Veggie Burgers...yum!! :)
To me, the greatest thing in the world is food. Meatless food, of course, being a vegetarian. Here, I'll post some of my favorite, most delicious recipes I have found on the net and in cookbooks. Send me some recipes!! The more exotic the better :)
Lembas Bread
from OrlandoBloomFiles.comThese are all theoretical ingredients, derived from hints Tolkien gave throughout his works.
Thank you Robin C. Poe!
3 eggs
1 cup honey (preferably wild honey)
1 tablespoon grated orange peel or three kumquats or one large finger of a hand of Buddha.
2 teaspoons orange flower water (optional)
3 oz blanched almonds
1/4 cup melted butter
2-1/4 cups semolina flour
1/2 teaspoon salt
Place eggs, honey, orange peel or other fruit, orange flower water, and almonds in blender. Blend on high for 3 minutes. Add 1 cup of the flour. Blend for 1 minute. Scrape into a bowl and add remaining flour and salt. Whisk or stir until well blended. Bake lembas on a pizzelle or krumkake iron 15 seconds each or until lightly brown. You may substitute a waffle iron but add a teaspoon of baking powder. The texture will not be quite accurate in a waffle iron.
Mushroom Cookies
also from OrlandoBloomFiles.comDon't scurry off because the title, they're only shaped like mushrooms :)
Heat in a large saucepan over medium heat until bubbly around the side of pan:
1 1/2 c. honey
Remove from heat; stir in:
1/4 c. granulated sugar
2 Tbls. packed brown sugar
2 Tbls. real butter
1 egg
1 1/2 tsp. ground Cardamon
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp ground cloves
1/2 tsp. ground nutmeg
1 1/2 tsp. each freshly grated lemon and orange peel
Measure into mixing bowl:
2 3/4 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
Stir in honey mixture alternately with 2 Tbls. sour cream
Turn onto lightly floured board; knead dough until it is easy to handle and not sticky, about 5 minutes. Dough should be firm enough to hold impression of finger. Allow dough to rest about 20 min. Meanwhile, heat oven to 350º.
After dough has rested, divide into 4 equal parts.
Make mushroom 'stems' as follows. From 1 part, shape 2 rolls, each 25" long and 3/8" in diameter. Cut into 1" lengths, reshaping ends of each 'stem' if necessary. Place the finished 'stems' 1 1/2" apart on ungreased baking sheet. Bake until firm, about 7 minutes.
Make the same amount of 'caps' as you did 'stems'. Form 'caps' by shaping dough into ¾" balls; make indentation about 1/2" deep on one side with the handle of a wooden spoon. Place 'caps' indented side down 1 1/2" apart on ungreased baking sheet. Bake until light brown on bottoms, about 12 minutes. Cool on wire racks.
Enlarge indentations in 'caps' with paring knife. Dip one end of each 'stem' into frosting and insert in 'caps'. Dry mushroom cap side down.
Dip each mushroom into frosting, completely covering 'cap' and underside of 'cap' or covering 'stem' and underside of 'cap'. Allow excess frosting to drip in bowl. Sprinkle frosted part with poppy seeds. Lay on side on wax paper to dry. Dry completely before storing in airtight containers. Flavor mellows after 3-4 days. Store at room temperature no longer than 6 weeks or in freezer no longer than 3 months.
Frosting:
Mix 2 c. confectioners' sugar and 1 Tbls. Water
Stir in 1 tsp. at a time 2 Tbls. water beating well after each addition
Souped-up Rice and Beans
from Me!This is my favorite meal. It's simple, quick, and the easiest hardy meal I eat.
1 Can Cream of Mushroom Soup
Minute Rice
Water or Milk, if you prefer
1 can Vegetarian Baked Beans
Mrs. Dash, to taste
Heat saucepan to Med. heat. Pour in Cream of Mushroom Soup, fill same can with milk or water and pour in, then fill the can with rice. You may have to refill the can half-way with rice, if it turns out too soupy for your taste. Cook Mixture until rice is tender (about 10 minutes). Remove from heat and let the rice soak up all the water/milk it can (another 5 or 10 minutes). Spice it up with some Mrs. Dash.
Heat baked beans in another saucepan, or in microwave-safe dish for time on can.
Fill your plate with rice, and cover with baked beans. If you want to, you can top with lots of shredded mozzerella cheese (my personal fave) or whatever cheese you prefer.
Recipe Links
Vegetarian Recipes
Bon Apetit!
