As a spin-off of Meeshi's MEATLESS MONDAYS thread on the mama market, please take some time to post some of your favorite and/or tried and true vegan/vegetarian aka MEATLESS recipes...from appetizers to main course to dessert!

Book recommendations, website links, recipe lists/sites, etc would all be welcome!

Thanks!

1. Meatless Tamale Pie
2. Popeye Pie
3. Lentil Stew
4. Scalloped Potatoes (served with Mixed veggie dish, no recipe)
5. Crockpot mac and cheese
6. Lentil Rice Casserole
7. Split Pea Soup
8. Lentil Soup
9. Black Bean Quesadillas
10. Vegetarian Shepherd's Pie
11. Eggplant Parmesan
12. BBQ Eggplant with Couscous
13. Brown Lentil Bake with Pineapple
14. Vegetable Barbecue Couscous
15. Nutty Pasta Twists
16. Broccoli and Chickpeas with Rice
17. Chile Relleno Puff
18. Spaghetti
19. Chicken TVP potpie
20. Potato Cheese Soup
21. Baked Potatoes with Chili and Cheese
22. Black Bean Soup
23. Biscuit Taco Casserole
24. Pizza with Whole Wheat Crust
25. Risotto Primavera
26. Sweet and Sour Tofu
27. Stir-Fry with Rice
28. Homemade Gardenburgers (topsecret Lite recipe), baked fries, cole slaw
29. Beans and Rice, broccoli cornbread
30. Polenta Pizza Casserole


Pizza with Whole wheat crust

Crust
1 cup plus 2 tablespoons water
2 tablespoons olive or veg oil
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1 teaspoon sugar
1 teaspoon salt
2 1/2 teaspoons yeast

Place all ingredients in bread machine in order listed. Run on dough cycle. When done, fix as desired and bake 18 to 20 minutes at 400 degrees.


Biscuit Taco Casserole

12 oz can refrigerated buttermilk biscuits
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 (2.25 oz) can sliced, black olives
8 oz beans (refried, pinto, black, etc; doesn't matter)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup sliced mushrooms

Heat oven to 400. Lightly grease 13x9 inch pan. Spread taco sauce on bottom of dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the cheddar cheese, 1/2 cup of the mozzarella cheese and the olives; mix gently. Bake at 400 F for 15 to 18 minutes or until bubbly. Meanwhile, in large skillet saute beans, peppers, and mushrooms until veggies
are done. Sprinkle remaining cheeses over mixture in casserole. Top with bean mixture. Bake an additional 6 minutes.
Freeze before baking and then bake when serving.



Popeye Pie
12 oz frozen, chopped spinach
1/4 cup onion, chopped
2 eggs, well beaten
2 tablespoons parmesan cheese
1 cup milk
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup celery, chopped

Thaw and press our liquid from spinach. Mix remaining together and fold in spinach. Pour into greased 9 inch pie plate. Freeze.
To serve: Thaw. Bake at 375 degrees for 45 minutes. Cut in 6 wedges and serve.



Lentil Stew

2 tablespoons oil
1 onion, chopped
7 cups water
2 tsp veg or chicken broth granules
1 cup lentils, rinsed
1/2 cup small macaroni
2 carrots, sliced
16 oz can chickpeas, drained and rinsed
1/2 teaspoon thyme

In large soup pot, saute onions in oil over medium-high heat unti tender. Add water, broth, and lentils. Reduce heat, cover, and simmer for 30 minutes. Add remaining ingredients, cover, and simmer for 15-20 minutes until lentils and carrots are tender.



Scalloped Potatoes
8 potatoes, peeled and sliced
layered in casserole dish with
1 onion, sliced into rings and separated
In bowl, mix 1 can cream of mushroom soup, and 1 can milk. Blend. Pour over onions and potatoes. Stir. Bake at 350 F for 1 hour.



Crockpot Mac and Cheese
8 oz box macaroni, cooked and drained
2 tablespoons oil
13 oz can evaporated milk
1 1/2 cup milk
3 cups shredded cheese
1/4 cup melted butter.

Mix all. Put in ziploc. WHen time to serve, thaw and put in crocpot for 3-4 hour on low.



Lentil Rice Casserole
3 cups chicken broth, or use water and 1 tb veg. seasoning
3/4 cups lentils, uncooked
1/2 cup brown rice, uncooked
3/4 cup chopped onion
1/2 tsp basil
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic powder

Blend all together in a casserole dish. Bake covered, for 1 1/2 hours at 300. Cool then freeze. When serving, thaw and reheat. During the last few minutes of cooking, you may top with shredded cheese, I don't.



Black Bean Quesadillas

8 flour tortillas (8 inch)
1 cup medium salsa
15 oz can black beans, drained, rinsed, and lightly mashed
1 cup shredded cheese (they use Muenster, I use cheddar or Monterey)
2 green onions, chopped
1/2 tsp salt
Enchilada sauce
Lay 4 tortillas in greased baking dish. Add salsa, beans, cheese, onions, and salt. Put 4 tortillas on top of those. Add enchilada sauce on top. Freeze.
To: serve: bake at 350 until cheese is melted and heated through.



Vegetable Shepherd's Pie
4 medium potatoes, peeled and quartered
1/2 cup potato water
1/4 tsp salt
1/4 tsp onion powder
8 oz steamed tempeh OR 1 1/2 cups garbanzo beans, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup peanut butter
1/2 cup water
1 tsp vegetable seasoning
paprika

Place potatoes in a large saucepan, and add just enough water to cover. Boil for 15-20 minutes, or until tender. Drain potatoes, reserving liquid. Mash cooked potatoes with hot water, salt, and onion powder. Add additional liquid if desired. Set aside. Combine tempeh OR beans, corn, and peas in a 9 in pie pan. In a separate bowl, whisk together peanut butter, water, and seasoning
until smooth. Pour sauce evenly over vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika. Freeze.
To serve: Thaw. Preheat oven to 350. Bake for 30-40 minutes, or until potatoes start to brown. Serve hot or at room temperature.



Easy Curried Lentil or Pea Soup
10 cups water
2 cups lentils or green split peas
1 chopped onion
2 tsp curry powder
2 cups cooked rice

Start by cooking the lentils and onion OR split peas and onion in the water over low heat for about 30 minutes. Add curry powder and the rice and cook for 30 minutes longer.



Barbecue Eggplant with Couscous

1 eggplant, sliced into 1/2" rounds. Place in broiling oan. Brush each slice liberally with barbecue sauce. Cover every exposed area. Broil for approximately 5 minutes, then flip, brush other side with BBQ sauce; then broil another 5 minutes. Meanwhile, boil water for couscous (need box of couscous, make all). Add couscous. Remove from heat and let stand for 5 minutes. Serve with salad.


Meatless Tamale Pie
Fry 3 large onions with 4 peeled, diced carrots. Add 3 cans beans and 1 lb frozen corn kernels. Throw in 1-8oz can tomato sauce and 1 TB each cumin and chili powder. Put everything in big casserole dish and top with corn bread batter. Bake for 30 minutes at 350.



Split Pea Soup
1 lb green split peas
2 quarts water
1 stalk celery, chopped
1 medium carrot, chopped
1 tsp thyme
1 bay leaf
salt, to taste
Place all ingredients in a lg. pot and bring to a boil. SImmer, uncovered, on high heat for 20 minutes. Lower heat and simmer, covered, approximately 1 hr or until peas are soft. Remove bay leaf and beat with a wire whisk or process in blender until smooth. Freeze. Thaw and heat through.



Eggplant Parmesan
2 cups water
1 cup bulghur
3/4 cup egg substitute or 3 eggs
3/4 cup Italian bread crumbs
1/2 cup chopped parsley
1/2 cup Parmesan cheese
1 tsp basil
1 tablespoon oil
1 small eggplant, thinly sliced
1-8oz can tomato sauce
1/2 cup shredded mozzarella cheese

Heat water to boiling in large saucepan; remove from heat and stir in bulghur. Let stand uncovered 30-60 minutes or until liquid is absorbed. Mix bulghur, eggs, bread crumbs, parsley, parmesan cheese, and basil. Heat oil in skillet over low heat. Place half of the eggplant slices in skillet; top with bulghur mixture. Arrange remaining eggplant slices over bulghur, top with tomato
sauce. Cover and cook 30-35 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Serves 6.



Brown Lentil Bake with Pineapple
2 tablespoons olive oil
2 large onions, chopped
1 garlic clove, minced
2 tablespoons parsley, minced
1 tsp Italian herbs
1 tablespoon soy sauce
3/4 cup bread crumbs
1-8 oz can pineapple rings
Heat oven to 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs, and soy sauce. Mash. Mix in 1/2 cup bread crumbs. Season with salt and pepper. Put in Baking dish. Sprinkle with remaining crumbs. Cover and bake for 20 minutes. Remove cover. Top with pineapple and bake for 10-15 minutes more.


Vegetable Barbecue Couscous

1 bag frozen black bean, broccoli, corn, and red pepper mix
1/2 bottle barbecue sauce
cooked couscous

Cook vegetables in water for about 7 minutes, or until tender. Add barbecue sauce. Heat through. Add cooked couscous.



Nutty Pasta Twists
6 oz rotini pasta
1/4 cup drained, rinsed canned kidney beans
2 tablespoons peanut butter
1 tablespoon honey
1 tsp soy sauce
1 tsp onion; minced fine
1 garlic clove, minced fine
2 tablespoons water
Cook pasta until tender. Drain and rinse in colander and let cool to room temp. Mash beans with spoon until smooth. Stir in peanut butter, water, honey, soy sauce, onion, and garlic. Add pasta and toss to coat evenly.



Broccoli and Chickpeas with Rice

Saute 1/2 a chopped onion. Add 1 cup of broccoli florets and 1 can drained and rinsed chickpeas. Season with tamari or soy sauce and lemon to taste. Thicken liquid with flour and cold water. Serve with rice.


Chile Relleno Puff
1-7 0z can whole green chiles
8 oz Monterey jack cheese
6 eggs
3/4 cup milk
1 tablespoon flour
1 tsp baking powder
1/2 tsp garlic salt

Grease a small baking pan. Lay down the chiles and cover with half of the cheese. Combine the rest of the ingredients. Pour over chiles. Top with rest of cheese. Bake at 350 for 30 minutes. Serves 4.



Spaghetti with Zucchini Sauce

1 (28-32 oz) jar spaghetti sauce
1 lb zucchini, sliced and cut in half
1/2 cup grated cheese
1/2 lb spaghetti noodles

Cook noodles and set aside. Combine zucchini and sauce in a saucepan and heat until zucchini are cooked. Toss with noodles and cheese.



Chicken TVP Potpie

prepared pie crust in pie pan
1 cup veg chicken broth
1 onion, diced
1 potato, peeled and cubed
2 carrots, peeled and cubed
3 stalks celery, cubed
1 cup chicken TVP, cubed
2 tablespoons rue (1 tablespoon butter plus 1 Tablespoon flour, melted together)
1 tsp sage
1 tsp oregano
1/s tsp paprika
1/2 tsp pepper
Combine all in a pan (besides crust, of course) and stir over medium heat. Put in pie crust and put crust on top. Bake at 375 for 45 minutes, or until golden brown.


Potato Cheese Soup

1 cup leftover mashed potatoes
1 cup water
2 cups milk
1/2 cup cheese
1 onion, diced
1tsp pepper
1 tsp salt
2 tablespoons flour
1 tablespoons butter
In a saucepan, melt butter and fry onion until light brown. Stir in the flour and salt and pepper. Stir forming a rue paste. Add water, stirring constantly. When mixed, add the rest of the ingredients. Stir while it thickens and the cheese melts.


Baked potatoes with chili and cheese
For this I cheat. I freeze 1 can vegetarian chili and freeze separately 1 cup grated cheese for topping.



Black Bean Soup

2-15 oz cans black beans
1-15 oz can stewed tomatoes
1 can veg broth plus 1 veg. chicken bouillon cube
1 onion, chopped
1 garlic clove, crushed
salt and pepper
1 tablespoons oregano
2 tablespoons lime juice

Combine in a large pan and simmer until cooked through. Add lime juice after cooked. Serve with rolls or rice.



Risotto Primavera

2 tablespoons olive or veg oil
1 medium onion, chopped
1 carrot, cut into julienne strips
1 cup uncooked arborio or regular medium-grain white rice
2-15 oz cans chicken broth or use veg broth plus chicken buoillon powder
1 cup broccoli florets
1 cup frozen peas
1 zucchini, cut into julienne strips
8 teaspoons grated parmesan cheese

Heat oil in a 3-qt saucepan over medium-high heat. Cook onion and carrot in oil, stirring frequently, until crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add broccoli, peas, and
zucchini with the last addition of the broth. Sprinkle with cheese.



Sweet and Sour Tofu

1 lb tofu, water packed
deep fry in oil until golden brown or 4 minutes, then drain. Heat 2
tablespoons oil and stirfry 1 cup EACH green and red peppers, onions, and pineapple chunks. Mix together, 3/4 tsp salt, 1/2 cup sugar, 1 tablespoon cornstarch, 1/3 cup each vinegar and ketchup and 1/2 cup water. Then add to veggies; cook until mixture thickens and then add to tofu. Serve over rice.


Stir Fry with Rice

1 bag frozen stir-fry veggies
1 tablespoon smoked sesame oil
1 cup broth
2 tsp cornstarch
1 tb soy sauce
1 tsp sugar
1/4 tsp ginger
1/2 tsp garlic powder
meat substitutes, shredded (amt and type your choice, I use chicken TVP)

Heat sesame oil over medium heat in lg pan. Add veggies and stir fry until they begin to soften. Add meat subs and continue to stir fry. Add soy sauce, sugar, garlic, and ginger. Contine to cook mixture to desired amount of doneness. Mix cornstarch with broth and add to pan. Stir constantly until thickened. Serve over rice or noodles.


Gardenburgers
Makes 6 patties

2 tablespoons bulghur
1 lb mushrooms, quartered (4 cups steamed)
1 cup diced onion (1/2 cup steamed)
1/2 cup rolled oats
2/3 cup brown rice
1/2 cup shredded low-fat mozzarella cheese
2 tablespoons shredded low-fat cheddar cheese
2 tablespoons low-fat cottage cheese
1/2 tsp salt
1/2 tsp garlic powder
dash pepper
2 tb cornstarch
olive oil cooking spray

Add 1/4 cup boiling water to the bulghur in a small bowl and let sit for about 1 hr. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. Add 1/2 cup of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulghur and oats, the combine grains with mushrooms, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed. Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a
large skillet over medium/low heat. SPray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 3/4 inch patty that is approximately 1/2 inch thick. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to
turn them over halfway through the cooking time. Freeze when they have cooled.
To serve: Can be reheated in pan; grilled; microwaved or microwaved for 30 to 35 seconds and then toasted.



Beans and Rice

3/4 cup red beans, rinsed well
6 cups water
1 1/2 cups brown rice
2 tablespoons tamari or soy sauce

Place beans and water in lg pot. Bring to boil, cover, reduce heat to low, and simmer 30 minutes. Stir in rice and tamari. Bring back up to boil. Reduce heat to low again, cover and simmer for 1 hr. Fluff with a fork. Serve hot.



Broccoli Cornbread

1/2 cup melted margarine
1/2 cup chopped onion
1 tsp salt
1 pkg frozen broccoli, thawed and drained
3/4 cup cottage cheese
4 eggs
1 package cornbread mix
Mix margarine, onions, salt, cheese, broccoli, and beaten eggs. Stir in muffin mix. Pour in a 9x13 pan and bake at 400 degrees for 25-30 minutes; or until brown.



Polenta Pizza Casserole

Prepared polenta, broiled in baking dish until browned. Add pizza sauce, and whatever topping you want. Freeze. Thaw. Preheat oven to 425 degrees. Bake 18-20 minutes. Let stand for 10 minutes and serve.

VegWeb Recipe directory
http://vegweb.com/food/

VegSource Recipes
http://www.vegsource.com/recipes/

Vegan Chef Recipes
http://www.veganchef.com/

Vegetarian Resource Group Recipes
http://www.vrg.org/recipes/

Vegan Recipes
http://www.veganmeat.com/recipie.html

Vegan Family Recipes
http://www.veganfamily.co.uk/kitchen.html

Vegan recipes for your DOG!
http://www.yummyfordogs.org/

Cat Tea Corner Vegan Recipes
http://www.catteacorner.com/recipes.htm

Random Girl Vegan Recipes
http://www.randomgirl.com/recipes.html

Vegetarian Recipes
http://groups.yahoo.com/group/Vegetarian-Recipes/

Vegan Recipes
http://health.groups.yahoo.com/group/vegan_recipes/

Veg Recipes
http://groups.yahoo.com/group/Veg-Recipes/

Vegetarian Kids
http://groups.yahoo.com/group/Vegetarian-Kids/

Quick Vegetarian
http://groups.yahoo.com/group/quick_vegetarian/

Vege-Teens
http://groups.yahoo.com/group/VegeTeens/

Healthy Vegetarian Crockpot Cooking
http://health.groups.yahoo.com/group/HVCC/

from skyblue:
It is from Rainbow Green Live-Food Cuisine by Gabriel Cousens, M.D. Very easy too!

Italian Dressing

1 large tomato
1 clove of garlic
1/4 c. water
1/4 c. olive oil
2 Tabl. fresh lemon juice
1 teas. fresh basil (I used dried the first time)
1/2 teas. fresh oregano (used dried)
1/2 teas. Celtic sea salt

In a blender, process all ingredients until smooth and creamy. Makes 1 cup.



From Sarahd:
**Backyard BBQ Chili**

1 tbps olive oil
1 onion, chopped
1 small red bell pepper chopped
1 28-oz can diced tomatoes
1 cuper water
1/2 c spicy bottled bbq sauce
2 tbps tomato paste
2 tbsp chili powder
1 tsp natural sweetner or sugar
salt and pepper to taste
2 cups vegetarian burger crumbles
3 cups cooked or 2 15-oz cans kidney beans, drained and rinsed

1. Heat the oil in a large put ver medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes. Stir in tomatoes and juice, water bbq sauce, tomato paste, chili powder, sugar and salt and pepper. Bring to a boil, reduce heat and simmer covered for 20 minutes, stirring occasionally

2. Stir in the burger crumbles and beans and cook for 15 minutes to blend the flavors. Add a little water if needed.

**Not so dirty rice**

Even though the ingredients seem like they would make it spicy...my little ones ate this with no problems at all.

1 tbps olive oil
1 onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves of garlic minced(or you can use 1 tsp garlic powder)
2 cups vegetarian crumbles
1 tsp tabasco sauce
1 tsp dried thyme
1/2 tsp salt
1/8 tsp cayenne(I bought a SMALL thing of cayenne for a few dollars a year or so ago and it still is full and I use it all the time so that lasts a LONG time)
3 cups cooked rice

Heat the oil in a large saucepan over medium heat. Add the onion and bell pepper and cover and cook until softened, about 5 minutes. Add the garlic, burger crumbles, tabasco, thyme, salt and cayenne. Stir to combine and heat through, about 5 minutes. Stir in the rice and cook until hot, about 5-7 minutes. Taste and adjust the seasonings, then serve hot.



From Anikasmama:
**Wild Rice Soup** (I usually make a double batch)

1/4 c. wild rice
2 c. water
2 onions, chopped
1 tbsp vegan margarine
2 sticks celery, chopped
1/2 tsp dried thyme
1/2 tsp dried sage
3 3/4 vegetable stock
1 vegetable bouillon cube
1 tbsp soy sauce
6 small potatoes, peeled and roughly chopped
1 carrot, finely diced
soy milk

1. Add wild rice to water, bring to boil, reduce heat and simmer for 40-50 minutes until rice has puffed and absorbed most of liquid.

2. Saute onions in margarine until translucent.

3. Add celery, thyme, sage, vegetable broth bouillon cube and soy sauce and cook for 5-10 minutes.

4. Add potatoes and simmer for 20 minutes or until potatoes are cooked.

5. Blend mixture in foo processor or blender until smooth.

6. Return to pan. Add carrot and wild rice.

7. Add soy milk to thin soup to desired consistency.

8. Reheat gently and serve.

~~~~~~~~~~~~~~~~~~~~~

**Perfect Potatoes**

6 medium potatoes
1 large onion
salt and pepper
1 1/4 c. soy milk
1 1/2 tbsp vegan margarine

1. Peel and finely slice potatoes and onion.

2. Layer slices in a shallow ovenproof dish, sprinkling each layer with some salt and pepper.

3. Pour milk over top and dot with margarine.

4. Bake uncoveredin preheated oven @ 350º for 1-1 1/2 hours or until potatoes are soft, golden brown on top.

~~~~~~~~~~~~~~~~~~~~~~~

**Vegetable Tofu Scrambler** (doesn't have to be for breakfast)

1/2 medium onion, chopped
4-5 mushrooms, sliced
splash of olive oil
1 pkg. firm tofu, crumbled
1-2 tsp curry powder
pepper to taste
salsa to taste
2 stalks green onions, chopped

In large saucepan, add onions and mushrooms to a splash of olive oil and saute on medium-high heat until onions are translucent. Crumble tofu and add to saucepan. Add curry and pepper. Sautee 10-12 minutes until moisture has evaporated. Add salsa and green onions and scramble on high for 2-4 minutes. Makes 2 or more servings.




From thea:
Breakfast Beans

1/2 cup dried whole or split peas
1/4 cup lima beans
1/4 cup garbanzo beans
1 tsp basil
3/4 tsp salt
2 cups water

optional:
1/4 onion, chopped
1 bay leaf

Put it all in a slow cooker at bedtime, and it will be ready in the morning.



From Selissa:
"apple pie" for breakfast

1 cup cooked plain brown rice
1 tart type apple cubed
1-3 tblsp brown sugar (or your prefered sweetener)
1-2 tsp cinnamon
ginger, cloves, nutmeg, allspice (pumpkin pie seasonings) to taste

optional
soy margerine
almond milk

put rice in a bowl throw everything else on top of it. add some almond/rice/soy milk on top if rice is a little dry. microwave until apples are soft (usually about 2 min)




From Birthdance:
Vegan Coffee Cake

1 cup vegan milk of your choice
1 TBS apple cider vinegar
1/3 cup tofu
2 1/4 cups whole wheat pasrty flour
1 1/4 cups turbinado or raw sugar
3 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp salt
3/4 cup canola oil
3/4 cup chopped walnuts (optional)
1 tsp baking powder
1 tsp baking soda

Blend the milk, vinegar, and tofu in a blender until smooth.
In a large bowl mix the flour, sugar, 2 1/2 tsp of cinnamon, ginger, salt, and canola oil. Using your fingers or a pastry knife mix until crumbly. Put 1 1/4 cups of this mixture in a small bowl along with 1/2 tsp cinnamon and nuts. This is the topping.
Add powder and soda to flour mixture along with tofu mixture from blender. Mix until smooth.
Pour into greased 9x13in baking dish.
Sprinkle crumb topping mixture over cake batter.
Bake in 350 oven for 30-35 minutes until tester comes out clean.




From skyblue:
TOFU DINNER LOAF

--LOAF:--
1 lb. firm tofu, sliced, drained
1 c. cooked brown rice
3 tbsp. whole wheat bread crumbs
1/4 c. chopped onion
1 tbsp. oil
1 tsp. dried parsley flakes
1/2 tsp. ground sage
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. garlic powder
Salt and pepper to taste

--SAUCE:--
8 oz. can tomato sauce
1/2 tsp. dried oregano
1/4 tsp. garlic powder

Preheat oven to 350 degrees. Lightly oil a 4x8 inch loaf pan. Place tofu in a large bowl and mash well with a fork. Add remaining loaf ingredients, mixing well. Place mixture in preheated pan. Press in firmly with the back of a spoon. Bake 45 minutes. While loaf is baking, combine sauce ingredients
and heat in a small saucepan. Invert loaf onto a serving plate. Serve with sauce.



From mama_frog:
Veggie Garden Loaf
Serves: 6

1 tablespoon olive oil
1/2 cup onions chopped
1/2 cup zucchini grated
1 cup carrots sliced, steamed
1 cup broccoli steamed, flowerettes
3/4 cup oatmeal uncooked
1 bread slice of whole wheat, crumbled
3 tablespoons oat cereal bran
3 ounces cheddar cheese shredded
1/2 cup tomato sauce
1 egg
1 egg white
1/4 teaspoon each salt, pepper and sage
1/2 teaspoon thyme dried
1/4 cup parsley chopped
6 tablespoons parmesan cheese grated


1. Preheat oven to 375 degrees F.
2. In small skillet heat olive oil and saute onion until translucent, about 5 minutes.
3. In large bowl combine zucchini, carrot, broccoli, oatmeal, breadcrumbs, oat bran and cheese.
4. In small bowl beat together tomato sauce, egg and egg white, seasonings and Parmesan.
5. Combine all ingredients and stir thoroughly to mix.
6. Turn mixture into 9x5-inch loaf pan coated with non-stick spray.
7. Bake 30 to 35 minutes, or until firm. Let stand 15 minutes before slicing.

Veggie boards (like Amity's is a forum, yk?)
http://www.veggieboards.com/boards/


Veggie boards' cookbook (aka recipe directory!)
http://www.veggieboards.com/cookbook/

From amyorama:
BARLEY WITH VEGETABLES

you can use 10-ounce package of frozen chopped spinach instead of fresh

1 tablespoon vegetable oil
1 cup chopped onions
1 cup chopped celery
2 1/2 cups of vegetable broth
1 cup barley, rinsed
1 cup chopped carrots
4 cups spinach, in bit sized pieces
1/3 cup Parmesan (optional)
1/4 teaspoon pepper

1. In a 2 quart saucepan, heat oil over medium-high heat. Add the onions, celery; cook, stirirng, until softened, about 3 minutes. Add the broth and bring to a boil.

2. Add the barley, return to a boil. Reduce heat and simmer, covered, 30 minutes. Add the carrots and the spinach; simmer, covered, 15 minutes longer.
3. Stir in cheese, if desired, and pepper.

VARIATION Stir in one cup fresh or frozen peas when you add the spinach.




From KinaBolina:
Velvet Red Lentil Soup

Ingredients:

2 yellow onions, diced
2 cups red lentils
6 cups water
2-3 vegetable bouillion cubes
1 tablespoon black pepper
1 tablespoon oil (your choice what kind)
salt to taste
Directions:

Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor and puree until smooth. This will give the soup its 'velvety' texture. Serve hot.




From Selissa:
Vegan Oatmeal Cookies
3/4 cup brown sugar (or better for you sweetener )
2/3 cup soy shortening
one banana
1/2 cup whole wheat flour
4 cups baby cereal oatmeal
1/2 cup raisins
1 ex large apple (or 2 smallish)cored & finely diced/chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup almond (or soy or rice)milk


Directions
Sift together flour, soda, salt, and spices. Set aside. Cream shortening and sugar thoroughly. Add banana and mix. Add sifted dry ingredients alternately with almond milk. Add baby oatmeal. Mix well. Dough will be stiff. Add raisins and apples. Drop by teaspoonsful onto baking sheet. Flatten slightly. Bake 15-20 minutes in 375 degree oven.

I baked mine until they stopped looking wet. these are better as smaller cookies because they are so moist. i liked them best when they are fairly brown. I think you could put zucchini in these too and it would be yummy. next i think i will use 3/4 tsp cinnamon and 1/3 tsp cloves though...just personal preference. these are so yummy and Lucien loved them too.



From MamaZen:
Pot Roast

Dry:
1 1/2 C Gluten Flour
1/4 C Nutritional Yeast
1/2 tsp onion granules
1/2 tsp garlic granules

Liquid:
1 C water
3 T Braggs

Veggies:
2 Med onions
2 Med carrots

Cooking Broth:
2 1/2 C water
2 T tomato paste
2 T red wine vinegar
1 1/2 T Braggs
1 clove garlic minced
1/2 tsp dried thyme
1/2 tsp liquid smoke
1 bay leaf

1. Mix dry ingredients together, mix liquid ingredients then combine... knead for about a minute until all mixed.
2. Pan Fry in 2 T oil (Med/High heat) searing all edges... then set roast aside.
3. Carmelize onions in 1 T oil (about 15 min) then add carrots and cook another five minutes until soft.
4. Add cooking broth ingredients to pan, mix well then add roast.
5. Partially cover pot and simmer for 1 1/2 hours turning every 1/2 hour. When finished remove roast (and cover with foil tent to keep warm... let it rest 15 min) puree veggies and broth for "gravy"... slice and enjoy!




From Elizabeth:
bean and cheese burritos

Carrot Coins
4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
Salt and pepper to taste

Peel and slice the carrots into thin rounds or coins. Place them in a medium-sized frying pan with the water. Cover and cook over medium-high heat for 6 to 7 minutes, or until the water has nearly evaporated and the carrots are soft.

Uncover and add the sugar, butter, and cider vinegar. Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper. Serves 3 to 5.

**********************

Sweet and Sour Stuffed Cabbage Rolls

1 large head of cabbage
1 cup cooked bulgar
1 cup cooked lentils
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup mushrooms, chopped fine
2 tablespoons mild vinegar
1/2 cup pineapple juice
1 medium can pureed tomatoes
1 teaspoon basil
1 teaspoon thyme

Peel away largest cabbage leaves, parboil few minutes or until pliable.
While parboiling, make sauce with last 3 ingredients and put little in
bottom of crockpot.
Mix lentils, bulgar, onions, mushrooms and garlic with pineapple juice
and vinegar. Roll into cabbage leaves, tucking in ends. Place
rolls in crockpot and pour remaining sauce over cabbage rolls.
Can cook on low all day

************************

Magic Mountain Soup.

1 bag frozen mixed veggies
1 large (28oz) can whole tomatoes
2 carrots, maybe 3, chopped
2 celery stalks, maybe 3, chopped
1 onion, chopped
1 or 2 tsp. chili powder (or any herbs/spices of choice)
1 1/2 tsp. salt (add or subtract to your taste)
3 bouillon cubes (use vegie or onion or canned broth)

Dump everything in a big pot, Dutch oven, cauldron, pail, or crockpot, depending on what's around. Pour in water to cover, plus an inch or so more. Then just let'er cook for an hour or three, boiling first, then tapering off to a simmer. Keep it bubbling just as long as you like, and a reheat of course improves it. At the tail end of the process, sprinkle a few shakes of
crushed red pepper into the brew. If the impulse comes to toss in 3 whole cloves and a bay leaf at the beginning, act on it. Makes a ton. (Original directions). You can throw in some reconstituted tvp at the end, simmer together a bit. This recipe can easily be adjusted to more or less, I usually have about 6
quarts. So there is some left to freeze. I've used all different kinds of frozen vegies and skipped the fresh if I was in a hurry. Also it is great to throw in most any kind of leftovers like grains, casserole, etc. I usually simmer some onion and garlic for a few minutes before adding the rest.

************************

Paprikosh

5 lg Carrots (cubed)
8 lg Potatoes (cubed)
5 lg Celery stalks
2 lg Onions (sliced thin)
3 T Paprika*
-salt & pepper to taste

Throw all ingredients into the crockpot, add water to top veggies (it makes a sort of "gravy") and cook on high for 4 hours.

*************************
Creamy Spinach Casserole

8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt


Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.

Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.

*********************************

Spinach Pie:

You'll need:
1 bag of organic spinach (I prefer flat leaf)
1 small onion
2 organic carrots
1 zucchini
1 container ricotta cheese
1 egg
a top and bottom pie crust (admittedly, I use premade ones)

Chop onion and saute until soft and kind of see through. Set aside. Wash and chop spinach and put it in a large bowl. Shred carrots and toss in the bowl. Slice zucchini about 1/2 inch thick. Lay on paper towels and press to dry a bit.
In a separate bowl, scramble egg, add ricotta and mix thoroughly. Add cooked onions. Add entire mixture to the bowl with the chopped spinach and gently stir.
Line bottom of pie pan with the first crust and arrange zucchini slices along bottom. Spoon spinach mixture in and pat down. Put on top crust, flute edges and pierce several times. Bake at 400 degrees until crust is golden and it "smells done"... *lol* I don't time these things, but it's probably about 20-25 minutes?

*******************************

Pasty topping
12/3 cups unbleached flour
1T sugar
1/2 t salt
1/2 t baking powder
1 stick (8T) butter (hard margarine)
4-5 T ice-cold water
Combine the flour, sugar, salt, powder. Cut in the butter (with a pastry cutter or fork) until it resembles fine crumbs. Add water 1T at a time until the dough holds together. Knead 2-3 times and then wrap in plastic wrap and refrigerate 1hour.
Filling
Preheat oven to 400F
2 potatoes cut into 1/2" dice
2 carots cut into dice
11/2 cups frozen corn
11/2 cups frozen peas
Boil these veggies for 5 min in a large pot of salted water to soften~ then strain and place in a large bowl.
In a frying pan heat 2T olive oil over medium heat.
Add
1 large onion finely chopped
1 stalk celery finely chopped
choped herbs (I like to use dill )
a pinch of S&P
cook stirring often, until onion is soft (8-9min); Stir in 1T butter/margarine and 1/4 cup unbleached flour; cook over low heat stirring 1 minute. Stir in 1.5 cups veggie broth ( I use reconstituted powder from the heath food store)
Increase heat to medium. Cook, stirring until misture thickens. (2min.) Stir in 1 cup (soy) milk. Cook stirring constantly until thickened(2 min) Pour sauce over pre-cooked veggies in bowl and stir to mix. Transfer to a pie plate. Let cool 15min. Then take out the pastry and roll out into a circle slightly larger than the pie plate. Tuck edges of pasty inside edge of pan~poke steam bents into crust with knife. Bake 50-60min.

**********************************

Tofu Noodle Soup...

I saute chopped onion (1), garlic (a few cloves), celery (a stalk or two), and carrots (1-2) in olive oil until soft... then pour 4-5 cups veggie broth (again, I use the reconstituted broth pwd) over and bring to a boil... add 1 cup pasta (broken spaghetti, small shapes... whatever you have on hand) and boil 7-10 min... near the end of this time add chopped tofu (pre-frozen, thawed and pressed to get some of the water out~I use half of a pkg.) and 1/2-3/4 cup frozen peas... return to a boil to blend flavors... oh, I also add some Braggs/soy sauce at this point... you would probably want to double this recipe for a larger family... this makes about 4 servings...
I usually serve with biscuits (another yummy comfort food!)

**********************************

Pasta and Bean Soup
Saute 1 -2 bunches of green onions, cut up, with alot of crushed garlic, in just enough olive oil so things won't stick.

Add 1 tbsp. dried parsley or about 1/2 cup fresh, chopped up. Add the drained beans ( I use 1 can garbanza and 1 can small white beans- cannellini ?) and saute, but don't brown.

Add soup stock or/veggie boullion cubes with water. Add about 10 drops of hot sauce, pinch of chili powder, pinch of red pepper flakes and whatever other herbs you might want. I usually add some dried basil. Add about 2/3 of a can (or more to taste) of tomato paste. Let the whole thing cook for an hour or so.

Before serving, add salt and pepper and a box of precooked small shell pasta. ( Don't let it continue to cook once you add the pasta, unless you know it won't get gummy!).

You can also top it with fresh grated cheese, if you want.

************************************

Onion Soup altered version from the Farms cookbook

2 large yellow onions, sliced or chopped
oil to saute
about 1 Tbsp dried tarragon
about 1 tsp salt or to taste
a few twists of fresh ground pepper
about 3Tbsp soy sauce
about 3Tbsp nutritional yeast
enough water to make soup

saute onion in oil in a soup pot until semi soft.
add tarragon, water, salt, pepper, and bring to a boil. cover, let simmer for 10 minutes or so, then add soy sauce and yeast. stir and serve.

******************************

Veggie Pasta Bake

Pour 1lb of pasta in a 9x13 baking pan. Any kind of pasta shape and type will work. Add 1 bag of frozen veggies. I like that mix of brocolli, cauliflower and carrots. Add one chopped onion. Stir in 1 can of spaghetti sauce (or your own if you make it) and one can of water. Sprinkle some cheese on top if you want it. Cover and bake at 350 for 60-70 minutes.

I like to add Italian herbs and garlic. Just throw some in.

********************************

Veg minestrone (all organic produce, canned goods & frozen veg)

Organic veg broth (Pacific brand) - 40 oz
Bag of baby carrots
2 stalks celery (chopped)
Bag each of frozen corn, peas
Can of canneoli beans (white kidney beans)
Can of diced tomatoes
Fusilli pasta
fresh basil (chopped)
fresh oregano (chopped)
ground pepper
salt to taste if you wish
1/2 stick butter
1/4 c flour

melt butter in soup pot add flour & make a smooth paste slowly pour in veg broth let come to boil add pasta return to boil add fresh veg add seasonings return to boil turn down heat and let simmer for 30 min add tomatoes, beans & frozen veg simmer another 15 - 20 min

*************************

Zucchini & Corn Chowder

1 tablespoon margarine
2 shallots, chopped
2 tablespoons plain flour
3 cups soy drink
3 small zucchini, grated
large can creamed corn
veggie stock cube
3/4 teaspoon salt (I didn't use salt as stock cube was little salty)

Saute shallots in margarine until slightly browned. Add soy drink, flour, salt, and stock cube and heat until well blended. Then, add zucchini and corn. Bring soup to a boil, and then simmer until it's thickened, about 10 minutes.

I like adding more corn sometimes. Adding a bit more flour will make the soup thicker. You can substitute cow's milk instead of soy, if you eat animal products. If you can't find/don't have shallots, half an onion substitutes well.

****************************

Hannah's Veggie Soup

garlic (to taste)
1 onion
any veggies - (1 zucchini, summer squash, mushrooms, green or any pepper, carrots, celery - really, anything works!)
veg bullion cubes
sea salt, fresh black pepper, oregano
red wine (optional)

Dice all veggies.
Put a tbs of olive oil in large pot, then add garlic and onion. Saute until transparent (approx 2-4 minutes).
Add all other veggies. Saute for 15 minutes, stirring occasionally. Add enough water to cover veggies (for me, it;s usually 4 cups)
Bring to boil, then add the appropriate number of bullion cubes (1 cube per 2 cups/water...for me, 2 cubes)
Add red wine, if using, and spices.
Return to boil, then cover and simmer for 1 hour.
Put 1/2 soup into blender; puree until creamy.
Top with more fresh black pepper - serve!!!

Then you can either puree the rest (for fully creamy soup) or mix with the rest (for more brothy, chunky soup).

***********************

Potato Knishes...

3lbs of potatoes, peeled and chopped
3 cups water
2 onions, peeled and finely chopped
1/2 tsp salt
1/4 tsp pepper
1tsp tumeric(I didn't use this but used dry mustard instead)
3 cups flour...I used 1/2unbleached and 1/2 whole wheat pastry flour
2 tsp baking powder

Bring water to boil and add potatoes. Boil, covered, 20 minutes or until done. Drain.

Saute onions and pepper in a small amt of oil until soft. (I cooked them until they carmelized since I like them sweet)

Mash cooked potato and divide potato in half.

Stir half the potato with the onions.

Mix remaining potatos with tumeric(dry mustard) salt, flour and baking powder to form a dough. It is dry and crumbly...I had to mash it together on a floured surface. Knead a few minutes gently. Roll out dough to 1/4 inch. cut into approx 12 4x4 squares.

Place 1/12th of the potato/onion mixture on each square. Fold in corners of dough and pinch closed. Preheat over to 275 and place knishes on cookie sheet pinched side down. cook 45 minutes

serve with saurkraut and prepared mustard.

*********************************

Scrambled Egg and Vegetable Enchiladas

Filling
1 tsp vegetable oil
2 cups diced zucchini
1 cup sliced scallions
1 cup corn kernels, frozen or canned
1 box (10 oz) thawed frozen chopped spinach, squeezed dry
7 large eggs, beaten
1/2 tsp salt
3 oz cheddar cheese, shredded (3/4 cup)
3 oz pepperjack cheese, shredded

Sauce
1 can (8 oz) tomato sauce
3/4 cup salsa
8 8-in. flour tortillas

1. Heat oven to 350. Have a 13 x 9 in baking dish ready

2. Filling: heat oil in skillet. Add zucchini, scallions, and corn. Cook, stirring, 2-3 minutes til zucchini turns bright green. Scatter spinach over veggies and stir in. Add eggs and salt. Scramble and cook 3-4 minutes, unitl fluffy but noe dry. Remove from heat. Stir in 1/4 cup of each of cheeses.

3. Sauce: puree ingredients in blender. Spread 1/4 cup over bottom of baking dish.

4. Spoon 1/2 cup filling down center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining sauce evenly over tortillas; sprinkle w/ remaining cheese.

5. Bake, uncovered, 20 mins. Let cool a bit and enjoy

*********************************

Organic Kidney and Organic red chili beans.

I soaked them overnight.
Next day I chopped an onion, threw in a clove of garlic, and simmered the beans very low for several hours until tender. I also added saltand pepper.
Mama's they were so good we ate about half of them and they were all for our chili dinner tonight. I have never had such good beans mmmmmmmm!!!!!!
Well then I made the chili stuff by sauteing garlic, grated carrot, celery, andgreen pepper. When slightly limp I added comino(cumin) oregano, red chili pepper fresh ground even, and garlic pwder and pepper. I let that cook together and when really limp I mixed it in with the beans and added 1 can of tomato sauce and a tini bit of ketchup. It is all in the crockpot for our dinner tonight.
Vegetarian divine!!!! Those beans are so good!!!

************************************

Cranberry salad
I am a lover of those jello type salads and it is the only way I can get the family to enjoy cranberry. My 12 yo dd made this for us and it was the bomb!!!
She scrubbed an orange really good. cut in fourths and chopped in the food processor. Added the whole cranberries and chopped them up too.
we added about 1/2 to 1 cup of real maple syrup.

We then made a gelatin with I think three cups pineapple juice boiling and we sprinkled 4 Knox gelatine packs on top of one cup pineapple. When the 3 cups began boiling we added it to the other cup with gelatin in it. stirred it really well, added a can of crushed pineapple and the cranberry orange mixture.
mix well but gently and place in fridge or outside in the cold country. It was excellent and it was great with vanilla ice cream too for a really yummy treat.

****************************************

Erin's Vegan Lasagne

EnRg Rice Lasagne Noodles (or your choice of lasagne noodles)
1 Pkg Firm Tofu
1 bag of Organic Frozen Spinach
1 Jar of Trader Joes Organic Marinara (or homemade even better!)
2 cups mixed steamed veggies, your choice (suggestions: chopped broccoli, carrots, zucchini)
3 T Vegan Parmesan
2 Cloves Garlic
1/3 cup black olives
1 t. pepper

Preheat oven to 400f. Prepare noodles as per package instructions. In the food processor (or blender), blend the package of firm tofu with 1/4 cup of your marinara, bag of spinach, 2 T of the parmesan, garlic & pepper until well blended.

Add a layer of noodles to a non-stick 9x13 baking dish or lightly oiled glass baking dish. Then spread 1/3 of the tofu mixture on top of that and 1/3 of the steamed veggies. Then, add another layer of noodles & so on until you have used up the noodles (top layer should be noodles). Then pour the rest of the sauce over the entire lasagne, and sprinkle with the remaining Tbsp of parmesan and the olives. Bake for 25 minutes. Remove from the oven, cool a bit & serve with a nice big salad.

**************************************

Oat Walnut Burgers

4 Cups water
1/2 Tablespoon Braggs Amino or soy sauce
1 cup finely chopped walnuts
1/4 cup nutritional yeast
1T. basil
1tsp. onion powder
1tsp.coriander ( i don't use this)
1tsp. sage
4 cups rolled oats

Combine all ingredients except for rolled oats in a saucepan and bring to a boil. Stir in oats. Remove from heat and set a side to cool. Make 1/4 to 1/2 cup sized patties. Bake on oiled cookie sheet for 12 to 15 mins. at 350

*******************************

polenta with spaghetti sauce

buy dried polenta in bulk, saute basil and garlic for a couple minutes, then cook with the polenta. Spread on cookie sheet and pack after you have cooked it. Cut into peices. Put spaghetti sauce with sauted veggies over top (whatever veggies you have).

Spaghetti sauce (I make a huge batch each month and freeze it in meal size portions, that way if you don't have time to cook, just defrost and pour over noodles)

Ingredients:
1/2 onion chopped
1 clove garlic
2 tablespoons oil
1 small carrot grated
2 tablespoons green pepper chopped
1 bay leaf
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons fresh parsley chopped
2 cups tomatoes coarsely chopped
1 six oz. can tomato paste
1 teaspoon salt
1/8 teaspoon pepper
1 pinch fennel


Directions:
Saute onion and garlic clove in oil *I use Olive Oil* until oinion is soft. Crush garlic with a fork.

Add carrot, green pepper, bay leaf and herbs. Stir well, then add the tomatoes, tomato paste and seasonings. Simmer 15 minutes. remove the bay leaf.
Makes 3 cups.

************************************

quiche with potato crust

Crust recipe
CRUST:

3 large potatoes, cooked and mashed
2 tbs olive oil
1/2 cup minced onion
1/4 tsp salt

smoosh into three pie pan (or 9x9 squares, whatever youhave) bake at 350 for 30 minutes for so, when they start browning. Then I mix 3 eggs, cup of soy milk, feta cheese and whatever veggies we have, toss those in, and bake on 350 for 40 minutes.

******************************

Sloppy Joi's

Ingredients:
3 cups chick peas (I buy dried and soak)
1 15 oz jar spaghetti sauce
1/3 cup molasses
1/4 cup finely chopped onions

Directions:
Preheat oven to 350. Combine all ingredients in a casserole dish. Bake, covered, 1 hour. Serve on whole wheat buns or bread.

******************************

Easy Black Bean Soup

Ingredients:
1 onion, chopped
1 Tbs olive oil
2 garlic cloves, minced
3 cups water
15 oz can black beans, not drained
14 oz can diced tomatos, not drained
1/3 cup rice
salt and ground cayenne, to taste

*********************************

Potato Leek Soup

Directions:
Saute the onion in a large pot. When it is soft and slightly browned, add the garlic and saute a minute longer. Add water, beans, tomatos, and rice. Bring to a boil, then lower heat to medium. Simmer until rice is done (at least 45 minutes for brown rice). Add salt and cayenne and puree part of soup in quisenart.

Ingredients:
8 cups water
12 cups russetpotatoes (unpeeled) - 8 cups finely diced; 4 cups chopped into cubes
3 cups (3 medium leeks) thinly sliced leeks
3 cups chopped celery
4 tbsp butter
4 garlic cloves, pressed or minced
2 tsp dill weed
1 tsp crumbled basil
1/2 tsp ground celery seed
1 cup sour cream
salt to taste


Directions:
In a 5 or 6 quart pot, bring to a boil: water, diced potatoes, leeks and celery. Simmer, covered, until potatoes are very tender and begin to dissolve, about 30 minutes. Stir occasionally.
Add butter, cubed potatoes, garlic, dill, basil, and celery seed. Simmer, covered, until potato cubes are just tender. Turn burner to lowest heat.
In a small bowl, blend thesor cream with just enough soup broth tomake a smooth paste. Stir into soup. Season with salt to taste. Heat gently until hot but not boiling. Makes4 quarts.

*****************************

Bean Salad

1 package edamame cooked and rinsed
1 can mixed beans rinsed
1 can black beans rinsed
half a big cucumber chopped
a red pepper chopped
a bunch of green onions chopped
a bunch of wild garlic chopped including leaves (or 4 big cloves regular garlic)
2 stalks celery minced
salt and pepper
1/3 cup brown rice vinegar
1/4 cup olive oil

Directions:
Mix together and serve at room temp or cold.

****************************

Bernice's Borscht

12 ounces of peeled and chopped beets (I usually use 5-6 fair sized beets)either cut into 1/2 inch cubes or julienne style.
Olive oil
1 large onion
One large carrot chopped, sliced or julienne
3 stalks of celery, thinly sliced
6 1/2 cups of water or vegetable stock ( I use stock)
1 Large can of diced tomatoes or 5 tomatoes diced and seeded.
1 tablespoon each of vinegar and lemon juice.
1-2 Tablespoons of honey
2 tablespoons of chopped dill (I leave this out...I hate dill)
3 cups of finely shaved cabbage.
Salt and pepper
1 thin skinned potato for every person dinning.
Sour cream.

Directions:
Chop onion and sauté until soft(4-5mins) Add beets, carrots and celery stir constantly until all oil is absorbed(3-4 minutes) Add stock, salt, pepper, honey,dill, tomatoes, now simmer for 30 minutes. While soup is simmering bake a whole washed potato for every person who will be dinning. After the 30 minutes is up add cabbage now simmer until all veggies are tender. Take a potato, split it and scoop out the inside into a bowl, top it with soup, and then a dollop of sour cream (you vegan types can eat it without, it is still super yummy!) Keep the potato skins for dipping. we always eat out soup with freshly backed rye bread, we cut it into toast fingers and dip dip dip away!

****************************

African Beans

1.5 cups dried black eyed peas
1 onion or 2 leeks
2T oil
1 can coconut milk
1 can tomato paste
1/2 t chili powder
1/2t cumin
2 t sugar
1 t salt
black pepper to taste

Cook peas. Saute onions or leeks until soft. Add paste, milk, and seasonings, stirring until they form a smooth paste. whe peas are cooked add to paste and serve immediately. Serve over brown rice for a whole protein.

******************************

Fresh Corn Chowder

2 tbspn butter
1 cup chopped onion
1/2 c minced celery
1 sweet red pepper
4 cups fresh sweet corn (frozen in wintertime)
1/2 tsp salt
freshly ground black pepper
1/4 tsp thyme
1/2 tsp dried basil
1 cup stock or water
1 cup milk (any type of milk will do)

opt. 1 c red lentils added along with stock

In a medium sized saucepan begin cooking the onions in the butter over medium low heat, stirring. After about 3-5 minutes add celery, and keep cooking. Five minutes later add peppers and corn. Add seasonings, stir well, and cover. Reduce heat; let it cook 5 minutes. Add stock. Cover and simmer about 10 minutes. (Longer if adding lentils) Using a blender or food processor, puree about half the solids in some of the soup's own liquids.
About 10 minutes before serving time add the milk. Don't actually cook the soup any further; simply heat it gently to eating temperature.

********************************

Summer Minestrone

vegetable cooking spray ( I use oil instead)
2 medium potatoes, cubed
2 medium carrots, thinly sliced
1 small zucchini, cubed
1 cup green beans, halved
1 cup thinly sliced or shredded cabbage
1/2 cup celery thinly sliced
1 medium onion, minced
3-4 garlic cloves, minced
2 easpoons italian seasoning
1-2 teaspoons dried oregano
4 cups vegetable stock
1 can (15 ounces) no salt added stewed tomatoes
1 can (15 ounces) kidney beans, rinsed, drained
2 cups water
1 1/2 cups penne, uncooked
1/2 tsp pepper
2 tablespoons grated pramesan or ramano cheese

1) spray cooking spray: heat over medium. Saute fresh vegetables (next 8 ngredients) until crisp-tender, 10-12 minutes. Stir in Italian seasoning and oregano; cook 1-2 minutes more.
2) Add stock, tomatoes, beans, and water; heat to boiling. reduce heat and simmer, covered, 10 minutes.
3) Heat soup to boiling; add pasta to saucepan. reduce heat and simmer, uncovered, until pasta is al dente, 10-12 minutes. Stir in pepper.

****************************************

Shepherd's Veggie Pot Pie (from 1001 Low-fat Vegetarian Recipes by Sue Spitler)

a little bit of oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1 clove garlic, minced
1/2 teaspoon dried savory leaves
1/4 -1/2 teaspoon dried thyme leaves
2 cups basic vegetable stock
1 cup thinly slice cabbage
1 cup sliced carrots
1 medium potato, unpeeled, cubed
3/4 cup fresh, or frozen, peas
3/4 cup mushrooms
3 tablespoons flour
1/3 cup cold water
salt and pepper to taste
2 cups mashed potatoes

1) put a little oil in a pot and heat on low. Saute onion, pepper, celery and garlic for 5-8 min then add in herbs and cook 1-2 min. Stir in stock and remaining vegetables and heat to boiling; reduce heat and simmer, covered, until vegetables are tender 15-20 min. While the veggies are cooking I cook my potatoes at the same time.
2) Heat vegetable mixture to boiling. Mix flour, cold water and stir into boiling mixure. Boil, stirring constantly until thickend. season to taste with salt and peeper and pour into dish.
3)Spoon or pipe potatoes on. Bake at 350 degrees until potatoes are lightly browned.

From byumommy:
Whole Wheat Oatmeal Raisin Cookies

2 sticks of butter
½ cup of sucanat
2 tbsp of honey
2 tbsp of molasses
2 eggs
1 tsp of vanilla extract
1 1/4 cups of whole wheat flour
1/4 cup of wheat germ
1 tsp of baking soda
1/3 tsp of salt
1 tsp of cinnamon
1 cup of raisins
3 cups of oats (quick or long-cooking)

Cream butter, sucanat, honey & molasses. Add eggs & vanilla, stir. Combine the flour, wheat germ, baking soda, cinnamon & salt. Then add to mixture. Stir in raisins & oats. Knead with hands. Form 2 inch balls, then flatten on cookie sheet. Bake for 12 mins in a 350 degree oven.

******************************

From Jessica_momof6:
Enchilada Casserole:

The inclusion of tempeh adds a good measure of protein to
this spicy casserole. You can replace the Cheddar cheese with Monterey Jack if you like. Serve with sour cream and salsa! Prep Time: approx. 15 Minutes. Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour . Makes 8 servings.

2 cloves garlic, minced
1 onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chiles
1 jalapeno pepper, seeded and minced
1 (8 ounce) package tempeh, crumbled
6 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives
8 ounces shredded Cheddar cheese


Directions
1 Preheat oven to 350 degrees (175 degrees C). Coat a 9x13 inch baking dish.

2 In a medium bowl, combine the garlic, onion, beans, chilies, peppers, and tempeh. Pour enchilada sauce into a shallow bowl.

3 Dip three tortillas in the enchilada sauce, and place them in the prepared baking dish. Be sure to cove the bottom as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.

4 Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

Noodle Casserole - a mac-n-cheese spin-off

Large elbows
Pint of half & half or whipping cream
2 C shredded cheese
1 can each of:
black eyed peas
corn
sliced new potatoes
sliced mushrooms

Throw the elbows, and all four cans (juices included) into a large pot. Cover with water enough to allow room for boiling. When noodles are done, drain and return to the pan. Pour in half & half or cream and cheese. Stir to throughly coat and serve.

Lentil Cheese Loaf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lentils
1 cup Cheddar cheese -- grated
1 onion -- chopped
salt & freshly ground pepper to taste
1 teaspoon dried herb -- (rosemary, sage, or thyme)
1 cup fresh bread crumbs
1 egg -- beatenWe used italian seasonings instead of the above herbs----and added over a cup of grated carrots
and fresh parsley-----and veggie boullion to the water for the lentils. We also used less cheese---
and cooked the onions first before adding them to everything.

Preheat the oven to 350 ° F and lightly grease a one pound loaf tin. Wash
the lentils twice in cold water and drain them well. Cover them with twice
their volume of cold water in a large saucepan, cover, and bring to a boil.
Reduce heat and simmer the lentils for 20 minutes, until they are quite soft.
Mix the cheese, onion, salt, pepper, and herbs in with the cooked lentils.
Add the breadcrumbs, egg, to the lentil mixture and
stir well. Add more bread crumbs if the mixture is sloppy.
Press the mixture into the loaf tin and bake for 40-45 minutes. Turn out on
to a platter and serve hot.

DRESSING: (can be made ahead of time and lasts forever)

1/2 cup veg. oil
1/4 cup white vinegar
1/3 cup sugar


TOPPING:

1/2 cup butter ( I used less)
1/2 cup slivered almonds
2 packages regular flavored Ichiban brand noodles with seasoning packets
1/2 sesame seeds

Brown almonds, sesame seeds and broken up noodles with butter--mix in
seasoning packs near the end.
You can do this the night before if you want and just keep it in a container on the counter.

SALAD:

1 or 2 green onions chopped up
2 heads of Suey Choi lettuce (Save On and Superstore and Kins Market)


That's all---just put the topping on and add the dressing and your all done.
yum!

I wanted to give all of my Crunchy friends a big thank you for this awesome thread...it's like a beginner's veggie cookbook!

I have (very) recently made the choice to go vegetarian. Could someone help me with the "basics" of this new lifestyle? For example: how many servings of plant-based protein should I have daily? What differences in my body can I expect? Are there vitamins or supplements I should add now that i won't be eating poultry, beef and pork? Do any of you have book suggestions?

Thanks so much for your guideance. I am so excited about this lifestyle change!

Namaste'
Simple Spirit