Veggie Veg Recipes
If you are looking for easy vegetarian recipes for multicultural foods such as Indian, Greek, Israeli, etc., I’m glad you ended up on my blog page because I’ve got some terrific dishes to accommodate dinner for two or great big parties for kids.
Most vegans with whom I am well acquainted do not appreciate being placed in the same category as vegetarians and some are even gravely offended by it. Although I understand their sentiments, I don’t really mind being niched with vegetarians because I share William Shakespeare’s edict: “A rose by any other name would smell just as sweet.” In other words, regardless of whatever anyone calls me or whichever other group I am associated with by others, I will continue to remain the same vegan who lives by the same set of principles and ethical guidelines as I continue to consume no animal-based products in any aspect of my life.
Briefly, the main difference between a vegan like myself and a vegetarian is the fact that while I totally ban all animal-based products from every aspect of my life, a vegetarian continues to eat dairy and eggs and is not opposed to wearing leather, silk, wool and down. While I get my proteins from beans, nuts, seeds and whole wheat grains, they get theirs from the non-meat animal products they ingest.
The reason I am introducing vegetarian recipes within this page of my Vegan Blogger.com blog is simply to acknowledge that veganism was actually in fact born out of vegetarianism. Personally, I do not or have not used any of these recipes but I am told by several vegetarian friends that they are great.
• Egg Buffet (Serving 6)
List of Ingredients:
6 Faux sausages.
1 Tablespoon of chopped white onions.
1 ½ Cups whole dairy milk.
½ Cup shredded cheddar cheese.
5 Slices whole wheat bread.
1 Tablespoon vegetable oil.
Vegetable oil spray.
1. Chop up sausages into small bits.
2. Coat skillet with vegetable oil and place sausages to sauté for approximately 5 minutes or until they become slightly browned.
3. Spray the bottom of a baking pan (9” x 9”) with vegetable oil and place the sausages.
4. Cut the bread into 1 inch strips and place across the sausages.
5. In a medium size bowl, beat the eggs with the milk and the mixture evenly over the bread strips.
6. Sprinkle the entire surface with the shredded cheese.
7. Cover tightly and refrigerate overnight.
8. Preheat oven at 350 degrees Fahrenheit.
9. Uncover the chilled pan and bake for about 40 minutes or until the top becomes golden brown.
• Cheddar Cheese Biscuits (Serving 12)
List of Ingredients:
2 ¼ Cups self-rising flour.
12 Ounces of faux ground beef.
1 Cup unsalted dairy butter.
1 Cup dairy milk.
3 Ounces shredded cheddar cheese.
1 Tablespoon garlic powder.
1 Teaspoon salt.
1. Heat oven to 425 degrees Fahrenheit.
2. Line baking sheet with lightly floured parchment paper.
3. Cut ¾ of the the butter into ¼ inch strips.
4. Place the flour, butter, faux ground meat, milk and cheese into a large bowl and mix thoroughly.
5. Pour the mixture onto a floured surface and work it with hands until it stops being sticky.
6. Even it out with a rolling pin and cut biscuits with a biscuit cutter.
7. Place on the baking sheet and bake for about 20 minutes or until it obtains a golden brown color.
8. Melt the remaining ¼ of the butter and mix with the garlic powder and salt.
9. Brush over the biscuits as soon as they come out of the over.
• Stuffed Pastries (Serving 18)
List of Ingredients:
1 Pound of faux ground beef.
1 Package puff pastry sheets.
2 Tablespoons virgin olive oil.
½ Cup feta cheese. .
½ Cups mozzarella cheese. .
2 Tablespoons fresh parsley. Minced.
1 Tablespoon fresh dill. Minced.
1/8 Teaspoon freshly cracked pepper.
1 Container salsa.
1. Preheat oven to 400 degrees Fahrenheit.
2. Stir fry faux beef in a large non-stick skillet coated with olive oil. Let cook for about 3 minutes and then remove from heat.
3. Crumble the feta cheese.
4. Shred the mozzarella cheese.
5. Mince the parsley and dill.
6. Place the faux beet into a large bowl and mix well with the feta and mozzarella cheeses, parsley and dill. This will be the filling.
7. Thaw out the buff dough and cut into nine 3×3 inch squares.
8. Place 2 heaping tablespoons of filling onto each square of dough.
9. With a pastry brush or the fingers, lightly wet the edges of the pastry.
10. Fold pastry squares to create triangles whose edges need to be sealed with a fork or a finger.
11. Line a baking sheet with parchment paper and place the pastry triangles on top.
12. Brush each triangle with some olive oil.
13. Bake for about 17 minutes or until golden brown.
14. Remove from over to serve warm with salsa on the side.
For added great vegetarian and vegan recipes and much more, please read my recently published Amazon.com ebook about the vegan lifestyle that can now be yours just by downloading it to your Kindle, iPad or PC.
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