Vegetarian Recipes Tested from Kara's Kitchen

Quick and Easy

Minestrone Soup!

Here's a hearty vegetable soup that doesn't take as long to make as the classic!! Excellent on a cool night!!

1/4 cup olive oil

1 small onion coarsely chopped

4 garlic coves, crushed in a garlic press

4 oz. prewashed and cut kale (6 cups)

1 (l-lb bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli

1 (14 1/2-oz.) can "petite" diced tomatoes in juice

1 cup ditalini pasta or small elbow macaroni

5 1/4 cups vegetable broth (42 fl oz)

2 cups water

3/4 teaspoon sea salt

1/2 teaspoon cayenne pepper

1 (19 oz) can cannellini beans, rinsed and drained

ACCOMPANIMENT: grated soy parmesan

Heat oil in a 5-to 6 quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally until golden, about 3 minutes. Add Kale and saute, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fort for a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Vegetarian Recipes Tested from Kara's Kitchen

Soy Mozzarella

and

Broccoli Rabe Panini

So nice to eat on a Chilly Afternoon! Hot off the Grill...Steamy Hot!!

1/2 lb broccoli rabe, tough ends discarded

2 shallots, chopped

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1 (8-to-9-inch) sliced (1/4 inch thick) fine-quality round Italian Loaf

1/3 lb sliced mozzarella

Cook broccoli rabe in a 4-quart pot of boiling salted water. (pinch of sea salt) uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.

Cook shallots and garlic in 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring, until garlic just begins to turn golden, about 1 minute. Add broccoli rabe and cook, stirring 1 minute.

If using Panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, Heat a well-seasoned ridged grill pan over moderate heat.) Brush 4 center slices of bread on 1 side with remaining l l/2 tablespoons oil. (Reserve remainder of loaf for another use.) Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices. Top with all of broccoli rabe mixture, remaining cheese, and remaining 2 bread slices, oiled sides up.

Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (Is using grill pan put a heavy pan on top of sandwiches and cook, turning sandwiches over once.

Serve Hot and Steaming!! Great!!!

Vegetarian Recipes Tested from Kara's Kitchen

Soy Cheese Pizza With Onion, Sage, And Arugula

Nothing like a hot crusty Pizza baked on a Stone and eaten Hot! right out the Oven!!

It's Raining outside but Sunshine in My Kitchen!!

FOR DOUGH

1 (1/4-oz) package active dry yeast (21/4 teaspoons)

About 2 cups bread flour

3/4 cup warm water (105-115F)

1 1/2 teaspoons extra-virgin olive oil

1 1/2 teaspoons sea salt

1 to 2 tablespoons cornmeal

THE TOPPING

1 Tablespoon extra-virgn olive oil

2/3 cup soy feta (see recipe below)

2 oz soy mozzarella, cut into 1/4 inch pieces

1/2 cup thinly sliced red onion (1 medium)

6 large fresh sage leaves, thinly sliced crosswise (1 tablespoon)

1/4 cup soy parmesan

1/4 lb loosely packed baby arugula leaves (4 cups)

SPECIAL EQUIPMENT: a pizza stone

MAKE DOUGH: Place pizza stone on floor of gas oven or on lowest rack if using an electric oven and preheat oven to 500F (allow 1 hour for pizza stone to heat).

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy form on surface, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Stir together 1 1/4 cups flour with salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (about 1/2 cup) to make dough come away from sides of bowl. (Dough will be wetter than other pizza doughs you may have made.)

Knead dough on lightly floured surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth soft, and elastic, about 8 minutes. Form dough into a ball, put on a lightly floured surface, and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm draft-free place until double in bulk, about 1 1/4 hours. Dust a wooden peel or a large baking sheet (without sides) with cornmeal.

Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting bottom just touch the work surface, carefully and quickly move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches. Lay dough flat on peel or baking sheet. Continue to work edges of dough with your finger, stretching it into a 14-inch round.

MAKE TOPPING: Brush dough with oil, leaving a 1-inch border, then scatter Mozzarella and tofu Feta over dough (leaving a 1-inch border). Scatter onion and sage leaves over cheese. sprinkle pizza with Parmesan , then line up far edges of peel with are edge of stone in oven and tilt peel, jerking it gently to start pizza moving. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone (do not pul back pizza). Bake until crust is golden and cheese is bubbling, 10 to 12 minutes. Slide peel under pizza to remove from oven then top with Arugula.

COOKS' NOTE: Dough can rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using.

Tofu Feta Cheese

1 cup crumbled Tofu

1 cup soy parmesan cheese

1 tablespoon soy cream cheese

1 teaspoon juice (more if needed to taste)

Combine tofu, parmesan cheese, cream cheese and lemon juice, in a small bowl. Toss together and cover and place in refrigerator overnight! This is best made a day before using!

Vegetarian Recipes Tested from Kara's Kitchen

Broiled Tofu with Cilantro Pesto

Serves 8 (side dish)

This Tofu gets brilliant color and lively flavor from this easy Cilantro Pesto and Lime Juice!!

1/4 cup mild olive oil plus additional for brushing

2 (14-to 16-oz) packages firm tofu, rinsed and drained

2 cups packed fresh cilantro leaves

2 tablespoons pine nuts

1 tablespoon fresh lime juice

2 tablespoon soy sauce

1 teaspoon Asian sesame oil

1 teaspoon fructose

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

Garnish: pine nuts; fresh cilantro leaves; lime wedge

Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.

Cut each block of tofu crosswise into 4 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to inches from heat, without turning, until golden brown, about 15 minutes.

While tofu is broiling, puree cilantro, pine nuts, lime juice, soy sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.

Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

Note: Pesto can be made 3 days ahead and chilled in an airtight container!

Vegetarian Recipes Tested from Kara's Kitchen

Grilled Open-Face Eggplant and Soy Mozzarella Sandwiches

Listen, the components of these sandwiches are relatively straightforward, but the results are a revelation!! With it's gooey melted soy cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for us vegetarians and meat eaters alike!!

1 lb tomatoes, finely chopped (2 1/2 cups)

1/4 cup finely chopped fresh flat-leaf parsley

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon white-wine vinegar or braggs organic vinegar

1/4 teaspoon of cayenne pepper

1 1/4 sea salt

1 8oz. soy mozzarella

4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)

2 (lb) eggplants

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas)

While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.

Use half of cheese. Cover slices with plastic wrap, reserving remaining piece for another us. Push bread on bot sides with 1 tablespoon oil per slice.

Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.

Lightly oil grill rack or if using cast iron grill skillet. Then grill eggplant slices (cover only if using gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until ver tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.

Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins

to melt, about 1 minute. Transfer eggplant with spatula to platter.

Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and to with eggplant. Season with pepper to taste.

Chef Note: if you can't grill outdoors, bread and eggplant can be cooked in 2 batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat..which is what I use!! over moderate heat. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3inches from preheated broiler until cheese is just melted, about 1 minute.

Note: Tomato mixture can be made 30 minutes ahead and kept at room temperature!

Vegetarian Recipes Tested from Kara's Kitchen

Carob Walnut Brownies

Makes 8-9 Brownies

4 tablespoons soy margarine

2 ounces sweetened carob chips

8 ounces dark unsweetened carob chips

1 cup fructose

2 tablespoon vegetable oil

2 teaspoons vanilla extract

1/8 teaspoon sea salt

8 tablespoons bread flour

1 cup chopped walnuts or pecans

Preheat oven to 325 degrees. Lightly coat an 8x8x2-inch baking pan with soy margarine, dust with flour, and set aside.

Melt the margarine, both kinds of carob chips in a double boiler over medium heat; remove from heat. In a large bowl, using a hand whisk, beat in the oil and sugar together until combined. Stir in the vanilla and salt. Add the carob mixture and stir until just combined. Stir in the flour and nuts.

Spread batter evenly in the prepared pan. Bake on the middle shelf of the oven for 35 to 40 minutes. Cool in the pan on the wire rack.

Avoid over beating the batter and overbaking the brownies, so they'll turn out nice and moist!

I used the 2 tablespoon of vegetable oil (for Vegans) to replace the 2 eggs. That choice is yours!

Also some have told me that they have added to this recipe 1/4 teaspoon of baking powder or less!! Again your choice!!

Vegetarian Recipes Tested from Kara's Kitchen

Korean Marinated Soy Chicken or Soy Steaks

Ingredients:

¼ cup soy sauce

1 tablespoon fructose

2 teaspoons sesame oil

1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger

3 tablespoon sesame seeds, toasted (optional)

1 lb.  soy chicken strips or soy beef strips (cut into strips) (Seitan)

1 tablespoon vegetable oil or Extra Virgin Olive Oil

Accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; coconut rice

Directions:

Stir together soy sauce, fructose, sesame oil, white and pale green scallions or onion, garlic, ginger, and 2 tablespoons sesame seeds (optional) in a bowl until fructose is dissolved.

Add soy chicken or beef strips and toss to coat, then marinate 15 minutes.

Heat vegetable oil in a heavy skillet, then add chicken in 1 layer and sauté, turning over quickly, until slightly brown. Remember, Soy Chicken or Beef does not require cooking…just heating! about 3-5 minutes total.

Transfer to a platter and sprinkle with scallion greens and remaining one tablespoon sesame seeds (optional), then serve with accompaniments.

This recipe was given to me from a friend to change over to Vegan a few years back! Thought I would also plate it the way I saw in picture!! I hope the taste is as close as the picture!! Ha Ha!! Enjoy!! Note: I plated then both!! Your choice!!

Vegetarian Recipes Tested from Kara's Kitchen

Bagels
6-14 Bagels

1cups (8 ounces) firm starter

3 ½ cups (16 ounces) bread flour

2 teaspoons (0.5 ounces) sea salt

2 tablespoons (1.5 ounces) honey and fructose

½ cup lukewarm water

½ teaspoon (0.06 ounce) instant yeast

Vegetable oil cooking spray

Remove the firm starter from the refrigerator 1 hour before mixing the dough to take off the chill.

Stir the yeast into the water to dissolve it, and let it sit for 3 minutes. Combine the sponge, flour, salt, honey and fructose in a bowl and mix until it forms a ball and then knead on a lightly floured surface for about 15 minutes. The dough should be dense and fairly dry (satiny) to the touch, smooth and stretchable. Add a little more water or flour, if necessary, to achieve the desired texture.

Immediately cut the dough into 6 to 14 equal pieces, depending on the size of the bagel. 

Roll the pieces into balls, as if making dinner rolls. Cover them with plastic wrap or a clean towel, and let them rest for 5 minutes on a clean countertop.

Spray cookie sheet with cooking spray and dust with cornmeal.

To form the bagels, slightly flour your hands and poke a hole in the center of 1 piece of dough with your thumb. Keeping your thumb in the center, work the dough around, expanding the hole and making an even circle. Put your other thumb in the hole, too, and gently expand the hole till it is about l 1/2 inches across for a large bagel and at least ¾ inch across for a smaller bagel. If the dough resists the tears, let it rest for a few minutes, while you move to another piece, and finish shaping when the gluten has relaxed.

Place the shaped pieces about 2 inches apart on the prepared pan. Enclose the pan with a plastic bag or wrap. Let double in size.

Preheat oven to 475 degrees. Slightly grease another cookie sheet. Dust with cornmeal and mist with cooking spray. Fill a large pot with water and bring it to a boil. Reduce the heat to a simmer.

Working in batches, gently drop the bagels into the water without crowding the pan; the bagels need enough room to float fully face up without touching. If they should sink, they should bob to the surface within 15 seconds.

After 1 minute, flip the bagels over with a spoon and poach them on the other side for 1 minute more.

Remove the bagels with a slotted spoon, allowing all the water to drip back into the pot. I use a paper towel holding it and letting the water drip on before placing on cookie sheet. 

Sprinkle with seeds or other toppings if you like.

Bake bagels for 10 to 21 minutes, till lightly browned. Check them halfway through and rotate the pan front to back if they are browning unevenly.

Transfer the bagels to a rack and let them cool for at least 30 minutes before eating. To freeze the bagels, allow them to cool completely (60 to 90 minutes) and seal them tightly in a freezer bag.

Vegetarian Recipes Tested from Kara's Kitchen

Ginger Tale

Ginger is taking root in products as varied as gummy bears, teas, and ice creams. And for good reason: It's flavorful and good for you! Her's the rundown on what you need to know!

BENEFITS: It aids digestion and helps relieve motion sickness. It's no accident ginger ale is a favorite airplane beverage for some!! But, did you know you can make your own!! And it has been known to stimulate circulation and fight infections!

ORIGIN: Native to Southeast Asia and popular in China and India, ginger is a rhizome, or underground stem. It was one of the first herbs to reach Europe from Asia to be used as a seasoning for food and was once as commonplace in England as pepper! Love the fresh smell of freshly cut Ginger!!

WHERE TO BUY IT: Your local grocery store, farmer's market, or on the internet at www.gingerpeople.com

I use it daily in most of my recipes!! I've notice a lot of you do too!! Great!! Love to use Ginger when making my homemade Ginger Ice Cream!! or Stir Fries, or Teas!!! Remember when purchasing Ginger, select the firm ones! Smooth skin and no spots!!

Vegetarian Recipes Tested from Kara's Kitchen

Caramelized-Onion Pizza with Mushrooms

5 tablespoons extra-virgin olive oil

1 1/2 lb onions (3 large), thinly sliced

See Pizza Dough Recipe below

6 oz. fresh cremini mushrooms,

trimmed and thinly sliced

tofu feta cheese (see Recipe below)

Heat 3 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1//2 teaspoon of sea salt and 1/4 teaspoon of cayenne pepper, uncovered stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.

Put oven rack in middle position with preheated oven to 475 degrees.

While onions cool, make pizza dough then coat dough with 1 tablespoon oil in a 17-by 12 inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Note: if using a stone as I do, press to square and use pizza shovel to place on stone.

Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon sea salt , 1/8 teaspoon cayenne pepper , and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble tofu feta cheese evenly over mushrooms. Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

Tofu Feta Cheese

Makes one serving:

1 cup crumbled Tofu

1 cup soy parmesan cheese

1 tablespoon tofutti cream cheese

1 teaspoon lemon juice. Add more to taste if necessary.

Combine all ingredients in a small bowl. Cover and place in refrigerator for three to four days, tossing daily! Can be used right away, but for better tasting feta, let set a few days before eating.

Pizza Dough

one person

2 cups bread flour

1 tablespoon bread yeast

1 tablespoon olive oil

1/4 teaspoon of sea salt

1 teaspoon fructose

2 cups of warm water

Mix dry ingredients together. Add olive oil and then water slowly mixing until desired mixture. should be a slightly sticky dough. You may not need all the water so pour slowly!! You may need to dust with a little flour if too sticky to handle.

Shape into a ball and let rise under bowl until doubled in size!

Shape to desired pizza crust! May be a circle or square! Do not overwork dough!! let rest a few seconds before placing toppings.

Vegetarian Recipes Tested from Kara's Kitchen

RIBBONED ZUCCHINI SALAD

PREPARING THE ZUCCHINI FOR

THS DISH IS QUICK AND SWEET!

HEY, YOU DON'T HAVE TO COOK

THEM!! SIMPLY SALTING THIN

SLICES IS ENOUGH TO TENDERIZE

THEM WILL DO THE TRICK!

2 lb. small zucchini, trimmed

1 teaspoon sea salt

2 teaspoons finely grated lemon

zest

2 tablespoons extra-virgin olive oil

2 teaspoon fresh lemon juice

2 teaspoon Dijon mustard or of

your choice!

1/4 teaspoon cayenne pepper

3 oz. French curly endive, trimmed

and torn into small pieces( 4 cups

loosely packed)

1/2 cup loosely packed fresh flat-leaf

parsley leaves

1/2 cup loosely packed fresh mint leaves, torn in half lengthwise if large

12 Kalamata or other olives of your choice, pitted and thinly sliced lengthwise

1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)

Cut zucchini lengthwise into i/8-inch thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with sea salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more!

Whisk together oil, zest, juice, mustard and pepper in a large bowl until combined.

Add zucchini, endive, herbs, olives, and onion and toss to coat. Serve Immediately!

Vegetarian Recipes Tested from Kara's Kitchen

Plum-Tomato Focaccia

This rustic Italian bread has a thick crisp crust and a dense moist texture. It’s perfect for serving at table and makes beautiful sandwiches, toast, and bruschetta. Makes 2 loaves.

Starter:

1 cup warm water (105 to 115 F)

3 packages active dry yeast

2 cups unsifted bread flour

Dough:

3 ½ to 4 cups unsifted bread flour

2 teaspoons sea salt

1 cup warm water (105 to 115 F)

1 tablespoon cornmeal

1 ripe plum tomato, cut into 4 slices

4 small fresh rosemary sprigs

1 tablespoon extra-virgin olive oil

Prepare Starter: Place warm water in a small bowl; sprinkle yeast over top and stir to dissolve. Let mixture stand until foamy - about 5 minutes. Beat in flour until smooth. Cover and let rise in a warm place until doubled in size - about 2 hours.

Prepare Dough: In a large bowl, mix together 3 ½ cups flour and salt. Make a well in the center and add warm water in small batches, working each addition until all the water has been absorbed and a stick dough forms. Work the starter into the dough: it will become very sticky.

Turn dough out onto floured work surface and vigorously knead, using remaining ½ cup flour if necessary, until elastic and smooth - 15 to 20 minutes. Form the dough into a ball.

Clean and oil large bowl. Place dough in oiled bowl and turn it, coating the top. Cover and let rise in a warm place until doubled in size - about 45 minutes.

Coat a large baking sheet with non-stick cooking spray; sprinkle with the cornmeal. Divide dough in half. Shape each half into a round. Place rounds on prepared baking sheet, spaced about 5 inches apart. Cover; let rise in a warm place 30 minutes.

Meanwhile, position one oven rack in the bottom of the oven and position the second rack in the middle. Place a deep roasting pan filled with 2 inches of water in the center of the bottom rack.

Heat oven to 375 F.

When the dough has risen, slash a diamond in the center of each loaf, using a serrated knife. Cut each tomato slice in half. Arrange the tomato wedges around the diamond shape and place two sprigs of rosemary in the center of each loaf. Place the sheet pan on the middle oven rack directly over the roasting pan. The resulting steam will ensure a crisp crust.

I like to spray mist with water every ten minutes around oven wall to assure more mist and harder crust!! I also like to bake my bread on stone! If you are using a stone in your oven, pre-heat one hour ahead so that stone is extra hot!!

Vegetarian Recipes Tested from Kara's Kitchen

CAROB CHIP COOKIES (HOMEMADE)

Pre-heat oven to 350 degrees

Ingredients:

1 cup Carob Chips (your choice of sweetened or non-sweetened) I used sweetened in this recipe!

3/4 cup Soy Margarine (soft)

1/2 cup fructose

1/2 cup cane crystal light (organic)

1 teaspoonful vanilla

pinch of sea salt (optional) Margarine has salt

1/2 cup chopped pecans

2 cups bread flour

1 Tbs. baking power (without aluminum)

In a medium size bowl, place margarine, cane sugar, salt, vanilla and mix well. Add baking powder to first cup of flour. Add flour with the baking powder mixed in first, slowly, afterwards adding pecans and carob chips. mix well and slowly as much remaining flour as needed to get the consistency of cookie dough. Note: you may need a little more flour than 2 cups to get consistency of cookie dough! add slowly and see!

roll into a log and cut off sizes of cookies you want. Roll into balls. I like to make them the size of a golf balls. You can make them a little smaller if you want smaller cookies. Place on a cookie sheet. Un-oiled cookie sheet! Six at a time. You don't want to crowd them. Leave plenty of space.

Bake for 3 minutes and then mash down with fingers slightly! Do not mash, just pat down. Be careful they are hot! Place back in oven for another 7 minutes and then pat again. You should have finger prints, that's ok. Bake once more until lightly brown around the edges. Should be completed in 12 to 18 minutes!! Note if you don't want to use fingers to pat, use spatular! Make sure it doesn't stick to cookies!

Remove from cookie sheet onto a flat surface and let cool before eating! Enjoy!

Note: you can play with this recipes if you like!!

Note: These cookies do not have eggs so they will not just flatten on their own. The need a little help by patting them down! don't over do!

Vegetarian Recipes Tested from Kara's Kitchen

APPPLESAUCE WITH
BUTTER PECAN CRUMBS

Ingredients:

1 tablespoon soy margarine

1 tablespoon finely chopped pecans or walnuts

6 slices firm sandwich bread with crust, coarsely ground in a food processor (one slice at a time)

2-4 cups of chunky applesauce. (to make apple sauce; peel apples and slice. Cook in skillet or sauce pan with a little fructose, pinch of sea salt to taste; add cinnamon to taste)

Garnish: lightly sweetened tofu whipped cream. (See my Diet and Nutrition Cookbook for recipe! mm publishing) www.bibleschoolofhealth.com

Heat butter in heavy skillet over moderate heat until foam subsides, then cook nuts and bread crumbs with a pinch of salt, stirring constantly, until golden, 2 to 3 minutes.

Spoon applesauce into a gobbler or shor wide mouth glass, then sprinkle with crumb mixture. Enjoy!!

Vegetarian Recipes Tested from Kara's Kitchen

Soy Chicken Alfredo with Fresh Broccoli

This is a wonderful Vegan Dish to try!! Soy Chicken Alfredo with Broccoli...It's one of my favorite Dinner Menu's around here!!

Vegetarian Recipes Tested from Kara's Kitchen

GRILLED EGGPLANT
STACKS WITH TOMATO
AND SOY FETATapered eggplants and a mix of large and
medium tomatoes will give your stacks a
more graceful appearance.
1 cup loosely packed fresh basil leaves
½ cup extra-virgin olive oil
2 medium eggplants (1 ¾ to 2 lb total)
1 large tomato (about 4 inches in
diameter) and 2 medium
tomatoes (about 2 ½ inches in
diameter)
¾ cup tofu feta

Garnish: finely shredded fresh basil leaves

Blend basil with oil and ½ teaspoon salt in blender until finely chopped. Let stand to let the oil settle to the top and basil pulp at the bottom. Pour off basil oil in a small dish and set aside. Place pulp in another small dish and set aside.

Cut bottom of eggplants, then cut 6 (1/2-inch thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/2-inch thick) rounds from large tomato and 2 center slices (1/2-inch thick) from each medium tomato, reserving remaining tomato for another use.

Lightly brush eggplant rounds on both sides with basil oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Grill on a lightly oiled grill rack, turning over occasionally, lightly brushing eggplant with more basil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes.

To Make Stacks:
On baking pan, arrange 4 largest eggplant rounds side by side and spread each with generous ½ teaspoon of reserved basil pulp, then top each with 1 to 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil pulp, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.

Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Note: if using stovetop grill, place pan in oven pre-heated at 500 on top rack until cheese is melted and warmed throughabout 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil

Soy Feta : One block on tofu crumbled, lemon juice to taste and soy parmesan until texture is of feta! Let set overnight is best! You only need 3/4 cup for this recipe! Save the rest for another dish!

Vegetarian Recipes Tested from Kara's Kitchen

Dark Balsamic Drizzle
With Roasted Pepper and Soy Feta Salad


This drizzle consists purely of good-quality balsamic vinegar, and nothing else. Take some roasted red peppers, some crumbly tofu feta cheese and black olives and you have a fabulous salad. Add a drizzle of balsamic vinegar, and you have a dish fit for your special people, your family!



For the drizzle:

2-3 tbsp good-quality balsamic vinegar

For the Salad:

6 red (bell) peppers, cut into thin strips
5 tbsp olive oil
2 cloves garlic, crushed
sea salt and cayenne pepper
soy feta cheese
12 black olives, pitted
handful fresh basil leaves

Preheat oven to 400degrees

Place pepper strips in a shallow ovenproof dish. Drizzle over the olive oil, scatter with garlic and toss the peppers around until everything is nicely coated. Season with salt and pepper. Roast for 30-40 minutes until soft and charred slightly here and there. Leave to cool. Peel off skin.


To Serve:

Arrange the pepper strips on a large colorful serving plate. Crumble over the soy feta cheese. Scatter with the olives and basil. Drizzle over balsamic vinegar and serve at room temperature.

Vegetarian Recipes Tested from Kara's Kitchen

RIGATONI WITH FIVE LILIES

and SOY CHEESE

The allium family, of which these onions are all members, is actually part of the lily family, hence the provocative .


Ingredients:

3 Tbs. extra –virgin OLIVE OIL
1 lb. VIDALLA ONIONS, cut into ¼-inch rings
4 Tbs. SOY BUTTER
5 GARLIC cloves, finely chopped
½ lb. LEEKS, cut into 1/8-inch rings and washed
½ lb. RED ONIONS, peeled and cut into ½-inch chunks
1 bunch of SCALLIONS, trimmed and cut into 3-inch lengths
½ cup VEGETABLE BROTH or water
SEA SALT and CAYENNE PEPPER to taste
1 lb. RIGATONI
¼ cup finely chopped PARSLEY
1 bunch of CHIVES, cut into 1-inch lengths
½ tofu FETA cheese (optional)

1. In a sauté pan, heat the olive oil over medium heat until hot but not smoking. Add the Vidalia onions and lower the heat. Cook over medium-low heat until deeply brown and caramelized, 8 to 10 minutes. When the onions are very soft, remove from heat and set aside.

2. Meanwhile, in sauté pan, heat the butter over medium heat until the foam subsides. Add the garlic, leeks, red onions, scallions and cook over medium-high heat until all the onions and garlic are softened and golden brown, about 6 minutes. Add the broth or water and cook until the liquid evaporates. Season with salt and pepper. Remove from the heat. Stir in the Vidalia onions.

3. Bring 6 quarts of water to a boil and add 2 tablespoons of salt and olive oil. When water comes to a boil add the rigatoni and bring back to a boil. Remove from heat and let water cook the pasta until tender yet al dente. In the last minute of cooking, return the onion mixture to medium-high heat. Drain the pasta and add the pasta and onions evenly among warm pasta bowls, top with plenty of soy feta cheese or soy parmesan cheese, the parsley, and the chives, and serve immediately.

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Vegetarian Recipes Tested from Kara's Kitchen

Dinner Rolls

1 russet (baking) potato (1/2 lb.),

peeled and cut into 1-inch pieces
½ stick soy butter, divided
1cup soymilk
1 teaspoon sea salt
2 tablespoon fructose
1 (1/4-oz) package active dry yeast
2 2/3 cups bread flour

Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.

Meanwhile, melt 2½ tablespoons butter

Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons fructose, and 2 tablespoons melted butter (mixture will be lumpy).

Cool ½ cup cooking liquid to warm (105 to 115oF). Stir in yeast and let stand until foamy, about 5 minutes. (if mixture doesn’t foam, start over with new yeast and remaining cooking liquid.)

Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.

Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).

Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.

Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than ½ inch apart) in a buttered 13-by 9-by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).

Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1½ hours.

Preheat oven to 375oF with rack in middle.

Melt remaining 1 ½ tablespoons butter.

Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.

Cooks’ Note: Rolls are best the day they’re baked but can be frozen, wrapped well, up to 1 month. Thaw, then reheat, uncovered, on a baking sheet in a 350oF oven, 5 to 10 minutes.

Vegetarian Recipes Tested from Kara's Kitchen

MUSHROOM LASAGNA WITH
CREAMY MUSHROOM RAGU

This rich-tasting sauce is quite low in fat. Browning flour in a dry skillet is the classic way to prepare the roux base-be sure to us a heavy pan and stir constantly to prevent scorching.

Ingredients:

½ cup bread flour
3 whole cloves
3 large shallots peeled or one medium onion cut in thirds
1 tablespoon vegetable oil
1 lb. mixed mushrooms, such as shiitake, portabella and chanterelle, sliced
1 quart (4 cups) soy milk
1 small bay leaf
Pinch of ground nutmeg (optional)
1 pkg. Lasagna (sesame is used here)

In a heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes. Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes. Set aside to cool completely.

Meanwhile, stick cloves in one shallot or onion and set aside.(optional) Thinly slice remaining onion or shallot. In heavy large skillet, heat oil over high heat. Add sliced shallots or onions and cook, stirring, until golden brown, about 3 minutes. Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3-4 minutes. Remove from heat and set aside.

Gradually whisk in ¾ cup soymilk to cooled flour in saucepan until no lumps remain. Add salt to taste, whole shallot with cloves, bay leaf and nutmeg. Place over medium high heat and bring to a boil, whisking constantly. Boil until thickened, whisking about 15 minutes.

Reduce heat to low and simmer, whisking occasionally, until flavors have blended. About 15 minutes. Discard whole shallots and bay leaves. Stir mushroom mixture into milk mixture.

Pour a little mixture in dish for lasagna. Lay your lasagna sheets, top with mushroom Ragu, cheese, repeating until finish. Sprinkle with soy cheese and place in oven for 20 minutes or until warmed through and cheese has melted.

Vegetarian Recipes Tested from Kara's Kitchen

Caesar Salad with

Homemade Croutons

and Balsamic Dressing

Makes 6 servings. Prep. Time 20min.



½ cup olive oil, divided
3 large garlic cloves, crushed, divided

½ teaspoon coarse kosher sea salt

Bread, cut into cubes

1/3 cup soy parmesan cheese

¼ cup Braggs soy sauce or to taste

¼ cup soy mayonnaise

1 ½ tablespoons fresh lemon juice

1 ½ tablespoons balsamic vinegar

½ tablespoon Dijon mustard

1 very large head of romaine lettuce, torn into bite-size pieces

1 tablespoon capers

Preheat oven to 350 o. Whisk ¼ cup oil, 2 garlic cloves, and coarse salt in large bowl to blend. Add bread cubes and toss to coat. Transfer croutons to baking sheet. Bake croutons until golden brown, about 12 minutes. Cool completely.

Combine cheese, mayonnaise, capers, vinegar, lemon juice, mustard, ¼ Braggs soy sauce, remaining ¼ cup oil, and one garlic clove in blender; puree until smooth. Season dressing to taste with salt and cayenne pepper.

Place lettuce and croutons in large bowl. Toss with enough dressing to coat. Serve with any remaining dressing.

Note: Homemade mustard can be made by using soy mayonnaise and adding a pinch of turmeric at a time until taste and color of mustard!

Vegetarian Recipes Tested from Kara's Kitchen

Carob Coconut Banana Split


The all-American classic gets a fabulous tropical makeover with Carob inplace of chocolate!

2 cups carob chips
2 tablespoons soy butter
¼ cup canned sweetened cream of coconut (such as Coco Lopez) (optional)
2 tablespoons rum extract
2 teaspoons curry powder
1 teaspoon finely grated lime peel

4 bananas, peeled, halved lengthwise
Vanilla soy ice cream or (soy homemade)
1 cup 1/3 – to ½ inch cubes peeled cored pineapple
coconut flakes, toasted

Stir carob chips and butter in medium saucepan over low heat until smooth. Whisk in next 4 ingredients. (Can be made 1 day ahead. Cover and chill.) Stir sauce over low heat until just warm.

Arrange 2 banana halves in long shallow dish. Add 3 scoops ice cream to each dish. Spoon warm sauce over ice cream. Top with pineapple, whip cream if desired, and toasted coconut.

Vegetarian Recipes Tested from Kara's Kitchen

RAISIN POACHED PEARS


Ingredients:

1/3 cup plus 1 tablespoon of rum extract

1½ lb firm-ripe Bosc or Anjou pears (3 large), peeled, cored, and each cut into 8 wedges

½ cup plus 1 tablespoon water

1/3 cup raisins

2 tablespoons fructose

½ tablespoon soy margarine

Combine 1/3 cup rum extract with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally.

Reduce heat and simmer, covered, until pears are just tender, about 10 minutes.

Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes.

Stir in remaining tablespoon rum extract and serve warm or at room
temperature. Excellent over homemade soy ice cream!