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!!