Recipes
Great vegetarian recipes are not always easy to come by. Post the recipe for your favorite dish on this page.
If it sounds enticing enough, maybe Dr. Dyjack will give it a try and write about it!
Select Portlets
Great vegetarian recipes are not always easy to come by. Post the recipe for your favorite dish on this page.
If it sounds enticing enough, maybe Dr. Dyjack will give it a try and write about it!
September 6th, 2008 at 5:30 pm
Here is my favorite vegetarian recipe of all time. It takes a bit of time and several ingredients, but absolutely worth it!
http://savory.tv/2008/08/29/thai-lettuce-wraps-brightcove/
August 15th, 2008 at 5:54 pm
This is a great website. The recipes posted in this forum sound deliciously tasty. Think I’m going to try one out tonight…
Sorry I don’t personally have any vegetarian recipes to contribute, but I appreciate everyone for sharing.
June 23rd, 2008 at 2:59 am
That’s a great recipes. Where can I find more?
Do you mind if I link to these recipes from my Food & Wine Network, http://www.garlicoon.com ?
February 20th, 2008 at 2:14 pm
Potato Cauliflower Curry
1/2 onion, chopped
3 cloves garlic, minced
1/2 Tablespoon cumin
1/2 tablespoon curry powder
1/2 tsp coriander
2 dashes turmeric
2 tomatoes, diced
2 tsp salt
1/2 cup hot water
2 or 3 potatoes cut into bite-sized pieces
1/2 head cauliflower, cut into bite-sized pieces
Brown onion, add garlic and continue to brown. Stir in next 4 ingredients and cook briefly.
Add tomatoes and salt and cook until tomato becomes watery. Add water and bring to a boil.
Add potatoes and cook for 2 min, then add cauliflower and continue cooking until vegetables are tender.
Add small amounts of water as necessary while you cook.
Optional: Add frozen peas for color
Serve over rice or noodles.
Fruit smoothies
1 1/2 C soy milk or fruit juice
4 ripe bananas, frozen and sliced
2 cups frozen berries or other fruit
Place soy milk and fruit in a blender and blend until smooth. Serves 6.
Per 1 cup serving: 112 calories; 2.9 g protein; 24.3 g carbohydrate; 1.6 g fat; 9 mg sodium; 10 mg calcium; 0 mg cholesterol
February 20th, 2008 at 2:12 pm
Corn Chowder
2 C peeled, cubed potatoes
2 C water
1 C diced celery
1/2 C chopped onion
1 tsp salt
1 bay leaf (opt)
1/2 tsp celery salt
1/2 tsp parsley flakes
2 C creamed corn
2 C whole kernel corn
3 C soy milk
Place all ingredients, except the last 3 in a large kettle and simmer over low heat until potatoes are almost done.
Sir in creamed and whole kernel corn and continue simmering for 10 min, stirring frequently.
Add soy milk (for thicker consistency, decrease amount of milk). Turn heat off and let stand for 15-20 min.
Remove bay leaf and serve.
Serves 12. Per 1 cup serving: 101 calories; 3.8 g protein (14%); 20.4 carbohydrate; 1.7 g fat; 443 mg sodium; 15 mg calcium; 0 mg cholesterol
Laura Alipoon’s modifications: I use no-salt corn, have never used the bay leaf, and I add either little links or tender bits cut into bite sized pcs so there is more protein for a one-dish meal.
February 7th, 2008 at 2:42 pm
One idea we have in our house is to substitute meat in dishes with tofu. I grew up in an italian household and I have modified alot of family recipes.
In a big pot, coat the bottom with a high grade olive oil. This will be your only fat. Heat bottom until hot, not smoking
1 large white onion, chopped
3 large garlic cloves, chopped
Sweat until translucent
then add
1 medium/large eggplant with half skin peeled
2 medium zucchini
2 medium summer or yellow squash with half skin peeled
1-2 cups of mushrooms
Spices to taste (we like our with a bit more flavor, adjust to your liking)
kosher Salt
fresh ground pepper
italian oregano
thyme
rosemary
basil, not too much because basil turns bitter
Cook until soft; then add
3 cans tomatoes, 14-16 oz size
1 package of tofu
1 can white beans
Cook at bit longer, serve over whipped cauliflower or some pasta.
Serves 6-8 people
Yummy, if you have any questions, just contact me.
February 5th, 2008 at 6:00 pm
My favorite vegan meal is stir-fry veges andn corn bread. I fry together broccli, carrots, onion, snow peas, and green beans with chunks of tofu. I season this with seasoning salt and Braggs Aminos. I bake my own corn bread. Mix together 1 cup barley flour, 1 cup cron meal, 1 tablespoon sugar, half teasp. salt, half teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon olive oil, and 1 cup soy milk and half cup of water. Pour in 8 by 8 pan and bake 30 minutes. This bread tastes wonderful with real maple syrup on it.
February 5th, 2008 at 5:52 pm
Organic food or not? You need to watch the documentary entitled, “The Future of Food”. Oh the truth Americans don’t know. Genetically altered food is toxic and the FDA knows this but they approve GMOs because money rules the world. Farmers and scientists who have tried to expose the truth have been persecuted and life threatened. Monsanto is evil.
February 3rd, 2008 at 9:45 am
http://www.newstarthealthcare.com/article.php?id=11
I just discovered that “The Veggie Book” can be found online at the web address above.
February 3rd, 2008 at 9:23 am
Here are a couple of my favorite recipes. I also highly recommend the book written by Ray & Frances Foster called “The Veggie Book” — the “how to” book for beginner vegetarians. Ray Foster is the brother-in-law of SPH staff member Ida Foster.
Oat Waffles
First, plug in the irons. Mixing the batter takes less time than for the irons to heat up (about 5 min).
2.5 cups water
1 tsp salt
1 Tbs oil
1/2 apple (range 1/4 to 3/4) for sweetening
1/2 cup whole wheat flour (or buckwheat flour for variety) for texture
put all of these in the blender and blend, then add quick oats to thickness
When set to one of the lower blender speeds, the proper thickness can be identified when the funnel disappears from the top of the batter and does not reappear when the blender is stopped and restarted. Then pour onto preheated irons, preferably teflon-coated so minimal oil needed.
Each batch will make about 4 waffles or enough for about 3 people. We usually make an extra batch to have for leftovers. They are almost like fresh by just putting them in the toaster. We typically eat them with a nut butter topped with fruit.
Tofu cheese — this recipe can be used for Macaroni & Cheese or as a cheese topping for pizza, lasagna, etc.
1 package of tofu (Approx 1 lb)
1 Tbs nutritional brewer’s yeast
1 tsp salt
1 tsp garlic powder
1 Tbs onion powder
2 Tbs to 1/4 cup oil
1 4 oz. jar of pimientos with liquid drained off, optional for color
Add water as needed for blending ~ 1/4 cup
Blend all ingredients in the blender and then mix into macaroni or spread with a spatula over pizza. This is generally enough for the 3 pizzas we make at one time. For baking, this requires longer baking times (~ 40 min) than regular cheese so the oven temp should be decreased a little accordingly to avoid burning the crust. When done, the cheese topping will have become opaque and no longer a liquid.
January 27th, 2008 at 9:32 pm
Dr. Dyjack,
I have just become aware of your 30 day challenge. Congratulations on what you have learned and accomplished so far.
I would like to make you aware of another vegetarian resource on the Loma Linda Campus. The National Auxiliary to the Alumni Association, LLU School of Medicine, has created two vegetarian cookbooks. An Apple a Day and Apple a Day II. These are full of tasty and straightforward recipes coming from the families of LLUSM alumni. We are accepting recipes to be considered for inclusion in a third book which will include an emphasis on vegan and lower fat recipes.
These Apple a Day cookbooks are available at the Loma Linda Campus Store, many of the Adventist Book Centers, and can also be ordered on line from our website: http://www.llumedaux.org
I certainly hope that your adventures in the world of vegetarian eating will continue after the 30 day challenge is completed. Keep us “posted”.
Sincerely,
Merle Hildebrand
National Auxiliary
January 21st, 2008 at 8:45 am
Red Lentil Soup
Easy and delicious
2 cups red lentils (washed)
Put into 7-8 cups water
add the following seasonings
2 tsp. onion powder(or saute l onion in olive oil)
1/2 tsp. garlic powder
2 TBS. McKay Chicken Seasoning ( LL MKT)
l tsp. salt (I omit)
l TBS) dried parsley
2 Tbs. Yeast flakes (LL Mkt)
l can Chopped Tomatoes (I use petite chop) if possible
2 large coarsely grated carrots
Simmer for l5 minutes
add the following and simmer 5 more minutes
Crooked neck yellow squash and l zucchini grated
or a little cooked brown rice.
January 21st, 2008 at 8:36 am
Nut Balls (Recipe will make about 18 medium balls)
1/2 ground nuts
1/2 medium onion ground or chopped
3 eggs well beaten
mix above in a med. bowl
In larger bowl mix
l/2 cup Italian bread crumbs
l/2 cup Toasted wheat germ
1/2 cup grated Parmesan cheese (Kraft fine ground in jar)
l and 1/2 pkgs. dry packets of G. Washington Seasoning and broth
Available at Loma Linda Market
Add med. bowl to dry ingred.
Roll into balls (do not!! roll tight ) Drop into bubbling speg. sauce of your own liking. Cook on simmer for l hour. Be careful not to stir too much.
January 15th, 2008 at 12:35 pm
Thanks Jill and Ivy. I’ll give your recipes a try. My first foray with Egg Plant was a unmitigated disaster. (inquire with my children for the gruesome details)
January 15th, 2008 at 1:25 am
MY FAVORITE EGGPLANT DISH!
1 Big eggplant, cut into big chunks
2 cups mushrooms (cremini)
olive oil for frying/baking
1/2 cup soy sauce
2 tbsp splenda
1 pinch cayenne pepper
4 tsp fresh chives
1 tbsp garlic powder
Fry or bake the eggplant (if you choose to bake, spray eggplant with PAM cooking spray), saute the mushrooms, mix soy sauce, splenda, cayenne, chives and garlis powder. Pour sauce over eggplant and mushrooms. Cook until eggplant and mushrooms absorb sauce. Eat with rice!!!!!!!!!
January 14th, 2008 at 10:32 am
ummm how can you call yourself a vegetarian without this recipe?!
congrats on week one. i heard about your venture from a colleague in DC!
SPECIAL K ROAST
1 large onion, chopped 1/4 cup oil
1 quart low-fat cottage
cheese
5 eggs, slightly beaten 1/2 cup nuts, chopped fine
3 envelopes G. Washington
Golden Broth
5 cups Special K cereal
Saute onion in oil. Mix with remaining ingredients. Bake in covered casserole at 325 [degrees] F for 1 1/2 hours. Serves 10; 13, grams protein, 271 calories per serving.
January 12th, 2008 at 5:44 pm
Here is one my of my favorites: Egyptian Rice Salad - it has been a hit at many social gatherings. If you are serving a family of four or less, you can reduce all the contents in half.
Egyptian Rice Salad
Ingrediants
1 1/2 cups of rice
2 diced tomatoes
2 diced cucumbers
1 cup black olives diced
1/4 cup pine nuts (soaked in water for 1 hour)
Place rice in boiling water for 10 minutes, then drain. Rinse in cold water. Mix rest of ingrediants, then add dressing (see below)
Dressing
1 very small grated onion (very small onion or equivalent)
juice of 3 lemons
1/2 cup olive oil
1 tsp salt
1 tsp vinegar
1 dash garlic salt
mix and pour over rice salad
Note: If storing left overs, drain off excess dressing before placing in fridge.
Enjoy!
January 12th, 2008 at 4:33 pm
Super easy (but really good) spinach and black bean enchiladas
2 (15-ounce) cans black beans, rinsed and drained
Small bag baby spinach
2 15 oz cans of enchilada sauce
12-ounce low-fat Mozzarella cheese, shredded
8 (8-inch) flour tortillas
Place spinach on plate and microwave to wilt.
Cover surface of each tortilla with thin layer of enchilada sauce and wilted spinach, then add generous spoonful of black beans and pinch of mozzarella. Roll up and place tightly into a greased 9 x 13 baking pan. Repeat until all enchiladas have been placed in pan.
Cover the enchiladas with remaining sauce and cheese. Cover with foil and bake at 350 degrees until cheese is melted and enchiladas are beginning to crisp (approx 30 minutes.)
Serve with side of spanish rice.
January 12th, 2008 at 3:53 pm
Couscous with Golden Raisins, Pine Nuets and Green Onions
3 3/4 cups vegetable broth
1 1/2 tsp salt
2 1/2 cups plain couscous (15 oz)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/4 stick butter, melted
Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender (15 minutes) Fluff with fork. Mix in nuets, green onions and butter. Add salt and peper to taste. Serve warm or room temperature.
January 6th, 2008 at 11:06 am
Coconut Curry Tofu
I found this recipe on the allrecipes.com website. It was a big hit at home. I was very generous with the Chile paste - and should have used the entire head of Bok Choy. Serve with rice.
Dr.D
Coconut Curry Tofu
SUBMITTED BY: Kathy Collins PHOTO BY: Mrs. Sweet Pea
PREP TIME 25 Min
COOK TIME 15 Min
READY IN 40 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
US METRIC
About scaling and conversions
INGREDIENTS
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
DIRECTIONS
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
December 24th, 2007 at 12:33 pm
thanks Brian, I will give a try.
dave
December 19th, 2007 at 1:55 pm
Mandarin tofu stir-fry
This recipe is a great way to try out tofu if you haven’t before, because it is so simple, quick, delicious and yes, full of good nutrition! Tofu is high in protein, potassium, vitamins, and can be a good source of calcium. Check the label to see if a calcium-based coagulant was used in processing the tofu.
Prep time: 15 minutes
1 cup sweet and sour sauce
1 teaspoon vegetable oil
6 whole green onions, cut into 1 inch pieces
1 whole red bell pepper, cut into strips
1 package frozen pea pods, thawed
1 pound firm tofu, well-drained, cut into 1 inch cubes
1 can mandarin oranges, drained
2 cups hot cooked rice
2 tablespoons almonds, sliced (optional)
Set aside the sweet-and-sour sauce in a small bowl.Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry green onions and sweet pepper in oil for one minute. Stir-fry for 1 to 2 minutes more or until vegetables are tender, yet still crisp. Push vegetables to the side of the pan.Add the sweet and sour sauce to the center of the pan. Cook and stir until sauce is bubbly. Add tofu, mandarin orange sections, and thawed frozen pea pods. Gently stir all ingredients together to coat with sauce. Cover and cook for 1 to 2 minutes more or until heated throughout. Serve immediately with hot cooked rice. Sprinkle with almonds.Yield: 4 servings
Nutritional analysis: (per serving)
Calories: 456
Fat: 13 g
Protein: 27 g
Carbohydrate: 67 g
Cholesterol: 0 mg
Sodium: 153 mg
Notes
Tofu is a wonderful and versatile source of protein, as it so nicely takes on the flavor of the food with which it is prepared. Tofu can be purchased in the refrigerated section, as well as on the shelf with the canned goods. This is especially handy if you are not sure when you will be able to cook with it. If not using the entire package, keep the tofu covered in water and change the water at least every other day.