A Couple of Recipes to Start

[Guest guest]

Hi to all. I am a " used to be " vegetarian and still make 3-4 vegetarian

meals a week. I am trying to lower my husbands cholesterol and just

trying to put more soy into our diets. I love cooking vegetarian and it

is still my favorite way to eat.

 

Here are a few recipes using Tofu or Tempeh or Beans. I have actually

made these recipes so they are tried & true:

 

* Exported from MasterCook *

 

" Barbecued " Tempeh or Tofu

 

Recipe By : New Recipes From Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 lb tempeh or 3 cakes of extra-firm tofu -- cubed

3 tbsp vegetable oil

1 cup onions -- finely chopped

1 tsp ground fennel seeds

1 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

1/8 tsp cayenne pepper

1 green or red bell pepper -- chopped

SAUCE

2 tbsp tamari soy sauce

2 tbsp fresh lemon juice

3 tbsp molasses or brown sugar

2 tbsp cider vinegar

1 tbsp prepared mustard

1 7 oz can tomato paste

1 cup water

4 dashes Tabasco sauce -- or other hot sauce

 

For tempeh: Saute the onions, garlic and spices until the onions begin

to soften. Add the peppers and tempeh and continue sauteing until the

peppers brighten and the tempeh browns. Transfer this mixture to a

shallow baking pan.

 

Whisk together the sauce ingredients and pour them over the

vegetable-tempeh mixture. Bake covered at 350°F for 1/2 hour and

uncovered for another 1/2 hour, stirring frequently throughout.

 

For tofu: Saute the vegetables and spices. Whisk together the sauce

ingredients. Combine the sauteed vegetables and the sauce and pour over

the tofu cubes in a shallow baking pan. Bake as directed for tempeh,

stirring very gently to avoid breaking the tofu cubes.

 

Serve on rice with a side dish of cole slaw or greens. Or pack it into a

pita bread to make a sandwich.

 

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* Exported from MasterCook *

 

Braised Bean Curd with Walnuts

 

Recipe By : Culinary Journey Through China by Martin Yan

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup frozen lima beans -- thawed

1 14 oz packag firm or extra-firm tofu -- drained

SAUCE

1/2 cup vegetable broth

1 tbsp regular soy sauce

1 tbsp dark soy sauce

1 tsp chili garlic sauce

1 tsp sesame oil

1 tsp sugar

VEGETABLE PART OF RECIPE

1 1/2 tbsp cooking oil

6 small dried red chiles

4 lg white button mushrooms -- sliced or shiitake

1/2 cup straw mushrooms

1 5 oz can sliced water chestnuts -- drained and diced

1/4 cup carrots -- diced

1 1/2 tsp cornstarch dissolved in 1 tbsp water

3/4 cup walnut halves -- toasted

 

Parboil lima beans in a pot of boiling water for 3 minutes; drain. Cut

tofu into 1/2 " cubes. Combine sauce ingredients in a bowl; set aside.

 

Place a wok over high heat until hot. Add oil, swirling to coat sides.

Add chiles and cook, stirring, until fragrant, about 10 seconds. Add

lima beans, tofu, all mushrooms, water chestnuts and carrots; stir frey

until carrots are crisp-tender, about 1-1/2 minutes.

 

Add sauce and bring to a boil. Add cornstarch solution and cook,

stirring, until sauce boils and thickens. Add walnuts and toss to coat.

 

Makes 4-6 servings

 

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NOTES : I did not use the lima beans. I just used the tofu. I also did

not have any straw mushrooms so I added extra button mushrooms and I

used only 3 chiles because my husband doesn't like things blazing hot. I

put soy sauce and chile paste on the table so you could add at the table

if you wished. I did. I felt like it needed something but if you like

your chinese food only slightly hot, then forgo the extra chile paste.

In our house, that is the usual ingredient that gets added at the table.

Chile Paste RULES.

 

 

* Exported from MasterCook *

 

Caribbean Bean Burgers

 

Recipe By : Low Fat & Fast from Vegetarian Times

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 ounce can great northern beans -- rinsed & drained

1 cup plain bread crumbs

1/4 cup finely chopped onion

1 egg -- slightly beaten

3 tablespoons skim milk -- or soy milk

1 clove garlic -- minced

1 teaspoon Jerk seasoning

1/4 teaspoon salt

nonstick cooking spray

4 hamburger buns -- whole wheat

red onion slices

tomato slices

 

In a medium mixing bowl, mash beans with a fork until smooth. Stir in

remaining ingredients (except for buns, onion and tomato), mix well.

 

Shape mixture into 4 patties, about 4 inches in diameter. Spray a

nonstick skillet with nonstick cooking spray. Heat skillet over medium

heat. Cook patties in skillet until browned, turning once, about 8

minutes. Serve burgers on buns with tomato and onion slices. Also make

sure to have catsup handy.

 

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NOTES : My substitutions: I used egg substitute instead of eggs, and soy

milk instead of skim milk. I also did the whole thing in the food

processor - I pulses the beans and the onion together and then added the

other ingredients. Pulsed a few times just to combine.

 

These were the best bean burgers I have ever eaten. They just needed a

touch more spice in my opinion (altho' my husband felt they were fine

the way they were.) I served them with roasted potatoes seasoned with

adobo seasoning.

 

RisaG

[Guest guest]

Risa:

Thanks for the great recipes!

I thought I would let everyone know that I have tried the Caribbean

Bean Burgers myself, and they are very good. You can serve them on

hamburger buns or just eat them as patties with whatever toppings you like.

 

Karen