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.
Teriyaki Mushroom Burgers
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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8 large Portobello mushroom caps -- stems and gills removed
3 tablespoons low sodium soy sauce
3 tablespoons sherry
2 tablespoons olive oil
2 tablespoons pineapple juice
1 teaspoon five-spice powder — see recipe
1 tablespoon dark brown sugar -- packed
1 clove garlic -- minced
1 teaspoon ginger root -- minced
1 small red onion -- cut into 4 slices
4 slices pineapple
4 hamburger buns
4 slices Monterey Jack cheese
4 lettuce leaves
Mix soy sauce, sherry, olive oil, pineapple juice, five-spice powder, brown sugar, garlic, and ginger root together.
Place mushrooms in shallow dish smooth side up and pour marinade over them. Let stand and room temperature turning mushrooms twice.
Heat grill or grill pan to medium high.
Grill mushrooms gill side down for 5 to 6 minutes.
Turn mushrooms over and grill on smooth side for 5 to 6 minutes.
Grill red onion and pineapple with mushrooms until grill marks form.
In the last couple of minutes before cooking add cheese to four of the mushrooms and toast buns.
Place mushroom cap with cheese in a bun and top with cap without cheese, pineapple, lettuce, and red onion.
Notes: Brush mushrooms caps with marinade every couple of minutes. You can also brush the buns with the marinade before grilling them.
Per Serving: 917 Calories; 45g Fat (42.1% calories from fat); 40g Protein; 99g Carbohydrate; 12g Dietary Fiber; 101mg Cholesterol; 1265mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 3½ Vegetable; 4 Fruit; 6 Fat; 0 Other Carbohydrates.
Chinese Five Spice
Serving Size: 15
Amount Measure Ingredient -- Preparation Method
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8 whole star anise or 1 tablespoon ground anise seed
1½ tablespoons Szechuan peppercorns or 1 tablespoon ground peppercorns
1½ tablespoons whole cloves or 1 tablespoon ground cloves
1½ tablespoons fennel seeds or 1 tablespoon ground fennel seeds
3 whole cinnamon sticks or 1 tablespoon ground cinnamon
Grind everything together until a fine powder forms. Store in a jar with a lid.
Per Serving: 23 Calories; 1g Fat (26.2% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
Grilled Vegetable Sandwich
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 medium eggplant -- sliced
1 medium zucchini -- sliced
1 medium red bell pepper ring -- seeded and sliced
1 medium yellow squash -- sliced
1 small red onion -- sliced
1 teaspoon homemade Italian seasoning -- see recipe
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
⅛ cup balsamic vinegar
4 tablespoons olive oil
4 ounces mozzarella cheese -- fresh
8 slices Italian bread
8 tablespoons homemade tartar sauce -- see recipe
Slice eggplant, zucchini, red onions, and squash on diagonal about ¼ inch thick. Slice pepper into 4 slices vertically. Mix Italian seasoning, salt, pepper, vinegar, and oil together and pour into a Ziploc bag. Add vegetables and turn to coat. Marinate for 15 minutes turning a couple of times.
Heat grill until medium high and grill vegetables until cooked through and tender about 5 to 8 minutes per side. Toast buns on both side.
Spread 1 tablespoon of tartar sauce on each slice of bread. Divide vegetables among 4 slices bread and top with remaining bread.
Per Serving: 471 Calories; 31g Fat (57.4% calories from fat); 12g Protein; 39g Carbohydrate; 6g Dietary Fiber; 36mg Cholesterol; 765mg Sodium. Exchanges: 1½ Grain(Starch); 1 Lean Meat; 2½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Homemade Italian Seasoning
Serving Size: 18
Amount Measure Ingredient -- Preparation Method
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1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried thyme
½ teaspoon crushed red pepper flakes
Mix everything in a food processor or with a mortar and pestle until desired consistency. Store in a jar with tight lid.
Per Serving: 3 Calories; trace Fat (21.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Fat.
Tartar Sauce
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 cup low fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon shallots -- minced fine
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
¼ teaspoon seasoned salt
⅛ teaspoon seasoned pepper
Mix everything together. Refrigerate for at least an hour to let flavors meld.
Per Serving: 87 Calories; 8g Fat (82.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1½ Fat; 0 Other Carbohydrates.
Red Beans and Rice
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound red beans -- small
6 cups low sodium vegetable broth
2 cloves garlic -- minced
1 medium onion -- diced
2 stalks celery -- diced
1 medium green bell pepper -- diced
1 tablespoon Cajun spice -- see recipe
¼ teaspoon Tabasco sauce
2 whole bay leaves
1 teaspoon thyme
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon black pepper
6 cups white rice -- cooked
Put beans in a large bowl and cover with water. Let soak overnight. To quick soak and boiling water and let them soak for 2 hours and then drain.
In large pot add beans, garlic, onion, and vegetable broth. Bring to a boil. Reduce to simmer and cover and cook for 90 minutes or until beans are tender.
Add celery, bell peppers, and seasonings. Cover and cook for another hour or until mixture gets thickened. Serve over rice.
Per Serving: 750 Calories; 2g Fat (1.9% calories from fat); 32g Protein; 150g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 633mg Sodium. Exchanges: 9½ Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fat.
Cajun Spice Mix
Serving Size: 12
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 dry mustard powder
1 teaspoon dried thyme
1 teaspoon dried 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: 8 Calories; trace Fat (25.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat.
Cheesy Quesadillas
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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8 large flour tortillas
1½ cups homemade salsa — see recipe
½ cup low sodium cheddar cheese -- shredded
½ cup Monterey Jack cheese -- shredded
½ cup light cream cheese
1 tablespoon olive oil
Heat oven to 200°F.
Mix cheese together in a bowl.
Spread ¼ cup salsa on half of a tortilla and top with ¼ of the cheese. Fold in half.
Heat oil in large skillet over medium heat. Fry each tortilla until golden on both sides and cheese has melted. About 2 to 3 minutes per side. Place on rack in oven to keep warm while preparing the rest of the tortillas.
Cut into triangles.
Per Serving: 568 Calories; 20g Fat (32.3% calories from fat); 16g Protein; 80g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 929mg Sodium. Exchanges: 5 Grain(Starch); ½ Lean Meat; 3½ Fat; 0 Other Carbohydrates.
I Promised Salsa
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 medium Roma tomatoes -- seeded and diced
½ small red onion -- diced
2 whole jalapeno chili peppers -- seeded and diced
1 tablespoon lime juice -- from a fresh lime
¼ cup cilantro -- chopped
1 clove garlic -- finely minced
¼ teaspoon salt
⅛ teaspoon cumin
Put everything in a food processor and pulse until rough chopped. If the salsa is too wet put the salsa in a strainer and strain out the extra liquid pressing on the salsa to get the liquid out. Let set for at least an hour to let the flavors meld.
Notes: I strongly recommend wearing gloves while prepping the jalapenos.
Per Serving: 21 Calories; trace Fat (10.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Asian Tofu Noodles
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
8 ounces extra-firm tofu
8 ounces angel hair pasta -- cooked as directed
1 cup frozen peas -- defrosted
1 cup mushroom caps -- sliced
1 small shallot -- minced
1 clove garlic -- minced
1 teaspoon ginger root -- minced
¼ cup almonds -- sliced
Sauce
¼ cup low sodium soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
½ teaspoon salt
¼ teaspoon white pepper
1 tablespoon brown sugar
1 teaspoon cornstarch
Slice tofu into ¼ inch wide slices. Place on a clean kitchen towel. Cover with another clean towel and press on the tofu. You want to get it as dry as you can. Cut the slices into cubes. Heat oil in large frying pan or wok to medium and add tofu. Cook until golden. Remove from pan and drain on paper towel.
Add garlic and ginger and cook for 30 seconds. Add mushrooms, peas, and shallots. Cook until mushrooms start to lose their moisture. Add almonds and cook for a minute more.
Stir sauce ingredients together. Make a well in the middle of the vegetables and pour in sauce. Cook until it starts to boil and thicken. Add noodles and cook until warmed through.
Per Serving: 222 Calories; 9g Fat (34.1% calories from fat); 9g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 460mg Sodium. Exchanges: 1½ Grain(Starch); ½ Lean Meat; ½ Vegetable; 1½ Fat; 0 Other Carbohydrates.
Onion and Pepper Tart
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 9 inch pie crust -- see recipe
2 tablespoons olive oil
2 medium red onions -- sliced thin
2 cloves garlic -- minced
2 large roasted red peppers -- diced
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried marjoram
1 teaspoon balsamic vinegar
½ cup low fat evaporated milk
½ cup grated fresh Parmesan cheese
1 whole egg
Heat oven to 400°F.
Fit dough in bottom and up sides of a tart pan, quiche pan, or round 8 inch pan. Prick bottom with fork 6 to 8 times. Bake for 8 to 10 minutes or until starting to brown.
Heat olive oil in large skillet. Add onions and cook until caramelized.
Add garlic and cook for 30 seconds.
Add red peppers, salt, pepper, basil, oregano, marjoram, and balsamic. Cook for 2 to 3 minutes or until everything is heated through.
Add cheese to vegetables and mix thoroughly.
Place vegetables in the crust in even layer. Mix egg and milk together and pour over vegetables.
Bake for 20 to 25 minutes or until golden and center is set.
Per Serving: 195 Calories; 12g Fat (53.5% calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 401mg Sodium. Exchanges: ½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
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.
Red Pepper Pizza
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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¼ teaspoon seasoned salt
1 whole shallot -- minced
1 clove garlic -- minced
8 ounces mushroom caps -- sliced
6 ounces roasted sweet red peppers -- drained and chopped
14½ ounces tomatoes with green pepper, celery, onion -- drained and diced
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
8 ounces Italian five cheese
1 teaspoon Italian seasoning — see recipe
¼ teaspoon crushed red pepper
2¼ ounces black olives -- drained and sliced
vegetable cooking spray
Heat oven to 425°F.
In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, shallots and garlic.
Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan. Spread half of sauce onto dough of each pan. Divide tomatoes, olives, red peppers, and mushrooms and spread on top of sauce. Sprinkle half the cheese onto each pizza.
Bake 15 to 18 minutes or until cheese melts.
Per Serving: 158 Calories; 5g Fat (27.7% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
Spicy Tex-Mex Sausage Skillet
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 pound Morning Star Sausage Links -- sliced
1 small onion -- sliced
1 medium green bell pepper -- sliced
1 cup frozen corn -- defrosted
2 ounces pimientos -- diced
4½ ounces green chilies -- diced
1 teaspoon chili powder — see recipe
½ teaspoon cumin
¼ teaspoon ground black pepper
8 ounces no salt added tomato sauce
14½ ounces no salt added diced tomatoes -- drained
1 teaspoon A-1® Steak Sauce
¼ teaspoon cayenne pepper
1 tablespoon olive oil
¼ cup low sodium cheddar cheese
Heat oil in large skillet over medium-high. Add sausages and onions and meat and cook until meat browns and onions start to soften.
Add tomato sauce, chili powder, salt, pepper, cayenne, and A-1® Steak Sauce. Reduce heat and cover and simmer for 15 minutes.
Add corn, tomatoes, green pepper, pimentos, and chilies. Simmer uncovered for 10 minutes or until the green pepper is tender.
Sprinkle cheese over top to serve.
Per Serving: 370 Calories; 14g Fat (34.0% calories from fat); 29g Protein; 32g Carbohydrate; 9g Dietary Fiber; 7mg Cholesterol; 812mg Sodium. Exchanges: ½ Grain(Starch); 0 Lean Meat; 2½ Vegetable; 1 Fat; 0 Other Carbohydrates.
Homemade Chili Powder
Serving Size: 12
Amount Measure Ingredient -- Preparation Method
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2 whole ancho chilies
2 whole arbol chilies
2 whole chipotle peppers
1 tablespoon cumin powder
1 tablespoon garlic powder
1 tablespoon dried oregano -- Mexican
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
In small dry skillet over medium high toast the peppers about 4 to 5 minutes. Let cool completely.
Remove stems and seeds from chilies. Place in a blender with the remaining ingredients. Process until fine powder.
Store in jar with a lid.
Per Serving: 18 Calories; trace Fat (10.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.