Tastes from Home Contest

Entrées  
Vegetarian / Vegan
Side Dishes  
Desserts  
-Winning Recipes < Vegetarian/Vegan >
Vegan/Vegetarian: Butternut Squash – Grape Bliss (2008)

1 butternut squash (peeled and cut into ¾” cubes)
1 medium red onion (peeled and cut into ½” thick wedges)
1 leek (trimmed and cut into 1” pieces)
2 cloves garlic (peeled and sliced)
1/3 cup honey
2 tsp chopped fresh marjoram
1 ½ cups green grapes

Instructions:
Preheat oven to 425 degrees
spray 11” x 17” pan w/olive oil flavored cooking spray
In bowl, combine squash, red onion, leek, garlic, honey & marjoram
Spread mixture in single layer on prepared pan
Bake for 15 minutes, stirring frequently
After 15 minutes, add grapes to pan
Bake 5 additional minutes or until veggies are golden & squash is tender
Garnish w/fresh marjoram if desired
Submitted by: James Paul
Sponsoring Student: Gerald Hildenbrand

Vegan/Vegetarian: Linguine with Grilled Asparagus and Shitake Mushroom Vinaigrette (2007)

1 1/2 teaspoons sesame oil
1 tablespoon minced peeled fresh ginger
2 cloves garlic, minced
1 1/2 cups sliced shitake mushroom caps
1 cup sliced button mushrooms
1/3 cup rice vinegar
1/4 cup low sodium soy sauce
1/4 cup pineapple juice
2 tablespoons water
2 teaspoons sugar
1 lb. asparagus spears
4 cups hot cooked linguine (8 oz uncooked)

Instructions:
Heat oil in large nonstick skillet. Add ginger and garlic and cook for one minute. Add mushrooms and cook for two minutes. Add vinegar and next four ingredients. Remove from heat.
Brush asparagus with mushroom vinaigrette, keep remaining vinaigrette warm.
Grill or broil asparagus for 3 minutes or until lightly browned. Place on pasta and top with remaining mushroom vinaigrette.
Submitted by: Cathy Carl
Sponsoring Student:Corina Carl

Vegetarian/Vegan - North African Vegetable Stew (2006)
  • Start with
    Saute until tender 2 Tablespoons olive oil and 1 medium chopped onion
  • Add and Stir
    ½ teaspoon coriander, ¼ teaspoon cumin, ¼ teaspoon turmeric,
    ½ teaspoon cinnamon, ½ teaspoon ginger, salt to taste

Add the following:
1 zucchini (chopped into 1/2" - 1" pieces)
1 large sweet potato (peeled and chopped into 1/2" - 1" pieces)
2 tablespoons lemon juice
2 tablespoons brown sugar
1/2 - 1 cup raisins
1 can diced tomatoes
1 cup chopped fresh parsley
1 cup water
1 can chick peas (drained and rinsed)
Bring to a boil and simmer 30 minutes or more (until sweet potato is cooked)

Submitted by: Idress Gooden
Student: Ashley Gooden


Vegetarian/Vegan - Bok Choy Salad (2005)
  • Salad
  • ½ cup margarine
  • ½ cup sesame seeds
  • 2 (3oz) packs of Raman Noodles (uncooked, broken, discard seasoning)
  • 1 (3oz) package of sliced almonds

Procedure:
Melt margarine. Brown ingredients. Cool to room temperature.

  • Dressing
  • ¾ cup vegetable oil
  • ¼ cup red wine vinegar
  • ½ cup sugar
  • 2 T. soy sauce

Procedure:
Toss dressing over large bowl of chopped bok choy and chopped green scallions. Sprinkle almonds/Raman noodle mixture over salad right before serving.

Submitted by: Cathy DeCenzo
Student: Amanda DeCenzo, Dadisman Hall


Vegetarian/Vegan - Vegetarian Meal Muffins (2004)
  • 1 3/4 cups all purpose flour
  • 1 cup quick cooking oats
  • 3/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup raisins
  • 1 - 8 oz can crushed pineapple (1/2 cup drained)
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup chopped nuts (optional)

Preheat oven to 400. Mix the first seven ingredients, shred zucchini and carrots, stir zucchini, carrots, raisins and pineapple into flour mixture. In a separate bowl beat eggs and oil. Add to flour mixture and beat only until all ingredients are moistened. Fill greased muffin pan ¾ full. Bake 18-20 minutes.

Submitted by: Marilyn Sparks, Upperco, MD
Student: Diane E. Sparks, Boreman North