Easy Homemade Hot Chocolate

Makes 2 servings

2 cups milk
2 TB cocoa powder
2 TB maple syrup
1/2 tsp vanilla

Combine cocoa powder & maple syrup in small saucepan & stir over low heat until cocoa is dissolved. Add milk & vanilla & heat through & enjoy!

Dilly Red Potato Salad

Source: Prevention


5 red potatoes, diced
2 avocadoes
1 TB lemon juice
1/2 chopped dill pickle
2 TB sour cream
2 green onions, chopped
1 tsp dill weed
1/2 tsp salt
pepper to taste

1. Place potatoes in large pot & cover with water. Bring to boil & cook 20 minutes or until just tender. Remove to large bowl & cool.
2. Mash avocadoes & lemon juice in small bowl; add to potatoes along with sour cream, green onion, pickles, dill, & salt. Stir until well-combined & serve immediately. Add more lemon juice to leftovers to help maintain color.

Granola Muffins

Source: Arrowhead Mills
Makes 9 muffins

1 cup whole wheat flour
1 1/4 cups granola (like raspberry & cream)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 ripe banana
1 egg white, beaten
1/3 cup honey
1/2 tsp vanilla
1/4 cup water
3 TB oil

1. Preheat oven to 375. Stir together flour, granola, baking powder, baking soda, & salt.
2. In blender, puree banana, egg, honey, vanilla, water & oil; add to dry ingredients & stir until just moistened. Spoon batter into 9 greased muffin cups; bake for 20 minutes or until lightly
golden.

Evie's Italian Tofu Cutlets

Makes 8 servings

28 oz. tofu, frozen & unthawed (2 blocks)
3 eggs, beaten
1 cup seasoned bread crumbs
16 oz. whole wheat spaghetti
1 jar pasta sauce (28 oz)
1 cup shredded mozzarella
parmesan cheese & oregano to top

1. Preheat broiler to low. Gently squeeze water out of tofu blocks using paper towels. Cut tofu into 10 slices per block. Coat each slice in egg mixture & cover in bread crumbs; place on oiled cookie sheet and broil ~8 minutes per side
2. Remove tofu from oven & preheat oven to 350. Spread a little sauce over each tofu slice, then sprinkle mozzarella, parmesan & oregano on top. Loosely cover with foil & bake 10-15 minutes.
3. Meanwhile, cook pasta according to package directions & heat pasta sauce; serve with tofu cutlets.

Szechuan-Style Tempeh (served warm or cold)

Source: All About Vegetarian Cooking
Makes 4 small servings

8 oz package tempeh, cubed
4 TB soy sauce
½ tsp ground ginger

¼ tsp black pepper
¼ tsp cayenne pepper
oil for frying
½ cup chopped red bell pepper
1 tsp minced garlic 
¼ cup chopped green onion
¼ cup peanut butter

2 TB rice vinegar
1 TB cooking sherry
4 tsp sesame oil, divided
1 tsp chili paste
¼ cup chopped peanuts (optional)
if serving cold: 1 sliced cucumber, chilled, cooked rice noodles
if serving warm: cooked brown rice

1. Combine tempeh, 2 TB soy sauce, ginger, & peppers; let stand 30 minutes.
2. Place 1 tsp oil in skillet; add tempeh mixture, red pepper, garlic, & green onion. Saute until browned.
3. Combine the following: peanut butter, rice vinegar, cooking sherry, 3 tsp sesame oil, chili paste, & 2 TB soy sauce.
4. If serving cold: Chill tempeh mixture; spoon over rice noodles & drizzle with peanut sauce. Garnish with cucumbers & chopped peanuts.
5. If serving warm: Add peanut sauce to tempeh mixture in skillet; stir & cook until heated through. Serve over rice & garnish with chopped peanuts.

Baked Goat Cheese Rounds

Source: All About Vegetarian Cooking
Makes 14 rounds

10.5 oz log goat cheese, cut into 14 rounds
¼ cup olive oil
1 cup seasoned bread crumbs

Preheat oven to 350. Dip each goat cheese round in olive oil & coat in bread crumbs. Place on oiled baking sheet & bake 10-12 minutes. Serve as an appetizer with crackers or over salad greens.

Roasted Vegetable Hash

Source: Better Homes & Gardens

2 small sweet potatoes, cut into chunks
3 large carrots, cut into chunks
3 cloves garlic, peeled & cut into quarters
3 TB olive oil
½ tsp chili powder
½ tsp salt
½ tsp pepper
¼ tsp turmeric
1 cup packed spinach leaves

1. Preheat oven to 425. In 13 x 9 baking dish combine potatoes, carrots, & garlic with olive oil.
2. In small bowl combine chili powder, salt, pepper, & turmeric; sprinkle over vegetables & toss to distribute seasonings.
3. Bake uncovered for 35 minutes, stirring a few times. Remove from oven; add spinach & toss just until spinach is wilted.

Featherlight Potato Latkes

Here's a great recipe for Hanukkah!
Source: Sundays at Moosewood Restaurant
Makes about 15 latkes

6 medium potatoes (or 20 oz. bag already shredded)
1/2 cup finely chopped onion
2 eggs

1/2 tsp salt
pinch of baking powder
black pepper to taste
1/4 cup flour (or Matzo meal)
oil for frying
optional: sour cream and/or apple sauce to top

1. Grate the potatoes in a food processor; drain into a colander, pressing out the liquid. Return grated potatoes to the food processor; add onion, eggs, salt, baking powder, & pepper; process until just smooth (mix in batches if necessary).  Transfer to large bowl & stir in flour.
2. Heat 1/8 inch of oil in large skillet, until a drop of batter sizzles on the surface. Drop a large spoonful of batter into the skillet & flatten with the spoon to make a thin pancake. Fry the latkes on both sides (about 5 minutes per side) until brown & crisp adding more oil if necessary. Drain the latkes on paper towels & keep them warm, in a single layer in a 200 degree oven, until all the latkes are made.
3. Serve latkes topped with optional sour cream or apple sauce.

Sesame Roasted Sweet Potatoes & Broccoli over Soba Noodles

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

3 small crowns broccoli, chopped into bite-sized florets
2 small sweet potatoes, cubed
1 small bunch green onion, chopped
4 TB sesame oil, divided
1/4 tsp salt
2 TB sesame seeds, divided
2 TB orange juice
2 TB tamari
1 TB rice vinegar
1 TB sherry
1/2 tsp ginger
1 tsp minced garlic
10 oz. soba noodles, uncooked
optional: 8 oz. tofu, cubed & cooked

1. Preheat oven to 450. Place broccoli, sweet potatoes, & green onion in large bowl. Add 3 TB sesame oil, salt, & 1 TB sesame seeds; toss well to coat. Spread veggies on baking sheet, & roat 20 minutes, turning with a spatula 3-4 times.
2. Meanwhile, whisk together OJ, tamari, rice vinegar, sherry, ginger, garlic, & 1 TB sesame oil.
3. Cook noodles according to package directions; drain & combine with roasted veggies, OJ mixture, & 1 TB sesame seeds Toss well to coat & serve with optional tofu.

Holiday Baking

I re-posted recipes for Christmas cookies we make (below). We love to make these whole wheat brown sugar cookies with honey cream cheese frosting! They're much less sugarey than the traditional cookies made with refined sugar and the frosting made with powdered sugar. And they're yummy!

Tofu with Broccoli in Spicy Peanut Sauce

Source: The New Enchanted Broccoli Forest (slightly modified by Aimee)
Makes 6 servings

2 cups uncooked brown rice (optional)
1 lb firm tofu, cubed
3 crowns broccoli , chopped
oil for frying
1 cup slivered onion
1 tsp ginger
3 cloves garlic, minced

Sauce:
1 cup peanut butter
¾ cup hot water
6 TB rice vinegar
3 TB tamari
2 TB molasses
1 tsp crushed red pepper

1. Cook rice in 4 cups water; set aside.
2. In large skillet, fry tofu in oil until lightly browned; set aside. In same skillet, saute onion in oil; add broccoli, ginger, & garlic and fry until broccoli is bright green & just tender.
3. Meanwhile, make sauce: place all ingredients in blender & puree until smooth. Put in large saucepan & heat through. Stir in broccoli mixture and cook a few minutes more. Fold in tofu until everything is well-coated. Serve over optional cooked rice.

Seitan with Peanut Sauce over Rice

Source: Vegetarian Times (modified by Aimee)
Makes 4-6 servings

2 cups uncooked brown rice
3 TB plus 2 TB tamari
4 TB sesame oil, divided (plus extra for frying)
2 tsp ground ginger, divided
16 oz. seitan, cut into bite-sized pieces
2 green onions, white & green parts diced
1 clove garlic, minced
½ cup creamy peanut butter
2 TB tahini
1/2 cup water
1 TB sesame seeds
optional: crushed red pepper to top

1. Cook rice in 4 cups water; set aside.
2. Meanwhile, combine 3 TB tamari, 2 TB sesame oil, & 1 tsp ginger in resealable plastic bag. Add seitan; seal, & shake to coat. Refrigerate1 hour, or overnight.
3. Make peanut sauce: place peanut butter, tahini, water, 1 tsp ginger, 2 TB tamari, and 2 TB sesame oil in blender; process until smooth.
4. Heat large frying pan over medium heat; add marinated seitan, green onion, & garlic; fry until browned. Add peanut sauce & sesame seeds; stir until heated through. Serve over brown rice and top with optional crushed red pepper.

Happy Thanksgiving!

A lot of people wonder what vegetarians eat in place of turkey on Thanksgiving. Tofurkey really is sold in select stores-- we've tried that in the past. But we prefer homemade alternatives, like "Meat"Loaf, Lentil Loaf, or Garbanzo-Cheese Loaf. All of these recipes can be found under the category Meat Alternatives. Today we are having "Meat"Loaf, slow cooker wild rice stuffing, sweet potato balls, mashed potatoes, salad, rolls, and pumpkin pie. Below are links to a few of those recipes. Yum!
http://veggieaimee.blogspot.com/2008/03/meat-loaf.html
http://veggieaimee.blogspot.com/2008/04/sweet-potato-balls.html
http://veggieaimee.blogspot.com/2008/03/slow-cooker-sourdough-and-wild-rice.html

New Labels

I added some new categories for recipe browsing, according to cuisine: Italian, Asian, Mexican, & Middle Eastern. Enjoy!

Spinach & Gnocchi Bake

Source: Vegetarian Times
Makes 6-8 servings

32 oz. gnocchi (2 packages)
15 oz. ricotta
2 cups shredded Italian cheese
½ tsp basil
½ tsp oregano plus extra to top
¼ tsp crushed red pepper
5 oz. baby spinach
2 ½ cups pasta sauce

1. Preheat oven to 400. Cook gnocchi according to package directions.
2. Meanwhile, combine ricotta, ½ cup cheese, basil, oregano, & red pepper flakes in large bowl. Sprinkle spinach on top. Spoon cooked gnocchi over spinach; cover & let stand 5 minutes or until spinach has wilted. Stir to combine spinach, gnocchi, & ricotta mixture.
3. Spread ½ cup sauce on bottom of 13 x 9 baking dish. Spoon half of gnocchi mixture in dish; top with 1 cup sauce and ¾ cup shredded cheese. Layer remaining gnocchi, 1 cup sauce, and ¾ cup cheese. Sprinkle with oregano and bake 20 minutes.

Qunioa: a complete protein!

The grain Quinoa is a complete protein all by itself since it contains all 8 essential amino acids.

Quinoa-Zucchini Tabbouleh with Cucumber-Yogurt Dressing

Source: Cooking Light Low Fat Low Calorie (slightly modified) AND Wild Fermentation

Tabbouleh:
3 cups cooked quinoa, cooled
1 zucchini, finely chopped
½ red pepper, finely chopped
¼ cup finely chopped parsley
¼ cup finely chopped cilantro
1 TB lemon juice
2 TB olive oil
¼ tsp salt

Dressing:
½ large cucumber, peeled
1 tsp salt
1 clove garlic
2 TB fresh cilantro
2 TB fresh parsley
1 cup plain yogurt
¼ tsp cumin
1 TB olive oil
½ TB lemon juice

1. Grate cucumber into colander and sprinkle with salt; let stand 1 hour.
2. Meanwhile, make tabbouleh: Mix together quinoa, zucchini, red pepper, parsley, cilantro, & salt. Wisk together lemon juice & olive oil; stir into quinoa mixture.
3. Make dressing: Mince garlic, cilantro, & parsley in food processor. Add grated cucumber, yogurt, cumin, olive oil, & lemon juice; puree until smooth. Serve drizzled over tabbouleh.

Falafel

Source: Whole Foods Allergy Cookbook
Makes 36 small patties

2/3 cup flour
1 tsp salt
2 tsp cumin
1 tsp turmeric
3 cloves garlic
½ cup onion
¼ cup fresh parsley
1 TB lemon juice
4 TB olive oil
1/2 cup water
2 cans (15 oz) garbanzo beans, drained & rinsed

1. In large bowl, combine flour, salt, cumin, & turmeric; set aside.
2. In food processor, mince garlic, onion, & parsley; add lemon juice, 1 TB olive oil, 1/2 cup water & beans and puree until smooth. Add bean mixture to flour mixture and mix well until a dough forms. Refrigerate 1 hour.
3. Preheat oven to 425. Line baking sheet with foil & grease with 3 TB olive oil. Roll falafel dough into 1-inch balls. Press down onto foil; bake 10-15 minutes per side. Serve with cucumber-yogurt dip or lemon-tahini dip.

Buying Organic

It's sometimes hard (and expensive) to buy everything organic. I usually try to buy organic food & drink for my kids since their little bodies are more affected by what goes into them. I recently came across an article in Vegetarian Times on organic produce. Basically, if you eat the skin or leaves, it's best to buy organic. Here's a suggested list of produce that is worth buying organic: bell peppers, carrots, celery, leafy greens, cucumbers, green beans, potatoes, peaches, apples, nectarines, strawberries, pears, imported grapes. The produce on this list generally have the most residual pesticides. I actually bring this list with me every time I go to the grocery store for easy reference.

Make your own Bread Crumbs

I used to buy breadcrumbs, but one day I looked at the ingredients and was appalled by all the artificial junk added. Then I realized how easy (and how much cheaper) it is to make your own-- just put bread slices in the blender, finely chop, and presto! I usually add some garlic salt, oregano, and basil to give them more flavor. Just keep them in the freezer (I use a ziplock freezer bag) and they're ready to go when you need them-- no unthawing necessary! If you'd like, you could toast them in the oven for a crisper texture. Using bread from a breadmaker is best since there are no added preservatives.

Whole Wheat Cranberry-Walnut Bread

From Evie!  Makes 1 large loaf or 3 mini loaves

2 cups whole wheat flour
1 ½ tsp baking powder
½ tsp salt
½ cup orange juice
¼ cup hot water
2 TB oil
¾ cup honey
1 egg, beaten
1 ½ cups whole cranberries
½ cup walnuts
cream cheese (optional) to spread on top

1. Preheat oven to 325. Mix together flour, baking powder, & salt in bowl.
2. In separate bowl, stir together juice, water, oil, honey, & egg. Add flour mixture & stir until well-combined. Fold in cranberries & walnuts.
2. Spread into oiled loaf pan. Large loaf: Bake 55 minutes or until browned on top. Mini loaves: bake 45 minutes. Slice & serve with cream cheese.

3 Bean Slow Cooker Minestrone

Source: Bush’s Beans (modified by Aimee)

1 cup chopped onion
1 cup chopped celery
2 TB minced garlic
1 cup chopped carrots
2 cups chopped zucchini
1 tsp dried oregano
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
32 oz. vegetable stock
1 can (15 oz) cannellini beans, undrained
1 can (15 oz) kidney beans, drained & rinsed
1 can (15 oz) pinto beans, drained & rinsed
2 cups baby spinach
1 cup cooked macaroni
shredded Parmesan cheese to top, optional

1. In large slow cooker, stir together onion, celery, garlic, carrots, zucchini, oregano, tomatoes, tomato sauce, & vegetable stock. Cover & cook on low 6 hours.
2. Stir in beans, spinach, & macaroni. Cook on high for 10 minutes or until heated through. Ladle into bowls & top with Parmesan cheese.

Animal Protein Versus Vegetable Protein

Source: http://www.bodyforlife2.com/incompletprotein.htm

In general, animal proteins (meat, fish, poultry, milk, cheese, and eggs) are considered good sources of complete proteins. Complete proteins contain ample amounts of all essential amino acids.On the other hand, vegetable proteins (grains, legumes, nuts, seeds, and other vegetables) are incomplete proteins because they are missing, or do not have enough of, one or more of the essential amino acids.
By combining foods from two or more of the following categories, you create a self-made complete protein. The foods in one category may be missing amino acids that are present in the foods listed in another category. When eaten in combination at the same meal (or separately throughout the day), your body receives all nine essential amino acids. Complementary proteins are two incomplete proteins in a food that compensate for one another's shortfalls when combined.

Sources of Complementary Proteins:
Grains: Rice, Pasta, Rye, Wheat, Barley, Bulgur, Oats, Buckwheat
Legumes: Beans, Lentils, Dried peas, Peanuts, Chickpeas, Soy products
Nuts/Seeds: Sesame seeds, Sunflower seeds, Walnuts, Cashews, Other nuts

Combinations to Create Complete Proteins:
*Tofu, seitan, or tempeh with pasta or rice
*Peanut butter on whole-wheat bread
*Rice and beans
*Bean soup and a roll
*Humus (chickpeas and sesame paste)
*Trail mix (peanuts and sunflower seeds)
*Salad with chickpeas and cornbread

Also, by adding small amounts of animal protein (eggs, milk, or cheese) to any of the groups, you create a complete protein.

See-- it's easier than you think to get your protein!

Happy World Vegetarian Day!

October 1st is World Vegetarian Day and the kickoff of Vegetarian Awareness Month. Here's a link about it: http://www.worldvegetarianday.org/

Tofu-Cheese Wontons

Source: Giant Book of Tofu Cooking (modified by Aimee)
Makes 60 appetizers

7 oz. tofu, mashed
8 oz. softened cream cheese
1 egg, beaten
½ cup carrots, finely chopped
½ cup spinach, finely chopped
¼ cup onion, finely chopped
½ tsp salt
1/4 tsp pepper
1 TB cornstarch
46 wonton wrappers (14 oz. package)

Sweet & Sour Sauce:
1 TB corn starch
¼ tsp garlic powder
½ cup pineapple juice
3 TB honey
3 TB apple cider vinegar
1 TB soy sauce

1. Preheat oven to 375. In bowl, combine all ingredients (except wrappers). Mix well.  Refrigerate at least 1/2 hour or overnight.
2. Place 1 TB of tofu mixture in center of each wrapper; fold the corners up & overlap so the filling doesn’t come out.
3. Place filled wontons on oiled baking sheet; bake 15 minutes.
4. Meanwhile, make sauce: place corn starch & garlic powder in a small saucepan; whisk in pineapple juice. Add rest of ingredients & stir until well-blended. Heat over medium heat; stir until bubbly & thickened. Serve as a dip with tofu wontons.

BBQ Seitan

Source: Vegetarian Times
Serve as pulled “pork” sandwiches or over brown rice

Oil for frying
1 cup chopped onion
2 TB minced garlic
1 can (15 oz) tomato sauce
1 TB horseradish or Dijon mustard
2 tsp molasses
2 tsp cider vinegar
1 tsp lemon zest
16 oz. seitan, shredded
6 whole wheat hoagies or 6 cups cooked brown rice
hot sauce to taste

1. Heat oil in saucepan; saute onion until soft; add garlic & cook 1 minute more.
2. Stir in tomato sauce; cook 3 minutes. Add mustard, molasses, vinegar, & lemon zest; simmer over low heat 20 minutes, stirring occasionally. Fold in seitan & cook until heated through.
3. Serve in hoagies or over brown rice.

Sweet & Sour Lentils over Rice

Source: Vegetarian Times Cookbook
Makes 4 servings

2 cups uncooked brown rice plus 4 cups water
¾ cup dry lentils plus 3 cups water
3 TB apple cider vinegar
1 ½ TB tamari
3 TB honey
1 ½ tsp ground ginger
1 ½ tsp cornstarch
½ cup chopped onion
4 stalks celery, chopped

1. Place rice & water in saucepan; bring to boil, reduce heat, cover & simmer about 45 minutes; set aside
2. Meanwhile, place lentils & water in another saucepan; bring to boil, reduce heat, cover & simmer about 25 minutes or until tender. Add celery & onion during last 5 minutes of cooking.  Drain if needed. 
3. Make sauce: Place cornstarch & ginger in small saucepan & add a little water to dissolve.  Whisk in vinegar, tamari, honey, & ¼ cup water; bring to boil. Reduce heat, simmer, & stir until thickened.
4. Add sauce to cooked lentils; mix well, & simmer 5 minutes. Serve over rice.

Aimee’s Whole Wheat 3-Cheese Veggie-Tofu Pizza

Whole wheat pizza dough (Breadmaker recipe):
1 cup warm water
1 TB sugar
2 TB oil
1 tsp salt
1 cup whole wheat flour
1 ½ cups bread flour
1 tsp active dry yeast

Pizza:
1 cup tomato sauce
oil for frying
8 oz. tofu, mashed
½ tsp basil
¼ tsp salt
2 cups chopped veggies (such as 1 large crown broccoli)
2 cups shredded mozzarella
1 cup shredded cheddar
3 TB grated parmesan
1 tsp oregano

1. Add ingredients to bread maker pan in the order above; select course 12 (50 minutes). Preheat oven to 425. Place finished dough on lightly floured surface; roll out to a 13 x 8 inch rectangle or 14 inch diameter circle. Transfer to baking stone or oiled baking sheet & roll up edges a bit to form a crust. Prick dough with a fork. Bake 10 minutes & remove from oven.
2. Heat oil in pan; fry tofu, basil & salt until browned; add veggies & fry until crisp-tender.
3. Spread sauce over crust; sprinkle mozzarella, then tofu-veggie mixture, then cheddar, parmesan & oregano. If desired, lightly spray outer crust with cooking oil, and lightly sprinkle garlic salt & basil. Bake 12 minutes until lightly browned.

Vegetables Wellington

Source: Vegetarian Times
Makes 6 rectangles

Oil for frying
6 oz. asparagus, cut in 1 inch pieces (or try another veggie)
1 medium red bell pepper, diced
1/2 cup chopped onion
3 oz. baby spinach leaves
5-oz. log goat cheese
1/4 cup pesto

1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed (each sheet cut into 6 rectangles)
1 1/2 cups pasta sauce

1. Preheat oven to 425°F. Heat oil; add asparagus, bell peppers, and onion; sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach and stir until spinach wilts.
2. Combine goat cheese and pesto in bowl.
3. Lay rectangles of puff pastry on well-floured work surface. Spread pesto-cheese mixture on 1/2 of each rectangle (keeping edges clear); top with sautéed vegetables.  Fold pastry over & press edges firmly with fork to seal tightly. Place on oiled baking sheets.
4. Bake 12 minutes, or until pastry is golden brown. Meanwhile, heat sauce in saucepan until warm.
5. To serve: Spoon sauce onto plates and top with rectangles.

Honey-Almond Layer Cake

Source: Vegetarian Times

Almond Cake:
3/4 cup slivered almonds, divided
1 cup all-purpose flour
1 Tbs. grated lemon zest
3/4 tsp. baking soda
1/4 tsp. salt
3 large eggs, separated
1/4 cup canola oil
3/4 cup honey

Glaze:
8 oz. Neufchâtel cheese, softened
1/2 cup honey

1. To make Almond Cake: Preheat oven to 325˚F. Coat 2 9-inch round pans with oil, and dust with flour. Spread 1/2 cup almonds on baking sheet, and toast 5 minutes.
2. Chop remaining 1/4 cup almonds to a powder in food processor. Combine flour, lemon zest, baking soda, salt, and ground almonds in large bowl.
3. Whisk together egg yolks, oil, and honey in separate bowl. Fold in flour mixture. Beat egg whites until stiff peaks form; fold egg into batter. Divide between prepared pans; bake 18 minutes, or until toothpick inserted in the center comes out clean. Cool.
4. To make Glaze: Blend Neufchâtel cheese and honey in food processor until creamy. Chill 30 minutes.
5. Place 1 Almond Cake layer on plate and spread with 1/3 Glaze. Place remaining layer on top and spread remaining Glaze over top, letting it drizzle down the sides. Sprinkle with almonds.