Tag Archives: vegetarian recipes

Homemade Classic Party Mix Recipe

November 30, 2011 The Natural Mammas 2 Comments

Every Holiday when I was a kid, there was party mix around for munching. It’s so yummy! I haven’t had it in years though as, well, I couldn’t find natural foods to replace those called for.

I can now though!

Annie’s makes an organic worcestershire sauce, you can replace the big brand cereal called for (which contains “BHT for Freshness” – Ick) with natural and organic alternatives and, that’s true for pretty much everything else called for as well now. Yay!

Of course, they make this stuff in bags now you can buy at the supermarket. That’s even farther from all natural though and, doesn’t taste nearly as good as homemade party mix!

You can put your own spin on this homemade classic party mix recipe too. For example, if you enjoy things a bit spicier, add some cayenne pepper and Tabasco to the butter mixture. Or, if your adventurous, experiment with your favorite flavors and please, come back and share with us how tasty it all turns out!

And don’t forget, you can create pretty mason jars (great kids project) and add party mix for homemade, green Holiday gift that’s perfect for neighbors, delivery people, your kid’s teachers, and so many others!

Homemade Classic Party Mix Recipe

Recipe Type: Appetiser

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 24

Ingredients

3 cups Corn “Chex” style cereal
3 cups Rice “Chex” style cereal
3 cups Wheat “Chex” style cereal
1 cup mixed nuts
1 1/2 cup bite size pretzels
1 1/4 cup bagel chips and/or melba toasts broken into 1 in pieces and/or plain Os (ie Cherrios)
6 tablespoons butter
3 tablespoons Worcestershire sauce
1 1/4 teaspoons salt or seasoned salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder

Instructions

Preheat oven to 250
Put cereals, nuts, pretzels, and bagel chips into a big bowl.
Melt butter on stove top
Add Worcestershire sauce, salt, garlic powder, and onion powder.
Stir well.
Now pour butter mixture over cereal mixture being sure to spread around as evenly as possible.
Place seasoned cereal onto a baking sheet and place in oven for 1hr stirring every fifteen min.
Remove from oven, allow to cool (or not!) and enjoy!
Store in glass container or jar once thoroughly cooled.

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Veggie Enchilada Bake – A Vegetarian Recipe That’s Unique And Easy

September 30, 2011 The Natural Mammas 1 Comment

This is a really yummy recipe for a vegetarian version of enchiladas that is layered together with ricotta and mozzarella cheeses for a unique Italian style twist!

This casserole is easy to make too! But, don’t take our word for it, try it tonight and see for yourself.

Vegetarian Enchilada Bake Recipe

Recipe Type: Main Dish

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Ingredients

1T olive oil
2-4 cloves of garlic minced
1 med onion chopped
1 med bell pepper chopped
1 C corn (fresh or frozen)
3 C black and/or pinto beans
1 can stewed tomatoes
1/4 C cooking wine
salt to taste
pepper to taste
chili powder to taste
6 tortillas
1 C ricotta cheese
1 C mozzarella cheese

Instructions

Preheat oven to 350
Saute garlic, onion and bell pepper in olive oil.
Add corn, tomatoes and beans.
Then pour cooking wine over veggie mixture.
Now add salt, pepper and chili powder to taste (you can totally omit chili powder if you like too)
Simmer until mixture is thickened, about 25 min
Oil casserole dish
Place a tortilla on the bottom.
Put 2T ricotta on the tortilla and spread around to coat
Spoon veggie mixture onto ricotta to make the next layer
Then, top with mozzarella
Keep going until you’ve used up all of the veggie mixture
End with the mozzarella
Bake until golden and bubbly – about 35-40 min

Don’t let all these steps fool you, this dish is easy to prepare; you can even assemble it early in the day then bake later in preparation for dinner if needed. Try something new and different for dinner tonight and enjoy this yummy vegetarian recipe!

Natural Mamma's Recipes

Yummy Veggie Hot Pockets Recipe!

September 7, 2011 The Natural Mammas Leave a comment

Autumn is here and is one of my favorite seasons of the year. It’s so beautiful out the weather is amazing, we have some family birthdays as well as other celebrations, and, the food!

One of my favorite autumn (and winter, and sometimes spring and even summer….) dishes is these yummy veggie hot pockets, or turnovers. Homemade crust wrapped around tasty root vegetables and other fall staples with a vegetarian sauce over them. You can really use any vegetables just get them tender if needed, via steaming or sauteing – which ever is appropriate.

Also, these vegetarian hot pockets freeze really well so you might want to make extra. This also makes them excellent options for bringing meals to help others like new mothers or those caring for ill loved ones. Just wrap individually and freeze then bring over w/instructions for re heating whenever they need a quick, homemade meal.

Yummy Veggie Hot Pockets Recipe!

Recipe Type: Vegetarian Entree

Author: K.

Prep time: 40 mins

Cook time: 30 mins

Total time: 1 hour 10 mins

Serves: 4-6

A super tasty vegetarian recipe for hot potkets/turnovers featuring fall veggies, a special vegetarian sauce and homemade crust. Perfect for autumn or, any time of year! Can also become a veggie pie.

Ingredients

Dough for Crust
1/2 C Butter (1 stick)
2 C Flour
1/4 C Iced Water (may need more especially if using whole wheat flour)
Veggies
Use any combination of these you wish just adjust the amounts as you work out the ingredients ie use the larger amt called for if you omit another ingredient – or if you just like it a lot – I’d say the only essential ingredients are at least a bit of garlic and the onion for flavor.
Steam or saute in olive oil as appropriate.
1-2 Carrots
2-3 Potatoes
1/2-1 C Pumpkin and/or other Squash
2 Ears of Corn w/kernals removed (or frozen corn)
1/2-1C Broccoli
1/2-3/4 C Green Beans
2-4 Cloves of Garlic (more if you really like garlic)
1 Large Onion
1 Med Bell Pepper
1/2 C Peas
Sauce
4T Butter
1/4C Flour
1 C Milk
2 Egg Yolks
1/2 C Cheddar Cheese
Olive Oil to brush onto the top

Instructions

Make the dough by cutting the butter into the flour until its a crumbly mixture.
Then, add water and mix until you create a dough that doesn’t stick to your fingers but forms nicely into a ball.
Now prepare the veggies as appropriate (ie steam carrots, broccoli, pumpkin, etc – boil potatoes – saute onions, garlic, peppers in a bit of olive oil, and just add the corn and the peas)
Once veggies have been prepped add them all into a big bowl. This is where you’ll mix them up with the sauce – so give yourself room!
Next its time for the sauce. Melt the butter over med heat, then add the flour. Stir until combined over low heat.
Add Milk and stir over med heat until it boils.
Once the mixture boils let go for 1 min then take off the heat. Add the egg yolks and the cheddar cheese stirring until all combined.
Now, pour over veggies.
Next, get your dough and separate into 4 med – 6 small balls.
Roll out each ball into a flat circle and add a few spoonfuls of the veggie and sauce mixture into the front/center area.
Fold the back of the dough up and over the veggies and press bottom and top together to create a seal.
Repeat with each dough circle.
Then glaze all turnovers with a bit of olive oil – I like to mix mine with a bit of salt too.
Now bake at 350 until dough is golden – about 30 min.

If you have leftover veggies – they can be wrapped up in a tortilla to make super tasty leftover veggie burritos.

Or, you can make this recipe as a pie – Just roll out the crust and put it into a baking dish trimming off the extra. Then, add the veggie mixture and you can make a lattice top from your crust trimmings. Baking time is the same.