Tag Archives: meatless

Garlic Fried Rice With Tofu

1 Mar

 

 

 

Garlic Fried RiceWondering what to do with leftover rice?  Make your own Chinese take out!

Garlic Fried Rice with peas, carrots, tofu and egg!  Omit the egg if you are vegan.

Ingredients

  • Left over rice about  2-3 cups
  • 1 cup cubed firm tofu
  • 2 tbsp. olive or canola oil
  • 3 chopped garlic cloves
  • 1 tbsp. soy sauce
  • 1/4 cup frozen peas
  • 1/2 cup chopped fresh carrots
  • 1 egg

 

In a large wok or frying pan

  • Heat 1 tbsp olive or canola oil on low
  • Saute the cubed tofu until slightly brown add more oil if needed.
  •  add the garlic and chopped carrots and sauté with the tofu.
  • push the garlic, carrots and tofu to the side and add 1 egg to scramble
  • Add the rice, and mix to distribute ingredients.
  • Cook until the rice is warm and if needed add 1 tbsp. water
  • Add the soy sauce
  • Add the frozen peas
  • Stir the rice and veggies to mix well for 2-3 minutes.
  • Serve warm.

Enjoy!

 

 

Italian Anise Cookies

10 Dec

 

 

I love making  these cake-like Italian cookies with Anise during the holidays.  They bring back fond memories of baking in the kitchen with my mother when I was a little girl.  These cookies taste good frosted or plain and what’s even better is dipping them in coffee!  Enjoy!

 

Susan T's Kitchen

Susan T’s Kitchen

 

Ingredients For The Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup of sugar ( I like sugar in the raw)
  • 3/4 cup applesauce or 3 large eggs (if you want no eggs in your cookies use 1/4 cup applesauce per egg)
  • 2 teaspoons anise extract
  • 2 1/2 cups all-purpose unbleached flour
  • 1 tablespoon baking powder
  • 2-3 tablespoons of non-dairy milk (rice dream, almond dream, soy milk) or you can use regular milk

 Ingredients For The Icing

  • 2 cups confectioners’ sugar
  • 3 tablespoons non dairy milk or regular milk
  • 1/8 teaspoon anise extract

Directions For Cookies

  1. Pre-heat  oven to 350.  Line a cookie sheet with parchment paper.
  2. In a mixer cream the butter and sugar until light and fluffy.
  3. Add the applesauce 1/4 cup at a time, or the eggs  one at a time, mixing after each and last add the anise extract.
  4. In a separate bowl mix flour and baking powder.
  5. Add 1/3  at a time of the dry ingredients to the butter sugar mixture.
  6. Mix and then add 1 tablespoon of milk.
  7. Add another 1/3  of the dry ingredients and 1 tablespoon of milk – mix.
  8. Add the remaining dry mixture and milk , mix until the dough is soft like drop cookie dough.
  9. If needed add more flour.
  10. Use a cookie scooper to make simple round drop cookies. Or a spoon.
  11.  Bake the cookies for 10-12 minutes, do not allow to brown, so the insides will be soft and cake like.
  12. Use a toothpick to check.
  13. Remove and allow to cool.

Directions For The Icing   

  1. Mix sugar, milk beverage and Anise extract to make a sugar glaze.
  2. When cookie is cool enough spread the icing on top.
  3. Allow the icing to harden on the cookies and then store in air-tight containers or freeze.
  4. Hint…they taste good frozen!

 

I love dipping these cookies in coffee!

Italian Anise Cookies

 

 

 

 

Applesauce Muffins

28 Nov

These Applesauce Muffins are so easy  to make  and smell so good while they bake!  The whole house smells like apples and cinnamon when baking these muffins!  No dairy and no eggs!

Applesauce Muffins

Eat these while they are still hot with a dab of butter!

???????????????????????????????

Applesauce Muffins

You can also pour the batter into a loaf pan to make Applesauce Bread!

Enjoy

Susan T

Polenta Toad In The Hole With Vegetarian Sausage

8 Oct

I was raised Italian American and one of my favorite dishes besides pasta, lasagna, and pizza is Polenta!  Here is one of my favorite Polenta Dishes called Toad In The Hole made with eggs and vegetarian sausage.  This is a great meal for breakfast or anytime!

Questa sera faccio una polenta, vi aspetto tutti.
Tonight I’m cooking polenta, I’ll be waiting for you.
 

 

Toad In The Hole

 

Italian Polenta

  • 4 cups of vegetable broth
  • 1 cup stone ground yellow cornmeal
  • 3 tablespoons unsalted butter
  1. Over medium heat, bring 2 and 1/2 cups of broth to a boil in a large saucepan.
  2.  In a small bowl whisk the cornmeal into remaining 1 and 1/2 cups of broth.
  3. Whisk the cornmeal mixture into the saucepan and return to  a boil, whisking constantly.
  4. Whisk in the butter
  5. Reduce the heat to low – simmer and whisk often
  6. Continue until polenta is thick and creamy.
  7. Use a damp spoon or ladle to transfer polenta to a square baking dish.
  8. Let cool until firm.

Toad In The Hole

  1. Cook veggie sausage in a non stick skillet with a drizzle of olive oil
  2. Remove from heat set aside
  3. Cut Cold Polenta into 3 inch squares, then cut 3  inch circles out of the center using a glass
  4. Add drizzle olive oil to the pan and set on medium heat, fry the squares and circles until golden on the bottom.
  5. Flip and crack an egg into each hole, cover and cook until the whites are set, serve with veggie sausage.

 

 buon appetito

Susan

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.

 

 

 

 

Very Peachy Peach Smoothie

3 Aug

 

 

August is National Peach month!

Let’s celebrate with a delicious Peach Smoothie

and a slice of fresh baked peach pie!

Scroll on down for the recipe!

Enjoy!

Peaches

Peach Smoothie

Peach Smoothie

Add a slice of fresh baked peach pie with that!

Peach Pie

 

Veggie Sausage Mini Quiche

18 Jul

As I was flipping through a magazine I came upon a recipe for Jimmy Dean’s Hearty Mini Quiché!  Jimmy Dean’s Ad said:  ” TASTE SO BIG we had to make them small.” I liked that idea so much that I came up with my version using veggie sausage!  They turned out wonderful!

mini quiche

Ingredients

  • 6 veggie patties. I like Morningstar brand
  • 1/2 cup chopped green or red bell pepper
  • 10 eggs
  • 1/4 cup non-dairy milk such as rice dream, soy milk, almond milk
  • 1/4 tsp ground black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onion

Directions

  • Preheat oven to 350 cook veggie sausage, onions, and bell peppers in large skillet over medium heat until onions and peppers are tender
  • Beat eggs, milk and black pepper in large bowl with a wire whisk until well blended, stir in sausage mixture and cheese.
  • Line cupcake pans with baking liners.  Spoon mixture evenly into baking cups or parchment paper.

Bake

  • for 18 to 25 minutes or until toothpick comes out clean by inserting into the center.  Let stand for 5 minutes before serving.

Store Or Freeze

  • Store in the fridge for two days
  • Freeze in airtight freezer containers

Mini Quiche

Roasted Potato Wedges

2 Mar

When I was growing up potatoes were a staple in our house.  My mother was so creative when it came to potato dishes and I have carried on the tradition. No doubt about it, I love potatoes, and potatoes are a staple in the pantry! One of my favorite potato dishes is  Roasted Potato Wedges because they are so simple, and  can be enjoyed as a  side to a main meal, or as a snack. Leftover’s are great for the lunch box as well,  and  the wedges are just as delicious cold or warmed up in the microwave!

Roasted Potato Wedges

Ingredients:

  • 1 large baking potato washed and dried per person
  • (2 per person  if you want leftovers for lunch)
  • olive oil

Directions:

  • Pre heat oven to 400
  • Line cookie sheet with foil
  • Cut each potato into 4 wedges
  • Line potatoes up on the cookie sheet
  • With a pastry brush spread olive oil over each wedge
  • Optional sprinkle salt and pepper on each wedge
  • Bake for about 20 minutes until golden brown
  • Remove from oven and serve with your favorite dipping sauce or eat them plain.

Enjoy!

Individual Vegetarian Pot Pie

31 Jan

Growing up as a kid I loved my mom’s Chicken Pot Pie!  But, as an adult I became 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. Try it you might like it!  If not use this recipe with chicken if you like!

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!

Easy Homemade Vegetable Broth

22 Dec

I love a bowl of hot broth while curled up on the couch watching a movie on a cold winter night!  You can make your own vegetable broth in these simple and easy steps to enjoy now or freeze the broth in containers for later use.  This vegetable broth is delicious and is ideal for making soups, just add your favorite ingredients such as noodles, pasta, beans, potatoes, or tofu to name a few.

vegetable broth

 You will need:                                             

  • 1 large onion chopped into large chunks
  • 1 clove garlic
  • 4 carrots peeled and chopped into large chunks
  • 4 celery stocks chopped into large chunks
  • 1 cup broccoli
  • left over celery tops
  • 1/4 cup fresh parsley chopped
  • 1 pinch salt
  1. Wash trim and chop vegetables
  2. Put all ingredients into a large pot of water, bring to a boil, reduce heat and simmer for 3 hours while stirring occasionally
  3. Remove from heat and strain the broth through a mesh strainer into quart size containers.  Freeze up to 6 months.

straining

%d bloggers like this: