More vegetarian recipes, enjoy!
Sweet Potato Latkes
2 sweet potatoes, peeled and shredded
Egg replacer equivalent to 2 eggs
1 Tbsp. brown sugar
3-4 Tbsp. flour
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1/4 cup vegetable oil for frying
Salt, to taste
•Wrap the shredded sweet potatoes in cheesecloth and place in a colander. Squeeze the potatoes to remove as much liquid as possible. Let sit to release more liquid, then squeeze again.
•In a large bowl, combine the sweet potatoes, egg replacer, brown sugar, flour, cloves, cinnamon, and salt and mix well.
•Heat the oil in a large, heavy skillet over medium heat.
•Form the potato mixture into pancake-size cakes and fry in the hot oil. Flip the cakes after 2 to 3 minutes, when the bottom is browned. Brown the other side, then remove and drain on paper towels. Serve hot.
Baked Stuffed Zucchini
2 zucchinis, cut in half lengthwise
1 small onion, finely chopped
4 Tbsp. tomato sauce
1/2 tsp. parsley
1 clove garlic, chopped
2 Tbsp. matzo meal
• Scoop out the pulp of the zucchini halves. Heat the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes. Add the matzo meal to the mixture and mix well.
• Restuff the zucchini with the mixture. Place in a baking dish with a little water on the bottom.
• Bake at 450F for 30 minutes until the zucchini shells are soft.
Makes 4-6 servings
For the Dough:
1 cup mashed potatoes
1 Tbsp. oil
1 tsp. salt
3 cups unbleached white flour
1 tsp. baking powder
1/2 cup cold water
For the Filling:
1 cup chopped onions
2 Tbsp. oil
1 1/2 cups mashed potatoes
1 1/2 cups mashed tofu
1/4 cup chopped fresh parsley
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
• To make the dough, beat together 1 cup mashed potatoes, 1 Tbsp. oil, and 1 tsp. salt. Add the flour and baking powder and mix well. Mix in the water and knead into a smooth dough. Let rest on a board, covered with a cloth, for 1/2 hour.
• To make the filling, sautè the onions in 2 Tbsp. oil until transparent. Mix together with the rest of the filling ingredients.
• Cut the dough into 4 sections, then roll each section as thin as possible (about 1/16-inch thick). Cut into 5 x 6-inch rectangles. Place 2 or 3 Tbsp. of the filling in the middle of each rectangle. Fold the sides in first, then the ends. Place folded side down on an oiled cookie sheet. Bake at 350°F for 25 minutes, or until golden. Serve with horseradish or mustard.
Makes 15 to 18 knishes
Minestrone de Verdure
1 onion, chopped
1 clove garlic, minced
1 cup zucchini, cubed (1/2-inch cubes)
1 cup carrot, cubed (1/2-inch cubes)
1 cup celery, chopped
1/2 cup eggplant, cubed (1/2-inch cubes)
1/2 cup potatoes, cubed (1/2-inch cubes)
1/2 cup white cabbage, chopped
2 tomatoes, peeled and chopped
1 Tbsp. tomato paste
5 cups vegetable stock (or water)
1 cup flageolet beans, cooked
Salt and pepper, to taste
2 Tbsp. nondairy Parmesan cheese, freshly grated• Heat the oil in a large pan and sauté the onions and garlic on medium heat for about 5 minutes. Add the chopped vegetables and stir over medium heat for 5 more minutes.
• Add the tomatoes and the tomato paste and stir well. Stir in the vegetable stock, cover the pan, and simmer slowly for about 40 minutes, until all the vegetables are tender. Add the cooked beans, season with salt and pepper, and bring to a boil. Add some water, if necessary, to get the desired consistency.
• Ladle the soup into bowls, sprinkle with the nondairy Parmesan cheese, and serve hot.Makes 4 servings
1 1/2 cups frozen corn kernels
1 1/2 cups soy milk
1 Tbsp. onion granules
1 tsp. salt
1 lb. fettuccini (or other pasta)
2 Tbsp. Tahini (optional)
• Thaw corn kernels.
• Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth. (It may take several minutes to completely pulverize the corn.)
• Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.
• While the sauce is heating, cook the fettuccini in a large pot of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until evenly coated.
• Serve immediately, topping each portion with pepper, if desired.
9 oz. smoked tofu
Oil, for frying
2 large “beefeater” tomatoes
2 1/3 cup sieved tomatoes
Salt, to taste
Oregano, to taste
16 oz. spaghetti
2 fresh basil leaves, torn up
• Finely chop the onions, carrots, and tofu in a food processor. Lightly fry these ingredients in a saucepan with a little oil, until soft.
• Coarsely chop the tomatoes into cubes and add to the saucepan along with the sieved tomatoes. Add the salt and oregano and let simmer for 15 minutes.
• Meanwhile, cook the spaghetti in plenty of salted water.
• Remove the sauce from heat and add the basil leaves. Serve the sauce over the spaghetti.
Makes 4 servings
Tomato Basil Bisque (A favorite of mine)
1 small beet, trimmed and peeled
2 Tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1/2 cup chopped celery
6 cups vegetable broth
12 small tomatoes, coarsely chopped, or 1 15-oz. can whole tomatoes
1 cup chopped fresh basil
1 tsp. dried thyme
1/2 tsp. dried oregano
1 cup cubed tofu
Sea salt, to taste
Freshly ground black pepper, to taste
Basil leaves, for garnish
Preheat the oven to 350°F.
Put the beet on a baking sheet and bake until tender, 1 to 1 1/2 hours. When cool enough to handle, chop and set aside.
In a large soup pot, heat the olive oil and add the onion, garlic, and celery. Sauté for 5 to 10 minutes, until tender, stirring occasionally.
Add the broth, tomatoes, basil, thyme, and oregano and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally. Set aside to cool.
Transfer the soup, the cooked beet, and the tofu to a food processor or blender and blend until smooth. This may have to be done in batches. Return the soup to the pot, gently reheat, and add salt and pepper to taste. Garnish each serving with a whole basil leaf and serve at once.
Linguine With Smoky Tomato Sauce
1-2 chipotle peppers
1/2 lb. linguine
2 medium shallots, diced
4 cloves garlic, minced
6 plum tomatoes, diced
Salt, to taste
• Rehydrate the chipotle in enough water to cover it; let it set for 10 minutes. Once rehydrated, seed and dice it.
• Cook the pasta until it is al dente.
• Sauté the shallots, chipotle, and garlic for 3 minutes in a little olive oil. Add tomatoes and simmer for 8 minutes more. After draining the pasta, lightly oil and salt it. Serve the smoky sauce over the linguine.
Neapolitan Baked Eggplant
2 medium eggplants
1/2 tsp. minced garlic
1 Tbsp. minced capers
4 oz. black olives
1 bunch parsley
2 oz. bread, crusts cut off
1 Tbsp. soy milk
2-4 Tbsp. extra virgin olive oil
2 tomatoes, sliced
Oregano, to taste
Salt and black pepper, to taste
•Halve the eggplants, score them diagonally, salt them, and let them sit for an hour.
•Preheat the oven to 360ºF.
•Soak the bread in the soy milk.
•Wash and pat dry the eggplant halves and put them in an oven-proof dish.
•Blend the garlic, capers, parsley, olives, and bread until they become a fairly smooth paste. Add olive oil, as needed. Spread the paste over the eggplant halves, then layer them with the tomato. Season with pepper and oregano, to taste, and bake until done, about an hour.
Sesame Bok Choy and Mushroom Stir-Fry
4 cloves garlic, minced
8 oz. button or cremini mushrooms, quartered
8 oz. fresh shiitake mushrooms, stems removed and sliced
1 Tbsp. low-sodium soy sauce
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 cup chopped green onions
1/4 cup vegetable stock
2 tsp. ginger root, minced
2 Tbsp. toasted sesame seeds
1 tsp. dark sesame oil (optional)
• In a large nonstick skillet or wok, sauté the garlic and mushrooms in soy sauce for 3 minutes. Add the bok choy and green onions and stir-fry for another 3 minutes. Stir in the vegetable stock and ginger. Reduce heat and simmer for 5 minutes.
• Sprinkle the sesame seeds and sesame oil, if desired, over the mixture before serving.
Makes 6 servings
Soy Chicken-and-Beef With Pineapple
For the Soy Chicken and Beef:
1 1/4 cups firm tofu
1/2 cup plus 2 Tbsp. boiled shitake mushroom stems
3 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. white pepper
1/2 tsp. Chinese five-spice powder
1/4 tsp. baking powder
1 1/2 tsp. dark soy sauce
• Put all the ingredients, except for the dark soy sauce, into a blender or food processor and blend coarsely.
• Remove 1/2 from the blender and set aside to use for the “chicken.” For the “beef,” add the dark soy sauce to the blender and blend until well combined.
• Wrap each tightly with cheesecloth and steam for 20 minutes. Slice and then brown in a skillet with a little oil. Set aside.
For the Stir-Fry:
2 Tbsp. cold water
2 tsp. vinegar
1 1/2 tsp. sugar
1 1/2 tsp. ketchup
1 tsp. soy sauce
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 medium pineapple, sliced
• Combine the water, vinegar, sugar, ketchup, and soy sauce in a wok or frying pan and heat on high.
• Add the “chicken” and “beef” and stir-fry until covered with the sauce. Add the peppers and pineapple and stir-fry for about 3 minutes, being careful not to overcook. Serve immediately.
Hot and Sour Tofu Soup
1 1/2 quarts vegetable stock
15 medium-sized mushrooms, sliced thinly
10 oz. tofu, cut into small cubes
1 small can bamboo shoots
1 small can water chestnuts, halved
2 Tbsp. soy sauce
1/2 tsp. ground pepper
1-2 tsp. hot sauce or to taste
2 Tbsp. white vinegar or to taste
2 garlic cloves, chopped
5 scallions (green onions, chopped)
1/4 cup peanuts (optional)
• Heat stock to boiling.
• Add all other ingredients except scallions. Add peanuts if desired. Reheat to boiling and then immediately lower the heat to a simmer. Simmer for about 15 to 20 minutes.
• Add the scallions when the soup has about 5 minutes left to cook.
• Taste the soup and add more hot sauce, vinegar or soy sauce if desired.
Makes 4 to 6 servings
Light Spring Rolls
12 6-inch round rice wrappers (available at Asian groceries)
6 oz. rice vermicelli or cellophane noodles, cooked and drained
1/2 cup bean sprouts
1 cup shredded Chinese cabbage
12 snow peas, trimmed and cut into thin strips
2 scallions, chopped
2/3 cup grated carrot
1 cup shiitake mushrooms or baked tofu, slivered
1 bunch fresh mint leaves
• Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let stand until the wrappers soften. Spread a towel on a work surface and place each wrapper on the towel.
• To assemble the rolls, arrange small amounts of each of the remaining ingredients, except for the hoisin sauce, on each wrapper, about halfway between the edge nearest you and the center of the wrapper. Fold the edge nearest you over the vegetables, then fold in one side and roll up lengthwise into a tight roll. Repeat with the remaining wrappers.
• Serve with hoisin sauce for dipping.
Makes 6 servings