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6 apples, cored, peeled, and thinly sliced 2 cups cooked carrot slices 1/3 cup brown sugar 2 tbs flour salt to taste 3/4 cup orange juice Place half the apples in non-stick 1-qt baking dish and cover with half the carrots. Mix brown sugar, flour, and salt and sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top. Bake at 350 degrees for 45 minutes. Serves 6. |
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2 cup raw cashew nuts 1 box Quick brown rice, cooked 1 cup 7 grain cereal 2 cup soy milk 1 large onion, chopped 3/4 cup wheatgerm 4 tbs canola oil 2 tbs soy sauce 1 tsp sea salt(optional) 4 tbs minced parsley 1/2 tsp thyme 1/2 tsp ground celery seed 1/2 tsp ground sage 1 tsp onion powder 1 tsp garlic powder Chop the nuts fine, or run through a food grinder. Add the remaining ingredients and mix well. Place in a baking dish and bake at 350 uncovered for 1 hour or until done. Serve with favorite gravy. |
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Filling: 1 cup green lentils, washed 2 tbs olive oil 1 large onion, diced 1 medium carrot, thinly sliced 2 garlic cloves, chopped 2 cup tomatoes, diced 2 tbs tomato paste 1 tbs parsley 1 tsp oregano 1 tsp marjoram 1 tsp soy sauce salt and pepper to taste Pasta: Lasagna strips, enough for 3 layers Bechamel Sauce: 3 1/2 cup water 1/2 cup cashews 1 tsp salt 1/2 tsp white pepper 1 bay leaf 1 dash nutmeg Roux: 1/4 cup vegetable oil 1/2 cup all-purpose flour Topping: 1 1/2 cup mozzarella style soy cheese or Italian style almond cheese. Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock. Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic, and mushrooms and continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover and cook for 20 minutes to ensure that the flavors are well blended. Meanwhile cook enough lasagna strips to make 3 layers. Cook only till aldente. Bechamel Sauce: Combine the water, cashews, salt, pepper and nutmeg in the blender and blend till smooth. Make the roux by heating the oil in a pot and stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf and bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low and simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using. Oil a casserole dish. Put a layer of lasagna in the bottom and layer with the lentil mixture followed byt the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350 for 35 minutes. Let stand for 10 minutes before serving. |
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1/4 cup vegetable oil 1 medium onion, chopped 1 jalapeno pepper, finely chopped 2 tbs chili powder 1 tbs corn flour 2 tsp papriks 1 tsp cumin powder 1 tsp oregano 1/8 tsp cayenne pepper 6 dried apricots, chopped 2 cloves garlic, minced 1 tbs brown sugar 1 tsp yellow mustard 15 oz tomato sauce 1 1/2 cups water 1 cup meatless meat(ground beef style) 1/4 cup meatless meat (beef fillet style) 1/2 cup beer 1 tbs tomato paste Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, corn flour, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato suace, water, meatless meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors. |
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1 tbs cold water 2 tsp soy sauce 1 tsp cornstarch 1/4 tsp salt 1 lb fresh asparagus spears 1 tbs vegetable oil 4 green onions, sliced diagonally into 1" pieces 1 1/2 cup fresh mushrooms, sliced 2 small tomatoes, cut in thin wedges Combine first 4 ingredients in small bowl, stirring until blended. Set aside. Snap off tough ends of asparagus. Remove scales from stalks with a knife. Cut asparagus diagonally into 1 1/2" pieces. Set aside. Pour oil around top of preheated wok, coating sides; heat at med-high for 2 minutes. Add asparagus and green onions; stir fry 3-4 minutes. Add mushrooms; stir fry 1 minute. Add reserved cornstarch mixture to vegetable mixture in wok; cook until thickened and bubbly. Add tomatoe, and cook just until heated. Serve immediately. |
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2 cup cranberries 1 cup raisins 4 med ganny smith apples 1 cup apple juice 1/4 cup water 2 tbs arrowroot powder Finely chop apples. In a large saucepan combine all filling ingredients except water and arrowroot. Bring to boil, cover, reduce heat to low and simmer until tender, about 30 minutes. If filling is too thin remove cover and evaporate liquid by simmering over low heat. Dissolve arrowroot in water and add to cranberry mixture. Stir until thick like stewed fruit. Fill and cook tamales, according to basic instructions. |
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1 lb uncooked spaghetti 1 cup broccoli florets 1 (15-oz)can kernel corn, drained 1 cup fresh sliced mushrooms 1 cup sliced carrots 2 (8-oz)cans tomato sauce Bring a large pot of salted water to a boil;add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve over pasta. |
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3 tsps vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tbsp chili powder 2 tsp ground cumin 4 tsp prepared mustard 1 pinch cayenne pepper 3 tbsp soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch)flour tortillas, warmed 8 ozs shredded cheddar cheese Preheat oven to 350. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up burrito style. Bake for 12 minutes. |
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9 uncooked lasagna noodles 1 onion, chopped 4 cloves garlic,chopped 1 (14.5 oz)can vegetable broth 1 tbsp chopped fresh rosemary 1 (14 oz)can marinated artichoke hearts, drained and chopped 1 (10 oz)pkg chopped spinach, thawed, drained and squeezed dry 1 (28 oz)jar tomato sauce 3 cups shredded mozzarella cheese 1 (4 oz)pkg herb and garlic feta, crumbeled Preheat oven to 350. Spray a 9x13 pan with cooking spray. Bring a large pot of lightly salted water to a boil. Add noodles and cook 8 to 10 minutes or until al dente;drain. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top. Bake, covered, for 40 minutes. Uncover and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting. |
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1 large eggplant 2 tbsp vegetable oil 1 tsp cumin seeds 1 medium onion, thinly sliced 1 tbsp ginger garlic paste 1 tbsp curry powder 1 tomato, diced 1/2 cup plain yogurt 1 fresh jalapeno, finely chopped 1 tsp salt 1/4 bunch cilantro, finely chopped Preheat oven to 450. Place eggplant on a medium baking sheet. Bake for 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in the eggplant and jalapeno, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. |
