Recently, I was asked to donate a few trays of appetizers for a fundraiser. Because the fundraiser was emphasizing sushi, I decided to create something really new. This recipe is much less tedious than making maki rolls, and if you’re not a seaweed lover, you can control the seaweed flavor, or not add it at all [...]
This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca.
Serves 4
Ingredients:
1 lb. prepared pizza dough
3 medium baking potatoes, cooked until fork tender and sliced fairly thin
1/4 c. fresh sage, chopped
Olive oil
Salt [...]
Heidi’s Cuban Red Beans and Rice
A popular and tasty rice dish, this easy, one pot recipe can be modified to suit your own personal taste. Make it spicy or mild, but do make it. I like mine served with Pico De Gallo on the side, or for an extra kick, try it with [...]
Vermicelli and Rice
Ingredients:
3 T. vegan margarine
1 ½ c. broken vermicelli (half inch pieces)
1 ½ C. white rice
2 T. vegetarian “chicken style” seasoning boullion powder
3 c. hot water
3 T. minced parsley (optional)
To Prepare:
Heat a heavy skillet and melt the margarine in it. When the fat is bubbling, add the vermicelli and stir [...]
Herbed Quinoa Pilaf
This recipe came to us courtesy of Vegetarian Times magazine .
6 servings
Ingredients:
2 1/2 c. vegetable stock or water
1 1/2 c. quinoa
Salt to taste
3 T. chopped fresh herbs (optional)
2 t. margarine or olive oil
To prepare:
In medium saucepan, bring the stock or water to a boil. Add quinoa and salt, if desired, and [...]
Cooking Beans
Beans are a very important and incredibly healthy source of protein. Protein is important for everyone and especially for vegetarians. All beans are loaded with fiber, which aids in reducing cholesterol, they’re extremely versatile, and they’re also economical to use.
Historically one of the oldest and most widespread pantry staple, beans are now [...]
Roasted Chickpeas with Garlic and Sage
Roasted and crunchy, savory chickpeas make a wonderful nutty treat. This recipe is a perfect blend of textures and flavors. Have these on hand during cocktail hour, for picnic snacks, or dropped into a salad. The roasted garlic and toasty sage are equally delicious. So, for a change, [...]
The Scoop on Rice
Brown rice is healthier than white rice, right? But do you know that white rice is 10 times higher than brown rice in the B vitamin, folic acid? Since brown rice is higher in fiber, both have something great to offer so why not mix them?
Because brown rice takes a [...]
Roasted Bliss
I’ve always considered russet potatoes to be my all purpose potato. It keeps thing easy. I can just buy one big bag and use them in just about anything that requires a potato. I find, however, that they don’t work very well when I make oven-roasted potatoes. With so many varieties of [...]
Easy Bean Tips
Here are some easy tips to make canned beans a workable and delicious part of quick vegetarian meals. Many canned beans only work well if they are to be cooked and mashed because they simply don’t hold up well during the cooking process. But if texture is not an issue then [...]
