Vegetarian Recipes Tested from Kara's Kitchen

Shortcake with Berries

Soy Buttermilk:
1 cup soy milk
lemon juice (pour slowly until milk curds)
mix ingredients together

For Biscuits:
2 cups bread flour
1 Tablespoon baking powder
½ teaspoon sea salt
2 Tablespoons fructose
5 Tablespoons cold soy butter
1 cup homemade buttermilk (see instructions above)

For Filling:
12 oz. Raspberry (about 3 cups)
6 oz Blackberries (about 1 ½ cups )
2 Tablespoons fructose

For Cream:
½ Block tofu
1 Tablespoon fructose
Vegetable oil
1 Tablespoon vanilla


Biscuits: Put oven rack in middle position and preheat oven to 375 degrees.

Wisk together flour, baking powder, salt, and sugar in a large bowl. Mix in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms. Drop dough in 6 mounds about 2 inches apart on an un-oiled large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.


Filling: While biscuits bake, gently mash half of berries with 2 tablespoons fructose in a bowl, then stir in remaining berries.


Cream: Blend tofu in blender until smooth, add fructose and vanilla. Slowly pour in oil until smooth and creamy. Chill

Assemble: Open biscuits in half with hands or cut (make sure if cutting they are cold and not hot) Place berry mixture on bottom half and top with soy cream and top biscuit. We enjoy this dish with homemade soy ice cream in place of cream.

Vegetarian Recipes Tested from Kara's Kitchen

Potato, Chives and Soy Cheese Waffles

Ingredients:
2 small to medium potatoes, peeled, grated.
three cups bread flour
1 tablespoon baking powder,aluminum free
Pinch of sea salt
1 tablespoon fructose
1 tablespoon chives, diced
¼ cup diced soy american cheese
1 cup of soy buttermilk (see directions)
Pinch of cayenne pepper

Mix all ingredients in a medium size bowl and stir. Mixture should not be too thin neither should they be too thick. If you need to add water, do so slowly.

Buttermilk: one cup of soy milk..room temp., add juice of one lemon until starts to curddle! Don't overdue the lemon juice!

Note: Make sure your waffle iron is pre-heated and spray with non-stick spry.

Make sure the waffle iron is already hot before spraying and if using gas stove, never spray waffle iron while eyes are burning. Turn off just before spraying. Serve Hot!

Remember, these are potato waffles so the texture will be a little different! But, GREAT!!

Serving suggestions:
Great with tofu scrambled
soysages or striplets
Try a little maple syrup
or Pecan syrup! Some people suggest bananas..your choice!

My favorite is just plain and hot off the griddle!! yummie!

Vegetarian Recipes Tested from Kara's Kitchen

Mincemeat Ice Cream

Soy Vanilla Ice Cream or your own

Place soymilk mixture into Ice Cream Maker. Chill for about 1 hour (you may use your own recipe)

Mincemeat: Vegan

2 Golden Delicious apples (about 1 1/3 pounds), peeled, cored, cut into ¾ inch cubes
1 ½ cups raisins
1 cup pecans, toasted, chopped
1 cup fructose
¾ cup apple cider or juice (purchase from Health Food Store)
¼ cup rum extract and ¼ cup of almond extract mixed together

¼ cup soy butter
2 ½ tablespoons fresh lemon juice
1 cinnamon stick
1 teaspoon sea salt
½ teaspoon finely grated lemon peel

Bring all ingredients to boil in heavy large saucepan. Reduce heat to medium and cook until almost all liquid is absorbed, stirring frequently, about 15 minutes. Discard cinnamon stick. Transfer mixture to bowl; refrigerate until cool, about 2 hours.

Fold in 3 cups cold mincemeat into ice cream mixture. Cover and freeze until firm, about 4 hours total. (Can be made 3 days ahead. Keep frozen.)

Vegetarian Recipes Tested from Kara's Kitchen

Grilled Pitas with Tomatoes, Olives and Tofu Feta

Pita bread serves as the crust for this pizza-style dish. Look for prepackaged mixed in the deli section of most supermarkets or make your own fresh! Serve with: Tabbouleh (bulgur salad), arugula salad with red vinaigrette, and marinated artichoke hearts.
4 Servings

Ingredients
1 cup diced seeded plum tomatoes (about 4)
½ cup pitted coarsely chopped mixed olives
½ cup chopped red onion
4 tablespoons olive oil, divided
3 tablespoons chopped fresh mint
4 whole wheat pita breads
½ cup crumble soy feta cheese
(about 3 ounces)

Prepare barbecue grill (medium-high heat). You may use stovetop grill skillet if you so desire.
Stir tomatoes, olives, onions, 2 tablespoons oil, and mint in small bowl.

Brush 1 side of each pita with remaining 2 tablespoons oil; place pitas, oiled side down, on grill. Cook until lightly charred; about 2 minutes. Turn pitas over; top with tomato mixture, spreading almost to edges. Sprinkle with soy feta cheese.

Cover grill with pitas until topping is warm, about 2 minutes. This is optional.
Transfer pitas to plates and serve.

TEST-KITCHEN TIP: To pit an olive easily, simply crush the olive with the side of a chef’s knife and pop out the pit. Note: Grilling can be one of the quickest ways to get a great meal on the table.

Homemade Pitas:

3cups bread flour
2 tablespoons olive oil
1 tablespoon of bread yeast
½ teaspoonful sea salt
1 cup warm water

Mix flour, salt, oil, bread yeast in bowl. Slowly add water until mixture is manageable. Should not be sticky. If so, sprinkle with a little four. Place mixture out on flat surface. Knead a little. Let rest for 20 minutes. Shape out small round pieces. On flour surface, roll out ball into flat mini pizza shapes.
Not too flat, about ½ inch thick. Place on pre-heated stone. Watch the pitas come to life. Remove with browned, not too dark. Place on rack and sprinkle with a little olive oil (optional). When all are completed, or you have cooked all you needed. Place toppings on them and serve. The remaining may be frozen after cooked. Great homemade. You may use your favorite pizza dough recipe.

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!

Vegetarian Recipes Tested from Kara's Kitchen

Carob Cake Walnut Brownies

1 and 1/2 cups sifted bread flour
1 cup fructose
3 tablespoons carob powder
1 tablespoon baking powder (without aluminum)
¼ teaspoon sea salt
5 tablespoons soy margarine, with 1/2 cup carob chips melted together, let cool!
1 tablespoon rice vinegar or lemon juice
1/2 cup cold water
1 and ½ cups carob chips
1/3 cup soymilk

1 cup walnuts

Preheat oven to 350 degrees

Sift, into a medium bowl, flour, fructose, carob powder, baking powder, and salt. With index finger, make 2 holes in flour mixture. Pour the melted soy margarine and melted carob chips mixture in one hole. Rice vinegar or lemon juice into another. Pour water over all. With a fork, stir mixture until well combined. Spray 8-inch pan with Pam or oil, pour mixture into pan. (Note: If you just want plan carob brownies, leave out walnuts)

Bake cake 20 to 25 minutes or until cake tester or toothpick inserted into center of cake comes out clean. Let Cool before cutting squares.

Note: When brownies pulls from side of pan, it's normally ready.) Do Not Overcook!

Icing: Optional

Melt 1 and 1/2 cups carob chips with ¼ cup soy milk. Let come to a bubble for 1 minute. Add a drop or two of milk if needed. Remove from stove. Spread melted carob chips evenly over top and side of brownie cake. Note:(Optional: Some people like icing on their brownies. Your choice! EAT IMMEDIATELY

Vegetarian Recipes Tested from Kara's Kitchen

Grilled Tofu Steak with Mango Habanero Mojo

Makes 4 servings: Prep time: 30 Min.

FOR THE TOFU AND MARINADE:
1/4 cup parsley, fresh flat-leaf, finely chopped
1/2 cup cilantro, frsh, finely chopped
2 cloves garllic, minced
1 cup red sparkling grape juice
1/4 cup braggs (soy sauce)
1/8 cup lime juice
1/2 teaspoon sea salt; more for seasoning if needed
ground cayanne pepper, to taste
4 6oz, each tofu, cut lengthwise

FOR THE MOJO:
1 ripe juicy mango, peeled and pitted
1/4 cup white apple juice
1/4 cup orange juice, 1/2 orange
1/2 teaspoon cayenne pepper, minced, seed removed
Cilantro, sprigs for garnish

TO MAKE THE MARINADE - in a large shallow dish, mix the parsley, cilantro, garlic, grape juice, olive oil, salt and pepper.- In Add the tofu and coat thoroughly, pressing the herbs all over the tofu steaks. Let sit for 30 minutes or overnight.

TO MAKE MOJO - In a blender, combine the mango, cayenne pepper, white apple juice, and orange juice. (This mojo is served at room temperature or very slightly warmed - don't boil it)

TO COOK THE TOFU STEAK- Light the charcoal or gas grill. When the grill is very hot, remove the tofu from the marinade and season it with a little more salt and cayenne if necessary. Sear the Tofu for 3 to 5 minutes on each side, more or less depending on the thickness of the tofu. Drizzle some mojo on each plate, set the tofu on the mojo, drizzle on a little more mojo and garnish with cilantro.

Vegetarian Recipes Tested from Kara's Kitchen

Hot Mint Carob Cake
Desserts – Do They Stay?
(This recipe was changed to make Vegan)

Makes servings.

Prep Time: 30 minutes

1½ cups sifted bread flour
1 cup fructose
3 tablespoons carob powder
1 tablespoon baking powder (without aluminum)
¼ teaspoon sea salt
5 tablespoons soy margarine, with 1/4 cup carob chips melted together
1 tablespoon rice vinegar or lemon juice
few drops peppermint oil
½ cup cold water
1 ½ cups carob chips
1/3 cup soymilk
½ cup walnuts, finely chopped, optional

Preheat oven to 350 degrees.

Sift, into a medium bowl, flour, fructose, carob powder, baking powder, and salt. With index finger, make 3 holes in flour mixture. Pour the melted soy margarine and melted carob chips mixture in one hole. Rice vinegar or lemon juice into another and peppermint oil into third hole. Pour water over all. With a fork, stir mixture until well combined. Spray 8-inch spring form pan with Pam or oil, pour mixture into pan. (Note: If you just want plan carob cake without mint, leave out peppermint oil)

Bake cake 20 to 25 minutes or until cake tester or toothpick inserted into center of cake comes out clean. Note: When cake pulls from side of pan, it's normally ready.)

With small spatula, loosen edge of cake and carefully remove rim of pan. Melt 1½ cups carob chips with ¼ cup soy milk. Let come to a bubble for 1 minute. Add a drop or two of milk if needed. Remove from stove, add few drops peppermint oil if desired. Spread melted carob chips evenly over top and side of cake. Note:(Optional: I just like to spread on top and let run down sides. Leaving out nuts.)Your choice! With hand, gently pat walnuts around edge of cake (optional). EAT IMMEDIATELY

NOTE: May double frosting if needed.

This quickly assembled made-from-scratch treat inspired us to try this minty variation, a very delicious cake to serve on those days when you may have thought you had no time to prepare a homemade dessert. This is a moist carob layer cake that contains no milk or eggs. This cake is best eaten on the day it’s made, while still warm, before the smooth carob frosting hardens to a candy like consistency.