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Recipes I've Shared:
Mushroom stroganoff is a deeply satisfying dish. This version is much lighter than the dairy and meat laden meal usually associated with this dish. Tofu based sour cream stands in for the dairy version. No oil is added to the mushroom base. Serve over whole wheat noodles or wild rice with a side of greens, Brussels sprouts, or broccoli.
This is a delicious lunch or supper - or breakfast. Using potatoes that were cooked earlier in the week makes this a quick meal.
This is a simple, filling dish that appeals to kids of all ages.
This is the perfect dish for a cold, blustery day. Eating it is warming and comforting, like putting a warm blanket around your entire body. This recipe was inspired by Nava Atlas and her recipe for Hearty Lentil and Mushroom Shepherd's Pie from her book "Vegan Holiday Kitchen" http://blog.fatfreevegan.com/2011/11/navas
This is a fabulous brunch, breakfast, dinner, snack - whatever. With its earthy colors and fabulous flavors, this dish is a treat any time of the day. Eat it on its own, or put it in a wrap. It's vegan, but anyone will enjoy it.
In this dish, the wonderful flavors of the blackeyed peas and mushrooms are highlighted by the addition of Swiss chard.
This is a wonderful light lunch or a good base for dinner when a protein is added.
I've been making this bread for many years. The inspirational recipe was Applesauce Raisin Bread in the Sunset Cook Book of Breads (1975). A friend and I thought pumpkin would be even better than applesauce.
This is a fragrant, filling dish. The colors are amazing!
This is a hearty soup - perfect for a cold, blustery day.
Yield: 4 quarts, about 16 1-cup servings. Freezes well.
This is similar to other faux tuna salads, but it has a delicious hint of curry.
If you need to throw something together quick on a cool night, this is just the thing. I used what I had on hand. If you make it, feel free to substitute and make your own mixture. I think I'll add carrots next time; otherwise, I will leave it as is the next time I make it. It was just the thing for a cool night!
This is a wonderful dish and goes well with broccoli.
This is a hearty, vegetable soup based on some Italian soups I have grown to love.
This recipe was revised on 12.26.2010.
One very cold evening, I wanted something rich and filling. In the old days, I would have made chicken paprikash or beef stroganoff. Since I am trying to make plant based foods the mainstay of my diet, I decided to create a dish that combined the best of those dishes in a vegan form.
From Vegan with a Vengeance, pg. 52
Recipe downloaded from www.veganpeace.com where it was published with the author's permission
Updated 7/2013: This was inspired by the Chilaquiles Casserole recipe in Eating Well (June/July 2006). Over the years I have changed it so much that it is now a completely different dish. Here's a link to the Eating Well recipe http://www.eatingwell.com/recipes/chilaqui
1.I deleted oil from this recipe. If you prefer to sauté the vegetables in oil instead of steam frying them, you'll need to adjust the nutritional stats. The oil adds nothing to the flavor of the dish.
2. I didn't have any zucchini, so I used thawed frozen chopped spinach. It was delicious! Being able to use spinach makes this a pantry meal, assuming one keeps tortillas on hand. (I usually have a package in the freezer.)
This soup may be prepared in advance and refrigerated or frozen.
I love all things kale. When I saw Lacinato Kale (also called Tuscan or Dinosaur kale and Cavolo Nero) on my last trip to the grocery store, I knew I had to buy it and make this dish! I cooked pasta and added it to the dish. My favorites are Bionaturae whole wheat fettuccine and Garofalo whole wheat farfalle. The nutritional value for the pasta is NOT included in the recipe because there are so many varieties, so be sure to include whatever pasta you use as a separate item on your nutrition tracker.
I took the banana bread recipe I have used for years and veganized it by using Ener-G Egg Replacer in place of eggs. If you want to use eggs, omit the Ener-G Egg Replacer and water. There is no added fat in this recipe. If you want added fat, add 2 Tbsp of melted Earth Balance spread (or butter if you don't want to keep the recipe vegan).
For an even healthier bread, substitute whole wheat flour for 1 cup of the all purpose flour. I used King Arthur brand flour when I made it.
This is a colorful tasty vegetarian pasta sauce. For protein, serve a salad on the side of spinach, garbanzo beans, feta cheese, thinly sliced red onion, and Kalamata olives with a sprinkling of olive oil and red wine vinegar.
This is a spicy dish that really showcases the collards and lentils. Though there is fat in the coconut milk, this dish contains no added oil. Serve over brown rice with a green side salad. In some areas, you can find bagged collard greens already washed and prepped. Be sure to give them a rinse before using.
This recipe is based on "Baked Grains Pilaf" in The Eat-Clean Diet Recharged by Tosca Reno (Robert Kennedy Publishing, 2009), p. 353. The original recipe is baked. I found it cooks much faster on the stovetop.
TIP: Wash millet and quinoa well before use by placing them in a fine mesh sieve and rinsing them under running water until the water runs clear. PK’s note: Don’t wash them together. Use your hands when washing the quinoa to be sure the saponin is removed . A short soak/wash in a bowl before putting the seeds in a sieve speeds up the process.
This is a delicious light salad to eat plain or in pocket bread. No added salt is needed. There is plenty of salt in the tuna and the olives.
This is a filling and nutritious soup that is delicious on a cold day.
Adapted from the Spiced Lentil Soup recipe on Prevention.com
This is a quick and easy dinner. It's very filling. If you want to serve a sandwich or salad with it, serve smaller portions.
This is a take on my grandmother's potato soup. It's the perfect comfort food for cold weather.
This is adapted from several sources including Martha Stewart, Eating Well, and Vegetarian Times.
I added mushrooms to a traditional chicken paprikash recipe to give it more depth and reduced the fat content by using buttery spread and light sour cream. You can easily get more servings by cutting the chicken before cooking; just be sure you reduce the cooking time accordingly because small pieces cook faster.
This is a light version of an Italian classic.
This is a quick vegetarian entree.
This is from Dr. Agatson's first book. Modify the recipe according to taste. Adding too many ingredients will dramatically change the texture, though. A serving is 2 mini-quiches.
Recipes I've Rated:
- Thug Kitchen's Falafel
- Curried Tofu Salad
- New York Times Veggie Burgers
- Crispy Garlic Kale with Chorizo and Beans
- Bryanna's Vegan All-Corn Cornbread (GF)
- BRYANNA'S BASIC BEEFY SEITAN ROAST
- Vegan Sloppy Joes
- Cottage cheese pancakes
- Creamy Fettucine with brussel sprouts and mushrooms
- Morning Glory Muffins
- Morning Glory Muffins
- Vegetarian Moussaka
- Carol's Kale Colcannon (Irish Mashed Potatoes)
- Surprise Mashed 'Potatoes'
- Chilaquiles Casserole
- Salmon Cakes
- Cucumber Raita
Recipe Collections I've Shared:
|PattK1220's Favorite Vegetarian Fare
I love to cook. I include vegetarian dishes in my menus frequently, so I decided to create a cookbook of my SparkRecipes favorites. It's nice to have them all in one place.
|PattK1220's Favorite Non-Vegetarian Fare
Sometimes I cook with meat and fish, so I created this cookbook. You'll find more of my favorites in my other cookbook: PattK1220's Favorite Vegetarian Fare.