Guest guest Posted September 16, 2007 Report Share Posted September 16, 2007 Hi. I'm Jan. Thanks Donna & Chanda for taking me in. I have two kids and I'm trying to convince them to eat more healthy foods, so I'm looking for good vegetarian recipes that would appeal to 3 and 6 year old boys. Hmmm... Let me see what I've got in my collection to send to you.... How about these? Baked Cutlets with Onions and Herbed Almond Crumb Stuffing 6 seitan cutlets (about 1 1/2 lbs) I often replace this with portabello mushroom heads. 1 medium onion, cut crosswise into thin slices 1-cup plain soymilk or Rice Dream beverage 1 tbsp corn oil or sesame oil Stuffing 1 cup torn pieces day-old bread, tightly packed 1 1/2 cups coarsely chopped almonds 3 tbsp dried parsley 1 tsp dried rosemary, thyme or sage 1/2 tsp allspice 1/4 tsp turmeric Preheat oven to 400F. Lightly oil a 1 1/2 quart ovenproof casserole dish and set aside. To make the stuffing, place the bread, almonds, parsley, rosemary, allspice and turmeric and pulse until crumbs are formed. Set aside. Arrange the seitan cutlets in the bottom of the casserole dish and top with breadcrumbs mixture. Place sliced onions on top of the crumbs. In a small bowl, combine the soymilk and oil. Pour this mixture evenly over the onions (as you pour, lift each cutlet a little with a fork to make sure liquid reaches the bottom). Cover and bake for 30 minutes. Serve immediately. Lentils with Sauteed Vegetables From Natural Health Magazine January/February 2002 Serves 4 2 T. olive oil 2 medium onions, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 tsp. minced fresh rosemary 2 15-oz cans lentils, drained and rinsed 2 T. minced fresh parsley salt and pepper Heat oil in skillet. Add onions, carrots, celery and rosemary. Saute over medium heat until veggies are tender and browned, 12-15 minutes. Add lentils and 1/2 C. water, cook until heated through, about 2 minutes. Stir in parsley, salt and pepper. Serve immediately. Sunflower Strawberry Salad 2 c. sliced fresh strawberries 1 med. apple, sliced 1 c. seedless green grapes, halved 1/2 c. thinly sliced celery 1/4 c. raisins 1/2 c. strawberry yogurt 2 T. sunflower seeds Lettuce leaves, optional In large bowl combine all ingredients except sunflower seeds. Cover and refrigerate at least one hour. Add sunflower seed and toss; serve in lettuce-lined bowl, if desired. Zucchini aux Herbes 3 medium zucchini 4 T. butter salt and pepper 1 T. mixed parsley, chives, basil and thyme, fresh when possible Wipe zucchini with a damp cloth, trim ends. Cut in slices about 1/4 " thick. Melt butter in large skillet. Add zucchini, cover and cook over low heat, stirring occasionally to prevent sticking, 15-18 min., or until tender. Add herbs, salt and pepper. Stir and heat through. Serves 4. Caramelised Shallot and Mushroom Tart 300g (11oz) shallots 25g (1oz) margarine 300g (11oz) red onion, cut into wedges 1 tbsp golden syrup or maple syrup or brown rice syrup 150g (5oz) button mushrooms halved or quartered 2 level tbsp freshly chopped thyme plus extra sprigs to garnish 1 sheet ready-rolled puff pastry Put the shallots in a pan of cold water and bring slowly to the boil (this makes them easier to peel and part-cooks them). Drain, cool, peel and halve. Melt the margarine in a heavy based frying pan, add shallots, red onion and syrup. Cook over a low heat, stirring occasionally until shallots and onions are soft and dark brown - about 20 minutes. Increase heat; add mushrooms. Cook, stirring, for 2-3 minutes. Season with salt and freshly ground black pepper an add thyme. Put onions and mushrooms into shallow 20.5cm (8in) cake tin. Preheat oven to 220C. On a lightly floured surface, roll the pastry out thinly enough to fit the tin, put on top of shallot mixture and trim the edges. Cook tart for 20-30 minutes or until pastry is brown and crisp. Upturn on place to present it onion side up. Garnish with fresh thyme sprigs. Yasai Korrokeh (Japanese style Vegetable Croquettes) 1 1/2 lbs well-scrubbed potatoes 1/3 cup soymilk 2 carrots diced small and steamed briefly until tender-crisp 1/2 to 3/4 cup fresh or frozen green peas 1/2 to 3/4 cup fresh or frozen corn 1 tbsp soy sauce salt and black pepper to taste flour for coating 1 cup soymilk for dipping 2 cups panko (dry bread crumbs) oil for deep frying or non-stick cooking spray for baking 1/2 cup ketchup 3 tbsp soy sauce Place the potatoes in a pot with water to cover and bring to a boil. Turn down the heat and cook until tender. Allow to cool before handling, then slip the skins off. Place half the potatoes in a food processor and process for a minute until smooth. The resulting mixture should be slightly elastic. (this helps to bind together). Mash the remaining potatoes in a bowl and combine with the soymilk and processed potatoes. Mix in the vegetables and flavour with the 1 tbsp soy sauce, salt and pepper. Form 10 to 12 small croquettes about 1/3 to 1/2 inch thick. Coat each with flour, dip in the soymilk and coat well with the bread crumbs. To cook, either use the traditional method of deep-frying in oil until golden brown or place on a baking sheet that has been sprayed with non-stick cooking spray, spray the croquettes well and then bake for 15-20 minutes at 400F until crispy and brown. To make the dipping sauce, mix the ketchup with the 3 tbsp soy sauce. Serve hot. VEGAN PUMPKIN BREAD 1/2 c. sugar or brown sugar 1/2 c. maple syrup 1/4 c. vegetable oil 2 c. whole wheat pastry flour 1 c. whole wheat flour 1/2 t. salt 1/2 t. baking powder 1 t. baking soda 1 t. cinnamon 1/2 t. each of any two: nutmeg, cloves, allspice, or anise 1/4 c. pitted, chopped dates 1-1/2 c. canned or cooked pumpkin 1/2 c. soy milk 1. Preheat oven to 400 degrees F. Mix sugar, maple syrup, & oil together. Add flours, salt, baking soda, baking powder, & spices. Mix well. 2. Add dates, pumpkin, & soy milk. Mix well. 3. Place mixture in lightly buttered loaf pan (or use cooking spray). Bake at 400 degrees for 20 minutes, then lower heat to 350 and bake for 30 more minutes or until a toothpick inserted in the center comes out clean. I hope you like these. As soon as I can find what I did with it, I'll send you my vegetarian chili recipe. It's my specialty. Basically, I replace the meat with tofu, potato, and portabello mushrooms, but there's much more to it than that. I use corn and peas and three or four different beans. Wait... I'll find the recipe and send it to you. Until then, I hope you enjoy these. They're not mine, but they sound good. With Imagination, Anything Is Possible, Janis Abbe ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2007 Report Share Posted September 16, 2007 youa re so welcome! hugs, Chanda PS. your email name is rather interesting, LOL, how did you choose that? - SquidBreth Sunday, September 16, 2007 9:55 AM Intro & recipes Hi. I'm Jan. Thanks Donna & Chanda for taking me in. I have two kids and I'm trying to convince them to eat more healthy foods, so I'm looking for good vegetarian recipes that would appeal to 3 and 6 year old boys. Hmmm... Let me see what I've got in my collection to send to you.... How about these? Baked Cutlets with Onions and Herbed Almond Crumb Stuffing 6 seitan cutlets (about 1 1/2 lbs) I often replace this with portabello mushroom heads. 1 medium onion, cut crosswise into thin slices 1-cup plain soymilk or Rice Dream beverage 1 tbsp corn oil or sesame oil Stuffing 1 cup torn pieces day-old bread, tightly packed 1 1/2 cups coarsely chopped almonds 3 tbsp dried parsley 1 tsp dried rosemary, thyme or sage 1/2 tsp allspice 1/4 tsp turmeric Preheat oven to 400F. Lightly oil a 1 1/2 quart ovenproof casserole dish and set aside. To make the stuffing, place the bread, almonds, parsley, rosemary, allspice and turmeric and pulse until crumbs are formed. Set aside. Arrange the seitan cutlets in the bottom of the casserole dish and top with breadcrumbs mixture. Place sliced onions on top of the crumbs. In a small bowl, combine the soymilk and oil. Pour this mixture evenly over the onions (as you pour, lift each cutlet a little with a fork to make sure liquid reaches the bottom). Cover and bake for 30 minutes. Serve immediately. Lentils with Sauteed Vegetables From Natural Health Magazine January/February 2002 Serves 4 2 T. olive oil 2 medium onions, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 tsp. minced fresh rosemary 2 15-oz cans lentils, drained and rinsed 2 T. minced fresh parsley salt and pepper Heat oil in skillet. Add onions, carrots, celery and rosemary. Saute over medium heat until veggies are tender and browned, 12-15 minutes. Add lentils and 1/2 C. water, cook until heated through, about 2 minutes. Stir in parsley, salt and pepper. Serve immediately. Sunflower Strawberry Salad 2 c. sliced fresh strawberries 1 med. apple, sliced 1 c. seedless green grapes, halved 1/2 c. thinly sliced celery 1/4 c. raisins 1/2 c. strawberry yogurt 2 T. sunflower seeds Lettuce leaves, optional In large bowl combine all ingredients except sunflower seeds. Cover and refrigerate at least one hour. Add sunflower seed and toss; serve in lettuce-lined bowl, if desired. Zucchini aux Herbes 3 medium zucchini 4 T. butter salt and pepper 1 T. mixed parsley, chives, basil and thyme, fresh when possible Wipe zucchini with a damp cloth, trim ends. Cut in slices about 1/4 " thick. Melt butter in large skillet. Add zucchini, cover and cook over low heat, stirring occasionally to prevent sticking, 15-18 min., or until tender. Add herbs, salt and pepper. Stir and heat through. Serves 4. Caramelised Shallot and Mushroom Tart 300g (11oz) shallots 25g (1oz) margarine 300g (11oz) red onion, cut into wedges 1 tbsp golden syrup or maple syrup or brown rice syrup 150g (5oz) button mushrooms halved or quartered 2 level tbsp freshly chopped thyme plus extra sprigs to garnish 1 sheet ready-rolled puff pastry Put the shallots in a pan of cold water and bring slowly to the boil (this makes them easier to peel and part-cooks them). Drain, cool, peel and halve. Melt the margarine in a heavy based frying pan, add shallots, red onion and syrup. Cook over a low heat, stirring occasionally until shallots and onions are soft and dark brown - about 20 minutes. Increase heat; add mushrooms. Cook, stirring, for 2-3 minutes. Season with salt and freshly ground black pepper an add thyme. Put onions and mushrooms into shallow 20.5cm (8in) cake tin. Preheat oven to 220C. On a lightly floured surface, roll the pastry out thinly enough to fit the tin, put on top of shallot mixture and trim the edges. Cook tart for 20-30 minutes or until pastry is brown and crisp. Upturn on place to present it onion side up. Garnish with fresh thyme sprigs. Yasai Korrokeh (Japanese style Vegetable Croquettes) 1 1/2 lbs well-scrubbed potatoes 1/3 cup soymilk 2 carrots diced small and steamed briefly until tender-crisp 1/2 to 3/4 cup fresh or frozen green peas 1/2 to 3/4 cup fresh or frozen corn 1 tbsp soy sauce salt and black pepper to taste flour for coating 1 cup soymilk for dipping 2 cups panko (dry bread crumbs) oil for deep frying or non-stick cooking spray for baking 1/2 cup ketchup 3 tbsp soy sauce Place the potatoes in a pot with water to cover and bring to a boil. Turn down the heat and cook until tender. Allow to cool before handling, then slip the skins off. Place half the potatoes in a food processor and process for a minute until smooth. The resulting mixture should be slightly elastic. (this helps to bind together). Mash the remaining potatoes in a bowl and combine with the soymilk and processed potatoes. Mix in the vegetables and flavour with the 1 tbsp soy sauce, salt and pepper. Form 10 to 12 small croquettes about 1/3 to 1/2 inch thick. Coat each with flour, dip in the soymilk and coat well with the bread crumbs. To cook, either use the traditional method of deep-frying in oil until golden brown or place on a baking sheet that has been sprayed with non-stick cooking spray, spray the croquettes well and then bake for 15-20 minutes at 400F until crispy and brown. To make the dipping sauce, mix the ketchup with the 3 tbsp soy sauce. Serve hot. VEGAN PUMPKIN BREAD 1/2 c. sugar or brown sugar 1/2 c. maple syrup 1/4 c. vegetable oil 2 c. whole wheat pastry flour 1 c. whole wheat flour 1/2 t. salt 1/2 t. baking powder 1 t. baking soda 1 t. cinnamon 1/2 t. each of any two: nutmeg, cloves, allspice, or anise 1/4 c. pitted, chopped dates 1-1/2 c. canned or cooked pumpkin 1/2 c. soy milk 1. Preheat oven to 400 degrees F. Mix sugar, maple syrup, & oil together. Add flours, salt, baking soda, baking powder, & spices. Mix well. 2. Add dates, pumpkin, & soy milk. Mix well. 3. Place mixture in lightly buttered loaf pan (or use cooking spray). Bake at 400 degrees for 20 minutes, then lower heat to 350 and bake for 30 more minutes or until a toothpick inserted in the center comes out clean. I hope you like these. As soon as I can find what I did with it, I'll send you my vegetarian chili recipe. It's my specialty. Basically, I replace the meat with tofu, potato, and portabello mushrooms, but there's much more to it than that. I use corn and peas and three or four different beans. Wait... I'll find the recipe and send it to you. Until then, I hope you enjoy these. They're not mine, but they sound good. With Imagination, Anything Is Possible, Janis Abbe ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
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