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Posts Tagged ‘pecan meal’

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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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.

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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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This is a staple at a lot of Seventh-day Adventist church potlucks.  It is really best if you use the Special K cereal, even if it is a bit more expensive, for many reasons, taste only being one of the reasons.

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Special K Cottage Cheese Loaf

1/4 cup butter or margarine
1 clove garlic, minced
1 onion, chopped
2 stalks celery, chopped
2 Tbls Vegetable Stock (either homemade or from McKay’s Seasoning)
1 Tbls soy sauce
3 beaten eggs
1/4 cup milk (or soy milk or non-dairy creamer)
1 cup cottage cheese
3-5 cups Special K Cereal
1/4 cup pecan meal, ground fine (Optional)

1.     Preheat oven to 350 F
2.     Heat the butter or margarine in a pan
3.     Sauté the garlic and onions until cooked
4.     Add the celery to the pan and sauté until soft
5.     Mix the remaining ingredients in a separate bowl
6.     Add the sautéed vegetables to the bowl
7.     Let the cereal get a little soggy (about 5 minutes)
8.     Place in a generously greased baking pan. It should be 1-3″ deep.
9.     Bake for 1 – 1 1/2 hours
10.     Let rest 10 min., then turn onto plate and cut the loaf into 2×2″ squares

Serve this just like you would a meat loaf with your favorite sides. Yum-yum!!

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