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!!

Vegetarian Recipes Tested from Kara's Kitchen

CAROB CHIP COOKIES (HOMEMADE)

Pre-heat oven to 350 degrees

Ingredients:

1 cup Carob Chips (your choice of sweetened or non-sweetened) I used sweetened in this recipe!

3/4 cup Soy Margarine (soft)

1/2 cup fructose

1/2 cup cane crystal light (organic)

1 teaspoonful vanilla

pinch of sea salt (optional) Margarine has salt

1/2 cup chopped pecans

2 cups bread flour

1 Tbs. baking power (without aluminum)

In a medium size bowl, place margarine, cane sugar, salt, vanilla and mix well. Add baking powder to first cup of flour. Add flour with the baking powder mixed in first, slowly, afterwards adding pecans and carob chips. mix well and slowly as much remaining flour as needed to get the consistency of cookie dough. Note: you may need a little more flour than 2 cups to get consistency of cookie dough! add slowly and see!

roll into a log and cut off sizes of cookies you want. Roll into balls. I like to make them the size of a golf balls. You can make them a little smaller if you want smaller cookies. Place on a cookie sheet. Un-oiled cookie sheet! Six at a time. You don't want to crowd them. Leave plenty of space.

Bake for 3 minutes and then mash down with fingers slightly! Do not mash, just pat down. Be careful they are hot! Place back in oven for another 7 minutes and then pat again. You should have finger prints, that's ok. Bake once more until lightly brown around the edges. Should be completed in 12 to 18 minutes!! Note if you don't want to use fingers to pat, use spatular! Make sure it doesn't stick to cookies!

Remove from cookie sheet onto a flat surface and let cool before eating! Enjoy!

Note: you can play with this recipes if you like!!

Note: These cookies do not have eggs so they will not just flatten on their own. The need a little help by patting them down! don't over do!

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.