Worldly Vegetarian Creations

Thai Vegetable Curry
4 cups Wehani brown rice or any brown rice or quinoa
4 cloves garlic, finely chopped
2 tablespoons peeled, finely chopped fresh ginger
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 cups carrot juice
1 red bell pepper, thinly sliced
1 large eggplant, peeled, if desired & cut into 1" cubes
2 cups green beans, cut in 2" lengths
3 cups sliced shiitake mushrooms, stems removed
1 small can bamboo shoots
2 tablespoons Dr. Fuhrman's VegiZest or other no salt seasoning
1/2 teaspoon curry powder
3 tablespoons chunky peanut butter, natural unsalted
2 pounds tofu, cut into 1/4" thick slices
1/2 cup light coconut milk
2 cups watercress leaves
1/2 cup chopped raw cashews
Cook brown rice or quinoa according to package directions and set aside until ready to serve. Finely chop together garlic, ginger root, mint, basil, and cilantro. Save some unchopped fresh herbs for garnish. Place rest of ingredients (except for peanut butter, tofu, coconut milk, 1 cup watercress, and cashews) in wok or large skillet. Bring to a boil and simmer covered, stirring occasionally, until all vegetables are tender. Add peanut butter and mix in with simmering liquid and toss to distribute. Add tofu, simmer and toss until hot. Add coconut milk and heat. Serve on rice or quinoa. Top with the remaining cup of watercress and cashews. Frozen vegetables may be used instead of fresh. Serves 8.

Quick Oriental Wok
1 tablespoon seasoned rice vinegar
1 teaspoon Mrs. Dash or no salt Oriental seasoning
2 cloves garlic, chopped
1/4 cup no salt vegetable broth
1/8 cup pineapple juice, added for sweetness
20 ounces frozen mixed vegetables or frozen oriental vegetables (defrosted)
1 onion, chopped
1 can water chestnuts, sliced
1 pound tofu, diced
1 tablespoon apricot spreadable fruit
Drain defrosted vegetables. Place the vinegar, seasoning, garlic, broth and pineapple juice in a covered pot or wok and heat. Add the vegetables, onion, water chestnuts and tofu. Sauté until vegetables are tender. Mix in apricot fruit spread and serve. Serves 3.

Greek Chickpea Salad
1 16-ounce can garbanzo beans (chick peas), no or low salt
3 plum tomatoes, chopped
1 boiled potato, peeled and chopped in chunks
1 green apple, peeled, cored and chopped
1 cucumber, chopped
1/2 small onion, chopped
1/4 cup chopped brazil nuts
3 tablespoons Dr. Fuhrman’s Spicy Pecan Vinegar
1 teaspoon chopped cilantro
10 ounces mixed salad greens
2 tablespoons chopped brazil nuts
Mix all ingredients, except for salad greens and 2 tablespoons brazil nuts, together and serve on a bed of mixed salad greens and sprinkle with 2 tablespoons brazil nuts. Note: This is even better the following day when the flavors have mingled overnight. Serves 4.

Vegetarian Carnival for September 24th, 2007

You can see it at Veggie Chic.

Carnival of the Recipes: See What Your Neighbors are Drinking

Cabbage-Full Eats

Triple Treat Cabbage Salad
2 cups green cabbage, grated
1 cup red cabbage, grated
1 cup savoy cabbage, grated
1 small carrot, peeled and grated
4 tablespoons currants
2 tablespoons raw pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon unhulled sesame seeds

1/2 cup soy milk
1/4 cup cashew butter
2 teaspoons Dr. Fuhrman's Spicy Pecan Vinegar
1 tablespoon currants (optional)
1 tablespoon unhulled sesame seeds, lightly toasted* (optional)
Mix all salad ingredients together. Blend dressing ingredients and toss with salad. If desired, garnish with currants and lightly toasted sesame seeds. Lightly toast sesame seeds in a pan over medium heat for 5 minutes, shaking the pan frequently. This is good made a day ahead to allow flavors to mingle. Serves 4.

Dr. Fuhrman's Raisin Coleslaw
1/2 cup raisins
1/2 cup apple juice
1/2 cup baked potato, skin removed
1 teaspoon mustard
1 tablespoon lemon juice
4 cups shredded cabbage
2 cups shredded carrots
2 cups peeled and shredded apples
1 cup shredded beets (optional)
1/4 cup finely chopped scallions
Blend in Vita-Mix or blender the raisins, apple juice, potato, mustard, and lemon juice. Mix with rest of the ingredients. Use this in place of a lettuce salad for lunch or dinner. Serves 8.

Sweet and Sour Fancy Cabbage Salad
1/4 cup fresh lime juice
4 tablespoons date sugar
1/4 cup water
2 tablespoons rice wine vinegar
1 small head napa or savoy cabbage, shredded
1 red bell pepper, julienned
1 small jicama, julienned
2 carrots, julienned
1/2 small onion, finely chopped
4 tablespoons unhulled sesame seeds
1/2 cup currants
10 Brazil nuts, chopped
Romaine lettuce, shredded or spring mix (optional)
For dressing, whisk together lime juice, date sugar, water, and rice wine vinegar in a small bowl. Set aside. Toss together the cabbage, bell pepper, jicama, carrots, onion, sesame seeds, currants, and Brazil nuts in a large salad bowl. Add the dressing and toss. If desired, sprinkle with extra sesame seeds, currants, and chopped Brazil nuts. This may be served on a bed of shredded romaine lettuce or spring mix. Serves 8.

Dieters, Welcome to the Carnival of the Recipes!

The New Vegetarian Carnival is Up!

Superior Seasonal Servings

Vanilla Autumn Soup
1/2 cup dried lentils
6 cups carrot juice
1 bunch kale, de-stemmed and chopped into bite-sized pieces
3/4 medium butternut squash, peeled and chopped
1 cup small broccoli florets
1 small zucchini, chopped
3/4 cup blanched almonds, reserving 1/8 cup
4 pitted dates
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups unsweetened soy milk
1 tablespoon raw almond butter
5 cups organic baby spinach
Place lentils, carrot juice, kale, butternut squash, broccoli, and zucchini in a large soup pot. Bring to a boil. Reduce heat to medium and cover. Simmer for 45 minutes or until vegetables are tender. Meanwhile, blend almonds, dates, applesauce, vanilla, soymilk, and almond butter in a high powered blender until smooth. Pour into soup pot with tender vegetables. Stir for a few minutes to combine. Sprinkle reserved chopped almonds for garnish. Transfer soup into powerful blender and blend until soup is smooth. Pour back into soup pot and add spinach. Heat until spinach wilts. Serves 6.

Summer Fresh Tomato Avocado Soup

6 large fresh tomatoes, quartered and seeded
1 avocado
1 tablespoon Dr. Fuhrman’s VegiZest
1/2 teaspoon Bragg’s Liquid Aminos
1 tablespoon lemon juice
1 clove garlic, coarsely chopped
1 cup carrot juice
1/2 bunch fresh basil
Blend all ingredients in blender until smooth. Serve topped with chopped fresh basil. Serves 2.

Cream of Winter Soup

4 cups frozen butternut squash
2 apples, peeled, seeded, and chopped
1 bunch kale, de-stemmed and chopped
1 cup chopped onion
1 tablespoon balsamic vinegar
2 tablespoons Dr. Fuhrman's VegiZest
1 teaspoon curry powder
5 cups carrot juice
1/2 cup unsweetened soy milk
1/2 cup raw Brazil nuts
1 teaspoon cardamom
Cover and cook squash, apples, kale, and onions in vinegar, VegiZest, curry powder and carrot juice for 30 minutes or until kale is very tender. Puree 1/2 of chunky soup in blender with soy milk and Brazil nuts. Add back to rest of soup liquid. If desired, cardamon may be stirred in. Serves 6.

Madeleines and Memories - Carnival of the Recipes

Check it out over at Food History.

Chocolate Smoothie Revolution

Chocolate Cherry Smoothie
4 ounces organic baby spinach
1/2 cup soy milk
1/2 cup cherry pomegranate juice
1 tablespoon Dr. Fuhrman's Cocoa Powder
1 cup frozen cherries
1 banana
1 cup frozen blueberries
1/2 teaspoon vanilla extract
2 tablespoons ground flax seeds
2 tablespoons Goji berries (optional)
If using a regular blender, liquefy the spinach with soy milk and juice. Add remaining ingredients and blend about 2 minutes until very smooth. If using a Vita-Mix, blend all at once. Serves 2.

Chocolate Pecan Smoothie
5 ounces organic baby spinach
1/2 cup soy milk
1/2 cup pomegranate juice
1 banana
2 tablespoons raw pecans
1 tablespoon Dr. Fuhrman's Cocoa Powder
2 cups frozen blueberries
1 tablespoon ground flax seeds
First liquefy spinach in soy milk and pomegranate juice. Then add all remaining ingredients and blend until smooth. Serves 2.

Chocolate Smoothie
5 ounces organic baby spinach
2 cups frozen blueberries
1/2 cup soy milk
1 medium banana
3 medjool dates or 6 deglet noor dates
2 tablespoons Dr. Fuhrman's Cocoa Powder
1 tablespoon ground flax seeds
Blend all ingredients in a Vita-Mix or other powerful blender until smooth and creamy. Serves 2.

End of Summer Recipe Carnival