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Archive for January, 2009

This is recipe is as easy as it sounds. I was trying to use some leftover steamed veggies and put this together.

Ingredients (for 2)
1/2 cup steamed cauliflower
1/2 cup steamed butternut squash
2 “chicken” patties
2 whole wheat tortillas
2 oz cheese (chedder, muenster, babybell all work well)
cooking spray
salt and pepper

1. If you are using a frozen “chicken” patty, heat for half of the time indicated on the package
2. Place 1 tortilla in a sprayed frying pan and heat over medium heat
3. Cut the “chicken” into thin strips (about the width of your pinky).
4. Arrange half of the veggies “chicken” on half of the tortilla.
5. Grate the cheese over the veggies, sprinkle on some salt and pepper, and fold the tortilla in half.
6. Allow to cook and flip over once so that both sides are slightly browned
7. Repeat with the second tortilla

I ate mine with a little bit of sour cream seasoned with hot pepper flakes. It would be great with guacamole too.

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Shepherd’s Pie

My roommate in college introduced me to this dish. She was making it with beef and I figured that I didn’t want to be left out so I tried it with the fake stuff.

Ingredients (serves 4):

1 package “beef” crumbles or 3 crushed soy patties

1 large onion

2 cloves garlic

1 tablespoon ketchup

2 tablespoons water

1/2 cup frozen peas

1/2 cup chopped carrots

1/2 cup chopped mushrooms

1/2 cup chopped and peeled butternut squash

5 medium yukon gold potatos

2 oz muenster cheese

1/4 cup milk

1 tablespoon butter

cooking spray

1. Preheat oven to 350.

2. Peel and quarter the potatoes and place in a large pot over high heat.

3. Finely chop the garlic and onion and saute in the frying pan (use cooking spray or olive oil) over medium heat.

4. Add the package of “ground beef” to the frying pan and let brown. Stir frequently so that it does not burn.

5. Add the ketchup,water, and some salt and pepper to the “beef”.  Stir, reduce heat,  and cover for about 5 minutes, or as long as you need to complete steps 6 and 7.

While this is happening:

6.  Defrost the peas in a microwave. They should still be hard because they will cook in the oven.

7. Check the potatoes. When they are soft remove them from the pot and mash them with the milk, muenster cheese, and half of the butter. If you have a stand mixer you can use the paddle attachment and low speed. Season with salt and pepper

8. Add  rest of the vegetables to the frying pan and saute just until the squash begins to slightly soften

10. Pour into a large casserole dish and then spread the mashed potatoes evenly on top. Use the remaining butter to dot across the top of the potatoes. Cover with tin foil.

11. Heat  in the oven for approximately 25 minutes and then remove the tin foil for another 5 minutes until the top is browned. You will know when it is done if you see the meat/veggie mixture bubbling up around the edges of the potatoe covering.

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Ingredients (serves 2):
1 chicken patty of your choosing (appropriately cooked)
1/2 cup cooked lentils
1/2 cup low fat or non fat greek yogurt
either 2 teaspoons dill or 2 teaspoons hot sauce
salt and pepper
1 carrot peeled and finely chopped

There is basically one step to this recipe:
Mix everything together. If you have any other veggies on hand, chop them up and addthem 🙂 There you have a super fast yummy dilly salad, or a spicy hot salad. This is really filling because there is a lot of protein and fiber.

I buy pre-cooked lentils at Trader Joe’s. I’m sure you can find them elsewhere or cook them yourself.

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This pizza can be made with any type of flat bread that you can find. I personally like lahvash bread because it gets nice and crispy.

Ingredients, serves 2:

2 large flat breads

1 tablespoon olive oil

1 bunch asparagus

1 container baby bella mushrooms

2 “chicken” patties (I prefer the unbreaded ones like these found in the refrigerated section)

brie cheese, rosemary, salt, pepper, and balsamic vinegar to taste

cooking spray

1. If you have a pizza stone place it on the bottom shelf of the oven. Pizza stone or not, pre-heat oven to 450.

2. Wash and prepare the asparagus. Break off the bottoms and cut the rest into approximately 3/4 inch pieces.

3. Place the asparagus in a plastic sealable bag with 1/2 of the olive oil and salt and pepper to taste.

4. Shake the bag to coat the asparagus and empty onto a cookie sheet. Cook in the oven for about 10 minutes.

While the asparagus is cooking

5. Clean and slice mushrooms and heat in a sprayed frying pan for a couple of minutes until slightly browned.

6. Cut “chicken” into small bite sized pieces. I usually cut each patty into 16 small pieces.

7. Slice brie into thin slices. The amount of brie is up to you.

8. Remove asparagus from the oven.

9. Place the bread on a flat plate. Lightly brush each flat bread with olive oil and sprinkle salt, pepper, and rosemary (if it is dried, crush the rosemary with your fingers as you sprinkle).

10. Arrange the veggies, “chicken”, and cheese on each bread. Drizzle balsamic vinegar on top.

11. Place in the oven, either on a cookie sheet or slide from the plate onto a pizza stone. Depending on the oven size you may have to make one at a time.

12. Bake for about 7 minutes. Checking occasionally to make sure nothing is burning or getting too crispy.

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Ingredients:

homemade tomato sauce (see previous recipe) or your favorite jarred sauce*

1 package of vegetarian beef crumbles (if necessary, you can make your own by partially microwaving a plain soy patty and crumbling)

cooking spray

salt and pepper

1. Spray a frying pan and heat on medium.

2. Add the package of “meat” and salt and pepper to taste.

3. Cook for a couple of minutes, stirring occasionally, until the “meat” is a bit browned.

4. Add the “meat” to the sauce before heating the sauce.

5. Heat up the sauce and simmer for at least 10 minutes before serving over your favorite pasta.

*If you are using sauce from a jar, I highly recommend sauteing onion and garlic in the pot before adding the sauce. This adds a bit of freshness to the taste.

I have experimented and found that allowing the “meat” to cook in the sauce gives it a much better taste and texture than adding the “meat” to the dish at the end.

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Well, this sauce recipe does not include fake meat, but it is the basis for a bunch of other dishes that do. I learned this recipe from my mom who, like me, does a lot of eye-balling while cooking. I have done my best to give quantities, but there is some personal preference involved.

Ingredients (serves 4-6) :

1 tablespoon olive oil

1 large yellow onion

4 garlic cloves

1 small can tomato paste

1/4 cup sugar

1 box diced tomatoes (only tomatoes, nothing added)

2 boxes pureed tomatoes (only tomatoes, nothing added)

chopped basil, salt, and pepper to taste

1. Finely chop the onions and garlic.

2. While chopping, heat the olive oil on medium heat in a large pot.

3. Add the onions and sautee until translucent.

4. Add the garlic and adjust the heat so that the garlic does not burn.

5. When the garlic and onions are tender and aromatic add the tomato paste and sugar.

6. Allow this paste mixture to cook and ever so slightly brown.

7. Stir in the tomato puree, chopped tomatoes, and salt and pepper.

8 Allow to cook and simmer for as long as possible with the lid on, stirring occasionally.

9. Add the basil about 10 minutes before removing from heat.

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Hi all! Welcome to my new blog. I am 27 and have been a vegetarian for 15 years. I am married to a non-vegetarian. We both really like food. I love to cook and he doesn’t, so at home we both eat vegetarian food. I wanted to share some of my recipes that are delicious for vegetarians and carnivores alike.

I chose to call this blog Semi-Homemade Vegetarian because while I like to combine all sorts of fresh ingredients and I try to stay away from boxes and jars, I very rarely make my own proteins. I found that most vegetarian cookbooks can teach you how to do great things with tofu or how to make your own veggie burgers. These recipes are often difficult and time consuming. There is not a ton of information out there about how to cook successfully with store bought fake meat.

I think that many people have tried the packaged faux-meat products and were pretty turned off, for good reason. I have some favorites, but I very rarely eat or serve them as-is. I favor the basic variety of fake meat. A plain “burger” or piece of “chicken” without already added seasonings. These can very easily be transformed into something delicious.

I hope you enjoy and get some ideas!

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