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.

Vegetarian Cookbooks by Chef Carlyn Yarbrough...Available Now!

FooddChemistry Workbook Text Book...helps you to understand the Chemistry make up of foods in relationship with our bodies! Teaches about Right and Wrong Combinations of Foods! It's a must!!!

The Staff Of Life Vegetarian Gourmet Cookbook consist of photo pictured recipes of Vegetarian Dishes served at the Staff Of Life Restaurant! This book comes in notebook form and also has additional inserts of recipes called Packets that can be later ordered! There are 6 available packets which can be purchased at a later time after receiving your Gourmet Cookbook!

This is a great Cookbook for those who are wanting simple recipes in Vegetarian Cooking! Hundreds of recipes as well has Nutritional Information to help you to understand the importance of eating healthy! Lots of Bread Recipes, Dips and Spreads and even some Raw Dishes! Available Now!!

For information on how to purchase these books and others that are available go to: www.bibleschoolofhealth.com Click on MM Publishing!

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.