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Marinated Vegetable Salad
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2 c. rainbow salad twirls, uncooked
2 c. broccoli florets
1 c. chopped green pepper
1 c. thinly sliced carrots
1 c. sliced black olives
1/2 c. onions, chopped
2/3 c. Italian dressing
1. Prepare salad twirls according to package directions; drain and rinse in cold water. Set aside to cool.
2. In a large bowl, combine broccoli florets, chopped green peppers, carrots, olives and chopped onions.
3. Stir in cooled salad twirls and slowly add the Italian dressing. Toss to coat evenly.
4. Refrigerate for several hours to marinate before serving.
Yield: Approximately 7 cups
Paula & Curtis Eakins
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2 1/2 c. warm water
1/2 c. cashews
1/4 c. instant oatmeal
1/4 c. nutritional yeast
2 Tbsp. cornstarch
1 4-oz. jar pimentos
3 Tbsp. fresh lemon juice
1 tsp. onion powder
1 tsp. sea salt
1. In a blender, blend the water and cashews on low speed. Blend well.
2. While blender is still on, add the following: instant oatmeal, nutritional yeast, cornstarch, onion powder and sea salt. Add lemon juice and pimento and blend on high until well blended.
3. Pour into a saucepan and cook on low, stirring constantly until mixture thickens. Use in recipes calling for melting cheese.
Serves 4 - 6
Paula & Curtis Eakins
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2 cups warm "Cheese Melting"
2 cups cooked macaroni
1/4 cup bread crumbs
1/4 cup nutritional yeast
1. Mix "Cheese Melting" into cooked macaroni, leaving some chunks or pockets of cheese for texture.
2. Place in casserole dish and top with bread crumbs mixed with nutritional yeast. Bake at 375 degrees for 25 minutes, then turn on broiler and broil top until lightly browned.
Serves 6
Paula & Curtis Eakins
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Mock Ricotta Lasagna Rolls
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1 26-oz. can spaghetti sauce
1/2 c. water
1 Tbsp. Italian seasoning
1 8-oz. package lasagna, cooked and drained
2 boxes Mori-Nu tofu, firm or 1 package water packed tofu, firm
1/4 c. fresh parsley, chopped
1 Tbsp. McKay’s chicken-style seasoning
1 Tbsp. nutritional yeast
1/4 c. vegan Parmesan alternative
1. Preheat oven to 350 degrees. In a saucepan, combine spaghetti sauce, water and Italian seasoning, stirring until well blended. Simmer for 20 minutes, stirring occasionally.
2. In a bowl, mash together tofu, parsley, chicken-style seasoning and nutritional yeast. Spread about 3 tablespoons of this filling on each piece of lasagna.
3. Starting at the narrow end, lightly roll up each piece. Place lasagna rolls seam side down in a greased shallow baking dish. Pour a little sauce into the bottom of the dish. Place roll-ups into pan.
4. Pour sauce over roll-ups. Top with vegan Parmesan, Bake uncovered for 30 minutes or until tender.
Serves 8
Paula & Curtis Eakins
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2 Tbsp. olive oil
1 med. onion, chopped
2 c. mock sausage, crumbled
2 c. water
3 Tbsp. McKays chicken style seasoning
1 c. melon seed pasta (Orzo), uncooked
1 14-oz. can diced tomatoes with Italian seasoning
1 15-oz. can black beans, rinsed and drained
2 c. broccoli florets
2 Tbsp. fresh parsley, chopped
3 Tbsp. vegan Parmesan alternative
1. In a skillet, heat oil and sauté onions and crumbled sausage until tender. Place in bowl and set aside.
2. Mix chicken style seasoning in water and pour into skillet. Stir in pasta and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until pasta begins to swell.
3. Stir in tomatoes, beans and broccoli and cook over medium heat, stirring occasionally, for about 10 minutes, or until broccoli is tender. Add sausage mixture and stir. Sprinkle parsley and Parmesan alternative on top.
Serves 4
Serve with a tossed salad and whole wheat bread or rolls. Delicious!
Curtis and Paula Eakins
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Oriental Style Pasta with Vegetables
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1 bunch mung bean threads or cellophane noodles
2 c. hot water
1 c. stir fried vegetables of your choice
1. Soak the bean threads in hot water for a few minutes, until they are soft. Drain.
2. Serve with topped with stir fried vegetables.
Paula & Curtis Eakins
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