Doris shared this recipe with me; I think it's from one of McDougal’s cookbooks. You want a dessert that's easy, low in fat, and delicious - here you are!


3/4 cup Grape Nuts cereal
5 large apples, thinly sliced (you choose the apple type, my favorites are Gala, Braeburn, and Pink Lady)
1/3 to 1/2 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground coriander
1 tablespoon cinnamon

Preheat the oven to 400

Crush the Grape Nuts with a rolling pin and spread over bottom of a casserole dish

Mix the apples, juice, and spices. Spread the apples over the cereal and cover with any remaining juice from the mixture.

Cover and bake for 45 minutes

Remove cover and bake for another 10 minutes
It's been a while since I posted any recipes. I love this one, from “New Vegetarian Cuisine” by Linda Rosensweig and the food editors of Prevention Magazine. (I made slight improvements to the version in the book).

This one is sooo delicious, low-fat, and easy to make! The only hard part might be finding tempeh and chili sauce. I usually see chili sauce in mainstream grocers as "Thai chili sauce".

1/4 cup non-fat yogurt
2 tbsp chili sauce
1 tsp horseradish
1 tsp sesame oil (or any kind of oil)
1 tbsp minced fresh ginger (if I don’t have fresh ginger, then I use about ½ tsp of the grated kind)
10 ounces of tempeh, cut into thin slices or cubes
2 tsp soy sauce
whole-wheat pita bread
tomato
lettuce

1. In a small bowl, combine yogurt, chili sauce, and horseradish and set aside

2. In a large non-stick frying pan over medium-high heat, warm the oil. Add the ginger and cook for 1 minute, stirring. Add the tempeh and sprinkle with soy sauce. Stir-fry for about 5 minutes, until tempeh is golden brown

3. Divide the tempeh mixture among the pita halves. (You may want to warm the pitas in the toaster oven first). Top with lettuce, tomato, and the yogurt mixture

Enjoy!
It has been ages since I've posted any recipes. Here's one I love. It's from “1001 Low-Fat Vegetarian Recipes” by Sue Spitler. If you love artichokes, this is the recipe for you. I actually omit the eggplant from the recipe so that I can allow the artichokes to really be the star of this dish. Oh, and you’ll probably need to go to a health food store to find millet, but I bet you can substitute any grain (like rice) for the millet.

One-half cup millet
One-and-three-quarters cups, broth
2 cans (15 oz each) artichoke hearts, cut into halves and drained
1 tbsp margarine (or one tsp and a half of olive oil)
One-fourth tsp garlic powder
2 medium onions, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
2 medium tomatoes, chopped
1 medium eggplant, unpeeled, cut into 1 inch pieces
1 medium zucchini, sliced
1 bay leaf
2 tbsp finely chopped parsley
Salt and pepper, to taste

1. Cook millet in large skillet over medium heat until toasted, 2 to 3 minutes. Add one-and-one-fourth cup of the broth and heat to boiling; reduce heat and simmer, covered, about 15 minutes. (Until millet is tender and broth absorbed). Remove from heat and let stand, covered, 10 minutes

2. Saute artichoke hearts in margarine or oil, in large skillet, until browned – about 5-7 minutes. Remove from skillet and sprinkle with garlic powder

3. Add onions, bell pepper, and garlic to skillet; sauté until tender, 5-7 minutes. Add remaining broth, remaining veggies, bay leaf, and parsley; heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, 15-20 minutes

4. Add millet and artichoke hearts to skillet; cook until hot through, about 4 minutes. Discard bay leaf and season to taste w/ salt and pepper.
It's been a while since I've posted a recipe. Here's a very good one (tasty, not too high in fat, not too hard to make) from "Passionate Vegetarian" by Crescent Dragonwagon.

Spinach, Tomato, Feta, and Couscous Skillet Supper

One and one-half teaspoons olive oil
Cooking spray
1 onion, peeled and sliced vertically into thin crescents
3 cloves garlic, pressed
1 package (12 ounces) prewashed spinach
One and one-half cups instant couscous
2 cups water
One-quarter teaspoon salt
Black pepper
1 tomato, chopped
2 to 4 ounces of crumbled feta cheese
1 or 2 lemons

1. Preheat oven to 375

2. Heat the oil over medium-high heat in a large nonstick skillet or one that has been sprayed with cooking spray. Add onion and sauté, stirring, for about 4 minutes or until onion becomes translucent. Lower the heat slightly and add garlic. Stir for 30 seconds more. Add the spinach and toss with onions and garlic, then cover and heat for about 3 minutes or until spinach is wilted.

3. Add couscous and continue to cook, stirring for 2 minutes. Add the water and quickly bring to a boil, adding the salt and a lot of black pepper. Cook, tossing gently with 2 forks, until the couscous has absorbed the liquid, about 2 minutes. Stir in the tomato

4. Cover tightly, transfer to hot oven, and bake for 5 minutes. Remove from the oven, sprinkle with feta, and let stand, covered, for 5 minutes. Fluff gently and squeeze lemon over it just before serving.
I haven’t posted a recipe for a while. This one is for “Tuscan bean bake” from “1001 Low Fat Vegetarian Recipes” by Sue Spitler. For a low-fat dish, this one packed a lot of flavor. I tried it for the first time today and really loved it. Recipe behind the cut.

Read more... )
It's been a long time since I've posted any recipes. Here's a hot breakfast dish, based on a recipe from the great cookbook "La Dulce Vegan" by Sarah Kramer.

1 cup rolled oat flakes
1 and 3/4 cups water
1/2 cup soy milk
2 tbsp ground flax seeds (You can skip these if you can't find them)
1 tbsp molasses
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1/4 tsp ginger
1/4 cup raisins
About 8 almonds or so

Preheat oven to 350. Lightly oil a baking pan, stir in all ingredients, bake for 40-45 minutes.

Makes 2 servings. Goes nicely with some veg "sausage" patties.
I think this is a good dish for when you have company. I have served it to meat-eaters and they liked it. It is from "Lean Luscious and Meatless" by Bobbie Hinman and Millie Snyder. It takes a bit more time than some of the other recipes I’ve posted but it’s really not hard.

And FYI, most of the recipes I post tend to be vegan or easily converted into vegan. This one uses 'real' cheese, and I haven't ever tried it with vegan cheese. I'm not sure if it would convert well.

Cheddar Eggplant Boats

Makes 2 servings

1 medium eggplant
2 tsp olive oil
1 medium onion, chopped
1 cup mushrooms, chopped
¼ tsp garlic powder
½ tsp oregano
½ tsp basil
1/8 tsp pepper
1 tsp reduced sodium (or regular) soy sauce
1 cup cooked brown rice
2 ounces shredded lowfat cheddar cheese (1/2 cup)

Cut eggplant in half, lengthwise. Carefully scoop out pulp, leaving a ¼ inch shell. Chop pulp into ¼ pieces and set the shells aside.

Heat oil in large non-stick skillet over medium heat. Add eggplant pulp, onions, and mushrooms. Add spices and soy sauce. Cook 10-15 minutes, stirring frequently until vegetables are tender. Remove from heat and stir in rice and half the cheddar.

Preheat over to 350

Lightly oil a shallow baking dish or spray with nonstick cooking spray

Spoon the cooked mixture into the eggplant shells. Sprinkle remaining cheese evenly over tops

Cook for about 30 minutes

(Eggplant shells tend to be bitter so use them only for serving but don’t eat the shells!)
It's been a little while since I've posted any recipes. Here's one of my old stand-bys. It's based on a recipe from "Lean Luscious and Meatless" by Bobbie Hinman and Millie Snyder but I have modified it quite a bit. It's really good for a quick meal, teamed up with a salad or soup.

1 can of kidney beans (black beans will also work), rinsed and drained
1 onion (small or medium), chopped
1 tsp of olive oil
1 tomato (small or medium), chopped
10 olives, chopped (I use green olives stuffed with jalapenos, but any olive will work)
1 tsp each of basil, oregano, and garlic powder
whole wheat pita bread, toasted
lime (optional)
cilantro (optional)

Fry the onion in the oil for about 5-8 minutes, until it begins to brown

Combine the beans, tomato, olives, and spices in a bowl and mix well. Heat the mixture. (I usually pop it in the microwave, or you could heat it on the stove top, add it to the onions when they're done).

Add in onions (if you haven't already) and mix again. Stuff the mixture into pita bread and enjoy!

I love lime and cilantro, and often add cilantro in to the bean mixture and top the whole thing with a squeeze of lime juice before I eat it.
You know you’re always reading that leafy green vegetables are like really good for you? I’ve come up with a recipe that stars bok choy and is delicious. I’m sure you could substitute swiss chard or spinach or other leafy greens in place of the bok choy.

This one is based on a recipe in “Quick After Work Vegetarian Cookbook” by Judy Ridgway, but I have modified it quite a bit. It makes a good side dish to, say, a bean dish or a casserole or a hearty stew or soup.

1 tbsp olive oil
2 cloves garlic, peeled and sliced
2 heads of baby bok choy (or 1 head of regular boy choy), sliced
1/4 cup white wine
1 tbsp soy sauce
1/8 tsp pepper
1/4 tsp chili powder
A bit of cilantro leaves, chopped

1. Heat the oil and then stir fry the garlic for a minute
2. Add bok choy and stir fry 2 minutes.
3. Then add everything else except cilantro and stir fry for another minute or so
4. Add cilantro and stir fry for another minute or so
Tried this the other day and loved it -- it is definitely worth hunting down some of the more unusual ingredients (buckwheat noddles, Asian chili sauce). I present "Tanya's Asian Delight", which is from a fantastic cookbook, "The Garden of Vegan" by Tanya Barnard and Sarah Kramer. Especially if you like hot and sour flavors, I think you'll love this.

Read more... )
Having time off means I get to indulge in one of my favorite hobbies – cooking! This delicious recipe is from “La Dulce Vegan” by Sarah Kramer, a book I highly recommend. Made the dish yesterday and loved every bite of it.

Pinto Bean Casserole

1 can of pinto beans (the books says 19-oz can. I used a 15-oz and was fine)
1 onion, chopped
1 small green pepper, chopped
1 tbsp olive oil
1 garlic clove, minced
1 tbsp jalapenos, minced
2 tsp chili powder
½ tsp cumin
2 medium tomatoes, chopped
¼ cup vegetable stock (I actually omitted this and was fine)
3-4 cups tortilla chips, crushed
1 cup vegan cheese (or regular cheese if you’re not vegan)

Preheat oven to 400.

Pour beans into a lightly oiled 8x8 inch baking dish and mash with a potato masher or fork. Set aside

In a large saucepan on medium heat, sauté the onions and green peppers in oil until onions are translucent. Add garlic, jalapenos, chili powder, cumin, tomatoes, and stock. Cover with a lid and simmer 2-4 more minutes.

In a medium bowl, crush the tortillas with your hands or a potato masher and set aside

Add vegetable mixture to the pinto beans and stir well. Cover with an even layer of tortilla chips and bake for 25 minutes. Remove from oven, add cheese, and bake for another 5 minutes.

Optional – top with salsa or chopped avocados or sour cream
This one is from one of the Moosewood Cookbooks. Normally, I don't care for the Moosewood books at all -- too much dairy and (ick!) fish. But I took this one out of the library on a whim and found a treasure. This dish features seitan, which I see in more and more "mainstream" grocery stories. (You could probably substitute with tofu or tempeh if you wanted).

Tibetan-Style Seitan Burritos
(From "Moosewood Restaurant Celebrates" by the Moosewood Collective)

2 cups thinly sliced onion
2 tablespoons vegetable oil
2 tablespoons minced garlic
3 tablespoons grated fresh ginger root
1 teaspoon salt
4 cups thinly sliced or shredded cabbage
1 to 2 teaspoons Asian chili paste, to taste
2 cups grated carrots
1 and 1-half cups sliced seitan
1 teaspoon dark sesame oil
6 tortillas

Preheat oven to 350. lightly oil a square baking dish

In a skillet or wok, sauté onions in the oil on medium heat for about 5 minutes, until just soft. Add the garlic, ginger root, and salt and cook for 1 to 2 minutes. Stir in cabbage and cook, stirring frequently until cabbage is limp

Add the chili paste, carrots, and seitan and cook for about 10 minutes, until vegetables are soft and somewhat browned. Add a little water to prevent sticking, if need be. At the very end, sprinkle the sesame oil over it and then remove pan from heat.

Divide the filling among the tortillas, roll them up, and place them seam side down in baking dish. Cover dish tightly with foil and bake for about 15 minutes. Serve immediately.
Today's recipe is a...casserole! Is there an uglier food word than "casserole"? Please put the term aside and enjoy a yummy dish.

Behind the cut tag is the delicious Cheese, Spinach, Rice, and Tofu casserole

Read more... )
Today's recipe comes from an awesome cookbook, "The Garden of Vegan" by Sarah Kramer and Tanya Barnard. Love love love this cookbook, and here's its recipe for tempeh toss. This one goes out to [livejournal.com profile] sweetvirago!

Read more... )
I love this one. It's pretty quick and easy, tasty and tangy, and it's low fat while boasting calcium, fiber, and protein (among other nutrients).

Bean and Kale Scramble (behind the cut tag)


Read more... )
With winter around the corner, I thought it was time to make one of my “old reliable” dishes – and my tummy is still so happy that I had to share this one with you. This one comes from “Lean, Luscious, and Meatless” by Bobbie Hinman and Millie Snyder, which is one of my all-time favorite cookbooks. If you want low-fat, easy, and yummy vegetarian recipes, this is the best. I learned to cook by following the recipes in here.

Click the cut for the bulgur chili recipe!

Read more... )
Page generated Jul. 26th, 2017 06:45 pm
Powered by Dreamwidth Studios