Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Ingredients

• 1/4 cup olive oil, plus more as needed
• 1 1/2 cups small diced yellow onion
• 1 teaspoon minced garlic
• 2 cups medium diced eggplant, skin on
• 1/2 teaspoon fresh thyme leaves
• 1 cup diced green bell peppers
• 1 cup diced red bell peppers
• 1 cup diced zucchini squash
• 1 cup diced yellow squash
• 1 1/2 cups peeled, seeded and chopped tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1 tablespoon chopped fresh parsley leaves
• Salt and freshly ground black pepper

Directions

1. Set a large 12-inch sauté pan over medium heat and add the olive oil. 
2. Once hot, add the onions and garlic to the pan. 
3. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 
4. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
5. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 
6. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 
7. Stir well to blend and serve hot.

Ingredients

• 8 oz Potatoes, cut in even-size pieces
• 3/4 c Frozen green peas
• 2 tb Corn oil
• 1 Onion, finely chopped
• 1/2 ts Cumin seeds
• 1 Piece ginger root, peeled, grated (1/2”)
• 1/2 ts Turmeric
• 1/2 ts Garam Masala
• 1/2 ts Salt
• 2 ts Lemon juice
• 1 c All-purpose flour
• 2 tb Butter
• 2 tb Warm milk
• Vegetable oil for deep frying
• Lime twists (opt)
• Fresh celery leaves (opt)
• Mango Chutney

Directions

1. In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well.
2. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.
3. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces.
4. Form each piece in a ball and roll each ball on a lightly floured surface to a 6″ circle. Cut each circle in half. Divide filling equally among semicircles of pastry.
5. Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney.
6. Makes 12 samosa.

Ingredients

• 3/4 cup white or button mushrooms, chopped
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

Directions

1. In a large skillet, melt the vegan margarine and add onion and mushrooms. Sautee for just a minute or two over high heat.
2. Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
3. Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

Ingredients

• 2 tbsp margarine
• 1 onion, diced
• 2 tbsp flour
• 1 tsp garlic salt
• 2 tbsp cornstarch
• 1 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast (optional)

Directions

1. Heat the margarine over medium heat in a large skillet and sauté the onion for 2 minutes. Add the flour and garlic salt and sautee for 5 more minutes.
2. Add the vegetable broth and cornstarch, stirring to mix the cornstarch well. Bring to a boil, then reduce to a simmer, stirring frequently to make sure no clumps are formed.
3. Add the nutritional yeast and soy sauce and reduce heat. Cook for one more minute, stirring. 

Ingredients

• 2 c Chick peas — cooked & mashed, about 3/4 cup dry -may substitute pinto,kidney or adzuki beans
• 1 1/2 c Carrots -- 1/4″ pieces
• 1 1/2 c Celery -- 1/4″ pieces
• 1 1/2 c Parsnips -- 1/4 “ pieces-OR-
• 1 1/2 c -Turnips, white — small 1/4″ pieces
• 1/8 ts Cinnamon
• 2 ea Vegetable bouillon cubes up to 3
• 2 tb Tamari soy sauce -- up to 3 tb
• 1 t Sea salt
• 1/4 ts Sea kelp
• 1/8 ts Cayenne pepper -- or less
• 2 c Onion -- finely chopped
• 6 c Bread cubes -- 1/2″ squares
• 1 1/2 c Nuts — or seeds,partially ground, up to 2 cups raw pecans,almonds,filbert or sunflower seeds taste best
• 3/4 c Parsley -- chopped, up to 1 c
• 3/4 c Buckwheat flour — or amaranth flour
• 1/4 c Arrowroot powder or soy flour or chick pea flour
• 2 ea Garlic cloves — pressed, up to 4, optional

Directions

1. Soak the chickpeas overnight and cook until tender.
2. Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F.
3. Oil a 9”x13″ low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3″ high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.

Looks terrific and taste delicious with Vegetarian Gravy or Mushroom Gravy.

Keeps 5-7 days refrigerated or may be frozen.

SERVES:4-6

Ingredients

• 10 ea lasagna noodles -- cooked and drained
• 16 ozs fresh spinach -- cooked as directed
• 5 cloves garlic -- minced
• 3 c fresh mushrooms -- sliced
• 1 1/2 c carrot -- grated
• 1 c onion -- chopped
• 1 tsp oregano
• 1 1/2 tsps basil
• 3 tbsps parsley -- chopped
• 14 ozs crushed tomatoes
• 1/2 c pitted black olives -- sliced
• 15 ozs tomato puree
• 6 ozs tomato paste
• 12 ozs lowfat cottage cheese
• 12 ozs fat-free ricotta cheese
• 1 tsp grated lemon rind
• 1/4 c Egg Beaters¨ 99% egg substitute
• 8 ozs fat-free mozzarella cheese -- grated
• 8 ozs LF Monterey jack cheese -- grated
• Parmesan cheese -- grated
• 1/4 c tomato sauce

Directions

1. Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large sauté pan, sauté onion and garlic in small amount of broth or water until translucent. 
2. Add carrots, mushrooms, basil, oregano and parsley; cook until tender. 
3. Add olives and tomato ingredients, and cook over low heat until heated through. 
4. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree. 
5. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer. 
6. Top with grated parmesan. 
7. Bake 30-40 minutes, let stand 10 minutes before serving. 

Ingredients

• 1 package (16 ounces) uncooked bowtie pasta
• 4 cups of milk
• 2 cloves of garlic, peeled and smashed
• 1/4 cup (1/2 stick) plus 3 tablespoons of butter, divided
• 5 tablespoons all-purpose flour
• 1 pound Gouda cheese, shredded
• 1 teaspoon dry mustard
• 1/8 teaspoon smoked paprika or paprika
• Salt & Pepper
• 1 head cauliflower, cut into florets
• 1 cup panko bread crumbs

Directions

1. Cook pasta according to package directions or until almost tender.  Drain pasta, reserving pasta water; keep warm.  Return water to a boil.
2. Bring milk and garlic to a boil in a small saucepan.  Reduce heat; keep warm.  Discard garlic.
3. Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour.  Cook 1 minute, whisking constantly.  Gradually add milk, whisking after each addition.  Bring to a boil.  Reduce heat; cook and stir 10 minutes until thickened.  Remove from heat.
4. Add cheese, mustard and paprika to sauce; whisk until melted.  Season with salt and pepper.  Keep warm.
5. Preheat broiler.  Add cauliflower to boiling pasta water.  Cook 3 to 5 minutes or just until tender; drain.  Toss pasta and cauliflower with sauce.  Spoon pasta mixture into 6 to 8 ramekins or 13x9-inch baking dish.
6. Melt remaining 3 tablespoons butter in a small saucepan over medium heat.  Add panko; stir just until moistened.  Sprinkle panko mixture over pasta mixture.  Broil 2 minutes or until golden brown.

Source: 3 in 1 Vegetarian Cookbook

Peas and Thank You is a website and Vegetarian cookbook by Sara Matheny which features innovative recipes that are designed to appeal to the entire family, whether they are vegetarian or not.  Recipes like Tortilla Soup, Chickpea Curry Salad, or vegetarian Italian Wedding Soup.  They all look good.  You can purchase the cookbook via Amazon.com.

Keith Law has some excellent cooking tips.

Salt. The food police have everyone running scared of good old sodium chloride, but it’s incredibly important from a culinary perspective as a flavor in and of itself and as a flavor enhancer. Salt intensifies other flavors in every dish by hitting the fifth taste known as umami; without salt, most foods will taste bland, flat, or even stale. Salting foods early in the process allows you to use less salt in total because you can often infuse your foods with salt by dissolving salt in the cooking liquid. Pasta water should always be heavily salted, and the cooking liquids for small grains like rice, barley, or quinoa should also have salt. Seasoning the exterior of meats helps prepare the surface for the Maillard reaction that occurs during the application of direct heat on a grill or on a stovetop pan, producing that brown crust that, for me, is the #1 argument against vegetarianism. I prefer kosher salt for most applications because it doesn’t dissolve too quickly and is easily pinched due to the coarse grain size, but I use table salt for baking because kosher salt will not integrate evenly in most doughs and batters.

• 2 teaspoons olive oil
• 1 small onion, grated
• 2 cloves crushed garlic
• 2 carrots, shredded
• 1 small summer squash, shredded
• 1 small zucchini, shredded
• 1 1/2 cups rolled oats
• 1/4 cup shredded Cheddar cheese
• 1 egg, beaten
• 1 tablespoon soy sauce
• 1 1/2 cups all-purpose flour

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Technorati Tags : recipe, veggie, burger, vegetarian

• 3 ea Med Bananas, green tip, peel
• 1 ea Onion, halved, thinly sliced
• 1 ea Apple, tart, peeled, cored,
• 1 1/2 t  Lemon peel, grated
• 1 t  Coriander
• 1/8 t  Red pepper, ground
• 1 cn Kidney beans, undrained, 
• 1 c  Yogurt, nonfat
• 3 c  Hot cooked rice
• 3 ea Green onions, thinly sliced
• 1/4 c  Peanuts, chopped
• 3 t  Margarine, divided
• 2 ea Lg Garlic, cloves, pressed
• 1 1/2 t  Curry powder
• 1 t  Ginger, ground
• 1/8 t  Tumeric
• 1 cn Black-eyed peas, drained
• 1/3 c  Raisins
• 3 ea Hard-cooked eggs, halved,
• 6 ea Radishes, thinly sliced
• 1/2 c  Cilantro, chopped
• Cut bananas in half crosswise, then lengthwise to make 12 pieces.

Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.  Add 1 tsp margarine to skillet. Saute onion, garlic, and apple until soft.  Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper. Stir into onion mixture.  Add black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.   Place egg halves on rice. Surround with sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.  Serves 6

Technorati Tags : curry, vegetable, caribbean, recipe

serves 8-10

I love its thickness but make it as thin as you wish by adding extra water. For variety use yellow peas instead of green.

Ingredients:

• 3 cups dry split peas
• 7 cups of water or more as needed
• 1 bay leaf
• 1 teaspoon dry mustard
• 2 cups minced onions (about 2)
• 4 to 5 medium garlic cloves, crushed
• 3 stalks celery, minced
• 3 medium carrots, sliced or diced
• 3-5 small potatoes, sliced and cut like french fries
• Lots of freshly ground black pepper
• 3-4 tablespoons red wine or balsamic vinegar
• l ripe tomato diced
• Lots of chopped cilantro or parsley

1. Place split peas, water, bay leaf and mustard in a heavy pot. Bring to a boil,lower heat as much as possible, and simmer, partially covered for about 20 minutes.
2. Add onions, garlic, celery, carrots, and potatos. Partially cover, and leave it to simmer gently for about 40 minutes more with occasional stirring. Add more water if it looks too thick.
3. Add black pepper and vinegar to taste and serve topped with diced tomatoes and minced cilantro/parsley or just mix the tomatoes and cilantro into the soup.

Technorati Tags : vegan, vegetarian, soup, recipe