VEGETARIAN SANDWICHES
GRILLED VEGETABLE
Roasted red pepper, portabella mushroom, caramelized onion + zucchini w/ chevre + sun-dried tomato pesto on grilled rye
AVOCADO
Avocado, alfalfa sprouts, imported Swiss cheese, lettuce, tomato + our fresh veggie mix + Ranch dressing on whole wheat
MEATLESS REUBEN
Imported Swiss cheese, sauerkraut + tomato with Russian dressing on grilled rye.
VEGETARIAN FAVORITE
Lettuce, tomato, sprouts, Swiss cheese + our veggie mix with hummus on whole wheat
fresh veggie mix Ingredients
* 1/4 cup balsamic vinegar
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 1 red bell pepper, cut in half and seeded
* 1 yellow bell pepper, cut in half and seeded
* 4 (4-inch) portobello mushroom caps
* Cooking spray
* 1/3 cup chopped fresh basil
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 (2-ounce) Kaiser rolls
* 1/2 cup (4 ounces) soft goat cheese
Preparation
1. Prepare grill to medium-high heat.
2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
INJERA (Bread)
Source: http://www.sas.upenn.edu/A
Yield: 5 9-inch pancakes
Combine: 1 cup BUCKWHEAT PANCAKE MIX
1 cup BISCUIT MIX
1 EGG
Add: 1 T OIL
1 1/2-2 cups WATER to obtain an easy pouring consistency.
Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 t. OIL over the pan with a brush. Fill a measuring cup (with spout) or a large cream pitcher with batter. Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.
Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth."
This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.
Cecilia's Energy Soup
1/2 English Cucumber
5 ribs Celery Chopped
1 Handful Dulse Seaweed
1/2 Bell Pepper
2 Small Tomatoes (Optional)
2 Tablespoons raw cabbage sauerkraut (Optional)
1 Teaspoon Simply Organic All Purpose Seasoning (Optional)
1/2 cup greens (spinach, chard, kale, mixed baby greens)
1/2 avocado
Add ingredients in blender and blend until smooth. Add more or less Dulse and seasonings if you prefer. Garnish with dulse, sprouts, chopped bell pepper, parsley, tomatoes, avocado, and greens. For an extra green soup you can add a teaspoon of green powder such as spirulina.
* If kale is bitter only add two leaves
A bowl of Healing Soup chases away winter colds.
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 qt vegetable stock, or enough to cover vegetables
1 cup green lentils
1 bunch kale, chopped
1 can chopped tomatoes
1 to 2 tablespoons tamari or soy sauce
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1/8 teaspoon white pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon miso
Heat oil and add onion, plus carrots, celery and garlic, as they are prepared. Sauté a few minutes, then add stock, kale, and lentils. Cook over medium heat until kale begins to lose its color, about 20 minutes. Add tomatoes and rest of ingredients, except miso. Cook 20 minutes or until lentils and carrots are soft. Turn off heat and add miso, mixed with a little liquid from the soup or with warm water. Serve warm.
Recipes
Category: Food and Restaurants
Cornbread Dressing Recipe
Preheat oven at 350 Degrees.
1 Stalk of Celery, 1 Large Onion, 1 Bunch of Green Onions, 1 Green Bell Pepper, 1 Red Bell Pepper, 1 Yellow Bell Pepper, Bake Jiffy Cornbread according to recipe and crumble in bowl, 6 Slices of Toasted Wheat Bread Crumbs, Turkey Stock (preferably) or Turkey Broth, 2 cans of Cream of Celery Soup, 2 packets of Brown Gravy, 1 packet of Mrs. Grass Onion Soup Mix, 1 Stick of Butter (I use "I Can’t Believe It’s Butter".
Add bread crumbs to a large bowl along with crumbled cornbread. Add in Onion Soup Mix. Add in Cream of Celery until all is moist. Add in gravies. Chop up all remaining ingredients and add to bowl mixture. Use cooking spray or lightly oil sides in pan you are using to bake Cornbread Dressing. Add mixture to pan. Top off mixture with butter by cutting into squares covering all of the mixture or carefully spread butter on top. Place in oven for about 45 minutes. Please check on it after every 15 minutes to make sure it doesn’t burn. Enjoy (smile)
Veggie Burger
1 cup of cooked Brown Rice, 1 cup of Bulgar Wheat, 1 cup of Diced Tomatoes, 1 cup of Diced Green Chilies, 1/2 cup of Crushed Garlic, 1 cup of Melted Shredded Cheese, 1 cup of Corn (loose), 1 cup of Black Beans
Combine all ingredients accept for cheese. Mix real good. Melt cheese. Add to mixture (this holds mixture together). This mixture can be made into patties (Bake by spraying oil to baking sheet and leaving in pre-heated oven 350 degrees for about 15 minutes) (try stove top on medium high for about 5 minutes in skillet sprayed with olive oil), prepared like a sloppy joe by adding sloppy joe sauce and also used with pasta.
Karmen's Vegetarian Sandwich
2 slices of Arnold Dutch Country 100% Whole Wheat Bread
Avocado Spread (1 Avocado Pureed)
1 slice of Swiss cheese
1 tbsp Hummus Roasted Red Pepper
1 Handful of Alfalfa Sprouts
1 Boca Chik'n Pattie (follow cooking directions)
With 1 slice of bread spread Avocado Spread on it. On the remaining slice spread on Hummus. Place heated Boca Chik'n Pattie on either slice. End with placing the Swiss cheese and alfalfa sprouts on top of either slice. Cut in half and enjoy!
Very Vegetable Soup
GRILLED VEGETABLE
Roasted red pepper, portabella mushroom, caramelized onion + zucchini w/ chevre + sun-dried tomato pesto on grilled rye
AVOCADO
Avocado, alfalfa sprouts, imported Swiss cheese, lettuce, tomato + our fresh veggie mix + Ranch dressing on whole wheat
MEATLESS REUBEN
Imported Swiss cheese, sauerkraut + tomato with Russian dressing on grilled rye.
VEGETARIAN FAVORITE
Lettuce, tomato, sprouts, Swiss cheese + our veggie mix with hummus on whole wheat
fresh veggie mix Ingredients
* 1/4 cup balsamic vinegar
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 1 red bell pepper, cut in half and seeded
* 1 yellow bell pepper, cut in half and seeded
* 4 (4-inch) portobello mushroom caps
* Cooking spray
* 1/3 cup chopped fresh basil
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 4 (2-ounce) Kaiser rolls
* 1/2 cup (4 ounces) soft goat cheese
Preparation
1. Prepare grill to medium-high heat.
2. Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
3. Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
4. Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
5. Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
INJERA (Bread)
Source: http://www.sas.upenn.edu/A
Yield: 5 9-inch pancakes
Combine: 1 cup BUCKWHEAT PANCAKE MIX
1 cup BISCUIT MIX
1 EGG
Add: 1 T OIL
1 1/2-2 cups WATER to obtain an easy pouring consistency.
Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 t. OIL over the pan with a brush. Fill a measuring cup (with spout) or a large cream pitcher with batter. Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter.
Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown.
Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth."
This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice.
Cecilia's Energy Soup
1/2 English Cucumber
5 ribs Celery Chopped
1 Handful Dulse Seaweed
1/2 Bell Pepper
2 Small Tomatoes (Optional)
2 Tablespoons raw cabbage sauerkraut (Optional)
1 Teaspoon Simply Organic All Purpose Seasoning (Optional)
1/2 cup greens (spinach, chard, kale, mixed baby greens)
1/2 avocado
Add ingredients in blender and blend until smooth. Add more or less Dulse and seasonings if you prefer. Garnish with dulse, sprouts, chopped bell pepper, parsley, tomatoes, avocado, and greens. For an extra green soup you can add a teaspoon of green powder such as spirulina.
* If kale is bitter only add two leaves
A bowl of Healing Soup chases away winter colds.
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 qt vegetable stock, or enough to cover vegetables
1 cup green lentils
1 bunch kale, chopped
1 can chopped tomatoes
1 to 2 tablespoons tamari or soy sauce
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1/8 teaspoon white pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon miso
Heat oil and add onion, plus carrots, celery and garlic, as they are prepared. Sauté a few minutes, then add stock, kale, and lentils. Cook over medium heat until kale begins to lose its color, about 20 minutes. Add tomatoes and rest of ingredients, except miso. Cook 20 minutes or until lentils and carrots are soft. Turn off heat and add miso, mixed with a little liquid from the soup or with warm water. Serve warm.
Recipes
Category: Food and Restaurants
Cornbread Dressing Recipe
Preheat oven at 350 Degrees.
1 Stalk of Celery, 1 Large Onion, 1 Bunch of Green Onions, 1 Green Bell Pepper, 1 Red Bell Pepper, 1 Yellow Bell Pepper, Bake Jiffy Cornbread according to recipe and crumble in bowl, 6 Slices of Toasted Wheat Bread Crumbs, Turkey Stock (preferably) or Turkey Broth, 2 cans of Cream of Celery Soup, 2 packets of Brown Gravy, 1 packet of Mrs. Grass Onion Soup Mix, 1 Stick of Butter (I use "I Can’t Believe It’s Butter".
Add bread crumbs to a large bowl along with crumbled cornbread. Add in Onion Soup Mix. Add in Cream of Celery until all is moist. Add in gravies. Chop up all remaining ingredients and add to bowl mixture. Use cooking spray or lightly oil sides in pan you are using to bake Cornbread Dressing. Add mixture to pan. Top off mixture with butter by cutting into squares covering all of the mixture or carefully spread butter on top. Place in oven for about 45 minutes. Please check on it after every 15 minutes to make sure it doesn’t burn. Enjoy (smile)
Veggie Burger
1 cup of cooked Brown Rice, 1 cup of Bulgar Wheat, 1 cup of Diced Tomatoes, 1 cup of Diced Green Chilies, 1/2 cup of Crushed Garlic, 1 cup of Melted Shredded Cheese, 1 cup of Corn (loose), 1 cup of Black Beans
Combine all ingredients accept for cheese. Mix real good. Melt cheese. Add to mixture (this holds mixture together). This mixture can be made into patties (Bake by spraying oil to baking sheet and leaving in pre-heated oven 350 degrees for about 15 minutes) (try stove top on medium high for about 5 minutes in skillet sprayed with olive oil), prepared like a sloppy joe by adding sloppy joe sauce and also used with pasta.
Karmen's Vegetarian Sandwich
2 slices of Arnold Dutch Country 100% Whole Wheat Bread
Avocado Spread (1 Avocado Pureed)
1 slice of Swiss cheese
1 tbsp Hummus Roasted Red Pepper
1 Handful of Alfalfa Sprouts
1 Boca Chik'n Pattie (follow cooking directions)
With 1 slice of bread spread Avocado Spread on it. On the remaining slice spread on Hummus. Place heated Boca Chik'n Pattie on either slice. End with placing the Swiss cheese and alfalfa sprouts on top of either slice. Cut in half and enjoy!
Very Vegetable Soup
Taken from the book "The Food Doctor"
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