Sunday, June 20, 2010

Veggie recipes

A friend of mine asked for some vegetarian recipes the other day. When I finally got back to her, I realized that over the years, I have recorded more than a few of my own recipes. I usually cook in a very creative way. I make it up as I go along, and use what I have available to me. I wanted to share some tofu tips and some of my original veggie recipes for my friends out there. Be aware that the amount of each ingredient was some guess work on my part, so if it doesn't seem right to you--be creative and make it your own way :)

If you wanna get into making tofu, the trick is to freeze it first, then thaw it, and it gets tougher. Cut into little 1/2 inch cubes and cook in hot oil until golden brown (it takes a long time) -- throw in some soy sauce and spices, and you're ready to add it to stir fry, pasta sauce, and more....heck, you can even smother it in BBQ sauce and eat tofu BBQ sandwiches (YUM!)
Here are some more:

Layne's creamy spinach pasta:

1/2 pkg frozen or fresh spinach
4 oz cream cheese
1 packet of powdered veggie dip mix
1/3 cup plain yogurt (optional)
1 cup soy milk
1lb pasta (mini shells)
1/2 c gorganzola or blu cheese

start cooking pasta
sautee spinach in 1 tblsp olive oil
add veggie mix
when spinach goes limp, add soymilk, cream cheese, and yogurt
cook about 5 mn on med-low heat
add to cooked pasta-- top with gorganzola/blue cheese crumbles

Layne's Tofu meatballs:

2 blocks of tofu
1/2 can refried beans
1/8 cup soysauce
1/2 large onion
1/3 c parmasean cheese
salt, pepper, garlic, paprika, italian seasoning

put everything in a food processor and whip it into a paste, make balls or patties. Pan fry in 1/2" of olive oil at 300 degrees

Layne's lentil soup:

1/2 lb lentils, cooked (they cook like rice)
1/4 c bbq sauce,
1/2 large onion
2 cloves garlic
2 tsp worchestershire sauce
1/4 c soy sauce
1/2 small eggplant chopped
1 can of mushrooms
1/2 squeezed lime for juice
2 tsp red wine vinegar
bay leaves and caraway seed

sautee chopped onion in the bottom of your soup pan for a few minutes, then add lentils--do not drain the lentils. Add all other ingredients, and if too thick, add more water until it seems soupy. Cook on low for an hour or more.

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