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| VEGETARIAN SLOPPY JOES 2 tablespoons butter 1/2 cup onion, chopped 1/2 cup green (or red) pepper, chopped 1/2 cup tomato paste 1 pound firm tofu, dried and crumbled 6 tablespoons chili sauce Salt and pepper, to taste Hamburger buns Heat the butter in a large saucepan over medium heat. Sauté the onions and pepper for about 6 minutes or until the veggies are cooked. Next, add the tofu and cook for 15 minutes, stirring occasionally. Finally, add the remaining ingredients and let simmer over low heat for another 5 minutes. Serve on toasted hamburger buns. Dry Hot Chocolate Mix 1 8 qt. box instant dry milk (dry soy milk can also be used) 1 6 oz. jar dry non-dairy coffee creamer (CoffeeMate) 1 16 oz. can instant chocolate milk (Quik) 1 C sugar (I'm sure artificial sweeteners and stevia powder would also work if you know the correct replacement) Combine all ingredients in a large bowl & store in a tightly closed container. For each serving, use 1/3C hot chocolate mix per 1C hot water. GRILLED SPICY TOFU [EGG AND DAIRY FREE] 2 packages firm tofu Marinade: 1/4 cup soy sauce 1-1/2 tablespoon dark toasted sesame oil 3 cloves garlic finely diced 1 heaping tablespoon peeled and grated gingerroot 1/3 can unsweetened coconut milk (Optional: For more spice, add cayenne pepper or a Chinese hot pepper sauce.) Freeze the tofu overnight and defrost. This changes the tofu to a firmer texture. Gently squeeze the tofu between hands to drain water. Cut each tofu into four triangles. Mix marinade. In large baking dish, pour in half of marinade, place tofu flat in dish, and pour remainder of marinade on top. Marinate in fridge for at least one hour. Grill on barbecue just like chicken. John replied, "...If you have food, share it with those who are hungry." Luke 3:11 |
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| RECIPES |
| Lemony Sprouts and Carrots 4 1/2 cup servings 2 tablespoons water 1/2 teaspoon salt 2 teaspoons chopped fresh basil or 1/2 teaspoon dried 1 ( 8oz.) package frozen Brussels sprouts 2 small carrots, cut into 1.4 inch slices 2 tablespoons margarine or butter, melted 1 tablespoon lemon juice Place water, salt, basil, Brussels sprouts and carrots in 1 quart casserole. Cover tightly and microwave on high 8 to 9 minutes, stirring after 4 minutes, until vegetables are tender, drain. Place margarine and lemon juice in 1 cup measure. Microwave uncovered on high 30 to 60 seconds or until margarine is melted, drizzle over vegetables. Crookneck Squash and Green Bell Pepper 6 1/2 cup servings 1 1/2 pounds crookneck squash 2 tablespoons margarine or butter 1/2 teaspoons salt 1/4 teaspoon ground turmeric 1/3 cup chopped green bell pepper 2 green onions, sliced Wash squash, remove stem and blossom ends. If small cut in half, or cut into 1/2 inch slices. Place squash and remaining ingredients in a 1 1/2 quart microwave casserole dish. Cover tightly and microwave on High 7 to 10- minutes, stirring after 3 minutes, until squash is crisp tender. Zucchini Bread 2 cups flour 2 cups sugar 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon salt 3 teaspoons cinnamon 3 eggs 2 cups zucchini, cut into chunks 2 teaspoons vanilla 1 cup cooking oil 1 cup chopped walnuts 1 cup raisins Combine dry ingredients. Cut up zucchini into chunks and blend in blender with eggs, oil, and vanilla. Pour liquid into dry ingredients and mix well. Add walnuts and raisins. Bake one hour at 350 degrees in 9 x 13 inch pan, or two loaf pans. (grease pans well) Can be sliced while still warm and topped with whipped cream.cream cheese, or butter. |
| COOKIE ON A STICK Preparation time: 20 minutes. 1/2 C. sugar 1/4 C. butter 2 Tbsp. shortening 1 egg 1 tsp. vanilla 11/4C flour 1/2tsp. baking powder 1/2 tsp. salt 1C chocolate chips Beat sugar, butter, shortening, egg, and vanilla in a bowl. Stir together flour, baking powder, and salt until smooth. Drop by teaspoonfuls onto cookie sheet: flatten slightly. Place 1 wooden ice cream stick and some chocolate chips on top. Top with another teaspoonful of dough. Press together with fingers. Bake at 400 deg. for 8 minutes. |
| BAKED ZUCCHINI CASSEROLE 2 large zucchini (when cut into chunks or slices it should be about 6-8 cups). 1 cup bread crumbs or cracker crumbs 2 cups of Cashew Cheese Parboil zucchini until it just begins to get soft. Place 1/3 of the zucchini chunks on the bottom of a casserole. Place 2/3 cup bread crumbs over zucchini and 2/3 cup cheese sauce over crumbs. Do the same 3 times until each are finished, with the cheese on top, and a few crumbs sprinkled on top. Bake in oven for 1/2 hour at 350 or less. It keeps well, and the blended flavors are even better the next day! |
| HUMMUS This is a Middle-Eastern garbanzo dip/spread which is very tasty in pita bread or other breads. 2 1/2 cups cooked garbanzos 1/2 cup lemon juice 2 garlic cloves 1/4 cup Tahini (ground sesame seed) 1 onion Pinch salt may be added if needed Combine all ingredients well in a blender until smooth. Improves with a few hours to let the flavors permeate. May be used with pita bread, crackers, or even in place of mayonnaise for making sandwiches. It is an excellent spread or topping. If you like it less tart, add less lemon juice. |
| TOFU PINEAPPLE LAYERED DESSERT (Curtis & Paula Eakins) 2 cups plain graham cracker crumbs 1/2 cup soy margarine, melted 2 bananas, sliced 2 (12.3 oz) Mori-Nu silken firm or 2 tsp vanilla extra firm tofu 1 tbs honey (opt) 1/2 cup cold soymilk 2 4 oz pkgs Mori-Nu Lemon Cream Pudding Mix 1 15 oz can unsweetened crushed pineapple, drained 1 cup almond slices, opt Mix graham cracker crumbs and melted margarine in a 9x13 inch glass dish. Press evenly onto bottom of dish. Arrange banana slices on top of crust. In a food processor blend tofu, vanilla, and honey until smooth. Gradually beat in soymilk. Add pudding mix; beat until well blended. Spread evenly oer banana slices. Spoon crushed pineapple evenly over pudding mixture. GArnish with almonds sprinkled over the top. Refrigerate 4-5 hours or until nice and firm. Serves 8. TOFU PECAN BURGER (Paula & Curtis Eakins) 1 (16 oz) tofu, firm 1 med onion, chopped 1/2 cup water 1 cup seasoned bread crumbs 1 cup pecan meal 1 tsp garlic powder 1 tsp onion powder 2 tsp chicken style seasoning 1/4 cup olive oil (2 tsp Braggs & 1 tbs nutritional yeast lakes Drain and mash tofu well and place in large bowl. Add bread crumbs, pecan meal, garlic and onion powder, and chicken seasoning. In blender pour in water and chopped onioins, blend on low until mixture is smooth. Pour mixture into bowl with other ingredients and stir well. In skillet add oil as needed and heat. Drop burger mixture by spoonfuls into hot oil and brown on both sides. Note: Serve the burgers on a whole wheat bun with lettuce and sliced tomato with your favorite dressing. PUMPKIN SOUP (Barbara Kerr) 2 tbs chopped fresh parsley 1/4 tsp thyme leaves 1/2 cup finely chopped green pepper 2 bay leaves 4 cup water 1/8 cup whole wheat pastry flour 1/4 cup canola oil 2 tsp salt 1/4 cup chopped green onion, white part only 2 cup Hunts choice cut diced tomatoes 1 large can (30 oz) solid pack pumpkin 4 tsp Mckay's chicken style seasoning 4 cup vanilla flavored almond milk by Naturally Pie pumpkins (opt) as serving bowls Saute onion, green pepper, parsley, thyme and bay leaves in canola oil. Add tomatoes, pumpkin, chicken seasoning and water. Bring to a boil. Reduce heat and simmer for 30 minutes. In a bowl combine flour and milk and whisk. Add to soup and stir in salt. Stir over medium heat until mixture boils. SOUR CREAM (Barry Kimbrough) 1 cup raw cashews 1 1/4 cup boiling water 1/2 tsp garlic powder 1 tsp salt substitute 1/3 cup lemon juice Blend cashews in a dry blender to meal. Add wat4er, garlic powder and salt substitute and blend well. Add lemon juice and whiz briefly. Chill well before using. Freezes well This works great as a dip for chips, raw veggies, baked potatoes and salads etc. |