Tuesday, April 21, 2020

Chickpea Salad

    Chickpea Salad

    3 cups garbanzos, cooked
    1 1/2 cups cherry tomatoes, halved
    1/2 cup green onions, chopped
    1 Tbsp. parsley, chopped


    2 Tbsp. olive oil
    2 Tbsp. lemon juice
    1/4 tsp. paprika
    1/4 tsp. salt
    1/8 tsp. tarragon leaves

    Combine all ingredients and serve.

Cream Cheese and Cucumber Tea Sandwiches

    Cream Cheese and Cucumber Sandwiches
    1 (8 oz.) pkg cream cheese, softened
    1/2 C. Veganaise
    1 (.70 oz.) Good Seasons Italian dressing mix
    1 French bread
    1 to 2 cucumbers

    Mix together softened cream cheese, Veganaise, and dry dressing mix.
    Spread on slices of loaf. Top with sliced cucumbers and sprinkle with salt, if desired. Makes 20 servings.

Savory Sandwich Spread

    Savory Sandwich Spread
    1 onion, chopped (Walla Walla Sweet)
    1 can olives
    1 cup walnuts
    1 can garbanzo beans
    1/4 - 1/2 cup Vegannaise
    2 Tbsp. McKay's Chicken-style seasoning
    1 Tbsp. Bill's Best Beaf Seasoning
    garlic powder to taste

    Mix in food processor until well blended. If you wish for a thinner
    spread (or dip) add soy milk.

Nutty Sandwich Spread

    Nutty Sandwich Spread

    1 1/4 cups garbanzo beans, cooked, reserve liquid
    2/3 cup olives, chopped
    1/3 cup garbanzo liquid
    1/3 cup peanut butter
    1 1/2 Tbsp. tomato paste
    3/4 tsp. Brewer's yeast
    1/16th tsp. onion powder (or more)
    1/16th tsp. lemon juice (or more)

    Mash the garbanzos completely. Add the remaining ingredients and mash well.
    Serve on whole grain bread. This spread is similar to a Nuteena spread.

Monday, April 20, 2020

Brunch Eggs

Brunch Eggs 
(make the night before and bake the next a.m.)
Toss together and put in greased 8"x8" baking dish:

2 cups croutons 
2 cups shredded cheese

Mix together the following and pour over croutons and cheese:

4 eggs
2 cups milk
1/2 tsp salt
1/2 tsp powdered mustard
Cover with foil and refrigerate over night.

Remove foil and bake at 325° F. For 55 minutes. Serve piping hot!

Oatmeal Patties

Oatmeal Patties

  • 4 eggs
  • 1 1/2 cups cracker crumbs
  • 1 1/2 cups quick oats
  • 2/3 cup milk
  • 1/3 cup water
  • 1 cup chopped walnuts (or pecans)
  • 2/3 cup minced celery
  • 2/3 cup minced onion
  • 1 T chopped parsley
  • 2 T melted butter
  • 1 t McKay's Chicken Seasoning
  • 1 1/2 t kosher salt
  • 1/2 can mushrooms

Mix all ingredients together. Form into patties and fry in oil.
Serve with gravy or ketchup.

Recipe from Londa R.