Archive for the 'Vegetarian' Category

Ginger Stir Fry Sauce

Thursday, January 29th, 2009

1 Tablespoon arrowroot powder
3/4 cup brown sugar

1 1/4 cup water

1/4 cup soy sauce

2 tablespoons minced ginger

1 clove minced garlic

1 tablespoon zested lemon peel
2 TBLSP  Lime juice
1 Tblsp   Lemon

1/4 tsp crushed red pepper flakes

Mix the arrowroot and brown sugar together in a medium size saucepan.   Mix all of the other ingredients and whisk in to the sugar/arrowroot mixture in the saucepan.  Bring to a simmer while whisking and simmer until the sauce thickens.

Variation:  You can substitute orange peel for the lemon peel and orange juice for the lemon/lime juice in this recipe and you end up with a sauce that is very like the orange chicken you might order from a  Chinese restaurant.

This sauce can be used as a wing sauce,  a stir-fry sauce or a dipping sauce.   I love it so much that we are planning on making up large batches of both versions and canning some in pint jars for a quick meal idea.

A good crockpot recipe

Friday, December 12th, 2008

I thought that this might be a good time to share a new slow-cooker recipe I found that I enjoyed. Everyone seems to be so busy and having dinner made when you get home is so nice and often saves us from calling for pizza.

Of course, I had to change it a little but it is vegan if you don’t garnish with feta.
 Curried Lentil Soup

2 tablespoons olive oil

1 onion - diced
2 cloves garlic  -minced

2 medium carrots - diced
1 pound sliced fresh mushrooms

1/4 cup tomato paste

1 cup red lentils (uncooked)

1/4 cup brown rice (uncooked)
7 cups vegetable stock or garlic broth

1 jar diced tomatoes with juice

1-2 Tablespoons Curry powder

1 tsp dried oregano

1 tsp dried thyme

1 tsp pepper

salt to taste

feta cheese to garnish

Heat oil in a fry pan and saute onions and garlic until the begin to brown.  Add mushrooms and carrots and saute for 5 minutes.

Put the veggies in a crockpot with the rest of the ingredients and cook for six hours on high heat or on low overnight.

Kale & White Bean Soup

Wednesday, November 5th, 2008

Along with being one of the prettiest soups I make, this

soup is also one of our favorites! It uses up a lot of herbs

and seasonal produce so make a giant batch and freeze some

right before the first frost.

4 cups of chopped Kale

1 large onion - chopped
1 small pepper green or red -chopped
4 cloves garlic
1/2 cup chopped italian parsley

1/2 cup chopped fresh basil

4 tomatoes chopped ( you can use 2 cans of diced tomatoes)

2 cups cannellini or other white beans

4 cups water, vegetable or garlic broth ( if you use garlic broth, you might want to cut back on the fresh garlic)

pinch of red pepper flakes

1 tsp sea salt

Chop kale by slicing down either side of the center and discarding tough rib.  Chop remaining leafy parts into small pieces.

Put 2 tablespoons of olive oil in the bottom of a large soup pot.  Saute the onion, green peppers and minced garlic until tender.   Add all of the remaining ingredients to pot and simmer until the kale is tender about 30-60 minutes.

Tomato Bread Soup

Tuesday, September 23rd, 2008

This has been a great recipe for using up tomatoes and fresh herbs out of my garden before our first frost as I am not getting large enough quantities out of the garden to sauce or juice any longer.

3 tablespoons extra-virgin olive oil

1 small onion, chopped

2 garlic clove, thinly sliced

2 pounds fresh tomatoes, peeled, seeded and chopped in chunks

8 thick slices Italian bread

2 cups garlic broth or vegetable broth

1 cup fresh torn basil leaves

1 Tablespoon fresh chopped oregano

Freshly ground black pepper

Grated Parmesan

Leave the bread out overnight to dry a bit.
In a 12-inch saute pan, heat the olive oil  Saute the onion and garlic, until onion is translucent.   Add chopped tomatoes and their juices and bring to a boil. Reduce heat and simmer for 15 minutes until tomatoes juice up well.
Using a wooden spoon, add the stale bread chunks and broth.    Add the garlic (if you use garlic broth you might want to omit garlic) and stir in the basil and oregano. Add freshly ground pepper to taste. Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls. Garnish with Parmesan cheese.

Garlic Broth

Thursday, September 18th, 2008

This broth can be substituted for vegetable broth.  It would be a good broth for the cold and flu season, as well.

3 small heads (not cloves)  garlic
1 tablespoon olive oil
coarsely ground sea salt, to taste
freshly ground black pepper, to taste
9 cups water

Peel and slice the garlic cloves.  In a medium saucepan, heat the oil over really low heat. Stir in the garlic cloves and cook, until the outside of the garlic is translucent and cloves are soft, but don’t let them get brown.

Pour in water and simmer uncovered for 40 minutes. Turn off heat and let the mixture infuse for as long as you want.  I usually make mine at night and let it sit overnight.   Strain and use in place of vegetable broth or chicken broth.

Thursday, August 21st, 2008

Not much time for computering, lately. We went on an impromptu camping trip with my parents for their 40th wedding anniversary.  Camping with a vegetarian can be a challenge but we have some nice standard recipes.
Vegetarian Campfire Chili

1 onion

4 cloves of garlic

2 Tblsp olive oil
64 ounces of vegetable juice

2 cups of cooked garbanzo beans

2 cups of cooked black beans

2 cups of  cooked kidney beans

3/4 cups long grain brown rice

1/2 cup of bulgar

Chop your onion and garlic.  I do this ahead of time.  Heat the oil in a dutch oven and brown the onion and garlic in the oil.  Then add the other ingredients, put the cover on the dutch oven and cook until the rice is done. The key to cooking this in a dutch oven over an open fire is to not be afraid to add extra water to the chili if it gets so thick that it starts sticking to the bottom.  You want to stir it pretty frequently, too.  If it seems to be cooking too quickly

Rice & Almond Foil Packets

2 cups cooked long grain brown rice

1 cup bite size pieces of cauliflower

1 cup sliced carrots

1/2 cup slivered almonds

1/4 cup herbed butter  (butter mixed with fresh garden herbs such as garlic, basil,and rosemary)
Parmesan cheese

I cook the rice at home and prepare the vegetables ahead of time, putting them all in a container. Then when we get to the campgrounds I put the ingredients on foil, dot with butter and then cover with another piece of foil.   Crimp all the edges well and place on a grill over the campfire.  After about ten minutes of cooking flip the packets over.  They are done when you can stick a wooden skewer in and the vegetables are cooked. Sprinkle with parmesan and eat up.

I take granola and yogurt.  We have one of those pie irons and we make cheese campfire pizzas.  We also do a breakfast pocket with scrambled eggs and cheese that is really good.   Of course I had to do pancakes a couple of times because we had cherry syrup to take along.   It’s a nice mix of traditional campfire fare with a few new recipes thrown in.

Slow Cooker “Beef” Stew

Wednesday, April 23rd, 2008

This is one of Darian’s favorites. It is really good with homemade baking powder biscuits.

2 cups dried lentils
2 cups uncooked long grain brown rice
1 cup diced potatoes
1 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped rutabega
1 clove fresh pressed garlic
8 cups water
1/4 cup vegetable broth powder
salt and pepper to taste

Put all ingredients in slow cooker and cook for 7-8 hours on low.

Stir in 1 cup of sliced mushrooms 1 hour before serving.

Vegetable Barley Soup

Monday, April 21st, 2008

This could be cooked on the stovetop for 90 minutes or in a slow cooker on low for 7-8 hours.

8 cups vegetable broth

1-2 cups uncooked barley

2 large carrots chopped

2 stalks celery

1 can diced tomatoes or 2 cups freshly chopped tomatoes

1 zucchini chopped

2 cups cooked garbanzo beans (chickpeas)

1 onion

1/4 cup finely chopped parsley or cilantro

1 clove freshly pressed garlic

1 tsp honey

1 tsp sea salt

1 tsp ground pepper

1 tsp curry powder

1 tsp vegetarian worcestershire sauce (optional)

Coconut Bean Soup

Sunday, April 20th, 2008

I was thinking that it would be good to share some recipes that use legumes that we have cooked ahead of time.

In a 3-quart saucepan saute:

3 Tblsp olive oil

1/2 cup onions

1/2 cup green peppers

1 tsp curry powder

1 tsp salt

1/2 tsp fresh ground pepper


1 cup freshly chopped tomatoes

2 1/2 cups cooked kidney beans
2 cups coconut milk

3 cups water

Simmer gently for 10 minutes.


1/2 - 1 cup cooked brown rice

Simmer for 10 minutes and serve.