Guest guest Posted August 7, 2001 Report Share Posted August 7, 2001 Amanda's Strawberry Smoothie Cucumber and Tomato Salad Dragonfly's Green Chili for Smothering Fake Fried Fish Grandpa's Wild Rice Great Guacamole Mediterranean Pasta Salad Peanut Butter and Tomato Sandwich Quorn and Ginger Stirfry Sausage Pie Spanish Rice Tasty Tourtiere Vegetable Stuffed Red Peppers au Gratin Veggie Sandwiches -- Recipe from Amanda Amanda's Strawberry Smoothie Ingredients: * 1/2 cup fresh/frozen strawberries * 1/2 cup vanilla soy milk * 1/2 cup orange juice * 1 small banana * 1 tsp. sugar (or more to taste) Directions: Place all ingredients into a blender. Blend until smooth. Enjoy! *TIP: For a protein boost, sprinkle isolated soy protein powder into your smoothie!* Serves: 1 Preparation time: about 5 mins. -- Recipe from Dana Cucumber and Tomato Salad Ingredients: * 2 cucumbers * 2 large tomatoes * 1 large onion (vidalia or red preferred) * 1/2 cup balsamic vinegar * 1/2 cup olive oil * 1/4 cup chopped fresh cilantro * 2 cloves of garlic, minced * 1 tsp. thyme * 2 pinches black pepper Directions: Peel and cut the cucumber into 1/4 slices. (For a crisper salad, core the cucumber to remove the seeds before slicing.) Cut tomatoes into wedges, then cut each wedge in half. Slice the onions and separate into rings. In a separate bowl, mix the vinegar, olive oil, and remaining ingredients together. Pour this mixture over the veggies and stir until they are coated. Cover and refrigerate overnight. Mix again before serving. Notes/Variations: I like balsamic vinegar the best, but red wine vinegar is also very good, and any vinegar will do. Halved cherry tomatoes can be used instead of whole tomatoes. Any oil on hand can be used instead of olive oil. For a low-fat version, you can use water instead of oil. Serves: 8 -- Recipe from ldragonfly Dragonfly's Green Chili for Smothering Ingredients: * 1-1 1/2 cups chunk TVP and hot water for soaking * 1/4 tsp kombu dashi * 2 Tbsp KAL nutritional yeast * 2 14-ounce cans of diced tomatoes * 1 small can chopped green chilis * 1 medium onion, chopped * 1 Tbsp oil * 2 Tbsp flour * dash or two of tamari, if it needs more flavor Directions: Soak TVP in hot water with kombu and yeast. You can add enough water to cover and then include the soaking water in in the mixture below. Chop onion and saute in oil. You want them to sweat and soften, becoming clear. Add the flour and stir well. Should be paste like. Add tomatoes and one full can of water. Add chilis. If it is a bit too thick, add some more water, a little at a time, till it is as thick as you like. Simmer till hot through. Use this to smother your favorite burrito or enchilada. I like to eat this as a soup with corn chips, a flour tortilla or just plain...plain! Serves: 4-6 Preparation time: 20 minutes -- Recipe from Sheila Collins sacollins Fake Fried Fish Ingredients: * regular soft or firm tofu * soy sauce * nori sheets (seaweed) * Tempura batter mix * oil for deep frying Directions: In Wisconsin Friday fish frys are big, and as a vegetarian I don't want to miss out. So I came up with this recipe. It is based on the memory of an appetizer served me once at a wonderful macrobiotic restaurant, called the Cauldron, that once existed on the Lower East Side of Manhattan. Cut up the tofu into rectangular chunks of any size desired. I like to use soft tofu because it's never as soft as they advertise and anyway it's slightly gelatinous quality makes a perfect, delicate fish substitute. But you can use firm if you prefer. Blot dry and dab one side with soy sauce. With a scissors cut the toasted nori into appropriate sizes to match the chunks and have ready (but don't place on the tofu yet or the nori gets too soggy and will threaten to slip off while frying). Heat the cooking oil to deep frying temp. Mix tempura batter with cold water as directed on package (or to your liking - thinner is lighter). Adhere the nori pieces, like postage stamps, on to the lightly marinated sides of the tofu chunks (I usually do about 3 or 4 at a time, depending on their size) and dip in tempura batter. Fry until you think they're done (they should puff a little and rise; if they're golden brown, they're overdone). I like to make a simple dipping sauce to accompany the fried fish. Just blend a little soy sauce with lemon juice and water (you can also add a bit of toasted sesame oil for some extra flavor). This is a great snack or main dish and fairly easy. I love the combination of textures, soft and crispy. And the seaweed not only mimics the fish flavor, but the look of fried fish as well. They are best piping hot fresh, of course, but they can be reheated in an oven. -- Recipe from Marie Michelle Grandpa's Wild Rice Ingredients: * 1 cup Wild Rice * 1/2 cup instant brown rice * 1 green pepper, chopped * 1 medium yellow onion, chopped * 3 stalks celery, chopped * 2 cloves garlic, crushed * salt & pepper to taste Directions: Saute green pepper, onion, celery, & garlic to until onion softens. Mix with wild rice and brown rice. Add 1/2 cup water and bake in 9 x 12 pan for 45 minutes. Serves: 6 Preparation time: 1 hour -- Recipe from Sheila Collins sacollins Great Guacamole Ingredients: * 1 ripe Hass avocado * lemon juice * salt * cayenne (powdered) * garlic * cilantro (optional) Directions: This is an incredibly easy and addicting dip. I make it fresh at work with a fork, knife and small bowl. My colleagues were amazed the first time I whipped it up and now they're on the look out for it whenever I come in. First, about the avocado. It's essential that it be ripe, but not overripe (i.e. fibrous and with a bunch of nasty brown spots inside). You can tell when it's right by pressing your finger on the skin. It should give in slightly, not be too hard or mushy. Once that's established, the rest is easy. Cut and peel avocado. Mash with a fork. Add lemon juice, salt and cayenne to taste. Chop a decent sized clove of garlic into fine pieces (or even better yet put through a garlic press) and add. Optional - but if you're a cilantro lover as I am, you won't be able to resist: chop fresh cilantro leaves and mix in as well. Blend, with the fork, to the texture of your liking; smooth or slightly chunky. Serve with tortilla chips, soft tortillas, whatever. In most cases this guacamole disappears almost immediately; however, if you wish to refrigerate it for later, that's fine. Just pack it down well in a small container, squeeze some extra lemon juice over the top and cover tightly with plastic wrap, pressing out any little air bubbles. This latter procedure helps to prevent it from oxidizing too fast and turning an unsightly brown. It should keep a couple days in the fridge. -- Recipe from Daniela Mediterranean Pasta Salad Ingredients: * 500g tricolour pasta * salt * 4 spring onions * 1 box of baby vine tomatoes/pomodorino or cherry tomatoes * 1/2 red pepper * 1/2 green pepper * 1/2 yellow pepper * cucumber * medium-sized tin of sweetcorn (optional) * 5 Tablespoons of your favourite vinaigrette** * pine kernels and fresh basil leaves Directions: Bring a large pan of water to the boil and add in a hefty pinch of salt. Cook according to instructions or until they are slightly firm (al dente). Drain and leave to cool. Chop the spring onions, tomatoes (in half), peppers and cucumber, and mix with the pasta. Stir in the sweetcorn (optional), then pour over the vinaigrette **(eg. extra virgin olive oil , balsamico vinegar, garlic powder, Italian herbs, salt and pepper). Season to taste and garnish with pine kernels and basil leaves. Great for a packed lunch for an active day out. Nutrition per 250g portion: 545 calories, 12g fat, 100g carbohydrate, 16g protein, 8g dietary fibre Serves: 4 Preparation time: 30 mins -- Recipe from muppetcow Peanut Butter and Tomato Sandwich Ingredients: * bread * peanut butter * thinly sliced tomatoes Directions: Just like the name implies--put peanut butter on a couple pieces of bread, add some sliced tomatoes, and enjoy! Preparation time: minimal -- Recipe from Alyson Laver Quorn and Ginger Stirfry Ingredients: * 1/2 packet Quorn pieces * 2 teaspoons ginger * 2 teaspoons lemon grass * 1 teaspoon chopped chilli * 2 teaspoons coriander * 1 cup vegetable stock * 1 cup chopped vegetables (carrot, brocolli, snowpeas, peas etc) * 1 teaspoon crushed garlic * 1 chopped onion * 3 cups boiled rice (to serve) * sliced lime or lemon (optional) Directions: Add Quorn and spices to heavy fry pan/wok. Stirfry using a little water for 5 mins. Add stock and simmer for 5 mins. Add vegetables (and lime/lemon if desired) simmer 3-5 mins. Serve with boiled rice. Serves: 4 Preparation time: 30 mins -- Recipe from burnell Sausage Pie Ingredients: * 1 package Lightlife Gimme Lean Sausage * Polenta (I use Whole Foods Market's brand) * margarine (if desired) * parsley * salt and pepper * canola oil spray Directions: Prepare Polenta according according to package directions; add parsley salt and pepper to taste. While polenta is cooking, fry the crumbled sausage in a pan sprayed with canola oil. When polenta and sausage are both ready, place the sausage in the bottom of a glass pie dish (sprayed with canola oil spray). Top with the polenta. Bake in a 350 degree oven until hot, about 15 minutes. Delicious and easy! Serves: 4-5 Preparation time: 60 minutes -- Recipe from Marie Michelle Spanish Rice Ingredients: * 1 cup instant brown rice * 1 pint tomatoes * 1 green pepper * 1 yellow onion * 1 Tablespoon cooking oil * black pepper (to taste) Directions: Chop green pepper and onion. Heat oil in large skillet. Add pepper and onion. Saute until onion has begun to soften. Add rice, tomatoes, and 1/4 cup water. Cover and simmer, stirring often, until liquid is absorbed and rice is fluffy. Great with tacos or as a burritos filling. Add black beans for a little variety! Serves: 4 Preparation time: 30 -- Recipe from Jessica Gulyas jessicarabbit03 Tasty Tourtiere Ingredients: * 1/2 cup raw millet, rinsed * 2 tbsp. olive oil * 1 onion, finely chopped * 2 cloves garlic, finely chopped * 1 cup sliced mushrooms * 1 cup vegetable broth * 1/2 cup oat flakes * 1/2 cup sunflower seeds, whole or ground * pinch of cayenne * 4 Tbsp. nutritional yeast * 1 tsp. EACH - thyme, basil, parsley, and sage * 1/4 tsp. cloves or allspice * 1/2 tsp. cinnamon Directions: Combine rinsed millet with 1 cup of water in a medium-sized saucepan and heat to boiling. Reduce heat to minimum, and cook until millet has absorbed all the water, about 20 minutes. Remove from heat and let millet stand, covered, 10 minutes. In large frying pan, sauté onion and garlic in the olive oil until onion is translucent. Add mushrooms, and cook for an additional 5 minutes. Add oat flakes, cooked millet, sunflower seeds, spices, tamari, nutritional yeast and vegetable broth, and combine well. Pour the mixture into a pie shell and cover with second layer of pastry. Bake at 350 degrees for approximately 25 minutes, or until the crust is nicely browned. Served great with your own veggy gravy! ENJOY! Serves: 8 Preparation time: 1 hour -- Recipe from Robin Diamond--rldWATERWINGS Vegetable Stuffed Red Peppers au Gratin Ingredients: * 2 large red peppers, halved and seeded * 1 large eggplant * 1 large sweet onion-yellow, Vidalia or any similar, diced (1-2 c., approx) * 1 12-oz package of fresh spinach, cleaned and chopped, (frozen, thawed okay) * 2-3 shallots, diced. * 3-4 cloves garlic-(more or less, to taste) chopped * 1 cup flavored bread crumbs-store bought or homemade okay * 1 cup approx. tofu-mozzarella cheese, grated * olive oil, as needed * egg substitute to bind, optional * salt, pepper to taste * 1/8 tsp. dried oregano and parsley Directions: Preheat oven to 450 degrees F. Clean eggplant and pierce the skin all over with a fork or knife. Place a pan or cookie sheet on the center rack, and put the eggplant on the top rack, centered over the pan. Bake for about 1/2 hr, or until thoroughly soft. When done, carefully remove from the oven and place in a large bowl. Let it cool enough to be handled safely. Lower the oven to 350 degrees. Meanwhile, in a large frying pan, saute the red pepper halves, turning them, until they are softened, but still retain their shape. Remove from pan and place on a greased baking sheet or roasting pan. Let cool. Put the onion, shallots and garlic in the pan used for the peppers and saute over medium-low heat until softened and transparent. Be careful not to burn. While the onion mix is sauteing, cut open the eggplant and carefully spoon the meat into the bowl. Chop, or mash-a blender or food processor will do-just don't let it get watery-keep it meaty, but smooth. Add the spinach to the onion mixture, gradually enough so that it all incorporates. When the spinach wilts enough so that there is room, begin adding the eggplant. Add more oil as needed. Continue sauteing and when the vegetables are well-blended, slowly add the bread crumbs. Stir to coat and continue cooking till the mixture is blended. If needed,add egg substitute to bind. Throw in the oregano and parsley, then season with salt and pepper to taste. Remove from heat and let stand until you can handle it safely. With a large spoon, fill each pepper half with mixture-as much as possible (overflow is okay). Top with the tofu mozzarella and bake in the oven till the cheese is melted and lightly crusted. Cool for about 5 minutes. Serves 4 as a main dish, 8 as an appetizer or side dish. I couldn't give you the exact nutritional information but I can tell you that it contains a fair amount of beta-carotene, iron, B vitamins, anti-oxidents, and fiber. Serves: 4-8 Preparation time: 1 hr. approx -- Recipe from cwbenjamin Veggie Sandwiches Ingredients: * whole wheat flatbread * veganaise * grape tomatoes * onion spouts * sweet onion * orange bell peppers * haas avocado * fresh spinach * salt and pepper to taste Directions: Chop all ingredients into bite size pieces. Toast flatbread in toaster oven until warm. Spread Veganaise onto flatbread and then add chopped veggies and avocado. Sprinkle with salt and pepper. Enjoy! Serves: 1 Preparation time: 10 Minutes Quote Link to comment Share on other sites More sharing options...
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