My Vegetarian Recipe of the Day

I got this recipe from an email. Originally, it was a recipe from a cookbook called “Vegan Delights”, but I altered it to make it easier, as the original recipe was very prep intensive. I’ve heard from people that have used this as their main Thanksgiving offering, and it was a big hit. I’m not sure yet whether I’ll be making this, my nut loaf, or the vegan nut loaf I’ll post in the next couple of days. What are you planning to cook for your vegetarian Thanksgiving?

Vegan Roast

1 can drained chickpeas, mashed (or substitute pinto, kidney or adzuki beans)

1 1/2 c (3-4 small) chopped carrots
1 1/2 c (2-3 stalks) chopped celery
1 1/2 c (abt 2) chopped parsnips (or small white turnips w/ 1/8 tsp cinnamon added to the main mixture)
2-3 vegetable bouillion cubes (or broth powder)
2-3 Tbsp (wheat free) Tamari soy sauce
1 1/4 tsp sea salt or vegetable sea salt
1/8 tsp or less cayenne powder
2 c (about 1 very large) finely chopped onion
6 c bread cubes cut in about 1/2 inch squares
2 c chopped mushrooms
1 1/2-2 c partially ground nuts or seeds (raw pecans, almonds, filberts or sunflower seeds taste best)
3/4 c chopped fresh parsley
1 c whole wheat flour
Optional-2-4 cloves fresh pressed garlic

I recommend running the vegetables through the food processor. Since you’re going to mash them all, anyway, I wouldn’t worry about chopping them into nice, pretty, even pieces. However you get them chopped, afterwards steam the vegetables until tender. Mash the chick peas and vegetables with the bouillon and other flavourings until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and mix everything together well. Preheat the oven to 350 degreesF. Oil a 9″x13″ low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3″ high, oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The roast usually easily removes from the wax paper. Looks terrific and tastes delicious with gravy. Keeps 5-7 days refrigerated, or may be frozen.

Since I haven’t tried this recipe yet I’m not totally convinced that the whole oil, wax paper, oil process is necessary. But I hate to tell you that you can skip that step and then get comments telling me that I ruined somebody’s Thanksgiving because their vegan roast stuck to the bottom of their pan, leaving them with nothing but a big pile of crumbs to serve. SO– Use your own discretion. If you really care that it comes out of the pan looking beautiful, I suggest following the directions. Also, I will probably add poultry seasoning to this, as I think that makes the house smell like Thanksgiving and is familiar to those who normally eat meat, so it makes them feel more at home with a vegetarian Thanksgiving entree.

It’s actually acting like it may become fall this year in South Texas. This is the time of year I always begin to doubt it and then, what do you know, it gets down in the 50s one night and, just like that, summer is gone. When that happens, I can retire my salads and start making soups, stews and chilis. This recipe is an adaptation (not mine) of a recipe from Alex Jamieson’s “The Great American Detox Diet”. It’s perfect for cool autumn evenings. It also freezes well, so you can put some in the freezer for another night. And vegetarian chili is a breeze to make, if you use canned or made ahead beans. You can literally have dinner on the table in 30 minutes, or less.

Black Bean and Sweet Potato Chili

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried

Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.

Even my children, who can be a bit suspicious of unfamiliar food, liked this recipe. It’s a savory dish, but it almost has a dessert feel to it. I had never eaten carnival squash before preparing this recipe, but I’ll definitely be trying it again. I think this would be excellent prepared in small individual pie crusts for breakfast, brunch or dinner– or even as an appetizer. Prepared without the crust, it could even be a low carb addition to a meal. I think I roasted the squash because it was easier. And I made mine in a pie crust in a pie pan– it will fit in a pie pan, by the way. And I skipped the nuts– but other than that I followed the recipe exactly as written

Carnival squash quiche

2 cups Carnival Squash (or any other variety of Winter Squash) peel and cube
1 cup Cottage Cheese
2 Eggs
1/2 cup Milk
1/4 teaspoon Ground Nutmeg
1/4 cup Nuts chopped

In a pan with a small amount of water, cook the squash for about 10 minutes or until very tender. Drain. In a blender, mix together cottage cheese and eggs till smooth. Add squash, milk, and nutmeg. Blend until smooth. Pat cooked rice on the bottom of a 10 x 6 x 2 inch casserole dish. Pour squash mixture on top. Bake at 350° F for 40-45 minutes or until set. Let stand for 5 minutes. Sprinkle with nuts. Cut into squares and serve immediately.

We eat this at Rosh Hashana. It’s really tasty and an easy addition to a meal.

Cumin Black-eyed Peas with Tomatoes

1 package frozen black-eyed peas (or black-eyed peas with green beans)
2 medium onions
2 cloves garlic, chopped
2 T. olive oil
1 T. cumin
14 oz. can diced tomatoes or stewed tomatoes
1 cup of water
salt and pepper, to taste

optional: chopped green peppers, cayenne, chopped zucchini or other vegetables

In a large pot, brown the onions in the olive oil, along with any other chopped vegetables. Add the garlic towards the end and cook until golden. Add the rest of the ingredients, except the salt. Add the cayenne if you like extra heat. Cook about 45 minutes, until the peas are soft. Add the salt the last 10 minutes. Serve alone or over rice or potatoes.

It’s finally starting to get a bit cooler here in Texas– for us that means upper 80s instead of lower 100s, but as the weather cools I start to long for autumn recipes. We’ve had some winter squash in the last month from our CSA, so that jumpstarted my autumn tastes. Over the next couple of weeks I’ll be posting vegetarian recipes suitable for the Jewish fall holiday Sukkot or just a nice, cool evening.

Here’s the first recipe in the collection, Southwestern Spaghetti Squash. When I first saw this recipe, I must confess I was a bit frightened. I’ve never been a huge spaghetti squash fan. My Mom made it a few times when I was young, but I don’t really remember much about it, except that I didn’t really like it. I have a vague memory of it being mushy, but I may be mixing it up with rutabagas. Anyway, it’s really a tasty recipe. I highly recommend you overcome any concerns you might have and just try it. I think you’ll like it

Southwestern Spaghetti Squash

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

sour cream
salsa

Preheat oven to 350. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 min to 1 hour or until just tender. Do not overcook or you’ll have a mushy mess– I recommend leaning towards the 45 minutes.

Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. Spray 1 1/2 quart casserole with nonstick cooking spray.
Spoon mixture into casserole. Sprinkle with remaining 1/4 cup cheese. Bake uncovered, 30 to 35 minutes or until heated through.

Serve immediately, topped with sour cream and salsa, if you like.

I’m really a sucker for easy casseroles, and this one is really good– and really easy. Make up extra ones and pop them in the freezer for a great, super easy alternative to supermarket frozen meals.

1 package (7 ounces) elbow macaroni
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces, each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese or Cheddar
2 jalapeno peppers, seeded and chopped

Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook onion and garlic over medium heat until onions are translucent. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into bean mixture.

Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Makes 2 casseroles (6 servings each).

If you’re cajun, veggie jambalaya is probably an oxymoron. But you can make a tasty jambalaya that is completely vegetarian. Really. Double or triple this recipe and eat some now and some later for once a month cooking.

Veggie Jambalaya

1 package veggie sausage or veggie hot dogs, cut into 1/2-inch slices
2 cups cooked white beans, canned or made ahead of time
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
Hot cooked rice, optional

In a large saucepan, saute the veggie sausage, beans, onion, celery, green pepper and garlic in butter until onions are translucent. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until warm.

Serve over rice if desired; or cool, cover and freeze for up to 2 months. Or double and serve half now and freeze half. Makes 8 servings.

I grew up eating my mother’s “beef stroganoff”. It wasn’t really stroganoff– it didn’t have sour cream. Really it was just cream of something soup, ground beef and onions over noodles, but I really liked it. I’ve found that I can get a similar result from frozen soy crumbles. The addition of some frozen vegetables makes it a bit healthier. The fact that the recipe can be frozen ahead of time is an additional bonus.

Veggie stroganoff

1 package veggie crumbles
1/4 cup chopped onion
1 garlic clove, minced
1 1/4 cup veggie broth
1 can (4 ounces) mushroom stems and pieces, undrained (or fresh ones sauteed)
3 tablespoons lemon juice
1/4 teaspoon pepper

ADDITIONAL INGREDIENTS (for each dish):

2 cups cooked spiral pasta
1 can cream of mushroom soup
1/2 cup sour cream
2 tablespoons water
1 package frozen mixed vegetable, corn or peas

In a skillet over medium heat, cook veggie crumbles, onion and garlic until onions are translucent. Stir in broth, mushrooms, lemon juice and pepper. Place the mixture in a freezer container; cover and freeze for up to 3 months (if making ahead of time). If making immediately, add pasta, cream of mushroom soup, sour cream, frozen vegetables and water; heat through until frozen vegetables are cooked (do not boil). To use frozen mixture: Thaw in a saucepan or skillet and prepare as directed if making immediately. Yield: 4 servings.

You can make your own frozen burritoes and just pop them in the oven or microwave whenever you need a quick meal. To make them even more inexpensive, make your own beans.

Vegetarian Burritos for Once A Month Cooking

1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces) black beans, rinsed and drained (can substitute pintos or refried beans)
1 1/2 cup salsa
1 cup frozen corn, thawed
2 1/2 cup cooked rice
2 teaspoons chili powder
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
8 flour tortillas (10 inches)

Sour cream, chopped tomatoes, guacamole, additional cheddar cheese and salsa, optional

In a large skillet, cook the green pepper and onion over medium heat until translucent. Add the next six ingredients; mix well. Sprinkle about 1/4 cup cheese off-center on each tortilla; top with about 1 cup bean mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet; bake at 350° for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, cheese and salsa if desired. Makes 8 burritos.

To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Or microwave until heated through.

I got this recipe from Ellen’s Kitchen website. I’ve adapted it some because it came from a low fat recipe, and I’d rather have real cheese than the lowfat variety, so I’m adapting it to reflect that. By the way Ellen’s Kitchen has a lot of great ideas for Once a Month Cooking and a lot of recommendations regarding cooking for a crowd, how to freeze things, and more. This recipe only makes 6 patties. I would recommend doubling or quadrupling it, so you have these ready in the freezer whenever you need a quick meal.

Freezer veggie burgers

2 tablespoons bulgur
1 pound mushrooms, quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded mozzarella cheese
2 tablespoons shredded cheddar cheese
2 tablespoons cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash pepper
2 tablespoons cornstarch
olive oil cooking spray

Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour.

Saute mushrooms and onions in olive oil. You can also microwave each one covered for 8 minutes.

Add 1/2 cup of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, onions, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.

Pour mixture into a bowl with the cornstarch and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 – 4 inch patty that is approximately 1/2 inch think.

Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.

Makes 6 patties

To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

Lasagna is an intimidating dish for many. It seems like it ought to be really difficult. It conjures images of Italian grandmothers slaving over stoves for days. But this recipe is a breeze, especially since the sauce could already be sitting in your freezer. And it’s just about as easy to make two as one, so you can assemble two and put one in the freezer for an easy meal that is so much better than one of those Stouffer’s frozen lasagnas– and cheaper, too. You could play around with this recipe and add vegetables, if you like. You could also use no-cook noodles, but I believe you would then need to add more liquid.

Oven-Ready Lasagna

2 cups Soy meat substitute sauce
6 oz. tomato paste
2 t. driedbasil (or 2 T. fresh)
2 cups (16 oz.) small curd cottage cheese
1 egg
6 cooked lasagna noodles
4 cups shredded mozzarella cheese
1/3 c. shredded Parmesan cheese

In a saucepan, combine sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. Spoon a third of the sauce into a greased 13x9x2 baking dish. Layer with three noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining sauce and mozzarella.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

Another recipe using the sauce you’ve got stored in the freezer. You have all run right and made the sauce, haven’t you? Well, if you haven’t, you’ll need to do that first, but after you’ve already made the sauce, the rest of this recipe is a breeze. Perfect for any night you need to eat and run. And so much healthier than Taco Bell.

2 cups Soy meat substitute sauce, thawed
1 envelope taco seasoning
1/4 cup water
6-8 taco shells or flour tortillas
Toppings (lettuce, diced tomatoes, olives, cheese, soy cheese, onions, sour cream (or substitute), salsa, guacamole, or whatever else suits your fancy)

In a pan, combine sauce, seasoning and water. Bring to a boil; reduce heat. Simmer until well heated. Spoon about 1/4 c. mixture into each taco shell or tortilla. Serve with toppings.

As promised, here is the first of several recipes using the Soy meat substitute sauce. If you like, you could add other chopped vegetables to this, instead of– or in addition to– the mushrooms. Zucchini or eggplant would be especially good additions. You might want to double this recipe if you have a big family, as it yields only about 3-4 cups of sauce.

Speedy Spaghetti

2 cups Soy meat substitute sauce
8 oz. tomato sauce
4.5 oz can of mushrooms, drained (or one package fresh mushrooms sauteed in olive oil or butter– if using other fresh vegetables, saute them along with the mushrooms)
2 t. Italian seasoning

Hot cooked spaghetti (or other pasta)

Thaw the Soy substitute sauce if you froze it. In a saucepan, combine all the ingredients, except the spaghetti. Bring to a boil; reduce heat. Simmer for 5 minutes. Serve over spaghetti.

Is Dad a bit adventurous? Does he long for a trip to the Islands? Well, you may not have a trip to Jamaica in your budget (We don’t– sorry, dear), but with this recipe, you can help him FEEL like he’s in Jamaica. This great recipe comes from Vegetarians in Paradise, which is a nice website with a lot of interesting recipes.

JAMAICAN SPICE PORTABELLA

Marinade

1 1/2 C. (355 ml) unsweetened pineapple juice
1 3/4 t. salt
1 3/4 t. ground allspice
3/4 t. ground cinnamon
3/4 t. ground nutmeg
1 1/2 t. dried thyme
1/4 + 1/8 t. freshly ground black pepper
1/3 C. (79 ml) fresh ginger, finely minced
3 cloves garlic, pressed
2 to 4 serrano chiles, cut in half, seeded, and finely minced
1/2 C. (118 ml) chopped onions
2 T. extra virgin olive oil
1 T. fresh lime juice
2 T. maple syrup
4 large portabella mushrooms

Combine all the marinade ingredients in a 9″ x 13″ (23 cm x 32.5 cm) shallow pan and stir well.
Cut stems of mushrooms flush with the base so mushrooms will lie flat. Put mushrooms and stems into the marinade, turning to coat evenly. Marinate several hours or overnight, turning several times to flavor evenly.
Remove mushrooms from the marinade, and grill them over hot coals about 5 to 10 minutes, turning frequently and basting with marinade each time you turn them. Watch carefully to avoid burning.

I came across this recipe on an MSN group called Vegetarian Soul Food. You should check it out, even if you don’t try this recipe. Many of the recipes there would be great for a Memorial Day vegetarian picnic or any other time this summer that you’d like to grill. I bet it would even be tasty on the George Foreman grill

TEX-MEX VEGGIE BURGERS

1 15 1/4-ounce can whole kernel corn, drained, 1/2 cup liquid reserved

1/2 cup plus 1 tablespoon cornmeal

1/2 cup finely chopped onion

1/3 cup finely chopped red bell pepper

1/2 teaspoon grated lime peel

1/4 cup cooked white rice

3 tablespoons chopped cilantro

4 teaspoons diced jalapeño chili
1/2 teaspoon salt
1/2 teaspoon ground cumin

Nonstick vegetable oil spray

4 no-lard 9- to 10-inch-diameter flour tortillas (99% fat-free)
8 tablespoons light sour cream
8 tablespoons purchased salsa

Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.

Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

Makes 4 Servings