Homemaking - Recipes
Vegetarian Dishes
Below are excellent "no meat" meals! Try a vegetarian meal at least once a week for better health and lower food bills. For more ideas, see the Recipe Index page. For support, questions, encouragement, and more recipes, see our homemaking support message boards.
Dairy-Free Baked Mac and "Cheese"
Posted by: Briva
Heat 2 tbsp margarine, and saute about 1/4 minced onions in a frying pan. Add about 1 tsp salt and some pepper to taste and 1 cup soymilk and 1 tsp vegetable bouillion heat through. (Or one cube of bouillion)
In a blender add 1 cup quick oats, 1/4 cup diced pimentos and 1 cup of water and process until smooth - it should turn orangey. Add this to the heated soymilk in the saucepan. Cook on med heat until thickened. This is your 'cheese sauce'.
This is for 1 lb of macaroni (I use whole wheat.) but I've used only 8oz and it makes it creamier. Mix the 'cheese sauce' with the cooked macaroni and place in a buttered casserole dish and bake for 30 minutes at 350 degrees. I also add to slices of whole wheat bread, diced and dotted with margarine as a topping. Sometimes I sprinkle it with about 1 tbsp of parmesan cheese.
Russian Cabbage Pie Served with Veggie Broth
Posted By: Briva
This is from a cookbook by Darra Goldstein, Vegetarian Hearth. I make the pie almost weekly, it reheats very well. My family thinks the broth is beef stock. It has a rich brown color because you keep the peels on while cooking the onions/garlic. The cabbage pie is baked in a crust and served in a bowl to which you add the roasted veggie broth.
Cabbage Pie
For the dough: 2 cups of flour, 1/2 lb (2 sticks of butter), 1 cup of sour cream, 1 beaten egg *note: I have used margarine and nonfat, plain yogurt with good results
For the cabbage filling: 4 tbsp butter, 1 small head of cabbage (2 1/2 lbs) cored and coarsely grated (or chopped into bite size pieces), 1 cup of water, 2 tsp salt, 6 tbsp sugar, 2 tbsp cider vinegar and black pepper to taste.
Place flour and butter in a processor until like fine cornmeal. Add sour
cream and pulse again until blended and it pulls away from the sides. Shape into 2 balls, wrap in wax paper and chill 1 hr (This will be the top and bottom pie crust for a 9 x 13 x 2 pan).
Melt the butter in a large skillet, add the grated cabbage, stirring to coat. Stir in remaining ingredients. Cook, covered over med-low heat until cabbage softens, about 20 minutes. Then cook, uncovered for about 10 minutes until liquid evaporates. Preheat oven to 425.
On a floured board roll 1 ball of dough into a rectangle, 12 x 15. Fit this into a 9 x 13 pan. Spoon the cabbage filling evenly over the dough. Roll out 2nd ball into a rectangle just bigger than the pan and lay over filling, turning edges under. Brush with beaten egg. Bake until crisp and brown 25-30 minutes. Cut into large squares, in wide soup plate pour broth over pie squares, serve at once.
Roasted Vegetable Broth
1 large onion, unpeeled and quartered
6 garlic cloves, unpeeled and whole
2 leeks with one inch of green part, sliced lengthwise and rinsed well
4 large carrots, unpeeled and halved
1 parsnip, peeled and halved
1 small turnip, peeled and quartered
1/2 lb button mushrooms, left whole
2 tbsp olive oil
1 cup water or white wine and 2 quarts of water
large handful of parsley sprigs
1/2 lb cabbage, chopped (about 1/2 a medium head)
a bay leaf
1 1/2 tsp peppercorns
1/4 tsp dried savory
1/2 tsp salt
Preheat oven to 400. On large roasting pan drizzled with olive oil place onion, garlic, leeks, carrots, parsnip, turnip, mushrooms. Roast, stirring 2-3 times until browned, about 45minutes. Place in stock pot. Deglaze roasting pan with 1 cup of water or wine, scraping bits. Pour this liquid into stock pot with vegetables. Add 2 quarts of water, parsley, cabbage, bay leaf, peppercorns and savory. Bring to boil, then simmer 1 1/2 hours. Strain, press down vegetables, season broth to taste.
Vegetarian Tacos with Spanish Rice
Posted by: Laurajean
Spanish Rice
1/2 cup chopped onion
1 clove minced garlic
1 TBS olive oil
2 cups instant or brown rice
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1/4 cup loosely packed cilantro
1 3/4 cup hot water
1 beef bouillon cube
1 tsp chili powder
1/4 tsp salt
1/4 tsp sugar
1/4 tsp ground cumin
OPT 2 Tbs minced fresh cilantro and 1/2 c. shredded Montery Jack cheese
Add bouillion cube to hot water. In a large saucepan, saute onion and garlic in oil for 2-3 min. until tender. Add rice; cook and stir for 1-2 minutes. Puree the tomatoes and cilantro in a blender until they are the consistency you like. Add water with bouillon, tomatoes, chili powder, salt, cumin and sugar to rice. Bring to a boil. Reduce heat; cover and simmer for 10-15 min or until rice is tender (The brown rice takes longer than white rice.) Remover from heat; sprinkle with cheese and cilantro. Let stand for 5 min. While the rice is simmering, make the tacos.
Vegetarian Tacos
8-12 taco shells (or flour tortillas)
3 cups shredded cabbage
1 cup sliced onion
1 cup julienned sweet red pepper
2 TBS veg oil
2 tsp sugar
1 can (15 oz) black beans, rinsed and drained
1 cup salsa
1 can chopped green chiles
1 tsp chili powder
1 clove minced garlic
1/2 tsp ground cumin
additional toppings: sliced avacado, shredded cheese, salsa, tomatoes, whatever you like on your tacos.
Heat taco shells according to package directions. Meanwhile, in a large skillet, saute the cabage, onion, and red pepper in oil for five minutes or until crisp-tender. Sprinkle with sugar. Stir in beans, salsa, chiles, chili powder, garlic and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 min or until heated through. Spoon into taco shells. Garnish with favorite toppings. ***I like to serve this with chips, salsa and a simple shredded lettuce salad.
Quineoa Risotto
Posted By: Jeannie in Maine
Be sure to keep the heat high, add the liquid in three phases and stir occasionally to prevent sticking.
4 oz. shiitake or portobello mushrooms, stemmed and sliced (1 1/2 cups)
1 cup peeled, diced sweet potato
1 cup diced onion
1 Tbs. minced garlic
2 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. cracked black pepper
1/2 tsp. salt
2 cups uncooked quinoa, rinsed well
1/3 cup uncooked bulgur
1/3 cup unhulled sesame seeds (2 oz.)
4 tsp. olive oil
7 cups low-sodium vegetable broth, preferably mushroom broth, or water
1 bay leaf
In large saucepan, bring broth and bay leaf to a boil over high heat.
Meanwhile, in large, heavy pot, heat oil over high heat. Add mushrooms and sweet potato and cook, stirring often, 2 minutes. Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes. Add quinoa, bulgur and sesame seeds and stir until grains are fragrant, about 2 minutes.
Turn heat off broth mixture. Ladle about one-third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.
Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch. After you have added more than half the broth, taste risotto and adjust seasonings, adding more salt if desired. (Do not add more broth until previous broth has been absorbed.)
Once all the broth has been added, give mixture a few good stirs. Grains should be cooked but a little firm to the bite; risotto should be moist and slightly creamy. If it's too wet, simply cook a little longer. If it's dry, add a little more broth or water. Discard bay leaf and serve.
Veggie Rollups
Posted By: Norma
Mash some garbanzo beans, add some cumin and garlic, and a tiny amount of tahini, some lime juice and enough water to make it spreadable. Spread this onto center of a Romaine lettuce leaf. Add some finely diced red onion, chopped roma tomatoes, and shredded carrots. Then roll them up! Stick a toothpick in after rolling to hold them securely.
Hearty Bean and Vegetable Stew
Posted By: ZooCrewMom
1 lb beans, assorted, dry
2 cup vegetable juice
1/2 cup dry white wine (optional)
1/3 cup soy sauce
1/3 cup apple or pineapple juice, vegetable stock or water
1/2 cup celery -- diced
1/2 cup parsnips -- diced
1/2 cup carrots -- diced
1/2 cup mushrooms -- diced
1 onion -- diced
1 tsp basil, dried
1 tsp parsley, dried
1 bay leaf
3 clove garlic -- minced
1 tsp black pepper -- ground
1 cup rice or pasta -- cooked
Sort and rinse beans, and then soak overnight in water. Drain beans and place in crockpot. Add vegetable juice, wine (if desired), soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt. Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour. NOTES: For beans use 3 or 4 kinds such as black, red kidney, pinto, baby lima, lentils, and green and/or yellow split peas.
Strawberry Smoothie
Posted By: Karen - IL
1/2 carton of tofu
1 cup frozen strawberries
strawberry gelatin (powder) to flavor
water
Put the tofu in the blender with water to puree. Then add the strawberries and the gelatin. Blend till smooth. I've also bought the tofu seasoning packages at the natural foods store. Dh asked what the other white meat was when I did that.
Tofu Burgers
Posted By: Briva
1lb of tofu (drained and pressed)
1/2 cup tahini (This is a sesame butter that's not roasted)
4 tblsp sunflower oil
3/4 cup finely chopped onion
1 tblsp dried dill weed
1/2 cup finely chopped or ground sunflower seeds
1/2 cup bread crumbs
2 tblsp tamari (similar to soy sauce)
pepper to taste
whole wheat flour
(I add 1/2 tsp garlic powder to mine)
Mash tofu and mix with tahini in medium bowl until smooth. Heat 2 tblsp oil in a small pan, saute onion with dill weed until lightly browned, add to tofu. Mix in sunflower seeds, bread crumbs, tamari and pepper. Adding more bread crumbs as needed until firm. Using 1/2 cup mixture per patty, form into patties, dipping both sides in whole wheat flour until lightly coated. Heat remaining 2 tblsp oil. Fry patties over medium heat until browned on each side.
Tofu Cutlets with Mushroom Sauce
Posted By: Briva
For the sauce:
1 tblsp sunflower oil
1/2 cup each chopped carrot, celery, and onion
1/2 tsp thyme
3/4 cup water
2 1/2 tblsp butter
3 cups sliced mushrooms
2 tblsp whole wheat flour
2 tblsp tamari (or soy sauce)
1/4 cup minced Italian parsley
For the cutlets:
1 1/2 pounds of tofu, 3 squares(drained and pressed)
2 tblsp tamari
2 tblsp water
1/2 cup whole wheat flour
2 eggs, well beaten
2 tblsp dried parsley
1/2 cup sesame seeds
2 tblsp wheat germ
1 1/4 cups bread crumbs
1 cup sunflower oil
In a 10-inch fry pan on medium heat, add oil and carrots, celery and onions and thyme. Saute until tender and lightly browned. Add water. Pour the mixture into a blender, puree, and set aside. Set fry pan on medium heat again and add 1/2 tblsp butter. When hot, add mushrooms and cook until just tender. Add blended stock to mushrooms and remove from heat.
Add 2 tblsp butter in a 2-qrt saucepan and set over medium heat. When melted, add the flour. Lower heat to simmer and cook until flour is browned. Slowly add spoonfuls of mushroom-stock to flour and butter until all has been combined. Stir in tamari and parsley. Simmer 10 minutes. Turn off heat. Reheat sauce when cutlets are ready to serve. Thin with a little water if needed.
Blot each tofu square with paper towels. Slice each square into 4 long slices. Set 4 shallow dishes in this order on counter: 1st have the tamari mixed with the water, 2nd have the flour, 3rd the eggs, lastly a combined mixture of the parsley, sesame seeds, wheat germ and bread crumbs. Mix the last one well. Heat oil in fry pan over medium heat. Dip each piece of tofu on both sides into the 1st bowl with tamari, then the next with flour, then the egg, then the bread crumbs. When the oil is hot set as many breaded cutlets into pan as will fit. Fry the cutlets until golden brown on each side. Reheat the sauce on simmer. When all the cutlets are fried, set on a serving plate with mushroom sauce in a pitcher.
Tofu Balls for Pasta
Posted By: Briva
1 1/2 cups diced, peeled eggplant, cut into very small cubes
1 square of tofu
1/2 cup minced onion
1/2 cup bread crumbs
1 cup whole wheat flour
1/2 cup finely chopped walnuts
1/4 tsp salt
dash of black pepper
1/2 cup parmesan cheese
1/4 cup minced Italian parsley
1 tsp tamari
1 egg, beaten
1/2 tsp each oregano, marjoram and thyme
oil for frying tofu balls
pasta
marinara sauce
Steam eggplant in a 2-qrt saucepan over boiling water until tender. In a large bowl, mash tofu and add onions, bread crumbs, eggplant, 1/2 cup flour, walnuts, salt, pepper, 1/2 cup parmesan, parsley, tamari, egg, and herbs. Mix well. The mixture should be somewhat soft and moist but hold together. Add more bread crumbs or flour as needed. Heat oil in a deep 2-qrt saucepan. Roll one ball and dip in flour. Test oil for hotness: the ball should cook for 2-3 minutes. Roll all the mixture into walnut sized balls and dip in flour. Fry them all up. Drain on paper towels. Place cooked pasta in a bowl, topped with sauce and then top with the tofu balls.
Hummus
Posted by Darla
1 can garbanzo beans, drained (reserve liquid)
1/3 cup tahini (or peanut butter if you don't have tahini)
1 tsp. salt
1-2 cloves chopped garlic
3-4 tbsp olive oil
and I add 1/4 cup nutritional yeast flakes
Whir in a food processor -- add extra garbanzo bean juice if you need to, but be careful or it will get to runny to spread. We spread this on crackers for lunch.
Veggie Chili
Posted By: Michele B
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 cans black beans (or any other kind of beans
you like - chickpeas work well too)
1-1.5 C. picante sauce (Shotgun Willie's green
sauce -- very hot -- works well)
salt to taste
grated cheddar, if desired
cashew nuts, if desired
Saute onions in the olive oil. (**I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. NOTE: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too,
so you will have to vary the sizes above depending on the size of your crockpot.
Crockpot Stuffed Peppers Vegetarian Style
Posted By: Michele B
1 10 oz. pkg. frozen corn
1 15. oz. can red kidney beans, drained and rinsed
1 28 oz. can crushed tomatoes
1/4 cup onion, chopped
1 1/2 cups cooked rice
1 tsp. vegan Worcestershire sauce
1/4 tsp. salt
1/2 tsp. pepper
2 cups shredded, reduced-fat cheddar cheese (1/4 cup reserved)
4 small green peppers, tops removed and seeded
Combine all ingredients except reserved cheese and green peppers. Stuff peppers to top. Put in crock pot (place 3 peppers in bottom and one on top if necessary). Cover; cook on low 6 to 8 hours (high 3 to 4 hours). Sprinkle with 1/4 cup cheese in last 30 minutes. 4 servings.
Meatless White Chili
Posted by Laurajean
1 lb dry navy beans
1 med. Onion, chopped
2 garlic cloves, minced
1 Tbs veg. Oil
1 can (10.75 oz) condensed Crm of Ckn soup, undiluted
1 can (10.75 oz) condensed Crm of Celery soup, undiluted
1 cup water
1 med potato, peeled and cubed
2 tsp chili powder
1 ckn bouillon cube
1/2 tsp salt
1 can (15 oz) garbanzo beans, rinsed and drained
1 1/2 cups half-and-half
Place navy beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 min. Remove from heat; cover and let stand for 1 hr. Drain and discard liquid; return beans to pan. Add water to cover by 2 in. Bring to a boil; cover and simmer for 45 min or until beans are tender. Drain and discard liquid; set the beans aside. In the same Dutch oven, saute onion and garlic in oil until tender. Add soups, 1 cup water, potato, chili powder, bouillon, and salt; cover and cook over med-low heat for 10 min. Add the garbanzo beans, cream and navy beans. Cook over med heat for 10 min or until heated through. (Do not boil.) Yield: 10 servings.
Meatless Lasagna
2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley (optional)
1 tsp dried oregano
2 jars (28oz each) tomato pasta sauce (any variety)
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese (8 oz)
1/4 grated parmesan cheese
additional shredded mozzarella cheese if desired
Heat oven to 350. Mix ricotta cheese, 1/2 cup parmesan cheese, parsley and oregano. Spread 2 cups of the pasta sauce in ungreased rectangular pan 13x9x2. Top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Vegetable Soup
Posted by Carolyn S.
1 box frozen but green beans
3 carrots, peeled and sliced thin
3 stalks celery, sliced thin
1 cup onion
1 16 oz can peas
1 17 oz can lima beans
1 15 or 16 oz can corn
4 cans diced tomatoes
1 large can beef broth
Place everything in slow cooker and cook med for ... a long time! I don't have exact time on this, sorry. I usually start early in the morning and it's ready by dinner time.
