Vegetarian Recipes For Easter

These are two of my most favourite vegetarian recipes. They are tasty and filling, and cheap by comparison to dishes with meat. I hope you will try them!

Vegan Shepherd’s Pie.pdf

Rain’s Greek Roasted Beans.pdf

Good Old Fashioned Cole Slaw

1 lb. cabbage, chopped fine
1/4 lb. carrots, chopped fine
2 T. white onion, chopped fine
1/2 c. mayonnaise
2 T. apple cider vinegar
2 T. sugar
1/2 t. salt
1/2 t. celery seed

Chop cabbage, celery, and onions and mix in a large bowl. In a small bowl combine mayonnaise, vinegar, sugar, salt, and celery seed. Whisk well and drizzle over the cabbage.

Stir to combine with dressing until the cabbage is well coated. This is best when allowed to rest covered in the fridge for awhile before serving.

Nacho Fries & Sauce

Nacho Cheese Sauce

1 T. butter
1/2 c. milk
8 oz. American cheese
1 t. hot sauce

French Fry Seasoning

2 t. paprika
2 t. salt
1 t. chili powder
1 t. garlic powder
1 t. onion powder

French Fries

1 lb. frozen fries
vegetable oil for frying

Instructions:

Make cheese sauce over low heat in small pot.

Fry potatoes, and sprinkle liberally with seasoning.

Pour cheese sauce over and serve.

From KopyCat.com

Make Ricotta Gnocchi…With Lip-Smacking Ideas!

Lighter than gnocchi made with flour, this can also be made with potato flour for a gluten-free version.

8 ounces ricotta cheese
1 large egg (or 2 small), beaten well
½ c. Parmesan/Romano cheese
1 t. salt
1/4 t. pepper
(1 t. garlic powder, or)
1/4 t. nutmeg
1/2-1 c. flour/potato flour, as needed
Olive oil for oiling hands

Mix the cheese with spices and 1/2 cup of the potato flour.

Mix that with the egg very well. You want the dough just stiff enough to gently knead with oiled hands.

Pinch off scant teaspoonfuls of the dough, roll them into balls, then roll them off a floured gnocchi board (or wooden cutting board) and set on a floured plate. (I refer you to The Godfather Part III if you want to roll it with a utensil the Corleone way.)

While the gnocchi is resting, bring a saucepan of water to a hard boil, then drop the gnocchi in one by one, and let them cook until they rise to the top. Remove with a slotted implement to the dish in which they will be cooked.

***There are a few things you now can do with them:

Bubenschpitzzler/Schumphnoodle go right into a saucepan in which dry bread crumbs have been browned in lots of butter. Gently toss and serve with sauerbratten. I learned this from Mutti Bleier in her kitchen over 50 years ago. We love this sauce so much we also use it to toss hot cauliflower as a side dish. Sehr lecken!

French Gnocchi go into a buttered pie dish, slathered with more butter, sprinkled heavily with Parmesan, and baked until lightly browned. This is my favourite way of preparing gnocchi. My next door neighbour prepared this for us back in the mid-80’s. She would not share the recipe, so off to the library went I. O, mon dieu !

Of course Italian Gnocchi will be covered in tomato sauce and cheeses, then baked. Don’t forget serviettes!*

Lastly, for a change from ordinary soup noodles, forget the nutmeg and swap out the Parmesan with some finely grated cheddar (room temperature, please). Put these dumplings in your boiling chicken broth a good three minutes before serving – delish!

And for Halloween fun that is sure to get you more than your fair share of gnocchi, put little eyes on them with black food colouring – you know, the stuff you buy to make black sponge taffy that looks exactly like coal, for Christmas stockings. Gross out your kids while telling them they are a new ecologically sustainable food source, and let them watch in horror as you swipe them from their plates and munch on them with gusto.

*If you want to check out the most beautiful e-magazine with exquisite photography and authentic, multi-regional Italian recipes to die for, look for The Gourmet Project, by Claudia Renaldi. Subscribe to her free newsletter, and her hard-copy cookbooks are available through Amazon. And tell her, her fan, Sylvia, in Canada sent you!

Quaker Oats’ “Golden Oats Medley”

This recipe was in their little cookbook that they published in the 70’s, and we ate this a lot, it was that good. It is especially helpful for those on gluten-free diets, or as an infrequent carbohydrate side dish for those managing glucose intolerance.

1-1/2 c. rolled oats, uncooked
1 egg, beaten
3 T. butter, melted
1/2 c. green pepper
3/4 c. chicken or beef broth
1/4 t. salt

Combine oats and egg in a bowl and mix until oats are completely coated.
Saute green pepper in butter in a large skillet, and add oat mixture.
Stir constantly over medium heat until oats are dry, separated, and lightly browned.
Add broth and salt, and continue cooking until liquid evaporates.

For variations, substitute:

Florentine – 1 c. chopped spinach or broccoli for green pepper

Lorraine – add 2 crisply cooked sliced of bacon, crumbled
Oriental – 3/4 c. water with 2 T. soy sauce for the broth
Pilaf – 3/4 c. sliced mushrooms and 2 T. green onion for the green pepper
Provencal – 1 medium tomato, chopped
Roma – 1 c. thinly sliced zucchini and 1 clove garlic, minced for green pepper

Make-Ahead Zucchini Pie

Make-Ahead Zucchini Pie

It does not look like much, but this is a surprisingly yummy low-carb recipe. I could see spreading it thin and, on the second day, using it as a gluten-free pizza crust before piling on the goodies.

Ingredients:

For each person you will want:

1 T. butter
1 medium zucchini, grated
1 t. chopped fresh parsley
1 t. minced onion
(1 t. dried mushroom powder, for more umami)
2 small eggs (or 1 extra large egg)
1/3 c. grated Cheddar or Parmesan
1/4 c. cornmeal
Pepper / hot sauce to taste

Instructions:

• Put the grated zucchini in a colander, salt it, and let it sit for 10-20 minutes.
• Preheat the oven to 350 degrees.
• Melt the butter in your casserole dish.
• In a bowl, whisk remaining ingredients.
• Squeeze the water out of the zucchini, and whisk into the batter.
• Pour into hot casserole dish and bake just until browned on top.
• Let cool, cover, and chill in the fridge overnight.
• The next day, reheat before serving.

If you eat this the first day, the flavours will not have melded, and the texture may seem a little gritty. The second day, however, the flavour is much improved and the texture is perfect. This makes for a tasty comfort food when you know you will be short on time the following day but will want to have a nice main dish to heat up while you are making your salad!

Fresh Dills

I took these to a fellowship potluck last year and the men raved about these pickles (?!?). So now whenever little cukes are available, I take this quick dish, and there are never any left. So here you go…just for Jeremiah, and in time for summer!

Fresh Dills.pdf

Yellow Tibetan Rice

My family has been enjoying this for years, without the garlic and tumeric when the kids were young, but I have been adding it more lately for their added health benefits. You can also use jasmine rice, or a blend of the two. I sometimes will mix this with quinoa and wild rice for company. For those who eat meat, leftovers are excellent in chicken soup! But take out the cinnamon stick and raisins first!

Yellow Tibetan Rice.pdf

Cheesy Cauliflower Casserole

Here is a different and very tasty way to serve cauliflower…

Cheesy Cauliflower Casserole.pdf

Curried Carrots With Fruit

This is very nice when complementing a spicy meal.

Curried Carrots With Fruit.pdf