Main Dishes;Salads, appetizers, and add ons;DessertsMain Dishes;Salads, appetizers, and add ons;Desserts
A Great Vegan Cookbook-
BAKED BEAN AND POTATO CASSEROLE
MUNG BEAN AND POTATO CASSEROLE
One cup of your favorite pasta
One can tomato sauce (or one can stewed tomatoes)
Two large cloves of garlic
One Tbs of olive oil
One tsp ground oregano
Half tps basil, half tsp sage
Quarter cup diced onion
In a medium saucepan, combine garlic, onion, oil and herbs. Saute slightly to distribute flavors, add tomato sauce and allow to simmer. Boil pasta untill al dente (a drop of olive oil will help prevent clumping) drain and rinse. Pour sauce in with pasta and mix well. Serve with grated parmesian and salt to taste.
Sauce:
3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, italian parsley
salt, pepper
Mince garlic & onion and sautee in olive oil. Pour in tomato puree. Add herbs, salt & pepper to taste. Simmer while preparing remainder.
1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles
Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.
1 Tbs. olive oil
1 diced medium onion
1 large or 2 small cloves of diced garlic.
2 16 oz. cans of drained black beans
or pressure cook 1 package of black beans
for about 40 minutes.
2 8oz cans of tomato sauce or crushed tomatoes.
1 Tbs. chili powder (or 2 Tbs if you like to heat things up!)
2 tsp. dried cumin
salt and pepper to taste if desired
In a 4 quart pan, combine garlic, onion and olive oil and sautee untill
soft. Add black beans, tomato sauce and seasonings and simmer for twenty
minutes. Serve.
3/4 cup fettucine
1tsp. olive oil
1 lagre clove of minced garlic (or two smaller ones)
1/2 cup peas
1 cup of your favorite mixed vegetable
1 cup sliced fresh mushrooms
2 Tbs. soy sauce
While the pasta cooks to al dente, heat the oil and all of the vegetables and garlic untill they are tender. Stir in the cooked and rinsed noodles and the soy sauce. Serve.
1 cup frozen green peas, thawed
1 cup finely chopped broccoli florets, steamed
1/2 cup low-fat organic cottage cheese or crumbled soft tofu
1/4 cup grated Parmesan cheese or Parmesan-style soy cheese
1/4 cup low-fat milk, rice milk, or soymilk
Salt to taste
Bring plenty of water to a boil in a large saucepan. Cook the pasta until just done, then drain. In the meantime, combine the frozen peas and broccoli florets in a saucepan and cover with water. Bring to a simmer, then remove from the heat and drain well. Combine the peas and broccoli with the remaining sauce ingredients in a food processor or blender and process until smoothly pureed. Pour over the cooked spaghetti or pasta and toss to combine. Season with salt and serve at once.
Yields 4 to 6 moderate servings
12 ounce package of fettuccine
2 tablespoons of light margerine
3 cloves of garlic (crushed)
1 pound tub (1 and a half 10 ounce aseptic pouches) silken Tofu
half cup of low fat milk or soy milk
half cup of grated parmesian cheese
salt/pepper/extra parmesian
Bring water to a boil in a large pot and cook the noodles untill al dente and drain.
Heat the oil in a small skillet and add the crushed garlic. Sautee over a medium-low heat for two or three minutes
(This soup gets a thick, creamy base from pureed white beans or tofu. Either way, it’s a comforting and nourishing soup.)
1 1/2 tablespoons vegetable oil
1 medium-large onion, coarsely chopped
2 large or 3 medium broccoli crowns, coarsely chopped
1 vegetable bouillon cube
16-ounce can great northern beans or cannellini, drained and rinsed, or one 16-ounce tub soft tofu
Low-fat milk, rice milk or soymilk, as needed
1/2 teaspoon dried dill
Salt and pepper to taste
Heat the oil in a large saucepan or small soup pot and add the onion. Sauté over medium heat until golden, about 5 to 7 minutes. Add the broccoli, bouillon cube, and 2 cups water. Bring to a simmer, then cover and simmer gently until the broccoli is tender but not overcooked, about 8 to 10 minutes.
Transfer the mixture in the saucepan to a food processor and add the beans. Puree until smooth, then transfer back to the saucepan. Add enough milk to give the soup a medium-thick consistency. Stir in the dill, then season with salt and pepper. Cook over very low heat for 5 minutes, then serve.
Serves:4 to 6
1 1/2 oz Filberts; chopped
2 tb Sunflower oil
1 tb Tarragon
3/4 ts Basil
1/2 ts Salt
1/3 ts Curry
3 oz Brown rice; cooked
3 oz Kidney beans; cooked
1 1/2 oz Cashew pieces
Preheat oven to 375 degrees. Lightly grease 4 x 8 baking dish with sunflower oil. Place filberts in blender with 2 ounces water, oil, tarragon, basil, salt and curry. Blend until mixture achieves sauce consistency. Combine brown rice and beans.Transfer to baking dish. Top with filbert sauce. Sprinkle on cashews. Bake with cover for 15 minutes.
Yield: 2 Servings
Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created. Simmer everything on medium heat for 15-25 minutes until the bite is off
the onions and the flavors mingle. Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.
Yield: 6 Servings
1 Onion
a sprig of thyme
1 or 2 cloves garlic
1 or 2 celery sticks.
1/2 cup chopped mushrooms.
Chop and sautee these ingredients and add
1 16oz can of baked beans
1/2 cup of frozen peas
Peel and thinly slice a large potato and put the slices on the bottom of a casserole. Pour the bean/pea mixture over the potato slices. Sprinkle some wholewheat breadcrumbs over the top and bake 20 minutes at about 350 degrees or until potato slices are tender.
2 cans black beans/kidney beans
2 cups chopped onions
1 1/2 cups chopped tomatoes {or one can of tomatoes(drained)}
1/4 cup salsa
1 large green pepper
1 cup frozen corn kernels
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon salt
Saute onions & pepper in a little vegetable stock & water untill tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready.
Topping:
3/4 cup flour
3/4 cup cornmeal
3/4 cup skim milk
2 teaspoons baking powder
dash of salt
2 teaspoons sugar
dash of chili pepper
1 egg white
1/2 cup corn kernels
Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes.
1 medium potato, peeled and coarsely diced
1/2 medium carrot, scraped and thickly sliced
1/2 med onion, peeled and coarsely diced
1 cup water
1 tsp salt
16 oz frozen chopped broccoli
4 oz firm tofu, crumbled
1/2 cup nutritional yeast flakes
1 Tbs lemon juice
pinch garlic granules
1 cup uncooked instant brown rice
10 oz can sliced mushrooms, drained
3/4 cup water
Preheat oven to 350 degrees F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat. Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 minutes. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.
When potato mixture has finished simmering, pour into a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pour into a shallow, greased 1 1/2 to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole. Bake for 40 minutes, until golden and bubbling.
Serves 4.
1 chopped onion
3 cloves garlic, minced
1 celery stalk, chopped (optional)
2 green bell peppers
1/2 tsp thyme
1/4 tsp black pepper
1 pinch cayenne (optional)
1 pinch sea salt
1/2 tsp oregano
1 tsp basil
1 can whole, peeled tomatoes, chopped including juice
1 Tbls sugar
1 Tbls dijon mustard
1.5 to 2 cups cooked black-eyed peas
1 lg head garlic, horizontally split in half
4 med potatoes
soy milk (or skim milk or whatever)
salt to taste
pepper to taste
Preheat oven 350. Cover potatoes with water (peeled and chopped--however many potatoes you'd like) and bring to a boil. Cook 20-30 mins until fork tender. Drain, reserving water. Mash potatoes with soy milk and garlic, adding enough potato water back in to bring it to desired consistency. Add salt and pepper to taste.
Sautee onions and garlic until soft, then do the same with the celery and bell peppers. Add the spices and cook until the onions are golden. Add all other ingredients except the peas and simmer for 5 minutes, covered.
Add the peas and cook until the peas are heated.
Pour your bean mixture in the bottom of a bread loaf pan. Spoon mashed potatoes on top. Bake at 400 deg for 15 minutes.
1 small onion
1 garlic clove
1 28oz can black beans, drained and rinsed
1/2 cup mexican style salsa
1 cup frozen corn kernels
3-4 potatoes
3-4 carrots
1/4 cup ff milk or soy milk
Cook onion and garlic in vegetable stock or water until tender. Add in beans and salsa. Simmer until ready to go in the oven. Meanwhile, boil potatoes and carrots. When tender, mash them adding milk, salt and spices as you would for mashed potatoes. Put a layer of beans/salsa, a layer of corn and a layer of mashed potatoes/carrots. Bake at 350 degrees for at least 15 minutes to let the flavors mix well
2 cups dry mung beans
2 large cloves garlic, minced
1 1/2 cups onions, diced
2 tablespoons vegetarian chicken-style broth powder
4 cups hot water
2 1/4 pounds potatoes, peeled, chunked, and steamed
1 cup celery, diced (optional)
1 cup carrots, diced
1/2 teaspoon sale
1/4s teaspoon white pepper
1/8 teaspoon crushed red pepper
Sort and soak mung beans overnight in three times their volume of water. Drain and discard soaking water, rinse. Dissolve broth powder in hot water to make stock. Sauté garlic and onions in a little water or stock in a large skillet. Add beans, celery, carrots and broth, simmer uncovered for 1/2 hour. Stir occasionally.
Add cooked potatoes, salt, white pepper and red pepper, simmer for another 2 - 3 minutes.
Makes 3 quarts and serves 8
1 c wild rice, uncooked
1 lb. fresh mushrooms, sliced thickly
1 c minced onion
3 c vegetable broth
3 cloves garlic, minced
Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350 degrees for about 1 1/2 hours.
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