Try these vegetarian-friendly recipes
By ANDREW ARMSTRONG / Recipe Columnist
I am writing to you as I’m on my way to a much-needed vacation. I am looking forward to a relaxing, three-week stay on the coast of Virginia Beach, Virginia. A column I wrote in February 2018 mentioned a friend of mine named Christopher Baxter. I am now going back to Virginia with him for some much-needed rest; however, I’m going to do some work on my trip as well.
I am going to start a string of columns that will debut with each new paper in May. This first one consists of vegetarian recipes.
One thing Christopher and I have in common is that our mothers are vegetarian. All people who choose a lifestyle of vegetarianism usually do it for a variety of reasons. My mother, who has some health issues, took this route to improve her wellbeing.
The website Everydayhealth.com references the dangers of eating high levels of saturated fats, which primarily come from animal-based foods. As time progresses, this turns into high levels of cholesterol and it may later stick to your arteries in the form of plaque. The buildup of plaque in your arteries can lead to blood clots, heart disease and many other side effects.
It is fine to eat what you like, but remember including fresh vegetables, fruits and whole grains is just as important as eating your proteins. If you ever suspect you could be at risk, then speak to a healthcare professional and seek out preventive measures.
In the United States, one out of four women die from heart disease. You can prevent some of this by a healthy diet and plenty of exercise. Don’t be another statistic when you can make healthy life choices right here and now.
Follow Andrew M. Armstrong Recipe Columnist on Facebook, and send your recipes to PO Box 693 Leeds, Alabama 35094 to be featured in future additions.
1 package of radishes, washed and peeled (20 ounces)
Cream or milk
2 tablespoons of margarine
1 tablespoon of parsley
Boil the radishes in salted water, until tender. Drain the water and cream the remaining ingredients with an electric mixer. Serve like mashed potatoes.
Chinese Lemon Fried Rice
¼ a cup of corn oil
½ a cup of onions, chopped
1 bell pepper, diced
½ a cup of eggplant
½ a cup of green peas
3 eggs, beaten
3 cups of rice, cooked
1 tablespoon of soy sauce
1 ½ teaspoons of mustard seeds
1 teaspoon of salt
½ a teaspoon of turmeric
2 tablespoons of lemon juice
1 teaspoon of sesame seeds
1 teaspoon of garlic (optional)
Heat the oil in a large skillet. Sauté the vegetables with the seasonings. Add the egg and rice, but stir it in quickly before it sets. Brown the rice slightly and serve.
Soy/Margarine and Topping for Vegetables
¼ a cup of margarine
1 teaspoon of garlic
3 teaspoons of soy sauce
4 cups of any cooked mixed vegetables (can be roasted, grilled or whatever you like)
¼ a cup of bread crumbs
Preheat the oven at 350 degrees. Mix the first four ingredients together and pour the mixture into a casserole dish. Sprinkle the bread crumbs over the vegetables and bake, until the bread crumbs have toasted. You can also mix a handful of any kind of chopped nuts with the bread crumbs.
Potpourri Bean Salad
1 can of kidney beans, drained (16 ounces)
1 can of French cut green beans, drained (16 ounces)
1 can of butter beans, drained (16 ounces)
1 large onion, chopped
1 bell pepper, chopped
½ a cup of corn oil
½ a cup of sugar
½ a cup of vinegar
1 teaspoon of black pepper
Salt to taste
Mix all the ingredients together in a large mixing bowl and place in the fridge. Stir every four hours and refrigerate 24 hours, before serving.
Macadamia Pineapple Bread
2 cups of flour, sifted
¼ a teaspoon of baking powder
½ a cup of margarine, softened
½ a cup of white sugar
½ a cup of dark brown sugar
1 teaspoon of vanilla extract
½ a cup of coconut
1 can of pineapple, crushed
¾ a cup of macadamia nuts, chopped
1 teaspoon of cinnamon
Preheat the oven at 350 degrees. Cream the sugar and margarine together, then incorporate the remaining ingredients a little at a time. Pour into three 6-by-3-inch loaf pans lined with wax paper, flour and cooking spray. Pour the mixture into the pans and bake at 350 degrees for 45 minutes or until done. Place on wire racks to cool and remove the wax paper.
Poland Style Macaroni & Cheese
½ a cup of margarine, melted
5½ cups of milk
2 eggs, beaten
½ a cup of flour
2 teaspoons of salt
¼ teaspoon of nutmeg
¼ teaspoon of black pepper
6½ cups of cheese (your choice on what kind)
1 can of condensed tomato soup
1 pound of elbow macaroni, cooked, drained and cooled
Preheat the oven at 375 degrees. Blend the margarine, seasonings, flour, tomato soup and cheese together. Once it has thickened and the lumps are gone, then you can add in the noodles. Mix in the eggs very quickly. Pour into a greased casserole dish and top with bread crumbs, then bake at 375 degrees for 30 minutes. You can sprinkle more cheese on top if you like. Sour cream is good as a topping for this dish when serving.