-3 cups shredded zucchini (about 3 med zucc)
-1 cup sour cream
-1 cup (4oz) grated cheddar cheese
-1/2 cup chopped onion
-½ cup melted butter or vegetable oil
-¼ teaspoon salt
-1 ½ cup cups cornmeal
-hot peppers! (Optional)
|1) Heat oven to 400. Spray 1 ½ quart gratin or baking dish with nonstick cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.
2) In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter, salt and hot peppers. Stir in zucchini and cornmeal until blended. Pour into gratin dish.
3) Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
|1 medium eggplant chopped into bite size chunks
several dozen large, sweet cherry tomatoes
2 large sweet onion – bite size chunks
canned pineapple chunks (1 large can)
about a dozen small red potatoes – bite sized chunks again
Firm tofu – terriyaki is good – bite sized chunks
1 large bottle low fat Italian dressing
|Take all ingredients other than dressing and put on wooden skewers – nice to have 2 of each ingredient on each skewer. Place in flat glass container and cover with dressing. Marinate overnight. When you’re ready the next day – fire up the grill and BBQ – it’s easy and yummy and the cleanup and mess is the day prior so you can truly enjoy yourself with limited clean-up the day of the BBQ.|
|heat orange juice and fistful of pecans between
1/3 cup half and half (or soy substitute)
|mash yams- add orange juice and pecans- heat. then add half and half and spices to taste.|
|2 russet potatoes, cubed
1 ruby red potato, or yellow yam, cubed
1 yellow onion, diced
1/2 cup broccoli, chopped into bite size pieces
1/2 cup green beans, chopped into bite size pieces
1 large zucchini, cut into rounds
1 large carrot, cut into rounds
1 yellow squash, cut into rounds
1/2 cup olive oil
Dried herbs (basil, oregano, thyme, garlic)
|Put all of the vegetables in a roasting pan, toss with olive oil and your favorite dried herbs. Bake at 350 degrees for 45 minutes.
Feel free to use whatever vegetables are in season, or whatever vegetables you have on hand. Improvise! This makes a wonderful main course when served with corn bread and a green salad.
|1 pack Gardein Scallopini cut into 1/4 cubes
1 cup onion, diced
1 cup diced potato or sweet potato
1 cup frozen peas (frozen is fine)
3/4 tsp thyme
3/4 tsp sage
3/4 tsp sea salt
1 tbsp nutritional yeast flakes
1 tbsp Bragg’s liquid aminos
3 tbsp olive oil
1/2 cup flour
1/2 cup Earth Balance Butter
4 cups vegetable broth or vegan chicken broth
Pepperidge Farm Puff Pastry
|Pre-heat oven to 375 degrees
1. Brown Gardein Scallopini in a saute pan with 1 tablespoon of olive oil.
2. Season with salt and pepper.
3. Remove from pan and set aside.
4. In a 5.5qt stock pot, cook onions in olive oil for 3 minutes and add potato, sage, thyme, salt and pepper.
5. Continue to cook for 5 minutes. Put the Gardein chicken and peas into the pot.
In a separate pan, make the roux: melt the stick of butter, and then add the mix the 1/2 cup of flour. When well combined add the broth until well mixed and boiling. Then whisk in the yeast flakes and Bragg’s.
7. Add the roux a bit at a time and continue to cook as sauce begins to thicken.
8. Stir in Gardein Scallopini, Bragg’s liquid aminos and peas. Pour mixture into a large shallow pan.
9. Top the pan with puff pastry sheets.
10. bake for 35-40 minutes, until hot and bubbly and pastry sheets are golden brown.
|1/2 lbs of cooked spaghetti
1/2 lbs of sliced mushrooms
1/2 cup of earth balance vegan butter
1/3 cup of flour
2 cups of vegetable bouillon
1 cup dry white wine
3/4 cup silk soy milk
1/2 tbl celery salt
4 cups cubed Gardein Turkey (cooked) (or regular turkey for non-vegans)
1/2 cups fine, dry, breadcrumbs
ChololaTree Raw Vegan Cheese – Parmesan
|Preheat oven to 375 degrees
Saute mushrooms in vegan butter (Earth Balance) for about 5 minutes.
add remaining vegan butter and when melted, blend in flour.
Add bouillon, wine, milt and celery salt.
Season to taste with salt & pepper.
Cook & Stir until thick and smooth.
In a 4 quart casserole dish, arrange layers of spaghetti, Gardein Turkey and sauce ending in a layer of spaghetti. Sprinkle with bread crumbs and ChololaTree Vegan Parmesan Cheese.
Bake for 35-45 minutes or until brown.
|6 oz med. size pasta or noodles
2 7-oz cans tuna
1 pkg frozen peas
1/2 lb mushrooms (optional)
1/2t garlic salt
1/4t dill weed (optional)
2 cans Cream of Mushroom Soup
1/4 C milk
Buttered bread crumbs or crushed potato chips.
|Cook noodles to directions and drain. Butter 2 1/2 qt casserole and arrange half the tuna on the bottom. Combine peas, mushrooms, garlic sale, dill, and pepper. Spread half the miture over tuna.
Mix milk, soup & sherry; spoon half soup mixture into casserole and top with all noodles. Repeat layering ending with soup mixture. Top with buttered bread crumbs or crushed chips.
Bake 350 30-40 min til browned.
|6 ounces medium sized fancy pasta (shells or fusilli work great with this recipe)
2 cans (6 ounce) tuna fish
1 package frozen peas
1/2 pound mushrooms, sliced and sautÃ©ed
1/2 teaspoon garlic salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
2 cans cream of mushroom soup
1/4 cup milk
3 teaspoons cooking sherry
|Cook pasta according to directions, drain. Butter a casserole dish, and put 1/2 of the tuna on the bottom of the dish. Combine the peas, mushrooms, garlic salt, dill weed and pepper and pour half of that mixture over the tuna. Mix the milk, soup and sherry and pour half of that over the top. Then spread all of the pasta over that. Repeat the layering with the tuna, pea mixture and soup mixture, and top with bread crumbs. Bake at 350 degrees, 30-40 minutes or until hot and bubbly.|
|4 boneless, skinless chicken breasts
1 bottle of Wishbone Russian salad dressing
2 8oz. cans of pineapple chunks, drained
1 packet of onion soup mix
|Put all ingredients in a crock pot. Cook on low for 6-8 hours.
Serve over white rice.
|2 Medium onions, finely chopped (1 cup)
1/4 lb mushrooms, thinly sliced
2 Tbls vegan margarine
2 packages of frozen chopped spinach (thawed and well drained)
1/4 cup of packaged bread crumbs
1 can of cream of mushroom soup
1/3 cup grated vegan parmesan cheese
1/2 tsp salt
1/2 tsp crumbled basil
1/4 tsp nutmeg
1/8 tsp pepper
|Preheat over to 325 degrees
1. Cook onions and mushrooms in butter in a large skillet until soft. Let it cool.
2. Beat eggs in large bowl until frothy. Stir in onion mixture, spinach, bread crumbs, soup, and 2 tbls of the vegan parmesan cheese, salt, basil, nutmeg and pepper until well combined.
3. Spread mixture in a greased 9x9x2 baking dish.
4. Sprinkle the remaining vegan parmesan cheese.
5. Bake (uncovered) in slow oven at 325 degrees until set. (about an hour).
6. Cut into squares and serve.