Vegetarian/Vegan Recipes

Q: Why Vegetarianism?

A: There are numerous reasons for choosing vegetarianism. As new scientific information becomes available, more and more people are becoming aware that a diet high in fiber and complex carbohydrates -- a diet low on the food chain -- is healthier. Others are concerned not just about their own health, but also about that of our planet. Food production for a vegetarian diet is far less environmentally destructive than that for an animal-based diet. An animal-based diet consumes vastly more fossil fuels, water, and other resources than does a vegetarian diet. Our meat habit is a driving force behind the greenhouse effect, water depletion, rainforest destruction, and other environmental disasters, as well as U.S. dependence on foreign oil.

For others, world hunger is the most compelling reason. More than a billion people are starving throughout the world while enough grains and legumes to feed them are fed to American livestock. Enough food to feed the world could be produced in a plant-based system, but an animal-based system cannot feed everyone.

The fastest growing reason for becoming vegetarian, however, concerns the most direct victims of the animal-based diet, the animals killed and eaten as food. So the health and well-being of each consumer, the planet, the world's less privileged, and other animals are all connected and depend upon making the switch from an animal-based to a plant-based food system.
>>The Fund for Animals<<

~Use Non-Dairy Cheese with these recipes. It's surprisingly delicious!~

Spinach-Stuffed Tomatoes

10oz. package frozen spinach
4 medium tomatoes - firm
1 cup mozzarella cheese - shredded
1/4 cup onions - minced
1/4 cup - parmesan cheese - grated
1/2 tsp. - salt
1/8 tsp. - pepper
2 tbsp. - parsley - minced

Cook spinach (unopened in microwave) 4 minutes on high. Let stand 5 minutes. Drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds (unless you just really want to eat them..Ha!).

Chop tomato pulp finely and add to spinach. Invert tomato shells on paper towel to drain. Preheat oven to 350 degrees.

Add 1/2 cup mozzarella cheese to spinach mixture. Add onion, parmesan cheese, salt and pepper to mixture and blend well. Spoon evenly into tomato shells. Sprinkle with remaining mozzarella and parsley. Arrange in 8" round baking dish and cook at 350 degrees for 10 minutes or until heated thoroughly.

Mushroom Pasta

1 tbsp. butter
3 cups fresh mushrooms - sliced
3/4 cup onion - chopped
1 cup vegetable broth
1/2 cup evaporated skim milk
1 tbs. all-purpose flour
2 tbsp. wine or sherry - dry
1 tbsp. Dijon mustard
2 cups pasta - whichever you like best

Add 1 tbsp. of butter to skillet. Add mushrooms and onion. Sauté 4 to 5 minutes or until tender.

Stir in broth and bring to a boil. Reduce heat and simmer for 15 minutes.

Stir together milk and flour and add to skillet. Stir occasionally until thickened and bubbly. Stir in mustard and wine/sherry. Serve over pasta.

Swiss Cheese & Veggie Pitas

1 Cup Shredded Swiss Cheese
1/2 Cup Thinly Sliced Cauliflowerets
1/4 Cup Mayo or Salad Dressing
1tsp Chopped Fresh or 1/2tsp Dried Dill Weed
1/2tsp Salt
1 Medium Tomato, chopped
1 Small Zucchini or Carrot, shredded
3 Pita Breads (6" diameter), cut into halves
Salad Greens

Mix all ingredients except pita bread and salad greens. Separate pita breads along cut sides to form pockets. Arrange salad greens and veggie mixture in pockets.
>>Betty Crocker's "Vegetarian Cooking"<<

Jocelyn's Spinach Slop

Can Cut Spinach
Cajun Seasoning
3 Vegetarian Swiss Cheese Slices

Remove Spinach from can. Put in Microwave Safe Bowl. Add about 1 teaspoon of Cajun Seasoning. Heat in microwave for 1 minute. Stir. Add Cheese Slices and heat again for 1 1/2 minutes. Stir thoroughly. EAT!

Herb-Nut-Butter Stuffed Mushrooms

12 Large Mushrooms
1 Tablespoon Olive Oil
1 Small Onion, finely chopped
1/4 Cup blanched almonds 1 Clove Garlic, peeled and chopped
1 Tablespoon Lemon Juice
3 Tablespoons Parsley Sprigs
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1 Tablespoon Chopped Fresh Chives
1/2 Teaspoon Salt 1/4 Teaspoon Black Pepper
2 1/2 oz Butter {Veggie Butter Recommended}

Preheat oven to 350. Brush shallow baking dish with oil. Remove stalks from mushrooms & finely chop. Heat oil in small pan & add onion. Cook over medium heat until soft & golden (approx. 2 1/2 min.). Add chopped mushroom stalks. Cook until soft. Remove from heat.

Place almonds, garlic, lemon juice, parsley, thyme, rosemary, chives, salt, pepper & butter in food processor. Mix until mixture is smooth ( approx. 30 seconds).

Place mushroom caps in baking dish. Spoon equal amounts of the onion & mushroom mixture into each cap. Smooth surface. Top each mushroom with the almond & herb mixture. Bake approximately 13 minutes.

Fried Green or Red Tomatoes

3/4 Cup Plain Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Cornmeal
1 Egg {Egg replacer recommended}
3/4 Cup Milk {Soy Milk recommended}
4 Medium Green or Red Tomatoes
Oil for Frying

Sift flour, salt & pepper into medium bowl. Add cornmeal & and stir to combine.

Combine egg/egg replacer & milk/soy milk & then gradually add to flour mixture. Whisk batter until JUST combined. Don't over-beat.

Cut tomatoes into thick slices. Heat 1/2 inch of oil in frying pan.

Dip tomatoes into batter - drain excess - and fry for 1 minute each side. Turn only once.

Drain on paper towels & serve.

Pasta Supreme

(Serves 4)
1 package Rotini noodles
1 small bottle Wishbone Italian Salad Dressing
1 fresh bunch broccoli
1 small jar pimentos
2 Tbs synthetic bacon bits (optional)
1/2 cup chopped celery
1/2 cup chopped bell peppers
2 pounds shredded or cubed cheese - if desired

Boil Rotini noodles and drain well. Add all ingredients, mix and toss well. Chill and serve.
>>Margie L. Kunkel<<

Vegan Onion Soup

1 Large Onion
3 Tablespoons Veggie Butter or Olive Oil
Black Pepper
1 Cup Vegetable Broth
Salt to Taste

Chop the onion, melt veggie butter OR heat olive oil in a 1 quart saucepan. Add the onion to the saucepan and saute over medium heat until the onion is slightly caramelized.

Add Vegetable Broth.

Add water to about 1 inch from top of saucepan. Cover & let simmer for approximately 45 minutes to 1 hour.

Salt & Pepper to taste.

If you have a vegetarian recipe you would like me to post on this page,

Email ServaCat. If you leave your name I will post it below the recipe.