Category Archives: Vegetarian Recipes

Fruit Roll-ups

Really, these fruit rollups are so much tastier and better for you than the commercial kind you were thinking of. Anything is better than those sugary, low nutrient boxed cereals.

1 batch of our homemade fresh tortillas.

honey

cinnamon

fruit

yogurt (optional)

Fry the tortillas per the recipe. Spread some honey on the inside of them and sprinkle with cinnamon. Clean and slice your favorite fruits. (Bananas, blueberries, strawberries are good.) Put chunks of  your favorite fruit in the middle of a tortilla and top with a spoonful or two of yogurt if you wish. If not, they are just as good without it.

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Light Waldorf Salad

Waldorf salad used to be a traditional side dish for the holidays. Not many people make it anymore. The traditional dish was quite heavy and fattening for a salad. Our version is lighter on calories but not on taste.

Light Waldorf Salad: Makes 6 servings.

1 red apple and 1 green apple, both un-peeled, cored and

chopped

2 stalks celery, cut in thin half moons

About 1/2 cup green grapes

About 1/2 cup red grapes

1 lemon

6 Tablespoons nonfat, plain yogurt

2 teaspoons Dijon mustard

2 teaspoons honey

1 lettuce torn into bite sized pieces

1/3 cup walnuts, toasted and chopped

Place apples, grapes and celery into a medium bowl and

toss with juice from half of the lemon. In another bowl,

whisk together yogurt, mustard and the juice from the

other half of the lemon. Pour half of the yogurt dressing

on the apples and toss to combine. Serve the salad over the greens and drizzle with the rest of the dressing or serve on the

side for guests to add more if they want. Garnish with the chopped walnuts.

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Make Your Own Pasta

Egg noodles and Thai Udon Noodles are the staples of any diet and taste so much better homemade. If you have a pasta maker, making your own noodles is much easier. Two recipes below.

Homemade Egg Noodles: Makes about 2 pounds

2 1/2 cups white flour
4 eggs
1 tsp salt

Mix ingredients together in a large bowl. Once mixed with a spoon initially, you will have to mix the dough thoroughly with your hands.
Once mixed well and it forms a stiff but not dry ball, place it back in the bowl and cover with a plate. Let dough sit for about 15 minutes.
Using a pasta maker or rolling pin, roll dough out to desired thickness of noodles. Keep in mind they will get a little thicker when they
cook. Place dough on wire racks and let dry for about 30 minutes to an hour depending on your climate. You want the dough to be dry on the surface, not sticky, but not dry all the way through.
Fill a very large stock pot with water using about 3 times more water than you think noodles will occupy. It’s best to cook
noodles in too much water than not enough or they will be mushy or stick together.
Then using a knife or the pasta maker, cut noodles into strips. Wait until the water in the pot is at a good rolling boil, add
noodles a handful at a time and reduce heat just so they simmer. Watch the pot as the noodles will easily boil over.
Simmer for 7-8 minutes depending on how thick you made your noodles. Drain and rinse in cold water to prevent them
from sticking together.

 

Thai udon-noodlesMake Your Own Thai Udon Noodles: Makes 1 1/2 pounds.

Asian rice noodles take considerably more time and effort, but this noodle recipe is just as good and a lot less time-intensive.

5 1/2 cups white flour or 50% white, 50% rice flour

1/2 cup tapioca starch

2 tsp salt

1 1/4 cups water

Mix flour and tapioca starch in a mixing bowl. Add the salt to the water, and gradually mix it into the flour mixture until the dough is wet enough to form a ball but not sticky. You may not need all of the saltwater mix. It’s important to get the consistency of the dough correct.

Knead the dough for 2 minutes. If it is too stiff to knead by hand, Asian cooks have been known to put the dough in a  plastic bag, place it on the floor and knead it with their bare feet. This way the weight of your body does all the work. Of course, this is a matter of personal preference, but we thought we would mention it.

Once the dough has been kneaded, place it in a bowl and cover it with a plate. Keep it in a warm place for 3-6 hours to allow the dough to rest and make it easier to roll out.

Fill a very large pot with water. You want to have at least 3 times more water than noodles because if you boil your noodles in too little water, they will be mushy. If you don’t have a pot large enough, cook the noodles in batches.

Divide the dough into 4 equal pieces. If you have a pasta maker, this step is much easier. Roll out each piece of dough to about 1/8 inch thick. Use a knife or your pasta maker to cut the dough into noodle-sized strips.

Wait until the water in your large pot is boiling well. Add noodles a handful at a time. Push them down in the water periodically with a spoon if necessary and boil for 6-7 minutes. Remove from water and rinse in cold water immediately before they stick together.

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Cream of Broccoli Soup

Cream of broccoli soup is a creative way to get this veggie into your diet if you are not particularly a fan off broccoli. Almost everybody likes this soup and it freezes very well, so make a big batch and freeze some for a cold winter day.

Cream of Broccoli Soup.

3 Tbsp butter

1/4 C. chopped onion

2 C. chicken stock

1 small bay leaf

1 C. diced organic broccoli

1 C. organic soy or almond milk

4 Tbsp flour

Cook onions in 2 Tbsp butter until soft. Add chicken stock, bay leaf and broccoli. Simmer for 1/2 hour. Remove from heat, discard bay leaf and process in blender until smooth. Melt 4 Tbsp butter in small saucepan, stir in flour and cook for 2 minutes, do not brown. Stir in pureed mix. Add milk and cream and simmer for 15 more minutes. Serve with Grandma’s Homemade Biscuits. (Recipe is in our blog postings for this month.)

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Chai Cow Dessert Drink

This drink doesn’t just taste terrific – like gingerbread cookies – it’s chocked full of nutrients. It’s absolutely incredible how nutritious molasses is. Just one tablespoon of the blackstrap, unsulphured version contains a whopping 600mg of potassium, 20% of the RDA of calcium and magnesium and 20% of the RDA of iron. In one tablespoon! Plus some trace nutrients that aren’t found in many foods, such as selenium, phosphorus and choline. And the almond milk will give you 50% of your RDA for vitamin E. Not too shabby for one little ole’ drink. Be wary of the brand of molasses you buy though, some brands are more watered down than others and are just sugary syrup without as many nutrients. Plantation Brand makes a good, thick molasses and an organic version.

Anyway, back to the recipe.

1 Tbsp blackstrap molasses 8 oz almond milk 1/4 tsp ground ginger – fresh is best for flavor. 1/4 tsp cinnamon a pinch cayenne pepper – good for circulation not just packing a punch optional: 4 oz green tea brewed strong.

Mix together in a shaker or blender and serve chilled over ice for a very tasty, nutritious cool drink. Or, make a Brown Cow: skip the green tea and add a couple scoops of vanilla ice cream to the recipe above for a real treat! Also skip the tea if you want to go caffeine-free, it tastes just as good without it.

Serve this recipe as a hot chai drink and it will heat up your very soul on a cold, brisk day.

 Just for the heck of it, here’s a traditional Black/Brown Cow recipe:

2 scoops organic vanilla ice cream 10 oz root beer – there are some superior all-natural root beers available now and made with evaporated cane juice instead of corn syrup. 1 tbsp chocolate syrup (you could substitute molasses here)  whipped cream and maraschino cherries.

Pour root beer over ice cream and chocolate syrup in a large tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.

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Thai Coleslaw

A very good way to incorporate more veggies into your family’s diet in a way they will love. This coleslaw has that unique sweet spicy Thai flavor with the option of having a kick!

All organic ingredients are best of course:

1/2 of a green or red cabbage thinly sliced
1 avocado, diced
1 carrot, shredded
1 cucumber, thinly sliced
2-3 green onions sliced
a handful of cashews or peanuts (these really give it that true Thai touch.)
handful of edamame (optional but will add extra protein and nutrients.)

Dressing:

2 fresh limes, squeezed.
1/2 cup olive or grapeseed oil
1/2 cup honey
3-4 cilantro sprigs, chopped
salt, pepper, 1 clove garlic or to taste.
optional: The Kick-Sprinkle with cayenne pepper to give it that kick.

Slice, chop and mix all the vegetables. Dressing: In a small pan on low heat, warm up the oil and honey just until the honey is melted enough to mix it in with the oil. It won’t mix well, because nothing really mixes with oil, but it won’t affect the taste. Remove from heat. Let cool and add the cilantro and spices. Pour over vegetables and mix well. Make just before serving to keep the avocados from turning black, although they do hold up well overnight in the frig, this salad is much better served while still freshly made.

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Spiced Cranberry Orange Mold

If you are looking for something a bit different from the same old salad as a side dish, this is it. Very tasty and festive for the holidays. No boring Jello mold here, this mold has plenty of flavor. Another one of our favorite Thanksgiving side dishes.

cran-orange_mold12 oz. cranberries

1/2 C. honey

8 oz gelatin or 1/4 cup tapioca

1 1/2C boiling water

1 C. cold orange juice

1/4 tsp ground cinnamon

1/8 tsp ground cloves

2 organic oranges, sectioned and diced

1/2 C chopped organic walnuts

Put cranberries, honey and orange juice in a small saucepan. Heat to boiling and most of the cranberries pop. It should already be thick. If necessary, squash the remaining whole berries with a fork or potato masher to make a thick, chunky sauce.  Remove from heat. Dissolve gelatin or tapioca in boiling water. Add cranberries and spices. Refrigerate until slightly thickened. Fold in orange sections and walnuts. Spoon into a 5 cup mold. Refrigerate overnight. Unmold when ready to serve and garnish with orange slices and cranberries.

Options: You do not have to make a mold of this, it tastes just as good as a cranberry sauce in a bowl with a little less work involved.

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Healthier Mashed Potatoes

It’s not really the potatoes that make this dish fattening and full of cholesterol: it’s the butter. Well this recipe has a solution to that without missing any flavor. In fact, most people say this has more flavor because you taste the potatoes and seasonings that are not overpowered by the lard-taste of butter. You will never miss the butter, except around your bellies or thighs.

Makes 4 servings:

4-6 large potatoes. (yukon golds, reds or purples are best for this because they have more flavor and are softer than russets.)

1/2 cup soy or almond milk

1 tsp sea salt

couple sprinkles of fresh ground pepper

1-2 Tbsp grapeseed oil

Optional: chopped chives, parsley or cilantro

Steam the potatoes until soft. Using a potato masher, blender or food processor, blend the potatoes with the rest of the ingredients until smooth and creamy. You may need to add a dash more grapeseed oil or milk depending on how big your potatoes are. Mix in chives, parsley or cilantro.

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Spiced Apple Rings

These are a yummy, easy way to preserve apples that doesn’t take much work. If  you have an apple peeler/corer, it goes much faster and easier, but if you just make up a small batch, they are still worth the little bit of effort. This is one of the very few recipes where you don’t have to peel the apples.

apple-rings8-10 apples, cored and sliced into rings

1 tsp garam marsala

3/4 cup honey

1/2 cup apple cider or red wine vinegar

3/4 cup water

1/4 cup cranberry juice (for color) 4-5 whole cloves per jar

Combine all ingredients in a saucepan except the apples and heat to boiling. Let cool to room temperature. Using an apple peeler, corer, slicer is easiest, but you can core, peel and slice the apples by hand as well. Once they are sliced, peeled and cored, steam the apples for about 10 minutes just to soften them up a little but so they are not mushy and still hold their shape.

Then stack the apple rings in a wide mouth jar or put in a small bowl and pour the brine over them. Make sure the brine covers all the apples, cover and let sit in the refrigerator for a minimum of a week before eating. These will last in the frig for up to 3 months.

RAW DIET VERSION: Don’t steam the apples, use them raw. They will be a bit crunchier, but still tasty.

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Blueberry Buckwheat Custard

Great for breakfast. Easy and very nutrient rich. Buckwheat is quickly becoming the new breakfast grain because it helps stabilize blood sugar, is naturally gluten free and easy to incorporate into a lot of recipes.

blueberry–custard1/2 cup frozen or fresh organic blueberries

1/2 cup organic raisins

1/2 cup ground buckwheat

4 Tbsp honey

2 cups milk

3 eggs

1 tsp vanilla

1/4 tsp salt.

Whisk together the milk, eggs, vanilla and salt. Put ground buckwheat into a baking dish, pour milk mixture over it and mix well. Add blueberries and raisins and bake covered at 350º about 30-35 minutes or until the middle is firm.

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