Vegetarian Recipes

Baba ganoush 1 medium eggplant 1/4 cup lemon juice 1/4 cup tahini 1-2 garlic cloves Salt (optional) (I never use it myself; never saw the need) 1 tablespoon olive oil Parsley sprigs Preheat oven to 400. Pierce eggplant in several places w/a fork and place in a shallow baking dish. Cover loosely w/foil and bake for about 40 minutes or until tender and slightly imploded. Remove while skin is still hot, and trim away ends if still firm. Chop the flesh until fine or puree in blender or food processor. Blend in most of the lemon juice and gradually add the tahini. Crush the garlic and add, beat well, then add the remaining lemon juice and salt to taste if desired. Beat in olive oil and minced parsley. Place in a shallow bowl and garnish w/parsley sprigs. Serves 4/6.

Mom's Bombay Rice Salad Dressing 1/2 cup salad oil (I use less, but you can't skip it altogether.) Juice 1 large lemon 2 tblsp fruit chutney 1 tsp salt (Optional) 1 tsp ground black pepper (I use cracked black and about 2 tsp.) 1 tsp curry powder Place the whole lot into a jar and shake. Chewy Bits 1 1/2 cups brown rice 1 cup sultanas 1 cup roasted almonds, cashews or walnuts (or a mixture, don't use cashews if you're watching your fat intake.) 1/2 each red & green capsicum (that's peppers, for the culturally challenged :) 1 large white onion, diced 1/2 medium (400g?) can corn kernels, drained. (I add 1/2 cup of diced celery too.) Cook the rice until it's just tender, drain. Add the other ingredients and mix dressing in until everything is well coated. Let it sit for a while before eating.

Tofu Burger Ingredients: 1 lb tofu 1/2 cup whole wheat flour 3 Tbsp. nutritional yeast 2 Tbsp. vegetable bouillon powder pepper to taste 2 Tbsp. soy sauce 1/4 cup (or more) sesame seeds 1 small scrubbed potato 1/4 tsp. (or more) garlic powder onion powder to taste, or one small onion Grind the tofu, potato and onion (if using) in a food processor. Don't let it get too fine. Mix in remaining ingredients, shape into burgers and bake at around 350 degrees on a very lightly oiled cookie sheet for 15-20 minutes, turning once. They can also be fried.

Marilyn Burgers Ingredients: 1 cup ground almonds 1/4 cup tahini 1/4 cup tamari 1/2 onion, diced fine 1 carrot, diced fine Juice of 1 lemon Add everything to the almonds. Make patties and fry in a little oil or broil. Handle carefully as not to break.

BBQ Burgers Ingredients: 1/2 cup walnuts 3/4 cup cooked rice 1/2 onion, chopped 2 tsp. oil 1 Tbsp. vegetarian "bacon" bits 1/2 Tbsp. barbecue sauce salt and pepper to taste dash garlic powder flour Process walnuts in food processor and pour into a bowl. Process rice and pour in with walnuts. Sauté onion in oil until tender and add to walnuts and

rice along with the rest of ingredients except flour. Add enough flour to make patties. Refrigerate for 1 hour. Fry in a little oil for several minutes, turning occasionally. Serve on a bun with barbecue sauce and pickles.

Refried Bean Burgers Ingredients: 2 cups Fantastic Foods instant refried beans, prepared according to package instructions 1/2 cup stock or water, if needed 1 cup cooked rice 1 cup toasted seeds 2 Tbsp. nutritional yeast 1/4 cup tamari 1/4 tsp. oregano 1/4 tsp. thyme 1/2 cup raw grated carrots 2 cups rolled oats or bread crumbs Mix all ingredients together and form into patties. Freeze, then take out and fry or bake. Mustard can be added for a different taste.

Soy-Brazil Nut Burgers Ingredients: 2 cups cooked soybeans 5 medium carrots, raw, peeled 1 cup Brazil nuts 1/2 cup tamari 1 Tbsp. dried parsley 1 Tbsp. dried basil about 3 cups wheat germ Puree cooked soybeans and raw carrots in blender. Grind Brazil nuts and mix all three together with tamari. Add parsley and basil. Mix in wheat germ for dough consistency. Form into patties and bake in oven for 30 minutes at 400 degrees.

Spicy Mexican Bean Burger Ingredients: 16 ounce can of red kidney beans, drained and mashed 1/2 cup small onion, coarsely chopped 1/2 green pepper, coarsely chopped 1 carrot, steamed and mashed 1/8 cup picante sauce or salsa (spicy or mild to your taste) 1 cup bread crumbs 1/2 cup flour 1 tsp. black pepper (or to taste) dash of chili powder Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new-fangled sandwich presses... a lot quicker and tastier than baking. Popeye Burger Ingredients: 10 ounces frozen chopped spinach 1 large potato 1 medium onion 1 medium bell pepper 1 cup french-style cut frozen green beans 1 Tbsp. garlic powder 1 Tbsp. dried chopped onions 1/2 tsp. paprika 1/2 cup BBQ sauce 1/2 cup bread crumbs (seasoned, if desired) 1 1/2 cups quick rolled oats 1/tsp. seasoned salt (ie, Vege-Sal) 1 tsp. vegetable broth powder (ie, Gayelorde Hausers) Thaw spinach in microwave. Microwave potato until completely cooked and then finely chop. Finely chop onion and pepper and soften in microwave. Mix all ingredients together thoroughly in large mixing bowl. Form into thin patties (the thinner the better) and fry in a lightly oiled iron or "no-stick" pan. Serve on kaiser roll with sautéed onions, dill pickle slices, ketchup, and Mayonnaise.

Crostini with Porcini Mushrooms Ingredients: 1/4 lb fresh (or equivalent dried, reconstituted) porcini mushrooms (reserve 1/2 cup of soaking liquid if using dried mushrooms) 2 cloves garlic, minced 8 oz canned sliced white mushrooms, drained 1/4 cup sherry 1/2 tsp Italian seasonings 1/4 - 1/2 cup of cold milk (skim is OK) mixed with 1 tbsp cornstarch salt/pepper to taste 1 small loaf Italian or French bread, thickly sliced on the diagonal and baked in a 350F oven until crunchy (i.e., "crostini") Sauté the garlic in a non-stick pan sprayed with cooking spray (or in olive oil for those of you who aren't watching fat intake). Add the porcini and canned mushrooms and sauté for about 3 minutes. Add the sherry, Italian seasonings and soaking liquid (if used dried mushrooms) and cook until sauce bubbles. Add milk/cornstarch mixture and cook until sauce thickens. Add salt and pepper to taste. Spoon some of the mushroom sauce over the bread and serve while hot.

Crusty Potato Peasant Casserole Ingredients: 6 med (2 lbs) potatoes, very thinly sliced (I don't peel them) 3 lg onions, halved and very thinly sliced 4 lg cloves minced garlic 1 28-oz can tomatoes, drained and chopped 1/4 c tomato paste 1/3 c olive oil 3 Tbsp water 2 tsp oregano salt and pepper Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes. Beat together remaining ingredients. pour over vegetables and toss well to coat. Spread in large, shallow baking dish. Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender. Excellent with cheese melted on top.

Ethiopian: Yemiser W'et (spicy lentil stew) Ingredients: 1 cup Dried brown lentils 1 cup Onion; finely chopped 2 Cloves garlic; minced 1/4 cup Niter Kebbeh 1 tsp Berbere 1 tsp Cumin seeds; ground 1 tsp Paprika; sweet Hungarian 2 cup Tomato; finely chopped 1/2 cup Tomato paste 1 cup Vegetable stock or water 1 cup Green peas; fresh or frozen Salt to taste Black pepper; fresh, to taste 3 Batches Injera bread Plain yogurt or cottage cheese Rinse and cook the lentils. Meanwhile sauté the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering. When the lentils are cooked, drain them and mix them into the sauté. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste. To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.

Injera (Ethiopian Flat Bread) Ingredients: 1 3/4 c Flour; unbleached white 1/2 c Self-rising flour 1/4 c Whole wheat bread flour 1 pk Dry yeast 2 1/2 c Water; warm 1/2 tsp Baking soda 1/2 tsp Salt

Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick 9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to heat. The injera is cooked only on one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded, like a crepe.

Seitan and Shiitake Mushroom Stroganoff Ingredients: Vegetable cooking spray 1 Tablespoon oil 1 onion, chopped 8-12 ounces seitan cutlets, cut into chunks 1 carrot, finely cut or shredded 1 clove garlic, minced 1 cup sliced button mushrooms 6 to 10 dried or fresh shiitake mushrooms (If dried they need to be soaked for at least 30 minutes and then drained.), sliced 1 Tablespoon Bragg liquid amino acids, lite tamari, or soy sauce 5 ounces silken lite firm or extra firm tofu 1 Tablespoon lemon juice 1 Tablespoon arrowroot 1 teaspoon sweetener Freshly ground pepper, to taste 1/4 cup chopped parsley, for garnish Spray a wok or large sauté pan with cooking spray. Add the oil and heat. When the oil is hot, add the onion and seitan and sauté for 2 to 3 minutes. Add the carrot, garlic, and mushrooms. Cook until mushrooms release their water. Add liquid aminos and cook until almost all absorbed. While the mushroom mixture is cooking blend the tofu, lemon juice, arrowroot, and sweetener in a blender or food processor until smooth.

Turn off heat and add the tofu mixture. Stir to combine. If heat is too high the tofu mixture will break apart and curdle. Add freshly ground pepper. Top with parsley and serve over hot noodles.

Seitan Fusion Sauté Ingredients: 1-1/2 teaspoons oil 1 medium onion, chopped 2 cloves garlic, minced 1 Tablespoon garam masala 8 ounces seitan, finely chopped or coarsely grated 2 cups shredded zucchini 1 cup chopped fresh tomato 1/2 can crushed pineapple in juice, undrained (20 ounce can) 2 Tablespoons peanut butter 1/2 cup lite coconut milk Salt and pepper to taste 1/4 cup chopped fresh cilantro Dash of Tabasco (optional) Chopped peanuts for garnish (optional) Heat the oil in a large skillet. Add the onion and sauté for 5 minutes. Add the garlic and garam masala. Stirring, cook for another 1 to 2 minutes. Add the zucchini, seitan, and tomato and cook for 1 to 2 minutes. Add the remaining ingredients, except cilantro and simmer over medium heat for 10 minutes until sauce begins to thicken slightly. Taste and add Tabasco if desired. Stir in cilantro. Top with chopped peanuts. Serve hot over rice.

Warah Enab - Stuffed Grape Leaves Ingredients: 1 cup uncooked basmati brown or traditional white rice (traditionally prepared with white) 2 large tomatoes, chopped 1 medium onion, chopped 1/4 cup chopped parsley 1 Tablespoon vegetable oil Juice of 1 lemon 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon allspice One 16 oz jar of grape leaves 1 cup tomato sauce

2 cups water Round sliced carrots, frozen or fresh (enough to cover the bottom of a 3 quart pot, approximately 15 carrot slices, depending on their size) Mix all ingredients except grape leaves, tomato sauce, water, and carrots in a bowl. Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves with the rough side up, one at a time, on a large, flat plate. Be sure that the pointy parts of the leaf are directed away from you and the flatter edges and stem are towards you. Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and arrange it lengthwise using your fingers. First roll the flat edges near the stem upwards and tuck them slightly under the filling. Then applying pressure to keep the leaves rolled tightly, tuck one side at a time of the two parts of the leaf pointing outwards. Now, roll the rest of the way upwards still applying pressure to keep the leaf tight. Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with these carrots. Begin layering the stuffed leaves above the carrots and be sure that they are packed tightly together; otherwise they may fall apart during cooking. Each layer of leaves should be in varying directions across the pot. Pour the tomato sauce and water over the leaves and bring the sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over the top layer of leaves, and press down as hard as you can. Leave the plate in place during cooking. Cover the pot with its cover as well, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm. Lentil and Vermicelli Soup – Shawrbat `Adas Maa Sh`Ireeya Ingredients: 1 cup lentils, rinsed 8 cups water 2 teaspoons salt 1 teaspoon pepper 1 teaspoon ground cumin 1 Tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, crushed 1 small hot pepper, finely chopped 1/2 cup finely chopped coriander leaves 1/3 cup vermicelli, broken into small pieces Place lentils, water, salt, pepper, and cumin in a pot and bring to boil. Cover and cook over medium heat for 25 minutes. In the meantime, heat oil in frying pan; then sauté onions, garlic, and hot pepper over medium heat for about 10 minutes. Add coriander and stir-fry for 3 more minutes.

Add frying pan contents and vermicelli to lentils and bring to a boil. Cover and simmer over low heat for about 30 minutes or until vermicelli and lentils are well-cooked.