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4 c. butternut squash, cooked
4 c. soy milk
1/2 tsp. lite salt (low sodium)
2 tsp. McKay’s chicken-style seasoning
1. Place the cooked squash and soy milk into a blender and blend until smooth.
2. Pour into saucepan, add salt and chicken-style seasoning and cook over low heat until thoroughly heated.
3. Serve with your favorite salad and bread.
Linda Johnson
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1 medium onion, finely minced
2 cloves garlic, finely minced
1 Tbsp. olive oil
1 12-oz. package veggie burger, such as Yves meatless ground
2 c. diced canned tomatoes
2 c. water
1 c. pinto beans
1 c. black beans
1 14-oz. can creamed corn
1/2 c. diced green chilies
1 1.2-oz. package taco seasoning
1/2 c. picante sauce
1/2 tsp. garlic powder
1 Tbsp. chili powder
salt to taste
1. In a medium saucepan, sauté onion and garlic until clear. Add seasoning and burger and sauté lightly.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 1 hour. Also good served over rice.
Brenda Walsh
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2 Medium onions, chopped
1/4 c. unbleached white flour
5 c. water
3 vegetarian bouillon cubes
1/2 c. Bragg’s liquid aminos
1 large bay leaf
1 tsp. sugar
1/4 tsp. thyme
1/2 tsp. marjoram
2 tsp. yeast flakes
1/2 c. fresh or dried chopped parsley
a dash of kitchen bouquet, optional
2 c. sliced mushrooms
2 c. diced potatoes
1 c. turnips, peeled and diced
1 c. carrots, cut into rounds
1 c. celery, diced
1/2 c. split red or brown lentils
1/2 c. barley
1 c. dry textured vegetable protein chunks
salt to taste
1. Pour 2 cups of the water into a large saucepan, add onions and cook until onions are soft. Stir the flour into the remaining water, then add to saucepan and cook and stir until thickened.
2. Add remaining ingredients and return to a boil, then reduce heat and simmer for about 40 minutes, or until vegetables
are tender. Adjust seasoning to taste, adding more water if the stew is too thick.
Cinda Sanner
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4 c. water
4 c. tomato juice
4 1/2 c. canned petite diced tomatoes
1/2 tsp. minced fresh garlic
1/2 c. diced red onions
1/2 c diced sweet onions
1/4 c. sliced jalapeño
2 Tbsp. olive oil
2 1/2 c. mild salsa
2 tsp. lite salt
2 tsp. onion powder
1/2 tsp. oregano
1 tsp. cumin
1/2 tsp. chili powder
2 tsp. McKay’s chicken-style seasoning
1 c. diced yellow squash
1 c. diced zucchini
1 c. diced red peppers
1 c. shredded carrots
2 c. garbanzo beans
2 c. red kidney beans
2 c. black beans
1/2 c. sliced green onions, for garnish
1 jalapeno pepper, for garnish
1. Sauté onions, garlic and jalapeño in olive oil until onion is clear.
2. In a large saucepan, combine all ingredients except yellow squash and zucchini. Bring to a boil, then reduce heat and simmer for 30 minutes. Add squash and zucchini and continue to simmer about another 10 minutes.
3. Serve with rice, bread and a favorite dessert.
Linda Johnson
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4 c. water
1 medium onion, finely diced
2 cloves garlic, minced
1 c. celery, diced
1 Tbsp. olive oil
4 c. water
3-4 c. canned tomatoes with juice
1 c. tomato puree
1 c. cannellini beans
1 c. green beans, fresh, frozen or canned
2 c. zucchini, diced
2 c. yellow squash, diced
1 c. potatoes, cubed
2 c. fresh spinach
1 Tbsp. parsley flakes
1 tsp. sweet basil
1 tsp. oregano
1 bay leaf
4 vegetarian chicken bouillon cubes
dash of cayenne pepper
1 c. small variety of pasta, cooked
1. In large saucepan, sauté onions until clear. Add garlic and celery and sauté 1 - 2 minutes, then add remaining ingredients.
2. Bring to a boil, then reduce heat and simmer for 1 - 2 hours. This can also be cooked all day in a crock pot, just skip the sauté process.
3. Fifteen minutes before serving, add the cooked pasta and heat. Serve with a salad and fresh whole wheat bread.
Brenda Walsh
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1 Tbsp. extra-virgin olive oil
1 small onion, chopped
1 tsp. fresh minced ginger
1 tsp. fresh minced garlic
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. cayenne pepper
1 tsp. curry powder
1/2 c. dried lentils, rinsed and drained
2 c. fresh chopped spinach
2 c. water
1 Tbsp. McKay’s chicken-style seasoning
1 14 1/2-oz. can stewed tomatoes
1/2 tsp. salt, or to taste
1. In a medium saucepan, sauté onions, ginger and garlic in the olive oil until onions are clear. Add the spices and sauté 1 minutes more.
2. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 30 - 40 minutes, or until lentils are soft. Serve hot.
3. Serve as is, or spoon over bowlful of hot, brown rice. If you like more heat, increase the cayenne, or use hot curry powder.
Cinda Sanner
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