Author: vegtutor

I am a Christian wife and mother of four adult children. Over 20 years ago I prayed for guidance after noticing typical middle age changes in my health, and felt led to pursue a vegetarian lifestyle. It is so exciting to see the positive effects of following a healthy natural diet, not the least of which is a permanent 40 lb. weight loss. God really does know best! I now teach vegetarian cooking classes and try to share what I have learned to help others improve their health and vitality. I believe that once you know "why" the "how" is easy. I try to keep all the recipes I share simple with common ingredients and easy preparation. Eating healthy doesn't have to be difficult.

Zucchini “Applesauce”*

The inspiration for this recipe came from http://www.allrecipes.com where you can find several variations of zucchini “applesauce.” I wasn’t quite satisfied with the one I tried, so I added some spices and a few real apples for texture. (I just didn’t think the texture was authentic without the apples). I also think you could use stevia as a sweetener if you wanted to avoid the sugar. (1/2 tsp. stevia equals 1 cup sugar, so add gradually and adjust according to your taste). This recipe is a surprising way to use up those last few zucchini now that apple season is upon us.

Ingredients:

2 large zucchini, peeled and chopped. (If the seeds are large and starting to get hard discard them and use only the fleshy parts)

3 lg. peeled apples (I used Granny Smith), cut into chunks

1/3 c. apple cider vinegar

1 – 2 tsp. cinnamon

1/2 c. sugar

3 Tbsp. brown sugar

1/4 tsp. nutmeg

1/4 tsp. cloves

1/4 tsp. allspice

Method:

Put all ingredients into a large pot. There is no need to add water because there is a lot of water in the zucchini already. Heat to boiling, and then reduce heat to simmer. Cover and cook for 30 – 60 minutes, stirring occasionally. (Cooking time depends on the zucchini.)

When the mixture has cooled then you want to blend it until mushy like applesauce. I used a Foley Mill to do this (the old fashioned way). You could also puree the cooled mixture in a blender or food processor.

*One of our favorite ways to eat any kind of applesauce is to pair it with a peanut butter sandwich for a very kid-friendly lunch 🙂

Zucchini Casserole #2

Here is another great zucchini casserole; easy to make comfort food:)

Ingredients:

2 lbs cubed zucchini

1 c.chopped onion

1 tsp. salt

1/4 tsp. pepper

4 Tbsp. organic butter

1 c. whole wheat saltine crackers, crumbled

1/2 c. plain organic soy milk

1 c. Vegan Gourmet cheddar cheese, by Follow Your Heart – shredded

1/2 c. pecans – finely chopped (or buttered bread crumbs)

Method:

In a large non-stick saucepan saute the zucchini, onion, salt, and pepper. (Zucchini is very moist, so no water is necessary). Cook over medium heat until zucchini is tender, stirring occasionally. Add the butter, and gently stir until butter melts.

Stir the crumbled crackers into the zucchini mixture, and add the soy milk.

Spray a glass baking dish with vegetable oil (PAM), and spread half the zucchini mixture in the dish. Sprinkle half the veggie cheese, cover with remaining zucchini mixture, then the rest of the “cheese.”

Top with the chopped pecans or bread crumbs.

Bake @ 350 degrees for about 20 minutes.

Serve hot with a big salad, and you have a complete dinner that is as satisfying as mac ‘n cheese, but a whole lot healthier. (4 – 6 servings)

Freeze Your Tomato Harvest

I grew up helping my mother can tomatoes the old fashioned way. We spent hours skinning the tomatoes in boiling water, sterilizing glass quart jars, and then processing the tomato-filled jars in a boiling water bath and waiting to hear the “pop” as each jar cooled and sealed. It was an all day project that most gardeners endured in order to enjoy the fruit of their labor during the long winter months.

Later, as a young wife, my mother-in-law taught me how to freeze fresh tomatoes. It still involved skinning the tomatoes in boiling water, and then slicing them into eighths. But, instead of the canning process, you just had to pack and freeze them in plastic quart containers. I thought this system was a real time saver, and did it that way for years.

Imagine my surprise when I learned just last year that there is a MUCH simpler way to freeze all the tomatoes we harvest from our garden, and now this is how I do it:

First, wash and core (cut out the stem end) your whole tomatoes.

Place the cored tomatoes on a tray with sides (leave a little space around each one — you don’t want them to touch) and place the tray in the freezer. (notice that you DO NOT have to peel the tomatoes).

When they are completely frozen (like the next day), put the whole frozen tomatoes in a gallon size plastic freezer bag, zip closed, and store in the freezer until needed.

When you are ready to use, simply remove however many tomatoes you need and hold each one under hot running water. The skin will easily slip off the frozen tomato. Then let them defrost just long enough to be able to slice or chop.

That’s it! You can easily fit this method of preserving your tomato harvest into even the busiest day and be satisfied with the results.

Zucchini, Zucchini, and More Zucchini!!!

By mid July most home gardeners find themselves drowning in zucchini. We loved planting those seeds a couple of months ago and the almost instant gratification when we saw the sturdy green sprouts poke through the soil. But by now we are asking why we ever planted so much zucchini (face it, you really only need one plant and you’ll have all the zucchini you need for the summer). You know it’s bad when friends start to avoid you because they’re afraid you’ll try to “bless” them with more of your zucchini harvest!
Well, did you know that you can freeze fresh shredded zucchini , and it’s so easy to do? Simply wash the zucchini. Don’t peel it, but cut off the stem and the blossom end. Shred the whole zucchini. Zucchini is very moist, so you will want to get most of the water out. An easy way to do that is to put the shredded zucchini in a colander or large strainer; salt and toss it so that the salt is evenly distributed. Let it sit for about 15 minutes, then squeeze out the moisture — you will be surprised how much comes out. You can freeze the drained shredded zucchini in one cup portions, and then it will be ready to use it in your favorite recipes all winter.
Hiding this shredded zucchini in whatever you cook (soups, stews, “meat” loaves) is a great way to get more green veggies into your kids’ diets. Hint: to make it even more inconspicuous, peel the zucchini before shredding and they will never suspect a thing:)

Raw Banana “Ice Cream”

When it’s hot outside most people look for a cold treat like ice cream. When I stopped eating dairy this created a problem because I really LOVE ice cream. I have learned that frozen bananas make the best ice cream substitute ever.

It’s simple to make: All you need are a Champion Juicer* and a couple of frozen ripe bananas. ( I like to wrap each banana in plastic wrap before freezing so they don’t stick together in the freezer.) When you want a naturally sweet frozen treat simply run the frozen bananas through the Champion Juicer using the blank (not the screen). What you will have is something that looks and tastes like soft-serve banana ice cream, but without all the negatives of dairy. For variety you can add any frozen berries you desire. This is also an inexpensive alternative to any sorbet on the market.

*If you don’t have a Champion Juicer you can use a food processor. It doesn’t produce the same creamy consistency as the Champion so you may have to add a little rice or soy milk and some sweetener (the rice or soy milk will dilute the natural sweetness of the fruit).

Taste of Crepes, 617 Penn Ave., West Reading, PA 19611. Phone: (610) 685-2001

Wow! Another vegetarian friendly restaurant in West Reading — how lucky are we!

Last Saturday, during “Art on the Avenue,” we stopped to have lunch at Taste of Crepes, a tiny new restaurant on the main street of West Reading. At this restaurant they offer savory(entree) and sweet (dessert) crepes. My husband and I both ordered the grilled veggie crepes and a side of mashed sweet potatoes topped with chopped walnuts and caramel sauce, which was the lunchtime special. I have eaten crepes all over the world, and I have to say that these crepes, which were made with buckwheat flour instead of white flour, were not only the healthiest, but also the tastiest I have ever had. As a bonus you get to watch the friendly chef prepare your crepes before your very eyes — an art form in itself. The veggies inside were grilled to perfection and the whole crepe was drizzled with a tangy white horseradish sauce garnished with dollops of pureed red pepper, cranberry sauce, and a single fresh basil leaf. The presentation was lovely despite being served on paper plates (the proprietor assured us that china dishes had been ordered and would be arriving any day). The side of sweet potatoes was more than generous (three large scoops) and so yummy it could have been dessert. At only $1.00, this side dish was too good to pass up, and we’re so glad we didn’t!

I would highly recommend this casual friendly establishment for a quick lunch or a healthy informal dinner out. Our entire bill, including green tea for both of us, came to just under $20.00.

Taste of Crepes is open Sunday-Monday: 11 – 5, Tuesday-Wednesday: 11 – 6, Thursday 11 – 7, and Friday-Saturday: 11 – 9.

Abigail’s Tea Room, 1441 Perkiomen Ave, Reading, PA 19602 (610 376-6050): www.abigailstearoom.com

Today my 6’3″ engineer husband bravely agreed to take me to Abigail’s Tea Room for lunch to celebrate my birthday. I say “bravely” because there is more than enough lace, fine china, and “cute” at Abigail’s Tea Room to strike fear in the hearts of ordinary men. As they say at Abigail’s, “It’s not just about the tea, it’s about the whole experience.” Thankfully, I have an extraordinary husband!

As vegetarians we phoned ahead to be sure there would be something there for us to eat, and we were assured that they would make every effort to accommodate our request. Upon arrival, we were impressed with the superb remodeling that has gone into transforming this formerly rundown city property into the superb Victorian gem you see today. Decor is mainly burgundy and mauve with lace curtains and doilies on every surface, as it should be. Gold gilt mirrors, crystal chandeliers, and even an old Victrola concealing the speakers which softly played background music were all elegant touches that added to the feeling that we had actually stepped back in time. As tea connoisseurs we appreciated their extensive tea list and the fact that each person got their own full-sized pot of tea instead of the “one cup of hot water and a tea bag” that we are used to getting in restaurants today.

For lunch we opted for the “Tea Room Special.” This included an appetizer consisting of a scone and a slice of orange bread served with Abigail’s sweet cream and fruit preserves. This was followed by a cup of Garden Vegetable Soup (you could choose a Garden Salad if you prefer) and any 1/2 sandwich or slice of quiche. We chose the Vegetarian Wrap, and it was delicious. The wrap consisted of tomatoes, lettuce, cheese, cucumbers, peppers, and a tasty hummus dressing. The wrap was served with a fresh fruit garnish of melon, pineapple, one globe grape and fresh strawberry all on a bed of greens — the presentation was lovely! To top it all off we each had a tray of four mini desserts: brownie, fruit tart, lemon square, and vanilla cream layer cake. After all that we were quite full, and the tea lasted through the whole meal! (They do have honey for your tea — you just have to ask for it). For $13.95/person, including the tea, I would say this was a good value and a enjoyable experience.

Of course, they do have a gift shop for you to browse through. I found their prices reasonable and the selection of items unique and lovely. (Perfect gifts for the tea lovers you know). While there, don’t forget to walk upstairs and see the restored rooms on the second floor, too.

I would recommend Abigail’s Tea House to anyone. Take your sister, aunt, mother, friend, even the men in your life. If my husband could do it I know there are other men out there who are brave enough to try something different. Try it — you just might like it!

Very Berry Pie

This recipe comes from “Country Life Vegetarian Cookbook.” It is easy and so healthy. If you pick your own blackberries as I did, it’s also very economical. The taste is sweet/tart and the berries stay whole and fresh because you never cook them. YUM!

Ingredients:

1 1/4 c. pineapple juice or apple juice concentrate (I used the apple juice concentrate)

1/2 c. honey

1 tsp. vanilla

6 1/2 Tbs. organic cornstarch

4 c. frozen raspberries, blackberries, or boysenberries (I used blackberries)

Method:

Blend the first four ingredients on high for 10 seconds or until smooth. Pour into a saucepan and cook over medium-high heat stirring constantly until thick. Remove from heat and gently fold in frozen berries with a rubber spatula.

Pour the berry mixture into a 9 inch baked pie shell and chill.

That’s it — Enjoy!

Shop at Giant — they listen to their customers

Recently, while eating breakfast I noticed that my Silk Soymilk no longer stated that it was made from organic, non-GMO soybeans. I have used and depended on that brand for years, and was shocked that they had changed it. I contacted the Silk company and they told me that they did still make the organic, non-GMO variety, but my store had decided not to carry it. I immediately contacted the Giant on Van Reed Rd, and they were very responsive. Withing a week they had special ordered the “good stuff” from Silk, and you can find it in aisle 2 in the dairy case of their organic food section. So, I’m plugging the Giant for their excellent customer service, and urging everyone to patronize this store. If you want a specific product they will do their best to accommodate your request (even if they don’t understand it).

On the same subject: please be a label reader. Since this episode with the soymilk I have noticed that a lot of companies are no longer using organic ingredients as they have in the past. Peace Cereal has quietly stopped using organic grains in their products. When I contacted them they said that the price of organic grains had increased threefold, so they decided to use non-organic ingredients and still produce a delicious product. I responded that there are already dozens of non-organic cereals on the store shelves, but I purchased Peace cereals just because they were organic — why should I buy them now?

Watch the labels closely. There is no bold print on the fronts of these packages proclaiming “NEW and UNIMPROVED, MADE WITH 100% NON ORGANIC, GENETICALLY ENGINEERED INGREDIENTS.” Who would buy it? If you aren’t alert you may find, as I did, that some of your favorite foods are no longer as healthy as you thought they were, and you may be innocently feeding your body something you really don’t want.

Recipe: Vegetarian Slow Cooker Casserole

Normally vegetarian recipes for dishes prepared in a slow cooker require additional preparation before you put everything into the slow cooker and turn it on. I like this one because it requires no advance prep: nothing to saute or blanch beforehand. What could be easier?

Ingredients:

2 – 3 large potatoes, sliced

2 – 3 med. carrots, sliced

1/2 lb. frozen peas

3 med. onions, sliced

2 stalks celery, sliced

1 – 10 oz. can condensed tomato soup

1 – 10 oz. can water

salt, pepper, smoked paprika* (as desired).

1/2 package Morning Star Veggie Crumbles

Method:

Place layers of vegetables in order given into slow cooker. Season each layer with salt, pepper, and smoked paprika to taste.

Mix together tomato soup and water, and pour mixture over all.

Cover and cook on LOW for 6 hrs.

After 6 hours have passed add the Veggie Crumbles. Gently stir to mix and turn heat to HIGH.

Cook an additional 10 – 15 minutes until heated through and vegetables are tender.

*Smoked paprika is a wonderful spice that gives vegetables a barbecued flavor.