White Bean and Pumpkin Lasagna
Yield: 6 servings Total prep time: 20 minutes Total cooking time: 3-4 hours on low, or 1½-2 hours on high This lasagna is perfect for a meat eater who’d like to try a vegetarian dish. It’s easy to make and hearty. Add a nice spinach salad, and you’re all ready to have friends over for dinner. Pumpkin-Tofu Ricotta: 1 tablespoon olive oil 3... [Read more]
Lentil Artichoke Stew
Yield: 6 servings ¼ cup vegetable broth 1 onion, chopped 2 large garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 cup dry (uncooked) red lentils (3 cups cooked) 1 bay leaf 2 cups water juice of 1 lemon 2 24-ounce cans chopped tomatoes (preferably fire-roasted),... [Read more]
Red Lentil Soup
Prep time: 20 minutes Difficulty level: easy Yield: 3-4 servings 1 cup red lentils 4 cups water 1 vegetable bouillon cube 1-2 tablespoons olive oil 1 carrot, diced 1 parsnip, diced 2-3 cloves garlic, minced ½ cup onion, chopped 1 14-ounce can petite diced tomatoes ½-1 teaspoon Mrs. Dash Southwest... [Read more]
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]
Pecan Crescents
Ingredients: 3/4 c. Whole-wheat pastry flour 1/4 c. Arrowroot flour (more as needed for shaping crescents) 1/2 t. Baking powder 1/8 t. Salt 1/2 c. Pecans (toasted) 3 T. Canola oil 1/4 c. Maple Syrup 1 t. Vanilla 1 recipe Carob Dip (recipe follows) 1 c. Pecans (chopped, for dipping) Carob Dip: 1 c. Peanut butter (natural, creamy) 1 c. Carob chips (barley-sweetened) Directions: Using... [Read more]
A La King Supreme
Ingredients: 3/4 c. raw cashew nuts 3/8 c. whole spelt or whole-wheat flour 2 T. tahini (optional) 1 1/2 t. onion powder 1 1/2 t. salt 1 T. McKay’s Chicken-Style Seasoning 2 T. yeast flakes 1/2 t. garlic powder 1 t. basil 4 c. water 1 med. onion, diced 1/2 c. diced red sweet pepper 1/2 c. sliced canned mushrooms 1 1/2 c. cooked... [Read more]
Bowtie Pasta with Asparagus and Sun-Dried Tomato
Ingredients: 1 c. water 1 c. bowtie pasta (uncooked) 1 med. onion (minced fine) 2 T. soy margarine 4 vegetarian chicken bouillon cubes 1/2 c. sun-dried tomatoes (chopped) 2 c. soy milk 1/2 t. onion powder 1/4 t. marjoram 1/4 t. dried basil 1 t. Pure Florida Crystals sugar 2 t. chili powder 1 c. black olives (sliced) 4 c. asparagus (fresh, cut into 1... [Read more]
Roasted Garlic Hummus
Ingredients: 1 whole head garlic 1 15-oz. garbanzo (chickpeas) beans, drained 1/4 lb. firm tofu, drained 2 T. fresh lemon juice 1 T. olive oil 1/2 t. ground cumin 1/4 t. salt 1 T. minced fresh cilantro Directions: Preheat oven to 350 deg. F. Remove white skin from garlic head. Do not peal or separate the cloves. Wrap garlic head in foil, and bake at... [Read more]
Stuffed Tomatoes
Ingredients: 4 lg. beefsteak tomatoes 1/4 t. salt, or to taste 1 onion, chopped 2 T. oil 1/2 lb. zucchini, cut into quarter-inch pieces 1 .p fresh or frozen corn 2 garlic cloves, crushed 2 T. parsley, chopped coriander sprigs Directions: Cut off and reserve the tops of the tomatoes; scoop out the pulp. Chop the pulp and season with salt. Place pulp... [Read more]
Creamy Italian Dressing
Ingredients: 1/2 lb. tofu 2 T. olive oil 2 T. lemon juice 4 garlic cloves 1 t. salt 1/4 t. basil 1/4 t. oregano 1/4 t. thyme Directions: In blender, process tofu, oil, lemon juice, and garlic. Add seasonings; mix thoroughly. Let stand several hours to enhance flavor. Yields: 1-1/4 cups. Nutritional Information: Calories per tablespoon: 21; protein:... [Read more]
