Category: Vegetarian

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Issie’s Cole Slaw

Issie's Cole Slaw
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845 calories
76 g
0 g
58 g
13 g
4 g
1277 g
407 g
20 g
0 g
51 g
Nutrition Facts
Serving Size
1277g
Amount Per Serving
Calories 845
Calories from Fat 512
% Daily Value *
Total Fat 58g
89%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 407mg
17%
Total Carbohydrates 76g
25%
Dietary Fiber 25g
101%
Sugars 20g
Protein 13g
Vitamin A
435%
Vitamin C
727%
Calcium
48%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 whole cabbage (I use half green and half purple) - sliced fine
  2. ½ green pepper - sliced fine
  3. 2 Carrots (grated on large side of grater)
  4. 1/2 cup vinegar
  5. 1/4 cup oil
  6. a little salt
  7. 1 tbsp sugar
Instructions
  1. Stir with hands, taste.
beta
calories
845
fat
58g
protein
13g
carbs
76g
more
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Hummus 2

Easy Hummus
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109 calories
9 g
0 g
8 g
3 g
1 g
81 g
31 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
81g
Amount Per Serving
Calories 109
Calories from Fat 69
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 31mg
1%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 2g
Protein 3g
Vitamin A
0%
Vitamin C
28%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2c garbanzos
  2. 14c liquid from garbanzos
  3. 1/4c lemon juice
  4. 1-1/2 to 2t finely chopped or squeezed garlic
  5. 3T Tahini
Instructions
  1. Put in blender
  2. Garnish with parsley
beta
calories
109
fat
8g
protein
3g
carbs
9g
more
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Hummous

Hummus
Yields 3
Print
1330 calories
126 g
0 g
79 g
40 g
10 g
659 g
3641 g
2 g
0 g
61 g
Nutrition Facts
Serving Size
659g
Yields
3
Amount Per Serving
Calories 1330
Calories from Fat 687
% Daily Value *
Total Fat 79g
122%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 46g
Cholesterol 0mg
0%
Sodium 3641mg
152%
Total Carbohydrates 126g
42%
Dietary Fiber 2g
9%
Sugars 2g
Protein 40g
Vitamin A
3%
Vitamin C
32%
Calcium
34%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cans chickpeas
  2. 4 cloves pressed garlic
  3. 1 tsp salt
  4. 4 T tahini
  5. 1/4 cup olive oil OR plain Greek yogurt and 1/4c lemon juice and pinch of cumin
Instructions
  1. In a large pot, bring 1 cup of water to a boil. Add 2 cans of chickpeas and cook them until very tender, about 10 minutes. Drain and reserve the cooking liquid. Set chickpeas aside. Place the chickpeas in a food processor and mash, adding some cooking liquid if needed. In a separate bowl, mix together 4 cloves pressed garlic, 1 teaspoon salt, 4 tablespoons tahini, 1/4 cup olive oil or plain Greek-style yogurt and 1/4 cup lemon juice and a pinch of cumin, if desired. Add to the mashed chickpeas. Mix well to get a creamy consistency. Add more cooking liquid or yogurt if needed to get a creamy consistency. Transfer to a serving dish. Garnish with a sprinkling of cumin, olive oil and chopped parsley. Serve with pita bread.
beta
calories
1330
fat
79g
protein
40g
carbs
126g
more
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Big Boy Garlic and Oil Dressing

Big Boy Garlic and Oil Dressing
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202 calories
46 g
0 g
2 g
5 g
0 g
303 g
3510 g
24 g
0 g
1 g
Nutrition Facts
Serving Size
303g
Amount Per Serving
Calories 202
Calories from Fat 14
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3510mg
146%
Total Carbohydrates 46g
15%
Dietary Fiber 4g
17%
Sugars 24g
Protein 5g
Vitamin A
39%
Vitamin C
63%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. BASE
  2. 1 pkg tomato soup (Lipton)
  3. 1 bottle Wishbone Italian dressing
  4. 1 tsp chili powder
  5. 1tsp season salt
Instructions
  1. Add BASE to olive or canola oil in equal parts
beta
calories
202
fat
2g
protein
5g
carbs
46g
more
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Grandma Mary’s Dill Pickles

Grandma Mary's Dill Pickles
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 dozen quart jars (washed and dried)
  2. 1/2 lb mixed pickle spices
  3. 2 cloves garlic
  4. 1 package of bay leaves
  5. Saltwater
  6. 2 stalks of dill
  7. 15 lbs of pickle cukes (washed and dried)
In each jar, include
  1. 6 cukes
  2. 2 pieces of dill
  3. 1T of spice
  4. 3 red peppers (they should be included in spice packet)
  5. 3 slices of garlic
  6. 2 bay leaves
  7. In large bowl, add 1/4c salt per quart of water, mix well
  8. After filling jars with with cukes and seasonings, add saltwater to top of jar (you may need to make more than the initial amount)
  9. Put lid on tight and turn upside-down overnight
  10. If jars don't leak they are ready to be stored in a cool place
I made these in 2019. Here is what I used
  1. 23 cukes
  2. 3 bay leaves/qt
  3. dill: small bunch in each qt
  4. spices: 1tbsp/qt
  5. garlic: 1-3 qt
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
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Grandma’s Bean Soup

Grandma's Bean Soup (Grah)
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140 calories
32 g
0 g
1 g
5 g
0 g
707 g
32 g
16 g
0 g
0 g
Nutrition Facts
Serving Size
707g
Amount Per Serving
Calories 140
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 32mg
1%
Total Carbohydrates 32g
11%
Dietary Fiber 7g
29%
Sugars 16g
Protein 5g
Vitamin A
52%
Vitamin C
85%
Calcium
9%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2-1/2c northern white beans, rinsed
  2. 2 onions, sauteed
  3. 1 clove garlic
  4. 2 tomato, diced or chopped
  5. 1/2t paprika
  6. 8+cups water
Instructions
  1. Wash and soak beans
  2. Saute onions and garlic until soft
  3. Add chopped tomatoes and seasoning
  4. Rinse beans and add to onions
  5. Add water
  6. Boil for 1-2 hours
beta
calories
140
fat
1g
protein
5g
carbs
32g
more
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Gazpacho

Gazpacho
Yields 6
Print
672 calories
70 g
0 g
43 g
13 g
6 g
1623 g
280 g
43 g
0 g
35 g
Nutrition Facts
Serving Size
1623g
Yields
6
Amount Per Serving
Calories 672
Calories from Fat 381
% Daily Value *
Total Fat 43g
66%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 30g
Cholesterol 0mg
0%
Sodium 280mg
12%
Total Carbohydrates 70g
23%
Dietary Fiber 14g
56%
Sugars 43g
Protein 13g
Vitamin A
163%
Vitamin C
461%
Calcium
21%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tomatoes, cut into small pieces
  2. 1 green pepper, chopped
  3. 1 onion, chopped
  4. 1 cucumber, chopped
  5. 2c tomato juice or Spicy V-8 Juice
  6. 1-2 cloves, garlic
  7. 1TB parsley
  8. 3TB olive oil
  9. 4TB wine vinegar
  10. Salt and cayenne pepper
  11. Black olives, pitted
Instructions
  1. In large bowl, mix all ingredients except olives. Blend half the mixture in a blender
  2. Add the other half and add olives
  3. Serve with croutons
Notes
  1. Susan Roth adds celery and zucchini
beta
calories
672
fat
43g
protein
13g
carbs
70g
more
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Tuscan Kale and Cannellini Bean Soup

Tuscan Kale and Cannellini Bean Soup
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2821 calories
333 g
154 g
99 g
172 g
44 g
2735 g
9651 g
32 g
0 g
48 g
Nutrition Facts
Serving Size
2735g
Amount Per Serving
Calories 2821
Calories from Fat 868
% Daily Value *
Total Fat 99g
152%
Saturated Fat 44g
218%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 38g
Cholesterol 154mg
51%
Sodium 9651mg
402%
Total Carbohydrates 333g
111%
Dietary Fiber 69g
275%
Sugars 32g
Protein 172g
Vitamin A
2201%
Vitamin C
1458%
Calcium
451%
Iron
185%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 pounds Lacinato (Tuscan) kale, tough stems removed, coarsely chopped
  2. Coarse salt and freshly ground pepper
  3. 2 tablespoons olive oil
  4. 1/3 cup finely chopped red onion
  5. 3 garlic cloves, thinly sliced
  6. 1 dried red chili, such as chili de árbol, crumbled
  7. 1/2 teaspoon fennel seeds
  8. 5 cups vegetable stock, preferably homemade
  9. 8 ounces dried cannellini beans, soaked (or 2 cans cannellini beans, drained)
  10. 1 tomato, seeded and finely chopped (or one 14-ounce can diced tomatoes, drained)
  11. 1/4 loaf Tuscan bread (about 6 ounces), cut into 1/2-inch-thick slices and toasted
  12. Freshly shaved Parmesan cheese (optional)
  13. Juice of 1/2 lemon (optional)
Instructions
  1. Prepare an ice-water bath. Blanch kale in a large saucepan of boiling salted water until just tender, 3 to 5 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer kale to ice bath to stop the cooking; drain.
  2. Heat olive oil in a large saucepan over medium. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, chili, and fennel seeds; cook, stirring occasionally, 2 minutes.
  3. Stir in stock, beans and tomato. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until beans are tender, about 45 minutes (15 minutes if using canned beans).
  4. Add kale and reserved cooking liquid. Season with salt and pepper and lemon juice if using. Cook, stirring, until kale is warmed through and very tender, about 5 minutes. To serve, divide bread and soup among 4 bowls, sprinkle with shaved Parmesan, if using.
Notes
  1. To make it easier, I used canned beans and now that Trader Joe's offers washed, chopped and bagged fresh kale, my meal prep is cut by minutes.
  2. Winter calls for robust flavors as well as for foods that are substantial and nourishing. This hearty Italian soup, which pairs bitter greens with buttery white beans, satisfies on both counts. Recipe adapted from "Meatless" from the kitchens of Martha Stewart Living.
Adapted from Martha Stewart Living
beta
calories
2821
fat
99g
protein
172g
carbs
333g
more
Adapted from Martha Stewart Living
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Tuscan Bean Soup

Tuscan Bean Soup
Yields 6
Print
1421 calories
189 g
68 g
43 g
83 g
18 g
2270 g
12435 g
21 g
0 g
21 g
Nutrition Facts
Serving Size
2270g
Yields
6
Amount Per Serving
Calories 1421
Calories from Fat 374
% Daily Value *
Total Fat 43g
66%
Saturated Fat 18g
92%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 68mg
23%
Sodium 12435mg
518%
Total Carbohydrates 189g
63%
Dietary Fiber 51g
204%
Sugars 21g
Protein 83g
Vitamin A
586%
Vitamin C
175%
Calcium
157%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon olive oil
  2. 2 cups finely chopped onion
  3. 5 garlic cloves, minced
  4. 2 cups organic vegetable broth or chicken broth
  5. 1 cup water
  6. 1 teaspoon chopped fresh rosemary
  7. 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained
  8. 2 fresh thyme sprigs
  9. 1 (1 1⁄2- ounce) piece Parmigiano- Reggiano cheese rind
  10. 8 cups chopped escarole (about 1 pound) (can substitute chard, spinach or kale)
  11. 1 cup chopped carrot
  12. 1⁄ 2 teaspoon crushed red pepper
  13. 1⁄ 4 teaspoon salt 1⁄ 4 teaspoon freshly ground black pepper
  14. 1 teaspoon white wine vinegar
  15. 6 tablespoons shaved fresh Parmesan cheese
  16. Jarred pesto for garnish (optional)
Instructions
  1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and saute for 4 minutes, stirring frequently. Add garlic, and saute for 30 seconds. Add broth and the next 5 ingredients (through cheese rind); bring to a boil.
  2. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender.
  3. Stir in red pepper, salt, black pepper and vinegar. Remove and discard rind; sprinkle soup with shaved cheese and a dollop of pesto if desired.
Adapted from Recipe adapted from myrecipes.com and Kate Lawson.
beta
calories
1421
fat
43g
protein
83g
carbs
189g
more
Adapted from Recipe adapted from myrecipes.com and Kate Lawson.
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Tomato Soup (from Laurel’s Kitchen)

Tomato Soup
Yields 8
Print
364 calories
55 g
0 g
16 g
8 g
1 g
1760 g
7437 g
31 g
0 g
13 g
Nutrition Facts
Serving Size
1760g
Yields
8
Amount Per Serving
Calories 364
Calories from Fat 138
% Daily Value *
Total Fat 16g
24%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 7437mg
310%
Total Carbohydrates 55g
18%
Dietary Fiber 13g
53%
Sugars 31g
Protein 8g
Vitamin A
342%
Vitamin C
147%
Calcium
22%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 cups fresh or canned tomatoes
  2. 1 medium onion
  3. 2 stalks celery
  4. 1 tablespoons oil or margarine
  5. 1 carrot
Seasonings
  1. 3/4 teaspoons oregano
  2. 1-1/2 teaspoons basil
  3. 1 quart hot vegetable stock (faux chicken is good too)
  4. 1-1/2 teaspoons salt
  5. Pepper to taste
Instructions
  1. Chop the tomatoes into small pieces if you don't mind including the skins, or simply rub them over a grater to get the juice and pulp. Chop the onion and celery and grate the carrot.
  2. Sauté the onion along with the celery and carrot. Cook these vegetables until the onion is soft.
  3. Add oregano, basil, and tomatoes to the pot and simmer gently for 15 minutes. At this point, if you want a smooth, creamy texture, puree the soup in a blender or food mill.
  4. Add the hot stock and bring the soup to a boil. Simmer on low heat for 5 minutes. Season with salt and pepper.
beta
calories
364
fat
16g
protein
8g
carbs
55g
more
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