Daily Vegetarian Recipes.com
Week of February 8-14, 2010
Sunday, February 14, 2010: Happy Valentines Day!
(Very) Heart Healthy Oatmeal Cookies
It’s great news that these cookies are good-for-you
because you won’t be able to stop eating them. They’re incredibly
delicious.
½ cup Smart Balance, softened
1 ½ tbsp. Canola oil
4 ½ tbsp. organic egg whites
1 ½ tsp. vanilla
1 cup brown sugar, pressed down
1 ½ cups oat flour
1 tsp. baking soda
1/2 tsp. Cinnamon
1 tbsp. flax seeds (optional)
2 cups old fashioned oats (don’t use instant)
¾ cup dark chocolate chips
½ cup dried cranberries (I used orange flavored cranberries)
2/3 cup pecans
Preheat oven to 350 degrees.
1) Mix together all wet ingredients. Add the brown sugar and stir together
until mixed well.
2) In separate bowl, mix together the oat flour, baking soda and Cinnamon.
3) Add the wet ingredients to the dry ingredients. Then stir in the oats.
4) Add the chocolate chips, cranberries and pecans, and stir together.
5) Spray a cookie sheet with non-stick spray. Drop cookie dough by spoonfuls
a couple inches apart.
6) Bake at 350 degrees for 10-12 minutes. Let cool a few minutes, and
then remove from pan with spatula.
Makes about 2 dozen cookies.
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Saturday, February 13, 2010
Vegan Three Bean Chili with Zesty Tomato Sauce
This is the best chili recipe I’ve tried.
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pink beans, drained and rinsed
1 10 oz. can Rotel diced tomatoes with green chilies, undrained
1 28 oz. can crushed tomatoes
5 strips smoky tempeh, cut in 1 inch pieces
1 medium onion, chopped
½ red pepper, chopped
½ green pepper, chopped
2 carrots, sliced
2 celery stalks, sliced
3-4 tbsp. chili powder
2 tbsp. cilantro
2 tbsp. cumin
½ tsp. cayenne pepper
1 tsp. dried diced onion
½ tsp. garlic powder
3 – 4 tbsp. olive oil
Pepper
About ½ cup water
1) In a large kettle, heat 2 tbsp. olive oil on medium high heat. Add
diced onions and sauté about 5 -7 minutes.
2) Add carrots and celery and sauté about 5 minutes. Then add red
and green pepper and sauté a few minutes more.
3) Add about 2 more tbsp. of olive oil and all of the spices and stir
together. Add the tempeh and sauté a couple of minutes.
4) Add in the beans, Rotel tomatoes, crushed tomatoes and water. Bring
to a boil. Then immediately reduce heat to simmer. Simmer for about 30
minutes on low heat.
Top with sliced olives, avocado or diced
onion. Serve with tortilla chips. Makes a big pot of chili.
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Friday, February 12, 2010
Snow Milkshakes
If you live in the Mid-Atlantic, you have plenty
of snow to make these milkshakes.
4 cups snow
1 1/2 cups vanilla soy milk
1 ½ tsp. vanilla
2 tbsp. sugar
½ cup low fat vanilla ice cream or frozen yogurt
1) Put all ingredients, except snow, into blender.
2) Gradually add snow to the blender, pulsing as you go so it mixes. Use
a spoon to stir it up from the bottom if necessary. Add a little more
milk, if necessary.
3) Pour into two large cups and serve with a straw.
Makes 2 snow shakes.
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Thursday, February 11, 2010
Vegetarian Meatloaf
Real soul food Southern meatloaf....without the
meat
Gimme Lean brand works well in vegetarian meatloaf
14 oz. (1 pkg.) Gimme Lean Ground Beef style (meat free)
7 oz. (1/2 pkg.) Gimme Lean Sausage style (meat free)
1/3 cup quick cooking oats1/3 cup low-fat buttermilk
1 tbsp. Worcestershire sauce
¼ cup Heinz 57
¼ onion, chopped fine
¼ green pepper, chopped fine
½ tbsp. brown sugar
2 tbsp. egg whites or ½ egg (organic)
1 tbsp. olive oil
¼ tsp. garlic powder
dash of crushed red pepper
dash of pepper
1 tsp. flax seeds (optional)
Topping
½ cup ketchup
1 ½ tbsp. brown sugar
Preheat oven to 350 degrees.
1) Mix together oats and buttermilk in a large bowl.
2) Add all remaining ingredients to this mixture, except for the “beef”
and “sausage,” and mix together well.
3) Add in the Gimme Lean beef and sausage. The gimme lean brand is “sticky,”
not crumbly and it works well in the meatloaf. Work it into the mixture,
using your hands if necessary.
4) Once well blended, form the mixture into a loaf and place on a large
pan or on a cookie sheet. Spray the cooking pan with non-stick cooking
spray first.
5) Bake loaf at 350 degrees for 45 minutes. Meanwhile, stir together
the ketchup and brown sugar for topping. Remove the loaf from the oven
(after 45 mins) and pour topping over it evenly.
6) Return it to the oven and bake another 10-15 minutes. Slice and serve
with your favorite comforting side dishes.
About 6 servings. Makes great leftovers.
Delicious on a sandwich the next day.
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Wednesday, February 10, 2010
Cindy's Whole Wheat Pasta with Caramelized Vegetables and Toasted Walnuts
If Cindy came up the recipe, it's got to be good.
Olive oil
3 cups coarsely chopped carrots
1 ½ cups coarsely chopped yellow onion
1 cup of kale (blanched and chopped fresh, or frozen)
½ cup walnuts, chopped and toasted
12 oz. whole wheat short pasta, such as penne.
Parmesan or pecorino cheese to taste.
1) Cook pasta in a large pot of salted water until just al dente.
2) In a large flat bottomed pan, heat 1-2 T oil to medium heat and add
onion. Try not to stir, letting them get slightly brown and caramelized
before you flip them.
3) Add carrots midway, so they end up crisper. When these are almost
done, add kale to finish off, sautéing until just done.
4) Stir in pasta, and pour into large serving bowl. Sprinkle with toasted
walnuts, stirring in some and topping with the remainder. Add cheese to
taste.
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Tuesday, February 9, 2010
Vegan Cottage Pie with Mock Chicken and Vegetables
This is a cross between a pot pie (the filling) and a cottage pie
(the topping).
About 1 cup broccoli florets (about 1 crown)
2 carrots, chopped
½ onion chopped
1 celery stalk, sliced
½ cup frozen peas
½ cup mushrooms, sliced
¾ cup mock chicken pieces (I used Quorn chicken tenders), thawed
1 ¼ cup vegetable broth
1 tsp. rosemary
½ tsp. parsley
1 tbsp flour
2-3 tbsp. Olive oil or canola oil
Salt & pepper
2 cups of mashed potatoes
1) In a large saucepan, cook onion in a couple tbsp. of olive or canola
oil on medium-high heat for about 5 – 7 minutes. Add celery and
sauté another 5 – 7 minutes.
2) Add remaining ingredients, except mock chicken tenders, broccoli
and carrots, and stir together. Bring to quick boil, then reduce heat
to a low simmer. Simmer about 10 minutes.
3) Meanwhile, place broccoli and carrots on a baking sheet and toss with
a couple tbsp. of olive oil. Roast in 425 degree oven for about 10 minutes
or until fork tender.
4) Add the broccoli and carrots and thawed mock chicken to the other
ingredients.
5) Pour the mixture into a medium-sized casserole dish. Spread mashed
potatoes on top. Cover with aluminum foil and bake for 20 minutes at 375
degrees. Remove aluminum foil and bake another 10 minutes.
Makes 2 very large servings or 4 smaller
servings.
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Monday, February 8, 2010
Lighter Macaroni and Cheese
What says comfort food like Macaroni and Cheese?
Preheat oven to 375 degrees
2 cups macaroni
11/2 cups 2% milk
1 cup low-fat cheddar cheese
1 cup low-fat mozzarella cheese
3 tbsp. egg whites, beaten
1 tsp. Healthy Balance spread
1 tablespoon Canola oil
½ cup Panko bread crumbs
salt and pepper
1) Cook macaroni one minute less than package directions.
2) In large bowl, mix together all ingredients except macaroni and ¼
cup cheese.
3) Add macaroni to mixture and blend everything together.
4) Pour into large baking dish and sprinkle with remaining ¼ cup
cheese and the bread crumbs.
5) Bake for 30 minutes or until browning and bubbly on top.
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