Vegetarian Recipes Tested From Kara's Kitchen

Spinach Cornbread

Ingredients:

10 oz. package frozen chopped spinach or 

   5 oz. fresh baby spinach

¼ cup soy butter

1 cup cornmeal

1 cup flour - sifted

1 tablespoon baking power (aluminum free)

½ tsp. fructose

½ tsp. sea salt

1 tablespoon egg replacer or egg beaters (optional)   

1 cup of soy milk or soy buttermilk (add 2-3 tablespoon of lemon juice  to the  soy milk and stir.)

Preheat Oven 350 degrees:

Directions:

If Using frozen spinach defrost. When spinach is fully thawed;  squeeze the spinach to strain all of the excess water from. If fresh...saute in little olive oil until wilted and then pat off any excess oil.

Melt butter.  Turn off heat and let cool while preparing the rest of the ingredients.

Place flour, cornmeal baking powder, sugar, and salt into mixing bowl and combine. 

Add the melted butter, egg, spinach and soy milk or soy buttermilk and mix.

Butter a baking 9 x 9 baking pan.  Place batter in the pan.

Bake 25 – 30 minutes or until toothpick test in center comes out clean.

Nice twist on traditional cornbread.

The original Recipe by Catherine Pappas called for: Eggs, Sugar, Butter, Buttermilk or Milk, salt, and Frozen Spinach

Vegetarian Recipes Tested from Kara's Kitchen

Cabbage Poorboy Sandwich

Enjoy This Delicious Cabbage Sandwich With Melted Soy Cheese!

Vegetarian Recipes Tested From Kara's Kitchen

Vegan Blueberry Yogurt Muffins

• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 mins
• Serves: 6 

Ingredients:

1/4 cup egg beater(optional) or 2 tablespoon vegetable oil

1 cup soy yogurt

1/3 cup  soy butter

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 cup  fructose

1 1/4 teaspoons baking powder 

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding them to the batter.)

Directions:

Preheat oven to 375 degrees F. Position rack in center of oven. Butter or line 12 muffin cups with paper liners.

In a large bowl whisk together the (egg beaters or 2 tablespoon vegetable oil), yogurt, butter, and vanilla extract. 

In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. 

Gently stir in the blueberries. 

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick. If too thick add 2 tablespoon more of soy yogurt) Note: The batter is suppose to be thick!! 

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 

Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. 

Transfer to a wire rack and let cool for about 10 minutes before removing from pan. 

Makes 12 muffins. Enjoy!! 

Vegetarian Recipes Tested From Kara's Kitchen

Tofu Salmon Croquettes

These Delicious Croquettes Are Light And Great

As A Side Dish!! 

1 lb. tofu (crumble in bowl)

1⁄2 onion diced finely 

1⁄4 c. nutritional yeast flakes, or add until yellow 

3 T. rolled oats

2 T. bread flour

1⁄4 t. cayenne pepper (ground) 

1/3 t. sea salt or to taste

Mix all ingredients

Shape into balls and roll in flour 

(May be made into patties as well)

Bake or fry until golden brown.

Serves 6 Side Dish

Prep. Time: 10 min.

Cook Time: 20

Vegetarian Recipes Tested From Kara's Kitchen

Vegan Rancheros Spaghetti

Bright In Color!! ..Great In Taste!! ..This Delicious
Mexican Style Spaghetti Dish Is Flavorful And Fun
To Make! Served Warm or Room Temperature!

Ingredients:

12 ounces spaghetti

1 1/2 cups frozen corn 

l 1/2 cups canned black beans, 

   rinsed and drained

1 Tbsp. olive oil

Sea salt 

Cayenne pepper

1 1/2 cups salsa, plus more for garnish

3/4 cup shredded soy cheddar cheese

1/2 cup chopped gren onions 

Directions:

In a large pot, bring salted water to boil and add few drops of olive oil and spaghetti.

Toss slightly and remove from heat!! The water will cook the pasta and leaving the starch in tact..for easy digestion.

The water should be clear! You might need to toss once before draining pasta water!

Note: the hot water can overcook the pasta!! ..so check often!!

Meanwhile, in a heated large pan, add black beans and corn. Season with salt and pepper as needed.

When spaghetti is finished cooking. Drain spaghetti Reserving a cup of pasta water.

Add to beans and corn.

Add salsa, tossing to coat. Add pasta water if needed.

Divide pasta onto 4 serving plates. Garnish with additional salsa, cheeses and green onions.

Serve and enjoy!

Vegetarian Recipes Tested From Kara's Kitchen

Vegan Enchilada Corn 

Melt In Your Mouth Vegan Corn Tortillas! 
Yellow Corn Tortillas Were Used In This Dish!! 
Quick And Easy To Make!

Ingredients: 

1 package of ground griller starter (Vegan)

Sauce (see recipe below)

1 1/2 cup shredded soy cheese (6 oz) yellow

12-20 corn tortillas or you may use flour tortillas (I used corn)

2 large jalapeno peppers de-seeded and diced (optional) ..by removing the seed this pepper only render flavor and not heat!! just a bell peppers

Enchiladas Sauce

• 3 tablespoons vegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups homemade broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt

Directions:

Heat oven to  375 degrees F. Lightly grease 13x9-inch glass baking dish. In 10-inch skillet, cook add a little oil and saute peppers for 1 minute then add ground griller and continue cooking for another 5 minutes. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.

Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese.

Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat ...place one tortillas at a time.. in the oil for one second; flipping quickly and taking out! Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!! ..you are really only warning so to speak!! ...in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!! ..roll placing seam sides down. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup of cheese.

Bake 15 t 20 minutes or until hot.  

Sauce Directions:

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. 

Cook for 1 minute. Add chili powder and cook for 30 seconds. 

Add broth, tomato paste, oregano, and cumin. 

Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop of enchiladas.

Broth: You May Use Vegetable Broth Or Make Your Own!! 

Vegetarian Crab Rangoonies

These are great for snacks or as appetizers! 

Fill with veggies as well.

Ingredients

4 ounces imitation crab meat 

3 each .. scallions/spring or green onions, finely chopped.

1/4 cup tofu cream cheese (room temp.)

1 teaspoonful soy sauce (Braggs)

t teaspoonful garlic chopped fine

16 wanton wrappers (square)

Sweet and sour sauce for dipping

Directions:

In large bowl combine all ingredients except wonton wrappers and sweet and sour sauce.

Mix well. Set aside

Preheat oven to 375 degrees F.

Spray Cooking Sheet with nonstick pray and set that aside.

Working on a clean dry surface, place 1/2 heaping tablespoon of filling in the center of a wonton wrapper.

Moisten all four edges with water by dipping fingers into water and going around edges smoothly.

Fold the botton left corner to meet the top right corner, forming a triangle and enclosing the filling.

Press firmly on the edges to seal. Make sure wrapper is sealed firmly. Repeat with the remaining wrappers and filling.

For a golden brown effect, spray tops with nonstick spray before cooking.

Place on cooking sheet. Bake in the oven for about 10-12 minutes, flipping halfway through, until golden brown. Allow to cool.

I like to dip in sweet and sour sauce. Some family members lik Braggs soy sauce sprinkled over!! They are also great with a mustard sauce...I'm told!

These Can Be Filled With Veggies And Other Veggie Meats As Well!! Your Choice! Enjoy!