Vegetarian Recipe Spot

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Vegan Roasted Red Pepper Pesto Recipe

Ingredients

• 2/3 cup canned roasted red peppers, drained
• 3 cloves garlic
• 1/3 cup walnuts or pine nuts
• 3/4 cup fresh basil, packed
• 3 tbsp nutritional yeast (optional)
• 1/4 cup olive oil
• dash salt and pepper

Preparation

In a blender or food processor, process all ingredients until smooth, adding more oil if needed. Serve over pasta or as a dip for crackers.

Vegetarian Recipe Spot

Mexican Seitan Fajitas

Ingredients

• 1 package seitan, about 1 pound, cut into strips
• 1 red bell pepper, cut into strips
• 1/2 onion, chopped
• 3 cloves garlic, diced
• 1/2 tsp chili powder
• 1/2 tsp paprika (optional)
• 1/2 tsp cumin powder
• 2 tbsp soy sauce
• 3 tbsp olive oil

Preparation

Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes. Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked. Wrap in flour tortillas and serve plain or with taco sauce, guacamole, cheese and sour cream and enjoy

Vegetarian Recipe Spot

Louisiana Vegetarian Gumbo Recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 3 cups water
• 1 14 ounce can died tomatoes
• 1 1/2 cups okra, sliced
• 1 zucchini, sliced
• 1 tsp thyme
• 1 tsp file powder
• 1/2 tsp salt
• dash black pepper, to taste
• dash tabasco sauce, to taste
• 3 cups rice, pre-cooked

Preparation

Sautee the onion, bell pepper, celery and garlic in olive oil over medim heat in a large saucepan or soup pot. Allow to cool for about 5 minutes. Add the remaining ingredients, except rice and bring to a low simmer. Cover partially, and cook for 30 minutes, stirring occasionally. Serve generous portions of the gumbo over a bit of rice.

Vegetarian Recipe Spot

Veggie Jambalaya

Ingredients

• 1 Tbsp. oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 2 cups water
• 14 oz. can diced tomatoes, undrained
• 8 oz. can tomato sauce
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. crushed red pepper flakes
• 1/8 tsp. fennel seeds, crushed
• 1 cup uncooked long grain rice
• 15 oz. can butter beans, rinsed and drained
• 15 oz. can red beans, rinsed and drained

Preparation

In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, red pepper flakes, and fennel seed. Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently. Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently. To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot. Serves 6-8

Vegetarian Recipe Spot

Sweet and Salty Butternut Squash Recipe

Ingredients

• 1 medium butternut squash, peeled and chopped
• 3/4 cup vegetable broth
• 2 tsp soy sauce
• 1 tbsp maple syrup
• rice or other whole grains (optional)

Preparation

In a large soup or stock pot, combine the butternut squash with all of the other ingredients. Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving. Serve over rice, or another whole grain if desired. This sweet and salty squash is also tasty on its own

Vegetarian Recipe Spot

Vegetarian Eight Treasures Recipe

Ingredients

• 3 pieces spicy pressed bean curd
• 4 dried mushrooms
• 50 grams (3 1/2 tablespoons) carrot
• 75 grams (5 1/4 tablespoons) wheat gluten
• 50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
• 75 grams (5 1/4 tablespoons) string beans
• 1 red chili
• 1/4 cup peanuts, or as desired
• 1 garlic clove
• 1 shallot
• 1 1/2 tablespoons hot bean paste
• 1 teaspoon rice wine
• Seasoning:
• 1/4 teaspoon salt (or to taste)
• 1/2 teaspoon sugar
• 1/2 teaspoon hoisin sauce
• 1/2 teaspoon dark soy sauce
• 1/2 teaspoon sesame oil
• pepper - a few shakes
• 50 ml (just under 1/4 cup) water
• Oil for deep-frying and stir-frying, as needed

Preparation

Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning. Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili. Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.
Boil the peanuts in boiling water for about 2 minutes. Cool. Peel the skin and set aside. Heat the wok and add oil for deep-frying. When oil is ready, deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball.
Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic, shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the rice wine and seasoning.
[br Turn off the heat, mix in the peanuts, and serve.

Vegetarian Recipe Spot

Gluten-Free Carrot Cornbread Recipe

Ingredients

• 2 cups corn mix
• 4 carrots
• 2 cups buttermilk
• 2 eggs
• 1/4 cup vegetable oil

Preparation

Preheat oven to 450 degrees. Place corn mix in a bowl. Peel and dice carrots until you have two cups. Boil until tender. Mash.
Beat carrots, buttermilk and eggs together. Place carrot mixture into corn mix and stir well. Grease a 9-inch by 13-inch baking pan with vegetable oil. Pour the balance of vegetable oil into corn mix and stir well. Pour into baking pans and bake for 30 to 35 minutes. Cut in squares and serve warm, Delicious if sliced and toasted.

Vegetarian Recipe Spot

Basic Breakfast Burrito

Ingredients

• 2 eggs
• 2 tbsp milk
• salt and pepper to taste
• 1 tbsp vegetable oil or butter or margarine
• 1/4 cup grated cheddar cheese
• 2 tbsp salsa
• 1 flour tortilla

Preparation

In a small bowl, whisk the eggs together with the milk until well beaten and season with salt and pepper. Heat the oil or butter in a skillet or frying pan over medium-high heat. Carefully add the eggs. Cook, mixing frequently, until you have scrambled eggs of the desired consistency. Warm the flour tortilla in the microwave for a few seconds just until warm and soft. Place the scambled eggs in the center of the flour tortilla, and top with cheese and salsa.

Vegetarian Recipe Spot

Vegetarian Pea and Vegetable Soup Recipe

Ingredients

• 1 tbsp salad oil
• 1 clove garlic, minced
• 1 carrot, chopped
• 2 pieces celery, chopped
• 1 small onion, chopped
• 2 cups vegetable broth
• 2 cups vegetable juice or water
• 1 16 ounce can tomatoes, undrained
• 1/4 tsp basil
• 14 tsp thyme or oregano
• salt and pepper to taste
• 1 15.8 ounce can crowder peas
• 1/2 cup elbow macaroni
• Parmesan cheese (optional)

Preparation

Heat oil in heavy saucepan. Add garlic, carrot, celery and onion. Sautee 5 minutes. Add broth, vegetable juice, tomatoes, basil, thyme, salt, pepper, and crowder peas. Bring to boil. Simmer 10 minutes. Add macaroni. Cook 10-15 more minutes, stirring occasionally until macaroni is tender. Serve in soup bowls topped with a sprinkle of Parmesan cheese, if required.

Vegetarian Recipe Spot

Vegetarian Cabbage Rolls

Ingredients

• 6 large cabbage leaves
• 2 dried mushrooms
• 30 grams straw mushrooms
• 30 grams silver sprouts 1)
• 3 water chestnuts 2)
  
• 1/4 carrot
• a little dried fungus
• a little black moss
• Seasoning:
• 1/2 teaspoon rice wine
• 1/4 teaspoon salt
• Cornstarch Mixture:
• 40 ml water or liquid from the reconstituted mushrooms
• 1/2 teaspoon cornstarch
• Sauce:
• 40 ml water (or stock if desired)
• 1/4 teaspoon sugar
• 1/2 tablespoon vegetarian oyster sauce
• pepper to taste
• a few drops sesame oil
• 1 - 2 tablespoons oil for stir-frying, as needed

Preparation

Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the cabbage. Move the leaves around with chopsticks so they will soften. Drain well. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Squeeze out any excess water from the mushrooms and cut off the stems. Soak the black fungus in warm water for at least 15 minutes. Rinse and trim the stems and cut off any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients.

In a small bowl, mix together the seasoning ingredients, adding 2 tablespoons of the reconstituted mushroom liquid if desired. In separate small bowls, prepare the cornstarch/water mixture and the sauce.
Heat the oil on medium-high to high heat in a wok. When the oil is ready, add the mushrooms, fungus, hair moss and silver sprouts, carrots and water chestnut and stir-fry. Add the seasonings with the mushroom stock. Add the cornstarch/water mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the cooked filling into 6 portions. Lay out a cabbage leaf and place a portion of the filling on the end. (If necessary, cut off the stiff rib of the leaf and place a small piece of cabbage over to cover.) Roll up the cabbage tightly and trim off the ends if necessary. Continue with the remaining rolls.

Steam the cabbage rolls on high heat for 5 minutes.

Heat oil in wok and when ready, add the rest of the sauce. Heat and pour on top of the cabbage rolls. Serve hot.
1)Silver sprouts are merely bean sprouts that have been "topped and tailed" - they have had both ends cut off. The purpose is to make a more attractive dish. If desired, you can skip this step and not trim the bean sprouts.
2)If unavailable, substitute bamboo shoot

Chicken Fried Rice

Ingredients

• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Preparation

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Vegetarian Recipe Spot

Quick 7 Layer Dip Recipe

Ingredients

• 1 16 ounce container sour cream
• 1 package taco seasoning
• 2 16 ounce cans refried beans
• 1 16 ounce jar salsa
• 1/2 cup green onions, chopped
• 1 large tomato, chopped
• 2 avocados, diced
• 2 cups shredded cheese
• 1 4 ounce can sliced black olives
• 2 cups shredded lettuce
• tortilla chips

Preparation

Mix sour cream and taco seasoning. Chill in fridge for 30 minutes. In sauce pan, combine refried beans and salsa. Heat on medium until evenly blended. Let cool. Shred lettuce. Dice tomatoes, avocados, and green onions. Take cooled beans and salsa and spread in 11x13 inch pan. Spread sour cream/taco seasoning mixture over beans. Layer the cheese, olives, lettuce, tomatoes, avocados, and green onions in that order evenly over each ingredient. Serve with tortilla chips.

Vegetarian Recipe Spot

Vegetable Fried Rice Recipe

Ingredients

• 1/4 cup soy sauce
• 3 tbsp dry white wine or rice wine
• 2 tbsp peanut oil
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1 green bell pepper, diced
• 1/2 cup green peas
• 4 cups pre-cooked rice

Preparation

Whisk together the soy sauce and wine and set aside. Heat the peanut oil in a wok or large skillet. Add the garlic and fry for one minute, stirring. Add the carrot, green pepper and peas. Stir-fry for one or two more minutes, then add the eftover rice, stirring frequently. Pour the soy sauce and wine over the rice, and stir until well combined and the rice is hot. Enjoy your vegetarian fried rice

Chinese Soup With Tofu

Ingredients

* 1 tablespoon oil
* 2 medium carrots, cut into matchstick
* 1 medium onion, chopped
* 2 teaspoons ginger, grated
* 2 garlic cloves, minced
* 6 cups water
* 1/4 cup soy sauce
* 2 teaspoons rice vinegar
* 2 teaspoons sesame oil
* 1/2 teaspoon black pepper
* 12 ounces firm tofu
* 2 cups bok choy, chopped
* 2 cups Chinese cabbage, chopped
* 1 cup snow peas, cut in half

Preparation

In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender. Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally. While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes and enjoy delicious soup.

Vegetarian Recipe Spot

Chinese Vegetable Stir Fry

Ingredients

• 1 tbsp vegetable oil
• 1 slice ginger, minced
• 2 cloves garlic, minced
• 1/4 cup water
• 1/4 cup soy sauce
• 1 cup broccoli, chopped
• 1/2 cup sliced water chestnuts (optional)
• 1/3 cup bamboo shoots
• 1/2 cup bean sprouts
• 1/2 cup sliced mushrooms
• 1 cup snow peas

Preparation

Heat the oil in a large skillet, wok or frying pan. Sautee the ginger and garlic for 2-3 minutes. Carefully add the water, soy sauce and broccoli. Stir fry for 5-7 minutes, then add the remaining ingredients. Stir fry for another 5 minutes, until vegetables are cooked.