Vegetarian Blog for the Lazy

Ingredients

for the Hash:

• Six Yukon Gold Potatoes Boiled (or two large boiled Russets)
• One small onion chopped
• Two soft apples chopped (like McIntosh, or Granny Smith work if you add a few minutes of cooking)
• Salt & Pepper
• Butter
• Serve with mango chutney or real maple syrup

For the eggs:

• Four organic eggs
• Curry Powder (I like a mild curry for this)

Heat a medium nonstick skillet over medium-high heat with butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve with a mango chutney or with a side of real maple syrup.

For the eggs you whip them in to a fluffy scramble and then add you curry powder (to taste preference) and continue whipping. Cook on low heat and scramble.

Ingredients:

• 1 tablespoon olive oil
• 1/2 yellow onion, finely chopped
• 4-inch piece celery stalk, finely chopped
• 4-inch piece carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 1 teaspoon mustard seed
• 1 teaspoon fennel seed
• 2 cups vegetable stock or vegetarian faux-chicken flavored stock
• 1/2 cup water
• 1 cup French green lentils, picked over, rinsed, then drained
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• optional- add feta cheese & cucumber

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are soft. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the extra-virgin olive oil.

Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve cold or warm.

• Button Mushrooms
• 1 Large Onion
• 1/4 Cup Chopped Fresh Parsley
• 3 Tablespoons Sour Cream
• 1 Tablespoon Whole Grain Mustard
• 3 Tablespoons Butter

Use Mushroom Stroganoff Sauce to top Baked Potatoes, Toast, Rice or Egg Pasta

Melt butter in pan and add chopped onion until onion is soft, add sliced mushrooms until browned, add Mustard and remove heat. Stir in sour cream & chopped parsley. Add Mushroom Stroganoff Sauce to top Baked Potatoes, Toast, Rice or Egg Pasta.

Ingredients:

• 6 medium zucchini
• 3 cups toasted bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 small onion, minced
• 3 tablespoons fresh minced parsley
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 2 eggs, beaten
• 2 tablespoons butter
• Parmesan cheese for topping, optional swiss cheese topping

Preparation:

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, toasted bread crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese (and optional swiss cheese) and bake at 350° for 30 minutes or until a medium brown crust forms on top.

• Flour Tortillas
• 1T  vegetable oil
• 1/2 cup Onion, chopped
• 1 clove garlic
• 3T chunky peanut butter
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 3 cups yams, cooked
• 1 cup black beans, cooked and drained

toppings:

• salsa
• light sour cream
• 4 stalks of green onion, chopped
• a small bunch of cilantro, chopped
• crushed & salted peanuts (for texture)

Heat oil in a skillet over medium heat, add garlic an onion until tender and translucent.

Stir in peanut butter, yams and black beans, mashing. Add spices and mix. Cook until all ingredients are cooked well, while stirring to prevent burn.

Serve in warmed tortillas and topped with salsa, lots of sour cream, green onions, crushed peanuts and lots of chopped cilantro.

This can easily be made vegan, as it was in the orginal recipe by Ryan Splint in the vegan cookbook, “Hot Damn and Hell Yeah“. Also this can be made into a patty, panko breaded & lightly fried and served as such.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, pressed
• 2 large carrots, chopped
• 2 small celery stalks, chopped
• 1 medium turnip, chopped
• 2 cups green beans, cut in 1-inch pieces
• 1/4 head cabbage, chopped
• 2 small russet potatoes, peeled and chopped
• 1/2 teaspoon dried thyme or even better a few sprigs of fresh thyme
• Salt and pepper to taste
• 2 cans diced tomatoes, undrained
• 6 cups vegetable broth ( I like the Better Than Bouillon vegetable base)
• Fresh Parmesan cheese to taste

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and cook until nearly translucent, then add the garlic. Don’t let the garlic brown and saute another couple of minutes.

Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember you’re not cooking them, just sauteing them for the wonderful flavor this quick step will infuse in your soup. Add the thyme and salt and pepper while sauteing.

Now add the tomatoes and broth and cook on low until flavors mature together and potatoes soften. Serve with a fresh grating of Parmesan cheese and a crusty bread.

Serves 6 as entree, 1o as side course