Archive for June, 2012

shepherd’s pie – (vegan, vegetarian)

Posted on: June 24th, 2012 by yum vege No Comments

Vegetarian or Vegan Shepherd’s Pie! Delicious recipe submitted by Brenda Jacobs Kanapolis. Thanks!

Ingredients:

  • 2 soy burger patties (meatless) – broken up and ground. Season with
    garlic powder and Mrs. Dash.
  • 1 small onion
  • 1 small green pepper
  • 1 celery stalk
  • 1/4 c. butternut squash – or zucchini, diced and peeled.
  • 1/2 c. stir fry veggies – (frozen)
  • 1/2 cup mixed veggies, corn, beans, carrots and peas – (frozen)
  • 1 large white potato
  • 1 large sweet potato
  • shredded cheese (or vegan)
  • low sodium salt and pepper
  • garlic powder
  • Mrs. Dash (sodium free)

Directions:

  1. Boil and mash potatoes until soft.
  2. Preheat oven to 400 degrees.
  3. crumble soy and add onion, green pepper, celery, squash, and stir-fry. Cook 5 minutes on med, or until veg. are tender.
  4. Cover bottom of pan with the mixture.
  5. Then add a layer of the mixed veg. to slightly cover soy and veg mixture. Pour the mashed mixed potatoes over veg. Finally, sprinkle cheese over pie.
  6. Bake on 375 degrees for 10 minutes, or until cheese is thoroughly melted.

Serves 2-4. Yum.

cold cucumber soup – simple and quick (vegetarian)

Posted on: June 24th, 2012 by yum vege No Comments

There are many ways to make cold cucumber soup. Ours is incredibly simple and has a little kick from the hot pepper. It’s a great combination of flavors.

Ingredients:

  • 6 cucumbers, peeled and seeds removed, coarsely chopped
  • 1 cup plain yogurt
  • 1/4 cup veggie broth – either cubes dissolved or in the carton
  • 1 tsp. olive oil
  • 1 tsp. sriracha hot chili sauce (or 1/4 tsp. cayenne pepper)
  • 1 tsp. rice wine vinegar
  • 1 tsp. chopped parsley or cilantro
  • salt and pepper to taste

Directions:

  1. After peeling the cucumbers and removing the seeds, coarsely chop.
  2. In a large blender or food processor, combine all ingredients and blend until smooth.
  3. Can eat immediately or, if preferred, chill in the refrigerator.
  4. Add salt and pepper to taste.

Serve the soup in bowl with cucumber slices as garnish.
A great summer soup.


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