Spaghetti Squash Quiche |
3 cups cooked spaghetti squash
1 14-15 oz firm tofu block 1 t. oil 1 med. onion, diced 4 cloves garlic, minced 3 cups chopped mushrooms 1/3 cup sun dried tomatoes 1-2 cups chopped greens 1/2 cup fresh chives 1 t. Italian herb seasoning 1 t. chicken style seasoning 2 T. yeast flakes 1 1/2 t. salt dash pepper |
Press spaghetti squash into oiled 9 inch pie pan
spray lightly with oil spray Bake at 350 degrees for 25-30 min. Saute onion, garlic, mushrooms, greens, tomatoes, and chives, till mixture is quite dry. Add remaining seasonings Meanwhile, blend tofu in food processor till it is smooth and creamy, adding non-dairy milk if needed. Mix vegetables and tofu, pour into baked shell, Bake at 350 degrees for 30-35 minutes, till firm. Serve hot. |
Black Bean and Yam Enchiladas
Saute:
1/2 finely chopped onion 2 cloves minced garlic Mix with: 1 1/2 cups black beans 1 cup cubed cooked yam 1/4 cup chopped cilantro 1/2 t. salt 1 t. cumin 1 T. lime juice divide into 8 parts 8 six inch corn tortillas enchilada sauce of choice |
8 six inch corn tortillas
enchilada sauce of choice Method: warm tortillas in skillet or microwave, keep warm in damp towel Pour a small amount of enchilada sauce in baking dish- to cover bottom of dish. Place one part of bean mixture (about 1/4 cup) or tortilla and roll up. place in baking dish. Continue to roll enchiladas, with spoon drizzle small amount of sauce between enchiladas, while placing them in the pan. Bake at 350 degrees for 35 minutes till heated through. |
Lentil Enchilada filling
2 1/2 cups water 1 cup lentils 1/4 cup stewed tomatoes 1/2 onion chopped 3 cloves garlic minced 1 t. cumin 1 T. chicken style seasoning 1/2 t. salt Bring above ingredients to a boil, reduce heat and simmer for 60 min. or until thickened and lentils are soft. Add: 1/4 cup chopped black olives 1 2.5 oz. can diced green chilles. Mix all together. |
about 3 cups Enchilada sauce of choice
12 corn tortillas Warm tortillas in skillet or microwave. Wrap in warm damp cloth till ready to use. divide filling in 12 parts of about 1/4-1/3 cup each roll the tortillas around the filling. Spray baking dish with olive oil spray. Drizzle small amount of enchilada sauce in bottom of dish. Place enchiladas in baking dish and cover with sauce. Bake at 350 degrees for 35-40 minutes till hot and bubbly Top with sliced olives and/or non-dairy grated cheese. |
Vegan Meat Balls in Sweet and Sour Sauce
Serves 8-10
These meat balls can also be used with spaghetti and tomato sauce. |
Vegan Meat Balls
1/2 cup bulgar wheat -cover with boiling water, let sit for 20 minutes, then drain, and squeeze as much water as possible. 2 cups cooked garbanzo beans mashed with 4 T olive oil 1 cup plain bread crumbs 1/2 onion blended in 1/4 cup vegetable broth 1/4 cup soy sauce 4 cloves garlic minces 3 t. basil 1 t. paprika 1 cup vital wheat gluten Mix all ingredients except vital wheat gluten. mix in gluten, when well mixed, knead a few minutes to develop gluten Form small meat balls, and place on oiled baking pan. Spray meat balls with olive oil spray Bake @ 375 degrees for 20 min, then turn the meat balls and bake another 10 minutes. |
Sweet and Sour Sauce
1 onion grated 2 cloves garlic, minced ½ cup oil ½ cup vinegar ½ cup lemon juice 2 cups ketchup 1 cup apricot jam 1 t. salt 1.t. Basil mix together, pour over meat balls, bake for 35 minutes at 350 degrees |
Black Bean and Yam Patties
In large skillet, saute together till soft:
1/2 onion chopped 2 cloves garlic minced Add: 1 1/2 cups black beans, partially mashed 1 cup cooked yam, cubed 1/2 t. salt 1 t. cumin 1 T. lime juice Bread crumbs |
Form mixture into small patties, press bread crumbs into each side. Brown in skillet or bake in the oven, at 350 degrees spray baking dish with olive oil spray, place patties in dish, spray tops of patties. Cover, bake for 15-20 minutes, turn patties and bake another 10 minutes till browned on both sides. |
Vegan Lentil "Meatloaf" |
mix 1 T. flax meal in 1/3 cup very hot beet juice. Allow to rest till thickened.
1/2 cup grated onion 1/2 cup grated celery 1 cup grated carrot 3 cloves garlic, minced 1 cup walnut meal 1 t. thyme, oregano & rosemary, in desired mix 2 cups cooked lentils 1 cup corn bread crumbs, or regular bread crumbs 1/4 cup tofu blended with 1/2 cup non-dairy milk 1 t. salt pinch of pepper |
Combine all ingredients
Mix well. Press into oiled 7 1/2 x 11 inch pan (or slightly smaller) Mix together 3 T. ketchup 2 t. molasses 1 T. balsamic vinegar spread over loaf before baking Bake at 350 degrees for 1 hour or until browned |
Mushroom Stroganoff |
Serves 2-3 1/2 onion diced 4 cloves garlic minced 1 t. olive oil 14 baby bell mushrooms, sliced 2/3 cup diced baked tofu 1 cup almond milk (or non-dairy mild of choice) 1T. flour 2 T. nutritional yeast 1 t. chicken style seasoning 3/4 t. salt dash of pepper |
Method: Saute onion and garlic in oil till tender. Add mushrooms, and saute another 4-5 minutes till mushrooms are tender. Add tofu. Whisk flour and seasonings into milk, till smooth, add to skillet and bring to a boil, stirring occasionally. Serve over hot rice. |
"Fish" Sticks |
This recipe must be started the day before its intended use. It is well worth the trouble
Yield: 20 sticks 2 cups water 1 cup quick oats 3 cups cottage cheese (see misc. recipes) 3/4 cup flax seed jell 1 tsp salt 1 cup cracker crumbs or dry bread crumbs 1/2 cup grated onion 2 T. chicken style seasoning 2 t. dulse (sea weed flakes) |
Method:
Cook oats in water for about 5 minutes Mix all ingredients in large bowl till well mixed Spread mixture evenly on a well oiled cookie sheet and bake at 300 for 1 hour. Put baked mixture in refrigerator over night Slice into 2"x 4" sticks (may be frozen at this stage) Dip sticks into soy milk and bread with cornflake breading meal. Place on well oiled baking pan, spray sticks with oil spray. Bake for 40 minutes at 350 degrees turning once. Serve with tartar sauce and lemon wedges. |
Plantain and Black Bean
|
1 1/2 cups cooked black beans, rinsed 1 ripe plantain 1/3 cup grated sweet onion 2 t. dried cilantro 3 cloves garlic, minced 1 T. lime juice 2 t. cumin 2 t. paprika 1 flax egg 1 t. salt |
Mash beans, and grate plantain Mix all ingredients form into croquettes or small patties bake on oiled baking pan at 350 for twenty minutes, turning once to brown both sides. Serve with salsa. |
Mushroom, Leek Frittata |
1 lb. mushrooms
1 t. olive oil 2 T. soy sauce 3 cups sliced leeks, or leek and chopped onion mix 3 T. olive oil 1 lb firm tofu 2 T. rice vinegar 2 cloves garlic, minced 2 t. miso 1 T. arrowroot powder 2 t. chopped fresh rosemary |
Preheat oven to 350 degrees
Heat 1 t. oil in saucepan over med. heat. Add mushrooms and saute for 4-5 minutes, add soy sauce and cook for another 10-15 minutes till mushrooms have shrunk and the pan is almost dry. Warm 1 T. oil in med skillet. Add the leeks and saute for about 10 minutes, till leeks are lightly browned In a food processor, combine the Tofu, vinegar, garlic, miso and blend till creamy, scraping sides as needed. Add arrowroot powder and rosemary, blend for another 30-60 sec,. Spread the tofu mixture in well oiled 8-9 inch backing dish. Evenly distribute the mushrooms across the top of tofu mixture. Gently press mushrooms into the top of the filling. Bake 40-45 minutes till frittata ifs firm and lightly browned Allow to rest for about 10 minutes before removing from pan. |
Chickpea Crepes |
1 cup chickpea flour 1 cup white whole wheat flour 1 t. salt 2 T. olive oil 2 cups warm water Method: Blend all ingredients together Let batter rest for 20 minutes, or can be refrigerated for up to 1 day. Heat a 7 inch crepe pan over medium heat. Lightly oil the pan. Pour 1/4 cup of the batter onto the pan, immediately tilting the pan in a circular motion, so the batter covers the surface. If the batter is too thick "run" in the pan, add water as needed. Cook until the crepe bubbles and becomes golden brown around the edges-about 1 minute. After loosening the edges of the crepe, flip it with a spatula, cook other side for about 30 seconds. Transfer crepe to plate and continue cooking until batter is finished. |
Crepe fillings: Cottage Cheese |
1 pound extra firm tofu, cut into 1 inch cubes 3 T. olive oil 2 T. lemon juice 1 clove garlic, minced 2 t. miso 1 T. chopped fresh tarragon 1 T. chopped fresh chives. Salt and pepper to taste |
Gently cook the tofu in salted, simmering water for 5 minutes. Remove with a slotted spoon and drain. Combine all other ingredients except fresh herbs, pour over drained tofu. Use a potato masher or fork to mash seasonings into tofu, until all the liquid is absorbed and curds have formed. Stir in the fresh herbs. Bake the tofu for 20 minutes at 350 degrees. Place about 1/2 cup of filling in crepe, roll and serve. |
Crepe filling: Mushroom |
1 pound mushrooms of choice, mixing at least 2 varieties. coarsely chopped 1/2 onion, finely chopped 4 cloves garlic, minced 2 t. olive oil Salt and pepper to taste 2 T. nutritional yeast |
Saute onions and garlic in olive oil, until soft. Add mushrooms and saute till moisture is gone. Add salt and pepper. Add nutritional yeast. Place about 1/2 cups filling in crepe, roll and serve hot. |
Cauliflower crust Pizza |
1/2-3/4 head cauliflower, shredded
1/4 onion, chopped 3 cloves garlic, minced 1/4 c. almond meal or flour 2 T. corn meal 3/4 cup garbanzo flour 2 T. flaxmeal 2 T. hot water 2 T. nutritional yeast !/2-1 t. salt On this pizza for sauce, I used "oat cheese", and "Beans and greens pesto" with roasted vegetables |
Cook finely shredded cauliflower in water for 8 minutes. Saute onion and garlic is small amount of oil.
Mix flax meal with hot water Mix remaining ingredients in large mixing bowl. Add cauliflower, onion and flax meal, mix well. Knead dough til it is well mixed and holds together. Pat out to 1/4-1/3 inch thick on parchment covered baking pan. Spray lightly with baking spray. Bake at 400 degrees for 50 minutes or until crust is beginning to brown. Remove from oven. Top with favorite sauce and vegetables. Return to oven for 10-15 min. till toppings are hot. |
Golden Lentil Roulade with Chestnut Stuffing |
Preheat oven to 350 degrees
1 1/4 cups red lentils 2 cloves garlic, minced 2 cups fresh bread crumbs 3 T. lemon juice 1/4 t. salt, or to taste 1.4 t. black pepper olive oil spray In a saucepan, combine lentils, 2 1/2 cups water. Bring to a boil, Reduce heat, cover and simmer until lentils are tender and water is absorbed, 15 minutes or more. Mix soft cooked lentils with garlic, lemon juice, bread crumbs, salt and pepper and mix until it becomes a smooth and pliable dough. Pat out on a 11x14 inch waxed paper. Spread with chestnut mixture evenly. Starting with the short end, carefully roll mixture using paper as a guide. Press roll firmly together with your hands as needed. Lift roulade onto a lightly oiled baking sheet. Spray with olive oil spray. Bake until heated through and top is beginning to brown. At least 20 minutes. |
Chestnut stuffing:
1 T. olive oil 2 cups chopped onion 1 cup finely chopped red pepper 1 1/2 cups cooked and peeled chestnuts 2 cups fresh bread crumbs 1/4 cup chopped fresh sage 1/4 cup chopped fresh parsley 1 t. miso 1/2 t. salt In skillet, heat oil over medium heat. Add onions and pepper, cook, stirring often until vegetables are soft. Remove from heat, in food processor, combine onion, pepper, chestnuts, bread crumbs, sage, salt and miso. Pulse until well blended. Transfer to a large bowl, season with salt and pepper to taste. Add parsley. |
Mushroom Bites |
Tofu paste:
1/2 pound soft or medium tofu 2 cloves garlic, minced 1 t. miso 1 t. soy sauce 2 T. olive oil Blend all ingredients on low speed till the mixture is smooth. Scrape the sides of bowl as needed. Remove from food processor and set aside while sauteing the mushrooms Mushrooms: 1 pound mixed mushrooms (use part portobello if possible) 2 T. olive oil 1 cup finely chopped onion 2 garlic cloves, minced 2 t. ground cumin 1/3 cup fresh chopped herbs (thyme, sage, oregano mix) 1 T. soy sauce 1/2 cup fresh bread crumbs, or 1/3 cup garbanzo flour 1/4 cup chopped parsley 1/4 t. salt 1 T. nutritional yeast. |
Pulse mushrooms in food processor until chopped. Saute all ingredients except breadcrumbs and parsley, until mushrooms have released juices, and pan is almost dry. Remove from heat and add tofu mixture, breadcrumbs and parsley. Mix. With small scoop, form into balls, place on parchment covered baking sheet. Spray with olive oil spray. Bake 20-30 minutes at 350 degrees, till balls are browned and firm. Serve with Rhubarb Sweet and Sour Sauce--see Misc. recipes |
Tomato, Basil Polenta |
Basic Polenta:
2 cups coarse cornmeal 1 1/3 cups cold water 1 t. salt 3 3/4 cups boiling water Combine cornmeal, cold water and salt. Add mixture to boiling water, in large heavy pot, stirring constantly. Reduce heat and simmer gently for about 30 minutes, stirring and beating frequently, until the mixture comes away from the sides of the pan when you stir. |
While polenta is cooking,
Saute, 1/2 large onion, 3 cloves garlic, 1/2 cup finely broken dried tomatoes, 1 T. dried, or 2 T. fresh minced basil. Add to polenta when it is finished cooking, stir till well mixed. Turn polenta out on a plate, or baking pan. Allow to cool completely cut to desired shape, reheat and brown in skillet or hot oven. |
White Bean and Okra Stew |
1/2 onion chopped
3 cloves garlic, minced 1 t. refined coconut oil 1 cup diced tomatoes, fresh or canned 1 1/2 cups white beans 2 cups sliced okra, fresh or frozen 2-4 T. chopped basil 1 t. chicken style seasoning salt to taste |
Saute onion and garlic in coconut oil
Add tomatoes and okra. Simmer at least 10 minutes or until okra is desired doneness. Add seasonings, and beans, simmer 5-10 minutes to mix flavors. Serve hot over rice, or polenta |
Mock Turkey Loaf |
2 1/2 cups chopped onion
1 T. fresh sage chopped 1 T. fresh thyme 4 cloves garlic, chopped 2 T. olive oil 2 1/2 cups vegetable broth 1 cup pinto beans 1/4 cup soy sauce 1 T. paprika 1/2 cup nutritional yeast 2 t. salt 2 T. chicken style seasoning 4 cups vital gluten flour 2 cups quick oats |
Saute onion, sage, thyme and garlic for 5-8 minutes in oil, until onion is soft.
Blend all ingredients except gluten flour and oats, until smooth. Place gluten flour in a large bowl, pour liquid over and mix thoroughly, add oats and continue to mix Knead or mix for 2-3 minutes, until gluten forms, you will see strings begin to form. Let it sit for at least 15 minutes, Place in oiled loaf pan or baking dish, cover tightly with foil, and bake at 350 degrees for 90 minutes to 2 hours until it is golden brown and cooked through. Slice and serve. Can be made ahead and reheated before serving. |
Cornbread and Chestnut Stuffing |
4 cups cornbread cubes
2-3 cups vegetable broth 1 cup fresh or frozen chestnuts 1/2 cup pecans 1 T. olive oil 2 cups diced onion 2 cloves garlic, minced 1 T. fresh thyme 1 T. fresh sage 1 cup finely diced carrot 1 cup finely diced celery pinch of pepper (optional) |
Preheat oven to 350 degrees
Toast the pecans in the over 8-10 minutes Toast cornbread cubes for about 20 minutes Chop pecans and chestnuts Heat oil in medium skillet Add onions, cook over medium heat for 5 minutes. Add garlic, carrots, celery, cook for 10 minutes. Add cornbread cubes to skillet, slowly add broth, a bit at a time, mixing the cornbread and vegetables till the liquid is absorbed. Add the remaining ingredients and mix. The mixture should be moist, but not wet. Place into baking pan, and bake for |
Pasta Casserole |
1 pound macaroni or other pasta
2 cups cauliflower, broken into medium pieces 1 onion, sliced in 1/2 inch slices 8 cloves garlic 3 ribs celery 3 cups vegetable broth 2 T. roasted pimiento 1/2-1 t. salt 1/2 cup soaked cashews 1/2 t. turmeric 1 t. prepared mustard 1/4 cup nutritional yeast T. olive oil |
preheat oven to 400 degrees. Place cauliflower, onions, celery and garlic on sprayed baking sheet. Roast in oven for 20-25 minutes, till beginning to brown. While vegetables are roasting, cook pasta according to package directions. Place cashews, and 1 cup vegetable broth in blender, blend on high till very smooth, set aside. When vegetables are roasted, place in blender with 2 cups broth, and remaining ingredients. Blend till very smooth. Mix with cashew cream. Mix sauce into pasta, top with bread crumbs and bake for 20 minutes till crumbs are browned. This make make more sauce than needed for the pasta, it can be u |
Lentil Patties |
1 cup cooked lentils
1/2 cup seasoned bread crumbs 1/2 cup nut meal 1/4 cup silken tofu 1/4 onion, chopped 4 cloves garlic, minced 1/2 t. olive oil 1/2 t. salt (or to taste) 1 t. chicken style seasoning |
Saute onion and garlic in olive oil, till soft. Approx. per patty: 150 calories 6 gms. fat, 7 gms. protein |
Quinoa Lentil Patties |
1 cup cooked lentils
1 cup cooked quinoa 1/4 cup whole wheat flour 1/3 cup rolled oats 2 T. corn starch 1 t. each, onion powder, garlic powder, salt, paprika 1/2 t. cumin Dried bread crumbs |
Mix all ingredients till well mixed
Form into 4 or 5 large patties, dip into dried bread crumbs, press breadcrumbs into patty. Place on oiled baking pan, spray with cooking spay. Bake at 375 degrees for 20 minutes, turning once. |
Zucchini Gluten Patties |
1 very large zucchini
1 t. salt 2 cloves minced garlic 1 T. chicken style seasoning 1 cup gluten flour dry bread crumbs |
Peel zucchini, remove seeds and shred. Mix about 4 cups of shredded zucchini with salt. Allow to rest for about 30 minutes.
Add garlic and chicken style seasoning. Mix well. Add gluten flour and mix well. Allow to rest for a few minutes. Form into large patties, dip in bread crumbs. Place on oiled baking pan, and spray with oil spray. Bake in 375 degree oven for 20 minutes, turn, and bake another 10-15 minutes, till patties are browned on both sides. |
Steamed Gluten Loaf—Chicken Style
|
1 ½ cup water
2T, olive oil 4 cloves garlic, pressed with garlic press 1 ½ cups vital gluten flour ¼ cup garbanzo flour ¼ cup nutritional yeast 4 t. chicken style seasoning 1 t. paprika 1 t. cumin 1 t. salt ½ t. white pepper |
Combine water and oil in large bowl or stand mixer bowl.
Add combined dry ingredients, mix well, knead for 5 minutes or until gluten is developed Let rest for about 10 minutes Spray 2 wide mouth pint jars Divide gluten mixture, pack into jars Cover loosely with lids or foil, Steam for 45-50 minutes. Remove from jars when still hot. Variations: Beef style: Replace: garbanzo flour with lentil flour Chicken style seasoning with Beef style seasoning Nuteena: Replace: Water with V-8 juice or Tomato juice Oil with Peanut butter Garbanzo flour with peanut flour or powdered peanut butter |
Shirley's Gluten Loaf |
1 cup gluten flour
1 cup chopped walnuts 1 cup chopped onion 2 cloves minced garlic 4 T beef style seasoning 2 T. oil 2 T. soy sauce 2 cups very hot water |
Saute onion and garlic till soft
Place all ingredients in mixer bowl, mix on medium speed till gluten is developed Bake at 350 for ½ hour covered, remove cover and bake another ½ hour. |
Best Eggplant Patties |
1 large eggplant (or 2 medium) Peeled and diced
1 small onion chopped 3 garlic cloves, minced 1 cup vegan cheese 2 T. chopped fresh parsley 1 t. salt dash of pepper 1 cup bread crumbs |
Spray large baking pan, place diced eggplant, onion and garlic on pan and spray again.
Roast vegetables, till eggplant is soft, about 30 minutes at 350 degrees. Place cooled vegetables and all other ingredients except cheese and breadcrumbs in a food processor and blend until chopped and mixed. In a bowl, combine vegetable mixture, cheese and breadcrumbs. Form into about 8 patties, Brown in skillet or oven. |
Holiday Loaf |
Blend together till smooth:
3 T. vegetable oil 2 cups water 2 T. Chicken style seasoning 1/4 cup onion 4 cloves garlic 1 T. brown sugar 1/4 cup nutritional yeast 1/4 cup almond meal or chickpea flour 1 7 oz. pkg. extra firm tofu 1/2 t. salt Pour into stand mixer bowl Add 2 cups gluten flour |
Mix on medium speed for several minutes, till gluten is developed.
Let rest for about 10 minutes Pack into 3 oiled wide mouth pint jars. Cover the jars with foil and steam for 1 hour. Can also be placed in a small casserole dish, and steamed for 1 1/2 hours. ( place something in the bottom of the pan to keep the jars up from the bottom of the pot. Let cool for a few minutes before removing from the jars. Can be served cold in slices, or hot. |
Family Favorite Steamed Loaf |
Mix:
3T. soy sauce 3T. vegetable oil Add v-8 juice to equal 2 cups liquid Place in blender with: 1 t. chicken style seasoning 1 t. beef style seasoning 1/4 cup chopped onion 2 large cloves garlic 2 T. brown sugar 1 T. nutritional yeast 1/2 t. salt 5 T. Almond meal 1 7 0z. pkg. smoked extra firm tofu Blend all till smooth. |
Pour into stand mixer bowl
Add 2 cups gluten flour Mix on medium speed for a few minutes, till gluten is developed. Let rest for about 10 minutes Pack into 3 wide mouth pint jars, steam for 1 hour. Put something flat on the bottom of the large pot for steaming, to keep jars off the bottom of the pot. can be served cold in slices, or can be basted and roasted for a hot entree. |