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Peanut Noodles

Submitted by: Maureen Cram

” A really easy recipe that tastes equally good served hot,
warm, or cold. Good for a packed lunch. Fettuccini or
spaghetti both work great! ”

8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes

1 Cook pasta in a large pot of boiling water until done. Drain.

2 Meanwhile, combine oil and onions in a small skillet.
Saute over low heat until tender. Add ginger; cook and stir
for 1 to 2 minutes. Mix in peanut butter, soy sauce, water,
vinegar, sugar, and red pepper flakes. Remove from heat.

3 Toss noodles with sauce, and serve.

Makes 2 to 4 servings

Nutrition at a glance
Servings Per Recipe: 3
amount per serving
Calories 571
Protein 20g
Total Fat 25g
Sodium 1309mg
Cholesterol –
Carbohydrates 70g
Fiber 6g

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1/4 cup water
1 15-16 ounce can garbanzo beans, drained and rinsed
1-2 cloves garlic
1-3 tsp. ground cumin
2 tbsps. lemon juice
chili powder to taste
Combine in a blender or food processor & process until smooth.

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Easy Gravy

Submitted by: Janice

This is great to make biscuits and gravy or for Thanksgving over mashed potatoes.

1 tablespoon butter
1/4 cup all-purpose flour
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder

1 In a small bowl combine miso and warm water; stir until miso has dissolved.

2 In a 2 quart saucepan, melt butter over medium heat.
Stir in flour until dissolved. Add vegetable broth, miso mixture,
soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.

Makes 2.5 cups

Nutrition at a glance
Servings Per Recipe: 8 amount per serving
Calories 42
Protein 2g
Total Fat 2g
Sodium 1414mg
Cholesterol –
Carbohydrates 5g
Fiber 0g

Reader Comments:

1 –

The only difficulty that I had was in making it thick. And I can’t cook at all.
I made this with mashed potatoes (as the main dish) for 11 people.
About 3/4 really like the gravy (which is pretty darn good with this group.)
All in all, very worth making, just be prepared to let it sit for a while to thicken,
and never really get that thick. Also, be sure you like miso.

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Basil Broccoli Tureen

4-1/2 cup coarsely chopped fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 T. grated Parmesan cheese (omit for Neanderthin)
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes, halved
Fresh basil leaves (optional)


Combine broccoli and water in a heavy saucepan; bring to a boil. Cover,
reduce heat to medium and cook 10 min. or until tender. Drain and rinse
under cold water; drain again. Combine broccoli, egg whites, egg yolks,
parmesan, lemon juice, basil, salt and pepper in processor and process 3
min. or until smooth. Line a 7-1/2 X 3 X 2 in. loafpan with foil, allowing
foil to extend 3 in. beyond sides of pan. Coat foil with cooking
spray. Pour broccoli mixture into prepared pan, carefully folding foil
loosely over broccoli mixture to cover. Place loafpan in a 12 X 8 X2 in.
baking dish; pour hot water into baking dish to a depth of 1 in. Bake
At 350°F. for 1 hour or until edges are firm and center is set. Remove
loafpan from water; let cool on a wire rack 15 min. Loosen edges of
tureen with a sharp knife; invert on a serving platter. Smooth edges if
necessary and chill. Cut tureen into 16 slices; arrange 2 slices on each
of 8 individual serving slates. Garnish with cherry tomato halves and
basil leaves.

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Submitted by: Michael

Prep Time: approx. 20 Minutes
Cook Time: approx. 10 Minutes

” This recipe is a savory vehicle for condiments on a bun.
Nutburgers can be grilled, baked, or pan fried. ”

1 cup bulgur
3/4 cup boiling water
1/8 cup soy sauce
1 1/8 eggs
3/4 cup cashews
3/4 cup sunflower seeds
1 teaspoon chili powder
2 cloves garlic, minced
1 dash hot pepper sauce

1 In a large bowl, soak bulgur in water and soy sauce for 10
minutes, or until all the water has been absorbed.

2 Grind cashews and sunflower seeds in a food processor.

3 To the bulgar, add eggs, ground nuts, chili powder, garlic,
and hot pepper sauce. Mix well. Refrigerate for 4 hours.

4 Prepare grill.

5 Form mixture into patties. Grill over medium flame for
10 minutes, turning once. Cooking time may vary according
to thickness of patties and heat level.

Makes 6 to 8 burgers

Nutrition at a glance
Servings Per Recipe: 8
amount per serving
Calories 247
Protein 9g
Total Fat 16g
Sodium 338mg
Cholesterol 30mg
Carbohydrates 20g
Fiber 5g

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