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Food, Lifestyle, Vegetarian Cooking for Carnivores

Vegetarian Cooking for Carnivores July 15, 2013

Vegetarian Cooking for Carnivores


There are 5 parts to this salad:

–  base:  lettuce (I use mostly red leaf with a little iceberg for crunch)

–  sweetness:  fruit  (I use mandarin orange segments, blueberries, sliced strawberries, dried cranberries)

–  creamy bite:  cheese  (I use crumbled feta)

–  salty crunch:  nuts or fake bacon  (I use spicy walnuts – recipe follows)

–  dressing:  I use a raspberry dressing.  It’s a perfect compliment to this salad


For a potluck, throw everything together in a large bowl (reserving the nuts or bacon until the last minute).  But for a manageable group, layer the lettuce on individual plates, then top with the fruit, cheese, nuts, and pour on dressing.  It’s prettier this way, and everybody gets everything.  Also, it can be personalized in case someone doesn’t like a particular ingredient.


NOTE:  Nothing about this salad is written in stone.  Use whatever ingredients you like or have available.




3 T butter

3 T vegetarian Worchestershire sauce

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp garlic powder

1/4 tsp cayenne pepper (also called red pepper)

1/8 tsp Tabasco sauce

3/4 pound walnuts  (or any other nut you prefer)


In a skillet or large saucepan combine everything except the walnuts using a low/medium flame.  Once butter is melted, stir for another minute or two.  Remove from burner & toss in nuts, stirring to coat.  Pour into a large pan with a lip (jelly roll or broiler pan).  You’ll be stirring these walnuts so you want the lip to keep them on the pan & not on the bottom of your oven.


Bake at 350 degrees Fahrenheit for a total of about 20 minutes, stirring every 5 minutes.  They should be golden brown.


TIP:  Set you timer for the 5 minute stir times!  Whenever I don’t follow that advice, I end up getting distracted and suddenly it’s 15 minutes later.


NOTE:  If making Spicy Walnuts to put around at a party, use walnut or pecan halves, and whole almonds, cashews, or peanuts.  If using Spicy Walnuts in a dish, such as Fruited Green Salad, break the nuts into smaller pieces so they’re more manageable to eat.  Do this by hand rather than chopping or you’ll get little bits & nut dust.  It doesn’t take that long to do – good job for the kids!



SWISS CORN BAKE  (from Better Home & Gardens favorite recipes)

1 16-oz can whole kernel corn, drained

1 5.5 oz can evaporated milk

1 cup shredded Swiss cheese, divided

2 beaten eggs

2 T onions, finely chopped

1 cup soft bread crumbs

2 T butter, melted


In medium bowl combine corn, evaporated milk, 3/4 cup of the Swiss cheese, eggs, and onion.  Pour into a greased 1 quart casserole dish.  Toss bread crumbs with butter and the remaining Swiss cheese.  Sprinkle over corn mixture.


Bake uncovered at 350 degrees Fahrenheit for 25-30 minutes.

About vegetariancookingforcarnivores

I grew up in a typical meat & potatoes house. When I became a vegetarian, I put aside the delicious meat recipes I was using in favor of omelettes, rice & beans, and salads. Then I found the world of imitation products and began incorporating them into my old recipes. You're more likely to remain a vegetarian if you don't feel like you're sacrificing. With the right product in the right recipe, you can once again enjoy 'meat' recipes.


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