Corn Tamale Pie

Savory tofu mixed with vegetables and topped with a cornbread topping. Yum. It can't get much better than that!

1 lb. firm tofu, frozen, thawed, squeezed dry and cubed
1 1/2 Tablespoons soy sauce or Tamari
1 Tablespoon peanut butter
1 teaspoon onion powder
1/4 teaspoon garlic powder

Mix together soy sauce, peanut butter, onion and garlic powder. Work mixture into tofu until well coated. Fry in non-stick skillet until tofu is browned, adding oil as needed to prevent sticking.

Vegetable Mixture:

1 large onion, chopped
1 large bell pepper, chopped
1 clove garlic, minced
1 Tablespoon chill powder
1/2 teaspoon oregano
2 teaspoons cumin
1 cup sliced black olives
2 cups frozen or canned whole kernel corn
1 15-oz. can chili beans with liquid
1 4-oz. can green chilies

In a large non-stick skillet, saute onion, bell pepper, and garlic in a small amount of oil until soft. Add chili powder, oregano, and cuming. Saute briefly. Mix in rest of ingredients and browned tofu. Pour into a 9 X 13 inch oiled baking dish. Cover with cornbread topping.

Bake in preheated 350 degrees oven for 30 - 35 minutes or until cornbread is golden.

Cornbread Topping

Mix together in a bowl:

1 cup cornmeal
1 cup unbleached flour (or gluten free alternative)
2 teaspoons baking powder
1/2 teaspoon salt

Stir in:

1 cup soymilk or milk
2 Tablespoons oil
1 Tablespoon honey

Tofu Enchiladas with Mushroom Sauce

Tofu is a product that seasons beautifully. Although it is somewhat tasteless plain, it fancies up nicely with the addition of herbs and spices. Here it is used to create a Mexican enchilada dish. I think you'll like it!

Tofu Enchiladas

Filling
1 lb firm tofu, frozen, thawed, squeezed dry and chopped
1 onion, chopped
2 Tablespoons soy sauce
1 teaspoon ground cumin
1 4-oz. can mushrooms, chopped
1 can olives, sliced
Salt and pepper to taste
2 cups grated cheddar cheese or soy cheese (optional)
Corn Tortillas

Sauce
1 cup plain yogurt or low-fat sour cream or Tofutti vegan cream cheese
1 can cream of mushroom soup or soup recipe below
Pinch garlic powder
1 small can chopped green chilies

In a large non-stick skillet, saute onions, tofu, soy sauce and cumin together in a small amount of oil until onions are transparent and tofu is browned. Add mushrooms and olives, and salt and pepper to taste.

In a medium bowl,  mix together all the ingredients for the sauce. Dilute with water to reach consistency for sauce.

Cover the bottom of a 9 X 13 inch sprayed casserole dish with a thin layer of sauce. Put tofu mix and cheese on tortilla and roll up. Place seam side down in casserole dish and repeat until filling is used up. Pour rest of sauce over the top of rolled tortillas. Bake at 350 degrees for 20 - 30 minutes. May sprinkler cheese or olives on top.

Cream of Mushroom Soup

2 cups milk (cashews, soy, or dairy)
2 Tablespoons unbleached white flour
1 1/2 teaspoons chicken-style seasoning
1/2 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon paprika
1 4-oz. can mushrooms with liquid

Place milk and seasonings in blender. Blend until smooth. Add mushrooms and blend briefly until mushrooms are chopped. Pour into saucepan. Cook over medium-low heat until thickened.

Pecan Balls with Apricot Sauce

This is a delicious savory recipe that creates a delightful main dish for a festive meal. The apricot sauce adds a bit of "sweet" to the dinner table for variety and your enjoyment.

Pecan Balls
Makes 10 servings

1 1/4 cups cracker crumbs
3/4 cup ground pecans or pecan meal
1/2 tsp. salt
1 finely chopped onion, small
1 1/2 tsp. sage
3/4 cup grated longhorn or mild cheddar cheese (soy)
2 pressed garlic cloves
3 Tablespoons minced parsley, fresh
4 eggs

Mix all ingredients. Form into walnut sized balls.

Pour apricot sauce over meatballs (recipe to follow). 

Bake in a covered casserole at 350 degrees F. for 30 minutes.

The pecan balls may be made ahead and frozen. Freeze uncooked balls at least 2 - 3 hours on cookie sheet. When ready to bake, place in baking dish and bake for 12 minutes at 350 degrees F. Then pour sauce over nut balls. Return to oven and bake covered at 350 degrees F for 30 minutes.

Apricot Barbecue Sauce
10 servings

1/4 cup oil
1/4 cup rice vinegar or lemon juice
3/4 cup apricot jam
1/2 cup catsup
2 Tablespoons brown sugar
2 Tablespoons grated onion
1/4 teaspoon salt
1/2 teaspoon oregano
Dash hot pepper sauce
Handful of raisins

It is suggested that the raisins be cooked separately and added at the last minute or cooking time as they may sink to the bottom and stick, causing them to burn. Raisins may be omitted from recipe.

Mix all ingredients and bring to a boil. Cook for 5 minutes, stirring often. Pour over nut balls and bake.

One of a Kind Loaf

~ My Favorite ~ One of a Kind Loaf ~ Delicious!Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:

2 cups of legumescooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains
whole grain bread crumbs, rolled or quick oats, cooked brown ricr or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.
1/2 cup chopped or ground nuts or seeds
almonds, casehews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid
broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder2 Tbsp. soy flour
2 Tbsp. whole wheat flour
2 - 3 Tbsp. gluten flour
3 Tbsp. potato flour
3 Tbsp. minute tapioca
1/2 cup cooked oatmeal
1/2 cup cooked "cream of wheat"
2 Tbsp. soaked mung beans, blended, etc.
1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)
cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables1 onion, chopped
1 - 2 cloves garlic, minced
2 - 3 Tbsp. chopped pimiento
3 - 5 stalks celery
2/3 cup shredded carrots
2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

One of a Kind Loaf

 Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:




2 cups of legumes

• cooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains

• whole grain bread crumbs, rolled or quick oats, cooked brown rice or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.

1/2 cup chopped or ground nuts or seeds

• almonds, cashews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid

• broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder

• 2 Tbsp. soy flour
• 2 Tbsp. whole wheat flour
• 2 - 3 Tbsp. gluten flour
• 3 Tbsp. potato flour
• 3 Tbsp. minute tapioca
• 1/2 cup cooked oatmeal
• 1/2 cup cooked "cream of wheat"
• 2 Tbsp. soaked mung beans, blended, etc.

1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)

• cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables

• 1 onion, chopped
• 1 - 2 cloves garlic, minced
• 2 - 3 Tbsp. chopped pimiento
• 3 - 5 stalks celery
• 2/3 cup shredded carrots
• 2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

**Although I make a vegan version of this recipe, you can add other ingredients that fit your likes and needs. Consider adding shredded cheese, eggs, or your favorite protein source.

Oat Burger Patties

Redesigned furnishings by Bonnie ~ always beautiful!

Oat Burger Patties

These are delightful as comfort food on any day. Serve smothered in gravy or nestled between hearty whole grain buns. Great with ketchup, pickles, and Romaine.

• 7 c. water boiling
• 2 c. cold water
• 1 c. walnuts chopped or ground coarse
• 1 c. sunflower seeds
• 1 T. sweet basil
• 1 T. Italian seasoning flakes
• 1/4 t. oregano powder
• 9 c. oatmeal, (regular oats, not cooked)
• 1 onion, chopped
• 1 c. Braggs Aminos or soy sauce
• 1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds into blender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Easy Enchilada Sauce

As summer draws to a close, food prep changes to match the season. During autumn I think of corn, beans, cilantro, and a bit more spice. Here's a recipe for enchilada sauce that our family loves! It is easy to make and really does kick things up in the kitchen!

Easy Enchilada Sauce

3 Tablespoons olive oil

1 Tablespoon cornstarch

1/4 cup chili powder

2 cups vegan chicken-style broth

10 ounces tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

In a medium saucepan, heat olive oil. Then, add cornstarch and stir with a wooden spoon. Cook for 1 minute. Add chilli powder and cook 30 seconds. Add broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, adding salt if needed.

To make vegan chicken-style seasoning, mix 1 cup of water with 2 Tbsp. Bill's Best Chicknish' or McKay's Chicken Style Seasoning.

Noodles with Vegetables & Peanut Sauce

Pike Street Market, Seattle, Washington

~

3 tablespoons peanut butter
1 tablespoon hoisin sauce*
2 tablespoons soy sauce or tamari
2 tablespoons lemon juice
1 tablespoon honey (or alternative sweetener)
2 teaspoons sesame oil
1 teaspoon hot chili paste
1/2 cup warm water
2 teaspoons vegetable oil
3 cloves garlic
1 tablespoon chopped fresh ginger root
3 green onions, chopped
1/2 pound fresh Shiitake mushrooms or button mushrooms, sliced
1 sweet red pepper, sliced
1 bunch broccoli, trimmed and cut into florets
2 carrots, thinly sliced
1/3 cup chopped fresh cilantro or parsley
1/3 cup chopped fresh basil

Blend together peanut butter, hoisin sauce, soy sauce, lemon juice, honey, sesame oil, chili paste and water. Reserve. Heat oil in wok or large skillet. Add garlic, ginger and green onions. Cook gently for 1 or 2 minutes,until very fragrant. Add mushrooms and red pepper and cook until tender. Add peanut butter mixture and heat for 1 minute. Reserve.

Meanwhile, bring large pot of water to a boil. Add spaghetti and cook for 5 minutes. Add broccoli and carrots and cook for 5 minutes longer. Drain. Combine sauce with spaghetti and vegetables. Toss with cilantro and basil.

Taste and adjust seasonings if necessary. You can also try rice stick instead of the pasta. It will require softening in hot water rather than boiling and is well worth the effort.

*Hoisin Sauce: A thick sauce valued for its unique combination of sweet and spicy flavors, hoisin sauce is made from soybean paste and flavored with garlic, sugar, chilies, and other spices and ingredients. It is used in cooking, as a dipping sauce, and is a key ingredient in many Chinese barbecue sauce recipes. In addition, it is also used to glaze roasted meat. Hoisin sauce is available in both jars and cans. If purchased in a can, transfer to a closed container and refrigerate. If purchased in a jar, refrigerate after opening.

Serve with Green Sauce!

Nachos Supreme

2 cups tomato sauce
2 cups salsa, mild
1 cup black olives, sliced
1/2 cup canned diced green chilies
4 cups chili beans
8 cups tortilla chips
1 Tbsp jalapeno peppers
1 cup crushed tortilla chips

In a large bowl, mix together the tomato sauce and salsa. Set aside. Pour half of sauce mixture into a 13" x 9" x 2" glass baking dish. Place 4 cups tortilla chips on bottom and sides of dish. Pour chili beans on top of chips. Add 1/2 cup black olives. Repeat with remaining sauce, tortilla chips, olives and beans. Top with 1 cup crushed tortilla chips and jalapeno peppers.

Cover with aluminum foil and bake at 350 F for 30 minutes. Remove aluminum foil and continue baking for an additional 10 to 15 minutes until chips are golden.

Serve with GREEN SAUCE and enjoy a wonderful St. Patrick's Day!

Risotto with Winter Squash

Sharing one of my favorites. . .from "Great Vegetarian Cooking Under Pressure"

Risotto with Winter Squash

1 Tablespoon olive oil

1 cup finely chopped shallots or onions

Generous teaspoon dried sage leaves

1 1/2 cups arborio rice

3 1/2 t0 4 cups vegetable stock

1 pound butternut squash, peeled, seeded, and cut into 1-inch chunks (about 3 cups)

1 teaspoon salt, or to taste

* * * * *

1/4 cup balsamic vinegar to taste (or lemon juice)

2 Tablespoons minced fresh

Heat the oil in the cooker. Cook the shallots over medium-high heat, stirring frequently, for 1 minute. Add the sage and rice, stirring to coat the rice with the oil. stir in 3 1/2 cups of teh stock (stand back to avoid sputtering oil) and bring to the boi. Add the squash and salt.

Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 5 minutes. Reduce the pressure with as quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

If the risotto isn't creamy, stir in a bit more stock. Cook over medium heat, stirring constantly, until the rice achieves the desired consistency (it should be tender but chewy) and the squash is partially pureed. Stir in the vinegar (or lemon juice) and parsley. Serve immedately in shallow soup bowls.

Holiday Dinner Loaf

Here's a recipe that I have adapted to gluten-free. It's festive and delicious! Although it 

might look complicated, it really is not. Adaptations are listed below the recipe. Enjoy! 

Happy Thanksgiving!


Tofu Roll:

2 lbs (900 g) firm tofu, not silken
4 Tbsp (1/4 cup) cornstarch
2 Tbsp (6 tsp) nutritional yeast
2 tsp powdered agar
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp salt

3 1/2 cups 'Herbed Stuffing' (recipe to follow)

You'll also need: parchment paper, plastic wrap, and aluminum foil.


1. In a food processor, puree all roll ingredients, stopping to scrape down the
sides, as necessary. Mixture will be fairly stiff; don't add liquid. Preheat
oven to 350 degrees F (175 C).

2. On a work surface, lay down two 16-inch (40 cm) long pieces of plastic wrap,
over-lapping them about 2 inches (5 cm), lengthwise. Spoon tofu mixture onto
plastic wrap and spread out into an 8 x 12-inch rectangle, about 1/2 inch
(1.25 cm) thick. Make sure thickness is even all around.

3. Lay a third sheet of plastic wrap on a work surface, and on it mound the
stuffing, forming it into a roll about 11" (28 cm) long. Carefully transfer
the stuffing roll to the center of the tofu rectangle (eliminating plastic
wrap).

4. Now is the time to summon an assistant. With one person on each end of the
plastic wrap, bring the two sides together. The tofu will meet over the top
of the stuffing roll, encasing it. Gently press together and smooth out any
places, including ends, that have stuffing showing through; twist and tie
ends with twine to seal.

5. Securely wrap roll in 2 layers of aluminum foil, making sure no plastic is
exposed. Place on a baking sheet and bake for 1 hour and 15 minutes. Remove
from oven, let cool in wrappings, and refrigerate until 1 hour before
serving.

6. To serve, carefully remove aluminum foil and plastic. Wrap with fresh foil,
place on a baking sheet, and bake at 350 F (175 C) until heated through,
about 30 minutes. Remove foil and transfer roll to a serving platter.
Decorate as desired. (Nice decorated with portobello mushroom slices and sage
leaves). Serve with mushroom gravy.


-------------------------


Herbed Stuffing (recipe):


1 large onion, diced
1 Tbsp (3 tsp) vegetable oil
3 celery ribs, diced small
1 Tbsp (3 tsp) dried sage
1 tsp chopped rosemary
1 tsp caraway seeds
5 cups bread cubes (I used gluten-free cornbread, tapioca and rice breads)
1/2 to 3/4 cup vegetable stock (I used water and Chicken-style seasoning)
salt(and pepper)


1. In a large skillet, or Dutch oven over medium heat, saute onion in oil,
stirring frequently, until golden, about 15 minutes.

2. Stir in celery, sage, rosemary, and caraway seeds and continue cooking for
about 2 minutes.

3. Add bread cubes and toss to combine.

4. Turn off heat and slowly add vegetable stock, tossing to combine, until
mixture is moistened. Season to taste with salt and pepper.


-----------------------------


*** Generally I don't use plastic wrap in baking, nor do I allow aluminum foil
to come into contact with food. I decided to follow the instructions given, but
to add several layers of parchment paper between the food and the plastic wrap.
I'm not sure this really protected us from the dangers of baked plastic, but I
decided it was "once a year" and we would probably be okay.

*** Next time I will add more flavoring to the tofu mixture. It was a bit bland
(although we did not serve it with gravy, which would help). The flavor and
texture was great, but I think it needed more onion powder, garlic powder, and
some Bragg's Liquid Aminos. We don't use pepper either, so omitted it from the
stuffing.

*** The stuffing was delicious, but it didn't stick together enough to satisfy
me. I think gluten bread crumbs become doughier. Next time I'll add either a
flax gel or tapioca/potato starch to the stuffing. The stuffing recipe contains
a bit more than the tofu mixture needs...you may with to leave about 1/2 cup of
the stuffing mixture out of the filling.

*** The end result is beautiful! This makes a rolled "log" of "skin" that looks
like a regular vegetarian roast. When sliced it makes beautiful rings of shell
and stuffing inside. I think cashew gravy would be a delicious addition to this
recipe.

*** I'm quite delighted to find a recipe that is vegan, gluten-free, and FESTIVE
for the holiday table!

Comfort Food Mac and Cheese

Autumn is near. It's time for comfort food! It's creamy, starchy, rich, delicious! And can be good for you too. It's part of the American tradition and good eating. Starchy macaroni and cheddar cheese are two foods that are not traditionally on the "good for you" list of foods. But alternatives are available. Wheat-free, gluten-free, and dairy free alternatives work together to create just that: creamy, starchy, rich, delicious AND healthy comfort food! The formula is simple:

1 package of Tinkyada Brown Rice Pasta

1 recipe melty cheese

Gluten- free bread, cracker, or biscuit crumbs

Prepare pasta according to package directions. Drain and sprinkle with olive oil. Place back into kettle. Pour 1 recipe (or double for a creamier dish) melty cheese and mix well. Place into small baking dishes. Sprinkle with crumbled gluten-free crumbs. Bake at 350 degree oven for 40 - 45 minutes until well-baked and a crunchy crust forms.Delicious served with some fresh salsa. Yummy!

Spicy Vegetable Curry

2 c. potatoes, cubed
1 c. cauliflower florets
1 large onion, slivered
1 c. carrots, peeled and sliced
1 medium eggplant
4 Tbsp. oil
2 - 3 garlic cloves, finely minced
one 2-inch piece ginger, finely minced
2 Tbsp. green chilies
1 Tbsp. paprika
1 tsp. ground coriander
1 Tbsp. ground cumin
2-3 Tbsp. curry powder
1 1/2 c. vegetable stock
3 c. canned tomatoes, chopped
1 Tbsp. cornstarch
2/3 c. coconut milk
1/4 tsp. cayenne pepper 
salt to taste

1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.

2. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.

3. Mix cornstarch and cold coconut milk together until smooth and stir into mixture. Taste and adjust the seasoning if necessary. Serve hot with Basmati or Saffron steamed rice.

Yield: 18 half-cup servings

Creamy Alfredo Sauce

 

Alfredo sauce is a creamy favorite for many who enjoy pasta.  Since it is usually made from cream, butter, and cheese, it is usually high in calories and cholesterol.  If you are concerned about these things, you don't have to give up Alfredo sauce.  Instead, try this recipe for a delicious vegan alternative to traditional Alfredo.  It's delicious and contains no cholesterol!

Creamy Alfredo Sauce

  1/2 cup raw cashews, rinsed
  1  1/4 cups water
  1 Tbsp cornstarch
  1 Tbsp chicken-like seasoning
  1/4 tsp onion powder
  1/2 tsp salt
  1/4 tsp sweet basil

Place the cashews, cornstarch, seasoning, onion powder and salt into a blender. Add the water and blend until creamy and smooth.Pour this mixture into a saucepan and bring to a slow boil. Stir constantly.  Add the basil and remove from heat.

For tabletop pasta, ladle over cooked fettuccine noodles and serve with steamed broccoli pieces.

For a creamy pasta casserole, pour one recipe of "CreamyAlfredo Sauce" over 6 cups of precooked pasta shells and bake for 30 minutes.

Or use as a creamy white sauce for an all-white pizza (add mushrooms, artichoke hearts, and soy curls).

*Gluten-free; use non-wheat pasta.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti OR crepes)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese (or melty cheese)

Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.

Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Herb and Seed Rice Pilaf

 

Herb and Seed Rice Pilaf

A delightful and flavorful side-dish for Thanksgiving dinner.  I love this recipe because not only it is tasty, but it's easy as well.  Simply place everything in a rice cooker and turn on.  Forget about it until it's done and serve.  Delish!

Into a kettle, place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook until rice is tender (about 45 minutes).

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts
Unsalted Sunflower Seeds
Chopped Olives
Finely chopped Mushrooms
Finely chopped small amount of RED Bell Pepper (if possible)
Green onions thinly sliced
Hazelnuts, chopped
Very small amount of chopped jalapeño pepper

When rice is done, mix all the ingredients in and fluff with a fork. Put the lid back on and set it on the table.

I usually add a few more seasonings: salt, a touch of tamari or Bragg's Liquid Aminos, and a dash of lemon or lime juice. Don't worry about using exactly what's called for in this recipe. I substitute and add as inspired. Chopped walnuts, pecans, almonds, or hazelnuts are delicious in this recipe. I also like to add fresh, chopped herbs: cilantro, parsley, rosemary, basil, etc. Fresh, raw veggies like cucumber, chopped celery, and grated cabbage are also good in this.

Cashew Stuffing in Winter Squash

Cashew Stuffing in Winter Squash

1 cup diced sweet onions
1 cup finely diced celery
1/3 cup parsley
1/2 cup sliced black olives
3 quarts cubed bread, toasted (gluten free if necessary)
2 1/2 tsp salt
2 tsp poultry seasoning
1/2 cup olive oil
1 cup chicken style broth*
1 1/2 cups coarsely chopped raw cashews (oven roasted)


1. Mix all ingredients together.

2. Stuff into a whole, half-baked pumpkin or winter squash that has 

been cleaned out inside.

3. Bake 45 minutes at 350 F. Continue baking until pumpkin is tender 

when poked with a fork.

4. Makes a beautiful, edible center-piece for your autumn dinner table.

*For chicken style broth, add 1 tsp chicken style seasoning to 1 cup water.  

May use water or vegetable broth.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Shepherd's Pie

Do you ever have left-overs stored in the fridge and don't know what to do with them? How about making a shepherd's pie? I'd never made one before, but found a recipe that looked delicious and easy to make. I didn't have everything called for, but with a recipe like this, improvisation is easy. The result was an easy one-dish-meal that the entire family enjoyed.

In a large casserole dish, add layers of foods. Here's what I did:

Layer One:

Sauté a yellow onion until golden. Add 3 cloves garlic. Add 2 cans small white beans. Simmer and then add about 1 cup of soy chicken-like textured vegetable protein. Add enough water to rehydrate. Place as the bottom layer in a prepared casserole dish. The TVP is optional in this recipe.

Layer Two:

In a bowl, mix together 2 1/2 cups green beans, 2 1/2 cups corn, and one 15 ounce can of Italian stewed tomatoes.

Layer Three:

1 - 14 ounce can of coconut milk, lite thickened with a cornstarch and water slurry.

Layer Four:

Mashed potatoes, seasoned with salt. Sprinkle top with paprika for added color.

Between each layer, sprinkle your favorite herbs and seasonings. I used garlic powder, McKay's Chicken-style seasoning, and Bell's Seasoning.

Bake in a 350 degree oven for 30 minutes. Then broil for 1 minute to brown topping.

One of a Kind Loaf

~ My Favorite ~ One of a Kind Loaf ~ Delicious!

Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:

2 cups of legumes
cooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains
whole grain bread crumbs, rolled or quick oats, cooked brown ricr or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.

1/2 cup chopped or ground nuts or seeds
almonds, casehews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid
broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder
2 Tbsp. soy flour
2 Tbsp. whole wheat flour
2 - 3 Tbsp. gluten flour
3 Tbsp. potato flour
3 Tbsp. minute tapioca
1/2 cup cooked oatmeal
1/2 cup cooked "cream of wheat"
2 Tbsp. soaked mung beans, blended, etc.

1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)
cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables
1 onion, chopped
1 - 2 cloves garlic, minced
2 - 3 Tbsp. chopped pimiento
3 - 5 stalks celery
2/3 cup shredded carrots
2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.