Free Vegetarian Recipes and Menus from Nikki & David Goldbeck
Greetings,
Below are lots of FREE recipes from our
cookbooks. Most are from the new edition of American
Wholefoods Cuisine: 1300 Meatless Recipes from Short Order to Gourmet
– often called the "vegetarian Joy of Cooking."
Some recipes are from The
Good Breakfast Book, our vegetarian breakfast
cookbook featuring 485 recipes.
Others are from Eat
Well the YoChee Way our guide and cookbook which
develops an amazing food. This food which we call YoChee also known
as yogurt cheese is a remarkable creamy low-fat food which is also
high in calcium and protein.
You can learn more about these and other
books as well as watch a slide show about YoChee by visiting out
catalog by CLICKING HERE
We hope you enjoy these selections.
- Nikki & David Goldbeck
P.S. We’d love to hear about your experiences with our recipes.
Please write to us at CEM620(at)AOL.COM
CLICK BELOW FOR FREE VEGETARIAN RECIPES
Timeout for Breakfast
Weekends provide a perfect opportunity to slow down the pace a bit
and enjoy a real morning meal. In this installment of the Wholefoods
Diner we present some of our leisure-time breakfast favorites from
The Good Breakfast Book, Making Breakfast Special.
Nikki & David
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Strawberry Drink |
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Fresh strawberries are in season now, so why not start breakfast with
a refreshing pink drink.
2½ cups strawberries
¼ cup honey
2 cups water
Juice of ½ lemon
Combine all ingredients in a blender and puree.
Makes 1 quart |
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Scrambled Tofu with Everything |
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The amount here is just right for an intimate breakfast for two.
Multiply as needed for the family or a crowd.
1 tablespoon oil
¼ cup chopped green pepper
1 small onion, chopped
8 ounces tofu, any style
Soy sauce
½ teaspoon turmeric or paprika
½ cup diced tomato, well drained
Heat oil in skillet and sauté green pepper and onion for a few
minutes, until onion is golden.
Drain tofu, pat dry and break into small chunks with a fork.
Add tofu to skill and season with a dash of soy sauce and turmeric or
paprika. (Turmeric is an orange spice that turns the tofu yellow,
giving the appearance of scrambled egg. If you don’t have
turmeric, paprika can be used for color.)
Cook over medium heat, stirring occasionally, until tofu is dry.
Add tomato and cook long enough to heat through.
Makes 2 servings |
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Bauernfrushstuck (Farmer’s Breakfast) |
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A hearty German breakfast that David grew up with.
Oil
1 to 2 large onions, thinly sliced
3 large potatoes, boiled and sliced
½ green pepper, chopped
Salt and pepper
8 eggs, lightly beaten
Heat oil to cover the surface of a large skillet. Add onions and cook
until wilted.
Add potatoes and continue to cook over moderate heat, allowing
potatoes to brown slowly (about 25 minutes). Add green pepper and
season to taste with salt and pepper.
Lower heat, pour eggs over vegetables, and mix with a large spoon,
cooking until eggs are completely set.
Makes 4 to 6 servings |
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Tempeh Strips |
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These tasty bacon-like strips are delicious on bread, with pancakes
or served alongside eggs.
8 ounces tempeh
1 tablespoon soy sauce
2 tablespoons water
Oil
Cut tempeh into strips 1/8-inch thick. Combine soy sauce and water.
Heat enough oil to cover the bottom of a skillet. When hot, add
tempeh strips and brown lightly on both sides.
Sprinkle diluted soy sauce over browned tempeh, cover and cook 1 to 2
minutes, until most of the liquid is absorbed.
Remove lid and cook to evaporate any remaining moisture.
Makes 24 strips; 4 servings |
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Basic Whole Wheat Griddlecakes |
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The basic recipes and several variations.
¾ cup whole wheat flour
2 tablespoons wheat germ
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons nonfat dry milk powder
1 cup water
1 tablespoon honey
1 egg, lightly beaten
1 tablespoon oil
Mix dry ingredients.
Add water, honey, beaten egg, and oil. Mix just enough to moisten all ingredients.
Pour batter onto a preheated, lightly oiled griddle or skillet,
allowing ¼ cup batter per pancake.
When bubbles appear on the surface, turn and cook the other side.
Makes 10 3-inch pancakes; 2 adult servings
Dairy-free Griddlecakes: Omit nonfat dry milk and replace
water with soy milk.
Eggless Griddlecakes: Follow recipe above, but add ½
teaspoon baking powder and 2 tablespoons soy flour to the dry
ingredients. Eliminate the egg and add an additional ¼ cup water
or soy milk if needed to moisten batter.
Peanut Butter Griddlecakes: Replace each tablespoon of oil in
the recipe with 2 tablespoons natural peanut butter.
Griddlecakes with Fruit or Nuts: Add ¼ cup chopped
walnuts, raw cashews, peanuts, pumpkin seeds or sunflower seeds, or
¼ cup sliced banana, peaches, berries or well-drained canned
crushed pineapple.
Yogurt Griddlecakes: Prepare Basic Griddlecakes but reduce
baking powder to ½ teaspoon and add ½ teaspoon baking soda.
Replace nonfat dry milk and water with 1 cup yogurt. |
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Baked Apple Pancake |
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To serve, cut in wedges and top with cinnamon and molasses or your
favorite syrup. You might also try with recipes with bananas or peaches.
3 cups sliced apple (2 large or 3 medium apples)
1 tablespoon oil
1 tablespoon butter
1 teaspoon cinnamon
6 eggs
1 tablespoon honey
¼ teaspoon salt
2/3 cup whole wheat flour
2/3 cup skim or soy milk
Preheat oven to 400oF.
In a large ovenproof skillet, sauté apples in oil until
tender, about 8 minutes. Add butter and cinnamon.
Beat together remaining ingredients. Pour over apples and cook over
medium heat until bottom begins to set, 3 to 5 minutes.
Transfer pan to the oven for 10 minutes to finish cooking.
Makes 4 servings.
Note: If you want to double the recipe and don’t have a
skillet large enough, transfer the cooked apples to a greased 9 x
13-inch baking pan, pour on the egg batter and baked in a 400oF.
oven for 10 minutes; reduce heat to 350oF. and bake until set, about
10 more minutes. |
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Fruit-In-The-Middle Muffins |
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A vegan muffin that is completely fruit sweetened.
2 cups whole wheat flour
2 tablespoons soy flour
½ teaspoon salt
1 tablespoon baking powder
3 tablespoons oil
1½ cups apple juice
3 tablespoons fruit puree or fruit-juice-sweetened preserves
Preheat oven to 400oF.
Combine dry ingredients. Make a well in the center, add oil and apple
juice, and stir gently but thoroughly until evenly moistened.
Spoon batter by heaping soup spoonfuls into each of 9 or 10 oiled or
paper-lined muffin cups.
Place a teaspoon of fruit puree or preserves in center of batter.
Drop another soup spoonful of batter on top to cover fruit.
Bake for 20 minutes.
Makes 9 to 10 muffins |
Recipes from the Nikki & David
Goldbeck's American Wholefoods Cuisine ©
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