Cook 1/3 c. Millet in 2 C. Water w/ 1/2tsp salt for 50 mins.
Saute: no water or oil needed it will make its own broth.
Mix well, form into patties, bake on a large cookie sheet 30 mins at 350 degrees.
makes 6 hearty bowls of chili
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro. Scrumptious!
1 small can chopped olives
1 T. water
Simmer 2-3 min.
1 small onion, chopped
1 clove garlic, minced
Add and sauté until onions are clear.
1 c. whole kernel corn
3 c. stewed tomatoes
Add and stir well. Cook over low heat about 5 min.
½ tsp. garlic powder
¾ tsp. cumin powder
¾ tsp. oregano
Add and stir in.
2/3 c. yellow cornmeal
Stir in. Cook over low heat for 10 min.
Place in covered casserole dish. Bake at 325 degrees for 30-45 min. Don’t let get too dry.
Mix all ingredients together well. Place in oiled Loaf pan and cover with foil.
Bake 45-60 minutes or until set. Remove cover baste with ketcup or bar-b-q sauce and bake 15 more minutes
Blend together well, pour into a bowl.
Add to first ingrediants and mix well. Drop by soup spoon size onto hot, lightly oiled griddle. Add to warm Hawiian Rolls.
Add to this and blend in a blender until smooth:
add to this mixture and stir.
2. Cook, stirring often, over medium heat until firm and beginning to brown.
3. Use in Vegetable “Stir Fry” or in any other recipe as you would chunks of chicken.
Mix 1 part Vital Wheats Gluten with one part water. It only takes a quick mixing. Roll it into a log and let it rest for 5 minutes.
In a pot of boiling water is where you are going to get your flavor. add onions, garlic, carrots or Braggs Aminos or low sodium soy sauce. Slice the gluten in 1/4 inch thick and drop into the boiling water a few at a time to keep them seperated. Boil for 40 minutes,stirring occasionally. Drain gluten and bread the outside with bread crumbs, Add a little cayenne pepper and sea salt to get a good southwest flavor in the bread crumbs. Sautee' until golden brown and they're done! These are great to make in large batches and freeze.
Try them with our Tex-Mex corn and zuccini.
Mix 1 part Vital wheat gluten and 1 part water and 2 heaping Tbsps. of Mckays chicken seasoning, 1 tsps garlic powder, 1 tsp. onion powder mixed into the water first then add gluten., (I do 1 cup of water and gluten, it makes enough for a family of 2-3 people) Mix together, roll into a long log and flatten , it should be about 1.5 inches thick and about 2.5 inches wide. let rest 5 minutes. Slice into strips 3/4 inch thick, drop into seasoned boiling water, I add Mckays to my water, and boil for 40 minutes, let drain in collendar for about 30 minutes, toss them in bread crumbs seasoned the way you like, and fry in oil until firm and crunchy, really good served with our ranch dressing for dipping.
Cook cabbage in a large covered skillet with a little water in the bottom, 10-12 minutes. Drain well. Meanwhile, in a small sauce pan sautee' the onion in the butter or oil, add milk and 1/2 cup water with the cornstarch mixed into it add the mustard and horseradish and cook on med-low heat to thick and bubbly. Spoon over cabbage wedges and sprinkle with dried or fresh chives on top.
12 corn tortillas
Preheat a nonstick or well-seasoned skillet to medium-hot. Meanwhile, place about 1 c. water in a shallow bowl or pie plate. Dip tortillas in the water, one at a time, and place on the hot skillet, 30 seconds on each side. Cover cooked tortillas with a towel – if they are warm and moist, they stay pliable for rolling into enchiladas. Place filling vegetables and seasonings in the nonstick skillet. Add 2 T. water. Cover and cook on medium-high for 6-7 minutes. Lift lid and stir every 2 minutes. Using a 9”x13” casserole dish, cover the bottom with the diced tomatoes, salsa or pasta sauce and ¾ c. of the Cheese Sauce. Place a small amount of filling in each tortilla and roll up. Place on top of the tomato sauce in the casserole dish, and drizzle top with remaining Cheese Sauce.Mix together the topping and arrange down the center of the rolled tortillas. Garnish with fresh cilantro leaves and bake covered for 30 minutes at 350 (until heated through). Remove cover during last 5 minutes.
2 sliced advacados
Bring first 7 ingredients to a boil, then reduce heat and simmer
for 45 to 60 minutes, or until thickened and lentils are tender.
Remove bay leaf.
Layer rice, beans, cashew cheese, lettuce, tomatos, onions, black olives, sliced avacado.
In bowl mix or sift together all dry ingredients and wet ingredients and stir until almost no lumps remain.
Heat skillet or griddle and oil well over med high heat.
Spoon batter onto griddle and flip when bubbles form. Cook until brown. Serve immediately.
Cook Lasagna noodles according to directions. Saute onion & bell pepper in olive oil.
Add salt, spaghetti sauce, tomatoes and Griller Crumbles. S
immer 5 min. Using a 9 x 13 in. casserole dish, spread on bottom, in between, and on top of Lasagna noodles.
Top with vegan mozzarella cheese and olives. Bake at 350 for 45-50 min.
Vegan Mozzarella Cheese
Blend until smooth.
The key to this recipe is to make sure the vegetables are as dry as possible.
Soak soy curls overnight in broth made from 4 c. water plus 3 T. Vegetarian Express La Chikky Seasoning (or at least one hour in same broth made using hot water.)
Steam spinach and broccoli till tender. Drain completely.
Add mushrooms, diced onions, cashew cheese and seasonings.
Cook 5-10 minutes to blend flavors.
Brush bottom of casserole with olive oil.
Place 3-4 sheets fillo dough in the bottom.
Sprinkle lightly with additional Italian seasoning.
Place filling on top of fillo dough.
Spread more cashew cheese over mixture.
Cover with 3-4 more sheets of fillo dough.
Make 2” slits in the dough.
Brush top lightly with olive oil. Bake for 30 min. at 375 degrees.