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07/26/2022

Vegetarian Smoked Seitan BBQ Ribs
Ingredients
- 1 cup vital wheat gluten
- 2 tablespoons nutritional yeast
- 1 tablespoon smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 tablespoons almond butter or any other nut butter
- 1 tablespoon soy sauce
- ¾ cup of water
- 1 teaspoon worcestershire sauce
- 1 teaspoon apple cider vinegar
- Snake bitten rub

Preparation

Preheat smoker to 270 degrees

Combine the first 5 ingredients in a bowl.

Add the water to a measuring cup and add the almond butter, soy sauce, worcestershire sauce & apple cider vinegar.

Mix well.

Poor the liquid mixture into the dry mixture and stir to combine.

Need the dough mixture for 2 minutes and form into a ball, let rest for 5 minutes.

Roll the dough out into a rectangular shape.

With a sharp knife cut down the center and then across to create 10 equal pieces.

Place the popsicle sticks on top of each piece and fold in, then pinch to seal.

Add your favorite wood to the smoker.

Smoke the seitan ribs for 30 minutes and then turn. Smoke another 30 minutes

During the last 10 minutes, baste the seitan ribs with barbecue sauce. Flip after 6 minutes to baste the other side.

Remove from smoker and serve with your favorite barbecue sauce.
Source: Foodista

07/25/2022

Vegetarian Bean and Pumpkin Chili
Ingredients
- 28 ounces can crushed tomatoes
- 15 ounces can pumpkin puree
- 2 serrano chiles, minced
- 3 inches chipotle chiles adobo, minced
- 4 cups vegetable stock
- 2 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons cumin
- 1/2 cinnamon stick
- 2 teaspoons ground coriander
- 3 teaspoons salt (taste)
- 1 1/2 teaspoons chili powder
- Several dashes of Tabasco
- Shredded cheese
- Cilantro
- Sour cream
- 1Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes.

Preparation

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker.

Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary.

Serve topped with desired garnishes.
Source: Foodista

07/25/2022

Vegetarian Chinese Pot Stickers
Ingredients
- 24 won ton wrappers
- 8 oz. mushrooms (your choice – I used half whites & half baby portobellos)
- 1 Tbs. tamari or soy sauce
- 1 tsp. sriracha hot sauce
- 1 tsp. grated fresh ginger
- 1 tsp. fresh garlic (pressed through a garlic press)
- 2 scallions, white & green parts, roughly chopped
- A little cornstarch
- A little vegetable oil
- 1 cup water, divided

Preparation

Add all of the ingredients (except the wrappers, cornstarch, oil, and water) to the bowl of a food processor. Pulse until the mushrooms are finely minced and all of the ingredients are well combined. It will help if youve given the mushrooms a bit of a rough chop first, or if you use pre-sliced mushrooms.

Place a won ton wrapper on your work surface, turned so that it appears to be a diamond shape.

Place a teaspoon of filling in the middle of the wrapper.

Dip a fingertip into the bowl of water and trace along the two edges farthest from you. Bring up the end closest to you, fold over the filling, and pinch the edges together to seal. Make sure youve gently pressed the wrapper around the filling so there are no air pockets.

Stand up your little triangle pocket so that the filling side sits on your work surface. Fold the top point down, away from you, and pinch. Now, give the edges on either side of that fold 2 little pleats and pinch. Your pot sticker will now look like it has wings.

Place it on a large plate thats been dusted with a bit of cornstarch, to prevent sticking. (Traditionally, pot stickers are made with round dumpling wrappers, so if you have them, you can skip the part about folding the top point down.)

Heat the skillet over medium-high heat.

Brush just a few drops of oil onto the hot pan surface, and place 12 of the pot stickers, upright, into the pan. Allow the bottoms to brown. Carefully add 1/2 cup water to the pan and cover it quickly. Cook for about 3-4 minutes, or until all of the water has been absorbed.

Remove the pot stickers immediately to another plate to keep warm, and repeat the procedure with the rest of the uncooked ones.

*Feel like you have to have meat? Substitute 4 oz. of ground chicken (or pork, if you must) for half of the mushrooms, just dont run it through the food processor.

Mix the processed ingredients with the ground chicken thoroughly and fill the wrappers as before.

Add a full cup of water (instead of 1/2 cup) to the pan, and steam until the water evaporates, about 5-6 minutes.
Source: Foodista

07/24/2022

Vegetarian Serbian Rice Pilaf
Ingredients
- 1 cup rice (I used white rice. You can use round brown rice, it's healthier)
- 3 cups water
- 1 big onion, diced
- 1 medium carrot, grated
- 1 big red bell pepper, diced
- 1 tsp sweet paprika (optional - it gives a lovely reddish color)
- sea salt, to taste
- ¼ tsp ground pepper
- 3 tbsp unrefined oil (I used sunflower oil, you can use any type of oil you like as long as it doesn't have a very strong flavor; unrefined cold-pressed oils are healthier)

Preparation

Go here for the full instructions: http://gourmandelle.com/vegetarian-serbian-rice-pilaf/
Source: Foodista

07/24/2022

Vegetarian Christmas wreath
Ingredients
- broccoli florets
- cherry tomatoes
- 2 slices of cheese
- 1 red pepper
- 250 g of cream cheese
- ¼ cup of mayonnaise
- ½ Tsp of dried dill
- ¼ Tsp of dried garlic
- ¼ cup of olives pitted and chopped
- ¼ cup of minced scallion

Preparation

Wash the broccoli and cut the florets.

Fill a large pan with water and turn on the gas. When the water boils, add the broccoli florets.

In the meanwhile prepare a bowl with cold water and ice cubes.

As soon as it boils again, count 2 minutes and then take the broccoli from the boiling water merging them immediately in the ice cold water.

It is necessary to mantain the light green color.

Wash the tomatoes.

Prepare the dip combining the other ingredients and keep it in the fridge for at least 3 hours.

Take a big white plate and place a ramekin in the middle of it (you'll put the dip inside it).

Arrange the broccoli florets around forming the wreath.

Add the tomatoes.

Cut the cheese with star shaped cookie cutters and add to the wreath.

Cut the red pepper creating pieces to form a ribbon.

Buon appetito!
Source: Foodista

07/23/2022

Vegetarian Jacket Potatoes
Ingredients
- 4 large russet potatoes, half boiled with salt
- ¼ cup sweet corn, boiled
- ¼ red bell pepper, ¼ green bell pepper, ¼ yellow bell pepper finely chopped
- 2tbsp grated cottage cheese (paneer)
- ¼ tsp oregano
- ¼ tsp chilli flakes
- ¼ tsp white pepper powder
- 2 pods garlic
- 1/4th onion finely chopped
- 4-5 fresh basil leaves chopped or ¼tsp dried basil
- 1tbsp olive oil
- Salt to taste

Preparation

Halve each half boiled potato vertically. Slice off a thin round from bottom, so each piece will stand firm. Scoop the potatoes leaving thin wall on sides. Chop the scooped potato and keep aside.

Heat oil in a pan.

Add garlic, oregano, and chilli flakes.

Add onions and saut for a minute or till the onions are translucent.

Add capsicum and saut for 1-2 mins.

Add corn and saute for one minute.

Add paneer, salt, pepper powder, basil leaves, and salt.

Saute for 2-3 minutes.

Add the scooped potatoes and mix well till the potatoes are mashed.

Cool the mixture a little. Fill the mixture in the potatoes and top them with grated cheese.

Preheat the oven and bake the potatoes at 200 degrees for 15 minutes or till the cheese on top is slightly browned.
Source: Foodista

07/23/2022

Smoky Sweet Vidalia Onions and Beans
Ingredients
- 24 Ounces Canned Red Kidney Beans
- 3 Large Vidalia Sweet Onions
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Liquid Smoke
- Salt to Tast

Preparation

Peel and slice onions against the grain, This will cut through the cells and allow the juices to be released and creates very creamy, soft onions when browned.

Slowly brown the onions in the olive oil allowing them to reduce and become very soft.

Add canned beans with liquid and reduce to whole on a low simmer until the consistency of baked beans.

Stir in liquid smoke and salt to taste.

Note:Vidalia onions are incredibly sweet by nature and have very little spice to them. In this recipe, I created a twist on the classic baked beans dishes that use brown sugar, molasses, etc. to create sweetness in the dish. The version I made was very rich and sweet, but all of that came from the onions. This dish also happens to be vegan, but tastes a lot like you used smoked pork. If you cannot find Vidalia Sweet Onions, which only come from Georgia, you could substitute Walla Wall Sweet Onions, Mayan Sweets, or Maui Sweets.
Source: Foodista

07/22/2022

Vegetarian Scotch Eggs
Ingredients
- 4 handfuls fresh breadcrumbs
- 1 dessert spoon finely chopped fresh chives
- 5 medium eggs
- 1 dessert spoon finely chopped fresh flat leaf parsley
- Salt and freshly ground black pepper
- vegetable oil for frying

Preparation

Preheat the oven to 325F/170C.

Place 4 of the eggs in a pan and cover completely with cold water.Bring to the boil then reduce the heat and simmer for 4 minutes.Cool in cold water before peeling.

Whisk the remaining egg.

Combine the chopped herbs with the breadcrumbs and season.Gently roll each boiled egg in flour, then the egg mixture then the breadcrumbs.

Put the oil in a pan to a depth of 2 inches/5 cm and heat.Fry the eggs until golden, turning occasionally so as not to burn - about 2-3 minutes.

Remove the eggs with a slotted spoon and place in the oven in an ovenproof dish to heat through for about 3-4 minutes.
Source: Foodista

07/22/2022

Caramelized Red Onions and Pear Dip
Ingredients
- 2 teaspoons apple cider vinegar
- 1 bay leaf
- 1 1/2 tablespoons brown sugar
- 2 cloves garlic, minced
- Kosher salt
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 medium pear, thinly sliced
- 1/2 large red onion, thinly sliced
- 1 cup light sour cream
- 1 tablespoon unsalted butter

Preparation

Pour oil in a wide pan, add butter and swirl around until melted. When hot, add pears, onions, garlic, brown sugar and bay leaf. Stir or toss to coat everything with sugar and buttery oil mixture. Cook over medium heat until onions begin to go translucent, approximately 5 minutes.Cover pan, turn down heat and cook onions and pears until dark brown, approximately 10-12 minutes. Stir occasionally to keep them from sticking.

Remove from heat and cool completely.

Remove bay leaf.

Whisk vinegar, sour cream and mayonnaise together. Stir in onions and pears. Salt to taste.
Source: Foodista

07/21/2022

Glazed Pearl Onions
Ingredients
- 1 Tsp. honey
- 1 Tbsp. olive oil
- 1 cup red pearl onions
- 2 Tbsp. red wine vinegar

Preparation

This is the easiest way to peel pearl onions. Bring a pot of water to a rapid boil and add un-peeled pearl onions. Boil for one minute, strain and place onions in a bowl of ice water to stop the cooking process. Using a sharp knife, slice of the root end of the onions. Squeeze from the top, and your onion should slide right out.

Whisk together honey and red wine vinegar. Set aside.In a skillet, heat olive oil over medium high heat.

Add peeled pearl onions and saut for 3-4 minutes until they begin to brown.

Pour honey and vinegar mixture over onions and stir to evenly coat them. Bring heat to medium low and continue to saut onions until the sauce reduced to a syrup.

Serve warm
Source: Foodista

07/21/2022

Vegetarian Ratatouille
Ingredients
- 1 eggplant (aubergine) or 4 cups chopped
- 1 zucchini (courgette) chopped
- 1 yellow squash chopped
- 2 tomato peeled and chopped
- ½ red bell pepper chopped
- ½ orange bell pepper chopped
- 1 onion chopped
- 5 cloves garlic chopped
- 2 Tbsp chopped fresh basil
- 2 sprigs of thyme
- ¼ tsp dried oregano
- 2 Tbsp extra virgin olive oil
- 1 tsp sea salt

Preparation

Saute onion and garlic in a large saucepan over medium low heat until onions are translucent.

Add tomatoes and stir.

Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.
Source: Foodista

07/20/2022

Vegetarian Tostadas
Ingredients
- canola oil
- 8 corn tortillas (I prefer" handmade" style, if you can find them)
- 1 cup lettuce, chopped
- 1 zest lime
- 2 cups refried beans, approximately
- 1/2 cup light sour cream
- 2 tomatoes, diced
- 1 avacado, diced

Preparation

Preheat oven to 250 degrees F.

Heat beans in a pot over medium-low heat, just until warm.In a small saute pan, add enough oil so that there is a 1/2 to 1-inch deep layer.

Heat oil over medium-high heat until very hot. In the meantime, prepare lettuce, tomato, and avacado; stir about 1/4 tsp of lime zest into sour cream and add enough lime juice to thin sour cream into a "pourable" consistancy; and line a plate with a few paper towels. Test oil by placing a small edge of a tortilla into oil; if it bubbles rapidly, the oil is hot enough.Once oil is ready, dip a tortilla into the oil using a pair of tongs, and holding it into the oil, let it cook until lightly browned, 30 seconds to 1 minute. Flip tortilla over and fry on the other side.

Remove tortilla with tongs, letting excess oil drip back into the pan, then place on paper towels to soak up any extra oil.

Place cooked tortilla on a sheet pan and into the pre-heated oven to keep warm while frying the other tortillas. Repeat for all tortillas.Once all tortillas are browned, remove from oven and assemble tostada.

Place about 1/4 c warm refried beans on each tortilla. Top with lettuce, tomato, avacado, and sour cream-lime mixture.
Source: Foodista

07/20/2022

Tennessee Onions Side Dish
Ingredients
- 3 Vidalia onions
- ½ stick unsalted butter
- Garlic salt to taste
- Black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella Cheese
- ½ cup Parmesan cheese
- Fresh oregano for garnish

Preparation

Using non-stick cooking spray, prepare a 9x13 baking dish.

Heat oven to 350F.

Cut onions into 1/4 to 1/2 inch thick slices and separate the rings.

Lay rings into the baking dish.

Add garlic salt to taste (about 1 tsp).

Add pepper to taste (about 1/2 tsp).

Cut the butter into pats and place around the dish on top of the onions.

Spread the shredded cheddar and mozzarella cheese on top of the onions. Top with the Parmesan cheese.

Bake at 350, uncovered, for 30 minutes or until bubbly and the cheese is starting to brown.

Remove from oven, garnish with oregano and serve warm.
Source: Foodista

07/19/2022

Okra Tomato Salad
Ingredients
- 10-15 two-inch long okra pods
- 1 large tomato, chopped
- Salt and Pepper to taste
- 3 leaves of basil, finely diced
- 2 tablespoons balsamic vinegar

Preparation

Remove ends of okra pods, discard. Slice okra.

Place okra in a basket and steam for five to seven minutes.

Roughly chop a tomato.

When okra is cooked, place in a bowl and toss with tomato.

Season with salt and pepper.

In a small bowl whisk basil into balsamic vinegar.

Drizzle over okra and tomato.
Source: Foodista

07/19/2022

Vegetarian Haggis
Ingredients
- 1 cup french lentils prepared this way (Link to Out of the Ordinary French Lentils)
- 1 cup roasted mushrooms (flavored with plenty of sage, thyme and rosemary) (Link to Out of the Ordinary Roasted Mushrooms)
- 1 cup rolled oats, toasted till fragrant and lightly brown
- 1 cup mixed nuts, roughly chopped
- 1/2 cup kidney beans
- 1 cup grated sharp cheddar
- about 4 T butter, cut into pieces
- 1 T whisky (I used laphroaig, which has a lovely smokey flavor)
- 1 T lemon juice
- 1/2 t. smoked paprika
- pinch each nutmeg and allspice
- salt
- lots and lots and lots and lots of black pepper
- 6 or 7 very large chard leaves

Preparation

Combine everything but the chard leaves in a large bowl and stir to mix well. Leave out about 1 T worth of butter pieces.

In a large pot of salted water, boil the chard leaves for a couple of minutes, until theyre wilted, but still bright.

Drain them, and leave to cool for a moment. They dont need to be completely dry.

Butter a medium-sized bowl or dish. Line the bowl with the chard leaves starting in the center and moving around like the petals of a flower. Make sure the leaves overlap one another. Their tips should hang over the outside of the bowl.

Press the filling into the leave-lined bowl, and then fold the tips of the chard leaves over. Overlap them again, until you have a smooth, coherent surface of chard leaves. Dot the surface with the remaining tablespoonful of butter.

Bake at 400 for 15 to 20 minutes, till its hot through.
Source: Foodista

07/18/2022

Vegetarian Mushroom Shepherd's Pie

Ingredients
1 kg red skin potatoes
100g soy granules
1 kg mushrooms
1 carrot
1 red bell pepper
2 onions, diced
1 bunch of dill, chopped
1 bunch of parsley, chopped
2 eggs ( or egg substitutes for vegans, you can also add 3-4 tbsp dry yeast flakes)
sea salt, to taste
1/2 tsp ground pepper
1 tsp sweet paprika
1 tbsp dry thyme
2 tbsp unrefined sunflower oil
Preparation
1
Peel potatoes and put them in a large pot filled with water. Boil them until they're tender. Mash them and let them cool for a while.
2
Chop the mushrooms, carrot and red bell pepper. Add them into your food processor and pulse until all ingredients are well mixed together.
3
Heat oil in a large skillet. Add the mixture above, diced onions, chopped dill and parsley, soy granules, eggs (or egg substitute) and spices. Sauté for 10 minutes.
4
* I added the soy granules without boiling them because the mushrooms contain a lot of water and these soy granules will absorb all excess water.
5
Put some parchment paper on the bottom of a casserole. Divide the mashed potatoes in two. Place the first half in the casserole and spread it with a spatula. Add the filling. Place over the other half of mashed potatoes.
6
Heat your oven at 392˚. Put the casserole in the oven. Cook for 40 minutes.
7
Don't serve immediately. Let it cool for at least half an hour.
Source: Foodista

07/18/2022

SLOW COOKER CHICKEN GUMBO SOUP
Ingredients
- 3 to 4 cups chicken, cooked and chopped (I usually cook a whole chicken the day before and use leftovers to make this the next day)
- 2 cups or 1 (14 ounce) can chicken broth
- 1 carrot, chopped or sliced
- 1 green pepper, chopped
- 1 onion, chopped
- 1 (14.5 ounce) can petite diced tomatoes
- 2 cups fresh okra or 1 (16 ounce) package frozen
- 1 1/2 cups water
- 1 teaspoon cajun seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Cayenne or hot sauce to taste
- 1 cup long grain rice (Could use instant rice)

Preparation

Put all ingredients in crockpot and cook on high for 4 hours or low for 6 to 7 hours.
Source: Foodista

07/18/2022

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