Vegetarian Recipes, page four of four
Go to Vegetarian Recipes 1
Go to Vegetarian Recipes
2
Go to Vegetarian Recipes
3
Go to Vegetarian Recipes
4
Go to FOOD
Go to ENVIROTOPICS
Go to HOME page
Ingredients (use vegan versions):
2 large portabello mushroom caps slices thinly
1 box vegan Mushroom and Onion Soup mix (2 packets)
7 cups water
1/2 cup Bragg's Liquid Aminos
1/4 vegan red wine vinegar
6 cloves garlic (peeled, 5 minced, one sliced)
1 medium red onion sliced into thin rings
4 tablespoon soy non-hydrogenated vegan margarine
2 tablespoon olive oil
dash of sea salt
1 baguette, preferably covered with poppyseeds, anise, and sesame seeds
Directions:
Directions:
Preheat oven to 350 F.
Chop onion and celery finely, and crush the garlic clove. Spray a fraying
pan with non-stick spray, and saute the onion, garlic and celery until
onion is translucent. Add the sage. Combine all ingredients in a large
bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf
pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered.
Let stand for 5-10 minutes before cutting and serving.
Directions:
Slice the tofu on the short end to create 12 similar size "cutlets"
- press the tofu for at least 30 minutes to drain.
Once drained, dredge the tofu through the flour and brown in olive
oil in a skillet till browned on each side (I like to work in batches of
6 - 1 tablespoon of olive oil for each batch)
Place all the browned tofu into a 9x9 baking dish.
In the skillet add 1/2 tablespoon of vegan margarine and sauté
the onion and garlic until they are translucent. Then add the remaining
butter and 2 tablespoon of flour and combine well. When it all forms a
paste, add the juice and zest of the lemon, rosemary and the veggie broth
and stir well to combine all ingredients.
Pour the sauce over the tofu and bake in a 350 degree oven for 15 -
20 minutes.
I like to serve it with brown rice and some grated vegan soy parm cheese...
don't forget to ladle some extra sauce over it. Enjoy!
Serves: 4
Preparation time: 20 minutes hands on
This warm salad is an add-whatever-you-have sort of dish. I’ve listed
carrots, broccoli, cauliflower and green beans, but let your produce section
and imagination guide you. The soba noodles add great flavor and protein,
as does the seitan. It’s packed with vegetables and is so delicious that
even people who shy away from their “5 a day” eagerly dive in. TIP: Also
try this dish chilled. Throw it together in advance, then either let it
come to room temperature or chill it in the refrigerator.
Start to finish: 30 minutes
Makes 2-4 servings
Ingredients
1 medium carrot, cut into thin rounds
2 cups broccoli florets
1 cup cauliflower florets
1 cup green beans, cut to 1-inch lengths
8 ounces soba noodles
4 tablespoons toasted sesame seed oil
4 tablespoons soy sauce
4 tablespoons vegetable broth or water
1 tablespoon tahini
1 teaspoon lime juice
1 tablespoon mirin
1/2 teaspoon sea salt
1/2 pound seitan, cubed
Sesame seeds, for garnish
Directions
Bring a large stockpot of water to a boil. Using a slotted spoon, place
the carrot rounds in the water and parboil 1 minute. Remove and set aside
in a bowl.
Repeat parboiling with broccoli, cauliflower and green beans, one vegetable
at a time 1 minute each. Combine vegetables with carrots, cover and set
aside.
Bring a medium stockpot of water to a boil. Add a pinch of salt, then
cook soba noodles until tender, about 6 minutes. Drain and set aside.
In a large skillet, heat the sesame oil over a medium flame. Whisk
in the soy sauce, broth, tahini, lime juice, mirin and salt. Simmer 1 minute.
Add the noodles and stir well to coat with sauce. Add the seitan and cook
3 minutes, or until seitan is warmed through.
To serve, arrange a selection of vegetables on individual plates and
top with noodles and seitan. Sprinkle with sesame seeds.
This recipe is courtesy of Michelle Hirsch, Spirit of
Change foods columnist and co-author with her son J.M. Hirsch of Venturesome
Vegetarian (Surrey Books, 2004).
Adapted from "Mollie Katzen's Vegetable Heaven"
Preparation time: 2 hours (35 minutes of work)
Yield: 8 or more servings
Click here for print-friendly version
If you love rice dishes with a distinct flair, try this one. Brown
basmati rice is blended with a tart, lemony custard, layered with boldly
seasoned spinach, and baked until golden brown. Pine nuts and pomegranate
seeds are sprinkled on top just before serving, for an exotic finishing
touch. This is a great choice for potluck dinners—it travels well and feeds
a crowd.
To streamline preparation time, cook the onions and rice at the same
time.
You will thank yourself for grating the lemon zest before juicing the
lemon.
3 cups uncooked brown basmati rice
4 1/2 cups water
2 tablespoons olive oil
4 cups minced onion
1 teaspoon salt
2 tablespoons minced garlic
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg 1 pound spinach, cleaned, stemmed, and minced
2 cups lowfat yogurt
1 egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
Butter for the baking dish
Lightly toasted pine nuts for garnish
Pomegranate seeds (optional)
Place the rice and water in a saucepan with a tight-fitting lid, and
bring to a boil. Reduce heat to a simmer, cover, and cook over very low
heat until tender (about 40 minutes). Fluff with a fork to let steam escape,
and set aside to cool a little.
While the rice is cooking, heat the olive oil in a large, deep skillet.
When it is very hot, add the onion and 1/2 teaspoon salt, and turn the
heat to medium-low. Stir and cook for about 5 minutes, then cover and let
it cook for another 30 minutes.
After the onion has cooked for 30 minutes, stir in the garlic and spices,
and cook for about 5 minutes longer. Turn the heat way up and add the spinach
and another 1/2 teaspoon salt. Stir-fry for just a few minutes, or until
all the liquid has evaporated. Remove from heat.
Preheat the oven to 350ºF. Generously butter a 2-quart lidded
casserole or ovenproof skillet, about 10 inches in diameter and 2 to 3
inches deep.
Place the yogurt, egg, lemon zest, and lemon juice in a large bowl
and sprinkle in 1 teaspoon salt and the white pepper. Beat well, the add
the rice and mix thoroughly.
Press half the rice into the buttered casserole. Lift the spinach mixture
from the skillet with a slotted spoon and spread it over the rice. Cover
the spinach filling with the remaining rice, smoothing it firmly into place.
If the baking dish has a tight-fitting lid, butter the lid before covering
the rice. If the lid fits loosely, line it with a piece of foil before
putting it in place. Bake, covered, for 45 minutes in the center rack of
the oven, then for another 10 minutes on the bottom shelf. Remove the pan
from the oven, and let it sit for about 10 minutes, then invert it onto
a platter. It will have a beautiful golden crust.
Serve hot or warm, cut into wedges, and sprinkled with toasted pine
nuts and a few pomegranate seeds, if available.