2/18/14

Creamy Zucchini Soup


10 medium zucchini
4 celery
1 large onion
1 T "chicken broth powder"
1 tsp oregano
1 tsp basil
salt and pepper
4 cups veg broth
1 cup collards
1/3 cup cashews

  • Cook zucchini, celery, onions, vegetable broth and spices in a large pot until soft
  • Blend in batches, leaving it slightly chunky
  • Add collards into the last batch before blending
  • Pour about a 1/2 cup of the soup back into the blender and blend with cashews until smooth
  • Add to soup and stir 

"Chicken" Broth Powder

1 1/4 cup nutritional yeast
2 T onion powder
1 T garlic powder
1 tsp oregano
1 tsp sage
1 tsp paprika
1/2 tsp turmeric
1/4 tsp celery salt
1/4 tsp parsley

  • Blend ingredients in blender until they reach a powder-like consistency
  • Store in an airtight container

Beet Burgers


2 1/2 cups cooked brown rice
2 cups cooked lentils *
1 can beets, drained
1 large onion
1 tsp salt
1 tsp oregano
Black pepper, to taste
Garlic powder, to taste
2 tsp mustard
2  T ketchup
4 T Sunbutter, Almond butter, or Peanut butter
1 cup Cornflake or Bread crumbs

  • Grate onion and beets with shredder blade in food processor
  • Switch to the chopper blade add the rice and lentils and pulse for about a minute
  • In a large bowl mix together with the remaining ingredients
  • Refrigerate for a few hours, or overnight
  • Form into 18 medium-sized burgers
  • Bake at 375 for 30 min
  • Flip, and bake for an additional 15 min
  • Let them cool off completely

*1 1/4 cups dry, with 3 cups vegetable broth and 1 T no-salt seasoning- yields aprox. 4 cups cooked lentils

4/15/13

"Meat" Loaf

3/4 cup dry lentils
2 cups cooked brown rice
1/2 cup ground walnuts
1/4 cup ground flax seeds
1 1/2 tsp no-salt seasoning
1 carrot, finely chopped
1 large onion, chopped
1/2 cup tomato sauce
2 T soy sauce
2 T apple cider vinegar
1/4 cup unsweetened ketchup
2 T mustard
2 T unsweetened ketchup
1 tsp maple syrup
1 T balsamic vinegar

  • Place the lentils, onion, and carrot in a pot, and cover with vegetable broth
  • Bring to a boil and then simmer until lentils are completely cooked
  • Mash lentils and mix with walnuts, flax seeds and spices
  • Mix the rice with tomato sauce, soy sauce, 1/4 cup ketchup, vinegar and mustard
  • Combine the lentil mixture with the rice mixture and spread into a 2 qrt casserole dish
  • Refrigerate for a few hours
  • Before baking, mix the 2 T ketchup with maple syrup and balsamic vinegar
  • Pour over the "meat" loaf and bake at 325 for 1 hour
  • Cover and let it cool off before cutting

Vegetable Lasagna

1 Package 14oz firm tofu
2 T parmesan "cheese"
3 zucchini, Chopped
2 onions, chopped
2 10 oz packs of mushrooms or 2 cans
3 cups frozen spinach
1 tsp oregano
1 tsp basil
1 tsp garlic powder
salt, black pepper to taste
1 box lasagna noodles
1 1/2 jars tom sauce or
1 recipe home-made (3 15 oz cans with 1-2 T italian seasoning  and 2 T of wine)
1/2 a can olives, sliced

  • Saute onions, zucchini, mushrooms, and spinach in veg broth until soft
  • Add spices and heat for a few more minutes
  • Mash the tofu and mix with parmesan cheese
  • Combine tofu and veggie mixtures
  • Layer the lasagna as follows: sauce, noodles, veggie/tofu mixture, noodles- until all ingredients are used up
  • End with a layer of sauce and sprinkle the olive slices on top w parmesan cheese
  • Bake 350 45 min covered, 15 min uncovered
  • It can also be layered the same way in crockpot and cooked on low for 4 hours

Enchilada Casserole

2 T  flour
1 tsp cocoa or carob powder
2 T chili powder
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
2 cups vegetable broth
1/2 cup water
1 15 oz can tomato sauce
16 6 inch corn tortillas, cut in half
2 cups corn
2 cups black beans
1 4 oz can diced green chiles
1 can olives, sliced

  • Whisk cocoa, flour, and spices together
  • Stir in 1/4 cup vegetable broth to make a paste
  • Slowly add in the remaining broth and water, and bring to a boil
  • Add tomato sauce and cook for a few more minutes until sauce thickens slightly
  • Remove sauce from heat 
  • Mix beans, corn, and chilies together
  • Line a 9x13 casserole dish with a layer of tortillas
  • Pour sauce over the tortilla layer, covering it completely
  • Spread half of the bean mixture on top of the sauce
  • Add another layer of tortillas and sauce
  • Add the rest of the bean mixture and top with a layer of tortillas
  • Pour the rest of the sauce over the casserole and top with sliced olives
  • bake for 30-40 minutes at 350



Shabbos Vegetable Soup

4-6 onions, chopped
3 T soy sauce
4 celery stalks, chopped
4 carrots, chopped
1 large zucchini, chopped
2 medium sweet pot, chopped
4 cups vegetable broth
10- 12 cups water  
2 tsp garlic powder
1/2 tsp paprika
1/2 tsp celery salt
salt amd pepper, to taste

  • Saute onions in soy sauce, until browned and very soft- about 20 minutes
  • Add remaining ingredients and bring to a boil
  • Lower flame to a simmer and cook for 1-2 hours