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!!

Vegetarian Recipes Tested from Kara's Kitchen

Korean Marinated Soy Chicken or Soy Steaks

Ingredients:

¼ cup soy sauce

1 tablespoon fructose

2 teaspoons sesame oil

1 bunch scallions (white and pale green parts separated from greens), minced (1/2 cup)

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger

3 tablespoon sesame seeds, toasted (optional)

1 lb.  soy chicken strips or soy beef strips (cut into strips) (Seitan)

1 tablespoon vegetable oil or Extra Virgin Olive Oil

Accompaniments: butter lettuce or other soft-leaf lettuce; thinly sliced garlic; coconut rice

Directions:

Stir together soy sauce, fructose, sesame oil, white and pale green scallions or onion, garlic, ginger, and 2 tablespoons sesame seeds (optional) in a bowl until fructose is dissolved.

Add soy chicken or beef strips and toss to coat, then marinate 15 minutes.

Heat vegetable oil in a heavy skillet, then add chicken in 1 layer and sauté, turning over quickly, until slightly brown. Remember, Soy Chicken or Beef does not require cooking…just heating! about 3-5 minutes total.

Transfer to a platter and sprinkle with scallion greens and remaining one tablespoon sesame seeds (optional), then serve with accompaniments.

This recipe was given to me from a friend to change over to Vegan a few years back! Thought I would also plate it the way I saw in picture!! I hope the taste is as close as the picture!! Ha Ha!! Enjoy!! Note: I plated then both!! Your choice!!

Vegetarian Recipes Tested from Kara's Kitchen

Bagels
6-14 Bagels

1cups (8 ounces) firm starter

3 ½ cups (16 ounces) bread flour

2 teaspoons (0.5 ounces) sea salt

2 tablespoons (1.5 ounces) honey and fructose

½ cup lukewarm water

½ teaspoon (0.06 ounce) instant yeast

Vegetable oil cooking spray

Remove the firm starter from the refrigerator 1 hour before mixing the dough to take off the chill.

Stir the yeast into the water to dissolve it, and let it sit for 3 minutes. Combine the sponge, flour, salt, honey and fructose in a bowl and mix until it forms a ball and then knead on a lightly floured surface for about 15 minutes. The dough should be dense and fairly dry (satiny) to the touch, smooth and stretchable. Add a little more water or flour, if necessary, to achieve the desired texture.

Immediately cut the dough into 6 to 14 equal pieces, depending on the size of the bagel. 

Roll the pieces into balls, as if making dinner rolls. Cover them with plastic wrap or a clean towel, and let them rest for 5 minutes on a clean countertop.

Spray cookie sheet with cooking spray and dust with cornmeal.

To form the bagels, slightly flour your hands and poke a hole in the center of 1 piece of dough with your thumb. Keeping your thumb in the center, work the dough around, expanding the hole and making an even circle. Put your other thumb in the hole, too, and gently expand the hole till it is about l 1/2 inches across for a large bagel and at least ¾ inch across for a smaller bagel. If the dough resists the tears, let it rest for a few minutes, while you move to another piece, and finish shaping when the gluten has relaxed.

Place the shaped pieces about 2 inches apart on the prepared pan. Enclose the pan with a plastic bag or wrap. Let double in size.

Preheat oven to 475 degrees. Slightly grease another cookie sheet. Dust with cornmeal and mist with cooking spray. Fill a large pot with water and bring it to a boil. Reduce the heat to a simmer.

Working in batches, gently drop the bagels into the water without crowding the pan; the bagels need enough room to float fully face up without touching. If they should sink, they should bob to the surface within 15 seconds.

After 1 minute, flip the bagels over with a spoon and poach them on the other side for 1 minute more.

Remove the bagels with a slotted spoon, allowing all the water to drip back into the pot. I use a paper towel holding it and letting the water drip on before placing on cookie sheet. 

Sprinkle with seeds or other toppings if you like.

Bake bagels for 10 to 21 minutes, till lightly browned. Check them halfway through and rotate the pan front to back if they are browning unevenly.

Transfer the bagels to a rack and let them cool for at least 30 minutes before eating. To freeze the bagels, allow them to cool completely (60 to 90 minutes) and seal them tightly in a freezer bag.

Vegetarian Recipes Tested from Kara's Kitchen

Ginger Tale

Ginger is taking root in products as varied as gummy bears, teas, and ice creams. And for good reason: It's flavorful and good for you! Her's the rundown on what you need to know!

BENEFITS: It aids digestion and helps relieve motion sickness. It's no accident ginger ale is a favorite airplane beverage for some!! But, did you know you can make your own!! And it has been known to stimulate circulation and fight infections!

ORIGIN: Native to Southeast Asia and popular in China and India, ginger is a rhizome, or underground stem. It was one of the first herbs to reach Europe from Asia to be used as a seasoning for food and was once as commonplace in England as pepper! Love the fresh smell of freshly cut Ginger!!

WHERE TO BUY IT: Your local grocery store, farmer's market, or on the internet at www.gingerpeople.com

I use it daily in most of my recipes!! I've notice a lot of you do too!! Great!! Love to use Ginger when making my homemade Ginger Ice Cream!! or Stir Fries, or Teas!!! Remember when purchasing Ginger, select the firm ones! Smooth skin and no spots!!

Vegetarian Recipes Tested from Kara's Kitchen

Caramelized-Onion Pizza with Mushrooms

5 tablespoons extra-virgin olive oil

1 1/2 lb onions (3 large), thinly sliced

See Pizza Dough Recipe below

6 oz. fresh cremini mushrooms,

trimmed and thinly sliced

tofu feta cheese (see Recipe below)

Heat 3 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions with 1//2 teaspoon of sea salt and 1/4 teaspoon of cayenne pepper, uncovered stirring occasionally, until softened and beginning to brown, about 10 minutes. Reduce heat to moderate and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Remove from heat and cool to warm, about 10 minutes.

Put oven rack in middle position with preheated oven to 475 degrees.

While onions cool, make pizza dough then coat dough with 1 tablespoon oil in a 17-by 12 inch shallow baking pan and stretch and press dough to cover bottom (dough may be resistant to stretching at first, but it will soon relax). Note: if using a stone as I do, press to square and use pizza shovel to place on stone.

Spread onions evenly over dough. Toss mushrooms with 1/4 teaspoon sea salt , 1/8 teaspoon cayenne pepper , and remaining tablespoon oil in a bowl, then spread evenly over onions. Crumble tofu feta cheese evenly over mushrooms. Bake pizza until underside of dough is golden and cheese is beginning to brown, 14 to 16 minutes.

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.

Pizza Dough

one person

2 cups bread flour

1 tablespoon bread yeast

1 tablespoon olive oil

1/4 teaspoon of sea salt

1 teaspoon fructose

2 cups of warm water

Mix dry ingredients together. Add olive oil and then water slowly mixing until desired mixture. should be a slightly sticky dough. You may not need all the water so pour slowly!! You may need to dust with a little flour if too sticky to handle.

Shape into a ball and let rise under bowl until doubled in size!

Shape to desired pizza crust! May be a circle or square! Do not overwork dough!! let rest a few seconds before placing toppings.