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!

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