Vegetarian Cooking | Craft x Stew | Page 2
Category name:Vegetarian Cooking

Vegetarian Vegetable Quiche

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Vegetarian Vegetable Quichesource: Katrin Morenz

Due to an abundance of peppers last week, and not enough spinach,  I skipped my usual quiche recipe and tried something new. The result was a big success!

Ingredients

2 frozen unbaked pie shells

1 mild red pepper, diced

1 yellow pepper, diced

1 onion, diced

2 – 3 large handfuls frozen broccoli

6 eggs

1 1/4 cups milk

1 cup cheese

olive oil

salt and pepper

Directions

Prebake both pie shells according to package directions.

Microwave broccoli for five minutes. Drain.

Saute onions in olive oil till lightly brown. Add peppers and saute till they begin to wilt. Allow to cool slightly.

Place broccoli in a large mixed bowl and lightly chop. Add eggs, milk, cheese, salt and pepper. Stir. Add cooled vegetables. Stir well.

Pour quiche filling into shells and bake at 350 degrees till lightly browned and firm. Serve warm.

Makes 2 quiches.

source: ghirson

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Vegetarian Almost Joes

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Vegetarian Sloppy Joessource: manda-wong

Vegetarian Almost Joes is an­other of my short cut rec­ipes. It’s slop­py joes, but with­out all the fuss. To make this rec­ipe for meat eat­ers, just sub­sti­tute a 1/4 pound ground beef for the veg­gie bur­ger.

I serve Veg­et­arian Al­most Joes on a soft bun, but it also tastes yum­my in a sub roll or over rice. This is a very ver­sat­ile rec­ipe.

Ingredients

1 large soy burger

1 can of chili beans

2-3 heaping tablespoons ketchup

1 teaspoon olive oil

Directions

1. Microwave burger for 1 minute. Allow to cool for a few minutes, and using your fingers, break burger into tiny pieces the size of ground meat.

2. Pour 1 teaspoon of olive oil onto a non-stick pan and turn flame to medium high. Cook the soy burger in the oil, till nicely seared. Lower heat.

3. Add a can of chili beans and heat for another three minutes.

4. Add the ketchup to the pan and stir well.

5. Serve over brown rice or as a sandwich, using a roll.

Makes 1 large serving.

Image Source: 3liz4

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Glazed Hot Dogs Vegan-Style

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Glazed Hot Dogs Vegan-Style

source: Alvin Smith

Glazed Hot Dogs Vegan Style is a take off on an idea I saw in Quick­ies, by Mon­da Ros­en­berg. The orig­in­al rec­ipe called for meat saus­ages and in­volved a lot more work than my ver­sion.

I no lon­ger own Quick­ies, but this rec­ipe has become a fam­ily fav­or­ite.

Ingredients

4-6 vegetarian hot dogs, depending on size

1 tablespoon olive oil (less, if you have a good pan)

1-2 tablespoons barbecue sauce (more if desired)

crusty rolls or rice made with bouillon instead of water

Directions

Chop hot dogs into small bits (if using with rice) or cut hot dogs into thinnish slices (if serving on a roll).

Saute the hot dog in the olive oil, till browned on most sides.

Add the barbecue sauce and cook for another minute or two,  until the hot dogs are nicely glazed.

Optional: Top hot dogs with a little chopped onion and sesame.

Note: My family doesn’t enjoy a strong barbecue flavor. If your family does, feel free to use more barbecue sauce.

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Tortilla Pie

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Tortilla Piesource: J C

My son, normally a very picky eater, loves beans.  Here’s the easiest bean dish I’ve ever made. My hard-to-please son loves it.

Ingredients

1 can chili beans, semi-drained

1 1/2 cups shredded cheese

3 soft tortillas

Directions

Preheat oven to 375 degrees.

Place one tortilla in the bottom of a pie pan. Spread with 1/3 can of beans and 1/2 cup cheese. Repeat with two more layers, ending with cheese.

Place in the oven and bake till the top layer of cheese is completely melted. Do not cover.

The finished pie can be served plain, or with taco toppings: sour cream, additional cheese, salsa, taco sauce and chopped tomatoes and onions.

Note: The tortilla will be too large for the pie pan and will creep up the sides. That’s okay.

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Vegetarian Jambalaya

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Vegetarian Jambalayasource: Weekend!

Even though I’m a veg­et­ar­ian, I grew up  in Mary­land, and I’ve never stopped yearn­ing for south­ern food.  Until late­ly,  I’ve been out of luck. Home style south­ern cook­ing just hasn’t been a pop­ular top­ic among veg­et­ar­ian cook­book wri­ters.

Fortunately, things have begun to change.

With the publication of  the Vegan Soul Kit­chen, Cookin’ South­ern Veg­et­ar­ian Style, and Great Amer­ican Veg­et­ar­ian, veg­et­ar­ians can now en­joy their south­ern roots with­out eati­ng meat.

Great Amer­ican Veg­et­ar­ian, by Nava Atlas, is the source for my fav­or­ite Veg­et­ar­ian Jam­bal­aya rec­ipe.  This rec­ipe is full of del­ic­ious creole flav­or, with­out inc­luding a speck of animal prod­ucts. Plus, it heal­thy!

Vegetarian Jambalaya by Nava Atlas

Ingredients

3 cups water

1 1/4 cups raw brown rice

2 tablespoons canola oil, divided

8 links soy “sausage”

1 large onion, chopped

3 to 4 cloves garlic, minced

4 celery stalks, diced

1 medium green or red bell pepper, diced

1 28-ounce can diced tomatoes

1 teaspoon each: paprika, dried oregano, dried basil

1/2 teaspoon dried thyme

cayenne pepper to taste

salt to taste

Directions

Bring the water to a simmer in a saucepan.  Stir in the rice; cover and cook at a gentle, steady simmer, covered, until the water is absorbed, about 35 minutes.

Heat just enough of the oil to lightly coat the bottom of  large, nonstick skillet. When hot, arrange the “sausage” links in the skillet and cook over medium-high heat, gently turning them until  all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in the same skillet.  Add the onion and saute over medium heat until translucent. Add the garlic, celery and bell pepper, and continue to saute until all the vegetables are lightly browned.

Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

Cut the “sausage” links into 1/2-inch-thick pieces. Add to the skillet and simmer briefly,  just until they are heated through.

Combine the skillet mixture with the hot cooked rice in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like) and serve at once.

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Fast And Yummy Vegetarian Chili

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Fast And Yummy Vegetarian Chili

source: Cascadian Farm

I made this vegetarian chili two nights ago. The first night I served it  in wraps with salsa on top. The second night I served it over brown rice.  Both nights the meal was absolutely wonderful.

Ingredients

2 cans chili beans

1 large can diced tomatoes

2 green peppers, diced

1 large onion, diced

2 tablespoons olive oil

2 1/2 tablespoons chili powder

1/8  teaspoon garlic powder

1/2 teaspoon cumin

salt and pepper to taste

shredded cheese (optional)

wraps or cooked brown rice

Directions

Saute onion and green peppers in olive oil till soft. Add tomatoes, beans and spices. Cook for at least 20 minutes, but the longer the better. Serve on rice or in wraps. Cheese is optional.

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Healthy Baked Vegan Chinese Egg Rolls

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Healthy Baked Vegan Chinese Egg Rollssource: Steven Depolo

We used to make deep fried egg rolls, but never again. Why bother, when these are much easier to make and just as delicious tasting.

Ingredients

4 soy burgers, cooked one min on each side in microwave and chopped into pieces

1/2 teaspoon ground ginger

1 teaspoon garlic powder

2 tablespoons water

2 bags shredded cabbage one plain and one with carrots

1 teaspoon salt

1 – 1 1/2 teaspoons sugar

1 1/2 medium onions

2 large stalks or 3 medium stalks celery

1/4 cup soy sauce

1 teaspoon sesame oil

Directions

Preheat oven to 450 degrees.

Spray frying pan with non-stick spray. Cook all ingredients except for wrappers, oil and soy sauce till vegetables are tender. Add oil and soy sauce and cook for another minute.

Form mixture into 40 egg rolls. For instructions, see back of egg roll package.

Place a sheet of aluminum foil on a baking pan. Spray the aluminum foil heavily with cooking spray. Place egg rolls on pan. Spray tops of egg rolls heavily with cooking spray.

Bake for 8 minutes. Turn egg rolls over and continuing baking for another 7 minutes or till both sides are nicely browned.

Makes 40 egg rolls.

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