Recipe: Vegetarian Recipes and a Few More (40) - 08-17-97 Recipe Swap (updated)
Recipe CollectionsVEGETARIAN RECIPES AND A FEW MORE
Recipe Swap - August 17, 1997
40 RECIPES IN THIS FILE:
Golden Breakfast Couscous
Homemade Granola Cereal (5)
Yellow Squash Puffs
Summer Squash Casserole (2)
Vermont Squash and Cheese Casserole
Squash Casserole
Zucchini Curry
Easy Zucchini Squash
Zucchini Toss
Cheesy Zucchini Pie
Zucchini and Tofu Mock Oyster Stir Fry
Zucchini and Carrot Spaghetti
Chili Grilled Squash
Miracle French Dressing
Penne Salad with Tomatoes, Goat Cheese and Basil
Vegetable Frittata
Broccoli Casserole
Zucchini Casserole
Melody's Lentil Spaghetti Sauce
Saute of Fresh Artichoke Hearts with Garlic and Onions
Crispy Baked Onion Rings
Oven Fried Zucchini
Popeye's Red Beans and Rice
Zucchini Burgers
Crunchy Zucchini and Tomatoes
Scrambled Tofu (2)
Curry Broccoli Casserole
Kofta (Indian Croquettes)
Melty Nutritional Yeast "Cheese"
Fake Alfredo Sauce
Breakfast Burritos
Chili Bean Casserole
Vegan Greek Salad
Eggplant Whatever
GOLDEN BREAKFAST COUSCOUS
Adapted from source: Great Good Food by Julee Rosso
Makes 4 servings
2 2/3 cups apple juice, divided use
1/2 to 1 cup golden raisins (or currants, dried cherries, blueberries, cranberries, or apricots)
1 cup quick-cooking couscous, uncooked
1 Granny Smith apple, cored and cut in 1/2-inch chunks
1 to 2 tablespoons minced crystallized ginger (optional)
In a small bowl, place 1 cup of the apple juice and the dried fruit. Leave at room temperature overnight.
In a medium saucepan, place the remaining 1 2/3 cups juice and bring to a boil. Reduce the heat to medium, add the couscous, and cook for 3 to 5 minutes, until the liquid is absorbed and the couscous is tender.
Remove from the heat; add the plump fruit, apples, and ginger, if using. Stir well and serve immediately, drizzled with skim milk if desired.
HOMEMADE GRANOLA CEREAL
Source: Lars Larsen, 1994
"I got this recipe from my friend, Mike, who got it from his girlfriend, Ruth. The original impetus for seeking out a natural cereal recipe was that I was not going to pay ~$3.75 a box for Mueslix. This is very good either in milk or to munch on dry."
4 cups quick oats, uncooked
3 cups whole wheat flour
1 cup all-purpose flour
1 cup wheat germ
1 cup coconut (optional)
2 tsp. salt
1 1/2 cups chopped nuts of your choice (I use pecans)
1 cup vegetable oil
1 cup honey (1 use 1/2 cup honey and 1/2 cup brown sugar)
1/2 cup water
Preheat oven to 275 degrees F.
Mix dry ingredients. Add wet ingredients and stir. Mix with hands. The mixture should be nice and crumbly. More water can be added to make bigger crumbs.
Spread mixture out over 2 cookie sheets.
Put in oven for 1 to 1 1/2 hours or until golden brown. (I found that baking it for 1 hour and 15 minutes is just about right.)
VARIATIONS:
I add 1/2 cup chopped, dried dates. The person I got this recipe from adds dried bananas after cooking.
HOMEMADE GRANOLA
Source: Mike Noeske, 1990's
Makes about 1 gallon, takes two large loaf cake pans.
1 cup honey
1 cup water
1/2 cup cooking oil
1 tsp vanilla
8 cups old fashioned oats, uncooked
2 cups wheat germ
2 cups coconut
Raisins or chopped dates (optional)
Heat honey, water, oil and vanilla together until well mixed. Pour over combined oats, wheat germ and coconut and mix well. Spread on a baking sheets.*
Bake about 1 hour at 350 degrees F. Stir every 15 minutes. During last 10 minutes add raisins or chopped dates (if desired). Open door and cool when done.
*When I bake it I use one big turkey roaster type pan because its easier for me to stir it in that with out flinging it all around, by using the bigger pan it adds about 15-20 minutes to the cooking time.
VARIATION:
I also add unsalted dry roasted peanuts, almond slices before I start baking it. I sprinkle cinnamon and nutmeg on it also (no exact amount).
HOMEMADE GRANOLA
Source: Bob Westover, 1990's
2 cups honey
1 cup oil
1/4 cup molasses
1/4 tsp salt
10 cups of any combination of rolled grain, ie, oats, wheat, etc.
1/2 cup sesame seeds
1 cup raw sunflower seeds
1 cup wheat germ
2 cups coconut flakes
1 cup chopped mixed nuts (optional)
2 cups raisins (add to mixture after removal from oven)*
Combine honey, oil, molasses and salt in saucepan; bring to a rolling boil. Pour over remaining ingredients, except raisins, and mix thoroughly. Spread on greased cookie sheets.
Bake at 325 degrees F for 15 minutes or until golden brown. Stir well on cookie sheets at least once, 2 or 3 minutes after removing from oven. (If you forget, and everything sticks together and to the pan, simply return to the oven for a few minutes).
We store the cooled granola in a large Tupperware cake container. This makes a large batch, but in our house it disappears rapidly.
*We add the raisins after baking the mix, as baking the raisins tends to make them go hard.
HOMEMADE GRANOLA
Source: Lars Larsen, 1994
"I have used the following recipe for Granola for many years. It does contain honey as many recipes for Granola do to keep the rolled oats from tasting like sawdust. I think you may like this one. I have also made it up and packaged for Christmas treats."
4 cups rolled oats, uncooked
1 cup flaked coconut
1 cup chopped nuts (almonds or pecans)
3/4 cup Kretschmer wheat germ
1/2 cup honey
1/2 cup oil
1 tsp vanilla
8 oz. dried fruit (apples, strawberries, prunes, dates, apricots, etc)
1 cup raisins
Spread oats on jelly roll pan. Toast in 350 degree F oven for 10 minutes, stirring once.
Stir in coconut, nuts, and wheat germ.
Combine honey, oil and vanilla. Drizzle over cereal mixture, blending well.
Bake at 325 degrees F for 20-25 minutes, stirring twice, until gently browned. Remove from oven, stir in dried fruit and raisins; cool.
Store in covered jars in cool place. May be refrigerated or frozen.
REALLY GOOD GRANOLA
Source: Lars Larsen, 1994
3 cups rolled oats, uncooked
1 1/2 cups rolled rye
1/2 cup raw sunflower seeds
2 tsp ground cinnamon
1 cup apple juice
1/2 cup honey
Mix together oats, rye, sunflower seeds and cinnamon.
Stir together juice and honey until honey is dissolved and add to dry ingredients, mixing well. Turn out into two cake pans.
Bake in a 200 degree F oven, stirring once or twice every hour until dry and crunchy (takes several hours).
YELLOW SQUASH PUFFS
Source: B.A. McGuire, Norris, South Carolina in Southern Living magazine, 1982 annual
From: SueA, CA
Makes about 2 dozen
3/4 pound yellow squash, sliced
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
Vegetable oil
Cook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain; mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes.
Combine 1 cup mashed squash and egg; stir well; set aside.
Combine flour, cornmeal, baking powder, and salt; stir well. Add squash mixture and onion; stir until blended.
Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels.
SUMMER SQUASH CASSEROLE
Source: Southern Living Vegetables Cookbook, 1975
From: SueA, CA
Makes 4 servings
1/3 cup butter or margarine
1/3 cup chopped onion
4 medium-size yellow squash, sliced
2 hard-cooked eggs, chopped
1/2 cup cubed Cheddar cheese
1 cup corn chips, crushed
Boil squash until almost done; drain well.
Melt butter in skillet; add onion and saute until tender. Add squash; mix well.
Spoon into a 1-quart casserole. Add hard-cooked eggs and cheese; sprinkle with corn chips.
Bake in 350 degree F oven for 10 to 15 minutes or just until cheese is melted. Serve immediately.
SUMMER SQUASH CASSEROLE
From: SueA, CA
6 cups sliced yellow summer squash
1/4 cup chopped onion
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
Dash cayenne pepper
1 cup shredded carrots
1 (8 oz.) pkg herb-seasoned stuffing mix
1/2 cup butter or margarine, melted
Cook summer squash and onion in boiling water for 5 minutes. Drain and set aside.
Combine (undiluted) chicken soup and sour cream and dash cayenne. Stir in carrots. Fold in drained squash and onion.
In separate bowl combine stuffing mix and butter. Spread half in bottom of an 8x12-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake at 350 degrees F for 25-30 minutes or until heated.
VERMONT SQUASH AND CHEESE CASSEROLE
Source: the New York Times New England Heritage Cookbook by Jean Hewitt, 1981
From: SueA, CA
Makes 6 servings
2 pounds yellow summer squash
Boiling water
1 cup chopped onions
3 sprigs fresh parsley
1/2 teaspoon thyme
Salt and freshly ground black pepper, to taste
2 tablespoon butter
2 tablespoons flour
1 cup milk
3/4 cup grated Gruyere or Swiss cheese, divided use
1/4 teaspoon ground nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon ground cayenne pepper
1/4 cup buttered soft bread crumbs
Preheat the oven to 325 degrees F.
Trim ends of the squash. Cut squash into rounds and place in a saucepan. Add boiling water to cover. Add the onions, parsley, thyme, salt and black pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain squash mixture.
Heat the butter in a saucepan and add the flour. Stir until blended and add the milk, stirring rapidly with a wire whisk. When sauce is blended and smooth, remove from heat. Add half the cheese, the nutmeg, egg yolks and cayenne, beating rapidly.
Add squash mixture and pour into a buttered baking dish. Sprinkle with remaining cheese and bread crumbs.
Bake 25 to 30 minutes, or until bubbling and golden brown.
SueA, CA: I'm trying to gather together some yellow squash recipes I've earmarked and thought I'd share them here.
SQUASH CASSEROLE
Makes 4 to 6 servings
2 pounds yellow squash
1 medium size onion
1/2 teaspoon garlic salt, optional
Ground black pepper, to taste
3 teaspoons butter
1 cup cracker crumbs (Waverly Wafers)
1 1/2 cups grated Cheddar cheese, divided use
1/2 cup evaporated milk
1 egg
Heat oven to 350 degrees F.
Cook squash and onion in boiling water until tender; drain.
Add remaining ingredients, reserving half of cheese; combine well. Place in large casserole and add remaining cheese on top.
Bake 30 minutes.
ZUCCHINI CURRY
From: SueA, CA
1 1/2 tablespoons vegetable or olive oil
1 teaspoon cumin seed
1/2 pounds zucchini, peeled and sliced crosswise into 1/4-inch thick rounds
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 to 4 tomatoes, chopped
Salt to taste
1 green chili, halved
1 tablespoon chopped fresh cilantro leaves
More chopped fresh cilantro (optional, for garnish)
Heat oil and add cumin seeds to toast. When they crackle add zucchini rounds. Stir and sprinkle with chili powder, coriander, and turmeric. Mix well and add chopped tomatoes.
Sprinkle with salt, green chili and fresh cilantro. Cover and cook, over low heat for 10 to 12 minutes.
Remove green chili before serving, if desired. Garnish with cilantro, if desired.
EASY ZUCCHINI SQUASH
From: SueA, CA
Makes 6 servings
3 pounds tiny zucchini
3 or 4 shallots
1 1/2 tablespoon butter
Salt and ground white pepper
1/4 to 1/2 cup sour cream (regular or low fat)
Chopped fresh parsley (for garnish)
Wash zucchini with vegetable brush but do not peel. Cut lengthwise in 4 pieces, then crosswise until you have small wedges about 1 1/2-inches long.
Chop shallots very fine and saute in 1 1/2 teaspoons butter for 2 minutes. Add raw zucchini. Add salt and white pepper to taste and simmer for 10 minutes in covered saucepan.
Stir in sour cream. Sprinkle with chopped parsley and serve.
ZUCCHINI TOSS
From: SueA, CA
Makes 6 servings
Vegetable cooling spray
2 medium zucchini, cut into julienne strips
2 medium tomatoes, seeded and coarsely chopped
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and saute 3 minutes or until crisp tender.
Add tomato, thyme, and salt, and saute 1 minute or until thoroughly heated.
CHEESY ZUCCHINI PIE
Source: Marian A. Kraus Falls Church, VA in Southern Living Annual, 1982
From: SueA, CA
Makes one 9-inch pie
Pastry for 1 (9-inch) pie
1 tablespoon Dijon Mustard
1/4 cup butter or margarine
2 large zucchini, thinly sliced
1 cup chopped onion
1/2 cup chopped parsley
1/4 to 1/2 teaspoon dried whole basil
1/4 teaspoon garlic powder
1/4 teaspoon ground oregano
2 eggs, beaten
2 cups shredded mozzarella cheese (8 ounces)
Line a 9-inch pie plate with pastry; trim excess pastry around edges. Prick bottom and sides of shell with a fork.
Bake at 425 degrees F for 6 to 8 minutes. Let cool on wire rack.
Spread mustard evenly over bottom of cooled pastry shell; set aside.
Melt butter in a large skillet. Add zucchini and onion; cook over low heat 10 minutes, stirring occasionally. Stir in parsley, basil, garlic powder, and oregano; cover and simmer 5 to 7 minutes.
Combine eggs and mozzarella cheese; stir into zucchini mixture. Pour mixture into pastry shell.
Bake at 375 degrees F for 50 minutes or until a knife inserted about an inch from center comes out clean. Let stand 10 minutes before serving.
ZUCCHINI AND TOFU MOCK OYSTER STIR FRY
Source: The Garlic Lovers Cookbook
From: SueA, CA
Makes 4 servings
3 tbsp. oil (1/2 vegetable oil, 1/2 sesame oil)
3 to 4 cloves fresh garlic, chopped
2 cups sliced zucchini
1/2 cup sliced fresh mushrooms
2 cups tofu, cut in 1/2-inch cubes
1 tbsp. soy sauce
1/3 cup oyster sauce
Sesame seeds (for garnish)
Heat oil in wok or frying pan over medium-high heat. Add garlic, zucchini and mushrooms. Stir fry until zucchini starts to brown (about 2 minutes).
Add tofu and toss. Reduce heat to low-medium. Mix soy sauce and oyster sauce and pour over. Toss and cook, covered, 2 to 3 minutes.
Remove cover and cook another minute or so until sauce thickens.
Sprinkle with sesame seeds.
SueA, CA: Still working on organizing my own files (not yet tried).
ZUCCHINI AND CARROT SPAGHETTI
Source: Cooking Light Magazine Annual 1990
Makes 10 servings (75 calories per 1/2-cup servings)
3 medium carrots
2 small zucchini
1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon margarine
4 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut carrots and zucchini into 5x1/8-inch strips; set aside.
Combine chicken broth and margarine in a large skillet. Place over medium heat, and bring to a boil; add carrots. Reduce heat, and simmer for 3 minutes.
Add zucchini and continue cooking until vegetables are crisp-tender. Drain vegetables and set aside.
Cook spaghetti according to package directions, omitting salt and fat; drain. Combine spaghetti, reserved vegetables, and remaining ingredients, tossing gently.
CHILI GRILLED SQUASH
From: SueA, CA
Makes 6 to 8 servings
3 medium zucchini
3 medium yellow summer squash
Salt and pepper, to taste
1/2 cup butter, melted (or olive oil)
1 to 2 tablespoon chili powder, to taste
Dash of ground cayenne pepper
Dash of dried red pepper flakes
Cut the squash diagonally in 1/2-inch thick slices. Season the slices with salt and pepper to taste.
Mix together the butter, chili powder, cayenne and red pepper flakes.
Place the squash slices on a grill over medium coals. Brush with chili mixture and grill 3 to 5 minutes, or until tender. Turn the squash midway through the cooking time and brush again with the chili mixture.
SueA, CA: NYT (not yet tried)
MIRACLE FRENCH DRESSING
Source: Dana Thomas, Birmingham, Alabama in Southern Living Annual Recipes 1982
Makes 1 cup (about 5 calories per tablespoon)
1/2 teaspoon unflavored gelatin powder
1 tablespoon cold water
1/4 teaspoon boiling water
1/2 cup tomato juice
3 to 4 tablespoons vinegar
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
Dash of black pepper
Dissolve gelatin in cold water, stirring well. Add boiling water; stir gelatin and set aside.
Combine remaining ingredients in container of electric blender; process on low speed. Add gelatin mixture; continue to process until smooth (about 1 minute).
Chill thoroughly. Stir well before serving.
PENNE SALAD WITH TOMATOES, GOAT CHEESE AND BASIL
From: steve fr fla - 08-17-97
Makes 6 servings
12 oz penne pasta, uncooked
3 cups chopped tomatoes*
2 tsp crushed garlic
2 tbsp olive oil
2 tbsp balsamic vinegar (or apple cider vinegar)
3 oz goat cheese, crumbled (or feta cheese)
3/4 cup chopped fresh basil
1/3 cup sliced black olives
Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.
Add tomatoes, garlic, oil, vinegar, cheese, basil, olives and pepper to taste. Toss until cheese begins to melt.
*Use juicy ripe tomatoes to give the salad enough liquid.
VEGETABLE FRITTATA
Source: Grand Floridian Cafe, Disney's Grand Floridian Beach Resort in Cooking With Mickey II
Makes 1 serving
3 whole eggs
1/4 cup diced fresh tomato
1/4 cup diced zucchini
1/4 cup diced fresh mushrooms
2 tbsp diced onion
2 tbsp chopped fresh chives
2 tb spinach; frozen, chopped
-thawed and drained
2 tb butter
2 tbsp grated parmesan cheese
2 tomato slices
2 thin slices zucchini
In a medium-size mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onion, chives and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch non-stick skillet or omelet pan and add eggs mixture. Mix egg mixture in pan until partially set.
When frittata begins to hold together, sprinkle with Parmesan cheese on top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.
Cookie, NH: This is one of my most favorite dishes. I make it all the time.
BROCCOLI CASSEROLE
1 medium head broccoli, chopped
1 (10 3/4 oz) can condensed cream of mushroom or chicken soup
1 cup grated cheddar cheese
About 1/2 lb. fresh mushrooms
2 eggs, well beaten
1/2 cup mayonnaise or salad dressing
Salt and pepper to taste
1 tbsp grated onion or fresh onion minced
FOR TOPPING:
1 stack Ritz crackers crumbled and mixed with 1/4 cup melted butter
Cook broccoli and drain.
Mix broccoli with remaining ingredients, except topping mixture. Place in casserole dish and top with cracker mixture.
Bake at 350 degrees for 20-35 minutes.
Cookie, NH: Here's a good one too!
ZUCCHINI CASSEROLE
Makes 4 servings
6 cups sliced zucchini
1/2 cup chopped onion
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
4 oz. sharp cheddar cheese, shredded
1 (8 oz.) pkg. herb seasoned stuffing
1/2 cup butter, melted
Cook zucchini in amount of water until just tender, crisp (do not over cook); drain.
Combine zucchini with remaining ingredients, except stuffing and butter.
Combine stuffing mix with melted butter. Put half the stuffing mixture in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mixture.
Bake at 350 degrees F for 1 hour.
MELODY'S LENTIL SPAGHETTI SAUCE
From: SueA, CA
Makes 4 servings
The lentils have the texture and taste of ground meat.
1 cup chopped onion
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1 tablespoon olive oil
1 (15 oz.) can Hunt's Tomato Sauce
1 cup water
1/2 cup chopped tomatoes
1/4 cup dried lentils, rinsed
1 teaspoon each basil and sugar
1/2 teaspoon oregano
1/4 teaspoon each thyme, salt and hot pepper sauce
Hot cooked pasta (for serving)
In saucepan, saute onions, carrots, garlic in oil until onions are tender,
Add remaining ingredients, except pasta; simmer 1 hour.
Serve over hot, cooked pasta.
SAUTE OF FRESH ARTICHOKE HEARTS WITH GARLIC AND ONIONS
Source: Janet Morrissey, 1990's
From: Vicki,La - 08-17-97
6 to 8 fresh artichokes
4 Tbsp. olive oil
1 head garlic
4 large onions
Salt and pepper, to taste
2 Tbsp. butter
1 to 2 Tbsp. wine vinegar
Minced fresh parsley
Juice of one lemon (if serving chilled)
Separate hearts from artichokes and cut in half lengthwise or, if big, in quarters. (Be sure to rub with lemon as you go to prevent browning.)
Put heart quarters in frying pan with olive oil and set over low heat, tossing to coat. With the artichokes still in the pan over low heat (toss every now and then).
Separate the cloves of garlic and drop them into a pan of boiling water for a moment to loosen the skins. Peel the cloves, halve or (if very large) quarter them lengthwise and add to artichokes.
Peel, halve, and slice the onions lengthwise. Toss them in the pan with the artichokes and garlic. Season with salt and pepper and herbs of your choice. Add the butter and toss to melt it. Cover the pan and cook slowly until artichokes are just tender when pierced with a knife (about 20 minutes), and toss once or twice.
Pour in the vinegar, toss, cover, and cook 5 minutes. Correct seasoning.
To serve hot:
Toss with minced parsley.
To serve cold:
Let cool after the initial saute and, if you wish, chill. Before serving, toss with a little lemon juice, a little olive oil, salt and pepper to taste, and minced parsley. (I like it better chilled -- a great summer light supper.)
CRISPY BAKED ONION RINGS
Source: Source: Sheri K. Thomasson
From: Vicki,La - 08-17-97
Makes 4 servings
"This recipe was in the October 1993 issue of Southern Living_ magazine. I cut the recipe in half and added some cayenne pepper when I made this. These taste like those sinful *deep-fried* rings you may remember, but with hardly any fat."
2 large sweet onions
1 (7 ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form.
Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.
Bake at 375 degrees F for 15 minutes or until crisp; serve warm.
OVEN FRIED ZUCCHINI
From: SueA, CA
Makes 4 servings
3 tablespoon herb-seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon salt or garlic salt
1/8 teaspoon ground black pepper
2 medium-sized unpeeled zucchini or yellow squash
2 teaspoon vegetable oil
2 tablespoon water
Preheat oven to 475 degrees F. Spray nonstick cookie sheet liberally with cooking spray.
Combine bread crumbs, cheese, salt and pepper on sheet of waxed paper; set aside.
Quarter zucchini lengthwise, then cut each spear in half or thirds. Put these in plastic bag; add oil and 2 tablespoons water. Close bag and shake so spears are lightly coated with oil.
Roll each spear in crumb mixture until it is lightly coated. Arrange spears on cookie sheet in single layer.
Bake uncovered for 7 minutes or until spears are browned and tender-crunchy.
Risa G., NJ: Here is a copy cat recipe that is really good and veggie:
POPEYE'S RED BEANS AND RICE
Source: Gloria Pitzer
Makes 6 servings
1 cup Uncle Ben's long grain rice, uncooked
2 cans (16 oz each) red chili beans in chili gravy
1 tsp chili powder
1/4 tsp ground cumin
Dash garlic salt
Chili seasoning mix (optional)
Cook rice according to package directions.
In saucepan heat beans without letting it boil and stir in chili powder, cumin and garlic salt.
When beans are piping hot, spoon chili mixture into 6 small dishes, adding a few tablespoons of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired.
Risa G., NJ: A couple of zucchini recipes to use up some of that zucchini in your garden:
ZUCCHINI BURGERS
From: Risa G., NJ
1 cup shredded zucchini
1/2 cup diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 cup crushed crackers, bread crumbs, or croutons
1/3 cup wheat germ
1 tablespoon margarine
Mix all ingredients except the margarine together.
Drop by tablespoonfuls on non-stick skillet in which one tablespoon margarine has been melted. Brown each side about 8 minutes on medium heat.
CRUNCHY ZUCCHINI AND TOMATOES
From: Risa G., NJ
2 or 3 small zucchini, unpared, cut diagonally
1 tbsp butter or margarine
2 tbsp finely chopped onion
1/2 clove garlic, finely chopped
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1 tbsp sesame seeds
2 tbsp finely chopped fresh parsley
Blanch zucchini with boiling water for 1 minute; drain.
Melt butter; add onion and garlic. Saute on medium heat. Heat 1 minute. Add zucchini; cook, covered 2 minutes. Add tomatoes; cook, covered, 30 seconds. Season with salt and pepper. Add sesame seeds and toss gently.
SCRAMBLED TOFU
From: BJ, Can
1 454 g. pkg. Sunrise Medium Tofu, well drained and crumbled
25 ml soy sauce
2 ml salt
2 ml pepper
2 ml garlic powder
1/2 medium onion, finely chopped
15 ml oil
15 ml green onion, finely chopped
Mix tofu, soy sauce , salt, pepper, and garlic powder well. Saute onion in oil until onion becomes limp. Add tofu and scramble well. Stir in green onions, serve hot with toast.
Risa G., NJ: I have a similar recipe for scrambled tofu and this is how it goes (in fact, I made it this morning for breakfast.)
SCRAMBLED TOFU
1 (16 oz.) pkg tofu, drained and mashed
2 scallions, chopped
1/8 cup brewers yeast
1 tsp. turmeric
1 ts. garlic powder
1/4 cup soy sauce
A little water
Saute the scallions until softed. Add tofu and heat through. Add brewers Saute scallion until soft. Add tofu and saute together until tofu is warm. Add brewers yeast and seasonings. Cook for about 5 minutes until combined. Add soy sauce and water. Cook until slightly evaporated. Serve.
Note: add some bacon bits here at the end. That is really tastey. I mean like Bacos (soy product).
CURRY BROCCOLI CASSEROLE
From: BJ, Can
1 (454 g.) pkg. Medium firm tofu, drained and cut into 1/2 inch cubes
3 cups broccoli, cooked
1 Tbsp. margarine
1/2 large onion, sliced
1 clove garlic, minced
2 Tbsp. flour
1 (300 g.) pkg. Soft Tofu, pureed
1 cup broth or water
2 cups brown rice, cooked
1/2 cup parmesan style cheese
Preheat oven to 350 degrees F.
Place tofu cubes and broccoli in a greased dish.
Saute onions and garlic in margarine until onions are transparent. Mix in flour. Mix pureed tofu and broth together add to flour and cook until thickened. Add spices and rice. Pour over tofu and broccoli. Sprinkle cheese on top.
Bake for 30 minutes
BJ, Can: These were sooooo good.
KOFTA (Indian Croquettes)
2 parts mashed potatoes
1 part mashed chickpeas
Fried onions and garlic
Partially cooked veggies of your choice (used celery and carrots)
Shredded cheese, vegan or real seasoning, (salt, pepper, curry etc.)
Mix all and form into patties or balls, Dip into crushed cornflakes.
Bake at 350 degrees F until crispy.
Risa G., NJ (9:50:07 pm) : Here is a non-dairy "cheese" sauce for those vegetarians out there or people who are allergie to dairy:
MELTY NUTRITIONAL YEAST "CHEESE"
1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp salt
1/2 tsp garlic powder
2 cups water
1/4 cup margarine
1 tsp yellow mustard
Mix dry ingredients in a saucepan. Whisk in 2 cups water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools, but will thin when heated, or add water to thin it.
VARIATION:
For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/4 cup cornstarch and 2 tablespoons flour. Instead of the margarine, whip in 1/2 cup of oil after it cooks and add as much as 1 cup water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled skin.
FAKE ALFREDO SAUCE
From: BJ,Can
Use on fettuccine or great on macaroni.
4 oz. soft tofu
1 cup Rice Dream Beverage
1/2 cup non-dairy margarine
3/4 cup grated non-dairy parmesan cheese
1 tsp. salt, more or less to taste
Ground black pepper, to taste
1 tsp. dried oregano
1 tsp. dried basil
1 to 2 tbsp. cornstarch
Blend all ingredients, except cornstarch, together with a hand blender. Heat to just boiling.
Add cornstarch that has been mixed with a little water. Cook until thick.
Risa G., NJ: Here's a breakfast burrito that is pretty tasty:
BREAKFAST BURRITOS
1 medium zucchini, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 (4 ounce) carton liquid egg substitute
1/2 cup non fat cottage cheese
Tortillas (optional)
FOR SERVING:
Sour cream
Salsa
Chopped fresh cilantro (optional, for garnish)
Saute mushrooms and zucchini in nonstick skillet. Add green onion, and heat through. Pour in the egg substitute and cook until nearly set. Add the cottage cheese and heat through, mixing well.
Stuff softened tortillas with mixture and roll up. Place in a baking dish.
Bake at 350 degrees F for 15 minutes until cheese melts.
Serve immediately with some sour cream and salsa on top.
Maybe some chopped cilantro.
Risa G., NJ: Here is a southwestern style casserole that was pretty good. I love anything with beans.
CHILI BEAN CASSEROLE
Makes 4 main dish servings
1 cup raw rice
1 cup fat free plain yogurt
1 to 2 tbsp. chopped fresh cilantro
1/4 cup tomatillo (green) taco sauce
1 onion, sliced
Several cloves of garlic, minced
A splash of white wine
2 cups corn kernels, canned or frozen, thawed and drained
1 (4 oz) can sliced black olives, drained
1 medium zucchini, sliced
1 (approx 14 oz) can chili spiced beans
1 ripe tomato, seeded and chopped
Preheat oven to 350 degrees F.
Put rice on to cook according to package directions.
Mix yogurt with cilantro and taco sauce. Set aside.
Saute onion and garlic in wine till soft.
In a casserole dish sprayed with PAM layer: corn, cooked rice, olives, zucchini, onion mixture. Pour beans over all.
Cover and cook in 350 degree F oven for 30 minutes or until heated thoroughly.
Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.
VEGAN GREEK SALAD
From: BJ,Can
The very best vegan Greek salad around!
1 lb. firm tofu
1/4 cup olive oil
1 Tbsp. apple cider vinegar
1 tsp. salt
1 tsp. basil
1 tsp. oregano
FOR THE SALAD:
3 ripe tomatoes, cut in wedges
2 cucumbers, quartered and sliced thickly
1/2 large red onion, thinly sliced
1/2 cup to 1 cup Greek olives or black olives
1 large red bell pepper, cut into medium chunks
1/2 head Romaine lettuce, torn into small pieces
Drain tofu; put on a shallow bowl between paper towels and place something heavy on top. Refrigerate overnight. In the morning, cut into cubes and set aside.
Mix together, oil, vinegar, salt, basil and oregano and pour over tofu. Cover and marinate in the refrigerator at least one hour!
Mix remaining ingredients together and toss with marinated tofu and serve immediately.
Risa G., NJ: This comes from vegsource.com. It sounds really good:
EGGPLANT WHATEVER
Source: kwvegan vegan
Peeled and slice 3 or 4 small eggplant. Salt and let set for 30 minutes. Rinse to remove the extra salt and pat dry.
Put in a bag with whole wheat bread crumbs and shake until they are well covered. Place under the broiler for 5-7 minutes on each side until they are browned.
In a casserole dish, pour some tomato sauce or pizza sauce. Place the eggplant slices, then put a thin layer of spinach (I defrosted some frozen spinach, then wrung out so it wasn't soggy.) Add some more sauce, then bread crumbs, then a thin layer of nutritional yeast. Somewhere along the way I also added some garlic salt, oregano.
Put in oven and bake at 350 or 400 degrees F for about 20 minutes until warmed throughout. Turned out very tasty.
Recipe Swap - August 17, 1997
40 RECIPES IN THIS FILE:
Golden Breakfast Couscous
Homemade Granola Cereal (5)
Yellow Squash Puffs
Summer Squash Casserole (2)
Vermont Squash and Cheese Casserole
Squash Casserole
Zucchini Curry
Easy Zucchini Squash
Zucchini Toss
Cheesy Zucchini Pie
Zucchini and Tofu Mock Oyster Stir Fry
Zucchini and Carrot Spaghetti
Chili Grilled Squash
Miracle French Dressing
Penne Salad with Tomatoes, Goat Cheese and Basil
Vegetable Frittata
Broccoli Casserole
Zucchini Casserole
Melody's Lentil Spaghetti Sauce
Saute of Fresh Artichoke Hearts with Garlic and Onions
Crispy Baked Onion Rings
Oven Fried Zucchini
Popeye's Red Beans and Rice
Zucchini Burgers
Crunchy Zucchini and Tomatoes
Scrambled Tofu (2)
Curry Broccoli Casserole
Kofta (Indian Croquettes)
Melty Nutritional Yeast "Cheese"
Fake Alfredo Sauce
Breakfast Burritos
Chili Bean Casserole
Vegan Greek Salad
Eggplant Whatever
GOLDEN BREAKFAST COUSCOUS
Adapted from source: Great Good Food by Julee Rosso
Makes 4 servings
2 2/3 cups apple juice, divided use
1/2 to 1 cup golden raisins (or currants, dried cherries, blueberries, cranberries, or apricots)
1 cup quick-cooking couscous, uncooked
1 Granny Smith apple, cored and cut in 1/2-inch chunks
1 to 2 tablespoons minced crystallized ginger (optional)
In a small bowl, place 1 cup of the apple juice and the dried fruit. Leave at room temperature overnight.
In a medium saucepan, place the remaining 1 2/3 cups juice and bring to a boil. Reduce the heat to medium, add the couscous, and cook for 3 to 5 minutes, until the liquid is absorbed and the couscous is tender.
Remove from the heat; add the plump fruit, apples, and ginger, if using. Stir well and serve immediately, drizzled with skim milk if desired.
HOMEMADE GRANOLA CEREAL
Source: Lars Larsen, 1994
"I got this recipe from my friend, Mike, who got it from his girlfriend, Ruth. The original impetus for seeking out a natural cereal recipe was that I was not going to pay ~$3.75 a box for Mueslix. This is very good either in milk or to munch on dry."
4 cups quick oats, uncooked
3 cups whole wheat flour
1 cup all-purpose flour
1 cup wheat germ
1 cup coconut (optional)
2 tsp. salt
1 1/2 cups chopped nuts of your choice (I use pecans)
1 cup vegetable oil
1 cup honey (1 use 1/2 cup honey and 1/2 cup brown sugar)
1/2 cup water
Preheat oven to 275 degrees F.
Mix dry ingredients. Add wet ingredients and stir. Mix with hands. The mixture should be nice and crumbly. More water can be added to make bigger crumbs.
Spread mixture out over 2 cookie sheets.
Put in oven for 1 to 1 1/2 hours or until golden brown. (I found that baking it for 1 hour and 15 minutes is just about right.)
VARIATIONS:
I add 1/2 cup chopped, dried dates. The person I got this recipe from adds dried bananas after cooking.
HOMEMADE GRANOLA
Source: Mike Noeske, 1990's
Makes about 1 gallon, takes two large loaf cake pans.
1 cup honey
1 cup water
1/2 cup cooking oil
1 tsp vanilla
8 cups old fashioned oats, uncooked
2 cups wheat germ
2 cups coconut
Raisins or chopped dates (optional)
Heat honey, water, oil and vanilla together until well mixed. Pour over combined oats, wheat germ and coconut and mix well. Spread on a baking sheets.*
Bake about 1 hour at 350 degrees F. Stir every 15 minutes. During last 10 minutes add raisins or chopped dates (if desired). Open door and cool when done.
*When I bake it I use one big turkey roaster type pan because its easier for me to stir it in that with out flinging it all around, by using the bigger pan it adds about 15-20 minutes to the cooking time.
VARIATION:
I also add unsalted dry roasted peanuts, almond slices before I start baking it. I sprinkle cinnamon and nutmeg on it also (no exact amount).
HOMEMADE GRANOLA
Source: Bob Westover, 1990's
2 cups honey
1 cup oil
1/4 cup molasses
1/4 tsp salt
10 cups of any combination of rolled grain, ie, oats, wheat, etc.
1/2 cup sesame seeds
1 cup raw sunflower seeds
1 cup wheat germ
2 cups coconut flakes
1 cup chopped mixed nuts (optional)
2 cups raisins (add to mixture after removal from oven)*
Combine honey, oil, molasses and salt in saucepan; bring to a rolling boil. Pour over remaining ingredients, except raisins, and mix thoroughly. Spread on greased cookie sheets.
Bake at 325 degrees F for 15 minutes or until golden brown. Stir well on cookie sheets at least once, 2 or 3 minutes after removing from oven. (If you forget, and everything sticks together and to the pan, simply return to the oven for a few minutes).
We store the cooled granola in a large Tupperware cake container. This makes a large batch, but in our house it disappears rapidly.
*We add the raisins after baking the mix, as baking the raisins tends to make them go hard.
HOMEMADE GRANOLA
Source: Lars Larsen, 1994
"I have used the following recipe for Granola for many years. It does contain honey as many recipes for Granola do to keep the rolled oats from tasting like sawdust. I think you may like this one. I have also made it up and packaged for Christmas treats."
4 cups rolled oats, uncooked
1 cup flaked coconut
1 cup chopped nuts (almonds or pecans)
3/4 cup Kretschmer wheat germ
1/2 cup honey
1/2 cup oil
1 tsp vanilla
8 oz. dried fruit (apples, strawberries, prunes, dates, apricots, etc)
1 cup raisins
Spread oats on jelly roll pan. Toast in 350 degree F oven for 10 minutes, stirring once.
Stir in coconut, nuts, and wheat germ.
Combine honey, oil and vanilla. Drizzle over cereal mixture, blending well.
Bake at 325 degrees F for 20-25 minutes, stirring twice, until gently browned. Remove from oven, stir in dried fruit and raisins; cool.
Store in covered jars in cool place. May be refrigerated or frozen.
REALLY GOOD GRANOLA
Source: Lars Larsen, 1994
3 cups rolled oats, uncooked
1 1/2 cups rolled rye
1/2 cup raw sunflower seeds
2 tsp ground cinnamon
1 cup apple juice
1/2 cup honey
Mix together oats, rye, sunflower seeds and cinnamon.
Stir together juice and honey until honey is dissolved and add to dry ingredients, mixing well. Turn out into two cake pans.
Bake in a 200 degree F oven, stirring once or twice every hour until dry and crunchy (takes several hours).
YELLOW SQUASH PUFFS
Source: B.A. McGuire, Norris, South Carolina in Southern Living magazine, 1982 annual
From: SueA, CA
Makes about 2 dozen
3/4 pound yellow squash, sliced
1 egg, beaten
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 medium onion, grated
Vegetable oil
Cook squash, covered, in boiling water 10 to 15 minutes or until tender. Drain; mash enough squash to measure 1 cup; reserve any remaining squash for use in other recipes.
Combine 1 cup mashed squash and egg; stir well; set aside.
Combine flour, cornmeal, baking powder, and salt; stir well. Add squash mixture and onion; stir until blended.
Drop squash mixture by level tablespoonfuls into hot oil. Cook until golden brown, turning once. Drain well on paper towels.
SUMMER SQUASH CASSEROLE
Source: Southern Living Vegetables Cookbook, 1975
From: SueA, CA
Makes 4 servings
1/3 cup butter or margarine
1/3 cup chopped onion
4 medium-size yellow squash, sliced
2 hard-cooked eggs, chopped
1/2 cup cubed Cheddar cheese
1 cup corn chips, crushed
Boil squash until almost done; drain well.
Melt butter in skillet; add onion and saute until tender. Add squash; mix well.
Spoon into a 1-quart casserole. Add hard-cooked eggs and cheese; sprinkle with corn chips.
Bake in 350 degree F oven for 10 to 15 minutes or just until cheese is melted. Serve immediately.
SUMMER SQUASH CASSEROLE
From: SueA, CA
6 cups sliced yellow summer squash
1/4 cup chopped onion
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
Dash cayenne pepper
1 cup shredded carrots
1 (8 oz.) pkg herb-seasoned stuffing mix
1/2 cup butter or margarine, melted
Cook summer squash and onion in boiling water for 5 minutes. Drain and set aside.
Combine (undiluted) chicken soup and sour cream and dash cayenne. Stir in carrots. Fold in drained squash and onion.
In separate bowl combine stuffing mix and butter. Spread half in bottom of an 8x12-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake at 350 degrees F for 25-30 minutes or until heated.
VERMONT SQUASH AND CHEESE CASSEROLE
Source: the New York Times New England Heritage Cookbook by Jean Hewitt, 1981
From: SueA, CA
Makes 6 servings
2 pounds yellow summer squash
Boiling water
1 cup chopped onions
3 sprigs fresh parsley
1/2 teaspoon thyme
Salt and freshly ground black pepper, to taste
2 tablespoon butter
2 tablespoons flour
1 cup milk
3/4 cup grated Gruyere or Swiss cheese, divided use
1/4 teaspoon ground nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon ground cayenne pepper
1/4 cup buttered soft bread crumbs
Preheat the oven to 325 degrees F.
Trim ends of the squash. Cut squash into rounds and place in a saucepan. Add boiling water to cover. Add the onions, parsley, thyme, salt and black pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain squash mixture.
Heat the butter in a saucepan and add the flour. Stir until blended and add the milk, stirring rapidly with a wire whisk. When sauce is blended and smooth, remove from heat. Add half the cheese, the nutmeg, egg yolks and cayenne, beating rapidly.
Add squash mixture and pour into a buttered baking dish. Sprinkle with remaining cheese and bread crumbs.
Bake 25 to 30 minutes, or until bubbling and golden brown.
SueA, CA: I'm trying to gather together some yellow squash recipes I've earmarked and thought I'd share them here.
SQUASH CASSEROLE
Makes 4 to 6 servings
2 pounds yellow squash
1 medium size onion
1/2 teaspoon garlic salt, optional
Ground black pepper, to taste
3 teaspoons butter
1 cup cracker crumbs (Waverly Wafers)
1 1/2 cups grated Cheddar cheese, divided use
1/2 cup evaporated milk
1 egg
Heat oven to 350 degrees F.
Cook squash and onion in boiling water until tender; drain.
Add remaining ingredients, reserving half of cheese; combine well. Place in large casserole and add remaining cheese on top.
Bake 30 minutes.
ZUCCHINI CURRY
From: SueA, CA
1 1/2 tablespoons vegetable or olive oil
1 teaspoon cumin seed
1/2 pounds zucchini, peeled and sliced crosswise into 1/4-inch thick rounds
1/2 teaspoon chili powder
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
3 to 4 tomatoes, chopped
Salt to taste
1 green chili, halved
1 tablespoon chopped fresh cilantro leaves
More chopped fresh cilantro (optional, for garnish)
Heat oil and add cumin seeds to toast. When they crackle add zucchini rounds. Stir and sprinkle with chili powder, coriander, and turmeric. Mix well and add chopped tomatoes.
Sprinkle with salt, green chili and fresh cilantro. Cover and cook, over low heat for 10 to 12 minutes.
Remove green chili before serving, if desired. Garnish with cilantro, if desired.
EASY ZUCCHINI SQUASH
From: SueA, CA
Makes 6 servings
3 pounds tiny zucchini
3 or 4 shallots
1 1/2 tablespoon butter
Salt and ground white pepper
1/4 to 1/2 cup sour cream (regular or low fat)
Chopped fresh parsley (for garnish)
Wash zucchini with vegetable brush but do not peel. Cut lengthwise in 4 pieces, then crosswise until you have small wedges about 1 1/2-inches long.
Chop shallots very fine and saute in 1 1/2 teaspoons butter for 2 minutes. Add raw zucchini. Add salt and white pepper to taste and simmer for 10 minutes in covered saucepan.
Stir in sour cream. Sprinkle with chopped parsley and serve.
ZUCCHINI TOSS
From: SueA, CA
Makes 6 servings
Vegetable cooling spray
2 medium zucchini, cut into julienne strips
2 medium tomatoes, seeded and coarsely chopped
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, and saute 3 minutes or until crisp tender.
Add tomato, thyme, and salt, and saute 1 minute or until thoroughly heated.
CHEESY ZUCCHINI PIE
Source: Marian A. Kraus Falls Church, VA in Southern Living Annual, 1982
From: SueA, CA
Makes one 9-inch pie
Pastry for 1 (9-inch) pie
1 tablespoon Dijon Mustard
1/4 cup butter or margarine
2 large zucchini, thinly sliced
1 cup chopped onion
1/2 cup chopped parsley
1/4 to 1/2 teaspoon dried whole basil
1/4 teaspoon garlic powder
1/4 teaspoon ground oregano
2 eggs, beaten
2 cups shredded mozzarella cheese (8 ounces)
Line a 9-inch pie plate with pastry; trim excess pastry around edges. Prick bottom and sides of shell with a fork.
Bake at 425 degrees F for 6 to 8 minutes. Let cool on wire rack.
Spread mustard evenly over bottom of cooled pastry shell; set aside.
Melt butter in a large skillet. Add zucchini and onion; cook over low heat 10 minutes, stirring occasionally. Stir in parsley, basil, garlic powder, and oregano; cover and simmer 5 to 7 minutes.
Combine eggs and mozzarella cheese; stir into zucchini mixture. Pour mixture into pastry shell.
Bake at 375 degrees F for 50 minutes or until a knife inserted about an inch from center comes out clean. Let stand 10 minutes before serving.
ZUCCHINI AND TOFU MOCK OYSTER STIR FRY
Source: The Garlic Lovers Cookbook
From: SueA, CA
Makes 4 servings
3 tbsp. oil (1/2 vegetable oil, 1/2 sesame oil)
3 to 4 cloves fresh garlic, chopped
2 cups sliced zucchini
1/2 cup sliced fresh mushrooms
2 cups tofu, cut in 1/2-inch cubes
1 tbsp. soy sauce
1/3 cup oyster sauce
Sesame seeds (for garnish)
Heat oil in wok or frying pan over medium-high heat. Add garlic, zucchini and mushrooms. Stir fry until zucchini starts to brown (about 2 minutes).
Add tofu and toss. Reduce heat to low-medium. Mix soy sauce and oyster sauce and pour over. Toss and cook, covered, 2 to 3 minutes.
Remove cover and cook another minute or so until sauce thickens.
Sprinkle with sesame seeds.
SueA, CA: Still working on organizing my own files (not yet tried).
ZUCCHINI AND CARROT SPAGHETTI
Source: Cooking Light Magazine Annual 1990
Makes 10 servings (75 calories per 1/2-cup servings)
3 medium carrots
2 small zucchini
1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon margarine
4 ounces spaghetti, uncooked
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut carrots and zucchini into 5x1/8-inch strips; set aside.
Combine chicken broth and margarine in a large skillet. Place over medium heat, and bring to a boil; add carrots. Reduce heat, and simmer for 3 minutes.
Add zucchini and continue cooking until vegetables are crisp-tender. Drain vegetables and set aside.
Cook spaghetti according to package directions, omitting salt and fat; drain. Combine spaghetti, reserved vegetables, and remaining ingredients, tossing gently.
CHILI GRILLED SQUASH
From: SueA, CA
Makes 6 to 8 servings
3 medium zucchini
3 medium yellow summer squash
Salt and pepper, to taste
1/2 cup butter, melted (or olive oil)
1 to 2 tablespoon chili powder, to taste
Dash of ground cayenne pepper
Dash of dried red pepper flakes
Cut the squash diagonally in 1/2-inch thick slices. Season the slices with salt and pepper to taste.
Mix together the butter, chili powder, cayenne and red pepper flakes.
Place the squash slices on a grill over medium coals. Brush with chili mixture and grill 3 to 5 minutes, or until tender. Turn the squash midway through the cooking time and brush again with the chili mixture.
SueA, CA: NYT (not yet tried)
MIRACLE FRENCH DRESSING
Source: Dana Thomas, Birmingham, Alabama in Southern Living Annual Recipes 1982
Makes 1 cup (about 5 calories per tablespoon)
1/2 teaspoon unflavored gelatin powder
1 tablespoon cold water
1/4 teaspoon boiling water
1/2 cup tomato juice
3 to 4 tablespoons vinegar
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon garlic powder
Dash of black pepper
Dissolve gelatin in cold water, stirring well. Add boiling water; stir gelatin and set aside.
Combine remaining ingredients in container of electric blender; process on low speed. Add gelatin mixture; continue to process until smooth (about 1 minute).
Chill thoroughly. Stir well before serving.
PENNE SALAD WITH TOMATOES, GOAT CHEESE AND BASIL
From: steve fr fla - 08-17-97
Makes 6 servings
12 oz penne pasta, uncooked
3 cups chopped tomatoes*
2 tsp crushed garlic
2 tbsp olive oil
2 tbsp balsamic vinegar (or apple cider vinegar)
3 oz goat cheese, crumbled (or feta cheese)
3/4 cup chopped fresh basil
1/3 cup sliced black olives
Cook pasta in boiling water according to package instructions or until firm to the bite. Rinse with cold water. Drain and place in serving bowl.
Add tomatoes, garlic, oil, vinegar, cheese, basil, olives and pepper to taste. Toss until cheese begins to melt.
*Use juicy ripe tomatoes to give the salad enough liquid.
VEGETABLE FRITTATA
Source: Grand Floridian Cafe, Disney's Grand Floridian Beach Resort in Cooking With Mickey II
Makes 1 serving
3 whole eggs
1/4 cup diced fresh tomato
1/4 cup diced zucchini
1/4 cup diced fresh mushrooms
2 tbsp diced onion
2 tbsp chopped fresh chives
2 tb spinach; frozen, chopped
-thawed and drained
2 tb butter
2 tbsp grated parmesan cheese
2 tomato slices
2 thin slices zucchini
In a medium-size mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onion, chives and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch non-stick skillet or omelet pan and add eggs mixture. Mix egg mixture in pan until partially set.
When frittata begins to hold together, sprinkle with Parmesan cheese on top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.
Cookie, NH: This is one of my most favorite dishes. I make it all the time.
BROCCOLI CASSEROLE
1 medium head broccoli, chopped
1 (10 3/4 oz) can condensed cream of mushroom or chicken soup
1 cup grated cheddar cheese
About 1/2 lb. fresh mushrooms
2 eggs, well beaten
1/2 cup mayonnaise or salad dressing
Salt and pepper to taste
1 tbsp grated onion or fresh onion minced
FOR TOPPING:
1 stack Ritz crackers crumbled and mixed with 1/4 cup melted butter
Cook broccoli and drain.
Mix broccoli with remaining ingredients, except topping mixture. Place in casserole dish and top with cracker mixture.
Bake at 350 degrees for 20-35 minutes.
Cookie, NH: Here's a good one too!
ZUCCHINI CASSEROLE
Makes 4 servings
6 cups sliced zucchini
1/2 cup chopped onion
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
4 oz. sharp cheddar cheese, shredded
1 (8 oz.) pkg. herb seasoned stuffing
1/2 cup butter, melted
Cook zucchini in amount of water until just tender, crisp (do not over cook); drain.
Combine zucchini with remaining ingredients, except stuffing and butter.
Combine stuffing mix with melted butter. Put half the stuffing mixture in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mixture.
Bake at 350 degrees F for 1 hour.
MELODY'S LENTIL SPAGHETTI SAUCE
From: SueA, CA
Makes 4 servings
The lentils have the texture and taste of ground meat.
1 cup chopped onion
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1 tablespoon olive oil
1 (15 oz.) can Hunt's Tomato Sauce
1 cup water
1/2 cup chopped tomatoes
1/4 cup dried lentils, rinsed
1 teaspoon each basil and sugar
1/2 teaspoon oregano
1/4 teaspoon each thyme, salt and hot pepper sauce
Hot cooked pasta (for serving)
In saucepan, saute onions, carrots, garlic in oil until onions are tender,
Add remaining ingredients, except pasta; simmer 1 hour.
Serve over hot, cooked pasta.
SAUTE OF FRESH ARTICHOKE HEARTS WITH GARLIC AND ONIONS
Source: Janet Morrissey, 1990's
From: Vicki,La - 08-17-97
6 to 8 fresh artichokes
4 Tbsp. olive oil
1 head garlic
4 large onions
Salt and pepper, to taste
2 Tbsp. butter
1 to 2 Tbsp. wine vinegar
Minced fresh parsley
Juice of one lemon (if serving chilled)
Separate hearts from artichokes and cut in half lengthwise or, if big, in quarters. (Be sure to rub with lemon as you go to prevent browning.)
Put heart quarters in frying pan with olive oil and set over low heat, tossing to coat. With the artichokes still in the pan over low heat (toss every now and then).
Separate the cloves of garlic and drop them into a pan of boiling water for a moment to loosen the skins. Peel the cloves, halve or (if very large) quarter them lengthwise and add to artichokes.
Peel, halve, and slice the onions lengthwise. Toss them in the pan with the artichokes and garlic. Season with salt and pepper and herbs of your choice. Add the butter and toss to melt it. Cover the pan and cook slowly until artichokes are just tender when pierced with a knife (about 20 minutes), and toss once or twice.
Pour in the vinegar, toss, cover, and cook 5 minutes. Correct seasoning.
To serve hot:
Toss with minced parsley.
To serve cold:
Let cool after the initial saute and, if you wish, chill. Before serving, toss with a little lemon juice, a little olive oil, salt and pepper to taste, and minced parsley. (I like it better chilled -- a great summer light supper.)
CRISPY BAKED ONION RINGS
Source: Source: Sheri K. Thomasson
From: Vicki,La - 08-17-97
Makes 4 servings
"This recipe was in the October 1993 issue of Southern Living_ magazine. I cut the recipe in half and added some cayenne pepper when I made this. These taste like those sinful *deep-fried* rings you may remember, but with hardly any fat."
2 large sweet onions
1 (7 ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray
Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks form.
Dip half of onion rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedure with remaining onion rings and crumb mixture.
Bake at 375 degrees F for 15 minutes or until crisp; serve warm.
OVEN FRIED ZUCCHINI
From: SueA, CA
Makes 4 servings
3 tablespoon herb-seasoned bread crumbs
1 tablespoon grated parmesan cheese
1/4 teaspoon salt or garlic salt
1/8 teaspoon ground black pepper
2 medium-sized unpeeled zucchini or yellow squash
2 teaspoon vegetable oil
2 tablespoon water
Preheat oven to 475 degrees F. Spray nonstick cookie sheet liberally with cooking spray.
Combine bread crumbs, cheese, salt and pepper on sheet of waxed paper; set aside.
Quarter zucchini lengthwise, then cut each spear in half or thirds. Put these in plastic bag; add oil and 2 tablespoons water. Close bag and shake so spears are lightly coated with oil.
Roll each spear in crumb mixture until it is lightly coated. Arrange spears on cookie sheet in single layer.
Bake uncovered for 7 minutes or until spears are browned and tender-crunchy.
Risa G., NJ: Here is a copy cat recipe that is really good and veggie:
POPEYE'S RED BEANS AND RICE
Source: Gloria Pitzer
Makes 6 servings
1 cup Uncle Ben's long grain rice, uncooked
2 cans (16 oz each) red chili beans in chili gravy
1 tsp chili powder
1/4 tsp ground cumin
Dash garlic salt
Chili seasoning mix (optional)
Cook rice according to package directions.
In saucepan heat beans without letting it boil and stir in chili powder, cumin and garlic salt.
When beans are piping hot, spoon chili mixture into 6 small dishes, adding a few tablespoons of hot, cooked rice to each serving.
Season with Chili Seasoning Mix, if desired.
Risa G., NJ: A couple of zucchini recipes to use up some of that zucchini in your garden:
ZUCCHINI BURGERS
From: Risa G., NJ
1 cup shredded zucchini
1/2 cup diced cheddar cheese
2 eggs, beaten
1 small onion, chopped
1/2 cup crushed crackers, bread crumbs, or croutons
1/3 cup wheat germ
1 tablespoon margarine
Mix all ingredients except the margarine together.
Drop by tablespoonfuls on non-stick skillet in which one tablespoon margarine has been melted. Brown each side about 8 minutes on medium heat.
CRUNCHY ZUCCHINI AND TOMATOES
From: Risa G., NJ
2 or 3 small zucchini, unpared, cut diagonally
1 tbsp butter or margarine
2 tbsp finely chopped onion
1/2 clove garlic, finely chopped
1 cup cherry tomatoes, halved
Salt and pepper, to taste
1 tbsp sesame seeds
2 tbsp finely chopped fresh parsley
Blanch zucchini with boiling water for 1 minute; drain.
Melt butter; add onion and garlic. Saute on medium heat. Heat 1 minute. Add zucchini; cook, covered 2 minutes. Add tomatoes; cook, covered, 30 seconds. Season with salt and pepper. Add sesame seeds and toss gently.
SCRAMBLED TOFU
From: BJ, Can
1 454 g. pkg. Sunrise Medium Tofu, well drained and crumbled
25 ml soy sauce
2 ml salt
2 ml pepper
2 ml garlic powder
1/2 medium onion, finely chopped
15 ml oil
15 ml green onion, finely chopped
Mix tofu, soy sauce , salt, pepper, and garlic powder well. Saute onion in oil until onion becomes limp. Add tofu and scramble well. Stir in green onions, serve hot with toast.
Risa G., NJ: I have a similar recipe for scrambled tofu and this is how it goes (in fact, I made it this morning for breakfast.)
SCRAMBLED TOFU
1 (16 oz.) pkg tofu, drained and mashed
2 scallions, chopped
1/8 cup brewers yeast
1 tsp. turmeric
1 ts. garlic powder
1/4 cup soy sauce
A little water
Saute the scallions until softed. Add tofu and heat through. Add brewers Saute scallion until soft. Add tofu and saute together until tofu is warm. Add brewers yeast and seasonings. Cook for about 5 minutes until combined. Add soy sauce and water. Cook until slightly evaporated. Serve.
Note: add some bacon bits here at the end. That is really tastey. I mean like Bacos (soy product).
CURRY BROCCOLI CASSEROLE
From: BJ, Can
1 (454 g.) pkg. Medium firm tofu, drained and cut into 1/2 inch cubes
3 cups broccoli, cooked
1 Tbsp. margarine
1/2 large onion, sliced
1 clove garlic, minced
2 Tbsp. flour
1 (300 g.) pkg. Soft Tofu, pureed
1 cup broth or water
2 cups brown rice, cooked
1/2 cup parmesan style cheese
Preheat oven to 350 degrees F.
Place tofu cubes and broccoli in a greased dish.
Saute onions and garlic in margarine until onions are transparent. Mix in flour. Mix pureed tofu and broth together add to flour and cook until thickened. Add spices and rice. Pour over tofu and broccoli. Sprinkle cheese on top.
Bake for 30 minutes
BJ, Can: These were sooooo good.
KOFTA (Indian Croquettes)
2 parts mashed potatoes
1 part mashed chickpeas
Fried onions and garlic
Partially cooked veggies of your choice (used celery and carrots)
Shredded cheese, vegan or real seasoning, (salt, pepper, curry etc.)
Mix all and form into patties or balls, Dip into crushed cornflakes.
Bake at 350 degrees F until crispy.
Risa G., NJ (9:50:07 pm) : Here is a non-dairy "cheese" sauce for those vegetarians out there or people who are allergie to dairy:
MELTY NUTRITIONAL YEAST "CHEESE"
1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp salt
1/2 tsp garlic powder
2 cups water
1/4 cup margarine
1 tsp yellow mustard
Mix dry ingredients in a saucepan. Whisk in 2 cups water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools, but will thin when heated, or add water to thin it.
VARIATION:
For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/4 cup cornstarch and 2 tablespoons flour. Instead of the margarine, whip in 1/2 cup of oil after it cooks and add as much as 1 cup water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled skin.
FAKE ALFREDO SAUCE
From: BJ,Can
Use on fettuccine or great on macaroni.
4 oz. soft tofu
1 cup Rice Dream Beverage
1/2 cup non-dairy margarine
3/4 cup grated non-dairy parmesan cheese
1 tsp. salt, more or less to taste
Ground black pepper, to taste
1 tsp. dried oregano
1 tsp. dried basil
1 to 2 tbsp. cornstarch
Blend all ingredients, except cornstarch, together with a hand blender. Heat to just boiling.
Add cornstarch that has been mixed with a little water. Cook until thick.
Risa G., NJ: Here's a breakfast burrito that is pretty tasty:
BREAKFAST BURRITOS
1 medium zucchini, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
1 (4 ounce) carton liquid egg substitute
1/2 cup non fat cottage cheese
Tortillas (optional)
FOR SERVING:
Sour cream
Salsa
Chopped fresh cilantro (optional, for garnish)
Saute mushrooms and zucchini in nonstick skillet. Add green onion, and heat through. Pour in the egg substitute and cook until nearly set. Add the cottage cheese and heat through, mixing well.
Stuff softened tortillas with mixture and roll up. Place in a baking dish.
Bake at 350 degrees F for 15 minutes until cheese melts.
Serve immediately with some sour cream and salsa on top.
Maybe some chopped cilantro.
Risa G., NJ: Here is a southwestern style casserole that was pretty good. I love anything with beans.
CHILI BEAN CASSEROLE
Makes 4 main dish servings
1 cup raw rice
1 cup fat free plain yogurt
1 to 2 tbsp. chopped fresh cilantro
1/4 cup tomatillo (green) taco sauce
1 onion, sliced
Several cloves of garlic, minced
A splash of white wine
2 cups corn kernels, canned or frozen, thawed and drained
1 (4 oz) can sliced black olives, drained
1 medium zucchini, sliced
1 (approx 14 oz) can chili spiced beans
1 ripe tomato, seeded and chopped
Preheat oven to 350 degrees F.
Put rice on to cook according to package directions.
Mix yogurt with cilantro and taco sauce. Set aside.
Saute onion and garlic in wine till soft.
In a casserole dish sprayed with PAM layer: corn, cooked rice, olives, zucchini, onion mixture. Pour beans over all.
Cover and cook in 350 degree F oven for 30 minutes or until heated thoroughly.
Sprinkle tomatoes over top and drizzle with yogurt mixture. Serve.
VEGAN GREEK SALAD
From: BJ,Can
The very best vegan Greek salad around!
1 lb. firm tofu
1/4 cup olive oil
1 Tbsp. apple cider vinegar
1 tsp. salt
1 tsp. basil
1 tsp. oregano
FOR THE SALAD:
3 ripe tomatoes, cut in wedges
2 cucumbers, quartered and sliced thickly
1/2 large red onion, thinly sliced
1/2 cup to 1 cup Greek olives or black olives
1 large red bell pepper, cut into medium chunks
1/2 head Romaine lettuce, torn into small pieces
Drain tofu; put on a shallow bowl between paper towels and place something heavy on top. Refrigerate overnight. In the morning, cut into cubes and set aside.
Mix together, oil, vinegar, salt, basil and oregano and pour over tofu. Cover and marinate in the refrigerator at least one hour!
Mix remaining ingredients together and toss with marinated tofu and serve immediately.
Risa G., NJ: This comes from vegsource.com. It sounds really good:
EGGPLANT WHATEVER
Source: kwvegan vegan
Peeled and slice 3 or 4 small eggplant. Salt and let set for 30 minutes. Rinse to remove the extra salt and pat dry.
Put in a bag with whole wheat bread crumbs and shake until they are well covered. Place under the broiler for 5-7 minutes on each side until they are browned.
In a casserole dish, pour some tomato sauce or pizza sauce. Place the eggplant slices, then put a thin layer of spinach (I defrosted some frozen spinach, then wrung out so it wasn't soggy.) Add some more sauce, then bread crumbs, then a thin layer of nutritional yeast. Somewhere along the way I also added some garlic salt, oregano.
Put in oven and bake at 350 or 400 degrees F for about 20 minutes until warmed throughout. Turned out very tasty.
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