Jan2010 super bowl class recipes
Contents
1. Remove the hot pan from the oven Tilt the pan to coat with the melted EB Add the rest of the melted EB to the small bowl of liquid ingredients while stirring so the egg is not cooked by the hot fat Sounds harder than it is Add liquid ingredients to dry ingredients stirring just until combined like muffins Pour batter into hot pan Bake 20 25 min Use clean toothpick test Top will be dry and probably cracked 2010 Hennergy Inc 10 Cool on wire rack about 5 min then cut into 8 wedges Serve with EB or honey or jam or whatever My family likes to spread it with EB amp crumble it onto their Portobello Mushroom Chili MAIN DISHES Chili Cornbread Pie Adapted from an Eden Foods recipe 15 ounces Eden Organic Chili Beans 1 cup red onion diced seasoned dark red kidney 1 can do 1 teaspoon cilantro minced not drain 1 2 cup fresh parsley minced 1 1 2 cups organic sweet corn fresh or frozen CORNBREAD 1 cup organic cornmeal 1 2 teaspoon sea salt 3 4 cup organic unbleached white flour 1 cup plain soy milk or ww pastry flour 1 Tablespoon red wine vinegar 2 teaspoons non aluminum baking 2 Tablespoons oil powder 1 Tablespoon pure maple syrup Preheat the oven to 375 In a 10 inch pie plate or casserole dish combine the beans corn onion cilantro parsley and vinegar In a mixing bowl combine the cornmeal flour baking powder and sea salt Mix thoroughly In a measuring cup combine the soy milk vinegar oil2. Dutch oven or large heavy saucepan over medium heat Add onion and cook until browned Add broth barley thyme and salt bring to boil Reduce heat cover and simmer about one hour or until barley is almost tender Add mushrooms and kale or other greens Cover and cook 5 10 minutes more until kale is cooked Double Potato Soup From PCRM Makes 8 servings 1 2 cup water 1 large or 2 small sweet potatoes peeled 1 large onion chopped and diced about 4 cups 2 garlic cloves minced 2 cups unsweetened soymilk or other 4 cups vegetable broth nondairy milk 2 russet potatoes peeled and diced 1 bunch kale chopped about 4 cups about 4 cups 1 2 teaspoon curry powder 2010 Hennergy Inc 8 Heat water in a large pot and cook onion and garlic until onion is soft about 5 minutes Add potatoes and broth Cover and simmer until potatoes are tender when pierced with a fork about 15 minutes Remove about 3 cups of the potato mixture and pur e with nondairy milk in a blender until smooth Set aside Add kale and curry powder to the pot cover and cook over medium heat until kale is tender about 5 minutes Stir in potato pur e and continue to heat until steamy Yellow Split Pea Soup Modified from a recipe by M S Milliken and S Feniger 2 Tablespoons Earth Balance margarine 1 2 teaspoon turmeric 1 onion sliced 8 cups veggie broth 3 stalks celery diced 2 cups dried yellow split peas 2 carrots peeled and diced 2 medium potatoes pe
3. cheese Mix together the spaghetti egg melted EB margarine and pepper Put in a 9x13 pan and top with 4 6 oz shredded vegan soy cheddar cheese Brown 1 lb ground turkey OR 1 package Tofurkey Italian sausage cut in half rounds Add a large jar of prepared organic spaghetti sauce and pour over the cheese spaghetti 2010 Hennergy Inc 12 mix Put 8 oz vegan soy mozzarella on top Cover and bake at 350 degrees for 30 45 minutes Veggie Stuffed Peppers By lcu 2 cans diced tomatoes undrained 1 teaspoon Worcesteshire sauce 1 can kidney beans rinsed and drained 3 4 teaspoon chili powder 2 cups cooked rice I used a brown rice 1 2 teaspoon pepper and rye mix 1 4 teaspoon salt 1 package frozen corn thawed 6 green peppers 1 4 cup chopped onion Stuff peppers and cook in crock pot on low for 8 hours or you can bake them in oven at 400 for 30 min The recipe also called for 1 1 2 cups cheese mixed in and another 1 2 cup melted on top but I don t like fake cheese so I made it without It was better on day two so I would suggest making the filling a day in advance and letting it sit in the refrig overnight BURGERS WRAPS amp SANDWICHES Tex Mex Black Bean Burgers From SusanMik This is my absolute favorite veggie burger 16 oz can of black beans drained 1 TABLESPOON tahini to bind 1 4 c chopped onion 1 2 teaspoon legal worstechire sauce 1 4 c chopped pepper choose your own 1 c bread crumbs toasted and drie
4. for 25 minutes or until golden Cut into squares amp serve warm or room temp Serve as side dish or cut into smaller squares for hor d oeuvres Freezes well between layers of waxed paper Artichoke Hummus from LisaNYC 14 oz can artichoke hearts 1 2 c parsley 1 cup chick peas drained amp rinsed 1 clove garlic coarsely chopped 1 3 c tahini 2 teaspoon lemon juice Cut artichoke hearts into pieces Combine all ingredients in food processor 2010 Hennergy Inc 2 Black Bean Lime Hummus This would also be good layered in a Mexican dip recipe a layer of this a layer of tofu sour cream a layer of salsa a layer of shredded lettuce a layer of guacamole a layer of chopped black olives a layer of chopped tomatoes OK not necessarily in that order LOL Assemble it in a big glass bowl and serve with pita triangles chips or veggies 1 clove garlic 1 4 cup olive oil Two 15 oz cans black beans drained 3 4 cup chopped fresh cilantro use to rinsed taste I use less because I do not like 3 Tablespoons fresh lime juice cilantro 1 2 teaspoon sea salt Place garlic in a food processor and process until minced about 10 seconds Add beans lime juice and salt and process into a puree With processor running slowly add olive oil in a steady stream through the feed tube Process until mixture thickens about 1 to 2 minutes Add cilantro and pulse approximately 10 seconds Spoon into bowls and serve as a dip with veggies
5. 2 ounce package Sunspire or 1 teaspoon sea salt Tropical Source Semi Sweet 1 cup 2 sticks 1 2 pound Earth Chocolate Morsels Balance Buttery sticks softened 1 cup chopped nuts optional 2010 Hennergy Inc 17 Combine flour baking soda and salt in small bowl Beat EB Sucanat and vanilla in large mixer bowl Add egg replacer half at a time beating well after each addition gradually beat in flour mixture Stir in morsels and nuts Drop by rounded tablespoon onto ungreased baking sheets Bake in preheated 375 F oven for 9 to 11 minutes or until golden brown Let stand for 2 minutes remove to wire racks to cool completely PAN COOKIE VARIATION Prepare dough as above Spread into greased 15 x10 jelly roll pan Bake in preheated 375 degree Fahrenheit oven for 20 to 25 minutes or until golden brown Cool in pan on wire rack FOR HIGH ALTITUDE BAKING 55 200 feet Increase flour to 2 1 2 cups add 2 teaspoonfuls water with flour reduce both granulated sugar and brown sugar to 2 3 cup each Bake at 375 degrees Fahrenheit drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes Triple Chocolate Torte By SusanMik I made this once and I just recently found my notes on the crust but I had no baking times You could always go a bit more on the crust and it will just be crunchier and less brownie like just make sure it does not burn Have FUN with it it is REALLY easy just needs time to chill in between First L
6. Marilu com Recipes from PARTY HEARTY SUPER BOWL January 2010 These recipes were posted in the Super Bowl class thread You can use these ideas for any party or even dinner not just the Super Bowl A few recipe ideas from Marilu s books Stuffed Mushrooms Healthy Life Kitchen Anti Pasta Bread Healthy Kids Zucchini Fritters Healthy Kids Spicy Cold Soba Noodles Healthy Life Kitchen Black Beans with Chilis and Roasted Peppers 30 Day THM Black Bean Dumplings 30 Day THM APPETIZERS Kristen s Spinach Things 1 10 oz package frozen chopped spinach 3 Tablespoons chopped fresh dill or 2 1 2 large onion chopped teaspoon dried 1 4 cup green onions chopped 1 package phyllo dough preferably 3 cloves garlic whole wheat 2 cups Stedda Ricotta recipe follows olive oil flavor cooking spray 1 8 teaspoon grated nutmeg dash dried parley or to taste dash dried oregano or to taste Preheat oven to 375 degrees F Thaw and drain spinach Spray a non stick skillet with nonstick olive oil spray Saute onions and garlic Add spinach and blend well In a large bowl combine stedda ricotta nutmeg parsley oregano and dill with spinach mixture Spray one sheet of phyllo dough with nonstick spray Place another sheet on top Spray and repeat with a third sheet Make four sets of three sheets each and cut each stack lengthwise into six strips Cover phyllo sheets with damp cloth to prevent from drying Spoon o
7. and maple syrup Let sit for 2 to 3 minutes until thick like buttermilk Pour the liquid into the dry ingredients and stir until smooth Pour the batter over the bean mixture Bake until cake tester inserted into the cornbread topping comes out dry about 25 minutes I usually have to bake mine a bit longer to get the center to set Orzo with Sausage Peppers and Tomatoes This is a Giada diLaurentis recipe and is quite yummy 3 cups veggie broth 2 jarred roasted red bell peppers cut into 1 lb orzo pasta inch strips 2 Tablespoons olive oil 2 plum tomatoes chopped 2 links mild turkey sausage casing 14 teaspoon red pepper flakes optional removed 2 Tablespoons chopped flat leaf parsley 1 garlic clove minced Salt and fresh ground black pepper In a large saucepan bring the broth and 3 cups water to a boil over high heat Add the pasta and cook until tender but still firm to the bite stirring occasionally about 8 10 minutes 2010 Hennergy Inc 11 While the pasta is cooking heat the oil in a large skillet over medium high heat Add the turkey sausage and saut until cooked through about 4 minutes Add the garlic and cook for 1 minute Add the bell peppers tomatoes and red pepper flakes if using to the pan and cook until heated through about 2 minutes Drain the pasta reserving about 2 cup of the cooking liquid and transfer it to a large serving bowl Add the sausage mixture 1 TABLESPOON of the parsley and salt and pepp
8. and or tortilla chips Store in an airtight container in the refrigerator Bring to room temperature before serving Hummus Bi Tahini Yield 1 quart This is a good low fat hummus recipe I got from a Spa Cusine cooking class I took years ago makes a big batch Great with veggies or crackers chips as a dip or in a pita with some chopped veggies and sprouts YUMMMM 4 cups garbanzo beans chick peas 2 garlic cloves drained and rinsed 1 1 2 teaspoons salt 2 Tablespoons to 1 4 cup tahini sesame 2 teaspoons ground cumin seed paste Pinch cayenne pepper 1 3 cup warm water or vegetable stock 2 Tablespoons fresh cilantro or 2 2 Tablespoons extra virgin olive oil teaspoons dried Juice of 2 lemons Combine chick peas tahini warm water olive oil and juice of 1 lemon in the bowl of a food processor fitted with a steel blade Process until smooth and creamy pausing once or twice to scrape down sides of bowl with a spatula Add garlic salt cumin cayenne and cilantro and process to blend Scrape into a storage container cover and refrigerate until ready to use 2010 Hennergy Inc 3 Creamy Greens Dip from LoriT This recipe ROCKS It is a large batch and I can eat the whole thing though my stomach does protest I have done it 2 large bunches spinach 8 cloves roasted garlic 1 bunch red chard 1 cup vegenaise 2 leeks 1 4 cup Dijon mustard 1 bunch elephant kale the long skinny 1 2 cup nutritional yeast dark kind bu
9. around so sauce gets on all sides of chicken Cover and cook on low for 8 hours When done use 2 forks to pull the meat apart Ladle the BBQ sauce from the crock pot onto the meat Serve on rolls or bread Stromboli 1 pizza crust I get mine at the 1 pkg vegan pepperoni local bakery Shredded vegan cheese of choice 1 pkg gimme lean sausage cooked Roll out the dough into a large rectangle Cover to about an inch or so from the edges with sausage then pepperoni then shredded cheese Roll up into a long log and place on a baking sheet in a U shape Bake at 350 degrees for 25 minutes or until golden brown Parmesan Crusted Veggie Sandwich From How It All Vegan Hot and crispy on the outside cool and fresh on the inside This secret sandwich will ensure that you never need to visit the corner deli again 1 4 cup margarine 1 1 2 TBS dijon mustard 1 4 cup soy parmesan 2 avocado s sliced or nutritional yeast 1 medium tomato sliced thinly salt to taste into 12 slices pepper to taste 1 small red onion sliced 8 thick slices firm bread 1 1 2 cup alfalfa sprouts 1 3 4 TBS nayonnaise or veganaise In a food processor or small bowl blend together the margarine parmesan salt and pepper Spread a portion of the margarine mixture on one side of each slice of bread 2010 Hennergy Inc 16 Grill bread slices in batches on a non stick frying pan on medium high heat for about 3 minutes until crisp and deep brown Set toast aside to co
10. as they cool 2010 Hennergy Inc 19
11. ayer Chocolate Coconut Crust 1 1 4 cups whole wheat pastry flour or 1 2 cup shredded coconut sub of choice 1 4 cup cocoa powder 3 4 cup sucanat or rapadura 8 Tablespoons EB margarine softened Combine in medium bowl Press into a greased spring form pan and bake at 325 for 15 minutes I do not remember the exact time so check it to make sure it is done Cool Second Layer Chocolate Mousse Marilu s recipe from Total Health Kitchen 1 box Mori Nu firm silken tofu 3 4 Tablespoons maple syrup 1 bag tropical source chocolate chips melted Combine in blender or food processor till smooth You will have to scrape it down a few times more with the blender Add this layer on top of the crust smooth out with spatula and fridge till firm The mousse tastes like chocolate pudding right out of the blender and firms up like a thick dense mousse in the fridge I have layered it with fruit berries and kiwi and vanilla 2010 Hennergy Inc 18 cake sprinkled with orange mango juice like a trifle And it also makes great fudgcicles in the freezer Third Layer Chocolate Ganache Yield 2 cups of ganache 1 cup soy milk or soy creamer for more 12 ounces semisweet chocolate chips decadent ganache you may want to Tropical Source add less to start and see how thick it is Bring milk to almost boil Pour over chocolate and stir till chocolate is melted Or put both together in a double boiler and slowly and carefully melt the chocolate
12. ch zucchini and tomato paste in a slow cooker Stir in the meat mixture Cover and cook on High until flavors are blended 4 5 hours Or just simmer on the stove for 30 45 minutes or until the zucchini is cooked NOTE To spice it up I would probably use some fresh diced jalapenos instead of the chilies f DD wasn t having any and add some cayenne pepper to taste depends upon your preference 2010 Hennergy Inc 7 Portabella Chili Purple into Blue Jan 01 class serves 4 2 Tablespoons of olive oil 1 Tablespoon of chili powder 1 large onion chopped 1 35 ounce can of tomatoes undrained 2 large cloves of garlic minced and coarsely chopped 8 ounces of Portabella mushrooms 1 15 ounce can of kidney beans cleaned and coarsely chopped drained 2 Tablespoons of ground cumin In a large saucepan heat oil over medium high heat Add the onions and garlic and cook until onions are translucent Add mushrooms and cook until soft Add the cumin chili powder tomatoes beans and bring to a boil Reduce heat and let simmer for 1 hour Serve immediately Barley Kale Soup From SusanMik You can use another grain and likewise mix and match greens in this simple soup recipe 1 Tablespoon vegetable oil 1 2 teaspoon salt optional 1 onion chopped 1 2 pound sliced mushrooms 4 cups vegetable stock broth 1 cup fresh kale chopped or 10 oz 1 2 cup medium grain barley package frozen kale 1 teaspoon dried thyme Heat oil in
13. d pepper out Ezekiel 1 pinch to 1 2 teaspoon cayenne bread works well depends upon how hot you like it 2 TBL fresh cilantro Mash all ingredients together fry 3 minutes on each side Serve with salsa and guac on a bun Yummy Vegan Burgers with Pesto and Salsa Blue Serves 12 This recipe comes from member Evipaap Thanks for sharing Evi These burgers freeze well and can be easily reheated in the oven or a microwave so make the full recipe even if you don t need them all at once You could also top them with a veggie gravy and serve with potatoes or brown rice for a hearty supper For a tasty side dish to accompany whole grain pasta cover frozen patties 2010 Hennergy Inc 13 with tomato sauce and simmer on low heat in a pan for about 10 minutes or till completely heated through 2 cups oatmeal 2 cups grated carrot 1 cup sunflower seeds 1 onion finely chopped 1 4 cup dried mushroom pieces ground 2 garlic cloves minced shiitake or your choice 1 4 cup Bragg Liquid Aminos or use 1 2 cup spelt flour tamari or soy sauce 1 Tablespoon fennel seeds 2 cups water 1 4 cup nutritional yeast Whole grain buns 1 4 cup parsley flakes Pesto homemade or store bought 1 4 cup sesame seeds Salsa homemade or store bought 1 4 cup wheat germ Veggie mayonnaise Preheat oven to 375F Using a food processor mix oatmeal sunflower seeds and mushrooms till grainy in consistency and sunflower seeds are very finely chopped Transfer m
14. eled and diced Salt and white pepper Melt EB over medium low heat in a large stockpot or Dutch oven Cook onion celery and carrots with salt and pepper until onion is soft about 7 to 10 minutes Add the turmeric stock peas and potatoes and simmer covered about 1 hour Puree soup in a blender or food processor until smooth Return to clean pot and adjust the seasonings Serve immediately BREADS Our Homemade Pita From Sheri Here is DH s recipe for making your own pita These are better than anything I have ever bought anywhere And not just because he makes them Don t get discouraged by the length of this recipe I put in all his notes it s NOT DIFFICULT to make these 1 pkg active dry yeast 2 1 2 teaspoon 2 cups whole wheat bread flour 1 1 4 cups warm water 1 teaspoon salt 1 cup white bread flour He puts this in our bread machine to mix and knead dough setting 5 min read your user s manual though To do this part by hand dissolve the yeast in warm water then stir in the flours and salt Knead on a floured board or floured kitchen counter until smooth about 5 10 minutes 2010 Hennergy Inc 9 If you put it in the bread machine this is where you have to do the work again Divide the dough into 8 pieces Knead each piece a couple of times until smooth and round Flatten each to about 1 4 and 6 8 diameter use rolling pin or hands or wine bottle Place the disks on parchment covered cookie sheet
15. er to taste Toss well to combine adding the reserved cooking liquid if needed to loosen the pasta Top with remaining parsley Tater Tot Casserole Here is something I converted when I was on a major comfort food kick 1 pkg ground turkey 1 2 cup no veggie broth 1 small onion chopped 1 2 cup milk of choice we use oat 1 bag frozen peas defrosted 2 TABLESPOON egg replacer 1 8 1 4 cup nutritional yeast 2 bags of Cascadia Farms Spud Puppies salt and pepper to taste Cook the turkey and onion together in a skillet until turkey is cooked Add the peas and nutritional yeast and season to taste with salt and pepper Pour the mixture into a 9 x 13 inch pan Whisk together the veggie broth oat milk and egg replacer and pour over the turkey pea mixture Cover the casserole with the spud puppies and lightly press into the mixture Bake at 350 degrees for 35 minutes YUM If you can eat legal cheese this would also be good to add to the meat mixture there are just none we can have with her allergies I would add 1 cup of shredded cheddar flavor double YUM Spaghetti Casserole A recipe conversion by JanB for dmoritz 8 oz whole wheat spaghetti cooked and 4 6 oz shredded vegan soy cheese drained 1 lb ground turkey OR Tofurkey Italian 1 egg or equivalent egg replacer sausage cut in half rounds 2 Tablespoons melted Earth Balance 1 large jar organic prepared marinara margarine sauce 1 2 teaspoon pepper 8 oz vegan soy mozzarella
16. fort I would guess they would freeze well I ve never had any leftover to freeze though Pie Dough 1 cup whole wheat pastry flour or 1 4 cup grated cheddar cheese we used whole grain white wheat flour vegan rella use your favorite 1 2 teaspoon sea salt 3 4 Tablespoon water 2 Tablespoon Earth Balance cut into small pieces Filling 4 Tablespoons Earth Balance margarine 1 Tablespoon whole wheat pastry flour 1 cup finely chopped celery 1 4 cup soy milk or other non dairy milk 2 garlic cloves crushed salt 1 small onion finely chopped pinch of cayenne pepper To make the filling melt the EB add the celery garlic and onion and saute for 5 minutes or until softened Remove from the heat and stir in the flour and then the milk Heat gently until the mixture is thick stirring frequently Season with salt and cayenne pepper Let cool To make the pastry sift together the flour and salt into a mixing bowl and rub in the butter with your fingertips Stir the cheese into the mixture together with the cold water and mix to form a dough Roll out three quarters of the dough Using a 2 1 2 inch cookie cutter cut out 12 rounds Line a muffin pan with the rounds Divide the filling between the pie dough rounds Roll out the remaining dough and using a 2 inch cutter cut out 12 rounds Place the smaller rounds on top of the pie filling and seal well Make a slit in each pie and chill for 30 minutes this is where we made smal
17. in the milk creamer Let cool stirring occasionally until thickened but still pourable Pour over cake Once you have added this last layer chill in the refrigerator to firm up YUM YUM YUM Weighs a ton you can t eat much but trust me they will never believe it is not bad for you Nut Butter Cookies Modified from The Candida Control Cookbook I have been making these lately whenever I go somewhere that I have to eat dessert They have a minimum amount of sweetener and are quite yummy They can easily be frozen and eaten right out of the freezer 1 4 cup grapeseed oil 1 teaspoon alcohol free vanilla 1 2 cup nut butter of choice I usually 1 1 4 cups sifted brown rice flour use sun nut butter because DD is 1 teaspoon baking powder allergic to nuts 1 4 tsp sea salt 1 Tablespoon agave nectar 2 dozen fresh nuts to match nut butter 1 3 cup unsweetened soy milk or milk optional always wanted to try with of choice we use oat almonds 1 large egg Preheat oven to 350 degrees Combine oil nut butter agave milk egg and vanilla in a large bowl Place dry ingredients in another large bowl mix together Add dry mixture to milk mixture blend well Place teaspoons of dough on a nonstick cookie sheet I use parchment on a regular sheet flatten cookies with back of spoon press nut halves into tops if using Bake 8 10 minutes Let cookies cool for 5 minutes before removing them from cookie sheet Cookies will harden
18. ixture to a large mixing bowl and add next five ingredients Mix and form a well for wet ingredients In a separate bowl combine remaining ingredients and mix well Combine wet and dry ingredients and mix very well with a large spoon With oiled hands scoop a heaping tablespoon onto the palm of your hand and form into a ball 3 inches in diameter Place onto a cookie sheet with parchment paper on it and flatten to about a half inch in thickness Bake for 10 to 12 minutes Turn patties and bake for an additional 10 to 12 minutes Toast whole grain burger buns and spread with veggie mayonnaise and pesto Place hot patties on buns and top with salsa Serve with a salad on the side Vegetable Burgers from Grilling with Chef Hirsch this is one of our favorite grilling cookbooks LOTS of great recipes This burger would NOT be good to freeze and reheat the best way to describe this one is it is like a spinach dip burger When I made them last year all the meat eater gobbled them up Makes 4 6 burgers One 16 or 19 ounce can cannelloni 14 cup finely chopped red bell pepper beans drained and mashed 14 cup nayonaise or veganaise 2 TBS uncooked oatmeal 2 TBS chopped scallions One 100z package frozen chopped 1 TBS chopped fresh parsley or cilantro spinach thawed and squeezed dry 1 4 tsp Tabasco sauce 1 cup fresh bread crumbs 14 tsp vegan worcestershire sauce 1 2 cup finely chopped cooked carrot salt and pepper to taste 1 2 cup fine
19. ler half circle ones but the mini pies look REALLY good Bake in a preheated oven at 425 degrees for 15 20 minutes Cool in the pan for about 10 minutes before turning out Serve warm 2010 Hennergy Inc 6 Melsmommy s Hot Wings 4 lbs chicken wings Crushed red pepper to taste 1 cup Frank s Red Hot 1 Tablespoon paprika 1 2 Tablespoons Worchestershire sauce Mix everything but the chicken wings in a ziplock bag Add the wings and marinate for at least one hour I usually do this in the morning before work and then they are ready to pop into the oven after work Preheat oven to 425F Spray a cookie sheet with olive oil place the wings on it and cook for 30 minutes Turn wings and cook until crispy another 20 30 minutes Everyone loves these and no cares that they aren t Hooters and deep fried SOUP amp CHILI SusanMik s Turkey Chili 1 lb ground turkey meat or however 4 15 oz can beans of choice rinsed and large one package is drained I use 2 black beans and 2 2 garlic cloves finely chopped aduki 2 Tablespoons chili powder 1 4 cup canned diced chilies 1 teaspoon ground cumin 2 Tablespoons tomato paste 1 28 oz can crushed tomatoes 2 3 cups baby spinach leaves chiffonade 1 sweet onion chopped 1 2 zucchini diced small Cook the ground meat and garlic in a skillet until browned Drain off any fat Add the chili powder and cumin and stir to coat the meat Mix the tomatoes onion beans chilies spina
20. ly chopped pecans 2 TBS olive oil In a large bowl combine all of the ingredients except the olive oil Shape mixture into 4 to 6 burgers pressing firmly Chill for 2 hours Before grilling brush burgers with olive 2010 Hennergy Inc 14 oil Grill for 4 to 5 minutes on each side turning only once Serve on rolls with a good multi grain mustard or ketchup Veggie Burritos 12 flour tortillas 1 box spanish rice I like Casbah best 1 can black beans or dried 2 cups corn 1 can adzuki beans or dried green salsa or your favorite Spread out all the tortillas dump a bit of each inside and roll up Store in the freezer individually wrapped in wax paper in a ziplock bag and pull them out to heat up one at a time Makes a great quick lunch or dinner I will heat in microwave then put more salsa lettuce and avocado on top They are SSSOQOOOOOOO good And so easy You can also eat them the night you make them Turkey Burritos 1 pkg ground turkey meat 1 1 5 Ibs 1 can diced tomatoes with peppers and 1 can black beans aprox 15 oz rinsed onions or similar product of choice and drained aprox 14 oz 1 onion chopped 2 teaspoon chili powder Cook meat with onion till meat is just cooked do not overcook it will get too dry Add remaining ingredients and simmer for 15 minutes Great in a tortilla over rice or pasta or with a nice slice of corn bread Sweet Potato Black Bean Peanut Butter Burritos Burritos 1 TBLs oil 1 15 o
21. ne tablespoon of filling about an inch from the end of one strip Fold the end of the dough over the filling at a 45 degree angle continuing to fold to form a triangle that encloses the filling like folding a flag Repeat with all 24 strips 2010 Hennergy Inc 1 Place triangles on prepared baking sheet lightly spray with nonstick olive oil cooking spray and bake for 18 to 20 minutes or until golden brown Serve warm Stedda Ricotta From The American Vegetarian Cookbood from the Firt for Life Kitchen by Marilyn Diamond 1 pound firm tofu 1 2 teaspoon ground nutmeg 1 3 cup olive oil 1 2 teaspoon sea salt Place three fourths of the tofu and the remaining ingredients in a blender Blend until thick and smooth Mash the remaining tofu into the blended mixture Yields 2 1 2 to 3 cups HotMomcat s Zucchini Squares 3 cups zucchini shredded 1 2 teaspoon oregano 1 4 cup onion minced I shredded mine 3 4 teaspoon salt w zucchini worked great 1 clove garlic minced 2 Tablespoons fresh chopped parsley 4 eggs slightly beaten 1 cup flour use millet or oat 1 8 teaspoon black pepper 2 teaspoon baking powder 1 2 cup vegetable oil Preheat oven to 350F In large bowl mix zucchini onion parsley oregano salt and garlic Stir in eggs amp mix well In small bowl combine flour baking powder and pepper Add oil Mix well and add to zucchini mixture in large bowl Pour into well greased 13x9 pan or casserole Bake at 350F
22. od processor blend spinach 2 cup parmesan artichokes pepper lemon juice and mozzarella until well mixed Spoon into a lightly oiled casserole dish and top with the remaining 4 cup of parmesan Cover and bake for 20 minutes until hot and bubbly Remove from oven and let sit 5 minutes before serving Makes 4 6 servings Ranch Dip Green Makes about 2 cups 1 2 box Morinu firm silken tofu 1 teaspoon Dijon mustard 3 heaping Tablespoons Vegenaise or a few shakes of salt free veggie Nayonnaise seasoning try Trader Joe s 21 1 large garlic clove Seasoning Salute or Spike 1 Tablespoon dried parsley or 2 1 teaspoon apple cider vinegar Tablespoons fresh salt and pepper to taste Blend in food processor then add in enough soy or rice milk to thin to desired consistency Honey Mustard Dip Yellow Makes about 2 cups 1 2 box Morinu firm silken tofu 1 6 inch length of celery cut into chunks 2 to 3 Tablespoons of honey mustard freshly ground pepper to taste dressing one with no sugar Blend in processor until smooth and then add a little soy or rice milk to thin to desired consistency Add a touch more honey if you like it sweeter 2010 Hennergy Inc 5 Celery Onion Pies From LoriT These were originally made as pies we made more like an empanada pastry so you may need more dough if you are going to do it this way also I had wanted to play with my toy from Pampered Chef Also they are a bit of work but well worth the ef
23. ol These can of course also be done on the BBQ In a small bowl blend nayonaise and mustard together On a piece of toast spread a layer of the mayo mixture avocado tomatoes onion and sprouts Place another toast slice on top Makes 4 sandwiches DESSERTS Toll House Cookies From SusanMik 2 1 4 cups whole wheat pastry flour 1 teaspoon organic vanilla extract 1 teaspoon baking soda 2 eggs worth of egg replacer 1 teaspoon salt 2 cup tropical source chips 1 cup earth balance margarine softened 1 cup chopped organic walnuts 1 1 2 cups sucanat Preheat oven 375 degrees Combine flour baking soda and salt in a small bowl Beat EB sucanat and vanilla in a large mixer bowl until creamy Add eggs one at a time beating well after each addition Gradually beat in flour mixture Stir in chips and nuts Drop by rounded Tablespoonfuls onto ungreased baking sheets Bake 9 11 minutes 9 for more chewy sift 11 for more crunchy Cool on baking sheets for 2 minutes remove to wire rack to cool completely Pan cookie variation grease a 15x10 jelly roll pan Prepare dough Spread into prepared pan Bake for 20 to 25 minutes until golden brown Cool in pan on wire rack Makes 4 dozen bars or one mega cookie LOL Chocolate Chip Cookies From JanB 1 1 2 cups all purpose flour 1 1 2 cups Sucanat 3 4 cup whole wheat pastry flour do not 1 teaspoon vanilla extract use stone ground 2 egg replacers 1 teaspoon baking soda 2 cups 1
24. s and cover with a dry dishtowel Put the cookie sheets in a warm place we put them on the radiators now that the heat is on you could use an oven with a pilot light Let rise for 45 min Turn upside down on cookie sheets see note below and bake at 500 for 7 8 min until very lightly browned If they bake too much longer they still taste good but they crack when you put stuff in them Notes To turn over DH uses another parchment covered cookie sheet He places that upside down on top of the pita disks so it s like a sandwich of cookie sheet parchment pitas parchment cookie sheet then flips the whole thing over and gently peels the parchment off the now top of the pitas Repeat with all cookie sheets We like to make smaller ones for appetizers and to serve with soup This recipe makes about 16 pitas that are 4 in diameter The larger ones 6 8 are good for sandwiches Sheri s My Cornbread Adapted from the recipe on the Quaker Corn Meal box 1 4 cup Earth Balance 4 teaspoons baking powder 1 cup corn meal 1 2 teaspoon sea salt 1 cup whole wheat pastry flour or whole 1 cup soymilk spelt flour 1 beaten egg 1 4 cup sucanat or rapadura Heat oven to 400F In 8 round cake pan or 9 pie pan melt EB in the oven You are preheating the pan and melting the fat at the same time Combine in large bowl with wire whisk corn meal flour sucanat baking powder and salt Combine in small bowl with fork soymilk amp egg
25. t any kind would work pine nuts optional Clean the greens under running water or fill sink with cold water and let them soak swirling them about a few times to loosen dirt that will sink to the bottom Rinse under running water and remove the stems ripping the greens into 2 pieces or so and putting them in a bowl Shake off water when you rinse them but leave a bit on the leaves Cut off the root end of the leek and the opposite end at a light green still tender part Cut in half length wise and rinse out any dirt then slice cross wise in 1 2 pieces Heat a little olive oil in bottom of large saute pan or dutch oven Add leeks and saute until soft about 3 4 minutes Add greens you may have more greens than pot space at first if so just add till it s full then add the rest once it cooks down Put lid on reduce heat to med low and let the greens steam down Check it after about 4 5 minutes stir to mix in with the leeks and add more cleaned greens until they re all in the pot Keep lid on and check every 5 8 minutes stirring to make sure nothing is sticking If it seems a bit dry add some water or stock if you prefer Season lightly with salt or Bragg s and a bit of finely ground pepper Meanwhile in a small bowl combine the veganaise mustard and nutritional yeast This will make a thick sauce base and for the dip I d leave it like this and not dilute it you can also take this base dilute it with just a bit of water and ha
26. ve a nice creamy salad dressing or dipping sauce for steamed veggies Once the greens are tender not mushy but tender drain any excess liquid and let them cool for a few minutes Place all but 1 2 cup of the greens in the food processor along with 6 cloves of the garlic Start by adding about 1 2 3 4 cup of the veganaise mix Blend and really the additional sauce base you add is up to you how creamy do you want it sometimes I end up with more or less greens than anticipated and need more or less sauce base Blend till completely smooth Take remaining 1 2 cup of greens chop finely and fold into dip Take the remaining 2 cloves of roasted garlic chop finely and fold into dip If you want the pine nuts toast them in a hot pan till just browning Let cool and sprinkle on top of dip 2010 Hennergy Inc 4 My Guacamole SusanMik I use about 4 avocadoes to 1 2 a lime mash all together and add a decent amount of sea salt to taste Keep one pit from the avocadoes to place on top of the dip in the middle This will help to prevent browning If you would like more to your guacamole I have found that adding a TBS or two of your favorite salsa will give it an amazing flavor Spinach and Artichoke Dip From How It All Vegan 1 2 cup fresh spinach 1 4 tsp pepper 3 4 cup soy parmesan 1 tsp lemon juice 2 cups marinated artichoke hearts 1 cup grated soy mozzarella cheese drained Preheat oven to 350 degrees In a blender or fo
27. z can black beans 1 2 cup chopped onion 1 teaspoon cumin 1 Garlic clove 1 2 teaspoon cinnamon 3 TBLs chunky peanut butter 1 4 teaspoon ground red pepper 2 large sweet potatoes peeled cut into cayenne 1 chunks and steamed until done 6 10 inch tortillas of your choice Topping 3 4 cup chunky salsa It is really good 1 4 cup chopped green onions with pineapple or peach salsa 2 Tablespoons chopped fresh cilantro 6 Tablespoons Better Than Sour Cream Heat oil in large skillet over medium heat until hot Add onion and garlic cook and stir 2 3 minutes or until tender Stir in peanut butter sweet potatoes and beans mash slightly 2010 Hennergy Inc 15 Add cumin cinnamon and ground red pepper mix well Reduce heat to low cover and simmer 2 3 minutes or until thoroughly heated stirring occasionally Meanwhile heat tortillas according to package To serve spoon and spread scant 1 2 cup sweet potato mixture across center third of each tortilla Top each with 2 TBLs salsa 1 TBLs soy sour cream 2 teaspoons green onion and 1 teaspoon cilantro spread to cover tortilla 1 inch over filling Fold bottom 1 3 tortilla over filling roll again to enclose filling Place seam side down on serving platter Pulled BBQ Sandwiches 3 4 lbs boneless chicken breasts 1 jar legal BBQ sauce we use Organicville sweetened mostly with Agave Place chicken breast in the bottom of a crock pot Cover with jar of BBQ sauce the whole jar and move
Download Pdf Manuals
Related Search