Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 Recipe from Meaghan Delicious Italian Sandwich Ingredients: + 2 slices sourdough bread + Italian dressing + lettuce + tomato + cucumber + black olives + onion + pickle Directions: brush both sides of bread with Italian dressing, broil until toasted. slice and chop vegetables, mix chopped olives with a little dressing, spread on one slice of bread place other vegetables on top, top with other slice. Enjoy! this sandwich reminds me of shlotskys vegetarian sandwich, it's very good! Serves: 1 Preparation time: 15 min ------------------------------- Recipe from Destiny Destiny's Vegan-licious Lasagna Ingredients: + 1 box lasagna + 2 jars Newman's Sockarooni (or your favorite sauce) + 1 can black olives, drained & sliced + 1 1/2 pounds firm tofu, roughly chopped + 1/2 cup Soymage vegan parmesan + 1/2 cup Spectrum Spread (margarine) + 1/2 cup rice milk + 1 tablespoon dried parsley + 1 tablespoon dried basil + 1 1/2 teaspoons sea salt + 1 teaspoon dried oregano + 1/2 teaspoon black pepper + 2 jars marinated artichoke hearts, drained & chopped Directions: Preheat oven to 375 degrees Fahrenheit. Boil pasta according to box. Drain & set aside. Mix the olives into the Sockarooni sauce & set aside. For cheezy filling, combine remaining ingredients, except for artichokes, in a food processor. Blend until smooth, scraping often. Fold in artichokes. In the bottom of a 9x13-inch pan, spread a little tomato sauce. Cover with about four noodles. Spread some cheezy filling over them. Then cover with some Sockarooni. Continue layering noodles*cheeze*sauce until gone. End with sauce so the top doesn't get rock-hard. Pan will be FULL. Bake for 1 hour. Let rest for about 20 minutes before serving so it can set up a little. Enjoy! Serves: 12 Preparation time: 1/2 hour? ------------------------------- Recipe from this uses a mix, but is a good idea for kids circe Falafel Nuggets Ingredients: + 1 cup falafel mix (I buy mine in bulk at either Whole Foods or Wild Oats) + 3/4 cup hot water Directions: Mix the falafel mix with the hot water and let sit for 15 minutes. After 15 min, heat some canola or olive oil in a skillet and shape the falafel into small, nugget sized patties. Fry on each side until golden brown. Serve with your favorite sauce. My 2-1/2 year old LOVES these, as do my husband & I. Serves: 3-4 Preparation time: 15 min ------------------------------- Recipe from shawn Fresh Vegetable Cocktail Ingredients: + 250 ml citrus herbal tea + 250 ml pineapple juice + 1 small carrot, sliced + 1 stalk celery, sliced + 1/4 cucumber, peeled & sliced + 1 slice lemon Directions: 1) Liquidize all ingredients for 1 minute. 2) Add 3 ice cubes & liquidize for a few seconds longer. 3) Sieve if desired. 4) Serve immediately. Serves: serves two Preparation time: 10 minutes ------------------------------- Recipe from daniellequigg Fried Plantains with Caramel Sauce Ingredients: + 1 large plantain, ripe (very black) + 1/2 tsp cinnamon + substitute for 1 egg, like energ-y (though you will only use 1/2) + 2 tablespoons light corn syrup + 2 tablespoons maple sugar (available at health food + 1/4 tsp cinnamon + 1 Tablespoon soy margarine + 1 tablespoon soy creamer (I like silk, unflavored) Directions: Prepare plantains: Mash the plantain. Add 1/2 egg, and cinnamon and mash together. Grease a skillet, and turn on med or med-hi. Spoon small spoonfuls of plantain mixture into skillet. Cook and turn when brown. Prepare Sauce: Heat corn syrup, cinnamon, and maple sugar into small pan. Heat over med, whisking until sugar has dissolved. Add margarine and soy creamer and whisk until smooth. Reduce heat to medium and cook until sauce is reduced by half, and fairly thick. Spoon sauce over plantains and enjoy! This dish is very sweet and can be used as a breakfast or dessert! Serves: 3-4 Preparation time: 20 minutes ------------------------------- Recipe from danielle Ooey-Chewy Oatmeal Raisin Cookies Ingredients: + 11/2 cups whole wheat flour + 1/2 tsp baking powder + 1 tsp nutmeg and cinnamon + dash of cloves and allspice + 1/2 pound (2 sticks ) soy margarine, softened + 1 2/3 cup turbinado sugar + 2 TBS molasses + egg replacer for 2 eggs (I like en-er-gee) + 3 cups thick cut (NOT instant) oats + 11/2 cups raisins Directions: Pre-heat oven to 350. Sift flour, baking powder, and spices into small bowl. In large bowl, with electric mixer, beat margarine until smooth. Add sugar and molasses and beat until fluffy (3-5 minutes). Add egg substitute, continuing to beat for another minute. Add flour, little at a time, until all is incorporated. Using wooden spoon or spatula, fold in oats and raisins. Let sit in refrigerator for 15-45 minutes. Using a two tablespoon amount of dough, roll into ball in your hand. Place on greased cookie sheet. Let cook on center rack for 22-25 minutes. Let cool on cookie sheet for a few moments, then transfer to finish cooling (if you try to remove the cookies from the sheet too quickly, they will crumble. I do not know the nutritional information for these cookies, but who cares? These are THE VERY BEST vegan cookies I have ever had. Big and chewy! Very un-vegan tasting! Enjoy! Serves: lots ------------------------------- Recipe from check Peanut Butter & Banana Spread Ingredients: + 1 very ripe banana + About a sandwich's worth of peanut butter (: + Optional: Raisins never hurt anybody Directions: All of the different methods of creating peanut butter and banana sandwiches gave me an idea one bored afternoon. I plopped a heaping spoonful of peanut butter into a small skillet over a low flame, and let it melt a bit. Meanwhile, I mashed up my banana, ate a small bit of it (couldn't resist..) and tossed it in w/ my melty peanut butter. Let it all warm up and get melty for about 5 minutes and you have a very thick and tasty spread. Throw it on your favorite bread (I toasted mine) and devour. Serves: 1 Preparation time: 5 minutes ------------------------------- Recipe from Elizabeth/liz6788 Quick & Easy Pizza Bagel Ingredients: + 1 plain bagel + any type of tomato sauce (the Classico brand is great) + vegan cheese + oregano (optional) Directions: Set oven to 400. Slice the bagel in half (lengthwise). Spread desired amount of tomato sauce on each half, but be careful because a little goes a long way. Sprinkle cheese on top. Add a little oregano for extra flavor (optional). Put in oven and cook for 5-10 minutes. The cooking varies depending on how crispy you would like it to be. Serves: 1-2 Preparation time: 3-5 minutes, cooking time: 5-10 minutes ------------------------------- Recipe from Sarah DuFord Random Fajita Thingy Ingredients: + 1 cup rice (white or brown regular or minute your preference) + burrito size tortilla wraps + olive oil + 1 cup fresh broccoli + 1/2 package firm tofu (cut into small cubes) + 1 clove garlic + 2 tablespoons soy sauce (or to taste) + 1/2 half can kidney beans + 3 tablespoons hot sauce (or to taste) + 3 tablespoons salsa Directions: Before you begin fajita's cook rice according to package instructions. Pan fry broccoli and garlic in olive oil over medium heat for about 3 minutes. Add tofu and soy sauce (to taste) to pan and fry for about five more minutes (or until broccoli is almost done.) Add kidney beans, hot sauce, and salsa and fry until heated through. A lot of the ingredient amounts are according to individual preference so add more of what you like less of what you don't like:) Warm up tortillas and serve fajita mix in wrap over rice. Wrap up like a burrito and enjoy. Serves: about 2 Preparation time: about 20 mins ------------------------------- Recipe from Recipes from a Vegetarian Goddess by Karri Allrich karriannallrich Roasted Acorn Squash Risotto Ingredients: + 1 acorn squash, halved, seeded + 8 vegetarian 'sausage' links + 2 Tbs. extra virgin olive oil + 1/2 sweet onion, diced + 3 garlic cloves, minced + 1/2 tsp. good curry powder, to taste + freshly grated nutmeg, to taste + 1 1/2 cups Italian Arborio rice, uncooked + 1/2 cup dry sherry (optional) + 3 cups organic vegetable broth plus 1/2 cup water, heated + chopped pecans for garnish + chopped fresh parsley for garnish Directions: Preheat your oven to 400 degrees. Roast the acorn squash by placing the two halves cut side down on a well oiled baking sheet. Bake for about 30 minutes, or until fork tender. Remove from the oven, and let cool for a few minutes. Scoop out the roasted squash from the skins and set aside. Spray a non-stick skillet with olive oil and heat over medium heat. Gently fry the vegetarian sausages until they are golden brown. Remove from heat and set aside. In a heavy saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the curry, spices, and uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 5 minutes. Add the sherry, and 1 cup of the broth, and bring to a boil. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes.) When the final cup of liquid is mostly absorbed, add in the roasted squash and mix well. Break up the sausages into bite-size pieces, and add them in. Continue stirring with a wooden spoon until the rice is creamy, yet still retains some bite. Add freshly ground pepper, cover and set aside for a few moments before serving. Risotto likes to 'rest' a bit before you indulge! Warm up four serving bowls. Spoon this delicious risotto into the bowls, and garnish with some chopped pecans and fresh parsley. ©2000-2001 Karri Allrich: Recipes from a Vegetarian Goddess Serves: 4 Preparation time: 45 minutes Quote Link to comment Share on other sites More sharing options...
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