Posts about vegetarian food

truffles (raspberry, peppermint, etc.)

January 18, 2011

As I said in my last post, I made lots of truffles to give to family members for Christmas. What I love about this recipe is that it’s so easily adapted to make different types of truffles.

Adapted from All Recipes.

>>Yields around 60 truffles



  • One 8oz package of cream cheese (reduced fat works fine)
  • 2 cups confectioners’ sugar
  • 2 cups semisweet chocolate chips, melted
  • 2 teaspoons raspberry or peppermint extract (or whatever flavoring you want). You may need to add extra extract to taste. *Note: If you don’t want 60 truffles of one flavor, divide the truffles and add smaller amounts of extract to each batch, to taste.


  • One 12oz bag chocolate chips, melted
  • Depending on what type of truffles you make, you could sprinkle powdered sugar, crushed peppermint candy, ground nuts, coconut, melted white chocolate, etc. on top


1) In a large bowl, beat together the cream cheese and confectioners sugar.

2) Add the melted chocolate and the extract. Beat until smooth and the chocolate is completely integrated.

3) Cover the bowl and refrigerate for approximately 1 hour, or until the mixture is hard enough to roll into balls.

4) Shape into one-inch balls. Dip each ball into the 12oz bag of melted chocolate chips. I used a fork and a spoon, passing the truffle back and forth to allow the access chocolate to drip off. If the balls get too warm/sticky and hard to dip, place them back in the refrigerator until they harden again.

5) Place each truffle on a cookie sheet lined with wax paper. Before the chocolate hardens, sprinkle the truffles with the topping of your choice.

oreo truffles

January 18, 2011

The oreo truffle is pictured here with a peppermint and a raspberry truffle.

I made dozens and dozens of truffles for my family for Christmas. The Oreo ones were my favorite! I also made raspberry and mint truffles.

Adapted from this recipe.

>>Yields approximately 40 truffles


  • One 8oz package of cream cheese, softened (I used reduced fat)
  • One package (1lb, 2oz) Oreo cookies
  • One 12oz bag of chocolate chips, melted


1) Place the entire package of Oreo cookies into a food processor. Blend until finely crushed. Set aside 1/2 cup of the crumbs (these will be sprinkled on top of the truffles).

2) Mix the remaining Oreo crumbs with the cream cheese until they are thoroughly blended.

3) Shape into one-inch balls. Dip each ball into the melted chocolate chips. I used a fork and a spoon, passing the truffle back and forth to allow the access chocolate to drip off.

4) Place each truffle on a cookie sheet lined with wax paper. Before the chocolate hardens, sprinkle the Oreo cookie crumbs you set aside on top.

5) Refrigerate for an hour, or until the outsides of the truffles have hardened.

garlic parmesan bread

December 6, 2010

While my loaf was a little lumpy and not so pretty (I’m still not sure why I tried to shape the loaf and bake it on a cookie sheet instead of putting it in a loaf pan), the delicious flavors more than made up for it. This recipe is adapted from a bread machine recipe I found online.


  • 1 cup water
  • 2 1/2 tablespoons unsalted butter, melted
  • 1 tablespoon agave nectar (you could use honey instead)
  • 2/3 cup parmesan cheese, grated
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons garlic powder
  • 3 cups bread flour (in a pinch, you could use all-purpose)
  • 1 1/2 teaspoons yeast


1) Add all the ingredients together in a food processor. (You could do this by hand.) Mix (or knead) until the dough is smooth and elastic.

2) Let the dough rise for one hour in a greased bowl. Cover the bowl with a slightly damp dish cloth so the dough doesn’t dry out.

3) Knead the dough briefly for 1-2 minutes. Let it rest for 30 more minutes.

4) Preheat oven to 375.

5) Shape the dough into a loaf and cook on a greased baking sheet, or put the dough into a greased loaf pan. Cook for approximately 25 minutes, or until the loaf is light golden brown.

soft pretzels

December 6, 2010

These pretzels are great hot out of the oven. They are not so great reheated or eaten the next day (they became soggy). The recipe makes 10-12 pretzels. I’d recommend refrigerating or freezing the dough and making pretzels as you want them.


  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 4-5 cups flour
  • 1 tablespoon vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water


  • Kosher salt


  • cinnamon/sugar mix¬† (1/2 cup sugar, 1 tablespoon cinnamon)


1) Put the yeast, 1 teaspoon sugar, and 1 1/4 cups warm water together in a small bowl. Stir and let the yeast and sugar dissolve. Let sit for approximately 10 minutes.

2) In a large bowl (or a food processor) mix together the 1/2 cup sugar, 1 1/2 teaspoons salt, and 4 cups of flour. Add the vegetable oil, baking soda, and hot water. Kneed the dough (or keep mixing in the food processor) until the dough is smooth. If kneeding by hand, this will take around 10 minutes. If the dough is too wet, add additional flour. You may have to add up to a cup. If the dough is too dry, add water 1 tablespoon at a time.

3) Grease a bowl and place the dough inside. Cover the bowl with a slightly damp dish towel to prevent the dough from drying out. Leave to rise until the dough has doubled in size, or about 1 hour.

4) Preheat the oven to 415 F.

5) In a large bowl dissolve 1/2 cup baking soda in 4 cups hot water. This mixture will be used to dip the pretzels in (it will give the pretzels their brown outsides).

6) When the dough has risen, kneed briefly for 1-2 minutes. Divide the dough into 10-12 pieces. Roll each piece into a rope and twist into pretzel shape.

7) Dip each pretzel in the baking soda/water mixture and place on a greased cookie sheet.

8) Coat each pretzel with either salt or the cinnamon/sugar mixture.

9) Bake in oven for approximately 8 minutes, or until pretzels are browned.

brownies with white chocolate chips

October 11, 2010

In this recipe, the brownies aren’t too cake-like, but they aren’t totally fudge-like either. I adapted it from this recipe. This makes an 8″ square pan. If you want to make a 9×13″ pan, double the recipe.


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 bag white chocolate chips


>>Preheat oven to 350

>>Grease an 8″ square pan

1) Melt the butter.

2) In a large bowl, beat together the butter, sugar, vanilla, and eggs.

3) Add the flour, cocoa powder, and baking soda.

4) Stir in the white chocolate chips.

5) Bake for 25-30 minutes.

Plum tart

October 11, 2010

This is my dad’s famous recipe! It is so easy and quick to make, but delicious–sweet and tart at the same time.



  • 1/2 cup (1 stick) of butter, softened
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • Water (~1-2 teaspoons, if needed)


  • ~20 Prune plums (these are available in the fall)
  • 1/4-1/2 cup of sugar


>>Preheat oven to 375

1) In a food processor, mix the ingredients for the crust (butter, flour and sugar). If the crust isn’t holding together well, you can add water. Add at most one teaspoon at a time–it will quickly become too sticky!

2) Take the dough for the crust and press it into a greased tart pan.

3) Cut the prune plums in half. There is a line on the prune plum; if you cut along the line, it will be easy to split them and take out the pits.

4) Arrange the prune plums on the crust. I start along the outer edge, slightly overlapping each plum with the one before it.

5) Sprinkle a 1/4 cup to 1/2 cup of sugar on top of the tart. My dad uses a 1/2 cup I used a 1/4 cup. It depends on how sweet you want it! It will seem like a lot of sugar, but the plums will absorb it as it cooks.

6) Cook the plum tart for the better part of an hour, around 50 minutes, or until the crust is lightly brown and the plums are hot and juicy.

7) Serve warm with vanilla ice cream.

apple peanut butter chip coffee cake

October 3, 2010

We have a lot of apples from apple picking, but I was looking to make something other than apple crisp. I based this cake off of this recipe, but made a number of changes. The original recipe calls these “brownies,” but it’s much more like a coffee cake.


  • 1 cup butter, melted
  • 2 cups sugar
  • 2 eggs
  • 5 medium apples (maybe slightly less)
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon (this comes out really strong! if you’re not a huge fan of cinnamon, you could reduce)
  • 1 teaspoon nutmeg
  • 1 12oz bag of peanut butter chips (you could substitute walnuts)


>>Preheat oven to 350

>>Grease a 9×13″ pan

1) Peel the apples. Cut the apples into small chunks. My pieces were about 1/2″x1/2″, but I don’t think it’s too important.

2) Beat together the melted butter, egg, and sugar.

3) Add the flour, baking soda, baking powder, cinnamon, and nutmeg. Beat until smooth.

4) Stir in the peanut butter chips and the apples.

5) Spread batter evenly over the pan and bake for approximately 35 minutes.

Serve alone or with vanilla ice cream.

vegetarian shepherd’s pie

October 3, 2010

Adapted from both Vegetarian Cooking & Vegetable Classics and this recipe.


  • ~2lbs potatoes or 5 medium potatoes (I used Yukon Gold)
  • 1/4 cup milk
  • 2 tablespoons or so of butter
  • 1/4 cup olive oil
  • 1 large onion, cut into small slices
  • ~6 cups of mixed vegetables, chopped into small pieces (I used carrots, green peppers, zucchini, peas, and corn)
  • 2 15oz cans of lentils
  • 1 16oz can of vegetable broth
  • Chili powder to taste
  • Dried basil (or whatever herbs you want) to taste
  • Pepper to taste
  • Bread crumbs (optional)


>>Preheat oven to 350

1) Boil the potatoes in the skins until soft. Drain, then peel and mash the potatoes. You can make them however you normally make mashed potatoes. I put mine in the food processor with 1/4 cup of milk and a couple of tablespoons of butter. Be careful not to over mash, or they get very, very sticky. I added some dried basil to my potatoes.

2) Place the 6 cups of vegetables, plus the onion, into a large pot. Add the 1/4 cup of oil (you might not need that much) until they are well-coated. Cook over medium heat for 5-10 minutes, or until they are soft.

3) Stir in the lentils, then add the vegetable stock. Add whatever spices/herbs you want to taste. Simmer for 15 minutes.

4) Pour the contents of the pot (veggies, lentils, stock) into a 9×13 glass baking dish. Spread the mashed potatoes on top. If you want, you can sprinkle bread crumbs on top.

5) Bake for approximately 30 minutes.

low fat corn bread

September 30, 2010

I created this recipe (it’s pretty awesome!), though I did look at a few basic cornbread recipes to get my barrings. I didn’t realize until afterward that most cornbread recipes use oil, so this version is low fat too!


  • 1 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 cup milk
  • 1 cup non-fat plain yogurt
  • 2 eggs
  • 1 can of corn (I use “no salt added”) — you could also use fresh or frozen!


>>Preheat oven to 400

>>Grease a 9×9 baking pan

1) In a large bowl, mix together the dry ingredients (flour, cornmeal, sugar, baking soda).

2) Add the milk, yogurt, and eggs. Use an electric mixture to combine.

3) Drain the corn (if using canned) and stir in with a spoon.

4) Pour batter into greased pan and cook for approximately 25 minutes. (You can stick a toothpick in–if it comes out clean, you’re all set!)

black bean & salsa soup

September 30, 2010

This recipe is so, so simple. I made this after David and I had just returned home from three days of camping. I was tired and dirty, but this took hardly any time or effort. It’s really good, too! (We liked it even more the next day.) I didn’t take any photos, but I promise to make this again soon and post a photo!

I can no longer find the recipe I based this off of, but there are a lot of similar recipes out there.


  • Four 15oz cans black beans, rinsed and drained
  • 1/4 cup of water
  • 2 cups of salsa
  • 1 15oz can of vegetable broth
  • 2 tablespoons of chili powder
  • Diced green onions (optional)
  • Plain non-fat yogurt or sour cream (optional)


>>Makes ~6 servings

1) In a food processor, mash/blend two of the cans of black beans with 1/4 cup of water

2) In a pot, combine the mashed black beans, the two cans of unmashed beans, the salsa, the vegetable broth, and the chili powder.

3) Bring the soup to a boil, stirring occasionally.

4) Serve the soup with green onion slices on top, along with a scoop or two of yogurt! (You could also serve with cornbread!)