Vegetarian/Vegan Recipes

"Go confidently in the direction of your dreams. Live the life you have imagined." Henry David Thoreau

Black Bean and Seitan Chili

2 Tablespoons Extra Virgin Olive Oil
2 cloves garlic, minced
1 large onion, chopped
1 small red bell pepper, seeded and diced
1 small green bell pepper, seeded and diced
8 oz. organic seitan (wheat meat)
1/4 cup chipotle pepper chopped, optional
1 teaspoon ground cumin, or to taste
1/2 teaspoon ground coriander, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon Salt (preferably Sea Salt)
1/2 teaspoon oregano
14 1/2 ounces Diced Tomatoes, 1 can, do not drain
15 ounces canned Black Beans, do not drain
1/2 cup organic sweet corn, fresh or frozen
2 cups vegetable stock
1/4 cup fresh parsley, minced


Directions

Heat oil in a medium soup pot and sauté the garlic and onions for 2 to 3 minutes.

Add the red and green peppers and sauté 3 to 4 minutes. 

Cut seitan into small morsels.

Add seitan, chipotle chili, cumin, coriander, black pepper, sea salt and oregano. Sauté another 3 to 5 minutes.

Mix in the tomatoes with green chilies, black beans, sweet corn and vegetable stock. Cover and bring to a boil.

Reduce the flame to medium-low and simmer for 10 to 15 minutes until the vegetables are tender.

Place in serving bowls and garnish with parsley.

This recipe has roughly 275 calories with 5 g of fat, 12 g of protein, 40 g Carbs, and 10 g Fiber

 

Man is born free, but everywhere he is in chains.
-Rousseau

Man is born free, but everywhere he is in chains.
-Rousseau

My wonderful husband made this as a surprise for me last night.  Mr. former meat eater of the world.  Haha. . seriously, he is jealous because I used to watch the Nathan's hot-dog eating contest as a kid and he wanted to enter for fun.  Haha. .now he's a vegetarian.  the world is odd, no? I'm not keen on the eggplant in this recipe, so feel free to omit it if it's not a favorite.  I had some without it and it was wonderful!


Potato Ratatouille Salad

2 pounds large brown potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top to bottom
2 heads of garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives (optional)

DIRECTIONS:

Wash and dry all vegetables except for onions.

Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels.

Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill.

When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray. Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill. Place garlic heads directly on grill.

With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don’t fit on the grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables. If not using garlic, just drizzle vinegar over vegetables.

Sprinkle vegetables with the fresh thyme leaves or chives, if desired. Serve salad warm or at "picnic" temperature no need to chill.

Man is born free, but everywhere he is in chains.
-Rousseau

Man is born free, but everywhere he is in chains.
-Rousseau

Man is born free, but everywhere he is in chains.
-Rousseau

Man is born free, but everywhere he is in chains.
-Rousseau

________________________________

"Insanity: doing the same thing over and over again and expecting different results."

-Albert Einstein

Skippy

"The only things that stand between a person and what they want in life are the will to try it, and the faith to believe it's possible" Rich Devos

"Go confidently in the direction of your dreams. Live the life you have imagined." Henry David Thoreau

Man is born free, but everywhere he is in chains.
-Rousseau

Man is born free, but everywhere he is in chains.
-Rousseau

"Go confidently in the direction of your dreams. Live the life you have imagined." Henry David Thoreau

"Go confidently in the direction of your dreams. Live the life you have imagined." Henry David Thoreau

thanks for the recipe monarch :-)

I have a vegan one today (you can use an egg if you are ovo/lacto vege) 

General Tao's Tofu

 1 box of firm tofu
    egg substitute for 1 egg (or one beaten egg)
    3/4 cup cornstarch
    vegetable oil for frying
    3 chopped green onions
    1 Tablespoon minced ginger
    1 Tablespoon minced garlic
    2/3 cup vegetable stock
    2 Tablespoons soy sauce
    4 Tablespoons sugar
    red pepper to taste
    1 Tablespoon sherry (optional)
    1 Tablespoon white vinegar
    steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks.  You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary.  Mix the egg replacer as specified on the box and add an additional 3 tablespoons water (or just use one beaten egg).  Dip tofu in egg replacer/water mixture (or straight beaten egg mixture if using a real egg) and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden.  Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger and garlic, cook for about 2 minutes.  Be careful not to burn garlic.  Add vegetable stock, soy sauce, sugar, red pepper and vinegar.  Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Man is born free, but everywhere he is in chains.
-Rousseau

7 Spice Pilaf  (vegan)

1/3 cup chopped onions
1 tablespoon olive oil
1 cup long grain rice
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 (14.5 ounces) can vegetable broth
1/4 cup water
1 cup chopped fresh spinach
1/4 cup golden raisins
1/4 cup sliced almonds

Man is born free, but everywhere he is in chains.
-Rousseau

Pumpkin Curry Soup

2 Tbsp. margerine
1 small onion, chopped
1 small garlic clove, pressed
2 tsp. curry powder or paste, or to taste
1/2 tsp salt
1/4 tsp freshly-ground black pepper
cayenne to taste
2 Tb. sugar
1 Tb. very fine grated fresh ginger
1 can vegetarian chicken broth - (14 1/2 oz) PLUS
1 can water
3 cups pumpkin or squash puree - either from a can, frozen or bake/steam your own and mash
3/4 cup low fat coconut milk

Man is born free, but everywhere he is in chains.
-Rousseau

Man is born free, but everywhere he is in chains.
-Rousseau

"Angels can fly because they take themselves lightly." GK Chesterton

Man is born free, but everywhere he is in chains.
-Rousseau

Skippy

"The only things that stand between a person and what they want in life are the will to try it, and the faith to believe it's possible" Rich Devos

"Angels can fly because they take themselves lightly." GK Chesterton

Man is born free, but everywhere he is in chains.
-Rousseau

I just posted one in FireGoddess' thread about the 4th, but hey, it fits here too!

It's delish! I served it at my recent "Fiesta!" and it went over VERY well. 15 people asked me for the recipe!!! The steaming of the quinoa was kind of a pain, but apparently you can also do it in your rice cooker, if you have one. I would make this again in a heartbeat. It's from epicurious.com

QUINOA AND BLACK BEAN SALAD
Gourmet, July 1994

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Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States.

The secret of the success of this salad is the steaming of the quinoa. (The tradional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

serving size

Serves 4 to 6 as an entrée or 8 as a side dish.

ingredients
1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

*available at specialty foods shops and natural foods stores

preparation

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.