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CASHEW BUTTER COOKIES

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple butter or apple sauce
1/2 cup light brown sugar
1/2 cup cashew butter
1/4 cup Earth Balance
3 tablespoon soy milk
1/2 tablespoon vanilla extract
Cashews for garnishing

Preheat the oven to 375.

In a bowl, whip the sugar, apple butter, and Earth Balance until light and fluffy. Add the soy milk and vanilla and mix well. Add the flour, baking soda, and salt; blend together until a dough forms. Drop rounded tablespoons or ball up the dough on a cookie sheet and flatten slightly with your palm. Add a cashew in the middle. Bake for 10-12 minutes, until the edges turn slightly brown. DO NOT let the tempting aroma give way to a burnt tongue. Wait until cookies are cool before gobbling down 2 or 3.

Note: Earth Balance is a product of Smart Balance.



ALT-AVOCADO, LETTUCE & TOMATO
Thank you Richard

Lightly toast 2 pieces of whole grain bread. Mash 1/2 of an avocado up with a little salt and a dash of cayenne pepper. Spread the avocado mash on one piece of bread and top with onion, tomato, lettuce or spinach, and/or fresh basil leaves. Top with the final piece of bread, cut on the diagonal, and enjoy!


BANANA CAROB SMOOTHIE

2 cups soya milk
3 bananas
3 tablespoons Carob powder
2 tablespoons honey
1 tablespoon Lecithin (optional)

Blend in a Blender and Serve.

Note: Pinch of ground cardamom, cloves or cinnamon make a tasty additon. This recipe is great for making popsicles!


PILGRIM PIE
Thank you Joann

Casserole Filling:
2 16 ounce packages frozen mixed vegetables

2 teaspoons canola oil
2 medium onions, finely chopped
4 cloves garlic, minced or pressed
1/2 cup whole wheat pastry flower
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried basil leaves
1-1/2 cup low-fat, nondairy milk
1 pound fat-reduced regular tofu (firm), rinsed, patted dry, & cut into bite-size cubes
Salt and Pepper to taste

Potato Topping:
1-1/2 cup water
2 teaspoons olive, corn, or canola oil
1-1/2 cup low-fat, nondairy milk
2-1/2 cup instant potato flakes
1/2 teaspoon garlic granules (optional)
1/2 teaspoon salt
Pepper, to taste

Preheat the oven to 400°F. Mist a deep 2-quart casserole dish with nonstick cooking spray, and set it aside. Cook the vegetables according tot he package instructions. Drain them well in a colander. Place them in a large mixing bowl and set aside.

Place the oil in a 2-quart saucepan, and heat it over medium-high. When the oil is hot, add the onion and garlic. Reduce the heat to medium, and saute the onion and garlic for about 10 minutes, or until the onion is tender. Remove the saucepan from the heat, and stir in the flour and herbs into the cooked onion. Then, gradually pour in the milk, about 1/2 cup at a time, beating vigorously to keep the flour from lumping. Place the saucepan over medium heat, and cook, stirring constantly, until the sauce is very thick.

Stir the sauce into the reserved vegetables in the mixing bowl. Fold in the cubed tofu, and season the mixture with salt and pepper, to taste. Spoon the mixture into the prepared casserole dish, and set it aside.

To prepare the mashed potato topping, place the water and oil in a 2-quart saucepan, and bring to a boil. Remove the saucepan from the heat, and stir in the milk. Using a fork, stir in the potato flakes, garlic granules, if using, salt and pepper. Mix well until the potatoes are smooth. If the potatoes are too thick, stir in more milk or water. If they are too thin, add more potato flakes.

Spoon the potatoes over the filling in the casserole dish, spreading the mixture out to the edges using a fork. if desired, create and attractive design on the top of the potatoes using the tines of the fork. Dust the potatoes lightly with paprika. Bake the casserole uncovered for 35 to 40 minutes, or until it is hot and bubbly and the top is golden brown. Remove the casserole from the oven, and let it rest for 5 to 10 minutes before serving.

Serves 6.


EASY MEXICAN CASSEROLE

12 corn tortillas (5-6" size), cut into bite-sized pieces
2 cans (15 oz. each) chili beans (vegetarian of course)
1 can (10-12 ounce)red enchilada sauce
8 ounces Seitan, diced
8 ounces shredded vegan cheese
3 green onions, sliced

Spray a 9x13 pan with non-stick cooking spray. Spread half of the tortilla pieces in the pan. Pour one can of beans on top, then all of the seitan. Add the remaining tortilla pieces and the second can of beans, then pour on enchilada sauce and top with cheese and onions. (I think chopped olives would also be a nice addition but haven't tried it yet.) Bake in a preheated 350 degree oven for about 20 minutes.


SEDUCTIVE SALAD & CITRUS GINGER DRESSING
Thank you Canava

1 pound tofu (firm)
1 teaspoon dried oregano
1 cup Spelt flour
Ѕ cup pecans
5-8 tomato slices
4-5 avocado slices
1 Ѕ cup safflower oil
ј cup shaved carrots
1 pound mixed field greens
Ѕ teaspoon granulated garlic
1-2 tablespoon 100% maple syrup
1 tablespoon Earth Balance butter
1 tablespoon turbinado sugar (raw brown sugar)
ј cup red onions, sliced thinly
2 tablespoons chopped fresh cilantro

Citrus-ginger Dressing:
Ѕ cup olive oil
2 tablespoons Shoyu sauce (Japanese soy sauce)
2 tablespoons 100% maple syrup
1 tablespoons fresh ginger, minced
1 fresh tangerine, diced
Any citrus fruit, juiced
Ѕ teaspoon oregano/basil, dried

Mix all ingredients together

Cut tofu into cubes. Add oregano and garlic to flour. Coat tofu with seasoned flour. Heat oil in skillet and add coated tofu to hot oil. Cook until all sides are golden brown. Drain. Heat another skillet with butter. Add maple syrup and tofu and stir until tofu becomes a brown caramel color. Brown pecans and sugar. Set aside and cool. Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro. Stir citrus-ginger dressing and add to salad to serve.


GREEK WINTER SALAD
Thank you Byron

1 head romaine lettuce, cut into 1/4 inch strips.
4 or 5 green onions, green part only, cut into 1/4 inch pieces.
Few sprigs fresh dill, chopped.
1/4 cup olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
4 ounces Feta cheese, crumbled in large chunks.
Pinch oregano
1/2 cup whole black olives (about 16) preferably Calamata Olives

In a wide salad bowl lay out lettuce strips; sprinkle with green onions and dill. Toss lightly to combine.

In a small bowl whisk together olive oil and vinegar until emulsified. Season to taste with salt and pepper. Pour over the lettuce and toss well. Crumble feta over the salad and sprinkle with oregano. Garnish with black olives and serve immediately.


CHILI
Thank you Sue

1 large can of kidney beans with juice
l can of black beans with juice
1 can of tomato paste
1 Spanish onion
1 green pepper
1 red pepper
Diced jalapeno peppers to taste
2 fresh tomatoes cubed.
Diced Portabella mushrooms
Juice of 1/2 fresh lime
A few table spoons of cooking oil
Salt
2 tablespoons ground cumin
1 tablespoon marjoram
2 tablespoons black pepper
2 tablespoons Paprika
2 tablespoons red chili powder
2 tablespoons Cayenne pepper
2 fresh garlic cloves
2 tablespoons of hot mustard
1/3 can of beer

Start by frying the vegetable in the oil for about 10 minutes in a large pot, and then add the beans, tomato paste, beer and spices. Let every thing simmer 5-6 hours. A Slow cooker works well if you have one.


ITALIAN BEAN SOUP
(Zuppa di Cannellini)

1/2 cup extra-virgin olive oil
2-4 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 cans (15) cannellini, white kidney, or other white beans, drained
1 cup vegetable stock
Salt and freshly ground pepper to taste
Toasted slices of Italian bread

Heat the oil in a large pot over moderate heat and saute the garlic until light golden brown. Add the parsley and stir. Add the beans, stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup of the beans in a food processor or by pressing them through a fine sieve and stir into the soup. Serve over toasted bread.

Serves 4 to 6.


LUNCH IN A JACKET

1 5-ounce baking potato, scrubbed and pricked several times with a fork
1/4 cup frozen mixed vegetables
1/2 tablespoon water
2 tablespoons shredded reduced-fat cheddar cheese
1/2 teaspoon dry-roasted sunflower seeds

Place the potato on a paper towel in the center of the microwave oven. Microwave on high (100%) power for 4 1/2 to 4 1/2 minutes, until potato is tender when pierced with a fork. Remove from oven and let stand for 4 to 5 minutes. Meanwhile, place the vegetables and water in a small microwave-safe dish. Cover and microwave on high for 2 to 3 minutes, until just tender. Carefully open the potato by cutting a slit in the top and gently pushing the potato from both ends (protect fingers with hot pads or paper towels) to loosen and the potato pulp. Fluff the potato with a fork. Spoon the hot vegetables into the potato. Top with cheese and sunflower seeds. Serve warm.


BOW TIE PASTA WITH TOMATOES & PINE NUTS
Thank you Marie

2 cups Bow Tie pasta
1 chopped onion
2 stalks celery, chopped
1/4 Cup sliced black Olives
1 teaspoon pine nuts
1-2 cloves garlic
1 quart canned tomatoes
1/2 red pepper,sliced
1/2 cup Feta cheese
1 sliced Zucchini or cucumber
1/4 cup white or red Wine
1 tablespoon Pesto ( Optional)
Olive Oil

Saute onions, celery, peppers, garlic in hot oil. Add tomatoes, black olives, and pesto to make a sauce. Add wine and reduce to thicken. Season with salt and pepper to taste. A little water and cornstarch will thicken if desired. This should make a nice pungent sauce. Sprinkle with feta cheese when serving.

Note: Boil pasta till al dente and top with sauce. Sprinkle with grated Parmesan cheese and pine nuts to finish.


BICENTENNIAL RICE PUDDING

1 cup rice
1 cup sugar
2 cups milk
2 teaspoons cornstarch
1 teaspoon vanilla
1 teaspoon lemon juice, optional
1/2 cup cranberries, dried
1 cup fresh blueberries

Prepare rice as instructed and cool. In a saucepan, combine milk, sugar, cornstarch, lemon juice and vanilla. Bring to simmer until mixture thickens. Cool and chill for 30 minutes. Combine rice and cooled milk mixture, add dried cranberries, fresh blueberries and lemon juice.

Serves 4


POTATOES IN AN ONION PATCH
Thank you Fred

6 cups cubed potatoes
1 envelope onion soup mix
1 stick margarine
1 teaspoon chopped jalapenos (optional)
6 slices cooked bacon, crumbled

Coat potatoes with onion soup mix. Melt margarine stick. Put all ingredients in a 2 1/2 quart slow cooker, stir, and cook on high for 4 hours or slow for 8 hours.


ORANGE RUM SWEET POTATOES

1 large can sweet potatoes, drained
1/4 cup butter
2 tablespoons rum
1/4 teaspoon salt
1/3 cup light brown sugar

Cut potatoes in thick slices and layer in shallow baking dish. Combine butter, rum, salt and brown sugar. Bring to a boil and simmer 5 minutes or until thick. Pour over sweet potatoes and sprinkle with additional brown sugar. Bake 15 minutes.


FROSTY BANANA POPS

6 firm, peeled bananas
Plate of honey
Plates of --
chopped nuts, shredded coconut, and cookie crumbs
12 popsicle sticks

Cut each banana in half crosswise. Insert popsicle stick in the cut end of the banana. 2. Brush honey over banana with a pastry brush. 3. Roll each banana into desired topping(s). 4. Arrange on plate; cover with plastic wrap. Store in freezer until ready to eat.


PINEAPPLE & BANANA COUSCOUS PUDDING

3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped
1 tablespoon packed golden brown sugar
1 1/2 cups plus 2 tablespoons chilled nondairy topping
5 tablespoons sweetened cream of coconut
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple

Bring 3/4 cup water to boil in a heavy medium saucepan over high heat. Stir in couscous then remove from heat. Cover and let stand until water is absorbed, about 15 minutes, then fluff with a fork. Melt butter in a small nonstick skillet over medium high heat. Add banana and sugar and saute until banana is soft, about 1 minute, the let cool. Fold cream of coconut and triple sec into topping, reserving 6 tablespoons. Fold candied pineapple, couscous and banana into remaining whipped cream mixture in bowl. Divide mixture among 6 parfait glasses or dessert bowls. Top each pudding with reserved topping mixture. Sprinkle each with fresh pineapple and serve.


FRENCH CANADIAN SPLIT PEA SOUP

2 cups yellow split peas
5 cups water
2 small carrots, grated
1 small onion, chopped
2 tablespoons sunflower oil or other light tasting oil or butter
1 1/2 cups soy milk
salt and pepper, to taste

Put peas in large pot, and wash/rinse with water. Add the 5 cups of water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off and cover for an hour.

Add the carrots, onions, and half of the oil. Bring back to a boil, cover, then leave to simmer for an hour or until the onions are translucent. If a creamier, thicker consistency is desired, leave to cook longer. Add the remaining oil, soy milk and spices.


NUT CUTLETS
Thank you Layla

1 cup walnuts or pecan, chopped in a blender
2 tablespoons margarine
1 small onion, chopped
2 tablespoons flour
3 tablespoons silken tofu
1 tablespoon applesauce
1/3 cup vegetable broth
2 cups fresh breadcrumbs
1/4 teaspoon (or more!) thyme
salt and pepper to taste

Mix tofu, applesauce and broth together.

In a frying pan, sautй onion in melted butter until tender. Stir in flour, then add tofu-applesauce-broth mixture. Cook until thick. Add other ingredients. Chill mixture. Shape into 8 cutlets. Pat with a little flour, then fry in hot vegetable oil until browned on each side.


GRILLED VEGETABLE SANDWICH

3 medium zucchini
1 medium-size yellow bell pepper
2 medium-size red bell peppers
1 large onion
1/3 cup balsamic vinaigrette
2 teaspoons molasses
1 (16-ounce) French bread loaf
2 tablespoons mayonnaise

Cut zucchini lengthwise into 1/4-inch-thick oblong slices.

Cut each bell pepper into 6 wedges, and cut onion into 1/2-inch-thick slices. Combine vinaigrette and molasses in a large heavy-duty zip-top plastic bag. Add vegetables; seal bag, and chill 2 hours, turning bag occasionally. Remove vegetables from bag, reserving marinade; place in a lightly greased grill basket. Cut bread loaf in half horizontally, and brush cut sides with 3 tablespoons reserved marinade.

Grill vegetables, without grill lid, over medium-high heat (350° to 400°) 5 minutes, basting occasionally with remaining marinade. Turn basket over, and grill, basting occasionally, 2 minutes.

Place bread, cut sides down, on grill rack; grill 3 minutes or until vegetables are tender and bread is toasted. Spread mayonnaise over cut sides of toasted bread. Place grilled vegetables on bottom half of bread. Top with remaining bread half. Cut into 8 pieces.

8 servings


NEW FASHIONED RICE PUDDING

3 cups cooked short or medium grain rice, white or brown
1 liter vanilla soy milk
1 cup pitted chopped dates
3/4 cup raisins or currants
1/2 teaspoon nutmeg
1 teaspoon vanilla

Put all except nutmeg and vanilla into a large, heavy sauce pan. Bring to a boil, reduce to a simmer and simmer, stirring constantly for 10 minutes. Remove from heat and add nutmeg and vanilla, stir.

Serve warm or chilled.

Note:The simmering causes the dates to "dissolve", giving the pudding a very rich, sweet flavor


COCONUT-MANGO SUNDAES

2 pints coconut sorbet
2 mangoes, chopped
4 Tbs. thinly sliced crystallized ginger
4 Tbs. chopped fresh mint

Divide sorbet among 8 bowls. Top with chopped mangoes, ginger, and mint.


ASIAN GREEN TRIANGLES

1 bunch baby bok choy, thinly sliced
1 brown onion, diced finely
1 clove garlic, crushed
1 teaspoon soy sauce
1 tablespoon chopped fresh basil
2/3 cup reduced fat ricotta cheese
12 sheets filo pastry

Place bok choy, onion, garlic, soy sauce, basil and ricotta cheese in a bowl. Mix until well combined.

Lay one sheet of filo pastry on the bench and fold lengthways into thirds. Spoon some of the mixture onto the top of the pastry strip. Fold pastry over to form a triangle and continue folding the pastry strip.

Place triangle on a lightly greased tray. Continue to create filo triangles with the ricotta mixture, using a new sheet of filo each time. Lightly spray triangles with canola oil before baking in a moderate oven, 180°C, for 10 minutes, or until golden brown.


BEAN HAYSTACKS

1 tablespoon oil
1 large onion, chopped
2 cans (15 ounce) mild chili beans
1 can (14 ounce) flavored tomatoes
1 16 ounce bottle pasta sauce
Salad vegetables of your choice, such as sliced lettuce, diced tomatoes, cucumber or capsicum, grated carrot
Lite sour cream
Corn chips
Fat-reduced cheese, grated

Heat oil in large saucepan, sautй onion until soft. Stir through chilli beans, tomatoes, and pasta sauce and heat through. Serve bean mixture over corn chips topped with selection of diced tomato, cucumber, shredded lettuce, low fat grated cheese and a little lite sour cream.

Dough Base
1/3 cup warm low fat milk
2/3 cup warm water
1 teaspoon sugar
1 tablespoon dried yeast
2 cups flour
Ѕ teaspoon salt
1 tablespoon olive oil

Filling
ј cup tomato paste
2 teaspoons pesto optional)
Ѕ cup grated Edam cheese/feta cheese
3 cups other vegetable filling -e.g. spinach, tomato, roasted kumara, roasted pumpkin, roasted courgettes or eggplant...

In a small bowl combine the warm milk and water, stir in the sugar and sprinkle the yeast on top. Place the flour and salt in a mixing bowl, and stir in the oil. Add the yeast mixture when it is frothy, and stir well. Knead on a well-floured surface for about 5 minutes. Put it back in bowl and microwave for 1 minute on low and let stand for 10 minutes. Repeat until dough has doubled in size - 2 times more is usually enough.

Divide the bread mixture into slightly uneven portions. Roll the larger portion into a circle to fit the tray. Spread the tomato paste and pesto onto dough, leaving a 2cm border around the edge. Place whatever other fillings you have chosen.

Roll the second piece of dough to cover the filling. Brush the edge of the base with water and fold to meet the top layer. Pinching the two together.

Preheat oven to 200°C. Place the tray on the warm stove top for about 5-10 minutes to allow the dough to rise before baking. Bake for 25 minutes at 200°C or until golden brown.


CARROT & POTATO PIKELETS

1 cup white flour
1 teaspoon baking powder
ѕ cup soy milk or dairy milk
1 egg
1/3 cup margarine, melted
1 clove garlic, finely chopped
Ѕ cup potato, grated
Ѕ carrot, grated

Salsa:
Ѕ Lebanese cucumber; seeded and finely chopped
Ѕ red capsicum, finely diced
Ѕ red onion, finely diced
2 tablespoons chopped coriander
1 lime, juice only
Lite sour cream to serve

Place flour and baking powder in a bowl. Combine soy milk, egg and margarine, and add to dry mix Stir in remaining ingredients. Heat oil in pan. Place dessert spoonfuls of mixture and cook until bubbles appear, then turn and cook other side until golden.

For salsa, mix together all ingredients except for sour cream. Serve with salsa and sour cream.


LAKSA
(Spicy Noodle Soup)

1 cup dry rice vermicelli noodles
4 tablespoons red curry paste
2/4 pound firm tofu, sliced
2 Ѕ cups sliced mushrooms
3 cups boiling water
1 cup light coconut milk
2 x 10g vegetable stock cube, crumbled
3 baby bok choy, leaves separated
1 cup bean sprouts
1/3 cup chopped coriander

Place rice noodles in a bowl and cover with boiling water for 2 minutes. Heat a medium saucepan and saute laksa paste, tofu and mushrooms for 1 minute. Add boiling water, coconut milk and crumbled stock cubes. Bring to boil, then reduce heat. Add bok choy and cook a further minute. Drain rice noodles and divide between serving bowls. Ladle laksa over and sprinkle with bean sprouts and coriander. Serve with lime wedges.


APRICOT TOFU ICE CREAM

1/2 pound large dried apricots,chopped
1/2 cup water
3/4 pound soft tofu, drained
1 1/3 cups vanilla soy milk
2/3 cup apricot nectar
Ѕ cup sugar
2 ripe bananas, mashed
Ѕ cup slivered almonds, toasted
Ѕ cup chopped large dried apricots, extra

Place apricots and water in a small saucepan over medium heat. Cover and simmer for 3 minutes (or microwave, uncovered, on high for 3 minutes) or until apricots are soft. Cool. Process apricots, tofu, So Good Vanilla, apricot nectar, sugar and bananas until smooth. Pour mixture into a cake tin, cover with foil and freeze for several hours or until partly set.

Place partly set apricot mixture into a small bowl. Beat with electric mixer until smooth or place mixture into an ice cream maker and churn for 20 minutes. Fold through almonds and extra dried apricots. Serve immediately or place mixture into a plastic container, cover and freeze until firm. Place ice cream in the refrigerator.


GRILLED EGGPLANT LASAGNA
Thank you Mable

For the Tofu Ricotta:
1 pound firm tofu, drained
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoon basil
2 teaspoon parsley
3/4 teaspoon salt
1 clove garlic, minced

Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized chunks. Add the remaining ingredients and stir until just combined.

For the Sauce:
2 pounds Roma tomatoes
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons sugar

Toss the whole tomatoes with olive oil and sprinkle with salt and pepper. Place on a heated grill for about 4 minutes, or until the skins begin to blacken.

Remove from the heat and, when cool enough to the touch, peel off the skins and scoop the seeds and pulp out of the center. Add the tomatoes to a food processor and blend until smooth, adding sugar and additional salt and pepper to taste.

To Assemble:
9 lasagne noodles
2 medium eggplants
2 tablespoons olive oil
Salt and pepper, to taste

Preheat the oven to 350°F. Bring a large pot of water to a boil and cook the lasagne noodles according to the package directions. Drain and set aside. Cut the eggplants into 1/2-inch slices. Brush both sides of each slice liberally with olive oil, then sprinkle with salt and pepper. Cook the slices on a grill over high heat for 3 to 4 minutes on each side.

In a casserole dish, layer about 1/2 cup of sauce, 3 noodles, 1/2 the eggplant slices, more sauce, and 1/2 cup of tofu ricotta. Repeat until all ingredients are layered. Bake for about 30 minutes.

Note: This lasagne tends to fall apart after removing it from the casserole dish because there isn't a binder, but if you want gooey lasagne that stays together, try replacing the tofu ricotta with a melted soy cheese instead.


APPLE CARAMEL BAKE

3/4 cup flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups apples, peeled and chopped
1/2 cups slivered almonds
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
1/2 cup soy milk

Preheat the oven to 375°F. Grease an 8”x 8” glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside.

In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.

Makes 8 servings


BEEF AND POTATO PIE

12 ounces vegetarian burger crumbles
2 tablespoons bread crumbs
1/2 onion, finely diced
2 cloves garlic, minced
4 medium potatoes, boiled, cooled, and diced
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 cup mixed frozen peas and carrots
Salt and freshly ground black pepper, to taste
Dash of cayenne pepper
2 sheets frozen puff pastry, thawed

Preheat the oven to 400°F. In bowl, combine the burger crumbles and bread crumbs. Set aside. In a large skillet over medium heat, sautй the onion, garlic, and potatoes in the olive oil and Worcestershire sauce until the potatoes begin to brown. (It’s OK if the potatoes break apart and mash together a bit.) Add the peas and carrots, the burger crumble mixture, salt and pepper, and cayenne pepper. Cook for 5 minutes, stirring occasionally. Allow to cool slightly.

On a lightly floured surface, roll out the sheets of puff pastry and cut each piece in half. Scoop half the filling onto each piece of pastry. Fold the pastry pieces over and crimp the edges with a fork. Place the pies on an ungreased cookie sheet and cook for 10 to 15 minutes or until puffed and golden.


CREAMY CHICKEN CASSEROLE

1 container sour cream
1/3 cup faux-chicken stock
1 pkg. onion soup mix (try Fantastic Onion & Mushroom Soup/Dip Mix)
Salt and pepper, to taste
1 bag faux-chicken strips, defrosted (try Morningstar Farms Meal Starters Chik’n Strips)
1 cup broccoli florets
1 can mixed carrots and peas
1 cup breadcrumbs

In a bowl, stir together the vegan sour cream, faux-chicken stock, and onion soup mix until smooth and runny. Add more stock if needed. Add the salt and pepper. Pour into a small casserole dish and add the faux chicken, broccoli, and carrots and peas, mixing well. Top with the breadcrumbs.

Bake at 400°F for 20 minutes or until the center is hot and the breadcrumbs are browned. Serve with rice.

2 to 3 servings


REUBEN SANDWICH

2 large slices rye bread (corn-rye or sourdough rye)
Mayonnaise substitute to taste
Mustard, preferably Gulden’s, to taste
2 tablespoons vegetarian bacon bits or several thin slices wheat meat (enough to cover bread in a single layer)
1 1/2 cups sauerkraut (squeeze to drain and discard liquid, yielding about 1 cup)
1 large scoop cottage tofu or 2 slices Swiss soy cheese, approx. 3 1/2" x 4"
Sliced dill pickles, to taste
Russian dressing

Preheat oven to 350єF. Spread 1 slice of bread lightly with Vegenaise, the other with mustard. Sprinkle vegetarian bacon bits or place wheat meat on top of the mustard side, then arrange sauerkraut on top of this. Layer on the soy cheese or place scoop of cottage tofu (cheese slices will overlap slightly) to cover sauerkraut. Place both sandwich halves (the Vegenaise side is still plain) on a baking sheet, and bake for several minutes, just until cheese melts or tofu warms up. (Check on the Vegenaise slice: Once it is lightly toasted, you may need to take it out before the other side is done.) Remove from oven.

On top of the soy cheese or cottage tofu, arrange the dill pickles, and add a generous drizzle of Russian Dressing. Top with other slice of toasted rye and cut sandwich in half. Serve immediately.


EGGLESS MAC MUFFIN

1/2 cup cornmeal
1 teaspoon black pepper
Salt, to taste
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
1 block extra-firm tofu, sliced into desired thickness (try 1/4 inch)
Splash of soy sauce
Vegan breakfast sausage rounds
Vegenaise (optional)
Guacamole (optional)
Hot sauce (optional)
4 English muffins or mini bagels, toasted

In a shallow bowl, combine the cornmeal, black pepper, salt, garlic powder, and red pepper flakes, if using. Season the tofu with the liquid amino. Toss to coat in the cornmeal mixture. Cook in a lightly oiled skillet over medium-low heat. (This no-stick salt trick is helpful!) Cook on both sides until browned.

Heat the vegan breakfast sausages according to the package directions.

Assemble by spreading Vegenaise, guacamole, or hot sauce on the insides of the bagels or English muffins. Top with the "sausage" and fried "egg."


JAMBALAYA
Thank you Krista

2 teaspoons oil
one medium onion, chopped
one red bell pepper, chopped
one green bell pepper, chopped
2 large cloves garlic, minced
2 cups water
1 (14.5 ounce.) can stewed tomatoes with liquid, cut up
1 (15 ounce) can tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper (ground red pepper)
1/8 teaspoon fennel seed, crushed
1-1/2 cups uncooked rice
2-3 (15.5 ounce.) cans of various beans of your choice, drained and rinsed, ie: garbanzos, black beans, kidney beans

Heat oil in large skillet or pot w/ lid over medium-high heat. Add veggies and garlic, cook and stir 2 to 3 minutes, or until crisp tender. Stir in water, tomatoes, tomato sauce, and spices.

Bring to boil; add rice. Reduce heat to low; cover and simmer (about 45-50 minutes for brown rice, about 25-35 minutes for white rice) until rice is tender and liquid is absorbed. Stir occasionally during cooking time. Gently stir in beans. Simmer another 5 minutes or so, until thoroughly heated.

The results are pretty moist. If you prefer it drier, you may want to add more rice or less liquid


TANGERINE FRISEE SALAD
Thank you Emily

2 medium sweet potatoes, leave peel on
Water
2 1/2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 clove garlic, minced
1 teaspoon sugar
4 sprigs fresh parsley
2 heads frisйe lettuce, curly endive, romaine lettuce, or a combination
1/2 cup olive or peanut oil
5 tablespoons white wine
2 tablespoons honey mustard
1 tablespoon balsamic vinegar
1 tablespoon fresh chopped chervil
1 teaspoon toasted poppy seeds
4 tangerines, peeled and sectioned
Salt and pepper

Wash sweet potatoes and boil in water until cooked ѕ through, about 20 to 25 minutes. Cool and slice ј" thick. Do not peel.

For marinade, combine oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag. Add sweet potato slices, turning to coat. Close bag and marinate 6 to 8 hours or overnight, turning occasionally to distribute marinade.

Wash greens and separate from core. Drain and pat dry with paper towels. In large bowl, combine oil, wine, honey mustard, vinegar, chervil, and poppy seeds. Add tangerine slices and toss to coat. Season with salt and pepper to taste. Add greens and toss.

Remove sweet potato slices from marinade and place in center of cooking grate. Grill until warm, about 8 minutes, turning once halfway through grilling time. Set aside and keep warm. Arrange salad on large platter and garnish with grilled sweet potato slices.


SPINACH FILLED WON TON

10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic cloves, minced
1/4 cup onion, minced
10 water chestnuts, minced,rinsed and drained
1 pound won-ton wrappers (about 60)
Salt & pepper to taste

Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner. Coarsely chop and set aside.

Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the won tons. Dip your fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won tons while shaping the remainder.

Cook the won tons following the directions in the recipe - either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.


BANANA MUFFINS

3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons apple juice, frozen concentrate
1 tablespoon orange juice,frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts, coarsely chopped
2 egg whites

Preheat oven to 375 degrees. Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine the flour, wheat germ, cinnamon, and baking powder in a mixer bowl.

Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and walnuts. Beat the egg whites until stiff. Gently fold into the batter. Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25 minutes. Remove from the tins immediately.


SUPER SOY BURGERS
Thank you Marie

Pan spray
1 1/2 cups soybeans, cooked and mashed
3/4 cup brown rice, cooked
1 egg
3 tablespoons soy sauce
5 scallions, minced
1 tablespoon nutritional yeast
1 tablespoon cornstarch
2 tablespoons Dijon mustard
2 tablespoons fresh mixed herbs, chopped
Salt & pepper -- to taste

Preheat oven to 400 degrees. In a large bowl, thoroughly combine all ingredients. Let rest for 15 minutes. Form mixture into 8 patties. Place on cookie sheet and bake for 30 minutes, or until golden brown.


HEARTY SPLIT PEA SOUP
Thank you Marilyn

14 cups water
2 cups onions, diced
1 1/2 cups carrots,diced
2 cups celery, diced
2/3 cup fresh parsley, minced
4 green onions, thinly sliced
2 cloves of garlic, minced
1 medium zucchini, quartered & sliced 1/3 cup green split peas
1/3 cup yellow split peas
2 1/2 tablespoons barley
2 tablespoons baby lima beans or other tiny white beans
3 tablespoons ajuki beans
1 tablespoon powdered vegetable broth Dash seasoned salt or any salt-free seasoning
Dash freshly ground pepper

Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for the salt and pepper, which can be added at the end of the cooking time. Return soup to a boil, skimming off any foam or scum that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more scum forms.) Cover and reduce heat to medium-low.

Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isn't sticking. At end of cooking time, adjust seasonings to taste.


CASHEW CHILI
Thank you Paulette

3 tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
2 cups cooked kidney beans, drained
1 1/2 cups tomato sauce (2 8-ounce cans)
2 teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon pepper
1 cup raisins
1 cup whole raw cashews
Monterey Jack or cheddar cheese, grated

In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes. Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper. bring to a boil; reduce heat and simmer 30 minutes to blend flavors.

Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes. To serve, ladle into bowls and top each serving with grated cheese. Serve with additional cheese.


CANTALOUPE MELBA

2 cups fresh raspberries
1/3 cup sugar
2 tablespoons orange-flavored liqueur
2 Cantaloupes
3 cups raspberry sherbet

In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.

Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.

Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

Serves 8

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories.