Easy Vegetarian Recipes

Archive for the ‘Easy Vegan Recipes’ Category

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Easy Vegetarian Pecan Crusted Medjool Dates

by April’s Recipe Winner: LISA S.! This is her first guest blog post with many more to come. Feel free to email any recipes questions to her at Lisa (at) easyvegetarianrecipesblog.com.

Hello All!

I am so excited to be the winner of April’s Easy Vegetarian Recipes Contest! I simplified my “Veggie Shrimp Creole” to make it as quick and easy and possible, without sacrificing flavor. I hope you will all like it as much as my family and friends do, and now would like to share an easy, easy recipe that tastes just like candy. It is a great dish for vegetarians, diabetics, or anyone who just loves good food.

Enjoy!!

Pecan Crusted Medjool Dates

Ingredients:

• 4 large, fresh, in season Medjool dates for each plate served
• Mixture of coarsely and finely chopped pecans

Directions:

Place pecans in a shallow dish. With a sharp paring knife, slice halfway around the pit of each date, remove the pits, and flatten the dates. Press each date firmly into the pecan mixture, shaking off the excess if necessary.

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Easy Vegetarian 101st Airborne Beer Cheese Soup

I had actually gotten an unofficial cookbook from a friend of mine last week, so I will be sharing the easy vegetarian versions of these awesome and famous recipes.

This recipe is sooo darn easy I want to create a new category called “bachelors” or something that conveys that if you can’t make this, then you’re in trouble.

Ingredients:

• 1 large can vegetable broth
• 1 medium jar cheese whiz
• 1 can stale beer
• cayenne pepper to taste

Directions:

Heat broth to boiling, reduce heat, add cheese whiz, stir till melted, add beer and reheat, but do not boil. Top with bacon bits and green onions.

This is certainly a down and dirty version of an easy vegetarian 101st Airborne Beer Cheese Soup, however, I would suggest you substitute with your favorite block cheese.

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Easy Vegan Crash Potatoes Recipe

Thanks to blogger Bubba from Veganacious, we have a yummy and easy vegan crash potatoes recipe. If you are a fan of twice baked potatoes, you gotta give this a whirl.

Ingredients:

• Several Smallish Potatoes, red or russet
• Salt
• Pepper
• Olive Oil 2-3 Sprigs Rosemary

Directions:

Preheat oven to 450º F.

Scrub the potatoes clean. Boil them until tender all the way through. Place on baking sheet (parchment paper or silicone protector makes cleanup easier) drizzled with olive oil. Cut an X in top of each potato. Gently mash each potato with potato masher. Salt and pepper each potato, then drizzle or brush each top with more oil. Use a few sprigs of rosemary to top. Baker for 25 minutes or so until crusty on top. Sprinkle with paprika and serve HOT.

Potatoes are a staple in this house, so if you have any great and easy potato recipes, please share.

Let us know how you like this!

Easy Vegan French Toast

• 1 cup soy milk
• 2 Tbsp. flour
• 1 Tbsp. nutritional yeast flakes
• 1 tsp. sugar or sweetener of your choice
• 1 tsp. vanilla
• 1/2 tsp. salt
• Pinch nutmeg
• 6 slices whole wheat bread

Mix all the ingredients (except the bread slices) in a shallow bowl. Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides.

Kale is one of my all time favorite greens. Unfortunately, it’s never available at the Asian food market, so I have to make a separate trip for it, but it’s well worth it.

Well, as you will quickly find out, SusanV (from FatFree Vegan Kitchen)is one of my favorite resources for vegan recipes. I think mostly because the pictures she takes are so mouth watering, but I definitely give credit to her sense of taste.

These easy vegan colcannon puffs are definitely as advertised: tender on the inside and lightly crispy on the outside. And yes, the kids will love these if you leave any left for them!

EASY VEGAN COLCANNON PUFFS

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

1 1/2 pounds potatoes (you can peel if you want, but I didn’t)
6 ounces kale
2 tablespoons nutritional yeast
2 teaspoons salt (or to taste)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 teaspoon freshly ground black pepper
2 tablespoons soy milk
2 tablespoons potato starch or corn starch

Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.

While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.

Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.

Makes about 30 puffs or 6 servings. Per serving: 128 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 733mg Sodium; 3g Fiber. Weight Watchers: 2 Points.

You can served these with baked tofu with a basic gravy and broccoli. The puffs tasted delicious with a little gravy, too.

Whichever way you decide to serve these puffs, my advice to you is just do it…They are just as yummy as they look.

Please give us some feedback and send us some of your favorites too!

The funny perceptions of non-Vegans are pretty laughable at times, but this great author, Catherine Greenall decided to take it an spin it into a fabulous book of vegan recipes I found off of PR.com.

She derived this title from responses of some restuarants when asked what their options for their vegan customers were.

Catherine Greenall said “A vegan diet is excellent for reaching and maintaining an ideal weight and improving health. It is naturally high in fibre, vitamins and minerals and low in saturated fats, sugar and salt. It can reduce the risk of heart disease, strokes and cancers.”

We know that the vast amounts of land and water consumed by the great meat and dairy industries only only to generate carbon emissions are quickly overshadowed by the flashy adverts from fast food chains and the like.

CONTACT
Catherine Greenall
01257 464426
catherine.greenall@tiscali.co.uk

Click here for Catherine Greenall’s full contact information or to become a retailer of her book.