-Non-Animal Eaters-

One of my goals in life is to open a health foods cafe, catered especially to people with food allergies or lifestyles such as vegan, vegetarian, etc.  My belief is that it is considerably unreliable for someone to advise something, when they have not tried it themselves.  So atune to this principle, I have tried everything from vegan, fruitatarian, vegetarian, lacto ovo, ovo, pesco, and various other life choices. After experimenting with these different ways of life, I realized that it can often be hard to get enough nutrients and energy in your body if you aren't getting protein and calcium from animal products. However, it is possible to obtain proper health if one's research is done properly!  On this page I have provided delicious dishes that are either vegan and/or vegetarian friendly.  Enjoy! 
 

Stuffed Peppers

  • 1 cup orzo pasta
  • 2/3 cup fresh parsley
  • 1/4 cup soy parmesan cheese
  • 2 tbsp. chopped walnuts
  • 1 1/2 tsp. dried basil
  • 1 tsp. salt, divided
  • 1 clove garlic
  • 1/4 cup olive oil
  • 12 oz. veggie burger crumbles (Boca recommended)
  • 1 medium tomato, seeded and chopped
  • 4 bell peppers
  • 1 12-oz. jar tomato sauce

Heat the oven to 350 degrees. While oven is heating, cook the orzo according to the package directions. Drain.

Place the parsley, soy parmesan, walnuts, basil, 1/2 tsp. salt and garlic in a food processor or blender and pulse until blended. With the food processor running, slowly add the olive oil and process until smooth to form a pesto. In a large bowl, combine the veggie burger crumbles, orzo, pesto, 1/2 tsp. salt and the chopped tomato.

Cut the tops off the peppers and scrape out the insides, removing the seeds. Fill the peppers with the veggie burger mixture and put the tops back on them. Pour the tomato sauce into an 8-inch glass baking dish. Place the peppers upright in the dish and bake for 20 minutes. Makes four servings.

 

 

Simple and Delicious Carmel Corn!
Ingredients:
3/4 cup brown sugar
3 tablespoons water
1 tablespoon vegan margarine
1/4 teaspoon vanilla
1 bag (3 1/2 ounce) microwave popcorn

Directions:1. Combine brown sugar, water, and butter in saucepan; bring to a boil. Cover and boil (over medium-low to low) for 2-3 minutes. Begin popping corn.s

2. Remove sugar mixture from heat, and add vanilla. Let caramel sauce cool just slightly, stirring constantly with spoon. Pour over popped popcorn in a large bowl, and toss/fold with wooden spoon until well combined and glazed.

3. Let cool (it helps to put it in fridge), and it gets nice and crunchy. Or if you simply can't wait, dive in immediately, but it will be wet and messy.

You can also substitute peanut butter (or other nut butter) for margarine (increase the amount), and add some cinnamon. Experiment.

Serves: 3, Preparation time: 5 minutes
 

 

Vegan Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water
 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
  2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

 

Ginger Veggie Stir-Fry

Ingredients

  • 1 tablespoon cornstarch
  • 1 1/2 cloves garlic, crushed
  • 2 teaspoons chopped fresh ginger root, divided
  • 1/4 cup vegetable oil, divided
  • 1 small head broccoli, cut into florets
  • 1/2 cup snow peas
  • 3/4 cup julienned carrots
  • 1/2 cup halved green beans
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons water
  • 1/4 cup chopped onion
  • 1/2 tablespoon salt
 

Directions

  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Summer Vegetable Ratatouille

Ingredients

  • 2 onion, sliced into thin rings
  • 3 cloves garlic, minced
  • 1 medium eggplant, cubed
  • 2 zucchini, cubed
  • 2 medium yellow squash, cubed
  • 2 green bell peppers, seeded and cubed
  • 1 yellow bell pepper, diced
  • 1 chopped red bell pepper
  • 4 roma (plum) tomatoes, chopped
  • 1/2 cup olive oil
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • 4 sprigs fresh thyme
  • salt and pepper to taste

 

Vegan Lasagna

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 3 tablespoons minced garlic
  • 4 (14.5 ounce) cans stewed tomatoes
  • 1/3 cup tomato paste
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  •  
  • 1 (16 ounce) package lasagna noodles
  •  
  • 2 pounds firm tofu
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 3 (10 ounce) packages frozen chopped spinach, thawed and drained
 

Directions

  1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
  2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
  3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
  4. Preheat the oven to 400 degrees F (200 degrees C).
  5. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
  6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
  7. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.

 

Strawberry Oatmeal Breakfast Smoothie

Ingredients

  • 1 cup soy milk
  • 1/2 cup rolled oats
  • 1 banana, broken into chunks
  • 14 frozen strawberries
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons white sugar
 

Directions

  1. In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

 ________________________________________________________

My famous Oatmeal Pancakes!

 Ingredients:

oats (old fashioned)

vanilla extract

sauteed apple chunks or banana slices (optional)

baking powder

soymilk

cinnamon

nutmeg

water

brown sugar

 

Directions:

Eye ingredients so they make a batter that is thick with oats

spray stove top pan with Pam, and place 1/4 cup worth batter on low heat

wait to flip until bottom of pancake is no longer raw...then flip and repeat

when finished cooking, top with toppings of your choice! (I reccomend natural peanut butter & shredded coconut)

 

 

 

 

 

 

 

 

Sources: allrecipes.com