3 medium baking potatoes peeled and chopped into 1/2-inch- 3/4-inch chunks
1 cup frozen green pea
1 cup vegetable stock or 1 cup chicken stock
4 tablespoons ghee or 4 tablespoons clarified butter
2 tablespoons fresh ginger grated including juice
2 tablespoons fresh ginger peeled and finely minced
5 garlic cloves minced
1 medium hot green chili pepper minced
2 teaspoons turmeric
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cumin seed
1/2 lemon juice of
1/3 cup fresh cilantro chopped
Steps:
Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
Add all remaining spices including salt Stir well
Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro
Amazing Vegetarian or Vegan Lasagna | Vegetarian Recipes
1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
1/4 cup chopped parsley
1 lb firm tofu
1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes
parmesan cheese
Steps:
Cook lasagna noodles according to the package directions
Saute onion and garlic in oil until tender Add vegeburger or gluten
Stir in speggetti sauce and parsley; simmer for 5 minutes
Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
Bake for 1 hour at 350 degrees F or 180 degrees Celsius
Apple, Avocado, and Hearts of Palm Salad | Vegetarian Recipes
Preheat the broiler and position an oven rack 8 inches from the heat
Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve
Aunt Stella's Ice Box Cookies | Vegetarian Recipes
In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
Tony Chachere's Seasoning or other favorite seasoning salt
garlic powder
salt
1 lemon
Steps:
Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy
Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers
Preheat Waffle Iron spray with non-stick spray if needed
In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings
Basil, Lime and Pumpkin Seed Pesto | Vegetarian Recipes
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
Beet Hash Cakes With Dill Vinaigrette | Vegetarian Recipes
1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
1 pinch salt
1 pinch pepper
1/4 cup sunflower oil olive oil won't work well here or 1/4 cup canola oil olive oil won't work well here
1 cup peeled and grated potato
3/4 cup peeled and grated beet
1/4 cup peeled and grated carrot
1 medium onion in 1/4-inch slices
1 tablespoon rice flour or all-purpose flour
1 egg
2 tablespoons sunflower oil or 2 tablespoons canola oil
sour cream or vegan sour cream to garnish
Steps:
Make dressing in a bowl
whisk together vinegar
garlic
dill
mustard
and salt and pepper until well combined Whisking constantly
add 1/4 cup oil in a thin
slow stream If the dressing still looks separated after all the oil has been added
a little more mustard whisked in should do the trick Set dressing aside
Make cakes in a bowl stir together potato
beet
carrot
and onion Add flour and egg and mix well
Heat 2 tablespoons oil in a skillet over medium-high heat When a drop of water sizzles in the oil
youre ready take about 1/4 cup of the beet mixture and flatten it out in the oil Put as many cakes in as you can without crowding the pan Once youve got them all in
cover and let cook 3-4 minutes Uncover
flip
re-cover
and cook the other sides 2-3 minutes Fry remaining mixture in batches
Serve with a liberal amount of vinaigrette and a dollop of sour cream
2 lbs Brussels sprouts trimmed halved and sliced very thin
4 ounces smoked gouda cheese shredded 1 cup
1/2 cup pecans toasted and chopped
1/2 cup dried cherries chopped
Steps:
1 Whisk lemon juice mustard shallot garlic and teaspoon salt together in large bowl Slowly whisk in oil until incorporated Toss Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours
2 Fold in Gouda pecans and cherries Season with salt and pepper to taste Serve
HOW TO SLICE BRUSSELS SPROUTS
You can use the slicing disk of your food processor or slice the sprouts with a chefs knife Follow these steps to do the latter safely and quickly 1 TRIM Trim the stem end of each sprout and then cut each sprout in half through the cut end 2 SLICEWith the flat surface on the cutting board thinly slice each half
Add some olive oil to a frying pan to heat Mix together all the tortilla ingredients then add half of the mixture to the frying pan heat for 2 minutes on each side over a medium heat then set aside and repeat with the other half of the mixture
Add the chopped tomatoes and crushed garlic clove to a saucepan bring to the boil then reduce to a simmer and leave for 5 minutes
Spread the tomato mixture on top of the tortillas and add the rest of the toppings Place in the oven for 10 minutes to cook and then serve
1 bunch dasheen leaves root vegetable of the Caribbean or tarrow root
15 okra soft tips cut into 1 inch pieces
2 stems chives chopped coarsely
1 onion medium sliced
1 sprig thyme stem and leaves
1 bunch celery chopped roughly
1 garlic clove crushed
1 whole hot pepper
1 pimentos chopped
2 1/2 cups coconut milk freshly squeezed coconut milk powder or frozen can be used
1/4 lb salted pork tail adding pig tail is optional Boil out salt 30 mins in water until tender and cut in to 1inch pieces
1 teaspoon sugar
2 teaspoons salt
Steps:
Separate leaves from stems Thoroughly wash leaves and strip the stems Tear leaves apart with hands into smaller pieces Chop stems into about 2 inches length
Add all the ingredients into a medium pot over medium heat Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink
Taste and season with salt amp; pepper if necessary
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients If not add a little warm water to bring to a soup consistency
Remove from heat and allow to cool for 15 minutes Remove the pork tails before blending
Using a hand blender blend the callaloo until all the ingredients are pureed
Store in a clean pot with pork tails and reheat before serving
Serve with rice stewed Caribbean chicken potato salad boiled provisions cole slaw pigeon peas and macaroni pie
For the dough wash and peel your potatoes if they only have a very thin peel you can also leave it on because its very nutritious Grate them finely and add 1 ts salt and the dried herbs Then stirr in one egg and the polenta Set aside
Clean and peel your carrots and slice them Blanch for 2 minutes in boiling salted water
In a bowl combine two eggs sour cream/yoghurt curry powder a pinch of salt and the sugar Mix in carrot slices
Place potato-mixture in a greased 10 inch in diameter tarte dish Pat down and up the sides
Fill in carrot mixture and distribute evenly
Bake at 180 C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top
1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegan butter or 1/2 cup margarine
granulated sugar topping or coarse sugar topping
whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts
Steps:
Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool
Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
Measure out the butter and chocolate and chop up ready for adding later
Put the cream
sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional
Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
Add peanut butter and process until smooth
Add melted chocolate and process until smooth
Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve
Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving
Flourless Orange and Chocolate Cake | Vegetarian Recipes
Place the lavender heads and about 2 tablespoons sugar into a food mixer or coffee/spice blender Pulse together for about 1 minute or until the lavender is ground the same consistency as ground spices
Place the rest of the sugar into a large mixing bowl amp; add the ground lavender and sugar mix
Mix well
In tall jar Kilner jars are good pour half the lavender sugar; place the three vanilla pods in the jar towards the outside so they may be seen
Carefully add the rest of the sugar so the vanilla pods are standing up in the sugar
Seal and keep for about 2 weeks before using
Store in a dark dry and cool place
This lasts up to 1 year and the vanilla pods can be used numerous times again after the sugar has finished
Use in cakes biscuits cookies jams cream desserts ice-cream pies and tarts crumbles trifles and junkets etc
Fruit Salad With Cannoli Cream | Vegetarian Recipes
2 1/2 cups fresh strawberries hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi peeled cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts chopped
2 -3 tablespoons mini chocolate chips
Steps:
Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
Fold the ricotta cream into whipped cream
Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
Sprinkle with the pistachios amp;/or chocolate chips if using
Ginger-Grapefruit Juice Granita | Vegetarian Recipes
soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm
Cut cabbage in one inch bands Separate leaves Place in large bowl Sprinkle with 2 T of salt save 1/2 T for final mix and mix salt in well making sure every leaf gets some Cover and let sit for 6 hours or so until cabbage is wilted Rinse well
After wilting I like to sift through and break in half vertically some of the larger thicker pieces of cabbage from closer to the base of the leaves Not required but I think it makes for a better balanced final product
Cut Daikon into matchstick pieces 1 to 2 inches long Chop green onions across in bands or lengthwise in strips as preferred Mince garlic and ginger I usually do this preparation while the cabbage is wilting
Mix everything in bowl then pack semi-tight in jars and put on lids
Store in cool dark place Check daily after 3 days continuing to check periodically until fermented to your taste Could take a week or so Refrigerate when down Keeps well in the refrigerator for a couple of weeks
The preparation time listed is in reference to the actual hands-on labor It does not take into account the wilting time or of course the fermentation time
1 1/2 lbs russet potatoes peeled and cut into 1/2-inch cubes about 4 1/2 cups
1 lb Red Bliss potatoes unpeeled-cut into 1/2-inch cubes about 3 cups
1 cup low sodium chicken broth or 1 cup vegetable broth
1/2 cup heavy cream
1 1/2 teaspoons fresh thyme leaves minced
ground black pepper
1/4 cup fresh chives minced
3 tablespoons olive oil
6 medium garlic cloves sliced thin lengthwise
table salt
Steps:
TO MAKE SOUP BASE Melt butter in Dutch oven over medium heat When foaming subsides add leeks and cook until soft do not brown 5 to 8 minutes Stir in minced garlic and cook until fragrant about 1 minute Add garlic heads 6 cups broth bay leaves and 3/4 teaspoon salt; partially cover pot and bring to simmer over medium-high heat Reduce heat and simmer until garlic is very tender when pierced with tip of knife 30 to 40 minutes Add potatoes partially cover pot and bring mixture to simmer over medium-high heat Take pot off heat and let rest 10 minutes Separate soup into 2 storage containers and freeze up to 1 month
TO REHEAT AND SERVE Run hot water over surface of storage containers to help release frozen blocks of soup Add soup and 1 cup broth to large Dutch oven set over medium-high heat Cover and cook stirring occasionally until soup is hot and potatoes are tender about 20 minutes Discard bay leaves Remove garlic heads; using tongs or paper towels squeeze garlic heads at root end until cloves slip out of their skins Using fork mash garlic to smooth paste in bowl
3 Stir cream thyme and half of mashed garlic into soup; heat soup until hot about 2 minutes Taste soup; add remaining garlic paste if desired Using immersion blender process soup until creamy with some potato chunks remaining Alternatively transfer 1 1/2 cups potatoes and 1 cup broth to blender or food processor and process until smooth Process more potatoes for thicker consistency Return puree to pot and stir to combine Season with salt and pepper and serve sprinkling each portion with chives and garlic chips
For Garlic Chips Heat oil and garlic in 10-inch skillet over medium-high heat Cook turning frequently until light golden brown about 3 minutes Using slotted spoon transfer garlic to plate lined with paper towels; discard oil Sprinkle lightly with salt
In a blender puree mangoes and ice until smooth In a large saucepan over medium-high heat bring coconut milk and agave nectar to a boil Lower heat to medium Add agar agar and whisk for about 5 minutes until powder has dissolved
Add mango puree to coconut milk mixture Remove from heat pour into serving dishes and refrigerate about one hour before serving
Mashed Potato Gratin with Garlic and Onions | Vegetarian Recipes
Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
Wrap well in foil and put them in the oven
Put the onions on a double sheet of foil but do not wrap them; put them in the oven
Pierce the potatoes in several places with a thin skewer or the tines of a fork
Place them directly on the oven rack
Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
After an hour pull out the garlic heads unwrap and let cool for 5 minutes
Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
After 1 1/4 hours pull out the onions and potatoes
If the onions are not very soft almost collapsed put them back in for a few minutes
Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
Scoop the potato flesh into a bowl and mash it with a potato masher
With a sharp knife cut off the stem and root ends of the onions
Remove the skin and the first layer
Put the onions in a food processor and puree
Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
Sprinkle the top with cheese
The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
Pour the remaining cream over the mixture
Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
Try to arrange to have some leftovers; this is very good when it is cold
Melon Gelato Normal or Gluten Free Version | Vegetarian Recipes
Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
Blend the melon with the sugar until very smooth and frothy
Add the cream and blend further
Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
I have made this ice cream without the egg white sucsessfully
2 tablespoons sugar optional if your nut butter is not sweetened
1 pinch salt
1 cup chocolate almond butter or other nut butter of choice
2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce
Steps:
Combine flours sugar and salt if using in a large bowl
Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
Line a baking sheet with foil and spray with cooking spray
Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
Roast in a 200 F oven for about 2 hours
Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months
Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
its good too
Store in an airtight container in the refrigerator
Will keep for a month or longer in the fridge Also may be frozen
This can easily be doubled or quadrupled
Peach and Roasted Red Pepper Bruschetta | Vegetarian Recipes
1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
1 garlic clove minced
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt freshly ground black pepper
1 baguette sliced on the diagonal
Steps:
Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts
5 -5 1/2 lbs pumpkin preferably a cheese or pie pumpkin
5 cups sugar
2 large lemons juice and zest of minced
1 large lemon sliced thin
Steps:
DAY BEFORE CANNING Cut the pumpkin into large chunks
discarding the stems
seeds
and stringy innards attached to them Pare the skin from the chunks Slice each chunk into pieces 1/2 to 3/4 square
as evenly as you can Stir to combine the pumpkin pieces in a large glass or ceramic bowl with the sugar
lemon juice and zest
and 1/2 cup water Cover and let the mixture sit overnight
or a few hours longer
at room temperature It will give off a good bit of liquid
DAY OF CANNING Prepare 5 or 6 half-pint canning jars by washing thoroughly Place the jars on a rack in a boiling water canner
but DO NOT add water yet
Spoon the pumpkin mixture into a large heavy saucepan and bring it to a boil over medium-high heat Reduce the heat to a bare simmer and cook
covered
until the pumpkin pieces are quite tender
but still hold their shape and have become somewhat translucent in a glaze of thick syrup
about 30 minutes
As soon as you have reduced the heat for the pumpkin mixture
fill the canner with water; water should be at least 1 inch above the tops of the jars You may need to add 1 cup of white vinegar if you have hard water in your area Boil the jars for 10 minutes to sterilize It will take about 20--30 minutes for the water to come to a boil Start timing from the time it reaches a good steady boil
While pumpkin is cooking
blanch the lemon slices in a small saucepan of boiling water
just enough to soften them
and drain Stir the lemon slices into the chips just before removing the preserves from the heat
Once the jars have sterilized and the pumpkin is ready
remove jars from canner to a surface covered in heavy towels or layers of newspaper NEVER place hot jars on a bare countertop
as the difference in temperature could cause jars to shatter Spoon the chips into the hot jars
leaving at least 1/4-inch head space
Process the jars in a boiling water canner for 10 minutes Refrigerate jars after opening
Pumpkin, Pasta and Peanut Salad | Vegetarian Recipes
6 tablespoons vegan margarine 90 g I use Earth Balance
3/4 cup soymilk 02 liter
2 tablespoons melted margarine 30 g
1/4 cup sucanat 60 g
1 tablespoon ground cinnamon 15 g
1 teaspoon margarine softened 15 g
1 cup vegan powdered sugar 225 g
soymilk
Steps:
Mix dry ingredients first then cut in margarine
Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm
olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
salt and pepper
1/2 teaspoon fresh rosemary or herbs of choice
Steps:
Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
Remove from oven; cut it in half or open it up
Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper
Salad Dressing for Teenage Boys And Their Families | Vegetarian Recipes
Salad Dressing for Teenage Boys And Their Families
5 ounces oka cheese 1 1/3 cups or 5 ounces mild cheddar cheese rind discarded and cheese coarsely grated 1 1/3 cups
1 1/2 cups heavy cream
3 sprigs fresh thyme
Steps:
Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F
Generously butter a 9 by 13 inch glass baking dish 3 quart capacity
Cut off necks of squash reserving for another use you will have about 3 lbs necks Peel squash and very thinly slice with a slicer
Layer 1/3 of the squash slices overlapping in baking dish and sprinkle with salt and pepper Sprinkle with half the cheese Repeat layering until all squash salt and pepper and cheese are in the dish There will be no cheese on top but do add salt and pepper to the final squash layer
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat Discard thyme and pour cream evenly over squash
Put a sheet of parchment paper over squash and poke a few holes in it with a knife Bake squash until tender about 45 minutes
Discard parchment and let squash stand about 10 minutes before serving
Seitan and Mushroom Stroganoff Vegan | Vegetarian Recipes
3 cups sliced mushrooms or 3 cups portabella mushrooms
2 cups seitan strips thinly sliced
ground black pepper to taste
egg-free pasta one normal sized package
3 tablespoons vegan sour cream
Steps:
Gravy Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin smooth paste Whisk in the broth or water and garlic granules Cook over medium-high heat stirring constantly until it thickens and comes to a boil Remove from heat and beat in the tahini and vegan sour cream Cover the saucepan and set aside
Place oil in a large skillet and heat over medium-high When the oil is hot saut the onion and garlic for 10 minutes
Add the mushrooms and cook stirring often for 5 to 7 minutes
Stir the seitan strips and the reserved gravy into the onions and mushrooms Reduce heat to low and stir often about 5 to 10 minutes until the seitan is heated through
Season the stroganoff with ground pepper Serve at once over egg-free noodles
Simply Spiced String/ Green Beans | Vegetarian Recipes
In large nonstick saucepan saute onion for 2 minutes or until translucent
Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
Drizzle with lemon juice and garnish with chopped cilantro if desired
2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
salt freshly ground black pepper
Steps:
Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix
Spicy Tofu Burgers With Cucumber Relish | Vegetarian Recipes
Heat 1 tbs of the oil in a frying pan and gently fry all but 1 tbs of the onion with the celery for 5 minutes until thay are soft Add the garlic and fry for another 2 minutes
Put the kidney beans in a bowl and mash them lightly with a fork to break them up Finely chop the peanuts in a food processor Pat the tofu dry on kitchen paper break it into pieces and add it to the nuts in the food processor Blend them until the tofu is crumbly then add the mixture to the beans together with the fried vegetables curry paste breadcrumbs and egg replacer and mix everything well to obtain a thick paste
Divide the mixture in the bowl into quarters and shape into burgers dusting your hands with flour if the mixture is sticky Heat the remaining oil in the pan and gently fry the burgers for about 4 minutes on each side until golden
Meanwhile chop the cucumber finely and mix it with the reserved tablespoon of chopped onion the parsley vinegar and sugar in a bowl Serve with the burgers
3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
1 teaspoon maple syrup
1/4 teaspoon blackstrap molasses
1/2 cup textured vegetable protein gluten-free if needed for diet
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/2 teaspoon ground fennel
1/4 teaspoon black pepper
1/8 teaspoon cayenne
oil for frying
Steps:
Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally
2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
2 tablespoons vegan sour cream like Tofutti
Steps:
Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato
1 1/2 cups raisins or other sticky dried fruit apricots also work great
1 egg
orange zest lots
cinnamon
Steps:
Preheat the oven to 350F
Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
Process the dried fruit in the same way
in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
it might help to slice them in half before adding them to the food processor When finished
add to the bowl with the pecan flour Add cinnamon and orange zest to taste
Add the egg to the mix
and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
Spray a cookie sheet with non-stick spray
or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
Bake for about 15 minutes
though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
remove from the oven and place on a rack to cool
Tita's Cucumbers With Olive Oil | Vegetarian Recipes
Combine tomatoes onion garlic celery parsley basil and bay leaf in a large pot Bring to a boil reduce to a simmer cover and cook until quite soft 1-2 hours
Remove bay leaves and puree soup with an immersion blender You can use a food processor or blender but both tend to add air and will make the soup distinctly pink instead of red
Add salt sugar and pepper Bring to a boil reduce to a simmer and cook uncovered 1-2 hours until thickened
3 cups spelt flour or 3 1/2 cups whole wheat flour
2 teaspoons baking soda
3/4 cup walnuts chopped
8 tablespoons flax seed meal
Steps:
1 First get your carrots grated
and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
otherwise blended smoothly works
then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
Now preheat your oven to 350 degrees F
3 In one big bowl
mix applesauce
spices
oil
syrups
egg replacer
salt
4 After carrot and raisin mix is simmered for 7-10 min
mix this in with 3
5 In separate bowl
mix flour
nuts
flax seed mill
and baking soda together
6 Add 5 to the fluidified mixture slowly
stirring well but not too much
7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
8 Pour ingredients into bowls
then set them into the oven
all on same rack if baking them together
9 Set your timer for 45 minutes
but a separate timer should be set for 15 min
which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
turn oven down to about 300 degrees F
10 Should be done after 45 min
set the cakes on cooling racks and wait about 15 minute to take your first bite
11 Enjoy
Vegan Chocolate and Banana Smoothie | Vegetarian Recipes
Melt chocolate chips in a double boiler or in the microwave for 30 sec intervals stirring after each 30 seconds until melted in a medium bowl
Stir in pumpkin vanilla oil and flaxseed to the melted chocolate
Mix all dry ingredients flour cocoa powder baking soda baking powder salt cinnamon nutmeg and cloves until well combined and stir in wet ingredients
Spread evenly into the pan batter will be thick and bake for 25 minutes or until toothpick inserted comes out clean Let cool
Ganache melt margarine and soymilk in a small bowl either in the microwave or on a double boiler Stir in chocolate chips and continue heating until melted and smooth
Spread over cake when cake is cooled refrigerate cake if you want ganache to set or dig in for melty chocolate-y heaven D
Vegan Mini Carrot Cake Muffins | Vegetarian Recipes
Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
5 cups sugar
3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
1 6 ounce box pineapple Jell-O
food coloring Red and yellow
Steps:
Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
Stirring all the while
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
Add some red food coloring and more yellow to produce a color to your liking
Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift