A collection of favorite vegetarian recipes.

Mac N’ Cheeze (Vegan/K-Parve) May 18, 2014

Filed under: Uncategorized — kshrgirl @ 9:30 pm

Original Source: One Green Planet


12 ounces gluten-free pasta elbows
1 cup raw cashews
1 cup unsweetened milk substitute of choice (we’ve used hemp, almond, and walnut-all delicious!)
2 cloves garlic
1/3 cup nutritional yeast
2 tablespoons tahini
3 teaspoons lemon juice
1 teaspoon turmeric
1/8 teaspoon cayenne red pepper
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon pepper


Cook the pasta according to the directions on the package. Gluten-free pasta, especially when brown rice based, tends to absorb more water than normal, so be sure to add extra water to the pot before boiling; it usually takes a few extra minutes for GF pasta to reach the al dente stage, too. And be sure to add a little salt to the water before boiling- it flavors the pasta.

As pasta cooks, combine the raw cashews and nut milk in a blender or food processor. I never soak mine before hand- I prefer the slightly thicker sauce that results from not soaking them in this recipe.
Once combined, add the rest of the ingredients. Yup, all of ‘em.
(Told you this recipe was easy!)
Blend until combined. Set aside.
Once pasta is al dente (literally meaning “to the bite”; leave a little texture in that pasta! Don’t boil it into mushy submission.), strain, rinse, and put it back into the pot. Pour in the cheeze sauce, using a wooden spoon to gently toss and coat the pasta.
Turn the burner back onto low and continue to cook the pasta and cheeze sauce together about 3-5 minutes, stirring occasionally until the sauce thickens to the noodles.

Serve with a garnish of fresh basil or cilantro, avocado, or a little hot sauce.

To reheat, simply warm the pasta in a pan with a little non-dairy milk, stirring ’til creamy.

Saves well in a refrigerated space for about a week.


Crispy Tofu Nuggets (Vegan/K-Parve)

Filed under: Uncategorized — kshrgirl @ 8:42 pm

Original source: One Green Planet


For the Tofu Nuggets

½ cup all-purpose flour (65 g)
1 teaspoon raw cane sugar
1 teaspoon sea salt
2¾ cups unsweetened cornflakes (100 g)
14 ounces tofu (400 g)
2 cups vegetable oil (500 mL)

For the Curry Ketchup

Juice from ½ lemon
⅔ cup tomato paste (140 g)
2 tablespoons agave syrup
1 teaspoon curry powder
2 tablespoons olive oil
Sea salt
Freshly ground black pepper


For the Tofu Nuggets

Stir the flour together with the raw cane sugar, sea salt, and 6 tablespoons (90 mL) water until the batter is smooth.
Finely crumble the cornflakes.
Cut the tofu into slices that are just under ½ inch (1 cm), and then use a knife to shape the tofu into nuggets.
Dip the nuggets in the batter and then coat them with the cornflakes.
Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)
Fry the nuggets for approx. 3 minutes.
Transfer to a plate lined with paper towels to absorb any excess oil.
For the Curry Ketchup

Mix all of the ingredients with 3 tablespoons water.
Serve with the nuggets.


Homemade Tomato Soup (K-Parve/Vegan)

Filed under: Uncategorized — kshrgirl @ 8:31 pm

Original source The Saucy Southener

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6 cups


1 tablespoon olive oil
1 cup diced onion
½ cup peeled and minced carrot (about 1 large carrot)
2 teaspoons minced garlic (about 2 cloves)
1 -15-15 ounce can white beans, drained and rinsed (I used Great Northern)
1 -28 ounce can crushed tomatoes
1½ – 2 cups vegetable stock or water
2 teaspoons basil preserved in olive oil (or you could add pesto)
¼ teaspoon dry oregano leaves
¼ teaspoon crushed red pepper flakes
Fresh ground black pepper


In a medium-sized saucepan, over medium heat, add the olive oil.

Once the oil is hot, add the onion and the carrot and saute for about 10 minutes or until the carrots begin to soften (the smaller you cut them, the more quickly this will happen).

Add the garlic and continue to saute for about 3 minutes.

Add the beans, crushed tomatoes and stock (or water), basil, oregano and crushed red pepper flakes.

Cover and simmer for about 20 minutes.

Remove from heat and using an immersion blender (or removing portions to a regular blender), blend until smooth.

Add ground black pepper to taste and serve in bowl.


Oven Baked Falafel (vegan or vegetarian) May 17, 2014

Filed under: Uncategorized — kshrgirl @ 6:19 am

6-7 Servings
Via @jkidla @joyofkosher on Twitter


1 (19-oz/540 mL) can chickpeas, rinsed and drained
1 small onion, chopped
2-4 garlic cloves, peeled
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon salt
Pinch dried chili flakes
1/4 cup whole wheat flour (plus extra, if needed)
1 teaspoon baking powder
canola oil for cooking
fresh pitas, tzatziki, chopped cucumber, tomatoes and purple onion for serving


1. Preheat oven to 425 ˚F (220 ˚C).
2. Place chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in bowl of food processor and pulse until combined but still chunky.
3. Add flour and baking powder and pulse until it turns into soft mixture that you can roll into balls without sticking to your hands. (Add another spoonful of flour if it seems too sticky.)
4. Roll dough into meatball-sized balls and gently flatten each into little patty.
5. Place patties on heavy-rimmed baking sheet, preferably one that’s dark in colour. Brush each patty with canola oil, flip them over and brush other side.
6. Roast for 15 minutes, then flip them over and roast for another 10, until crisp and golden on both sides.
7. Serve warm, wrapped in pitas, with tzatziki, chopped cucumber, tomatoes and purple onion.


Sabich (Vegetarian/K-Parve) May 16, 2014

Filed under: Uncategorized — kshrgirl @ 12:26 am

Serves 4



one 1-lb eggplant, sliced into 1/2-inch rounds

3/4 teaspoon kosher salt, plus more to taste for seasoning

vegetable oil for frying

3/4 lb cucumbers, peeled, seeded and chopped (about 1 1/2 cups)

3/4 lb tomatoes, seeded and chopped (about 1 1/4 cups)

1/4 cup chopped flat-leaf parsley

1/2 small onion, chopped (about 1/2 cup)–optional

fresh ground pepper to taste

4 whole pita breads

1 cup hummus

4 hard-boiled eggs, sliced

1/2 cup prepared tahini sauce*

schug (hot sauce) to taste

amba (mango pickle) to taste**

Sprinkle eggplant on both sides with salt, place on a cookie sheet or wire rack, and let rest 30 minutes. Press eggplant slices firmly between paper towels to remove excess salt and moisture.

Heat 1 inch of oil in a large frying pan until very hot but not smoking, about 375°F. Working in batches, fry eggplant until dark brown and tender, about 5-6 minutes on first side and 2-3 minutes on second side. Using a slotted spoon, remove eggplant and drain and cool on paper towels.

In a small bowl combine cucumbers, tomatoes, parsley, onions (if using), and salt and pepper to taste. Reserve.
To assemble sandwiches, warm pitas in a 300°F oven for 5 minutes, or in the microwave on high for 30 seconds.

Spread 1/4 cup hummus inside each pita, then fill with 1 sliced egg, 3 to 4 slices fried eggplant, and about 1/2 cup salad. Drizzle with 2 tablespoons tahini and hot sauce to taste.

*To make your own tahini, combine ¼ cup tahini paste with 3 tablespoons water and 1 tablespoon fresh lemon juice; add more water and lemon to achieve desired consistency.

**Israeli amba can be purchased at some Indian and Middle Eastern/Israeli markets, or ordered online at kalustyans.com.


Caramel Pecan Rice Kugel (K-Parve/Vegetarian) May 15, 2014

Filed under: Uncategorized — kshrgirl @ 2:49 am

Serves 8

1/4 cup melted margarine
1 cup chopped pecans
1 cup dark brown sugar
3 cups cooked white rice (start with 1 cup long-grain or basmati rice and cook according to package directions)
4 large eggs, beaten
2/3 cup sugar
1 teaspoon salt
2 teaspoons vanilla extract
3 cups hot water or non-dairy creamer
1/2 teaspoon cinnamon
Fresh grated nutmeg, or 1/8 teaspoon dried nutmeg

Preheat oven to 350 F. Place the margarine in a 9×13-inch baking dish and melt in the oven. Spread the pecans evenly over the melted margarine. Sprinkle with the brown sugar. Combine all the remaining ingredients and pour on top of the sugared pecans.

Bake for 1 hour.

Source: http://www.jwi.org/page.aspx?pid=2299#sthash.9fng0aIo.I2gUCxvu.dpbs


Easy Vegan Pad Thai May 14, 2014

Filed under: Uncategorized — kshrgirl @ 10:05 pm

Serves: 2-3
Original Source: PETA

1 cup water, plus more for soaking the noodles
1 10-oz. package rice noodles or ramen-style noodles
2 Tbsp. olive oil
2 cloves garlic
1/2 12-oz. package extra-firm tofu, drained and cut into chunks
4 Tbsp. soy sauce
2 Tbsp. peanut butter
Juice of 2 limes
3 Tbsp. sugar
Sriracha, to taste
Sliced green onions, for garnish
Chopped peanuts, for garnish (optional)

Fill a large microwave-safe bowl with water and heat in the microwave until boiling. Carefully submerge the rice noodles in the water and let soak for about 15 minutes.

In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks. Drizzle 1 tablespoon of the soy sauce over the tofu and sauté until golden brown.
In a small bowl, whisk together the peanut butter, lime juice, sugar, Sriracha, remaining soy sauce, and 1 cup of water.

Add the soaked noodles and peanut butter mixture to the tofu and cook through, about 5 minutes.

Garnish with sliced green onions and chopped peanuts and serve right away. Enjoy!