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1 Tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
1/4 c. grated carrot
1/4 c. celery, finely chopped
1/4 c. grated zucchini
1 c. cooked brown rice
1 1/2 c. quick oats
1/2 tsp. garlic powder
1/2 tsp. cumin powder
1/8 tsp. cayenne powder
1 Tbsp. nutritional yeast flakes
1 12.3-oz. package Mori-Nu tofu, firm or extra firm
1 tsp. VegeSal or your favorite all-purpose vegetable seasoning
1/2 c. water
2 Tbsp. Bragg’s liquid aminos
bread crumbs for coating the patties
1. In a medium skillet, mix the onion, carrot, celery and zucchini with the 1 tablespoon extra-virgin olive oil. Sauté over medium heat until onion is clear. Remove from heat and add the brown rice, oats and seasonings. Mix well and add the tofu, With a fork, mash the tofu into fine pieces and mix well.
2. In a small bowl, combine all the liquid ingredients and stir to mix. Pour over the rice mixture and stir until
moistened and evenly mixed. Shape into 8 evenly-sized patties approximately 3 1/2 to 4 inches in diameter. Dredge each patty with bread crumbs, making sure to coat both sides.
3. Place the patties on a baking sheet that has been sprayed with a non-stick cooking spray, then spray the tops of each patty. Bake in a 375 degree oven for 15 minutes. Turn the patties over, spray the tops with the cooking spray and bake another 20 minutes. Remove from the oven and let them sit for 5 minutes.
Yield: eight 3 1/2 to 4 inch patties
These patties are not only good in a sandwich, but they are great for an entrée too. I like to serve them with mashed potatoes and gravy. They are also nice to take on a picnic or put in your lunch, as they taste good hot or cold. They also freeze quite well.
Cinda Sanner
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Whole Wheat Hamburger Buns
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2 c. warm water
1/4 c. canola oil
2 tsp. salt
1/2 c. cooked oatmeal
1/4 c. flaxseed, ground
1/2 c. honey
6 c. whole wheat flour
2 Tbsp. active dry yeast
1. In a large mixing bowl, place all ingredients except the flour and yeast. Mix together and add four cups whole wheat flour and the 2 tablespoons yeast. Whip together with a sturdy spoon for about five minutes. Slowly add the rest of the flour. Knead until smooth.
2. Spray a large bowl with a non-stick vegetable spray and place the dough in a warm place to rise. When the dough has doubled in size, divide the dough into 12 pieces. Roll the dough pieces into smooth balls. Flatten with palm of hand and place on baking sheet.*
3. Set aside and let rise until doubled in size. Bake at 350 degrees for approximately 20 - 25 minutes. Remove from oven and cool on a wire rack. Serve with your favorite veggie burger.
This makes 12 buns
Dough can also be rolled out and cut with biscuit cutter or jar.
Linda Johnson
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Roasted Vegetable Sandwich
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an eggplant, peeled and sliced vertically into four 4-inch slices, 1/4 inch thick
1/2 c. zucchini, sliced 1/4 inch thick
1/2 c. red bell pepper, sliced into slivers
1/2 c. red onion, sliced into slivers
1 Tbsp. olive oil
pinch of Italian seasonings
salt to taste
2 whole wheat French buns or hoagie rolls
2 Tbsp. prepared mustard
1. Preheat oven to 400 degrees. On a large baking sheet, spread all vegetables, keeping them separate on the pan. Sprinkle with pinch of Italian seasoning and salt to taste. Drizzle with olive oil. Roast 30 - 40 minutes - until all vegetables
are roasted and edges slightly darkened. Turn every fifteen minutes to roast evenly. Set aside.
2. Slice buns in half and brush inside of pieces with olive oil. Toast on hot skillet until golden and toasty. Spread inside with prepared mustard, then layer with vegetables, dividing evenly between two sandwiches. Sprinkle salt to taste. Slice sandwich down the middle and serve with oven roasted fries.
Yield: two sandwiches
This has a delicious roasted flavor that can almost fool your palate into thinking they were roasted on the grill! I sometimes
try different kinds of breads, but the European type rolls are my favorite. Don’t be tempted to skip the toasting of the buns, as this really adds to the overall dining experience.
Brenda Walsh
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1 small onion, chopped
2 tsp. fresh minced garlic
1 Tbsp. extra virgin olive oil
1 1/2 c. split peas
1/2 c. barley
1 c. carrots, diced
1 c. celery, diced
2 bay leaves
2 tsp. crushed dried basil leaves
2 tsp. marjoram
1 tsp. salt, or to taste
1 tsp. VegeSal
7 c. water
1. In a medium stockpot, saute onion in the one tablespoon olive oil until clear. Add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer for 1 hour or until split peas are tender. You will need to stir several times during cooking, and add more water if it gets too thick. When cooked, remove 3 cups of the stew and blend in blender until smooth. Return to stockpot and stir until well mixed. Serve hot.
Yield: 8 half-cup servings
This soup gets thicker the longer it stands, especially when you refrigerate the leftovers. Just add more water when reheating.
Cinda Sanner
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1 medium onion, finely minced
2 cloves garlic, finely minced
2 Tbsp. olive oil
2 c. vegetable broth
1 1/2 tsp. lemon juice
1 medium sweet potato, peeled and diced into cubes (2 cups)
1/4 c. red or yellow lentils, rinsed and drained
1/2 c. carrots, raw, peeled and finely diced
1 1/2 c. canned tomatoes, finely diced
1/4 c. smooth peanut butter
2 Tbsp. honey
1 Tbsp. curry powder
1 tsp. salt
1/8 - 1/4 tsp. cayenne pepper
1/8 tsp. ground ginger
1/4 tsp. ground cumin
In a medium saucepan, saute onion and garlic until onion is clear. Add all remaining ingredients and bring to a boil. Turn heat down to low and simmer for 1 - 2 hours, or until sweet potatoes are tender and flavor of stew is well blended.
Yield: 6 cups
This is a nice thick stew that can be made the night before serving and keeps well in the refrigerator for 3 - 4 days. I love serving it with warm biscuits and a green salad. On busy days I put this stew in the crockpot and let it cook slowly all day. My husband loves to come home and smell the delicious aroma, and I love having supper ready!
Brenda Walsh
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