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Vegetarian Recipes

Bean-Tofu Burgers

This recipe was contributed by Simone in England from the Potatoes not Prozac Community Forum.

Ingredients:
  • 1 can of kidney beansicon
  • 1 pack of tofu, chopped up
  • 2 eggs
  • wholegrain breadcrumbs
  • dried herbs (oregano, basil, thyme)
  • 1 onion, finely chopped (I cheated and used dried onion flakes!)
  • ground cumin (about 1 tsp)
  • ground coriander (about 2 Tbsp)
  • huge dollop of tomato paste
  • sea salticon and pepper to taste
Directions:
Put it all in a bowl and mash with your hands (very theraputic!!!). Then make into patties.

I put the breadcrumbs in last, and add just as much as I need to get the right texture, i.e. not too wet or too dry.

I've grilled the burgers, but they turned out a bit dry, so I'll fry them next time and they should be perfect! I thought about adding some mayo and making a loaf. That should work a treat!


Bean and Veggie Burritos

This recipe was contributed by Marie Y. from the Potatoes not Prozac Community Forum.

Ingredients:
  • 1 can black beans, drained and rinsed
  • 1 large sweet potato, diced
  • 4 cloves garlic, minced
  • 1 medium onion, thinly diced
  • 1 jalapeno pepper, chopped
  • 1 bell pepper, chopped
  • 1 cup corn
  • juice of 1 lime
  • 1 tbs cilantro
  • 1 tbs chili powdericon
  • 1 tsp oregano
  • 1 tsp cumin
  • whole wheat or corn tortillas
Directions:
Layer in slow cooker in the order listed. Cook on low 6 hours.

Stir, and spoon into hot whole wheat or corn tortillas. Top with cheese and sour cream, if desired.


Millet Lentil Loaf

Ingredients:
  • ½ cup millet
  • 1 cup lentils
  • 2 green onions, thinly sliced
  • ¼ cup oil (I use olive oilicon)
  • 2 cups fresh, coarsly chopped spinach
  • 2 eggs, beaten
  • 2 apples, grated
  • 1 tablespoon ground coriander
  • sea salticon to taste
  • 1 tablespoon lemon juice
Directions:
Cook millet and lentils according to preferred methods. Drain lentils if necessary.

Preheat oven to 350 degrees Farenheit. Saute green onions in oil for a minute, then add spinach and toss lightly to steam for another minute or two. Combine cooked millet, lentils, sauteed vegetables, and remaining ingredients.

Turn into oiled loaf pan and bake in preheated oven for 30 to 40 minutes or until firm and golden brown on top. Serve warm.

Yield: 4 to 6 servings.

This recipe is from Rodale's Naturally Great Foods Cookbook by Nancy Albright, 1977.


Stir Fried Tofu and Vegetables

Ingredients:
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • ½ teaspoon ginger
  • 2 medium carrots, cut into thin slices
  • 1 cup cut green beans
  • 2 sweet red peppers, cut into 1 inch pieces
  • 1 celery stalk, cut into ½ inch pieces
  • 1 small onion, sliced
  • 2 tablespoons soy sauce
  • ⅔ tablespoons vinegar
  • ¾ pound firm tofu, cut into ½ inch cubes
Directions:
Heat the vegetable oil in a large skillet or wok. Add the garlic, ginger, carrots, and green beans and stir fry for 2 minutes.

Then add the red peppers and celery and stir fry for another 2 minutes. Add the onion and stir fry for 1 minute.

Lastly add the soy sauce, vinegar, and tofu and stir together.

Cover and steam over low heat for 5-7 minutes.

Serve immediately.

Serves 4-5.

This recipe is from The Low Blood Sugar Cookbook : Sugarless Cooking for Everyone by Patricia and Edward Krimmel, 1992.


Some graphics provided by: Pat's Web Graphics