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Vegetarian

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Vegetarian Chili

 

1 package of soy "ground beef’, thawed

4 cans kidney beans

4 cans stewed tomatoes Or 2 large cans

1 medium onion

1 package McCormicks Chili seasoning

½ tsp of cinnamon

In 7 quart saute’ onions in olive oil until translucent. Add all other ingredients, cook on Medium Heat/ Med High until liquid has reduced to your desired consistency. If the chili is to bitter for your liking add more cinnamon. Great with a cabbage salad and breadsticks.

Robb's Vegetable Fajitas

Fajita Sauce:

Mix about 3-4  tbls of Worcestershire Sauce and 1/4 cup of Olive oil with garlic powder, black pepper, cumin, crushed red pepper, and lime juice. (add spices based on your preference, you can experiment and see how spicy you like it.)

Vegetables:

Cut Zucchini, Yellow Squash, Carrotts on #3, 4 or 5 blade. 
Add broccolli 1/2 red onion, and red, orange, and green bell peppers. 

Note: You can buy the frozen stir fry vege mixes if you like and just add onions.

 

Rinse and place veges in your 9" or 2 qt on medium heat until Vapo-valve clicks steady.

Use 11" large skillet or 10" gourmet skillet and put the Sauce in just over medium heat until it starts sizzling. As soon as it starts to sizzle add veges and stir for a few min like a stir fry.

 

Remove from heat and serve with Pico, red leaf lettuce and salsa in a whole wheat tortilla.

 

Saladmaster Salad

Utensils Needed: Saladmaster Machine, 

Using the # 1 Cone:

Grate about half of a small block of cheese

2 Carrots,

2 Celery Stalks

Using the # 2 Cone:

½ of a Large Zucchini Squash

1 Rome or Gala Apple with the peel facing the blade

( You can do the Cabbage with this blade too, if you prefer a finer cut)

(Side note: If you are making this salad to eat at a later time or take to a dinner or picnic, you can cut your apples into pineapple juice and it will keep them from turning brown as quickly)

Using the # 3 Cone:

1 small Yellow Squash

Using the # 4 Cone:

1 small yellow Squash

4-5 radishes

Using the # 5 Cone:

½ of a Large Zucchini Squash

1/8 to ¼ head of purple or green Cabbage

Use Lemon or Newmans Olive Oil and Vinegar Dressing.

Note:  Newman’s Own original recipe Oil & Vinegar Salad Dressing does not need refrigeration so you can take this salad to work with a small bottle of dressing and have a great healthy salad anytime. Very Convenient!

Vegetarian Meatloaf 

1 cup of cooked red beans-1/2cup green pepper, finely chopped (#2 cone)-1/2cup finely chopped walnuts, #2 cone… 1 cup fine whole wheat bread crumbs tasted-2 T. vegetable oil-2 T. milk-1/4 t. celery seed-1 egg, slightly beaten… season-combine all ingredients & mix thoroughly-put into lightly greased, preheated pan, as in above meatloaf… put cover on-keep on medium low for about 10 minutes-reduce to warm or simmer for rest of hour.

Healthy Salad

 1/3 head green cabbage, #2 cone… 1/3 head red cabbage, #2 cone… 1 stalk celery, #2 cone… sharp, cheddar cheese, grated #1 cone… 1 medium carrot, #1 cone… 1 cucumber, #4 cone… radishes, #4 cone.  Salad is good with most any dressing… regular coleslaw… or Italian… experiment and see what you like.

Cole Slaw with Fruit 

1/3 head cabbage, #2 cone… 3 medium apples, #2 cone… 1 medium carrot, #1 cone… 1 can pineapple tidbits… 1 lemon rind, grated #1 cone.  Mix with coleslaw dressing.

Fruit Salad 

2 large apples, #3 cone… 3 bananas, #5 cone… 2 pears, #3 cone… 1 small can crushed pineapple… 1/2 cup pecans cut on #1 cone.  Pour pineapple & juice over apples and bananas to prevent discoloration… stir & chill… add pecans just before serving… Good!!!

Apple Pineapple Salad 

3cup cabbage, #2 cone-1cup apples, #2 cone… 1 13 oz can pineapple tidbits… 1/2cup walnuts-1/2cup mayonnaise-1/4cup sugar-1 T. pineapple juice.  Combine cabbage, apples, drained pineapple tidbits, nuts and 1cup miniature marshmallows… sprinkle with sugar… blend mayonnaise and 1 T. of pineapple juice until smooth… add to mixed ingredients & mix well.

Sweet & Sour Cabbage

 4 cup shredded red cabbage, #4 cone-1small onion chopped fine, #2 cone-1cup chopped tart apple, #2 cone-3 T. butter-3 T. vinegar-1/3cup brown sugar ¼ t. all-spice-3T. brandy.  Place shredded, washed cabbage in sauce pan-cover-start on medium heat… reduce to low when Vapo-Valve clicks… simmer about 12 minutes.  In skillet, melt butter, sauté chopped onion… add cabbage and chopped apple… cover & simmer over very low heat for approximately 30 minutes.  Add vinegar, brown sugar or Pure maple syrup, all spice and brandy… continue cooking about 10 minutes. 

Honey Carrots

4 cups sliced carrots (Number 4 or 5 blade)
3 Tbsp. orange juice or water
3 Tbsp. butter
1 tsp. Celtic sea salt
¼ tsp. ground ginger
2 Tbsp.honey
Combine all ingredients in a saucepan so the carrots are 3/4 to all the way full. Cover and cook over low heat, until Vapo Valve Clicks turn to low for 5 min if carrots are whole.

Serves 6

Connie's Delicious Vegetable Soup

2 leeks (whites only)    
1/2 onion
3 boxes of veggie broth
4-5 medium potatoes
2 cups of chopped carrots (1/2 bag of baby)
1/4 head red cabbage
1/4 head green cabbage
2 stalks of broccoli
Seasoning of choice ( Spike, Santa Marie etc...)
 

Slice leeks thin and cut up onions. Saute until translucent.  Add broth and seasoning (you may need to add a little extra for taste for when the veggies go in).

Cut all veggies into chunks, add everything except brocolli
Cook at medium until vapo valve clicks, turn to med low until carrots and potatoes are tender.
Add brocolli and cook for about 20 minutes more on low to med low
  

 

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Last modified: January 27, 2011