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crusty whole grain bread, sliced
1/2 c. soy mayonnaise or Vegenaise
3 plum tomatoes, sliced
Greek Isle Seasoning or Italian seasoning with a pinch of salt
Spread mayonnaise on sliced bread. Top with a tomato. Sprinkle the Greek Isle Seasoning over the tomato and the bread. (If using Italian seasoning without salt, sprinkle a pinch of salt across bread to taste). Arrange on a glass platter.
Beautiful as a party platter.
Connie Vail
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1/2 c. soy mayonnaise
1/2 c. olive oil
1/4 c. black olives, drained and chopped
1 Tbsp. Greek Isle Seasoning, regular or salt free, or favorite herbal seasoning mix
1/8 c. dried minced garlic or Roasted Garlic and Red Bell Pepper Zip
1 c. Parma Zaan Sprinkles or a vegan Parmesan alternative
Crusty Italian French or Greek Bread, sliced (whole grain is best)
1. Mix mayonnaise, olive oil, black olives, seasonings and Parma Zaan Sprinkles together.
2. Spread on sliced bread.
3. Place on oil-sprayed baking sheet and broil 5 - 7 minutes or until golden.
Try to eat just one! For variation, try adding chopped artichoke hearts.
Laurie Snyman
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1 Tbsp. non-hydrogenated margarine
1 tsp. All Purpose Veggie Salt, sea salt or table salt
1 c. water
1 16-oz. bag cole slaw shredded green cabbage with carrots or 7 c. shredded cabbage and 1 c. shredded carrot
1. To a skillet, add water, salt and margarine and bring to a boil. Stir in cabbage. Cover and simmer. Open lid every few minutes and stir. Be careful to not let the cabbage burn. (If you open the lid too many times, the water may evaporate
the the cabbage will get dry.)
2. Cabbage is done when it is very limp and soft and all the water is gone. Takes about 10 - 15 minutes.
A great side dish. Low fat and tasty.
Laurie Snyman
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2 Tbsp. oil
1/2 c. celery, finely chopped
1 med. onion, chopped
1/2 c. green pepper, chopped
2 c. Basmati brown rice, or other rice of your choice
5 c. water
2 1/2 Tbsp. Vegetarian Express Golden Broth Seasoning or another golden broth seasoning
2 c. mixed mushrooms, such as Oyster, Shiitake, or Meadow or white mushrooms, chopped in large pieces
1. In a saucepan (or your rice cooker), add the oil, celery, onion, pepper and mushrooms. Saute the mixture for 3 - 5 minutes, or until soft.
2. Add rice and stir. Make a broth by adding Golden Broth Seasoning and water. Bring to a boil. Turn the heat down to a bubbling simmer and cover with lid. Simmer for 45 minutes or until rice is tender and water is gone.
Serve with corn bread and collard greens.
Connie Vail
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NATURALLY FRUIT FILLING:
1 12-oz. can white grape peach juice concentrate
2 tsp. lemon juice
1/4 c. corn starch
8 c. fruit (frozen or canned and drained peaches, berries or pitted cherries
TOPPING:
3 c. brown rice flour
3 c. rolled oats
1/2 c. oil
1/2 c. maple syrup or honey
1 c. apple juice
dash of almond extract
dash of vanilla extract
2 tsp. ground cinnamon, optional
1. In a saucepan, mix the first three ingredients and bring to a boil, stirring constantly with a whisk.
2. Add fruit and mix. Pour into an oil-sprayed 8” x 11” glass baking dish.
3. Combine topping ingredients and mix until completely moistened. Sprinkle evenly over the fruit and bake in a 350 degree oven for about 15- 20 minutes, or until golden brown. Do not let it burn on the edges. Cool and serve with non-dairy whipped topping if desired.
Alternate Filling: 2 cans pie filling such as blueberry, cherry or apple. Alternate Topping: 1 package Not Your Average Oatmeal Cookie Mix, 1/4 c. oil, 1/3 c. plus 1 teaspoon water. Mix, sprinkle over the fruit and bake. Also, try adding dried fruit like dried apricots, and nuts like pecans or walnuts when making cookies with the Not Your Average Oatmeal Cookie Mix.
Connie Vail & Laurie Snyman
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