Naturally Vegetarian Recipes 

Vegetarian Boston Baked Beans

Ingredients:

• 2 lbs   Navy Beans

• ⅔ c     Molasses

• ½ c     Turbinado  or Organic Cane Sugar

• 3         Garlic Cloves (minced)

• 1 T      Smoked Paprika

• 1 T      Turmeric

• ¼ c     Lemon Juice

• 1 T      Homemade Worcestershire Sauce

• 2 T      Vegetable or Olive Oil

• 1 t       Hickory Smoke

• 2 t       Sea Salt

• 1T       Sea Salt

• 1         Pinch of Cloves

• 2         Onions (large and sliced)

• 1         Green Bell Pepper (med and sliced)

• 2         Bay Leaves

Directions:

1.     Soak beans overnight, then place soaked beans in saucepan and cover with 2 inches of water and add 1 tablespoon of salt.  Bring to a boil and reduce heat, then simmer until nearly tender about 30 minutes to 1 hour.  Then drain beans, but don’t discard the cooking water.

2.     Heat oven to 300°.

3.     Combine molasses, sugar, garlic, paprika, lemon juice, Worcestershire, cloves, oil, salt and pepper in a large bowl.  Then place ⅓ of beans in a large Dutch oven and cover with half the onions.  Repeat, then top with the remaining ⅓ of beans.  Tuck the bay leaves into pot, then pour on the sauce and now add the cooking water and cover generously.

4.     Cover and bake for 4 hours or until done, check occasionally to make sure beans aren’t drying out, if needed add hot water.

5.     After 4 hours or less of cooking, stir and taste and add additional salt if needed and bake uncovered for an additional 45 minutes to 1 hour, looking for thickened sauce and crust on top.  Remove bay leaves and serve.                                                                       

Naturally Chinese Biscuits

Ingredients:

• 1 can   Bisquits

• 5 T      Oil (vegetable/corn)

Directions:

• Pre-heat a pot of oil, break bisquits in half, roll into balls.

• Cook at Low Heat.

• Flip biscuits 3 times till golden brown.

Note:  If you like, you can sprinkle some confectioner's sugar over them. These can be purchased in any grocery store.

Sweet Corn

• 1bag      Frozen Corn        

•  2 T       Soy Margarine

• 1-2 T     Sweetner     

• ½-1 t    Pink Salt

Instructions: 

Steam or boil corn, add all  ingredients and cook to desired tenderness and serve.

Naturally Dinner Rolls

Ingredients:

• ½ c     Luke Warm Water

• 2 c      Warm Soy Milk

• 3 T      Creamy Soy Buttah

• 2 T      Cane Sugar or Sucanat

• 1 T      Sea Salt

• 2½ T Yeast (instant)

• 6-7 c  Unbleached All-Purpose Flour

Directions:

1) Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.

2) Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.

3) Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.

4) Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.

5) Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.

6) You can place the rolls into any of the following pans, well oiled or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.

7) After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.

8) Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.

9) If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

Fresh Green Beans

• 2 lbs     Fresh Green Beans       

• 1 sm     Onion, chopped

• 3 C        Water      

• ¼ c        Oil

• 2 t          Sea Salt    

• 2-3 T     Unique Chik Seasoning

• 1 T        Garlic Powder

Instructions: 

  1. Wash and prepare beans in a medium sauce pan. 

  2.  Bring water and all ingredients except beans to boil, then add beans and bring to boil again and reduce heat to simmer and cover and cook to desired tenderness.

Naturally Mexican Rice

Ingredients:

· 2  c       Brown Rice

· 2 t         Vegetable Oil

· ¼ lrg     Onion (finely chopped)

· ¼ med  Green  and Red Bell Pepper (finely chopped)

· ¼ c        Green Olives (finely chopped)

· 1 sm     Tomato (finely chopped)

· 2            Garlic Cloves (minced)

· 1½ t      Chik N’ Seasoning

· 1½ t       Sea Salt

· ½ t         Dried Oregano

· 3 c          Water

· 8 oz       Tomato Sauce

Directions:

• Place rice in dry medium skillet and heat on medium high and stir frequently until rice begins to pop and crackle. Continue to heat 2-3 minutes stirring often. Remove toasted from skillet and set aside.

• Heat oil over medium heat in large pot with lid and add onion, peppers, olives to skillet and cook until onions are translucent. Stirring occasionally.

• Add tomatoes, garlic, chik seasoning, salt and oregano to skillet. Cook 1 minutes while stirring.  Add water and tomato sauce. Bring to boil, then add brown rice, stir and cover.

• Reduce to low and simmer for 60 minutes. Do not peak.

Naturally Potato Salad

Ingredients:

• 10 lb  White Potatoes (boiled and peeled, chopped)

• ½       Onion – large (chopped)

• 4 oz    Pimientos

• ½ c     Sweet Pickled Relish

• 1-2 T   Maple Syrup

• 1-2      Mild Mustard

• 3          Tofu Mayo recipes

• 1-2 t    Sea Salt

Directions:

1. Place cooled potatoes in bowl.  Add other ingredients salt to taste and mix thoroughly.  Refrigerate until served.

Naturally Mayo

Ingredients:

· ⅔ c      Extra Firm Tofu

· ¼-½ c Vegetable or Olive Oil

· 1/8 c    Almond or Soy Milk 

· 1 T       Maple Syrup                                  

· ½ t      Garlic Powder

· 1 t        Onion Powder

· 1t         Sea Salt

· 2 T      Lemon Juice

· Dash of Turmeric (opt)

Directions:

Blend all ingredients except oil, add oil slowly.  Pour into jar and chill. Keeps for 2 weeks.

Mild Mustard

Ingredients:

• ½ c     Lemon Juice

• ¼ c     Water

• ¼ c     Soy Flour

• 1 t       Sea Salt

• 1-2     Garlic Gloves (small)

• 1 t       Turmeric

• 1         Pinch of Paprika

• 1½ t   Maple Syrup

Directions:

Mix all ingredients until smooth.  Pour into a saucepan and cook on medium heat, stirring continually until mustard thickens.  Last about 30 days.

Naturally Pickled Relish

Ingredients:

· 3 med Cucumbers

· 3 med Onions

· 1 sm Red Bell Pepper

· 1 sm Green Bell Pepper

· 1/8 c Pickling Salt

· 1½ c Cane Sugar

· 1 c Lemon Juice

· 1¼ t Celery Seed

· ¼ t Turmeric

· 1/8 t Cloves (opt)

Directions:

1. Cut all vegetables up and place in blender add water and pulse or grind 5-6 times, then places veggies into pot.

2. Boil for 10 minutes in 1-1½ quart of water, then drain well.

3. In large pot, add sugar, juice and seasonings. Heat to boiling, add veggies and return to boiling. Turn heat down to medium and cook uncovered for 10 minutes or until most of the excess liquid is gone.  Remember to stir occasionally. 

4. Ladle relish into hot, clean half pint canning jars, leaving ½ inch headspace.  Wipe jar rims and adjust lids.

5. Process filled jars in a boiling water bath for 10-15 minutes.

6. Remove jars from boiling water bath and cool on racks.

Naturally Oven Fries

Ingredients:

· 2 ½ lbs  Baking  Potatoes

· 1 t           Olive Oil

· 1 t           Cane Sugar (opt)

· 1 t           Herbs N’ More

· 1             Pinch of Cayenne

Directions

1. Preheat oven to 375°.

2. Line baking sheet with parchment paper and coat with oil.

3. Wash and scrub potatoes and cut into ½ inch thick fries.

4. Toss potatoes with seasonings and oil in large bowl.

5. Spread on baking sheet and bake for 30 minutes until browned turning occasionally.

(Naturally) Santa Fe Beans

Ingredients:

· 4 c        Pinto Beans

· 1 lrg      Onion

· 1 med   Green Bell Pepper

· 1 lrg      Fresh Jalapeno

· ½ c       Bake Un Bits

· ½ c       Taco Seasoning

Directions:

1. Sort, rinse and soak beans according to instructions on bag.

2. Bring beans to boil and add onion, bell pepper, and taco seasoning .

3. Turn down beans and allow to simmer for 30 minutes or until tender

Soy Bean Cornbread

• 2  C      Soaked Soy Beans  

• 1½   t   Sea Salt  

• 2  C      Water  

• ½   t    Ground Rosemary (optional)

• 2  C      Organic Cornmeal

• 2   T     Honey

• ¼ C      Quick Oats (pre-cooked at 200 degrees for 3 hours)

• 2    T    Lecithin Granules

Directions:

1. Soak 1 cup of dry soybeans in 3 cups of water overnight, this equals 2 cups of  soaked soybeans.  This may be done in advance and stored in a plastic bag in the freezer.

2. Combine all ingredients in the blender, except the cornmeal and blend until smooth.

3. Pour into a bowl and add cornmeal, mix well.

4. Pour into greased pan and bake for 30 minutes at 400 degrees.  The soaked soybeans actually act as a leaving agent.

Sweet Spinach Salad

• 1 lb     Fresh Baby Spinach  

• 1 sm    Red Onion (sliced in rings)

• 1 m      Red Bell Pepper (sliced in rings)            

• 4 oz     Toasted Pine Nuts (optional)

• 1 m      Avocado (sliced)  

• 6 oz     Honey Lemon Dressing

Instructions:  Toss and Serve.

Naturally Honey-Lemon Dressing

Ingredients:

• 1  c   Lemon Juice

• 1½c  Extra Virgin Olive Oil

• ½c    Sesame Seed Oil

• ½c    Honey (optional)

• 2 T    Italian Seasoning

• 2 T     Sesame Seeds

• 1t       Onion Powder

• 1t       Sea Salt

Instructions: 

Blend all ingredients in a shaker container well, pour over favorite salad greens, best chilled over night.  Makes approximately 2 1/2 Cups. Keeps for 30 days.