Vegetarian Recipes Part 3 (thanks again to my wife)

More Vegetarian recipes as per your request:

Banana Nut Bread

Ingredients

3 ripe bananas, mashed
2 tablespoons olive oil
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup walnuts, coarsely chopped

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan. Mix the mashed bananas and oil in a large bowl.

2. Stir in the flour, vegan sugar, salt, and baking soda. Mix in the nuts.

3. Pour the well blended batter into the greased pan and bake for 1 hour. Remove and let cool.

I found this recipe works better than many I’ve tried, since it sticks together much better, and is healthier for you since it doesn’t require shortening and a lot of oil. Any oil will suffice, however olive oil is the healthiest!

Makes: 1 loaf, Preparation time: 15 minutes, Cooking time: 60 minutes.

Banana, Coconut, Oatmeal Loaf

Ingredients:

2 bananas
1/2 cup sugar
1/2 cup coconut milk
splash vanilla
1 cup flour
1/2 cup oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup coconut + sprinkle

Directions:

1. Preheat oven to 350 degrees F and grease a loaf pan. Cream bananas with sugar, coconut milk and vanilla.

2. Mix flour, oats, baking powder, spices and coconut together in a large bowl.  Add the the liquid mixture to dry, and mix until just combined. Add a little water or milk if the mixture is too thick.

3. Pour into prepared loaf pan, and sprinkle with sweetened flaked coconut on top. Place in the oven and bake 45 minutes-1 hour, or until a toothpick comes out clean, and the top of the loaf is golden brown.

Is best served cold, after being chilled in the fridge for a while.

Source of recipe: Experimenting in my kitchen.

Makes: 1 loaf, Preparation time: 5 mins, Cooking time: 45 mins to 1 hour

Banana Bread Brownie Bites

Ingredients:

1/3 cup apple juice concentrate*
1/4 cup ground flax seeds
2 large or 3 small bananas, mashed
1/4 cup almond butter
1 teaspoon vanilla extract
1-1/4 cups flour (I use spelt)
2 teaspoons baking powder
1/4 teaspoon salt
walnut halves, to garnish

Directions:

1. In a small bowl, combine apple juice concentrate and flax seeds. Set aside to thicken.

2. In another bowl, combine the mashed bananas, almond butter, and vanilla extract; mix until a paste is formed.  Stir in apple juice-flax seed mixture.

3. In another bowl, combine flour, baking powder, and salt. Stir dry ingredients into wet ingredients.

4. Pour batter into greased 9″ x 9″ pan and arrange walnut halves on top.

5. Bake at 375 degrees Fahrenheit for 20 minutes, or until toothpick inserted at the center of the bread comes out clean. Cool before cutting into squares so there is one walnut half per bite.

* If agave or maple syrup is used instead of apple juice, reduce the amount to 3 tablespoons and mix the flax seeds with 2 tablespoons of water instead.

Source of recipe: This recipe makes BITE-sized BANANA BREADs that have the chewiness of BROWNIES.

Free of heavily processed fats and sugars.

Makes: 16 bites, Preparation time: 10 minutes, Cooking time: 20 minutes

Really Delicious Vegan Cornbread

Ingredients:

2 cups yellow corn flour
2 cups all purpose flour
1 tablespoon plus 1 teaspoon of baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
equivalent of 2 eggs (I use Ener-G Egg Replacer)
2 1/2 cups of plain unsweetened soy milk
6 tablespoon melted soy margarine (I use Earth Balance)
1 cup of frozen corn
1/2 cup of melted soy cheddar cheese

Directions:

Preheat oven to 425 degrees. Grease a 9 x 13-inch baking pan.  Whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt in a big mixing bowl. In a smaller bowl, mix the Ener-G egg replacer, soy milk, and melted soy margarine. Add to dry ingredients and stir until blended. Then add the corn and the melted cheese and stir it all up. Pour it into the pan.  Bake for 35 minutes or so. Then let cool for 15 minutes.

Serves: 10 – 15

Preparation time: 35 minutes

Simple Corn Muffins

Ingredients:

1 cup course whole grain corn meal
1/2 whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
4 teaspoon baking powder
1 cup soy milk (or other vegan milk)
1 teaspoon white vinegar
2 medium apples peeled and grated
1/4 cup sugar
1/4 cup canola oil

Directions:

Preheat the oven to 425 degrees.

Sift together the corn meal, flours, salt, and baking powder in a large bowl.

In a medium sized bowl combine the soymilk with the vinegar and oil. In another separate medium bowl, combine the grated apples with the sugar.

Place the soymilk mixture and the apple mixture in the flour mixture. Stir until combined and all the dry ingredients are wet. The mixture should be lumpy.

Put the oven temperature down to 350 degrees.

Oil a big muffin pan or a regular sized muffin pan. Put the batter in the pan and place in oven for about 25 minutes or until a toothpick inserted in the middle comes out clean. Eat and enjoy!

Serves: 6

Preparation time: 45 minutes

Zucchini Bread with Topping

Ingredients

1 cup applesauce
1 cup vegetable oil
2 cups sweetener
2 cups grated zucchini
2 teaspoons vanilla extract
2 + 1/2 cups all-purpose flour
1 cup whole wheat flour
3 + 2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts or pecans
1 cup brown sugar
2 tablespoons vegan butter substitute (I like Smart Balance Light)

Directions:

Preheat oven to 325 degrees F.

In a large bowl combine applesauce, oil, sweetener, zucchini, and vanilla extract.  In a medium bowl combine 2 cups all-purpose flour, whole wheat flour, 3 teaspoon cinnamon, baking powder, baking soda, and nuts.  Add the “dry” ingredients to the “wet” ingredients and mix well.    Divide the mix into two greased and floured bread pans.

For the topping, combine 1/2 cup flour, 2 teaspoon cinnamon, brown sugar, and butter substitute.  Sprinkle on top of bread mixture in pans.

Bake for 65-75 minutes.  Use the toothpick test to determine when the bread is done.

Serves: 16

Black Beans and Brown Rice

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
3/4 cup uncooked brown rice
2 cups vegetable broth
3 1/2 cups cooked black beans (about 2 cans), drained
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped
salt, to taste
1-2 avocados, chopped
1 tomato, diced

Directions:

1. Heat oil in a medium sized pan on medium high heat. Add onion and garlic, and saute until onion is translucent, about 4 minutes.

2. Add rice and saute for another 2 minutes. Add the vegetable broth and bring to a boil then cover and cook on low for 45 minutes.

3. When rice is done, add the black beans, cumin, cayenne, cilantro, and salt and heat until beans are warm. Serve with avocado and tomato as a garnish.

Makes: about 5 servings, Preparation time: 10 min, Cooking time: 45 min

Veggies and Rice

Ingredients

1-1/2 cups dry instant brown rice
1 cup water
1/3 + 1/4 cup tomato juice
1 medium onion, diced
1/2 medium bell pepper, diced
1/2 medium zucchini, diced
1-1/2 teaspoons minced garlic
1 medium tomato, diced
1/2 cup frozen corn
1 (15-ounce) can black beans (I use seasoned)
1-1/2 teaspoons cumin
1 teaspoon red pepper flakes
salt, to taste
pepper, to taste
lime juice

Directions:

1. Prepare rice as instructed on package, using 1 cup water and 1/3 cup tomato juice.

2. While rice is cooking, saute onion, bell pepper, zucchini, and garlici over medium heat for about 5 minutes, or until soft.

3. Add tomato and corn and saute an additional 2 to 3 minutes, covered.

4. Add rice, beans, cumin, red pepper flakes, and 1/4 cup tomato juice to veggies. Turn down heat and simmer, covered, to desired consistency, about 5 minutes. Season with salt and pepper.

5. Dish out, squeeze lime juice over the top, and serve.

Source of recipe: This dish started out as a beans and rice dish, but I decided to add a few other veggies.

Makes: 2-4 servings, Preparation time: 5 min, Cooking time: ~15 min

Mushroom and Sage Risotto

Ingredients :

2 cups arborio rice (risotto rice)
4-6 cups vegetable stock (you can make your own, I use Imagine products)
1/4 cup extra virgin olive oil
3 tablespoon spoons vegan margarine (Earth Balance works well)
1 1/2 cups mushrooms of your choice thinly sliced
2 garlic cloves minced
1 shallot minced
3/4 cup minced yellow onion
6-8 fresh sage leaves, chopped leave some for garnishing if desired
salt and pepper to taste
1/2 cup (veg friendly) dry white wine (optional)
1 1/2 cups vegan cheese of choice (mozzarella-style works great)
1 avocado, sliced, for garnish

Directions:

In a sauce pan, heat vegetable stock over medium heat until hot, leave on burner, you’ll be going back to the stock throughout the process.  In a small frying pan sauté mushrooms with a little bit of olive oil, set aside. In a fairly large frying pan over medium heat, pour olive oil and 1 1/2 tablespoon spoons of margarine (save the rest for the end) once the margarine begins to melt, sauté onions, garlic, and shallots until tender and aromatic.  Add the rice to this mixture and sauté until the rice becomes opaque and white.  At this point you can add the white wine and stir until completely absorbed. If you choose to skip this step go straight to adding about a cup of vegetable stalk and stir until completely absorbed, repeat this process adding about a cup of stalk at a time until the rice becomes creamy and starchy. Risotto is often misunderstood as being a difficult dish to prepare, in fact, it’s actually quite easy but you have to be attentive. Once the rice has reached desired consistency add the sautéed mushrooms, sage, the remaining margarine, and about 1 1/2 cups of shredded vegan cheese of choice. Stir until margarine and cheese are completely melted.  With risotto it’s best served immediately after cooking, piping hot.

It’ll keep in an air-tight container in the fridge for up to 3 days, however, it’s best if eaten right away to avoid a gummy consistency. Garnish with whole sage and sliced avocado. Enjoy!

Serves: about 6-8

Red Beans and Rice with Sausage

Ingredients:

1/2 package Natures Sausage by Fantastic Foods (vegan)
1 can kidney beans drained
3 cups basmati rice cooked
1/2 teaspoon green curry paste
1 1/2 cups water (approx.)
salt to taste

Directions:

Prepare sausage as directed on box using 2/3 cup mix and 2/3 cup water. Fry sausage in large sautee pan by dropping in small spoonfuls to create medium size chunks.

When sausage is browned and getting crisp add beans and curry paste. Stir in rice and mix well.

Your mixture will start to stick together. Add water slowly until you have a sauce consistency of your liking. Salt to taste and enjoy!

Serves: 6

Preparation time: 25 min

2 thoughts on “Vegetarian Recipes Part 3 (thanks again to my wife)

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