Breast of Tofu

MARINADE:
1 and 1/2 cups water
1/4 cup soy sauce
2 tbsp of vinegar
3 tablespoons nutritional yeast flakes
2 teaspoons dried sage leaves, crumbled (or 2 T. fresh, chopped)
1/2 teaspoon dried rosemary (or 1/2 T. fresh)
1/2 teaspoon dried thyme (or 1/2 T. fresh, chopped)
1/2 teaspoon onion powder


Prepare the marinade by mixing all of the ingredients together in small container with a tight lid. Slice the tofu about 1/4" thick and place in the marinade so that it is fairly tightly-packed and covered with liquid. Let marinade for one day or over night.

Mix together 2 cups unbleached flour or whole wheat (I prefer whole wheat), 1/4 cup nutritional yeast flakes, 1 teaspoon salt, and freshly-ground black pepper to taste.

Coat the slices with Seasoned Flour. Heat about 1 tbsp of olive oil in a skillet over Medium heat. When the oil is hot, add the slices and cook, watching carefully, until golden brown and crispy on the bottom. Turn the slices over and cook the other side until golden and crispy.

Mix together 4 tbsp of soy sauce and 2 tbsp of vinegar together in a small bowl. Pour over tofu.
Enjoy!

Lentil Burrito

This recipe is SO easy to make and is so delicious!

Serves 6

Ingredients:
1 medium chopped onion
2 cups of lentils- I use the precooked lentils from Trader Joe's (can be found in refrigerator section)
1/4 cup of mexican cheese
1 tbsp of EVOO
4 tbsp of cumin powder- add more or less according to taste
salt to taste
6 tortillas (I prefer to use uncooked tortillas)

Directions:
1. Heat up a pan with EVOO. Add chopped unions and saute until golden.
2. Add the lentils and cook for 5 minutes.
3. Add salt and cumin powder.
4. Add cheese and mix.
5. Put some in the middle of a tortilla and wrap.

I enjoy eating the burrito with some guacamole and hot sauce.

Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat.

Lisa's Persian Eggplant Dip

Ingredients:
3 eggplants, skin removed and diced
1 onion, chopped
6 garlic cloves, chopped
1 tbsp tomato paste
1 pinch of saffron
1/2 cup of khask (if you don't have khask, you can use sour cream)
5 tbsp of olive oil
Salt & pepper
1 clove of garlic, minced
1 tsp of dried mint

Directions:
1. Peal eggplants, dice, and place in a bowl.
2.Sprinkle a generous amount of salt, add water to cover the eggplants, and give it a mix with your hand so that the salt is diluted. Make sure that you do this step because what you are doing right now is removing the eggplant’s bitterness.
3. Since eggplant is buoyant, place a dish on top of it and put something heavy to hold it down. I put a glass on mine and it worked out great.
4. In the mean time saute the onion and garlic for the dish with 2 tbsp of oil on medium heat.
5. Once the eggplant is ready, rinse it and place in a colander to drain water
6. Once the onion has turned into a golden color add 2 tbsp of oil and the eggplants to it.
7. Fry the eggplant until it turns brownish. This should take about 20-30 minutes.
8. Then add 1 cup of water, tomato paste, cover, and let cook for about 30 minutes. At this point season with salt and pepper. Add saffron
9. Use a hand blender to mash the eggplants. Keep chunks though.
10. Taste to adjust seasoning and then add Kashk (or sour cream) and mix.
11. Mix in dried mint.
ENJOY!

Serve with flat bread.

Kadhai Paneer

Kadhi Paneer is a delicious Indian dish. Paneer and colorful bell peppers are sauteed in spicy tomato gravy.

Recipe serves 4.

Ingredients:

1/2 pound paneer
1 medium red bell pepper
1 medium green bell pepper
3 tablespoons oil
3 medium tomatoes
About 1/4 inch piece of ginger
1 green chili
Pinch of asafetida
1 teaspoon cumin seed
1 and 1/2 tablespoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
3/4 teaspoon salt, adjust to taste

Directions:
1. Cut paneer and bell peppers into 1/2 inch cubes.
2. Blend the tomatoes, ginger, and green chili to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes - Until golden
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafetida and cumin seeds.
7. Add the chopped onions and stir fry for a few minutes.
8. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and cayenne pepper.
9. Cook for about 4 minutes on medium heat.
10. Tomato mixture will reduce to about half in volume.
11. Add about 2 spoons of water, and the salt.
12. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
ENJOY!

Serve with basmati rice and naan

Bean and Cheese Enchiladas

Ingredients:
1 can of vegetarian refried beans
2 cups of shredded Mexican cheese
small corn tortillas
1 tsp of cumin
1/4 cups of green onions
1/2 cup of sliced black olives
1 can of red enchilada sauce
1 can of green enchilada sauce

Heat oven to 350 degrees.

Directions:
1. Microwave 3 tortillas at a time for 30 seconds. (to make tortillas more flexible)
2. Mix bean, cheese, cumin, and salt together.
3. dip tortilla into sauce and then place on a cooking sheet.
4. Spread about 2 tbsp of bean mixture down the center of each tortilla.
5. Roll up.
6. Pour left over sauce over enchiladas.
7. Sprinkle cheese, olives, and green onions over enchiladas.
8. Bake for 15-20 minutes.
ENJOY!
Serve with guacamole, cheese, sour cream, chopped tomatoes, and shredded lettuce.

Pasta with Creamy Pesto Sauce

Pesto
1 cup fresh basil

1/2 cup pine nuts

4 cloves garlic

1 jar of sundried tomatoes

1/2 cup shredded Parmesan cheese

1 tsp coarse ground black pepper

salt to taste

1/4 cup extra virgin olive oil


Directions:
1. In a food processor, process the basil, pinenutes, garlic, parmesan cheese, pepper, and salt.

2. Gradually add the olive oil while the processor is running. You'll definitely want to taste and add things as needed. Consistency will be a fairly thick paste.

3. Melt the butter in a medium pan. Add flour; cook and stir for 2 minutes with a wire whisk.

4. Gradually add milk, stirring constantly. Cook until it starts to thicken. When the sauce has thickened to your liking, add the pesto. Add the sun dried tomatoes. Stir.

5. Serve over hot pasta. Enjoy!

Notes: For a richer sauce, you can substitute half-and-half or cream for the milk in the Alfredo part of the recipe.

Roasted Beets

Roasted beets are the perfect accompaniment to salads, homemade pizza or even as an appetizer with a good goat cheese. I like to roast a whole bunch of them at once, then I have them in the fridge to do whatever with throughout the week.

1. Preheat the oven to 400 degrees.

2. To start, scrub all beets (2-3 pounds)

3. Peel all beets and slice into thin disks.

4. Prepare a baking sheet with a layer of parchment paper. Spread beets over pan.

5. Using clean hands, brush 1/4 cup olive oil and a generous amount of a good sea salt and pepper all over beets until well coated.

6. Cover with aluminum foil and roast for 1 hour.

Chana Masala

Chana Masala is a chickpea dish cooked in a spicy tomato gravy.
I enjoy eating chana masala with rice and naan.
Ingredients:
1 15 oz can of chickpeas (Garbanzo beans)
3 tablespoons oil
Pinch of asafetida
1 diced onion
1 teaspoon cumin seeds
1 large tomato
1 teaspoon ginger paste
1 teaspoon chopped green chilies
2 teaspoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chily powder
1 teaspoon salt
1/4 teaspoon garam masala
1 teaspoon chopped cilantro
Thinly sliced tomatoes for garnish

Directions:
1. Drain the water out of the chickpeas
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
4. Add onions and stir fry for 1 minutes.
5. Add the asafetida and cumin seeds.
6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
Add the chickpeas and 1/4 cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
8. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
9. Add the garam masala and cilantro. Let it cook for another minute.
10. Garnish with thin tomato slices. Enjoy!

Bruschetta With Tomato, Basil, & Mozzarella

These are always a hit! I serve them as an appetizer but could easily be a meal.

Ingredients:
1 baguette- cut into slices (1/2 inch thick)
6 cloves of garlic- minced
1/4 lb Fresh Mozzarella- thinly sliced.
4 tbsp of shredded basil
1 pound of plum tomatoes
1 tbsp of vinaigrette
olive oil
salt and pepper to taste

Directions:
1. Mince up garlic and put into a small bowl. Add 4 tbsp of olive oil. Mix. Set aside.
2. Heat 1 teaspoon of olive oil in a pan. Add tomatoes, salt, pepper and vinegar. Cook on medium heat for 5 minutes.
3. Put slices of bread on cookie sheet and broil in oven until they start to turn golden.
4. Brush garlic and olive oil mixture on each slice of bread.
5. Put a slice of mozzarella cheese, tomato mixture and basil on each slice of bread.
6. ENJOY!

French Onion Soup (Vegetarian)

If you're in the mood to cuddle up by the fire and watch a movie. This soup is perfect.
This recipe serves 6.

Ingredients:
3 ounces Butter
1 pound Large white onions, thinly sliced
1 tablespoon All purpose flour
1 1/2 quart Vegetable stock
salt and freshly ground pepper
extra virgin olive oil
garlic powder
Grated fresh parmesan cheese
Slices of swiss cheese (as needed to cover)

Directions:
1. Melt butter in a large saucepan/pot. Add the onions and cook over low heat, stirring constantly for about 20 minutes until they become soft and golden. Sprinkle in the flour and stir for 2 minutes.

2. Pour in the stock, season with salt and pepper and bring to a boil. Cover and cook over very low heat 45 minutes, stirring occasionally.

3. Pour soup into bowls and put slices of swiss cheese over opening of bowl.

4. It's better if you let the cheese hang slightly over the edge so that it melts to the bowl and makes crusty cheese pieces to pick off (my personal favorite).

Serve immediately.

Spicy Soy Sandwich

There is a restaurant nearby my house called "Chez Nous". Before I became a vegetarian, I used to go to this restaurant and order a "spicy chicken sandwich" practically every day!

I must say, that the only thing that I've craved since becoming a vegetarian is this sandwich. I have worked hard to recreate this sandwich to make it vegetarian. Oh boy, it is DELICIOUS!

What you need:

3 tbsp of Chipotle in adobo sauce

2 pieces of sourdough bread

1/2 cup of sour cream (low fat to make it healthier)

2 pieces of Swiss cheese (low fat to make it healthier)

1 boca burger

1 lime

1 tbsp of butter

1 tomato

salt and pepper to taste

How to make the sandwich:

1. After cooking the boca burger for 1 minute in the microwave, cut into small strips.

2. Mix the sour cream and adobo sauce together (add more or less if you like it spicy)

3. Add the strips into the sauce. Make sure each piece is coated.

4. Spread butter over each bread and toast until golden brown.

5. Remove bread from stove and put it on a plate. Put the boca and sauce mixture on the bread.

6. Put Swiss cheese and 4 slices of tomato on the sandwich. Squeeze 1 tablespoon of lime on sandwich.

7. Microwave for 1 minute. Cut in Half. Enjoy!

Butternut Squash and Asparagus Risotto

Butternut Squash and Asparagus Risotto

What you need:
2 cups of Arborio rice
1 butternut squash
1 cup of white wine
1 cup of steamed chopped asparagus
2 cups of freshly grated Parmesan cheese
6 cups of vegetable stock
4 tbsp. of butter
1 large onion
10 cloves of garlic (chopped)
olive oil
salt and pepper to taste

Cooking the squash:

1. Preheat oven to 400 degrees

2. Cut the butternut squash in half (lengthwise), lather with olive oil and sprinkle salt and pepper over the squash.

3. Cover squash with aluminum foil and roast squash for 1 hour.

4. Once squash is done, carefully scoop out the inside of the squash and put it into a food processor. Puree it until it is pudding like (may need more olive oil).

Making the risotto:

(Add salt and pepper throughout the cooking process)
1. Add 2 tbsp of butter, and 2 tbsp of olive oil into a pot.

2. Sautee garlic and onions on medium-low for 15 minutes. or until onions are golden.

3. Add rice to skillet, use a wooden spoon to stir for a few minutes until it starts sticking to the pot, then pour wine over rice, stir until wine evaporates

4. Ladle in 1 cup of stock at a time, stirring continuously until all stock is gone. This may take up to 30 minutes, so stretch out that arm before starting!

5. Stir in the pureed squash.

6. Add steamed asparagus.

7. Stir in Parmesan cheese and 2 tbsp of butter.

8. Enjoy!

I enjoy adding a few drops of truffle oil to my risotto.

Fresh Tomato and Basil Soup

I have to say, I have never in my life tasted something so orgasmic and delicious! I made this for my family (non vegetarians) and everyone went CRAZY for it.

If you are looking for a healthier version of this soup, don't put the cream in or use half and half.
The combination of fresh and canned tomatoes makes for a wonderful layering of flavors. However, this recipes can be prepared with entirely fresh tomatoes or entirely canned tomatoes. Fresh basil, however, is an absolute MUST.

I enjoy eating this soup with sourdough bread. YUM!

You will need:
2 14-oz cans of peeled, whole tomatoes
8 medium size tomatoes, chopped
1 cup vegetable broth
¼ cup butter
½ cup heavy cream
1 cup fresh basil leaves
salt
freshly cracked black pepper

Directions:

1. Place the canned tomatoes, fresh tomatoes and vegetable broth in a large pot on medium-high heat, and bring to a boil. This should not take too long – the tomatoes should still have a fresh taste.
2. Carefully pour the hot broth into a large blender, add the fresh basil, and blend until you have a smooth puree.
3. Return the liquid to the large pot and turn the heat to medium low. Add the butter and cream, and stir until the butter is fully melted. (Add more or less cream to your liking)
4. Add salt and freshly cracked black pepper to taste before serving. Enjoy!

My First Blog

Hey!

My name is Rachel and I am 19 years old. I have been a vegetarian for over 5 years (since I realized that when I ate a hamburger, it was a cow).

I have to say that it was the single best decision I have made in my life!

Since I am the only person in my family who is a vegetarian, I've had to learn how to cook. I LOVE IT! Since I cook for myself I know exactly what is in my food, making it healthy and delicious! I enjoy cooking all different kinds of foods from Italian to Indian. Although, I am a busy (and poor) college student, it is hard to find time. On my blog, I will list easy, cheap, healthy, and delicious recipes.
Thanks for reading!