Special vegetarian dish for 2

Came up with new vegetarian recipe!

Use almond-coconut milk instead of water in a gravy mix, comes out rich and creamy.
Open small can of vegetarian Fri-Chik. Contains 5 pieces.
Use Fri-Chik broth with almond coconut milk to vegetarian gravy mix for the gravy.
Add extra milk.
in 8x8 casserole dish add 1 Tbsp margarine, Chik pieces and cover with gravy.
Cover casserole with foil
Bake 350 degrees for 45-50 minutes.
Meanwhile make noodles or pasta of your choice.
Serve Fri-Chik and gravy over noodles.
A side dish of steamed asparagus is good.
Serves 2

Upper Peninsula Pasty - recipe

PASTY (pass-tee) Recipe from the Upper Peninsula of Michigan


FILLING
3 lbs of potatoes diced - frozen diced potToes are okay
1 cup carrots diced - frozen peas & carrots are okay
2 cups onion diced
2 cups rutabagas diced
2 lbs ground beef [or similar meat substitute] cooked & drained
Season to taste
Heat all ingredients together

CRUST
About one dozen 4 oz pie crust dough balls at room temperature
or frozen ready made pie crusts, at room temperature

DIRECTIONS
Roll each dough ball into 10 inch oval
Put 10 ounces of pasty filling in center of circle
Pull outer edges of dough over filling and crimp the edges

Place Pastys on cookie sheet

BAKE for one hour at 350 degrees

"The pasty came to America and became a staple food carried by miners and loggers in Northern Michigan. Pasty is a pastry with a sweet or savory filling baked without a dish to shape it.

*****

A CORNISH PASTY has meat and potatoes in one end, and plum pudding in the other end!

Lemon Pie Filling

from Mrs John Harvey Kellogg - 1880's

ZEST - scraping of the outer skin/rind of a lemon or orange

Take 4 tablespoons of lemon juice, the zest of only the rind of half a length of lemon, and 2/3 cup sugar. Beat the lemon juice and sugar together. Braid [blend] a slightly heaping tablespoon of cornstarch with as little water as possible, and pour over it, stirring constantly, one half pint of boiling water to thicken the starch. Add the zest*, lemon juice and sugar to the starch and let it cool. Then stir in the yolks of two eggs and half the white of one, well beaten together. Beat thoroughly; pour into a deep crust and bake. When done, cover with the remaining white of the eggs, beaten with one and a half tablespoons of sugar and brown lightly in the oven.

Orange Pie Filling

RECIPES FROM DR. JOHN HARVEY KELLOGG'S WIFE – late 1880’s
Mrs. Kellogg was Superintendent of the Battle Creek Sanitarium [Hospital] School of Cookery, the Bay View Assembly School of Cookery, and Chairwoman of the World's Fair Committee on Food Supplies for Michigan
*ZEST - the gratings of lemon or orange peel, usually one tablespoon

ORANGE PIE FILLING
Rub smooth a heaping tablespoon of cornstarch in three tablespoons of water; pour over it a cup of boiling water, and cook until clear, stirring frequently that no lumps form. Add one cupful of orange juice, a little zest*, and the juice of one lemon, with sugar to taste. Lastly, when cool, stir in the well beaten yolks of two eggs. Bake with under crust only. Meringue the top when finished baked, with the whites of the eggs well beaten with a tablespoon of sugar and a very little grated orange peel sprinkled over it.
Brown meringue slightly in the oven.

Vegetarian "Meatloaf" - Vegan

Preparation time: 10 minutes
Baking time: 50 minutes
Number of servings: 4 - 6

INGREDIENTS

2 pkgs Extra Firm Tofu (approx. 12 ounces each pkg)
2/3 c dry Old Fashioned Quaker Oats - uncooked
2 c dry flake cereal
1/3 c chopped onion or 2 T dried minced onion
2½ T lite soy sauce or 1/4 c catsup
1/4 c dried parsley or 1/4 c dried basil
top casserole with 1/2 c chopped pecans

INSTRUCTIONS

Mash tofu with fork, then crush dry flake cereal
Blend all ingredients together
Bake covered for 50 minutes at 375 degrees in oiled 8 inch square pan
Serve with Brown Gravy and whipped potatoes and green beans or
Asparagus and cranberry sauce

This recipe is easily cut in half

Vegetarian Shepherd's Pie UPDATE

INGREDIENTS
Bag of frozen Trader Joe's Vegetable Melange' in butter sauce
2 cups of vegetarian brown gravy
6 servings of prepared mashed potatoes (I use instant) made with soy or almond milk
paprika and dried parsley for decoration


INSTRUCTIONS
Pour frozen veggies into casserole dish
Pour prepared gravy over veggies
Top with prepared mashed potatoes – smooth over veggies
Sprinkle paprika and parsley over top

Bake 375 for 50 minutes

VARIATION
2 lbs frozen california style vegetables
2-3 c gravy
6-8 servings of prepared potatoes

Colorful Corn Salad

INGREDIENTS
2 – 11 oz cans of canned sweet corn niblets
2 c diced green pepper
2 c diced red pepper
2 c diced celery
1 c chopped green onions or ½ c chopped white onion
¼ c dried minced parsley or 1 c minced fresh parsley
2 t ground cumin
3 T olive oil
¼ t minced fresh garlic
6 T lime or orange juice


INSTRUCTIONS
In large bowl combine all ingredients except oil, garlic and juice.
Sauté garlic in oil. Cool. Whisk in juice.
Pour over corn mixture and toss to coat.
Cover and refrigerate at least one hour.
Yields 16 to 18 servings

Black Bean Chili - Vegan

INGREDIENTS
Three 16 oz. cans of black beans plus juice
46 oz. can of tomato juice or V8 juice
28 to 32 oz. of diced tomatoes - canned or fresh
1 medium chopped onion or 3T dried chopped onion
1 cup cracked bulgur wheat (use as meat substitute)
dash chili powder
1/2 t paprika
dash garlic powder
1/4 t onion powder

INSTRUCTIONS
Add all ingredients into stock pot.
Stir well.
Simmer 60 to 90 minutes until thickened.
Stir often.
Place pan in refrigerator on hot pad overnight to let everything season though.

This Chili tastes good poured over cooked brown rice seasoned with a little curry or ground cumin.

For a change add: carrots and celery.

In using dry black beans:
Use one bag (16 oz.) of black beans, clean beans of any debris
soak beans overnight in salted water in stock pot
Drain and rinse beans the next day
Add water to almost fill pot and simmer beans for 2 hours
always scrape off the foam that the beans produce, this will help the beans from being "gassy"
Drain beans, add water to almost fill pot
Simmer another 1 hour or so until beans are soft, save water - always remove foam
Now the beans are ready to use in the soup!

Tofu Olive Patties - Vegan

INGREDIENTS
2 blocks tofu (firm or very firm)
1 medium red pepper diced
1/2 medium onion diced
1/2 cup minced or sliced black olives
1/2 cup minced green olives
1 (10-12 oz) bag of seasoned croutons or bread crumbs
1 T Italian Seasoning
3 slices fresh bread (broken)
1 T Parsley flakes
1 ½ - 2 cups uncooked rolled oats
2 T prepared mustard
1 Cup Ketchup
1 t Garlic powder


INSTRUCTIONS
Mix together. Form into patties. Fry in small amount of oil or bake at 350 degrees on oiled cookie sheet

Zucchini Boats - Entree

Debra’s Zucchini Boats

From the kitchen of: Debra M


INGREDIENTS

Two large zucchini
1 pkg Pepperidge Farm Stuffing - sage
1 - 28 oz can of diced tomatoes – Italian style
2 tablespoons dry minced onion
2 celery stalks chopped
2 ½ cups water
5 T margarine

INSTRUCTIONS
Cut zucchini lengthwise in half and scrape out insides. Place hollow zuchinni in large baking dish.
Place zucchini scrapings in saucepan with water and boil until scrapings are soft. DRAIN and set aside.
Boil 2 ½ cups water with 5 Tablespoons margarine until margarine is melted. After boiling add 3 cups of dry stuffing. Add onion, celery and boiled scrapings. Mix well. Spoon into hollowed zucchini, any extra stuffing place on top of zucchini. Pour diced tomatoes with juice over stuffed zucchinis.
Before baking add water to bottom of baking dish so zucchini will get soft and won’t stick to dish.
Bake 375 for 45-50 minutes.