<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d11702631\x26blogName\x3dThe+Lazy+Vegetarian\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dTAN\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://thelazyvegetarian.blogspot.com/search\x26blogLocale\x3den_US\x26v\x3d2\x26homepageUrl\x3dhttp://thelazyvegetarian.blogspot.com/\x26vt\x3d-4757781242800468342', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

The Lazy Vegetarian


SAVE "The Lazy Vegetarian"

Just post a recipe in the comment area of this blog that would be something that I would cook and eat - OR - leave a plea to me to get off my lazy butt and start posting here again.

If I get 10 or more relevant comments, I will re-start this blog!

10 comment(s):

Off your lazy butt girl! Here is a recipe from Crescent Dragonwagon, author of the Passionate Vegetarian:

Zona Rosa Chilequiles

CD's winning recipe in the the Food Professional Division of the Newman's Own Recipe Contest, Co-Sponsored with Good Housekeeping Magazine, 1997

This is a luscious layered vegetarian casserole --- imagine a lasagne, but with corn tortillas instead of noodle strips, and with salsa instead of tomato sauce. The cheese filling is quite light as these things go, both because it's made with Neufchatel (a low-fat equivalent of cream cheese), and because it's scattered with loads of fresh vegetables: zucchini, corn cut off the cob.

The origins of the dish lie in Mexico, where chilequiles was actually developed as a way to use up stale corn tortillas. This is not a dish we serve at the inn, but at home and at casual parties: a favorite and a crowd-pleaser.

1 package corn tortillas ( 8 to 10 )
Cooking spray, such as Pam
1 1/2 cups commercial salsa, preferably Newman's Own Bandito Salsa, Medium Hot
2 8-ounces packages Neufchatel cheese
2 eggs
2 tablespoons cornstarch
1 1/2 to 2 cups sliced fresh zucchini ( in 1/4 inch rounds) or string beans (stems removed, sliced in 1/2 inch lengths
2/3 cup fresh corn, cut from the cob
4 ounces grated sharp cheddar or Monterrey Jack cheese

1. Tear tortillas roughly into quarters. Let sit out, uncovered, at least an hour , so they get a bit stale.

2. Spray a 10X14 rectangular baking dish (preferably Le Creuset) with cooking spray. Spoon about 1/4 cup salsa over the bottom of dish, and smear it. Scatter over this 1/3 of the torn tortillas.

3. Make cheese filling: in food processor fitted with S-blade, place 1/2 cup salsa, cheese, eggs, and cornstarch. Process till well blended. Set aside.

4. Preheat oven to 350.

5. Bring a medium saucepan or water to a boil. Drop in prepare zucchini or green beans and blanch (3 minutes for zucchini, 5 for green beans) . Drain vegetables well rinse with cold water, and toss with raw corn. Set aside.

6. Spoon half the cheese filling over tortillas in baking dish. Scatter vegetables over filling, drizzle with another 1/2 cup salsa, and top with another third of the torn tortillas. Cover with remaining cheese filling. Top with last third of tortillas and pour over remaining salsa.

7. Cover baking dish, and bake for 40 minutes. Remover cover, sprinkle with shredded cheese, raise heat to 375, and bake another 10 to 12 minutes longer, or until cheese is melted and slightly browned.

Serves 8.

By Blogger JeanC, at 10:21 AM  

I just found you on bloglines, and was really looking forward to some great recipe ideas. But so far, few posts! So get off your butt and post!!!

By Anonymous Anonymous, at 12:40 PM  

I'd love to see the blog come back.

By Blogger mg, at 4:01 PM  

This is easy enough even for a lazy vegetarian!

Chocolate Mousse:

Silken Tofu
3/4 cup semisweet chocolate chips

In a blender, puree the tofu to a smooth paste. Add the melted chocolate & blend thoroughly. Pour the mousse into 6 individual dessert bowls & chill.

Hope this will count toward the required 10 relevant comments to keep your blog going!

By Blogger Vicki's Vegan Vice, at 7:25 PM  

It's still early enough for breakfast, I think...

Blueberry Pancakes
These fluffy pancakes are packed full of delicious blueberries, and are the perfect start to your day.

2 cups white flour, preferably unbleached
3 Tbsp. sugar, preferably Sucanat
3 Tbsp. baking powder, preferably aluminum-free
1 tsp. sea salt
2 cups vanilla soy milk
3 Tbsp. canola or safflower oil
1/2 cup frozen blueberries
1/2 cup fresh blueberries

• Combine the dry ingredients in a bowl and sift together. Add the soy milk and oil and mix until the batter is smooth.
• Ladle the batter onto a hot pancake griddle. Add frozen blueberries. Cook for 2 to 3 minutes on each side.
• Serve with fresh blueberries.

Makes 4 to 6 servings

Awfully Good Waffles
No one will waffle about how wonderful these healthy morning treats taste.

1/2 cup white flour
1/2 cup whole wheat flour
2 Tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (optional)
1 cup soya milk
1/2 cup applesauce

Combine the dry ingredients and mix. Add the soya milk and applesauce, pour into an oiled waffle iron, and cook until golden brown.

You can turn these into pancakes by adding more liquid.

Makes 2 servings

... wow. I never knew 'waffle' was a verb. ^.^ How fun!

By Anonymous Anonymous, at 6:43 AM  

I don't have a recipe for you (I'm the worlds worst cook!) but start blogging again...I've enjoyed reading it!

By Blogger Maddie, at 9:42 AM  

Please? I need some vegginspiration.

By Anonymous Anonymous, at 6:58 PM  

Vegan Pizza Potatoes Recipe

from all-creatures.org

4 russet potatoes, at least 1-1/2 inches thick
1 small onion, sliced (for topping)

1 (28 ounce) can tomatoes, crushed
1 medium onion, diced
1-1 1/2 tablespoon garlic, crushed
1-1 1/2 tablespoon oregano, dried
cayenne pepper or hot sauce (to taste)
Bean Cream (uncheese)
1 (15 ounce) can white kidney beans (Cannellini)
1/3 cup lemon juice
1/4 cup nutritional yeast
2 tablespoons cornstarch

12 servings

40 minutes 20 mins prep

Preheat your oven to 350 degrees F.
Baked or Microwave Potatoes until tender. Slic length wise into 3 equal slices.
Dice the onions, crush the garlic, and put into a covered baking dish. Mix in the pepper and cook on "high" in your microwave oven for about 3 to 4 minutes until the onions start to become translucent.
add the crushed tomatoes and oregano, mix, cover, and cook for about another 30 minutes (mixing every 10 minutes) until the sauce thickens.
open the can of beans and pour off the liquid. Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth.
spread a thin layer of bean cream on one side of each potato. top with tomato sauce and some onion slices.
Place in the oven and turn up the heat to 400 degrees F. for approximately 20 minutes.

By Blogger KleoPatra, at 7:15 PM  

I just found you, you can't leave now!

Pea & cheese salad:
frozen peas, slightly thawed
cracked black pepper
any kind of cheese you like, cubed (optional)

Mix. Let peas thaw completely. Eat.

By Anonymous Anonymous, at 9:13 PM  

ok here is my plea!

Please start posting again. I've just found this site and really enjoyed reading your past entries. We need a good veggie blog so that people can see that we eat good food!

By Anonymous Anonymous, at 5:10 AM  

Post a comment

<< Home