Directions: 

* In large saucepan over medium heat, saute onion, carrots, and celery in 1/4 cup margarine or olive oil. 

* Add bay leaf, thyme, oregano, cayenne, broth, mushrooms, and artichokes. 

*Simmer for 15 - 20 minutes.

Carob Fondue

A festive fondue for the holidays

Ingredients:

• 1 cup carob powder

• 1 1/4 cups grain coffee (Postum, Roma, Pero, etc.)

• 1 1/2 cups honey

• 1/2 cup raw cashew butter (smooth)

• 1 cup water

• 1 tsp. vanilla extract

• 1/4 cup liquid lecithin

• 1/2 tsp. almond extract

• 1 1/2 cups finely chopped, roasted almonds (optional)

Directions: 

* Blend first 6 ingredients together in blender until smooth. 

* Pour into pot and heat up. Add liquid lecithin and whisk until smooth. Add last two ingredients (or omit nuts if you prefer a smooth fondue). 

* Keep mixture warm on serving table over fondue flame and surround with already prepared platters of de-shelled nuts, tofu cheeses, and platters of fresh fruit of the season (strawberries, fresh figs, cherries, bananas, pineapple, apricots, peaches, pears, apples. . .may be dried). 

* Freeze some of the fruit pieces before serving for variety in flavor and texture. When the frozen fruit is dipped into the carob sauce, it immediately hardens on the fruit! Delicious!

Enjoy! God bless your day, friends!

Source:  CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes 

Ingredients:

• 2 cups cooked quinoa (or millet)nd diced 3/4 cup chopped parsley 
• 1 cup coarsely chopped dried figs 
• 1/2 cup chopped green onions Dressing 
• 1/2 cup  lemon juice 
• 1 tablespoon dark sesame oil 
• 2 cloves  garlic -- minced 
• 1 teaspoon  salt 
• 1/2 teaspoon  ground cumin 
• 1/2 teaspoon  ground coriander 
• 3/4 cup toasted slivered almonds 
• 1/2 cup chopped walnuts  (optional) 

Directions:

 *In a large bowl, combine quinoa, wild rice, tomatoes, parsley, figs, and green onions. 

*In a small bowl, whisk together lemon juice, sesame oil, garlic, salt, cumin, and coriander.  

*Pour over grains and vegetables; toss together.  *Refrigerate salad until cold.  

*Sprinkle with almonds and walnuts just before serving.

Hashbrowns

Ingredients:

• 4 medium cooked potatoes, cooled

• 1/4 cup grated onion 

• 1/2 tsp. salt Grate cooked potatoes when cool.  

• Add grated onion and 

• 1/2 tsp. salt, mixing loosely.

Directions:

*Press 1/2 inch deep into prepared, hot waffle iron (sprayed with non-stick cooking spray).  Bake 15 minutes or until golden. 

Yield:   4 - 5 servings 

Source:  Hartland Heartsavers

Macaroni Salad

Ingredients:

• 1 cup soy macaroni
• 2/3 cup chopped ripe olives 
• 1 cup celery, diced fine 
• 1/4 cup pimiento, diced fine 
• 1/2 cup lemon pickles, diced fine 
• 1/2 tsp. salt 
• 1 cup Mini-Cal Mayonnaise (recipe given below) 
• 2 tbsp. sesame tahini 

   

Directions: 

*Cook macaroni in 1 quart water with 1 tsp. salt.  

*Drain and rinse. *Add the next six ingredients.  

*Add remaining ingredients and stir together.

Chill for 2 - 3 hours. Yields:  8 - 10 servings 

Mini-Cal Mayonnaise

Ingredients:

• 1/4 cup blanched almonds or cashews 

• 2 cups water 

• 6 tbsp. unbleached white flour 

• 2 tbsp. lemon juice 

• 1 tbsp. sweetening 

• 1/8 tsp. garlic powder 

• 1 tsp. salt 

• 1/4 tsp. onion powder 

Directions:

*Whiz almonds in dry blender until ground.  Add hot water and flavoring.  Blend until smooth.  

*Cook and stir over medium heat until thick.  Cool.  Return to blender.  

*Add remaining ingredients.  Blend until creamy. 

Yields:  2 cups 

*May add up to 1/4 cup additional nuts if you choose.  For a variation, add a few shakes of dill weed, paprika, or turmeric. 

Source:  Hartland Heartsavers

ONE OF A KIND LOAF

Create your own meat-free loaf?  Simply select one ingredient from each category, except Seasonings and Vegetable Seasonings, of which several can be used.

Legumes - 2 cups

cooked legumes of any variety, such as:  lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

Grains - 1 to 2 cups

whole grain bread crumbs, rolled or quick oats, cooked brown rice or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.

Nuts - 1/2 cup, chopped or ground
almonds, cashews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

Liquid - 1 to 1 1/2 cups

broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

Binder - 1

• 2 Tbsp. soy flour, 

• 2 Tbsp. whole wheat flour, 

• 2 to 3 Tbsp. gluten flour, 

• 3 Tbsp. potato flour, 

• 3 Tbsp. minute tapioca, 

• 1/2 cup cooked oatmeal, 

• 1/2 cooked "cream of wheat", 

• 2 Tbsp. soaked mung beans, blended, etc.

Seasonings - 1/2 to 1 tsp. of one or several as desired (I would use more than this recipe calls for; it's the *secret* of this loaf).

cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, All-Purpose Seasoning, celery salt, garlic or onion salt or powder, food yeast flakes, salt, Vegex, Liquid Aminos, etc.


Vegetable Seasonings - 1 or more

• 1 chopped onion, 

• 1 to 2 cloves minced garlic, 

• 2 to 3 Tbsp. chopped pimiento, 

• 1/4 cup chopped celery, 

• 1/4 cup chopped green peppers,

• handful fresh parsley, etc.

General Directions:

*Mix all selected ingredients together.  Press into a sprayed loaf pan and bake at 350 degrees for 45 minutes.  

*Serve with a light gravy, if desired.  Can also be sliced and used as a sandwich filling.  Freezes well.

For Patties:  

*Mix selected ingredients together.  Form into patties
and bake, or brown in a sprayed nonstick griddle.  

*For uniform shape and size of patties, use a canning jar ring and lid.  Place lid inside ring and fill with loaf mixture.  Invert over prepared pan, push lid and mixture through ring.  If lid sticks to patty, slide a table knife between mixture and lid.

CREAMY PEANUT BUTTER PIE

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1 Tbsp. vegetable oil
• 4 Tbsp. maple syrup
• 1 package silken tofu, extra firm, pureed
• 8 ounces tofu cream cheese
• 2/3 cup unrefined cane sugar (or your favorite sweetener)
• 1/2 cup peanut butter
• 1 tsp. vanilla extract
• 2 Tbsp. honey
• 1/4 cup carob chips

Directions: 

*Place a rack in the center of your oven and preheat to 350 degrees.
*Coat a 9 to 10-inch round pie pan with cooking spray.

* Mix crumbs, oil, and maple syrup together.  Press into the prepared pan.  Set aside.

*Place the remaining ingredients, except for the carob chips, in the container of a food processor and puree until smooth and then pour into the crust.

*Bake for 30 minutes and then refrigerate overnight or for 5 - 6 hours before serving.

Garnish with carob chips.  Serve and enjoy!

*The fine print:  for all you chocolate lovers out there!  The original recipe called for chocolate flavored graham crackers. . .and 1/4 cup of fat-free chocolate syrup instead of carob.  :)

Adapted from a recipe by:  Akasha Richmond, The Art of Tofu.

Three Bean Loaf

Ingredients:

• 1 can (1 lb.) garbanzo beans, drained 
• 1 can (1 lb.) red kidney beans, drained 
• 1 c. fresh green beans, cooked and chopped 
• 1/2 c. fresh mushrooms, chopped 
• 1 c. celery, chopped 
• 1/2 c. onion, chopped 
• 1 Tbsp. soy sauce or Bragg's Aminos 
• 1/2 c. pecans, finely chopped 
• 1 Tbsp. paprika 
• 1/4 tsp. salt 
• 1 egg substitute (for binding; soy flour would work well) 
• 1 Tbsp. peanut oil 
• 3 Tbsp. flour 
• 1 can (8 oz.) tomato sauce 

Directions: 

*Combine and mash garbanzo and kidney beans. 

*Add remaining ingredients except for tomato sauce. Add 3 oz. of the tomato sauce. 

*Spoon mixture into 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.  Bake at 375 degrees for 50 minutes.  *Allow to cool slightly before slicing.  Heat remaining tomato sauce and serve with loaf. 

*Serves:  6

Chewy Granola Bars

Ingredients:

• 1/2 cup honey 

• 1/2 cup crunchy peanut butter

• 2 tsp. vanilla extract 

• 2 cups whole wheat pastry flour 

• 1 1/2 cups rolled oats 

• 1/2 cup oat bran 

• 1/2 cup chopped pecans 

• 1/3 cup finely shredded, unsweetened coconut 1/4 cup sunflower seeds 

• 1/4 - 1/2 tsp. coriander, ground 

• 1 tsp. salt 

• 1 1/2 cups pitted dates, chopped 

• 1/4 cup water, if necessary.

Directions: 

*Preheat oven to 350 degrees. 

*Soften honey and peanut butter in small saucepan over low heat, stirring well.  Stir in vanilla.  

*Remove from heat.  Thoroughly mix flour, oats, oat bran, pecans, coconut, seeds, coriander, and salt in large bowl.  

*Add peanut butter and honey mixture and mix lightly until completely moistened and crumbly.  

*Add dates.  

*If mixture seems too dry to press into baking pan, sprinkle with water until moistened. 

*Press mixture firmly into lightly oiled 13 x 9 - inch baking dish.  

*Bake until lightly browned (20 - 25 minutes) [check this frequently; don't overbake].  

*Cool and cut into bars. Can be made ahead and frozen until ready to use.

Spinach and Cucumber Spread

This is a nice spread to serve with flat bread, crackers, or veggies. 

Ingredients: 

• 1/2 cup cucumber, finely chopped and seeded 

• 10 ounces silken tofu 

• 10-ounce package frozen spinach, thawed and dried 

• Juice of half a lemon 

• 1 bunch of scallion, finely minced 

• 1 teaspoon dried dill Salt to taste 

• 1/4 teaspoon dried basil 

Directions:

*Combine all of the ingredients (except the cucumber) in a blender and blend until the spinach and tofu are well incorporated. 

*Remove mixture and transfer to a bowl. Mix in the cucumber and serve.

Soybean Casserole

Ingredients:

• 4 cups soybeans, chopped 

• 1/2 cup onion, chopped 

• 1 cup celery, chopped 

• 2 Tbsp. green pepper, chopped 

• 1 garlic clove, chopped 3 Tbsp. olive oil (may reduce or omit) 

• 1 tsp. salt 

• 1/2 cup tomato sauce 

• 1/2 cup Italian-style bread crumbs 

• 4 oz. soy cheese, cheddar style 

Directions:

*Wash soybeans and place in large saucepan and cover with water.  Let them soak for twelve hours or overnight.  Then rinse beans, replace water, and bring to a boil.  Lower heat and cook until soft (about 3 hours).  Add boiling water, if necessary, to keep beans covered. 

*Heat 3 Tbsp. olive oil (or use water) in large skillet.  Saute onion, celery, green pepper and garlic until lightly browned.  Stir in salt, soybeans, tomato sauce and bread crumbs. 

*Spoon mixture into a prepared casserole dish.  Sprinkle with soy cheese. 

*Bake in a medium oven (375 degrees) for 20 minutes or until hot and soy cheese is melty. 

Serves:  4

Tasty Caramels

Fettuccini Alfonzo

Source:  The Uncheese Cookbook

Ingredients:

• 1 1/2 cups frozen corn kernels

• 1 1/2 cups low-fat or regular soy milk 

• 2 Tbsp tahini (optional) 

• 1 Tbsp onion granules 

• 1 tsp salt 

• 1 pound fettuccini 

Directions: *Thaw the corn kernels. Place the corn, soy milk, tahini, and seasonings in a blender and blend until completely smooth. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often. 

*While the sauce is heating, cook the fettuccini in a large pot of boiling wter until al dente. Drain well and return to the pot. Add teh hot sauce and toss until the pasta is evenly coated. Serve immmediately.