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CREATIVE CORN DISH

 

 

Fresh corn removed from cob

Green pepper, chopped

Green onions, sliced

Margarine

Salt and pepper to taste

Tomatoes, diced

Mushrooms, sliced

 

Melt butter in a skillet on medium/low. Add corn, green pepper, green

onions, salt/pepper, and whatever other spices you like (I sometimes

use cracked red pepper). Sautee until it's either fully cooked, or

still crunchy -- whichever you prefer. I like it crunchy! Add

mushrooms and tomatoes stirring just long enough to heat. Serve! You

can make a lot, or just a little -- it's good as a side dish, or as a

main course with some rice. Yum! **NOTE: I like fresh corn -- but

frozen can be used. The fun thing about this dish is that you can add

just about anything, and it's still good. Enjoy!

 

This is a yummy recipe I found on vegweb.com. It really is good with

fresh corn. Yum!~ Great if you live somewhere where corn is plentiful

in the summer!

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DIRK'S SWEET POTATO AND TURNIP SOUP

 

 

1 leek

1 medium red onion

1 large turnip (more would be good)

2 white potatoes

1 sweet potato

1 Tbl fresh chopped rosemary

2 quarts vegetable stock and/or water

salt and pepper to taste

 

Cut off dark green tops from leeks, rinse very thoroughly, and dice.

Chop onion, and saute leeks and onion in the bottom of a large soup

pot in a little water until soft. Peel and dice turnips and potatoes,

and add to soup pot. Add a little stock and stew for 5 minutes,

stirring gently. Add the rest of the stock and the rosemary, and

simmer for 15 minutes, or until the potatoes are fully cooked. Puree

about half of the soup in a food processor or blender, and return to

the pot. Season to taste with salt and pepper, reheat, and serve.

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I modified it to fit a 9x13 " pan)

 

" This recipe is ready to go into the oven in 10 minutes and the

finished product is delicious. Use as much tofu as you want, it's

good with just 1 pound; equally good with two. I made this recipe

three times in 5 days, freezing the leftovers and taking one batch to

a vegan pot luck. Everybody likes it, it's easy and inexpensive. "

 

Have ready:

 

1 (16 oz.) oz pack uncooked lasagna noodles

1 10 oz pack frozen chopped spinach, thawed and drained well

(optional, we like it better without spinach)

 

Sauce (combine)

 

1 28 to 32 oz jar spaghetti sauce (no meat or cheese)

2 1/2 cups water

1 (8 oz) can tomato sauce

2 to 4 garlic cloves, pressed

 

Filling:

 

1 to 2 pounds medium tofu, drained, but do not squeeze out the water.

 

Put tofu in food processor or blender to mix. You want it about the

consistency of cottage cheese so you may need to add some soy milk to

thin. Add the following:

 

soy milk (as needed--see above)

1 tsp. dried oregano

1 tsp. dried parsley

1/2 tsp. dried basil

1/8 tsp. garlic powder or as much spices as you want--taste and

decide.

 

Preheat oven to 350°F.

 

To assemble lasagna, spread 1 cup of the sauce on bottom of a 9x13 "

pan. Top with 8 uncooked noodles, then 1 cup of the sauce. Next,

spoon 1/2 of the tofu mixture over noodles and top with all of the

spinach (if using), add 1 cup of the sauce. Repeat. Press down

firmly. Spoon remaining sauce over noodles, making sure noodles are

entirely covered. I put the noodles in three rows going down and one

row across the top. This makes cutting easy, just put a sharp pancake

turner between the rows of noodles and cut. The noodles you lay

across the top are too long, just break off about an inch or two of

the noodle. I use the extra broken pieces to add to the top layer as

there is never enough noodles as for the other two layers.

 

Bake 40 minutes, covered. Uncover and bake 20 minutes.

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ABAGAIL'S FRIED CHICKEN SALAD

 

 

1 8 oz block of extra firm organic tofu

oil for deep frying

tamari soy sauce

poultry seasoning, or rosemary

finely diced celery

a generous heap of mayonaise (tofu mayonnaise)

slivered almonds (optional)

 

Slice the tofu into four long sheets and put on a surface lined with

paper towels to dry. Deep fry the tofu layers in oil until lightly

browned and remove to the paper towels. Wait about 5 minutes, then

fry them again at 425°F. You MUST twice fry the tofu or you won't

get

a crispy crust. When tofu is crispy, drain on towels then randomly

carve shards out of the tofu slices and place in a bowl. Add a few

drops of tamari, the seasonings, the chopped celery, slivered

almonds, and the nayonaise.

 

Stuff a pita pocket(whole wheat please!) with lettuce, sprouts and a

bunch of the chicken salad. It's refrigerator safe for several days.

 

Serves: 6

 

Preparation time: 30 min

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ENCHILADA BAKE

 

 

1 c. chopped onion

1/4 c. vinegar

1 c. dry lentils

2 3/4 c. water

1 green bell pepper, chopped

2 cloves garlic, minced

1 (10 oz) can enchilada sauce

1 (10 1/2 oz) can fat-free condensed tomato soup

1 tsp. ground cumin

12 corn tortillas

2 c. (8 oz) shredded reduced-fat cheddar cheese

1/2 c. sliced olives

1/3 c. chopped chives

 

Combine onion and vinegar in small bowl, cover and let stand until

ready to assemble enchiladas. In large saucepan combine dry lentils,

water, chopped bell pepper and garlic. Bring to a boil. Reduce heat

and cover. Cook for 30 to 40 minutes until tender, stirring

occasionally. Remove from heat. Puree lentils in food processor or

blender until smooth. Return to saucepan along with enchilada sauce,

tomato soup and cumin. Stir until smooth. Preheat oven to 350°F.

Ladle a generous amount (about 1 c.) of lentil sauce to cover the

bottom of a 9x13 " baking dish. Place 4 corn tortillas on top of the

sauce, tearing the tortillas to fit as needed. Add 1/3 of the

remaining sauce and spread evenly. Sprinkle with 1/3 each of the

marinated onion, cheese and slice olives. Repeat the layers twice;

before you place a layer of tortillas, coat one side with sauce,

placing sauce side down toward cheese. Cover pan with foil and bake

for 25 to 30 min. until heated through and cheese is almost melted.

Remove foil and bake for another 5 minutes. Remove from the oven and

sprinkle with chives. Let stand for 5 minutes before cutting. Yield:

8 servings

 

Nutritional Information per serving: 330 calories, 10.3 grams of fat

(26 percent fat calories), 20 g. protein, 46 g. carbs, 20 mill.

cholest.

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FAKE STEAK SALAD

 

 

1 tbsp extra virgin olive oil

1 tbsp balsamic or red wine vinegar

2 tsp soy sauce

1 tsp minced thyme

1/2 tsp sugar

4 portobello mushrooms,stemmed

4 cup(s) mesclun or mixed salad greens

 

1. Spray the broiler or grill rack with nonstick cooking spray.

 

2. Preheat the broiler, or prepare the grill.

 

3. In a shallow dish, combine the oil, vinegar,soy sauce, thyme and

sugar.

 

4. Add the portobellos.

 

5. Let stand, turning the portobellos frequently,about 10 min.

 

6. Broil or grill the mushrooms, brushing with any remaining

marinade,until heated through.

 

7. 1-2 min. on each side.

 

8. Slice thinly and serve at once over the greens.

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MAYONNAISE

 

 

1 1/4 cups lite silken tofu (firm), drained

1/4 cup lemon juice

3 Tbsp. cider vinegar

1 Tbsp. rice syrup or liquid Fruitsource (honey will work)

2 Tbsp. Dijon mustard

2 Tbsp. capers, drained (optional)

1 tsp. garlic powder

 

Blend all ingredients together until smooth.

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MEATLESS JAMBALAYA

 

 

1 tablespoon oil

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped green bell pepper

2 cloves garlic, minced

1 (14.5 oz.) can stewed tomatoes, undrained, cut up

1 (8 oz.) can tomato sauce

1/2 teaspoon dried Italian seasoning

1/8 teaspoon fennel seed, crushed

1/4 teaspoon red pepper (cayenne)

1 cup uncooked regular rice

1 (15.5 oz.) can butter beans

1 (15.5 oz.) can kidney beans

 

1. Heat oil in large skillet over medium-high heat. Add onion, bell

pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender.

 

2. Stir in water, tomatoes, tomato sauce, and seasonings. Bring to a

boil; add rice. Reduce heat to low; cover and simmer 25 to 35 minutes

or until rice is tender, stirring occasionally.

 

3. Gently stir in beans. Cover; simmer an additional 5 minutes or

until thoroughly heated, stirring occasionally.

 

Serving size: 1-1/4 cups, 3g fat, no saturated fat or cholesterol,

650 mg sodium, 52g carbohydrates, 7g dietary fiber, 10g protein, 8%

RDA for calcium, 20% RDA for iron.

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MOTHER INLAW'S GRANOLA

 

 

First combine dry ingredients:

 

5 cups old fashioned oatmeal

1 cup cut almonds

1 cup unrefined sesame seeds

1 cup sunflower seeds

1 cup soya flour (Is that the same as soy flour?)

1 cup powdered milk

1 cup wheat germ

1 cup coconut (slivered tastes best, she notes)

1 cup raisins (may omit)

 

Next, in a separate bowl combine:

 

1 cup honey

1 cup oil (do not use olive oil)

(Heat together until warm for easier mixing)

 

Combine dry with moist ingredients. Spread on two cookie sheets and

bake at 300°F for one hour or until slightly brown to bring out

the

flavor. Dried fruit can be added, too. Enjoy!

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NOODLES AND CHICK PEAS

 

 

1 large onion

3 to 4 garlic cloves

2 tablespoons olive oil

1 tsp basil

1/4 tsp crushed red pepper, or to taste

1/2 tsp fennel seed (optional, but good)

1 28-ounce can diced tomatoes

2 1-pound cans chickpeas (garbanzo beans)

Salt and pepper, to taste

1 pound linguine

2- to 3-ounce hunk Parmesan or Asiago cheese, grated on wide grooves

 

Dice onion. Mince garlic. Heat olive oil in a deep, wide skillet over

medium heat. Add onion and cook, stirring occasionally, 10 minutes.

Add garlic, basil, red pepper flakes and fennel and cook 5 minutes

more.

 

Pour tomatoes and 1 can (drained) chickpeas into a blender. Add onion

mixture and blend a few seconds. Pour into skillet, add remaining

chickpeas and salt and pepper, to taste. Set on low heat and simmer

while you cook the noodles. Toss the pasta with chickpea sauce and

sprinkle with coarsely grated Parmesan or other hard, sharp cheese.

 

Serves 4 to 6. Serve with broccoli.

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NOT CHEESE SAUCE

 

 

1/3 cup instant mashed potatoes

2 cups water

1/4 cup peeled, sweet red pepper (1/2+ pepper) or 4 oz. pimento

1 teaspoon onion powder

1/3 cup nutritional yeast

2 tablespoons arrowroot or cornstarch (I've only used cornstarch)

2 tablespoons lemon juice

1 to 1 1/2 teaspoons broth powder

 

Purée all the ingredients in a blender or food processor. Strain

if

any pepper is still visible (or leave in if you like bell pepper - I

do). Pour into saucepan and cook and stir over medium heat until

thick and almost boiling. Serve immediately.

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PARMESAN CHEESE

 

 

1/2 c. food yeast flakes

1 t. onion powder

1/2 c. ground sesame seeds

1 T. chicken-like seasoning

2 t. garlic powder

1 T Bakon yeast

 

Blend all ingredients with 3 t. lemon juice. Store in air tight

container. (Grind sesame seeds in blender. )

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PARMESAN SPRINKLE

 

 

1 c yeast flakes

1/2 c slivered, blanched almonds

1/2 tsp salt

 

Place all ingredients in food processor, process until almonds are

very finely ground. Store in airtight container in refrigerator.

 

This is a very good parmesan replacer, but I usually will just

sprinkle it on top of the food, rather than mixing it in. This cuts

back on the amount of salt, and still gives the flavor.

 

Serves: 24

 

Preparation time: 5 minutes

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PASTA PANCAKES

 

 

4 cups cooked spaghetti

1/4 cup chopped onion

1/4 cup chopped red and green pepper

1 egg white plus 1 whole egg, lightly beaten

2 Tbsp. milk

1/4 cup grated Parmesan cheese

1/4 tsp. dried oregano

Fresh basil, snipped (or 1/4 tsp. dried)

salt-free seasoning to taste

dash cayenne pepper

2 tsp. butter

 

In a medium bowl, combine all ingredients except the butter. In a 10-

inch nonstick skillet, heat the butter. Add the spaghetti mixture,

spreading it evenly to form a tight cake. Cook the pancake over

medium-low heat until its bottom is golden brown, about 10 minutes.

Using the edge of the spatula, divide the pancake into four sections

and turn it one section at a time. Brown the pancake on the other

side, 35 minutes. Serves 4. Per serving: 252 calories, 12 g protein,

41 g carbohydrates, 5 g fat, 165 mg sodium.

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MAKE NECESSARY ADJUSTMENTS ON THIS RECIPE

 

PECAN " MEAT " BALLS

 

 

Preheat oven to 350 °F

 

1 cup Ritz cracker crumbs

2 cups frozen shredded mozarella cheese

1 cup pecan meal

5 eggs

1 tsp. garlic salt

2 Tblsp. onion flakes (or minced onion)

 

Form into balls and place in pan. Cover with sauce (below). Cover pan

with foil and bake for 45 min.

 

Sauce:

 

1 small can cream of mushroom soup

3/4 can of hot water

1 or more cups of sour cream

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PECAN PIE

 

 

Prepared 9 " unbaked pie crust

3/4 cup sugar or Sucanat

2 Tbs flour

1/2 tsp salt

1 cup dark corn syrup

Ener-G Egg Sub for 2 eggs, prepared as per pkg directions

1/2 cup Coffee Rich liquid nondairy creamer (or thick Soymilk)

1 cup pecans

1 tsp vanilla

 

In a bowl, combine sugar, flour, and salt. Stir in corn syrup. Beat

in egg sub gradually. Mix in creamer, pecans, and vanilla. Pour into

crust. Bake at 350°F for 50 minutes, or until firm. Cool before

serving.

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PECAN PIE FILLING

 

 

Makes 8 servings.

 

This pie need to be refrigerated for 24 hours before serving (and 48

hours is even better). - This recipe comes from Mary Bowman, designer

of the Baking and Pastry Course at the School of Natural Cookery in

Boulder, Colorado. - In addition to decorating top with pecans, also

use a few small baked pie crust pieces which have been cut into maple

leaf shapes and glazed with maple syrup.

 

FILLING

 

1/3 cup pecans

1 2/3 cups water

3/4 cup brown rice syrup

1/4 cup maple syrup

1 tablespoon vanilla extract

1 pinch salt

1 1/2 tablespoons agar flakes

2 1/2 tablespoons kudzu

2 1/2 tablespoons water

1/2 cup pecans, toasted, chopped

 

 

GARNISH

 

1 teaspoon unrefined coconut oil

2 tablespoons maple syrup

1 1/2 cups pecan halves, toasted

 

Prepare and bake a pie crust if filling is for a pie. Blend 1/3 cup

pecans in 2/3 cup water. Add remaining water (1 cup), sweeteners,

vanilla, and salt. Blend. Pour into a sauce pan. Sprinkle agar on

top. Let sit for 5 minutes. Heat on low. Simmer for 5 minutes.

Dissolve kudzu in 2 tablespoons of water. Add to heated mixture and

stir until slightly thickened. The mixture will not be very thick,

but will thicken as it cools. Fold in 1/2 cup toasted, chopped

pecans. Pour mixture into the prepared and baked pie shell and

refrigerate. When the pie is a little firmer, start to prepare the

pecan topping (you want to put the pecans on the pie before it is

totally firm). To finish pie with the top layer of pecans, heat

coconut oil in a skillet. Add maple syrup. Stir in 1 1/2 cups toasted

pecan halves. Thoroughly coat with syrup. Then add the glazed pecan

halves on top of the pie in a decorative fashion and put back in the

refrigerator to firm up completely (at least 24 hours).

 

Per serving: 234 Calories; 12g Fat (43% calories from fat); 1g

Protein; 34g Carbohydrate; 0mg Cholesterol; 22mg Sodium

 

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PESTO QUICHE

 

 

Pesto

 

4 cloves fresh garlic

1 cup coarsely chopped fresh basil

1/4 tsp. salt

1/4 tsp. pepper

2 tbsp. pine nuts or walnuts

1/4 cup olive oil

1/2 cup grated Parmesan cheese

2 tbsp. melted butter.

 

Peel and crush garlic. Turn into blender along with basil, salt,

pepper, and nuts. Blend at high speed. Alternately blend in olive

oil, and parmesan cheese. Set aside.

 

1 deep dish 9 " pie shell

4 cloves fresh garlic

1 large onion

3 tbsp. butter

3 large eggs

1 cup milk

1/2 cup ricotta cheese

1/4 cup prepared pesto (see recipe above)

1 1/2 cups grated Parmesan cheese

 

Prepare or purchase pie shell. Partially bake shell in moderate oven,

350°F for 5 minutes. Peel and finely chop garlic and onion. Saute

in

butter until translucent. Lightly beat eggs. Mix milk with ricotta,

then combine with eggs, garlic, onion and 1/4 cup prepared pesto.

Turn into crust and sprinkle Parmesan evenly over top. Bake in top of

oven at 350°F for about 40 minutes, until puffed and lightly

browned.

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YUMMY BROWNIES

 

 

Makes 32

 

130g Organic dark chocolate

130g Soya margarine

130g Soft brown sugar

1 egg, beaten or egg substitute

1 cup self raising flour

1/2 tsp baking powder

 

1. OVEN 180°C (350°F)

 

2. LINE baking tray with baking paper.

 

3. MELT chocolate in microwave or if using stove- put chocolate in a

heat safe dish over a pot of boiling water and stir to melt.

 

4. PUT Margarine and Sugar in a bowl and beat till light in colour

and fluffy. Gradually add the egg, then the melted chocolate.

 

5. SIFT together the flour and baking powder. Slowly fold into the

Chocolate mixture.

 

6. POUR into baking dish and BAKE for 30-35 mins.

 

7. LEAVE brownies uncut to cool in pan for 5 mins, and cool on wire

rack.

 

8. CUT into slices and serve.

 

ANY CHOCOLATE CAN BE USED. BETTER TO USE CHOCOLATE WITH HIGH COCOA

CONTENT AND NO MILK ADDITIVES.

 

Have as few-only 80 calories per cookie!