Easy Vegetarian Recipes

Breakfast
Roasted Breakfast Potatoes

Serves 2 to 4

    * 4 medium baking potatoes
    * 1 tablespoon garlic powder
    * 1 tablespoon onion salt
    * 1 tablespoon paprika
    * 1 tablespoon cumin
    * 1 tablespoon dried parsley
    * 1 teaspoon cayenne (or more to taste)
    * 1 teaspoon black pepper (or more to taste)
    * 1/4 cup olive oil

Preheat oven to 450oF.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

For added flavor, top with salsa or picante sauce.


Egg-Free Breakfast Scramble

Serves 2

    * 1 14-ounce package extra-firm tofu, drained
    * 2 tablespoons vegetable oil
    * 1/4 teaspoon turmeric
    * 1 tablespoon garlic powder
    * 1 teaspoon onion powder
    * 1/2 cup nutritional yeast
    * salt and pepper, to taste
    * 1/2 pound mushrooms, chopped (optional)
    * 1 green onion, finely chopped (optional)
    * 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.


Carrot Muffins

Serves 6 to 8

    * 1 cup whole-wheat flour
    * 1 cup oat bran
    * 1 tablespoon cornstarch
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon all-spice
    * 1/2 teaspoon cinnamon
    * 2/3 cup grated carrots
    * 1/3 cup maple syrup
    * 1 cup water
    * 1/4 cup canola oil

Preheat the oven to 375oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.


Fluffy Pancakes

Serves 4

    * 1 1/2 cups flour
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 tablespoon sugar
    * 1 1/2 cups soymilk or water
    * 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.


Tofu French Toast

Makes 6 pieces

    * 8 ounces silken tofu
    * 1/2 cup water
    * 1 teaspoon sweetener (molasses or maple syrup)
    * 1/2 teaspoon cinnamon
    * 1 banana
    * 6 slices of bread
    * fresh berries (optional)
    * maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.





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You should try these breakfast recipes at home. It's easy to assemble, very healthy and delicious. Your family will loved this. Even your kids can help you cooking these easy recipes.

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Is there a better way to peel and devein shrimp?

Here is one way taught to me by a professional chef that I Can recommend to you.

The easiest way I know to peel and devein shrimp is to buy them already done. The problem with that is

    * They cost more money
    * They are less protected against freezing
    * There are times when you just want the shell and tail left on especially if you are going to barbecue them.

Buying Shrimp

Just so you know, almost all shrimp you buy at your local grocery store behind the glass have been frozen and defrosted for you. So why not just

wait until there is a great sale on frozen shrimp and purchase a bag to keep in your freezer. They are easy to defrost and it's great having them on hand for a quick appetizer or to use to make dinner.

Defrosting Mistake I've Made For Years

I typically defrost frozen shrimp by removing them from the bag, putting them in a bowl and running water over them. WRONG. I just learned that water should never touch the shrimp or they will lose flavor.

(And I'm not so sure shrimp has that much flavor to start with...it's all about what you cook or dip them in that makes them taste so good.)

A better idea would be to remove the shrimp you need, put them in a zip lock bag and either let them defrost in the refridgerator overnight or run them under cold water in the bag. You never want to defrost them in the microwave because you just may cook them some before you even get started.

What About the Peel and Tail?

Depending on how you are going to cook them and how you are going to present them determines whether I live them on or not. If I'm making a scampy or using the shrimp in a pasta dish, I like to remove both the peel and the tail.

Don't you just hate when restaurants leave the tail on and you don't know what to do with it. Is it polite to grab it with your fingers and what are you suppose to do with it once you bite it off?

Now if I'm going to grill shrimp, I sometimes leave the peel and tail on to keep the meat moist and then remove it just before serving or let my guests remove them. You have to be careful not to burn the shells or they can leave an unpleasant taste to the meat.

A quick and easy tip when grilling shrimp with just the tails is to wrap the tail in tin foil and remove it before serving. This will keep the tip from burning on a hot grill messing up the presentation.





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Deveining your shrimp is easy just follow these directions and you'll be ready to cook shrimp dishes.

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