Foods for Life Vegetarian Recipes
Spicy Szechwan Pasta
This recipe tastes great at room temperature, hot, or cold. It improves as the flavors mingle and blend into something wonderful. This recipe is one of my favorites.
1/2 pound of pasta of your choice
2 T. hot chili oil
2 c. Mung bean sprouts
1/2 c. chopped water chestnuts
1 chopped hot chili pepper
1/8 c. natural, organic peanut butter, almond butter or cashew butter
1/8 c. tahini (sesame seed paste)
1/4 c. warm water
3 T. soy sauce or Braggs Liquid Amino Acids
2 T. balsamic, or rice vinegar
1 T. dark toasted sesame oil
2 T. chopped fresh cilantro
2 T. chopped fresh parsley
2 T. chopped fresh mint
1 t. cayenne pepper
1 cucumber, peeled and sliced
1/4 c. chopped scallions or Spanish/sweet onions
Cook the pasta in salted water and drain . Rinse immediately with cold water, being sure not to overcook your pasta. If you are using an unusual type of pasta, follow the manufacturer's directions.
Mix together the nut butters, warm water, soy sauce, vinegar and oils.
Toss the noodles with the raw vegetables and nut sauce.
Serve with a garnish of fresh mint, parsley, basil, or cilantro. I like this recipe served as a cold pasta salad over romaine hearts. Serves 4-6.
Eggless Egg Salad
1 # tofu (medium or firm) mashed
1/2 c. eggless mayonnaise
2 green onions, sliced
1/2 red bell pepper, chopped
1 t. turmeric
1 t. curry powder
1/2 t. sea salt or Braggs Liquid Amino Acids
1/4 t. cayenne pepper
1/4 t. cumin
1 t. Spike seasoning
Mix all of the above ingredients above together.
1 t. ground cumin
1 t. ground cardamom
1 t. curry powder
1 t. mustard seed
1/2 t. coriander
1 t. fenugreek, ground
1 t. parsley
salt and pepper to taste
1 onion , chopped
2 stalks celery, chopped
2 carrots, sliced
1 tomato, chopped
1 c. fresh vegetable of your choice
1 oz. dried mushrooms
1 green pepper, sliced
1 & 2/3 c. Basmati rice
1 pinch saffron
2 c. vegetable broth
1 & 1/3 c. water
Soak dried mushrooms in 2 cups hot water for 30 minutes. Drain and strain them, reserving the liquid and mushrooms separately.
Put the rice, saffron or saffron flowers, mushroom liquid, and water in a pot with a tight fitting lid or in a rice cooker. Hold the cooked rice aside.
Dry roast all the remaining spices and herbs. Add the sautéing liquid, onion and celery and sauté for a few minutes. Add carrots. Add mushrooms and green pepper, each time sautéing for several minutes,
adding more liquid if necessary. Add the tomatoes and vegetable of your choice.
Simmer for 10 minutes, uncovered, allowing some of the liquid to evaporate.
Serve over or mixed with the cooked rice.
Supernal Sprout Sauté
1 quart lentil, mung, soybean, or chick sprouts
1 c. celery, chopped
1 c. onion, chopped
3 T. olive oil
6 T. Braggs Liquid Amino Acids
3 garlic cloves, minced
3 t. cumin, ground
10 oz. veggie burgers or veggie burger mix of your choice
Sauté the onions in the olive oil until translucent.
Add the celery, garlic, cumin and the veggie burgers. (Sauté and crumble the veggie burgers.)
Add the Braggs and seasonings to taste. Cover and steam the mixture until the sprouts are tender. Serves 4.
Phoenix Bean, Corn & Rice Casserole
1 c. each of celery and onion, chopped
3 cloves garlic, minced
19 oz. tomatoes, drained and chopped
2 T. chili powder
1 organic green, red or yellow pepper, chopped
20 oz. kidney, pinto, or black beans, cooked, drained and rinsed
1 c. cooked brown rice
1 c. frozen corn or fresh corn
salt and pepper to taste
1/2 c. crumbled unsalted corn chips, bread crumbs, or whole grain crackers
1/2 c. grated soy cheese
In a saucepan combine the onion, celery, garlic, tomatoes and chili powder. Bring to a boil, reduce heat and simmer for 5 minutes.
Stir in the pepper, beans, rice and corn. Season with salt and pepper. Pour into an 8-cup casserole dish.
Cover and bake in a 350 degree oven for 15 minutes. Sprinkle with the corn chips and cheese, and bake UNCOVERED for 10 minutes longer or until the chips are crisp.
Serves 6.
Simple Salads with Style
Aunt Ruthie's Italian Cole Slaw
1 small head of organic red or green cabbage
1 large red organic onion
1/2 c. honey, maple syrup or succanat
1/2 c. raw apple cider vinegar
1/4 c. balsamic vinegar
1/4 c. brown rice vinegar
2 t. celery seed
3/4 c. olive oil
1 t. sea salt
1 t. mustard
Shred the cabbage and onion, alternating the layers of cabbage and onion in a large glass or ceramic bowl.
Boil the vinegar, honey, oil, salt, celery seed and mustard together.
Pour the hot liquid over the cabbage and onion mixture. Cover the bowl and let it stand for 4-6 hours. This recipe will keep for 3 weeks refrigerated and enhances with aging. You can add more vegetables
to adapt this recipe to the seasons.
Fresh Spinach & Pine Nuts Salad
2 #'s spinach, fresh
1/4 c. olive oil
1 red onion, sliced thinly
5 garlic cloves, minced
3 T. pine nuts
4 T. basil
3 T. lemon or lime juice, freshly squeezed
Wash and chop the spinach. Drain well.
Heat the olive oil in a skillet, sautéing the onion until translucent. Add the garlic, pine nuts and basil, sautéing over medium heat until golden. Remove the skillet from the heat.
Add the spinach, stirring to coat it with the flavored oil. Season to taste and serve immediately. Serves 4.
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