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Vegetarian Cooking Recipes - Menu 3
Free vegetarian recipes - menu 3

• Bar-B-Q Tofu

• Tofu Lomein

• Delicious Veggie Lasagne

• Mediterranean Baked Tomatoes

• Antipasto Pasta Salad

• Pineapple Scones

• Homemade Lemonade

• Pecan White Chocolate Cookies

• Microwave Banana/Choc. Cake

Bar-B-Q Tofu - Nutritious & delicious, great for summer dinners...

Tofu:
3 lbs tofu, sliced in 1/2-inch pieces
Oil or ghee for pan frying.  

Fry sliced tofu in hot oil or ghee 2 minutes on each side. Remove from pan and place in roaster-type pan.

Sauce:
17-oz. can tomato paste or large can tomato puree
1/2 cup lemon juice or the juice of 3 fresh lemons
2 cups water if using tomato paste/ none for puree
3/4 cups sugar of your choice
2 Tbsp. molasses
1 Tbsp. salt
1 Tbsp. mustard powder
1/2 tsp. parsley flakes
1 Tbsp. hing/asafetida
1 tsp. soy sauce

Mix all ingredients in saucepan. Cook on low flame about 20 minutes. Pour sauce over fried tofu and bake for 45 minutes to 1 hour.

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Tofu Lomein

Ingredients:

1 block tofu 1 box thin spaghetti 1 large red pepper 2 cups fresh or frozen peas 2 tbsp olive oil 1 tbsp sesame oil

2 tsp asafetida /hing (onion flavour) 2 tsp cumin 1/2 tsp black pepper 1 tsp sage dash soy sauce

Preparation: Cut tofu into strips, fry & set aside; cook spaghetti in boiling water for seven minutes, drain, set aside, chop red pepper.  Heat mixture of olive oil & sesame oil in a large pan; add all spices & chopped red pepper, cook for five minutes.  Add fresh or frozen peas (if frozen, defrost & cook for 5 mins.)  Add cooked tofu strips & noodles to mixture. Stir fry a few minutes & add soy sauce.

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Delicious Veggie Lasagna

Ingredients:

1 (1 1/2 qt.) jar of your favorite spaghetti sauce 1/2 cup grated carrots 1/2 tsp. oregano 6 sheets cooked lasagna noodles 1 ( 16 oz. ) container Ricotta cheese

1 pkg. frozen chopped spinach,  thawed and well drained 1 1/2 cups thinly sliced zucchini 3 cups part skim shredded mozzarella 1/2 cup grated parmesan cheese

Preparation:
Mix carrots, oregano, and spaghetti sauce together. In a separate bowl, mix ricotta, spinach together.
Spread 1/2 cup spaghetti sauce mixture in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, 1/2 of the remaining sauce, 1/2 of the ricotta mixture, 1/2 of the sliced zucchini, 1/2 of the shredded mozzarella, and 1/2 of the parmesan. Repeat layers with remaining ingredients. Bake in 350 F degree oven for about 45 minutes. Serves 8.

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Mediterranean Baked Tomatoes
Serves: 6
Here’s a great way to use late summer’s bumper crop of tomatoes. Seasoned with the characteristic herbs of Provence, plus a touch of pungent black olives, this recipe can easily double if you have a surplus of tomatoes.

Ingredients:

6 medium-large ripe, firm tomatoes 2 large slices whole-grain bread 6 to 8 cured black olives, pitted and minced 3 to 4 basil leaves, minced 1 tablespoon fresh oregano leaves, or 1/2 teaspoon dried

1 teaspoon fresh thyme leaves or 1/4 teaspoon dried 1 teaspoon hing 2 tablespoons olive oil Salt and freshly ground pepper to taste

Method:
Preheat the oven to 375 degrees. Cut the tomatoes in half. Scoop out just the seedy pulp, and reserve it for another use. Arrange the tomatoes in a shallow 8- or 9-inch square baking dish.
Process the bread in a food processor until reduced to fine crumbs. Combine the crumbs in a mixing bowl with olives, herbs, and hing. Sprinkle in the olive oil to coat the mixture evenly, then stir together. Season gently with salt and pepper, then divide the crumb mixture evenly among the tomato halves. Bake for 15 minutes, or until the tomatoes are tender but still retain their shape. Serve warm.

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Antipasto Pasta Salad
Makes 12 servings
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready in: 1 Hour 35 Minutes

Ingredients:

1 pound large shell pasta 1/4 pound soy-sage, chopped 1/4 pound tofu breakfast sausage, chopped 1/2 pound cheese, diced 1 (6 ounce) can black olives, drained, pipped and chopped 1 red bell pepper - capsicum, diced 1 green bell pepper - capsicum chopped 3 tomatoes, chopped

3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons sweet basil 1 tablespoon dried oregano 1 tablespoon dried parsley 2 tablespoon grated Parmesan cheese 1 tablespoon paprika 1/2 teaspoon hing salt and ground black pepper to taste

Method:  Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, tofu & soy-sage (salami, pepperoni), cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the dressing mix. Cover, and refrigerate for at least one hour.  To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, sweet basil, paprika, Parmesan cheese, hing, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

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Pineapple Scones

Ingredients:
3 Cups Unbleached White Flour (maida)
1/3 Cup+ Sugar
1/2 tsp Salt
2 1/2 tsp Baking Powder
approx. 1/4 Cup Soy Milk (or yogurt)
1/2 tsp Ground Cinnamon
8 Oz Crushed Pineapple w/ Juice
3/4 Cup Soy Margarine (or melted butter or ghee)

Method: Mix flour, sugar, baking powder, salt and margarine until crumbly, then add pineapple. Mix well and divide in half (or whatever scone shape you want). Place on lightly greased baking tray and lightly brush dough with soy milk. In a separate bowl, mix 1 Tbsp sugar and 1/2 Tsp cinnamon and sprinkle on top.
Bake at 425 degrees for about 15 minutes, or until a knife or toothpick inserted in the center comes out clean.

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Homemade Lemonade - Famous European Recipe
Adapted from Traditional Vegetarian Cooking, Recipes from Europe's Famous Crank's Restaurant, (Healing Arts Press, 1991).

The sharp, fresh flavor of this lovely drink bears absolutely no relationship to the present-day bottled variety found in the supermarket -- how could a simple drink like this have deteriorated so much?
Simple Solution:

It is definitely well worth the effort to buy organic lemons and make this at home. The recipe suggests raw sugar, but it is quite possible to use honey instead, and some people, particularly children, might prefer this. The strength of lemons varies considerably and it may be advisable to dilute the lemonade. Experience the flavor of real lemonade!

Ingredients:
4 Lemons
1 cup Raw brown sugar
3 3/4 cups Boiling water

Makes about 3 3/4 cups
Scrub lemons, halve, then squeeze out the juice. Place juice and pulp in a large jug or bowl with sugar and pour 1 1/4 cups boiling water over. Stir until sugar dissolves. Add lemon halves and another 2 1/2 cups boiling water. Stir well, then cover and let cool. Strain, squeezing out juice from lemon halves and serve.
To turn it a little more exotic add a couple of caps of Rose water

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Pecan White Chocolate Cookies

Ingredients:
3/4 cup softened butter
1/2 cup raw or brown sugar
1 tablespoon buttermilk or yogurt
1 1/2 cups self-raising flour
3/4 cup coarsely chopped pecan nuts
1 1/2 cups white chocolate or carob chips (your favorite)

Preheat the oven to 355F degrees. Beat the butter and sugar together in bowl until light a fluffy. Add buttermilk or yogurt and beat thoroughly.
Mix in the flour, nuts, and chips and combine well. Form mixture into 24 balls. Flatten into patties and place slightly apart on an ungreased cookie sheet/baking tray. Bake for 15-20 minutes or until cookies are lightly browned. Remove and allow cookies to cool.

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Quick Microwave Banana/Choc. Cake (Egg Free - guaranteed to work)

Ingredients:

1 1/2 cups Flour (spelt is best) 1 cup Raw Sugar 1 tsp Baking Soda (3 Tbsp Cocoa - swap Banana for Chocolate to make Choc. Cake)

1 tsp Vanilla Essence 2 tsp Cider Vinegar 5 Tbspn Sunflower Oil 2 small/1 large Banana, mashed 1 cup (or slightly less) Water

Method: Mix flour, sugar & baking soda together in bowl.  Add vanilla, cider vinegar, sunflower oil & banana.  Add water last, mixing gently & quickly.  Pour into microwave-proof cake dish & cook on High for 7 1/2 minutes. Cool and ice.  This cake always works, & comes out very moist & fluffy!  Serve with fresh fruit & ice-cream.

See Also: Vegetarian Cooking for full Menu's & information

We'd love to hear from you! Send us your vegetarian cooking questions/thoughts, which we can add to the growing list! Or use the form below. 

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