Scrambled Tofu Spanish Omelet
2 teaspoons vegetable oil 1 cup onions, chopped 1 cup green pepper, chopped 1 lb. firm tofu, sliced and drained well between paper towels 1⁄4 teaspoon garlic powder • 1⁄4 teaspoon turmeric • salt, to taste Sauce: 1 can (8 ounces) of tomato sauce • 1⁄4 teaspoon dried basil • 1⁄4 teaspoon dried oregano • 1⁄8 teaspoon garlic powder 1.... [Read more]
Vege Chicken-Noodle Soup
Ingredients: 12 c. Water 10 T. McKay’s Chicken-Style Seasoning 1 t. Celery salt Salt to taste 1 lg. Onion (diced) 2 c. Celery (chopped) 3 c. Carrots (sliced or diced) 3/4 c. Barley 5 med. Potatoes (peeled, diced) 2 c. Eggless noodles (wide or medium) 2 c. Soy chicken-style meat substitute (optional) Directions: In a large stockpot put water, seasonings,... [Read more]
Garden Fresh Vegetable Soup
Ingredients: 3 c. Water (hot) 4 c. Tomatoes (canned with juice) 1 T. McKay’s Beef Style Seasoning (vegan) 1/2 t. Onion powder 1/4 t. Garlic (powder or fresh) 1 t. Sea salt 1/2 c. Onion (diced) 1/2 c. Celery (diced) 1/2 c. Carrots (diced) 2 c. Cabbage (diced) 1 c. Geen beans (diced) 1-1/2 c. Summer squash (diced) 1 c. Broccoli (diced) Parsley (fresh,... [Read more]
Calypso Stew
Ingredients: 2 c. calypso beans* 1 t. cumin 1-1/2 t. McKay’s Chicken-Style Seasoning 1 t. Vege-Sal salt to taste 1 t. basil 1/2 t. paprika 1/4 t. oregano 1 t. dillweed 1 large carrot, sliced or diced 2 c. shredded green cabbage 1 c. shredded red cabbage 1 lg. onion, cut in long thin strips 1 c. sliced celery 3 c. canned diced tomatoes in juice *... [Read more]
Sweet Potato Chili
Ingredients: 1 med. onion, minced fine 1 c. water 4 lg. carrots, peeled, cut into small chunks 1 lg. red bell pepper, chopped fine 1 t. garlic , minced 2 lb. sweet potatoes, peeled, cut into bite size chunks 2 c. peanuts roasted 1 28-oz. can tomatoes, crushed, in juice 1 6-oz. can tomato paste 2 4.5-oz. cans green chilies, each diced 3 to 5 T. chili... [Read more]
Southwestern Bean Soup
Ingredients: 1 lg. Onion (chopped) 1 clove garlic (minced fine) 1 t. Olive oil 2 qts. tomatoes (canned and hand squeezed) 1 to 2 T. McKay’s Chicken Seasoning 2 c. water 2 15-oz. cans black beans (rinsed, drained) 1 16-oz. can kidney beans (rinsed, drained) 1 15-oz. can pinto beans (rinsed, drained) 1 c. corn (fresh or frozen) 2 t. cumin (ground) 2... [Read more]
Barley and Smashed Pea Soup
Ingredients: 1 lb. Dried split peas (rinsed and drained) 1/2 c. Pearl barley 2 qts. Water 1 Bay leaf 1 t. Sea salt 1 T. Braggs LIquid Aminos 1 T. Thyme (fresh, chopped fine or 1/2 T. dried) 2 t. Garlic (minced fine) 1/2 t. Dried sage 1/8 t. Cumin (ground) 1-1/2 c. Carrots (diced) 1 c. Onion (minced fine) 1/2 c. Celery (diced fine) Directions: In a... [Read more]
Tomato Lentil Soup
Ingredients: 1 c. Red lentils (dry) 3 c. Water 1 t. Garlic (fresh, chopped) 1 c. Onions (chopped) 1 t. Sea salt 3 c. Tomato juice 1/2 t. Cayenne pepper 1/8 t. Curry powder 1/2 t. Cumin 1/2 t. Sea salt Chives (garnish) Directions: Rinse lentils under running water to clean. In a medium-size pan, put water, lentils, onions, garlic, and 1 t. sea salt;... [Read more]
Soup In A Jar
Ingredients: 1/2 c. barley 1/2 c. split peas (uncooked) 1/2 c. brown rice (uncooked) 1/2 c. lentils (uncooked, can use red lentils for color) 1 T. parsley 1 t. garlic powder 1 t. salt 1 t. Italian seasoning 1/2 t. onion powder 1 t. sage Directions: In a wide-mouth pint jar, layer barley, split peas, rice, and lentils. In small plastic bag combine parsley,... [Read more]
Garden Gazpacho
Ingredients: 1/2 c. corn (cooked) 1 yellow or red tomato (seeded, chopped) 1 c. zucchini (raw, chopped) 1/2 c. carrots (diced, cooked ’til cruncy tender) 1/2 c. peas (cooked) 1/2 c. cucumber (English or pickling; not peeled, diced) 2 c. low-sodium V8 Vegetable Juice 2 t. lime juice 2 T. basil or parsley (fresh) 1/8 t. cayenne pepper Directions: Mix... [Read more]
