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From: Deborah (Recipes.vegsource.com)
Subject:         A week's worth of mexican/italian food...
Date: July 25, 2013 at 6:02 pm PST

In Reply to: maybe a week's worth of mexican/italian food? posted by Kristen on July 25, 2013 at 1:02 pm:

Here are some tips and recipes to get you started.

If you need a particular recipe, just ask!

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Some Helpful Resources:

[Convert Vegetarian recipes to Vegan recipes
by subbing nondairy versions of ingredients.]


VEGETARIAN/VEGAN RECIPES


www.vegetarianrecipes.com

www.allrecipes.com/recipes/everyday-cooking/vegetarian/

www.cookinglight.com/food/vegetarian/

www.simplyrecipes.com/recipes/type/vegetarian/

www.101cookbooks.com/vegetarian_recipes/

www.vegkitchen.com/

www.food.com/recipes/vegetarian

www.101cookbooks.com/vegetarian_recipes/

www.peta.org/living/vegetarian-living/recipes/

www.vrg.org/recipes/

www.lightlife.com/vegetarian-recipes-vegan-recipes

www.countryliving.com/cooking/recipes/vegetarian-recipes-0309

http://fatfree.com/

www.theppk.com/recipes/


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DEB'S RECIPES

[Add/omit ingredients as desired.]


Easy Enchiladas

Vegetable oil (as needed)
1 onion, peeled and minced
1 Tbs minced garlic
1/2 lb firm or extra-firm Tofu, frozen, thawed, and mashed
1 can black beans or chili beans, drained
1/4 cup corn kernels, fresh or frozen (optional)
1 cup tomato sauce
1 Tbs flour
1 small can minced black olives (optional)
Salt to taste
1 tsp sugar
1 tsp hot sauce
1/4 cup chili seasoning or taco seasoning
8 large flour tortillas
Oil (or pan spray)
Chili Gravy (recipe follows), (or canned enchilada sauce)
Cheeze (optional)

In large frying pan, heat oil (adding more as needed).
Add onion, and stir-fry until it becomes soft.
Add garlic, and stir-fry until it becomes golden.
Add Tofu, and stir-fry until lightly browned.
Add beans and corn, and stir-fry until hot.
Add chili seasoning, and stir to coat everything well.
Mix tomato sauce and flour together, and stir into pan, mixing well.
Add olives, salt, sugar, and hot sauce, and mix all thoroughly.
Brush tortillas lightly on one side with oil (or spray with pan spray).
Fill tortillas (oil side up) with mixture, roll up,
and place in a greased baking pan, seam side down.
Drizzle enchiladas with chili gravy (or canned enchilada sauce).
Cover pan with foil.
Bake 20 - 30 minutes, or until hot.


NOTE:
If desired, uncover pan, top enchiladas with shredded cheeze,
and bake, uncovered, for the last 3 - 5 minutes.

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Chili Gravy

2 - 3 Tbs shortening or oil
3 Tbs flour
2 Tbs chili powder
2 cups warm water
1 cup tomato juice
1 tsp onion granules or powder
1/2 tsp garlic granules or powder
1/2 tsp sugar or Sucanat
1/2 tsp salt, or to taste

Melt shortening in a skillet over medium heat.
Stir in flour, and stir-cook it until light brown.
Stir in chili powder, onion, garlic, sugar, and salt.
Stir in water and tomato juice.
Cook, stirring constantly, until thickened (about 5 minutes).

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Bean Tacos

2 cups cooked beans (any kind)
1 cup canned chopped tomatoes (with or without chili peppers)
1 green bell pepper, seeded and diced (optional)
Fresh or canned chopped jalapeno, to taste (optional)
1/4 cup taco seasoning mix (store-bought or homemade), or to taste
1/8 tsp cumin
Dash of dried oregano
Salt to taste
Hot sauce to taste

Mix beans and tomatoes with rest of ingredients in a saucepan.
Heat to boiling.
Turn to medium simmer, and cook 5 - 10 minutes, stirring often.
Serve in taco shells, topped with lettuce, tomato, sliced avocado, etc.
Top with shredded cheeze, if desired.


VARIATION:
If desired, use 1 cup cooked beans,
and 1 cup rehydrated "beef"-style TVP.
For extra flavor, saute` rehydrated TVP
in a little oil before using in recipe.

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Taco Seasoning Mix

2 tsp Mexican chili powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp salt
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Chili flakes and/or cayenne powder to taste

Mix well, and store in a tight-sealing container.

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Quesadillas


Cheeze Sauce for Quesadillas

1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp salt
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne (or to taste)
Pinch of oregano
Pinch of cumin
1/8 tsp paprika
1/8 tsp dry mustard powder
2 cups soymilk
1/4 cup margarine or oil (fat-free version: use 1/4 cup mashed cooked beans)

Mix dry ingredients in a saucepan.
Whisk in soymilk until well-blended.
Cook over medium-low heat, stirring constantly, until it bubbles and thickens.
Cook 30 seconds more.
Remove from heat.
Whip in margarine or oil.
Spread on toasted tortillas.

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Toasted Tortillas for Quesadillas

1 package tortillas, wheat or corn
Pan spray

Spray a heavy frying pan with pan spray.
Cook tortillas one at a time in pan over medium heat,
turning occasionally, until tortillas are crispy.
Put crispy tortillas on serving plates. Do not stack.
Spread crispy tortillas with quesadilla sauce.
Serve.

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Mushroom Lasagna

9 uncooked lasagna noodles
1/4 cup olive oil
1 & 1/2 lbs mushrooms, chopped
2 garlic cloves, peeled and minced
1/2 tsp salt
1 tsp lemon juice
1/4 cup flour
3 cups soymilk
1/4 cup chopped fresh parsley
1 Tbs dried basil
1 lb Tofu ricotta
4 cups tomato sauce
8 oz shredded soy mozzarella
1/2 cup grated soy Parmesan

Cook noodles as directed.
Drain, and put in cold water.
Heat oil in large pan over medium-high heat.
Add mushrooms, garlic, salt, and lemon juice.
Saute` until mushrooms are tender, about 5 minutes.
Stir in flour, blending well.
Add soymilk, mixing well.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in parsley and basil.
Heat oven to 325 F.
Spread some tomato sauce in the bottom of a well-greased lasagna pan.
Layer as follows:
1/3 of the mushroom mixture
1/3 of (drained) noodles
1/3 of the tomato sauce
1/3 of the Tofu ricotta
1/3 of the mozzarella
Repeat layers until everything is used, ending with parmesan on top.
Cover Pan.
Bake for 30 - 40 minutes, or until bubbly.
Let stand 10 minutes before serving.

---

Tofu Ricotta

1 package silken Tofu
1/4 cup soy yogurt or soy sour cream
1/4 tsp salt

In a bowl, mash Tofu.
Mix in remaining ingredients until well-blended.

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Pasta Primavera I

8 oz spaghetti or other pasta, uncooked
1 Tbs olive oil
1/4 cup sliced almonds
1/4 cup grated soy Parmesan
1/4 cup sliced scallions (green onions)
1/2 tsp dried basil leaves
1/2 tsp minced garlic
1/8 tsp pepper
1/3 cup soymilk
3 cups thinly sliced vegetables (mix and match):
Carrots, zucchini, mushrooms, broccoli, etc

Prepare pasta as directed on package.
Drain, and place in a medium-sized serving bowl. Set aside.
In large frying pan, heat olive oil over medium heat.
Add almonds, and saute` until almonds just begin to brown. Remove, and set
aside.
Stir in vegetables of choice, scallions, basil, garlic, and pepper.
Saute` until vegetables are crisp-tender.
Pour over spaghetti.
Stir in milk and soy Parmesan. Add almonds.
Toss to mix well.

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Pasta Primavera II

4 oz linguine or other pasta, uncooked
1 clove garlic, peeled and crushed
2 Tbs olive oil
2 cups tomato sauce
1 cup soymilk
1 & 1/2 tsp crushed dried basil
1 & 1/2 tsp crushed dried oregano
1/8 tsp pepper
1/4 cup soy bakon bits (optional)
1/2 cup diced mushrooms
1/2 cup diced zucchini
1/2 cup diced bell pepper
1/4 cup chopped fresh parsley
1/2 cup plus grated soy Parmesan

Cook pasta according to package directions. Drain, and set aside.
In a large saucepan, heat olive oil over medium heat.
Add garlic, and saute` 1 minute.
Add tomato sauce, soymilk, basil, oregano, and pepper.
Heat until mixture begins to bubble.
Simmer on low heat, stirring frequently, until liquid is reduced by 1/3.
Stir in soy bakon and vegetables.
Return to a simmer, and cook 10 minutes, or until vegetables are tender.
Add cooked, drained pasta and 1/4 cup of the soy Parmesan. Toss to mix.
Sprinkle with the remaining 1/4 cup soy Parmesan before serving.

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Pasta Primavera III

4 oz pasta, uncooked
1 clove garlic, peeled and crushed
2 Tbs olive oil
2 cups tomato sauce
1 cup soymilk
1 & 1/2 tsp crushed dried basil
1 & 1/2 tsp crushed dried oregano
1/8 tsp pepper
1/4 cup soy bakon bits (optional)
1/2 cup diced mushrooms
1/2 cup diced zucchini
1/2 cup diced bell pepper
1/4 cup chopped fresh parsley
1/2 cup soy Parmesan

Cook pasta according to package directions. Drain, and set aside.
In a large saucepan, heat olive oil over medium heat.
Add garlic, and saute` 1 minute.
Add tomato sauce, soymilk, basil, oregano, and pepper.
Heat until mixture begins to bubble.
Simmer on low heat, stirring frequently, until liquid is reduced by 1/3.
Stir in soy bakon and vegetables.
Return to a simmer, and cook 10 minutes, or until vegetables are tender.
Add cooked, drained pasta and 1/4 cup of the soy Parmesan. Toss to mix.
Sprinkle with the remaining 1/4 cup soy Parmesan before serving.

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