Site hosted by Angelfire.com: Build your free website today!

Vegetarian Recipes


Once again, I need your help...this is your chance to share your favorite recipe with the rest of us! C'mon, you'd starve to death on the few pitiful recipes I have...*grin*...but I'll try to get things started here. Please e-mail me your best stuff, and let me know if I may use your name, e-mail address, and URL when I post it.



Holiday Wild Rice Stuffing

This recipe comes from the Farmacy, a natural foods store. I've tasted this stuffing at their "open house," and it's delicious. Thanks to the owners of the Farmacy for their permission to print it.

2/3 cup wild rice
3 cups water
1 medium onion, chopped
1/2 lb. mushrooms
3 stalks celery, chopped
1 cup diced apple
1 tsp. oregano
1/2 tsp. sage
1/2 cup chopped nuts
2 cups bread crumbs


Combine wild rice and water in a 3 quart saucepan. Bring to boil, reduce heat, cover and simmer 45-50 minutes until rice is tender. Saute onion, mushrooms, and celery. Add to cooked rice along with the other ingredients.

Soy and Honey Nuts

Another great recipe from my friends at the Farmacy...easy to make and really, really good!

2 Tbs. natural soy sauce
3 Tbs. honey
1/2 tsp. cinnamon
1/4 tsp. ground ginger
4 cups shelled nuts (peanuts, cashews, and almonds are a good mix)


Preheat oven to 300 degrees. Combine the 1st 4 ingredients in a large mixing bowl. Stir in the nuts and toss to coat them evenly. Spread on a non-stick baking sheet and bake for 15-20 minutes, or until the coating is fairly dry. Let cool, then break apart any nuts that have clumped together. Store in an airtight jar.

Zucchini Proveneal

From Janie...thanks!!

5 large zucchini (2 lbs.)
1/2 cup chopped green onions
2 medium potatoes
1/2 teaspoon basil
3 fresh tomatoes
2 tablespoons oil
1 cup chopped celery
1 teaspoon salt

Cut zucchini into 1-inch chunks and dice potatoes into 1/2-inch pieces. Remove stems from tomatoes, quarter them and slice through quarters once again. Saute celery, onions and basil in oil. Add zucchini, potatoes and tomatoes. Stir gently to coat with oil, then cover and steam until tender. Season with salt. Makes 4 generous servings.

Vegan Combo Sandwich

Thanks to Paul, for sharing it with us!

Sprouted whole-grain bread
Organic refried pinto beans (salsa style)
Monterey Jack style Tofu-Rella
Avocado (optional)
Mustard
Organic Romaine lettuce

Spread 1 slice of bread with the refried beans; spread another slice with mustard. Top the beans with a slice of the Tofu-Rella; then slices of avocado, then the lettuce.

Raw Strawberry Pie

Here is a fabulous strawberry pie recipe. It doesn't cut out in beautiful, neat pieces, but it sure does taste good. Thanks to Kristi for sharing it. She got it from Rhonda Malkmus's recipes at hacres.com.

Pie Shell:
1 cup raw almonds (or 1/2 cup raw almonds & 1/2 cup raw cashews)
1 cup soft pitted dates
1/2 tsp. vanilla

Grind the nuts in a food processor until finely chopped, add the dates and vanilla, and blend well. Press thinly into a pie plate (from center to the outside rim) to form the shell.

Binder:
7 or 8 large ripe strawberries
5 soft dates, pitted
2 bananas, fairly ripe
1 Tablespoon fresh lemon juice

Blend all ingredients in food processor or blender until well mixed.

Fruit Filling:

Cut 2 pints fresh strawberries into quarters, fold into binder and fill shell. Decorate with approximately 1/2 pint of quartered strawberries. Cover with plastic wrap and store in refrigerator. Chill thoroughly before serving.
Note: Also good with 1/2 Strawberries & 1/2 bananas for fruit filling.

Vegetarian Manicotti

This recipe comes from my sister--one of the best cooks I know. She doesn't have a working e-mail address yet, sorry!

8-12 cooked manicotti shells
15 oz. tub of ricotta
3 Tablespoons parmesan cheese
1 egg white
a pinch of nutmeg
1 1/2 cups mozzarella cheese, divided
1 1/2 cups chopped frozen broccoli, thawed and drained
large jar of your favorite spaghetti sauce

Combine ricotta, parmesan, egg white, nutmeg, 1 cup of the mozzarella, and the broccoli and mix well. Carefully stuff the manicotti with the cheese mixture. Pour a little bit of sauce into a 9 x 13 baking pan (enough to barely cover the bottom) and arrange the manicotti on top. Pour the rest of the sauce over, and sprinkle with the remaining mozzarella. Bake in a pre-heated 350 degree oven for about 35 minutes.

Banana Bread

This recipe is from Letty; check out her page.
4 crushed bananas
1 cup of mascabado (brown sugar)
1 egg
1/4 of cup of corn oil
1 1/2 cups of integral flour
1 teaspoon bicarbonate (baking soda)

Mix all ingredients together; pour into greased loaf pan and bake at 350 degrees until done.

Sharon's Balsamic & Portobello Mushroom Pizza

Thanks to E.S.K. for this recipe.

1 large Pizza Crust pre-made and/or pre-cooked
3-5 Tablespoons of Tomato Sauce
1 package of sliced Portobello Mushrooms
3-4 bulbs of fresh garlic
1 large green pepper cut thinly into rings
2-3 plum tomatoes cut into 6-8 slices
3-6 slices of Soy Cheese
1 teaspoon of Basil
16oz of Balsamic & Basil Vinaigrette
½ - 1 Tablespoon Virgin Olive Oil or Spicy Virgin Olive Oil
Spray Olive Oil in a can
½ cup water

Preheat oven to 450.

Lightly spray cookie sheet with Olive Oil and place pizza crust on top. Gently flatten out any bubble areas of the pizza dough; careful not to tear the dough.

Add ½ - 1 tablespoon Virgin Olive Oil or Spicy Virgin Olive Oil to a large skillet. Heat oil slowly.

Wash Portobello Mushrooms and place in the heated oil. Cook 3-4 minutes. Remove and place on paper towels to drain. Remove the oil from the skillet, add ½ cup water, Green Peppers and cook for about 4-6 minutes or until soft. When soft, cut the rings in half and half again. Remove from heat and drain. Once mushrooms and peppers are cooled, place in a large bowl and add sliced tomatoes. Pour 16 oz Balsamic and Basil Vinaigrette over top and let marinade for about 10-15 minutes.

In the meantime, spread the tomato sauce thinly over the pizza dough. Once the marinade is done, remove the vegetables placing on top of the pizza dough. Reserve the liquid. Add 1-2 tablespoons of the marinade sprinkle over top of vegetables; if desired. Add fresh garlic and top with soy cheese covering the entire pizza.

Bake for about 15-25 minutes, until cheese melts and/or crust is brown. Once cooking is complete, top with Basil and serve.

Pineapple Drink

Thanks to E.S.K. for this recipe.

Pineapple juice
Crushed or whole ice cubes
Seltzer water
Cherry

Pour Pineapple Juice over ice in a large glass. Add about 1/4 cup of seltzer and top off with a cherry. Enjoy! This is a great alternative to an alcohol drink.

Rice and Sauce

Thanks to Kevin for this recipe!

1 c Onion; finely chopped
2 t Oil
1 c Eggplant cubes; peeled
1/2 c Raw nuts (peanuts, cashews, or pecans)
1 c Fresh tomato cubes; peeled
1 c Apple cubes; peeled
2 lg Garlic cloves; peeled
1/2 t Ground turmeric
1/2 t Ground cinnamon
1/2 t Ground coriander
1 t Freshly ground pepper (more to taste, if desired)
1 t Salt
1 t Cumin seeds
1 t Mustard or dill seeds
2 t Ground red pepper or chili-powder
water as needed
4 c Brown rice; precooked, still warm (brown Basmati is best)
1/2 c Raisins (optional)
1/2 c Coconut; shredded (optional)

Saute onions and eggplant in oil in a skillet. Meanwhile, stir eggplant, nuts, tomato, apple and garlic in a blender into a paste, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.

Moong Dal Pancakes

Thanks to Murty for sharing this recipe!

3 Green peppers (hot peppers)
1 Tablespoonful of ground fresh ginger
1 Tablespoonful of "jeera"
1 Cup of whole moong dal
4 fresh shallots
1 teaspoon of salt

First of all take one cup of whole moong dal . Clean it up watch for stones and remove them . take a pot . Soak the dal in water for 8 hours. when it gets tender , wash it thoroughly in cold water. take a food processor or blender and make paste Add salt , jeera and ground ginger to the paste . cut green peppers and shallots and add it also (or you can sprinkle on the pan ) Take a pan . add one spoon of oil and heat Take a scoop of paste and spread it on the hot pan and make it round , thin like pancakes. sprinkle the cut green peppers and shallots on the top. After it becomes crisp and brown flip to the other side . simmer the flame and put a lid on it . take a spatula and transfer it on to a plate and serve. You can eat these pancakes stright or with rice or with yogurt.

Homemade Bread

This recipe was sent in by Rose; if you've always been intimidated by trying to make bread at home, please give it a try! It's one of the few things I CAN cook, and if I can do it, anyone can!

1 1/4 c. warm water (warm from spigot! Do not nuke it or you'll kill the yeast)
1 pkg. dry yeast
2 Tbsp. oil
2 Tbsp. sugar
1 Tbsp. salt
3 c. plain flour

Measure warm water into mixing bowl, spinkle in yeast. Stir until dissolved. Add sugar, oil, salt & gradually stir in flour. Cover bowl and let rise for 45 min. Knead on a floured board a few times. (Don't panick if the dough is messy! :o) Just get plenty of flour on your hands!) Put dough back in bowl for another 45 min. Then half up dough and place it in a greased loaf pan @ 350-400 degrees depending on oven. Save the other dough sealed tightly in fridge. Won't keep long though!

back to Jennie's Vegetarian Info Site