Recipe Archeive
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Cottage Potatoes-Tofu Style
Combine and mix together well, set aside for later use:
- 1 cup tofu-firm, mashed (drain water off)
- Approximately 1/3 teaspoon salt
- 3/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 cup soy mayonnaise
- 1/2 tablespoon dried parsley or chives
4 cups potatoes, cooked, cooled and grated (peel before cooking if desired)
1 cup or so of above Tofu mixture
1/4-1/2 cup soymilk
1/2 cup chopped onion
1/2 teaspoon salt
4-6 ounces of green chilis- to taste, if desired
Dash of paprika
Mix all ingredients. Place in oil sprayed casserole dish. Sprinkle top with paprika.
Bake at 350 degrees for 1 hour.
Crock Pot Apple Oatmeal
(compliments of cookingwithveggies.com)
Ingredients
- 1 cup steel cut oatmeal
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 4 apples, chopped (leave the peel on them)
- 1/2 cup dried cranberries
- 1/2 cup chopped almonds or walnuts
- 2 cups water
- 2 cups low fat or almond milk
- 1 teaspoon vanilla
Directions: Spray the crock pot with non stick cooking spray (very important). Mix all ingredients in the crock pot. Cook on low for 8-9 hours.
No Meat Loaf
This is a recipe which my family, which includes a teenager, really loves. It comes from The Cancer Survivor's Guide, by Neal Barnard, MD and Jennifer Reilly, RD (page 195).
- 1 pkg (14 ounces) vegan burger crumbles or 2 cups cooked Bulgar, or substitute Burger Delight recipe listed below.
- 1.5 cups bread crumbs (preferrably whole wheat = 2-3 slices of bread)
- 1.25 cups rolled oats (old-fashioned or quick cooking)
- 1 cup tomato sauce or crushed tomatoes
- 1 small onion, minced
- 2 celery stalks, minced
- 1 carrot, minced or grated fine
- 1/2 green bell pepper, minced
- 1/4 cup finely chopped walnuts
- 3 tablespoons reduced-sodium soy sauce or Bragg's Liquid Aminos
- 2 tsp stone-ground or Dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp ground black pepper
- 1/2 cup ketchup or barbecue sauce (optional)
Directions:
- Preheat oven to 350 degrees F. Lightly mist a 5 x 9-inch loaf pan or similar baking dish with vegetable oil spray.
- Combine the vegan burger crumbles, bread crumbs, oats, tomato sauce, onion, celery, carrot, bell pepper, walnuts, soy sauce, mustard, thyme, sage, and pepper in a large bowl. Mix with a large spoon or your hands until the mixture is evely combined. (I like to mix some of the barbecue sauce in also, at this point).
- Press into the prepared loaf pan/baking dish. Spread the optional ketchup/barbecue sauce over the top and bake for 60 minutes. Let stand for 10 minutes before slicing.
- To store leftovers, remove the loaf from the pan and let cool. Store in a covered container in the refrigerator. Leftover No-Meat load will keep for up to 3 days.(I also find that the unbaked loaf freezes well and can then be baked after it has been thawed. I hold placing the sauce on the top of the loaf until I am ready to bake and serve).
12 Servings per loaf. PER SERVING: 104 calories; 2.6 gms fat; 0.3 gm sat fat; 22% cals from fat, 0 mg cholesterol; 8.2 gm protein; 13.9 gm carbohydrate; 2.7 gm sugar; 2.5 gm fiber; 418 mg sodium; 37 mg calcium; 1.7 mg iron; 5.9 mg vitamin C; 463 mcg beta-carotene; 0.6 mg vitamin E; 3094 mcg lycopene. (See PCRM- @ www.NutritionMD.org. Used with written permission.)
Burger Delight
(Unknown source- p. 31 Elegant Entrees)
- 2 cups Bulgar wheat (not fine ground)
- 1 qt Canned tomatoes, with juice
- 1/2 medium onion, cut into pieces
- 2-3 garlic cloves
- 1 cup Walnuts chopped (may substitute pecans or raw sunflower seeds)
- 1 Tbsp vegetable salt (I have use dehydrated vegetable broth)
- 2 tsp salt
- 2 Tbsp molasses
Directions:
- Place the wheat in a saucepan.
- Blend all other ingredients until smooth.
- Add blended ingredients into saucepan, mix with wheat, and simmer for 20 minutes, stirring occasionally.
- Spread mixture evenly on a sprayed cookie sheet and bake at 250-275 degrees for 45-60 minutes, until it is a loose, burger-like consistency.
- Stir occasionally, and be careful NOT to overcook.
- Remove from oven while it is still moist.
Provides about 18 -2/3 cup servings. There are multiple uses for this recipe, including baked potato toppings, spaghetti sauce, lasagna, sloppy joes, chili, and more. It freezes beautifully. (I place in plastic sandwich bags, in 2 cup quantities.)
Enchilada Casserole in a Crock Pot-Terri's Rendition
(compliments of Brenda Conyne)
- 1- 15 ounce can of black beans (or home cooked)
- 1- 10 ounce can of enchilada or spaghetti sauce
- 1- 11 ounce can of Mexican Style Corn (with red and green peppers), drained
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup salsa
- 2 tablespoons diced green chilis
- 1/2-1 teaspoon Chipoltle pepper seasoning (optional)
Place all the ingredients in the crock pot, cook on low (or high if desired to addionally cook the beans).
One hour prior to serving, mix together and pour over mixture in crock pot:
- 1- 8 1/2 ounce package corn muffin mix
- egg substitute to equal 2 eggs (I omit this)
- 2 tablespoons roasted red bell pepper (optional)
- 1 tablespoon green chilis
Cover and cook one additonal hour, or until done.