RecipeFeed.Com - Vegetarian Recipes

Oatmeal Burger Buns

RecipeFeed.com — 2008-11-20T05:16:11+01:00

1 pk Active dry yeast
1/4 c Warm water
1/4 c Molasses
4 tb Dairy free margarine
2 ts Salt
1/4 c Brown sugar
2 c Oatmeal (uncooked)
1 c Boiling water
1 c Cool water
2 c Whole wheat flour
2 1/2 c Unbleached white flour
Measure 1/4 cup warm water and stir yeast and 1 tablespoon of the molasses in the water. Let stand until bubbly. Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts. Add cool water and yeast to above mixture. Beat in 4 cups of the flour, 1 cup at a time. Turn out the dough onto a floured board and knead until smooth, about 5 minutes, adding more flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise ina warm place until doubled (about 1 hour). Punch dough down and divide into 16 equalpieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on greased baking sheets and flatten
slightly. Cover and let rise in a warm place until doubled (30 or 40 minutes.) Bake in a preheated 350 degree oven until lightly browned, about 20 minutes. Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 5-inch loaf pans. Allow to rise until double and bake in a 350 degree oven about 40 minutes or until bread sounds hollow when tapped on bottom. Recipe by Shirley Wilkes-Johnson

Open Faced Pita Sandwich

RecipeFeed.com — 2008-11-20T05:16:11+01:00

1/4 c Carrots; julienned
1/4 c Zucchini; julienned
1/4 c Mushrooms; sliced
1/4 c Onion; julienned
1/4 c Bell pepper; julienned
Salt Pepper Mrs. Dash 4 ts Mustard, prepared
2 Pita pockets
4 Tomato slices
Preheat oven to 375 deg. Saute vegetables in water or steam until tender. Drain and season to taste. Spread thin layer of mustard on top of whole, unsplit pita. Top with vegetables and tomato slices. Toast lightly. Serves 2. Serving size: 1 whole pita From Deeanne's recipe files

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Oven Roasted Tempeh & Vegetables

RecipeFeed.com — 2008-11-20T05:16:11+01:00

1 pk Tempeh, cubed
3 tb Tamari
2 tb Oil
1/4 c Tamari
1/4 c Flour
1/4 c Nutritional yeast
1/4 c Tahini
2 ts Basil
1 ts Rosemary
2 ts Marjoram
1 ts Sage
1/2 ts Black pepper
2 1/2 c Water
2 c Potatoes, cubed
1 c Carrots, cubed
1/2 c Celeriac, cubed
3/4 c Celery, chopped
3/4 c Onions, coarsely chopped
3/4 c Mushrooms, halved
1/2 c Frozen peas
Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. "The Big Carrot Vegetarian Cookbook"

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