butternut Squash 鈥 peeled, cut into 录鈥 x 录鈥漻3鈥 sticks
1 Cup Cornstarch 鈥 sifted just before using
陆 Cup Tomato Ketchup
3 Tbsp. Apple Jelly
陆 tsp. Chipotle Pepper Puree
As Needed: Vegetable Oil, Fine Sea Salt and Extra Fine Granulated Sugar
Soak the butternut squash sticks in a bowl of ice water for 15 minutes. Prepare the ketchup by whisking together the ketchup, apple jelly and chipotle pepper puree until smooth. Reserve.
Heat fry oil to 350掳f. Drain the water off of the butternut squash sticks leaving slightly damp. Dredge the fries in the sifted cornstarch , shaking off all excess coating. Drop in small batches into the frying oil and cook for about 3 minutes or until darkened and crisp. Drain, season to taste with fine sea salt and fine sugar. Serve with the ketchup.