The following recipes have either been tried by myself or someone I know and they turned out really well (except for the banana bread because I didn't cook it long enough and it collapsed). But they all taste wonderful and, at least in my house, have more than enough servings. Have fun cooking!
Meatless Balls
2 cups cooked garbanzo beans
1/2 cup cooked brown rice
1/2 cup raw almonds
1/4 lb. firm tofu
2 tsp dried oregano
4 large cloves garlic, pressed
4 Tbs chopped parsley
1/4 tsp cumin powder
1/2 tsp dry mustard powder
1 tsp salt
1/2 medium onion, coarsely chopped
1/4 cup vegetable oil
1/4 tsp black pepper
1 tsp gound sage
Mix all ingredients in a bowl, then blend in a food processor into a thick paste. When all
ingredients are well blended, form into golf ball sized balls and place on a greased
baking sheet. Bake at 350 degrees for 45 minutes.
Couscous Tacos
1 cup water
1 can Mexican style tomatoes
1/2 packet taco seasoning mix (I like the low-sodium kind)
Blend in pot and bring to a boil. Turn off heat and add:
2/3 cup cooked couscous
8-10 oz. tofu, chopped
Stir and cover for about 5 minutes. Spoon into taco shells.
Bear Turds
1 cup sugar
4 Tbsp cocoa
1/2 cup milk
1/4 cup margarine
3 cups oatmeal
1/2 cup peanut butter
1 tsp vanilla
Bring sugar, cocoa, milk, and margarine to a boil in a saucepan. Remove from heat. Add
oatmeal, peanut butter, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool.
Three Berry Shake
1 pint fresh strawberries, hulled and halved
1/2 cup skim milk
1/4 cup fresh blueberries
1/2 small ripe banana, sliced
2 tablespoons honey
1 cup ice cubes
Combine strawberries, milk, blueberries, raspberries, banana,
honey and ice cubes in blender. Puree until smooth. Makes two
servings.
Pizza Toast Sandwich
French Bread cut into 1/4 to 1/2 inch slices
Low-fat spaghetti sauce
your favorite veggie toppings
grated low-fat mozzarella cheese
Spread sauce on French Bread. Top with veggies. Sprinkle
generously with cheese. Broil in toaster oven until cheese is
bubbly.
Togurt
1 package silken tofu
1/2 cup frozen apple juice concentrate
about 1 cup whatever fruit (berries, peaches, etc.)
Defrost juice. Put juice and tofu into food processor and
blend until smooth. Mix in fruit. Blend until desired
consistency.
No-Brainer Burritos
soft tortillas
refried vegetarian beans
some cooked rice
cooked potatoes, mashed (optional)
shredded cheddar cheese
Mix together beans and rice and/or potatoes.
Lay a soft tortilla flat and spread about 2 tablespoons of
the bean mix on the "top" 1/5 of the tortilla. Cover with cheddar
cheese and microwave briefly until cheese is melted.
Marvelous Manicotti
1 box manicotti noodles
1 medium container ricotta cheese
1 large package shredded mozzarella cheese
1 egg
1/3 to 1/2 cup parmesan cheese
at least 26 ounces spaghetti sauce
6 to 8 slices provolone cheese
herbs to taste
In a large bowl, mix with a spoon and your fingers the ricotta,
egg, mozzarella, parmesan, and herbs. Fill UNCOOKED noodles with
the cheese mixture (just use a spoon), and lay the noodles on a
9x9 baking dish. Completely cover the noodles with sauce and make
sure the sauce gets completely under and between the noodles. Lay
the provolone on top. Cover with tin foil and bake at 350-375 degrees
for about 45 minutes to an hour, until the noodles are soft when
stabbed with a fork.
When done, take the tin foil off and scrape the stuck cheese
back onto the noodles and let it cook, bubble, and brown for a few
minutes before removing from the oven. Take the manicotti out
and let it sit and thicken a bit before serving.
Apple Oatmeal Cookies
1 1/2 cups quick-cooking rolled oats
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup raisins
1 cup finely chopped, peeled Granny Smith apple
1 egg, slightly beaten
1/2 cup honey
1/2 cup oil
1/3 cup milk
Preheat oven to 375 degrees. In a medium bowl, combine oats,
all-purpose flour, whole wheat flour, brown sugar, baking powder,
baking soda, salt and cinnamon. Stir to combine. Stir in raisins
and apples. In a large bowl, combine egg, honey, oil, and milk.
Stir in dry ingredients. Mix to form a smooth batter. Drop
batter onto ungreased baking sheets, using a rounded teaspoon of
dough for each cookie, leaving 2 inches between. Dip fingers
into water. Press dough down to about 1 1/2 inch diameter. Bake
for 10 to 12 minutes or until lightly golden.
1/2 pound extra firm tofu, patted dry
1/4 tsp. turmeric
2 tbsp mayonaise
1 tbsp diced red onion
Place the tofu into a bowl and mash with a fork until it's
pea size. Stir in the turmeric and mix well, then stir in the
remaining ingredients. Let sit about 30 minutes before using.
For a little more zest, mix in 1/4 tsp mustard.
Guacamole
1 cup avocado pulp (1 small to medium avocado)
2 Tbsp fresh lime juice
2 Tbsp chopped scallion (white and green parts)
1 Tbsp sour cream
2 cloves garlic, minced
1/2 fresh or marinated jalapeno pepper, seeded and minced
1/2 cup chopped seeded tomato
In a medium bowl, mash the avocado with a fork until smooth or
slightly chunky (as you prefer). Add the remaining ingredients.
Hummus
1 1/2 cups cooked chickpeas (cooked from dry; or canned, drained)
3 Tbsp tahini (sesame paste)
3 Tbsp fresh lemon juice
2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/8 tsp salt, or to taste
Place all ingredients in a food processor container fitted
with a steel blade. Cover and process until pureed.
Vegetable Hummus
1/3 cup finely shredded carrots
1/3 cup lightly packed fresh parsley leaves
1/4 cup sliced scallions (white and green parts)
1 1/3 cups cooked chickpeas (cooked from dry; or canned, drained)
1/4 cup tahini (sesame paste)
3 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 tsp salt, or to taste
1/8 tsp ground red pepper
Place the carrots, parsley leaves, and scallions in a food processor.
Cover and process until finely chopped. Add the remaining
ingredients. Cover and process until smooth.
Black Bean Spread
1 1/2 cups cooked black beans (cooked from dry; or canned, drained)
1/3 cup sliced leeks (white and light green parts only)
1/3 cup salsa
4 sprigs fresh cilantro
1/2 tsp ground cumin
Place all ingredients in a food processor. Cover and process until smooth.
Mozzarella Bites
1 pound mozzarella cheese
3 Tbsp extra virgin olive oil
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh Italian parsley
1 Tbsp minced oil-marinated sun-dried tomatoes
1 tsp garlic, minced
1/4 tsp red pepper flakes, or more to taste
Cut the cheese into 3/4-inch cubes. In a medium bowl, stir
together the oil, basil, parsley, sun-dried tomatoes, garlic, and
pepper flakes. Add the cheese and toss. Refrigerate and let
stand overnight.
Mighty Vegetable Broth
8 cups water
3 medium carrots
2 large ribs celery, with leaves
2 medium parsnips
2 leeks (light and dark green parts), thoroughly rinsed
2 small parsley roots, including leaves
1 medium turnip
1 medium tomato
1/2 small celeriac (celery root; knob celery)
2 cloves garlic
Place all ingredients in a 4-quart pot. Bring to a boil over high
heat. Reduce heat and simmer, covered, one hour. Uncover and
simmer one hour longer.
Place a large, fine strainer over a large bowl. Pour the broth
and vegetables into the strainer. Gently press the vegetables
remaining in the strainer, until all the liquid has fallen into
the bowl. Discard pressed vegetables. Salt as needed.
Minestrone
3 cups water
2 cups vegetable broth (see above recipe)
2 cups chopped tomatoes
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped onions
3 Tbsp red wine
1/2 tsp dried oregano
1 clove garlic, minced
1/2 tsp salt, or to taste
1/4 tsp pepper
2 cups sliced zucchini
1 cup diced, peeled potatoes
1 1/2 cups cooked kidney beans (cooked from dry; or canned, drained)
1/4 cup chopped fresh parsley
3 Tbsp small shells or other small pasta, such as orzo
Place the water, broth, tomatoes, carrots, celery, onions, wine,
oregano, garlic, salt, and pepper in a 4-quart pot. Bring to a
boil. Reduce heat and simmer, uncovered, 40 minutes.
Add the zucchini, beans, potatoes, parsley, and shells. Cook 20
minutes longer, or until potatoes are tender.
Spring Vegetable Soup
4 cups vegetable broth
1/2 cup julienned carrots
1/2 cup thinly sliced mushrooms
1/4 cup shelled peas
4 to 6 thin asparagus, quartered lengthwise and cut into 2-inch pieces
6 snow peas, julienned
2 Tbsp chopped fresh parsley
In a 2-quart saucepan, bring the broth to a boil over medium-high
heat. Add the carrots, mushrooms, and peas and simmer, uncovered,
3 minutes or until carrots and peas are tender.
Add the asparagus, snow peas, and parsley and simmer 2 minutes longer.
Broccoli Cheddar Soup
1 1/4 pounds frozen chopped broccoli, thawed
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 1/2 cups vegetable broth
1 cup milk
1 cup shredded cheddar cheese
1/4 tsp salt, or to taste
1/4 tsp anchovy-free Worcestershire sauce
1/2 tsp ground red pepper
In a 2-quart saucepan, melt the butter or margarine over medium-
high heat. Add the chopped broccoli; cook, stirring, until bright
green, about 3 minutes. Stir in the flour until absorbed.
Stir in the broth and milk; cook, stirring, until mixture comes
to a boil. Stir in the cheddar cheese, salt, Worcestershire
sauce, and red pepper. Cook, stirring, until cheese is melted.
Mushroom Barley Soup
6 cups water, divided
1/2 ounce dried mushrooms
1 Tbsp vegetable oil
2 cups sliced white mushrooms
1 1/2 cups chopped onions
1 cup diced carrots
1 cup diced celery
1 cup diced parsnip
1/4 cup pearled barley
1/3 cup chopped fresh parsley
1/3 cup snipped fresh dill
1/4 tsp salt, or to taste
1/4 tsp pepper
In a small saucepan, bring 1/2 cup of the water to a boil. Add
the dried mushrooms and let stand 10 minutes or until softened.
Chop mushrooms; set aside with the soaking liquid.
In a 4-quart saucepan, heat the oil over medium-high heat. Add
the white mushrooms and onions; cook, stirring, until softened,
about 3 to 5 minutes.
Add the remaining water and the carrots, celery, parsnip, barley,
and reserved chopped mushrooms and liquid; bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes. Add the parsley,
dill, salt, and pepper. Simmer 15 minutes longer.
Great Grain Dish
4 cups water
2 cups firmly packed sliced leeks (light and green parts only)
1 cup chopped celery
1 cup sliced carrots
1 cup chopped fresh parsley
2 Knorr's vegetarian vegetable bouillon cubes
2 tsp garlic, minced
2 tsp dried dill weed
1 egg
1 cup hulled barley
1/2 cup wheat berries (whole grain wheat)
1/2 cup whole grain oats
2 Tbsp vegetable oil
1 cup minced onions
1/2 cup diced shiitake mushrooms
one 16-ounce can kidney beans, undrained
In a 6-quart pot, combine the water, leeks, celery, carrots,
parsley, bouillon cubes, garlic, and dill weed. Bring to a boil;
reduce heat and simmer, covered, while you continue with the recipe.
In a medium bowl, beat the egg. Add the hulled barley, wheat berries,
and oats; set aside.
In a large skillet, heat the oil over medium-high heat. Add the
onions and mushrooms; cook, stirring, until softened, about 3 minutes.
Add the grain mixture and the beans to the pot with the broth.
Bring to a boil. Reduce heat and simmer, covered, 2 hours or
until liquid is absorbed