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Sensational Easy Vegetable Pot Pie
Submitted by: Karen C. Greenlee
Prep Time: approx. 5 Minutes
Cook Time: approx. 40 Minutes
” This pie takes only a ...
Outstanding Beets with Onion and Cumin
Submitted by: Karen
Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes
If you like beets, you’ll love this ...
Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer.
Add:
dashes of garlic salt
dashes of garlic powder
dashes of onion salt
dashes of onion powder
– or whatever seasonings you like.
If you overdo it, just add more water to the mix.
Mix in a coffee cup: 1/2 cup water with 2 teaspoons cornstarch,
mix until looks like milk.
S-l-o-w-l-y pour small amounts of cornstarch mix into the broth,
stirring constantly, until it thickens a little bit.
Beat eggs slightly, dribble into the simmering broth, remove from heat.
Pour in serving bowl and top with green onions and a few dashes of Soy Sauce.
If anything could be considered the heart of great vegetarian cooking it would be the soup. Because soup gives the cook so much freedom to combine various vegetables and herbs, the variety of tastes and consistencies is virtually endless. And because soups capture almost all of the nutrients of the cooking process in the soups stock, it is a dish that meets the highest of nutritional standards will being delicious, hearty and satisfying at the same time.
Another great thing about basing your vegetarian diet plan on soups and stews is that it fits so well with a busy modern lifestyle. Just because you are a vegetarian, you still are busy with work, family and social responsibilities. But with a big crock pot, you can put together a soup for the family that is just as good as if you had labored over it for hours. And when everyone has had their fill of soup, there is no waste because every drop of the excess can be refrigerated for another meal later or frozen be on hand down the road. All of these aspects of soups fill perfectly with the vegetarian way of life.
Creativity should become the guiding principle of your soup planning particularly if you are going to make soups every week for your vegetarian family. Naturally you will have your favorite recopies that everybody will clamor for each week. But every so often, start with a basic soup stock and then get creative from there. You can use as a foundation for y our soup the basics of onions, garlic and the base vegetables such as carrots or celery. But many vegetables will serve well as “surprise guests” in your soup of the week that will not show up every week. Such vegetables as potatoes, cabbage, peppers, cucumbers, watermelon, tomatoes and many more can add tremendous variety to your soup tastes and keep the soup concept constantly new and fresh as a staple of your vegetarian family meal planning.
One cooking skill you should invest some time in to become a top notch vegetarian soup cook is to know your spices. A soup can get pretty bland even with the best of ingredients but the wise and clever use of spices can make a soup come alive with flavor. Each soup ingredient interacts with spices differently. And you can change the very nature of a soup with nothing more than the addition of a few spices. With the addition of cumin and chili powder, a routine tomato soup becomes vegetarian chili. With the addition of Mexican spices, a run of the mill bean soup becomes vegetarian taco soup that can be as spicy as you want it to be. So learn to experiment with spices and get to know what kind of personality different spices like oregano, thyme, rosemary, lemon extract, cilantro and parsley can add to your soup.
Soups are also a wonderful way to blend in lots of different ingredients that your family might not otherwise eat. And since a big priority in vegetarian meal planning is to assure that your family gets the proper nutrition from each meal, you can add beans, rice, tofu and other staples from the vegetarian pantry to expand the nutritional value of your soup so it not only is delicious, it is filling and very healthy as well.
It is possible that at times your family may grow tired of soup after soup. So you might want to experiment with thickening the soup so that by the end of the preparation process, you have a stew that is just as good as soup but has much less liquid broth to present to your hungry vegetarians. Many cooks use cornstarch or flour to turn the broth into more of a paste before serving. Another clever device is to use instant potatoes that are sold in packages of flakes. By sprinkling a package into your soup, the flakes will soak up the soup and add that rich potato flavor to your stew.
Have fun with your soup creations and always be on the lookout for new and interesting soup recipes. The vegetarian web sites and blogs are a constant source of new innovations on the standard soup idea. But by being creative and vigilant in keeping your soups always new and fun, you can use the basic concept as the cornerstone of your vegetarian cooking for many years.
” This pie takes only a few minutes of preparation time.
The filling is made using a can of cream soup and a can of mixed
vegetables mixed with a little thyme. The kids are sure to love this savory pastry. ”
Ingredients
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme,
and black pepper.
3 Spoon filling into bottom pie crust. Cover with top crust, and crimp
edges to seal. Slit top crust, and brush with beaten egg if desired.
4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 384
Protein 6g
Total Fat 22g
Sodium 934mg
Cholesterol 41mg
Carbohydrates 41g
Fiber 4g
If you like beets, you’ll love this recipe.
For those who don’t like beets, they may just change their minds!
Ingredients
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes – peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
1 Heat a medium saucepan over medium-high heat. Pour in oil and saute
onion and garlic until translucent. Mix in cumin seed and saute an
additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover
pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 140
Protein 3g
Total Fat 8g
Sodium 854mg
Cholesterol –
Carbohydrates 17g
Fiber 3g
This is a very versatile recipe that is great if you want to make
a nice meal that doesnt take alot of time. If you have the extra
time you can roll the ingredients up in a traditional enchilada
shape. Usually I do that, but when in a hurry, I just layer it all
like you would with lasagna, it comes out great in half the time!!!
It’s versatile because you can use ingredients that you have on hand,
or are available at your store, and as you will see, the quantities
can be changed, it comes out great almost no matter what you do!
Sauce Mix:
~0~ 1 small can tomato paste
~0~ 2 cups water
~0~ 1 pkg Lawrys Enchilada Sauce mix
To save yourself some grief by avoiding lumps, mix the water and tomato
paste *Before* you add the enchilada sauce mix. I do it with an
old-fashioned hand-cranked mixer, but you can also mix it in a blender,
a food processor, or even with a fork or spoon.
Mix the powdered enchilada mix in and put on stove on low heat.
Filling Mix:
~0~ 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round). If your store doesnt
carry veggie crumbles/ground round, you can substitute a similar qty of
veggie/garden burger patties all chopped up to look like ground crumbles.
~0~ 1 small can diced green chilis
~0~ 1 small can diced black olives
~0~ 1 pkg Lawrys taco seasoning mix (Lawry’s is my favorite but you can
use others)
~0~ 10 or 20 shakes Schilling/McCormick Mexican Seasoning
~0~ 1 onion chopped up (optional)
~0~ 2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater – it’s much easier
than chopping or using a garlic press)
~0~ Leftovers (optional) add your refrigerator leftovers such as chopped
tomatoes (with or without the juice) chopped onions, any variety of
vegetables – chop them up kind of small)
Mix it all up good – no need to heat, the veggie crumbles are cooked and
everything else will cook in the oven
Directions:
Spread a little of the sauce on bottom of a casserole pan (about 1/3 or
enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated non-dairy sharp cheddar and/or monterey jack cheese
(about a pound)
add another layer of corn tortillas to cover it
spread the rest of the sauce on top
bake for 20 minutes
top with a handful of the grated non-dairy cheese
back in the oven until top cheese is melted
let sit for 15 minutes to set
serve with coca-cola (not pepsi!) in tall glasses with four large ice
cubes each