Thursday, February 28, 2008

Crunchy Tofu Sticks

Source: Vegetarian Times
Makes 16 sticks

16 oz. package firm tofu
2 TB tamari
¼ cup ground flaxseeds
1 cup bread crumbs
½ cup sesame seeds
¼ tsp salt
4 tsp herbs and/or spices… some ideas:
Herbed: 1 tsp each thyme, basil, oregano, garlic powder
Mexican: 3 tsp cumin, 1 tsp chili powder
Spicy: 1 tsp each cayenne, garlic powder, paprika, pepper

1. Preheat oven to 400. Wrap tofu in paper towels & drain in colander 30 minutes. Cut tofu into 16 sticks; brush both sides with tamari; set aside. Combine flaxseeds with ¾ cup hot water in small bowl; let stand 15 minutes.
2. Combine bread crumbs, sesame seeds, salt, & herbs/spices in large bowl.
3. Dip 1 tofu stick in flaxseed mixture, then drop into bread crumb mixture. Press mixture onto all sides of stick, then transfer to oiled baking sheet. Repeat with remaining sticks. Sprinkle remaining bread crumb mixture on top of & around sticks. Bake 20 minutes, turning halfway through. Serve with dipping sauces.

Aimee’s Roasted Herbed Garbanzo Beans

2 cans (15 oz each) garbanzo beans, drained & rinsed
3 TB olive oil
1/2 tsp pepper
1/2 tsp thyme
1/2 tsp garlic salt
1/2 tsp basil
1/2 tsp oregano

Preheat oven to 450. Mix all ingredients together until well-coated; spread out on baking sheet. Bake 20-25 minutes until crispy, stirring occasionally. Serve hot or at room temperature, as a snack or side dish.

Aimee’s Jack-o-Lantern Bagels (Halloween snack)

Makes 16 snacks

8 oz. container whipped cream cheese
orange food coloring (or use red & yellow mixed together)
8 whole wheat mini-bagels
½ cup raisins
3-4 green onions, green stems cut into 1” pieces (16 total)

1. Transfer cream cheese to mixing bowl; mix in food coloring, adding more until the desired shade of orange is achieved
2. Cut mini bagels in half; spread cream cheese over each bagel, including the holes
3. Use 2 raisins for eyes, 1 for a nose, and 4-5 for a mouth; place green onion piece as a pumpkin stem
4. Chill until ready to eat!

Florentine Rolls

Source: Better Homes and Gardens
Makes 12 big appetizers

4 green onions, finely chopped
1 tsp minced garlic
3 TB olive oil
6 oz package baby spinach
2 tsp dried basil
¼ tsp black pepper
13.8 oz package refrigerated pizza dough
½ cup crumbled feta cheese
2 TB toasted pine nuts
1 TB butter, melted
3 TB grated parmesan

1. Preheat oven to 375. Saute green onion & garlic in 1 TB oil until tender. Add spinach, basil, & pepper; stir & cook until spinach is just wilted
2. On a well-floured surface, unroll dough into a 12 x 8 rectangle; brush with 2 TB oil. Spread spinach mixture to within 1 inch of the edges of the dough; sprinkle with feta & pine nuts.
3. Starting with one of the long sides, roll dough into a spiral; slice into 12 pieces. Place each piece cut side up into greased muffin tin. Brush with butter & sprinkle with parmesan.
4. Bake 15-20 minutes or until golden brown; serve warm

Mozzarella-Stuffed Arancini (rice balls)

Source: Vegetarian Times (slightly modified by Aimee)
Makes about 24 appetizers

1 ½ cups uncooked brown rice
3 green onions, finely chopped
2 tsp minced garlic

2 tsp olive oil
4 large eggs, lightly beaten
2 TB dried parsley
1/3 cup grated parmesan
1-2 cups seasoned bread crumbs
8 oz. fresh mozzarella balls (about 25 balls)
marinara sauce to dip

1. Combine rice & 3 cups water in saucepan; bring to boil, reduce heat, cover & simmer about 45 minutes; remove from heat, transfer to a bowl, & cool
2. Preheat oven to 425. Saute garlic & onion in olive oil; stir into rice, along with eggs, parsley & parmesan cheese.
3. Spread breadcrumbs onto plate. Using wet hands, shape a little rice mixture around each mozzarella ball; roll in bread crumbs & place in oiled 13 x 9 baking dish. Bake 20-25 minutes; let sit 5-10 minutes & serve with sauce

Aimee’s Easy Guacamole Dip

Makes about 1½ cups

2 ripe avocados, halved & pitted
2 tsp lemon juice
¼ cup salsa
½ tsp minced garlic
dash of cumin

1. Scoop the avocados into a bowl. Add lemon juice & mash
2. Mix in salsa, garlic, & cumin
3. Serve with tortilla chips

Mini Egg Rolls with Peanut Sauce

Makes about 45 appetizers (yummy but time consuming)

Egg Rolls (Source: Vegetarian Times)

1 ½ TB tamari
1 ½ tsp rice vinegar
1 ½ tsp cornstarch
1 ½ cup shredded cabbage*
2 carrots, shredded (1cup)*
3 tsp minced garlic
¾ cup sliced water chestnuts
1 ½ tsp ginger
¾ cup shelled edamame
sesame oil
45 won ton skins
1 egg, beaten

*or substitute 2 ½ cups broccoli cole slaw from a 12 oz. bag

1. Preheat oven to 425.  Whisk tamari, vinegar, & cornstarch in small bowl to blend; set aside
2. Heat sesame oil in skillet; saute cabbage & carrots until cabbage is softened
3. Add garlic, ginger, chestnuts, edamame, & cornstarch mixture to skillet; saute until heated
4. Place won ton skins (about 2 at a time) on a work surface, with a corner of each facing you (a diamond shape). Brush top & right corners of each with egg. Place 1 TB filling in center of each; fold bottom corner then left, then right then top, forming a rectangle.  As they are assembled, place egg rolls on an oiled baking sheet. Bake 6-8 minutes; flip rolls & bake 6-8 minutes more

Peanut Sauce (Source: The New Moosewood Cookbook)
Makes 1/2 cup

1/4 cup peanut butter
1/4 cup hot water
1 TB brown sugar
1 TB tamari
1/2 tsp cider vinegar
1/4 tsp dried cilantro

Place peanut butter in small bowl; add hot water & whisk until well-blended.  Stir in remaining ingredients & mix well.

Humus Dip

Source: Favorite Brand Name Vegetarian Cooking

1 can (15 oz.) garbanzo beans, rinsed & drained
2 TB lemon juice
¼ cup water plus 2 TB
¼ cup tahini
2 TB olive oil
1 large clove garlic, chopped
¼ tsp ground cumin

Place ingredients in blender & puree until smooth. Transfer to serving bowl; cover & refrigerate at least 1 hour before serving

Creamy Cauliflower & Potato Soup

Source: Giant Book of Tofu Cooking (slightly modified)
Makes 12 servings

8 oz. soft tofu, cubed
2 cans (15 oz) vegetable broth
1 small head cauliflower, chopped
2 small russet potatoes, peeled & cubed
½ cup chopped onion
1 TB butter
4 oz. cream cheese
salt & pepper to taste
1 TB dried parsley

1. In a large pot, add cauliflower, potatoes, & onion. Add broth & enough water to just cover the vegetables. Bring to a boil, reduce heat, & simmer over medium heat until the vegetables are tender, about 20 minutes.
2. Puree the soup in a blender in batches along with the tofu, transferring back to the pot. Stir in the cream cheese, butter, & parsley. Cook until cream cheese & butter are melted, and the soup is heated through.

Three Bean Soup

Source: Vegetarian Times (modified by Aimee)
Makes 6 servings

2 TB oil
½ cup chopped onion
1 can (15 oz) great Northern beans
1 can (15 oz) navy beans
1 can (15 oz) black beans, drained & rinsed
2 tsp minced garlic
2 cups vegetable broth, divided
1 cup frozen corn
2 TB chopped parsley

1. Drain & rinse white beans; place half in a blender with cup broth in blender & process until smooth.
2. Heat oil in large pot; saute onion & garlic until softened. Add remaining whole white beans, black beans, 1 cup broth, corn, & parsley.  Stir in bean/broth puree.  Cook until heated through.

Creamy Potato-Leek Soup with Tofu

Source: Giant Book of Tofu Cooking

2 TB oil
½ cup chopped onion
3 cloves garlic, chopped
4 leeks, white & light green parts chopped
4-5 cups water
1 cup dry white wine
2 large potatoes, peeled & chopped
½ tsp pepper
1 tsp salt plus extra to taste
1 TB parsley flakes
16 oz. soft tofu, drained & mashed
 2 cups milk
¼ cup chopped green onion for garnish (optional)

1. In a large pot, saute the onion & garlic in oil; add the leeks & saute until tender
2. Add 4 cups water, wine, potatoes, pepper, salt, & parsley; add more water if needed to just cover vegetables.  Simmer for 40 minutes or until vegetables are tender.  Stir in tofu & milk.
3. Pour mixture into a blender in batches; mix until smooth & return to pot. Cook until heated through.

Bean-Potato Chowder

Source: Better Homes and Gardens (modified by Aimee)
Makes 4 servings

4 red potatoes, diced
15 oz. can vegetable broth
3 TB butter
1/3 cup flour
3 cups milk, divided
15 oz can navy beans, drained & rinsed
1 cup corn
1 cup (8 oz) shredded swiss cheese
½ tsp oregano
½ tsp basil
¼ tsp black pepper
salt to taste

1. Place potatoes & broth in large pot; add just enough water to cover the potatoes. Boil until tender, about 20 minutes. Pour into large bowl & set aside to cool a bit.
2. Melt butter in same large pot; stir in flour until dissolved. Stir in 2 cups milk.
3. Transfer potatoes and 1 cup milk to food processor; process until smooth. Stir into pot along with beans, corn, cheese, oregano, basil, pepper, & salt. Cook & stir over medium heat until thickened & bubbly.

Creamy Veggie Chowder

Source: Moosewood Restaurant Daily Special
Makes 6 servings (modified by Aimee)

2 cups chopped onion
1 TB butter
1 TB oil
2 celery stalks, diced
2 carrots, diced (1 cup)

2 red potatoes, diced (1 ½ cups)

1 can (15 oz) vegetable broth
1 cup water
½ tsp thyme
1 bay leaf
2 tsp parsley
salt to taste
½ tsp pepper
½ cup cut green beans
½ cup peas
½ cup diced red pepper or tomatoes
1 small zucchini, diced (1 cup)
2 cups milk
1 cup shredded cheddar
¼ cup cream cheese

1. In large soup pot, saute onions in butter & oil; stir in celery & cook until soft; add carrots, potatoes, broth, water, thyme, bay leaf, parsley, salt, & pepper and bring to a boil; reduce heat, cover & simmer until potatoes are tender (about 15 minutes).
2. Add green beans, red pepper, zucchini, peas & parsley to pot; simmer about 10 minutes; remove bay leaf.
3. With slotted spoon, remove half the veggies & place in blender with milk.  Puree until smooth & stir back into pot.  Add cheddar, & cream cheese & stir until smooth. Simmer until heated through & cheeses are melted.

Mexican Butter Bean Soup

Source: Moosewood Restaurant Daily Special
Makes about 6 servings

1 cup chopped onion
2 garlic cloves, minced
oil for frying
2 tsp ground coriander
2 tsp ground cumin
1/8 tsp cayenne
¼ tsp thyme
1 red pepper, chopped
1 can (15 oz.) vegetable broth
2 cans (15 oz. each) butter beans, drained
1 can (15 oz.) diced tomatoes
1 cup corn
4 oz. cream cheese, cubed
½ cup shredded cheddar
1 tsp cilantro

1. Saute onion & garlic in oil in large pot until softened; stir in coriander, cumin, cayenne, & thyme; add red pepper & saute
2. Meanwhile, put 1 can butter beans in blender with 1 cup water; puree until smooth; stir into pot along with the vegetable broth
3. Add tomatoes & remaining beans to pot; bring to a simmer; add corn, cream cheese, cheddar, & cilantro; return to a simmer & stir until cheeses are melted

4 Bean Green Chile Stew

Source: Vegetarian Times
Makes 12 servings

1 large yam, peeled & diced 

½ cup frozen corn
1 large yam, peeled & diced
1 can (15 oz.) black beans, drained & rinsed
1 can (15 oz.) kidney beans, drained & rinsed
1 can (15 oz.) garbanzo beans, drained & rinsed
1 can (15 oz.) black-eyed peas, drained & rinsed
1 can (28 oz) diced tomatoes
40 oz. green chile sauce
1 TB oil 
1 cup chopped onion
3 cloves garlic, chopped

1. Place yams in large pot with enough water to just cover them.  Bring to boil & cook about 15 minutes or until yams are tender.  Add corn, beans, peas, tomatoes, & green chile sauce. Stir until combined, reduce heat & simmer.
3.  Meanwhile, heat oil in small skillet; saute onion & garlic.  Stir into stew.  Continue simmering until heated through, about 20 minutes.

Saturday, February 23, 2008

Four Grain Vegetable Soup

Source: In a Vegetarian Kitchen (slightly modified by Aimee)
Makes 8-12 servings

1 TB oil
1 cup chopped onion
2 large celery stalks, chopped
2 medium carrots, peeled & chopped
1 large sweet potato, peeled & diced
1 can (28 oz.) diced tomatoes, pureed
¼ cup bulgur
¼ cup wild rice
¼ cup millet or quinoa
¼ cup barley
2 bay leaves
1 tsp thyme
½ tsp sage
1 tsp dill
1 tsp garlic salt
6 cups water
salt & pepper to taste

Heat oil in a soup pot; add onion & saute
Stir in celery, carrots, sweet potato, tomatoes, 4 grains, & seasonings
Stir in water & bring to a boil; turn down heat & simmer (covered) 1 hour or until grains & vegetables are tender

Sweet Potato & Red Lentil Stew

Source: Vegetarian Times (slightly modified by Aimee)
Makes about 4 servings

oil for frying
½ cup chopped yellow onion
2 cloves garlic, chopped
4 slices veggie “bacon,” chopped
1 can vegetable broth (15 oz)
½ cup dry red lentils
1 sweet potato, peeled & cubed
¼ tsp cinnamon
1/8 cup white wine
salt & pepper to taste

1. Heat oil in pot; saute onion & garlic; add “bacon” & wine; cook 1 minute
2. Add broth, 1½ cups water, lentils, & sweet potato; bring to a boil; reduce heat & simmer 20 minutes
3. Stir in cinnamon, salt & pepper; ladle into bowls

Minestrone Soup

Serves about 8 people

4 cups water
1 can vegetable broth (15 oz.)
1 can tomato sauce (15 oz.)
1 can diced tomatoes (15 oz.)
2 carrots, sliced
3 stalks celery, sliced
¾ cup onion, diced
1 large zucchini, chopped
1 tsp. oregano
1 TB parsley
1 tsp. garlic powder
1 cup macaroni (uncooked)
1 can pinto beans (15 oz.), drained & rinsed
1 can kidney beans (15 oz.), drained & rinsed
parmesan cheese to top, optional

1. In large pot, combine water, broth, sauce, tomatoes, carrots, celery, onion, zucchini, parsley, oregano, & garlic powder. Bring to boil; reduce heat & simmer uncovered 30 minutes.
2. Meanwhile, cook macaroni according to package directions until just done; drain.
3. To large pot, add beans & macaroni; simmer 20 minutes more. Top with parmesan cheese if desired.

Aimee's Broccoli-Potato Soup

Makes 6 servings

5 red potatoes, cubed
1 can (15 oz) vegetable broth (no MSG)
2 crowns broccoli, chopped into florets
½ block tofu (8 oz.), cubed
2 cups milk
½ cup chopped onion
1 TB butter
1 cup cheese, shredded
1 tsp salt
black pepper to taste

1. Put potatoes in large pot with broth & enough water to just cover them. Boil until soft, about 20 minutes (don’t drain).
2. Meanwhile, steam broccoli.
2. In 2 batches, blend potato/water mixture until smooth and add back to pot
3. Blend tofu, milk, & steamed broccoli; stir into pot with potatoes. Add rest of ingredients; stir until butter and cheese are melted.
5. Simmer uncovered about 20 minutes or until heated through, stirring occasionally.

Lentil Soup

2 cups uncooked lentils
6 cups water
1 can tomato sauce (15 oz.)
1 cup diced onion
3 carrots, diced
1 tsp each: garlic salt, garlic powder, sage, thyme
½ tsp nutmeg
¼ tsp cayenne

Stir all ingredients in large pot, bring to boil, & simmer about 45 minutes with lid ajar.

Slow cooker option: cook on low 8 hours.

Blueberry-Oatmeal Muffins

Source: Vegetarian Times

½ tsp baking powder
½ tsp baking soda
½ cup oats
½ tsp salt
1 cup buttermilk
1 cup whole wheat flour
¼ cup honey
1 TB oil
½ cup applesauce
1 egg, lightly beaten
¾ cup blueberries

1. Combine oats & buttermilk in bowl; cover & let stand 30 minutes
2. Preheat oven to 350
3. In mixing bowl, combine flour, baking powder, baking soda, & salt; mix until smooth
4. In larger bowl, combine buttermilk mixture, honey, oil, applesauce, & egg
5. Stir dry ingredients into wet ones; fold in blueberries; spoon batter into greased muffin tin cups
6. Bake 20-25 minutes, or until muffins spring back when touched lightly in center

Evie’s Garbanzo-Cheese Loaf

2 cans garbanzo beans (15 oz. each), mashed
1 cup bread crumbs
1 cup juice (apple or orange)
½ cup onion, diced
1 cup celery, chopped
3 TB oil
¼ cup parsley flakes
1 egg, beaten
1 TB tamari
1 tsp salt
1 cup cheese, shredded
1 cup oats

1. Preheat oven to 350
2. Combine bread crumbs & juice in large bowl & let soak
3. Add rest of ingredients & stir well
4. Press mixture into an oiled loaf pan
5. Bake 50 minutes

Aimee’s Philly Seitan Hoagies

(makes 6 sandwiches)

oil for frying
1 green pepper, cut into strips
1 cup onion, sliced in strips
2 packages seitan (8 oz. each), cut into bits
1/4 tsp garlic salt
1/2 tsp black pepper
8 oz. package sliced mozzarella or provolone
6-inch whole wheat hoagie rolls (6 total)
optional—creamy dressing to top, such as blue cheese or ranch

1. Heat oil in pan; saute onion & green pepper; remove from pan.
2. Add a little oil & seitan to pan & fry until browned & heated through; stir in onion/pepper mix. Sprinkle pepper & garlic salt & stir.
3. Cut open hoagies and place face up on baking sheet; broil on low setting in oven until lightly toasted (about 2 minutes). Place 2 slices of cheese on each hoagie (overlapping); broil another 2 minutes until cheese is melted.
4. Divide seitan mix among prepared hoagies; drizzle with optional dressing.

Evie’s Vegetarian Sloppy Joes

Makes 4-6 servings

2 cans tomato sauce (15 oz. and 8 oz.)
5 cups water
1 cup uncooked brown rice
1 ½ cups textured vegetable protein (TVP)
¼ cup oil
1 cup chopped onion
shredded cheese to top, optional

1. In large pot, combine 15 oz. tomato sauce, water, rice, TVP, oil & onion; bring to boil
2. Reduce heat, cover & simmer about 1 hour; stir in 8 oz. tomato sauce & simmer about 30 minutes more or until most liquid is absorbed.
3. Spoon into bowls & top with cheese.

Slow cooker option: place all ingredients (except cheese) in slow cooker; cook on low 8 hours.

Friday, February 22, 2008

Aimee’s 5 Cheese Lasagna

9 whole wheat lasagna noodles
15 oz. ricotta
1 block tofu (14 oz), mashed
½ cup parmesan cheese
2 eggs, beaten
2 TB parsley
2 tsp oregano
1 jar pasta sauce (24 oz)
2 cups shredded cheddar
1 cup cheese such as Asiago, romano, or fontina (or a combination)
2 cups shredded mozzarella

1. Preheat oven to 350. Cook noodles according to package directions.
2. Meanwhile, mix ricotta, tofu, parmesan, parsley, 1 tsp. oregano, & eggs.
3. Layer 1 cup sauce on bottom of a 13x9x2 baking dish. Then layer 3 noodles, ½ ricotta mixture, 1 cup cheddar, & 1/2 cup Asiago. Then layer 1/2 cup sauce, 3 noodles, remaining ricotta mixture, 1 cup cheddar, & 1/2 cup Asiago. Top with 3 noodles & remaining sauce. Cover with foil & bake 45 minutes.
4. Remove from oven & take off foil. Top with mozzarella & 1 tsp oregano. Bake 15 minutes uncovered. Let stand at least 5 minutes before serving.

Tomato-Barley Soup with Seitan

1 TB oil
1 cup chopped celery
½ cup chopped onion
½ cup uncooked quick-cook barley
1 ¾ cup water
14.5 ounce can diced tomatoes
14.5 ounce can tomato sauce
8 ounce package seitan, cut into bits
1/2 tsp basil
1/2 tsp oregano
salt & pepper to taste

Heat oil in medium pot; saute celery & onion until fragrant.  Stir in rest of ingredients; bring to low boil, reduce heat to low; cover & simmer 20 minutes.

Creamy Broccoli Parmesan Soup

Source: Vegetarian Times
Makes 6-8 servings

½ cup chopped onions
2 celery ribs, chopped
2 cloves garlic, chopped
2 TB oil
4 cups vegetable broth
2 crowns broccoli, chopped
1 cup frozen green beans
1 small bunch parsley, chopped
(reserve some for garnish)
1 cup grated parmesan cheese
(plus shredded for garnish)
½ block tofu (8 oz.), cubed
salt & pepper to taste

Heat oil in large pot; saute onions, celery, & garlic; add broth & bring to a boil
Add broccoli, beans, & parsley; cook 10 minutes over high heat, stirring occasionally
Puree soup in small batches, adding tofu to blend all together; return to pot; stir in grated parmesan
Heat until parmesan is melted; add salt & pepper to taste; serve with shredded parmesan & parsley