Tag Archives: vegetarian

Watermelon

21 Aug

I love watermelon, how about you?  Not only is it the official fruit of summer but watermelon is loaded with citrulline, an amino acid that has been shown to lower blood pressure and also increase strength.  Watermelon is also a good source of protein and carbs!  Watermelon is so much more better than cake for desert and makes a great pick me up snack in the afternoon.  Pack it in your lunch and even take it on a picnic.

 

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!

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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

 

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