Welcome to Veggie Daze.

 I first created this site back in the 90’s when I was a full fledged vegetarian.  At that time it was hosted somewhere else. Five years ago it ended up being shelved on my hard drive and almost forgotten.  I was looking through the pages for some recipes last week and realized that there are some really great recipes in here and that perhaps it was time to dust off the old site and revitalize it.  There are a lot of pages and it will take some time to get them all back up so please come back often and see what’s new.

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Last year my oldest daughter presented us with our first Grandson.  Logan is the most perfect child in the known world.  In my humble opinion of course.  We have been blessed in being able to have him on the weekends.  He keeps us young…  young at heart at least.  As a doting Grandma I feel it is my duty to post at least one picture on my site so I can show him off to the world. 

 Logan at 15 months.  He plays with the cat toys more than the cats do.

 

Quick Veggie and Bean Stew

I am all about quick and easy.  Last Saturday we had unexpected quests and I threw this together in 10 minutes, baked it for 30 and presto, a quick, easy and nutritious meal for 6.   I’m thinking that this would work well in the crockpot too if you left out the cheese.  Serve hot in bowls and put the shredded cheese on the top of each serving.

Quick Veggie and Bean Stew

• 1 large can or 2 small, diced tomatoes
• 1 can kidney or pinto beans drained and rinsed
• 1 sweet Vidalia onion chopped
• 1 bag frozen California mix veggies
• 1 bag frozen Asian Mix veggies
• 1 package Knorr Cream of Leek Soup mix
• 2 cups boiling water
• 4 cups shredded cheese
• 2 cups crushed corn flakes

Grease a big casserole dish.  I used my lasagne pan.  Put the tomatoes, beans, onions, and veggies in the pan and mix.  Mix the soup mix and boiling water together and pour into the pan.  Mix well.  Add 1 cup of the cheese and mix through.  Sprinkle the rest of the cheese on top then sprinkle the crushed corn flakes over the top.  Bake at 350 degrees F. for 30 minutes.  Serve with crusty bread and a green salad if you like.

Mom’s Lentil Loaf

1 medium sized sweet Vidalia onion, chopped
2 cloves garlic, minced
1 Tbsp. vegan margarine
1/2 tsp. savoury
2 cups cooked lentils
2 cups mashed potatoes
1/3 cup whole wheat flour
1/3 cup wheat germ
3/4 cup soy milk

In a microwave safe bowel melt the margarine.  Add the garlic, onion and savory.  Microwave for 1 minute on high.  Add all the other ingredients.  Mix well.  If mixture is very dry, add more milk  Pat into a well greased loaf pan at 300 degrees F for 45 minutes or until a knife inserted int he center comes out clean.  Let stand for 5 minutes before turning out.  Serve hot with tahini sauce.

Sauce:

1 cup soy milk
1 tablespoon tahini
1 tablespoon peanut butter
1 teaspoon lemon juice

Beat together till smooth in a small pot.  Heat over medium heat stirring constantly till thickened

Luncheon Squares

 This is a quick and easy lunch or even supper idea that takes little time and tastes great.  The leftovers are just as good as first time around.

1 medium onion chopped
1 sweet red pepper seeded and chopped
1 cup sliced mushrooms
1/2 cup thinly sliced celery
4 slices of bread cut into 1″ cubes
1 cup shredded cheddar cheese
6 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Put a few teaspoons of water in a skillet, add onions, pepper, mushrooms and celery and stir fry till everything is limp about 2 minutes.  Grease a 10 X 10 inch pan.  Place the cubes of bread in the the bottom of the pan. Spread the vegetable mixture over the top and then spread the cheese over the veggies.   Whip the eggs, milk, salt, pepper and mustard together and pour over cheese.  Bake for 35 to 45 minutes or until set.  Let stand for at least 5 minutes before cutting into squares.  Serve with a nice green salad.

Friendly Fondues

 I love a good fondue. It’s a great way to eat and visit at the same time. Fondues are perfect for small get togethers, are relatively low cost, easy on the dishes and I haven’t met too many people who don’t like them. If you have never experienced a Fondue, I have put together a sampling of cheese, vegetable and dessert fondues that are extremely easy to prepare and taste like you slaved over them. Give one a try tonight.
 

What do you need to fondue

Fondue pots are small pots that sit over a flame, or plug in so the fondue will stay warm. A good electric pot will have at least 2 settings on it, low and high. Dessert fondues normally are kept on low as are most cheese fondues. Pots that have higher settings mean you can actually cook the fondue in the pot and then lower the heat to keep warm which saves you cooking the fondue over a stove and dirtying more dishes. If you are trying a fondue for the first time and really don’t want to put out the cash for a set up, a crock pot works just fine as does an electric wok. If you don’t have either one of those then you will have to bring the fondue to the table hot and just warm in occasionally if necessary on the stove.

Fondues are not quick like a meal. The whole point behind a successful fondue is that you get to eat and visit and eat and visit and eat and visit and this can go on for awhile which is why electric fondues are so handy.

You will need skewers for the pieces of food that you dip into the fondue. Most fondue sets come with 8 skewers that have tiny prongs on the end to keep the food from falling off into the pot. Bamboo skewers will work, you just have to be careful to keep your food on them. Or you could simply use forks.

These recipes use a blender or food processor to puree the ingredients with but a potato masher will work as well.

I have made up a short list of all the foods that are good with a fondue. You can add to it or take away from it depending upon your tastes. I sincerely hope that if you have never tried a fondue, you will give one a try. They are great and most kids really love them. Teens too!

Bread Basket:
Whole wheat pitas, English muffins, rice cakes, whole grain breads of all kinds, French breads, bagels, crackers, bread sticks, melba toast, rusks

Steamer or Raw Vegetable Platter: Bell pepper strips using red, yellow, orange, and green bell peppers, Broccoli Florets, Carrot sticks, Cauliflower Florets, Celery sticks, Cucumber slices, Daikon radish spears, Jicama sticks, Tomato wedges, Turnip sticks, Zucchini Rounds

Fruit Platter: Apple wedges, banana slices, peaches, pears, citrus fruit slices, whole firm strawberries, melon balls, cherries, and any other fruit in season in your area.

Cheese Platter: Cubes of Cheddar, Swiss, Gruyere, Edam, Gouda, Monterey Jack, Cream Cheese, Blue Cheese, and any other specialty cheeses that you can think of.

Simple Cheese Fondue
Makes 12 servings

2 (10-3/4-ounce) cans of Cheddar cheese soup
1 pound shredded Cheddar cheese
1 pound shredded Swiss cheese
1/2 cup white wine

Put all ingredients into a heavy saucepan. Cook over low heat stirring frequently until all the cheese is melted and the sauce is smooth. Pour into a fondue pot. Keep warm. Serve with cubes of crusty bread, chunks of veggies and chips.

Chickpea Fondue

1 19 oz can garbanzo beans with the liquid
2 large cloves garlic, whole
1/2 teaspoon black pepper
1/2 teaspoon salt
5 oz. firm silken tofu
1 teaspoon lemon juice
1 tablespoon virgin olive oil

Puree all ingredients in a blender. Transfer to your fondue pot and heat. Serve with whole-grain bread or pita, raw vegetables, and steamedtender-crisp vegetables. Serves 2.

Ploughman’s Fondue

1 clove garlic
10 fl oz beer
1 cup grated Monteray Jack Cheese
1 cup grated Cheddar cheese
3 teaspoons plain flour
1 teaspoon dry mustard
pepper

Rub the inside of the fondue pot with the cut side of a garlic clove. Add the beer and heat until bubbling. Add the grated cheeses a bit at a time, and beat till smooth. Mix the flour and mustart with a bit of cold beer and stir till smooth. Add to the fondue pot and beat well. Stir gently over the heat until mixture is smooth and starting to thicken. Season with pepper. Serve with cubes of bread, veggies, crackers, pickles and chips (Serves 4)

Golden Vegetable Fondue

1 cup grated carrots
1 cup grated turnip
1 cup grated acorn squash or pumpkin
2 sticks celery diced
1 small onion diced
1 1/4 cups white wine or apple juice
1/4 cup butter, diced
salt and pepper

Put all veggies into a pot with the wine. Bring to a boil and simmer till tender. Drain and cool a bit. Puree in a blender or food processor till smooth. Return to pot and heat gently. Beat in the butter, salt and pepper. Pour into fondue pot and keep warm. Serve with chunks of crusty bread, crackers, small whole boiled potatoes or whatever else strikes your fancy. (Serves 4)

Mushroom Fondue

1/4 cup butter
1lb mushrooms, finely chopped
2 cloves garlic, crushed
2/3 cup white wine
2/3 cup double (thick) cream
3 teaspoons cornflour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

Melt the butter in a pot. Add mushroom and garlic and cook for 10 minutes. Add the wine and simmer gently for another 10 minutes. Cool. Puree in a blender with the cornflour and seasonings. Put into your fondue pot and heat stirring until smooth. Add the cream and stir until thickened. Serve with cubes of various cheeses and crusty bread. (Serves 4)

Strawberry Fondue

grated rind of one orange
2 cups of frozen strawberries thawed and drained
2 cups of plain yogurt

Blend is a blender till smooth. Pour into a bowl that is set into a larger bowl filled with ice. Serve with cubes of angel or spongecake, plain vanilla cookies, lady fingers or anything else you like. Really good with chunks of chocolate.

Berry Fondue

1 lb mixed summer fruits
1/2 cup sugar
6 tsp cornstarch
1/2 cup water
biscuits, to serve

Blend fruits in a blender till smooth. Pour into a pot with the sugar and 1/2 cup of water. Mix the cornstarch in a cup with a little bit of water till smooth. Add to the berries. Cook gently till thickened. Pour into fondue pot and keep warm. Serve with cubes of crusty bread, plain vanilla cookies, lady fingers, bite sized pieces of chocolate or anything else you like.

Raspberry Fondue

1lb raspberries, thawed if frozen
4 teaspoons of cornstarch
1 1/4 cups single (light) cream
1/3 cup icing sugar

Puree the raspberries and cornstarch in a blender till smooth. Put in a pot with the cream and cook over a gentle heat until smooth and thickened. Serve hot or cold. Serve with vanilla wafers, crusty bread chunks, meringues, lady fingers etc.

Chocolate Rum Fondue

1 large Toblerone chocolate bar
2 generous tablespoons of dark rum
2 tablespoons of butter
1/4 pint whipping cream
fruit pieces or marshmallows to dip

Melt the rum, chocolate and butter together in a pot over low heat or in the microwave on low. When bubbly, remove from heat, and stir in cream. Serve with pieces of fresh fruit, marshmallows, lady fingers or any plain biscuit. (Serves 4)

Mocha Tia Maria Fondue

8 oz plain chocolate
3 teaspoons instant coffee granules
2/3 cup double cream
1/4 cup Tia Maria

Grate chocolate into the fondue pot. Add coffee and cream and heat until the chocolate melts. Stir constantly till very smooth. Add the Tia Maria and beat till smooth. Serve with fresh fruit, pieces of sponge cake or plain biscuits. (Serves 4)

Butterscotch Fondue

1/4 cup butter
3/4 cup brown sugar
4 tablespoons corn syrup
14oz can evaporated milk
4 tablespoons chopped unsalted peanuts
6 teaspoons cornstarch

Put butter, sugar and corn syrup into a pot. Heat gently until mixture begins to bubble, stirring occasionally. Let the mixture boil for 1 minute. Stir in evaporated milk and cook for 3-4 minutes. When the sauce is hot and bubbling, add the chopped nuts. Blend cornstarch smoothly with 2 tablespoons water. Add to the mixture in the pan and heat until thickened, stirring constantly. Pour into a fondue pot and keep warm. Serve with pieces of fresh fruit and popcorn. (Serves 4)

Creative Coleslaw

 Coleslaw is one of my all time favourite side dishes. Whether you are having a loaf, casserole, burgers or dogs, you just can’t have too much coleslaw along side it. These are just a few of the many different slaws my Mom had in her recipe collection. I hope you find one you can take away with you. Winter, summer, spring or fall, coleslaw says it all.

Granny’s Slaw

3 cups of shredded cabbage
1 cup of shredded carrot
1 teaspoon salt
couple of shakes of pepper
1/2 teaspoon dry mustard
2 tablespoons sugar
3 tablespoons of oil
1/3 cup of vinegar

Combine all of the ingredients together in a large bowl. Chill thoroughly before serving.

Fruity Slaw

4 cups shredded cabbage
1/2 cup shredded carrot
1 8 oz can of pineapple tidbits, drained
1/4 cup of raisins
1/4 cup of flaked coconut
1/3 or more mayonnaise

Combine all of the ingredients except the mayonnaise in a bowl and chill. Just before serving add mayonnaise to taste. Great summer salad.

Winter Wonder Slaw

2 peeled and grated turnips
2 large grated carrots
1 cup shredded red cabbage
1 small chopped onion
8 chopped radishes
salt and pepper
1 tablespoon sugar
1/4 cup Italian dressing
2 tablespoons mayonnaise.

Combine all the ingredients in the order given.Toss to coat. Chill. Looks very festive and is great at Christmas time to add colour to the table.

Kira’s Chunky Slaw

3 cups of coarsely chopped cabbage
1 cup of chopped carrot
2 ribs chopped celery
1 small chopped onion
1/2 teaspoon salt
1/2 teaspoon dry mustard
3 tablespoons of oil
3 tablespoons of vinegar

In a jar with lid or small bowl, mix the salt, mustard, oil and vinegar. Shake well to mix. In a large bowl combine all the veggies. Pour the dressing over the top and toss to mix.Chill well before serving.

Easy Slaw

1 medium cabbage, shredded
4 large carrots shredded
1/4 cup vinegar
1/4 cup sugar
1/4 cup oil
salt and pepper to taste.

In a small bowl combine the vinegar, sugar and oil. Heat to boiling in the microwave. Stir until the sugar is dissolved. Set aside to cool. In a larger bowl with a tight fitting lid shred the cabbage and carrots. Pour the dressing mix over. Put on lid and shake the bowl 8 or 10 times. Chill overnight. You may have to drain the salad before serving the next day. This slaw is great on dogs or burgers and keeps very well especially if you have not drained it.

Waldorf Slaw

3 cups of shredded cabbage
2 shredded carrots
1 cup of diced apple with the skin on
1/2 cup of chopped walnuts
2 tablespoons of lemon juice
mayonnaise

Dice the apple and toss it with the lemon juice to keep it from going brown. Drain before adding to the slaw. Shred the cabbage and carrots in a large bowl. Add the walnuts, and the drained apple. Add just enough mayonnaise to coat the ingredients. I just add it a tablespoon at a time. Chill for an hour at least before serving.
 

Vinegared Mixed Vegetables

Vinegared Mixed Veggies

Having a party or just a few friends in, then try this lively fresh vegetable pickle. Makes a nice change from the usual crudités.

1/2 head of cauliflower, cut into small florets
2 carrots, cut into matchsticks or thinly sliced
2 zucchini, cut into matchsticks or thinly sliced
2 small red onions cut into crescents
2 teaspoons of salt
1/2 cup wine vinegar
3 teaspoons extra-virgin olive oil (optional)

Put the veggies in a large bowl and sprinkle with the salt. Stir and let it sit for and hour. After the hour is up, stir in the vinegar and mix well. Let it rest for another hour. Drain well in a colander. Return to bowl and drizzle with the olive oil. Toss gently and serve. This can be served chilled which is my preference, or at room temperature.

 

 

Two Great Casseroles

Hazelnut Barley Casserole

• 1 cup pearl barley
• 6 tablespoons butter
• 1/2 cup chopped hazelnuts
• 1 medium onion, finely chopped
• 1/4 cup green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans vegetable broth undiluted

Rinse barley and drain. In frying pan, heat two tablespoons butter. Add hazelnuts and stir until lightly roasted. Remove from heat and set nuts aside. Add remaining butter to pan, along with barley and onion. Cook until lightly browned. Stir in nuts, green onion, salt and pepper. Spoon into 1 1/2 quart casserole. (Freeze or chill at this point if desired.) Heat broth to boiling and pour over barley mixture. Stir to mix. Bake at 375F for 70 minutes, or until liquid is absorbed. Garnish with parsley and serve immediately.
 

Sweet Potato Casserole

• 5 lbs. Sweet potatoes, cooked and mashed
• 1 cup sugar
• 2 eggs, slightly beaten
• 1/2 cup milk
• 1/2 teaspoon salt
• 5 tablespoons butter
• 1 teaspoon vanilla
• 1 cup brown sugar
• 1/2 cup flour
• 1 cup chopped pecans
• 4 tablespoons butter

Beat together potatoes, sugar, eggs, milk, salt, 5 Tbsp butter, and vanilla.  Pour into very shallow buttered pan.  Mix together brown sugar, flour, pecans.  Cut in 4 Tbsp butter.  Sprinkle on top of potato mixture.  Bake at 350 degrees F for 35-40 minutes.

2 Great Vegan Recipes

Vegan Carrot-Oat Patties 

• 1 large onion finely minced
• 1 cup quick cooking oats
• 1 cup fresh  bread crumbs – whole wheat is best
• 1/4 cup whole wheat flour
• 1 tablespoon tahini
• 1 tsp. garlic salt
• 1 tsp. pepper
• 1 cup grated carrots
• 1/3 cup hot water

Mix all ingredients together and form into patties.  Heat some oil or margarine in a skillet and fry for 4 to 5 minutes on each side to brown.  Cover with lid, reduce heat and cook for an additional 10 – 15 minutes adding a bit of water to the pan if it looks like it is going to boil dry.   Serve like any other patties, on hamburger buns with all the trimmings or as patties with potatoes or rice, steamed veggies and a nice salad.

 

Vegan Carrot-Rice Casserole

• 2 cups grated raw carrots
• 1 cup cooked basmati rice
• 1/2 cup finely chopped onion
• 2 stalks of celery, sliced
• 1 cup whole wheat bread crumbs
• 1 cup tomato juice
• 1/2 tsp. garlic powder
• 1/2 tsp. sage
• 1 tsp. salt
• 1 tsp. pepper

Mix together and place in a greased casserole dish.  Bake for 1 hour at 325°F..

Vegan Cream of Cabbage Soup

• 1 cup apple juice
• 1 apple cored and chopped
• 3 cups chopped cabbage
• 3 shallots, minced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 cup soy milk
• 2 tablespoons minced parsley

Cook first six ingredients until the cabbage is very soft and the liquid has almost disappered.  Stir in soy milk.  Serve very hot with croutons.

Vegan Peanut Baked Rice

• 2 cups cooked brown rice
• 1/2 cup chunky peanut butter
• 1/2 cup water
• 1/2 cup raisins
• 1/4 cup chopped peanuts
• 2 teaspoons tahini

Mix all ingredients together an pour into a casserole dish.   Bake at 375° until hot, about 20 – 30 minutes.  Serve as a breakfast rice, dessert rice, or main course rice with vegetables on the side and a large, crisp, green salad.  Very versatile dish you will use time and again.