This is an easy meat substitute our family prefers when we have tacos. (Of course, you could always use the frozen veggie crumbles from the supermarket, but this is so much cheaper. You can make it for less than 1/3 the cost!) Just use this in place of the normal taco meat, add lettuce, tomatoes, veggie cheese, and whatever else you desire, and you will have a fun, everyone-makes-his-own meal.
I usually triple this recipe so that I have leftovers to freeze. Then I always have some ready to use in other recipes. I will post some recipes which include this Taco “Meat”, and you will see just how versatile it is.
1 c. dry lentils (sort and rinse)
2 c. water, add more if needed
1/4 c. chopped onion
3 cloves garlic, minced
1 pkg. dry taco seasoning
Bragg’s Liquid Amino Acids to taste
Cook lentils in water until tender (30-45 minutes). Meanwhile, steam saute the onions and garlic for a few minutes and add to lentils. When lentils are almost done add dry taco seasoning and Sazon or Bragg’s to taste. Serve in place of meat filling in tacos.
This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!
Preheat oven to 350 degrees.
Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.
Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!
This time of year, when the weather traps us inside, I always like to fill the kitchen with the wonderful smells I remember from childhood. Something sweet and creamy, like this vegan rice pudding, is the perfect comfort food for dessert or even breakfast on a cold day. There are only a few ingredients, and it goes together quickly. It does take a long time to bake, but the way the house smells as it bakes makes it worth the time. Everyone who comes in will say, “Yum, what smells so good?”
BAKED RICE PUDDING (vegan)
1/2 cup white or brown rice (brown rice takes a little longer to cook)
4 c. soy milk
2 tsp. vanilla
1 tsp. cinnamon
dash of nutmeg
1/4 c. honey
Preheat oven to 275 degrees. Mix all ingredients together in a bowl and then transfer to a lightly sprayed, ovenproof, 1 1/2 qt. casserole.
Bake uncovered for 2 – 3 hours, stirring every half hour, until done. Remove from oven just before rice is completely done because it will continue to cook a little as the rice cools. If you cook until you think it’s completely done the rice may get mushy as it cools, and I think rice pudding is best when each grain of rice is separate and distinct — not one congealed mass.
Recently I have been browsing through some other vegetarian blogs, and I must say that my vegetarian philosophy (and cooking philosophy, in general) differs quite a bit from some of the sites I have seen. When I see a vegan blog full of recipes for fat and sugar laden desserts I just have to ask “WHY?”
First of all, I am vegetarian for health reasons. I believe that everything we put into our mouths should contribute to our overall health in some way. I try to eat as naturally as possible. If I question an ingredient I ask myself, “Did Adam and Eve have this available in the garden?” “Is it of animal origin?” “Is it healthy?” When I ponder these points I can usually come up with a suitable replacement for any ingredient in a recipe.
Secondly, I believe that a recipe should be easy to prepare, easy to duplicate, reliable, and need only a minimal list of ingredients. Some of the recipes I’ve seen look enticing, but realistically, how many of us have an entire afternoon to devote to preparing supper? A good recipe should be ready to eat in an hour or less. The goal here is to EAT, right? — not just to putz around in the kitchen. I am not against using pesto or roasted red peppers that come in a jar or from the farmers market. Don’t labor over the little things .
I also believe that if you have a favorite traditional family recipe then you SHOULD try to duplicate it in a healthy way. Your family will thank you for making the effort, and they will more easily transition into the vegetarian lifestyle you are trying to promote. What I am saying here is, “Don’t let tofu be the first vegetarian dish you serve to your carnivore relatives.”
In other words: Keep it simple, keep it easy, serve whatever you make with love and genuine concern for the health of those who will eat what you make.
I am not a tofu fan, but my friend, Sharon, gave me this VERY EASY recipe for tofu cutlets that really does taste delicious, and takes so little time to prepare with just a few ingredients, too. Even a non-tofu fan will enjoy this recipe.
Sauce:*
1/2 Tbsp. grated ginger (Hint: freeze a whole ginger root, and peel and grate as needed)
1/4 cup soy sauce
1/8 cup sugar (I use honey — a little less)
thinly sliced leeks, onions, or scallions
*In a hurry? Just skip the first three ingredients and use bottled BBQ sauce.
Slice tofu very thin. Fry, in a little oil, on one side. Brush on sauce. Flip. Brush sauce on other side. Fry on this side, and remove tofu to a warm plate. Fry thinly sliced leek, onion, or scallions in same pan for just a short time and serve over tofu.
This is one of the first recipes I ever posted, and it is still a family favorite. Sometimes the simple meals are the best. I make this stew often because it’s so easy, uses simple ingredients you can find anywhere, no exotic spices or expensive equipment needed. If you have a very big pot and a wooden spoon, then you can make this and know that you are feeding your family a delicious, home-cooked, plant-based meal.
I found this easy recipe years ago in a magazine, and have used it many times since. It makes A LOT. (You need a very large stock pot to accommodate the recipe — a traditional dutch oven will not do). This recipe is great when you are cooking for a crowd, but if you are cooking for just one or two you can use the leftovers to make one of the variations on different nights so you don’t get bored. It also freezes well, so you will always have something on hand when you are too busy or too tired to cook. Serve with a crusty wholegrain bread and maybe a salad.
I hope you love this recipe as much as I do!
RECIPE
Makes 10 (2-cup) servings: 258 cals.; 18 g. protein; 4 g. fat; 45 g. carbs.; 1.54 mg. sodium; 0 mg. chol.; 12 g. fiber
1 1/2 bags (1 lb. ea.) dried lentils
2 Tbsp. olive oil
2 c. chopped onions (1 12 oz. bag frozen)
2 Tbsp chopped garlic (6 cloves)
1 can (6 oz.) tomato paste
10 c. vegetable broth
1 can (28 oz.) stewed tomatoes
1 Tbsp. salt
1 tsp. paprika
1 tsp. cayenne pepper
2 bags (1 lb. ea.) assorted frozen vegetables (broccoli, cauliflower, & red pepper work well)
3 Tbsp. wine or balsamic vinegar
Sort and rinse lentils. In a very large pot saute onions and garlic in olive oil for 4 – 5 minutes. Add lentils and cook 1 minute, stirring. Add tomato paste and cook 1 minute stirring. Add broth and spices. Break up tomatoes into pieces with back of spoon. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are very soft (ab. one hour).
About 10 minutes before serving add frozen vegetables and vinegar. Heat through.
MIRACLE FAT-BURNER STEW VARIATIONS:
To one (2-cup) serving of stew, stir in any of the following and simmer 3 – 5 mins.
CHINESE:
1/2 c. cubed firm tofu
1 tsp. soy sauce
1 tsp. peanut butter (reduced fat)
1/2 tsp. sesame oil
1 sliced scallion
MEXICAN:
1/2 c. salsa
Heat through and top with 1/4 c. shredded veggie cheese
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