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Vegetarian Stir-Fried Beef Served Over Steamed Rice

8 Sep

I Love take-out but not the price or the calories. Most of the time I can’t even find take-out with a meatless choice so I came up with my own by substituting a few items from a recipe I found at allrecipes.com  My recipe can be made  in as  little as 30 minutes and you will even have leftovers for lunch!

 

Vegetarian Asian Beef

What you will need

  • 3 cups cooked rice

  I like using a rice cooker because while the rice is cooking the I can concentrate on the beef strips.

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon brown sugar
  • 1/2 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 package of  vegetarian beef strips (Trader Joe’s, Morningstar, etc)
  • 2 or 3 carrots sliced.

In a small bowl, combine the soy sauce, rice wine, brown sugar, and cornstarch, and set aside.

Heat the oil in a wok or skillet over medium heat.

Stir fry the garlic until golden, add the vegetarian Beef Strips and stir fry for 2 – 3 minutes.

Add the carrots and stir fry for 2-3 more minutes.

Add the soy sauce mixture and bring to a boil, stirring constantly. Lower the heat and simmer until the sauce thickens.

Serve immediately over the steamed cooked rice.

Refrigerate leftovers and eat within a few days.

 

 

 

 

Individual Vegetarian Pot Pie

31 Jan

Recently while in a restaurant enjoying dinner,  I noticed someone eating a chicken pot pie at the next table and it sure did look delicious! As you know I am vegetarian, and chicken is not served in the bungalow, however it is a food I can replicate using tofu.  I was excited to make this in the kitchen and I do say it turned out quite good!  This recipe makes 4  individual pot pies.

Vegetarian Individual Pot pies

Vegetarian Individual Pot pies

              Ingredients

1/2 tsp salt and 1/2 tsp of pepper
1 tablespoon olive oil
1 cup diced  potatoes
1 medium carrot, diced                                                                                                                                                                                                                                                                         1 small onion, chopped
2 cloves garlic, finely chopped
1 cup of soy milk
2 cups vegetable broth
1/2 cup water
1 1/2 teaspoons parsley flakes
2 cups of tofu chunks or strips
1 cup frozen sweet peas, thawed
1 package pie dough,thawed                                                                                                                                                                                                                                                                 1/2 cup all purpose flour

              Directions

Heat oven to 400°F. Lightly coat 4  individual baking dishes (ramekins) with cooking spray.

In saucepan, heat oil and cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occasionally, until vegetables are tender.

Stir in broth, soy milk, water, parsley, tofu and peas.

Heat to boiling stir in flour stirring constantly. Remove from heat and set aside.

Using a Ramekin Cut 4  circles from pie dough a little larger than the Ramekin

Place Ramekins on a cookie sheet. Divide  mixture evenly among ramekins. Top each ramekin with a circle of pie dough.

Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

Enjoy!

Roasted Brussels Sprouts

4 Nov

Brussels Sprouts  are a sure hit with adults but the kids will love them too. No left overs here!

Brussels Sprouts contain vitamin A, C and dietary fiber.

https://susantskitchen.wordpress.com/

What you will need
2 cups of Brussels sprouts, rinsed, and halved lengthwise. Discard outer leaves.
1/4 cup of olive oil
salt and pepper
2 tablespoons of water
1/2 fresh cut lemon

Pre-heat oven to 375. Place Brussels Sprouts in a glass roasting pan lightly coated with oil.  Add the olive oil, water and fresh squeezed lemon.  Toss the sprouts to coat. Sprinkle salt and pepper to taste. Place dish in the oven and  roast for 15 minutes. Remove from the oven and flip them with a spatula. Place back into the oven and roast for 15 more minutes. Remove from oven and serve! Don’t! over cook.

Enjoy!

Veggie Meatballs with Onions and Peppers

10 Oct

Another wonderful Italian dish I enjoyed eating in Julia’s Kitchen, meatballs with onions and green peppers!  My dish is a bit different compared to my mother’s  because I replaced the meatballs with a vegetarian version. Thanks to the wonderful market of vegetarian replacements I am able to replicate this wonderful dish!  Of course I could make the veggie meatballs from scratch but that will be another day!  So you ask where to find these veggie meatballs. You will find them at  Trader Joe’s, Whole Foods, and some of the other conventional markets. Hope you enjoy this dish as much as we do!

Slice one green pepper and remove the seeds (if you’re a gardener save the seeds to plant later or share)

Slice 1/2  medium onion and slice one large to medium pepper.

Green Peppers, Onions sliced.

Place all the above ingredients in a large fry pan with 2 tbsp. of olive oil.

Add  the veggie meat balls, depending on how many you want to eat.

Fry and toss with a spatula on low heat until the onions and green peppers are tender and veggie meatballs are hot and slightly browned.

You can quicken the process with the meatballs if they are frozen, by placing them in the microwave for about 50 seconds.

Chop a sprig of fresh parsley and sprinkle on  the veggie balls and the green peppers, give them a gentle toss once more.

No need for more seasonings the veggie balls are already seasoned and the onion and green pepper enhance the flavor.

Serve with you favorite pasta dish or on a roll.

Veggie Meatball Sandwich

Goes great with a glass of red wine!

Enjoy!

Marino’s Fried Onion and Green Pepper Sandwich

11 Sep

This sandwich is named after my dad! He loved to make Fried Onion and Green Pepper Sandwiches! When he made this sandwich the whole house would smell so good with the aroma of fried garlic and onions!   I have always enjoyed eating this sandwich which brings back fond memories of my mom and dad cooking in the kitchen.  The sandwich has a  hint of garlic and a little bit of heat with the sweet taste of green  peppers smothered in olive oil. It  goes well with a glass of red wine and can be served for lunch or dinner.

Fried Onion And Green Pepper Sandwich from Susan T's Kitchen

Fried Onion and Green Pepper Sandwich

Green, Red and Hot Peppers From Susan T's Garden

Green, Red and Hot Peppers From Susan T’s Garden

  • 1 Green or red pepper
  • 1 small onion sliced
  • 1 clove of garlic chopped
  • 1 small hot pepper whole
  • Olive oil
  • Italian Rolls

In a large fry pan cover the bottom with olive oil and bring the heat to medium.  Add  the whole hot pepper, the sliced onion, and the chopped garlic to the pan and fry until slightly brown.  Add more olive oil as needed.  Add the sliced green pepper and sauté a few minutes. Lower the heat and place the rolls on top of the onions and peppers to soften.   Remove the pan from heat and serve! If you are really into heat add the hot pepper to your sandwich or discard.  Goes great with a glass of red wine!  Buon Appetito!

Vegetarian Loco Moco

8 Sep

Hawaiian Treat

Aloha! When I was in the Army my husband and I were stationed in Hawaii. We loved eating the local foods and we would go out every weekend for breakfast before heading to the beach on the Island of Oahu. My husband would have the Loco Moco,  a  Hawaiian style dish, which is a  hamburger patty,  fried egg, and brown gravy on a bed of rice. There are many variations, but this version is the most popular. I came up with my own version of the Loco Moco which is a vegetarian patty topped with a fried egg and vegetarian brown gravy on a bed of  rice. Oh this is so Ono!  Mahalo!

  • 2 Vegetarian Hamburger Patties
  • 1 can vegetable broth
  • 1 tbsp. corn starch
  • 1 tbsp margarine
  • soy sauce
  • 2 eggs
  • hot cooked white or brown rice

Rice:  Ahead of time cook rice according to package directions either stove top or in a rice cooker.  I like using a rice cooker your rice will be perfect every time.

Burgers: heat frying pan until hot and cook the veggie burgers. Once cooked place burgers on the side.

Gravy:  Pour the can of vegetable broth into the pan that the burgers were cooked in and bring to a boil, lower the heat to a simmer and add a couple of dashes of soy sauce.  In a bowl whisk the cornstarch with 1 tbsp. of water to make a smooth paste and slowly whisk in the  corn starch mixture until the gravy Is thick and smooth. Add the margarine and season with salt and pepper. Turn off the heat and cover to keep warm until ready for use.

Eggs: Traditionally, the eggs are sunny-side up, but you can flip your egg if desired. Salt and pepper the eggs.

Assemble your dish from bottom to top: 2 scoops rice, the burger, the egg and pour the gravy all over.

Mahalo!  Enjoy!

Eggless Egg Salad Sandwich

27 Aug

Are you allergic to eggs?  Do you miss eating or wish you could eat some of the yummy egg dishes that everybody else can eat.  One of my favorite eggless dishes is Eggless Egg Salad, substituted with tofu.  You will never taste the difference.  Give it a try and let me know what you think.

Eggless Egg Salad

Eggless Egg Salad

This Recipe Serves Four

1 package of Silken tofu

3 Tbsp eggless mayonnaise

1/8 tsp salt

1/8 tsp dry mustard

1/4 tsp turmeric

2 Tbsp minced onions

2 Tbsp minced celery

1/2 tsp minced  dill weed

1/8 tsp ground pepper

  • Drain tofu, crumble and lightly stir fry in an oiled pan
  • In large bow add the tofu and let cool for about 5 -10 minutes
  • In a small bowl , mix mayonnaise, salt, turmeric and mustard and add to the cooled tofu
  • Mix in the remaining ingredients
  • Refrigerate 30 minutes or longer
  • Serve on a roll or toasted bread with lettuce, tomato and/or onion
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