Vegetarian

In this section:

Copper Pennies

Corn Tomato Salsa

Fried Green Tomatoes

Fried Potatoes and Onions

Fried Rice

Green Beans and Tomatoes

Kale, Swiss Chard, or Collard Greens

Lemon Potatoes

Lentil and Rice Hot Dish

Perfect Mashed Potatoes

Potato Latkes

Potato Pie

Red Cabbage with Apples

Rice and Peas

Sesame Broccoli

Stuffed Tomatoes

Sugar Snap Peas and Carrots

Twice-Baked Potatoes

Vegetarian Chili

Vegetarian Delight

Vegetable Stir-Fry

Zucchini with Zip

Copper Pennies

        This old-time favorite is versatile--serve chilled for a salad or warm for a side dish.  

            2 lbs peeled carrots, sliced to 1/4-inch coins

            1/2 c corn oil

            1 c white granulated sugar

            1 onion, diced

            1 green pepper, diced

            1  5 1/2-oz can tomato juice [or juice from canned tomatoes]

             3/4 c apple cider vinegar

            1 t GF prepared mustard

            1 t Worcestershire sauce [if tolerated]

            1 t non-iodized salt

            1 t black pepper

        Cook carrots until tender-crisp.  Drain.  Combine all other ingredients in a saucepan.  Stir in carrots.  Cover and refrigerate for four hours or overnight. Serve cold or reheat.  

Corn Tomato Salsa

        With a celiac guest for lunch who also needs a vegetarian, lactose-free, and seafood-free diet, what do I serve as a salad? 

            2 c tomatoes, chopped

            3/4 c frozen corn kernels, thawed

            1/4 c green onions, sliced

            2 T cilantro, minced

            1/2 t garlic, minced, crushed

            1 t fresh lime juice

            1/4 t non-iodized salt

        Combine all ingredients in medium bowl; toss to coat.  Let stand at room temperature until ready to serve. 

        Comment:  With no lime or lemon juice, I heated one cup apple cider vinegar with three-fourths cup sugar until bubbles began to form.  I made three versions:  one plain with just vinegar and sugar; to the second I added three Tablespoons of corn oil; to the third, I added one teaspoon dill weed.  I keep these three basic dressings bottled in the refrigerator.  On the 1st and 15th of the month, if they are not used, I toss them into a stew or a meat that I am cooking [or the sink] and start over with a new batch.  With no dill weed, I substitute thyme or rosemary. 

Fried Green Tomatoes

            2 to 3 green tomatoes, sliced

            GF baking mix for coating

            1/2 t non-iodized salt

            1/2 t black pepper

            margarine, butter, Crisco, or olive oil

        Select firm green tomatoes.  Trim off ends and cut out center.  Do not peel.  Slice into 1/4-inch thick slices.  Coat each slice with the flour mix.  Season with salt and pepper.  Fry in electric fry pan or heavy skillet until lightly browned.   

Fried Potatoes and Onions

        While fried potatoes with onions is one of my personal comfort foods, I note that several friends who are on vegetarian diets often serve this recipe as a side dish with a main entry.  And, I was surprised to find them listed in several vegetarian cookbooks.

            4 to six potatoes, peeled, halved, sliced

            3 T corn oil

            2 onions, diced

            1 t GF paprika

            1/2 t non-iodized salt

            1/8 t black pepper

        Heat oil in a skillet over Medium High heat until hot.  Add onions and sauté for 5 minutes.  Add potatoes either precooked or raw and toss well.  Cook for 10 to 12 minutes until potatoes and onions begin to have browned edges.  Add paprika, salt, and pepper.  Cook for another 5 minutes until potatoes are fork tender.  Check seasonings.  Serve.  

Green Beans and Tomatoes

            3 to 4 c green beans, fresh or frozen

            3 T olive oil  [or corn oil]

            2 onions, diced

            1 1/2 c tomatoes, chopped [or 1 16-oz can with juice]

            1/4 t basil

            1/4 t non-iodized salt

            1/8 t black pepper

        Clean and prepare green beans.  Heat oil in saucepan to simmer and add onions.  Stir often and cook until tender.  Add tomatoes and seasonings and bring to boil.  Add green beans.  If there is not enough liquid, add extra tomato juice or tap water.  Cover and bring up to boil again.  Reduce heat to simmer and cook for 25 to 30 minutes or until beans are fork tender.  Adjust seasonings and serve.  Can add slivered almonds at serving time or a garnish of sliced radish and turnip.  

Kale, Swiss Chard, or Collard Greens

            1 lg bunch of kale, chard, spinach or collards

            2 to 3 T butter, margarine, or Crisco

            2 shallots, minced [or one small onion]

            3 T GF baking mix

            1 c milk

            1/2 c cream or half 'n half [or evaporated milk]

            1/4 t non-iodized salt

            dash of cayenne pepper

            dash of nutmeg

            1 c Cheddar or Swiss cheese, grated

            1 egg yolk

            2 to 3 T Parmesan cheese, grated

        Prepare your favorite greens, wash and sort and press out extra water.  Make your favorite Mornay sauce or use the ingredients suggested above.  

        Melt the butter in a saucepan over Medium heat, add the shallots and sauté for 2 to 3 minutes.  Add the flour and whisk.  Do not allow sauce to become browned.  Whisk in milk, cream, salt, pepper, and nutmeg.  Cook until thickened, about 5 minutes.  Stir in egg yolk.  Remove from heat and stir in cheese.  When cheese has melted and is blended, add the greens.  

        Pour mixture into a baking dish that has been well greased with a solid shortening such as Crisco.  Sprinkle with Parmesan cheese [or GF bread crumbs].  Bake in a 350-degree oven for 15 to 18 minutes.  

        Comment:  this same Mornay sauce and baking process can be used for leeks, onions, kohlrabi, and turnips.  

            Lemon Potatoes

            1 T olive oil

            1 T unsalted butter or margarine

            4 medium-sized potatoes, peeled, cut length-wise, 8 wedges

            4 medium garlic cloves, minced, pressed in 1 T olive oil

            2 T lemon juice

            1 T lemon zest

            2 T oregano leaves, minced  [3/4 t dried]

            1 t non-iodized salt

            1 t black pepper

            2 T parsley leaves, minced  [1/2 t dried]

        Heat oil and butter in skillet over Medium heat until butter melts and begins foaming.  Swirl pan and add potatoes; cook until golden brown, about 6 minutes.  Using tongs, turn potatoes to second side down.  Cook until browned.  

        Combine garlic, lemon juice, zest, and oregano in small bowl.  When potatoes are tender, add mixture to potatoes along with salt and pepper.  Stir lightly.  Cook uncovered until seasoning mixture is heated through and fragrant, about 2 minutes.  Sprinkle with parsley and serve.

        Comment:  to add a Greek-style, add three ounces of feta cheese, eight or so finely chopped black olives along with the parsley.  Can omit the parsley and substitute two cups of chopped spinach which has been mixed with two teaspoons of minced anchovies.  

         Lentil and Rice Hot Dish

        This is a one-pot supper or it can be made as a casserole and baked in the oven.  Basil is a good friend of lentils and seasons well.

            1 c lentils

            1/2 c rice

            2 c carrots, sliced

            3 c water

            1 c vegetable broth [juice from a canned vegetable or use potato water; can also use one cup water and one half packet of Italian salad seasoning].

            1 t garlic, minced, crushed

            1 t basil, dried

            2 T olive oil

        Place all ingredients in a pot.  Bring to a boil over Medium heat.  Reduce heat to Simmer. Cover.  Cook for 25 to 30 minutes--until no liquid remains. 

Perfect Mashed Potatoes

            2 lbs Russet, Yukon gold, or long white potatoes

            1 T non-iodized salt

            1 c milk, light cream, or whipping cream

            4 T [1/2 stick] butter, cut into pieces

            1/4 t ground black pepper

            1/4 t grated nutmeg

        Peel and cut potatoes into 1 1/2-inch thick slices.  Place in saucepan.  Cover with cold water and add salt; bring to simmer.  Simmer potatoes until knife easily slips in and out of them,  usually 20 to 25 minutes.  Drain potatoes in a colander.

        Place milk in small saucepan set over Medium-High heat.  

        If using electric mixer fitted with paddle attachment, transfer hot, drained potatoes to bowl of electric mixer and on medium-low speed, mix until most lumps have disappeared, about one minute.  Add butter; mix until blended.  On low speed, add hot milk in slow stream, then add pepper, nutmeg and salt to taste.  Mix to combine.

        If using potato ricer, place heat-proof bowl on top of double-boiler over pan of simmering water.  Press hot, drained potatoes through ricer into bowl.  Stir potatoes with wooden spoon until smooth, about one minute.  Using whisk, incorporate butter.  Drizzle in hot milk, whisking continuously.  Add pepper, nutmeg and salt to taste; whisk to combine.  

        For garlic mashed potatoes.  Add 3 smashed garlic cloves to milk.  Cover and simmer until garlic is mild and soft, about 20 minutes.  Add milk and garlic directly to potatoes, and mash.

        For roasted garlic mashed potatoes.  Wrap a small head of garlic in aluminum foil, then place in oven at 400 degrees for 45 minutes.  When cool enough to handle, peel roasted garlic and add to potatoes, to taste, while mashing.

        For herbed mashed potatoes.  Add fresh chopped herbs such as parsley, dill, chives or basil to mashed potatoes.  Or, to make bright-green potatoes, substitute any herb-infused olive oil for the butter.  To make it, puree herbs and olive oil in bowl of food processor or until herbs are finely minced and olive oil is bright green.

        For mashed potatoes and root vegetables.  Substitute 5 ounces cooked carrots, sweet potatoes, celery root, or turnips for 6 ounces of potatoes.

Potato Latkes

               5 medium potatoes, peeled, grated

            2 small onion, peeled, grated

            2 eggs

            1/2 c GF baking mix

            1/4 t non-iodized salt [canning or kosher]

            1/4 t white pepper

            1/2 c corn oil or Crisco

        Clean and peel potatoes and onions.  [Note:  most cooks clean and wash potatoes and grate with the skins on].  Grate alternately and combine.  Add flour, eggs, salt, and pepper and mix well.   Heat Crisco or oil in a skillet or frying pan.  Drop one Tablespoon of the mixture for each latke into the skillet and fry, turn once.  When golden and crisp on each side, drain on paper towels.  Serve with sour cream, yogurt, a fruit sauce, or a sprinkle of white or brown sugar.                 

Potato Pie

        You'll never miss the meat in this hearty combination of vegetables, cheese, and herbs.

            2 medium potatoes, cooked, thinly sliced

            2 c GF baking mix

            3/4 t non-iodized salt

            1/2 c butter or margarine

            1 8-oz package of an Italian cheese  [2 cups]

            1 t of Italian Salad Seasoning  [McCormick's or other GF source]

            1 c carrots, finely shredded

            3/4 c onion, chopped

            1 sm zucchini, thinly sliced [equal to 1 cup]

        Peel and cook  potatoes.  Cool slightly and thinly slice.  Prepare pie dough for double crust which includes one half cup cheese, shredded and one half teaspoon salt.  Dot bottom crust with 15 to 20 dots of butter or Crisco. Arrange potatoes in pastry-lined 9-inch pie plate.  Sprinkle with Italian seasoning.  Sprinkle with one fourth cup cheese.  Next sprinkle with onion and more cheese.  Repeat with carrots and cheese.  Top with zucchini and remaining cheese.  Put on top pie crust and crimp edges.  Cover edges with foil and bake in 375-degree oven for 25 minutes.  Remove foil and bake for an additional 20 minutes or until beginning to turn a golden light brown color. 

Red Cabbage with Apples

            1/4 c olive oil

            2 onions, sliced into crescents

            2 apples, cored, thinly sliced in crescents

            1 sm head red cabbage, cored, shredded

            1/2 t non-iodized salt

            1/3 c white wine vinegar

            1/2 c white wine

            2 T parsley flakes 

            Optional:  salt and pepper seasoning

        Heat the olive oil in a skillet.  Add onion and cook for 3 to 5 minutes.  Add apples and toss and continue cooking for 5 additional minutes.  Add shredded cabbage and the seasonings.  Cook until the liquids have been evaporated.  Check cabbage for doneness.  

Rice and Peas

            1 c rice 

            2 c vegetable stock

            1/2 t non-iodized salt

            2 T corn or olive oil

            1/2 t basil, dried

            1/2 t white granulated sugar

            1 can peas or 1 box frozen peas

            1 T butter

        Cook rice with water and oil in covered saucepan for 20 to 25 minutes or until liquid is absorbed.  Add salt, basil, and peas and cook 5 minutes longer.  Remove from heat and add one generous Tablespoon of butter and mix lightly.  Cover pan and let stand for 3 to 4 minutes.  [if using brown rice, cooking time may extend to 45 minutes before rice is tender].  

Sesame Broccoli

        This is a quick, simple way to prepare broccoli.  Consider also adding sliced carrots or cauliflower for a nice taste combination.

            1 bunch of broccoli, cut stalks and florets into bite-size pieces

            1 to 2 T sesame seeds, toasted

            2 T sesame oil [or use olive or peanut oil]

            1 to 2 T GF soy sauce

        Prepare the broccoli.  Steam florets and stalks in a steamer or cook in water with a Tablespoon of olive oil until fork tender.  Toast the sesame seeds in a heavy skillet [iron skillet] until they begin to become fragrant.  Stir continuously.  Drain broccoli and add the oil and soy sauce.  Toss.  Add the sesame seeds and toss lightly.  Best if served warm.  

        Comment:  For leftovers of this recipe, place in the blender with a half cup water, process and use in a gravy or stew for thickening and for a nice taste addition.  

Stuffed Tomatoes

        There are dozens of recipes for stuffing tomatoes.  Many in raw tomato cups; also many with the suggestion of baking.  To prepare stuffing tomatoes, cut off the top [cut out the top at an angle and about 3/4 to 1 inch from the stem.  Scoop out the seed cluster and you are left with a decorative edible bowl.  The first recipe uses rice with mint; the second is a baked bread stuffing in tomato which I often serve with rock Cornish hen or any of several baked chicken recipes.

            2 cups cooked rice [a mix of white or brown and wild rice is nice]

            1 scallion, thinly sliced

            1/2 c chopped parsley

            1/8 c chopped mint

            1 c green or red cabbage, minced

            1/4 c raisins

            1/4 c sunflower seeds

            1/4 c lemon juice plus 1 t lemon zest

            2 garlic cloves, finely minced

            3 T GF soy sauce

            3 T corn or olive oil

            2 T honey

            6 stuffing tomatoes 

        In a large bowl, combine the scallions, parsley, mint, cabbage, raisins, and sunflower seeds.  In another bowl, combine the lemon juice, zest, garlic, soy sauce, oil, and honey.  

        Combine the rice and the vegetable mixture.  Add the dressing and mix thoroughly.   Let stand for a half hour and stir again.  Fill each tomato with the mixture.  Put tops back on [slightly askew].  Stick in a sprig of mint under each top.  

        The following stuffing is a traditional recipe that can be adapted to fit any one of your favorite bread stuffing recipes.  My mother always started with the basics of bread, onions, an egg, olive oil [if we had it on hand] and cheese.  Then she added nuts and an herbal seasoning.  Or, she omitted the nuts.  [add leftover vegetables, bits of squash or cucumber, almost anything you can dig out of the refrigerator on any given day and it will be an excellent addition].

            4 slices of GF bread, torn up into fine pieces [toast GF bread slightly and use the kitchen shears or your scissors to cut up bread]

            1/4 c pine nuts, toasted

            1/2 c basil, chopped  [3/4 t dry]

            3 garlic cloves, finely minced

            1/2 c Parmesan cheese, grated or use dry

            1 egg, beaten

            1/4 c olive oil

            1/8 t non-iodized salt

            1/8 t black pepper

            6 stuffing tomatoes

        Prepare the bread pieces.  Add all of the seasonings, half the cheese  and stir.  Add the beaten egg.  If not moist, drizzle a bit of extra olive oil over the mixture.  Heat through in a 375-degree oven for 5 to 6 minutes.  Remove once or twice to lift and stir mixture.  

        Remove from oven and cool slightly.  Stuff the tomatoes with the filling; pack in tightly enough so that the filling holds together.  Add the remaining cheese as a topping.  Place the stuffed tomatoes on a baking sheet or 9- x 13-inch baking pan that has been lightly greased with a solid shortening such as Crisco.  Bake for 45 to 50 minutes in a 350-degree oven.  The tomato should be softened, the top browned, and the stuffing heated.  Remove from oven and allow to stand for 10 to 15 minutes before serving.

            Sugar Snap Peas with Carrots

            5 c sugar snap peas, with strings and ends removed

            4 carrots, peeled, chunked

            4 T butter or margarine

            2 T honey

        In a covered skillet, cook the carrots on Medium High heat to boiling for 5 to 6 minutes to tender crisp.  Remove carrots.  In same skillet melt butter over Medium High heat and sauté pea pods for 5 to 6 minutes.  Add carrots and cook 3 to 4 additional minutes.  Drizzle honey over vegetables.  Stir.   Cook for 2 more minutes stirring constantly.  Serve.  

        Comment:  Can add additional seasoning with the addition of the juice of a half lemon and/or two Tablespoons of GF soy sauce.  To this recipe, it is easy to add chopped peppers and/or chopped zucchini.  

Twice-Baked Potatoes

            6 large baking potatoes

            1/2 c butter [or one stick of margarine]

            1 c milk or whipping cream [or half 'n half]

            6 to 8 slices of bacon, cooked and crumbled

            6 oz Cheddar cheese, shredded

            1 T chives, minced

            1/2 t non-iodized salt

            dash of black pepper

            dash of GF paprika

        Bake potatoes in a 375-degree oven for 60 to 65 minutes or until fork tender.  Cool.  Cut a thin slice off the top of each potato and discard.  Scoop out pulp from each potato, but leave a thin shell.  

        In a bowl, mash the pulp with butter.  Stir in milk, bacon, one cup of the cheese, chives, salt, and pepper.  Spoon into potato shells.  Sprinkle with remaining cheese.  Place on a baking sheet that has been greased with a solid shortening such as Crisco.  Bake in a 375-degree oven for 25 to 30 minutes or until cheese is melted.  Garnish with a dash of paprika.  

Vegetarian Chili

            4 c red kidney beans, cooked [2 cans]

            1/2 c olive oil

            2 onions, diced

            4 cloves garlic, minced

            1 T chili powder

            1 T cumin, ground

            1 t oregano, crushed

            1/8 t cayenne pepper or powder

            1 c cooked white or wild rice

            1 28-oz can plum tomatoes with juice

            1 T GF soy sauce

            2 c water

            1 t non-iodized salt

            1/8 T black pepper

            2 T butter

            1/2 c red onion, chopped for garnish  

        In a large pot, heat the oil.  Put in the onions and sauté for 8 to 10 minutes.   Add the chili powder, cumin, oregano, cayenne pepper and rice.  Cook for 2 to 3 minutes stirring constantly.  Add kidney beans, tomatoes, water, soy sauce, salt, and pepper.  Cook to boil and reduce heat to a low simmer and cook for 30 minutes.  Stir occasionally.  Taste and adjust seasonings.  Add butter and heat until melted.  Serve with a Tablespoon of chopped red onion on each portion.  

Vegetarian Delight

        With Cajun-stewed tomatoes, this recipe is easy to think of as Cajun chili.  It is excellent served with cooked brown or white rice.   Leftovers work well with leftover mashed potatoes. 

            1/3 c onion, chopped

            1 t olive oil

            2 small to medium zucchini, halved lengthwise and sliced

            2 carrots, chopped

            2 cloves garlic, minced

            1 c tap water

            1 15-oz can chickpeas [garbanzo beans] drained

            1 14 1/2-oz can tomatoes, diced, not drained

            1  14 1/2-oz can Cajun-style tomatoes, not drained

           1 T white granulated sugar

             Season with non-iodized salt and black pepper

        In a large saucepan, cook onion in hot oil five minutes.  Stir in zucchini, carrots, garlic, and water.  Cook and stir for 3 minutes.  Add chickpeas, diced tomatoes, Cajun tomatoes, sugar, salt, and pepper.  Simmer uncovered for 20 minutes. 

Vegetable Stir-Fry

            2 T cornstarch

            2 T white granulated sugar

            1/2 t ground ginger

            1 c orange juice

            1/4 c GF soy sauce

            2 garlic cloves, finely minced

            2 carrots, sliced

            2 c broccoli florets, sliced

            2 c cauliflower, sliced

            4 t olive oil

            1 c fresh or frozen snow peas

            4 c cooked rice

        In a small bowl, combine cornstarch, sugar, and ginger.  Stir in orange juice, soy sauce, and garlic.  In a skillet or wok, stir-fry carrots, broccoli, and cauliflower in three Tablespoons of oil for four to five minutes.  Stir in orange juice mixture.  Bring to boil  Cook until thickened.  Serve over warmed rice. 

Zucchini With Zip

        Mint and lemon juice add zest to this kind of simple sauté.  A julienne cut results in pieces the size of a small wooden matchstick, about one and half inches long and 1/8-inch thick.  The finished product is well worth the preparation time.  

            1 T olive oil

            2 c julienned carrot

            4 c julienned zucchini

            4 scallions, sliced on the diagonal

            1/8 t black pepper

            2 T lemon juice and 1 T lemon zest

            1/2 c mint leaves, torn in pieces

            1/8 t non-iodized salt

        Add the oil to a skillet on Medium High heat.  Sauté the carrot for 2 to 3 minutes, until almost tender.  Add the zucchini and scallion and continue to sauté for 3 to 4 minutes longer.  Grind in the black pepper; remove the pan from heat.  Add the lemon juice, mint, and salt.  Serve.