Veg Out Recipes

Vegetable Dumpling Soup(Serves 4)
2 tblsp EVOO
4 tblsp butter
2 onions, diced
2 ribs celery, chopped
4 carrots, diced
1 potato, diced
1 zucchini, diced
1 fresh bay leaf
2 qts veg broth
4 tblsp flour
1 teasp Dijon Mustard
1 box of Jiffy Mix(dumplings, prepare to box instructions)
1 cup of frozen peas
2tblsp parsley

Heat EVOO in pot. Add celery, onions, carrots, potato, zucchini, bay leaf. Stir and cook covered for 10 min, Add veg stock, raise heat to boil. Meanwhile melt butter in a bowl, add flour and mustard. Whisk mixture into soup. In another bowl prepare the dumpling mix and add parsley. Stir peas into soup. Drop by teaspoons the dumpling mix into the pot. Cover and cook 6 mins. Serve.

Greek Goddess Salad
3 tblsp fresh parsley leaves, minced
4 pitted kalamata olives, minced
1 clove garlic, minced
5 tblsp lemon juice
medium cucumber, seeded and chopped
medium red pepper, chopped
1 medium tomato, seeded and chopped
1/3 cup red onion, finely chopped
crumbled reduced fat feta cheese
pita bread

In a bowl combine parsley, olives, and garlic. Whisk in lemon juice. Add cucumber, bell pepper, tomato, red onion, and feta cheese. Toss together. Eat with pita bread.

Veggie Burgers
2 tsp oil
1/4 cup minced onion, green pepper, carrot, celery
2/3 cup drained canned white kidney(cannellini) beans
1 egg, lightly beaten
1/3 cups seasoned dried bread crumbs

In a skillet heat 1 tsp oil. Add onion, green pepper, carrot, celery; cook over medium heat, stirring occasionally until veggies are soft. Set aside to cool.
Using a fork in a medium bowl mash beans, stir in egg. Add bread crumbs and veggies. Mix throughly. Shape into 4 patties. In same skillet heat 1 tsp oil. Cook patties over medium heat until brown on both sides.

Brushetta Eggplant
1 lb eggplant, cut into cubes
3 medium plum tomatoes, chopped
1 clove garlic, minced
2 tblsp fresh basil, chopped
pepper, salt, and garlic powder to taste

Preheat oven to 400. Mist a baking sheet with cooking spray. Place eggplant in a single layer on sheet. Bake for 7 to 10 min. Flip and bake 7 to 10 min more until tender.
In a large bowl combine tomatoes, garlic, basil, and eggplant. Season with salt and pepper. Toss and serve. Serve with bread or chicken if you desire.