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.                                                                       

Homemade Bar B’ Que Sauce

30 minutes

Ingredients:

·        4 c      Ketchup

·        ¾ c     Yellow Onion (chopped)

·        2T       Garlic (chopped)

·        ¼c      Molasses

·        ¾ c     Lemon Juice

·        1½ T   Organic Apple Juice

·        2 T      Vegetable or Olive Oil

·        1/8 c    Homemade Worcestershire Sauce

·        ½ t     Cayenne Pepper

·        2 T      Mild Mustard

Directions:

1. Heat the oil in a large pot over medium-high heat.

2. Add the onion and cook, stirring, for 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add all the remaining ingredients, and bring to a boil.

5. Lower the heat to a simmer and cook, stirring occasionally, until the sauce has thickened and the flavors have married, 15 to 20 minutes.

6. Remove from the heat and set aside to cool. 

24 Servings

68 Calories Per Serving

Naturally Homemade Ketchup

Ingredients:

• 12 oz      Tomato Paste

• 2½c        Water

• 8T           Cane Sugar

• 2t            Molasses

• ½ c         Lemon Juice

• 2t            Oil

• 1t            Onion Powder

• 1t            Garlic Powder

• ½t           Celery Seed Powder

• ½t           Paprika

• ⅛t           Cayenne

• 1t            Cinnamon Substitute

• 2T           Pink or Sea Salt

Directions: 

Mix paste and water then add other ingredients and cook over medium heat for 2 hours.  Refrigerate and serve when chilled. Refrigerate until ready to serve.

Keeps for 30 days

32 Servings

24 Calories Per Serving

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.

20 Servings

10 Calories Per Serving

Homemade Worcestershire Sauce

Ingredients:

• 1 c      Lemon Juice

• 2 T      Organic Apple Juice

• 2T       Soy Sauce

• 2 t       Water

• 2 t       Organic Cane or Dry Sweetener

• ¼ t      Onion Powder

• ¼ t      Garlic Powder

• ¼ t      Turmeric

• 1/8 t    Cinnamon Substitute

• 1/8 t    Cayenne Pepper

Directions:

Combine all ingredients and cook on medium heat for 45 minutes, stir occasionally.  Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Cinnamon Substitute

Ingredients:

• 2 T      Coriander Powder

• 1 T      Cardamom Powder

Barbeque Tofu

Ingredients:

• 1 Pkg    Extra Firm Tofu 

• 3 T       Peanut Butter

• 1/3 c     Oil

• 1T         Paprika

• 2t          Sea Salt

• ¼ t        Cayenne

• 2t          Hickory Smoke

Directions:

1. Mix and Pour Over Tofu – Marinate for 30 minutes

2. Bake the Que in an an oven on a cookie sheet and bake at 350˚ on both sides for 20 minutes or until golden brown. Then pour barbeque over tofu and bake for 10-15 additional minutes.

6 -8 Servings

239 Calories Per Serving

Honey Barbeque Sauce Saute':

Ingredients:

·        2 med        Onions

·        1/3 c           Oil

·        2 Cloves of Minced Garlic

Then Add to Onions/Garlic:

·        2½ c         Tomato Sauce

·        ½ to 1 c   Honey

·        2 T           Black Strap Molasses

·        1T             Herbs N’ More

·        ¾ t           Cayenne

Directions:

Bring to a boil reduce heat and simmer for about 30 minutes.

Note: to remove the water from the tofu, place it in a plate/saucer in the refrigerator 24 hours prior to use, this let's all the flavors release during cooking.

Crispy BBQ Tofu Bites

Ingredients:

• 1 block Extra Firm Tofu (frozen, thawed and pressed)

• ½ c     King Arthur Unbleached All Purpose Flour

• 4 T      Unique Chik N’ Seasonings

• 1 t       Onion Powder

• 1 t       Garlic Powder

• ½ t     Cayenne Pepper

• ¼ t      Sea Salt

• 1          Flax Seed Egg (opt)

• 3 T      Vegetable or Olive Oil

• 1 T      Homemade Bar B’ Que Sauce

• 1 c      Homemade Bar B’ Que Sauce

•  

Directions:

1. Freeze, thaw and press tofu of excess water and blot with paper towel. Cut into blocks.

2. Heat oil in large skillet over medium heat.  Mix flax egg and 1 tablespoon of  bbq sauce.  Combine dry ingredients in bowl, then dip bites into bbq/flax egg mixture, then into flour mixture.  Shake off excess flour and place bites in hot skillet and fry for about 1 minute on each side or until golden brown.  Drain on paper towels.

3. Preheat oven to 350°, then place bites onto oiled cookie sheet or parchment paper and brush bites with bbq sauce and bake for 10-12 minutes on each side or broil for 5 minutes on each side.  If you decide to broil watch closely so as to not burn them.      

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.                       

Naturally Guacamole

Ingredients:

· 2-3  Haas Avocados (soft to touch, but still firm)

· 1t     Herbs N’ More Salt

· 1t     Onion Powder

· 1t     Garlic Powder

· 1T    Nutritional Yeast Flakes

· 1T    Lemon Juice

· 2T    Red Onion (chopped)  opt

· 1 sm  Tomato (chopped) opt          

Directions:

      1 . Cut avocados in half. Remove seed and scoop out avocado from the peel.

      2.  Place avocado in bowl and mash well with fork.

      3.  Add ingredients lemon juice and seasoning mix well and enjoy! Keeps for 1 week.

Fajita Styled Curls

Ingredients:

·  2c          Soy Curls

· 1 med    Onion (sliced lengthwise)

· 1 lrg       Green Bell Pepper (sliced lengthwise)

· 1 lrg       Red Bell Pepper (sliced lengthwise)

· 1 lrg       Yellow Bell Pepper (sliced lengthwise)

· 2 T          Chik N’ Styled Seasoning

·  2-3 c      Hot Water

Directions:

1. Prepare curls placing the curls in a bowl and pouring boiling water over them, a minute or two at most, then drain water off through colander.

2. After draining, place curls on oiled cookie sheet, add chik n’ seasoning and cook for 10-12 minutes on 400°.

3. While curls are cooking,, cut vegetables length wise and to large skillet and cook in 1 T of oil or water on medium heat for about 5-7 minutes.

4. Remove from and add curls to marinate and stir until well covered and allow to sit for 15-20 minutes. You may cook curls on the stove top on medium heat until browned or grill on countertop grill for 4-6 minutes.

Chikn Style Seasoning

Ingredients:

• 1 1/3 C            Nutritional Yeast Flakes

• 3 T                 Onion Powder

• 2 1/2 t            Garlic Powder

• 2 t                  Sea Salt

• 1/2 t               Celery Seed or Celery Flakes

• 2 T                  Italian Seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil)

• 1 1/2 t             Paprika

• 1 T                  Parsley Flakes

Directions:

Blend together and store in an airtight container.

Naturally Fajita Marinade

Ingredients:

• ·  1t         Garlic Powder

• ·  1t         Cumin Powder

• · ½ -1t    Sea Salt

• · ½ t       Cayenne Pepper

• · 1-2T      Natural Liquid Smoke

• · 3-4T     Olive or Vegetable Oil

Directions:

1.  Place 2-3 T of oil in a bowl then stir in a bowl then stir in seasoning and liquid until well mixed, then add curls and toss well and allow to marinate for 15 to 20 minutes.

2. Cook curls according to your taste.

(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.

Naturally Roasted Vegetables

Ingredients:

• 2 C           Zucchini, in large pieces

• 2 C           Squash, in large pieces

• 2 C           Bell Pepper, in large pieces

• 2 C           Mushrooms

• 2 C           Onions, in large pieces

• 4 T           Olive Oil

• 4 T           Lemon Juice

• 1 T            Rosemary, dried

• 1 T            Thyme, dried

• 1 T            Oregano, dried

• 1 T            Sea Salt

Directions:

1. Stack the vegetables by alternating ingredients on a shish kabob stick.

2. Stir the liquids in a bowl.

3. Cook at 350 degrees in an oven for 30 minutes or on the grill.