Best Vegetarian Dishes From The DIY Forum

Compiled by Alden Smith

Finding delicious vegetarian meals is easy when you check out the DIY forum. Here are a few found there.

Sweet Potato Apple Cups

• 6 sweet potatoes, peeled and quartered
  
• 6 tablespoons cinnamon candies
  
• 2 cups water
  
• 6 tart apples, peeled and cored
  
• 1/2 cup milk
  
• 4 tablespoons brown sugar
  
• 1/2 teaspoon salt
  
• 6 marshmallows

Directions

Boil peeled, quartered sweet potatoes in a saucepan until tender, about 25 to 35 minutes; drain well.

In a saucepan, combine cinnamon candies and water; stir to dissolve. Add peeled, cored apples; simmer until the apples are tender, 20-30 minutes.

Meanwhile, mash the sweet potatoes adding milk, brown sugar, and salt. Fill the cored apples with the potato mixture, place in a baking dish, top with marshmallows, and broil until the marshmallows are lightly browned.

Serving Size: 6

Roasted Squash Soup

Preparation time: 20 mins
Cooking time: 1 hr, 5 mins

Ingredients

• 1 1/2 pounds butternut squash, halved lengthwise, seeds removed
  
• 1 1/2 pounds spaghetti squash, halved lengthwise, seeds removed
  
• 1 acorn squash, halved lengthwise, seeds removed
  
• 3 tablespoons butter or olive oil
  
• 1 large onion, peeled and chopped
  
• 3 cloves garlic, peeled and minced
  
• 1 tablespoon minced gingerroot
  
• 1 teaspoon curry powder
  
• 2 Granny Smith apples, peeled, cored and cut into 1/2 inch cubes
  
• 2/3 cup apple cider
  
• 5 cups vegetable stock
  
• 1 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/4 teaspoon cayenne pepper

Directions

Preheat oven to 400°F. Spray a jelly-roll pan with vegetable cooking spray (or brush with olive oil).

Season squash with salt and pepper to taste. Lay squash halves, cut-side down on prepared baking sheet (may need more than one). Roast for 45 minutes, or until flesh is soft (spaghetti squash may take a bit longer). When cool enough to handle, scoop out flesh into a bowl set aside.

Heat butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add garlic, ginger and curry powder; cook, stirring, for 1 minute. Add apples and cider and bring to a boil. Simmer for 10 minutes, or until apples soften.

Meanwhile, purée reserved squash with stock in batches in a blender or food processor. Transfer to a large pot.

When apples are tender, purée in blender or food processor and add to squash. Heat soup over medium heat and season with salt, pepper and cayenne. Serve warm.

Serving Size: 6

Herbed Parmesan Spaghetti Sauce

• 28 oz Whole tomatoes
  
• 1/4 cup Parmesan cheese
  
• 1/2 teaspoon Sugar
  
• 1 Tablespoon Olive Oil
  
• 2 Onions chopped
  
• 4 Crushed garlic cloves or
  
• 2 Minced garlic
  
• 7 ounce Can Tomato sauce
  
• 1/2 cup Red wine (optional)
  
• 1 Sweet green pepper
  
• 1 teaspoon Dried leaf basil
  
• 1/2 teaspoon Leaf oregano

Heat oil in a large saucepan set over medium heat. In a
medium sized saucepan set over medium heat add whole
tomatoes and herbs and spices with tomato sauce, parmesan
and sugar in a medium sized saucepan set over medium heat.

Break up tomatoes with a spoon as you stir. Simmer,
uncovered for 5 min.

Sauté for 2 min. Add remaining ingredients. Cover and
bring to a boil, stirring often. Then, reduce heat and
simmer, stirring often for at least 5 min.

Cheddar Potato Soup

• 8 cups Potatoes -- peeled and Cubed
  
• 2 cups Chopped onion
  
• 4 cups Chopped celery
  
• 2 teaspoons Salt or less (opt.)
  
• 4 cups Water
  
• 4 cups Half-and-half
  
• 6 Tablespoons Butter or margarine
  
• 1 cup Shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of
water in a large pot.

Simmer about 15 minutes until
vegetables are tender.

Put in blender and puree until
chunky. Return soup to pot and add half-and-half,
butter, and cheese. Simmer until hot. Do NOT Boil.

Alden Smith is an award winning author and regular contributor to DoItYourself.com. He writes on a variety of subjects, and excels in research.