What to Expect from Sister Vegetarian Recipes...

Sister Vegetarian knows the importance of nutrition without breaking the bank. In lieu of this, I keep the meals to a cost that anyone can create and still stick to a budget. I also include raw vegan meals. Sister has acquired a Raw Vegan Chef Certfication through The Raw Food Network-Ekaya Institute of Living Food Education. I love to cook meals from Africa, India, the Middle East, Greece, Italy, and the list goes on. When I cook, I call it traveling the world without leaving my home. I see cooking as a way to experiment and learn about other cultures, as I also learn more about my roots.

Enjoy the meals. Enjoy the travel. No Passport Required. Just an appetite for delicious and healthy meals.

Peace & Love, Sister Vegetarian.

Sunday, February 20, 2011

Veggie Burger Alternative: Antioxidant Beet Burger with Sweet Potato Fries



Creativity in the kitchen again gave birth to another quick and nutritious whole foods based meal. My meals are comprised of 95% or more whole foods; consequently, when I want a veggie burger, I tend to opt for a whole foods patty version in place of the omnipresent bean burger patty which is usually comprised of a mixture of beans and rice, and maybe tofu, or seitan.

Beets...yes beets...make great hearty veggie sandwiches. The slightly cooked beets make this meal packed with antioxidants. Raw Turnip leaves also add an additional fortitude of antioxidants. I broil the beets for a short time with a drizzle of vegan liquid smoke for an outdoors grill taste. You can fire up your outdoor grill if you prefer a more authentic grilled taste, but it will not be on the grill for long. The result is a filling and delicious sandwich that is quick to make on a Friday or Saturday night. I stuffed it with raw turnips and sprinkled Nutritional Yeast on the beets after they were done for a cheesy taste. I accompanied my sandwich with oven fried Sweet Potatoes from Sweet Potatoes (not the frozen kind). Awesomely delicious!!!

Antioxidant Beet Burger with Sweet Potato Fries

Ingredients for Sweet Potato Fries:

  • 1 medium sweet potato, washed, skin left on, sliced 1 inch thick
  • Cajun spice, amount per preference
  • olive oil

Ingredients for Beets Patty:


  • 1 small beet, sliced 1/2 in thick (cleaned. skin left on for extra nutrients)
  • 1 tsp vegan liquid smoke (Colgin is a vegan brand)
  • 1-2 turnip leaves,depending on size of leaves to fit on sandwich
  • 1/4 onion, sliced in strips
  • 4 bread and butter style pickles, round sliced version (bread and butter pickles are sweet pickles - there is no butter in the ingredients...it's just a name for how they were once eaten with bread).
  • 1 Tuscan style Italian sandwich bread, sliced for size of a sandwich and sliced open
  • 1 TBSP vegan mayonnaise
  • 1 TBSP Nutritional Yeast
  • 1 tsp Braggs Organic 24 Seasonings

Directions for Sweet Potato Fries:

  • Preheat oven to broil
  • Place sweet potatoes on pan
  • drizzle a little olive oil on top of sweet potato slices
  • sprinkle Cajun spice on top
  • broil 7 -10 minuets on each side, until slightly crisp
  • remove and set aside.Keep warm.

Directions for Beets Patty:

  • Preheat oven to broil
  • lightly oil broiler pan with olive oil
  • Place beets on broiler pan, and drizzle with liquid smoke
  • Broil for 2-3 minutes on each side. Remove. beets will not be fully cooked, but tender enough where it's between raw and cooked.
  • Lightly toast bread in oven on broil for 1 -2 minutes. You can also use a toaster.
  • Layer on each side of the bread as follows:
  • vegan mayonnaise
  • beet slices
  • Nutritional Yeast
  • Braggs 24 Organic Seasonings
  • pickles
  • onions
  • turnip leaves
  • Put sandwich together. Press down firmly and slice.
  • Serve on plate with sweet potato fries. Can someone yell, Yummy!!

~ Sister Vegetarian

Saturday, February 5, 2011

Vegan Recipe: Rock n Rollin' in the Kitchen Sister's Way - The whole beet and nothing but the saute-braised beet, beet greens, and pinto beans



Another creative recipe from Sister Vegetarian using beets, whole, as is. Leave the skin on because...well...why peel beets when you have all the nutrients on the skin and the beet root itself. In addition, I never discard my beet greens and stems ,so I use the entire greens in the recipe for a one-serving quick after work meal or just a meal when you feel like "what should I have for a dinner" is a chore. But, with all the world recipes open to vegans and vegetarians, Sister have yet to pose this question. Be creative in the kitchen and let your creative sparks light up your kitchen.

Music I cooked by in this recipe:

Pink Floyd's "The Wall"


Sister's kitchen setup:


Sister is unique and funky in my home setup. No snobbery here. I love homey and things I love. Home is a place of comfort and an invitation for family and friends to kick off your shoes. Pictures of Marvel and DC comic Super heroes framing the wall and an apron I made from DC/Marvel comic fabrics. Have fun in the kitchen!! Vegan and Vegetarian cooking is fun, creative, and totally...totally...AWESOME!!




The whole beet and nothing but the saute beet, beet greens, and pinto beans (Vegan Recipe)



Ingredients:


1 medium beet, washed, and sliced in 1to 1-1/2 inch strips with skin left on


Beet greens and stems, washed and roughly broken apart with your hands **(notes on beet greens: entire greens used from a beets bunch of 3 roots for 1 serving. Rather than use a knife to chopped my beet leaves, I use my hands to transfer my love energy into in my cooking. Remember...clean hands, yall)


1/2 cup of onions, sliced in strips
1/2 can pinto beans, rinsed and drained
1 cubanelle pepper, chopped roughly
1/2 jalapeno pepper, minced (I did not devein or deseed because I love the slight fiery flavor. Deveining and deseeding is up to your taste)
Braggs 24 seasoning, to taste
*optional* 1/ tsp Colgin Liquid smoke (vegan) (note: the liquid smoke adds a grill-like taste to the beets)
2 TBSP Olive Oil
2-4 TBSP water




Directions:
  1. Heat olive oil in a large pan
  2. Add beets roots, onions, cubanelle pepper, and jalapeno pepper. Saute for 3 minutes.
  3. Add liquid smoke, saute for 1 minute.
  4. Add beet greens and beans. Saute for 30 seconds.
  5. Add 2 TBSP of water, to braise ingredients for 5 to 8 more minutes until beet roots are slightly tender, but still somewhat crunchy (We do not want to overcook the nutrients of the beet roots and beet greens)
  6. Add Braggs 24 Seasonings to taste and combine with ingredients before serving.
  7. Serve on a plate or in a pasta dish with warmed, Tuscan-style Italian bread drizzled in olive oil and Braggs seasoning
~ Sister Vegetarian