||[Aug. 18th, 2008|08:47 pm]
Look ma, I can cook. A few of my favorite vegetarian meals (besides the fake BLTs, which I will try to capture on film at some point).
Mock tuna salad on mixed baby greens with fuji apple slices:
1 can (15 oz) chick peas, drained & rinsed. Mash if desired.
2 T vegan mayo
1 T pickle relish (I add a little more b/c relish rules)
2 t spicy brown mustard
chopped celery, salt and pepper to taste
Midge Smith's homemade pizza sauce recipe (SUPER YUM) on homemade whole wheat crust with mushrooms, green peppers, and organic mozzarella:
1 can (6 oz) tomato paste
1 t oregano
1 t garlic salt
1/2 t red pepper seeds (I use more...but don't overdo it if you're not into spiciness)
1/4 C Parmesan cheese
Tonight's dinner -- bean sprout "pancake" with stir fried veggies (from the "New Vegetarian Cuisine" cookbook):
1 C egg substitute or 3-4 eggs
1/4 t ground coriander
1/4 t black pepper
1 C bean sprouts
2 T minced scallions
1 t minced fresh ginger
2 t peanut oil, divided
1 C snow peas
1 C sweet red pepper strips
1 C thinly sliced mushrooms
1 T low-sodium soy sauce
2 garlic cloves, minces
Whisk egg, coriander and black pepper in medium bowl. Stir in sprouts and ginger. Set aside.
In large frying pan (recipe suggests non-stick) warm 1 t peanut oil. Add veggies, soy sauce and garlic. Stir fry 4-5 minutes. Set aside.
Add remaining teaspoon of oil to the frying pan and warm over medium heat. Add egg mixture. Swirl pan to coat evenly. Cook 4-5 minutes or until bottom is golder and top is nearly set.
Sprinkle top of pancake with veggies and broil about 5'' from heat for 2 minutes or until egg is completely set. Cut in wedges to serve.
It's like the tasty result of an unholy union between a pizza and an omelet. Success!
*updated: now with recipes!