The
following recipes are vegetarian but include dairy or eggs, except the bell
pepper recipe which is completely vegan.
INDEX of RECIPES: German Potato Salad in Green Sauce /
Vegan Stuffed Bell Peppers / EZ Cornbread Stuffing with Fresh Sage
================
German Potato Salad in green
sauce
2
c. fresh herbs –or- 5 tbsp dried herbs (mix five from this list- basil, borage, salad burnet, chervil, chives, dill,
lovage, sorrel, rosemary, tarragon,
watercress, parsley)
1
c. sour cream
1/4
c. Mayo
1/4
c. Dijon mustard
1
medium purple onion, very finely chopped
2
dill pickles, finely chopped
sea
salt and freshly ground black pepper
1
tbsp. white wine vinegar
½
lemon, zest and juice
2
tsp. sunflower oil (optional, though it adds gloss and richness)
3
lb. cubed & unpeeled red new potatoes (boiled till cooked through, but not
mushy)
Remove
any tough stems from the herbs and chop very finely. This is best done by hand,
as a machine can bring out bitterness. Stir together sour cream with the
chopped herbs, shallot, pickles, salt and pepper, vinegar, mustard and oil, if
using. Mix thoroughly and let stand for at least 1 hour, preferably overnight,
to allow the flavours to infuse. Serve
chilled. "This green sauce can be spooned over whatever you like, but traditionally it’s enjoyed with eggs and potatoes or with meat" and was a favorite of the writer Goethe.
Vegan Stuffed Bell Peppers
6 bell peppers
1 zucchini, quartered lengthwise and chopped
1 carrot, quartered lengthwise and chopped
2 celery ribs, quartered lengthwise and chopped
1 onion, coarsely chopped
4 garlic cloves, minced
18 ounces (about 2 packages) meatless burgers like veggie burgers or boca
1 (28 ounce) can diced tomatoes (don't drain)
1 (14 ounce) can tomato sauce (or spaghetti sauce)
2 tablespoons oil
1 tablespoon oregano
1 tablespoon fresh chopped basil
1 zucchini, quartered lengthwise and chopped
1 carrot, quartered lengthwise and chopped
2 celery ribs, quartered lengthwise and chopped
1 onion, coarsely chopped
4 garlic cloves, minced
18 ounces (about 2 packages) meatless burgers like veggie burgers or boca
1 (28 ounce) can diced tomatoes (don't drain)
1 (14 ounce) can tomato sauce (or spaghetti sauce)
2 tablespoons oil
1 tablespoon oregano
1 tablespoon fresh chopped basil
1 teaspoon freshly
chopped rosemary
salt
2 cups cooked brown rice (optionally use mix of red/black/brown rice and/or barley)
Preheat the oven to 350°F. Heat the oil in a large sauté or frying pan over medium heat. Add the crumbles and sauté until defrosted. Add the garlic and onions and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover pan.
salt
2 cups cooked brown rice (optionally use mix of red/black/brown rice and/or barley)
Preheat the oven to 350°F. Heat the oil in a large sauté or frying pan over medium heat. Add the crumbles and sauté until defrosted. Add the garlic and onions and cook until the onions have softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover pan.
In a separate small sauce
pan, make the rice. When the rice is
done, mix it with the vegetables. By now, they should be tender and simmering.
Cut the bell peppers in
half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the
insides. Oil the bottom of two 13x9 baking dishes and arrange the peppers to
fit, cut side up. Scoop the mixture into
each pepper and spoon the tomato sauce over the top. Sprinkle on some extra
herbs over the top for some added flavor, or a slice of white soy cheese. Cover and bake for 30 minutes or until the
peppers have cooked thru (they will get soggy if overcooked, so it is okay if
they are a little firm when you first pull them out.
Vegetarian Cornbread Dressing / Stuffing with
Fresh Sage
6 oz. packet cornbread
mix (or a small premade loaf of cornbread, crumbled)
½ cup finely chopped
Fresh Sage
16 oz. vegetable broth
1 raw egg (or optionally
add chopped hardboiled eggs)
1/2 c. chopped onion (or
less if you prefer)
1 can of cream of
mushroom soup
Salt/pepper
Make cornbread according
to the directions on the packet. After
it has come out, break it into smaller pieces in a mixing bowl, add onions,
herbs, egg, soup and broth. Stir
well. Bake in a 350* oven for 30 minutes
until the liquid is reduced, but not too long or it will get hard. (Just until egg and onions are done) Should
be less jiggly. Toothpick should NOT come
out clean (this is NOT a cake, don’t overbake).
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Two of the above recipes
were changed/adapted from originals at these links, except the dressing which my mom shared
with me:
Images courtesy of :
http://jezebel.com/5862500/the-pin+up-pilgrim-goes-for-turkey-trot
