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Easy to make vegetarian dishes

Easy to make vegetarian dishes

Tarragon Potatoes

  • 1 large onion, chopped.
  • 1 T peanut oil.
  • 3 large potatoes, sliced as in scalloped potatoes.
  • 1 bay leaf.
  • 2 T balsamic vinegar.
  • pinch of cayenne.
  • 1 T chopped fresh tarragon.
  • 1\2 cup water.

Saute onion in oil in skillet until transparent.
Add potatoes and sautČ for 1 minute.
Add water and other ingredients and simmer with lid on for 30 minutes.
remove and discard bay leaf. Serve and garnish with fresh parsley.

Vegetables & Fish

(ingredients and preparation suggestions)

  • Asparagus, bite-sized (deep-fry 3 or 4 sticks together).
  • Broccoli, prepared as for a for salad.
  • Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
  • Eggplant, thinly sliced.
  • Green beans, diagonally halved lengthwise,[french cut] or whole.
  • Green onions, sliced into 1\4 in. rounds.
  • Green pepper, cut into rings or juilenned.
  • Mushrooms, quartered, or whole if small.
  • Onions, sliced.
  • Zucchini, thinly sliced.
  • Crab, break shell and expose meat before dipping in batter.
  • Scallops, whole if small.
  • Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
  • Dredge fish in flour before dipping in batter.

Heat the oil to 340F or 360F.
Dip the vegetables or fish in the batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in.
Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes.
Remember: the thinner the vegetable, the faster it cooks.
For fish, the time to pull it out is when the batter turns very slightly brown. It is good idea to do trial frying in the beginning. Taste it and decide how long it will have to be fried.
Once you get the timing right, the rest is simple.

Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food.
There are many variations in tempura frying. You can mix two or three vegetables and fry them together.

Tofu Strips

  • 1 block soft tofu.
  • 1 T tamari sauce.
  • 1/4 cup water.
  • Cut tofu into 1/4 thick slabs. Lay flat on dish and pour soy sauce and water over it.
  • Allow to marinate several hours or overnight, turning occasionally.
  • 2 T engevita yeast.
  • 1 t parsley.
  • 2 cloves diced garlic.
  • 2 T finely chopped onion.
  • 2 T whole wheat flour.
  • cayenne pepper to taste.

Mix dry ingredients together and place on a shallow plate.
Coat the marinated tofu strips in the mixture.
Wipe a cookie sheet with olive oil and place the coated cubes on the tray.
Bake in a 400F oven for 45 minutes, or until lightly browned.

Tofu With Wine

  • 1/2 pound extra-firm tofu.
  • 1\4 cup wheat flour
  • 1 T olive oil.
  • 1/2 cup white wine.
  • 1 small onion, chopped.
  • 1 cup broccoli florets, chopped.
  • 1 clove garlic, minced.
  • 1\4 t cayenne.
  • 1 cup soymilk.
  • 1 T cornstarch.

Slice tofu into 1\4 in strips.
Roll the tofu in the flour till coated.
Heat the oil in a large saucepan, and put the strips in.
Cook over moderate heat until strips are browned on underside, then turn and brown on the other side.
Remove from saucepan and set aside.
Add the wine, broccoli, onion and garlic to the saucepan.
Saute until onion is just soft, a minute or two.

Mix the cornstarch with the soymilk and wine. Add the tofu strips back to the pan, then add the soymilk mixture. Stir until soymilk thickens. Add more soymilk if it is too dry. Reduce the heat and simmer about a minute. Serve over rice or potatoes.

Tofu Salad

  • This is to replace egg salad for sandwiches
  • 1 block firm tofu
  • 4 T prepared mustard
  • 1 stalk celery
  • 1 red bell pepper
  • 1/4 curry powder
  • add cilantro to taste

Chop tofu into small cubes. Chop pepper and celery into similar size as tofu. Mix everything and refrigerate.

Vegan Caesar Salad

  • 4 cloves garlic, to taste, chopped.
  • 1 lemon.
  • 1 T capers.
  • 4 T chickpeas [steamed].
  • 1 t dry mustard.
  • 1 T tamari sauce.
  • 1 T olive oil.
  • 1 t flax oil.
  • croutons (optional).
  • romaine lettuce.

Toss and serve with a few sprigs of parsley.

Vegan Chili

  • 1 large jalapeno pepper, diced finely.
  • 2 bell peppers, [one green one red or yellow].
  • 1 cup kidney beans.
  • 1 chopped onion.
  • 2 garlic cloves.
  • 3 chopped Roma tomatoes.
  • cumin, coriander, oregano to taste.
  • 1 T olive oil.

Soak the beans overnight, then simmer until tender (1 to 2 hours).
Chop onions and garlic, saute in oil.
Add peppers, saute with onion & garlic.
Add chopped tomatoes, cook an until soft.
Add the beans, and some bean liquid.
Add the spices and cook for another hour or so.

Vegetable Curry

  • 1 large onion, chopped.
  • 2 shiitake mushrooms, sliced.
  • 1 T. curry powder.
  • 1/4 t ginger.
  • 1 large carrot, sliced.
  • 1 stalk celery, sliced.
  • 1 cup green beans, sliced.
  • 1 bell pepper, chopped.
  • 1 cup cauliflower, in bite-sized pieces.
  • 1 cup broccoli, in bite-sized pieces.
  • 1 small butternut squash, diced into 1\2 in. cubes.
  • 2 T raisins.
  • 1 small parsnip, chopped.
  • 1\2 cup water.

Serves 6.

Brown onion in skillet , stir in curry, ginger, mushrooms and water and cook until liquid is reduced to a sauce.
Let sit on warm burner while you steam the rest of the ingredients until they are hot but still have a raw crunchy texture (about 10 mins)
Serve veggies over rice and pour the curry sauce over the vegetables.

Easy to digest version: cook the vegetables and curry sauce together until soft in saucepan but add a couple of T extra water.

Vegetarian Dip

  • 1 large red onion.
  • 1/2 stalk of celery.
  • 1 green pepper.
  • 1 medium sized zucchini.
  • 1/4 teaspoon cayenne pepper.
  • 3 cloves of garlic.
  • 1/4 teaspoon chili powder.
  • 1/4 teaspoon cumin.
  • 1 Tahini paste.
  • cilantro to taste.
  • juice of one lemon.

Chop onion, celery, tomatoes, green pepper and zucchini and put them in a cooking pan.
Add cayenne, garlic, chili powder and cumin.
Cook until vegetables are soft.
Let them cool.
Put them in the food processor with the remaining ingredients and mix.

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