Vegan Maindish/Brunch Recipe

[Guest guest]

Lisa, thank you for the acorn squash recipe! That sounds delicious.... )

 

Here is a vegan maindish brunch idea that I LOVE!! Very easy too...

 

Mexican 'Quiche'

 

Step 1:

1 package firm tofu, drained and mashed or crumbled (like making scrambled tofu)

1 small onion, chopped

1/2 small green pepper, chopped

1/2 small red pepper, chopped

10-12 domestic mushrooms, sliced

1 tbsp. olive oil

Saute in pan with 2 tsp. turmeric, 1 tsp. chili powder, salt & pepper to taste -

set aside to cool briefly

 

Step 2:

1 can black beans

1 package prepared spanish rice ( " Fantastic " brand is awesome)

1/2 cup corn kernels

1/2 cup sliced black olives

1/2 cup chopped plum tomatoes mixed with 1/2 cup prepared salsa

1-2 tsp. chopped jalapeno peppers (if desired)

1 tsp. chopped cilantro or chopped parsley

1-2 avocados, peeled and chopped

 

Prepare rice as directed (I usu. microwave it - comes out great!). Drain and

rinse black beans and stir into rice. Add corn kernels. Coat the bottom of a

rectangular baking pan with 1 tsp. olive oil. Layer tofu mixture onto the

bottom of the pan, next add a layer of rice mixture, then layers of olives,

tomatoes/salsa mixture, tofu and rice, ending with rice mixture. Bake at 350

for 20-25 minutes to heat through. Sprinkle chopped jalapenos, cilantro or

parsley and avocado onto each serving. This is great with tofu sour cream and

salsa on the side, and crispy bagels )

 

 

 

 

 

hoper on 09/25/2000 08:27:42 PM

 

Please respond to

 

 

 

 

 

cc: (bcc: Sheri Hearn/Providence/EALaw)

 

acorn squash recipe

 

 

 

Here is the recipe for the stuffed acorn squash. Measurements are approximate,

sorry.

 

2 acorn squashes - halved and baked @350 degrees F for about 40 min. until fork

tender

olive oil

6 green onions, sliced thinly

1 clove garlic, chopped

4 oz. mushrooms (white or portabello)

3 cups cooked brown and wild rice

1/2 cup slivered almonds

1/4 cup chopped fresh parsley

1/2 tsp. dried dill

1 T. sesame tahini

 

Saut

 

 

é mushrooms, garlic and onions in olive oil 5 min. Stir in cooked rice, 1/3

cup nuts, parsley and dill. Season with pepper. Stir in tahini. Spoon mixture

into squash halves. Arrange in prepared baking dish. Sprinkle with remaining

nuts. Bake, covered, 30 min. Remove cover and bake 10 min. more until nuts are

lightly browned.

 

These look so beautiful on the plate, especially with any steamed green

vegetable on the side.

 

Speaking of recipes, if anyone has any good vegan brunch ideas, especially a

main dish recipe (not muffins or cake type things, I would really appreciate

it. Thanks!

Lisa

 

Here is the recipe for the stuffed acorn squash. Measurements are approximate, sorry. 2 acorn squashes - halved and baked @350 degrees F for about 40 min. until fork tenderolive oil6 green onions, sliced thinly1 clove garlic, chopped4 oz. mushrooms (white or portabello)3 cups cooked brown and wild rice1/2 cup slivered almonds1/4 cup chopped fresh parsley1/2 tsp. dried dill1 T. sesame tahini Sauté mushrooms, garlic and onions in olive oil 5 min. Stir in cooked rice, 1/3 cup nuts, parsley and dill. Season with pepper. Stir in tahini. Spoon mixture into squash halves. Arrange in prepared baking dish. Sprinkle with remaining nuts. Bake, covered, 30 min. Remove cover and bake 10 min. more until nuts are lightly browned. These look so beautiful on the plate, especially with any steamed green vegetable on the side. Speaking of recipes, if anyone has any good vegan brunch ideas, especially a main dish recipe (not muffins or cake type things, I would really appreciate it. Thanks! Lisa For more information about vegetarianism, please visit the VRG website at http://www.vrg.org and for materials especially useful for families go to http://www.vrg.org/family.