Q.
A. Veggie Meatloaf
You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.
INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.
Hariton's 'Famous' Vegetarian Casserole
This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.
Original recipe yield: 36 servings.
INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.
You won't miss the meat in this flavorful dish! Serve with mashed potatoes for a great meal! You can also substitute diced eggplant for the mushrooms.
INGREDIENTS:
1 cup uncooked white rice
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup cooked lentils
1 cup chopped fresh mushrooms
1 tablespoon vegetarian Worcestershire sauce
salt and pepper to taste
1 egg, beaten
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried parsley
1/2 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside.
In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf.
Bake in preheated oven for 45 minutes.
Hariton's 'Famous' Vegetarian Casserole
This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven. This will tantalize your taste buds. It has been a sell-out at our Greek Church at every function for five years now. We serve this on toasted, warm pita bread.
Original recipe yield: 36 servings.
INGREDIENTS:
8 large eggplants
8 large potatoes
8 green bell peppers
8 large onions
8 summer squash
6 tomatoes
1 pound fresh green beans
1 pound whole fresh mushrooms
2 bulbs garlic, cloves separated and peeled
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh oregano
1/4 cup chopped fresh basil
1 (15 ounce) can tomato sauce
3/4 cup olive oil
salt and pepper to taste
DIRECTIONS:
Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C).
Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
Easy Peach Cobbler
This is a great peach cobbler--so easy a child can make it! It is great right out of the oven served with vanilla ice cream.
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
Note: I didn't have self rising flour, so I used (according to a "substitutions" website I found) 1 cup of flour (minus 2 tsp), 1/2 tsp salt and 1 1/2 tsp baking powder for every cup of self rising flour.
I'm a vegetarian. What are some simple recipes?
Q. I recently bought tofu and a few broths from whole foods. I didn't even know what I was doing when I was grocery shopping. Anyway, please let me in on some good recipes and/or vegetarian cookbooks.
Excluding the obvious of course. i.e. SALAD! Haha. I need some real meals. Also, I don't eat fish or shellfish because I am allergic. Keep in mind I am 16 (going on 17) so simplicity is key.
Excluding the obvious of course. i.e. SALAD! Haha. I need some real meals. Also, I don't eat fish or shellfish because I am allergic. Keep in mind I am 16 (going on 17) so simplicity is key.
A. What about a tofu scramble. You can use it the same way that you would use eggs. I go on tofu binges often so I cook it so many different ways. There are so many different types too, silk or firm are my favorites.
For a tofu scramble it is simple I will give you 2 recipes. One I make is a soy scramble, use soy or tamari. I saute some minced garlic, onions, carrots until tender then add the tofu and scramble it like it was an egg, then top with soy, salt, pepper, and for me always some hot asian chili paste or sauce and green scallion If you have black bean add it with the veg. Another one is to use Balsamic, oregano or basil and the some peppers if you like. More italian or greek influence. So now you have the basic try your hand on a scramble. Another thing I make is chili, I use the tofu like ground turkey or beef. I cook the onions, garlic, spice then add tofu and beans and more spice. You can even make a burrito scramble and put it in some whole wheat tortillas for breakfast or lunch. Tofu curry is always good, tofu with ginger, scallions, peanut oil and soy cold is good. It is good in noodles. I always make tofu curry with eggplant, longbeans, garlic, and thai green curry with a little kabocha pumpkin. The skies the limit with what you can do, make a tofu and veggie meatloaf or a loaf with chickpeas and veggie or lentils and veg. Good luck!
For a tofu scramble it is simple I will give you 2 recipes. One I make is a soy scramble, use soy or tamari. I saute some minced garlic, onions, carrots until tender then add the tofu and scramble it like it was an egg, then top with soy, salt, pepper, and for me always some hot asian chili paste or sauce and green scallion If you have black bean add it with the veg. Another one is to use Balsamic, oregano or basil and the some peppers if you like. More italian or greek influence. So now you have the basic try your hand on a scramble. Another thing I make is chili, I use the tofu like ground turkey or beef. I cook the onions, garlic, spice then add tofu and beans and more spice. You can even make a burrito scramble and put it in some whole wheat tortillas for breakfast or lunch. Tofu curry is always good, tofu with ginger, scallions, peanut oil and soy cold is good. It is good in noodles. I always make tofu curry with eggplant, longbeans, garlic, and thai green curry with a little kabocha pumpkin. The skies the limit with what you can do, make a tofu and veggie meatloaf or a loaf with chickpeas and veggie or lentils and veg. Good luck!
I really need help with vegetarian cooking. whats your favorite recipe?
Q.
A. Some of my favorites: Involtini http://www.myrecipes.com/recipe/eggplant-involtini-50400000120176/
pasta http://www.foodnetwork.com/recipes/ellie-krieger/pasta-puttanesca-recipe/index.html?soc=myplatepinterest
parmigiana http://www.delish.com/recipefinder/tofu-parmigiana-recipe-6444 ( I hate tofu, but I still like this!)
oven potatoes http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
meatloaf (made with lentils) http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-3392
and also, spinach mac and cheese http://taste-for-adventure.tablespoon.com/2011/06/06/spinach-artichoke-mac-and-cheese/?nicam1=content_pcc&nichn1=Outbrain&nipkw1={ad_title}&niseg1=TBSP_Traffic&nicreatID1=TasteForAdventure
pasta http://www.foodnetwork.com/recipes/ellie-krieger/pasta-puttanesca-recipe/index.html?soc=myplatepinterest
parmigiana http://www.delish.com/recipefinder/tofu-parmigiana-recipe-6444 ( I hate tofu, but I still like this!)
oven potatoes http://www.food.com/recipe/greek-potatoes-oven-roasted-and-delicious-87782
meatloaf (made with lentils) http://www.food.com/recipe/really-good-vegetarian-meatloaf-really-3392
and also, spinach mac and cheese http://taste-for-adventure.tablespoon.com/2011/06/06/spinach-artichoke-mac-and-cheese/?nicam1=content_pcc&nichn1=Outbrain&nipkw1={ad_title}&niseg1=TBSP_Traffic&nicreatID1=TasteForAdventure
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