1 1/2 cups water
1/2 cup lentils, sorted and rinsed
12 oz vegetarian ground round (Yves)
1 onion, finely chopped
1 cup dry bread crumbs or quick-cooking oats
2 stalks celery, finely chopped
1/2 cup chopped walnuts
1/2 cup chopped parsley (optional)
2 cloves garlic, minced
2 Large egg whites lightly beaten
1/4 cup tomato paste
1 tablespoon Braggs Aminos
1 tablespoon olive oil
1 teaspoon dry mustard
½ teaspoon pepper
Cooking spray or oil
1 6-ounce can tomato paste
1/4 cup molasses
1/4 cup Dijon-style mustard
2 teaspoons Braggs Aminos
1. In a medium pot, combine water and lentils and bring to a boil. Reduce heat
and simmer 20 minutes, until water is absorbed and lentils are tender.
2. Preheat oven to 350 deg. and spray or oil a 5 x 9-inch loaf pan. In a large
mixing bowl, combine vegetarian ground round, onion, bread crumbs, celery, walnuts,
parsley, if using~ and garlic. Mix well.
3. In a small bowl, whisk together egg whites, tomato paste, Braggs Aminos,
olive oil, dry mustard, salt, and pepper. Add tomato paste mixture to vegetable
mixture and mix well. Stir in lentils gently, to mix. Press into prepared pan.
4. If preparing topping in a small bowl, stir together topping ingredients.
Spread topping over loaf.
5. Cover loaf with foil and bake for 1 hour. Uncover and bake 15 minutes more,
until top begins to brown.
(SloppyJo -a Working man’s favorite. It Looks and tastes like meat.
Chop 2 heads of cauliflower
Chop 2 white onions
1 bottle of Doctor Chen's Sdcret Sauce
Simmer in crockpot for 10 to 12 hours.
Good on bread chunks, sandwiches or spaghetti.
May add complex carbohydrates and #5 powder
ASPARAGUS WITH ROASTED RED PEPPERS
by Mark Hall Ornish, M.D.
yield: 2 cups (4 servings)
1 1/2 cups asparagus
1 medium red pepper
1 teaspoon freshly minced garlic
1 teaspoon balsamic vinegar
1. Remove the hard bottom stem of the asparagus and slice the rest of the stalk
into approximately 1-inch pieces.
2. Blanch the asparagus in boiling water for a few minutes then put into ice-cold
water to stop it from cooking further. Drain and set aside.
3. Roast the red pepper in a 500 degree oven for 20 to 30 minutes, turning
occasionally. When the skin has darkened and blistered, remove the pepper from the oven.
4. Transfer it to a bowl and cover with aluminum foil. Let it cool for 30 minutes,
then peel off the skin and seed the pepper.
5. Slice into julienne strips and toss 1/2 cup roasted pepper with the garlic and vinegar. Let marinate for a few minutes then toss the peppers with the asparagus.
6. Pepper to taste and serve.
BROWN RICE, PEAS AND PINE NUTS
Vegetarian Times/April 2004 p41
Brown rice, peas and nuts make a tasty trio in this easy-two-make dish. Toast pine
nuts carefully by shaking the pan over medium heat. Also called pinones, pine nuts
will brown within a few minutes, so it’s best not to leave them unattended. Look for
pine nuts in the markets’ bulk food section.
1/3 cup pine nuts
4 1/4 cups vegetable stock, boiling
2 cups short-grain brown rice
1 cup frozen green peas, cooked
3 tbsp. chopped fresh chives
3 tbsp. crumpled fresh thyme
1 tsp. granulated garlic
1. Place pine nuts in the small, dry saucepan, and toast over medium heat, shaking
pan constantly for 2 or 3 minutes, or until nuts are lightly browned. Set-aside.
2. Combine stock and rice in a medium saucepan, bring to a boil, cover, reduce heat
to low and cook for 40 minutes or until liquid is absorbed.
3. Remove from heat, and fold in green peas, chives and thyme. Stir in garlic and Aminos. Top with toasted pine nuts; serve.
This Westernized spin on the traditional North African dish adds several layers of
sweetness with the dried and fresh apricots and the raisins.
1 10oz. box couscous
2 1/2 cups of vegetable stock
2 cups (1/2 pound) broccoli florets, blanched
1/2 chopped dried apricots
4 fresh apricots, pitted and thinly sliced
1 can dry-roasted peanuts
1 cup raisins
2 1/2 tbsp. soy margarine
1 tbsp. vegetable oil or more as needed
1 large onion, thinly sliced into rings
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
2 c. chickpeas, drained and rinse
1. Heat vegetable stock in a large saucepan over medium heat, and cook couscous according to package directions.
2. Remove from heat, fluff with a fork and spoon into serving platter.
3. Add broccoli florets, dried and fresh apricots, peanuts and raisins to couscous, and toss to mix well. Set aside.
4. Heat margarine and vegetable oil in a large skillet over medium heat, and saute
onion until it starts to turn golden.
5. Add cinnamon, turmeric and chickpeas, stirring constantly, for 2 to 3 minutes.
6. Remove from heat, and spoon over couscous. Serve while hot.
Vegetarian Times July/August 2004
Baked Potato Wedges
Makes 4 Servings
A hardy, different dipper, delicious plain with any of the dips, but you may want
to customize. For example, sprinkle with chili powder or a Mexican spice blend to
serve with Creamy Tequila Lime Dip or Roasted Bell Pepper Dip. A little cumin,
oregano, or Mediterranean spice blend will pair up nicely with Eggplant and White
medium russet potatoes
Pepper, or seasoning mix of choice
1. Preheat oven to 425 deg.
2. Wash potatoes and cut each into 8 wedges.
3. Lightly coat a baking sheet with cooking spray.
4. Arrange wedges all in a baking sheet, skin side down, and spray lightly.
5. Sprinkle with pepper or seasoning mix. Bake for 25 to 30 minutes, until
puffed and golden. Serve immediately.
BEETS WITH ORANGE SAUCE
1/2 teaspoon SunnyDew
2 teaspoons Rumford corn starch
1/2 cup water, boiling
1 teaspoon orange rind, grated
1 teaspoon lemon juice
1/4 cup orange juice
1 tablespoon organic butter
16 ounce can beets, bold that an untrained
1. Add water to cornstarch and stir until smooth.
2. Stir in SunnyDew.
3. Cook over low heat 15 minutes.
4. Stir in orange rind, lemon juice, orange juice, and butter.
5. Place beats in a saucepan, heat thoroughly; then drained off juice.
6. Pour sauce over beats and serve.
Braised Bok Choy and Shiitakes
2 tablespoons peanut oil
2 tablespoons sliced garlic
12 heads baby bok choy, halved
12 large dry shiitakes, [Rinsed with Smile Fruit and Vegetable Rinse.]
rehydrated in hot water, stems removed.
2 cups chicken stock
2 tablespoons Braggs Aminos
Black pepper, to taste
1. Rinse vegetables with Sunsmile Fruit and Vegetable Rinse.
2. In a hot skillet, heat oil and saute garlic until lightly colored.
3. Add bok choy, shiitakes, season and cook for three minutes.
4. Add stock, Braggs and simmer for 20 to 30 minutes.
5. Check for flavor
by Seth Roth and Brian Devlin
1 pound box lasagna noodles
6 cup marinara sauce (store bought or see recipe below)
16 oz. low-fat cottage cheese (for a richer texture, use ricotta cheese)
16 oz. shredded mozzarella cheese
1/2 cup chopped herbs (basil, oregano, or thyme)
2 eggplants, cut into circular slices 1/4 - 1/2 inch thick
6 - 8 zucchini, cut lengthwise into slices 1/4 - 1/2 inch thick
5 - 6 Portobelo mushrooms, thinly sliced
2 red onions, thinly sliced
4 tbsp. olive oil
4 garlic cloves
3/4 cup chopped onions
2 eight ounce cans of diced tomatoes
1/3 cup chopped basil
1. Saute or open-roasted vegetables until they are cooked through. Set aside.
2. Preheat to 350 degrees. In the bottom of a 16" by 12" pan (a disposable plan is
best), place a layer of dry noodles. On top of that, add about 1/3 of the marinara
sauce. About 1/2 the cottage cheese, and about ? of the mozzarella cheese.
Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process.
Finish with a layer of noodles, then top with tomato sauce and a thick layer of
3. Cover the pan tightly with aluminum foil. Bake for 35 minutes, or until a folk
goes easily through the lasagna. Remove the plastic and foil and bake at 450 degrees
for 10 minutes, or until the top is browned.
4. Remove lasagna from the oven and let set for 20 minutes. Garnish with fresh
basil leaves or other fresh herbs.
(You may double the recipe to make 2 lasagnas and freeze an uncooked one. Bake
the frozen lasagna for 50 minutes instead of 35 minutes.)
Recipe for Marinara sauce
To make the marinara sauce, begin by heating the olive oil in a pan over medium heat. Add the chopped onions and stir until golden brown. Add the garlic and tomatoes and simmer for 25 minutes. Stir in the basil and add Braggs Aminos (or salt) and pepper to taste, then simmer for 10 minutes.
WILD RICE WITH MUSHROOMS AND SOYBEANS Makes 6 servings
The chewy texture, dark color, and nutty flavor of wild rice complement fresh
soybeans very well. Cooking time for wild rice can vary by type, age, and method.
Cooked as described here, the results can range from creamy and risotto-like to
somewhat fluffy, like a pilaf.
1/4 pound mushrooms, thinly sliced
1/2 cup finely chopped onion
1 tablespoon olive oil
4 1/2 cups vegetable stock or water
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 packet of Quinary
¼ teaspoon ground black pepper
1 cup wild rice, rinsed and drained
1/2 cup long-grain brown rice
1 1/2 cups shelled green soybeans, thawed, if frozen
1/4 cup slivered dried tomatoes
1. In a large saucepan over medium heat, sauté mushrooms and onion in oil, for 4
minutes, or until mushrooms begin to release their liquid. Add stock, oregano, sage,
and Quinary. Bring to a boil over high heat. Stir in rice, reduce heat to medium-low,
cover, and simmer for 45 minutes.
2. Stir in soybeans and tomatoes. Cook, uncovered, for 10 to 12 minutes.
Turn off heat, cover, and allow to stand for at least 10 minutes before serving.
From: Lois Emerson
2 cups carrots, peeled and grated
2 cups jicama, peeled and grated
2 tablespoons lemon juice (fresh)
1 tablespoon orange juice (fresh)
1 teaspoon olive oil
1 tablespoon honey
1. In a medium bowl, mix the grated carrots and jicama. Set aside.
2. Mix together the lemon and orange juices, olive oil and honey. Pour this
dressing over the carrots and jicama and toss lightly.
3. Cover and refrigerate one hour before serving. Serve from a crystal salad
bowl or on individual salad plates on a bed of dark green lettuce leaves.
4. Garnish with sliced almonds or unsalted pistachios.
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