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Healthy Vegetarian RecipesThese quick easy vegetarian recipes are fun to prepare and nutritious. Some Breakfast SuggestionsWhat about trying a Coffee Cake made with tofu?This is not for you, if you are on a Candida Diet – it has sugar in it. It is OK if you are on a vegetarian diet. Apple Coffee Cake ...great for breakfast when you have guests ...would you have believed this recipe is included in a vegetarian diet! Preheat Oven to 375F Ingredients:
1/3 cup sugar ¼ cup flour 1 tbsp. Oil ½ tsp baking powder 1 cup apples, peeled and chopped ½ cup chopped walnuts Directions: Blend the first five ingredients in a food processor or blender until smooth. Stir in the apples and walnuts. Spread in a greased 9” pie pan, sprinkle with cinnamon and bake 45-50 minutes. This is best served warm. When you are on a vegetarian diet or vegan diet, bacon and eggs just doesn't do it! Stewed Prunes (Careful how many you eat – these do work just like a laxative) Ingredients
1 cinnamon stick 3 cups water You can add ½ cup raisins to make this even sweeter. Directions Put all the ingredients in a covered saucepan, over low heat for approximately 20 minutes. These could be made ahead of time, as they can be served warm or cold. Serving this with plain yogurt is another option. Buckwheat Pancakes Surprise! You can even enjoy pancakes while on a vegetarian diet. Ingredients:
¾ cup whole wheat pastry flour ¾ tsp. Baking soda 2 tbsp. Soy powder 4 tbsp. Water 2 tbsp. Sorghum 1/3 cup oil 1 2/3 cup soy or nut milk Optional: Add some blueberries to this wonderful vegetarian recipe. Directions: Combine the flours and soda in a medium sized mixing bowl. Mix the soy powder, water and sorghum together in a large bowl. Add the oil and milk. Add dry ingredients and stir a few times to form a thick batter. Pour this batter onto a greased griddle over medium high heat. Cook for approximately 3 min. on each side, until golden brown Optional: Add some blueberries to this wonderful recipe. Hot Cereal Made with Quinoa Flakes Quinoa is a healthy protein grain to be used when you are on a vegetarian diet. More quick healthy vegetarian recipes. Ingredients:
1/3 cup quinoa flakes ¼ cup walnuts, chopped ½ tsp. Vanilla extract ¼ cup raisins Option: Add 1/4 cup blueberries Directions: Bring milk to the boil and lower heat being careful not to the burn the milk. Add quinoa flakes, stirring for 1 – 2 minutes. Remove from heat and add the walnuts, vanilla and raisins. Option: You could use rice flakes if you don’t have quinoa flakes on hand. Rice flakes may take a little longer to cook. Vegetarian Recipes Using TofuHere are a few quick and easy meatless recipes for you to try.Spanish Rice Ingredients
2 tbsp. Olive oil 2 cups boiling water 1 cup stewed tomatoes ½ lb. Tofu, cut in cubes or crumbled Directions Heat oil and stir the rice into it until it slightly starts to turn brown. DO NOT BURN IT. Add boiling water and stewed tomatoes. Add tofu after ten minutes. Add herbs of your choice. My favourites are basil, oregano, a little tamari, sea salt and pepper Cover and cook over high heat until it starts to boil, then turn down to low heat and cook covered until rice is tender. Approximately 15-20 minutes. Tofu and Potatoes Ingredients:
3 onions, sliced 3 garlic cloves, diced 7 potatoes, baked or steamed, then sliced 1 8oz. cake tofu, diced ½ lb. Mushrooms, sliced 2 tbsp. Nutritional yeast 3 tbsp. Tamari ½ tsp. Each of garlic powder, sea salt, basil and oregano Directions: Heat the oil in a large skillet over medium-high heat; add the onions and garlic, sauté for 5 minutes. Add the potatoes, tofu, mushrooms, nutritional yeast and seasonings. Saute for 5 to 7 minutes more. Suggestions: If you have baked potatoes for dinner the night before, do a few extra, so that you can make this recipe when you get home from work the next day. I will add more recipes for this vegetarian recipes page. Broccoli and Mushroom Stir Fry Ingredients
1 cup mushrooms, sliced ½ lb. Tofu, cut in small cubes 1 tbsp freshly minced ginger root (garlic minced is optional) 2 tbsp. soy sauce Directions: Heat 2 tbsp oil and 1 tsp. Sesame oil in a wok. Add ginger root and stir fry for one minute. Add mushrooms for another three minutes. Add broccoli and stir fry for about 6 minutes. Then cover and steam until they are crisp or cook till the consistency that you prefer. Stir in the tofu. Add the soy sauce. Serve: Serve over hot noodles or rice. Meatless, Meat Loaf
Chop 1 stick celery very finely. Chop 1 carrot very finely. Wash 1 1/4 cup red lentils, cover them with 1 cup water and bring to the boil. Add the onion, celery and carrot and simmer for about 15 minutes until tender and the water has been absorbed. When the lentils are cooked, beat in the
add 1 tbsp. tahini 2 tsp. Lemon juice Turn this mixture into a greased loaf tin. Topping: Put 2/3 cup tofu, 2 tbsp. soy milk and 1 tbsp. vegetable oil in a blender. Blend thoroughly. Spread the tofu mixture on top of the lentil mixture. Bake at 375F degrees for about 45 minutes until lightly browned and firm. Vegetarian Recipes for SoupsTofu/Mock Vichysoisse:This is a really good vegetarian recipe when served cold, especially during our hot summer months here in Toronto. Cook together -
4 medium potatoes, peeled and cut up 1 medium onion, chopped ½ tsp. Salt While the above are cooking, blend in a food processor,
When the potatoes and onions are cooked, remove them from the pot with a slotted spoon and add to the processor. Blend tofu and potatoes until creamy, then pour back into the potato water and stir in ¼ tsp. Black pepper or Cayenne pepper to taste. Adjust the seasonings to your liking, and use ½ cup soymilk to have soup thinner if that is your choice. Add some butter then, Gently heat the soup to blend flavours. Serve this soup hot or to make it Vichysoisse, Cool the soup, and sprinkle with finely chopped chives. This vegetarian recipe has tofu in it and is a good source of protein. Add a nice green salad and you have a complete meal. This soup is excellent the next day too. This is a delicious vegeterian recipe for Vegetable Borscht, to serve cool, during our hot summer months. Ingredients:
1 cup organic carrots (shredded) 1 cup beets, cleaned and chopped finely 1 cup organic onions, (thinly sliced) 1 1/2 cups red or green cabbage (thinly sliced) 1 red pepper, chopped finely salt and pepper to taste herbs of your choice I am partial to cilantro. Directions: Combine broth, carrots, beets and onions in a large saucepan. Cook gently until the veggies are tender. Add cabbage and red pepper, salt, pepper and herbs. Cook for another 5 minutes. This soup seems to have more flavour when served cool or cold. of course, you can always have it warm too. Split Pea Soup I was visiting with some friends last night and one of them asked me how I made this tasty Pea Soup, that I was bragging about. Well, I started with a handful of green split peas, a handful of yellow split peas and on with a pinch of this and pinch of that. She said, "Stop! What does that mean? I need measurements. Unfortunately, I frequently cook my soups without measuring the ingredients. I'll try! Ingredients
1/3 cup green split peas, washed 1/3 cup yellow split peas,washed 1/4 cup of mung beans 1/4 cup of red lentils 1 small white onion, peeled and chopped 1 stick of celery, washed and cut into small pieces 1 carrot, washed, peeled and cut into small pieces 1 piece of fennel (the size of a small onion)use the bulb only 1 cube Organic Vegetable Bouillon 1/2 tsp Worchestershire Sauce 1/2 tsp ground ginger season with salt, pepper and any other herbs that you like Directions I use my crockpot and put the boiling water in first. Green peas, yellow peas, red lentils and mung beans are next. Next I add the above vegetables. (No particular order) Next is the Vegetable Bouillon cube. I have the crock pot turned on 'High' to start, then when it boils, I turn it to medium and just leave it. Stir every now and then. When all the vegetables, peas and lentils are soft - you've done it! If it turns out too thick for you, add more water and stir. I let it cool a bit, then with the Immersion Blender, I blend all the ingredients together. Give it a try. You can serve it with toasted croutons or just as is. Vegetable SauteA tasty and nutritous vegetarian recipe that can be cooked and served on a busy night.Vegetarian Saute Ingredients:
½ head cauliflower, cut into chunks 2 cups string beans, sliced 1 pound asparagus 3 tbsp. Oil 5 garlic cloves, diced 4 tbsp. Tamari ¼ tsp. Each of Garlic powder, oregano, basil, paprika, and sea salt Directions: Steam the vegetables until slightly tender. About 7 minutes. Heat oil in a large frying pan over medium heat, add garlic and tamari and cook until garlic is golden. You must stir this constantly, so that garlic doesn’t burn. Add the already steamed veggies . Cook over medium heat. Add herbal seasonings. Cook until vegetables are tender or to your liking. Vegetarian Chili A friend made this recipe and served it to me...it was delicious. Ingredients
1 garlic clove 3 stalks of celery 1 green pepper or 1/2 green and 1/2 red pepper 8 oz fresh mushrooms 2 zucchini 14 oz. can chopped tomatoes 2/3 c. tomato sauce 2 tbsp. tomato paste 1 tsp each ground cumin, coriander and chili powder Salt and fresh pepper Directions Wash and chop vegetables. Mix all together in a pot. Bring to the boil, then simmer for 20-30 minutes. Enjoy! Oh and you can always add a dollop of yogurt on top when you serve it. Steamed Butternut Squash This is a quick and easy vegetarian recipe to prepare. Ingredients
3 tbs. extra virgin olive oil 1 tsp lemon juice sea salt, dill and pepper to taste Directions Peel and cut butternut squash into cubes. Steam the squash till tender. Put the squash into a serving bowl, and add oil, lemon juice, and seasonings. I will add more vegetarian recipes for you, so come back often. Sauces and DipsGuacamole DipsThis is one of my favourite recipes. This makes about 1 ½ cups. It’s so easy, just puree all these ingredients in a blender and chill.
¼ cup onions 1/2 tomato 1 tbsp. Lemon juice 1 clove garlic sea salt to taste Pesto Dip or Spread Directions: In a food processor,
½ cup (packed) fresh basil leaves ¼ cup (packed) parsley leaves ½ lb. Tofu 3 tbsp. Pine nuts or walnuts 2 tbsp. Parmesan cheese 2 tbsp. Olive oil Salads Are Easy Vegetarian RecipesA nice cool salad during our hot summer months is refreshing and nourishing when you are on a vegetarian diet.Avocado Salad This is also a vegan recipe, not just a vegetarian recipe. There are no dairy products used. Dressing Ingredients Blend together
2 tbsp. grated onion 1 tsp. chopped chives 1 tbsp. chopped parsley 1/2 tsp. raw sugar 1/2 cup olive oil 2 tbsp. natural cider vinegar and vegetable seasoning. I use Herbamare sometimes. If you like tarragon you could add 1 tsp. tarragon. Mix the above ingredients well. Tear washed and chilled romaine lettuce into pieces. (2 heads of romaine lettuce) Separate and wash 1 head of endive. 1 avocado, peeled and sliced thin. Toss very lightly all these ingredients. If you are too rough with this, the avocado could go mushy. There will be more vegetarian recipes to come. Lentil Salad Ingredients:
1 onion 1/2 bay leaf 3 cups water 2 tsp. vegetable seasoning 2 1/2 tsp. sesame oil 1 1/2 tbs. natural cider vinegar 1 medium-sized onion, minced 2 tbs. minced parsley Directions: 1. Place lentils, onion and bay leaf in a saucepan. 2. Add water and vegetable seasoning, simmer until lentils are tender (about 30-40 minutes). 3. Drain and discard bay leaf and onion. Cooking the lentils with a bay leaf and onion, give this tasty vegetarian recipe a unique flavour. 4. Add oil, vinegar and the minced onion to the lentils. Let cool to room temperature. 5. At serving time, add parsley and mix lightly. Option: You could cut up a tomato and add to this lentil salad, or just use it as garnish. There are many vegetarian recipe books and vegan cookbooks available. Go to my Resource Centre and I have listed a few of them. You can also purchase them, if you choose to. Again, come back soon and view new vegetarian recipes.
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