sounds great Nik, but it ain't done right until you quadruple the amount of Garlic!
BTW, if you want to be healthy, eat Garlic in everything. I have even been known to eat whole cloves of garlic in the morning as a preventative medicine. Besides, it gives you that whole hermit like quality as noone wants to be around you.
Joe Zollars
Matushka Christina wrote:This recipe is adapted from the cookbook "Food For Paradise"
compiled by the parish of Saint John the Russian in Ipswich,Mass1lb uncooked lasagne noodles
1 large onion
1lb drained, crumbled tofu ( firm or extra firm)
1 jar 48 oz spaghetti sauce
32 oz frozen, thawed spinich
Soy cheese (optional)Fry onion in butter subtitute or water for 2 minutes. Add the tofu and cook for an additional 2 minutes. Next add the sauce and the spinich and cook until heated.
Put 1/3 of the sauce on the bottom of a large baking dish and cover the sauce with as many pieces of lasagne that will fit in a single layer. Put a third of the soy cheese on top of this, if using. Start over again with the sauce, noodles and cheese. End with sauce on top and sprinkle with soy cheese. Cover with foil and cook for 1 hour. This makes about 12
servings.Tahini Spread
1 cup Tahini
1 cup water
1/4 cup lemon juice
garlic salt with parsley or garlice powder (try it both ways and see what you like best))Just mix it all together until it is creamy. Depending on the consistency of the tahini, you may have to add more water or more tahini. We like this spread on tortilla's that we cover with our favorite veggies. Then we roll them up. It makes for a quick meal if you use prepared salad for the filling.
I have been unable to find tahini, so instead of making the spread , we use the Nayonnaise brand (fake mayonnaise) Dijonnaise instead. Very good. The European Mix bagged salad worked great! Thanks for the idea Matushka Christina!
Asparagus Strudel
2 large onions, finely chopped
¼ lb. plus 2 Tbsp. butter or vegan margarine
11/3 cup fresh bread crumbs, crumbled finely
8 phyllo pastry sheets
1½ lbs asparagus, trimmed, washed, chopped, and cooked until tender
¼ cup finely chopped parsley
Dressing (see below)
Garnish:
Parsley sprigs
Lemon slices
Asparagus tips
Preheat the oven to 400 degrees F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan.
Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs.
Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips.
Vegan Yogurt and Herb Dressing (for strudel)
½ cup vegan yogurt
Salt and freshly ground black pepper (to taste)
2 Tbsp. chopped fresh mint
Combine all ingredients and serve over strudel.
Key words: vegan, main dishes, party foods
Alsatian Onion Pie
2 Tbsp. oil
3 large onions, finely diced
1 cup soy milk
1/3 cup firm tofu, crumbled
1½ tsp. sea salt
¼ tsp. black pepper
1/8 tsp. nutmeg
2 Tbsp. unbleached flour
1 Tbsp. couscous
1 whole wheat pie shell in a 10-inch tart pan
Preheat oven to 350 degrees F. Saute onions in oil until translucent and soft. Whisk soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Mix onions, soy milk mixture, and couscous. Pour all into prepared pie shell. Bake for about 30 minutes.
Key words: vegan, main dishes, casseroles
Baked Bulgur with Pecans
1 cup bulgur wheat, uncooked
½ tsp. dried basil
1/8 tsp. salt
1/8 tsp. pepper
2 cups boiling water
¼ cup chopped pecans
Preheat oven to 350 degrees F. Lightly oil or spray a 1-quart baking dish with a nonstick cooking spray. Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling water and mix well. Cover tightly and bake 20 minutes. Fluff with a fork, add pecans, and mix well. Serve hot.
Key words: vegan, main dishes, casseroles
Baked Harvest Vegetables
4 cups varietal non-sparkling white wine or pink grape juice
3 cups unpeeled yams cut into 1½-inch chunks
3 cups carrots, cut into 1½-inch slices
3 cups parsnips, cut into 1½-inch slices
3 cups onions, cut into 1½-inch wedges
2 cups water
3 cups celery, cut into 1½-inch slices
1/3 cup water
5 Tbsp. arrowroot
¼ cup fresh parsley, minced
Preheat oven to 450 degrees F. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix 1/3 cup water and arrowroot together until smooth. Pour into vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with fresh parsley
Key words: vegan, main dishes, casseroles
Bean Curd with Broccoli
1½ tsp. cornstarch
¾ cup vegetable stock, divided
1 Tbsp. dry sherry
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 scallion
4 Tbsp. vegetable oil
2 slices ginger root
2 garlic cloves, sliced
2 cups broccoli, florets. and stems
½ tsp. salt
½ lb. medium firm tofu, cubed
Put cornstarch into a cup and slowly add ¼ cup of the vegetable stock (make sure it is room temperature or cooler) and mix well. Add wine, soy sauce and sesame oil. Mix well.
Cut scallion into 1½-inch lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger and garlic. Stir fry for 10 seconds. Put in scallion and broccoli. Fry for 1 minute. Add ½ cup vegetable stock and the salt. Bring to a simmer. Cover and cook over a medium heat for a minute, until broccoli is tender-crisp. Remove broccoli with a slotted spoon.
Turn heat to low and add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick and everything is heated through.
Key words: vegan, main dishes
Black Bean with Peppers and Cumin Vinaigrette
1¼ cup dried black beans, soaked overnight
4 cups water
1 bay leaf
½ tsp. salt
1 Tbsp. red wine vinegar
1 clove garlic, minced
¼ tsp. cumin
1 tsp. hot pepper sauce
1 Tbsp. chopped cilantro
2 Tbsp. vegetable oil
½ red pepper, diced
½ yellow pepper, diced
½ green pepper, diced
1 red onion, diced
4 scallions, thinly sliced
Drain beans and rinse well. Put in a large pot with water and bay leaf. Bring to a boil and simmer for 1 to 1½ hours. Drain.
Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro and oil in a small bowl. Pour over warm beans. Toss well. Add remaining ingredients. Toss gently, garnish with fresh cilantro and serve at room temperature.
Key words: vegan, salads, main dishes
Black Bean Chili with Toasted Spice Seasoning
3 cups dried black beans, soaked
8 cups water
2 jalapeno peppers, minced
1½ Tbsp. grated ginger
1 bay leaf
1 cup chopped cilantro
1 tsp. cumin seeds
2 Tbsp. chili powder
½ Tbsp. oregano
½ cup sun-dried tomatoes
4 cups plum tomatoes, peeled and chopped
1/3 cup bulgur wheat, uncooked
½ cup boiling water
Salt and pepper
Seasoning:
½ Tbsp. mustard seeds
½ tsp. fennel seeds
Olive oil
Soak beans overnight. Drain beans. Place in a large pot and add 8 cups water. Bring beans to a boil, and then add peppers, ginger, bay leaf, and ½ cup cilantro. Cover loosely and simmer for 1½ to 2 hours. Remove from heat and discard bay leaf.
Toast cumin seeds in a dry skillet. After seeds darken, add chili powder, oregano, and tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover, and let sit for 10 minutes.
When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture and bulgur. Season with salt and pepper and simmer for 10 minutes.
Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop. Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chili. Add remaining cilantro and drizzle with olive oil.
Key words: vegan, main dishes
Black Bean Burritos
8 oz. dried black beans or 30 oz. canned black beans
1 medium onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. ground cumin
5 Tbsp. vegetable oil
1 can (16 oz.) diced tomatoes, undrained
Lemon slice
1 tsp. dried oregano, crushed
¼ tsp. salt
Dash hot pepper sauce (optional)
6 flour tortillas
Garnishes:
Salsa
Guacamole
Chopped fresh tomato
Chopped cilantro
Grated soy cheese
Soak beans in water overnight. In a Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce heat and simmer, uncovered, for 1 to 2 hours, or until beans are done. Drain. (If using canned beans, rinse and drain beans and set aside)
In a Dutch oven, add oil and cook onion, garlic, peppers, chili powder and cumin until onion is translucent, stirring constantly. Add beans, tomatoes, lemon, oregano, salt (omit salt if using canned beans), and pepper sauce, if desired. Bring to boiling, reduce heat, and simmer, uncovered, about 15 minutes or until thick. Remove lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to pan and heat through.
In the meantime, wrap the tortillas in foil and warm at 350 degrees F for about 10 minutes. Place about ½ cup of the bean mixture onto each tortilla and fold the edges over to form a packet. Serve with salsa and guacamole. If desired, top with chopped tomato, snipped cilantro, and grated soy cheese (if desired).
Key words: Mexican, main dishes
Black Bean Quesadillas
1 can (15 oz.) black beans, drained and rinsed
¼ cup chopped tomato
3 Tbsp. chopped cilantro
1 small can sliced black olives
8 whole wheat tortillas
4 oz. jalapeno jack soy cheese, shredded
1 bunch spinach leaves, shredded
4 Tbsp. hot salsa
Preheat oven to 350 degrees F. Smash beans. Mix in tomato, cilantro, and black olives. Spread evenly over 4 tortillas. Sprinkle with soy cheese, spinach and salsa. Top with remaining tortillas.
Bake tortillas on ungreased cookie sheet for 10 - 12 minutes. Cut into small wedges for hors d'oeuvres or larger wedges as an entree.
Key words: main dishes, hors d'oeuvres, Mexican
Black Bean Chili Burgers
1 cup water
½ cup quinoa, rinsed
2 cups black bean flakes
1½ cup boiling water
2 tsp. chili powder
1 tsp. ground cumin
½ cup fresh cilantro, chopped
2 green onions, chopped
½ cup red bell pepper, chopped
½ cup bread crumbs
¾ tsp. salt
2 tsp. vegetable oil
Garnishes:
2 cups lettuce, shredded
1 cup cheddar soy cheese, grated
½ cup sour cream substitute
1 cup salsa
1 avocado, diced
Sliced ripe olives
Chopped green onions
Boil 1 cup water in a small saucepan. Add quinoa, cover and simmer 15 minutes.
Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes.
Combine ½ cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a ¼-inch-thick cake.
Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes on each side. Serve topped with desired garnishes.
Key words: main dishes, sandwiches
Bulgur and Lentil Pilaf
1 cup lentils
4 cups vegetable broth or water
1 bay leaf
3 Tbsp. margarine
1 large onion, chopped
Salt and pepper (to taste)
1 cup coarsely ground bulgur
Rinse the lentils and put in a pot with enough broth to cover. Add bay leaf, bring to a boil and keep covered. Turn off heat and let stand for 30 minutes.
While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt and pepper. Saute until onions are tender and transparent. When onions are ready, keep heat at medium, stir in bulgur and continue stirring until all the margarine is absorbed. Lower heat to a simmer and add the rest of the broth and lentils in their broth. Bring to a boil, reduce heat again, cover tightly and simmer until all the liquid has been absorbed. Add more liquid until the bulgur and lentils are cooked. Remove bay leaf and serve with a vegetable stew.
Key words: grains, legumes, side dishes, vegan
Bulgur, Lentil and Tofu Casserole
¾ cup lentils
3 cups vegetable stock
1 tsp. dried rosemary
1 tsp. dried tarragon
1 bay leaf
2 Tbsp. vegetable oil
1 carrot, thinly sliced
4 garlic cloves, pressed
1 large onion, chopped
8 oz. tofu, pressed
¾ cup cut corn
¾ cup bulgur wheat
In a large pot, combine lentils, stock, rosemary, tarragon, and bay leaf. Cook for about 25 minutes. Remove bay leaf.
While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion and tofu. Saute for 5 minutes. Add the corn and bulgur. Stir to mix well. Remove from the heat and add the lentils and cooking liquid.
Pour into a greased casserole. Bake at 350 degrees F for 20 minutes.
Key words: vegan, casseroles, main dishes, grains, legumes
Cajun Red Beans and Rice
2 cups dried red kidney beans, soaked overnight
2 bay leaves
1½ cups onion, chopped
½ tsp. thyme
3 garlic cloves, minced
¾ cup fresh parsley, minced
1 cup green bell pepper, diced
1 tsp. salt
2 Tbsp. red miso
4 cups cooked brown rice
Chopped scallions (to garnish)
Rinse beans and drain well. Cook (with bay leaves) in 5 cups of water for 50 minutes or until tender. Add onion, thyme, garlic, parsley, green pepper, and salt to pot. Simmer over medium low heat for 15 to 20 minutes. Add miso and simmer for another 5 minutes. Remove bay leaves.
Serve over hot rice, garnished with scallions.
Key words: vegan, main dishes legumes
Carrot Burgers
10 carrots, peeled and cut into 1-inch rounds
2 Tbsp. vegetable oil
3 garlic cloves, minced
3 onions, coarsely chopped
2 celery stalks, diced
2 green peppers, diced
5 Tbsp. tamari sauce
½ tsp. garlic powder
½ tsp. dried basil
½ tsp. paprika
½ tsp. dried oregano
½ tsp. dried parsley
½ cup tahini
3 Tbsp. peanut butter
2 Tbsp. cashew butter (optional)
½ cup wheat germ (optional)
Preheat oven to 350 degrees F. Steam carrots for 15 minutes, or until soft. Drain and mash well, using a potato masher.
In a large skillet, heat the oil over medium heat. Add garlic, onions, celery, and peppers. Saute for 5 - 7 minutes, or until onion is translucent. Add tamari, basil, garlic powder, parsley, and oregano. Saute for 2 minutes more.
In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.
Key words: vegan, main dishes, sandwiches
Cashew Mushroom Loaf
1 Tbsp. vegetable oil
1 small onion, chopped
2 garlic cloves, crushed
8 oz. cashews
4 oz. bread crumbs
3 medium parsnips, cooked and mashed
½ tsp. dried rosemary
½ tsp. dried thyme
1 tsp. nutritional yeast (optional)
¼ pint hot water
Salt and freshly ground pepper (to taste)
1 oz. margarine
8 oz fresh mushrooms, chopped
Preheat oven to 350 degrees F. Heat oil and saute onion and garlic until soft. Grind the cashew nuts., then mix with the bread crumbs. Mix in the mashed parsnips and herbs. Add cooked onion mixture, being sure to scrape all the juices into the mixture. Dissolve the nutritional yeast in the water and add to the vegetable and nut mixture. Season well.
Melt the butter in a skillet and saute the chopped mushrooms until soft. Grease a loaf pan, then press in half the nut mixture. Add mushrooms, then top with the rest of the nut mixture. Press in well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve.
Key words: vegan, main dishes, casseroles, party foods
Chinese Style Sauteed Firm Tofu
24 oz. firm tofu
2 Tbsp. vegetable oil
½ tsp. salt
1 small onion, thinly sliced
6 medium mushrooms, sliced
1 small carrot, julienned
2 medium green bell peppers, thinly sliced
1 Tbsp. sake or white wine
1½ Tbsp. soy sauce
1 tsp. grated ginger root
1 Tbsp. sugar
1 Tbsp. water
1 tsp. cornstarch, dissolved in 3 Tbsp. water
Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil and sprinkle on the salt. Add onion, then the mushrooms, stir-frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper and tofu in that order, sauteing each for about 1 minute. Reduce heat to low and add sake, soy sauce, ginger, sugar and water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch and simmer 30 seconds more.
Key words: vegan, Chinese, main dishes
FETTUCCINE PRIMAVERA WITH BECHAMEL SAUCE*
3 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 head broccoli, thinly cut
1 large red pepper, thinly sliced
10 large mushrooms, thinly sliced
1 small red onion, sliced
1 cup frozen baby peas, thawed
½ cup fresh basil, cut into strips
½ cup black olives, sliced
12 oz. fettucini pasta
3 cups Bechamel sauce
Garnish with basil flowers
In a medium pan, saute broccoli and garlic in olive oil for 5 minutes. Add red peppers and mushrooms. Saute over medium heat for 5-10 minutes more, depending upon how well cooked you prefer your vegetables. Stir in peas; cook a few more minutes until mixture is hot. Add olives and basil; cover and set aside. Cook pasta according to package directions. Serve immediately topped with sauteed vegetables and a portion of Bechamel sauce. Garnish with basil flowers. Yield: 4-6 servings.
*see SAUCES for instructions on how to prepare Bechamel Sauce
Key words: vegan
PAELLA BOUNTIFUL
1½ Tbsp. olive oil
2 cups sliced leeks
1 medium zucchini, diced
3-4 cloves garlic, minced
4 cups water
1½ cups brown rice
½ cup wild rice
2 large carrots, peeled and diced
1 cup green peas, fresh or frozen
2 cobs of corn, shucked and cut into 1" sections
¼ cup minced fresh parsley (or 2 Tbsp. dried)
2 tsp. dried thyme leaves
½ tsp. turmeric
½ tsp. black pepper
½ tsp. salt
12 asparagus spears
Preheat oven to 375 degrees. In a large skillet, heat oil. Add leeks, zucchini, and garlic and cook over medium heat for about 7 minutes, stirring occasionally. Transfer to large casserole dish and stir in water, broth, rices, carrots, peas, corn, and seasonings. Cover and bake for 45 minutes. Remove dish from oven and fluff the rice. Arrange the asparagus over the top, cover, and bake for 5 to 10 minutes more, until all liquid is absorbed. Remove from heat and let stand 10 minutes. Serve hot. 4 to 6 servings.
Key words: vegan
Matushka Christina wrote:Tahini Spread
1 cup Tahini
1 cup water
1/4 cup lemon juice
garlic salt with parsley or garlice powder (try it both ways and see what you like best))Just mix it all together until it is creamy. Depending on the consistency of the tahini, you may have to add more water or more tahini. We like this spread on tortilla's that we cover with our favorite veggies. Then we roll them up. It makes for a quick meal if you use prepared salad for the filling.
Matushka Christina,
We made this last night after getting some tahini and O liked it a lot. Thanks for the idea!
Chili
1 large onion, peeled and chopped
2 stalks celery, thinly sliced
2 Tbsp. Canola oil
1 large can chili beans or 2 15 ounce cans beans of your choice (black beans, pinto beans, garbanzo beans)
2 cups TVP soaked in 1 3/4 cups boiling water for 1 minute. (TVP is textured vegetable protein, available in health food stores.
2 Tbsp packed brown sugar
1 Tbsp. Prepared mustard
1 Tbsp. Lemon juice or rice vinegar
1 6 ounce can tomato paste
2 15 ounce cans tomato sauce
1 to 2 Tbsp. Chili powder or more, to taste
1 Tsp. Soy sauce (optional)
In a 4 qt. or larger saucepan, heat oil. Sauté onion and celery in oil until soft and translucent, about 5 minutes. Add remaining ingredients, stir to blend. Simmer 30 minutes until heated through. Delicious with corn bread and a salad.
maybe that's why no one wanted to be around me when i was in school! 
:mrgreen: