3 cups finely chopped mixed fresh fruit such as peaches pears strawberries
Steps:
In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled
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
Peel amp; chop the apple into bite-sized pieces Place apple
apple juice
raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
Pour soy creamer or milk etc into center of bowl amp; enjoy
Heat oven to 350 degrees Grease bottom of a 9x5x3 inch loaf pan Mix sugar and butter in a medium bowl Stir in eggs until blended Add bananas and water; beat 30 seconds Stir in remaining ingredients except nuts just until moistened Stir in nuts Pour into pan Bake until wooden pick inserted in center comes out clean about 55 to 60 minutes; cool 5 minutes Cool completely before slicing or it might fall apart and be difficult to slice into pieces
120 calories per slice
DO NOT USE SELF RISING FLOUR the baking soda and powder lets it rise on its own
wrap and refrigerate not longer than 1 week
Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce | Vegetarian Recipes
Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce
1 10 ounce package frozen chopped spinach thawed and well-drained
1 cup carrot shredded
1 cup zucchini shredded
3 cups part-skim ricotta cheese
1 egg
1 medium onion chopped
2 tablespoons oil
2 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1 cup chicken broth
1/2 cup parmesan cheese grated
Steps:
Cook lasagna according to package instructions; drain Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool
Combine fontina cheese
vegetables
2-1/2 cups of ricotta and the egg
Assemble Place layer of lasagna on bottom of 13 x 9 baking dish Spread with 1/2 of the cheese mixture Repeat layers
ending with lasagna
Sauce Saute onions in oil until tender Add flour and nutmeg Stir in broth and remaining ricotta Cook and stir until mixture comes to a boil Spoon over lasagna
Sprinkle with Parmesan cheese
Cover with aluminum foil and bake at 350 F for 45 minutes Uncover and broil about 2-3 minutes or until it is lightly browned
Melt the butter in a medium pot over medium heat Sprinkle the flour over the melted butter whisk to combine and cook for about 1 minute Slowly whisk the milk into the butter-flour mixture season with salt pepper and nutmeg and cook for a couple of minutes to thicken Stir in half the Parmigiano about 3/4 cup Set the sauce aside
Heat the EVOO in a large cast iron skillet over medium high heat Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor Add the chard and cook turning occasionally to wilt down 2 minutes Add the spinach a few handfuls at a time wilting each batch before adding more Season the greens with salt and pepper
Break the pasta sheets into large pieces Toss them into the pan with the greens and give them a good stir to incorporate them Pour the sauce into the skillet stirring again to incorporate everything evenly Smooth the top down and sprinkle the remaining 3/4 cup Parmigiano into the skillet Cover the skillet with foil transfer to the oven and bake the lasagna for 30 minutes Remove the foil from the pan and let it finish cooking uncovered for about 15 more minutes to brown the cheese
Brown Rice Salad With Black-Eyed Peas | Vegetarian Recipes
In a bowl mix rice and carrots then add the egg and the milk Add onion and parsley
Form into cakes and roll in the bread crumbs
Use the oil to grease a baking dish and bake at 425 turning once for 15-20 minutes Or put the oil in a frying pan and fry them until lightly browned on both sides
1 tablespoon coriander seed crushed spice grinder or mortar and pestle
fresh ground pepper to taste
1/2 teaspoon salt
1 tablespoon tomato paste
1 cup quinoa rinsed well
1 15 ounce can chickpeas drained and rinsed or 2 cups cooked
2 cups vegetable broth or reconstituted bullion
Steps:
In a small stockpot over medium heat saute the onions in olive oil for about 7 minutes Add the garlic and saute for 2 more minutes
Add the tomato paste coriander cumin black pepper and salt; saute for another minute
Add the quinoa and saute for 2 minutes
Add the chickpeas and broth; cover and bring to a boil Once the mixture is boiling lower the heat to very low cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally
Fluff with a fork and serve
Cold Pepper Mustard Pasta Green Salad With Cheesy Toasts | Vegetarian Recipes
Cold Pepper Mustard Pasta Green Salad With Cheesy Toasts
1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
1/4 cup butter 1/4 cup
4 eggs
1/2 cup whole milk or almond soy or rice milk
Steps:
Slice challah bread into thick pieces
Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
Melt butter over medium heat in a skillet
Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
1 1/2 cups vegetable broth room temperature or chicken broth
1/2 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup grated parmesan cheese
sea salt
fresh ground black pepper to taste
truffle oil
Steps:
In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving
1 cup sliced red bell peppers or combination of colors or 1 cup yellow bell pepper or combination of colors
4 cups thinly sliced bok choy
salt and black pepper
Steps:
Place the noodles in a heatproof bowl and cover them with boiling water
Cover the bowl and set aside
Mix together the curry powder cumin turmeric and coriander in a small bowl
In a separate bowl combine the sherry soy sauce water and sugar and set aside
In a large nonstick or well-seasoned cast iron skillet combine the garlic ginger and oil and saute on medium heat for about 2 minutes stirring constantly
Add the red onions and carrots and cook for 3 to 5 minutes stirring often
Add the bell peppers and continue to cook stirring for about another 4 minutes
Add the bok choy and dried spice mixture and cook for 1 or 2 minutes
Pour in the sauce mixture cover and simmer for another 2 minutes or until the bok choy is tender
Drain the rice noodles which should be softened and add them to the saute
Stir until hot then season with salt and black pepper to taste
Serve with lime wedges and your choice of basil cilantro or scallions
Variations
For a spicy hot dish add cayenne chili paste or Tabasco to taste or replace the dried spices with 1 or 2 tbsp of Thai curry paste
Add cayenne with the red onions and carrots; add chili paste Tabasco or Thai curry paste near the end of cooking
3 14 1/2 ounce cans no-salt-added diced tomatoes with juice
1/2 cup basil leaves chopped
4 cups vegetable broth
1/2 teaspoon black pepper to taste
3 portabella mushrooms
2 tablespoons onions diced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon dried oregano
1 tablespoon garlic minced
1/4 teaspoon black pepper
1 tomatoes
5 3 ounce high-fiber rolls
5 ounces provolone cheese
Steps:
To roast the red peppers for the soup Preheat oven to 500 degrees line pan with foil smooth out foil pour 2 tablespoons of oil into baking sheet and place the peppers cut side up on the oil and season them with pepper
Turn the peppers over and roast in the oven for 18 minutes or until the skin blisters it should blacken slightlyPut warm peppers in a bowl and cover with plastic wrap
Set aside to cool for at least 30 minutes No peeking
When peppers are cool remove and discard the skins slice into 1/4 pieces
In a 5 quart dutch oven over medium heat add the 2 tablespoons oil butter potato carrots celery and onion; saut until vegetables are tender
Add roasted peppers canned tomatoes undrained basil and vegetable broth
Bring to a boil; simmer uncovered for 1 hour and 35 minutes when the potato and carrot is done
Add pepper
Optional Remove soup from heat and transfer to a food processor fitted with a metal blade process until mixture has reached a smooth consistency
Sandwich Rub off mushrooms remove the gills slice and place the mushrooms in a shallow pan
Add onion to the mushroom slices
In a small bowl whisk together the vinegar oil oregano garlic and pepper
Pour this liquid mixture over the mushroom mixture
Let stand at room temperature for 15 minutes or so turning twice
Preheat oven to 350 degrees
Bake mushroom mixture at 350 degrees for 20 or 30 minutes
Preheat broiler
Assemble partial sandwich onto baking pan by putting mushroom mixture onto bottom bun and topping it with one slice of tomato and one slice of cheese
Set the top halves onto pan so they toast separately
Broil until cheese melts 2-3 minutes
Set top halves onto bottoms and serve with soup
Healthy Low-Fat Baked Berry and Fruit Oatmeal | Vegetarian Recipes
1 cup whole grain all purpose baking flour or could sub more whole wheat pastry flour
2 cups unbleached all-purpose flour or use white whole wheat flour
4 teaspoons coarse salt
1 cup chopped fresh basil large chunks
1/3 cup millet
1/2 cup rolled oats
1/4 cup flax seed
1 tablespoon chia seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 egg white
Steps:
Soak millet in 1/2 cup warm water for 20 minutes set aside
In a separate bowl add 1/2 cup warm water and sprinkle yeast inches Add 2 teaspoons of honey and whisk together until combined Set aside for 10 minutes or until foamy/frothy
In a separate bowl add flours and salt and whisk together Once yeast is ready pour yeast into a mixing bowl fitted with dough hook Add melted butter 1 1/2 cups warm water and 3 TB maple syrup Mix until combined Then add 3 cups of flour mix Mix on low speed until smooth Then add in millet plus water in bowl and the rest of the seeds/oats and basil
Mix at low speed until combined Then add remaining flour until dough is combined and somewhat smooth
On a floured surface kneed dough for about 5 minutes until a smooth ball forms
Place dough in greased bowl and cover with plastic wrap Let rise for an hour or so I did about 1 1/2 hours
When dough has risen punch it down T hen divide dough into about 6 or 7 balls Form balls and place on cookie sheet fitted with a cooking mator parchment paper
Take your egg white and add a little water and brush the tops of the dough balls Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours to rise
Pre heat oven to 400 degrees and when the dough is ready bake for about 22-25 minutes rotating pan halfway through
Try not to pass out of excitement due to the most amazing smell that will fill your house
Pull out of the ovenand smile
Dont forget to brush with more butter straight out of the oven
3 tablespoons almonds Tamari roasted chopped in halves
1 tomatoes chopped
1 1/2 tablespoons jalapenos diced
2 tablespoons lemon juice fresh
salt to taste
Steps:
Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
While millet cooks chop other ingredients
When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
Serve on two big plates and sqeeze lemon juice liberally on top Enjoy
Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours
Incredible Low Fat Homemade Noodles for Soup | Vegetarian Recipes
Cook pasta according to al dente directions of package Drain and rinse in cold water Drain well Place in pot or bowl
Prepare caramel by heating 1/3 cup of oil and 1/3 cup of sugar in a small non-stick pan or pot Cook on high flame stirring continually with a wooden or candy spoon until the sugar is completely melted and looks like a dark brown liquid
Pour hot caramel over the noodles stirring with wooden spoon
Add eggs 3/4 cup sugar cinnamon and black pepper to noodles Toss well
Transfer to a greased casserole and cover with a lid or foil Bake 1 hour 15 minutes in preheated oven 350 degrees
To serve turn out onto a serving plate and slice as a cake
1 1/2 cups pie filling poppyseed prune apricot raspberry
1 cup sliced almonds
1 cup powdered sugar
1 -2 tablespoon water
Steps:
In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
Stir in 1 3/4 cups of the flour until it forms a large ball
Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
Cover the dough and let rise about 5-7 minutes
Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
Now roll the refrigerated dough out again to a 12x8-inch square
Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
Spread half the filling on the middle of the dough and sprinkle with half of the almonds
Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
Repeat with remaining kringle
Allow kringles to rise for about an hour or until a fingerprint remains when touched
Bake at 350F for 20-25 minutes or until golden; cool on wire racks
Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm
1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
1/4 cup flax seed meal
1/4 cup finely chopped walnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
1/4 cup pure maple syrup
1 large egg
1 tablespoon vegetable oil or more
Steps:
Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
Transfer pancakes to plates Serve with additional maple syrup or jam
Meatless, Microwave, Spaghetti Pie | Vegetarian Recipes
8 -10 large medjool dates seeds removed and quartered on the long axis
1 14 ounce can garbanzo beans drained
1 cup couscous
1 1/4 cups vegetable stock
1 lemon reserved for juice
1 tablespoon white sesame seeds
1 tablespoon black sesame seed
3/4 cup fresh cilantro leaves chopped
sea salt
black pepper
Steps:
Preheat oven to 375F Place the carrots
honey
cinnamon
sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
stir in garbanzo beans and cook an additional 5 minutes
While the carrots are roasting
prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
Combine the carrots and couscous
lemon juice
date quarters
toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
Combine flours flax seed baking powder baking soda and salt in large mixing bowl
Add brown sugar and mix until blended
In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month
Boil Orzo 9 minutes and drain Make Alfredo sauce using 6 oz package according to directions Add garlic powder and cream of tater to sauce for flavor and to thicken Pour over Orzo and serve
1/2 cup finely grated parmesan cheese plus more for serving
salt and pepper
1 -2 pinch crushed red pepper flakes
48 wonton wrappers from a 12-ounce package
1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
chopped parsley for sprinkling
Steps:
In a large skillet bring 1 cup water to a simmer over medium heat
Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
Chop and transfer to a medium bowl
Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
Repeat with the remaining wrappers and spinach filling
Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan
Pasta and White Beans in Light Tomato Sauce | Vegetarian Recipes
3 tablespoons soy sauce low-sodlum if you are a salt watcher
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
1 tablespoon honey or 1 tablespoon rice syrup
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
1 1/2 cups frozen green peas thawed
chili oil or Tabasco sauce
Steps:
Add the first 7 ingredients to a blender or food processor
Process until smooth
Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day
Penne Pasta With Chicken, Grape Tomatoes and Zucchini | Vegetarian Recipes
Penne Pasta With Chicken, Grape Tomatoes and Zucchini
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
Cook quinoa as directed on package Quinoa takes about 15 minutes to cook
so you can prepare the other ingredients in the mean time
Dice Tomato Heat a pan over medium heat Saute tomato for a few minutes until tender while adding a dash or two more or less depending on your taste of Jalapeno sauce while you saute Remove from heat and pour tomatoes in a small dish Return pan to heat You will use the pan to toast the tortillas
Heat up refried beans on the stove or in the microwave
whichever you prefer If you are only making one serving
I recommend using only 1/2 the can
Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side
just enough so they are warm By this time
Quinoa should be done
Spread out tortillas on a plate Spread a layer of refried beans over each tortilla Next
spoon a tablespoon or two of quinoa on each tortilla Add a layer of the sauteed tomatoes Squeeze a fresh lime wedge over each Add a dash of salt
You can add the lettuce
queso fresco
and/or sour cream if youd like
Delicious
and good for you as well
Quinoa With Edamame, Parm, and Egg | Vegetarian Recipes
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
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
1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
1 tablespoon dark sesame oil
2 cups shredded cabbage and carrot coleslaw mix
1 cup bean sprouts
4 scallions chopped on an angle
2 tablespoons toasted sesame seeds
Steps:
Cook pasta to al dente
then cold shock it by running it under cold water in colander
Drain the pasta very well Set aside
Prepare the Singapore Sauce by combining all the ingredients in a small bowl
In the bottom of a large bowl
whisk together soy
peanut butter
vinegar
oil
sesame oil and 2 Tablespoons of Singapore Sauce
Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
Sprinkle scallions and sesame seeds throughout the salad
Shredded cabbage
mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes
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
Spicy Tempeh and Broccoli Rabe With Rotelle | Vegetarian Recipes
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
1 230 g can sliced water chestnuts rinsed and drained
1 garlic clove crushed
2 teaspoons ginger grated
250 g Broccolini chopped coarsely
500 g choy sum chopped coarsely
2 tablespoons ketjap manis
1/2 cup black bean sauce
Steps:
Place noodles in large heatproof bowl; cover with boiling water Use fork to seperate noodles; drain
Drain tofu cut into 12 pieces Heat half the oil in wok and stir fry tofu in batches until lightly browned Drain on absorbent paper cover to keep warm
Heat half the remaining oil in same wok; stir fry eggplant til soft Add carrot capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok
Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender Add noodles sacues and eggplant mixture stir fry til heated through Add tofu; toss gently to combine
Sweet and Sour Peppers with Pasta Bows | Vegetarian Recipes
1/2 persian cucumber can leave unpeeled if you prefer
3 small ripe roma tomatoes diced small
2 ounces raisins
2 tablespoons Italian parsley freshly chopped
2 tablespoons of fresh mint chopped
salt
fresh ground black pepper
1/2 teaspoon sumaq to taste
1 lemon juice of
2 tablespoons extra virgin olive oil
Steps:
Cook the couscous according to package directions Drain and set aside to cool
In a salad bowl combine the spring onions cucumber tomatoes and raisins with the cooked couscous along with the herbs Pour over the lemon juice and olive oil Season to taste with salt and black pepper
Toss ingredients together lightly Cover and chill until required
Vegan Mini Carrot Cake Muffins | Vegetarian Recipes
7 ounces emmenthaler cheese grated or a similar swiss cheese
1 tablespoon olive oil
9 ounces cherry tomatoes washed
salt
fresh ground black pepper
garlic bread to serve
Steps:
Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread
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