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| Vegetarian Dishes Vegetarian Appetizers Seasoned Crackers Makes 2 dozen Ingredients: 1 (10 ounce) package oyster crackers 1 (1 ounce) package ranch dressing mix 1/2 teaspoon dried dill weed 1/4 teaspoon garlic powder 3/4 cup vegetable oil Directions; 1. Preheat oven to 200 degrees F (95 degrees C). 2. Whisk together the oil and seasonings; add crackers and toss to coat evenly. 3. Spread evenly on large baking sheet and bake for 20 minutes. Stir after 10 minutes and continue baking 10 minutes more. Vegetarian Main Dishes Savory Pumpkin Soup Makes 10 cups Ingredients: 5 cups pumpkin puree 2 cups vegetable broth 2 cups heavy cream 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 4 ounces dry pasta 1/2 teaspoon pumpkin pie spice 1/2 cup fresh parsely, minced 1/4 cup cilantro, minced 1/4 cup butter (imitation), softened 1/2 cup plain yogurt 1/2 cup sour cream, for topping 1/4 cup shredded mozeralla cheese 1/4 cup toasted almonds Directions: 1. In a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder, and onion powder. Bring to a boil. Stir in the pasta. Cook 12 minutes, or until pasta is tender but firm. Reduce heat to simmer. 2. Stir in pumpkin spice, parsely, and cilantro. Slowly stir butter, plain yogurt, and sour cream into the mixture, making sure they do not curdle. Stir in the cheese, allowing it to melt. Serve topped with nuts. Spinach Lasanga Makes 6-8 servings Ingredients: 1/2 lb. lasanga noodles 2 10-oz. packages frozen chopped spinach, thawed and drained 1 lb. soft tofu 1 lb. firm ofu 1 tablespoon sugar 1/4 cup soy milk 1/2 teaspoon garlic powder 2 tablespoon lemon juice 3 teaspoon minced fresh basil 2 teaspoon salt 4 cups tomato sauce Directions: 1. Cook the lasanga noddles according to the package directions. Drain and set aside. 2. Preheat oven to 350 degrees F. 3. Squeeze the spinach as dry as possible and set aside. 4. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in spinach. 5. Cover the bottom of a 9x13 inch baking dish with a thin layer of tamato sauce, then a layer of noddles (use about 1/3 of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25-30 minutes. Vegetarian Desserts Banana Oatmeal Bread Makes 1 5x9 inch loaf Ingredients: 1/2 cup shortening 1 cup white sugar 2 eggs replacers 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1 cup quick cooking oats 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cup mashed bananas 1/4 cup soy milk 1/2 cup chopped raisins (optional) Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan and set aside. 2. Cream together the shortening and sugar. Add eggs and vanilla, beat until fluffy. 3. Sift together flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended. 4. Fold in raisins, and pour into prepared pan. Bake for 50-60 minutes; remove from oven and cover for 5 minutes. Dark Chocolate Mousse Makes 6 servings Ingredients: 1 lb. soft tofu 1/2 cup cocoa powder 1/4 cup carob powder 6 tablespoons sugar 1/4 cup soy milk Directions: 1. Combine all the ingredients in a blender or food processor and puree til creamy. Pour the mousse into six individual dessert bowls and chill. |