Daily Vegetarian Recipes.com

September 15, 2010

Introducing the Vegetarian Light Cookbook!

After being repeatedly asked when I was going to put together a cookbook with recipes from the website, I decided to do it. And here, at last, I present to you Vegetarian Light Cooking!

Vegetarian Light Cooking contains 133 easy-to-follow, delicious, low-fat recipes that feature ingredients vital to physical wellness and energy, along with information about their unique health benefits.

What you eat plays a significant role in creating energy, preventing and managing diseases, and enjoying mental and physical stamina. If Spinach Lasagna, Roasted Red Peppers in a Tomato Cream Sauce, and Jambalaya sound good to you, you will have no trouble incorporating these recipes into your healthy lifestyle.

Click here for more information and to order Vegetarian Light Cooking.

------------------------------------

Perhaps you are wondering why DailyVegetarianRecipes .com hasn't been updated in a while? I am focusing on the Vegetarian Light blog and Facebook page.

Check out the blog at: http://dailyvegetarianrecipes.wordpress.com/

Check out the facebook page at: http://www.facebook.com/vegetarianlight

------------------------------------

Sunday, April 18, 2010

Vegan Taco Salad

Creamy avocado and a zesty veggie taco filling are the stars in this colorful salad.

Veggie Taco filling
3/4 cup ground veggie burger
1 tbsp. olive oil
½ tsp. chili powder
½ tsp. cumin
1 tsp. cilantro
¼ tsp. garlic powder
½ tsp. diced onion
dash of cayenne
1/2 cup of water

½ cup red beans (rinse and drain if you are using canned beans)
About 3 cups of your favorite lettuce (I used red leaf)
1 avocado, cut in chunks
¼ cup black olives
¼ cup vegan sour cream
1/3 cup salsa
diced purple onion (optional)
diced tomatoes (optional)
tortilla chips

1) In skillet on medium-high heat, heat olive oil. Then add ground veggie burger and next 6 ingredients. Stir together for a few minutes.

2) Add water and bring to a quick boil, then reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally.

3) Meanwhile, assemble lettuce on the bottom of two plates and prepare other ingredients.

4) Add prepared veggie burger onto lettuce. Then add beans, avocado, black olives, vegan sour cream, salsa and any other desired toppings.

5) Garnish with tortilla chips.

Serves Two

Print friendly version

----------------------

Saturday, April 17, 2010

Barbecue Mock Chicken

Quorn brand mock chicken cutlets can be used with a variety of different sauces.

2 Quorn brand “naked” mock chicken cutlets

Sauce
½ cup ketchup
1 tbsp. yellow mustard
1 tsp. brown sugar
2 dashes cayenne
Dash of tabasco
½ tsp. minced onion
¼ tsp. garlic powder
¼ tsp. ground mustard
½ tsp. cumin
Salt & pepper

Preheat oven to 400 degrees.

1) Blend sauce ingredients together in a bowl.

2) Dip mock chicken in sauce, completely covering it. Place mock chicken in cooking dish and cover with remaining sauce.

3) Bake at 400 degrees for 18-20 minutes.

Serves Two.

Print friendly version

----------------------

Friday, April 16, 2010

Old-Fashioned Blackberry Cake

A friend of mine found this recipe in her mother’s kitchen. The recipe is probably at least 30 years-old. I had never seen a recipe for blackberry cake so am intrigued. If you try this recipe, please let me know how it turns out. I plan to try it over the Summer.

2 cups flour
2 cups Blackberries (cooked & drained)
¾ to 1 cup blackberry juice
1 ½ cups sugar
½ butter (or butter substitute)
3 eggs (or equivalent egg whites)
1 tsp. cinnamon
1 tsp. ground allspice
1 tsp. nutmeg
1 tsp. soda

Preheat oven to 325 degrees.

1) Cream together sugar and butter. Add eggs and beat.

2) Sift together flour and other dry ingredients. Add these to the sugar mixture.

3) Fold in the berries and juice.

4) Bake in an angel food pan at 325 degrees for about 1 ½ hours.

5) Top with whipped cream or your favorite frosting.

Print friendly version

---------------

Thursday, April 15, 2010

Pineapple Casserole

A friend of mine provided this recipe from her collection. It's deliciously different. Perfect for a special brunch.

20 oz. can chunk pineapple in its own juice--DO NOT DRAIN
1 c. Shredded low-fat cheddar cheese
3 tbsp. flour
1/2 cup sugar
1 sleeve Ritz crackers
1/2 cup butter

1) Mix pineapple and cheese together thoroughly in a one quart casserole dish.

2) Add 3 tbsp. flour and 1/2 c. granulated sugar. Stir into the mixture.

3) Cover the top with 1 sleeve Ritz crackers CRUSHED
mixed with 1/2 c. melted butter.

4) Bake at 350 degrees for 35-40 minutes. You can double the recipe for a group of 8 or more people.

Print friendly version

---------------

Wednesday, April 13, 2010

Crispy Mock Chicken Sandwich with Vegan Lemon Caper Mayo

Tangy mayo with capers and lemon gives this sandwich a twist you won't be able to resist.

2 Quorn brand crispy chik’n patty
Lettuce leaves
Roasted red peppers
2 tomato slices (if in season)
2 whole wheat buns

Vegan lemon caper mayo
3 tbsp Vegenaise
1 tbsp. coarse grained mustard
Juice of ½ lemon
1 ½ tsp. capers
¼ tsp. ground black pepper

1) Cook crispy mock chick’n patties in oven, according to package directions.

2) Meanwhile, mix together ingredients for lemon caper vegan mayo.

3) Toast buns slightly.

4) Place one crispy mock chik’n patty on a bun. Top with 2 or 3 pieces of roasted red pepper and 1 or 2 lettuce leaves. Spread ½ of the vegan mayo on the top bun. Make into a sandwich and serve.

Makes 2 sandwiches.

Print friendly version

---------------

Tuesday, April 12, 2010

Mary's Strawberry Bread

My friend Mary created this recipe. It calls for frozen berries, but I bet fresh berries would be good in it too, especially since strawberry season is about to start, at least here in Virginia.

3 c. all purpose flour
1 tsp. soda
1/2 tsp. salt
1 tbsp. cinnamon
2 c. sugar

3 beaten eggs
1 c. vegetable oil
(2) 10 oz. packages of thawed (frozen) strawberries
1 c. chopped pecans (optional)

1) Chop strawberries well so that there are no large pieces. Large chunks of berry will leave holes in the bread.

2) Sift and blend together dry ingredients.

3) In a separate bowl mix together the eggs, oil and berries.

4) Add together the dry and wet ingredients, and mix well. Pour into two greased and floured loaf pans (9x5x3). Bake at 350 degrees for approximately one hour.

Makes two loaves.

Print friendly version

---------------

Monday, April 11, 2010

Peanut Soup

Peanut soup can trace its roots to Colonial Williamsburg.

1 cup of smooth peanut butter
4 cups vegetable broth
1 medium onion, chopped
2 celery stalks, chopped
3 tbsp. of flour
1/4 cup of butter or butter substitute
1/2 cup low-fat milk

1) In large kettle, cook onion and celery together with butter until tender.

2) Add flour and broth. Stir until well blended.

3) Cook until heated through. Add by ladles to a blender and blend to smooth consistency.

4) Return to a new kettle. Stir in peanut butter and milk and heat.

Print friendly version

Comments?

Thank you for your interest in vegetarian cooking!

Please send me an email if you would like to be added to the weekly email update.