Unsloppy Joes, etc.

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Here is the Unsloppy Joes recipe along with some side dishes:

 

* Exported from MasterCook *

 

Festival Slaw

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Salads Vegan

" Post "

 

Amount Measure Ingredient -- Preparation Method

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3 cups shredded cabbage

1 cup shredded red cabbage

1 cup shredded carrots

1/4 cup finely chopped onion

1/4 cup chopped dry roasted cashews

1/4 cup white wine vinegar

1/4 cup unsweetened pineapple juice

1 tablespoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

 

Combine cabbage, red cabbage, carrot, onion, and cashews in a medium bowl

and toss gently.

Combine vinegar and next 4 ingredients; stir well. Add to cabbage mixture

and toss gently. Cover and chill thoroughly.

 

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* Exported from MasterCook *

 

Oven Baked Mexi-Fries

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Potatoes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds baking potatoes (about 7 med), peeled -- cut into thin

strips

1 tablespoon canola oil

2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

 

Preheat oven to 450 degrees F.

Combine oil and remaining ingredients. Add potato strips and toss well.

Arrange potatoes in a single layer on a baking sheet. Bake for 15 to 20 minutes

or until golden brown.

 

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NOTES : Be sure to use baking potatoes (russet). Thin skinned potatoes, which

have a higher sugar content than baking potatoes, will burn on the outside

before the inside is cooked, resulting in soggy fries.

* Exported from MasterCook *

 

Unsloppy Joes

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Beans Sandwiches

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup onion -- chopped

1/2 cup celery -- chopped

1/2 cup carrot -- chopped

1/2 cup green pepper -- chopped

1 clove garlic -- minced

1 14.5 oz. can diced tomatoes

1 1/2 tablespoons chili powder

1 tablespoon tomato paste

1 tablespoon vinegar

1 teaspoon pepper

1 15.5 oz. can red kidney beans -- rinsed & drained

8 2.5 oz. kaiser rolls

 

Heat olive oil in large skillet. Add onion, celery, carrot, green pepper,

and garlic and saute until tender. Stir in tomatoes and next 4 ingredients.

Cover, reduce heat, and simmer 10 minutes. Add kidney beans and cook and

additional 5 minutes.

Cut a 1/4 " slice off the top of each kaiser roll; set aside. Hollow out

the center of each roll, leaving about 1/2-inch thick shells; reserve the inside

of rolls for other uses.

Spoon bean mixture evenly into rolls and replace tops. Serve

immediately.

 

 

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