Vegetarian Recipes To Get You Cooking For World Vegetarian Day

World Vegetarian Day is celebrated annually every October 1st

The benefits of a vegetarian diet are well-documented, and while some people follow this diet for health reasons, and others for the love of animals, it’s an eating plan that millions of people around the world have embraced.  If you’re one of them and are looking for some new recipes to spice up your meal plan, or you’ve been thinking of trying out vegetarian cooking, you can’t go wrong with these two vegetarian recipes recommended by Culinary Arts instructors at Lincoln Culinary Institute.

Lincoln Culinary Vegetable Tortellini Soup, by Chef Manfred Schmidtke of the West Palm Beach Campus

16 oz. chopped celery, onion, & bell pepper mixed

Dash of Pepper

Dash of Salt

1 zucchini chopped

32 oz. chicken broth

16 oz. frozen baby corn, green beans, pea, and carrot mix

15.5 oz. Cannellini beans (drained)

14.5 oz. can diced tomatoes with basil oregano and garlic undrained

9 oz. Spinach or cheese filled tortellini’s

Sauté celery mixture until tender and transfer mixture into slow cooker

Stir in pepper, salt and rest of ingredients (above) EXCEPT tortellini’s

Cover and cook on low for 4 hours

Increase to high and add tortellini’s, cover, and cook 18 minutes until pasta tender

Sprinkle with parmesan cheese on top

Butternut Squash Fries with Apple-Chipotle Ketchup, by Chef Jamie Roraback of the Hartford Campus

1 Butternut Squash – peeled, cut into ¼” x ¼”x3” sticks

1 Cup Cornstarch – sifted just before using

½ Cup Tomato Ketchup

3 Tbsp. Apple Jelly

½ tsp. Chipotle Pepper Puree

As Needed: Vegetable Oil, Fine Sea Salt and Extra Fine Granulated Sugar

Soak the butternut squash sticks in a bowl of ice water for 15 minutes. Prepare the ketchup by whisking together the ketchup, apple jelly and chipotle pepper puree until smooth. Reserve.

Heat fry oil to 350°f. Drain the water off of the butternut squash sticks leaving slightly damp. Dredge the fries in the sifted cornstarch , shaking off all excess coating. Drop in small batches into the frying oil and cook for about 3 minutes or until darkened and crisp. Drain, season to taste with fine sea salt and fine sugar. Serve with the ketchup.