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From Gem's Vegetarian Cooking
About Gem's Vegetarian Cooking
This collection of vegetarian recipes started from my mother's and mother-in-law's recipe collection. As time has passed, I've added new recipes that I have enjoyed. While I started this project for my own benefit, this wiki is free for anyone to change/add recipes to as long as the recipes are vegetarian (click here for information about vegetarianism). Because of spam problems, you must have a user account to edit or add recipes. To request a user account, email me at gemstonelogan@gmail.com.
An asterisk (*) after an entry's title indicates that it's a copyrighted recipe from another source. I do not include the actual recipe for these titles. Instead, I'll link to WorldCat which will show the closest library with the specified cookbook and/or magazine. Also, I'll include any comments I have about the recipe and nutritional information for it.
Featured Recipe: Hummus Casserole
Inspired by IMANKAY's Hummus Casserole on AllRecipes.com
- 2 tbs Olive Oil
- 2 tsp Cumin Seeds
- 1 Eggplant, chopped
- 3 Garlic Cloves, minced
- 2 Red Bell Peppers, chopped (any other color except green will work)
- 1 medium Zucchini, chopped
- Salt, to taste
- 4 cups very creamy Hummus*
- 8 Whole Wheat Pitas
- 1/4 cup toasted Pine Nuts
Preheat oven to 350 degrees. Grease a 9 X 13 pan (preferably a deeper lasagne style pan).
Sauté the cumin seeds and garlic in the olive oil for a minute or so. Mix in the eggplant, peppers, and zucchini. Cover and cook until vegetables are tender. Salt the vegetables to taste.
Spread 1 1/2 cups of the hummus on the bottom of the pan. Layer 4 of the pitas on top of the hummus (I cut them in half and put the straight edges against the side of the pan and then one whole pita in the middle). Spread about 1 cup of the hummus on top of the pitas. Layer all the vegetables on top of the hummus and spread to evenly cover the pan. Layer another 4 pitas on top of the vegetables and press down to make sure everything fits in the pan. Spread the remaining hummus on top and sprinkle the pine nuts on top.
Cover tightly with foil and bake for 30 minutes.
* If the hummus isn't moist enough, the casserole will be too dry. The hummus I buy at Costco is a very nice consistency for this dish. If you get the hummus from Costco that has the "dippers" included, you can mix everything except the jalapeño peppers into the hummus. Also, you can use their pine nuts for sprinkling on top of the casserole instead of toasting your own.
Make Ahead Instructions: There are a couple of make-ahead options for this dish. You can prepare and cook the vegetables and store them in the refrigerator for several days in advance. And/or, you can assemble the casserole the night before and refrigerate it.
Nutritional Information
Servings Per Recipe: 16
13% of calories from protein
50% of calories from carbs
37% of calories from fat
| Calories | 233 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 536 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 8 g |
For more nutritional information, see NutritionData (scroll below the ingredient list).
