Practically Vegetarian

A mostly vegetarian mom's recipes

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  • Lofthouse Sugar Cookie Bars

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    Lofthouse Sugar Cookie Bars

    Recipe by SarahCourse: Dessert
    Servings

    24

    Bars
    Prep time

    25

    minutes
    Cooking time

    10

    minutes

    Ingredients

    • 1 cup (222g) margarine, softened

    • 1 1/4 cup (134g) powered sugar

    • 1 egg

    • 1 tsp vanilla extract

    • 1/2 tsp butter extract

    • 2 1/2 cups cake flour

    • 1 tsp baking powder

    • 1/2 tsp salt

    • Frosting

    • 1/2 cup (111g) margarine, softened

    • 3 cups (321g) powered sugar

    • 1/4 cup (approximately) heavy whipping cream

    • 2 tsp vanilla extract

    • 1/4 tsp butter extract

    Directions

    • Preheat the oven to 350° F and spray a 9×13 pan with non-stick spray. Set aside.
    • In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
    • Scrape down the sides and add the egg, vanilla, and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
    • Next, add the cake flour, baking powder, and salt. Mix until a soft dough forms.
    • Take the dough and spread into the bottom of the prepared 9×13 pan. I like to use an offset spatula to make it easier.
    • Bake at 350° F for 12-15 minutes or until the cookie base has puffed up and they no longer look glossy in the center. They will be soft and feel undercooked if you tap the top of the bars. As long as they are not glossy on top, pull them out of the oven to ensure they are not overcooked.
    • Allow the cookie bars to cool completely before frosting.
    • Sugar Cookie Frosting
    • To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
    • Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
    • Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
    • Mix in the vanilla extract and butter extract until combined.
    • You can now slowly add more heavy cream to the mixture to thin the frosting to your desired consistency. Use gel food coloring to dye the frosting your desired color. I typically use pink.
    • Frost the cookie bars evenly (again, I like to use an offset spatula!) and then add sprinkles to the top of the frosting immediately.

    Notes

    • DO NOT use the imperial brand margarine. It has a higher water percentage than most margarine sticks and the cookie bars will not turn out. Use margarine which is >80% vegetable oil. You can make these using all butter – while the texture is different, they are still delicious.

  • Snowballs

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    Snowballs

    Recipe by Grandma WCourse: Dessert
    Prep time

    15

    minutes
    Cooking time

    15

    minutes

    Ingredients

    • 2 cups flour

    • 1/2 tsp salt

    • 3/4 cup butter, softened

    • 1/2 cup sugar

    • 2 tsp vanilla extract

    • 1 egg

    • 1 cup chopped walnuts OR semi-sweet chocolate chips

    • Powered sugar

    Directions

    • Preheat over to 350°.
    • Sift together flour and salt..
    • Cream together butter, sugar and vanilla. Beat in egg. Add dry ingredients and mix 75%.
    • Add nuts or chocolate, finish mixing.
    • Roll into 1 inch balls. Bake on a silicone lined cookie sheet for 15-20 minutes.
    • Immediately after baking roll cookies in powered sugar.
    • Roll in powered sugar again after fully cooled.

    Notes

    • Dad loves the chocolate ones! (For best texture, chop semi-sweet chocolate chips) If using walnuts, chop well.

  • Crunch Bars

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    Crunch Bars

    Recipe by bzwfzpCourse: Dessert
    Servings

    24

    servings
    Prep time

    10

    minutes
    Cooking time

    25

    minutes

    Ingredients

    • 52 Saltine Crackers

    • 3/4 cup Butter

    • 3/4 cup firmly packed light brown sugar

    • 6 oz semi-sweet chocolate chips

    • Chopped walnuts for topping

    Directions

    • Preheat oven to 400°F. Place crackers in a single layer on foil-lined baking pan.
    • Heat butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended. Bring to boil; boil 2 min. without stirring. Spread over crackers.
    • Bake 7 min. Immediately sprinkle with chocolate chips; let stand 5 min. Spread melted chocolate evenly over ingredients in pan; sprinkle with walnuts. Cool. Cut or break into pieces.

    Notes

    • This is a recipe for a standard half sheet pan.

  • Magnolia Banana Pudding

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    Magnolia Banana Pudding

    Recipe by SarahCourse: Dessert
    Servings

    12-15

    servings
    Prep time

    30

    minutes
    Refrigerated Time

    7

    minutes

    Ingredients

    • One 14-ounce can sweetened condensed milk

    • 1 1/2 cups ice cold water

    • One 3.4 ounce package instant vanilla pudding mix (preferably Jell-O brand)

    • 3 cups heavy cream

    • One 12-ounce box Nabisco Nilla Wafers

    • 4 cups sliced ripe bananas

    Directions

    • In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.
    • In a large bowl, o the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
    • To assemble the dessert, select a large, wide bowl with a 4-5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third on the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of pudding. Cover tightly with plastic wrap and allow to chill in the fridge for 4 hours, or up to 8 hours before serving.

    Notes

    • We liked it the best the second day!

  • Crispy Tofu

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    Crispy Tofu

    Recipe by LilyCourse: Main
    Servings

    4-6

    servings
    Prep time

    10

    minutes
    Cooking time

    25

    minutes

    Ingredients

    • 1 block firm or extra firm tofu

    • 1 Tbsp soysauce

    • Drizzle vegetable or sesame oil

    • Garlic powder

    • Onion powder

    • Chili powder

    • Salt

    • Pepper

    • 1-2 Tbsp cornstarch

    Directions

    • Preheat oven to 350°.
    • Pat dry tofu with paper towel. Wrap in dish towel and place under weighted dish for 5-30 minutes, the longer the crispier.
    • Cut tofu into 1 inch cubes, or break into 1 inch crumbles. Toss in soy sauce and oil. Add garlic powder, onion powder, chili powder, salt and pepper to taste.
    • Add cornstarch and toss to coat.
    • Place on a greased baking pan. Cook for 20-25 minutes, flipping half way through.

    Notes

    • Great to eat on its own or tossed in sauce after baking!

  • “Pork” Teriyaki Meatballs

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    “Pork” Teriyaki Meatballs

    Recipe by SarahCourse: Main
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    25

    minutes

    Ingredients

    • 1.5 zucchini

    • 1 thumb ginger

    • Lime

    • 2 Scallions

    • 1lb Beyond Beef

    • 1/2 cup Panko Breadcrumbs

    • 1 cup + 2 Tbsp (divided) Teriyaki Sauce (House of Tsang or Soyvay)

    • 1 1/2 cups Jasmine rice

    • 8 oz shredded carrots

    • 1 Tbsp sesame oil

    • 2 tsp Sriracha

    • 1 Tbsp sesame seeds

    Directions

    • Wash and dry app produce. Trim and halve zucchini lengthwise; slice crosswise into think half-moons. Peel and mince ginger until you have 1 Tbsp. Quartet lime, Trim and thinly slice scallions, separating whites from greens.
    • In a medium bowl, combine meat, panko, ginger, scallion whites and 2 Tbsp teriyaki sauce. Season with salt (1 tsp) and pepper. Form into 1-inch balls. In a small pot, combine rice, 2 1/4 cups water, and a big pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat.
    • Meanwhile, heat a drizzle of oil in a large, nonstick, pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring, until just tender, 4-6 minutes. Turn off heat; transfer to a second medium bowl.
    • Heat another drizzle of oil in same pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until tender 3-4 minutes. Transfer to bowl with zucchini; toss with half the sesame oil.
    • Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning until browned all over, 4-6 minutes.
    • Add remaining teriyaki sauce to pan with meatballs. Bring to simmer, then cover pan and reduce heat to medium-low. Simmer until meatballs are cooked through, 5-7 minutes. Turn off heat.
    • Fluff rice with a fork; stir in remaining sesame oil and a squeeze of lime to taste. Divide between plates. Top with with veggies and meatballs; drizzle with remaining sauce and sriracha. Top with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.

  • Berry Galette

    Berry Galette
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    Berry Galette

    Recipe by bzwfzpCourse: Dessert
    Servings

    8

    servings
    Prep time

    1

    hour 
    Cooking time

    30

    minutes

    Ingredients

    • 6 ounces (about 1 1/3 cups) all-purpose flour

    • 1/2 tsp salt

    • 3 1/2 ounces (6 Tbsp) butter, very cold and cut into small pieces

    • 2-3 tablespoons ice cold water

    • Berry Filling

    • 3 cups blackberries/raspberries

    • 1/3 cup granulated sugar

    • 1 Tbsp cornstarch

    • 1/2 tsp fresh-squeezed lemon juice

    • 1/8 tsp salt

    • 1 egg, whisked

    • Turbinado sugar (sugar in the raw), for topping

    Directions

    • Prepare the dough: Add the flour and salt to food processor, pulsing several times to combine. Add the butter and pulse on and off until mixture is crumbly. Slowly add the water with machine running until dough begins to form ball. (I needed an additional 3-5 Tbsp water to form dough ball)
    • Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so butter and firm back up.
    • Preheat oven to 400°. Place over rack on center shelf. Line a sheet pan with silicone baking mat.
    • In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, and salt. You don’t want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
    • Roll the dough onto a lightly floured surface until it’s approximately 12 inches in diameter. Transfer rolled dough to the baking sheet. Spread the berries evenly onto the dough, leaving a 2 inch dough border around the edges. Fold the excess dough on top of the berries in a circle, until you have a tightly formed tart.
    • Chill tart for 10 minutes to firm up dough. Brush the top of dough with a light coating of egg wash and a sprinkle of turbinado sugar.
    • Bake for 10 minutes, then lower temperature to 375 degrees. Continue baking for an additional 20 minutes, or until dough is firm and golden brown, and berries are bubbling.
    • Allow to cool briefly before serving with vanilla ice cream or whipped cream.

    Notes

    • To mix dough without a food processor: cut in butter with a knife or pastry cutter. If struggling to get butter evenly distributed in small pieces, add mixture to a plastic bag, use a rolling pin to evenly distribute butter through flour mixture. Return to bowl before adding water.

  • Grandma’s Pierogi

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    Grandmas Pierogi

    Recipe by bzwfzpCourse: Main
    Servings

    3-4

    dozen
    Prep time

    1

    hour 
    Cooking time

    5

    minutes

    For best results, make potato balls the day before and allow to chill.

    Ingredients

    • 3 large and 3 medium white potatoes

    • 6 oz Velveeta

    • 3 onions, diced

    • Butter

    • Salt

    • Pepper

    • Dough

    • 3 cups flour

    • 1 tsp salt

    • 1/4 tsp baking powder

    • 1 1/2 cups sour cream

    • 1 egg

    • Water (using one half of egg shell as measure)

    Directions

    • Peel, cut, and boil potatoes in salted water until tender. While boiling, sautée onions in butter until soft and golden brown. Drain potatoes, add 6 oz cubed Velveeta and mash. Add 1/3 of sautéed onions and butter, and salt and pepper to taste. Cool and refrigerate. After they are cold, use medium cookie scoop to make potato “balls” and refrigerate until ready to use. Can be make the day ahead.
    • Mix dough like pie dough and let sit for 10 minutes. Dough will be slightly sticky. Add more flour if too sticky or more water if too dry.
    • On a FLOURED surface, roll out a small amount of dough 1/8 inch thick. (Use a 4 inch diameter glass to cut a circle if desired) Dough will be tender. Stretch it gently as you pic it up.
    • Place a potato ball, flat side down int he middle of stretched dough and fold over. Use fingers to gently push potato into dough pocket as you pinch the edges around to form a half moon. If the dough does not want to seal, slightly dampen edges and crimp.
    • Places pierogi on cookie sheets covered with flour. Can be frozen at the time and then placed into plastic bags. If you want to eat right away, bring large pot of water to a boil. Add up to 12 pierogi. Bring back to boil and cook uncovered for 4-5 minutes after pierogi float top. Drain in colander. Serve with sautéed onions, sour cream and bacon.
    • When reheating from fridge, sprinkle some water over them to steam in microwave. When preparing from frozen, unthaw before following above cooking instructions.

    Notes

    • Premade pierogi can be made the day ahead and boiled day of.

  • Deconstructed Zucchini Boats

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    Deconstructed Zucchini Boats

    Recipe by Sarah WodziszCourse: Main
    Servings

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    20

    minutes

    Ingredients

    • 1 package Beyond Breakfast Sausage (7.4 oz)

    • 1/2 cup chopped onion

    • 2 zucchinis, chopped

    • 2 tsp minced garlic

    • 1/2 cup chopped tomato

    • 2 Tbsp sundries tomatoes

    • 1 1/2 cups Israeli couscous

    • 3 tsp Better Than Boullion (chicken or vegetable)

    • 1 tsp Italian seasoning

    • 1 tsp salt

    • 1 tsp pepper

    • Crispy Cheesy Topping

    • 1/2 cup panko

    • 2 Tbsp grated parmesan cheese

    • salt

    • pepper

    • olive oil

    Directions

    • Heat a drizzle of oil in a large pan over medium high heat. Add sausage. Cook, breaking up sausage into pieces, until browned all over, about 3-4 minutes. Add onion and zucchini, cooking 4-5 minutes or until tender. Add garlic, cooking till fragrant, about 1 minute.
    • Stir in both tomatoes, couscous, Better Than Bouillon and 2 1/2 cups water until combine. Bring to a simmer and cook covered until couscous is tender, about 6-8 minutes. If mixture is too wet, remove lid and continue to cook until excess liquid had evaporated. Season with salt and pepper.
    • In a small bowl mix panko, parmesan, a pinch of salt and pepper and a drizzle of olive oil.
    • In a small nonstick pan over medium-high heat, cook topping till golden brown and crispy, stirring constantly.
    • Serve topped with Crispy Cheese Topping and a squeeze of lemon