Posts Tagged ‘onion’

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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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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Mashed Potato Casserole

5 lbs potatoes, peeled and cut into chunks
8 oz cream cheese, softened
2 Tbls minced onion
2 eggs
2 Tbls all-purpose flour
2 Tbls chopped fresh parsley
1-1/2 tsp salt
1 tsp black pepper
1 can (2.8 ounces) French-fried onions, coarsely chopped

Preheat the oven to 325̊F. Coat a 2-quart casserole dish with nonstick cooking spray.

Place the potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain.

In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.

Spoon the potato mixture into the casserole dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are golden.

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These have got to be the greatest chicken enchiladas EVER, bar none!  I really think you’ll like it too!


Enchiladas de Pollo y Queso (Chicken & Cheese Enchiladas)

1 c onion, chopped
1/2 c green bell pepper, chopped
2 tbsp margarine
2 c Morning Star Farms Meal Starters chicken, chopped
4 oz can green chiles, seeded and chopped
3 tbsp margarine
1/4 c flour
1 tsp coriander, ground
3/4 tsp salt
2 1/2 c chicken-style broth
1 c sour cream (or sour creme)
1 1/2 c Monterrey jack cheese, shredded
12 6-inch flour tortillas

In large saucepan, cook onion and bell peppers in 2 tbsp margarine until tender.  Combine in a bowl with chicken and green chile peppers.  Set aside.

In same saucepan, melt 3 tbsp margarine.  Blend in flour, coriander and salt.  Stir in chicken-style broth all at once; cook and stir ’til thickened and bubbly.  Remove from heat.  Stir in sour cream and 1/2 cheese.  Stir 1/2 cup sauce in with chicken mixture.

Dip each tortilla in remaining sauce to soften, fill each with 1/4 c of chicken mixture and roll up.  Arrange enchiladas in 9×13 baking dish.  Pour remaining sauce over.  Sprinkle with remaining cheese.

Bake uncovered in 350 oven for 25 minutes or until bubbly.

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There is nothing better than a sloppy dinnertime – and this is one that just fits the bill!!!


Vegetarian Fajitas

2 Tbsp. oil
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 med. onion, sliced
1 (11 oz.) can sweet corn, drained
1 lg. tomato, chopped
1/4 tsp. salt
1/4 tsp. pepper
8 (8-inch) flour tortillas, warmed
Guacamole, sour cream (or sour creme) and salsa ( home-made salsa, salsa caliente or fabulous salsa), if desired.

Heat oil in large skillet or wok over medium-high heat until hot. Add bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Add corn, tomato, salt and pepper; cook until throughly heated.

To serve, place 1/4 c. vegetable mixture in center of each warmed tortilla. Top with desired toppings; fold or roll up.

Makes eight fajitas.

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