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Just as the title says -- post your favorite recipes here for everyone to share. If you're pulling a recipe from the web, please give credit where it's due, and be aware of copyright issues (in other words, don't copy/paste directly from another site).
Thanks, Quiet Walker, for the terrific suggestion!
I haven't made this yet, but you could easily substitute the eggs and white sugar for vegan items. I've had this before, not in the shape of fish though, and it's quite delicious.
Plus, you get the joy of Cooking With Francis the Dog. This is a regular program from Japan!
Use as a main dish or in sandwiches. From 'Cooking Light' magazine, Sept. 1998.
1/2 lb. firm or extra firm tofu, drained
1/4 cup all-purpose flour
2 tblsp. dry breadcrumbs
1/2 tsp. dried thyme
1/4 tsp. dried dill
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. freshly ground black pepper
1 lg. egg, lightly beaten
vegetable oil (I use olive oil)
1. To prepare tofu steaks, cut tofu lengthwise into 6 slices. Drain between layers of towels.
2. Combine flour and next 6 ingredients (flour through black pepper). Dip tofu slices into egg; dredge in flour mixture. Heat 2 tsp. oil in a large nonstick skillet over medium high heat. Add tofu steaks, cook 6 minutes, turning after 3 minutes. Remove from skillet.
I serve these with pasta & tomato sauce. It's sort of a "Tofu Cutlets Parmagiana" type dish.
Here's a crowd pleasing dish I've made many times. It is so good, I believe due to the mushrooms and cheese in the filling. This is taken from the book Vegetarian Creations, S.K. Publications, ISBN: 978-0-9182-2426-2. This is my favorite cookbook full of wonderful dishes made with mostly everyday ingredients Vegetarian Creations: Arlene Muska, Valerie Poole: Books: DealOz
Notes: 1. This recipe is for 12 stuffed pepper halves (6 green peppers). I make the filling as described but only make 6 stuffed halves. I freeze the filling not used for another day and another 3 green peppers. 2. 6 stuffed pepper halves fit nicely 2X3 in a 1 1/2 qt. rectangular baking dish. I cover it with aluminum foil when baking. 3. I've always used freshly grated cheddar cheese in place of the mozzarella or muenster specified in the recipe - some day I'll have to try them 4. Good rice makes a big difference - I use Jasmine or Basmati. I made this once with instant rice and the result was quite different and disappointing. 5. The well filled pepper halves are large and filling and I think two make a hearty serving. Serve with hot crusty bread.
Stuffed Bell Peppers
An entree to please vegetarians and non vegetarians alike, these green pepper halves are generously filled with rice, vegetables and cheese.
6 large green bell peppers
1/2 cup boiling water
1/2 cup granular textured vegetable protein (TVP)
3 tbsp butter or vegetable oil
1 large onion, chopped
12 fresh mushrooms, chopped
3 cups cooked rice
2 cups shredded mozzarella or muenster cheese
2 1/4 cups marinara sauce
Salt and Pepper to taste
Cut peppers in half lengthwise, remove stems. Remove seeds and cut away cores, leaving peppers intact. Bring approximately 2 inches of water to boil in a large pot. Place peppers in pot, cut-side up. Reduce heat and simmer covered for 10 to 15 minutes until pepper halves are tender but retain their shape. Drain.
In a small bowl, pour 1/2 cup boiling water over dry TVP. Set aside.
Melt butter or heat vegetable oil in a skillet. Add onion and saute until soft. Add mushrooms and saute a few more minutes.
Combine cooked rice, 1 cup of the cheese and 1/4 cup of the marinara sauce in a large bowl. Add moistened TVP, onion and mushrooms, mixing well. Add salt and pepper to taste.
Pour remaining 2 cups marinara sauce into a large casserole with a cover or two smaller baking dishes with covers. Arrange pepper halves cut-side up on top of sauce. Spoon filling into peppers. Sprinkle remaining 1 cup of cheese over filling.
Bake covered at 325 deg F for 35 minutes.
Note: This dish can be prepared in advance and refrigerated, in which case baking time should be adjusted accordingly.
Substitution: 2/3 cup Boca or Morningstar crumbles for the TVP and boiling water. I haven't tried this but I believe it will work. The crumbles products are prepared TVP. Let me know how this turns out if you try it
Good rice makes a big difference - I use Jasmine or Basmati.
Substitution: Boca or Morningstar crumbles for the TVP...Let me know how this turns out if you try it
I love Basmati rice! Stuffed peppers are one of my favorite dishes. I will be trying this (when it's not so hot) sometime this week, vegan, & let you know.
Stuffed peppers, mashed potatoes & green beans. Lovely!
oh this is another go-to thing - i posted it in another thread but oh well!
it's modified from the candle cafe cookbook.
baked tempeh
1/2 cup shoyu or tamari soy sauce
1/2 cup water
3 tablespoons maple syrup
1 tablespoon minced garlic
3 thin slices fresh ginger
the makes marinade for 2 8 oz packages of tempeh. i usually cut them in half the short way and then cut each half into 2 triangles.
mix together the marinade ingredients in a small baking dish, add the tempeh and bake, covered, at 350 for about an hour or until the marinade is absorbed. flip the tempeh halfway through. that's it!
i originally found this as part of a recipe that involved breading & frying it after the baking, but i like it as is, for sandwiches, stir fries, or just as the main protein component of the meal on its own. you won't believe how flavorful it is, all the way through!
Here is a favorite tofu creation. It is taken from the book Tofu Cookery by Louise Hagler, The Book Publishing Co, ISBN: 0-913990-38-8. Tofu Cookery by Louise Hagler - Alibris
Note: I buy tofu in those one pound tubs so that's what I use for this recipe, multiplying all the other ingredients by approximately 1 1/3. One Tbsp dry parsely works with this in place of the fresh from the original version.
Tofu Spaghetti Balls
Serves 4-6 Makes twenty-four 1 1/2" balls
Mix together well:
3/4 lb tofu, mashed
1/2 cup flour, bread crumbs, rolled oats, or corn flakes
1 1/2 Tbsp peanut butter
3 Tbsp soy sauce
1/4 cup fresh parsely, chopped fine
1 small onion, chopped fine
1/2 tsp dry mustard
1/8 tsp black pepper
Roll into 1 1/2" balls
Roll balls in flour and fry in 1/2" oil over medium heat until browned all over
Turn each ball about every 3 minutes
Serve with hot spaghetti and Italian style pasta sauce
Per Ball: Calories 58, Protein: 2gm, Fat: 4gm, Carbohydrates: 3gm
Stuffed peppers are one of my favorite dishes. I will be trying this (when it's not so hot) sometime this week, vegan, & let you know.
HHAHA...I'm quoting myself! I still have several recipes to try, but it's still too hot for me to turn on the oven. (Not that anyone is waiting to hear the results! ~ )
Now, the spaghetti balls w/peanut butter sounds very interesting. Another dish for my list!
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Cooking With Francis the Dog ~ :)
4. Good rice makes a big difference - I use Jasmine or Basmati. I made this once with instant rice and the result was quite different and disappointing. 5. The well filled pepper halves are large and filling and I think two make a hearty serving. Serve with hot crusty bread.
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