Local Vegetarians' Favorite Recipes in Portland, Oregon

Local Vegetarians' Favorite Recipes

Appetizers:

Entrees:

Desserts:

Appetizers

Carter's Favorite
Adapted from Meatless Meals for Working People

Spinach Pie
(serves 8)

1 bunch fresh spinach
1 1/2 cups onion, chopped
3 cloves garlic, chopped
2 Tbs oil
3 cups crumbled tofu (soft or silken tofu is best)
1 Tb lemon juice
Salt and pepper to taste
1 pre-made pie crust

Preparation:
Cook spinach according to package directions. Saute onion and garlic in oil in a large pot over medium heat for 3 minutes. Add spinach, tofu, lemon juice, and seasoning. Preheat oven to 350 degrees. Meanwhile, continue cooking spinach/tofu mixture for 5 minutes. Mix well. Pour into pie crust. Bake at 350 degrees for 15-20 minutes until crust is brown.

Emily's Favorite
Adapted from Simply Vegan

Tofu Dill Dip
(Serves 5)

1 cucumber, peeled
1 lb. tofu
1 tsp. dill weed
2 Tbs. lemon juice
1/4 cup fresh cilantro
1/2 tsp. garlic powder
salt to taste

Preparation:
Place all of the ingredients into a food processor or blender and blend until creamy. Serve with raw vegetables and crackers.

Entrees

Susan's Favorite
Adapted from Leprechaun Cake and Other Tales

Fourth of July Garbanzo Bean Burgers
(Makes 6 burgers)

2 cups pre-cooked or canned (two 19-ounce cans) garbanzo beans (chickpeas), drained and mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 cup small onion, peeled and finely chopped
1/4 cup white flour
salt and pepper to taste
2 teaspoons vegetable oil

Preparation:
1) Mix all ingredients except for cooking oil in a bowl.
2) Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown. Turn burgers over and fry on the other side until done.
3) Serve alone or with tomato sauce, ketchup, or barbecue sauce.

Jenni's Favorite
Adapted from Conveniently Vegan

Tempeh Stuffed Potatoes
(Serves 5)

5 baking potatoes (about 3 pounds, scrubbed)
8 ounce package of tempeh, chopped into 1 inch cubes
1 small onion finely chopped
1/8 teaspoon garlic powder
1/4 tarragon
2 teaspoons oil
1/2 cup boiling water

Preparation:
Preheat oven to 400 degrees. Bake potatoes about 1 hour or until done. Remove from oven.
Meanwhile, in a separate large non-stick frying pan, sauté tempeh, onion, and seasonings in oil over medium-high heat for 10 minutes.
When the potatoes are done, split them in half lengthwise. Scoop out the cooked potato leaving a 1/4 inch shell. Mash the potatoes with the water and mix in the tempeh mixture. Stuff the mixture into the potato shell and serve two halves per person immediately. You can also reheat the stuffed potatoes and serve at another time.

Andrea's Favorite
Adapted from Meatless Meals for Working People

Vegetable Pot Pie
(Serves 8)

CRUST: This is a quick crust that can be used in many different recipes. (In a rush use a store-bought pie crust.)

2 cups whole wheat pastry flour or unbleached white flour (note: use pastry flour, not regular whole wheat flour)
1/2 teaspoon salt
1/2 cup soy margarine
1/2 cup water

Preparation:
Mix flour and salt in a bowl. Work in margarine with fingers. Add water, stirring as little as possible to form a ball. Divide into 2 equal balls and roll out to 1/8-inch thickness. Prick pie shells and bake in pie pans at 400 degrees for 10 minutes. VEGETABLE

FILLING:

1/2 cup vegetable broth
1 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1-1/4 cups fresh peas

Saute above ingredients in broth until onions are soft. In a separate bowl mix the following:
1/4 cup oil
1/2 cup unbleached white flour
1-2/3 cups water
1/2 teaspoon garlic powder
1 teaspoon salt

Preparation:
Preheat oven to 350 degrees. Add above mixture to sauteed vegetables. Pour into one pie shell and cover with the other pie shell. Bake at 350 degrees until crust is brown (approximately 15-20 minutes).

Lynda's Favorite
Adapted f rom Simply Vegan

Spicy Sauteed Tofu with Peas
(Serves 4)

2 pounds tofu, cut into small cubes
1 tablespoon oil
1/4 cup water
1 teaspoon dill weed
1/2 teaspoon each basil, cumin, turmeric, and curry
2 cloves garlic, minced
2 tablespoons tamari or soy sauce
1/4 cup nutritional yeast (optional)
2 cups fresh peas
1/2 cup cashew pieces (optional)

Preparation:
Stir-fry all the ingredients except the peas and cashews for 5 minutes over medium-high heat. Add peas and cashews and heat 5 minutes longer over low heat. Serve hot.

Drew's Favorite
Adapted f rom Conveniently Vegan

Quick Sloppy Joes
(Serves 5)

Serve this dish on whole wheat buns or over baked potatoes
Small onion, chopped
2 teaspoons oil
Two 8-ounce packages tempeh, grated
2 teaspoons chili powder
1 clove garlicr
1/4 teaspoon salt
6-ounce can tomato paste
2 cups water

Preparation:
Saute' onion in oil in a large frying pan over medium heat for 2 minutes. Add tempeh and stir-fry 5 minutes longer. Reduce heat, add remaining ingredients, and simmer 5 minutes. Serve warm.

Mike's Favorite

Vegetarian Chili
(Serves 4)

1 cup kidney/pinto beans
2 T oil
1 onion, diced
1 large carrot, diced
0.5 bell pepper, diced
1-2 cloves garlic minced
2 large tomatoes, peeled, seeded and chopped
0.75 c tomato puree
0.5 t powdered cumin
1.5 t chili powder
Salt and pepper to taste

Preparation:
Wash and soak beans. Cook with 4 cups of water. Saute the carrots, onions, celery, pepper and garlic in oil for 15 mins. Add the rest of the ingredients and simmer for 5 mins. Add beans and simmer for 15 mins.

Jerry's Favorite
Adapted from Mary Howard

Vegetarian Burritos
(Serves 2)

2 tablespoons corn oil
1 small onion, peeled and chopped
1 red pepper
1 tablespoon basil
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped tofu, frozen, then thawed and chopped, or 1 cup
tvp chunks
1/2 cup water
3-4 flour tortillas
1 jar red or green salsa

Preparation:
Preheat oven to 350. In a saucepan on the stove, heat the oil and saute the onion and pepper along with the spices. Add the tofu or tempeh and continue to sauté. Add the water, lower the heat, and simmer a few minutes, stirring occasionally. Fill each tortilla with the saute mixture and place in a glass baking dish. Cover the tortillas with the salsa. Bake 30 minutes. Serve with a sliced avocado salad.

Sharon's Favorite

Veggie Fajitas

Ingredients:

12 small flour tortillas
1 medium onion sliced
1 green pepper sliced into strips
1 1-oz package of Fajita seasoning mix
1 tbsp. vegetable oil
1 red bell pepper sliced into strips
1 yellow squash sliced into strips
1/4 cup of water

Preparation:
Heat oil over medium heat. Add veggies and sauté' for 3 minutes. Add
fajita seasoning and water (add more if needed). Stir and simmer for 3
minutes. Remove from heat. Spoon into flour tortillas and top with your
favorite toppings. Serve with beans and rice.

Kelly's Favorite
Adapted from The Compassionate Cook By PETA

Tofu-Spinach Lasagna
(serves 6)

1/2 pound lasagna noodles
2 10-ounce packages frozen chopped spinach, thawed
1 pound soft tofu
1 pound firm tofu
1 tablespoon sugar
1/4 cup soy milk
1/2 teaspoon garlic powder
1 Tablespoons lemon juice
3 teaspoons minced fresh basil
2 teaspoons salt
1 32 ounce jar marinara sauce

Preparation:
Prepare lasagna noodles according to package directions. Drain and set aside. Preheat oven to 350 degrees. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then layer the noodles. Follow that with a layer of half the tofu filling and half spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce. Bake for 25 to 30 minutes or until tomato sauce bubbles. Serves 6 to 8 Prep Time: 30 minutes Baking time: 25 to 30 minutes

Mia's Favorite
Adapted from Gardenburger recipes

Primavera Ensalada Grille
Savor the huge abundance the summer season has to offer. Great on a hot day when turning on your stove is just not an option!

½ cup extra virgin olive oil
¼ cup each chopped fresh basil and fresh mint
2 cloves minced fresh garlic
1 red bell pepper, sliced into rings
1 yellow bell pepper, sliced into rings
½ red onion, sliced into rings
½ zucchini, sliced into ¼ inch slices
1 large tomato, chopped
8+ cups of fresh spinach or salad greens (enough to fill large salad bowl)
1 package your favorite Gardenburgers
freshly grated parmesan cheese, to taste

Preparation:
Combine olive oil, basil, mint and garlic in large bowl. Toss vegetables in olive oil marinade to coat and let stand (can be made ahead, up to two hours). Grill vegetables on medium heat approximately 5 minutes, or just until charred and tender (turning occasionally). Remove from grill and set aside. Brush Gardenburger veggie patties with remaining marinade and grill approximately 4-5 minutes each side, until hot in center. Remove from grill and slice into strips. Let stand for 5 minutes while preparing spinach or salad greens. Top with slightly cooled vegetables and Gardenburger strips. Add sliced tomatoes and cucumber and top with parmesan cheese. Any remaining marinade may be drizzled as a dressing, or choose your favorite vinaigrette. Serves 2-4.

Courtney's Favorite
Adapted from Turtle Island Foods recipes

Tempeh "Mock Chicken" Salad

8 oz. Turtle Island Soy or Five Grain Tempeh
1 Tbsp. salt
1/2 cup celery, chopped fine
1/4 cup minced onion
1/2 cup fresh cilantro, chopped
1 tsp. dill weed
1/4 cup mayonnaise
1 1/2 tsp. mustard (wet) prepared
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1/2 tsp. garlic powder
2 Tbsp. toasted sesame seeds

Preparation:
1. Grate Tempeh and marinate in 1 quart of water with salt for 20 minutes.
2. Drain and place in a bowl with chopped onion, celery, cilantro and dill weed.
3. Mix remaining ingredients together and add to Tempeh and vegetable mixture.
4. Mix well, serve in salads or on sandwiches.

Eddie's Favorite
Adapted from Turtle Island Foods recipes

Tempeh Stroganoff

8 oz. Turtle Island Five Grain, Wild Rice Rhapsody or Original SuperBurger Tempeh, cut into 1/4" cubes or grate Tempeh
3 Tbsp. soy margarine
2 onions, chopped1 cup sliced mushrooms (chanterelle or morel are best but any kind will work)
2 cloves garlic, diced
2 Tbsp. soy sauce
1 cube vegetable bouillon dissolved in 1 cup water
1 - 2 cups plain yogurt

Preparation:
Melt margarine in a skillet. - Add onion and garlic and sauté‚ until golden brown.
Add mushrooms, Tempeh and soy sauce. (Use only 1 Tbsp. soy sauce if using SuperBurgers.) Sauté until Tempeh is browned. Add vegetable bouillon, cover and simmer 5 minutes.
Remove from heat, add yogurt and stir. Serve hot over noodles.

Everybody's Favorite
Adapted from The Vegetarian Resource Group

Glazed Tofurky
(Serves 4)

Adapted recipe from Conveniently Vegan, by Debra Wasserman
You will relish this mock turkey dish.

1 pound Tofurky, chopped into bite-size chunks
10.5-ounce can mandarin oranges, drained
10-ounce jar peach jam
1/4 cup molasses
2 Tablespoons orange juice

Preparation:
Preheat oven to 400 degrees. Meanwhile, spread out chopped Tofurky in a 9"x9"x2" square pan. Spread oranges on top. Next, mix remaining ingredients together and pour mixture over the Tofurky and oranges. Bake Tofurky in an oven at 400 degrees for 20 minutes. Serve warm over a bed of rice.

Desserts

Kelly's favorite:
Adapted from The Compassionate Cook by PETA

Peanut Butter Coffee Cake

Topping

1/2 cup packed light brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup peanut butter
2 tablespoons margarine

Cake

2 1/4 cups unbleached all purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup soy milk
1/2 cup peanut butter
Egg replacer equivalent of 2 eggs
1/4 cup margarine

Preparation:
Preheat the oven to 375 degrees. Grease a 9x13 inch baking pan.
For the topping, mix the brown sugar and flour. With the pastry knife, a fork or your fingers, cut in the peanut butter and margarine until crumbly; set aside. For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into baking pan and sprinkle with the topping.

Bake for 30 minutes, or until a toothpick in center comes out clean

Laura's Favorite

Peanut Butter Pie
(Serves 8)

In a food processor, combine 1.5 lb. silken tofu
1 cup of maple syrup
1/4 cup of oil
2 T. vanilla
1/2 t. salt
blend
add 1.5 cup of creamy peanut butter

Preparation:
Put into pie crust (buy frozen with no lard and prebake at 350 for 10 min. or Keebler's-any but chocolate is yummy)
Bake at 350 degrees for 20 minutes
Topping: 2T. powdered carob, 1T. fruit sweetner, splash of water
drizzel over pie

Courtney's Favorite

Vegan Key Lime Pie
(Serves 8)

2 8-oz. containers Tofutti Better Than Cream Cheese (plain)
2 tbsp. soy milk
1 cup natural sugar
1 tsp. vanilla
2 tsp. grated lime peel
5 tbsp. lime juice
2 tbsp. cornstarch
1 9-inch graham cracker crust
1 tub HipWhip

Andrea's Favorite

Chocolate Chip Cookies

Preheat oven to 350 degrees. Blend cream cheese, soymilk, sugar, vanilla, grated lime peel, lime juice and cornstarch until smooth. Pour mixture into graham cracker crust, place on baking sheet and bake for 40 minutes. Let cool, refrigerate overnight. Top with HipWhip.

1/4 cup brown sugar
1/4 cup sugar (i use turbinado or non bleached)
1 cup (two sticks) soy margarine (best softened for easy mixing)
mix together with electric mixer
add two eggs worth of egg replacer
1 tsp baking soda (i usually add an extra pinch)
blend again
add 2 and 1/4 cups white unbleached flour
blend
add your choice of vegan chocolate chips and mix in by hand.

Preparation:
Drop onto cookie sheet in any size you prefer. Bake at 325 degrees F
for approximately 5 minutes. I recommend watching the first batch until
they are just slightly brown to determine the proper baking time.
Cool on cooling rack. Eat by themsleves or with your choice of vegan
ice cream. Makes about two dozen.

Sharon's Favorite

Vegan Chocolate Cupcakes

Ingredients:

3 cups all purpose four
2/3 cup unsweetened cocoa powder
1 tsp. salt
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups sugar
2 tsp baking soda
2 cups water
2 tbsp white vinegar

Preparation:
Preheat oven to 350 degrees. Stir together flour, sugar, cocoa, baking
soda, and salt. Add water, oil, vinegar, and vanilla. Mix. Line muffin
cups and fill 3/4 full. Bake at 350 for 20-25 minutes or until a
toothpick inserted into center comes out clean. Cool and frost with
Vegan Chocolate Frosting.

Makes 2 dozen cupcakes

Vegan Chocolate Frosting

Ingredients:

1 stick soy margarine
2/3 cup unsweetened cocoa powder
1/3 cup soy or vanilla rice milk
1 tsp vanilla extract
3 cups powdered sugar

Preparation:
Melt margarine. Add vanilla. Stir in cocoa. Alternately add powered
sugar and milk alternative. Mix to a spreading consistency while adding
more soymilk if necessary.

Makes 2 cups