JENNR8R

Vegan Sugar Cookies

• 2-1/2 cups Flour
• 1/4 tsp Salt
• 1/2 tsp Baking Soda
• 1 cup of Sugar, for divided use
• 1 cup Margarine, at room temperature; make sure that the margarine says "vegan" specifically, or check the ingredients to make sure there are no dairy products
• 1/3 cup Lemon Zest
• 1/4 cup Silken Tofu
• 3 tbsp fresh Lemon Juice

[h=3][/h]First, preheat the oven to 400 degrees F. Place the flour, salt, and baking soda in a medium bowl, and whisk them together until they're mixed. Set this aside for a moment. In a large bowl, combine the margarine, 2/3 cup of sugar, and the lemon zest. Beat them with a stand mixer or hand mixer until they're light and fluffy, about 2 minutes. Add the tofu and the lemon juice, and beat until everything is mixed well together. With the mixer running on low, slowly add the dry ingredients, mixing just until they're combined. Take a spatula and stir the dough a few times by hand, making sure to scrape the sides and bottom of the bowl so that there aren't any patches of flour remaining.

Use a cookie scoop to form the dough into 1-inch balls. Roll them around in the remaining 1/3 cup of sugar, then place them on a cookie sheet lined with parchment paper, and gently flatten them a bit. Bake the cookies in the 400 degree F oven for 8-10 minutes, until they're puffed and lightly golden around the edges. Remove them from the oven and let them cool for 2-3 minutes on the cookie sheet, then move them to a wire rack to cool completely. These vegan sugar cookies are soft and fluffy, with a fresh lemon flavor everyone will love.

SusieQOH

A nice marinara sauce with pasta is a good one.

SewingSew

You can't go wrong if you serve them a totally vegetarian meal. The variations occur when you add another food group into the mix. For example, ovo-vegetarians also eat dairy. pescetarians also eat fish. To create a vegetarian diet, you need complete proteins that are plant based. Quinoa and soy (including tofu) are complete proteins. Another option is to create complete proteins by combining incomplete proteins, such as legumes (beans or nuts) and bread, or beans and pasta, or rice and beans. Gelatin and corn are other incomplete proteins. As long as you complete the nine essential amino acids that your body needs to repair/replace/build human tissue, your food cobinations will be correct. An incomplete protein is like a sign that has all consonants but no vowels. Your beans are your consonants and your rice are your vowels.

My grandmother was from the Great Smoky Mountains in Tennessee. Her mother was from a Catawba Indian tribe, which is where I believe this recipe originated from:

Grandmother Nonnie's Pasta Salad

Large Elbow Noodles
Tomatoes
Cucumbers
Kidney Beans
Mayonaise (I use Hellmans, Grandmother used Dukes)
Salt
Pepper
Scallions (optional, Grandmother included them but I don't)

ube quilting

Look up The Jazzy Vegetarian. Wonderful meal planning and creative meals.

It is asparagus season so roasted asparagus with some tamari sauce and lemon as a side would be good.

Creamy veggie risotto with asparagus, mushrooms and sun dried tomatoes. A spring mix salad on the side, Avacado pudding, yummy.

KwiltyKahy

I agree ask them. I have a friend who doesn't eat meat (which helps with her fibromyalgia) and I have done a spinach quiche for her that does well.

Onebyone

My DDs have had friends and boyfriends over the years who were vegetarians or vegans. When they were here for meals I never changed what foods I cooked. They chose what to eat from what I cooked. Mostly it was not eating meat dishes. Vegans are easy, chop a carrot and give a glass of water. Big mushrooms are a good choice to pan fry to sub for meat.

jbrother

I love Trisha Yearwood's Chickless Pot Pie Recipe.


Chickless Pot Pie

Yield: 8 servings

Ingredients
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free

Directions

Preheat the oven to 425 degrees F.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.

Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Jo Anne B.

Black bean burritos with pico de gallo. I'm not a vegetarian and I love black beans.

tesspug

You do need to ask what kind of vegetarian they are. My husband is what is called an Ovo/lacto vegetarian. That means he will eat eggs and dairy just not "meat" of any kind. If they are true vegans they will have very strict guidelines. Nothing with animal product at all. For instant not all powdered sugar is vegan. True vegans will not even eat figs because there are tiny wasps inside the figs.

JJBlaine

I have 3 family members that are vegetarian, so I have been coming up with ways to adapt my recipes for them to have when they eat over. The easiest way I have found is to substitute ground beef with a mixture of two or more of the following:

Pressed, crumbled firm tofu
Cooked Barley
Cooked Brown Rice
Cooked Quinoa
finely chopped mushrooms
grated carrots and zucchini

I mix up whatever of the above I have on hand and use it exactly as I would ground beef--such as in "meatloaf", "meatballs", as taco filler, in casseroles and in lasagna, burgers, etc. So far I have had no complaints and more than a few compliments, even from the meat-eaters.