Easy Personal Sushi Bar

A couple of weeks ago, The Vegan Stoner posted some really yummy-looking Rice Balls. We just happen to have a lot of TVP sitting around that we need to find a way to use, so I added it to my list of things to try.  And, of course, as I got ready to make it, the recipe took on a Lazy Spin.

This recipe serves one person.  Multiply it by the number of people you're serving to make it as big or as little as you need!

Ingredients:

Basics - everyone needs these:

• 1 cup sushi rice, cooked with 2 tsp. vinegar
• 1/4 cup DRY burger-style TVP, rehydrated with 1/8 to 1/4 cup hot water
• 1 Tbsp. mayonnaise or vegenaise
• 1 small package roasted seaweed (nori)

Creative ideas - mix and match any or all of these to create your own custom sushi bar!  Pre-mix some ingredients or give each diner a small bowl to mix up their own concoction.

• Pickle relish - sweet and/or dill
• Chopped olives
• Soy sauce
• Wasabi paste (Japanese horseradish)
• Sesame seeds
• Tabasco sauce
• Gochuchang (Korean red pepper paste)
• Pickled ginger
• Veggies, such as avocado, carrots, cucumber, green onions
• Any other spicy or savory favorites!

Directions:
Take a sheet of nori out of the package. Put a spoonful of rice on it, then a spoonful of your delicious personalized sushi concoction.  Fold it up like a little seaweed taco, and enjoy!

My favorite blend was: TVP, mayo, soy sauce, tiny touch of wasabi, sesame seeds, and gochuchang
Mr. Vegetarian liked: TVP, mayo, dill relish, olives, soy sauce, sesame seeds, and wasabi
The Veggie Kid liked it simple: nori, rice, and soy sauce.  But, boy, does he love that nori!

Easy Vegetarian "Hash"

This is a Sunday morning favorite at our house.

1 can Superlinks*, smashed (you can smash them with a fork or a food processor)
1 bag frozen Potatoes O'Brien
OR
1 bag frozen hash browns + 1 medium onion, diced
2 tbsp. vegetable oil
salt, to taste
garlic powder, to taste
onion powder, to taste

Heat oil on medium heat (5-6) in a large skillet. Add remaining ingredients and saute slowly, turning about every 5 minutes, until potatoes are cooked through and you start to see brown crispies forming.

We like to eat this with fruit salad and waffles or toast.

*Superlinks do contain eggwhites; that's why this is lacto-ovo

Easy Vegetarian "Chicken" and Rice Crockpot Meal

2 cups minute rice
2 cans broccoli/cheese soup (undiluted)
2 cans FriChik*, cubed
liquid from FriChik cans
2 cups frozen broccoli florets
3 tbsp McKay's chicken seasoning (available from Apple Valley Natural Foods)

Spray a crockpot with non-stick cooking spray. Combine all ingredients and mix together in crockpot. Cook 3 hours on high or 6 hours on low.

Great for potlucks and easy weekend suppers!

*Under no circumstances should you use the lowfat FriChik or the pre-diced version. They do not taste the same!

Elsie's Good Soup

This lacto-ovo* recipe, adapted from a family friend's, is a favorite on chilly winter evenings

This recipe does take a bit longer than most Lazy Vegetarian recipes, since it has to simmer for 45 minutes. Hands-on time is still under 20 minutes, though.

1 onion, sliced thinly or diced
1 can Superlinks*, diced
olive oil
2 cans stewed tomatoes
1 can tomato soup
4 cups water
1 envelope dried onion soup mix
20 oz. frozen or canned soup vegetables
2 Tbsp sugar

Brown onion and Superlinks in olive oil. Add remaining ingredients, and simmer 45 minutes.

*Superlinks do contain eggwhites, so this soup is lacto-ovo. I've tried making it with other vegetarian hot dogs, but Superlinks are by far the best.

Easy Vegetarian Stroganoff

A quick and comforting family favorite
Lacto-ovo

This is a delicious and satisfying family meal which is ready in under 30 minutes.

2 tablespoons vegetable oil
1 can Vegetable Steaks, cut into bite-size chunks*
1 can healthy-style cream of mushroom soup (undiluted)
1/2 cup water
1 envelope dried onion soup mix
1/2 cup light sour cream
1/2 package whole wheat egg noodles

In a large, non-stick frying pan, stir-fry vegetable steaks in oil over medium-high heat until slightly browned and crispy. Add mushroom soup, water, and onion soup mix. Cover and reduce to low heat; simmer for 20 minutes. Meanwhile, cook egg noodles according to package directions, then drain. After 20 minutes, stir in sour cream and remove stroganoff from heat. Serve over cooked egg noodles.

*Or, use your favorite gluten product. Might also work well with mushrooms (such a portabella), though I haven't tried it that way.