Central Jersey Vegetarian Group (CJVG)
Recipes from Previous Newsletters

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    Lentil Rice Loaf (Provided by Judy S.)
    Brown rice:  1 cup
    Lentils: 1 ½ cups
    Ketchup: ¼ cup
    Ketchup: for basting
    Onions: 2 finely minced
    Poultry seasoning (or sage, thyme, and marjoram): 1 tsp
    Garlic: 1 tsp granulated
    Salt: 1 tsp
    Onion soup: 2 Tbs.
    Scallions: chopped

    Cook brown rice. While rice is cooking, boil lentils in 4 c. water until tender. Drain off excess water if necessary. Mash very well, then combine with cooked rice and remaining ingredients, mixing until uniform. Place mixture into a loaf pan, an 8” square pan, or 4 mini loaf tins and bake at 350°F for 30 minutes. Remove from oven, baste top(s) with ketchup, and bake for another 15 minutes. Let stand for 10 minutes before serving. Garnish with chopped scallions, if desired.

    Asparagus and Spring Pea Risotto (Provided by Lee H.)

    Arborio risotto rice: 1 ½ cups
    Extra virgin olive oil: 3 tablespoons
    Sweet peas: 1 ¼ cups
    Vegan margarine: 2 tablespoons
    Asparagus: 1 ¾ cups
    (peeled, trimmed and cut into 1 inch pieces; save the tips)
    Dry white wine: ½ cup
    Large shallots: 2-3 minced
    Salt and pepper to taste
    Vegetable broth: 5-6 cups

    Bring a saucepan of water to a boil.  Add the asparagus stalks and cook about 5 minutes until quite soft.  Rinse quickly under cold water.  Place cooked asparagus in a food processor and add just enough water to purée until almost smooth; set aside.   Cook half of the fresh peas for 3 to 4 minutes in boiling water.   Add these peas to asparagus purée mixture, and allow machine to purée asparagus and pea mixture for a few seconds until mostly smooth.  Heat broth in a medium saucepan over low heat.   Add olive oil and one tablespoon margarine in a large, heavy saucepan over medium heat.  When heated, add shallots, stirring 3 to 5 minutes until softened. dd rice to pan; stir the rice for about 2 to 3 minutes, until grains are well coated with oil, translucent, with a white dot in the centers.   Add wine and stir until absorbed.  Add warmed broth, a ladleful at a time, stirring frequently, after each addition.  Wait until broth is almost completely absorbed before adding more.   After about 15 minutes, add remaining aasparagus tips, continuing to add broth when necessary.  In 5 minutes, begin tasting the rice.   When the rice is almost tender to the bite but slightly firm in the center and looks creamy, add remaining whole peas, and stir in asparagus-pea purée.  Heat for a few seconds.   Remove skillet from heat, add remaining margarine and stir briskly. Season with salt and pepper.  Serves 3-4. 

    Source: The Best of Vegan Cooking (2009), Priscella Feral. Friends of Animals,


    Spaghetti Primavera   (Provided by Lee H.)

    Spaghetti: 1 pound
    Snow peas 1 ½ cups
    Tomatoes: 2 med. (chopped)
    Asparagus: 6 sliced
    Broccoli: 1 ½ cups (coarsely chopped)
    Baby peas: 1 cup
    Mushrooms: 10 sliced
    Pine nuts: ¼ cup
    Zucchini: 1 cup (sliced)
    Garlic: 3 tsp (minced)
    Sea salt
    Olive oil: 7 tablespoons
    Ground pepper
    Fresh basil: 1/3 cup (chopped)
    Parsley: ¼ cup (chopped)
    Non-dairy creamer: 1 cup
    Vegan Margarine: 1/3 cup
    Vegan Parmesan cheese: ½ cup (optional)

    Cook spaghetti al dente.  Blanch broccoli, snow peas, zucchini, baby peas and asparagus in boiling water for 3 to 4 minutes.  Rinse in cold water and set aside.  In medium skillet, heat 1 tablespoon olive oil.  Add tomatoes 1 teaspoon garlic, parsley, salt and pepper to taste Sauté for 2 to 3 minutes. Set the skillet mix aside, keeping it warm.  Toast pine nuts in the oven for a couple of minutes until they are lightly browned.  Place them in a larger skillet with the remaining olive oil, garlic, mushrooms, and blanched vegetables.  Simmer for a few minutes.Add spaghetti, soy creamer, margarine and basil (and soy Parmesan if desired).  Mix gently with a fork.  Top with sautéed tomatoes and serve immediately.  Serves 6.

    “Primavera” means “spring” in Italian. When spring arrives, Italian cooks routinely add spring vegetables to pasta dishes.

    Source: Dining With Friends: The Art of North American Vegan Cuisine (2005),
    Priscilla Feral & Lee Hall.  Friends of Animals,

    Stuffed Acorn Squash (Provided by Barbara E.)

    Acorn squash: medium (halved and seeded)
    Margarine/butter: 1 TBS (e.g., vegan Smart Balance)
    Granny Smith apple: 1 (sliced and chopped)
    Nutmeg: 1 tsp 
    Dried cranberries: 2 TBS
    Walnuts: 1 TBS (optional)
    Brown sugar: 1 tsp

    Place squash halves upside down on cookie sheet and bake in 350 degree oven for 10 minutes.  Remove from oven.  Mix apples, dried cranberries, brown sugar, nutmeg, walnuts, and fill each squash half.  Put 1/2 of “butter” on top of each half. Put some water on cookie sheet if needed.  Bake for 30-40 minutes or until squash is as tender as you like it.

    adapted from “Guidepost” (magazine).

    Mom's Baked Macaroni and Cheese – Made Vegan!

    Elbow  macaroni: 1 lb box
    VeganRella - Cheddar: 1 package
    Vegan margarine: 4 tbs and some extra to dot top of the casserole
    Flour: 1 cup
    Plain breadcrumbs: enough to sprinkle on top of casserole
    Unsweetened soy milk: 2 cups 
    Vegan Worcestershire Sauce: 4 tbs
    Salt: ½ tsp
    Cayenne pepper: ¼ tsp
    Nutritional yeast: 1 tbs (or to taste). Optional

    Cook macaroni and add to a greased casserole.  In medium saucepan, melt margarine and remove from heat. Add flour and stir. Add soy milk.  Stir until creamy (no lumps).  Add seasonings and cheese.  Heat over low flame until thick and cheese is melted (no lumps).  Stir often.   Add nutritional yeast (optional) to melted cheese mixture.  Add cheese mixture to macaroni in the casserole dish and  mix well.  Top with bread crumbs and dot with margarine.  Bake 20 minutes at 400 degrees.

    Source: Adapted from Stacey's mom's recipe.

    Jim's Black Bean and Butternut Squash Chili

    Butternut squash (peeled): One and a half cups (1/2-inch pieces)
    Diced tomatoes: One 14 1/2-ounce can (save juice )
    Black beans (rinsed/drained): One 14-ounce can
    Salt and pepper: to taste
    Olive oil: 2 tbs
    Cumin (ground): 1 tsp
    Vegetable broth: 2 cups
    Garlic: 2 cloves, chopped (optional)
    Chili powder: 1 tsp
    Onions: 1 small, chopped (optional)

    Heat oil in large pot over medium-high heat.  If using onions and garlic: add onions and garlic; sauté until tender and golden, about 9 minutes.   Add squash.  Cook for 2 minutes, stirring frequently.  Stir in chili powder and cumin.   Stir in beans, broth, and tomatoes with juices; bring to boil.  Reduce heat and simmer, uncovered, until squash is tender, about 20 minutes.

    Source: Adapted from numerous recipes, including from the International Vegetarian Union,


    Black  Bean and Squash Enchiladas

    Black  beans: 2 cups (drained and rinsed)
    Green chilies: one 14-oz can, drained and diced
    Acorn or butternut squash: bake and scoop out flesh
    Corn kernels: from 1 fresh ear or equal frozen (optional)
    Cooked rice: 2 cups
    Bell pepper: cored & diced
    Red enchilada sauce: one 15-oz can
    Soy cheddar cheese: 6 oz, grated
    Onion: 1 small, diced
    Parsley: 10 sprigs, chopped
    Whole wheat or corn tortillas: 4

    Preheat oven to 350.  Combine rice, beans, squash, onion, pepper, corn, chilies, parsley, and 4 oz of the cheese in a large mixing bowl. Pour enchilada sauce into a deep plate;  dip each tortilla to coat.  Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place into a 9” x 13” baking dish or lasagna dish.  Cover with foil and bake 45 minutes.  Remove foil and top enchiladas with remaining cheese.  Bake 10 more minutes.  Serves 8.

    Source: submitted by Lorrie G. (From “Delicious Living,”  March 2003)



    Spinach and Cannelloni Bean Dip (Provided by Kristy N.)

    Cannelloni beans: One 15-oz can (drained and rinsed)
    Lemon juice: 1 TBS (preferably fresh)
    Baby spinach: Two 6-oz bags (rinsed and drained)
    Pepper: ¼ tsp (preferably freshly ground)
    Extra-virgin olive oil: 2 TBS
    Kosher Salt:  1 tsp
    Balsamic vinegar: 1 TBS
    Garlic: 2 cloves, minced

    In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute.  Add 1/2 of the spinach and cook for 2 minutes until wilted.  Repeat with the remaining spinach. Let the mixture cool for a few minutes.  Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.  Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini, pita chips, etc.

    Source: from Giada de Laurentiis, on the Food Network

    Turmeric Potato Salad
    Small red potatoes: two pounds
    Dry mustard *
    Turmeric *
    Grapeseed Oil Vegenaise  (or your preferred vegenaise) *
    Sweet relish *
    Black pepper *
    Carrots *
    Celery *
    Onions (or scallions) *
    All ingredients marked with *: to your taste

    Slice potatoes into small chunks. Steam potatoes until they are soft but still firm. The chunks should be firm enough to hold together when they are mixed with the other ingredients.  Mix all of the ingredients until they are well distributed.  Chill before serving.

    Source: submitted by Steve E. (adapted from numerous potato salad recipes, available online)


B R E A D S     A N D     M U F F I N S

    Fat-Free Apple Banana Muffins (Provided by Fran H.)

    Flour: 2 cups

    Baking powder: 4 tsp
    Cinnamon: ½ tsp
    Sugar: ½ cup
    Apple juice: 1 ½ cups
    Apple: 1 diced
    Bananas: 2 ripe, mashed

    Preheat the oven to 325 degrees and lightly grease a muffin pan. In a large bowl, combine the flour, baking powder, cinnamon and sugar. Add the apple juice, apple and mashed banana and mix well. Pour the batter into the muffin pan, filling each cup about 2/3 full. Bake for 35-45 minutes, or until muffins raise and are golden brown.



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