Vegetarian Guide
Recipes
Summer Recipes
Grilled Vegetable Basket
Sauteed Okra with Tomato and Corn
Banana Pineapple Freeze
Roasted Corn and Black Bean Salad
Apple Maple Smoothie
Crunch Apricot Toast
Grilled Vegetable Basket
Preparation Time: 20 minutes
Marinade Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6
Ingredients
- 1/4 cup olive oil
- cloves garlic, minced
- 2 tsps. fresh rosemary, minced
- 1 tsp. fresh basil, minced
- 2 tsps. lemon peel
- salt and pepper, to taste
- 1 fennel bulb
- 2 Belgian endives, halved lengthwise
- 1 small zucchini\cooked, cut diagonally into 2 inch slices
- 1 small red onion\cooked, cut into 6 slices, 2 inch thick
Preparation
Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.
Sauteed Okra with Tomato and Corn
“Okra is a member of the hibiscus family and has a gorgeous yellow, hibiscus shaped flower to prove it. Okra can be served raw, marinated in salads or cooked on its own, and goes well with tomatoes, onions, corn, peppers, and eggplant. Whole, fresh okra pods can also be pickled,” said Terra Brockman of Brockmans Farms. “The heat-loving okra grows an inch or two a day, and sometimes they get big before they get picked. Even the big ones are tender and delicious (and half the price of the smaller ones)
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
- 1 lb. fresh okra
- 2-3 ripe tomatoes
- 1 large onion
- 2-3 fresh corn on the cob
- 3 Tbsps. vegetable oil
- 1/2 cup water
Preparation
Cut okra into 1/2-inch slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 2 Tbs oil over moderately high heat until hot but not smoking and sauté okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
Add remaining tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato and water and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.
Banana Pineapple Freeze
Preparation Time: 10 minutes
Serves: 8
Ingredients
- 4 bananas, peeled and cut into 1 inch slices
- 1/2 cup lemon juice
- 1/2 lemon slices, peeled
- 1 tsp. lemon zest
- 2 cups pineapple chunks
- 1 cup lemonade concentrate
- 4-1/4 cups crushed ice
Preparation
Arrange banana slices in a single layer on a cookie sheet. Freeze about 45 minutes, or until frozen. Combine with remaining ingredients, except ice, in a blender and purée. Serve over crushed ice.
Roasted Corn and Black Bean Salad
Preparation Time: 15 minutes
Marinade Time: 2 hours
Cooking Time: 15 minutes
Serves: 12
Ingredients
- 10 ears of fresh corn on the cob
- 2 cans black beans
- 1/2 cup green onions, sliced
- 1 cup red and green bell peppers, diced
- 2/3 cup olive oil
- 1/3 cup lime juice
- 1 tsp. cumin
- 2/3 cup cilantro, chopped
Preparation
Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs. Mix corn, beans, onions and peppers. Put dressing ingredients in a jar and shake to combine. Pour over vegetables and toss. Chill for 2 hours to let flavors blend. Salt and pepper to taste. Let salad warm slightly before serving.
Apple Maple Smoothie
Preparation Time: 5 minutes
Serves: 2
Ingredients
- 2 cups apple sauce
- 1 cup apple cider
- 1/2 cup fresh orange juice
- 2 Tbsps. maple syrup
- 1/4 tsp. grated nutmeg
- 1/4 tsp. cinnamon
- handful of ice
Preparation
Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.
Crunch Apricot Toast
Makes 3 servings
Ingredients
- 1 cup apricot nectar
- 2 Tbsp. apricot preserves
- 1/4 cup soft silken tofu
- 1 cup corn flakes, coarsely crushed
- 6 slices of thick, day-old French or Italian bread
- Nondairy margarine, for frying
- Maple syrup, as a condiment
Preparation
In a blender, mix together the apricot nectar, preserves, and tofu until they are smooth then pour the apricot mixture into a shallow dish. Place the corn flakes in a separate shallow dish. Soak the slices of bread in the apricot mixture, turning to thoroughly coat each side, then coat with the corn flakes.
Melt the nondairy margarine on a griddle or large skillet over medium heat. Fry each coated slice of bread until the corn flakes start to brown—about 4 or 5 minutes—then flip and fry the other side.
Serve hot with maple syrup.
