A collection of favorite vegetarian recipes.

Recipe: Puppy Chow (Vegetarian Dessert) December 13, 2009

Thank you to Unoblogger for this recipe! P.S. Nope it’s not real Puppy Chow, silly! 😉

Holiday Puppy Chow Recipe

9 cups Combination of Corn, Rice, and Wheat Cereal squares (Chex) *For gluten-free, omit the wheat chex.
1 cup chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
2 teaspoon vanilla *make sure to check vanilla for gluten-free
1 1/2 cups powdered sugar
2 1-gallon ziplock bags

Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth. Stir in vanilla. Pour sauce over cereal and stir until evenly coated. Spoon half of the mixture in each 1-gallon resealable ziplock bag. Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Original post is Here and it has lots of gorgeous photos, so if you are interested in this recipe, be sure to check it out!


Recipe: Kale Chips (Vegan or Vegetarian) December 8, 2009

Kale Chips

Watch out, these are highly addictive! Original Source and Pictures

Prep Time:10 Min
Cook Time:10 Min
Ready In: 20 Min

Original Recipe Yield 6 servings


* 1 bunch kale
* 1 tablespoon olive oil
* 1 teaspoon seasoned salt


1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. (If desired you can also sprinkle them with parmesan cheese after baking).
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutritional Information
Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg


Recipe: Teriyaki Tofu Steak December 7, 2009

Teriyaki Tofu Steak

I can’t believe I only tried this for the first time today. It’s delicious!


1 lb extra firm tofu, drained and pressed
6 Tbsp sake
6 Tbsp soy sauce
2 tsp toasted sesame oil
2 med cloves garlic, crushed
2 scallions, chopped
2 Tbsp honey
2 Tbsp veg oil
1 tsp cornstarch

Cut tofu into 6 equal 1/2 inch strips. Marinate 20 min. in sake, soy, sesame oil, garlic, scallions, honey. Heat oil in med skillet. Grill until brown on both sides. Remove to platter. Bring leftover marinage sauce to boil, simmer 2 min. Thicken with cornstarch. Pour over tofu. Serve.

A shortcut version of this recipe is to use pre-made Teriyaki sauce instead of making your own. To make this vegan, use a honey substitute.