4 c grated cheddar
1 pkg whole wheat soft tortillas
chopped green pepper
chopped onion
chopped mushrooms
sliced olives
salsa
sour cream
Lay tortilla on cookie sheet sprinkled lightly with cornmeal. Put a thin layer of cheese under a sprinkling of veggies, and add another thin layer of cheese before laying a second tortilla on top. Press down gently. Bake at 375F for about 5 minutes. Remove from oven, slice into pie-shaped wedges, and serve with salsa and sour cream. You can add just about any vegetable to these, but keep things chopped small and the layer thin, otherwise the quesadillas won't hold together very well.
Mar 21, 2007
Sista's Spinach Salad
Bowlful fresh spinach leaves
2 green onions, chopped
a chunk of cauliflower, cut into tiny florets
2 boiled eggs, grated
1 c fresh chopped mushrooms
fake bacon bits
Dressing:
¼ c oil
2 tb red wine vinegar
1 tsp sugar (optional)
½ tsp dill
1 tsp dry mustard
1 clove minced garlic
2 green onions, chopped
a chunk of cauliflower, cut into tiny florets
2 boiled eggs, grated
1 c fresh chopped mushrooms
fake bacon bits
Dressing:
¼ c oil
2 tb red wine vinegar
1 tsp sugar (optional)
½ tsp dill
1 tsp dry mustard
1 clove minced garlic
Greek Salad
1 long English cucumber, diced
15 cherry tomatoes, halved
½ green pepper, chopped
4 black olives, sliced, or 8 whole
lettuce (optional), torn into bite-size pieces
Combine first 5 ingredients.
Mix in separate container:
1 tsp olive oil
1 tsp lemon juice
½ tsp oregano
Toss with salad. Add:
½ c feta cheese, crumbled or diced.
Toss again, and serve.
15 cherry tomatoes, halved
½ green pepper, chopped
4 black olives, sliced, or 8 whole
lettuce (optional), torn into bite-size pieces
Combine first 5 ingredients.
Mix in separate container:
1 tsp olive oil
1 tsp lemon juice
½ tsp oregano
Toss with salad. Add:
½ c feta cheese, crumbled or diced.
Toss again, and serve.
Easy Egg Foo Yung
Make the gravy first, and set it aside:
1 and ½ tsp cornstarch
½ c vegetable broth (or 1 tsp miso paste in water)
¼ tsp sugar
1 tsp soya sauce
½ tsp onion powder
¼ tsp pepper
Whisk together all ingredients in small pot and heat over medium heat till thick, about 5 minutes. Set aside.
Then:
10 eggs
1 tsp salt
½ tsp pepper
1 tsp sesame oil (or brown a handful of sesame seeds in 1 tsp veg oil before sautéeing veggies)
1 c diced onion
1 c sliced mushrooms
2 c diced celery
2 c mung bean sprouts
3 green onions, chopped
1 c water chestnuts, finely chopped
2 tbsp soya sauce
½ tsp cornstarch
Whisk first four ingredients in a bowl. Heat oil in ovenproof frying pan over medium-high heat. Add next three ingredients and sauté three minutes, till onion is tender. Add last three ingredients and sauté two minutes.
Preheat broiler.
Whisk cornstarch and soya sauce in small glass. Add to the frying pan, mix well with veggies and heat 1 minute. Pour egg mixture evenly over veggies and cook about 4 minutes, or until edges are firm.
Place frying pan under broiler on middle rack of oven. Cook until top begins to brown, about three minutes. Remove from oven and let sit 5 minutes; drizzle with gravy just before serving.
Serve with brown rice or buttered toast.
1 and ½ tsp cornstarch
½ c vegetable broth (or 1 tsp miso paste in water)
¼ tsp sugar
1 tsp soya sauce
½ tsp onion powder
¼ tsp pepper
Whisk together all ingredients in small pot and heat over medium heat till thick, about 5 minutes. Set aside.
Then:
10 eggs
1 tsp salt
½ tsp pepper
1 tsp sesame oil (or brown a handful of sesame seeds in 1 tsp veg oil before sautéeing veggies)
1 c diced onion
1 c sliced mushrooms
2 c diced celery
2 c mung bean sprouts
3 green onions, chopped
1 c water chestnuts, finely chopped
2 tbsp soya sauce
½ tsp cornstarch
Whisk first four ingredients in a bowl. Heat oil in ovenproof frying pan over medium-high heat. Add next three ingredients and sauté three minutes, till onion is tender. Add last three ingredients and sauté two minutes.
Preheat broiler.
Whisk cornstarch and soya sauce in small glass. Add to the frying pan, mix well with veggies and heat 1 minute. Pour egg mixture evenly over veggies and cook about 4 minutes, or until edges are firm.
Place frying pan under broiler on middle rack of oven. Cook until top begins to brown, about three minutes. Remove from oven and let sit 5 minutes; drizzle with gravy just before serving.
Serve with brown rice or buttered toast.
Mar 17, 2007
Good-as-Gold Granola
16 c rolled oats
3 c unsweetened coconut
3 c wheat germ
3 c nuts and seeds (sunflower, sesame, walnuts, almonds - mixed, or whatever is on hand)
1 and 1/3 c vegetable oil
2 c honey
1/2 c water
1 tbsp salt
3 tsp vanilla
3 c raisins
Stir vanilla and salt into wet ingredients and pour over dry ingredients (except raisins) in a large bowl. Mix well and spread onto two cookie sheets or large pans (cake pans, roasters have high sides and are thus less messy) and bake at 300F for 40 to 60 minutes, stirring every 15 minutes or more often if you smell burning. When oats are lightly browned, remove granola from oven and cool before adding raisins. Store in airtight container.
This cereal is very filling and chewy, but if you’re going to be a vegetarian you need a handy and nutritious staple like this in your kitchen. Preferably one with lots of protein – so don’t skimp on the nuts.
In my household there are three adults eating this granola regularly and this recipe lasts us about three weeks. If you live alone or are trying homemade granola for the first time, think about halving the measured amounts given. The granola can be kept in the freezer, too.
3 c unsweetened coconut
3 c wheat germ
3 c nuts and seeds (sunflower, sesame, walnuts, almonds - mixed, or whatever is on hand)
1 and 1/3 c vegetable oil
2 c honey
1/2 c water
1 tbsp salt
3 tsp vanilla
3 c raisins
Stir vanilla and salt into wet ingredients and pour over dry ingredients (except raisins) in a large bowl. Mix well and spread onto two cookie sheets or large pans (cake pans, roasters have high sides and are thus less messy) and bake at 300F for 40 to 60 minutes, stirring every 15 minutes or more often if you smell burning. When oats are lightly browned, remove granola from oven and cool before adding raisins. Store in airtight container.
This cereal is very filling and chewy, but if you’re going to be a vegetarian you need a handy and nutritious staple like this in your kitchen. Preferably one with lots of protein – so don’t skimp on the nuts.
In my household there are three adults eating this granola regularly and this recipe lasts us about three weeks. If you live alone or are trying homemade granola for the first time, think about halving the measured amounts given. The granola can be kept in the freezer, too.
Mar 16, 2007
Mexican Soup
1 c chopped onion
4 tsp olive oil
6 c cooked black beans (or 2 x 19-oz cans)
3 and ½ c vegetable broth (or a tablespoon of miso, in water)
2 x 14-oz cans creamed corn
4 tomatoes, diced (or a 540ml can)
2 tbsp chili powder
½ c chopped red onion
½ c grated cheddar cheese
Sauté first onion in oil till tender; add next 5 ingredients, bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring frequently. Sprinkle red onion and cheese on top to serve. This soup is delicious with toast.
4 tsp olive oil
6 c cooked black beans (or 2 x 19-oz cans)
3 and ½ c vegetable broth (or a tablespoon of miso, in water)
2 x 14-oz cans creamed corn
4 tomatoes, diced (or a 540ml can)
2 tbsp chili powder
½ c chopped red onion
½ c grated cheddar cheese
Sauté first onion in oil till tender; add next 5 ingredients, bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 minutes, stirring frequently. Sprinkle red onion and cheese on top to serve. This soup is delicious with toast.
Joanie's Sinful Noodles
Mix:
1/3 c soya sauce
¼ c white wine vinegar (red wine vinegar is also good)
1 TB chili powder
1 TB sugar
2 TB sesame oil
4 cloves garlic, finely chopped
¼ c vegetable oil
2 tsp chili flakes (optional)
1-inch chunk fresh ginger, finely chopped
Toss with:
1 pkg cooked noodles (vermicelli, spaghetti, whatever))
2 large carrots, grated
4 green onions, chopped
peanuts – a couple handfuls
chopped lettuce (to taste)
Rinse and cool the noodles before you add the first mixture, and ideally let the completed recipe sit in the fridge for a couple hours before serving. This recipe is good with hot noodles, too, but hot pasta will absorb your wet ingredients more; you may want to increase the soya sauce and wine vinegar.
1/3 c soya sauce
¼ c white wine vinegar (red wine vinegar is also good)
1 TB chili powder
1 TB sugar
2 TB sesame oil
4 cloves garlic, finely chopped
¼ c vegetable oil
2 tsp chili flakes (optional)
1-inch chunk fresh ginger, finely chopped
Toss with:
1 pkg cooked noodles (vermicelli, spaghetti, whatever))
2 large carrots, grated
4 green onions, chopped
peanuts – a couple handfuls
chopped lettuce (to taste)
Rinse and cool the noodles before you add the first mixture, and ideally let the completed recipe sit in the fridge for a couple hours before serving. This recipe is good with hot noodles, too, but hot pasta will absorb your wet ingredients more; you may want to increase the soya sauce and wine vinegar.
Friday Night Chili
2 tbsp vegetable oil
2 large (540ml) cans kidney beans
1 green pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 540ml can diced tomatoes
2 tsp salt
1 tsp chili powder
parmesan cheese
Sauté onions, pepper and garlic in oil until tender. Add remaining ingredients and heat over low heat, covered.
Serve with brown rice; sprinkle with parmesan cheese. Colourful, tasty, satisfying.
Variation:
a. Add a can of brown beans.
b. Add a second can of diced tomatoes and stir your leftover rice into the chili beans before heating.
c. Melt grated mozza on tortilla chips in the oven and serve them as dippers.
2 large (540ml) cans kidney beans
1 green pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 540ml can diced tomatoes
2 tsp salt
1 tsp chili powder
parmesan cheese
Sauté onions, pepper and garlic in oil until tender. Add remaining ingredients and heat over low heat, covered.
Serve with brown rice; sprinkle with parmesan cheese. Colourful, tasty, satisfying.
Variation:
a. Add a can of brown beans.
b. Add a second can of diced tomatoes and stir your leftover rice into the chili beans before heating.
c. Melt grated mozza on tortilla chips in the oven and serve them as dippers.
Feb 24, 2007
Sunday Sweet 'n' Sour
3 tbsp veg oil
1 onion, finely chopped
1 carrot, grated
1 green pepper, finely chopped
3 cloves garlic, minced
¼ c sesame seeds (use sesame oil in second part of recipe if you don’t have these)
While sautéeing about 10 mins, till tender, in a bowl mix the following:
2 eggs
1 c breadcrumbs
3/4 c walnuts, ground or finely chopped
¼ chopped parsley (1 tb dry)
1 tb dijon mustard
1 and ½ tb oil
3 tb soya sauce
1 tsp ground fennel seed (or dried mint and ground cloves)
3/4 tsp oregano
black pepper
1 pkg tofu (350 g)
Lightly beat eggs, add bread crumbs and then remaining ingredients. Mash the tofu, which you have pressed the moisture out of by pressing gently between two clean cloths, and add to bowl. Mix well and form one-and-one-half inch balls, make into patties or pat into an 8”x8” oiled pan. Bake at 350F for 20-30 mins.
Sauce:
In a pot combine:
1 and ½ c brown sugar
3 heaping tb cornstarch
½ tsp salt
Add:
½ c vinegar
¼ c lemon juice
3 c water
Cook over medium heat until thick and clear, stirring constantly.
Add:
1 can crushed pineapple
Serve balls, patties or loaf over brown rice and spoon sweet 'n' sour sauce over top.
Put a green salad on the table with this and you’ve got a meal fancy enough to serve your weekend company.
1 onion, finely chopped
1 carrot, grated
1 green pepper, finely chopped
3 cloves garlic, minced
¼ c sesame seeds (use sesame oil in second part of recipe if you don’t have these)
While sautéeing about 10 mins, till tender, in a bowl mix the following:
2 eggs
1 c breadcrumbs
3/4 c walnuts, ground or finely chopped
¼ chopped parsley (1 tb dry)
1 tb dijon mustard
1 and ½ tb oil
3 tb soya sauce
1 tsp ground fennel seed (or dried mint and ground cloves)
3/4 tsp oregano
black pepper
1 pkg tofu (350 g)
Lightly beat eggs, add bread crumbs and then remaining ingredients. Mash the tofu, which you have pressed the moisture out of by pressing gently between two clean cloths, and add to bowl. Mix well and form one-and-one-half inch balls, make into patties or pat into an 8”x8” oiled pan. Bake at 350F for 20-30 mins.
Sauce:
In a pot combine:
1 and ½ c brown sugar
3 heaping tb cornstarch
½ tsp salt
Add:
½ c vinegar
¼ c lemon juice
3 c water
Cook over medium heat until thick and clear, stirring constantly.
Add:
1 can crushed pineapple
Serve balls, patties or loaf over brown rice and spoon sweet 'n' sour sauce over top.
Put a green salad on the table with this and you’ve got a meal fancy enough to serve your weekend company.
What is a Vegetarian WannaBe?
Do you want to eat well and happily without consuming dead animals? I do, although once in a while I get a craving for a steak sandwich or a homemade burger, and when that happens I indulge myself. I am not eager to give up eggs or cheese just yet, either. Maybe that will come later. While they can be all-purpose helpers in making the transition to a vegetarian diet, I try not to lean too heavily on them.
It is pretty disheartening to spend an hour or more (especially after buying expensive or unfamiliar ingredients not normally kept in my kitchen) preparing a new vegetarian recipe only to find that not only won't my kids eat it, but I can't handle more than one bite myself. Oh yes, it's happened a few times. So I am putting together the collection of simple recipes that I wish was out there, the recipes I've made and served successfully and satisfyingly: my favourites, the ones that are repeatedly seen on my kitchen table.
If you have any great-tasting, nutritious, easy-to-assemble, tried-and-true vegetarian recipes you'd like to share, send them to me. I'll try them myself and they might end up in The Vegetarian WannaBe.
It is pretty disheartening to spend an hour or more (especially after buying expensive or unfamiliar ingredients not normally kept in my kitchen) preparing a new vegetarian recipe only to find that not only won't my kids eat it, but I can't handle more than one bite myself. Oh yes, it's happened a few times. So I am putting together the collection of simple recipes that I wish was out there, the recipes I've made and served successfully and satisfyingly: my favourites, the ones that are repeatedly seen on my kitchen table.
If you have any great-tasting, nutritious, easy-to-assemble, tried-and-true vegetarian recipes you'd like to share, send them to me. I'll try them myself and they might end up in The Vegetarian WannaBe.
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