Chef Mom's Veg Recipes
I hope you enjoy these vegetarian recipes as much as we have. Even the none-vegetarian who tries these recipes will discover that healthy food can be tasty. Keep an eye out for the new recipes that will be added frequently to this site.
Until the next visit keep enjoying those greens!
Creative Vegetarian Recipes
Chef Mom
Chef Mom is a meateater and is experimenting with cooking what she calls, "tasty vegetarian recipes for her family." She started experimenting with cooking vegetarian meals when her daughter came home from college and declared she was no longer a meateater. Chef Mom's goal was to find delicious recipes the whole family would eat and enjoy without using meat as an ingredient.
Fetching RSS feed... please stand byRecipe for Stuffed Tofu Roast
Thanksgiving Recipe from the book: The 30-Day Vegetarian
Many thanks to my daughters Patricia (21) and Martha Bea (12) for making this video possible.
STUFFED TOFU ROAST
Roast:
- 5 tubs (1 lb each) extra firm tofu
- 2 TBL dried herbs (e.g. basil, marjoram, oregano, parsley)
- cheesecloth
Stuffing:
- 3 cups fresh whole grain bread cubed
- 1 large onion diced
- 6 stalks sliced celery
- 3 TBL margarine
- 1 cup vegetable broth
Baste:
- 2 TBL Tamari or Soy Sauce
- 2 TBL Maple Syrup
Tofu Preparation:
Bring 4 tubs of tofu to room temperature (I place them opened in hot water for a few minutes.) In a large mixing bowl crumble the four pounds of tofu, blending well with your hands. Add herbs and salt (if desired) and continue to mix well.
Wet your cheesecloth and line a colander (no larger than the size of your roasting pan!) overlapping as necessary and smoothing out any wrinkles. Taking handfuls of the tofu mixture, press into the bottom and up the sides of the colander so that you have about a 1 inch bowl all around. If you have a mixing bowl that fits inside of your tofu well, you may use it to press the tofu. Otherwise, line the tofu with plastic wrap and weight down with beans, rice or lentils from your pantry. Place inside of your roasting pan to catch any of the liquid and let rest for one hour as the moisture is pressed out of your tofu.
Stuffing Preparation:
Sautee onions and celery in frying pan with margarine over medium/low heat until translucent. Add to cubed whole grain bread and stir to combine. Add 1 cup vegetable broth and stir well.
Final Assembly:
Remove the weight from your tofu mold and discard any of the milky water that has been pressed out of your roast. Remove the plastic wrap and spoon your stuffing mixture into the tofu bowl. Crumble your last tub of tofu over the top of your roast. Press down gently with both hands to make sure the stuffing is set. Very carefully, place your roasting pan atop the colander and turn it upside down. Remove the cheesecloth.
Mix tamari and maple syrup together and baste with a kitchen brush. Bake in a 350 degree oven for 1 hour, basting every 15 minutes.
Carve wedges and serve with all the holiday side dishes you love!
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Veggie Stuffed Shells
An easy dinner recipe
Jumbo pasta shells are filled with a mixture of tofu, spinach, mushrooms, olives & basil, baked in spaghetti sauce and topped with pine nuts.This recipe substitutes tofu for ricotta cheese which makes for a healthier, low-fat, great tasting recipe that will please any tofu-phobe!
Ingredients:
12 oz box large pasta shells
10 oz package frozen spinach
1 Tablespoon olive oil
1 medium onion, diced
4 cloves garlic, crushed
8 oz mushrooms, sliced
12.3 oz box extra firm Silken Tofu, drained
2-3 Tablespoons lemon juice
3.8 oz can sliced black olives, drained
1/2 cup basil, chopped
1/2 teaspoon salt
1/8 teaspoon coarse ground black pepper
2 1/2 cups prepared spaghetti sauce
4 Tablespoons pine nuts
Directions:
Bring a large stockpot of salted water to a boil and cook pasta shells al dente, according to the package directions (usually 12 minutes.) Meanwhile, put frozen spinach in a microwave-safe dish with a lid. Cover and microwave on high about 5 minutes. Remove lid and set aside to cool. In a non-stick skillet with a lid, heat olive oil on medium. Saute onion for 2 minutes, until brown on edges. Reduce heat to low. Stir in garlic and mushrooms. Cover and let simmer for 10 minutes. Place tofu in a medium-size mixing bowl. Sprinkle lemon juice over tofu and stir with a fork, crumbling tofu into small curds that resemble ricotta cheese. While tofu marinates in juice, drain the spinach. Squeeze all the excess water out of the spinach, one handful at a time. Once mushrooms have sauteed 10 minutes, stir in tofu, spinach, olives, basil, salt and pepper. Simmer over low heat another 10 minutes. Preheat oven to 375. Spread spaghetti sauce in the bottom of a 12x8" baking dish. Gently spoon vegetable-tofu filling into the shells. Arrange in tight rows on top of the sauce. Bake for 15 minutes on the middle rack. Raise oven heat to broil. Sprinkle shells with pine nuts and broil (still on middle rack) for 5 minutes. Serve warm with garlic bread and a green salad.
Number of Servings: 6-8
Vegetarian Products on Amazon
For the Vegetarian
Spinach Fritters Snack
These spinach fritters are a cinch to make and bring loads of nutrients to your wee one's dinner.
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/4 onion finely chopped (about 1/4 cup)
1 large eggs
2 tablespoons flour
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
Salt and pepper
Directions
In a large bowl, stir together the spinach, onion, 2 eggs, flour and cumin; season with salt and pepper.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
Spoon heaping tablespoons of the spinach batter into the oil.
Cook the fritters until crisp and browned, about 2 minutes on each side.
Amazon Vegan Cookbooks Voting (Plexo)
Whats your favorite Vegan Cookbook?
Great Chefs Cook Vegan by Linda Long
Unlike any other cookbook, Great Chefs Cook Vegan more...0 points
The Vegan Cook's Bible by Pat Crocker
<p> Discover the delicious delights of a veg more...0 points
The Complete Vegan Cookbook: Over 200 Tantalizing Recipes, Plus Plenty of Kitchen Wisdom for Beginners and Experienced Cooks by Susann Geiskopf-Hadler, Mindy Toomay
<b>Now vegan means vitality and vibrant tast more...0 points
The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau
Whether you want to bake dairy- and egg-free for h more...0 points
Delicious Vegan Eating For The Beginner
The Vegan Cooking eBook will reveal the lifestyle more...0 points
Who searches for Vegetarian Recipes?
Meateater, vegetarian, or vegan?
Just curious to see who has landed on this site in search of vegetarian recipes.
Are you a Vegetarian or Meat Eater?
Feel free to share how you feel about food!
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- ToniCorset ToniCorset Dec 12, 2009 @ 9:21 pm
- Yum! Great lens. Might have the quick cranberry sauce for dinner tomorrow... 5*
Toni
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- alinaspencil alinaspencil Nov 18, 2009 @ 7:10 am
- I had the most delicious plain vegetables and rice dish in the Narita Airport the other day...of all places! It reminded me of how vibrant and scrumptious perfectly-cooked vegetables can be.
Aloha,
Alina
You won't gain weight by looking:
http://almostveganinparadise.wordpress.com
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- IArtist IArtist Aug 31, 2009 @ 5:47 pm
- kswjtq98zu
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- IArtist IArtist Jul 3, 2009 @ 1:24 pm
- Thank you for sharing your thoughts and I appreciate the compliments!
Peace,
IArtist[in reply to CaseyShannonStudio]
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Reply
- CaseyShannonStudio CaseyShannonStudio Jun 20, 2009 @ 12:04 pm
- Very nice lens. I am a vegetarian and have been for 21 years now. I believe it's the healthy way to go!
This is a great idea for a lens.
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