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Vegetarian Recipes

Rainbow 'Egg' Scramble

½ green bell pepper, diced

½ red or orange bell pepper, diced

½ yellow bell pepper, diced

1 onion, diced

1 clove of garlic, minced

olive oil

soy sauce

½ brick tofu

garlic powder to taste

salt and pepper to taste

Cook peppers, onion, garlic, olive oil, salt, pepper, and garlic powder in frying pan until brown. Drain tofu, then crumble into bite size pieces. Add to pan and cook until tofu is a light brown. Add soy sauce and enjoy.

Lentils & Spinach

1 bunch spinach, washed, drained and chopped

3 to 4 cloves garlic, crushed (optional)

½ cup chili peppers chopped

½ teaspoon ginger

½ teaspoon lemon juice

sea salt to taste

1 cup cooked lentils

2 Tablespoons virgin olive oil

Heat oil in a pan. Sauté crushed garlic, ginger & peppers for one minute. Add chopped spinach. Cover and cook for 2 minutes. Add cooked lentils, salt to taste and lemon juice. Cook and stir about 30 seconds. Serve on a bed of rice.

Spelt Carob Chip Cookies

½ cup vegan margarine (I like Earth Balance)

¾ cup Turbinado Sugar

¼ cup liquid egg substitute, or 1 banana

1 teaspoon vanilla extract

½ teaspoon baking powder

1¼ cup spelt flour (I like Arrow Mills)

½ teaspoon sea salt

½ cup Carob Chips

Preheat oven to 350 degrees. In large mixing bowl, beat Earth Balance with sugar, egg substitute and vanilla. Blend in flour, baking powder and salt, stir well. Fold in carob chips. Drop on oiled baking sheet (I use Coconut oil) by teaspoonfuls and bake 10-12 minutes or until done.

Dash of Red Skillet

1 large red onion, chopped

3 cloves garlic, minced

2 tablespoons extra-virgin olive oil

2 cups carrots, peeled and sliced

1 cup frozen kernel corn, thawed

1 cup stewed tomatoes, chopped

1 red bell pepper, seeded and cut into strips

1 crookneck squash, sliced

1 cup frozen string beans, thawed

2 red potatoes, peeled and cubed

2 cups vegetable broth, divided

1 15-oz. can garbanzo beans, drained

1 Anaheim pepper, seeded and chopped

Salt to taste

1 teaspoon sweet basil, crushed

½ teaspoon paprika

½ teaspoon cumin

1 teaspoon brown sugar

4 tablespoons crushed nuts

2 teaspoons cornstarch

vegan parmesan

In a non-stick skillet, sauté the raw vegetables in 1 cup of the broth until they begin to soften. Add the olive oil, the rest of the seasonings and the thawed vegetables. Dissolve the cornstarch in the remaining broth and add to the skillet when the vegetables are getting tender. Combine well. Let it all get heated through. Add the nuts and parmesan. Serve immediately over rice, couscous, mashed potatoes, or as a side dish for baked yams or sweet potatoes.

Sweet Potato Casserole II

4 ½ cups cooked and mashed sweet potatoes

½ cup butter, melted

1/3 cup milk

1 cup white sugar

½ teaspoon vanilla extract

2 eggs, beaten

1 cup light brown sugar

½ cup all-purpose flour

1/3 cup butter

1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.

In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

Bake for 25 minutes in the preheated oven, or until golden brown.

Broccoli Casserole II

1 cup uncooked white rice

5 tablespoons margarine

1 cup chopped onions

1 cup chopped celery

1 (10 ounce) package chopped frozen broccoli, thawed and drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8 ounce) jar processed cheese spread with jalapeno

Preheat oven to 350 degrees.

In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Melt margarine in a medium skillet over medium heat. Saute onions and celery until tender. In a 2 quart casserole dish combine onions, celery, cooked rice, broccoli, mushroom soup and processed cheese spread; mix well.

Bake in preheated oven for 35 minutes.

Fresh Asparagus Soup

1 pound fresh asparagus

3/4 cup chopped onion

½ cup vegetable broth

1 tablespoon butter

2 tablespoons all-purpose flour

1 teaspoon salt

1 pinch ground black pepper

1¼ cups vegetable broth

1 cup soy milk

½ cup yogurt

1 teaspoon lemon juice

¼ cup grated Parmesan cheese

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Vegan Black Bean Soup

1 tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Easy Roasted Peppers

6 red bell peppers

Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Bold Vegan Chili

1 (12 ounce) package vegetarian burger crumbles

3 (15.25 ounce) cans kidney beans

1 large red onion, chopped

4 stalks celery, diced

2 red bell peppers, chopped

4 bay leaves

2 tablespoons hot chili powder

3 tablespoons molasses

1 cube vegetable bouillon

1 tablespoon chopped fresh cilantro

1 teaspoon hot pepper sauce

salt and pepper to taste

1 cup water

3 tablespoons all-purpose flour

1 cup hot water

In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours. Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

Asian Salad

2 (3 ounce) packages ramen noodles, crushed

1 cup blanched slivered almonds

2 teaspoons sesame seeds

½ cup butter, melted

1 head Napa cabbage, shredded

1 bunch green onions, chopped

¾ cup vegetable oil

¼ cup distilled white vinegar

½ cup white sugar

2 tablespoons soy sauce

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.

In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce. In a large bowl, combine shredded Napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.