HomeArchive by category "Vegetarian"

Vegetarian Reuben

Posted in : Vegetarian on by : Daphne

Ingredients: 4 large Slices of good rye bread4 tbsp Dijon mustard2 large Ripe tomatoes, sliced into 8 Rounds1 cup Sauerkraut — drained4 tbsp Russian salad dressing4 Thin slices Swiss cheese – cut in half Instructions: Preheat the oven to 350. Toast the rye bread and spread one side of each slice with mustard. Place the
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Fluffy Vegan Pancakes

Posted in : Vegetarian on by : Daphne

Ingredients: 1 1/4 cups all-purpose flour1 tbs baking powder1/2 tsp fine sea salt1/4 cup pureed extra-firm tofu1 cup soy milk1 tbs canola oil1/2 cup water Instructions: Whisk together the flour, baking powder, and sea salt; set aside. Whisk together the tofu, soy milk, canola oil, and water. Gradually whisk the flour mixture into the tofu
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Vegan Au Gratin Potatoes

Posted in : Vegetarian on by : Daphne

Ingredients: 6 large potatoes, peeled and cubed1 1/4 cups vegetable broth, divided2 tbs all-purpose flour1 tsp seasoning salt1/2 tsp ground black pepper1/4 tsp dry mustard1/8 tsp nutmeg2 cups soy milk1 1/2 cups shredded Cheddar-flavored soy cheese, divided1 cup soft bread crumbs3 tsp paprika Instructions: Preheat oven to 350F (175C). Bring a large pot of salted
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Vegan Cupcakes

Posted in : Vegetarian on by : Daphne

Ingredients: 1 tbs apple cider vinegar1 1/2 cups almond milk2 cups all-purpose flour1 cup white sugar2 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 cup coconut oil, warmed until liquid1 1/4 tsp vanilla extract Instructions: Preheat oven to 350F (175C). Grease two 12 cup muffin pans or line with 18 paper baking cups. Measure the
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Vegetarian Stuffed Red Bell Peppers

Posted in : Vegetarian on by : Daphne

Ingredients: 1 cup quinoa1 cup water2 red bell peppers1/2 Granny Smith apple, cored and chopped1 tbs fresh lime juice1 tsp olive oil1 clove garlic, minced1 1/2 tbs chopped fresh parsley1 1/2 tbs chopped fresh mint1 cup chopped tomatoes3 green onions, thinly slicedsea salt and pepper to taste Instructions: Bring the quinoa and water to a
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Vegetarian Bean Curry

Posted in : Vegetarian on by : Daphne

Ingredients: 2 tbs olive oil1 large white onion, chopped1/2 cup dry lentils2 cloves garlic, minced3 tbs curry powder1 tsp ground cumin1 pinch cayenne pepper1 (28 ounce) can crushed tomatoes1 (15 ounce) can garbanzo beans, drained and rinsed1 (8 ounce) can kidney beans, drained and rinsed1/2 cup raisinssalt and pepper to taste Instructions: Heat the oil
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Vegetarian Sloppy Joe’s

Posted in : Vegetarian on by : Daphne

Ingredients: 1/4 cup vegetable oil1/2 cup minced onion2 (8 ounce) packages tempeh1/2 cup minced green bell pepper2 cloves garlic, minced1/4 cup tomato sauce1 tbs Worcestershire sauce1 tbs honey1 tbs blackstrap molasses1/4 tsp cayenne pepper1/4 tsp celery seed1/4 tsp ground cumin1/4 tsp salt1/2 tsp ground coriander1/2 tsp dried thyme1/2 tsp oregano1/2 tsp paprika1 pinch ground black
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Vegetarian Kale Soup

Posted in : Vegetarian on by : Daphne

Ingredients: 2 tbs olive oil1 yellow onion, chopped2 tbs chopped garlic1 bunch kale, stems removed and leaves chopped8 cups water6 cubes vegetable bouillon (such as Knorr)1 (15 ounce) can diced tomatoes6 white potatoes, peeled and cubed2 (15 ounce) cans cannellini beans (drained if desired)1 tbs Italian seasoning2 tbs dried parsleysalt and pepper to taste Instructions:
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Vegetarian Stuffed Poblano Peppers

Posted in : Vegetarian on by : Daphne

Ingredients: 4 poblano peppers2 tbs olive oil1 (12 ounce) package vegetarian burger crumbles1 (1.25 ounce) package chili seasoning mix1/2 cup shredded pepperjack cheese Instructions: Preheat an oven to 350F (175C). Bring a large saucepan of water to a boil. Slice the poblanos in half lengthwise and remove the seeds and stems. Place cleaned peppers in
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Vegetarian Nori Rolls

Posted in : Vegetarian on by : Daphne

Ingredients: 2 cups uncooked short-grain white rice2 1/4 cups water1/4 cup soy sauce2 tsp honey1 tsp minced garlic3 oz firm tofu, cut into 1/2 inch strips2 tbs rice vinegar4 sheets nori seaweed sheets1/2 cucumber, julienned1/2 avocado, julienned1 small carrot, julienned Instructions: In a large saucepan cover rice with water and let stand for 30 minutes.
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