Veggie Talk – Recipes

  Quick & Easy Vegetarian Recipes

It’s that time of year again, Pumpkin season, what to do with all those left overs from Halloween….you can freeze some to make your Thanksgiving holiday pies….but in the meantime since you have plenty  to spare, why not try this delicious vegetarian pumpkin soup recipe I found while “surfing the net.”

     Pumpkin with Chickpeas Soup            

Ingredients

• 4 lbs pumpkin
• 6 cups vegetable or chicken stock                                                                                  
• 1 tablespoon oil
• 2 onions,finely chopped
• 1 teaspoon ground cumin
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 14-ounce can chickpeas,drained and rinsed
• 1/2 cup shredded basil

Directions

• Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes.  Approximately 4 servings, serve with grilled bread.

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Vegetable Shepherd’s Pie                        

Ingredients

• 6 medium Yukon gold potatoes, peeled and diced
• salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 3 large carrots, cut into 1/2-inch chunks
• 1/2 cup frozen peas, a couple of handfuls
• 2 stalks celery, cut into 1/2-inch chunks
• 1 bunch baby turnips, halved or quartered if large
• 6 cloves garlic, minced
• Freshly ground pepper
• 1/2 bunch fresh parsley, leaves chopped (stems reserved)
• 1 1/2 tablespoons Worcestershire sauce
• 5 tablespoons unsalted butter
• 3/4 cup chopped veggie burgers
• 2/3 cup milk or half-and-half
• Grated parmesan cheese, for sprinkling (optional)

Directions

Preheat the oven. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stove top casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, peas, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Bake until golden brown, 5 minutes.  

  

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Vegan Recipe/Makes about 60 cookies/ Prep time 30 minutes or less 

Back to School Peanut Butter Cookies 

  

  

 

Ingredients

• 1 cup creamy, well-stirred peanut butter, preferably all-natural
• 1 cup apple juice concentrate, thawed and undiluted
• 1/2 cup sucralose-type sweetener (artificial non caloric sweetener)
• 2 tsp. vanilla extract
• 1 cup whole-wheat flour
• 1 1/2 tsp. baking soda

1. Preheat oven to 350°F.  Lightly spray 2 baking sheets with cooking spray, or line with baking parchment, and set aside.
2. Mix peanut butter, apple juice, sweetener, and vanilla until blended but not smooth. In second bowl, whisk together flour and baking soda, and fold into peanut butter mixture. Stir until thick.
3. Drop dough by rounded teaspoons onto baking sheets, about 2 inches apart.  Use fork dipped in flour to make crisscross marks on top of each cookie.  Bake 12 minutes, or until light brown. Remove from oven; cool on sheets.  These are very tender cookies and they break easily, so handle carefully.

I baked a much smaller portion of these cookies when I found the recipe several months ago. They were yummy and low in calorie (for those of you who like to watch your calorie intake). For an extra special treat add a scoop of my favorite vanilla bean ice cream, there is coffee and milk chocolate flavours too….

–All-natural ice cream crafted with only five ingredients for incredibly pure, balanced flavor… and surprisingly less fat!–Häagen Dazs

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          Grilled Veggie Naan Pizzas with Goat Cheese  

 

 One of the great things about pizza besides it being an international food is when you are making it yourself you can use whatever toppings you like. If you are not a fan of goat cheese you can substitute it with your favorite cheese.

Ingredients

• 1 medium eggplant or aubergine (French) thickly sliced lengthwise (about 3/4 lb)
• 2 zucchini or courgette (British) or yellow squash, thickly sliced lengthwise
• 1/4 cup extra virgin olive oil, divided
• Salt & ground black pepper to taste
• 6 pieces whole wheat or original tandoori naan
• 1 1/4 cups marinara sauce 
• 1 cup shredded part-skim mozzarella cheese
• 1 (4-oz) pkg garlic & herb fresh goat cheese, crumbled

 

Directions

Preheat oven grill to medium-high heat.  Drizzle eggplant and zucchini or squash with 2 TB of the oil then season with salt and pepper. Grill vegetables, flipping once, until deep golden brown and tender, 6 to 8 minutes. Once cool, roughly chop. Reduce grill temperature to medium. Brush naan all over with remaining 2 TB oil then spoon marinara sauce over one side of each piece. Top sauce with mozzarella cheese, grilled vegetables and goat cheese. Working in batches, arrange pizzas on oven grill and cook until cheese is melted and naan is crisp, 4 to 5 minutes.  Cut into wedges for a yummy party appetizer.  Approx. 6 servings.

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 Mini Wild Salmon Cakes

Ingredients                                   

• 3 TB extra virgin olive oil, divided
• 1 lb skinless fresh wild-caught Alaska salmon fillet
• Salt & ground black pepper to taste
• 2 zucchini (about 1 lb ), finely grated and squeezed firmly to remove excess water
• 1 TB dijon mustard
• 1 egg, beaten
• 3/4 cup plain bread crumbs
• Lemon wedges

Directions

Heat 2 tsp of oil in a large skillet over medium-high heat. Season salmon all over with salt and pepper then cook, flipping once, until golden brown and just cooked through, 7 to 8 minutes.  Once cool, break into small flakes in a bowl, removing any bones. Add zucchini, mustard, egg and 1/4 tsp pepper and toss gently to combine. Form salmon mixture into 16 (3″) patties, coating each lightly in breadcrumbs. Heat remaining oil in large skillet over medium heat. Cook half the patties, flipping once, until deep golden brown and cooked through, 6 to 7 minutes total. Transfer to a paper towel-lined plate and season with salt; repeat process with remaining patties. Serve salmon cakes hot, with lemon wedges on the side.  Serves 8.

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             Ital Stew                                   

Ingredients 

• 2 cups dried beans (any kind)

• 2 medium Idaho potatoes

• 2 medium sweet potatoes

• 12 medium okra

• 2 cups fresh corn (cut kernels off cob)

• 3 medium carrots

• 3 stalks of scallions

• 3 cloves fresh garlic

• 1 small green Scotch bonnet (habanero) pepper

• 3 cups natural coconut milk

• 1 T soya margarine

• 7-12 pimento seeds (allspice)

• 3 pieces fresh thyme

• 2 cups whole wheat flour

• Fresh cilantro (garnish)

Directions:
Soak beans in distilled water overnight to remove the gas. Chop garlic and thyme and dice remaining vegetables. Put beans to boil with scallions, pimento seeds, thyme, garlic, and pepper. Add coconut milk to boil along with beans until fully cooked, then add vegetables to the pot. Knead flour with a little water to make small dumplings (spinners). Add spinners to pot and boil until cooked. When stew starts to thicken, add soya margarine and simmer to flavor. Garnish with cilantro. Serve with brown rice and a salad.

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 I came across this beautiful looking and delicious tasting recipe while reading one of my newsletters and thought I would share it with you all.This summer salad works all year round as a side dish or protein-filled vegetarian entrée. Quinoa (Keen-wah) is a light,whole grain with plenty of protein itself. You can find it in your local health food or gourmet supermarket. Pintos, garbanzos or black beans works fine in this salad too.

Three-Bean Salad with Quinoa                                   

Ingredients 

• 1 cup uncooked quinoa
• Salt & ground black pepper to taste
• ½ lb green beans, trimmed, cut into 2” pieces, cooked & rinsed in cold water
• 1½ cups frozen shelled edamame, thawed
• ½ cup chopped roasted red peppers
• 1 (15-oz) can kidney beans, rinsed and drained
• ¼ cup Italian dressing
• 1 tsp dried tarragon

Directions

Rinse  under cold running water and drain. Bring 1¾ cups water to a boil in a small pot. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes. Uncover and let cool.  Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.  Serve chilled or at room temperature.  8 servings.  

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 With all the damp, rainy days we have been having this summer season; at times its felt more like early Fall than the middle of summer. So it’s no wonder I started thinking about one of my favorite comfort foods to enjoy on a rainy, October day.

Macaroni and Cheese with plenty of sharp cheddar cheese. Not being able to master the simmering of the flour and milk mixture in the past (always got lumpy); I was hesitant to give it a try. To my delight, I followed the detailed instructions and my Mac & Cheese turned out great! Yummy eats. Thanks to the Food Network channel for sharing this delicious recipe. If you try this recipe, send me a comment and let me know how it turned out.

Baked Macaroni and Cheddar Cheese 

Ingredients                  

• 1/2 pound elbow macaroni                                                             

• 3 tablespoons butter

• 3 tablespoons flour

• 1 tablespoon powdered mustard

• 3 cups milk

• 1/2 cup yellow onion, finely diced

• 1 bay leaf

• 1/2 teaspoon paprika

• 1 large egg                                                                

• 12 ounces sharp cheddar, shredded

• 1 teaspoon kosher salt                                               

• Fresh black pepper

Topping:

• 3 tablespoons butter

• 1 cup bread crumbs

Directions:

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

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Summertime is here, time for backyard cookouts and family picnics.  Along with staples like hot dogs and hamburgers, there is potato salad. Here is a delicious southern style recipe to try (recipe courtesy of  The Food Network channel).

Grandma’s Red Potato Salad 

                                                                 

Ingredients

• 5 large red potatoes, peeled and cubed
• 2 ribs celery, chopped
• 1/2 large red onion, chopped
• 3 hard-boiled eggs, 2 chopped and 1 sliced
• 2 heaping tablespoons sweet pickle relish, drained
• 1/2 cup salad dressing,(recommended: Miracle Whip)
• 3 tablespoons yellow mustard
• 1 tablespoon sugar
• Paprika, for garnish
• Salt

Directions

Boil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing, yellow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight.  Approx. 6 servings.

            

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If you are looking for an alternative to preparing brown rice or a baked potato for dinner, try couscous. Here is a recipe I tried from the Food Network channel that will be sure to spice up your meal.  It is courtesy of cooks Patrick & Gina Neely.

 Couscous and Zucchini

 Ingredients                                                                                                                                                                                                      

• 10 ounces couscous
• 2 cups boiling water
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 tablespoon green onion, sliced
• 2 tablespoons mint, sliced thin
• Salt

Directions

Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes. In a large sauté pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat. Fluff couscous with fork and fold in vegetables. Yield 4 servings. 

 What is the Raw Food Diet?

According to the Journal of Nutrition–The raw food diet is a diet based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans, dried fruit, and seaweed. Heating food above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and “life force” of food. Typically, at least 75% of the diet must be living or raw.

 What are the Benefits of the Raw Food Diet?

 Increased energy                                   

Improved skin appearance                       

 Better digestion                                                              

Weight loss

Reduced risk of heart disease 

 

Considerable time, energy, and commitment is needed to be healthy on the raw food diet. Many of the foods are made from scratch. Some ingredients may be hard to find, such as Rejuvelac (the fermented liquid drained from sprouted grains), sprouted flour, date sugar, young coconut milk, carob powder and Celtic sea salt. 

Some people experience a detoxification reaction when they start the raw food diet, especially if  their previous diet was rich in meat, sugar, and caffeine.  Mild headaches, nausea, and cravings can occur but usually only last for several days.

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To get you started on your new or continued vegetarian diet here is a quick and easy recipe from the Food Network channel that I recently tried. The recipe is courtesy of chef Giada De Laurentiis.

Spicy Parmesan Green Beans and Kale 

                                       

Ingredients

• 3 tablespoons olive oil
• 1 onion, sliced
• 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
• 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1/2 teaspoon red pepper flakes
• 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
• 2 tablespoons lemon juice (about 1/2 a lemon)
• 3 tablespoons finely grated Parmesan

Directions

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately. 6 to 8 servings.