Onion Bagel

Friday, November 19, 2010

5 3/4 cups flour
3 quarts water
1 tablespoon sugar
Cornmeal to sprinkle baking sheet
1 egg yolk
1 tablespoon water
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1/2 cup instant toasted onion
3 teaspoons salt
Bagel Platter
Mix warm water, yeast, 3 tablespoons sugar and instant toasted onion. Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic, (about 15 minutes), adding more flour as needed. Dough will be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Heat oven to 400 degrees Bring the 3 quarts of water and 1 tablespoon sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tablespoon water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack

via http://www.jewishrecipes.org/

Suger Bananas

Monday, November 15, 2010

4 bananas, peeled
5 tblespoons of melted butter
1 teaspoon curry powder
2 cups smashed corn cereal

Heat the oven to 450 degrees. Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in butter, coat. Roll bananas in the corn cereal; till completely coated and sprinkle with sugar, if desired. Place the banana in a greased baking dish and bake for 10 minutes.

Egg Plant Parmesan

1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

German Grandmother's Saurerkraut Ball

Sunday, October 31, 2010


3 pounds of pork sausage/1 cup of onions, chopped/4 pounds of sauerkraut, drained and chopped/1/2 cup plain dry bread crumbs /2- 8 oz packages Neufchatel cheese/3 Tbs. parsley/2 tsp dry mustard/1 tsp. garlic powder (or more to taste)/1 tsp. Tony Chachere's Creole Seasoning (or seasoned salt for milder flavor)/1 cup of flour/1 cup of skim milk
pepper (black or red) to taste/For coating:2 1/2 cups flour/2 1/2 cups of bread crumbs
4 eggs beaten with a 2 tbs. water

Peanut Oil for frying


Brown sausage with onions and drain well. Add rest of ingredients and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in flour, then egg mixture, and coat with bread crumbs. Fry for 3 minutes or until browned and hot through.

Makes 11 dozen, 1 inch balls. Balls can be reheated on a cookie sheet at 375 degrees for 10 minutes, or microwaved for 30 seconds. Serve with a BBQ sauce for dipping, if desired.

Holes Of a Donut

Friday, October 29, 2010

a tube of buttermilk biscuits
•oil for frying

Pop the tube of biscuits. Cut 1 biscuit in 4 quarters. Roll each quarter to form a ball.
Fry the donut holes in oil until golden brown. About 6-8 minutes or so. You’ll probably have to do this in batches. Drain the excess oil.
Divide the donut holes in half. Add some in the sugar and cinnamon mixture, cover the container, then shake shake shake. Do the same thing with the other half using the sugar mixture.
You can use powdered sugar too if you want. I ran out because I made cupcakes for my son’s school days prior. But yes, that’s an option too.

Product Review Sweet and soar chicken

Wednesday, October 27, 2010

I will be featuring 3 favorite vegetarian products ever 4-8 weeks

Morning Star Sweet and Soar Chicken
This is a rather new product by Morning star farms. Perfect for lunch, very quick and easy. I love this because Im fond of sweet and sour chicken but found it hard to mock. This product taste exactly like sweet ans soar chicken you would buy at a chinese restraunt. YUM!

Morningstar corn dogs are so tasty you would swear they where the real thing. And guess what they are coming back

Potato Spinach Casserole

Tuesday, October 26, 2010

1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese to make it vegan use a vegan cheese, Daiya tofutti etc, http://www.daiyafoods.com/
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream

For this yummy Turkish breakfast Dish follow these instructions
1.Heat oven 400 degrees FGrease a 2 quart casserole dish. 2.Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
3.In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
4.Bake for 15 minutes. Add cheese and bake 5 minutes longer.

Turkish Short Bread

250 gr butter/margarine, at room temperature/9-10 Tbsp powdered sugar/1 Tbsp vanilla
3 cups corn starch/2 cups all purpose flour/½ cup powdered sugar for top

Put powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead till the dough becomes smooth and soft. You do not need to use all the flour mentioned, if you think the dough is already soft and smooth Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, . Use a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.Bake in a preheated 325F (160 C) oven for about 20-30 minutes or until their bottoms get pinkish. Make sure the tops remain white. Make sure they do not turn pinkish. Let them cool and sprinkle with powdered sugar on tops with a strainer.

Artichokes With Egg

2 Artichokes, peeled, cleaned, see Artichokes with Rice in Olive Oil
1 tsp butter/1/3 cup hot water/Salt/Pepper/2 small size eggs/Yogurt Sauce/1/2 cup plain Turkish yogurt
1 1/2 tbsp flour, all purpose/Garnish:1 tbsp butter/1 tsp paprika/1/2 tsp cayenne/2 green onion, sliced

Place artichokes, 1 tbsp butter and 1/3 cup hot water in a small sized pot, put the lid on. Cook over a little bit under medium heat until the artichokes are tender. Place the cooked artichokes with their juice in a small oven dish. Whisk the all Yogurt Sauce ingredients in a small bowl, pour all around the artichokes. Preheat the oven to 400 F (200 C). Place the dish on the top rack of the oven. After 10 minutes crack the eggs top of the each artichokes. Change the setting of the oven to broil (grill). Put back on the top rack again and and cook until the eggs white are cooked. Meanwhile, melt the butter in a small sauce pan. Add the cayenne and paprika. Pour all over the dish. Sprinkle the chopped spring onions all over the top. Serve Artichokes with Eggs while still warm with freshly baked Turkish bread.

From Binnurs Turkish cook book

Hungarian Mushroom Soup "CreamY"

2 c. chopped onions/3 tbsp. all-purpose/1 tsp. salt/ground black pepper/2 tsp. lemon juice/1/4 c. chopped fresh pa/1 lb sliced mushrooms/2 tsp. dried dill/1 tbsp. paprika/1 tbsp. soy sauce/2 c.vegetarianbroth/1 c. milk/4 tbsp. unsalted butter
1/4 cup of diced parcsley

Add some butter to a large pot over medium flame.
Saute the onions for 5 min.
Next add the mushrooms cook 5 min.
Add in the dill, paprika, soy sauce, and the broth.
Reduce to low, cover with a lid and simmer for approx 15 min.
Now in a separate bowl, whick together the milk and flour
Pour this in the soup and stir.
Next you want to cover this with a lid and cook on low for 15 min.
Finally, add in salt, pepper, lemon juice, parsley, and sour cream.
Mix this all together and cook on low for approx. 3-5 in.
Ladle up and serve!

Portabella Sub

Saturday, October 23, 2010

1 tablespoon butter
1/4 cup chopped red shallots
2 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh garlic
1 teaspoon hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup fresh spinach leaves
1/4 cup diced portabella mushroom caps
1/4 cup diced yellow bell pepper
1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
1 tablespoon balsamic vinegar
1 hoagie roll, split lengthwise

1.Melt butter in skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
2.Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
3.Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

Frosty Clementines

Tuesday, October 19, 2010

16 large clementines or small
17g/60z/scant 1 cup unrefined caster
sugar 105nl/7 tsp water
lemon juice 2
1. Slice the tops off 12 of the clementines. scrap out the insides. put hollow clementines aside in a refrigerator. Put sugar and water in a pan, heat on low. now boil and stir the lemon juice in. Beat mix with a churner, blender or and ice cream maker. Freeze the mix in a container for 4 hours. Take out Clementine shells and mix. Pack the shells with you frozen mix, now return to the freezer for 30 minuts befor serving.

Baked Sweet Potato

Monday, October 18, 2010

•1/2 cup brown sugar
•1/3 cup water
•1 tablespoon butter (to make vegan use mock butter)
•1/4 teaspoon salt
•3 medium sweet potatoes, cooked, peeled, and sliced

In a heavy skillet, combine brown sugar, water, butter, and salt. Simmer for 5 minutes. Add sliced sweet potatoes. Simmer for 10 minutes, turning frequently.
Serves 4.

Steakhouse Grillers Prime Patty Melt

2 teaspoons butter or margarine/1 cup thinly sliced red onion/1 cup sliced fresh mushrooms/2 Morningstar Farms® Grillers® Prime Veggie Burgers/2 teaspoons butter or margarine, softened/4 slices marble rye bread/1 tablespoon steak sauce/2 (1 ounce) slices Swiss cheese
1.In large nonstick skillet melt 2 teaspoons butter. Add onion. Cook, uncovered, over medium-low heat about 10 minutes or until onion is tender and beginning to brown, stirring occasionally.
2.Add mushrooms to onion. Cook, stirring occasionally, over medium-low heat for 3 to 4 minutes or until mushrooms are tender. Remove from skillet. Keep warm.
3.Add burgers to same skillet. Cook over medium heat, uncovered, for 7 to 8 minutes or until heated through, turning once. Remove from skillet. Keep warm.
4.Remove skillet from heat. Carefully wipe out skillet with paper towel. Lightly spread 2 teaspoons softened butter on one side of bread slices. Place two bread slices, butter side down, in skillet. Top with burgers, steak sauce, onion mixture and cheese. Place remaining bread slices, butter side up, on top. Cook, covered, over medium-low heat for 2 to 4 minutes or until golden brown on bottoms. Turn. Cook, uncovered, for 2 to 3 minutes more or until cheese melts and bread is golden brown. Cut in half. Serve immediately.
5.ON THE GRILL: Preheat grill. Use a food thermometer to be sure patties reach minimum internal temperature of 160 degrees F.

Ever go to stake and shake and get their steak melt? Well this is a vegetarian version of it. This recipe is from morningstarfarms.com

Vegan Chocolate Chip Cookies!

Yummy Vegan Chocolate Chip Cookies: This is not my recipe its from http://supervegan.com/blog/entry.php?id=1471
4 tablespoons ground flax seed
6 tablespoons warm water2 1/2 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar
1/2 cup vegan white sugar
1 cup Earth Balance butter, softened
4 teaspoons vanilla extract
2 cups vegan chocolate chips

Preheat oven to 300 degrees.
Whisk together your flax seed and warm water in a small bowl. Set aside.
Sift your flour, baking soda and salt together into a large bowl. Set that aside.
Go back to your small bowl with the flax seed. Stir in the sugars, butter, and vanilla by hand until well-mixed.
Make a well in the dry flour mixture and pour your wet mixture into it. Then gently stir everything together by hand until just-blended. Do not overmix.
Gently fold in chocolate chips.
Use a well-rounded teaspoon or tablespoon, or a cookie scoop (which is what I used) and place cookie dough 2-inches apart on ungreased sheet.
Bake for 20 - 25 minutes, until nice and golden brown.

Fried Rice & Japanese Mayo

Saturday, October 9, 2010

2 cups enriched white rice
4 cups water
2/3 cup chopped up baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste

1.In saucepan, mix rice and water. Bring to boil. Reduce heat, cover, simmering for 20 minutes.
2.In a small pan, boil carrots and peas in water for 4 minutes. Then drain it.
3.Heat over high heat. Add, then stir in carrots and peas; cook 30 seconds. Crack eggs, stir. Stir cooked rice in. Add soy sauce, and toss rice to coat. Serve in a bowl and Add Japanese mayo. Not regular mayo, Japanese mayo, being that thats what adds the flavor!

Stuffed Shells with Spinach

Friday, October 1, 2010

◦12 oz of large pasta shells/◦2 c ricotta cheese/◦1/3 Parmesan cheese, grated/◦1 c mozzarella cheese/ grated or diced/◦1/3 c fresh parsley/ chopped dash nutmeg/4-5 c Italian tomato sauce note if you a vegan get mock cheese. If you don't want to use cheese at all replace it with Spinach. YUM!

Preheat oven to 350. Boil the pasta shells until done, drain, and set aside.Mix cheeses, parsley, and nutmeg. Put enough tomato sauce into baking dish to cover the bottom. Fill shells and put a single layer in the pan. Cover with sauce, put foil over pan, let bake for 30 minutes. So
rry blogger photo up loader stopped working ill try again tomorrow!

6 roma (plum) tomatoes, chopped/ 1/2 cup sun-dried tomatoes, packed in oil/3 cloves minced garlic/1/4 cup olive oil/2 tablespoons balsamic vinegar/1/4 cup fresh basil, stems removed/1/4 teaspoon salt/1/4 teaspoon ground black pepper/
1 French baguette/2 cups shredded mozzarella cheese, if you want to make it vegan use a product such as Daiya mzeralla cheese, tofutti etc which is easy to find.http://www.daiyafoods.com/
1.Preheat the oven on broiler.
2.In large bowl, mix roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Letmixture to sit for 10 minutes.
3.Cut baguette into 3/4-inch slices. On a baking sheet, place the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.Broil for 5 minutes, or until the cheese is melted.

Spinach Noodles

Friday, September 24, 2010

Spinach Noodles
Janes' Crazy Mixed up salt

How I love sinach noodles. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain. Add that crazy mixed up salt. This so simple, and tasty.

Vegetarian Sushi 101

Thursday, September 23, 2010

I was at the asian market the other day. The man that ran the shop sad, sushi is easy to make and less expensive if you hand make it, and guess what? it is!. Im going to show you the types of vegetetarian sushi. TO learn to make sushi click here http://www.youtube.com/watch?v=dPMaid87Es0

1. Mushroom Sushi: Take soba noodle, egg omlet, Spring onion, shitake mushroom and pickles on Nori paper thent! Roll very Tight

2. Cucumber, cream cheese and avocado: This vegetarian sushi has the perfect combination of smooth and crunchy textures. Keep in mind that it is higher fat than some of the other vegetarian options because the cream cheese and avocado are both fat-laden.
3. Egg sushi: Japanese scrambled eggs, called Oboro, are often used in vegetarian sushi. For those vegetarians who eat eggs, it is not only delicious, but a good source of protein.
4. Roasted eggplant and zucchini: For a hearty vegetarian sushi, try roasted or grilled eggplant and zucchini. The bold flavors are satisfying, but the resulting sushi is very low fat and healthy.
5. Tofu and Green Onions: This protein-packed sushi is low fat and delicious. You can try using fresh or dried tofu for variations on this classic.

Seis De Mayo Sandwitch


4 slices spicy artisan bread, such as chile bread/4 tablespoons guacamole/6 slices Roma tomato/4-5 slices mozzarella cheese for vegan versian use tofutti, or Daiya http://www.daiyafoods.com/ thin slices of cucumber /1 cup alfalfa or clover sprouts (YUM)/2 leaves of romaine lettuce


  1. Preheat oven to 350 degrees.
  2. Place two of the bread slices on a work surface and cover with 1 tablespoon guacamole. Top each piece of bread with three tomato slices, followed by 2-3 slices of mozzarella. Place all four slices of bread directly on the oven rack and heat for 5 to 7 minutes, until bread is toasted and cheese is melted. Evenly lay the cucumber slices on top of the melted cheese. Cover each with sprouts and lettuce. On the two remaining bread slides, spread the rest of the guacamole, then place bread guacamole side down on lettuce. Now Serve

Vegatable Mix Ratatouille

  • 2 onion, sliced into rings/3 cloves garlic, minced/1 medium eggplant, cubed/2 zucchini, cubed/2 medium yellow/ squash, cubed/2 green bell peppers, seeded and cubed/1 yellow bell pepper, diced/1 chopped red bell pepper/4 roma (plum) tomatoes, chopped/1/2 cup olive oil/1 bay leaf/2 tablespoons chopped fresh parsley/4 sprigs fresh thyme/salt and pepper to taste

  1. Heat 1 1/2 tablespoon of the oil in large pot over medium heat. Add onions & garlic, until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini till slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove bay leaf and adjust seasoning.

Salsa Rice Enchiladas

1 1/2 cup of chunky syle salsa/1 1/2 teaspoons of chili powder/1 cup of uncooked instant rice/1 can of black beans
1 can of kernel corn with peppers/1 1/2 cup of shreaded cheddar cheese/8 flour toritlla

In a skillet heat 1 1/2 cups of chilli and salsa till its boiling, Stir in rice. Remove fro head and let sit for 5 minuts. Now mix in beans, corn and cheese. Spoon about 1/2 cup of rice mix into each tortilla fold up bottom sides.

tortellini soup

  • 1 (14 1/2-ounce) can chicken broth/4 cups water/2 extra-large vegetable bouillon cubes/1 (10-ounce) package frozen chopped spinach, unthawed/2 (14 1/2-ounce) cans stewed tomatoes, undrained/1 garlic clove, minced
  • 2 (9-ounce) packages refrigerated cheese-filled tortellini/1/2 cup shredded Parmesan cheese


Bring first 3 ingredients to a boil in a Dutch oven over medium-high heat.Add spinach, stewed tomatoes, and garlic, and return mixture to a boil.Stir in tortellini, and cook for 5 minutes. Sprinkle each serving evenly with shredded Parmesan cheese.Note: For testing purposes only, we used Knorr Vegetable Bouillon Cubes.

Zucchini Pistou Pasta

1 tablespoon olive oil /2 1/2 cups zucchini (cut roughly penne shaped) /1 cup basil (packed)/ 1/4 cup parmigiano reggiano (grated) /1 clove garlic/ 2 tablespoons pine nuts (toasted)/ 1/2 lemon (juice)/ salt and pepper/ 1 tablespoon olive oil
1 small onion (diced)/ 2 cloves garlic (chopped)/ 1/2 pound pasta (I used whole wheat penne)/ 1/4 cup heavy cream
1/4 cup parmigiano reggiano (grated)/ 1/2 teaspoon pepper
1. Heat the oil in a pan. 2. Add the zucchini and saute until tender, about 5 minutes and set aside. 3. Place 1/3 of the zucchini in a food processor along with the basil, parmigiano reggiano, garlic, pine nuts, lemon juice, salt and pepper.
4. Heat the oil in the pan. 5. Add the onions and saute until tender, about 5-7 minutes. 6. Add the garlic and saute until fragrant, about a minute. 7. Add the remaining zucchini and set aside. 8. Meanwhile cook the pasta as directed on the package reserving 1/3 cup of the pasta water when you drain it. 9. Add the reserved pasta water to the food processor and puree it contents. 10. Add the pistou to the pasta along with the zucchini and heavy cream and toss to coat.
11. Serve garnished with parmigiano reggiano and pepper.

Greek Nachos

Monday, August 30, 2010


    Pita Chips/Feta Cheese/Monterey Jack Cheese/Kalamata olives /Cherry Tomatoes/Fire Roasted Red Peppers
    Olive Oil/ Pepperoncini/fresh oregano garlic


Mix roasted red peppers with 1/2 tbsp olive oil, fresh oregano and garlic. Let sit in fridge for at least 30 minutes Heat oven to 350 degrees spread chips in a single layer and sprinkle on both cheeses. Place in oven for about 10 minutes until the cheeses melt. Then add the other toppings, then add the roasted pepper salsa on top and enjoy!

Moroccan Rice Pudding


  • 1 cup short grain white rice,
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 1/2 cups milk
  • 2/3 cup sugar
  • 1 or 2 sticks of cinnamon
  • 2 to 3 teaspoons orange flower water
  • ground cinnamon or nutmeg for garnishing


Wash the rice in a large bowl filled with water, drain. Put the rice in a 3-quart (liter) or larger pot. Add water and salt, bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Move the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.

Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.

Garlic Chive Rice & Mushrooms

Monday, August 16, 2010

1 3/4 cups of long grain rice
4tbsp Penut oil
1 small onion, chopped
2 green chillies, chopped
Garlic Chives Chopped
1/2 oz fesh cilantro
2 1/2 cups of mushroom or vegatable stock
1/2 tsp sea salt/ salt
9oz of mixed mushrooms sliced
2oz cashew nuts

Heat half of the oil in a pan, cook onion and chillies on low heat stir. Cook 10 minuts, or untill soft. Set garlic chives down cut the coriander and put the leaves aside. Blend the rest of the chives and coriander in a blender with the stock. Add rice and onions and fry for 5 minuts, put in stock mixm stir in salt and black pepper. Cook for 15-20 minuts bring to a boil. Remove and let cool. Now cook the musrooms and garlic chives cooking for 4 minuts. Once Finished stir together and enjoy!

Sweet and Sour Cabbage

    * Onions, raw, sliced thin, 170 grams (about 1 small)
    * Cabbage, fresh, shredded, 530 grams (about half a head)
    * Olive Oil, 2 tbsp
    * Charnushka Seeds, 1.5 tsp
    * Balsamic Vinegar, 1/3 cup
    * Sugar


    heat the oil to about medium heat in a large heavy-bottomed saucepan or a saute pan. add the onion and cook until soft; add in the charnushka seeds and continue cooking until the onions are just golden. add the cabbage and continue cooking until the cabbage wilts. sprinkle the sugar over the cabbage and stir to blend until the cabbage is evenly coated with the sugar. add the balsamic vinegar, reduce the heat to very low, and simmer for 30 minutes. salt and pepper to taste, if desired. the dish can be served hot or at room temperature., 2 tbsp

Vegetarian BLT


1 Whole wheat hoagie roll
2 Teaspoons virgin olive oil (how about this super healthy replacement for animal fat)
3 Slices of tomato (buy the hothouse grown when out of season, or forfeit taste)
1 Pinch of baby spinach leaves (btw-look who's replacing your worthless buddy Lettuce)
1 Tablespoon of Hellmann's Light Mayonnaise
4 Strips MorningStar bacon strips

Cook your morning star bacon, put together and enjoy!!!!!!1

Vegetarian Mazo Ball Soup!

Tuesday, July 27, 2010


For the matzo balls:
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted (or vegetable oil)
2 tablespoons vegetable stock
1/2 cup unsalted matzo meal
1 tablespoon minced flat leaf parsley
1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
1/2 teaspoon salt

For the broth:
6 cups vegetable stock
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, cut into 1/4 inch slices
2 tablespoons olive oil
1 bay leaf
2 green onions, including green parts, coarsely chopped
1/4 cup coarsely chopped parsley
salt and pepper

Matzo balls: stir together eggs, butter and vegetable stock in a small bowl. Add the matzo meal, parsley, dill and 1/2 teaspoon salt. Stir until combined. Cover & refrigerate for at least 15 minutes and up to 8 hours.

2. Boil a large pot of water over high heat; add some salt. Using wet hands, make the dough into 12 1-inch balls. Drop the balls, one at a time, into the boiling water. Reduce heat, simmer for 30 minutes. Matzo balls should be plump, tender and cooked.

3. While the matzo balls are being prepared, make the soup. Sauté onion, celery, and carrots in a large pot or oven with olive oil, until vegetables are slightly brown, about 5 minutes. Add salt and pepper. Add stock and bay leaf and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Stir in parsley and green onions and cook for another 10 minutes. Remove bay leaf and taste. Adjust seasonings to suit taste.

Serve: spoon a cooked matzo ball into a bowl and ladle soup over them.

Stuffed Green Peppers

Tuesday, July 20, 2010

6 large green bell peppers
2 cups cooked wild rice
1 1/2 bags of pounds of boca moring star or other mock ground beef 1 (16 oz.) can diced tomatoes
1 medium onion, chopped
1 cup cheddar cheese, grated
¼ cup chopped walnuts
1 large egg
Salt and pepper to taste
½ teaspoon red pepper flakes
¼ teaspoon nutmeg


In a large mixing bowl mix mock ground beef, cooked wild rice, ½ of the can of chopped tomatoes, onion, cheese, egg, walnuts, red pepper flakes, nutmeg, salt and pepper. Mix well. Cut just the tops off of the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours.

Quorn Chicken Fajitas

Sunday, July 11, 2010

1 bag of Quorn "chicken" chunks, mostly or all the way thawed
1 green bell pepper
1 red or yellow bell pepper
1/2 red onion
1 packet of fajita seasoning
12 flour tortillas
1 tablespoon veg oil

Cut vegetables into strips. Heat the veg oil in a fraying pan. Add Quorn and fajita seasoning. Add vegetables. Cook on high until the vegetables are a little soft. Fill warmed tortillas with the mixture and eat.


Monday, July 5, 2010


2 Bags of Boca/mornig star Ground Beef
or any other vegetarian ground beef
1 small Onion; chopped
1/2 Green bell pepper; chopped
1 jar Spaghetti sauce
8 ounces of elbow macaroni
1/2 cup Water
1 tablespoon Garlic salt
1/2 teaspoon Black pepper
1 cup Shredded Mozzarella cheese


Preheat oven to 350 degrees. Coat a 2 1/2 quart baking dish with nonstick cooking spray*
In a large skillet, brown ground beef, onion, and green bell pepper over medium-high heat 6 to 8 minutes, Drain off excess liquid. Add spaghetti sauce, macaroni, water, garlic salt, and black pepper; mix well.

Pour the mixture into baking dish. Cover and bake 25 minutes. Uncover; top with Mozzarella cheese and bake 15 to 20 minutes more, or until cheese has melted and casserole is heated through.

Vegan Bratwurst

Thursday, July 1, 2010


● 1 ¼ c vital wheat gluten
● ½ c cooked cannellini beans, mashed
● ¼ cup nutritional yeast flakes
● 1 tbsp fennel seed
● ¼ tsp coarsely ground black pepper
● 1/2 tsp smoked paprika
● ½ tsp ground paprika
● 1 tsp red pepper flakes
● 1 tsp dried oregano
● 2 cloves garlic, minced
● 1 tbsp olive oil
● 1 c vegetable broth
● 2 tbsp soy sauce
● 2 dashes liquid smoke
● 6 3½ x 7" strips of aluminum foil

Get the foil and your steamer ready. Put an inch of water in the bottom and bring it to a simmer while mixing the ingredients together. In a large bowl, mix the dry ingredients. Add the garlic, olive oil, broth, soy sauce, and liquid smoke, and stir until mixed.

Split dough into 6 parts and shape into 5″ logs. Place logs on piece of aluminum foil and roll up tightly, twisting ends. (The tighter you roll them, the more they’ll keep their shape.) Place sausages in steamer and steam for 40 minutes. Now, put your toppings on like sour kraut!

Mujaddara Arabic Lentil Rice

Wednesday, June 30, 2010

  • 1 cup dry lentils, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 3/4 cup white rice, rinsed
  • 3/4 cup water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup vegetable oil
  • 3 white onions, sliced into 1/4-inch rings
  1. Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
  2. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
  3. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Vegetarian Reuben

Tuesday, June 29, 2010

  • 2 tablespoons reduced-fat mayonnaise
  • 2 teaspoons ketchup
  • 2 teaspoons chopped capers
  • 1 teaspoon chopped pickle or relish
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 small red onion, thinly sliced
    1 cup sliced mushrooms
  • 5 cups baby spinach
  • Freshly ground pepper to taste
  • 4 slices rye bread
  • 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
  • 1/2 cup sauerkraut

Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle or relish). For the sandwiches: Heat 2 teaspoons oil in a large nonstick skillet medium-high heat. Add onion and mushrooms; cook, stirring, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it wilted, 1 to 2 minutes. Transfer the mixe to a plate.

Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve

Southern Style "Chicken"

Monday, June 14, 2010

What you Need

  • 1-2 pounds of Tofu, Seitan
  • 2 cups self-rise flour
  • 1 teaspoon pepper
  • House seasoning
  • 1 (1 to 2 1/2-pound) chicken, cut into pieces
  • Oil, for frying, preferably peanut oil
  • 3 eggs
  • 1/3 cup water
  • About 1 cup hot red pepper sauce

  • Cut "mock chicken" into desired size. In a bowl beat eggs and water. Add hot sauce untill the mix is all orange. In another bowl mix flowe and pepper. Sprinle the Tofu with house seasoning. Dip the tofu in the egg, water hot sauce mix. Now Marinate the tofu/seitan in the pepper and flour. Heat oil at 350 degrees F in a pot, with 1/2 oil. Fry it til brown. Enjoy!

  • Guinness Stew

    Sunday, June 13, 2010

    What you need
  • chopped ribs celery,
  • 2 chopped carrots,
  • 2 medium potatoes chopped into 1 inch pieces
  • 3 cloves garlic, minced
  • 2 12 oz bottles Guinness Stout or 1 bottle plus 1 1/2 cups vegetable broth
  • 2 tbsp flour
  • 1 tbsp chopped fresh thyme
  • 1 tsp brown sugar
  • Salt and pepper
  • 14 oz seitan, or mock beef strips cut into thin strips (in place of beef)
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp steak sauce
  • 3 tbsp butter or margarine
  • 1 diced onion,
  • Pepper
  • Marenate Seitan in olive oil until browned for 4-6 minuts. Turn down heat and add steak sauce stiring untill the seitan is is coated. Now remove from heat. In a large pot saute celery, carrots, onions, potatoes and garlic, in butter, for 3-5 mints. Then reduce heat and ass Guinnnes, flour, sugar, thyme, salt and pepper. Make sure you stir. Now add in you seitan and sinner untill it thickens. Wait 40-50 minuts. Remove from pot to a bowl and now its time to serve!
  • Musroom Burger

    Tuesday, June 8, 2010

    What You Need
    • 3/4 cup diced fresh mushrooms
    • 1 15 ounce can pinto beans
    • 1 tsp parsley
    • salt and pepper to taste
    • oil for frying
    • 2 tbsp vegetable oil
    • 1 onion, diced
    • 1 clove garlic, minced
    • 3 green onions, diced
    • 1/2 tsp cumin
    • Burger Buns

  • Sautee onions & garlic in olive oil for 4 minutes, or until onions are soft. Then add green onions, cumin and mushrooms cooking for about4-6 minutes. Please put aside. Smash the beans in a food processor Add the mushrooms, beans, parsley, salt and pepper. Now Stir! Shape the mixture into a pattie. Heat two tablespoons of olive oil and cook the patty until the veggie burgers are finished, Cook 3 minutes on each side. Place on buns and put on toppings of your choice.

    Buffalo Tempeh Wings

    What you Need
    1 block tempeh
    1 cup (roughly) vegetable oil
    1 cup Buffalo-style sauce
    salad dressing
    Heat oil over medium-high heat in a skillet- make it at least a half inch deep.
    Now, cut the tempeh into half-inch thick slices. Set them aside on a plate.
    Now put the tempeh into the oil and fry for 10 minutes, turning it so it gets a, dark golden color.
    Once dark and crispy, use aspoon or spider to pull them out of the oil, and drain them on the paper towels/plate.
    Put Buffalo sauce into a bowl, adding a few of the tempeh pieces
    . Mix them around to coat them, now cover the bowl and shake. Do this till they are each done.
    Serve with celery sticks, and salad dressing for dipping.

    Veggie Sloopy Joes

    Wednesday, May 12, 2010

    What you Need
  • 1 pound of Boca or Morning Star ground beef
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt
  • ground black pep
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • Hamburger Buns

    1. In a skillet cook the boca/morning star ground beef, green pepper and onion together.
    2. Add in garlic powder, ketchup, mustard and brown sugar; and mix it. Turn down heat and let it, and simmer for 25 minutes. Season it with salt and pepper. Scoop the sloopy joe mix onto the hamburger buns.

    Beef Tacos

    Tuesday, May 11, 2010

    What You Need
    Taco Shells
    Taco Seasoning
    Boca or Morningstar Ground Beef
    Sour Cream
    Shredded Lettuce
    Cook the boca or morningstar ground beef, adding in taco seasoning. Place shell on plate. Add ground beef. Next add tomato's, sour cram, and shredded lettuce.

    Tofu Kaboobs

    What You Need
    To Marinate you need
    1 teaspoon freshly-ground black pepper
    1 1/2 teaspoons dried oregano
    2 cloves garlic, mashed
    1/2 cup olive oil
    3 table spoons of lemon juice
    2 teaspoons salt
    Then you need
    1 package of extra-firm tofu, cut into 1-inch a piece
    4 red onions
    2 green zucchini, cut into 1-inche a piece
    2 summer squash, cut into 1-inche a piece
    12 seamed mushrooms
    1 red pepper, cut into 1-inch a pieces


    1. In a small bowl mix marinating mix in a small bowl.2.Put vegetables and tofu in a 2 gallon zipper bag. Pour the marinade and coat the tofu and vegetables in a sealed bag refrigerated for 2-3 hours. 3. When cooking put veggies and tofu on the kabob rods, when using rotisserie, or skewers if using grill. Grill on rotisserie until vegetables are golden. 20 minutes.

    Beans and Wienies

    What you need
  • 4 Tablespoons of BBQ sauce
  • 8 Smart Dogs vegetarian hot dogs
  • 2 teaspoons dry mustard
  • 2 (16 ounce) cans baked beans

  • Directions

    1. Insie a a saucepan filled with water, boil the veggie dogs for 5 minuts.
    2. In another saucepan, put barbeque sauce, dry mustard and baked beans together. Stir it and heat.
    3. Once the veggie dogs are cooked, cut them up and add them to the mixture for 10 or until heated.

    Hungarian Stuffed Cabbage vegetarian style

    What you need
    1 Large cabbage
    ½ kilogram of Boca Ground Crumbles
    1 1/4 cups Long grain white rice
    1 Onion
    Red Hungarian Paprika
    3 Large fresh garlic cloves pressed
    2-3 Eggs
    2 small cans of contadina tomato paste
    1 kilogram Saurkraut
    Oil and flour

    1. Remove the cabbages core. Separate the leaves and boil uncovered. 5 minutes or until soft enough for rolling. Let dry .

    2. Combine the Boca Ground Crumbles, rice, eggs and spices, mixing with your hands. Spread out a leaf of cabbage and put around 2 tablespoons of mixture in the center. Fold the sides up and roll the ends. Continue this process with the rest of the cabbage.

    3. In a pot, start adding chopped cabbage with sauerkraut. Then add the the stuffed cabbage. Put one otherr layer of chopped cabbage and sauerkraut on that, then another layer of stuffed cabbage. Keep going doing this till your out of stuffed cabage.

    4. Add tomato saft, and the water. Simmer for one and half hour.

    5. Make roux. 1 tablespoon of oil, 1 tablespoon of flour, paprika

    6. Serve stuffed cabbage with sour cream.

    Musroom Chicken/Tofu

    Saturday, April 24, 2010

    You Will Need

    1 tablespoon Cajun seasoning
    1 cup chopped green onion
    1 8 ounce) package sliced fresh mushrooms
    2 cloves crushed garlic
    3 tablespoons olive oil
    3 tablespoons red wine vinegar
    4 slices Swiss cheese
    4 Slices of Tofu

    Preheat oven to 350 degrees F
    Mix oil and garlic in a 9x13 inch dish. Add tofu and soak them with oil and garlic. The add a dash of vinegar plus Cajun seasoning.
    1. Bake at 350 degrees F for 25-30 minutes. Now remove from oven put mushrooms and green onions; add a small amount of oil and vinegar and let bake for 15 minutes. Once you remove fro the oven add 1 slice of cheese on each tofu chicken breast.

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