Category: Vegetarian

Donna's Vegan Tomato Soup

1/27/2015

This is a healthy vegan alternative to traditional Tomato Soup, it is easily made gluten-free and it is sweetened with coconut milk rather than sugar.

Donna’s Vegan Tomato Soup

Ingredients:
·         2 cups vegetable broth

·         2-3 large tomatoes, diced to yield about 3 cups

·         Dash of herbs and seasonings of your choice – I use thyme, basil or dill

·         2 TBS olive oil

·         2 TBS all-purpose flour[1]

·         1 cup coconut milk

Directions:
1.       Put tomatoes including their juice, broth and herbs in a pot, bring to boil

2.       Lower heat and Simmer for at least 30 minutes

3.       Use a hand blender or food processor to puree tomatoes (Optional per your preferences)

4.       In a separate pot, combine oil and flour to make a roux

5.       Slowly add coconut milk and stir until smooth

6.       Stir for about 5 minutes until thick

7.       Combine tomato mixture and coconut milk mixture into one pot

8.       Simmer on low for about an hour

[1] Sweet rice flour is a gluten free alternative

Simple Baked Eggplant

1/12/2015

This recipe works as a side, vegetable or even entree for your meal. It is very simple with only three ingredients, but delicious.

Simple Baked Eggplant

Ingredients:
·         1 Eggplant, peeled (if not fresh) and sliced to ½ inch thickness

·         ¼ cup mayonnaise or salad dressing (use olive oil and make it Vegan)

·         ½ cup breadcrumbs

·         Salt/pepper

Directions:
1.       Preheat Oven to 350ºF

2.       Brush eggplant slices (both sides) with mayonnaise

3.       Coat with breadcrumbs

4.       Place on prepared baking sheet

5.       Bake for 45 minutes, turning halfway through

Baked Garlic Parmesan Squash Chips

1/10/2015

This recipe for a healthy snack or perfect party appetizer is sure to please.

GARLIC PARMESAN SQUASH CHIPS

INGREDIENTS:

·         4 yellow squash sliced to ¼-inch to ½-inch thickness

·         3 tablespoons olive oil

·         salt and fresh ground pepper, to taste

·         1 cup panko crumbs

·         1 cup grated Parmesan cheese

·         1 teaspoon dried oregano

·         1 teaspoon garlic powder

·         cooking spray (optional)

Directions:

1.      Preheat oven to 450º

2.      Combine olive oil, salt and pepper

3.      Pour mixture over squash

4.      In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.

5.      Dip squash slices in cheese/panko mixture and coat on both sides, pressing on the coating to stick.

6.      Place the squash in a single layer on the baking sheets lined with parchment paper

7.      Lightly spray each slice with cooking spray. (optional for crispiness)

8.      Bake for 20 minutes, turning halfway through

Lani's Sweet Carrots

12/23/2014

Lani’s Sweet Carrots are the perfect vegetable for dinner. They are amazingly easy and delectably delicious.

INGREDIENTS:

·         2 tbsp. butter

·         1 cup carrots

·         2 tbsp. maple syrup

DIRECTIONS:

1.    Combine all ingredients in saucepan and cook medium for 10 minutes

2.   Reduce heat to simmer for 30 minutes

Donna's Orange Glazed Carrots

12/23/2014

These carrots are simple to make and refreshingly bright.

Donna’s Orange Glazed Carrots

Ingredients:

·        1 pound baby carrots

·        ¼ cup orange juice

·        2 tbs. sugar

·        ½ tsp ginger

Directions:

1.     Place carrots and juice in saucepan over medium heat

2.    Stir in sugar and ginger

3.    Cook over medium heat until boiling

4.    Turn heat to low and simmer for 20 minutes

Mediterranean Couscous

11/18/2014

I have made this recipe for several dinner parties and it has always been a hit. Couscous is so easy to make and healthy to boot.

Mediterranean Couscous
Ingredients:

·         2 cups water

·         1 tablespoon olive oil

·         1/2 teaspoon salt

·         1 (10 ounce) box couscous

·         1 (13.75 ounce) can artichoke hearts, drained, finely chopped

·         1 large tomato, cut into small dice

·         1/3 cup chopped fresh parsley

·         1/3 cup crumbled feta cheese

·         1 tablespoon fresh lemon juice

·         ground black pepper to taste

Directions:

1.       Bring the water, olive oil, and salt to a boil in a saucepan.

2.       Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork.

3.       Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice.

4.       Season with black pepper.

Eggplant patties

11/12/2014

You can enjoy these as a side to your entree or as a meat free entree.

Eggplant Patties

INGREDIENTS:

·         1 medium eggplant pared and cubed

·         1 ¼ cup Ritz cracker crumbs (about 1 sleeve)

·         1 ¼ cups shredded sharp cheddar cheese

·         2 eggs slightly beaten

·         2 tbsp. snipped parsley

·         2 tbsp. sliced green onion

·         1 clove garlic, minced

·         ½ tsp. salt

·         1/8 tsp. pepper

·         2 tbsp. cooking oil

DIRECTIONS:

1.    In covered saucepan cook eggplant in boiling water until tender (about 5 minutes)

2.   Drain well

3.   Mash

4.   Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper

5.   Shape into 8 patties about 3 inches in diameter

6.   Cook in hot oil about 3 minutes on each side ‘til golden brown

Vegan Cheesecake

11/12/2014

Vegans, You can have your cheesecake and eat it too! This recipe will give you a delicious dessert.
Vegan Cheesecake

Ingredients:
Crust:
·         1 cup sifted whole wheat flour

·         ¼ cup Stevia in the Raw or Sugar in the Raw

·         1 teaspoon lemon zest

·         ½ cup applesauce

Filling:
·         20 ounces plain cultured soy

·         1/8 teaspoon vanilla extract

·         ½ teaspoon lemon zest

·         1 ½ tbsp. whole wheat flour

·         1/8 teaspoon salt

·         5/8 cup Stevia or Sugar in the Raw

·         ½ cup vegan egg substitute or ¼ cup applesauce

·         2 tablespoons Coconut Milk

Directions:

Crust:
1.    Preheat oven to 400º F

2.    Combine 1 cup of the flour, sugar and grated lemon zest.

3.    Stir in the applesauce and vanilla

4.    Pat 1/3 of the dough into the bottom of one 9 inch spring form pan with the sides removed.

5.    Bake for 6 minutes. Let cool then spray sides of pan with vegetable oil spray and attach to bottom. Pat the remaining dough evenly on the sides to a height of 2 inches

Filling:
1.    Preheat oven to 500º F

2.    Beat together yogurt, vanilla and lemon zest.

3.    Mix 1 ½ tablespoons flour, 1/8 teaspoon salt and the remaining sugar together. Gradually blend this mixture into the cultured soy mixture

4.    Slowly add the egg substitute or applesauce while beating

5.    Gently stir in the coconut milk

Pour into prepared pie crust

6.    Bake at 500º for 5 to 8 minutes or until top edge of crust is golden.

7.    Reduce heat to 200ºF and continue baking for 1 hour.

8.    Remove cake from oven and cool in pan for at least 3 hours.

9.    Remove sides of pan to serve

Asparagus Soup

11/7/2014

This soup is so delicious and surprisingly easy to make. It is a nice addition to a romantic dinner or even if you just want to "fancify" your meal.
Asparagus Soup

INGREDIENTS:

·         1 asparagus chopped to about 1 cup

·         ½ Onion chopped

·         1 tbsp. lemon juice

·         16 oz. Vegetable broth, divided

·         1 tbsp. butter[1]

·         1 tbsp. flour

DIRECTIONS:

1.       In a soup pot combine asparagus, onion, lemon, and 7 oz. broth

2.       Bring to a boil, simmer for 5 minutes

3.       Put this mixture in a blender and blend until smooth

4.       In the soup pan, melt butter over medium high heat

5.       Add flour and form a roux

6.       Slowly add remaining broth and stir ‘til smooth

7.       Slowly pour blended asparagus into roux mixture while stirring

8.       Reduce heat and simmer until ready to serve

[1] For a vegan alternative make the roux using vegetable broth as follows:

1.       Heat 1 oz. vegetable broth to boil

2.       Stir in 1 tbsp. flour until smooth

Crispy Parmesan Edamame

11/3/2014

Easy and tasty this snack is also very good for you! It is vegetarian, rich in protein and yummy! Perfect to bring to a party or munch on while you watch a movie with the family.

Crispy Parmesan Edamame

Ingredients:

12 oz. package frozen shelled edamame (soy beans)

1 TBS olive oil

1/4 cup grated parmesan

Salt/Pepper to taste

Directions:

Preheat oven to 400ºF degrees

Rinse edamame under cold water to thaw

Place edamame in 9X13 baking pan

Drizzle with Olive Oil and sprinkle with cheese

Optional add salt/pepper to taste

Bake in preheated oven until cheese is crispy and golden approximately 15 minutes

And if you want it to be vegan, just leave off the cheese! :D