Summer Veg-e-ques Recipes

EASY GARBANZO-OAT BURGERS

2 teaspoons canola oil (or vegetable oil)
1-1/2 cups chopped onion
2 cups quick cooking rolled oats
1/2 cup ground walnuts
1 cup cooked or canned garbanzo beans, rinsed well and drained
3/4 cup nondairy milk (soy milk, rice milk, etc.)
3/4 teaspoon salt
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/4 teaspoon celery seed
1/4 teaspoon dried sage

Saute onion in oil over medium high heat until tender and browned, about 10-15 minutes. Place the oats and walnuts in a large mixing bowl. Toss them together and set aside. Place the remaining ingredients in a blender, and process until very smooth and creamy. Pour the blended ingredients into the rolled oats and walnuts. Add the cooked onions and mix well. The mixture will be fairly stiff. Allow the mixture to rest for 5 minutes so the oats can absorb the liquid. Form the mixture into 8 thin, flat patties, using about a cup per patty. Place the burgers on a sheet of waxed paper as soon as they are formed. Coat a large skillet with a thin layer of oil and heat over medium. When the oil is hot, brown the burgers slowly, about 5-7 minutes on each side, turning them once.

Recipe from Vegan Vittles by Joanne Stepaniak.

There is also a growing selection of vegetarian "hot dogs" and "hamburgers" now available in health food stores and most grocery stores. Grill some up for your next summer barbeque!

POTATO SALAD

5-7 medium potatoes, peeled
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped red pepper
1 tablespoon yellow mustard
1/2 cup eggless mayonnaise*
salt and pepper to taste

Boil potatoes until tender. Allow potatoes to cool to room temperature and cut into cubes. Combine all remaining ingredients with potatoes. Refrigerate until ready to use.

*Eggless mayonnaise is available in most health food or natural food stores.

PASTA SALAD

2 cups pasta of your choice
1 cup broccoli florets
1 cup cauliflower florets
1 cup carrots, chopped
1 cup black olives, sliced
1/2 cup sundried tomatoes (optional)

Cook pasta according to package directions. Drain pasta and rinse well. Combine pasta with vegetables and 1 cup Italian Vinaigrette dressing (or your favorite bottled vegan dressing). Serve cold.

ITALIAN VINAIGRETTE DRESSING

3/4 cup olive oil
1/3 cup red wine vinegar
2 cloves of garlic, minced
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar (optional)

Combine all ingredients and mix well with a wire whisk. Makes a great dressing for pasta salad or tossed salad.

GRILLED VEGETABLES

Marinade
1/3 cup lemon juice
1/4 cup olive oil
1/4 cup minced onion
2 cloves garlic, minced
1 tablespoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Vegetables
1 medium yellow squash, sliced into 1/2 inch pieces
1 medium zucchini, sliced into 1/2 inch pieces
10-15 mushrooms, left whole
1 large red pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
10-15 cherry tomatoes, left whole

Combine marinade ingredients in large bowl and mix well with a wire whisk. Add vegetables to marinade and allow to sit for 15-30 min. Place vegetables on skewers and grill until tender, 5-10 minutes. Rotate skewers occasionally during cooking.

FRUIT SALAD

2 medium apples
2 bananas
1 kiwi
1 pint strawberries
1 10-ounce can mandarin oranges, drained
1/2 cup raisins
1/2 cup chopped walnuts

Slice all fruit into bite size pieces and mix together with walnuts. Add fruit salad dressing and serve. Makes a great summer dessert!

FRUIT SALAD DRESSING

1 12-ounce box silken tofu
1/8 cup lemon juice
1/4 cup brown rice syrup or sweetener of your choice
1 tablespoon vegetable oil
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
1/8 teaspoon salt

Blend all ingredients together until smooth. Serve over fruit salad.

OATMEAL CHOCOLATE CHIP COOKIES

1 cup flour
1 cup quick cooking rolled oats
1 cup sugar or other sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup water
1/4 cup canola oil (or vegetable oil)
1-1/2 teaspoons vanilla extract
1/2 cup non-dairy chocolate or carob chips
1/3 cup chopped walnuts

Preheat oven to 350 degrees. Place the flour, oats, sugar, baking powder and salt in a medium mixing bowl and stir them together. Place the water, oil, and vanilla extract in a separate small mixing bowl and stir them together. Pour this liquid into the flour-oat mixture, and mix well to make a stiff dough. Stir in the chocolate chips and walnuts.
Drop the dough by small, rounded spoonfuls onto the prepared baking sheets, about 12 per sheet. Bake for 15-18 minutes or until the cookies are lightly browned. Let the cookies rest on the baking sheet for 5 full minutes. Then carefully loosen them and transfer to a cooling rack.

Recipe adapted from Vegan Vittles by Joanne Stepaniak