| INGREDIENTS: |
| heat orange juice and fistful of pecans between
1/3 cup half and half (or soy substitute) nutmeg cinnamon butter brown sugar mace salt baked marshmellows
|
| INSTRUCTIONS: |
| mash yams- add orange juice and pecans- heat. then add half and half and spices to taste. |
| INGREDIENTS: |
| 2 russet potatoes, cubed 1 ruby red potato, or yellow yam, cubed 1 yellow onion, diced 1/2 cup broccoli, chopped into bite size pieces 1/2 cup green beans, chopped into bite size pieces 1 large zucchini, cut into rounds 1 large carrot, cut into rounds 1 yellow squash, cut into rounds 1/2 cup olive oil Dried herbs (basil, oregano, thyme, garlic) |
| INSTRUCTIONS: |
| Put all of the vegetables in a roasting pan, toss with olive oil and your favorite dried herbs. Bake at 350 degrees for 45 minutes.
Feel free to use whatever vegetables are in season, or whatever vegetables you have on hand. Improvise! This makes a wonderful main course when served with corn bread and a green salad. |
| INGREDIENTS: |
| 1 pack Gardein Scallopini cut into 1/4 cubes
1 cup onion, diced 1 cup diced potato or sweet potato 1 cup frozen peas (frozen is fine) 3/4 tsp thyme 3/4 tsp sage 3/4 tsp sea salt 1 tbsp nutritional yeast flakes 1 tbsp Bragg’s liquid aminos 3 tbsp olive oil
Roux: 1/2 cup flour 1/2 cup Earth Balance Butter 4 cups vegetable broth or vegan chicken broth
Pepperidge Farm Puff Pastry |
| INSTRUCTIONS: |
| Pre-heat oven to 375 degrees
1. Brown Gardein Scallopini in a saute pan with 1 tablespoon of olive oil. 2. Season with salt and pepper. 3. Remove from pan and set aside. 4. In a 5.5qt stock pot, cook onions in olive oil for 3 minutes and add potato, sage, thyme, salt and pepper. 5. Continue to cook for 5 minutes. Put the Gardein chicken and peas into the pot. In a separate pan, make the roux: melt the stick of butter, and then add the mix the 1/2 cup of flour. When well combined add the broth until well mixed and boiling. Then whisk in the yeast flakes and Bragg’s. 7. Add the roux a bit at a time and continue to cook as sauce begins to thicken. 8. Stir in Gardein Scallopini, Bragg’s liquid aminos and peas. Pour mixture into a large shallow pan. 9. Top the pan with puff pastry sheets. 10. bake for 35-40 minutes, until hot and bubbly and pastry sheets are golden brown. ENJOY! |
| INGREDIENTS: |
| 1/2 lbs of cooked spaghetti
1/2 lbs of sliced mushrooms 1/2 cup of earth balance vegan butter 1/3 cup of flour 2 cups of vegetable bouillon 1 cup dry white wine 3/4 cup silk soy milk 1/2 tbl celery salt 4 cups cubed Gardein Turkey (cooked) (or regular turkey for non-vegans) 1/2 cups fine, dry, breadcrumbs ChololaTree Raw Vegan Cheese – Parmesan
|
| INSTRUCTIONS: |
| Preheat oven to 375 degrees
Saute mushrooms in vegan butter (Earth Balance) for about 5 minutes. add remaining vegan butter and when melted, blend in flour. Add bouillon, wine, milt and celery salt. Season to taste with salt & pepper. Cook & Stir until thick and smooth.
In a 4 quart casserole dish, arrange layers of spaghetti, Gardein Turkey and sauce ending in a layer of spaghetti. Sprinkle with bread crumbs and ChololaTree Vegan Parmesan Cheese. Bake for 35-45 minutes or until brown. |
| INGREDIENTS: |
| 6 oz med. size pasta or noodles 2 7-oz cans tuna 1 pkg frozen peas 1/2 lb mushrooms (optional) 1/2t garlic salt 1/4t dill weed (optional) 2 cans Cream of Mushroom Soup 1/4 C milk 3T Sherry Buttered bread crumbs or crushed potato chips. |
| INSTRUCTIONS: |
| Cook noodles to directions and drain. Butter 2 1/2 qt casserole and arrange half the tuna on the bottom. Combine peas, mushrooms, garlic sale, dill, and pepper. Spread half the miture over tuna. Mix milk, soup & sherry; spoon half soup mixture into casserole and top with all noodles. Repeat layering ending with soup mixture. Top with buttered bread crumbs or crushed chips. Bake 350 30-40 min til browned. |
| INGREDIENTS: |
| 6 ounces medium sized fancy pasta (shells or fusilli work great with this recipe) 2 cans (6 ounce) tuna fish 1 package frozen peas 1/2 pound mushrooms, sliced and sautéed 1/2 teaspoon garlic salt 1/4 teaspoon dill weed 1/8 teaspoon pepper 2 cans cream of mushroom soup 1/4 cup milk 3 teaspoons cooking sherry Bread crumbs |
| INSTRUCTIONS: |
| Cook pasta according to directions, drain. Butter a casserole dish, and put 1/2 of the tuna on the bottom of the dish. Combine the peas, mushrooms, garlic salt, dill weed and pepper and pour half of that mixture over the tuna. Mix the milk, soup and sherry and pour half of that over the top. Then spread all of the pasta over that. Repeat the layering with the tuna, pea mixture and soup mixture, and top with bread crumbs. Bake at 350 degrees, 30-40 minutes or until hot and bubbly. |
| INGREDIENTS: |
| 4 boneless, skinless chicken breasts
1 bottle of Wishbone Russian salad dressing 2 8oz. cans of pineapple chunks, drained 1 packet of onion soup mix |
| INSTRUCTIONS: |
| Put all ingredients in a crock pot. Cook on low for 6-8 hours.
Serve over white rice. |
| INGREDIENTS: |
| 2 Medium onions, finely chopped (1 cup)
1/4 lb mushrooms, thinly sliced 2 Tbls vegan margarine 4 eggs 2 packages of frozen chopped spinach (thawed and well drained) 1/4 cup of packaged bread crumbs 1 can of cream of mushroom soup 1/3 cup grated vegan parmesan cheese 1/2 tsp salt 1/2 tsp crumbled basil 1/4 tsp nutmeg 1/8 tsp pepper |
| INSTRUCTIONS: |
| Preheat over to 325 degrees
1. Cook onions and mushrooms in butter in a large skillet until soft. Let it cool. 2. Beat eggs in large bowl until frothy. Stir in onion mixture, spinach, bread crumbs, soup, and 2 tbls of the vegan parmesan cheese, salt, basil, nutmeg and pepper until well combined. 3. Spread mixture in a greased 9x9x2 baking dish. 4. Sprinkle the remaining vegan parmesan cheese. 5. Bake (uncovered) in slow oven at 325 degrees until set. (about an hour). 6. Cut into squares and serve. |
| INGREDIENTS: |
| Pork, spring onions, spinach, garlic sesame oil, olive oil. sesame seeds |
| INSTRUCTIONS: |
| chop the pork into small pieces (season with pepper only not salt), fry in a low heat (in a wok or large pan) with the sesame oil, when cooked add in chopped garlic & spring onion. add in a generous amount of sesame seeds. then a large handful of spinach till it wilts down. have some noodles already cooked and toss them through the wok or pan. to vary the flavour finish with small amount of thai oyster sauce |
| INGREDIENTS: |
| 1 Tbsp. butter 1/2 small yellow onion, diced in small pieces 1 cup medium or long grain rice 8 oz. can tomato sauce 2 cups water Salt Pepper Garlic powder Chili powder |
| INSTRUCTIONS: |
| -Melt butter over medium heat in medium saucepan. -Add rice when butter is melted. Stir until rice becomes light brown. -Add onions, and stir until onions become translucent. -Stir in tomato paste and spice taste. – Stir to mix ingredients. Let mixture come almost to a boil and then add the water. -Stir to make sure everything is mixed well. -Let rice mixture sit on medium to medium high heat until water is absorbed. (About 20-25 minutes) |
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