I thought we could start a recipe thread for all those tasty vegetarian (or vegan) recipes that come in handy during certain times of the year--or just any old day. I'll start:
Sloppy Lentils
1 tablespoon olive oil
1 medium yellow onion, chopped
1 small red bell pepper, chopped (or green bell pepper)
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
1 (14 1/2 ounce) can crushed tomatoes
3 cups water
2 tablespoons tamari or soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar
1 teaspoon salt
fresh ground black pepper
Heal the oil in a skillet over medium heat; add in the onion and bell pepper; cover, and cook about 5 minutes, until softened. Add in chili powder, stirring to coat. Transfer mixture to a slow cooker; add in the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper; stir to combine. Cover and cook on LOW for 8 hours. Serve sloppy-joe style on warmed buns.
Vegetarian Recipes
Moderator: Menolly
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Menolly
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~Lyr! I love that recipe! Did you get it from the Fat-Free Vegan Kitchen blog? That site is so awesome!
I am going to request we try to post one recipe per post. That will make it a lot easier for me to add it to the Index of Recipes.
Thanks!
I am going to request we try to post one recipe per post. That will make it a lot easier for me to add it to the Index of Recipes.
Thanks!
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Menolly
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Portobello Provolone Panini
Easy Home Cooking: Casseroles, Jan. 2007
(Nancy/OHPioneer1806)
6-8 oz. slice portobello mushrooms
1/3 cup + 1 TBS oil, divided
3 TBS balsamic vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 loaf Italian bread or 4 Italian rolls, unsliced
8 oz provolone cheese, sliced
1/4 cup chopped fresh basil
8 oz plum tomatoes, sliced
3 TBS dijon style mustard
Place mushrooms, 1/3 cup oil, vinegar, garlic, salt and pepper in a ziplock bag, seal tightly; shake to coat mushrooms and let stand 15 minutes, turning bag frequently (you can do this ahead of time and keep mushrooms marinating up to 24 hours in the refrigerator). Preheat indoor grill. Brush both sides of the bread with remaining oil and slice bread in half lengthwise.
Arrange mushrooms and marinade evenly over bottom half of cut bread. Top with cheese, basil and tomatoes. Spread mustard evenly over cut side of other half of bread, place on sandwich. Cut into 4 equal pieces. Grill each sandwich 8 minutes or until bread is golden and cheese is melted. Wrap tightly in foil to keep warm or serve at room temperature.
Menolly's note:
If you want to press the sandwich, try grilling it on a George Foreman grill or wrap a brick in foil and use it as a weight on the top of the sandwich while you grill it.
Easy Home Cooking: Casseroles, Jan. 2007
(Nancy/OHPioneer1806)
6-8 oz. slice portobello mushrooms
1/3 cup + 1 TBS oil, divided
3 TBS balsamic vinegar
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 loaf Italian bread or 4 Italian rolls, unsliced
8 oz provolone cheese, sliced
1/4 cup chopped fresh basil
8 oz plum tomatoes, sliced
3 TBS dijon style mustard
Place mushrooms, 1/3 cup oil, vinegar, garlic, salt and pepper in a ziplock bag, seal tightly; shake to coat mushrooms and let stand 15 minutes, turning bag frequently (you can do this ahead of time and keep mushrooms marinating up to 24 hours in the refrigerator). Preheat indoor grill. Brush both sides of the bread with remaining oil and slice bread in half lengthwise.
Arrange mushrooms and marinade evenly over bottom half of cut bread. Top with cheese, basil and tomatoes. Spread mustard evenly over cut side of other half of bread, place on sandwich. Cut into 4 equal pieces. Grill each sandwich 8 minutes or until bread is golden and cheese is melted. Wrap tightly in foil to keep warm or serve at room temperature.
Menolly's note:
If you want to press the sandwich, try grilling it on a George Foreman grill or wrap a brick in foil and use it as a weight on the top of the sandwich while you grill it.
That looks amazing, Menolly! Actually, I found that recipe at www.recipezaar.com when I was looking for a new lentil recipe. 
Oatmeal Scones
INGREDIENTS:
1/4 cup orange juice
1/4 cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup Margarine, cubed
1 1/3 cups cold soy milk
Directions:
1.Preheat the oven to 375 degrees F .
2.Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
3.In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
4.Add soy milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
5.Form the dough into a large ball with your hands, adding a bit of milk if necessary.
6.Press or roll out the ball of dough until it is 1 inch thick.
7.Cut the dough into 16 squares or triangles.
8.Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges
Oatmeal Scones
INGREDIENTS:
1/4 cup orange juice
1/4 cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup Margarine, cubed
1 1/3 cups cold soy milk
Directions:
1.Preheat the oven to 375 degrees F .
2.Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
3.In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
4.Add soy milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
5.Form the dough into a large ball with your hands, adding a bit of milk if necessary.
6.Press or roll out the ball of dough until it is 1 inch thick.
7.Cut the dough into 16 squares or triangles.
8.Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges
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Menolly
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Grilled Tofu Satay
2 lbs. of extra firm organic tofu
For marinade:
1/4 cup sesame oil
1 cup soy sauce
1/2 cup orange juice
1/4 cup brown sugar
4 cloves garlic
1-1/2 TBS curry powder
Peanut Sauce:
1 onion
2 cloves garlic
1-1/2 TBS olive oil
1 TBS chili flakes, or to taste
1 TBS ground coriander
1/3 TBS ground cumin powder
1 cup smooth peanut butter
1 14 oz. can coconut milk
3 TBS brown sugar
2 TBS lemon juice
2 TBS soy sauce
Combine all of the marinade ingredients in a bowl and stir. Separate the tofu into four pieces and marinate for at least one hour or overnight.
To make the peanut sauce: Dice the onions and chop the garlic. Heat the olive oil in a pan and saute onion, garlic and chile flakes until tender. Add coriander, cumin and cook for 5 minutes longer. Stir in peanut butter and coconut milk and heat through. Add brown sugar, lemon juice and soy sauce and stir until sugar dissolves. Mix well. Refrigerate until ready to use.
Prepare a medium-hot fire on the grill, or pre-heat a gas grill. Take the tofu pieces out of the marinade and place on direct heat of the grill, about five minutes per side. Turn the tofu pieces a few times to mark them, making sure you are heating through the tofu.
Warm the peanut sauce in a microwave oven, or heat on top of the stove on low heat, stirring for a few minutes. Arrange tofu pieces on a plate and serve with the peanut sauce poured over it, or in a ramekin dish at the side.
Serves 4 as an entrée.
Note: You can substitute b/s chicken breasts for the tofu...
2 lbs. of extra firm organic tofu
For marinade:
1/4 cup sesame oil
1 cup soy sauce
1/2 cup orange juice
1/4 cup brown sugar
4 cloves garlic
1-1/2 TBS curry powder
Peanut Sauce:
1 onion
2 cloves garlic
1-1/2 TBS olive oil
1 TBS chili flakes, or to taste
1 TBS ground coriander
1/3 TBS ground cumin powder
1 cup smooth peanut butter
1 14 oz. can coconut milk
3 TBS brown sugar
2 TBS lemon juice
2 TBS soy sauce
Combine all of the marinade ingredients in a bowl and stir. Separate the tofu into four pieces and marinate for at least one hour or overnight.
To make the peanut sauce: Dice the onions and chop the garlic. Heat the olive oil in a pan and saute onion, garlic and chile flakes until tender. Add coriander, cumin and cook for 5 minutes longer. Stir in peanut butter and coconut milk and heat through. Add brown sugar, lemon juice and soy sauce and stir until sugar dissolves. Mix well. Refrigerate until ready to use.
Prepare a medium-hot fire on the grill, or pre-heat a gas grill. Take the tofu pieces out of the marinade and place on direct heat of the grill, about five minutes per side. Turn the tofu pieces a few times to mark them, making sure you are heating through the tofu.
Warm the peanut sauce in a microwave oven, or heat on top of the stove on low heat, stirring for a few minutes. Arrange tofu pieces on a plate and serve with the peanut sauce poured over it, or in a ramekin dish at the side.
Serves 4 as an entrée.
Note: You can substitute b/s chicken breasts for the tofu...
Kittencal's Spinach & Four-Cheese Manicotti
1/4 cup onions, finely chopped
2 teaspoons fresh garlic
4 tablespoons oil
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese
1 teaspoon italian seasoning
salt to taste
1/2-1 teaspoon fresh ground black pepper (or to taste)
10oz package frozen chopped spinach, thawed and squeezed dry
8 manicotti, cooked and drained
3 cups pasta sauce
1/4 cup parmesan cheese
mozzarella cheese, for topping
Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a skillet, saute onion for about 4 minutes or until softened (adding in the garlic the last 2 minutes). In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Stir in onion mixture and spinach; mix well to combine. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce; top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzeralla cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving.
1/4 cup onions, finely chopped
2 teaspoons fresh garlic
4 tablespoons oil
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
4 ounces cream cheese, softened
1/3 cup grated parmesan cheese
1 teaspoon italian seasoning
salt to taste
1/2-1 teaspoon fresh ground black pepper (or to taste)
10oz package frozen chopped spinach, thawed and squeezed dry
8 manicotti, cooked and drained
3 cups pasta sauce
1/4 cup parmesan cheese
mozzarella cheese, for topping
Set oven to 350 degrees F. Butter a 13 x 9-inch baking dish. In a skillet, saute onion for about 4 minutes or until softened (adding in the garlic the last 2 minutes). In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined. Season with white salt or seasoned salt and black pepper to taste. Stir in onion mixture and spinach; mix well to combine. Spoon into cooked and cooled manicotti shells. Pour half of the pasta sauce into the prepared baking dish. Arrange shells over sauce; top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely). Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce. Cover and bake for 25 minutes. Uncover and top with mozzeralla cheese (any amount desired). Bake 5 mins longer, or until cheese is melted. Let stand 10 mins before serving.
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Menolly
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Cheese Souffle
6 TBS margarine or butter
6 TBS Flour
1 tsp salt
1/2 tsp paprika
1/8 tsp cayenne
1 1/2 cups milk, heated
1 1/2 cups cheddar cheese (6 oz), grated
6 eggs, separated
1/4 tsp cream of tartar
Grease and flour a 2 quart casserole or 9”x13” pan. Preheat oven to 325ºF.
Melt margarine, add flour, cook until bubbly. Add hot milk all at once. Cook, stirring constantly until thick.
Add cheese and seasonings, stir until blended. Beat yolks until thick and lemon colored. Temper the yolks with a little white sauce. Fold into hot white sauce. Wash beaters.
Beat egg whites and cream of tartar until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold lightened yolk mixture into remainder of whites.
Pour into casserole. Cut into mixture with a spoon all around perimeter 1" from edge. Place in pan of water (1/3 - 1/2 way up side of casserole) in oven. Bake 55 minutes. Knife in center should come out clean.
6 TBS margarine or butter
6 TBS Flour
1 tsp salt
1/2 tsp paprika
1/8 tsp cayenne
1 1/2 cups milk, heated
1 1/2 cups cheddar cheese (6 oz), grated
6 eggs, separated
1/4 tsp cream of tartar
Grease and flour a 2 quart casserole or 9”x13” pan. Preheat oven to 325ºF.
Melt margarine, add flour, cook until bubbly. Add hot milk all at once. Cook, stirring constantly until thick.
Add cheese and seasonings, stir until blended. Beat yolks until thick and lemon colored. Temper the yolks with a little white sauce. Fold into hot white sauce. Wash beaters.
Beat egg whites and cream of tartar until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold lightened yolk mixture into remainder of whites.
Pour into casserole. Cut into mixture with a spoon all around perimeter 1" from edge. Place in pan of water (1/3 - 1/2 way up side of casserole) in oven. Bake 55 minutes. Knife in center should come out clean.
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Menolly
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Chili Relleño Casserole
3 (4.5 oz.) cans whole green chilies, drained
4-5 (6") corn tortillas, cut into strips
4 cups shredded Monterey Jack and Cheddar cheese mix
1 tomato, sliced thin
8 large eggs
1/2 cup milk
1/4 cup taco seasoning
paprika to taste
Make a lengthwise slit in each chili; remove seeds (optional). Place half of the chilies in the bottom of a greased 8" square baking dish. Place half of the tortilla strips over the chilies, sprinkle with half of the cheese. Arrange the tomato slices over the cheese. Repeat layers with the remaining chilies, tortilla strips and cheese. Combine eggs, milk and taco seasonings, beat with a wire whisk until well blended. Pour over the chili mixture; sprinkle with paprika.
Bake at 350ºF for 40 - 50 minutes until set and lightly browned. Let stand at least 5 minutes before serving.
Makes about six servings.
3 (4.5 oz.) cans whole green chilies, drained
4-5 (6") corn tortillas, cut into strips
4 cups shredded Monterey Jack and Cheddar cheese mix
1 tomato, sliced thin
8 large eggs
1/2 cup milk
1/4 cup taco seasoning
paprika to taste
Make a lengthwise slit in each chili; remove seeds (optional). Place half of the chilies in the bottom of a greased 8" square baking dish. Place half of the tortilla strips over the chilies, sprinkle with half of the cheese. Arrange the tomato slices over the cheese. Repeat layers with the remaining chilies, tortilla strips and cheese. Combine eggs, milk and taco seasonings, beat with a wire whisk until well blended. Pour over the chili mixture; sprinkle with paprika.
Bake at 350ºF for 40 - 50 minutes until set and lightly browned. Let stand at least 5 minutes before serving.
Makes about six servings.
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Menolly
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Udon Noodles with Asian Vegetables and Peanut Sauce
6 tablespoons water
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (optional)
2 garlic cloves -- minced
8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles)
OR
8 ounces uncooked spaghetti
4 cups sliced bok choy
2 cups snow peas -- halved crosswise
1 cup shredded carrot
Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.
Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.
Serving Size: 2 cups
6 tablespoons water
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (optional)
2 garlic cloves -- minced
8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles)
OR
8 ounces uncooked spaghetti
4 cups sliced bok choy
2 cups snow peas -- halved crosswise
1 cup shredded carrot
Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.
Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.
Serving Size: 2 cups
Pumpkin Tofu Pies (Vegan)
Ingredients:
1 29oz canned pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 16oz silken tofu (firm)
2 unbaked 9 inch pie shells
Directions:
1.Put into a clean bowl salt, sugar, and pumpkin pie spice.
2.Blend or food process the tofu until smooth.
3.Stir into the pumpkin mixture, and pour into the pie shells.
4.Bake in preheated oven at 425 degrees for 15 minutes.
5.Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
Makes 2 pies
Ingredients:
1 29oz canned pumpkin
1 1/2 cups sugar
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 16oz silken tofu (firm)
2 unbaked 9 inch pie shells
Directions:
1.Put into a clean bowl salt, sugar, and pumpkin pie spice.
2.Blend or food process the tofu until smooth.
3.Stir into the pumpkin mixture, and pour into the pie shells.
4.Bake in preheated oven at 425 degrees for 15 minutes.
5.Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.
Makes 2 pies
Roasted Pumpkin with Fall Vegetables
Ingredients:
· One 3lb. pie or sugar pumpkin
· 1Tbsp each olive oil and melted butter
· 1/2 tsp salt
· 2 large carrots, sliced
· 4 small red potatoes, halved and sliced
· 1 apple, halved, cored and cut in 12 slices
· 1 medium onion, diced
· 3 cloves garlic, thinly sliced
· 1 tsp fresh thyme leaves, chopped, or 1/4 tsp dried
· 1/8 tsp ground pepper
Directions:
1. Heat oven to 400 F. Have ready a 15 1/2 x 10 1/2 inch pan.
2. Cut top of pumpkin, about 2 in. below stem.
Scrape out seeds and stringy pulp with a spoon.
3. Mix oil and butter in a small cup.
Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt.
Place cut side down at one side of the pan.
Pile carrots, potatos, apple, onion and garlic at other end of pan.
Drizzle with remaining oil mixture, then sprinkle with the remaining salt, the thyme and pepper.
Toss to coat, then spread out.
4. Roast 30 minutes, turning vegetables over once.
Increase oven temperature to 450 F, turn pumpkin over and continue roasting 15 minutes, turning vegetables once
more, until vegetables and pumpkin are tender.
Fill pumpkin with vegetables.
Cut in wedges to serve.
Serves 6.
Ingredients:
· One 3lb. pie or sugar pumpkin
· 1Tbsp each olive oil and melted butter
· 1/2 tsp salt
· 2 large carrots, sliced
· 4 small red potatoes, halved and sliced
· 1 apple, halved, cored and cut in 12 slices
· 1 medium onion, diced
· 3 cloves garlic, thinly sliced
· 1 tsp fresh thyme leaves, chopped, or 1/4 tsp dried
· 1/8 tsp ground pepper
Directions:
1. Heat oven to 400 F. Have ready a 15 1/2 x 10 1/2 inch pan.
2. Cut top of pumpkin, about 2 in. below stem.
Scrape out seeds and stringy pulp with a spoon.
3. Mix oil and butter in a small cup.
Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt.
Place cut side down at one side of the pan.
Pile carrots, potatos, apple, onion and garlic at other end of pan.
Drizzle with remaining oil mixture, then sprinkle with the remaining salt, the thyme and pepper.
Toss to coat, then spread out.
4. Roast 30 minutes, turning vegetables over once.
Increase oven temperature to 450 F, turn pumpkin over and continue roasting 15 minutes, turning vegetables once
more, until vegetables and pumpkin are tender.
Fill pumpkin with vegetables.
Cut in wedges to serve.
Serves 6.
Sugared Date Squares (vegan)
3/4 cup firmly packed brown sugar
3/4 cup dairy free margarine
8 oz package of chopped dates
1 tsp vanilla
3 cups oven-toasted rice cereal (Rice Krispies)
1 cup chopped walnuts
1 cup powdered sugar
Grease an 8 or 9 inch square pan. In large saucepan combine brown sugar, margarine, and dates. Cook over medium heat, stirring occasionally until mixture is almost smooth; about 5 minutes. Stir in vanilla, cereal, and walnuts. Spread in prepared pan. Cool completely. Cut cooled bars into 1-inch squares; coat all sides with powdered sugar. Makes 3 dozen bars.
3/4 cup firmly packed brown sugar
3/4 cup dairy free margarine
8 oz package of chopped dates
1 tsp vanilla
3 cups oven-toasted rice cereal (Rice Krispies)
1 cup chopped walnuts
1 cup powdered sugar
Grease an 8 or 9 inch square pan. In large saucepan combine brown sugar, margarine, and dates. Cook over medium heat, stirring occasionally until mixture is almost smooth; about 5 minutes. Stir in vanilla, cereal, and walnuts. Spread in prepared pan. Cool completely. Cut cooled bars into 1-inch squares; coat all sides with powdered sugar. Makes 3 dozen bars.
Hot Filled Pita Sandwiches (vegan)
Combine the following in a bowl and mix thoroughly:
Ingredients:
1 c. mashed tofu (the firm, water-packed type works best)
1/2 c. tomato paste
1/3 c. finely-chopped onion
1/3 c. finely diced celery
2 T tahini (sesame seed butter)
1 t sugar
3/4 t salt
1/4 t dill weed
1/2 t dried oregano leaf
1/2 t dried basil
1 tsp fresh chopped parsley
1/4 t garlic powder
Directions:
1) Blend everything together, place mixture in an air-tight container and chill several hours or overnight, before serving, to blend flavors.
2) Split Greek-style pita bread or Arab pita pocket bread and fill with the stuffing mixture.
3) Place on cookie sheet and cover with aluminum foil. Bake at 350 degrees until heated through.
Combine the following in a bowl and mix thoroughly:
Ingredients:
1 c. mashed tofu (the firm, water-packed type works best)
1/2 c. tomato paste
1/3 c. finely-chopped onion
1/3 c. finely diced celery
2 T tahini (sesame seed butter)
1 t sugar
3/4 t salt
1/4 t dill weed
1/2 t dried oregano leaf
1/2 t dried basil
1 tsp fresh chopped parsley
1/4 t garlic powder
Directions:
1) Blend everything together, place mixture in an air-tight container and chill several hours or overnight, before serving, to blend flavors.
2) Split Greek-style pita bread or Arab pita pocket bread and fill with the stuffing mixture.
3) Place on cookie sheet and cover with aluminum foil. Bake at 350 degrees until heated through.
Eggless Pumpkin Waffles (vegan)
2 1/2 cups plain (all purpose) flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons plain soy yogurt
2 cups soymilk
424g (15 oz) pureed pumpkin, fresh or canned
1/3 cup vegetable oil
2 teaspoons vanilla sugar or 1 teaspoon vanilla extract.
Sift dry ingredients together in a large bowl.
Whisk wet ingredients together in another bowl.
Pour wet ingredients into dry ingredients and mix well.
Use this batter as you would normal waffle batter in a waffle iron.
2 1/2 cups plain (all purpose) flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons plain soy yogurt
2 cups soymilk
424g (15 oz) pureed pumpkin, fresh or canned
1/3 cup vegetable oil
2 teaspoons vanilla sugar or 1 teaspoon vanilla extract.
Sift dry ingredients together in a large bowl.
Whisk wet ingredients together in another bowl.
Pour wet ingredients into dry ingredients and mix well.
Use this batter as you would normal waffle batter in a waffle iron.
Sesame Noodles(vegan)
Ingredients:
2-5 scallions
Several cloves garlic
Sesame oil
Grated ginger
1/4 cup tahini or peanut butter
2 T tamari
2 T red wine vinegar
Water or green tea
Broccoli, steamed
Tofu, fried
Noodles (udon, soba, or pasta)
Directions
1. Chop up scallions and garlic. Saute in sesame oil with some grated ginger and set aside.
2. Mix up tahini or peanut butter, tamari and red wine vinegar and stir it up.
3. Add water or green tea (if you have some) to thin it to a nice consistency. Adjust amounts of stuff as needed. Dump in the scallions and stuff.
4. Steam up some broccoli and fry some tofu and when your noodles are done (udon, soba or regular pasta), mix the sauce with the noodles and throw on the broccoli and tofu.
This is good hot or cold.
Ingredients:
2-5 scallions
Several cloves garlic
Sesame oil
Grated ginger
1/4 cup tahini or peanut butter
2 T tamari
2 T red wine vinegar
Water or green tea
Broccoli, steamed
Tofu, fried
Noodles (udon, soba, or pasta)
Directions
1. Chop up scallions and garlic. Saute in sesame oil with some grated ginger and set aside.
2. Mix up tahini or peanut butter, tamari and red wine vinegar and stir it up.
3. Add water or green tea (if you have some) to thin it to a nice consistency. Adjust amounts of stuff as needed. Dump in the scallions and stuff.
4. Steam up some broccoli and fry some tofu and when your noodles are done (udon, soba or regular pasta), mix the sauce with the noodles and throw on the broccoli and tofu.
This is good hot or cold.
Carob Fudge (vegan)
Ingredients:
1 cup of honey
1 cup of carob powder
1/2 cup of toasted sesame seeds
1 cup of peanut butter
1 cup of sunflower seeds
1/2 cup of sweetened shredded coconut
1 teaspoon of peppermint extract
2 teaspoons of vanilla extract
Directions:
1) in a sauce pan heat the honey and peanut butter gently.
2) Then fold in other ingredients when the mixture is soft
3) Pour on to a non-stick 8X8 inches baking dish or dish sprayed with a nonstick cooking spray
4) Spread to 1-2 inches thickness
5) Chill then cut into squares.
Ingredients:
1 cup of honey
1 cup of carob powder
1/2 cup of toasted sesame seeds
1 cup of peanut butter
1 cup of sunflower seeds
1/2 cup of sweetened shredded coconut
1 teaspoon of peppermint extract
2 teaspoons of vanilla extract
Directions:
1) in a sauce pan heat the honey and peanut butter gently.
2) Then fold in other ingredients when the mixture is soft
3) Pour on to a non-stick 8X8 inches baking dish or dish sprayed with a nonstick cooking spray
4) Spread to 1-2 inches thickness
5) Chill then cut into squares.
Tofu Burger (vegan)
Ingredients:
1 package firm tofu,drained
1/2 cup oatmeal
1/4 cup carrots, shredded
1 green onion, finely minced
1 tablespoon sesame seeds
2 tablespoons potato flakes
2 teaspoons soy sauce
1/4 teaspoon crushed chili peppers (optional)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or one crushed clove
Canola Oil Spray or Teflon skillet
Directions:
1. Mash the tofu.
2. Combine all ingredients and mix thoroughly.
3. Forms about 6 large patties and cook slowly on both sides in lightly oiled
skillet or Teflon skillet over medium heat.
4. Cook the first side with the lid on, then remove lid for the second side.
Serve with the usual burger condiments.
Ingredients:
1 package firm tofu,drained
1/2 cup oatmeal
1/4 cup carrots, shredded
1 green onion, finely minced
1 tablespoon sesame seeds
2 tablespoons potato flakes
2 teaspoons soy sauce
1/4 teaspoon crushed chili peppers (optional)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or one crushed clove
Canola Oil Spray or Teflon skillet
Directions:
1. Mash the tofu.
2. Combine all ingredients and mix thoroughly.
3. Forms about 6 large patties and cook slowly on both sides in lightly oiled
skillet or Teflon skillet over medium heat.
4. Cook the first side with the lid on, then remove lid for the second side.
Serve with the usual burger condiments.
Roasted Corn & Potato Chowder (vegan)
5 ears sweet corn, cleaned or 2 1/2 cups frozen
1 large fresh Poblano chile, whole (2 if you like spicy)
4 green bell peppers, whole
1 onion, diced
6-8 cloves garlic, minced
2 tbsp. vegetable oil
8 med. red potatoes (diced small, leave on skins), about 4 cups
approx. 10 cups water
1-2 tbsp vegetable boillion paste
1 cup chopped cilantro (add less if you prefer)
black pepper
vegetable oil
brown paper bag
Preheat broiler. Rub each ear of corn with a few drops of oil and place corn, whole poblano chiles, and whole bell peppers under broiler on a baking sheet. Turn frequently till corn is light golden brown, and chiles and peppers are slightly charred all over. Place peppers and chiles into a paper bag and steam for a few minutes. Cut corn off cob with sharp knife. Peel skins off peppers and chiles, discard cores and seeds (don't rinse the peppers/chiles in water), chop roughly.
(If you don't have fresh corn, use frozen corn, but omit the broiling. Just add to the chowder. See below.)
In 2 tbsp. oil, saute onion & garlic till limp. Add water, potatoes, and vegetable base. Bring to a gentle boil, then lower heat and simmer till potatoes are only just cooked. Don't cook till mushy. Add poblano, bell pepper, corn and heat through. Ladle out about 2 cups of soup w/ potato, peppers, corn, and about 2 tbsp. of the chopped cilantro into a food processor. Blend till creamy. Be careful while blending very hot liquids. Return creamed soup to the remaining vegetables in the pot, stir to mix, add rest of chopped cilantro, season with black pepper and serve with corn tortillas. Serves 4.
5 ears sweet corn, cleaned or 2 1/2 cups frozen
1 large fresh Poblano chile, whole (2 if you like spicy)
4 green bell peppers, whole
1 onion, diced
6-8 cloves garlic, minced
2 tbsp. vegetable oil
8 med. red potatoes (diced small, leave on skins), about 4 cups
approx. 10 cups water
1-2 tbsp vegetable boillion paste
1 cup chopped cilantro (add less if you prefer)
black pepper
vegetable oil
brown paper bag
Preheat broiler. Rub each ear of corn with a few drops of oil and place corn, whole poblano chiles, and whole bell peppers under broiler on a baking sheet. Turn frequently till corn is light golden brown, and chiles and peppers are slightly charred all over. Place peppers and chiles into a paper bag and steam for a few minutes. Cut corn off cob with sharp knife. Peel skins off peppers and chiles, discard cores and seeds (don't rinse the peppers/chiles in water), chop roughly.
(If you don't have fresh corn, use frozen corn, but omit the broiling. Just add to the chowder. See below.)
In 2 tbsp. oil, saute onion & garlic till limp. Add water, potatoes, and vegetable base. Bring to a gentle boil, then lower heat and simmer till potatoes are only just cooked. Don't cook till mushy. Add poblano, bell pepper, corn and heat through. Ladle out about 2 cups of soup w/ potato, peppers, corn, and about 2 tbsp. of the chopped cilantro into a food processor. Blend till creamy. Be careful while blending very hot liquids. Return creamed soup to the remaining vegetables in the pot, stir to mix, add rest of chopped cilantro, season with black pepper and serve with corn tortillas. Serves 4.
-
aliantha
- blueberries on steroids
- Posts: 17865
- Joined: Tue Mar 05, 2002 7:50 pm
- Location: NOT opening up a restaurant in Santa Fe
No fair! You guys are making me hungry! 
Time for lunch...
Time for lunch...
EZ Board Survivor
"Dreaming isn't good for you unless you do the things it tells you to." -- Three Dog Night (via the GI)
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