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Archive for the ‘Main Dish’ Category

Almond Loaf

2 ½ cups whole grain breadcrumbs
1 cup roasted unsalted almonds
1 1/4 cups spaghetti sauce, plus extra for garnish
1/2 cup finely chopped onion
2 large eggs

1. Preheat oven to 350F. Coat 9×5-inch loaf pan with cooking spray, then coat with 1/2 cup breadcrumbs.
2. Finely grind almonds in blender or food processor; transfer to bowl. Add remaining breadcrumbs, spaghetti sauce, onion and eggs; mix well. Season to taste with salt and pepper.
3. Press mixture into prepared pan. Bake 40 minutes, or until firm.
4. Meanwhile, warm spaghetti sauce in microwave. Cut loaf into slices, and serve with warmed sauce.

Serves 6

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Chickpea-and-Corn Patties

2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 Tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
2. Place onion mixture, chickpeas, breadcrumbs, 2 Tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky.
3. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 Tablespoon cornmeal.
4. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

Yield: 4 servings

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Mrs. Bruce’s Vegetarian Patties

1 cup ground nuts (such as pecans – finely ground) (also called
pecan meal)
1 large onion, chopped
3 oz pkg cream cheese (or Velveeta)
1 cup cracker crumbs
1 cup toasted bread crumbs
7 eggs
1/2 teaspoon sage
1/2 teaspoon Accent
1/2 teaspoon salt

Mix all together and shape into patties. Brown in oil. Can eat them this way.

Or cover with 1 can cream of mushroom soup and 1 small can evaporated milk. Bake till it bubbles.

You can also use tomato soup or cream of celery soup.

These patties, without the soup on top, would be great sliders.

THIS IS DELICIOUS!!!!! And great served with mashed potatoes.

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Pecan Patties

1 cup pecans (or 1 cup pecan meal)
1 cup cold water
1 Tablespoon Braggs Liquid Aminos
1/2 teaspoon onion powder
dash garlic powder [more if you like it]
1 cup rolled oats
1 cup crumbled tofu
salt and pepper to taste

1. Whiz nuts til fine or use pecan meal.
2. Combine all ingredients in bowl. If too wet, add a little more oats. If too dry, add a few drops of water.
3. Drop 1/4 to ½ cup of mixture onto a sprayed skillet on medium heat til browned on both sides. Cover while cooking.
4. Serve on buns. Enjoy!

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Vegan Shells & Cheese

1/2 box small (about 2 cups dry) pasta shells or macaroni
2 Tablespoons oil or Earth Balance
1 small onion, diced
3 cloves garlic, minced
pinch of turmeric
salt & pepper
a few grates of whole nutmeg
shake or two of paprika
2 Tablespoons flour
1 can Ro-Tel, drained, reserving liquid
1 12 oz package silken tofu
additional 1-2 cloves garlic (optional)
1 Tablespoon mustard
additional pinch of turmeric
additional salt & pepper to taste
1 cup frozen peas (optional)

1. Pre-heat oven to 350 degrees.
2. Cook pasta to al dente, reserving 1 cup of cooking water.
3. While pasta boils, melt Earth Balance in a skillet on medium heat and add onion, garlic, salt, pepper and spices and saute for ten minutes.
4. Meanwhile, in a blender add tofu, reserved Ro-Tel juice, turmeric, mustard and additional garlic and spices (if using) and blend until smooth and free of lumps.
5. Add flour to skillet and cook for 2 minutes stirring constantly
6. Add reserved pasta water and Ro-Tel, mixture will resemble a yellowish gravy.
7. Add tofu mixture to gravy and heat until boiling stirring occasionally.
8. You can then use this as a nacho cheese style dip and serve in a crock pot set on low with tortilla chips.
9. If you’re not using with pasta, replace the pasta water with hot veggie broth or non-dairy, unsweetened milk.
10. You can also add beans or Boca crumbles prepared like in vegan 7 layer dip.
11. Add cooked pasta to cheese, add frozen peas and stir to combine. If using an oven-safe skillet, you can put the entire skillet in pre-heated oven, otherwise, transfer to a casserole dish and bake for 20 minutes.
Serves 6-8
• If you want to get fancy, add crushed crackers or potato chips on top and bake an additional 5 minutes.
• This is a great way to sneak in vegetables for kids. You can even puree cooked cauliflower or yellow squash right along with the tofu.

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Meatless Meatballs

1 1/4 c cornbread stuffing cubes (i.e., Pepperidge Farms regular, not cubes)
3/4 c pecan meal
1/3 c minced fresh parsley (do NOT use dried)
1 med to lg sweet onion, finely chopped and browned in skillet in 1 t oil
1/2 t ground cumin
1 t sweet basil
2 T liquid aminos (or soy sauce)
1 t McKay’s chicken seasoning
1/2 t oregano
1/2 c water
2 T flax seeds

Put first three ingredients in a bowl. In a skillet brown onion and add to ingredients in bowl. Add all the rest of ingredients except chicken seasoning, water and flax seeds.  In blender, put chicken seasoning, flax seed and water. Blend on high speed until mixture becomes thick. Put in a glass measuring cup and microwave for 1 1/2 min. Add to mixture in bowl. Form into meatballs (about walnut size) and put on cookie sheet.

Bake a 350 for 25 min.

Sauce (single recipe):
1 28 oz Classico Sun-Dried tomato sauce
1 10 oz jar Smuckers all-fruit seedless blackberry or grape jam

Melt jam in saucepan and add tomato sauce. Mix well. Spoon over meatballs when you serve.

Or, instead, you can pour sauce over meatballs and bake meatballs and sauce together until sauce forms a glaze over meatballs.

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Makes for a fine vegetarian holiday meal.  A wonderful side dish would be homemade cornbread dressing.

~~O~~OO~~O~~

Harvest Nut Roast

2-1/2 cups chopped celery
3 medium onions, chopped
2 T. oil
3 T. water
3/4 cup chopped walnuts
3/4 cup pecan meal
1-1/2 t. salt
3 cups bread crumbs
2-1/2 cups milk
1-1/4 t. basil
1/2 t. sage

Saute celery and onions in oil and water. Combine all ingredients. Place in lightly oiled loaf pan and bake for 1-1/4 hours at 350 degrees. About 15 minutes prior to end of baking time, cover loaf with aluminum foil if top gets too brown. Serve with brown gravy.

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