This section is for Vegetarians. Some of the recipes will also be for Vegans. The transfer from Vegetarian to Vegan can simply be done by substituting some of the ingredients. For those who practice this, you know which ones to sub out from the list. For those whom are not sure, the substitute can be as simple as using vegetable Crisco instead of Lard or using margarine instead of butter. Please feel free to add any recipes that you may have. It is nicer when we can all share.
Try this instead of sausage patties for breakfast. 1 (15 ounce) can kidney beans, rinsed and drained 1 medium tomato, finely chopped 1 small onion, finely chopped 1 green bell pepper, seeded and finely chopped 2 cloves garlic, finely chopped 3 tablespoons cornmeal 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme Salt and freshly-ground pepper, to taste 1 recipe Tomato Relish Mash the beans with a fork, and mix in the vegetables, cornmeal, and seasonings. Form into 4 to 6 patties. Fry in a lightly oiled skillet over moderate heat until lightly browned on both sides. Serve with tomato relish. Serves 3 to 4. Tomato Relish 2 medium tomatoes, chopped 1 tablespoon finely chopped celery leaves 1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic or red wine vinegar 1/2 teaspoon granulated sugar, or more to taste Salt and freshly-ground pepper, to taste Combine all ingredients in a bowl and stir to combine. Serve chilled. Makes about 1 cup.
1 recipe Boiled Pinto Beans, well drained 1 medium white onion, minced 2 serrano chiles, stemmed and minced 1/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 cup peanut oil 1 cup fresh tomato salsa 1 cup Crema Mash the beans to a textured purée with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 cup of the bean mixture, make 3 x 1/2-inch patties. Heat 2 tablespoons of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties. Sprinkle each patty with salsa, then drizzle Crema over. Serve immediately.
1 (19 ounce) can red kidney beans, drained and rinsed 1/3 cup dry bread crumbs 1/2 cup salsa 2 teaspoons vegetable oil 1/3 cup light sour cream 2 tablespoons minced fresh coriander In bowl, mash beans with potato masher or fork until fairly smooth but still with some small lumps. Stir in bread crumbs and salsa to make fairly firm mixture. With wet hands, form into four 1/2-inch thick patties. In large nonstick skillet, heat oil over medium high heat; cook patties, turning once, for about 10 minutes or until crusty outside and piping hot inside. Meanwhile, stir sour cream with coriander. Serve over patties. Serve on whole wheat or multi-grain burger buns or in whole grain pita bread split in half. Makes 4 servings.
2 cups cooked beans 2/3 cup ground sunflower seeds 1/4 cup chopped onion 1/2 teaspoon chili powder 1 teaspoon salt 2 tablespoons oil 3 to 4 tablespoons catsup Combine all the ingredients, adding enough wheat germ (about 1/2 cup) to hold the shape. Form into 8 patties. Place on a lightly oiled baking sheet and bake at 350 degrees F for 15 to 20 minutes. Place a slice of cheese on each burger and place under broiler heat to melt before serving.
1 teaspoon canola oil 1 onion, chopped 10 mushrooms, quartered 2 teaspoons paprika 1/2 teaspoon ground thyme (optional) 1 cup vegetable stock 2 tablespoons dry red wine 2 teaspoons Worcestershire sauce 2 cups cooked Romano (or red kidney) beans 1/2 cup light sour cream 1 teaspoon red wine vinegar 2 teaspoons cornstarch Black pepper to taste 3 cups cooked egg noodles 2 green onions, sliced thinly In a large frying pan, over medium heat, cook onion in the oil until soft (about 4 minutes) and add the mushrooms, continuing to cook until soft (add a little water if you need to prevent sticking. Sprinkle with paprika and thyme, stir well.
1/2 ounce (more or less) dried porcini mushrooms 1 pound fresh mushrooms 3 tablespoons olive oil 1 tablespoon fresh thyme or 1 teaspoon dried 1 medium onion 4 garlic cloves (about 2 teaspoon minced) 1 cup medium pearl barley 1/2 cup dry white wine Salt and pepper 1/2 to 1 cup freshly grated Parmesan-type cheese (or use Romano, Asiago, etc.) Combine porcini mushrooms with 1 cup hot water and set aside. Chop fresh mushrooms. Dice onion and mince garlic. Heat olive oil in a wide skillet over medium-high heat. Add fresh mushrooms, onion and garlic and cook about 10 minutes, stirring occasionally, until they start to brown. Add thyme. Drain porcini mushrooms. Add the liquid to the skillet. Chop the porcini mushrooms very small. Stir into the skillet. Add barley and stir to moisten. Add wine and cook, stirring, about 2 minutes. Wine should have boiled away. Add a teaspoon of salt and 1/2 teaspoon of pepper and 3 cups of water. Cook, stirring occasionally, until the water has been absorbed into the grains and barley is nearly tender. Add salt and pepper if you need to and half the cheese. Stir briefly, remove from heat and serve. Serves 4 as an entree. Sprinkle with more cheese as desired. Serve with a green salad.
1 large eggplant, cut into 8 round slices 1 tablespoon olive oil 1/2 teaspoon paprika 1/2 cup George Washington stock 8 cloves garlic, unpeeled 8 sprigs parsley, chervil, Marjoram or oregano Preheat oven to 375 degrees F. Arrange eggplant slices in a single layer in a glass baking dish that's been sprayed with nonstick spray. In a bowl, combine olive oil and paprika; brush mixture evenly over the tops of the slices. Pour stock into bottom of baking dish, taking care not to disturb the paprika mixture. Bake 15 minutes. Add garlic cloves to the bottom of the baking dish and continue to bake for 15 to 20 minutes, or until the eggplant is tender and golden red in color. To serve, slip off the skins of the garlic cloves and smash each clove with the flat part of a knife. (The garlic will be a smooth, sweet and nutty paste.) Place a smashed garlic clove on each slice of eggplant, along with an herb sprig. Yield: Serves 4 as an entree or 8 as an appetizer.
4 (7 ounce) cans diced green chiles 4 cups longhorn cheese, grated or 2 cups longhorn and 2 cups Monterey jack 1 cup onion, diced 2 tablespoons dried cilantro leaves 1 teaspoon lime juice 4 eggs 1 1/2 cups milk 1 1/3 cups flour Preheat oven to 350 degrees F. In large bowl, combine chiles, cheese, onion, cilantro, garlic powder and lime juice. Stir well and set aside. In medium bowl, beat eggs; add milk and flour and stir with whisk until mixture is smooth. Lightly grease a 13 x 9-inch baking dish. Fill with chile mixture, distributed evenly. Pour egg mixture over chile mixture. Bake for 50 to 60 minutes or until casserole is golden brown. Allow to sit for 15 minutes after removing from oven. Cut into squares. Serve with salsa, sour cream and fresh minced cilantro. Serves 12.
1 cup quinoa 1/2 cup corn, cooked 1 lemon, juice 3 scallions, minced 1 tablespoon olive oil 1 1/2 cups pinto or kidney beans, cooked 1 cup tomatoes, diced 1 tablespoon balsamic vinegar 1/4 cup parsley, chopped Pumpkin seeds Olives Bell peppers Cook quinoa according to directions. Fluff with fork, let cool. Mix with corn, lemon juice, scallions and oil. Combine beans, tomatoes, vinegar and parsley and toss. Transfer quinoa-corn salad onto center of platter. Make a well in center and mound bean salad into well. Sprinkle with pumpkin seeds. Arrange olives and strips of pepper or pimientos around rim.
1 onion, chopped 1 green bell pepper diced 2 cloves garlic 1 tablespoon olive oil 1/2 teaspoon ground cumin 1 tablespoon chili powder 1/2 teaspoon dried oregano 2 cups canned into or kidney beans, rinsed and drained 1/2 cup water 1/4 teaspoon salt Fresh cilantro, chopped In a nonstick skillet, sauté onion, green pepper and garlic in olive oil over medium heat until soft, about 5 minutes. Add cumin, chili powder and oregano; cook 1 minute. Add beans, water and salt, and cook another 15 minutes.
4 small kohlrabies, peeled and cut into chunks 2 sweet potatoes, peeled and cut into chunks 1 large onion, chopped 2 zuccini, sliced thick 5 fresh tomatoes or 16 ounces canned 1 (15 ounce) can garbanzo beans, liquid included 1/2 cup couscous, or bulgur wheat 1/4 cup raisins, dark or golden 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cumin 3 cups water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. NOTE: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.
Featured Fishing Sites: