Several years ago, we decided to eat a vegetarian diet. We followed that plan for 3 years, we ate well, and I amassed a large file of vegetarian recipes. We have now added meat back into our diet on some days, simply because there were meals that I missed making. But we grow a large garden and I still make meatless meals several times a week. We know it's good for us and I hope by sharing some ideas here I can encourage you to try it too.
I was sorting through the freezers today, to see what was left from last summer and to decide what to eat for lunch today. This is what we had:
Best Tomato Soup*
7 quarts cut up tomatoes
7 celery stalks
4 onions
8 whole cloves
4 bay leaves
1 cup sugar
4 t. salt
a little black pepper
Use food processor to chop tomatoes, celery and onions. Boil until tender and then puree. Put spices in a bag and boil with pureed ingredients. When soup is well seasoned, add sugar, salt, and pepper.
You can see this makes a big batch; I freeze it in pint containers, which makes a cup of soup for each of us. We won't have fresh tomatoes for a long time, but I know some of you do now or will soon. It's easy to cut the recipe in half if you want to try a little smaller amount.
7 quarts cut up tomatoes
7 celery stalks
4 onions
8 whole cloves
4 bay leaves
1 cup sugar
4 t. salt
a little black pepper
Use food processor to chop tomatoes, celery and onions. Boil until tender and then puree. Put spices in a bag and boil with pureed ingredients. When soup is well seasoned, add sugar, salt, and pepper.
You can see this makes a big batch; I freeze it in pint containers, which makes a cup of soup for each of us. We won't have fresh tomatoes for a long time, but I know some of you do now or will soon. It's easy to cut the recipe in half if you want to try a little smaller amount.
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Carrot-Zucchini Veggie Burger
1 1/2 cups carrots, shredded
1 1/2 cups zucchini, shredded
1/4 cup flour
1/3 cup Parmesan cheese
1/4 t. salt
1/4 t. ground black pepper
1 1/4 t. ground chili powder
2 green onions, thinly sliced
2 large eggs, whisked
Microwave the vegetables for about 2 minutes. Let cool slightly.
Add flour, cheese, salt, pepper, chili powder, green onions and eggs. Stir mixture until well combined. The chili powder is the secret for great flavor in these.
Heat 1T of oil in a skillet. Drop 1/4 cup fritter mixture into the skillet and flatten it into patties. Cook the fritters, 3-4 minutes on each side, until golden brown.
I serve these with a slice of Provolone cheese and a fresh tomato slice if we have one. They also freeze well and can be microwaved for a minute or so to serve any time of year.
1 1/2 cups carrots, shredded
1 1/2 cups zucchini, shredded
1/4 cup flour
1/3 cup Parmesan cheese
1/4 t. salt
1/4 t. ground black pepper
1 1/4 t. ground chili powder
2 green onions, thinly sliced
2 large eggs, whisked
Microwave the vegetables for about 2 minutes. Let cool slightly.
Add flour, cheese, salt, pepper, chili powder, green onions and eggs. Stir mixture until well combined. The chili powder is the secret for great flavor in these.
Heat 1T of oil in a skillet. Drop 1/4 cup fritter mixture into the skillet and flatten it into patties. Cook the fritters, 3-4 minutes on each side, until golden brown.
I serve these with a slice of Provolone cheese and a fresh tomato slice if we have one. They also freeze well and can be microwaved for a minute or so to serve any time of year.
Even if your veggies come from the market, I encourage you to give these recipes a try. They are both delicious!
Watch for more recipes each week and let me know what you think.
Watch for more recipes each week and let me know what you think.
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