http://savory.tv/2008/08/29/thai-lettuce-wraps-brightcove/

Sorry I don’t personally have any vegetarian recipes to contribute, but I appreciate everyone for sharing.

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

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.

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.

I just discovered that “The Veggie Book” can be found online at the web address above.

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.