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Vegetarian Recipes


My good friend Edith has a lot of good healthy and recipes collections posted in her blog to share

with our readers; please check out her blog link below:


Vegetarian recipes to share with our readers:

Recipes for Beans and Tofu:

To Fu with Vegetables Recipe (Submitted by Jean Reiss)


  • 1 package of Tofu (firm or soft) 

  • 1 small bunch of green onions 

  • 1 medium size fresh tomato 

  • 1 cup frozen mixed vegetables ( Lady Lee or equivalent ) 

  • 1 cup of fresh mushrooms 

  • 1 tbsp vegetable oil of choice (Olive oil or equivalent) 

  • Salt and pepper to taste 

  • Optional item: 2 eggs 

  • Optional Spices: Cumin, Oregano, Chili pepper, paprika, mustard powder


  Cooking Instructions:

  • Rinse onion, cut into one inch stems. 

  • Rinse tomato, cut into small cubes. 

  • Rinse fresh mushrooms, cut to bite size. 

  • Remove tofu from the package, rinse it and cut into cubes. 

  • Thaw the frozen vegetables. 

  • Use two-quart size skillet, heat up the oil in medium heat, stir in onion till the onion turns soft. 

  • Add the rest of the vegetables and tofu, cover and let it simmer for 10 minutes. 

  • Add salt, pepper or any other favorite spices to taste, cook for another 10 minutes on small fire. 

  • Add optional egg if preferred.


To Fu and Vegetables Variation (Submitted by Jean Reiss)


  • 1 package of Tofu ( firm or soft ) 

  • 1 small yellow or red onion 

  • 1 medium size fresh tomato or small lemon 

  • 1 small eggplant 

  • 2 Italian yellow squash 

  • 1 tbsp vegetable oil of choice (Olive oil or equivalent) 

  • 1 small Taro root 

  • 1 cup macaroni or rotini 

  • Salt and pepper to taste


Cooking Instructions:

  • Rinse onion, cut into one inch size. 

  • Rinse tomato, cut into cubes. 

  • Rinse fresh mushrooms, cut to bite size. 

  • Remove tofu from the package, rinse it and cut into cubes. 

  • Rinse eggplant and squash, cut into cube size. 

  • Peel the taro root skin, cut it into cube size.

  • Use two-quart size skillet, heat up the oil in medium heat, stir in onion till the onion turns soft. 

  • Add taro root, squash, eggplant cook over medium heat for 5 to 10 minutes or till soft. 

  • Add tofu and the rest of the vegetable ingredients ( mushrooms and tomato ) 

  • Add rotini or macaroni, cover and let it cook for 10 minutes. (The macaroni or pasta will

  • absorb the watery liquid from tofu and the vegetables). 

  • Add salt, pepper or any other favorite spices such as cilantro to taste, simmer for another

  • 5 minutes in small fire.


Tofu and Spinach Dumplings (Submitted by Jean Reiss)


  • 1 package of To Fu (firm) 16 oz. 

  • 1 small onion 

  • 1 package of frozen chopped spinach 8 oz. 

  • 1 cup of shredded cheese 

  • 2 eggs (optional) 

  • 1 tbsp vegetable oil of choice (Olive oil or equivalent) 

  • 1 cup of Taro starch 

  • 1 package of dumpling wrapper (40-50 sheets) 

  • 1 tbsp salt 

  • 1 tbsp garlic powder 

Sauce: 1 teaspoon soy sauce, 2 teaspoons sesame oil, 1 teaspoon rice vinegar, chopped cilantro


Cooking Instructions:

  1. Rinse onion, chopped into small pieces. 

  2. Remove tofu from the package, rinse it and crumble into pieces. 

  3. Beat eggs slightly 

  4. Defrost chopped spinach. drain the liquid.

  5. Use two-quart size skillet, heat up the oil in medium heat, stir in onion till the onion turns soft. 

  6. Add tofu, eggs, cook over medium heat for 5 to 10 minutes or till soft. 

  7. Pour the cooked tofu mixture, chopped spinach, shredded cheese, taro starch, salt,and garlic

  8. powder in a large size mixing bowl. 

  9. Add one tablespoon of the mixture at the center of each dumpling wrapper, moisten the

  10.  edges of the wrapper with water, press the opposite sides together to form a semicircle shape.

  11. Make sure the stuffing inside does not leak out or break apart. 

  12. Place the stuffed dumplings inside a steamer, steam them for 10-15 minutes depending on

  13. the numbers. The dumplings are done when the skin turns soft and evenly semi-opaque in color.


Alternative boiling method:

  • In a medium size pot, fill with 5-6 cups of water, cook over medium heat, put 10 -12

  • dumplings in the boiling water, cover and let it cook for 10 minutes, or when the dumpling

  • skin turns soft and floats to the surface. 

  • Dip in the sauce to eat, or sprinkle with parmesan cheese.


Bean Salad (Submitted by June Martin)

One can each bean/16 oz
Red kidney beans (large size)
Black beans
Yellow wax beans
Green lima
Pinto beans
White kidney
Red beans
Cut green beans
French style green beans
Large butter beans
1 can small black olives
1 can (small) pimiento
Red onion –sliced very thin
Cider vinegar
Sugar, salt, pepper
1. Pour beans into colander: rinse with water.
2. Pour beans into very large Tupperware bowl.
3. Add salt and pepper to taste.
4. Dissolve 1 cup of sugar in vinegar; then add oil; use whisk.
5. Add dressing to beans. Add pimiento and olives and red onion. Mix with fork gently.
6. Place in refrigerator. Invert once per day; with gentle mixing.
7. Prepare 3-4 days in advance.
8. Approximately 4 quarts.

Peanut butter noodle and vegetables (Submitted by Jean Reiss)


  • 1 pkg. spaghetti 12 oz. 

  • 1/2 cup peanut butter of choice 

  • 2 carrots 

  • 1 medium size cucumber 

  • Optional: green onion 

  • 1 tbsp sesame oil or olive oil 

  • Salt and pepper to taste

Cooking instruction:

  • Cook spagetti per package instructions 

  • in a large size bowl 

  • grate carrotts to thin sticks 

  • cut cucumber into thin 1 inch sticks 

  • combine cooked noodles, add sesame oil 

  • Add salt and pepper to taste






























Almond Butter Salad Dressing (Submitted by Jean Reiss)

1/2 cup almond butter
1/2 cup ketchup
2 tablespoons sesame oil
2 tablespoons olive oi1
2 tablespoons rice vinegar
2 tablespoons chopped green onion
2 tablespoons mustard
Blend together

Tofu and Eggplant Party Casserole (Submitted by Jean Reiss)

1 pkg of firm tofu
1 medium size onion
1 cup of shredded cheese of choice
1 pkg of frozen spinach
1 medium size eggplant
1 8 0z pkg of elbow or bow tie macaroni.
1 can of tomato sauce
1 can of whole tomatoes or 3 fresh tomatoes
1 cup bread crumbs
2 teaspoon salt
1 teaspoon pepper

Cooking Instructions:
Rinse onion, cut into thin slices.
Remove tofu from the package, rinse it and cut into one inch pieces.
Defrost chopped spinach. Drain the liquid.
Clean eggplant and cut into one inch pieces.

-Use two-quart size skillet, heat the oil in medium heat, and stir in onion till the onion turns soft.
-Add tofu, eggplant, spinach, canned tomatoes or fresh tomatoes cut into one inch pieces, salt

and pepper. Cook over medium heat for 10 minutes or till soft.
-Cook the elbow macaroni according to package instruction.
-Add the macaroni to the tofu mixture, mix evenly.
-Pour the combined ingredients into a 13” x 9” deep casserole dish, sprinkle the bread crumbs

and shredded cheese on top, spread evenly.
-Bake in 375 degree oven for 35 -45 minutes or till cheese melts.

Soy Roll Using Dried Soy Sheets (Submitted by Jean Reiss)

1 sheet of dried soy sheet
1 package of frozen chopped spinach
1 tablespoon sesame oil
1 medium size tomato
1 small onion
1 egg or 1 tablespoon of dissolved cornstarch to bind
½ cup of parmesan cheese or shredded cheese of choice
spices: 1 teaspoon of salt, pepper, garlic salt
1 tablespoon of sesame oil

Cooking instruction:
Presoak the dried soy sheet in water for 1 hour, pour out the water.
Defrost the spinach, drain the liquid
Chop up tomato and onion

In a medium size bowl, combine and mix spinach, chopped onion, chopped tomato, cheese,

egg (or dissolved cornstarch), spices and sesame oil. Mix well.
Spread the sheet flat on a board, spread the mixed ingredients evenly inside the soy sheet,

roll from one end to the other as if rolling a pastry.
Place the roll inside a steamer with adequate water to steam for 15 to 20 minutes.
Let it cool for half an hour, cut up the soy roll crosswise about one inch in length.

Sesame oil peanut butter salad dressing (Submitted by Jean Reiss)

1 cup of sesame oil
1 cup of lemon juice
1 teaspoon of salt
1 teaspoon of honey or brown sugar
½ cup of peanut butter
Spices: pinch of garlic salt, onion salt, white or black pepper

Blend the ingredients and serve.

Bean Thread Stir Fry (Submitted by Jean Reiss)

1 pkg dried bean thread
2 carrots
1 large onion
1 cup of soy bean sprouts
2 tomatoes
2 tbsp olive oil
Salt, pepper
Cooking instruction:
Soak the bean thread in tap water for half an hour to soften and then drain the water.
Cut the vegetables in small cubes
In a 12 inch skillet, heat the oil and cook the vegetable for 5 minutes or till soft, add the softened

bean thread, stir fry and cover to cook longer till everything is well cooked, add salt and pepper or

spices of choice.

Sweet Rice Cake with Red Bean Paste (Submitted by Jean Reiss)

1 1/2 cup sweet rice flour
1/2 cup taro flour
1 13.5 oz. can coconut milk
1 teaspoon olive oil
2 cups sweetened red bean paste

In a medium-size mixing bowl, add the sweet rice flour and taro flour, then gradually mix the

coconut milk till smooth.
Add 1 teaspoon of olive oil and blend well.
Pour the mixture into a 8" x 8" x 2" or similar size baking pan.
Spoon the sweetened red bean paste into the liquid mixture, make sure it's evenly distributed.
Bake in a preheated oven at 375 degree for 35-45 minutes or when inserting the fork at the center it

comes out clean.

Brown Rice Stir Fry (Submitted by Jean Reiss)

The value of Brown Rice: According to Cornell University’s Consumer News; rice products are

hypoallergenic and easily digestible, cholesterol free, and a good source of protein low in calories

and sodium. The nutrients are concentrated in the bran layers of the rice kernel, brown rice contains

rich nutrients. Studies have shown that rice bran lowers total cholesterol.

1 cup of California Brown Rice
1 Bunch of green onion (4-5 stalks)
2 tomatos
2 carrots
2 stalks of celery
1 cup of green peas
1 cup of corn kernels
2 tablespoon light vegetable oil or olive oil
2 tablespoon sesame oil
1 teaspoon salt (bland) or more for stronger taste
1 teaspoon all spice or onion salt
Dash of soy sauce or barbecue sauce (optional)

Cooking Instructions:
-Wash and rinse brown rice, soak brown rice for one hour (it tastes tender after soaking) and cook

 according to package instruction. Set aside.
-Wash vegetables, cut carrots, celery, onion, tomatoes into small cube size, set aside.
-In a large size skillet, add oil in medium heat, stir in onion first, let it turn soft, then add the rest of

the vegetables, salt, spice, cook covered for 5-10 minutes.
-Add cooked brown rice into the skillet with sesame oil, soy sauce and mix evenly for 2-5 minutes.

Persian Style Rice (Submitted by Faye Safiyad)

1 cup Basmati or Elephant Rice per person
1 tablespoon salt
Olive oil or margarine
1/2 teaspoon saffron

Cooking Instructions:
-Wash rice with warm water, 2-3 times
-Cover rice and leave in water and add 1 tablespoon of salt
-Boil 2 quarts of water in a medium size pot.
-Add some salt to the boiling water, then add rinsed rice to the boiling water. Stir occasionally,

let it boil or when rice double in size.
-Drain the water with a strainer, add a cup of cold water to wash out the extra salt from the rice.
-Add 2 tablespoon of olive or any kind of vegetable oil with 1 tablespoon of water in the empty pot,

heat it on the stove, add the drained rice, cover with a lid for 10 minutes with medium heat,

20 minutes low heat.
-Add warm water to the saffron powder, mix it, then add to the top of the rice. Serve on the plate.

Steamed Seaweed roll (Submitted by Jean Reiss)

1 bunch of dried wide seaweed
1 bunch of green onion, chopped
1 cup of brown rice or any kind of rice
1 cup of sweet corn kernels
1 cup of peas
1 cup of refried beans
Spices: salt, pepper, sesame oil

Cooking instruction:
Presoak and clean the seaweed in a bowl of water for one hour.
In a medium size bowl, combine rice, cornkernels, peas, refried beans, onion, spices and sesame oil.
Spread the seaweed, open and fill the seaweed with the mixed ingredients.
Steam for 20-30 minutes, cool and cut into 3- 4 inch serving length.

Steamed Mushroom filled with assorted cheese (Submitted by Jean Reiss)

1 package of medium to large size whole mushrooms
Shredded mixed cheese or any choice of shredded cheese
Salt, pepper

Cooking instruction:
Clean the mushrooms, remove the stems.
Fill the center of the mushrooms with the assorted cheese.
Place them inside the steamer lined with cheese cloth.
Steam for 15 minutes.
Sprinkle with salt and pepper.

Mashed Yam (Submitted by Dan Reiss)

2 large size yams
1 stick of margarine
Milk, salt, pepper

Cooking instruction:
Skin the yam, cut into 1 inch thickness, boil them till tender. Drain the liquid.
Place the cooked yam in a large mixing bowl, add the rest of the ingredients, mash and add milk to

blend to a soft consistency.

Eggplant, Squash and Yam Casserole (Submitted by Jean Reiss)

1 medium size eggplant
2 small yellow squash
1 small yam
1 large size onion
2 medium size tomatoes
1 package of 6 oz. cut white mushroom
1 package of 6 oz. shredded mozzarella cheese
1 tablespoon vegetable oil

1 can of 6 oz. tomato sauce
1/2 tsp. salt
6 cloves of garlic,
2 tablespoons buckwheat flour or all purpose flour
2 tablespoons water

Cooking instruction:
Clean eggplant, yellow squash, yam (peel), onion, and cut them in quarter inch slices lengthwise.
Lightly grill the onions, eggplant, squash, and yam in vegetable oil, 2-3 minutes per side.
Cut tomatoes in quarter inch rounds.
Crush and cut garlic into small chunks.
Prepare sauce: Use the same pan, sauté the garlic in 1 tablespoon vegetable oil for a few minutes

and pour the 6 oz. tomato sauce into the pan. Add ½ tsp. salt, 2 tablespoons buckwheat flour and

2 tablespoons water. Stir for a few minutes to blend all the ingredients.

Arrange the onion at the bottom layer of a 13” x 9” x 3” casserole dish. Layer half of the eggplant

as the second layer, yellow squash as the third layer, yam as the fourth layer, mushroom as the fifth

layer, tomato as the sixth layer, and the remaining of the eggplant as the top layer.

Pour the mixed tomato sauce into the casserole dish. Cover all areas and sprinkle mozzarella cheese

on top. Bake in the pre-heated oven at 375 F for 40 to 45 minutes. Turn off heat.

Let it stand in the oven for 10-15 minutes before removing.

Ratatouille (Submitted by June Martin)

Medium size eggplant
Zucchini, three small
Large onion
Green pepper, one
Large can tomatoes
Olive oil
Garlic, salt, pepper

1. Saute onion in olive oil.
2. Cut eggplant into cubes, slice zucchini into half inch slices.
3. Chop pepper into small slices.
4. Combine the above in a large pot.
5. Cook on top of stove.
6. Add canned tomatoes.
7. Add garlic, salt, pepper
8. Cook approximately 45 min.
9. Serves 4-6.

Vegetable Croquettes (Submitted by Jean Reiss)

1 medium size onion
2 Carrots
2 zucchini
1 cup corn kernel
1 cup chopped spinach
1 cup bean sprouts
2 teaspoons salt
1 teaspoons pepper
2 tablespoon corn starch or potato starch
2 tablespoon vegetable oil

3 tablespoon tomato sauce or ketchup
2 tablespoon sesame oil
1 tablespoon vinegar
1 tablespoon brown sugar or honey (optional)

In a small sauce pan, add all the ingredients and mix evenly cooking over medium heat. Stir till it

starts to boil and let simmer for 2-3 minutes. Serve hot or cold.

Cooking instructions:
-Grate the carrots, zucchinis and onion using either a food processor or a manual grater.
-In a medium size mixing bowl, add the grated carrots, zuchini, corn, spinach, bean sprout, corn

starch salt and pepper. Mix evenly and shape into balls.
-In a medium size frying pan, heat the oil, use a spatula carefully place the vegetable balls in the pan

and allow enough space in between. Slightly flatten them with a spatula and fry them till golden brown, then turn over and fry them till golden brown.
-Remove the golden brown vegetable croquettes from the frying pan to a large plate lined with

absorbing paper toweling.
- Serve with the sauce or any favorite salad dressing.


Quick Party Salad (Submitted by Jean Reiss)

1 tomato
1 cucumber
2 stalks celery
2 tomatoes
1 avocado
1 apple
1 cup raisins
1/2 head of iceberg lettuce or 1 bunch of romaine lettuce
1 pkg of alfafa sprouts
1 pkg crispy Chinese noodles(8 oz)

-Sesame oil and vinegar Dressing:
2/3 cup sesame oil
1/3 cup of vinegar
1 teaspoon salt
1 teaspoon pepper
Dash of sugar
Dash of onion salt
Dash of garlic salt
Mix all the ingredients in a blender or medium mixing bowl.
Alternatively: Oriental Sesame Dressing is also good to use.

Cooking Instruction:
Clean all the vegetables appropriately and slice them into thin slices (or using an electric food

processor). Add all the ingredients in a large size salad bowl, except the Chinese crispy noodles.

Mix evenly. Toss the crispy Chinese noodles just before serving.
Serve with the sesame oil and vinegar dressing.

Vegetable Quiche (Submitted by Jean Reiss)

Materials for two quiches:
1 zucchini
1 cup corn kernels
1 cup sliced mushrooms
6 eggs
1 cup shredded cheese of choice
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 pkg 9” frozen pie crust contains 2 crusts

Cooking instructions:
-Remove a 9” pie crust from the package, separate the two crusts.
-Arrange sliced mushroom, corn kernel, sliced zucchini and shredded cheese inside the pie crust;

fill evenly among the two crusts.
-In a medium size mixing bowl, beat the eggs, add heavy cream, salt, pepper and mix evenly.
-Pour over the pre-filled pie crusts, let it flow evenly.
-Bake them in 350 degree oven for 45 minutes to one hour or when a fork inserted in the middle

comes out clean.

Modified Vegi burrito

Green onion – 1 bunch
Yellow or red onion -1 med size
Ginger – small piece
Tofu -1 lb
Egg plant -2 Japanese med size
Japanese yam – 1 med size
Carrot – 1 lge size or 2 med size
Celery – small bunch or 6 stalks
Tomatoes – 5 med size
Mushroom – 1 pkg button
Okra – 1 pkg
Fennel – 1 medium
Qinuoia -1 cup
Squash – yellow
Cauliflower – 1 round
Avocado – 3 ripe
Cilantro – 1 bunch
Walnut – 1 cup
Wrapper – Apollo flour tortilla (12 pieces per package) 3 packages
Coconut oil – 3 tablespoons
sesame oil (optional)
Spices: 1 teaspoon each
Mustard powder
Oregano powder
Cumin powder
Sweet paprika
Salt, pepper
Sesame oil
Cooking instructions:
Wash all the vegetables and cut into ½ inch cubes.

Prepare filling:

Add 3 tablespoon coconut oil in a deep 8 quarts pot, throw in the onions, yam, carrots first cook in

medium heat, then add the rest of the cut vegetables and quinoa, cook till tender about 15-20 minutes.

Add 1 teaspoon each of the spices (mustard powder, oregano powder, cumin powder, sweet paprika,

pepper and 2 teaspoons of salt)

Add fresh cilantro, avocado and cut walnuts at the end, mix well and let it cool down.

Wrapping burritos: Use packaged flour tortilla

Lay a sheet of parchment paper on a clean surface and place a piece of 8” flour tortilla wrapper on

the center of the parchment paper. Add about 6 oz. of filling in each flour tortilla and fold the tortilla

sides together to secure the filling. Then wrap the burrito inside the parchment paper

to make sure all sides are covered evenly.

These burritos freeze well.

Heat each parchment wrapped frozen burrito in the microwave for 2 minutes. Let it stand for 1

minute before removing the parchment wrapper.






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