Vegetarian Dessert Recipes

So I zabaglione and I realize I left a lot on any recipe suggestions Marsala

Your marsala last, and if you do not use it, do not worry. Since you are vegetarian, chicken Marsala traditional does not work. You might consider using it with sauteed mushrooms, tofu or soy chicken patties to create your own version.

Bulgur Stuffed Acorn Squash * *
Service (s) 2
Ingredients
1 large acorn squash or sweet dumpling ((2 lb/1kg))
1 tbsp teaspoon (5 ml) vegetable oil
1 / 4 cup (50 ml) each chopped onion and green pepper
A clove of garlic, minced
1 / 2 c. (2 ml) ground cumin
1 / 3 cup (75 ml) of medium to coarse bulgur
3 / 4 cup (175 ml) hot vegetable stock
1 / 2 cup (125 mL) canned chickpeas, drained
1 tbsp tablespoons (15 ml) lemon juice
1 tbsp tablespoon (15 ml) chopped fresh parsley

Preparation

Halve and seed squash. Slice 1/2-inch (1 cm) piece of each side cut, peel and dice. Set aside. Place squash halves, cut side down, on lightly greased baking sheet. Bake at 400 ° F (200 ° C) for 40-45 minutes or until tender.

Meanwhile, in saucepan, heat oil over medium heat sauted onion, green pepper, garlic and cumin, stirring occasionally, for about 3 minutes or until tender. Add buIgur and squash into cubes and cook, stirring, for 1 minute. Add broth and chickpeas. Bring to a boil, cover and cook for about 15 minutes or until liquid is absorbed and the squash is tender. Stir in lemon juice and parsley. Set aside and keep warm.

Return squash stuffing spoon in each half. Cover with foil. Return to oven and cook for about 5 minutes or until hot.
Or try this:

Zucchini Casserole * *
Ingredients
8 cups diced zucchini
1 red pepper, chopped
1 tbsp cornflakes cereal
1 tbsp Cheddar cheese
1 / 2 c. olive oil
1 tbsp tea. dried basil
2 eggs
Salt and pepper to taste

Preheat oven to 350 degrees. In a large bowl, mix the ingredients. Bake in a lightly greased 9 x 13 baking 45 minutes or until top is golden.

* Pasta with broccoli and sundried tomatoes *

1 / 2-2 / 3 cup sliced tomatoes sun dried (not oil-cured)
10-12 oz pasta, any short form pieces (I used Barilla penne omega-3 enriched whole grain)
2-3 good sized broccoli crowns, cut into chunks
2 1 / 2 tsp tablespoon olive oil virigin (EVOO)
1 / 2 cup fresh grated parm. cheese (or soy version)

1. If the tomatoes you use are not wet, soaked in warm water for 10 minutes and drain, then cut into slices.
2. Cook pasta accordingly.
3. steamed broccoli on the stove or microwave until tender but still crunchy.
4. Toss pasta and broccoli to serve container. Add oil, tomatoes and cheese and mix well. Season with salt and pepper and serve.

For a heartier dish, add 16 ounces frozen ricotta cavatelli (but watch the sodium content!)

* Variations on Veal Cutlets with Marsala: Marsala Scallops al *
Ingredients
Basic scaloppine Marsala:

* 3 tablespoons olive oil extra virgin
* Pepper, salt and freshly ground black pepper to taste
* 6 veal cutlets
* All-purpose flour, for dredging
* 1 / 2 cup dry Marsala

Variations:

* 1 -
* 1 / 2 cup dry white wine
* 1 tablespoons capers, rinsed and drained
* 1 tablespoon grated lemon zest
* 1 lemon cut into wedges
* 2 -
* 4 leaves fresh sage
* 1 / 2 cup sliced mushrooms
* 1 / 2 cup dry Marsala
* 3 -
* 1 cup tomato sauce base, recipe below
* 1 / 2 cup rose wine
* Freshly grated Parmigiano-Reggiano

Instructions

Garnish veal with chopped parsley and extra virgin olive oil

For the base: In 12-inch jump P.