i have been so negligent lately in my RECIPES....!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! yes, recipes, gobs of them, hordes, waitin to invade yer monitor screen

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SIMPLE VEGETABLE BAKE

 

2 onions, cut into chunks

2 medium potatoes, cut into

chunks

2 carrots, sliced

2 red peppers, sliced

2 garlic cloves, diced

1/4 tsp. garlic powder

1/4 tsp. oregano

1/4 tsp. basil

1 1/2 c. tomato sauce or oil

 

Preheat oven to 375 degrees. In a large casserole dish,

combine all the ingredients, except the sauce. Pour the sauce

over the mixture. Cover and bake for 30 to 45 minutes, stirring

occasionally to prevent burning.

Variation: Substitute other vegetables, such as corn

kernels, broccoli, squash, sweet potatoes, cauliflower, etc.).

Serves 4 to 5.

 

Tahini Dressing;

1/2 c. tahini

2/3 c. water

2 Tbsp. tamari

1/8 tsp. garlic powder

1/3 tsp. paprika

1/8 tsp. basil

1/8 tsp. oregano

1/4 small onion, diced

 

Place all ingredients in a blender; blend for 1 minute until creamy.

 

 

 

VEGETARIAN CHOW MEIN

 

1 1/2 c. sliced celery

1 c. diced onion

1 can sliced water chestnuts

1/2 c. mushrooms (fresh or

canned)

1 c. bean sprouts (fresh or

canned)

1 c. fresh pea pods or

broccoli (optional)

1 basket cherry tomatoes

1 c. roasted cashews or

almonds

 

Use wok or electric skillet. Saute onions in small

amount of water; add celery and mushrooms. Next, add peas and

bean sprouts. Add more water if needed. Roast nuts on cookie

sheet in oven at approximately 350 degrees. Watch carefully as they

brown quickly. Cut the cherry tomatoes and add at the last

minute. Be sure the vegetables don't get too done, as they are

supposed to be crunchy.

Add 1/2 cup water to Vegetable Brown Gravy; pour over

vegetables and serve with rice chow mein noodles.

 

 

 

Quick Marinated Fiddleheads

 

5 lbs fresh fiddleheads

1 lb fresh wild leeks, ramps or shallots

Fresh peppers - hot or mild to aste

Fresh herbs (cut fine)- basil, tarragon, thyme, rosemary and chives.

5 cups apple cider or wine vinegar

5 cups extra virgin olive oil

3 tbsp sugar salt to taste

 

Clean and rinse fiddleheads. Blanch fiddleheads in boiling water for 1

minute. Remove from heat, drain and rinse in cold water to cool them. Clean

and cut up peppers, wild leeks and fresh herbs.

 

Pour vinegar over cooled fiddleheads in a non-reactive container. Add cut up

peppers, wild leeks, herbs, sugar and salt. Stir to wet all ingredients. Add

Olive Oil and stir again. Refrigerate for 24 hours before serving

 

 

Sweet & Spicy Thai Stir Fry

 

2 green bell peppers

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

2 small jalepeno peppers

snow peas

spanish red onion or shallots

1 pkg. Lo-mein noodles (thin yellow spaghetti like chinese noodles)

1 jar sweet red pepper Thai sauce

1/2 cup sweet plum sauce

soy sauce

 

Slice the green peppers into 1/2 " wide long strips.

Dice all other peppers down to about 1/2 " square.

Slice ends from snow peas, otherwise leave them whole.

Dice red onion or shallots smaller than the coloured peppers.

Run the lo-mein noodles under cold water in a collander for about 5 minutes

to loosen.

In one stir-fry pan or wok add all peppers and snow peas (feel free to add

any of your other favourite veggies to this wok as well).

Add a bit of oil, about a tablespoon of soya sauce, and about 1/2 to 3/4 of

the jar of Thai Sauce.

Stir fry at medium heat until the sauce has thickened slightly and the

vegetables are well cooked.

In a second stir fry pan or wok add bean sprouts and lo-mein (can be

substituted with a nice tri-color rotini pasta).

Add a bit of oil, soya sauce, and just enough plum sauce to glaze the

noodles and sprouts. Stir fry for about 5 - 7 minutes on med heat, until

noodles are hot and sprouts have wilted.

Serve veggies, wok's contents over the noodle contents.

The veggies will spice up your mouth, the noodles will chill it out, and I

guarantee you'll enjoy it.

Makes 2 to 4 servings.

 

 

 

Vegan Pineapple Salsa Soup

 

3 cups pineapple chunks, fresh

1 cucumber, peeled, seeded and chopped

2 scallions, chopped

1 jalapeno pepper, seeded and finely chopped

1 bell pepper, yellow, cored, seeded and chopped

1 cup pineapple juice, unsweetened

1/4 cup lime juice, fresh

1 teaspoon sugar

pinch salt

 

In a food processor or blender, combine pineapple chunks, cucumbers,

scallions and jalapenos and process until smooth.

Add yellow peppers and, using an on/off motion, process until finely

chopped.

Transfer the mixture to a bowl and stir in pineapple juice, lime juice,

cilantro, sugar and salt.

Cover and refrigerate until chillled, at least one hour.

The soup can be stored, covered, in the refrigerator for up to 8 hours.

Makes about 5 cups.

 

 

 

SLOPPY SOY BURGERS

 

Submitted by Christopher Stover

 

Ingredients

 

1 package of Tofu, drained and crumbled

Splash of olive oil

1 can Roasted Tomato Sauce, small

1/4 to 1/2 cup blackstrap molasses

1 t. sea salt

1 t. garlic salt

1 1/2 t. chili pepper

1/2 t. red pepper flakes

1/2 cup vegetable of your choice, chopped

1/2 medium onion, diced

1 /2 cup red and green peppers, diced

 

 

Instructions

 

In large skillet mix crum-

bled tofu and veggie of

choice with oil and spices,

stirring occasionally. After

eight minutes, slowly add

blackstrap molasses until

tofu is evenly " browned. "

Next, stir in onions, pep-

pers, and tomato sauce - let

simmer for several minutes.

 

Serve on buns with a salad

 

 

 

Green Beans With Fresh Coconut

 

1 (9-oz.) pkg. frozen cut green beans

1 tbsp. cooking oil

1 tsp. mustard

1 tsp. cumin seeds

2 tbsps. chopped onions

1 jalapeo pepper, chopped

1 tsp. chopped garlic

1 tsp. fresh ginger, finely chopped or grated

salt to taste

2 tbsps. fresh grated coconut

2 tbsps. chopped fresh cilantro

 

Cook the beans according to the package directions, with very little water.

Heat oil in a saute pan; add the mustard and cumin seeds.

This will temper the oil and give it a unique flavor.

(Be careful when adding the seeds to the hot oil.)

Add onion, jalapeo, garlic and ginger to the tempered oil.

Cook until the onions are translucent.

Add salt and the beans.

Stir well.

Turn off the heat after a minute or two.

Garnish with fresh coconut and cilantro.

Makes 6 servings.

 

*

 

 

 

Lemon Broccoli And Tomatoes

 

Recipe By : Cooking Light Magazine

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh broccoli

1 cup cherry tomatoes -- halved

1 teaspoon lemon rind -- grated

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

 

Trim off large leaves of broccoli, remove tough ends of lower stalks,

cut into spears.

 

Arrange broccoli in a vegetable steamer over boiling water. Cover and

steam 8 minutes or until crisp-tender. Place broccoli in a serving

bowl, add tomatoes.

 

Combine lemon rind and next 3 ingredients; stir well. Drizzle over

broccoli mixture; toss gently . Yield 6 servings.

 

 

 

Roasted Peppers With Garlic

 

Recipe By : Pillsbury

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cloves garlic -- crushed

2 tablespoons red wine vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper -- freshly ground

1 red bell pepper -- roasted, cut strips

1 green bell pepper -- roasted, cut strips

1 yellow bell pepper -- roasted, cut strips

1/3 cup ripe olives -- halved

2 tablespoons fresh basil -- chopped

 

Makes a good appetizer or first course.

 

In jar with tight-fitting lid, combine garlic, vinegar, oil, salt and pepper;

shake well. Set aside.

 

In medium bowl, combine pepper strips and olives. Pour dressing over pepper

strips mixture; let stand 10 minutes.

 

On lettuce-lined serving platter, arrange peppers and olives. Sprinkle with

fresh basil. Serve warm or at room temperature.

4 (1/2 cup) servings.

 

Roasted Pepper

 

Cut 1 large bell pepper in half; seed. Place pepper, cut side down, on

broiler pan. Broil 4 to 6 inches from heat for 5 to 10 minutes or until

skin has blackened. Wrap pepper halves in damp paper towel and place in

plastic bag. Cool 10 minutes. Peel skin from pepper halves; discard.

 

TIP: Several peppers may be roasted at one time with no change in

broiling time. Wrap 2 pepper halves in damp paper towel and place in

plastic bag, repeat for additional peppers. Continue as directed above.

 

 

 

 

Black Bean Sweet Potato Chili

 

Ingredients:

 

2 onions, chopped

5 cloves garlic, chopped

2-3 T olive oil (more if onions start to burn)

2 cans (4 oz) diced green chiles

2 T spices (cumin, chile powder, cinnamon, cocoa powder to taste)

1 large lime (or 2 small), zest and juice

2 large sweet potatoes, peeled and chopped into 1/2 " cubes

28 oz can whole tomatoes, chopped

4 cans (15 oz) black beans, rinsed

2 chipotle chiles (canned chipotle in adobo sauce), chopped

1 bunch cilantro, chopped leaves

1/2 - 1 cup water as needed

Buy organic when possible!

 

Directions:

 

Saute garlic and onions in olive oil on low- medium heat till limp. Add

lime zest, squash, 1/2 lime juice, and spices and cook covered for 15 min

(add a little water or olive oil if the mixture starts to stick to the

bottom). Add tomatoes, black beans, chipotle chiles, cilantro and cook

until sweet potatoes are tender. Add remaining lime juice and more spices

to taste if necessary, and simmer covered for 10 min, adding more water if

needed.

 

Serve with brown basmati rice and Tofutti Sour Supreme!!!

 

Serves: 8

 

Preparation time: 1hr

 

 

Chocolate Peanut Butter Krispy Rice Treats

 

Ingredients:

 

cup brown rice syrup

1/2 cup maple syrup

1/2 cup peanut butter (natural kind with no sugar or added oil)

1/2 cup Tropical Source chocolate chips

1/2 tablespoon vanilla (optional)

4 cups krispy rice cereal (unsweetened)

 

Directions:

 

In a medium size sauce pan bring rice and maple syrup to a slow boil over

low heat. Stir in chocolate chips and peanut butter. Mix until smooth.

Remove from heat and stir in vanilla. In a separate bowl add the krispy

rice cereal. Combine rice with chocolate mixture mixture until the cereal

is evenly coated. Preheat the oven to 350 degrees. Oil a 9 by 13 inch

baking dish. Spread the cereal chocolate mixture evenly in the dish. Bake

for 8 minutes. Cool completely before cutting into squares with a sharp

knife.

 

Serves: about 14

 

Preparation time: 8 minutes

 

 

 

Curried Tofu and Onion Soup

 

Ingredients:

 

8oz extra-firm tofu, cubed

1 large white onion, or more if you like onion like I do, julienned

2 cloves garlic, minced

1 tbs. olive oil

2 tbs. curry powder

2 tbs. vegetable broth powder

2 cups water

 

Directions:

 

Saute onion in olive oil for about 5 minutes. Add garlic and saute one

minute more. Toss in the curry powder. Add a little water if stuff starts

sticking to the bottom of the pan. Add tofu and stir to mix with onion and

garlic, saute one minute. Add the water and stir in the vegetable broth

powder. Bring to boil, cover and then simmer 10-15 minutes. Enjoy!

 

Serves: 2

 

Preparation time: 15-20 min

 

 

 

 

Morning Glory Muffins

 

Ingredients:

 

1 1/4C sugar

2 1/4C flour

1 tbs. cinnamon

2 tsp. baking soda

1/2 tsp. salt

1/2C shredded coconut, opt

1/2C raisins

2C grated carrot

1 apple, peeled, cored and shredded

8 oz crushed pineapple

1/2C walnuts

3/4C soft tofu

1C vegetable oil and 1 tsp. vanilla extract

 

Directions:

 

preheat oven to 350, and line two 12-cup muffins tins with papers. Sift

together the flour, sugar, baking powder, salt and cinnamon in a large

bowl. Stir to combine. Combine the coconut, raisins, grated carrot, apple,

pineapple and walnuts together and then add to the dry mixture, stirring

to combine well. In a blender, blend together tofu, vegetable oil, and

vanilla. Add this to the large bowl, stir to combine. Spoon batter into

muffin tins and bake 30-35 minutes or until an inserted toothpick comes

out clean. You can freeze the batter too and bake later. These are really

good with the morning coffee, or orange juice if you are not a coffee

drinker:) Enjoy your morning with these:)

 

Serves: 2 dozen

 

Preparation time: 10 minutes

 

 

 

Preschool Smoothie

 

Ingredients:

 

1 package of silken tofu

1 lb bag of frozen pineapple tidbits

1 banana

1 11oz can of mandarin oranges in light syrup

sweetener of choice to taste

 

Directions:

 

break up banana, add sweetener of choice, add slightly thawed pineapple (I

usually put in in the microwave for 2 min.) and can of oranges plus the

liquid in the can. Blend till smooth. for a smoother consistency you can

add water or soy/rice milk to thin it out. A 4 year old came up with this

recipe, and she likes it!

 

Serves: 4

 

Preparation time: 5 min

 

 

 

Yummy Tofu Jerky

 

Ingredients:

 

1/2 cup low sodium soy sauce

3 Tbs. liquid smoke

1/8 cup water

1 Tbs. onion powder

1 tsp. garlic powder

1 clove garlic (crushed)

1 Tbs. black pepper

1 tsp. brown sugar

1 lb. brick extra firm tofu

 

Directions:

 

Drain liquid off tofu and sqeeze as much water out of it as you can. I

place paper towels or clean dish towels on the tofu and push down on the

brick for a while.

 

Slice Tofu about 4 mm thick. You want long thin strips. Mix all

ingredients except for tofu. Marinate tofu in this mixture for about about

2 hours (this is not set in stone...you can do it for shorter or longer

and it will still work). Periodically, move tofu around in mixture to be

sure all tofu gets marinated.

 

Place tofu into dehydrator for about 8 hours or until tofu becomes dark

brown and jerky- looking :-)

 

If you think it is too salty, decrease the soy sauce and increase the

water. You can also decrease the smoke if you think it is too smoky. Next

time I make it I plan to add a bit of cayenne pepper for extra heat.

 

Yum! Brook

 

Serves: 4

 

Preparation time: 8 hours

 

 

 

WARM MUSHROOM SALAD

 

Olive oil spray

1/2 pound sliced portobello mushrooms (3 cups)

2 garlic cloves, crushed

Salt and freshly ground pepper

2 tablespoons no-sugar-added oil (olive or canola) and vinegar dressing

Several radicchio leaves

 

Heat a nonstick skillet on medium-high heat and spray with olive oil. Add

mushrooms and garlic. Saute 5 minutes. Add salt and pepper to taste. Remove

to a small bowl. Add dressing and toss well. Place radicchio leaves on 2

dinner plates. Spoon mushrooms on leaves.

 

Yield: 2 servings

 

" More Low-Carb Meals in Minutes "

 

 

Vegetable Cutlets

 

Source:vegweb

 

Ingredients:

 

1 c. cooked peas

1 c. cooked carrots

1 c. cooked red lentils

1 c. mashed potato

1 c. fried onions

2 cups bread crumbs(or wheat germ)

egg substitute or tofu to equal ~1 0z.

1 tsp. salt

1 tsp. nutritional yeast.

 

Directions:

 

Chop cooked ingredients. Beat " egg substitute " with salt and mix in. Add

yeast. Form into cutlet shapes. Bake on well greased tin in hot oven, 400

degrees.-to brown both sides.( Or you could fry in hot oil or margarine) I

like this served hot or warm with greens, raw or steamed, like spinach or

chard, and the book recommends " gravy " -- which I liberally interpret as soy

sauce.

 

Serves: 4.

 

Preparation time: 30 min.

 

 

Quick & Easy Cutlet

 

Source:vegweb

 

Ingredients:

 

2 large potatoes boiled, peeled and mashed

2 cup cabbage finely chopped

1/2 cup each of carrot and french beans finely chopped

2 large onions chopped finely

1 " piece ginger finely grated

1/2 teaspoon cumin seeds

1-2 green chillies finely minced (optional)

1 green pepper finely chopped

1/2 teaspoon garam masala (mixed spice powder)

oil for frying, salt to taste

2 slices of fresh bread

1-2 cups bread crumbs

 

Directions:

 

Heat oil in a pan and fry the cumin till it turns light brown. Add onion,

green chillies, green pepper, ginger and fry till the onion turns

transparent. Mix in the chopped vegetables (except potatoes) and fry for 5

minutes (till all the water is dried off). Remove pan from fire and let the

mixture cool. Add the mashed potatoes, salt, and mix well. Put the pieces of

fresh bread in a mixer and turn on till the bread pieces have turned into

fine crumbs. Add this bread crumb to the cutlet mixture and mix. (The cutlets

have to be fried as soon as the potato and bread crumbs are added to the

vegetable mixture else the cutlet mix will turn soggy and break when frying).

Heat little oil in a frying pan. Shape the mixture in the form of cutlet and

roll it in the bread crumbs and fry the cutlet till it is golden brown in

colour. This cutlet can also be eaten as a veggie burger.

 

Serves: 4

 

Preparation time: 45 mts

 

 

 

CHICKPEA AND SPINACH CURRY

 

1 cup coarsely chopped onion

1 1/2 tbsp. fresh grated ginger

1 tsp. olive oil

1 1/2 tsp. sugar

1 1/2 tsp. red curry powder

1 (19-ounce) can chickpeas, rinsed and drained

1 (14 1/2-ounce) can diced tomatoes, with liquid

4 cups fresh spinach leaves

1/2 cup water

1/4 tsp. salt

 

Combine the onion and ginger in a food processor and pulse until minced.

 

Heat the oil in a large skillet over a medium-high flame. Add the onion

mixture, sugar and curry. Saute for 3 minutes. Add the chickpeas and

tomatoes and simmer for 2 minutes.

 

Stir in the spinach and salt. Cook for another minute, or until the spinach

wilts.

 

Makes 3 servings.

 

Cooking Light magazine

 

 

 

TOMATO, BLACK OLIVEAND CHICKPEA STEWWITH FRESH SHIITAKES

 

2 tbsp. extra-virgin olive oil

2 cups chopped onion

2 cloves garlic, peeled, crushed and minced

1/4 lb. fresh shiitake mushrooms, stems finely chopped and caps cut into

½-inch slices

1/3 cup white wine

3 cups canned whole peeled tomatoes

1 1/3 cups chickpeas, drained and rinsed

1 tbsp. capers (preferably salt-packed, not rinsed)

1/2 cup oil-cured black olives, pitted

1 tbsp. crumbled dried or minced fresh oregano

Salt and freshly ground black pepper, to taste

 

Heat the oil in a Dutch oven or similar large, heavy pot over a medium

flame. Reduce heat to medium-low and add onions. Cook until onions are

translucent, but not golden, about 4 to 5 minutes.

 

Add garlic and mushrooms. Stir until mushrooms are soft and partially

cooked, about 3 minutes. Add wine and cook another 3 to 4 minutes, stirring

to prevent sticking.

 

Add remaining ingredients and cook for 15 minutes, or until heated through.

 

Makes 4 to 6 servings.

 

Vegetarian Times magazine

 

 

 

Roasted Chickpea Nuts

 

Two 15-ounce cans chickpeas, drained and rinsed

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons salt Freshly ground black pepper to taste

 

Adjust the oven rack to the middle position and preheat to 375 F.

 

Combine the chickpeas, oil, lemon juice, 1/2 teaspoon salt and black pepper

in a medium bowl. Cover the bottom of a jellyroll pan (or other baking sheet

with edges) with a large sheet of baking parchment.

 

Bake, stirring occasionally, for about 45 minutes, or until the chickpeas

are shrunken and browned. Remove from oven and salt to taste.

 

Makes about 1-3/4 cups.

 

The Associated Press

 

 

 

Mongolian BBQ Style Tofu Stir-fry

 

Ingredients:

 

2 cups brown rice (cooked)

3-4 TB Vegetable oil

2 cups chopped baby carrots

1 green pepper (sliced)

3 slices onion

5-6 mushrooms

1/4 cup crushed pineapple

1/2 cup cubed (small) firm/extra firm tofu (optional)

2 TB sugar

1/2 gravy ladles of lime marinade (or other marinade)

2 gravy ladles teriyaki sauce

2 TB sesame seeds

1/2 ts. Rosemary (optional)

2 ts curry powder

1/2 ts. cayenne pepper

sprinkle crushed red pepper

 

Directions:

 

Use a wok, or other big sorta Teflon pan, so the stir-fry won't stick.

Place 3-4 TB. vegetable oil in the pan and heat. Place cubed tofu in oil

and cook on high until tofu is browned on all sides (approx. 10 mins).

 

While the tofu is cooking (or do this before), chop all of the vegetables

to your liking. Place all the vegetables in a bowl. Pour the marinade,

teriyaki sauce, and all of the spices and sugar on top of vegetables. Once

tofu is browned, dump everything that's in the bowl in the pan with it.

Cook on high until sauces soak in and vegetables are cooked down a little.

You still want them to have a little of their crispiness. When they are

done to your liking, turn off burner and place on cooked brown rice.

 

 

Serves: 3

 

Preparation time: 20 mins

 

 

My Farm Baked Panbread

 

Ingredients:

 

1 cup wheat bran

1 1/3 cup whole wheat or whole barley flour

1 cup other whole grain flour (rye, oat, buckwheat, etc.)

1 tsp. baking soda

2 1/2 tsp. baking powder

1/4 tsp. salt

1 Tbs. molasses (or preferred sweetener)

1 Tbs. oil

1 Tbs. vinegar or lemon juice

about 1 1/3 cup water

additions: seeds, nuts, dried fruit etc.

 

Directions:

 

Preheat oven to 375F. Grease up a flat pan (pizza or cookie sheet)

 

In a bowl combine the dry ingredients. Make three wells in this mixture

and put the oil in one, the molasses or other sweetener in another and the

vinegar in the last. Pour the water over this and mix the whole thing up

quickly. if required, add a bit more water in order to ensure all

ingredients are moistened. Fold in any extras and plop the very thick

batter (or is it a very sticky dough?) onto the greased pan and flatten

out with the back of a wooden spoon.

 

Bake at 375 for about a half an hour. It should be firm in the centre,

golden on top and brown on the edges.

 

Here are some of the variations

 

" Sunnyboy " - rye flour, wheat bran, whole wheat and 3 Tbs. flax (really

good with strawberry jam)

 

" Sunnygirl " - 2/3 c oatmeal, 1/3 cup soy flour, 2/3 cup oat bran, 1 2/3

cup whole barley flour, 3 tbsp flax, 2 Tbs. sunflower seed, sweetened with

2 Tbs. pureed applesauce (omit molasses), and sprinkle top with a bit of

oatmeal and sunflower seeds prior to baking.

 

" Happy Valley " - 1 cup hempseed flour, 1 cup whole dark buckwheat flour, 1

1/3 cup barley flour. (Try adding 1 cup chocolate chips and a couple of

spoonfuls of chopped walnuts and bake like a big cookie!)

 

Serves: 12

 

 

 

 

SHEPHERD’S PIE

6 servings

 

 

4 large or 6 medium potatoes

1 tablespoon nonhydrogenated margarine

1/2 cup rice milk, or soymilk

1 tablespoon vegetable oil

1 medium onion, finely chopped

2 medium carrots, peeled and sliced

1/2 medium head cauliflower, finely chopped

1 cup frozen peas, thawed

1 cup cooked fresh or frozen corn kernels, thawed

2 tablespoons minced fresh parsley

1 tablespoon minced fresh dill, optional

Seasoned salt and freshly ground pepper to taste

Wheat germ

 

Preheat the oven to 400 degrees.

 

Peel and dice the potatoes. Place in a saucepan with enough water to cover.

Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain

and transfer to a small mixing bowl.

 

Stir the margarine into the potatoes until melted, then add the milk and mash

until fluffy.

Set aside until needed.

 

While the potatoes are cooking, heat the oil in a skillet. Add the onion and

carrots and saute over medium heat until the onion is golden. Add the

cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just

tender, about 5 minutes.

 

Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture

is well heated through, then stir in 1/2 cup of the mashed potatoes. Season with

seasoned salt and pepper.

 

Lightly oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the

bottom with a generous layer of wheat germ, then pour in the vegetable mixture

and pat in evenly. Spread the mashed potatoes over the top and pat down lightly.

 

Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and

slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to

serve.

 

 

VARIATIONS:

 

 

 

To make this dish even more substantial, add 8 ounces of well-drained, finely

diced tofu (or baked tofu) or 1 cup cooked or canned beans of your choice.

 

 

Other vegetables can be substituted for the ones listed above. Try broccoli

instead of cauliflower; zucchini or green beans in place of the corn and/or

peas; and a half cup or so of sliced mushrooms is a welcome addition if everyone

present likes them.

 

 

 

MOM'S " TUNA " -NOODLE CASSEROLE

6 to 8 servings

Here’s a vegan version of an old-fashioned family favorite straight from the

1950s. Pack a leftover portion of this casserole as part of a brown-bag

lunch—it's just as tasty at room temperature. Baked tofu does an awesome job

standing in for tuna.

 

12 ounces ribbon-style noodles (see Note)

1 tablespoon olive oil

3 medium stalks celery, diced

1 cup sliced white or crimini mushrooms, optional

2 cups rice milk or soymilk

1/4 cup unbleached white flour

One 10- to 12-ounce package baked tofu, finely diced (see Note)

2 to 3 scallions, sliced

Salt and freshly ground black pepper

Wheat germ for topping

 

Preheat the oven to 350 degrees.

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the oil in a medium saucepan. Add the celery dice and sauté

over medium heat for 3 to 4 minutes. Add the mushrooms and continue to sauté

until they are wilted, about 5 minutes longer.

 

Pour 1 1/2 cups of the milk into the saucepan and bring to a simmer. Combine the

remaining milk with the flour in a small bowl and stir until the flour is

smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer

gently until the sauce has thickened, then remove from the heat.

 

In a large mixing bowl, combine the noodles, celery-mushroom mixture, sauce,

tofu, and scallions. Mix gently but thoroughly. Season to taste with salt and

pepper and toss again.

 

Transfer the mixture to an oiled, wide shallow casserole dish. Sprinkle

generously with wheat germ. Bake for 35 minutes, or until the top is golden

brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into

squares to serve.

 

NOTES: You can use any sort of ribbon noodle (try a nutritious variety like

quinoa or spelt ribbons) or use fettuccine or pappardelle, broken into thirds.

 

Look for baked tofu in natural foods stores and well-stocked supermarkets.

 

 

 

Vegetarian Beet Pesto

 

4 fresh beets with greens

1/2 tsp. salt

1 red onion, chopped

1 hot banana pepper, chopped

2 garlic cloves, chopped

1 c. walnuts, toasted

black pepper

 

Trim & wash beets.

Leave 1 " stem, steam till tender.

When beets are cooked, slip skins off under cool water & set aside.

Remove leaves from stems & discard stems.

Wash & dry leaves, chop coarsely.

In a skillet, cook onions, banana pepper & garlic in 1/3 c. olive oil till

softened.

Add beet greens & cook 5 to 7 minutes.

Transfer to a processor & puree with the cooked beets, cut into quarters.

Add rest of ingredients & puree again, adding more olive oil if necessary.

The pesto keeps refrigerated for 2 weeks or freezes

[Guest guest]

Thanks Fraggle - I keep them all!

 

Jo

 

 

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