Vegtutor’s Weblog

This is a so-o-o simple recipe for times when you are out of greens (or just want a change from a green salad), but still want to have a fresh salad with your meal. There are only two main ingredients plus my favorite honey/lemon dressing which I use on many salads. It’s a sweet/tangy flavor that appeals to adults and kids.

Salad Ingredients:

3 cups grated raw organic carrots (about 3 large carrots)

1/2 cup organic raisins

Dressing Ingredients:

Juice of one lemon

Equal amount of honey

Whisk lemon juice and honey together, and pour mixture over grated carrots and raisins. Refrigerate until served.

This is another good recipe for those who are wondering what a vegetarian could possibly throw on the grill for supper. We like to grill corn on the cob in the husks. This requires soaking the ears for at least one hour.
If the corn has a lot of silk you can peel back only the top half layers of husk and remove as much silk as possible. Then rewrap the husks over the corn. Or, you can cut off as much silk as is hanging outside the husks. Usually I just leave it on. Once the corn is grilled the husk and silk remove easily, and that is part of the fun of eating outdoors anyway, and a way to get your guests involved in the fun, too.
Once the silk issue is dealt with, simply put the ears of corn in the sink and fill it with enough water to completely cover, and let them soak. I like to do this on a Sunday just before leaving for church. Then, when we get home and fire up the grill the corn is all ready to go.
Remove the corn from the water and shake to remove excess water. Place on cooking grate and cook on indirect/medium heat for about 25 minutes, turning 3 times. Husks may get brown and shriveled — don’t worry about that.
The corn will be very hot! Wear gloves or use ovenmitts to protect your hands while husking. (Each person husks his own ear of corn, so have a bucket handy for husks).
REMEMBER: organic corn is always your best choice.

Ingredients:
1/2 cup 1 percent tofu, soft
2 Tbsp. tofu or soy or nonfat milk
2 Tbsp. olive oil
2 - 3 Tbsp. lemon juice
1 tsp. honey
1/4 tsp. salt
1/4 tsp. garlic powder
2 tsp. fresh dill or 1/2 - 1 tsp dried dill

1. Combine all ingredients except the dill in the blender and blend until smooth. Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is quite thin and pourable.*

2. Pour into bowl and stir in dill. Add more lemon juice if a tangier taste is preferred.

Makes 1 cup
prep time: 5 minutes

*This dressing can be made thinner so it’s pourable, or thicker if used for a dip. It can be made with a variety of herbs, preferably fresh herbs for the best flavor.

When summer comes everyone wants to grill something delicious and eat outside. Vegetarians are often clueless about what to do when that urge strikes. When your meat-eating friends are grilling steaks and chicken, what are you supposed to do? Nuke another veggie burger?
We have found that grilled or broiled Vegetable Wraps are not only delicious, but beautiful — much more colorful and appetizing than a hunk of brown meat. Plus, you can do all the slicing and dicing the day before and allow the veggies to marinate overnight. The next day you only have to broil or grill them for a few minutes, and they’re ready to wrap.

Ingredients:
Any combination of 1/2 inch sliced zucchini, yellow summer squash, eggplant, and red, green, and/or yellow sweet peppers . (Slice enough to fill a large oblong glass lasagna-type casserole dish).
1 large onion cut into eighths
2 - 3 cloves of thinly sliced fresh garlic

Marinade:
1/3 c olive oil
2 - 3 Tbsps. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. salt
Drizzle marinade mixture over vegetables and gently stir and toss to coat them. (Use more marinade if desired). Cover with plastic wrap and allow to marinate in the refrigerator overnight.

The next day:
Preheat oven on BROIL setting. Spread marinated vegetables on a large PAM-sprayed baking sheet (with sides). Broil for 4 minutes, turn veggies, broil for another 4 minutes. Repeat until done. This doesn’t take too long — about 10 - 15 minutes total. The veggies will be done when they are slightly wilted and browned. — OR —
If you want to use your outdoor gas grill instead of the oven broiler, just put the prepared vegetables on a double thickness of PAM-sprayed heavy-duty aluminum foil. Cover with another double layer foil, and securely seal edges. Place on center grate and turn package over once or twice during cooking.
Serve on whole wheat tortilla wraps with veggie cheese and Creamy Herb Dressing*

   This is a super simple recipe that I use for picnic dinners. There is minimal preparation (quick!) and clean-up (gotta love that!), and it’s so-o-o yummy your family will beg for seconds. You can alter the seasonings by using whatever you prefer, but the preparation and baking times remain the same. I usually serve this cook-out favorite with veggie burgers, vegetarian baked beans, and some type of salad.

INGREDIENTS:

6 large potatoes (cut into planks)

1/4 c. light olive oil

1 packet Taco Seasoning, Hidden Valley Salad Dressing Mix, or any kind of seasoning mix you like — you choose. I have even made my own mix (using salt, pepper, paprika, and garlic powder), and it turned out great.

METHOD:

   Preheat oven to 400 degrees

   Spray a large oblong baking pan with PAM or olive oil.

   Scrub and dry potatoes. Cut each potatoes lengthwise into 6 - 8 planks.

   In a large plastic bag (a gallon size freezer bag works well) place all ingredients. Close tightly and shake to completely coat and season all the potatoes.

   Spread potatoes on prepared pan. Bake for 20 minutes, flip potatoes over, and bake for another 20 minutes. That’s it!

   This is a recipe that was given to me by my niece, Debbie. I have changed some of the ingredients to make it vegetarian, and it is delicious. This is something perfect to take to a picnic or covered dish dinner. Bet there won’t be any left to take home!

1 recipe for Vegetarian Taco “Meat” (above)

1/3 c. vegetarian sour cream (I use Sour Supreme, Better Than Sour Cream, by Tofutti)

1/3 c. Vegenaise

1/2 c. shredded cheddar veggie cheese

1 Tbsp. chopped onion

1 c. Bisquick baking mix

1/4 c. cold water

1 - 2 medium tomatoes, thinly sliced

1/2 c. chopped green bell pepper

   Preheat oven to 375 degrees. Grease a square baking pan (8″x8″ or 9″x9″)

   In a bowl mix together the Sour Supreme, Vegenaise, veggie cheese, and onion; reserve.

   In another bowl mix the baking mix and water together until a soft dough forms.

   Pat the dough into the prepared pan, pressing the dough 1/2 inch up the sides of the pan. Layer taco “meat,” tomatoes, and green pepper in the pan. Spoon Sour Supreme mixture over the top. Sprinkle with paprika if desired.

   Bake about 25 - 30 minutes until edges of dough are light brown. Enjoy!

   This is an easy meat substitute our family prefers when we have tacos. (Of course, you could always use the frozen veggie crumbles from the supermarket, but this is so much cheaper. You can make it for less than 1/3 the cost!) Just use this in place of the normal taco meat, add lettuce, tomatoes, veggie cheese, and whatever else you desire, and you will have a fun, everyone-makes-his-own meal.

    I usually triple this recipe so that I have leftovers to freeze. Then I always have some ready to use in other recipes. I will post some recipes which include this Taco “Meat”, and you will see just how versatile it is. Cinco de Mayo will be here in just a few days, so plan your menu now!

1 c. dry lentils (sort and rinse)

2 c. water, add more if needed

1/4 c. chopped onion

3 cloves garlic, minced

1 pkg. dry taco seasoning

1 pkg. Sazon seasoning or Bragg’s Liquid Amino Acids to taste

   Cook lentils in water until tender (30-45 minutes). Meanwhile, steam saute the onions and garlic for a few minutes and add to lentils. When lentils are almost done add dry taco seasoning and Sazon or Bragg’s to taste. Serve in place of meat filling in tacos.

   I try to drink one or two glasses of carrot juice everyday. It always bothers me to throw away the carrot pulp after juicing, so I’ve found some creative ways to use it (besides just compost). This is one recipe I make often, and everyone seems to like it. The ingredients aren’t exact and you can adjust them according to the amount of carrot pulp you are using and your own personal tastes. The one thing I keep constant is the equal ratio of carrot pulp and cooked brown rice.

equal amounts of fresh carrot pulp and cooked brown rice (a good way to use up leftover rice)

finely chopped sweet red and green peppers

finely chopped onion

1 - 2 cloves pressed garlic

1 - 2 Tbsp. Braggs Liquid Amino Acids (or soy sauce), to taste

1 tsp. Old Bay Seasoning

1 tsp. Nori (kelp) flakes

1 - 2 Ener-G Egg replacer (according to package directions)

Seasoned bread crumbs (enough to hold it all together when molded into cakes)

   Put all ingredients into a large bowl and mix well with a wooden spoon. You want the mixture to hold together and not be crumbly. With your hands form handfuls of mixture into oval shaped patties, about 3/4 inch thick. (Wetting your hands during this process helps keep the mixture from sticking to your hands).

   Fry patties, several at a time, in a large heavy frying pan containing about 1/8 inch hot oil. I use light olive oil — not the extra virgin kind (save extra virgin olive oil for your salad dressings). I have also baked them on an oil sprayed pan in a 400 degree oven for about 30 minutes, spray cakes, and turn once. I like the way they turn out fried better because they are firmer, but you have to stand there while frying. Baking is easier, and doesn’t require your full attention, but the cakes will be less firm. Either way these are delicious!

   Serve these with a sauce made from Vegenaise and horseradish. Make it as hot as you like.

   I must applaud my husband, who has been a real sport about sampling, and even learning to like, all the “bunny food” and tofu I have served him over the last 9 years when he joined me in this vegetarian lifestyle. Once upon a time my husband told me that his favorite meal was meatloaf, mashed potatoes with gravy, and peas. Let me assure you it has been A LONG TIME since he’s had that meal! So he was more than pleased when I served this Lentil Loaf last night with, you guessed it, mashed potatoes, gravy, and peas.

   I found this recipe on-line. It was listed as an adaptation of a recipe in Linda McCartney’s Home Cooking vegetarian cookbook. I made a couple of changes myself, and think it is a wonderful meatless loaf recipe. I found that it is best to make it ahead of time (the day before is good) because that gives the loaf time to firm up in the pan. After it is completely cooled you can easily slice and reheat individual portions to serve.

1 1/2 c. lentils

1 c. grated veggie cheddar cheese

1 onion chopped

salt and pepper to taste

1 tsp. dried herbs (I used poultry seasoning)

1 c. Italian breadcrumbs

1 egg replacer (I used Ener-G Egg Replacer)

3 Tbs. organic butter

   Preheat oven to 350 degrees. Spray 1 lb. loaf pan with PAM or equivalent.

   Wash lentils and drain. Cover lentils with 3 - 3 1/2 c. water in a large saucepan. Cover and bring to a boil. Simmer 20-30 minutes until fairly soft.

   Mix in veggie cheese, onions, salt, pepper, and herbs.

   Add breadcrumbs, egg replacer, and butter to the lentil mixture. (Add more breadcrumbs if it seems too wet and sloppy).

   Press mixture into prepared loaf pan and bake for 40-45 minutes. Cool completely before removing from pan.

   Serve with vegetarian gravy.

   This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!

Preheat oven to 350 degrees.

Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.

Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!