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Vegetarian Bacon Wrapped Melon

3 Apr

There are a few meat dishes that I never got to try prior to going vegetarian at the age of 19. One of them being prosciutto wrapped melon. Now, I have always been a bacon girl. Who couldn’t love bacon? Thank GOD for Morning Star Farms bacon. Seriously such a great substitute for the pig version. Now I know that prosciutto is not bacon, but I figure that vegetarian bacon could be a good substitute for prosciutto in this particular dish.

On a side note: this is one of my fave vintage ads that I have included in this blog. Forget being subtle; there is more than one thing “projecting” in this ad. Nice.

Ok, on to Vegetarian Bacon Wrapped Melon!

Ingredients:

  • 1 cantaloupe
  • 1 package of your favorite vegetarian bacon, thawed (I prefer Morning Star Farms)
  • White balsamic vinegar (optional)
  • Pepper
  • Marscapone cheese
  • Himalayan sea salt

Pre-heat oven to 400 degrees

Start by cubing your cantaloupe. Mine was not all even pieces, and I liked it that way. Gave more dimension to the presentation of the dish.

 

Next, put the melon cubes in a bowl and douse with a few tablespoons of the white balsamic vinegar and a health dash of pepper. Stir it up to coat the melon.

Now take your thawed bacon strips and wrap them around each cube of melon and place them in a shallow baking dish. Secure with a toothpick after wrapping. Be careful because the bacon is fragile and can easily tear. Next, place the baking dish in the oven and cook for 10 minutes.

Pull out and top with marscapone cheese, and then salt to taste. *Best served warm* My presentation is not too attractive because I need a piping bag. That will definitely be going on the wedding registry.

 

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Ridiculously Good Raw Fettucini Alfredo

18 Aug

Seriously….it is so good you will forget its raw. I almost felt guilty scarfing it down, but then had to remind myself that it was good for me! This stuff is AMAZING. If you try it, please tell me what you think!!

Raw Fettucini Alfredo
 
Fettucini

 
* 2-3 zucchini
* Olive oil
* 1-2 crushed garlic cloves or powder
* Himalayan salt to taste
* pepper to taste
Approximately 1 hour prior to eating, slice the fettucini into thin “noodles”. Poor olive oil, garlic, sea salt and pepper over the noodles and massage the mixture into the noodles, making sure that all noodles get covered. Set aside.
 
Alfredo sauce
 
* 1 cup of raw cashews (you can soak them for a few hours prior, but I didn’t because I have a crappy blender and it actually blends them better when they are unsoaked)
* 3 tbsp nutritional yeast
* 3 tbsp lemon juice
* 1 1/2 tbsp white miso (fermented bean paste, not the kind with fish)
* 1 tsp Himalayan salt
* 1/4 tsp pepper, white or black
* 2 tbsp truffle oil
* 1/4 cup olive oil
* 2 cloves of garlic
Blend all ingredients together in blender and set aside
 
Raw parmesan cheese
 
* 2 ½ cups of brazil nuts
* 1 teaspoon minced garlic
* 1 teaspoon sea salt or Himalayan rock salt (add more if you like a saltier cheese like I do)
 
Throw it all in your food processor, or small batches in your blender. Store in airtight container in fridge.
 
To assemble:
 
Drain your noodles thoroughly, as the salt mixture will have brought out the water in the zucchini. Then pour on the alfredo sauce and some parmesan!

Pucker-up Potato Salad

25 Jul

I love sour. Love it, love it, love it. I love lemons, limes, and all citrus. I LOVE salt and vinegar potato chips; the more vinegar, the better.

I am not a huge fan of potato salad – not the average, run-of-the-mill, stuff anyways. I hate celery, sweet pickles, and Miracle Whip.

I love this potato salad, however. Not only is it fairly low cal, but it has none of the above in it, and has a yummy blend of vinegar, Dijon, and garlic. MMMMM. And the peas and red onion impart such a lovely color and flavor. Perfect for a summer bbq!

Ingredients:

6 red potatoes

1 bag of frozen peas

1 red onion, sliced

1/2 cup of red wine vinegar

1/4 cup balsamic vinegar

3 tablespoons Dijon mustard

1/2 cup vegetable oil

1 teaspoon sugar

2 teaspoons garlic powder

salt and pepper to taste

Directions

Cube potatoes and boil until tender. Cook peas according to directions on package. Run both under cold water and put in same bowl. Slice red onion and add to the potatoes and peas. In a separate bowl, mix the remaining ingredients, and then slowly add to the potatoes and peas, mixing with a spoon. Test it and make sure it is salt and peppered to your liking; if not, add more. Refrigerate until you are ready to serve! Yields 6-8 servings.

Turkey Salad Sandwich. Or Chicken Salad Sandwich.

24 Jul

If you cooked that Turk’y roast from my other recipe, or if you have a hankering for a yummy sandwich – this is a wonderful sandwich recipe! You can either use Quorn Turk’y roast, or Quorn Naked Chicken Cutlets, or whichever fake meat you prefer!

Ingredients:

1/2 Quorn turkey roast or 1 1/2 cups of Quorn chicken, cooked and cooled according to directions on the box.

1 green onion

4 tablespoons mayonnaise or veganaise

2 tablespoons dijon mustard

1 tablespoon of apple cider vinegar

1 teaspoon white sugar

1/4 teaspoon of sea salt

Use cheese grater to grate the fake meat into shreds. Mix the shredded meat with all of the ingredients and then spread on to your favorite bread. YUM!

Unbelievable Juicy Quorn Turk’y Roast Recipe

23 Jul

I think the name says it all. This was amazing. I just made it today, and my fiance and I enjoyed it cut up in pita bread. Tomorrow I am going to make it into a Quorn Turk’y Salad.

So here it is – the amazing yummyness!

Ingredients:

1 Quorn Turk’y Roast

Papa Rick’s Totally Boss Sauce

Margarine

Directions:

Cook the Quorn Turk’y Roast according to the instructions on the box. Once done, remove from oven, let cool a bit, and remove plastic wrapping. Poke with fork, or slice a bit with knife, and put in a bowl full of Papa Rick’s Totally Boss Sauce. Marinate for at least 3 hours; the longer the better.

Preheat oven to 350 degrees. Line a baking sheet with tin foil and place the roast on the foil. Pour the marinade over it, and put two pats of margarine on top of the roast. Bring the sides of the foil up and secure the roast inside of the foil. Place in oven and bake for 5 minutes. Take out, turn the roast over, baste the marinade over it and put two pats of butter on the other side. Close foil, put back in oven, and bake another 5 minutes.

Take the roast out. If you want to serve it whole, you are done. If you are like we were tonight and want to use it in other recipes such as sandwiches and soup, slice it up completely, brush each side of each slice with the marinade, and cook another 5 minutes.

Take out, cool, and enjoy!

Papa Rick’s Totally Boss Sauce

23 Jul

I named this marinade recipe after my dad. Not because it is his recipe, but because of the maple syrup that it contains. While I now live in California, I grew up in Upstate New York and they have a loooot of good food on the east coast. One of the food items that I miss most is fresh Vermont maple syrup, which my wonderful dad sends me every year! And as delicious as this super-yummy sap tastes on top of pancakes, I must say that I enjoy it even more in this marinade! I used it in my Quorn Turk’y Roast recipe, but this marinade would taste good on just about anything. It has the perfect balance between sweet and salty.

Ingredients:

salt, to taste
black pepper to taste
4 tablespoons vegetarian Worcestershire sauce
4 tablespoons maple syrup
2 tablespoon olive oil
2 teaspoon red wine vinegar
1/2 teaspoon garlic, finely minced

Mix all ingredients together and marinade your favorite food 🙂

Bang! Bang! He Shot Me Down Chili

21 Jul

I went shooting for the first time with my dear husband a few years ago. I had a particularly stressful day at work, so he picked me up and took me to the shooting range. Talk about therapeutic! I won’t tell you where I ended up shooting that poor paper guy, but better him than the real guy who I was annoyed with, right?

What kills me about this ad is the copy, “You may only need it once in your lifetime; buy now so you will have it at that time”. Who can argue with that logic??

This is my chili recipe and it is pretty bangin’, if I do say so myself. I always have requests for seconds. What I love about chili is that it is very forgiving – you can leave out spices, add more, or whatever you like according to your taste. So I give you this loose guideline, but by all means, change it up according to your preferences!

Ingredients
•       6 fake bacon strips, cooked and chopped
•       1 1/2 pounds fake ground beef
•       1 large onion, thinly sliced
•       3 minced garlic cloves
•       1 tbs olive oil
•       2 (16 ounce) cans kidney beans, rinsed and drained
•       1 (14.5 ounce) can pureed tomatoes, undrained
•       1 (6 ounce) can tomato paste
•       4 1/2 teaspoons chili powder
•       1 1/2 teaspoons salt
•       1/4 teaspoon dried oregano
•       1/4 teaspoon ground cumin
•       1/8 teaspoon rubbed sage
•       Monterey Jack cheese (or cheese substitute)

Directions
1.      In a large saucepan, cook bacon remove and place on paper towels.
2.      Cook “beef”, garlic, and onion in olive oil. Remove from the heat;
add the remaining ingredients.
3.      Stir in bacon; mix well.
4.      Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Cover and
bake at 350 degrees F for 45 minutes. Uncover and bake 10 minutes
longer or until thick and bubbly. Sprinkle cheese on top and bake
another 5 minutes, or until cheese is melted.
5.      Serve with tortilla chips and your favorite sour cream substitute