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Image by cizauskas
Arborio rice important for risotto: brief grains, substantial starch.
Thanks to Stephanie Weber of www.brewcookpairjoy.com/2010/08/zucchini-risotto/ for this fantastic recipe:
"As the end of August draws near, I uncover myself shocked that zucchini season is practically in excess of! But I’m not carried out but! I give you — Zucchini Risotto. It utilizes up a ton of zucchini in a quite sneaky way."
Picture by vigilant20 (דָרוּך)
3 cups zucchini, thinly sliced
1/two cup onion, thinly sliced
one 1/2 cups tomatoes, sliced thin
1/two cup green pepper, chopped
3/4 cup tomato sauce
one one/8 cups cheddar cheese, grated
3/4 cup ricotta cheese
one 1/2 teaspoons oregano
3/four teaspoon dried chives
three/4 teaspoon garlic powder
1/two teaspoon salt
three/four dash pepper
1/4 cup grated parmesan cheese
one/4 cup breadcrumbs
Combine ingredients for ricotta mixture with each other and set aside. Layer half of the zucchini, onion, tomato, green pepper, tomato sauce, cheddar, then ricotta. Repeat. Prime with crumbs and parmesan. Cover and bake 25 minutes at 350. Uncover and bake ten far more minutes.
Banana spread (04)
Picture by cizauskas
When your bananas have gone in excess of-ripe, turning brown/black and mushy, make this banana spread for toast.
Fork-mash two bananas, with 1 tsp cinnamon, two TBSP lemon juice, 1 tsp grated lemon rind. Carry to a boil reduce heat to justlow enough that steam puffs gently from the mash. Cook for 15 minutes, or right up until most moisture has evaporated. Amazing.
Spread on toast!
Adapted from Sundays at Mooosewood.