Vegetarian recipes...PART 4,grub from peta 2

Mango Creamsicle-Like Smoothie

1 mango, cut into pieces and frozen
1/2 cup pineapple chunks
1/3 cup vanilla soy milk
1/3 cup mango-pineapple fruit-and-veggie juice
1 scoop vanilla soy-protein powder
Couple ice cubes

• Put all the ingredients in a blender and mix until creamy.

Makes 2 smoothies

Easy Nachos

1 can black beans
1 cup salsa
1/4 cup nutritional yeast
1 bag tortilla chips
1-2 diced tomatoes
1/2 cup chopped cilantro
2-3 diced green onions

• Drain and heat the black beans.
• Mix the salsa and the nutritional yeast in a separate, small container and heat.
• Arrange the chips on a plate and top with the beans, salsa-yeast mixture, chopped tomatoes, cilantro, and onions.

Makes 4 to 6 servings

Chocolate Banana Pudding

1 banana
2 cups soft silken tofu
1/3 cup cocoa powder
1/3 cup sugar

• Throw everything into a food processor and blend until smooth.
• Chill and serve.

It’s also great for dipping strawberries!

Makes 4 servings

Chunky Monkey Soy Shake

1 cup soy milk
1 banana
1 Tbsp. sweetened chocolate powder
2 Tbsp. roasted cashews

Pour the soy milk into the blender, then add the rest of the ingredients.

Blend until creamy.

Makes 1 shake

Vegan Grilled Cheese

2 Tofutti cheddar slices
2 slices bread
Margarine

Put both slices of cheese on one slice of bread and cover it with the other slice. Spread the margarine on the outside of each slice of bread and heat in a pan until the cheese is melted and the bread is browned.

Makes 1 sandwich

Sarah’s Famous Seven-Layer Dip

1 can vegetarian refried beans
1 pkg. Mexican-flavored ground meat substitute (try Yves veggie ground round)
1 cup salsa
2 cups shredded cheddar-flavored vegan cheese
1 cup guacamole
1 container vegan sour cream
1/4 cup chopped green onions
1/4 cup chopped cilantro

Spread the beans onto the bottom of a 9x3-inch serving tray that’s about 1 1/2 inches deep. Add a layer of vegetarian meat. Next drain the excess liquid from the salsa and spread over the vegetarian meat. Cover with half of the vegan cheese, then the guacamole, followed by the vegan sour cream. Top with the remaining ingredients. Serve immediately or refrigerate if you prefer it chilled.

Makes approximately 10 servings

Festive Salsa

1 Tbsp. roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chili peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 tsp. vinegar
Salt and pepper, to taste

Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes approximately 6 servings

Yummy Creamy Salsa

3 Tbsp. Tofutti Better Than Cream Cheese
1 cup salsa

Mix the ingredients together and enjoy with some nacho chips or veggies.

Makes 1 cup

Vegan Peanut Butter Granola Mix

1 cup pretzel sticks, broken in half
1 cup raisins
1 cup Nature Valley® Crunchy Peanut Butter Granola Bars, crumbled into small pieces
1/2 cup sunflower kernels

Combine all ingredients into a gallon-size plastic bag and shake until completely mixed.

Makes 3 1/2 cups

Spicy Green Beans

1 can fancy sliced green beans
1 Tbsp. vegan margarine
1 Tbsp. salsa
1/2 tsp. spicy sesame seed oil

Mix and microwave.

Makes 3 servings

Kooky Vegan Ramen Noodles

1 package of Top Ramen Oriental Noodles
Dash extra-virgin olive oil
Dash soy sauce
Pinch garlic powder
Seasoning salt, to taste

Boil the Ramen noodles for 3 minutes in 2 cups of water (instructions on pack) and discard the flavor packet. Drain the noodles thoroughly, dump into a bowl, and add the olive oil, mixing so that it coats the noodles—you should be able to move the noodles freely with no sticking. Add the soy sauce slowly because you don’t want it to overpower the dish—the noodles should have a light brown coating. Add a pinch of garlic powder and a little seasoning salt and stir thoroughly.

Makes 1 serving

Mushroom Veggie Sandwiches

2 tsp. balsamic vinegar
1 large clove garlic
Salt and pepper, to taste
4 Tbsp. olive oil
2 large portobello mushrooms
1 large tomato
1 small yellow squash
1 green pepper (or red or yellow, if desired)
8 slices whole wheat bread

Put the vinegar, garlic, salt, pepper, and olive oil in a small jar and shake well. Slice the veggies and brush with the oil mixture. Bake at 350°F for 15 minutes (or until done), flipping once while baking. Spread on the bread.

Makes 4 sandwiches

Berry Banana Smoothie

4 frozen strawberries
1 frozen bannana
1/2 cup fresh blueberries
1/4 cup apple juice

Blend all the ingredients together and enjoy right away.

Makes 2 servings

Bean Dip Delight

2 tsp. olive oil
1 large onion, finely chopped
1 hot pepper, diced
2 to 3 garlic cloves, peeled and crushed
1 24 ounce can of kidney beans
5 to 6 ounces salsa

Heat the olive oil in a medium sized saucepan and saute the onion, diced pepper, and garlic until the onion is clear. Add the drained kidney beans and salsa, then cover and simmer for about 20 minutes, until the beans are soft, then mash with a fork or a potato masher. To thin the mixture, add tablespoons of the reserved bean liquid until reaching the desired consistency. Serve with tortilla chips or baked pita wedges.

Makes about 4 cups

Simply Delicious Tomato Soup

1 can tomato soup
1 Tbsp. vegan sour cream
1 tsp. dill
Dash pepper

Heat all ingredients in a pot, stir, and enjoy!

Makes 2 servings

Boca LT

1 Boca burger
2 slices whole-wheat bread
Vegan mayo, to taste
Few pieces lettuce
Few slices tomato

Heat the Boca burger in a pan and toast the bread. Spread mayo on the bread, add lettuce, and tomato.

Makes 1 sandwich

Fancy Thai Ramen

1 pkg. ramen noodles, any flavor (the flavor packet won’t be used)

1/4 cup peanut butter, chunky or smooth
2 Tbsp. soy sauce
3 Tbsp. vinegar
1 Tbsp. sesame oil
Sugar, to taste
Veggies of your choice, optional

Boil and drain the ramen noodles. Add the peanut butter, soy sauce, vinegar, and sesame oil and stir well. If desired, add the sugar and veggies. Enjoy.

Makes 1 serving

Hummus

1-1/2 cups chickpeas (dry or canned), cooked and drained
3 Tbsp. tahini (sesame paste)
3 Tbsp. fresh lemon juice
2 Tbsp. vegetable oil
1 Tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. ground cumin
1/8 tsp. salt, optional

Place all the ingredients into a food processor and mix until smooth.

For a spicier version, add:
1/4 cup scallions, chopped
Tabasco sauce, to taste

For a heartier version, add:
1/3 cup carrots, finely shredded
1/3 cup fresh parsley leaves, lightly packed
1/4 cup sliced scallions (white and green parts)

Makes approximately 4 cups

Mango Lime Cooler

2 large mangos, peeled, seeded, and cubed
1/2 cup sugar
1/2 cup freshly squeezed lime juice (about 6 limes)
2 cups cold water
1 cup ice

Combine all the ingredients in a blender. Blend on high speed until smooth. Then, kick back and enjoy the perfect summer drink!

Makes 4 servings

Mock Tuna Salad

4 cups garbanzo beans, cooked and drained
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1-2 Tbsp. nutritional yeast flakes
Vinegar-free pickle relish, to taste (optional)
Egg-free mayonnaise, to taste
Sea salt, to taste

Mix all the ingredients except the egg-free mayonnaise together, mashing the garbanzos slightly as you mix. Add the "mayonnaise" until the salad is as moist as you like.

Quick & Easy Pita Pizza

1 pita
1 jar vegan pasta sauce
1 bag shredded vegan cheese
Fruits or veggies of your choosing
Vegan “pepperoni” or other mock meats of your choosing

Fill the pita with the pasta sauce, vegan cheese, fruits, veggies, and faux meat. Put the fully loaded pita in the microwave for 2 minutes. Voilà!

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