Recipes from the Community
On this page:
Winter Citrus Slaw (vegan) ::
Quinoa Stuffed Winter Squash::
Peanutbutter Cookies (no gluten) ::
Seitan Salami (vegan)
These simple vegetarian recipes mostly come from members of our community. We hope to eventually collect them into a cookbook.
T = tablespoon
t = teaspoon
c = cup
Winter Citrus Slaw
From the Hidden Villa newsletter (February 2011).
Got a bad case of the winter doldrums? Reinvigorate your diet with the fresh raw vegetables and citrus in this bright, easy-to-make slaw that is packed with color, crunch and vitamins.
1 medium head of red or green cabbage
2 large carrots
1 medium beet
2 white grapefruit, rind and pith removed
1 lime, juiced
1 clove garlic
1/4 c minced fresh cilantro
1/4 c olive oil
3 T balsamic vinegar
Salt and black pepper to taste
- Halve and core the cabbage and then very finely slice ribbons to create the ideal texture.
- Crush the garlic and marinate in the juice of the lime and the vinegar. Set aside.
- Coarsely grate the carrots and beet.
- Carve the grapefruit into 1/2 inch chunks or segments.
- Combine all vegetables and grapefruit in a large bowl with cilantro, oil, lime vinegar, and salt to taste.
- Toss and serve topped with ground pepper.
Quinoa-Stuffed Winter Squash
Contributed by Myra (adapted from More magazine, October 2009).
2 acorn squash or 1 large butternut squash
2 T honey
1/2 c uncooked quinoa
1/3 c raw natural almonds (or pinenuts)
2 T olive oil
1 medium onion diced
2 cloves garlic minced
1/2 t ground cumin
1/4 t ground cinnamon
1/8 t ground ginger
1 T fresh lemon juice
1/3 c dried apricots chopped (or other sweet dried fruit)
1/4 cup chopped fresh parsley leaves
2 T chopped fresh mint leaves
Salt and pepper to taste
Stuffed Squash Recipe
- Spray a baking sheets with cooking spray. Cut squash in half lengthwise and scoop out seeds.
Brush the cut side of each squash with 1/2 t honey; place sqash, cut side down, on baking sheet and bake until tender, about 40 minutes.
- Meanwhile put the quinoa and 1 c water in a medium saucepan. Bring to a boil, reduce heat to low, and cover;
Cook until all the water is absorbed, 10 to 15 minutes.
- In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, 3 to 5 minutes. Allow to cool and chop them.
- Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until it is softened and beginning to brown,
about 3 minutes. Add the garlic and cook for 30 seconds. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat and stir in the lemon juice.
- Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint;
season with salt and pepper.
- To serve, stuff the squash with the quinoa mixture and drizzle each half with 1 t of honey.
Peanutbutter Cookies (no gluten)
Contributed by Mary Salome.
1 c peanut butter
3/4 c sugar
1/2 t baking soda
1/4 t salt
3/4 c chocolate or carob chips
1/2 c roasted salted peanuts (or use chunky peanut butter & don't
add these extra peanuts)
- Combine all the ingredients.
- Put teaspoon sized balls onto a baking sheet.
- Bake at 350 for 12-14 minutes. Rotate the baking sheet half way through.
- Let them cool a few minutes before you try to take them
off the sheet, or they will not hold together well.
Seitan Salami (vegan)
Contributed by Suvarnaprabha.
You need some special ingredients - vital wheat gluten flour is the main one - to make this, but once you have them you get a very easy to make,
tasty, high protein snack. See also: What is seitan? (Wikipedia)
The recipe I started with came from
There are some helpful pictures on there you might want to look at.
1 1/2 c vital wheat gluten flour
1/4 c nutritional yeast
1 t salt
1/4 c soy lecithin (optional, makes it softer)
3/4 c water
1/4 c tomato paste
1 T tamari
2 T extra virgin olive oil
2 T vegetarian Worcestershire sauce (or: vinegar diluted with water)
1/2 t sugar
1/2 c + 2 T water
spice option 1:
2 t garlic powder
1 t mustard powder
2 t ground dried coriander leaves
2 t heaping fresh ground pepper (leave pepper out or use less if you want no spiciness)
spice option 2:
2 t paprika
1/4 t cinnamon
1/4 t cumin
1/8 t allspice
2 t garlic powder
2 t heaping fresh ground pepper (leave black and cayenne pepper out or use less if you want no spiciness)
1/8 t cayenne pepper
- Preheat oven to 325°.
- In a large bowl mix dry ingredients and spices.
- Whisk the rest of the ingredients (liquid) in a smaller mixing bowl until mixed.
- Add the liquid ingredients to the dry ingredients. Mix well, then knead for a few minutes.
- Form into a log (6-8" long), wrap snugly in foil, twisting ends. Don't wrap it too tightly - it needs a little space
for steam or the foil will burst while it's cooking.
- Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.