Guest guest Posted September 16, 2007 Report Share Posted September 16, 2007 Nice you have joined and those are some great looking recipes. They will in our files soon! Donna --- SquidBreth wrote: > > > 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. > > === message truncated === ______________________________\ ____ Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Games. http://get.games./proddesc?gamekey=monopolyherenow Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.