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Your Vegetarian Recipe Selection

CHEDDAR MUSHROOM OPEN-FACE SANDWICH

Ingredients

1 1/2 cup Mushrooms Fresh Chopped
1 x Egg Lg Beaten
1 tsp Oregano
1 cup Cheddar medium Sharp Shredded
6 x Dk. Rye Bread SlicesToasted
12 x Tomato Slices Thin
1 x Celery Salt
1 x Parsley
2 tbl Butter Melted

Instructions

* Saute the mushrooms in the butter until tender. * Remove from
the heat and stir in the egg and oregano. * Stir in the cheddar
cheese. Spread about 3 Tbls of the mixture on each slice of
toast. Top each slice with 2 slices of tomato and sprinkle with
celery salt to taste. Broil for 5 minutes or until the cheese
melts and the sandwich is thoroughly heated. Garnish with the
parsley and serve. more

CARROT RICE NUT BURGER

Ingredients

Original recipe makes 30 servings. Recipe has been scaled to make 5 servings.

Instructions

1/2 cup brown rice 2 tablespoons plus 2 teaspoons cashews 2 1/2
ounces sunflower seeds 1/8 sweet onion chopped 1 carrots chopped
1/2 teaspoon extra virgin olive oil Salt to taste Preheat oven
to 425 degrees F (220 degrees C). In a large saucepan bring 6
cups water to a boil. Add rice and stir. Reduce heat cover and
simmer for 40 minutes. Roast cashews and sunflower seeds in
preheated oven for 10 to 15 minutes. In a food processor grind
nuts to a fine meal; transfer to a large bowl. Place onion and
carrots in food processor and pulse until fine; transfer to bowl
with the nuts. Combine cooked rice and olive oil in food
processor and pulse until smooth; spoon into the large bowl.
Season with salt to taste. Using your hands mix the ingredients
and form into patties or logs. Bake in preheated oven for 12 to
15 minutes.

GRILLED ARTICHOKE HEARTS

Ingredients

1 quart water
2 tablespoons olive oil plus additional for brushing the artichokes
5 thin lemon slices seeded
3 medium garlic cloves
3 thyme sprigs
8 small artichokes outer leaves removed stems and tops trimmed halved
Juice of 1 lemon
Sea salt

Instructions

Preheat the grill to medium or prepare a charcoal fire. Combine
the water olive oil lemon slices garlic and thyme in a large
saucepan. Bring to a boil over high heat. Add the artichokes.
Return to a boil. Reduce the heat and simmer until the artichokes
are tender about 10 minutes. Drain in a colander. Brush the
artichokes with olive oil and set on the grill. Cook until
lightly browned about 3 minutes. Sprinkle with the lemon juice
and sea salt.

ENCHILADAS

Ingredients

Filling
1 cup TSP (textured soy protein)
1 cup hot water
2 teaspoons garlic powder
1 teaspoon salt
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 cup grated Monterey jack cheese

Instructions

Sauce 1 (15 ounce) can tomato sauce 1 teaspoon cumin 1
teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons
chili powder 2 teaspoons garlic powder 1/4 cup chopped onion
(optional) 6 corn tortillas 1/4 cup grated Monterey jack cheese
Combine sauce ingredients in a medium size saucepan. Heat to
simmering. While sauce is heating prepare tortillas and filling.
Heat vegetable oil in a small saucepan. Dip tortilla into hot oil
just until it begins to sizzle. Remove from oil and place flat on
a plate or sheet pan to cool. Repeat with remaining tortillas.
Pour hot water over TSP; allow to absorb. Add spices and cheese.
Stir well. Heat filling in skillet in one tablespoon oil until
cheese melts stirring frequently. Divide filling into six equal
portions. Spread 1/6 of filling in a line down the center of a
tortilla sprinkle with chopped onions if desired then roll
tortilla closed around filling to form a closed tube shape. Lay
enchilada seam side down in a square greased glass pan. Repeat
with remaining tortillas and filling placing them with sides
touching. Pour sauce over enchiladas and sprinkle 1/4 cup grated
Monterey jack cheese over the sauce. Bake in a 350 degree F oven
until cheese is brown and bubbly about 20 minutes.

CARROT PATTIES

Ingredients

1 1/2 cups cooked mashed carrots
1 cup mashed cooked potatoes
2 tbs melted butter or margarine
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 tbs dry breadcrumbs
1 egg yolk
1/2 tsp salt
1/8 tsp ground black pepper
all purpose flour
hot vegetable oil

Instructions

Combine first 9 ingredients mixing well. Shape into 8 patties and
dust each lightly with flour. Fry in hot oil until browned on
both sides; drain on paper towels. more

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