AboutExpert Expertise My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.
Experience I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business.
I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics.
I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.
Question I'm a new vegetarian and i kinda need some recipes that are easy to follow and great for a low budget.
Answer Sorry it's taken several days to respond. I did not know you had asked a question until this morning. Below are a few easy recipes. You can adapt the ingredients based on your budget.
ROASTED VEGETABLES
2 to 3 large tomatoes, cut into wedges
1 to 2 onions, sliced 1/2-inch thick
3 to 4 zucchini, sliced 1/4-inch thick
1 small eggplant, peeled and sliced 1/4-inch thick
2 to 3 heads garlic, whole cloves peeled
Olive oil
Place tomatoes, onions, zucchini and eggplant in a single layer on two large oiled rimmed baking sheets. Scatter garlic around vegetables. Spray or brush vegetables with olive oil. Bake at 425 degrees for 15 to 20 minutes.
Turn with spatula. Bake until browned, transferring vegetables to plate as they cook. Serve. Can be stored in refrigerator covered in plastic wrap. (To deglaze pan for sauce: add one or two cups of water or wine to pan and stir to remove bits and pieces of vegetables in pan. Heat over low flame, stirring frequently, until the volume of sauce is reduced by half. Spoon over vegetables.)
PASTA PRIMAVERA
1 pound pasta – farfalle, ziti, shells, rigatoni, or whatever shape you prefer – cooked and drained
Assorted roasted, sautéed, or fresh vegetables
Optional fresh: broccoli, sliced black olives, fresh spinach or other greens, grape or cherry tomatoes, peas
Grated cheese
TAMALE PIE
1 large can (about 16 oz.) corn (low sodium preferred), drained
8 ounces plain yogurt
4 cloves garlic, diced or crushed
2 tablespoons canola or olive oil
1 large onion, chopped
1 large green pepper, cored and sliced lengthwise into thin strips
2 tomatoes, chopped
2 to 2½ cups cornmeal
½ to 1 teaspoon cumin
½ to 1 teaspoon chili powder
2 to 3 cups water or vegetable broth (can also use liquid from low sodium corn, if desired)
1 package taco flavored veggie crumbles and/or 1 large can black or pinto beans (drained)
4 ounces sharp cheddar cheese, grated
Oil (approx. 12x8-inch) casserole dish. Set aside. In a medium bowl, mix corn with yogurt. Set aside.
