Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 Dear Debbie, No, you didn't bore me and I thank you for the advice. In fact, I could have thought of quite a few things to say to my DH, too, if I didn't want to remain married to him. He's usually much more understanding, so I was just taken aback. He must have had a stressful day at work and not enough sleep. By the way, I just found two fabulous vegetarian recipe sites online. Check out some of these recipes I found! OLD-FASHIONED CHILI This recipe is portioned for a 6-quart crockpot. For a 4-quart size, cut the recipe by one-third. For a crowd of 50 you'll need to quadruple this recipe. Yield: 6 to 8 servings 1 medium onion, chopped 1 large green bell pepper, chopped 2 tablespoons water 2 cups TVP (480 ml) (textured vegetable protein) (cubed low-fat firm tofu or portabello mushroom can be used instead) 14 ounces (395g) boiling water 1 28-ounce (790g) can diced or whole tomatoes, chopped 1 1-pound (450g) can kidney beans, with the liquid 1 1-pound (450g) can pinto beans, with the liquid 1 1-pound (450g) can chile beans, with the liquid 1 1-pound (450g) can black beans, rinsed and drained 1 6-ounce (170g) can tomato paste 3 tablespoons plus 1 teaspoon chili powder* 1 tablespoon plus 2 teaspoons ground cumin 1 tablespoon Tamari or soy sauce 2 1/2 teaspoons ground coriander 1 1/2 teaspoons salt or to taste 1/4 to 1/2 teaspoon crushed red pepper* Toppings 1 medium onion, chopped 1 bunch cilantro, finely chopped 1 1-pound (450g) can whole kernel corn, drained 1 8-ounce (225g) can black olives, chopped Have ready a 6-quart (6 liter) crockpot and a kettle of boiling water. Combine the onion, bell pepper, and the 2 tablespoons of water in a large skillet and cook and stir over high heat for about 5 minutes, or until the onions and pepper are softened and transparent. Add more water if needed. Transfer to the crockpot. Combine the TVP and the boiling water in a medium bowl and set it aside for 5 to 10 minutes to rehydrate. When all the water is absorbed, add the TVP to the crockpot. Add the tomatoes, kidney, pinto, chile, and black beans, tomato paste, chili powder, cumin, Tamari, coriander, salt, and crushed red pepper to the crockpot and stir well to distribute the ingredients and seasonings evenly. Adjust the crockpot to the low setting and cook for 6 to 8 hours. If preparing a day ahead, cool the chili, then refrigerate it overnight. Allow at least 6 hours to reheat it on the low setting the next day. To serve, place each of the toppings into separate bowls and place then near the crockpot for self-serve or pass them at the table for a family-style dinner. *This measure of chili powder makes a fairly zesty chili. To add more spice, increase the crushed red pepper flakes to 1 teaspoon. To tone it down, reduce the chili powder to 1 1/2 tablespoons and use only 1/8 teaspoon crushed red pepper flakes. Note: If you don't have a crockpot, you can easily prepare the chili in a 10 to 12-quart (10 to 12-liter) stockpot. Start by cooking the onion and pepper in the stockpot until soft. Add the rehydrated TVP, tomatoes, beans, and seasonings, and simmer on medium heat for 30 to 40 minutes to blend the flavors. CHEEZY TOFU SPREAD Tofu spreads can be adaptive enough to appear at the breakfast table as a spread on toast or come to the lunch table as a sandwich filling. For a tasty sandwich, apply the spread generously to both pieces of bread and add sliced tomato, onion, cucumber, avocado, lettuce, and sprouts. Herbs such as basil and mint leaves can add a pungent touch to a sandwich. Tasty tofu spreads also make ideal fillings for lasagne, stuffed pasta shells, and even stuffed eggplant roll-ups. Cheezy Tofu Spread is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006. Yield: 2 cups (480 ml) 1 pound (450g) extra firm tofu 1/2 cup (120 ml) raw pine nuts 3 tablespoons unsweetened soymilk 2 tablespoons plus 1 teaspoon nutritional yeast flakes 2 teaspoons freshly squeezed lemon juice 1 1/2 teaspoons red miso 1 teaspoon salt 1/4 teaspoon freshly ground pepper Combine all the ingredients in the food processor and process until smooth and creamy. Stop the machine occasionally to scrape down the sides of the work bowl and process until all the ingredients are well blended. Serve immediately or thoroughly chilled. Stored in a covered container in the refrigerator, Cheezy Tofu Spread will keep for one week. WINTER FRUIT BUTTER For a pleasant change try some Winter Fruit Butter as a cereal topping and discover a pleasant addition to your morning starter. Alternatively, enjoy the fruit butter spread on toast or use it in place of jam on a peanut butter sandwich. Yield: about 3 cups (720 ml) 2 cups (480 ml) dried apple slices 18 pitted dates 12 pitted prunes 1 1/2 cups (360 ml) water, divided Combine the apple slices, dates, prunes and 1 cup (240 ml) of the water in a 2-quart (2 liter) saucepan. Cover the pan and bring it to a boil over high heat. Reduce the heat to low and steam for 10 minutes. Transfer the cooked fruits, liquid and all, to the food processor. Add the remaining 1/2 cup (120 ml) water and process until smooth and creamy. Transfer to an attractive serving bowl. Store in a covered container in the refrigerator where it will keep for up to 2 weeks. CREAMY TOFU DILL SPREAD Because of its versatility you can use it on toast, crackers, as a sandwich spread, as a party spread, or to stuff veggies such as celery or mushrooms. Try it over baked potatoes, or as a topping for polenta. Yield: about 2 cups (480 ml) 1 pound (450g) low fat extra firm tofu or Chinese style extra firm tofu* 1 tablespoon plus 1/4 teaspoon rice vinegar 1 tablespoon fresh lemon juice 2 large garlic cloves, coarsely chopped 1 1/4 teaspoons plus 1/8 teaspoon salt 1/2 teaspoon plus 1/8 teaspoon ground coriander 1/2 teaspoon plus 1/8 teaspoon dill weed 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper Drain and rinse the tofu and place it into the food processor. Add the remaining ingredients and process until smooth and creamy. Using a firm spatula, transfer to an attractive serving bowl. Refrigerate or serve immediately. Stored in a covered container in the refrigerator, the spread keeps well for 1 week. *Note: Firm tofu works also but the consistency will be a much softer and the spread tends to weep. Below are the measurements for a 14 ounce (395g) package of tofu. 1 14-ounce (395g) extra firm or firm tofu 2 teaspoons lemon juice 2 teaspoons rice vinegar 2 large garlic cloves, coarsely chopped 1 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon dill weed 1/4 teaspoon onion powder 1/8 teaspoon ground black pepper HUMMUS If desired, you can crisp the pita wedges in the oven at 200 degrees (93C) for about 30 minutes. Yield: 1 3/4 cups (415 ml) 1 1-pound (450g) can garbanzo beans, drained, liquid reserved 1/4 cup (60 ml) tahini (sesame seed paste) 3 tablespoons lemon juice 1 clove garlic, crushed 1/4 teaspoon plus 1/8 teaspoon salt Paprika 1 teaspoon olive oil (optional) Place the beans plus 7 tablespoons of the reserved garbanzo liquid into the food processor. Add the tahini, lemon juice, garlic, and salt and process until smooth and creamy. The consistency will be thick. Thin with more garbanzo liquid, if desired. To serve, spoon the hummus into an attractive serving bowl and sprinkle with paprika and olive oil, if desired. FAVA BEAN DIP Not only is this recipe a flavorful dip, but it can also become a hearty sandwich filling layered with tomatoes, onions, avocados and sprouts. In the mood for a snack that's not only delicious, but also good for you? Haul out the whole-grain crackers and a parsley-lined basket of veggies and indulge in a bountiful high-fiber feast. Yield: 1 1/4 cups (300 ml) 1 1-pound (450g) can fava beans, drained, liquid reserved 2 tablespoons coarsely ground raw pistachios 2 tablespoons extra virgin olive oil 1 to 2 tablespoons fresh lemon or lime juice 1 large clove garlic, coarsely chopped 1/2 teaspoon salt 1/4 teaspoon ground cumin 1/3 cup (80 ml) chopped onions 1 tablespoon coarsely chopped raw pistachios Combine the fava beans, 1 tablespoon of the bean liquid, ground pistachios, olive oil, lemon juice, garlic, salt, and cumin in the food processor and process until smooth. Transfer to an attractive serving bowl, stir in the onions and mix well. Garnish the top with the chopped pistachios. Note: Just before serving, give the bowl a fresh look by wiping the edges with a dampened paper towel or napkin. ALMOND MILK Almond Milk is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006. Yield: 2 1/2 cups (600 ml) 1/2 cup (80 ml) whole raw almonds, unsoaked, soaked, or blanched 2 1/2 cups (600 ml) water 2 pitted dates Dash salt If using unsoaked almonds, grind them into a fine meal in an electric mini-chopper/grinder or coffer grinder. Transfer them to the blender and add the water, dates, and salt. If the almonds are soaked or blanched, they do not need to be ground and can be put directly into the blender with the water, dates, and salt. Start the blender on slow speed for a few seconds. Switch to high speed and process until creamy. Strain the almond milk through a fine mesh strainer to remove the almond pulp, and set pulp aside (see below). Stored in a covered container in the refrigerator, Almond Milk will keep for two to three days. Note: The recipe will create thick, creamy milk. For other purposes, thin with water to desired consistency. For sweeter milk, simply add more dates, Sucanat, or maple syrup. To make almond cream, reduce the quantity of water to 1 cup (240 ml). Using the Pulp: Combine it with 1 teaspoon organic sugar and 1/4 teaspoon almond extract. Mix well and use as a topping over puddings, cereals, and fruit salads or desserts. NEW MOON SILK DRESSING New Moon Silk Dressing is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006. Yield: 3 cups (720 ml) 1 12-ounce (340g) box soft silken tofu 1/2 cup (120 ml) organic canola oil, divided 1/2 cup (120 ml) raw pistachios 1/4 cup (60 ml) apple cider vinegar 1/4 cup (60 ml) fresh lemon juice (1 lemon) 1/4 cup (60 ml) water 2 teaspoons soy sauce 1 1/4 teaspoons salt 1 clove garlic, minced 1/4 teaspoon freshly ground black pepper Combine the tofu, 1/4 cup (60 ml) of the canola oil, and the pistachios in the blender. Start the machine on low speed and process until the pistachios are well ground and the mixture is smooth. Add the remaining 1/4 cup (60 ml) canola oil and the remaining ingredients and blend for a full minute to create a smooth, creamy consistency. Pour into a serving bowl and serve with a ladle. Stored in a covered container in the refrigerator, New Moom Silk Dressing will keep for one week. TOFU SOUR CREAM Yield: 1 1/2 cups (360 ml) 1 12.3-ounce (350g) box extra firm silken tofu 1/4 cup (60 ml) fresh lemon juice 1/2 teaspoon rice vinegar 1/4 teaspoon salt Combine all the ingredients in the food processor and process until smooth and creamy. Stored in a covered container in the refrigerator, Tofu Sour Cream keeps for 1 week. MOCK EGG SALAD Here's a sandwich filling that closely resembles real egg salad, but without the high fat content and cholesterol. This easy look-alike also makes a perfect light lunch served with salad and whole-grain bread. Yield: about 3 cups (720 ml) 1 pound (450g) low fat extra firm tofu 1 tablespoon fresh lemon juice 1 tablespoon rice vinegar 1 1/2 teaspoons salt 2 large cloves garlic, coarsely chopped 3/4 teaspoon ground coriander 3/4 teaspoon dried dill weed 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1/4 teaspoon dry mustard 1/4 teaspoon ground black pepper 1/2 sweet onion, diced, or 2 to 3 green onions including tops, minced 1 tablespoon fresh parsley, minced (optional) 1 stalk celery, diced Dash paprika Cut open the package of tofu and drain the liquid. Rinse the tofu with cool water, drain, and place it into the food processor. Add the lemon juice, vinegar, salt, garlic, coriander, dill weed, onion powder, turmeric, dry mustard, and pepper and process until well blended and creamy. If the mixture is a little dry, add 1 to 2 teaspoons of water and process until smooth. Transfer to a medium serving bowl and add the onions, parsley, and celery and mix well. Adjust the seasonings, if needed, and sprinkle with a dash of paprika. Stored in a covered container in the refrigerator, Egg Salad Look-Alike will keep well for 1 week. Note: If you prefer a chunkier texture " egg salad, " squeeze the tofu through your fingers into a large bowl instead of using the food processor. Add all the ingredients and mix well with a spoon to distribute the flavors evenly. The finishing touch is the dash of paprika sprinkled over the top. TOFU SCRAMBLE Serve with whole-grain bread topped with nut butter or fruit spread, fresh fruit, and a steaming cup of herbal tea. Yield: 4 servings 1/2 small red bell pepper, chopped 1/2 yellow red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 small red onion, thinly sliced lengthwise 1 small red or white rose potato, coarsely shredded 1 to 2 tablespoons water 1 to 2 teaspoons extra virgin olive oil1 14-ounce (395g) package firm tofu, crumbled 1/4 cup (60 ml) raw pumpkin seeds Salt and pepper Combine the peppers, onions, potatoes, water, and olive oil in a large, deep skillet. Cook and stir over high heat for 2 to 3 minutes to soften the vegetables, adding a tablespoon or two more water if needed to prevent burning. Drain and rinse the tofu. Crumble it by squeezing it through the fingers into the skillet along with the pumpkin seeds and stir well to heat through. Season with salt and pepper to taste. VARIATIONS: Squeeze some lemon juice over the top. Add 1/2 to 1 teaspoon curry powder. Add 1 or 2 tablespoons nutritional yeast flakes. Add 1/2 to 1 teaspoon each ground cumin and chili powder. Add 1/2 cup (120 ml) shredded vegan cheese, either mozzarella or cheddar flavor. Add 1/4 cup (60 ml) natural sesame seeds in place of pumpkin seeds SUPER SOY MAYONNAISE Enjoy it as a sandwich spread, a salad dressing, or a luscious dipping sauce for steamed artichokes. Super Soy Mayonnaise is one of the delicious recipes in Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006. Yield: 1 1/2 cups (360 ml) 1 12.3-ounce (350g) box firm silken tofu 1/2 cup (120 ml) finely ground cashews* 1 tablespoon extra virgin olive oi 1 1/4 teaspoons salt 1 1/4 teaspoons fresh lemon juice 1 clove garlic, coarsely chopped Combine all the ingredients in the food processor or blender and process until smooth and creamy. Serve immediately or thoroughly chilled. Stored in a covered container in the refrigerator, Super Soy Mayonnaise will keep for one week. BANANA DATE SMOOTHIE Banana Date Smoothie is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006. Yield: about 3 cups or 2 to 3 servings (720 ml) 1 12.3-ounce (350g) box extra firm lite silken tofu 1 1/4 cups (300 ml) regular soymilk 1 ripe banana, cut into chunks 10 pitted dates 2/3 cup (160 ml) coarsely chopped cashews 2 tablespoons maple syrup 1/4 teaspoon vanilla extract Combine all the ingredients in the blender and process on high speed for 1 to 2 minutes, or until smooth and creamy. Pour into tall glasses and serve with straws. CHERRY ALMOND MOUSSE Serve the mousse in long-stemmed glasses or small, clear glasses, to highlight its two-tone effect. Cherry Almond Mousse is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006. Yield: 4 servings Mousse 1/3 cup (80 ml) blanched almonds * 1 heaping cup (heaping 240 ml) pitted sweet cherries 1 12.3 ounce (350g) box extra firm silken tofu 1/4 cup (60 ml) plus 3 tablespoons organic sugar 1 teaspoon almond extract Topping 1 cup (240 ml) sweet cherries, pitted 2 tablespoons organic sugar 1/4 teaspoon almond extract 4 whole cherries for garnish Have ready 4 long-stemmed glasses or clear juice glasses. To make the mousse, grind the almonds into a fine meal in a food processor, electric mini-chopper/grinder, or coffee grinder (See note below). Set aside. Combine the heaping cup of cherries, silken tofu, organic sugar, and almond extract in the blender. Blend on low speed, stopping occasionally to scrape down the sides of the blender jar and redistribute the ingredients. Turn to high speed, add the ground almonds and blend until creamy. Pour the mousse into the glasses. Set aside, and rinse and dry the blender. To make the topping, combine the cherries, organic sugar, and almond extract in the blender and process to a thin sauce. Pour over the mousse, creating a tantalizing two-tone dessert. Top with a whole cherry. Chill for several hours before serving. To serve, place the wine glasses on individual plates and bring them to the table. Serve with spoons and enjoy. * If blanched almonds are not available, you can easily blanch your own whole almonds by bringing 2 or 3 inches (5 or 7.5 cm) of water to a boil in a 2-quart (2 liter) saucepan. Add the whole almonds, and allow them to boil for 1 minute. Drain the almonds into a strainer, and rub them with your fingers. The loosened skins will slip right off with a little pushing motion. Note: If you prefer a smoother, creamier mousse, grind the almonds in a mini-chopper/grinder. If you grind the almonds in the food processor, they will be more granulated, which will give slightly more texture to the finished mousse. Strawberry Almond Mousse: Replace the cherries with an equal amount of fresh strawberries. In Vino Veritas, *´¨) Janis Abbe .. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ ) (¸.·´ (¸.*´ ¸.·´ `·-* * Oenaphile, Logophile, Ailurophile, Bibliophile " Great spirits have always encountered violent opposition from mediocre minds. " ~Albert Einstein " A man hears what he wants to hear and disregards the rest. " ~Paul Simon " I'd rather laugh with the sinners than cry with the saints; the sinners are much more fun. " ~ Billy Joel Quote Link to comment Share on other sites More sharing options...
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