OT...Vegetarian Recipes

[Guest guest]

Some more recipes for vegetarians

TJ

" Tofu Ranch Dressing/Dip (Vegan)

" Packed with protein! No sugar! Low fat! No MSG! " , " 20 oz. Soft Tofu,

2 Tbsp. Olive Oil, 1 Tbsp. Vinegar*, 1 whole sprig of Green Onion,

1/16 tsp. Black Pepper, 1 tsp. Salt " , " Place all ingredients in a

blender and blend! " , " For best results chill before serving " ,

Tofu Spinach Quiche by " Great lunch or snack! " ,

" 12 eggs, 2pkts extra firm tofu, 1/2 teaspoon garlic powder or use

fresh 2tspoons chopped onion, 1/4 tspoon mixed herbs, 1/4 cup

parmesan cheese, 10z package frozen spinach, 4oz of shredded Swiss

cheese " , " Drain tofu overnight to remove liquid, Preheat oven to 350,

throw all ingredients in blender and blend, grease 9x13 pan, pour

mixture in and bake for 35 minutes, check with knife to see if done.

Allow to cool . Keep in fridge and slice it as you need it .

" Kale with Tofu & Ginger " ,

" Kale is a wonderful source of calcium! " , " 16 ounces firm tofu (not

Mori nu), 1 large bunch fresh kale, 4 cloves garlic, 1 teaspoons

ginger, 3/4 teaspoon garam masala ( optional, an Indian seasoning), 1

tablespoon dark sesame oil, salt to taste " , " Cut tofu into three or

four slices, place on a clean kitchen towel and blot away excess

water. Cut into 3/4 inch or so cubes. Wash kale leaves, remove tough

stem, stack leaves and roll like a cigar, slice very thin. " , " Put oil

into a large skillet, heat, add tofu cubes and sauté until they begin

to brown. Add ginger and garam masala, sauté for 2 - 3 minutes. Add

kale and garlic, toss with tofu and seasoned oil, add a couple

tablespoons water, " , " cover tightly and let steam 10 minutes or more.

Turn off heat, let stand for a few minutes. Add salt to taste.

Enjoy. "

" Celery Balls " , " hors d'oeuvres " ,

" 1 cup minced celery, 3 oz. cream cheese, 1/4 tsp. salt, dash pepper,

few grains cayenne, chopped parsley " , " Combine celery, cream cheese,

salt, pepper, cayenne. Form into bite-size, balls and roll in

parsley. Chill until ready to serve. Serve on picks. " , " " , " "

" Egg Drop Soup " , " This is great when you are sick, because you are

still getting some protein with the broth. The ginger is known to

help settle your stomach. " , " 2 to 4 cups chicken stock

couple of slices of fresh ginger--1 egg beaten lightly--chopped green

onions--chopped tofu *(opt) " , " Boil stock and ginger for 1 to 2

min.Drizzle egg into the stock a little at a time, and stir.This will

form strands of egg in the soup.Add tofu if wanted and boil another

couple min stirring constantly. Garnish with green onion. " ,

" Smokey Veggie Soup w/ Canadian Bacon " ,

" The Canadian Bacon gives this soup a rich satisfying and slightly

smokey flavor. " , " 2 stalks celery, sliced, 1 1/2 - 2 cups fresh green

beans, cut into 1 inch pieces, 2 cups chopped cabbage, 1- 6 ounce

package *Yves brand vegetarian Canadian Bacon slices, cut into small

pieces, 6 - 8 ounces white mushrooms cleaned and sliced, " , " (

ingredients cont'd) 2 - 4 cloves garlic, minced or crushed, 1

teaspoon Mrs.. Dash onion and herb seasoning, 1/2 teaspoon dry

oregano or marjoram, 1/4 tsp. ground black pepper, 1/2 tsp. salt, or

to taste, 1 Tbsp. toasted sesame oil, 5 cups water " , " In a 2 quart

saucepan, heat oil, add celery and mushrooms, sauté until celery is

translucent and mushrooms have given up their liquid. Add seasoning

and herbs, and garlic, sauté for another couple of minutes. Add

water, bring to a boil, reduce to a simmer " , " (cont'd) cover lightly,

cook for 15 - 20 minutes. Makes 3 - 4 generous servings.

" Tofu and Cucumber " A nice variation of tofu for breakfast! " , " 1/3 of

a firm Tofu brick, sliced into thin squares, 1/2 English cucumber,

sliced thin. sour cream, margarine, salt & pepper, onion salt or dill

spice " , " Saute tofu in margarine. Turn frequently so that both sides

brown. Add cucumber slices and continue to saute. When cucumber is

cooked to your liking, (cont'd) " , " add a dab of sour cream. salt,

pepper, and either onion salt or dill spice to taste. Heat through,

just until sour cream is hot (not very long). Serve immediately. " ,

" Vegan Sausage & Peppers " ,

Great for any meal or snack! " , " 2 Lightlife *Breakfast Links, 1

*green bell pepper, cut into strips, 1 smallish portabello mushroom,

cut into strips " , " sauté all in small amount of olive oil until

sausages are browned and veggies are tender. enjoy.

" Vegan Tofu and Veggie Scramble "

" Great for a lunch or for Sunday Breakfast. 2 nice servings " , " 12

ounce box firm Mori Nu tofu, 2 stalks celery, sliced. 1 cup thinly

sliced cabbage, 1 cup mushroom slices, 2 or more cloves garlic,

minced. Chopped scallions, 2 teaspoons toasted sesame oil, salt and

pepper to taste " , " Sauté celery, cabbage and mushrooms in oil until

tender/crisp and beginning to gain color, add garlic, 1/2 teaspoon

salt and sprinkling of black pepper and sauté for another minute or

two, add mashed tofu, " , " stir well to mix with seasoned veggies, let

cook on medium heat for 3 or 4 minutes. Serve with a garnish or

sliced scallions. " , " "

" Luncheon Pickled Salad "

" Sour but good! Great as a salad, garnish, or snack. Great for

Potlucks and Parties! Serves about 6 " , " NOTE: ALL Veggies should be

sliced to 1/4 inch thickness - 2 celery stalks, 1 cucumber with skin

on, 1/2 cup cauliflower, 2 cups mushrooms, 1/2 cup green onions, 10

medium black olives, 10 small Green Manzanilla Olives (whole) + 1/4

cup of the liquid " , " (cont'd )from jar, 1/2 c. *White Vinegar,

2&1/2 C. Water, 1/4 tsp. each of pepper,basil leaves,dill seed. 1/2

tsp. salt. 1/8 tsp. oregano. 2 cloves minced garlic " , " Place all

ingredients in a 6 cup capacity tall glass jar with lid or plastic

container with lid. Shake or stir to mix well. Refrigerate for at

least 30 minutes before serving. Keeps in refrigerator for about 2-3

days. " ,

" Oriental Tofu Marinade "

Fresh herbs and seasonings can be substituted " , " sesame oil, chopped

garlic, scallions, ground ginger, " , " Combine all the ingredients and

rub generously onto Tofu or meat Substitute. You can either fry or

bake

" Breakfast patties with Tofu & Spinach " Quick and easy! Serves 2 " , " 7

oz mashed tofu seasoned with dash of tumeric, 1/8 tsp. each - salt,

pepper, onion powder. 1Tbsp. Margerine or Oil, *2 Vegetarian

Breakfast patties, 1/2 c. torn spinach leaves, 1 sprig green onion,

1/4 c. *chopped green pepper " , " Heat oil or margerine in skillet. Fry

patties, remove from skillet, chop and set aside. Fry in same oil

seasoned/mashed tofu, until browned. Add the veggies and cook covered

for about 2 minutes on low. Add chopped patties, Stir and cook about

1 minute. "

" Peppered Tofu with String Beans

" GREAT lunch or snack! 2-3 Servings " , " 3/5 block of firm tofu, 3 C.

fresh green beans w/ ends removed. 1 sprig green onion, 1/8 tsp.

ginger. 1/4 tsp. each- salt & pepper, 2 minced cloves garlic, Canola

Oil " , " Cut tofu into 1 1/2 inch thin strips. Blot w/ paper towel.

Season with spices & 1/2 of the garlic. Fry in 2 Tbsp/ Oil for 7-10

minutes. Remove from skillet and set aside. (cont'd) " , " In same

skillet add remaining garlic and green beans. Add about 2-3 Tbsp.

water. Cover and steam about 3 minutes on med-low heat. Add tofu & re-

season with 1/8 tsp. salt and pepper and dash of ginger. YUM! "

" Caldo (A traditional Mexican Soup)

Serves about 6 " , " Just like my Mom use to make! This soup will clear

you sinuses! Wonderful array of flavors that have a real zip to them!

2 C. cut cauliflower, 16 small brussel sprouts, *1 bell pepper, 2/3

C. chopped green onions, 4-5 cloves chopped garlic, 1 C. fresh green

beans, 1/2 C. cut okra, 2 celery stalks, FRESH cilantro, 2 Tbsp.

Oil, *13 oz can \ " Diced Chik\ " , cumin, salt & pepper " , " ( cont'd)

*pickled jalapeno juice (reserved from jar or canned jalapenos),

*fresh lime, 8 C. water, (optional- shredded monterrey jack cheese

for garnish) NOTE: Use a large pot. Add oil to pot and heat on

medium. Add garlic, green onions, diced chik, " , " (cont'd)1 tsp.

cumin, 2 tbsp. fresh cilantro leaves. Toss for 2 minutes. Add all the

veggies, season everything with 1 tsp. cumin, 4 tbsp. cilantro

leaves. Toss for 2 minutes. Add 8 cups water, 1/2 tsp. ground pepper,

2 tsp. salt, & 3 tbsp. jalapeno juice

" Picnic Eggs "

4 hard-cooked eggs, peeled, 1/4 tsp salt, 1/2 tsp dry mustard, dash

cayenne, 1 tsp. vinegar*, 1 Tbsp melted butter " , " Cut eggs into

halves. Remove yolks and mash. Season yolks with salt, mustard,

cayenne, vinegar, and butter. Refill whites with mixture, press

halves together and wrap each egg in a square of waxed paper; twist

ends to keep halves in place.