Cashew-Nut
Apple Salad
Contributed
by
Elnora Abdulmajid
Ingredients:
1/2 cup diced apple
1 cup diced soyameat skallops or other gluten preparation
1/2 cup dice celery
2 tablespoons chopped green onion
1/3 cup mayonnaise
2 tablespoons evaporated milk
2 tablespoons chopped cashew nuts
1/2 teaspoon salt
6 lettuce leaves
Procedure:
Mix ... mayonnaise, milk, and cashew nuts; chill.
Combine ... remaining ingredients, reserving lettuce for garnish
Serve ... on lettuce
Yield 6 servings
Layered Spinach
Salad
Contributed
by Marcia Waters
3/4 lb. spinach, washed and patted dry
1/2 medium cucumber, thinly-sliced
1/2 c. thinly-sliced radishes
1/2 c. thinly-sliced green onions
2 eggs, hard cooked, sliced
3/4 c. salad dressing, ranch-style
5 slices cooked bacon strips (use Veggie Bacon strips or baco bits)
1/2 c. peanuts
Arrange spinach in bite-size pieces in bottom of clear glass bowl.
layer cucumber, radishes, green onion and eggs. Spread dressing over
top. Cover and chill for up to 24 hours. Sprinkle with bacon bits
(veggie type) and peanuts. Serves 6.
For a punch bowl size salad to serve at a luncheon or party use:
2 big bags of spinach, bunch of green onions, small bag of radishes, 8
eggs, peanuts and bacon bits as desired, about 3 cups of ranch dressing.
This is always a hit, I've passed this recipe on to tons of potluck and
luncheon cooks!
Everything Good
Salad
Contributed
by Roxanne
Ingredients:
1/2 Head of Romaine Lettuce
1/2 Head of Butter Lettuce (Blend both) -Or use Lg Package
pre-washed/blended
Salad Mix.
1 Red Bell Pepper (Sliced or Diced)
1/2 Cucumber (Sliced/ Peeled Optioned)
1 Lg Tomato (Sliced/Diced)
1 Avocado (Peeled/Sliced)
1 Red Apple (Peeled/Diced)
1/2 Cup Mozzarella Soy Cheese
1 Cup Seasoned Croutons
1 or 2 Carrots (Shredded) - Unless carrots are added in premixed Salad
package.
Directions:
Break up Lettuce in large bowl.
Add bell pepper, cucumber and apple. Mixed
Add carrots, avocado and tomato. Mixed
Sprinkle with croutons and cheese.
Serve with low-cal, fat-free dressing.
Italian
Garden Frittata
Contributed
by Jude
Ingredients:
3 tablespoons margarine
1 cup sliced fresh mushrooms
1 cup sliced zucchini
1/2 sweet red pepper, cut into julienne strips
1/2 sweet bell pepper, cut into julienne strips
1 scallion, chopped
1 clove garlic, minced
4 eggs, lightly beaten
1/4 cup freshly grated Parmesan chees, divided
dash of freshly ground black pepper
3 tabelspoons of water
dash of basil
dash of oregano
Directions:
In large skillet,
heat margarine over medium heat. Add mushrooms, zucchini,
peppers, scallion, and garlic. Sauté, stirring
occasionally until vegetables are tender, about 5 minutes.
Meanwhile, in a
medium size bowl, combine eggs with 1/4 cup of Parmesan
cheese. Add remaining seasonings and water. Pour mixture
over cooked vegetables. Cook over medium heat until eggs
are set, 6 to 8 minutes. Serve from skillet or slide onto
serving plate and sprinkle with remaining Parmesan cheese.
Slice into wedges
and garnish with parsley and paprika and serve
immediately.
Creamed Egg Salad
Contributed
by Rose and Roxanne
Preparation Time: 15 minutes Serves: 4
Ingredients:
16 eggs, hardboiled
1 block cream cheese (less if desired)
1/2 cup sandwich spread (more if desired)
1 Finely Chopped Tomato (optonal)
paprika
Directions:
Let cream cheese sit out to soften or place in microwave on defrost for just a minute. Peel and slice hard boiled eggs, scoop out centers. Mix cream cheese, sandwich spread and tomatos with yolks. Sprinkle generous amounts of paprika on top of each half.
Mushroom
- Potato Potpie
Contributed
Thresye Sepang
Ingredients:
4 cups cubed potatoes
2 cups water
2 eggs, beaten
1 tablespoon oil
1 medium onion, chopped
1 can (4-oz) mushroom pieces
drained (save liguid)
2 tablespoon flour
1 teaspoon seasoning
1/4 teaspoon of salt
1 can condensed mushroom soup
1 can Dinner cuts or vegetable skallops, cut in strips
wheat Germ Piecrust
Prosedure:
BOIL potatoes in the water until nearly done.
SCRAMBLE eggs in the oil, breaking them up as they cook; add onion and
mushrooms; brown silightly
ADD flour and seasonings; stir smooth; add mushroom liquid.
DRAIN water from potatoes and combine with mushroom soup; add to skillet
mixture and stir smooth; add more water if necessary to make a medium
gravy.
ARRANGE potatoes and Dinner cuts in an oiled baking dish; pour the gravy
over; cover with wheat Germ Piecrust.
Bake at 425 F. 25 to 30 minutes
Per serving; 180 calories
11.1 grams protein
6.9 grams fat
Wheat Germ Piecrust
Ingredients:
1 2/4 cups stirred whole wheat flour
2 tablespoons wheat germ
1/2 teaspoon salt
1/4 cup oil
2-21/2 tablespoons water
Directions:
Mix flour, wheat germ, and salt.
ADD oil and crumble together until texture of fine crumbs
Sprinkle with just enough water to moisten.
Mix only enough to moinsten dry ingredients.
Press firmly into a ball
Flatten and Roll out between waxed paper; slit or prick for steam to
escape.
Gluten Steaks
Contributed
by Jackie Brosseuk
Ingredients:
4 cups instant gluten flour 1 cup. whole wheat flour
1/2 cup minute tapioca 4 Tbsp. yeast flakes
3 Tbsp. Chicken style seasoning 3 Tbsp. garlic powder
1/4 cup. soy sauce 3 1/2 cups cold water
Mix first 7 ingredients well and add all at once to the liquid ingredients
mix fast and
knead-- shape into two rolls , wrap in plastic and freeze.
Freeze till almost solid and slice 1/8 to 1/4 inch slices then add to broth/
Broth:
8 cups water 1 chopped onion
1/2 cup soy sauce 4 Tbsp. yeast flakes
3 Tbsp. chicken style seasoning 2 Tbsp. oil
Directions:
Put all ingredients in a pot , bring to boil and drop sliced gluten into
boiling water.
Boil for 20 minutes.
Mix in a small bowl, 2 or 3 egg whites and 2 Tbsp. soy sauce, dip steaks
into liquid and
then coat them with yeast flakes.
Fry until golden on each side.
Vegetarian Shepherd's Pie
Contributed
Rose
Serving Size: 6
Preparation Time: 30 mins. Cooking Time: 50 mins.
Ingredients:
1 to 11/2 Pound(s) Vege-Burger (Loma Linda)
8 Ounces (approx. 3) Vege -Links (Loma Linda) - cut lengthwise then
chopped
1 cup (16 Ounce can) Tomatoes - whole peeled)
1 1/2 cups Mushrooms - sliced Fresh
1 Clove Garlic - minced
2 tablespoons Balsamic Vinegar
1 cup Frozen Peas
1 tablespoon chopped Fresh Basil or 1/2 teaspoon dried Basil
1/4 teaspoon Dried Oregano -- Crumbled
1 teaspoon Salt
1/4 Fresh Ground Pepper
2 Pounds Potatoes
3/4 Cup Milk
1/2 Cup Grated Parmesan Cheese
6 tablespoons Butter - Room Temp.
Directions:
Vege-Links should be cut lengthwise in half and sliced 1/4 inch
thick.
Place Vege-Burger and Vege-Links in a medium skillet. Cook over medium
high heat.
Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring
occasionally and breaking up tomatoes, about 10 minutes. Stir in peas,
basil, 1/2 ts salt, oregano and pepper. Simmer 10 minutes. Remove from
heat.
Meanwhile, boil potatoes in water to cover until tender, about 20
minutes.
Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese,
butter, remaining 1/2 ts salt and pepper to taste; continue to beat
until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart
shallow casserole.
Spoon potato mixture on top and spread evenly to edge. Bake until golden
and bubbling, about 45-50 minutes. Let stand 10 minutes before serving.
Serve hot.
436 calories per serving.
Spinach
Lasagna
Contributed
Teri
Ingredients/
Directions:
Take 4
lasagna noodles, mix 1 c cottage cheese, one egg, 1/2 t basal, 1/2 t
oregano. Put about 3/4 c spaghetti sauce in bottom of 9" square
pan, then put down 2 noodles, 1/2 cottage cheese mixture, 2/3 c frozen
spinach, 1/2 c mushrooms, 1/2 mozerella cheese, 1/4 c parmessian cheese
& repeat. Bake at 350 degrees for 30 min. Enjoy!
Oven Roasted Tom Tofu*
Contributed
by Lina Cantwell
1 pound regular tofu (firm), rinsed and patted dry
Marinade:
3/4 cup water
3 tablespoon soy sauce
3 tablespoon nutritional yeast
1/2 teaspoon pultry seasoning
1/2 teaspoon ground coriander
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
Coating Mix:
1/2 cup whole wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup nutritional yeast flakes
1/2 teaspoon onion granules
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Cut the tofu into 1/2-inch-thick slices, and place them in a wide, shallow
mixing bowl.
Place all the ingredients for the marinade in small mixing bowl and whisk
them together.
Pour the marinade over the tofu, spooning it over each slice.
Turn the slices over so that all sides are coated well with the marinade.
Cover bowl and place in refrigerator.
Let tofu marinate for several hours or overnight, turning slices over
occasionally.
When you are ready to cook the tofu, place the ingredients for coating mix in a
shallow mixing bowl, and stir well.
Preheat oven to 400 degrees.
Mist a baking sheet with nonstick cooking spray, and set aside.
Remove each slice of tofu from the marinade, and dredge it in the coating
mix, covering it well all over.
Place tofu on baking sheet.
Mist the tops lightly with nonstick cooking spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn slices over, and bake until other sides are golden brown.
Makes about 8 slices (4 servings).
*This recipes I got
from http://www.ivu.org/recipes/holiday/oven-j.html
Cashew Loaf for the Crock Pot
Contributed
by Linda F
A quick and easy dinner loaf for the working person.
Mix in a bowl:
3/4 cup raw cashews, chopped
1 1/2 cups soy or nut milk
1/4 cup dried onion, or 1 onion, diced
1 cup fresh whole-wheat bread crumbs
2 Tbsp. Bragg's Liquid Aminos
(I've heard you can replace it with soy sauce.)
1/2 tsp. salt
1/2 tsp. dried garlic granules, or 1 clove fresh garlic
2 Tbsp. dried parsley
1/2 tsp. celery salt
1 1/4 cups quick oats
1 cup water
Spray the Crock-Pot with cooking spray and put the loaf mixture into
it.
Cook on low heat all day.
Servings: 8
Calories: 200
Mushroom Herb
Loaf
Contributed
by Marcia Waters
Ingredients:
1 1/2 c. Pepperidge Farm
Stuffing
3/4 c. chopped walnuts
1 egg, well beaten
1/3 cup grated onions
1 pkg. George Washington Broth (dry)
1 can mushroom soup, diluted with 1/4 c. water
Mix and bake at 350 degrees for
40 minutes.
For a healthy meal, serve with: A baked potato, garden salad and a green
vegetable!
Philippine Gluten Escabeche (Gluten Sweet and Sour)
Contributed
by
Elnora Abdulmajid
Ingredients needed:
1 14-ounce can gluten steaks (about 12 slices)
1/2 cup flour
1 tea spoon salt
1/4 cup oil
1 medium onion, sliced
1 green pepper, sliced
1/2 cup carrot strips
1 teaspoon mild ginger
2 teaspoons salt
2 tablespoons sugar
2 cups water
2 tablespoons cornstarch
1/4 cup pineapple juice
1 teaspoon lemon juice
Directions:
Mix ... flour and salt; dredge gluten lightly.
Saute ... in 2 tablespoons of oil until lightly brown; drain on
absorbent paper and keep warm.
Pour ... remaining oil in skillet; saute onion, green pepper, carrot,
and ginger.
Add ... salt, sugar, and water; simmer.
Dissolve ... cornstarch in pineapple juice and lomon juice; stir into
mixture and cook until thickened.
Place ... browned gluten inhot serving dish; pour hot sauce over and
serve.
Yield ... 6 seervings.
Vegetable Tray
Contributed
by Roxanne and Roseanne Valentine
(Carrots, Celery, Cauliflower, Cucumbers, Tomatoes,
and Broccoli with a Ranch Dip)
Fruit Tray
Contributed
by Roxanne and Roseanne Valentine
(Fruit in Season including Grapes, Honeydew, Cantaloupe, and Pineapple)
Petifours (Tray of 100)
Contributed
by Roxanne and Roseanne Valentine
The
Recipe will be available soon!
Vegetarian
Jerk Chicken
Contributed
by Iris
The
Recipe will be available soon!
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