Welcome to Street Prophets Sunday Coffee Hour cleverly located at the intersection of religion and politics. This is an open topic thread. My niece’s husband is a Vegetarian. I have created a lot of recipes that adapt meat recipes using vegetarian substitutes like Morning Star which is prominent out where we live. I have a lot of recipes so this will be one of a series of diaries.
Vegetarian Recipes Part 1
Vegetarian Recipes Part 2
Pepper Chicken – Vegetarian*
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 pound Morning Star Grillers Chicken -- sliced thin
1 whole shallot -- minced
2 cloves garlic -- minced
4 ounces roasted sweet red peppers -- sliced
1 whole bell pepper -- orange or yellow, sliced
2 whole Roma tomatoes -- diced
½ teaspoon cayenne pepper
1 tablespoon olive oil
2 ounces pimientos -- drained
2¼ ounces olives -- drained and sliced
¼ teaspoon crushed red pepper flakes
½ teaspoon paprika
½ teaspoon seasoned salt – see recipe
1 tablespoon Dijon mustard
½ teaspoon mustard seeds
Heat frying pan to medium. Add olive oil and heat until shimmering. Add chicken, orange peppers, and shallots. Cook until chicken is browned.
Add roasted red peppers, tomatoes, pimentos, and olives. Heat through. Add Dijon, salt, pepper, cayenne, paprika, and garlic. Cook until fragrant.
Per Serving: 109 Calories; 6g Fat (49.7% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 544mg Sodium. Exchanges: 0 Grain Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Kung Pao Chicken With a Pow – Vegetarian*
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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12 ounces Morning Star Grillers Chicken
1 tablespoon sherry
1 teaspoon cornstarch
¼ cup water
¼ cup soy sauce, low sodium
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce
1 tablespoon cooking oil
2 teaspoons ginger root -- minced
2 cloves garlic -- minced
1 cup green onions -- cut in ½ inch pieces
½ cup peanuts
2 cups hot cooked rice
Rinse chicken and pat dry. Cut into ¾ inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.
Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.
Per Serving: 324 Calories; 13g Fat (36.8% calories from fat); 11g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 717mg Sodium. Exchanges: 2 Grain (Starch); ½ Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
Spicy Orange Chicken - Vegetarian*
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 pound Morning Star Grillers Chicken
1 tablespoon cornstarch
11 ounces Mandarin oranges in light syrup
2 tablespoons sherry
½ teaspoon red pepper flakes
2 tablespoons low sodium soy sauce
1 teaspoon ginger root -- finely minced
8 ounces mushrooms -- sliced
2 tablespoons vegetable oil
1 small onion -- finely minced
2 cloves garlic -- minced
5 ounces water chestnuts, canned -- drained and sliced
5 ounces bamboo shoots, canned -- drained and sliced
4 ounces snow pea pods, fresh, whole
Slice chicken into thin bite-size pieces. For sauce drain oranges and combine syrup with cornstarch, soy sauce, sherry, and red pepper flakes in a small bowl. Mix thoroughly.
Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon of oil. Stir-fry onions, ginger, pea pods, mushrooms, water chestnuts and bamboo shoots and garlic for a couple of minutes. Remove and set aside. Add 1 tablespoon of oil and chicken and stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from center of wok. Stir sauce and add to center of wok. Cook until thickened.
Add vegetable mixture and the orange segments. Stir to coat entire mixture and cook another minute or until heated through.
Per Serving : 214 Calories; 8g Fat (33.0% calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 0 Grain (Starch); 2½ Vegetable; 1 Fruit; 1½ Fat.
Chicken Scampi - Vegetarian*
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2½ pounds Morning Star Grillers Chicken -- cut in 1" cubes
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic -- minced
1 whole shallot -- minced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
2 teaspoons lemon juice
½ cup white wine
8 ounces linguine
½ teaspoon salt
¼ teaspoon black pepper
Make linguine according to directions. Drain.
Melt butter with the olive oil. Add chicken and cook until browned on all sides. Add salt, pepper, basil, oregano and thyme along with the garlic and shallots. Cook a couple of minutes until garlic and shallots soften.
Add lemon juice and white wine. Turn heat to low and simmer until the chicken is thoroughly cooked.
Toss chicken with the drained linguini.
Per Serving: 245 Calories; 9g Fat (36.4% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 241mg Sodium. Exchanges: 2 Grain (Starch); 0 Vegetable; 0 Fruit; 1½ Fat.
Chicken Satay - Vegetarian*
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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4 each Morning Star Grillers Chicken -- cut into 1" pieces
bamboo skewers - soaked in water
2 tablespoons low sodium soy sauce
2 tablespoons lemon juice
1 teaspoon turmeric
½ teaspoon cumin powder
3 tablespoons vegetable oil
2 cloves garlic -- minced fine
1 whole shallot -- minced fine
½ teaspoon ginger root -- minced fine
Peanut Sauce
1 cup 25% less fat creamy peanut butter
1 tablespoon lemon juice
½ cup 2% milk
½ tablespoon low sodium soy sauce
1 tablespoon dark brown sugar
¼ teaspoon cayenne pepper
Soak the bamboo skewers in water for at least 30 minutes.
In a bowl mix soy sauce, lemon juice, turmeric, cumin, vegetable oil, garlic, shallot and ginger root together and mix well. Add chicken pieces and cover and let marinade for 30 minutes in a refrigerator.
To make peanut butter sauce in a saucepan heat peanut butter, lemon juice, soy sauce, brown sugar and cayenne pepper. Stir until smooth. Keep warm.
Thread chicken pieces onto skewers. Place under broiler or on grill and broil for 2 to 3 minutes on each side or until cooked through.
Serve with peanut sauce.
Per Serving: 595 Calories; 38g Fat (54.0% calories from fat); 27g Protein; 45g Carbohydrate; 9g Dietary Fiber; 2mg Cholesterol; 1243mg Sodium. Exchanges: 2 Grain (Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 0 Other Carbohydrates.
Easter Meat Pie - Vegetarian*
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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2 pie crust (9 inch)
15 ounces low fat ricotta cheese
3 whole eggs
1 cup Italian Five Cheese -- shredded
6 ounces Morning Star Crumbles
4 ounces Morning Star Sausage Links -- 6 links sliced
1 ounce Morning Star Bacon Strips -- 4 pieces diced
½ teaspoon garlic powder
1 teaspoon Italian seasoning – see recipe
1 tablespoon olive oil
Heat oven to 325°F.
Heat oil in a frying pan and add crumbles, sausage, and bacon. Heat until warmed through.
Put ricotta in a bowl and add eggs one at a time beating until smooth. Add Italian cheese and meats to the ricotta mixture.
Put one of the pie doughs into a 9 inch pie pan and push up the sides. Pour cheese mixture into pie pan smoothing top. Place second pie dough over the filling mixture and press the dough together and crimp the sides. Cut slits into the top to let steam out. Bake for 1 hour and golden brown.
Per Serving: 618 Calories; 37g Fat (53.2% calories from fat); 37g Protein; 36g Carbohydrate; 4g Dietary Fiber; 163mg Cholesterol; 1347mg Sodium. Exchanges: 2 Grain (Starch); 2 Lean Meat; 4 Fat.
Cornish Pasty - Vegetarian*
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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12 ounces Morning Star Crumbles
1 whole shallot -- minced
1 clove garlic -- minced
1 cup carrot slices
1 large Yukon Gold potato -- diced
1 tablespoon olive oil
2 tablespoons water
¼ cup heavy cream
1 whole egg
1 tablespoon A-1® Steak Sauce
½ pound mushroom caps -- sliced
½ teaspoon seasoned salt – see recipe
¼ teaspoon seasoned pepper – see recipe
½ cup low sodium cheddar cheese -- shredded
Pastry
3 cups all-purpose flour
1 cup butter
1 whole egg
4 tablespoons ice water
1 whole egg -- beaten
To make pastry cut butter into flour until it resembles coarse crumbs. Add egg and ice water and mix until the pastry forms a ball. Add more ice water 1 tablespoon at a time if necessary. Pat dough into a disc and wrap in plastic wrap. Chill.
Preheat oven to 400°F.
Heat a large frying pan over medium heat and add olive oil. Add shallots and cook until softened.
Add crumbles and mushrooms. Cook until mushrooms have released most of their water.
Add potatoes and carrots and 2 tablespoons water. Lower heat and cover skillet and cook 10 minutes stirring occasionally.
Mix cornstarch, heavy cream, and egg in small bowl. Mix well.
Add cream mixture to frying pan along with salt, pepper, and A-1 Sauce. Cook until mixture starts to thicken.
Add cheese and mix well.
Roll out pastry in an oval until ¼ inch thick. Place mixture on one half of dough and spread until one inch from edges on three sides. Brush edges with mixed egg. Pull top half of dough over and pinch edges together.
Brush the top of the dough with rest of egg wash.
Bake 35 to 45 minutes or until golden brown.
Per Serving: 741 Calories; 45g Fat (54.7% calories from fat); 24g Protein; 60g Carbohydrate; 6g Dietary Fiber; 212mg Cholesterol; 769mg Sodium. Exchanges: 3 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 8 Fat; 0 Other Carbohydrates.
Spanakopita*
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
1 large leek -- minced
8 whole green onions -- minced
2 pounds spinach -- chopped
½ cup fresh parsley -- chopped
½ cup fresh dill -- chopped
½ cup fresh mint leaves -- chopped
2 whole eggs -- lightly beaten
1½ cups feta cheese -- crumbled
½ teaspoon ground nutmeg
1 pound phyllo dough
¼ cup unsalted butter -- melted
Heat oven to 350°F. Brush a 9x13x2 inch pan with butter and set aside.
Heat oil in large saucepan over medium. Sauté leek and onions until soft and lightly browned.
Stir in spinach, parsley, dill, and mint leaves. Cook until spinach is limp about 2 minutes. Cool.
Mix cooled spinach mixture with eggs, feta cheese, and nutmeg.
Lay one piece of phyllo dough in pan and brush with butter. Keep a damp cloth over the remaining phyllo leaves to keep them from drying out.
Continue to lay phyllo dough layers brushing with butter until half of the dough is in the pan.
Pour spinach mixture over dough spreading evenly.
Continue topping with phyllo dough brushing each layer with butter until all the leaves are used.
Trim over hanging leaves. Score the top layers of dough into 8 squares.
Bake for 30 to 40 minutes or until golden brown.
Per Serving: 399 Calories; 22g Fat (67.3% calories from fat); 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 94mg Cholesterol; 705mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1½ Vegetable; 4 Fat.
Tamale Pie - Vegetarian*
Serving Size: 9
Amount Measure Ingredient -- Preparation Method
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1 pound Morning Star Crumbles
1 small onion -- diced
1 clove garlic -- minced
1 small green pepper -- diced
8 ounces no salt added tomato sauce
1 cup corn
4½ ounces black olives -- sliced
14½ ounces diced tomatoes with green chilies -- drained
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons chili powder – see recipe
½ teaspoon cumin
½ teaspoon marjoram
Topping
1½ cups low fat cheddar cheese
¾ cup yellow cornmeal
½ teaspoon salt
2 cups water
1 tablespoon unsalted butter
Heat oven to 375°F.
In a large saucepan cook crumbles, onion, green peppers, and corn until vegetables are softened.
Add tomato sauce, olives, tomatoes, salt, pepper, chili powder, cumin, and marjoram. Heat through.
Add cheese and stir until melted.
Put meat mixture in a casserole dish.
Mix cornmeal with water and cook, stirring until thickened.
Add salt and butter to cornmeal mixture.
Spread on top of meat and bake uncovered for about 40 minutes or until cornmeal is baked through.
Per Serving: 209 Calories; 7g Fat (28.2% calories from fat); 16g Protein; 22g Carbohydrate; 6g Dietary Fiber; 7mg Cholesterol; 716mg Sodium. Exchanges: 1 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat.
Vegetable Pot Pie*
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 9 inch pie crusts -- see recipe
2 tablespoons olive oil
1 small onion -- diced
2 medium Yukon Gold potatoes -- diced
2 small carrots -- sliced
8 ounces mushroom caps -- sliced
1 cup frozen peas -- defrosted
1 cup frozen corn -- defrosted
1 medium yellow squash -- diced
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 teaspoon Cajun spice mix -- see recipe
1 tablespoon low sodium soy sauce
1½ cups low sodium vegetable broth
1 teaspoon cornstarch
½ cup low sodium cheddar cheese -- shredded
Heat oven to 400°F.
Heat oil in large skillet and add onions. Cook 3 to 5 minutes or until starting to soften.
Add the carrots and cook for 5 minutes.
Add potatoes, mushrooms, peas, corn, squash, salt, pepper, soy sauce, and Cajun spice mix. Cook for 10 to 15 minutes.
Mix cornstarch with broth and add to vegetables. Heat to boiling and let simmer until thickened.
Line pie plate with one of the pie crusts.
Add vegetables to pie plate and sprinkle with cheese.
Top with other pie crust and flute the edges together. Bake for 30 minutes or until crust is golden. Cover edges with foil if they start to brown too much.
Per Serving: 344 Calories; 18g Fat (46.9% calories from fat); 10g Protein; 37g Carbohydrate; 5g Dietary Fiber; 7mg Cholesterol; 596mg Sodium. Exchanges: 2 Grain(Starch); ½ Lean Meat; 1 Vegetable; 3½ Fat; 0 Other Carbohydrates.
Basic Single Pie Crust
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1⅓ cups all-purpose flour
½ teaspoon salt
½ cup shortening -- chilled
3 tablespoons ice water -- up to 6 tablespoons
In large bowl combine the flour and salt. Using a pastry blender cut in shortening until the mixture resembles coarse crumbs.
Stir in the water and mix until it comes together in a ball.
Refrigerate at least 4 hours or over night.
For prebaked crusts without weights: Prick the bottom of the crust about 50 times with fork. Bake in lower third of oven at 425°F for 10 to 12 minutes or until brown.
To cook with weights: Line the crust with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes.
Remove foil and weights. Reduce heat to 350°F. Bake 5 to 10 minutes more.
Notes: This can be made in a food processor.
Per Serving: 189 Calories; 13g Fat (61.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 Grain(Starch); 2½ Fat.
Basic Double Pie Crust
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1 teaspoon salt
1 cup shortening -- chilled
4 tablespoons ice water -- up to 8 tablespoons
In large bowl combine the flour and salt. Using a pastry blender cut in shortening until the mixture resembles coarse crumbs.
Stir in the water and mix until it comes together in a ball.
Divide in half and shape into balls.
Refrigerate at least 4 hours or over night.
Notes: This can be made in a food processor.
Per Serving (excluding unknown items): 340 Calories; 26g Fat (68.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 1½ Grain(Starch); 5 Fat.
Butter Pie Crust
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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2½ cups all-purpose flour
1 cup unsalted butter -- cold
¼ teaspoon salt
1 teaspoon granulated sugar
4 tablespoons ice water -- up to 8
Combine dry ingredients in a food processor.
Add butter and pulse 6 to 8 times or until mixture forms a coarse crumb about the size of peas.
Add water one tablespoon at a time and pulse until mixture just begins to clump together.
Gently shape the dough into two disks. Don't overwork it or the dough will be tough.
Wrap disks in plastic wrap and chill for at least one hour or up to overnight.
Per Serving: 174 Calories; 12g Fat (60.3% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 35mg Sodium. Exchanges: 1 Grain(Starch); 2½ Fat; 0 Other Carbohydrates.
Cajun Spice Mix
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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4 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 teaspoons mustard powder
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon cumin powder
Put all the spices into either a spice grinder or mortar and pestle. Mix thoroughly. Store in a jar with lid.
Per Serving: 6 Calories; trace Fat (25.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.