Vegetarian

No-meat Burgers-in-a-hurry

• 1 onion
• 475 gr firm tofu
• 160 gr quick rolled oats
• 65 gr wheat germ
• 30 ml soy sauce
• 14 gr onion powder
• 2 gr garlic powder
• 1 gr salt
• 1 gr oregano
• 1 gr basil

Noodles With Vegetable & Curry Sauce

• 1 bundle long beans
• 1 lengths
• 1 shallot
• 240 ml coconut milk
• 130 gr beansprouts
• 28 gr sen yai noodles (fresh white)
• 16 ml tamarind juice
• 12 gr roast peanuts
• 8 gr curry paste (red)
• 2 gr curry powder

Noodles With Vegetable And Curry Sauce

• 1 bundle long beans
• 1 lengths
• 1 shallot
• 240 ml coconut milk
• 130 gr beansprouts
• 28 gr sen yai noodles (fresh white)
• 16 ml tamarind juice
• 12 gr roast peanuts
• 8 gr curry paste (red)
• 2 gr curry powder

Nori Rolls

• 4 sheets nori (toasted)
• 3 umeboshi (freshly chopped)
• 1 tamari
• 1/2 mung bean sprouts
• 240 gr brown rice (cooked)
• 95 gr carrot (grated)
• 50 gr cucumber
• 30 gr daikon radish
• 10 ml lemon juice
• 7 ml soy mayonnaise

Nori Rolls

• 4 sheets nori (toasted)
• 3 umeboshi (freshly chopped)
• 1 tamari
• 1/2 mung bean sprouts
• 240 gr brown rice (cooked)
• 95 gr carrot (grated)
• 50 gr cucumber
• 30 gr daikon radish
• 10 ml lemon juice
• 7 ml soy mayonnaise

Oat & Cashew Waffles

• 300 gr rolled oats
• 240 ml water
• 60 gr cashews
• 16 ml oil
• 1 gr salt

Oatmeal Burger Buns

• 16 equalpieces
• 2 on greased baking sheets (inches apart)
• 2 oatmeal
• 500 gr flour
• 325 gr unbleached flour (white)
• 250 gr wheat flour (whole)
• 240 ml cool water
• 240 ml boiling water
• 130 gr at a time
• 60 ml molasses

Oatmeal Pancakes

• 1 1/2 oatmeal
• 1 egg
• 240 ml low-fat milk
• 65 gr wheat flour (whole)
• 40 gr raisins
• 16 ml oil
• 9 gr baking powder
• 3 gr cinnamon

Oatmeal Raisin Cookies/slp

• 2 egg whites
• 1 1/2 orange zest (grated)
• 475 gr quick-cooking oats
• 280 gr packed brown sugar (light)
• 180 ml applesauce
• 170 gr raisins
• 80 ml skim milk
• 65 gr all purpose flour
• 7 gr vanilla
• 5 gr baking soda

Okra And Tomatoes Over Grits

• 10 of (cloves finely)
• 3 bay leaves
• 1 onion (yellow)
• 1 vegetarian worcestershire
• 2 gr dry oregano
• 1 gr cayenne pepper
• 1 gr dry thyme

Okra In A Savoury Sauce

• 10 okra
• 3 garlic (cloves)
• 1 tomato
• 3/4 disks
• 30 ml vegetable oil
• 16 gr ginger (grated)
• 16 gr almond (ground)
• 3 gr green chilies (chopped fresh)
• 1 gr turmeric
• 1 gr salt

Open Faced Pita Sandwich

• 2 pita pockets
• 32 gr carrots
• 32 gr zucchini
• 30 gr onion
• 22 gr mushrooms
• 20 ml mustard
• 1 gr bell pepper
• 4 slices tomato

Orange Chocolate Mousse

• 1/2 orange zest (grated)
• 475 gr firm tofu
• 60 gr brown rice syrup
• 22 gr unsweetened cocoa powder
• 9 gr vanilla

Orange Chocolate Mousse

• 1/2 orange zest (grated)
• 475 gr firm tofu
• 60 gr brown rice syrup
• 22 gr unsweetened cocoa powder
• 9 gr vanilla

Orange Waffles

• 1994 issue of the vegetarianjournal
• 409 fat
• 7 grams this article originally appeared in the march
• 280 gr wheat pastry flour (whole)
• 250 gr squeezed orange (freshly)
• 120 ml lowfat soy milk
• 5 gr baking powder
• 4 gr dry yeast (active)
• 5 ml oil
• 4 gr vanilla extract

Oranges Filled With Raisins Chickpeas & Rice

• 4 cilantro leaves
• 2 cilantro (minced fresh)
• 1 onion (red)
• 5/8 wildrice
• 3/8 brown
• 475 ml vegetable broth
• 200 gr chickpeas
• 180 ml yogurt (plain)
• 120 gr brown
• 60 ml orange juice

Oranges Filled With Raisins, Chickpeas, And Rice

• 4 cilantro leaves
• 2 cilantro (minced fresh)
• 1 onion (red)
• 5/8 wildrice
• 3/8 brown
• 475 ml vegetable broth
• 200 gr chickpeas
• 180 ml yogurt (plain)
• 120 gr brown
• 60 ml orange juice

Oriental Green Salad

• 464 mg sodium
• 42 cals
• 7 gm carbo
• 3 gm fiber
• 3 gm protein
• 1 mung bean sprouts
• 1/2 bamboo shoots
• 1/8 gm fat
• 90 gr chinese cabbage
• 45 ml low sodium soy sauce

Oven Roasted Tempeh & Vegetables

• 3 1/4 tamari
• 1/2 celeriac
• 600 ml water
• 300 gr potatoes
• 130 gr carrots
• 100 gr peas (frozen)
• 90 gr onions
• 75 gr celery
• 70 gr nutritional yeast
• 65 gr mushrooms

Oven-fried Carrot Burgers

• 1 egg (beaten)
• 600 gr corn flakes (finely crushed)
• 190 gr carrots (cooked)
• 30 gr green onion (finely chopped)
• 30 ml canola oil
• 26 gr celery (finely chopped)
• 3 gr salt

Pad Thai

• 8 scallions
• 4 garlic (cloves)
• 1 chile (fresh)
• 3/4 mung bean sprouts
• 1/4 wide
• 260 gr carrots
• 130 gr peanuts
• 85 gr rice noodles
• 60 ml fish sauce
• 45 ml catsup

Pakora Batter

• 170 gr chick pea flour
• 130 ml water (cold)
• 16 ml lemon juice
• 9 gr ghee
• 4 gr coriander
• 3 gr garam masala
• 3 gr salt
• 2 gr baking powder
• 1 gr turmeric
• 1 gr cayenne

Palak Tofu

• 2 asafetida
• 1 oil for deep-frying
• 950 gr tomatoes (fresh)
• 475 gr firm tofu
• 60 ml soy sauce
• 50 gr ghee
• 30 ml soy sauce
• 4 gr curry powder
• 3 gr cumin (ground)
• 2 gr coriander (ground)