Vegetarianism 

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Definitions

  • Vegetarians - The larger number of vegetarians refrain from all meat i.e. flesh food but eat animal products such as eggs, milk and honey.
  • Vegans - Strict vegetarians refrain from all animal products including eggs, and dairy.
  • Fruitarians - There are some who eat only fruit and there are stories of Saints who ate only steamed greens.

Meatless Meatballs*

This was first served to me by Irene Osborne Spring Island Loran Station, Christmas 1975

2 cups of soda cracker crumbs
1 cup of chopped walnuts
1 large onion, finely chopped
6 large eggs, slightly beaten
1 teaspoon salt
1 teaspoon sage
2 tsp Marmite or Vegemite
2 cans condensed mushroom soup,
(Cambell's), diluted.
Vegetable oil for frying

*Not suitable for Vegans.

Preheat oven to 3500 F
Mix all ingredients, except soup.  Form into balls, and brown on both sides in medium hot oil.  Be careful not to burn.  Place in casserole.  Cover with mushroom soup.  Bake in oven for 35 minutes with or without lid on.    Serve with rice, or mashed potatoes.
This is my favourite recipe.  The left over meatballs can be sliced thin and used to make "meatball sandwiches" with lettuce, and mayonnaise.

Cauliflower Potato Curry 

 

1/4 lb. butter
3  chopped onions
1 tsp. cumin
3  minced garlic cloves
1  tsp mustard seeds
1 1/2 tbsp. turmeric
1  tsp. fenugreek seed
2  tbsp. Madras curry powder
1  tbsp. salt
1/2 tsp cayenne
2  lbs. small new potatoes, diced
1 medium cauliflower
   water

Melt butter in large pot.  Cook onions and garlic until soft but not brown.  Add seasoning and cool until mustard seeds pop.  Stir in potatoes until thoroughly coated.  Cut cauliflower into small flowerettes and add to pot, mixing thoroughly with other ingredients.  Add water to cover and simmer until vegetables are done, 30 - 45 minutes.  For a sweeter curry, carrots and brown sugar can be added, with sweeter spices.


 

Chinese Coleslaw

    Note: All amounts are approximate, add more or less to your own taste. 

     1/2 cup of sliced or slivered almonds 
     1/2 cup of shelled sunflower seeds 
     1/2 head of medium cabbage 
     4 chopped green onions 
     3 oz package of instant noodles 

     DRESSING 
     Seasoning from pkg of noodles 
     1/2 cup of oil (I like olive oil, but canola or other vegetable oil works well) 
     1/4 cup soya sauce 
     4 tbsp vinegar 
     1 tbsp sugar 
     1/2 tsp pepper 

     Mix cabbage, nuts and onions in a container that has a sealed lid (Tupperware). Whisk together dressing ingredients and pour over cabbage. Put on lid and shake to mix. Add       broken up noodles a few minutes before serving. If making this up ahead of time, don't add the dressing more than an hour before serving. 

     Dry chow mien noodles may also be sprinkled over the top when served or set out a dish of chow mien noodles for them to add. (Chow mien noodles are also good in an ordinary green salad) 

     To vary this salad you can also add fresh mushrooms, fresh bean sprouts, cooked in the first step.

 

 

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