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Vegetarian Food in Meat Country
A collection of my favorite vegetarian (ovo-lacto) recipes of my own or that I have learned from others, as well as my thoughts on the few vegetarian options that can be found in Dallas, TX.
~ Wednesday, October 5 ~
~ Saturday, June 12 ~
Apple Cinnamon Fritters
3/4 cup flour
1/4 cup sugar
1 tsp baking powder
1 tsp ground cinnamon
The zest of 1/2 a lemon
1/2 cup buttermilk
1 egg, separated
1 large apple, grated
Vegetable oil for frying
extra sugar and cinnamon to roll in after frying
Combine flour, sugar, baking powder, cinnamon and lemon zest in a bowl and mix.
Add buttermilk and egg yolk and combine until smooth
Add apple and let sit at room temperature for 30 minutes.
Heat oil to about 350 degrees
Whisk egg whites with a pinch of salt until stiff peaks form and fold through the batter
Spoon about tablespoon sized portions into the hot oil and cook until golden brown (2-3 minutes) in batches.
Drain and when cool enough to handle, roll in cinnamon-sugar and serve!
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~ Wednesday, March 3 ~
365 Everyday Value Cereal Bars From Whole Foods
Tags:
Vegetarian
Breakfast
Whole Foods
Organic
Maybe it’s just me, but I have always had a hard time really enjoying the breakfast bars that I have tried in the past. They are either crumbly, lacking in flavor, or just fail to fill you up in any way. I finally found the solution at Whole Foods yesterday with their 365 Everyday Value Apple Cereal Bars (they also come in other flavors). They are super delicious and only 140 calories, and since they are made by Whole Foods, they are made with organic grains and fruit for an even better taste. The best part I found was that I actually felt a lot less hungry after eating one unlike how I usually feel after most cereal bars. So the next time you are at Whole Foods, you should definitely check these out!
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~ Sunday, February 14 ~
Red Velvet Pancakes with Cherry Butter Sauce (A Valentine’s Day Surprise)
3/4 cup dried cherries (about 5 ounces),
3 Tbsp brandy (or cognac)
3 Tbsp water
1 Tbsp sugar
1/2 of an 18.25 oz box Duncan Hines Moist Deluxe Red Velvet cake mix (about 2 cups lightly filled)
2 large eggs, beaten (see Cook’s Note)
2 Tbsp oil
1/2 cup water
3 Tbsp butter
Pancakes:
Combine the cake mix, eggs, oil and water in a mixing bowl until just thoroughly blended (don’t overmix). If batter seems too thick, add another tablespoon of water. Cook the pancakes in a non-stick pan over medium heat. You want to cook these a little slower than regular pancakes because you don’t want them to brown too much.
Cherry Butter Sauce:
Coarsely chop about 1/4 cup of the cherries and set aside. In a small saucepan, simmer the brandy for a minute to evaporate the alcohol. Then add the water and sugar. Stir to dissolve the sugar, add the whole and chopped cherries, and cook for a few minutes until the cherries soften and plump up a bit. Whisk in the 3 tablespoons of butter. Spoon the cherry butter over the pancakes and shave or grate some dark chocolate over the top. Decorate with whipped cream or powdered sugar, if desired.
Makes about 8 pancakes (about 5 inches across)
