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1 pkg. Yves Ground Round, or other veggie burger
1 onion
1 pkg. Mori-Nu tofu, firm
3 c. quick oats
2 c. finely chopped pecans
2 - 3 c. seasoned bread crumbs
2 pkg. Good Seasons Italian dressing mix
Soy milk as needed
1 can tomato soup mixed with 1 can water
catsup
sub buns
Grapeseed oil vegenaise
* This loaf is nice served with mashed potatoes and a salad. Leftovers will keep a couple of days in the refrigerator. If you don’t have seasoned bread crumbs, add a tablespoon of Italian seasoning.
Brenda Walsh
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6 c. potatoes, cooked and diced
1/3 c. dill pickles, diced
1/4 c. black olives, sliced
1/4 c. carrots, shredded
1/4 c. celery, finely chopped
1/2 c. red bell pepper, chopped
1 c. Vegenaise
1 tsp. seasoned salt
1/2 tsp. onion powder
1/2 tsp. dried dill weed
1. In a medium bowl, combine potatoes, pickles, carrots, celery, red bell pepper and black olives.
2. Mix the vegenaise and seasonings together, reserving a little dill weed for garnish.
3. Mix well and chill at least an hour. Garnish with dill weed, grated carrot, tomato wedges and olives.
Yield: 15 half-cup servings
Linda Johnson
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1 lb. frozen petite peas, thawed
1 c. baby cucumbers, chopped
1 clove fresh garlic, minced
1 red bell pepper, chopped
1 onion, chopped and sautéed until clear
2 c. cooked macaroni
2/3 c. Tofutti Better Than Cream Cheese
1/3 c. grape seed Vegenaise
salt or VegeSal to taste
Combine all ingredients in a large bowl and stir well to coat all vegetables. Serve at once, or chill up to 24 hours.
Yield: 20 half-cup servings
Cinda Sanner
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2 c. seasoned bread crumbs
4 c. quick oats
1 c. saltine crackers, crushed
2 c. pecans, chopped
2 pkg. tofu
2 large onions
1/3 c. water
2 pkg. Good Seasons Italian dressing mix
1 c. lentils, cooked
Soy milk as needed
1. Place onion, water, tofu and Italian dressing mix into food processor and process until smooth. Pour into large mixing bowl.
2. Add remaining ingredients, using just enough soy milk to moisten and hold together. Shape mixture into balls slightly larger than a golf ball.
3. Place on oil-sprayed baking sheet and flatten into patties. Bake at 375 degrees for 20 - 30 minutes, turn and bake another 15 minutes on the other side. Serve on a whole wheat bun with tomato, lettuce, pickles and condiments of your choice.
*Burgers can also be fried in grape seed oil instead of being baked.
Brenda Walsh
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2 c. cooked great northern beans
2 c. cooked red beans
2 c. cooked pinto beans
1 c. tomato sauce
1/4 c. pure maple syrup
2 Tbsp. apple juice concentrate
1 Tbsp. Bragg’s liquid aminos
1 tsp. molasses
2 tsp. lemon juice
1 Tbsp. McKay’s beef-style seasoning
1 tsp. onion powder
1/4 c. onion, microwaved 1 minute in 1 Tbsp. olive oil
1. Combine all ingredients in a large mixing bowl. Pour into an oil-sprayed baking dish. Bake at 350 degrees for 45 minutes to 1 hour. Serve hot or cold.
Yield: 6 half-cup servings
Linda Johnson
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1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. dark brown sugar, packed
2 Tbsp. cornstarch
1/2 c. peanut butter
1/4 c. canola oil
1/4 c. soy milk
1 tsp. pure vanilla extract
1/2 c. peanuts, coarsely chopped
1. In a medium mixing bowl, combine all the dry ingredients and stir well. Make a well in the center and add the peanut butter, canola oil, soy milk, and vanilla. Stir until well mixed, then stir in peanuts.
2. Pour batter into an 8 x 8 inch, oil-sprayed baking pan. Bake at 350 degrees for 25 - 30 minutes, or until a knife inserted in the middle comes out clean. Remove from oven and cool completely before cutting into bars.
Yield: 12 bars
Cinda Sanner
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