Pot Pie with Crumb Topping
Serves 10
This pot pie is gluten free, can be made ahead and warmed to serve. |
Saute together in olive oil till soft: 1 large onions chopped 10 cloves garlic minced 3 potatoes cubed 3 carrots sliced ½ celery root cubed 1 bunch parsley chopped 1 package baked tofu cubed 2 cups finely chopped kale cook potatoes, carrots and celery root in small amount of water for 10 minutes. Place all ingredients in baking pan. cover with 1 ½ cups chicken style gravy of choice Top with crumb topping Bake at 350 degrees for 45 minutes or until pie is bubbling and top is browned |
Crumb topping
½ cup finely chopped walnuts 1/8 cup flax seed meal 1/8 cup ground pepitas ¼ cup ground sunflower seeds ¼ cup salt ¼ cup nutritional yeast 1/3 cup Earth balance margarine Mix together thoroughly Gravy: whisk 1 ½ T. corn starch into 2 T. olive oil in saucepan brown over medium heat, stirring constantly Add 1 ½ cups cold water or milk, all at once, stirring quickly to make a smooth sauce. Add 2 t. vegetarian chicken style seasoning. bring to boil while stirring constantly. |
Mild Black Bean Chilli
3 cups cooked black beans
1 1/2 cups vegan non-beef crumbles, or soaked bulgar wheat 2 orange or red sweet peppers 1/2 onion, finely chopped 4 cloves garlic minced 1 stalk celery, finely chopped 1 t. cumin 1/2 t. salt a dash of hot pepper sauce-to taste. 1-2 cups vegetable broth 1 T. agave nectar |
Method:
saute onion, garlic, celery and peppers till soft. Add remaining ingredients and simmer for 1/2-1 hour till it is thick and flavors are combined. |
PaellaServes 4-5
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Saute in paella pan or large skillet:
2 T. olive oil 1 onion, chopped Stir constantly till onion is soft-about 4-5 minutes. Add: 1 cup brown rice 4 cloves garlic minced 1 t. saffron (Mexican) ground 1 t. ground turmeric 1 t. ground cumin 1/2 t. cayenne pepper 1/2 t. salt continue over med. heat, stirring constantly for 2-3 minutes. Pour in: 2 cups vegetable broth cook covered over low heat for 45 minutes or until rice is cooked. |
Add:
1 red sweet pepper diced 1 green sweet pepper diced 1/2 cup green peas 1/2 cup dried tomatoes, diced cook for about 5 minutes, adding more broth if needed Add: 1/4 cup pitted black olives, halved 21/4 oz baby corn cobs, halved lengthwise 1/2 cup halved baby artichoke hearts 3/4 cup raw cashews, and/or 1 can vegetarian meat substitute diced. 1/4 bunch fresh parsley, chopped. Continue cooking over med heat till all ingredients are hot. Serve with parsley for garnish. |
Mushroom Stroganoff |
Serves 2-3 1 t. olive oil: 1/2 onion diced 4 cloves garlic, minced 14 baby bell mushrooms, sliced 2/3 cups diced baked tofu (or meat substitute) 1 cup almond milk( or any non-dairy milk) 1 T. flour 2 T. nutritional yeast 1 t. salt 1/4 t. white pepper 1 t. chicken style seasoning. |
Method: Saute onion and garlic in oil until soft Add sliced mushrooms, saute another 5 minutes until mushrooms are soft. whisk seasonings and flour into milk. Add to skillet and bring to boil on low heat, stirring occasionally. |
Pasta Verde |
1 medium zucchini, sliced
1 cup blanched, cut green beans 1 packed cup fresh spinach,chopped 1 small onion 2 cloves garlic 1/2 block extra firm tofu, crumbled 1 T. olive oil 2-3 T. vegetable broth Pesto of choice |
Saute onion, garlic and tofu in olive oil, adding broth as needed to keep from sticking. When onions are beginning to get soft, add zucchini, continue to saute for 4-5 minutes till zucchini is beginning to get soft, add green beans, add fresh spinach, saute just enough to wilt spinach.
Serve on cooked pasta or brown rice Top with pesto. |
Cabbage Rolls |
1 large head cabbage-loose if possible
large pot of water 1 t. salt cabbage roll filling large bottle vegetable juice. Bring salted water to a boil place cabbage leaves in water, boil for about 1 minute till tender. Cut away the end of the thick central rib so it will roll easily |
Make rolls:
Preheat oven to 350 degrees put 1/3 cup of filling on the stem end of the leaf Fold end of leaf over filling, then fold sides in and roll the rest of the leaf. Cover bottom of baking pan with a couple of cabbage leaves. Carefully place cabbage rolls in baking pan, placing rolls snugly together so they will not unroll. Cover rolls with vegetable juice Bake for 1 1/2 hour. Serve hot. They are very good reheated. so make plenty! |
Cabbage Roll Filling:
Saute together till soft: 1 large onion, grated or finely diced 1 cup diced celery or portabello mushroom 2 cloves garlic, minced 1 cup raw cashews 1 cup boiling water Place cashews in blender, cover with boiling water, allow to rest for 10-15 minutes. Blend till cashews are very creamy. |
5 cups cooked brown rice
1/2 cup raw cornmeal 1 1/2 cups vegeburger 1 t. salt 2 T. chicken style seasoning Mix all ingredients together well. Make cabbage rolls as directed above. |
Pad Thai |
2 servings noodles
1/2 cup extra firm tofu, cubed 1/3 cup onion, diced 4 cloves garlic, minced 1 tsp. minced fresh ginger or 1/3 t. ginger powder 1 fresh chili or chili sauce to taste 1 T. dried cilantro 4 heads baby bok choy 2-3 cups bean sprouts 1/4 cup chopped peanuts Sauce: 1 1/2 T. tamarind sauce 1/4 cup vegetable broth 3 1/2 T. soy sauce 1/2 t. chili sauce 3 T. brown sugar 1/8 t. white pepper coconut oil for sauteing |
Partially cook, or soak noodles, depending on the kind used. (they will finish cooking in the stir fry)
Mix all sauce ingredients, set aside. Saute onion and garlic in small amount of oil for 2 minutes, on medium heat. Add tofu, continue to saute for 3-4 minutes, stirring as needed. Add noodles, stir fry for 1-2 minutes adding small amount of sauce at intervals. Add finely sliced bok choy, Continue to stir fry, lifting with 2 forks for 4-6 minutes, adding remaining sauce. Turn off heat. Add bean sprouts, continue to toss and stir till bean sprouts are wilted and mixed in. Sprinkle with peanuts, serve. |
Quinoa, Lentil Pilaf with roasted Vegetables |
1 med onion, chopped
6 cloves garlic, minced 2 ribs celery, chopped 1/2 winter squash, cubed 2 cups Brussles Sprouts 2 cups cooked quinoa 2 cups cooked lentils 1 t. salt (or to taste) 2 t. chicken-style seasoning pepper to taste 1 T. lemon juice. |
Heat oven to 400 degrees. Place winter squash and Brussles Sprouts on oiled baking sheet, spray vegetables with baking spray. Roast in oven for about 30 minutes, till starting to brown. Add roasted vegetables, mix, and add lemon juice just before serving. |
Hot Pasta, Asparagus Salad |
1 lb. bowtie pasta, whole grain
1 lb. asparagus, trimmed and washed 2 cups diced tomatoes 1/2 cup sliced olives 1 package Chickettes, or other vegetarian chicken 1/4 cup liquid from cooked garbanzos 3 T. pesto 2 T. olive oil 2 T. lemon juice 3 cloves garlic minced 1 t. onion powder 1/4 t. white pepper 1 t. Italian seasoning Arugula sliced almonds |
Cook pasta according to package directions.
blanch asparagus for 3 minutes and then plunge in ice water to stop cooking. Cut into bite sized pieces. Roast chickettes in 400 degree oven for 20 minutes. (use olive oil spray before roasting) Mix last 8 ingredients to make a dressing. Combine cooked pasta, blanched Asparagus, roasted chickettes, tomatoes and olives in a large bowl. Pour on dressing and mix well. Serve on a bed of arugula, and sprinkle with sliced almonds. |
Sautéed Zucchini, Tomato and Gluten |
2 medium zucchini
1/2 cup diced onion 3 large garlic cloves 2 tomatoes, diced 1 can Companian brazed gluten, or gluten of choice 1 handful fresh basil |
Pour liquid from can of gluten into skillet
Use to sauté onion and garlic. cut zucchini in rings, and add to skillet, cook on med heat till zucchini is beginning to soften. Add diced tomatoes and gluten. continue to cook till flavors are blended and dish is hot. Serve in bowl, over hot rice Top with chopped fresh basil |