Wild Rice - Vegan

Aunt Melody’s Wild Rice - Vegan

Place in open pressure cooker*:

         2       cups brown rice -Basmati

       1/3     cup wild rice

         5       cups water

2       Tbsp. McKay’s chicken seasoning

         ¼      tsp. salt

         ¼      tsp. garlic

         2       Tbsp. olive oil

Bring to boil and stir well.  Place lid on cooker. Cook with rocker rocking on low heat 20 minutes. Remove from heat. Let stand 10 minutes. Fluff with fork.

 *Warning!!! Take all precautions necessary when cooking with a pressure cooker and follow manufacturers instructions.

Potato Herb Salad -Vegan

                                                           Potato Salad

Jeanne’s Potato Herb Salad -Vegan

Choose a size – Regular ~8 cups - Reunion ~1 gallon

Boil and cool:

   ~15        ~30 medium potatoes, Red or Yukon Gold                 

Place in large bowl and mix together gently:

Regular     Reunion   

    6               12           cups potatoes, cooked, peeled and diced                                                  

   ¼               ½            cup sautéed red bell pepper or

                                            4 oz. jar diced pimentos

   ½               1             cup red onion, chopped                         

   ¼              ½            cup dill pickles, chopped fine

   ½               1            Tbsp. dried parsley or                                       

                                           ¼ cup fresh, chopped

   ¼               ½            tsp celery seeds

   ½               1             tsp. dill weed

   1                2             tsp. salt

   1                2            cups Vegenaise or Best Food mayonnaise

Refrigerate and served cold.

Add chopped optional ingredients as desired:

Celery                        Olives                        Radishes                     
Green Onions            Boiled Eggs               Carrots 

Macaroni Deluxe Salad -Vegan

                                                 Macaroni Salad
Jeanne’s Macaroni Deluxe Salad -Vegan

Makes ~3 quarts

                                                   

Cook ~15 minutes - Rinse and drain:

         5 Cups Small Macaroni Shells, ~10 cups cooked

While that is cooking add together in a large bowl:

         1       7oz. can chopped olives

         2/3   cup snipped fresh green onions

         ½      cup sautéed red bell peppers or pimentos

         1/3   cup pickle relish or dill pickles chopped fine

         2       tsp. salt

         1½    cup Vegenaise or Best Food mayonnaise 

Stir together and chill.

Mom always makes a huge bowl of this for family gatherings. She must double or triple the recipe, but somehow the whole thing just disappears!

Vegetarian Chili & Home Cooked Pinto Beans

Danella’s Vegetarian Chili 

Sauté:

           1-2      Tbsp. olive oil

         1       onion, chopped   

              1       20 oz. can WORTHINGTON Vegetarian Burger *

             2       Tbsp. taco seasoning 

    Sometimes I add chili powder and/or black pepper. It just depends on how hot I want it. I generally prefer my food very mild, so be sure to adjust the heat to your liking. 

Add and heat through (all are 15½ oz. cans) :

      

         1       can tomatoes, chopped

         1-2   cans tomato sauce

         1       can garbanzo beans

         1       can kidney beans

         1       can black beans

         1       can pinto beans

I mix in the tomato sauce and tomatoes to the meat before I add the beans. This helps it to mix together better. 

I sometimes switch up the types of beans. They can be any assortment that you wish. Sometimes I use mainly pinto and black beans and at other times I add garbanzos or kidney beans. It is more a matter of what I have on hand at the time. If I have a pot of home cooked pinto beans I often use so of those. I will add that recipe on for you.

Serve topped with your choice of: 

  Cheddar cheese              Green onions                 Red onions 

  Corn, canned                  Chopped tomatoes        Sour cream  

* A note about WORTHINGTON Vegetarian Burger - This product is my first choice for my vegetarian chili, but there are a lot of other options too. Basically many types of veggie meat proteins can be chopped up fine and used. It really is up to you, This type of veggie meat can be expensive so making your own is a good option, if you have the time. I love using fresh homemade gluten chopped up real small. Here is a link to my recipe for  Old Fashioned Gluten. Making gluten takes a long time so I would plan this well in advance (at least a day). I prefer to freeze some of my homemade gluten in small freezer Ziplocs, and grab them out as needed to make other recipes. Try any type of vegetarian meat you want. Chili is pretty forgiving.   

Danella’s Home Cooked Pinto Beans

Put into large pressure cooker and cook with rocker rocking for ~15 minutes*:

         3       cups dry pinto beans - rinsed

         3       quarts water

Turn off the heat. Leave pressure cooker lid sealed and let temperature drop naturally until safety latch opens ~1 hour. Open and stir. Repeat if necessary until beans are soft. 

Once beans are soft add and stir in:

         2       tsp. salt

         3       tsp. garlic granules

         3       tsp. onion granules

       1-3     tsp. taco seasoning 

Cook with rocker rocking for an additional 5-10 minutes.

Cool under cold water before opening cooker.

       *Warning!!! Take all precautions necessary when cooking with a pressure cooker and follow manufacturers instructions.

I sometimes add a can of V-8 juice to the beans. I like the flavor that it adds, but I only do it if I have a can of it handy. 

Crepes

Aunt Robin’s Crepes

 Makes 10 Crepes

Crepes   

Mix together in a bowl:

1½    cups flour

         1/8   tsp. salt

         1       Tbsp. sugar

         1½    cups milk

         2       Tbsp. oil

         3       eggs

         1/3  tsp. vanilla

Fry 1/3 cup of mixture small Teflon pan. Flip when light, light brown.

Cream Cheese Filling  

Blend together with a mixer:

         8 oz. cream cheese, softened

         Powdered sugar (to taste)

         Vanilla, optional

Strawberry Topping         

Mix together and cook in a saucepan until thickened:

16 oz. frozen Strawberries

2 Tbsp. cornstarch

Fill crepes with Cream Cheese filling. Top with strawberry or fresh fruit topping, and whipped cream.  Sprinkle with powdered sugar.

   

Try other topping choices also -

PEAR  & RASPBERRY TOPPING

Blend a can of pears in blender. Pour over filled crepes.

Top with fresh raspberries. 

Sunshine Buns -Vegan

Jeanne’s Sunshine Buns - Vegan

Mix together in a large bowl and let stand ~5 minutes:

½     cup carrots, cooked and blended

         1       cup water, warm

         1½    tsp. active dry yeast

         1½    tsp. salt

         2       Tbsp. dry lecithin

         1½    Tbsp. black strap molasses

         1       cup unbleached flour

         1½    cups whole wheat flour

         1       cup bran flakes or whole wheat flour or,

                    ½ cups quick oats and ½ cup gluten flour, 

Knead. Let rise 2 times. Then form into bun balls.

Let rise until double. Bake at 350 degrees until light brown, ~20 minutes.

I get bran flakes and gluten flour from the bulk section of a really good grocery store (I use Winco for my bulk products), but any good health food store should have them. I don't use these items too often, mostly for breads and an occasional cracker type recipe. Whole wheat flour works just fine as a replacement. I like to grind my wheat fresh because it tastes better, but sometimes I use ready made whole wheat flour. The secret of good cooking is substitutions as needed. Personally there are times when I make this recipe with no dry lecithin (who uses this anyway), regular molasses or honey and just regular flours. It's all good  :) Be creative!

Corn Chowder

Corn Chowder

In large pot Sauté: 

         2       Tbsp. butter

         1       onion, chopped small

         ½      cup celery, chopped

Add and simmer until potatoes are tender:

1       cup potatoes, peeled and

chopped into ½” cubes   

         2       cups water

         1       tsp. salt

         ¼      tsp. paprika

In blender, blend:

         3       Tbsp. flour

         2       cups milk

Pour into simmering soup and stir until thickened - then add: 

1         can cream style corn

Spicy Option

 Add:

Pepper Jack cheese chunks, as desired

Heat through and serve hot in a large soup bowl.

Top with shredded cheddar cheese if desired.

Chicken a`la King- Vegan

Chicken a`la King- Vegan

Cook in rice cooker,

       3       cups rice - white or brown

       6       cups water

       2       Tbsp.  McKay’s Chicken

                          Seasoning

        1       tsp. salt

Sauté:

            2      Tbsp. olive oil

         1       cup onion, chopped

         1       green or red pepper, chopped

         1       cup Vegetarian meat, chunked or 
                     separated into pieces
        ½      cup mushrooms, sliced

I use Loma Linda Tender Bits, Homemade gluten, Worthington Fri-Chik, Dragonfly Vegetarian Mock Duck or Chicken. There are all kinds of vegetarian meat options that can be used. Whichever one you like the best will work well. I switch it up a lot and just use any one I feel like at the time. Be sure to choose a vegan option if you are making this vegan. Some of these products might only be vegetarian. 

Sauce: Blend in blender until smooth.

         ½      cup cashews - raw

         1       cup water or garbanzo liquid

I use all of the liquid from the garbanzos and add enough water to make 1 cup. 

               ¼       tsp. salt
             3       Tbsp. McKay’s Chicken Seasoning

         ¾      tsp. garlic powder

         ½      Tbsp. onion powder

         1       Tbsp. corn starch

Add:

          2       cups water - add last and blend again

Pour over sauté mixture. Simmer until thickened.

Add:

           1   cup carrots, blanched

         3   cups frozen peas

         2   cups garbanzo beans

         ½   cup cashews, raw

Heat through and serve over prepared rice.

This meal really stands on its own. I might add a salad, but the recipe has so many good veggies in it that a salad would hardly be necessary. 

Veggie Burger Patties

Grandma Audrey’s Veggie Burger Patties

Combine in a large bowl:

         1       19oz. can WORTHINGTON Vegetarian Burger 

         ¾      cup quick oats

         1       large onion

         2       Tbsp. oil

         1       tsp. salt

         ½      tsp. sage

         1       tsp. sweet basil

         ½      tsp. garlic powder

         2       Tbsp. soy sauce

         ½      cup chopped nuts - optional

Let set for 5-10 minutes.

Add:

         4       eggs

Shape 1/3 cup into rounds on hot, oiled frying pan.

Cook over medium heat until golden brown, flipping over once. 

Special K Roast

 We always look forward to Aunt Melody awesome dinner planned with her Special K Roast. 

• Special K Roast
• Baked potatoes- with cheese, sour cream, onion and garlic salts & Pappy's seasoning
• Fresh cooked greens-chard, peas, green beans, etc.
• Fresh green salad or garden fresh sliced tomatoes - a local farmer's market helps with this a lot 
• Cottage cheese
• Garlic bread

Aunt Melody’s Special K Roast   

Sauté:                                                                 

¼      cup oil

 1      onion, chopped

½      tsp. basil

Mix together in a large bowl:

         1       can mushroom soup

         1       cup cheddar cheese, grated

         3       eggs

         1       cup diced almonds

Add sauté mixture.

Add and mix well:

         4½    cups Special K cereal

Pour into an oiled 9x13 or smaller pan.

Bake ~45-60 minutes at 350 degrees.

Vegetarian Stroganoff

Aunt Alice’s Tender Bit Stroganoff

Cook according to package directions:

         1       large pkg. extra wide egg noodles

Sauté in a large pan:

         6       Tbsp. butter 

         1       lg. onion, chopped

         3-6   garlic cloves, minced

         1       19oz. can LOMA LINDA Tender Bits, chopped (save juice)

                               or any other vegetarian meat substitute

         1       8oz. can mushrooms (save juice)

                              or fresh mushrooms, quartered

Add:  

          4      Tbsp. flour (or enough to absorb butter)

         ½       tsp. salt

         1/8     tsp. pepper

Add and simmer, mixing until smooth:    

         10     oz. broth - liquid from mushrooms, meat and/or milk

Add and bring to a simmer:

         1       pint sour cream

Mix everything together and serve immediately,

       OR   Bake in greased 9"x13" baking dish until bubbly. 

Start cooking noodles...

Sauté in a large pan:

Cut up Tender Bits.

Add:

Add and simmer, mixing until smooth liquid from Tender Bits, mushrooms and enough milk to equal 10 oz. :    

Pour over sauteed meat mixture. 

Heat until bubbly:

Add sour cream.

 Mix well and heat through.

Drain noodles when cooked cooked tender, but still firm. 
Add oil and salt if desired. Toss to coat evenly. 

Pour noodles over saute mixture and stir in carefully. 

Eat while hot or place in a greased 9x13 pan and warm.

This is a great potluck dish and kids love it too. Sometimes I use Tender Bits, but I don't always have them so I substitute other veggie meat items like Moch Chicken or Moch Duck. I really like DRAGONFLY Vegetarian Imitation Duck. 

I get it at a local Asian market. They are quite inexpensive ($1.65 for a 10 oz. can) and they taste really good. I use both the chicken and duck for all kinds of food recipes. The also sell abalone which I like, but it is softer and is not so good for stroganoff. I actually forgot to add the sour cream one time in this recipe and it was still very good, so this is a recipe that could be made vegan very easily. Just use noodles of your choice and make sure that the meat substitute is vegan (Tender Bits are), use NUCOA margarine in the place of the butter and skip the sour cream.  

Corn Tamale Loaf

Grandma Audrey’s Corn Tamale Loaf

Sauté:

         1       onion, chopped

         ¼      cup oil

Mix together in a large mixing bowl:

         2       cups tomatoes- chopped

         2       cups corn

         1½    tsp. salt

         ½      tsp. garlic powder

         ½-1  tsp. cumin

         ¾      cup corn meal

         1/3    cup  evaporated milk

         ¼      cup water

         4       eggs

         1       can olives

Add all together and pour into 9x13 pan.

Cover with aluminum foil - Bake at 350 degrees until done, ~45 minutes. 

Tender Tamale Variation

Blend tomatoes, corn, olives and sautéed onion in  blender on low to fine chop them. Add the rest of the ingredients as listed.

 I mix everything together in a large bowl.

Then I added my olives.

   ---   Grinding cornmeal   ---

 I grind my own cornmeal by grinding popcorn. It is softer to grind an makes great cornmeal. I use a Magic Mill for my grinding.

Pour everything into a greased pan. 

 When it is all done baking. Cut into squares and enjoy :)