Feature : Hannah Smith :)

"I am a vegetarian because I feel that animals have feeling and that if we are able to live without killing something unnecessarily, we should do so. :)" Hannah Smith

Im featuring my Bff from high school Hannah Smith. She is a vegetarian and has been for almost 10 years now. She is an amazing person and a wonderful friend, but she has also had troubles trying to get in all the nutrients that she needs. She takes daily vitamins to help regulate her though. Hannah and I played volleyball and soccer together throughout high school. She is a very active person as you can see by the picture I posted of her. I love her to death, and she is an inspiration to all veggie lovers :)

Here are two of her favorite recipes :) ENJOY!!

Ingredients

•                1 (15 1/4-ounce) can whole kernel corn, drained

•                1 (14 3/4-ounce) can cream-style corn

•                1 (8-ounce) package corn muffin mix (recommended: Jiffy)

•                1 cup sour cream

•                1/2 cup (1 stick) butter, melted

•                1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Ingredients:

•               1 onion, chopped

•               6-8 mushrooms, sliced

•               3 cloves garlic

•               1 tbsp olive oil

•               8 oz frozen shortcrust pastry

•               1/2 block firm tofu

•               1 tsp soy milk

•               salt and pepper to taste

•               1/2 cup shredded vegan cheese

•               3-4 tomatoes, sliced thin

Preparation:

Preheat the oven to 400 degrees. Cook the onion, mushrooms and garlic in oil until soft, about 3 to minutes. Press the pastry into a quiche dish and bake for 5 minutes. In a blender or food processor, process the tofu, soy milk and salt and pepper until smooth. Mix together the tofu and veggies and add the vegan cheese. Gently pour into baked pastry. Layer the sliced tomatoes across the top of the quiche. Bake for 50 minutes to an hour, or until done