|
1 medium onion, finely minced
2 Tbsp. canola oil
1 c. carrots, cut julienne style
3 c. cooked brown rice
3 c. frozen peas
1/2 tsp. basil
1 tsp. salt
1/2 c. raisins
1 c. pecan halves
1. In a large nonstick skillet, heat canola oil. Add onion, carrots and raisins and stir-fry 5 to 7 minutes or until vegetables are slightly tender.
2. Add the peas, salt and basil. Cook 2 to 3 minutes, then add rice.
3. Toast pecan halves in microwave or oven, turning every thirty seconds until toasted, being careful not to burn them. Add to the rice mixture and stir. Serve hot.
Yield: 18 half-cup servings
This is good as a main dish or side dish. Try adding grilled extra-firm tofu, or add the tofu while sautéing the vegetables. The raisins add a slight sweetness and the toasted pecans really top it off!
Brenda Walsh
|
|
|
8 c. cooked diced potatoes
1 c. sliced veggie hotdogs
3/4 c. Tofutti Sour Cream
1/2 c. sauerkraut
1 recipe White Sauce
1 c. soy cheese
parsley sprigs
grape tomatoes
1. In a large bowl, combine potatoes, hot dogs, sour cream and sauerkraut.
2. Mix freshly prepared white sauce with the potato mixture. Place in a casserole dish and top with grated soy cheese. Bake at 350 degrees until hot and bubbly.
3. Remove from oven and garnish with parsley and grape tomatoes
Yield: 16 1/2 half-cup servings
Every fall my husband and I glean the potato fields with our friends. We collect bushels of potatoes left in the fields after the farmers have harvested their crops. We have lots of fun dreaming up ways we can serve this versatile vegetable. This dish is fast and easy. Serve this potato casserole with a colorful fresh green salad, homemade dinner rolls and strawberry shortcake. Enjoy!
Linda Johnson
|
|
|
3 c. Soy Good plain soy milk
1 tsp. salt
1 tsp. seasoned salt
1/4 c. cornstarch
1/4 c. cold water
1. In a medium saucepan, place soy milk, salt and seasoned salt. Bring to a boil.
2. Mix the cornstarch with the 1/4 c. cold water. Pour the cornstarch mixture into the hot seasoned soy milk mixture, stirring constantly.
Linda Johnson
|
|
|
1/2 c. onion
2 Tbsp. margarine
2 c. baby Portabello mushrooms, sliced
1 c. Shiitake mushrooms, sliced
1 clove garlic, minced
2 Tbsp. unbleached white flour
1/4 c. apple cider, unsweetened
4 tsp. McKay’s Beef-Style broth and seasoning
1 3/4 c. soy milk
1 1/2 tsp. Dijon-style mustard
1/2 tsp. tarragon
1/2 tsp. oregano
1/2 tsp. basil
4 c. uncooked Penne pasta
1 c. petite peas
1/2 c. parsley flakes
1. Sauté onions and mushrooms in margarine in a large saucepan over medium heat, until onion is clear. Add garlic and sauté another minute.
2. Sprinkle flour over the top and mix well. Cook, stirring constantly, for 1 minute and pour in the soy milk, apple cider and the seasonings. Mix well, and continue stirring until the sauce thickens, about 2-3 minutes. Set aside.
3. Cook the Penne pasta in boiling salted water until almost al dente. Drain pasta, but do not rinse. Add pasta to the saucepan, along with the peas and parsley. Mix well and heat just until hot. Serve immediately. * If sauce is too thick, it can be thinned with vegetable stock or soy milk.
Yield: 10 half-cup servings
When I was a little girl, I can remember my Grandpa would on certain times of the year go on mushroom hunts. He would disappear into the woods and return with buckets of tender mushrooms. My Grandma would fry them with onions and we would eat them along with hearty loaves of European style country bread. This recipe reminds me of those days, and perhaps that is why I love this dish so much!
Cinda Sanner
|
|
|
Greek Florentine Fettuccine
|
|
1 medium onion, finely minced
1 Tbsp. olive oil
3 cloves fresh garlic, minced
2 c. canned tomatoes, diced
2 Tbs. lemon juice
1 c. vegetable broth
1 tsp. salt
11 tsp. basil
1/2 tsp. oregano
1 tsp. dried parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 Tbsp. McKay’s chicken-style seasoning
5 c. fresh spinach, chopped
1 c. black olives, sliced
1/2 lb. uncooked fettuccine
1. Cook pasta in boiling salted water until tender. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is clear.
3. Add remaining ingredients except for spinach, olives and pasta. Simmer for 15-20 minutes.
4. Add fresh spinach and cook for an additional 5 minutes.
5. Stir in olives and serve over fresh, hot pasta.
Yield: 16 half-cup servings
My husband loves pasta, so I am always trying new pasta dishes for him and this is one that is a favorite request. You can substitute frozen spinach for the fresh spinach, but I think fresh is the best. Also if you like things a bit spicy, try adding 1/4 tsp. cayenne pepper or 1/2 tsp. crushed red pepper.
Brenda Walsh
|
|
|
10 corn tortillas
4 c. hot, cooked potatoes
1/2 - 1 c. Tofutti Sour Supreme
1 tsp. onion powder
1/2 tsp. salt
1 c. corn
1/2 c. diced onions
1 Tbsp. olive oil
1/2 tsp. salt
1/2 c. mild salsa
1/2 c. fresh green chives
1. Combine potatoes, salt and Sour Supreme in a medium bowl. Whip by hand until it has a lumpy, mashed potato consistency. Set aside.
2. Heat a skillet on medium-high heat. Add the olive oil and onions. Sauté until almost done, then add the corn. Stir until it is a light golden brown. Add the onions and corn to the mashed potatoes and stir lightly until well blended. Set the mixture aside until tortillas are ready.
3. Spray each corn tortilla lightly with olive or canola oil spray. Fold the corn tortillas in half without breaking them and lightly brown on both sides. Remove from skillet and fill with 1/2 c. potato mixture. The filling should shape the taco and hold it together nicely.
4. Garnish the tops of the tacos with mild salsa and fresh green chives.
Yield: 10 half-cup servings
This recipe is just right for those who cannot eat beans. It is also a fast and easy dish to prepare. It can be made up the night before and then heated in the oven to warm. Then just garnish with the salsa and fresh green chives. These tacos are great served with a fresh garden salad and delicious cold watermelon.
Linda Johnson
|
|
|
1/2 c. natural creamy peanut butter
3 Tbsp. water
2 Tbsp. fresh lime juice
1 Tbsp. toasted sesame oil
1 Tbsp. Bragg Liquid Aminos
1 tsp. sugar
1 tsp. salt
1/2 tsp. crushed red pepper flakes
2 c. snow peas, cut into thirds, strings removed
1 10-oz. package Chinese noodles
8 c. shredded cabbage
2 c. grated carrots
3 cucumbers, peeled, diced
1 c. mung bean sprouts
1 c. finely chopped or ground peanuts
1. In a glass measuring cup, prepare dressing by mixing the peanut butter, water, lime juice, sesame oil, liquid aminos, sugar, salt and red pepper flakes. Set aside.
2. Fill a large saucepan with lightly salted water and bring to a boil. Add the snow peas and cook for 1 minute. With a slotted spoon remove peas to a colander and rinse under cold water.
3. Put the Chinese noodles in the boiling water and cook according to the package directions. Drain, but do not rinse.
4. In a large serving bowl, combine the noodles, snow peas, shredded cabbage, carrots, cucumber and sprouts. Stir in dressing and mix well. Sprinkle ground peanuts on top and it is ready to serve.
Yield: 18 half-cup servings
I think the reason that I like Thai food so much is that they use peanuts in a lot of their dishes. And peanuts happen to be my favorite nuts! The different textures and flavors in this dish blend together beautifully. You can serve it with brown rice. I also like to eat it cold as a salad.
Cinda Sanner
|
|
|
