Creative Vegetarian Recipes

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Chef Mom's Veg Recipes

When my daughter came home from college the panic set in. I no longer knew what to cook for her, because she opted for a greener life as a vegetarian. This is when I decided to experiment and find appealing ways to cook vegetables. My daughter now thinks I should open a vegetarian restaurant.

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.

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Recipe for Stuffed Tofu Roast 

Thanksgiving Recipe from the book: The 30-Day Vegetarian

The 30-Day Vegetarian cookbook has 90 meals that will take you through a full month of vegetarian eating for every occasion! Color photographs and simple step-by-step instructions make this a perfect resource for those who are just starting out. Each week includes a meal plan and list of foods that you will need on hand. There is even an index that organizes foods that contain dairy, or are wheat free as well as plenty of vegan selections. This cookbook is a must for anyone who wants to explore cruelty-minimized eating or finds themselves cooking for friends and family who have adopted this lifestyle choice. But you don't need to be a vegetarian to enjoy the bounty of good eats contained in these pages -- you just need to enjoy good food!

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!

Check out our website for more free recipes each week!
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Recipe books on Amazon 

The 30-Day Vegetarian

Amazon Price: $14.95 (as of 12/15/2009) Buy Now

The 30-Day Diabetes Miracle Cookbook: Stop Diabetes with an Easy-to-Follow Plant-Based, Carb-Counting Diet

Amazon Price: $13.57 (as of 12/15/2009) Buy Now

Vegan in 30 Days: Get Healthy. Save the World.

Amazon Price: $10.17 (as of 12/15/2009) Buy Now

Vegetarian T-shirt 

http://www.zazzle.com/IArtist40*

Diabetes Research Institute 

Charity

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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.

Ingredients

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

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

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

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

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

Delicious Vegan Eating For The Beginner

The Vegan Cooking eBook will reveal the lifestyle more...0 points

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CafePress Vegetarian Snail 

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