Vegan GF casseroles from Gentle Spirit

[Guest guest]

Shalom!

 

I'm sure these have been posted before but here they are again.

 

Source: Gentle Spirit magazine archives / Once a Month Cooking

http://members.aol.com/clseelhoff/v5n07b.htm

 

*Note: The instructions call for freezing, as these are make-ahead recipes,

but you can simply cook and serve without freezing first. These are excellent

for gatherings as these recipes make 8-10 servings!

 

 

Stuffed Vegetables

Serves 8-10

 

8 large green peppers (or tomatoes or onions if you prefer)

4 c. cooked grain, rice, barley, millet, quinoa

4 t. parsley

2 t. thyme

3 c. tomato sauce

1 c. jicama, chopped

2 stalks celery, chopped

1 peeled cucumber, chopped

4 green onions, chopped (use entire onion)

1 c. mushrooms, chopped

1 c. sunflower seeds

 

Hollow peppers (or tomatoes or onions); steam until semi-soft. Steam by

placing colander in heavy pot over 2-3 inches of boiling water. Put green

peppers in colander. Mix remaining ingredients; use half of tomato sauce.

Stuff vegetables. Place in ziploc bags to freeze. Freeze remaining sauce in

ziploc bag. To serve, thaw. Place stuffed peppers in oiled casserole dish.

Cover with remaining sauce. Cover dish. Bake at 350 degrees, just until hot.

This is very good. It is true that the cucumber becomes watery through the

freezing-thawing process but that is a benefit in cooking, adding to the

moisture of the mixture in the pepper. Tastes great!

 

Vegetarian Fried Rice

Serves 10.

 

2 lb. tofu or tempeh (steamed 10 min. and cooled)

10 c. cooked brown rice

3 T. oil

6 T. sesame seeds

1 c. sliced onion

1 c. sliced celery

1 bunch shredded spinach leaves

3 T. tamari

 

In large heavy skillet or wok brown sesame seeds in oil. Add tofu or tempeh

and brown. Now stir in onions, celery, and spinach leaves. When cooked

through, (a few min.), add rice. Add 3 T. tamari; mix. Freeze in ziploc bags.

 

Nondairy Macaroni and “Cheese”

Serves 10

 

10 c. GF vegetable macaroni, cooked firm (do not overcook)

2 1/2 c. cashews

3 green peppers, chopped

3 chopped onions

1/2 c. lemon juice

3 cloves garlic, minced

7 c. water

1-2 c. GF bread crumbs

2 T. olive oil

1 T. parsley

 

Blend cashews in blender or food processor to make fine powder. Add peppers,

onions, lemon juice, garlic, water. Blend. Pour sauce over noodles in large

pan. Heat through, stirring constantly. Freeze in ziploc bag. Saute bread

crumbs in oil; add parsley. Freeze in separate ziploc bag. To serve, thaw;

pour into casserole dish, sprinkle with bread crumbs.

Tastes a lot like macaroni and regular cheese but contains no animal fat.

 

Sloppy Joes (Vegetarian)

Serves 10

 

1/4 c. olive oil

2 onions, chopped

1 green pepper, chopped

6 c. cooked black turtle beans

4 T. Amino Acids

1 t. oregano

2-4 T. chili powder

2 c. tomato sauce

 

 

In large skillet or pan, saute onions and peppers in olive oil. Add remaining

ingredients. Freeze in ziploc bag. To serve, thaw. Heat through. Serve over

brown rice, GF pasta or on GF bread or rolls.

 

Lazy Woman’s Vegetarian Cabbage Roll Casserole

Serves 10

 

4 c. cooked brown rice

1/2 c. olive oil

1 onion, chopped

1 green pepper, chopped

1 c. mushrooms, chopped

4 cloves garlic, minced

1 c. sunflower seeds

1 head cabbage, shredded

4 c. tomato juice or tomato puree

 

In deep, heavy pot, saute onion, pepper, and mushrooms in oil until tender.

Add garlic and seeds. Add rice. In large pan layer 1 c. juice or puree, then

1/3 of cabbage (approx), then 2 c. rice and vegetable mixture. Repeat twice.

Pour remaining juice or puree over top. Cover and freeze. To serve, place

directly into 350 oven from freezer. Bake 1 1/2-2 hours or more until cooked

through.

 

Taco Baked Potatoes (Vegetarian)

Serves 10

 

Have 10 potatoes on hand

Have salsa on hand (3-4 c.)

2 c. yogurt or soy yogurt

 

Cooked red or black beans or any cooked beans, i.e, reds, whites, pintos, 4 c.

Store salsa and cooked beans in separate plastic ziploc bags in freezer. To

serve, bake potatoes in oven in skins 40 minutes or until soft. Thaw beans and

salsa. Heat beans through. Slice potatoes down center; spoon beans, salsa and

yogurt over potatoes.

 

Tamale Corn Casserole

Serves 10

 

3 c. corn meal

8 c. water

6 cups whole kernel corn

2 c. chopped olives

1 c. chopped onion

2 c. tomato sauce

1/2 c. green chilies (opt.)

 

Boil water. Add corn meal. Cook until the consistency of mush. Cook corn,

olives, onion and chilies in tomato sauce over medium high heat until onion is

transparent. If mixture boils down too much, add water. In casserole dish,

place half of mush. Pour vegetable mixture over this. Top with remaining corn

mush mixture. Cover; freeze. Place directly into 350 oven from freezer. Bake 2

hours or until hot and cooked through. This is very good!

 

 

~~In Messiah,

Vickilynn

Micah 6:8

http://www.realfoodliving.com