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!!