While most Americans are eating turkey with their families for Thanksgiving, the rest of us will be having non-meat subsitutes. Good cooking appliances, such as stoves, may require financing and therefore a credit report to purchase, however, but if you already have a stove and cooking appliances then you should be set.
That is why I am sharing my top two favorite vegetarian recipes with you!
This is one of my favorite breakfast dishes. It’s almost as good as bacon was before I was a vegetarian!
One third of a block of soft tofu, drained for 15 minutes
Half of a small, diced purple onion
1 whole clove of garlic
1 sliced tomato
Spinach, flat leaf, a small handful
Red pepper
Olive or vegetable oil, or vegetarian butter
Salt and pepper
Flour tortillas
I am not a vegan but I must say, this is an awesome bratwurst substitute:
Use 25% more water than gluten flour.
Mix the liquids with the water and the solids (such as spices) with the flower. The gluten dough is too rubbery to easily mix them all at once.
Now make gluten dough and knead it until it is homogenous. Then let it sit for 10 minutes.
Roll the dough into sausage shapes and fry them in a pan.
Use a non-stick pan to fry the sausages. If you use a grill then make sure you cook them first.
It is common belief that low calorie and vegetarian recipes have to challenge your palate. The truth is, however, they can be just as delicious as your favorite dishes. Now, I am about to share with you two such recipes, and you can just give them a try to convince yourself.
You will need the following ingredients to prepare for this recipe:
* 1 can of black beans
* 1/2 of an onion
* 1/2 cup of flour
* 2 slices of bread
* 1 teaspoon of garlic powder
* 1 teaspoon of onion powder
* 1/2 teaspoon seasoned salt
* salt and pepper
To prepare, follow the steps below:
a) Dice the onion, then saute it for about 4 or 5 minutes until soft.
b) Pour the black beans into a large bowl and mash them until they are almost smooth.
c) Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
d) Crumble up the sliced bread and add them to the mixture.
e) Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
f) Add a small amount of oil into a frying pan, and heat it up.
g) Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
h) Fry the patties until they are firm.
Have a try and you will be amazed at the wonderful taste of the burgers.
If you have ever tried vegetarian diet, you will know that tofu is always used as a meat substitute. And, the tofu scramble which we are about to try can be served as a wonderful substitute for scrambled eggs.
You need these ingredients:
* 1 block of tofu, drained and press
* 1/2 yellow onion
* 1/2 green pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried parsley
* 1 tablespoon soy sauce
* 2 tablespoons nutritional yeast
* 2 teaspoons oil or margarine
Here are the steps for cooking:
a) Cut the tofu into one inch cubes, and then use a fork to slightly crumble it.
b) Dice your onion and bell pepper.
c) Add some oil or margarine to a skillet set to medium-high.
d) Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
e) Add to the skillet with garlic powder, onion powder, parsley, soy sauce, and nutritional yeast.
f) Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.
You can treat a tofu scramble like what you would do with scramble eggs, adding vegetables of your choice, like tomatoes, mushrooms, spinach, and carrots.
Now, are you convinced that low calorie and vegetarian recipes can be just as tasteful as the non-vegetarian ones? Simply give the two recipes a try. In fact, there are thousands of people out there who are enjoying delicious and healthy vegetarian diet every single day!
Do you now intend to try these low calorie and vegetarian recipes? You can always visit us to learn more about vegetarian recipes. You may also want to check out this related article about vegetarian chili recipes.
Finally, a reason to wake up in the afternoon.
After much loved Vegan with a Vengeance and two delightful cookbook collaborations with Terry Hope Romero, Isa Chandra Moskowitz has done it again: amused, enlightened, and fed us with the sassy and scrumptious recipes in her second solo cookbook, Vegan Brunch: Homestyle Recipes Worth Waking Up For—from Asparagus Omelets to Pumpkin Pancakes. Actually, this time she amazed and even frightened us with this book’s comprehensiveness. What other cookbook, vegan or otherwise, includes recipes for from-scratch sausage, bagels, tofu and tempeh scramble, waffles and pancakes (even some gluten-free), breads, muffins, and essential brunch drinks, like mimosas and bloody marys?
To get intimate with our newest best friend, we tested a bunch of Vegan Brunch‘s recipes last weekend potluck-style. Laura packed Potato Spinach Squares, the Shiitake Dill Fritatta, and the fixings for Pumpkin French Toast; Cat cooked two recipes of Basic Tofu Scramble; Summer baked Cinnamon Rolls; Jason toted Bloody Moskowitz materials and Tomato Rosemary Scones on his bike; and Matt and I made Diner Home Fries, a Classic Broccoli Quiche, and Old-Fashioned Chelsea Waffles.
Let’s swiftly move on to the food.
Tomato Rosemary Scones
The savory flavors of tomato and rosemary were delicious on their own and complemented the other dishes nicely (thanks for the tip, Deb!). Our two regrets: 1. we didn’t make mushroom gravy for these, and 2. it seems like we over-mixed them; they were less scone-like and more biscuity. My first batch of Banana-Date Scones from Veganomicon turned out the same way. Lesson learned: Mixing scones to perfection is an art that we haven’t mastered. Isa, we’d appreciate it if you could spell it out for us: when do we stop mixing?
Diner Home Fries
Some of us thought these were outstanding, and others were nonplussed. (What? You want my personal opinion? Why, yes, sure. I’d make them with every brunch.)
Shiitake Dill Frittata
Yowza, that’s a lot of dill! Which we loved. We also enjoyed the frittata’s omelette-like consistency, one that was new for us in vegan recipes. We’ll definitely make this again.
Bloody Moskowitz
For a few of us this was our first bloody mary. While we were all generally pleased with the mingling of tomato, horseradish, pickle juice (yeah, really), and hot sauce, each of us had a different idea of how it could be improved to satisfy our disparate tastes. Matt put his down halfway through because it was “too much like shrimp cocktail.” Mmmmm.
Potato Spinach Squares
Is it just me, or are these the most delicious portable food I’ve ever met? Well, if you ask a few other SuperVegans, it’s just me. Mixed reactions to this recipe included “fine, but I’m not sure what niche they fill,” “surprising flavors,” and “I could eat these every day.”
Classic Broccoli Quiche
Maybe our tastebuds became lazy after effortlessly sensing the half-cup of fresh dill in the frittata and the zesty lemon in the potato squares, but we thought the quiche was blandly seasoned and we could barely taste the broccoli, onions, and garlic. Damn if the texture wasn’t perfect, though—soft, a little creamy, and it still had a satisfying bite.
In fact, the texture was so good that I made this quiche again the following day, just to see if a heavier dose of herbs and mustard would satisfy my insensitive tastebuds. And it did! Hurrah! I doubled up on mustard and added another 50 percent of the herbs, then topped the quiche with about twice as many grape tomatoes as are pictured here, on the first go-around. The mustard brought out the taste of the onions, but alas, I still couldn’t taste the broccoli.
If you use a prepared crust, which we did, this recipe is super quick and simple and allows more time for reading Bust while waiting for the quiche to bake than it requires for preparation. Once it’s cooked, it tastes splendid at any temperature, though I think it’s best enjoyed a little warm.
The Chelsea Waffles, Cinnamon Buns, Pumpkin French Toast, and Basic Scrambled Tofu garnered the same comments: perfectly solid vegan brunch staples, though perhaps not as impressive as some of the less common recipes Isa offers. Wish we’d made some bagels or sausages or a Tofu Benny, but we’ll save those for our next vegan brunch.
Vege Island