Thursday, January 17, 2008

Recipe: Pineapple Ginger Veggie Meatballs


I found the original recipe in a magazine back in the early 1980s.  I liked the flavor so much that I modified the recipe (more juice, etc.) and made it vegan so I could continue to enjoy it.  It is especially good when served over brown rice and with a salad.

Ingredients:

1 pkg. Veggie Meatballs
1 Tbs. Olive Oil
2 Tbs. Cornstarch
1/2 tsp. ginger, ground
½ cup brown sugar, packed
1- 6 oz. can pineapple juice
1-6 oz. can pineapple, crushed
1/3 cup white vinegar
1 Tbs. Soy Sauce
1/3 cup green pepper, chopped

Directions:

1.  Cook veggie meatballs according to package directions.  Some varieties call for them being added to sauce/gravy for a few minutes at the end of prep.

2.  Mix cornstarch, brown sugar, and ginger.  Stir in pineapple juice (plus juice from crushed pineapple), vinegar, and soy sauce.  Mix until smooth and then pour into skillet.  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir for one minute.

3.  Add Veggie Meatballs, pineapple, and green pepper; heat through. 

Servings:  Approximately 6.

Wednesday, January 16, 2008

Recipe: Virginia's Vegetarian Tacos

I had such a difficult time finding my favorite natural taco seasoning mix that I developed my own blend.  If someone didn’t tell you that these were vegetarian tacos, you’d never know…really!  My favorite toppings are Veggie Shreds (soy cheese), salsa, chopped onion, and romaine lettuce.  My husband and daughter love sour cream on theirs.)

Taco Seasoning Ingredients:
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. black pepper
1/8 tsp. red pepper
2 tsp. dried parsley flakes
pinch cumin
pinch Turmeric

Veggie Meat Mixture:
Cooking Oil Spray*
1 pkg. ground meat substitute**
About ¼ cup water

Tortilla Preparation:
Canola Oil
1 pkg. (dozen) corn tortillas***

Directions:
  1. Mix taco seasoning ingredients in a small bowl and set aside.
  1. Prepare a dinner size plate with several layers of paper towel to absorb excess oil from tortillas.
  1. In a small skillet, heat oil (about ½ inch deep) on medium heat.    Using metal tongs add a tortilla, testing to make sure it starts to sizzle but NOT pop (be careful of hot oil and adjust heat as necessary.)   Fold the tortilla in half right away, and turn before it gets too crunchy.  Place in between paper towel layers to cool.  Continue until all the tortillas are done. 
  1. In a large skillet, sprayed with non-stick cooking spray, put veggie meat substitute in and add a little water.  When moistened slightly spread taco-seasoning mixture over the top and mix thoroughly.  Continue to heat over medium heat until thoroughly heated through.  Add a little more water to maintain moisture preference.  Don’t brown or cook too long, just enough to heat through.
Personal Recommendations:

*     Olive Oil Spray
**   Ground Boca Crumbles
*** Yellow Corn Tortillas