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2 medium onions, chopped
1 can mushrooms in juice
1 3/4 c. barley, dried
5 c. boiling water
2 T dried parsley
1 T oil
Saute onions and mushrooms with juice, water and oil till onions are clear. Mix in remaining ingredients. Bake 1 hour.
4 t. vegetable oil
1 medium onion, chopped
1 medium carrot, finely chopped
5 mushrooms, coarsely sliced
1 c. pearl barley
1 3/4 c. water
2 T minced parsley
In a small frying pan, add onion, carrot, pepper and seasoning to oil. Add mushrooms, saute and toss for 3 minutes. Add barley and continue cooking till lightly browned for 5 minutes. Add water, simmer till all the water is gone. Stir in parsley, seasonings and serve hot.
1 c. short grain brown rice
2 c. water
Wash and drain rice. Cook in covered medium pot 40-45 minutes by bringing to a boil then putting on low heat. Let stand 5 minutes with cover still on. Serves 3-4 people.
2 c. uncooked bulgar
4 c. water
3-4 T olive oil
2 T. dried parsley or chives ok
1/2 c. toasted walnuts
Cook the bulgar until soft. Saute garlic in oil with parsley. Toss and cook till toasted. Add the nuts. Serves 6-8 people.
3 1/2 c. water
8 medium potatoes, peeled and sliced thin
1 onion, diced
Mix together gravy mix and water with a wire whip. Bring to a boil tilll thick. Arrange potatoes in your crockpot. Pour gravy over the potatoes. Stir potatoes and add 2-3 c. more of water. Stir. The potatoes should be completely covered with gravy and water. Cook for 8-9 hours till soft.
1/4 c. minced dried onion
3 c. minute brown rice
4 T. chopped parsley
1/2 t.
All-Purpose Veggie Salt
1 c. or 8 oz container of Tofutti
Better Than Cream Cheese with Garlic and Herb or plain
1/2 c. toasted, slivered almonds
3 1/2 c. water
Saute onion in margarine until tender but not browned.Add water, seasoning and salt. Bring to a full boil. Stir in rice, red pepper and parsley. Cover; cook for 5 minutes, remove from heat. Let stand 5 minutes. Or, put all ingredients except the cream cheese and almonds into a rice cooker. Fluff with fork when done and stir in tofu cream cheese and almonds. The high fiber of brown rice protects against breast and colon cancer.
1 cup soymilk
1 cup raw cashew
3 1/2 cups water
1 1/2 Tbs. cornstarch
8 medium potatoes scrubbed and sliced
1 onion diced
Put potatoes and onions in the crock pot. Blend the cashews with a small amount of water till smooth add remaining of the first 5 ingredients and blend again till creamy. Pour over potatoes in crock-pot and cook on high.
2 28 oz cans Vegetarian Baked Beans with sauce (or 4 regular sized)
1/2 c. catsup
1 c. applesauce
Mix together. Bake for 1 hour at 400 degrees till dark brown and thick.
2 stalks celery chopped
1/3 c. green onions, chopped
3 T. soy sauce or liquid aminos
1 yellow or green bell pepper, diced
1/2 t. ginger
1 1/2 c. water
1/2 lb. tofu, mashed
Mash tofu and spray saucepan. Cook till water is all out of tofu and it looks slightly dried like cottage cheese texture. Remove. Saute vegetables till partially cooked in 1 c. water with seasonings. Add rice and stir. Add tofu last and stir. Cook 5-7 minutes more.
2 t. olive oil
1 t. water
1 c. chopped onion
1 T. Roasted Garlic
2 10 oz pkgs. frozen green beans
1 8 oz tomato sauce
1/4 c. water
dash cinnamon or cardamon
Heat oil and water in a non stick skillet till hot. Add onion and Roasted Garlic. Saute till tender.
Add beans and next 3 ingredients. Bring to a boil: reduce heat and simmer, uncovered for 8-10 minute or until beans are tender, stirring occasionally. Add pepper and cinnamon. Stir. 6 servings.
1 container of fresh salad spinach
1 onion, sliced into rings
1 14 oz diced tomatoes and juice
3 c. water
1 c. uncooked brown rice, wheat bulgar or quinoa
Place everything into a pot. Bring to a boil. Reduce the heat, cook over low heat till grain is cooked and onions are tender. This works great in a rice cooker.
2 T oil
1 1/2 cups water
2 stalks of chopped celery
1 green pepper chopped
1 small carrot shredded
1/2 t. ginger
1/4 t. garlic granules
1/3 cup onion chopped
3 T. soy Sauce
1/2 block tofu scrambled according to recipe in "Breakfast foods)
Directions: saute veggies (celery, onion, pepper, carrot) in oil and water till partially cooked stirring occasionally. Add seasonings, and rice and cook 5-7 more minutes then stir in tofu just before serving.
1 T olive oil
1/4 c. chopped green onions
2 t. garlic
1 t. cumin
2 c. chopped fresh spinach
1/3 c. chopped cilantro
1/2 c. chopped parsley
In a pan, heat oil and saute the onions, garlic, cumin, salt and pepper-like 3-5 min. Stir in spinach, cilantro and parsley. Cook 3 min more . Stir in rice and enjoy.
1 large sweet potato (3/4 pound) cut into 1 1/2 inch chunks
1 t. oil
1 medium onion, sliced
Pinch of cloves (optional)
Cover potato chunks with water and bring to boil till boiling. Boil 14 minutes till soft. Drain. In a another pan, saute onion for about 8 minutes till golden. In food processor, put potatoes, onions, salt and cloves. Sprinkle the top with Pepper-Like.
2 lb. Yukon Gold Potatoes, peel and quartered
2/3 c. soy milk, unsweetened
3 T. margarine
Put potatoes in a pot and cover with water. Bring to a boil and simmer. 15-20 minutes till tender. Drain in a colander. Put back into the drained pot and mash hot potatoes with a potato masher till smooth. Gradually add milk, margarine and seasonings.
1 1/2 c. water
1 c. salsa
Boil 1st 3 ingred to a boil. Stir in rice. Let stand covered 6-8 min. Fluff with fork.
3 c. dried navy beans
2 1/2 qts. Water
1 c. tomato sauce
1/2 c. molasses
1/3 c. chopped onion
1 T lemon juice
1/2 t. garlic powder
Soak beans for 12 hours or more. Drain. Simmer beans in water for 1 hour. Put into a pot and cook for 3 hours or more. Stir occasionally. Can be baked when done for a drier top.
2 c. uncooked long grain rice
1/4 c. non hydrogenated margarine or oil
1/2 c. chopped celery
1/2 c. fine chopped onion
1 c. sliced fresh mushrooms
3 1/2 c. water
1 T. dried parsley
In a skillet, saute the rice in the margarine for 2 min till browned. Add celery and onion, cook and stir for 2 minutes. Add mushrooms, cook and stir till the celery is tender. Transfer to a greased 11 /2 baking dish. Stir in water, seasonings and parsley. Cover and bake at 350 for 50 minutes till liquid is all absorbed and the rice is tender. Salt to taste.
1/4 c. margarine
1/2 c. vermicelli
2 3/4 c. water
2 T minced fresh parsley
In a saucepan, melt margarine. Add rice and noodles. Cook and stir till lightly browned for about 3 min. Sit in water and seasoning. Bring to a boil. Reduce heat. Cover and simmer for 25 min till broth is absorbed and rice is tender. Stir in parsley. 4 servings.
2 tablespoons margarine
1 cup uncooked orzo pasta
2 c. water
1/2 cup
Parma Zaan Sprinkles
1/4 cup chopped fresh basil
2 tablespoons chopped fresh basil
3 T. bread crumbs
1/4 t. garlic salt
1/4 t. flour
2 medium zucchini or yellow squash, washed and sliced
2 t. oil or soymilk
2 t. water
Preheat oven to 475 degrees. Spray cookie sheet. Combine crumbs, seasonings and flour in plastic bag. Dip zucchini in oil or soymilk and let drip so excess is off. Put zucchini slices in bag and close bag. Shake till coated. Place on cookie sheet single layers. Bake 7 min till browned.
1 t. dried orange peel
1/2 c. water
1 T. oil
1/2 c. celery, chop fine
2 T. green onions, tops and bottoms, chopped fine
1/2 c. pecans, toasted
1/4 c. fresh parsley, chopped
to taste
Mix cranberries and orange peel with water and seasoning. Cook for a few minutes in microwave or saucepan. Set aside. Heat margarine, celery, onions and La Chikky. Saute 3 minutes. Stir in berries, orange peel, broth, pecans, parsley and rice. Cook over medium heat for several minutes till moisture is absorbed. Serves 8.To toast pecans, place pecans on cookie sheet. Bake 5 min. Be careful not to burn. Cool.
12 Large baking potatoes
Slice potatoes 3/4 through, leaving space at bottom. Continue, slicing thinly. Place potatoes in a greased shallow baking dish. Sprinkle with salt. Brush or drizzle 1/4 c. margarine. Bake uncovered, 425. Brush potatoes with remaining margarine. Sprinkle with
Parma Zaan Sprinkles. Bake 5-10 min till potatoes are tender and golden browned. 12 servings.
3/4 c. onions, diced and sauteed
1/2 c. slivered almonds
1/2 c. vermicelli noodles or spaghetti, broken into 1/4 in pieces
1/4 c. oil or non-hydrogenated margarine
4 c. water
2 T dried parsley
1/8-1/4 t.
All-Purpose Veggie Salt
In a saucepan, melt margarine. Saute onions till soft, then add almonds, rice and noodles for 3-4 minutes till browned. Stir in water and seasonings. Bring to a boil. Cover and simmer for 25 minutes till broth is absorbed and rice is tender. 4 servings.
2 T. onion, chopped
2 T. almonds, sliced
3 T. margarine
1 c. water
1 t. lemon juice
1 3 oz can mushrooms, drained
Saute in margerine the onions, rice 5-10 min. Stir frequently and add water, seasoning and juice. Add salt. Cover and cook 25 min till liquid is absorbed and is fluffy. Stir in mushrooms.
4 lb. small red potatoes, cut in half
2 large red onion cut into 1/2 inch bits
2 T olive oil
1 T. dried parsley
Mix all together in a bowl. Spread in a flat glass dish and bake at 400 for 45 minutes.
1 lb. small red potatoes
1 T olive oil
Cut potatoes in 1/4 in thick slices. Toss with oil. Place in a single layer in a greased 13 in x9 in baking pan. Sprinkle with seasonings and
Parma Zaan Sprinkles. Cover tightly with foil. Bake at 350 for 40 min till tender.
2 tablespoons olive oil
1 15 oz can of chilies and tomatoes (ie. Rotel Brand is nice)
1 can of tomato sauce
1/2 teaspoon cumin
1 cup of diced green pepper
1 medium onion diced
1 1/2 cups water
In a skillet brown the rice in the oil then add onion and pepper saute for 2 minutes then add water and tomatoes cumin salt and Beef-Like Seasoning
2 T. green onions
1 T. olive oil
3 c. water
1 t. Greek Isle
3/4 c. broccoli, chopped and cooked
3/4 c. carrots, cooked
to taste
3/4 c. toasted almonds
In large pan, cook shallots and garlic in oil till tender. Add quinoa. Cook and stir for 5 min till quinoa is brown. Add borth, seasoning and bring to a boil. Cover and reduce heat. Simmer for 20 min till fluffy and tender. Stir in veggies and seasonings. Salt to taste. Stir in toasted almonds. Makes 12 1/2 c. servings.
1/2 c. water
1 T tomato paste
2 15 oz cans white beans, rinse and drained
2 t. sage, dried
to taste
4 oz bread cut into 1/2 inch cubes2 T extra virgin olive oil
Whisk water, seasonings and tomato paste together. Stir in the other foods except bread. Carefully stir in the cubes, oil, and salt and pepper. Sprinkle evenly over beans. Bakeat 450 about 15 minutes till beans are hot and bubbling and cubes are golden and crisp. Serve immediately.
