Side Dishes

Company Cabbage

1 bag of coleslaw or 12 oz uncooked cabbage

1 T. The Vegetarian Express Veggie Salt

1 cup water

1-2 T. non hydrogenated margarine

In a large frying pan with a cover, melt margarine. Stir together salt and water. Place coleslaw in pan. Pour water over and cover. Add more water if it starts to stick. Cabbage should be cooked till soft but do not burn. Watch us make it on 3ABN.

Creamy Almond Rice

1/8 c. Roasted Garlic and Red Bell Pepper Zip
1/4 c. minced dried onion
3 c. minute brown rice
4 T. chopped parsley
2 T. La Chikky Seasoning
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.

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E-Z Baked Beans with Applesauce

2 28 oz cans Vegetarian Baked Beans with sauce (or 4 regular sized)
1/2 c. catsup
1 c. applesauce
1/8 c. maple syrup or Sucanat

Mix together. Bake for 1 hour at 400 degrees till dark brown and thick.

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Roasted Potatoes and Red Onions

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
1 T. Greek Isle
1/2 t. Pepper-Like Seasoning

Mix all together in a bowl. Spread in a flat glass dish and bake at 400 for 45 minutes.

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Folks who like these recipes will also enjoy the ones in our new cookbook called The Vegetarian Express, Collection I. Here are some of the names:

Company Cabbage
Seasoned Edamame
Broiled Tomatoes
Tofu Spinach Pie