Foods Recipes

1/2 c Chopped onion

1/2 c Diced celery

1 tb Oil

1 c Chopped nuts (walnuts and

Cashews), finely chopped 1 c Cottage cheese

1/2 ts Salt

1 c Bread crumbs

2 Eggs, lightly beaten

1/4 ts Poultry seasoning

1 1/4 ts Onion powder

2/3 c Water

From: The Thanksgiving Book "This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top,

about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. Shared By: Pat Stockett

1 c Lentils

2 1/2 c Water

Salt 2 ea Garlic cloves

1 ea Green chili, chopped

1 ts Black mustard seeds

3 tb Ghee

1 ts Cumin seeds

Chili powder Wash lentils thoroughly. Place in pot with the water & bring to a boil over medium heat. Cook about 10 minutes. Stir in salt, garlic, chili & mustard. Lower heat & simmer for 30 minutes till lentils are soft. In a skillet, heat the ghee & toss in the cumin seeds & chili powder. Top cooked dahl just before serving with ghee mixture.

1 sm Onion

1 c Mushrooms

1 tb Vegetable oil

1/4 c Walnuts

1/4 c Sunflower seeds

1/3 c Soymilk

1 c Whole wheat breadcrumbs

1/8 ts Sage

1/4 ts Sweet basil

Sea salt; to taste --------------------------------CREAMY GRAVY-------------------------------- 1/8 c Rolled oats

1/3 c Warm water

1 ts Vegetable oil

1/2 ts Yeast extract

-- (or more to taste) Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized. Chop the walnuts coarsely. Grind the sunflower seeds finely. Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables. CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias

4 c Water

1/2 c Salt-reduced soy sauce or

-tamari 1/2 c Nutritional yeast

1 lg Onion diced

1/2 tb Garlic powder

1 tb Each Oregano and Basil,

-dried 1 ts Liquid smoke (optional)

-Mushrooms, fresh or canned -(optional) 1/4 c to 1 c 4 1/2 c Old fashioned rolled oats

Bring all ingredients except the oats to a boil. Turn heat to low and stir in 4.5 cups rolled oats. Cook for about 5 minutes until the water is absorbed. Don't overcook. If it is too soupy, add some oats at about 5 minutes and cook for only a few more minutes until thickened. Fill a rectangular non-stick baking pan with the mixture (makes square patties, easier than forming little circles). The pan could be anywhere from 9 x 18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to make patties about a half-inch (1.3 cm.) thick. If too thin they'll be tough and will dry out. Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a utensil that won't scratch your pan to cut the giant burger into 3.5" to 4" (10 cm.) square burgers and flip them over. Cook another 20 minutes. Serve in buns or as a main course, hot or cold. Can be frozen.

3 c cooked lentils

1 c plain bread crumbs

3 egg whites

1 c fresh spinach, cooked -- finely chopped

1/2 c carrots, cooked -- chopped

1/2 c green onion -- chopped

1 c cheddar cheese (about 4 oz.) -- shredded

1 tsp salt

1/8 tsp black pepper

1 Tbsp olive oil

8 whole-wheat buns

CATSUP MAYONAISSE (Optional): 1 c light mayonnaise

2 Tbsp mustard

2 Tbsp catsup

1) Combine lentils, bread crumbs, egg whites, spinach, carrot, onion, Cheddar cheese, salt and pepper in a bowl. Shape into 6 equal patties. Place on a baking sheet. Cover and refrigerate for 2 hours.

2) Heat the oil in a large nonstick skillet. Add burgers; cook 6 minutes, turning over once halfway through cooking.

3) Meanwhile, if preparing the mayonnaise, mix together mayonnaise, mustard and catsup in a small bowl.

4) Place burgers in buns and serve with mayonnaise if using.

Nutrient Value Per Serving: 424 calories, 24 g protein, 11 g fat, 60 g carbohydrate, 918 mg sodium, 20 mg cholesterol.

Exchanges: 3 and 1/2 starch/bread, 1 and 1/2 meat, 1/3 vegetable, 1 and 1/4 fat.