Last week the building site was clear. Then it snowed. Mom has to drive 5 hours tonight, to oversee the clearing of the house site, and we don't know what she is going to find. There could be 3 feet of snow on the meadow.
I hope that she remembers to eat. I have a feeling that she will just give in and eat cheese sandwiches at her cousin's house. (Her cousin is not a vegetarian. Oh, well, can't convert everyone, I suppose.)
At any rate, I put together some really fast things, in case she can borrow somebody's kitchen for short periods of time. She cleans up after herself, she really does.
These recipes are the fastest and easiest ones in my file. Since my Mom is running all over the place trying to get our summer home built and open for habitation, she has little time to eat, and I have little time to cook. Hence these speedy efforts, because we still get as hungry as a couple of bears. (She says that there are no bears in our woods, but I'm not all that sure.) Maybe she will just have a grilled cheese sandwich someplace. And maybe French fries. I have packed her Lactaid pills, and also the Immodium, in case the Lactaid doesn't work.
I am holding the fort at home here. I plan to eat normal vegetarian meals.
Vegetable Soup
- 1 can of mixed vegetables
- 1 can of vegetable broth
- 1/2 cup of quick rice
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon of oregano
Heat the vegetable broth in the microwave for 5 minutes. Add the mixed vegetables and the 1/2 cup of rice. Add the salt, pepper and oregano. Cook in the microwave for 5 minutes.
- Yields: 3 servings
- Preparation Time: 10 minutes
Open Bean Burgers
- 1 potato roll
- 1 can of vegetarian baked beans
- 1 handful of shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place the roll on a microwave plate. Add the vegetarian beans and cheese on each half of the roll. Cook in the microwave for 1 minute.
- Yields: 1 serving
- Preparation Time: 5 minutes
Sausage Cream Cheese Balls
- 4 oz. Morningstar Farms "sausage"
- 8 oz. cream cheese
- 1 tablespoon chopped green olives
- grated parmesan cheese, as much as you need
Crumble and slowly cook the "sausage" over medium heat in a skillet. Drain off any excess fat. Mix the cooked sausage with cream cheese. Add the chopped olives. Form the mixture into bite-size balls and roll in grated parmesan cheese. Serve on toothpicks.
- Yields: About 18 balls
- Preparation Time: About 10 minutes
Cucumber Spread
- 1 lb. creamed cottage cheese
- 1 three-oz. package softened cream cheese
- 1 6 oz. package green onion dip mix
- 1/2 cup minced cucumber
- 1/2 cup minced watercress
Blend the cottage cheese and cream cheese until thoroughly combined. Blend in the remaining ingredients. Chill. Serve on thin Pepperidge Farm Goldfish crackers.
- Yields: About 2 cups of spread
- Preparation Time: About 10 minutes
Beany Vegetarian Meatballs
- 1 (10 1/2 oz.) can of natural onion bean dip
- 1 cup shredded carrots
- 1 cup uncooked rolled oatmeal
- 1 (16 oz.) jar of natural spaghetti sauce -- meatless
In a bowl, combine and mix the bean dip, carrots, rolled oats, and 2 teaspoons of the spaghetti sauce. Grease your hands lightly and form the mixture into 2" balls. Place the balls in a baking dish. Bake at 350F for 30 minutes. Remove from the oven and top with the remaining spaghetti sauce. Bake for an additional 15 minutes. Serve with spaghetti or in sandwiches.
- Yields: 16 "meatballs"
- Preparation Time: About 45 minutes
Sour Cream Cole Slaw
- 1 cup sour cream
- 2 tablespoons sliced green onion (approximately)
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/8 teaspoon pepper
- Small head cabbage, shredded (about 7 cups)
Combine the first 6 ingredients and mix well. In a large bowl, gently toss the cabbage and sour cream mixture. Cover. Chill 1 to 2 hours.
- Yields: 6 to 8 servings
- Preparation Time: 2 hours and 10 minutes