Banana Black Beans

Ingredients :

2 cups cooked black beans
1/2 cup coconut milk (light can be used)
1/4 cup plain soy milk
2 bananas, chopped into 1/2 inch pieces
2 stalks green onion, diced
1 heaping teaspoon hot chili powder

Directions:

1) Place cooked black beans into a medium saucepan with coconut milk & soymilk and heat on medium-low for about 3-4 minutes.( In a pinch I have used a large 19 ounce can of black beans instead- just make sure to rinse well in a colander before using to get rid of excess salt!) Stir occasionally.

2.) Add chopped green onion & hot chili powder, and allow the liquid to reduce and become bubbly, still stirring occasionally.

3.) Add chopped banana, stir, and allow to heat through. ( Banana shouldn't be added too early or else the pieces lose their shape and become mushy)

Served on a bed of brown rice, with a salad on the side this is easily one of my favourite quick and healthy meals and is so, so delicious!!!

Note: measurements for the coconut and soy milks are approximations since I never measure- I eyeball; you may need to adjust amounts due to your own tastes. YUM!

Serves: 4

Preparation time: 5 min

From:vegweb.com

Read more...

Black Bean Vegetable Soup

"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."

For : 8 servings

INGREDIENTS
•1 tablespoon vegetable oil
•1 onion, chopped
•1 clove garlic, minced
•2 carrots, chopped
•2 teaspoons chili powder
•1 teaspoon ground cumin
•4 cups vegetable stock
•2 (15 ounce) cans black beans, rinsed and drained
•1 (8.75 ounce) can whole kernel corn
•1/4 teaspoon ground black pepper
•1 (14.5 ounce) can stewed tomatoes

DIRECTIONS

1.In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2.Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

BY: DeeDee
allrecipes.com

Read more...

Marinated Tofu

This recipes main ingredients is tofu...I like it, because beside it's cheap it also a healthy food, and yummy too!!!

For : 3 servings

INGREDIENTS
1 pound tofu, plain or seasoned
1 (12 ounce) bottle barbecue sauce
1 tablespoon olive oil

DIRECTIONS
Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish.
Bake in preheated oven for approximately 10 minutes.

From: allrecipes.com

Read more...

Gado Gado

Gado Gado
(Mixed Vegetable Salad with Peanut Sauce)

Origin: Java; Serves: 8 to 10

•1/2 pound small potatoes, boiled in their skins until tender, peeled and sliced
•1 cup shredded cabbage, boiled for 2 minutes and drained
•1/2 pound carrots, sliced thin, boiled for 2 minutes and drained
•1/2 pound bean sprouts, boiled for 3 minutes and drained
•1/4 pound green beans, cut into 2-inch lengths, boiled for 3 minutes and drained
•1 cucumber, halved lengthwise, seeded and sliced (about 1 cup)
•1 cup sliced jicama (optional)
•Peanut Sauce (see first recipe above)
•2 squares of Chinese soybean curd, boiled for 10 minutes, drained, and cut into 1/2-inch cubes
•3 tablespoons Crispy Fried Shallots

Note: Vegetables may be added to the ingredients or substituted for the ones listed here

Chill all the vegetables separately in individual containers.

In a large serving bowl or on a platter, arrange the vegetables in layers as follows:
Potatoes on the bottom, then the cabbage, carrots, bean sprouts, green beans, cucumber, and jicama.

Pour the warm Peanut Sauce over the salad

Scatter the soybean cubes and the Crispy Fried Shallots on top.
Serve at room temperature.

From : www.ivu.org

Read more...

Vegan Sour Cream Blueberry Muffins

The best vegan blueberry muffins you'll ever eat!

Ingredients:
• 3/4cup vegan sour cream
• 1/2 cup water
• 2 Tblsp lemon juice
• 1/3 cup unbleached cane sugar
• 2 Tblsp soft vegan vegetable spread, or vegetable oil
• 1 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or unthawed frozen blueberries

Directions:
1. Preheat the oven to 400 degrees & oil the muffin pan
2. Mix the sour cream, lemon juice and water in a large mixing bowl
3. Beat in the sugar and vegetable spread or oil
4. Mix together the dry ingredients
5. Mix the dry ingredients into the wet quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
6. Gently fold in the blueberries
7. Fill muffin cups 2/3 full
8. Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
9. Remove the pan from the over, and cool on a rack for 5 minutes Better if cooled for a few more minutes.
10. Run a knife around the edges of the muffins & turn them out on the rack.
11. Allow to cool for a few more minutes, if you can, before devouring

SOURCE : Sarah Kingsbury, Muffin Queen, www.savvyvegetarian.com

Read more...

Interesting vegetarian soup recipes

Hi...I've got the new recipes, it's a very interesting recips, would you try it???

Orzo Soup Recipe

"This soup is known by a few names around here - lil' noodle soup, aspirational noodle soup, and too-lazy-to-wait-for -a-pot-of-rice-to-cook noodle soup. It's made with orzo, a good broth, and whatever I can rummage from my pantry. For those of you unfamiliar with orzo, it is pasta shaped like a chubby grain of rice. It even comes in a whole wheat version, which is what I use. Orzo plays the lead role in this simple soup made with the petite pasta swimming in an egg drop soup style broth that has been boosted with flecks of chard and topped with vibrant, fire-roasted tomatoes. It's finished with an all-important thread of golden olive oil and a flurry of grated cheese. All in all a quick and vibrant bowl of not-too-heavy sustenance.

A couple tips - use a great broth, with just a few ingredients in this recipe, it's key. Before serving be sure to adjust your salt, if the soup tastes flat, add more a pinch or two at a time until all the flavors pop. Vegans, or those not too keen on eggs, no worries - skip them altogether. It's just as good. Different, but still good".

Orzo Soup Recipe

For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)....more or less depending on how spicy you like your food.

7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes.
good quality extra virgin olive oil
3 egg whites
fine grain sea salt
some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

Makes 4-6 servings.

By heidi, www.101cookbooks.com

Read more...

Healthy Vegetarian Recipes

Here is another delicious and healthy vegetarian recipes that you should try!!!

Spiced potatoes & cauliflower

This Pakistani side dish is usually served with rice or flatbreads.

1 tbsp. clarified butter (ghee) or vegetable oil
1 medium onion, finely chopped

1-2 tsp. minced garlic
1 tsp. ginger, powdered or finely grated
Pepper to taste
1/2 tsp. cumin powder or seeds
1/2 tsp. cardamom powder or seeds
1/2 tsp. ground cloves
1-2 large cooked potatoes, peeled and diced
1 small head cooked cauliflower separated into florets
2-3 tbsp. reserved cooking water from potatoes and cauliflower
Salt to taste

Heat butter or oil in a large skillet or pot over medium heat. Sauté onion until tender. Stir garlic and spices and continue to sauté for a minute. Add vegetables and reserved cooking water. Cover, reduce heat to low and cook until vegetables are very tender for about 5 minutes. Mash slightly with a fork, salt to taste. Serve.

Source: Food For The Spirit:Vegetarianism & The World Religions ; Steven Rosen, Vegetarian Times

Read more...

Quinoa With Toasted Almonds and Dried Cranberries

This is another best healthy vegetarian recipe collection, hope this recipe can add another variation for your healthy vegetarian food...

4 - 6 Servings: This quinoa recipe goes well with moist curry dishes, such as Crockpot Chickpea Curry, or Easy Vegetable Curry, green salad and flat bread.

Quinoa has a nutty flavor and a pleasing texture similar to rice. It's good source of vegetarian protein, vitamins and minerals - iron, magnesium, Vit E, potassium, amino acids, and fiber.

wheat or rice, quinoa is a good source of lysine. Quinoa is also gluten free, and has more fat than most grains.

Ingredients:

• 1 cup quinoa
• 1/2 cup sliced blanched almonds
• 1 veggie cube
• 1 1/2 cups boiling water
• 1/2 tsp salt
• 1 cinnamon stick
• 1 bay leaf 1/2 cup dried cranberries

Directions :

1. Soak the quinoa 1/2 - 1 hour in cold water
2. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
3. Shake dry in the strainer
4. On medium heat, stir and toast the sliced almonds until golden
5. Remove from pan
6. Stir and toast the quinoa until dry and turning color
7. Transfer toasted quinoa, toasted almonds, and cranberries to 2 qt saucepan
8. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick
9. Bring back to boil
10. Cover, turn the heat to simmer, cook for 20 minutes
11. Remove from heat and allow to sit five minutes with lid on
12. Fluff gently with a fork and serve

Quinoa Tips:
Quinoa is native to the Andes, where it has been a staple food for 6000 years. Quinoa is light, easily digested, and has the most complete nutrition, and highest protein content of any grain! Technically, quinoa isn't a grain, but certainly acts like one.

• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein content, quinoa is a satisfying meal with beans or nuts and veggies added

Source: Vegetarian Quinoa Recipe /www.savvyvegetarian.com

Read more...

Spinach Noodles

"Imagine homemade noodles that are green! Bernice Smith from Sturgeon Lake, Minnesota reports, 'This easy recipe gives 'from scratch' satisfaction even if you've never made noodles."

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

INGREDIENTS :

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour

DIRECTIONS :In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/.16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.

SUBMITTED BY: Bernice Smith PHOTO BY: Mrs. Sutterpants (www.savvyvegetarian.com)

Read more...

Double Green Vegan Cream Soup

4-6 servings: Quick, simple delicious vegan soup, made with asparagus and spinach, a veggie cube and cashew cream.

The cashew cream both sweetens and thickens this soup. If it seems too thick, simply add a small amount of boiling water. Feel free to experiment: substitute broccoli, celery, cilantro, parsley or combinations, or almonds for cashews.

This soup is lovely as a light supper with artisan bread and hummus, or as the perfect first course of a company dinner. If you like, wash and prep the veggies ahead and refrigerate. Make the broth and cashew cream ahead too, then miraculously produce this soup while your guests take off their coats.

Ingredients:

• 1 lb bunch asparagus
• 1 lb bunch fresh spinach
• 1 quart water
• 1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)
• 1/3 cup cashew pieces
• 1/4 tsp nutmeg
• Fresh ground pepper and salt to taste

Directions:

1. You'll need a six quart stockpot and a blender stick - if you don't have one, use a regular blender in two or three batches
2. Wash asparagus, cut off and discard the tough bottom stems, and chop the rest into 2 inch pieces
3. Wash, stem, and rough-chop the spinach
4. Bring the water to a boil with the bouillon cube
5. Blend the cashew pieces with 1 cup of the stock, and strain into a cup
6. Simmer the asparagus for 10 minutes or until just tender
7. Add nutmeg & spinach, and simmer a few more minutes, until spinach is tender
8. Add cashew cream and heat another two minutes
9. Blend with a blender stick until smooth, or process in several batches in a regular blender
10. Add salt and pepper to taste

Source : www.savvyvegetarian.com

Read more...

Mediterranean Chik'n and Artichokes

"A sophisticated veggie creation that's special enough for entertaining and easy enough to make anytime."

INGREDIENTS
1 cup reduced-sodium vegetable broth
4 green onions, bias-sliced into 1-inch pieces
1 tablespoon margarine or butter
1 clove garlic, minced
3/4 cup quick-cooking couscous
1 (6.5 ounce) jar marinated artichoke hearts
1/2 medium red bell pepper, thinly sliced
2 cups Morningstar Farms® Meal Starters™ Chik'n Strips
1/2 cup pitted kalamata olives
1/4 cup crumbled feta cheese

DIRECTIONS
1. In small saucepan combine broth, onions, margarine or butter and garlic. Bring to boiling. Stir in couscous. Remove from heat. Let stand, covered, for 5 minutes.
2. Drain artichokes, reserving marinade. In large skillet cook bell pepper in 2 tablespoons of reserved marinade over medium heat for 1 minute. Stir in Chik'n Strips and 1 tablespoon of remaining reserved marinade. Cook and stir for 1 to 2 minutes more or until heated through.
3. Spoon couscous mixture onto 4 serving plates. Top with Chik'n Strips mixture. Sprinkle with olives and cheese.

Source : Morningstar Farms

Read more...

California Grilled Veggie Sandwich

"I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine."

Preparation Time : 30 Min
Cook Time : 20 Min
Ready In : 50 Min

INGREDIENTS
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

SUBMITTED BY: Heather Johnson PHOTO BY: Allrecipes

Read more...