Vegan with a Large Family

2006-08-28T20:16:00.000-04:00

Here are some recipes that we tried over the summer that were good hits with the family.

Mexican Pasta (from McDougall Quick and Easy)

I made this last week when I had tomatoes coming by the bucketful out of my garden.

1 pound uncooked fettucine
1 onion, chopped
1 green bell pepper, chopped
1 T fresh minced garlic (or more)
1/2 c. water
1 15 oz. can black beans, drained and rinsed
1 c. frozen kernel corn
1 1/2 c. chopped tomatoes
1 4 oz. can diced green chiles
1/2 t. oregano
1/2 t. chili powder
optional: 1 T. fresh chopped cilantro, 1 lime

When I made this I doubled the filling-so, I made a quadruple batch of filling and used 3 pounds of spaghetti.

Cook the pasta according to package directions. Drain and set aside. Meanwhile, placed the onion, pepper, garlic and water in a large pot. Cook, stirring frequently for 4 minutes. Add the beans, corn, tomatoes, green chiles, oregano and chili powder. Cook , stirring frequently, for 5 minutes. Add the cooked pasta (and cilantro if using). Cook until heated through, about 1 minutes. Cut the lime in half and squeeze over the pasta before serving, if desired. Even His Pickiness liked this one.

Vegetable Grain Casserole (from McDougall Quick and Easy)

1 c. veggie broth (I used a cube 0f veggie bullion and 1 c. water)
1 can black beans, drained and rinsed
1 c. frozen corn kernels
1 c. thinly sliced carrots
1 c. thinly sliced mushrooms
1/2 c. barley
1/4 c. bulger
1/4 c. chopped onion
2 T. parsley flakes
1 T. minced fresh garlic
optional soy cheese

I tripled this. I used quick barley. Regular would work fine. I used canned mushrooms, drained. Preheat oven to 350. Combine all ingredients, except the cheese, in a casserole dish. Cover and bake for 60 minutes, stirring once halfway through the cooking time. Sprinkle with cheese, if desired. Cover and let rest for 5 minutes.

2006-07-02T22:17:00.000-04:00

cereal with soymilk, toast
whatever anyone wanted for lunch
Poorman's Pie, salad, fruit salad

2006-06-19T06:09:00.000-04:00

the boys said they would be eating pinto beans for breakfast, lunch and dinner until they are gone. "They are sooo good mom." Good grief. I made up a pressure canner full (22 quart pot)-half of it was gone in one meal. Anyone want some growing boys at their house?

I think I will be having oatmeal with strawberries.
Soup
BBQ Potatoes and grilled veggies

BBQ Potatoes
Potatoes
BBQ sauce

Start the grill. Scrub some taters. Cut into rounds, nuke for 3-5 minutes. You are starting the cooking process. Slap 'em on the grill. Turn once. Coat with BBQ sauce. Grill 'em a little bit longer.

Grilled Veggies
I just like all sorts of veggies done on the grill. Summer squash, zucchini, mushrooms, onions and pepper. I use a veggie tray so they don't fall through the grate. I just use salt and pepper on them. Corn is good this way too.

2006-06-18T17:18:00.000-04:00

My new search is Once a Month cooking recipes that are vegan and good. I did OAMC before we choose to eat vegan. The fact that I don't have to cook everyday has tremendous benefits to the family. More mommy, less clean up, more time playing. With our new schedule I have found 5 p.m. rolling around and I have no idea what is for dinner. Having it ready and baking in the oven has great appeal to me. This is very much a work in progress and will change.

So, my list of my own recipes that are OAMC-able is:
pasta e fagioli
sloppy mexican casserole
lasagna (still looking for the perfect recipe)
enchiladas and burritos

I found this at Ellen's Kitchen.

My list of crockpot recipes so far:
baked potatoes and sweet potatoes
pinto beans
black beans
cuban beans

My list of rice cooker recipes so far:
oatmeal
cracked wheat

2006-06-18T17:16:00.000-04:00

waffles
Vegetable Barley Soup
Pintos, cheese and bread-DH's favorite meal for Father's Day

2006-06-13T08:21:00.000-04:00

Dream Waker from the McDougall website-this was pretty good considering we are dyed-in-the-wool-must-have-brown-sugar-with-oatmeal-eaters, we added a pinch of salt and some extra applesauce on top. I was thinking while eating it though that many other's experience would not be the same as ours-we have home canned applesauce which is much more tasty than store bought applesauce.

Vegetable Barley Soup and homeade bread
Teriyaki Bowls

2006-06-12T10:07:00.000-04:00

Toast
Lunch-good question
Cuban Black Beans and Rice-found the recipe on allrecipes.com. I am experimenting and tweaking and will let you know how the experiment turns out. UPDATE: Well liked at our house-even DH was 100% for this one again.
Mush for dessert

Cuban Black Beans
INGREDIENTS:
1 pound black beans, washed (3 c.)
1/4 cup olive oil (deleted)
1 large onion, chopped (2)
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced (1/2 c. chopped)
5 cups water (12 c)
1 (6 ounce) can tomato paste (2 6 oz. cans)
1 (4 ounce) jar diced pimentos, drained (deleted)
1 tablespoon vinegar (1 1/2 T.)
2 teaspoons salt (3 t.)
1 teaspoon white sugar (3 t.)
1 teaspoon black pepper (deleted)
5 bay leaf
5 slices of pickled jalepeno pepper
DIRECTIONS:
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

I put the beans in the crockpot. Sauteed the onions and pepper in water. Added to the crockpot with the garlic and bayleaves (4). I put the crockpot on high, went to Sam's, did housework, went to the gym. Came home, checked bean doneness (is that a word?) added remaining ingredients. Next time I will add another cup or two of dry beans but the remaining ingredients will stay the same-it was saucy. We ate with rice.

2006-05-18T10:59:00.000-04:00

Lately we have had lots of sandwiches. House projects will do that to a menu.

Last night we had a mock chicken parmigiana.

spagetti
red sauce
Boca chicken patty
soy mozzerella and parmesan

DH said it was good and to add it to the menu. :)

2006-05-09T08:52:00.000-04:00

Things have been crazy busy here-lots of PBJ and burritos! I got the 3 salad recipes at a ladies meeting for church. They are yummy and my family gets to be experimented on today.

Cream of Wheat-not entirely McDougall, but cheap
Bean and Potato Burritos
Pickled Navy Bean Salad
Lentil Salad
Fruit Salad

Cream of Wheat

4 c. water/milk
¼ t. salt
2/3 c. cream of wheat

Options: add to milk

Apple cinnamon- 1 tsp. Cinnamon, 2 apples grated
Applesauce-after milk boils add ½ c. applesauce and cereal
Apricot-add 2-4 diced apricots (canned, fresh, dried) to milk
Banana-slice one banana into milk
Berries-add ¼ c. berries to cooked cereal just before serving
Cheese-add 1/4 c. to milk, stir constantly until melted
Date-Nut-add 1/4 c. chopped dates and nut to boiling milk
Fruit-add 1/4 c. fruit (if canned, drain, can put some syrup in milk)
Honey-add 2 tsp. To milk
Peanut butter-add 2 tablespoons to milk
Nuts-2 T. to milk
Meats-this looked yucky, ¼ c. cubed ham, fried lightly, add to milk
Marshmallow-1/4 c. to milk

I must say, I am a Cream of Wheat purist-brown sugar only! I get my Cream of Wheat (farina) at the bulk food store for $.49/lb.

Bean and Potato Burritos
leftover spicy potato chunks (I made a batch last week with more taco flavorings to try this out-hey, if Taco Bell can put potatoes in a burrito, I can too)
refried beans
tortillas

Pickled Navy Beans
4 c. cooked navy beans, approximately 2 c. dry (1 lb.)
3/4 c. white sugar
1 c. vinegar (I used 3/4 c.)
3 whole cloves
1 bay leaf
1 T. celery seed
1 clove garlic, crushed (I used 1 T. minced)
1 green pepper, chopped coarsely
1/2 c. celery, chopped coarsely
1/2 onion, chopped coarsely

Drain beans. Mix sugar, vinegar, cloves, bay leaf in sauce pan. Bring to boil and let simmer 5 minutes. Pour mixture over beans (if you cook the beans yourself, pour over while beans are still warm, the beans absorb the flavor more this way). Allow mixture to cool. Add green pepper, celery and onion. Refrigerate for 4 hours or overnight covered. This salad will keep from 10 days to 2 weeks in the refrigerator.

Lentil Salad
1 c. brown rice
2 boullion cubes
1/4 c. parsley, finely chopped
1 c. lentils
4 scallions (or 1/4 c. regular onion), chopped
1/4 c. green pepper, diced

Dressing:
1/2 c. water
3 T. any vinegar
1/4 t. salt
1 large clove garic, finely minced
pepper, freshly grated
few drops of Tabasco (essential)

Cook brown rice according to instructions. Cool.
Wash lentil under running water. Soak in 2 c. water for 1 hour. Save water but drain lentils.
Place the lentil water and the bouillon cubes in a sauce pan and bring to a biol; add the lentils. Immediately turn the heat to low and simmer covered for 12 mintues. Remove from heat adn allow to cool without the lid. (Do not cook until mushy.)

In a large bowl, mix scallions, parsely and peppers with rice and lentils. Add the dressing and stir gently. Can add cheese. Will keep several days in the refrigerator.

Fruit Salad
5 cans chunk pineapple, drained but save the juice
4 cans mandarin oranges, drained but save the juice
1 jar maraschino cherries, drained but don't save the juice
1 box vanilla pudding
4-5 bananas
Mix 1 1/2 c. of the saved juice with the vanilla pudding. Mix until thick and smooth. Pour over all the fruit except the bananas, mixing well. Make early in the day or the night before. Add bananas just before serving.
This is easily veganized by making your own vanilla pudding, using soy or rice milk. Just allow to cool before adding to the fruit.

2006-04-27T12:23:00.000-04:00

oatmeal
spaghetti
I just don't know yet :)

2006-04-26T07:54:00.000-04:00

Rice and soymilk
Minestrone and rolls
Roasted Potato Chunks

ROASTED POTATO CHUNKS
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
Servings: 4-6
1 teaspoon oregano
1 teaspoon rosemary
1/2 teaspoon paprika
1/8 to1/4 teaspoon cayenne
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1-2 cloves minced garlic or 1/2 teaspoon garlic powder
8 to 9 medium potatoes, cut into 1 inch chunks
Preheat oven to 425 degrees.
Mix the oregano, rosemary, paprika, cayenne, mustards and garlic into a smooth paste in a bowl.
Add a few potato chunks at a time and coat with the mixture; keep adding a few chunks at a time until all potatoes are coated. Spread out on two nonstick baking sheets and bake for 30 to 40 minutes until tender.
Hints: Try using smoked paprika in this recipe. Vary the seasonings used to suit your tastes. I have been making many variations of this recipe over the years. This recipe was originally found in The New McDougall Cookbook with slightly different ingredients.

I copied this right off the McDougall recipe archive. We use double the potatoes, triple if the boys are working hard physically. We bake them for a bit longer because DH likes them crunchy. I also like a little tarragon in this recipe. Use whatever spices your family likes.

2006-04-25T17:19:00.000-04:00

Oatmeal and topping from the list (I finally printed up a list and taped it to the inside of my cupboard-less thinking in the morning)
PBJ/H
Taco Salad and rice

Taco Salad
romaine
onion
tomato
chili beans
kidney beans
baked tortilla chips
thousand island

I bought a bunch of greens to make salad this week (because the weather was warm last week) and wouldn't you know it! it is chilly again today. Oh, well. Have to use up the veggies. I will probably warm up the beans so it will be a warm salad not a cold salad.

2006-04-24T17:11:00.000-04:00

Potatoes and Onions
Sandwiches
"BBQ Chicken" Salad

"BBQ Chicken" Salad
romaine
cilantro
cucumber
red bell pepper
tomatoes
avocado
Boca chicken patties
tofu
barbeque sauce
"cheese" sprinkles
black beans
kernel corn

This is a huge salad that I veganized. It started with grilled chicken breasts that had BBQ sauce on them. I pressed tofu and baked it with BBQ sauce, cubed and served. The kids used Boca chicken patties. This can be eaten with ranch or salsa for dressing.

2006-04-23T07:59:00.000-04:00

Apple-Berry Bake with Oats & Barley
sandwiches
Cinncinatti Chili from Krista

It is try recipes from Krista Day!

Apple-Berry bake with Oats & Barley from Krista
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of salt
1/4 cup brown sugar
1 cup rolled oats
7-8 medium sized tart apples, peeled and sliced
1 Tbl lemon juice
1 1/2 cup berries, (I use a frozen blueberry, raspberry & blackberry mix)
2 cups cooked barley
Combine in a medium bowl, cinnamon, ginger, salt, and sugar. Set aside. In a large bowl mix together apples and lemon juice. Add small bowl of spices and sugar, mix. Add berries, oats and barley, mix. Spray a 9"x13" baking pan with Pam. Spread mixture in pan evenly. Bake at 375 degrees F for 40 min.

2006-04-22T07:23:00.000-04:00

whatever-you-find-for-yourself-and-eat breakfast, so that means bananas, cold cereal, instant oatmeal, toast
minestrone, bread and salad
Sweet Thai Fried Rice-found this on the McDougall site, our experiment for the day
brownies

SWEET THAI FRIED RICE
By Avery Dinauer
This delicious recipe was contributed by a friend of the McDougall’s. Avery is a very good cook and gives very detailed instructions for his recipes, so everything turns out perfectly. I have simplified his instructions somewhat, but still suggest that you read the recipe through before you start cooking so you have everything ready before you begin.
Preparation Time: 40 minutes
Cooking Time: 45 minutes for rice 15-20 minutes
Servings: 4-6
2 cups long grain brown rice
2-3 medium carrots
1 red bell pepper
1 green bell pepper
1 large onion
2-3 stalks celery
1 ½ cups broccoli
20 ounces canned pineapple chunks
2 tablespoons soy sauce
¼ cup vegetable broth
Begin by putting the rice on to cook, either in a pan or rice cooker.
Cut carrots in half, then cut into matchstick pieces, about 2 inches long and ¼ to 1/8 inch thick. Cut bell peppers into ½ inch squares. Chop onion into ¼ inch pieces. Slice celery lengthwise, then into 1/8 inch thick slices. Chop broccoli into bite sized pieces, like mini trees. Set all the vegetables aside in one bowl.
Drain the pineapple and reserve the liquid.
Combine ¼ cup of the reserved pineapple juice with the soy sauce and the vegetable broth. Set aside.
When the rice is within 5-10 minutes of finishing cooking, preheat a large sauté pan or wok until very hot. Add the liquid mixture (it should instantly steam and boil). Pour all of the vegetables into the pan and sauté on high, stirring frequently. When onion starts to become clear and less pungent, the vegetables are done. Add the hot cooked rice to the vegetables and mix well. Stir in the drained pineapple chunks. Reduce heat to medium and continue to cook for about 5-10 minutes, adding a bit more soy sauce and/or pineapple juice to taste as desired. Serve hot from the pan.Hints: The rice should be hot when added to the pan, so it needs to cook while you are preparing the vegetables. Tamari may be used in place of the soy sauce. Mushroom broth or water may be used instead of the vegetable broth. The vegetables need to be cut into pieces that will all cook in about the same amount of time, since they are all added to the pan at once. You may want to experiment with your own best sized pieces to use in this dish.

BROWNIES

I normally double this recipe and make it in a 9x13 pan. That way there is enough for my family. I don't use the Wonderslim. I replace it with 1 c. of applesauce and 1 c. of pureed great northern white beans. I had to watch the baking time because it was a larger pan. I found this recipe in the McDougall Quick and Easy.

Servings: makes one square pan
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Dry Ingredients:
1 cup unbleached white flour
2/3 cup reduced fat cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup chopped cashews or walnuts (optional)
Wet Ingredients:
1 cup Wonderslim Fat Replacer
1 cup organic cane sugar
1 teaspoon vanilla
2 tablespoons Egg Replacer mixed in ½ cup water
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl. Set aside.Mix Wonderslim Fat Replacer and organic sugar together in a separate bowl. Stir in vanilla.Mix Egg Replacer and water together and whisk until very frothy. Add to sugar mixture and stir to combine. Add wet ingredients to dry ingredients and stir until mixed. DO NOT OVERMIX. Spoon into a non-stick 8 inch square baking dish and flatten. Bake for 30 minutes.

2006-04-18T17:23:00.000-04:00

I am not sure what they ate this morning
Bagels and Jam
Bean Dip

Bean Dip

refried beans
rice
corn
salsa
Layer the beans, rice, corn and salsa in a 9x13 pan. Eat with baked tortilla chips.

2006-04-13T11:05:00.000-04:00

cold cereal and homeade soy milk
Puddy's Fruit Jumble
Mexican Black Bean Tortilla Soup
Scalloped Potatoes and Corn, green salad, bread

Puddy's Fruit Jumble
1 carrot shredded
1 apple chopped, I just shredded it after I shredded the carrot
1/2 - 1 small can crushed pineapple in its own juice (some of the juice)(keeps the apple from browning)
1 small can Mandarin orange slices (drained and rinsed)
Mix all together and enjoy. I was thinking that raisins and nuts would be good too for an occasional treat.

Scalloped Potatoes and Corn
potatoes, peeled and sliced
onion, peeled and sliced thin
frozen kernel corn
flour
salt and pepper
unsweetened soy milk

Layer potatoes in bottom of pan (I use a huge 11x18 pan-I think it is a roasting pan. I make enough for a meal the next day.) Top potatoes with a layer of thinly sliced onions, then corn, sprinkle with flour (it is 2-4 T.), salt well and pepper. Repeat to make 3 layers. Adding the milk is the tricky part-you don't want it too dry and you don't want it too runny. I add milk to a third or halfway up the side. Cover and bake at 350 until potatoes are done about 40-50 minutes.

2006-04-12T08:43:00.000-04:00

Oatmeal
leftovers
Breakfast Dinner-pancakes, boca breakfast sausage and fruit

2006-04-10T08:48:00.000-04:00

oatmeal
pbj
Scalloped Potatoes and Corn, green salad

Potatoes
onions
flour
salt and pepper
unsweetened soy milk
corn

Peel potatoes and onions. I use my food processor to slice both. Layer potatoes and onions. Sprinkle with 2-4 tablespoons of flour, salt and pepper. Sprinkle corn on layer. Make 2 more layers of potatoes, onion, and corn with flour mixture. This is the tricky part-the milk. You want enough to make a good gravy but not too much that it is runny. When I make this dish, I am using an 11x18 huge casserole, using about 7-10 pounds of potatoes, 2 large onions (the BIG ones), 4 c. frozen corn (at least) and a minimum of a quart of unsweetened soy milk (probably more like 6 c.). Cover with foil. Bake until soft.

I make this huge because it is easier to make one huge dish with leftovers for the never-ending eaters than it is for me to figure out what they want to eat for lunch the next day. I do this a lot. I cook for 2 meals at a time, have leftovers and no mess in the kitchen the next day.

2006-04-10T08:04:00.000-04:00

cracked wheat with brown sugar
bean nachos
spaghetti with sauce, garlic toast, salad
some kind of treat for family night but I don't know what yet

2006-04-07T09:07:00.000-04:00

corn chex and apple juice, hot "cocoa" and toast
wrap sandwiches-hummus and veggies and banana dogs
vegetable curry with rice

2006-04-06T12:21:00.000-04:00

yep, another oatmeal morning, with apple pie filling and french vanilla soy creamer on top
bagels, cream cheese, carrots (kids)
veggie noodle bowl with teriyaki sauce (mama)
enchiladas

Veggie Noodle Bowl
This was so simple. I accidentally bought a frozen veggie noodle mix when I was picking up Italian vegetable blend for minestrone. I remembered it today and opened it up, read the directions, added 2 T. water, microwaved it for 7 minutes and added some teriyaki sauce from the frig. It was a happy mistake! Lunch just got much simpler. Now I just need to make up a few different sauces.

Enchiladas
beans
flour tortillas for those who can have more fat
corn tortillas for me
enchilada sauce

I will probably make half Vegetable Bean enchiladas and the rest just bean

Authentic Mexican Beans
pinto beans
water
salt

Using your pressure cooker, wash and rinse your pinto beans. Cover with water. Cook for 2 hours at pressure. Yes, 2 hours. Let pressure drop. Salt to taste. Mash for refried beans. When I make enchiladas I add salsa to the beans for the filling.

Vegetable Bean Enchilada Filling (from McDougall Quick and Easy Cookbook)
1/2 c. chopped bell pepper
1/2 c. chopped green onions ( I have used regular onions very successfully)
1 15 oz. can black beans, drained and rinsed
1 c. frozen corn kernels, thawed
1 4 oz. can diced green chilies
2 t. minced garlic
2 t. ground cumin

Saute pepper and onions in saucepan. Cook for 5 minutes. Add remaining ingredients. Mix well.

When I make this for the whole family I double the recipe using 4 cans of beans, 2 cans corn, 18 tortillas.

2006-04-05T13:38:00.000-04:00

oatmeal
pbj
leftovers

nothing fancy here today

2006-04-04T12:12:00.000-04:00

corn chex with apple juice (big kids ate before I could get out of the shower)
oatmeal with peaches and cherries (babies and I ate this)
leftover chili cheez hashbrown casserole
Rice and Barley Pilaf, salad, mixed veggies

Rice and Barley Pilaf (adapted from Cookwise by Shirley Corriher)
2 medium onions, chopped
1 T. water
2 T. sugar
1 c. brown rice
1 c. barley
8 slices of dried apple, chopped
4 c. water or vegetable stock
2 t. salt
3 T. dry sherry
1 c. roasted almond slivers (I will probably only use 1/2 c.)

Saute onion in water in heavy pot that has a lid over medium heat until soft. Sprinkle with the sugar and continue cooking for 1 minute. Add rice, barley, apples, water, 2 t. salt and sherry. Stir well and bring to boil. Cover and cook at low simmer for 40 minutes. While simmering, toast almonds in dry skillet until lightly browned. Set aside. Heat the rice-barley mixture for an additional mixture with the lid off and toss gently with a fork. Stir in half of the roasted almond slivers. Sprinkle the remaining half of the almonds over the top to garnish. Serve immediately.

The cookbook has a note that quick cooking barley and brown rice can be used for this dish. Cooking time would be reduced to 10 minutes.

2006-04-03T19:56:00.000-04:00

oatmeal
veggie burger from Burger King (not perfect but better than the alternatives)
chili cheez hashbrown casserole
leftover orange mandarin salad
"Mush" for family home evening dessert

"Mush"
1 can crushed pineapple in its own juice
1 banana
1 lb. frozen strawberries

Run the whole bunch through the blender. Makes a nice pink mush that is delicious.

2006-04-02T12:21:00.000-04:00

find-whatever-you-wanna-eat for breakfast
Vegetable Barley Soup
Homeade Bread-swirl whole wheat and white
Mandarin Orange Salad
Big Berry Cobbler

It is a big lunch today with lots made for leftovers for everyone to eat for the rest of the day.

Mandarin Orange Salad
Dressing:
1/4 c. water mixed with 1/8 t. guar gum
2 T. vinegar (I used apple cider vinegar)
1 T. parsley
dash of tabasco
2 T. sugar
1/2 t. salt
dash of pepper

Salad:
8 c. washed greens, I use a mix of red leaf lettuce and bib lettuce
2 ribs celery, diced
2 scallions, chopped
1 can mandarin oranges, drained

Crunchies:
4 t. sugar
1/4 c. sliced almonds (other nuts could be used)

Mix dressing ingredients and let marinate in refrigerator. Cook almonds in dry pan over gentle heat with sugar until sugar sticks to almonds (I use a non-stick skillet). Place salad and crunchies in bowl. Toss with dressing.

Big Berry Cobbler
2 packages frozen raspberries, blueberries and blackberries
1 c. sugar
1/4 c. instant tapioca
dash of cinnamon
3 c. flour
3/4 t. salt
4 T. sugar
2 T. baking powder
3 c. soy milk (I used water)

In 9x13 pan combine berries, sugar, tapioca and cinnamon. In bowl combine remaining ingredients. Put plops on top of berries. Bake 400 until biscuits are golden and berry sauce is thickened. (about 30 minutes but I didn't time it-it went in when the bread did and came out in between batches)

Whole Wheat Bread
8 c. water
1 c. oil (can be halved or omitted)
1 c. sweetener, honey, molasses, brown sugar
2 T. salt
4 T. yeast
16-20 c. whole wheat flour

Mix water, oil, sweetener, salt and yeast. Add half of the flour. Mix until smooth. Let rest for 30 minutes. It will rise-this is called a sponge. After elapsed time, mix the sponge and add remaining flour until you have a soft dough that is wet but workable. Let rise for 1 hour. Punch down. Cut into 2 lb. blobs, shape, put in pan. Let rise again, bake for 30 minutes or until internal temperature is 200 degrees.

OK-it is easier to teach a person how to make bread in person. This recipe is written by a person who has been making bread for years and things that are just second nature to me won't be to another person who doesn't make bread. Come on over-it will be easier for me to teach you.

To make the swirl-you make one batch of white bread and one batch of wheat bread. Cut 1 lb. blobs of both white and wheat dough. I like the wheat on the outside of the loaf. I spread the wheat on the counter, rolled out to the width of the pan. I place the white on top of the wheat, spread it out to the edges of the wheat dough. So you have a white layer and a wheat layer. Roll up and tuck up the ends, pinch the ends together. Place seam side down in the pan. Rise and bake.

2006-03-30T12:52:00.000-05:00

oatmeal with apple pie filling and soymilk (even #2 liked this--wooohooo!)
leftovers
bean soup with homeade wheat bread

2006-03-28T17:20:00.000-05:00

oatmeal with cinnamon and brown sugar
sloppy joes
baked potato bar

Sloppy Joes
1 can manwich
4 large carrots, grated
1 large bell pepper, diced
5 ribs celery, diced
1 large onion, diced
1 pack of veggie crumbles

Saute veggies in water. Add crumbles and sauce. Serve on whole wheat buns. Nona brought this over last night for us. I was down with the flu.

Baked Potato Bar
scrubbed potatoes
sweet potatoes, I wrapped them in foil

Put these in crockpot. Cook on low all day. Serve with sauteed mushrooms (dry skillet on high to caramelize the mushrooms), creamed corn, chili beans and we are trying a cheez sauce tonight. If the cheez sauce works then broccoli and cheez will be on the table also.
The sweet potatoes are for DD. She likes them lots better than a baked potato and I will eat one for dessert. Just salt and pepper, maybe cinnamon.

2006-03-26T15:34:00.000-05:00

We have had the flu here. Meals have been a bit disorganized.

The following list is to help me get out of our oatmeal rut. We use soy products with milk and yogurt.

OATMEAL AND...
1 Raisins, brown sugar and cinnamon
2 Honey and honey crunch flavor wheat germ
3 Cinnamon-flavored applesauce
4 Low-fat granola and fat-free milk
5 Raspberry nonfat yogurt and dried cranberries
6 Apricot fruit spread and sliced almonds
7 Sliced strawberries, plain nonfat yogurt and brown sugar
8 Pancake syrup and chopped toasted pecans
9 Canned crushed pineapple, sliced bananas and chopped macadamia nuts
10 Strawberry nonfat yogurt and sliced kiwi
11 Sliced bananas and vanilla nonfat yogurt sprinkled with cinnamon
12 Reduced fat peanut butter and strawberry fruit spread
13 Chopped dates, walnuts and cinnamon
14 Pear slices,pancake syrup and cinnamon
15 Coarsely chopped canned peaches and ground ginger
16 Diced dried apricots or diced dried mixed fruit and honey
17 Pumpkin or apple butter and walnuts
18 Blueberry fruit spread, vanilla or plain nonfat yogurt and nutmeg
19 Orange marmalade and dried cranberries
20 Coarsely chopped apples, brown sugar, cinnamon and dates
21 Plain nonfat yogurt, orange marmalade and orange segments
22 Chopped dried apricots and honey
23 Cherry preserves and wheat germ
24 Reduced-fat caramel topping and chopped pecans
25 Whole-berry cranberry sauce
26 Applesauce and pancake syrup
27 Berries sprinkled with cinnamon-sugar
28 Sliced bananas and mini semisweet chocolate morsels
29 Warm apple pie filling and fat-free milk
30 Brown sugar and apple pie spice
31 Chopped dried figs and mashed ripe banana
32. A handful of frozen berries (the oatmeal will defrost them)
33. Currants and golden raisins
34. Raspberry nonfat yogurt and dried cranberries
35. Apricot fruit spread and sliced almonds
36. Sliced strawberries and plain nonfat yogurt sprinkled with cinnamon
37. Strawberry nonfat yogurt and sliced kiwi
38. Sliced bananas and vanilla nonfat yogurt sprinkled with cinnamon
39. Chopped dates, raisins, and walnuts
40. Coarsely chopped canned peaches and ground ginger
41. Diced dried apricots and honey
42. Apple butter and raisins
43. Blueberry fruit spread and vanilla or plain nonfat yogurt
44. Orange marmalade and dried cranberries
45. Coarsely chopped apple and brown sugar
46. Reduced fat caramel topping and a sprinkle of chopped pecans
47. Honey crunch flavor wheat germ and cinnamon
48. Skim milk and sliced peaches
49. Mixed dried fruit
50. Chunky natural applesauce
51. Blueberries and sliced strawberries sprinkled with cinnamon-sugar
52. Canned pumpkin and pumpkin pie spice
53. Coarsely chopped peaches and dried cherries

2006-03-20T16:08:00.000-05:00

applesauce oatmeal raisin chipper
Mexican Black Bean Tortilla Soup
Veggie Stew in bread bowls, salad

The kids have voted for Rice Krispie Treats for dessert-anyone have a good vegan substitute for marshmallows? I can lead them with more vegan options but the real big kid asked for these. :)

2006-03-19T20:42:00.000-05:00

oatmeal
warm homeade whole wheat bread
Pasta e fagoili in bread bowls with salad
Applesauce Oatmeal Raisin Chippers-I made a batch of these for dessert and for DH to eat in the car on the way to work

Pasta e Fagoili

1 large onion, diced
2 large carrot, julienned
3 stalks celery, chopped
1/4 c. garlic, minced
2 15 oz. cans diced tomatoes
1 15 oz. can kidney beans (with liquid)
1 15 oz. can great northern beans (with liquid)
1 15 oz. can tomato sauce
1 32 oz. can V-8
1 T. white vinegar
1 ½ t. salt
1 t. oregano
1 t. basil
½ t. pepper
½ t. thyme
½ pound ditali pasta

In stock pot add 1/4 c. water, add onions, carrot, celery and garlic, saute for 10 minutes. Add remaining ingredients, except pasta and simmer for 1 hour. Cook pasta in 2 quarts of boiling water over high heat. Cook until pasta is al dente. Drain. Add pasta to pot of soup. Simmer 5-10 minutes and serve.

This freezes very well. If freezing do not add the pasta. I normally serve this without the pasta and each person can add as much or as little as they like. Freeze pasta in a baggie and the soup in a container. Heat up and combine. (If you freeze the soup with the pasta in it-it goes to mush.)

Italian Salad Dressing (similar to Olive Garden)

1/2 c. white vinegar
2/3 c. water
1/4 c. sugar
2 1/2 tbs. veggie parmesan cheese
1/2 tsp. guar gum
1 1/4 tsp. salt
1 tsp. lemon juice
1/2 tsp. minced garlic
1/4 tsp. parsley flakes
pinch of dried oregano
pinch of crushed red pepper

Combine all ingredients into a blender on low speed for 30 seconds. Chill one hour before serving

Applesauce Oatmeal Raisin Chippers

1 c. pureed beans
1 c. sugar
1 1/2 tsp. Ener-G egg replacer + 2 tblsp. water
4 c. flour, whole wheat
1 t. baking powder
2 t. baking soda
1 t. salt
2 t. cinnamon
½ t. cloves
½ t. nutmeg
4 c. applesauce, lightly sweetened
2 c. oatmeal
1 c. raisins
½ c. chocolate chips

Reconstitute egg replacer. Cream together beans, sugar and egg replacer. In a separate bowl combine dry ingredients. Add flour mixture alternately with applesauce. Beat mixture well after each addition. Add rolled oats and mix well. Add raisins and chocolate chips. Drop by teaspoon on baking sheet sprayed with nonstick cooking spray. Bake at 375 for 12-15 minutes. You may also bake these as a bar cookie (I do). Spread dough evenly on a cooking sprayed baking sheet (I use one with a lip). Bake at 375 for 25-30 minutes. Cool and cut into squares.

Pureed beans: Purchase canned white beans (or cook them yourself) and puree them in the blender. Their consistency should be like creamed shortening and sugar. Or grind beans in your wheat grinder and make a flour. Reconstitue using 1 c. bean flour to 2 cups boiling water. Remove lumps. Simmer 5 minutes.

2006-03-17T19:31:00.000-05:00

Irish Stew from Sweet Lorraine's
Pear and Walnut Salad

Sweet Lorraine's Vegetarian Irish Stew (adapted)
2 cups carrots, peeled & sliced
2 cups leeks or onions, diced
1 cup parsnips, peeled & diced
1 cup sweet rutabaga, peeled & diced
2 cups green cabbage, shredded
1 cup barley
1/2 teaspoon red chili peppers, crushed
1 tablespoon sweet paprika
1 (46 ounce) can tomato juice
1/2 cup brandy or Irish whiskey (optional)
1/2 teaspoon salt (optional)
1 tablespoon sauteeing liquid (veggie broth, water, etc. - your choice)
(1) Heat sauteeing liquid in a large pan, add leeks & barley. Saute until
leeks soften, then add tomato juice. Stir and bring to a boil.
(2) Add remaining ingredients except brandy & salt. Cover; lower heat to
a simmer. Cook until vegetables are tender, about 30 to 40 minutes.
(3) Add brandy and salt to taste.
Serves 4 to 6 generously.
Meal suggestions: Serve with roasted garlic, mashed potatoes and scones

2006-03-15T10:00:00.000-05:00

whole wheat pancakes
tortilla soup for adults, bean burritos for kidlets
veggie burgers and baked fries -ended up using Boca burgers

Pancakes
6 c. whole wheat flour, I use soft white wheat
3 T. sugar
2 t. salt
4 T. baking powder
4-8 cups water or soy milk or mixture of both, depends on how thin/thick you like your pancakes
splash of vanilla

Combine dry ingredients, add wet ingredients. Cook on hot griddle. Serve with maple syrup and applesauce.

2006-03-14T08:51:00.000-05:00

oatmeal
black bean tortilla soup with baked tortilla chips
veggie fajitas with spanish rice and mashed pinto beans

2006-03-13T20:41:00.000-05:00

smoothies
leftovers
scalloped tomatoes, baked beans, oatmeal muffins-all from hillbillyhousewife.com

Well, that was the plan. The actual days meals went more this way:
Oatmeal
Teriyaki bowls
Lentil soup with dumpling leftovers and bean nachos

Bean Nachos
refried beans (fat free)
scallions, chopped
tomato, chopped
baked nacho chips
salsa

2006-03-08T20:40:00.000-05:00

Apple Cinnamon Oatmeal Casserole
leftovers, baked sweet potatoes
Lentil Soup with Dumplings, fruit salad, veggie sticks (from hillbillyhousewife.com)

Apple Cinnamon Oatmeal Casserole

4 c. milk (I use half soy, half water)
1/2 c. brown sugar, packed
1 tsp. cinnamon
1/2 tsp. salt
2 c. oatmeal
3 c. chopped apples, I normally grated them with a cheese grater, much faster this way
cinnamon-sugar mix

Bring milk, brown sugar, cinnamon and salt to a boil. Stir in oats and apples; Bring mixture to boil again.

Pour into a greased cast-iron frying pan. (I have used a casserole dish and it works) Bake in a preheated 350 degree oven for 30-35 minutes.

Remove from oven. Top with cinnamon-sugar mix; serve. Serves six. I double this for my family of 7. I have used dehydrated apples in it successfully. I have also mixed this up the night before (separate dry and wet ingredients), combine and bake in the morning.

2006-03-07T11:13:00.000-05:00

breakfast couscous
sweet potato soup with kale, fresh bread, veggie sticks
Sloppy BBQ sandwiches

Breakfast Couscous (from The McDougall Program for Women)
2 c. soy or rice milk
1/3 c. raisins or chopped dates
1 T. honey or maple syrup
1 t. vanilla
2/3 c. whole wheat couscous

Place milk and dried fruit, sweetener and vanilla in saucepan. Heat until mixture almost boils. Remove from heat, stir in couscous, cover and let rest for 5 minutes. Stir and serve.

Polish Sweet Potato Soup (from The McDougall Program for Women)
2 leeks, white part only, thinly sliced
1 t. minced garlic
5 1/2 c. vegetable broth (I use water and veggie boullion cubes)
2 large sweet potatoes, peeled and thinly sliced
2 c. chopped kale
1/8 t. crushed red pepper (or less)
4 non-fat, non-meat sausages, thinly sliced

Place leeks and garlic in large pot with 1/2 c. broth/water. Cook for 2 minutes. Add remaining broth and sweet potatoes. Brink to a boil, cover and cook over low heat for 15 minutes. Remove from heat. Mash with a potato masher while still in the pot until only a few small chunks remain. Return to heat. Add kale and crushed red pepper. Cook for 10 minutes. Add sausages and cook additional 5 minutes. Serve at once.

I really like this soup. All my sons are not so keen on it. Come on-it is orange and green! So I will probably make a batch of minestrone for them to eat also. Just more for lunch tomorrow.

Sloppy BBQ Sandwiches
3 c. TVP
4 c. boiling water
1 large onion, diced
18 oz. BBQ sauce
1 bottle Muir Glen ketchup
1/2 c. brown sugar
2 T. yellow mustard
Buns

Soak TVP, let stand for 30 minutes. Saute onions in a 1/4 c. water. Add sauces. Drain TVP add to sauce mixture. Simmer until thick. Improves with time. Can crockpot.

2006-03-06T11:09:00.000-05:00

English muffins and jam
PBJ/H
leftovers from Sunday night

2006-03-05T11:03:00.000-05:00

cereal and soymilk
spaghetti with red sauce
Boca Salisbury Steaks, mashed potatoes, corn (recipe from SandiS on the McDougall Board)

SALISBURY STEAK
1 pkg. Lipton Mushroom & Onion Soup Mix
2 T. flour
3 c. water
1 t. chopped garlic
several twists of ground pepper
4 Boca Burgers
Whisk together in a large frying pan all of the above. Bring just to a boil. Cover and reduce heat to simmer. Cook 15 – 20 minutes on low, flipping burgers half-way thru. If gravy needs more thickening when burgers are done, remove burgers, turn up heat and boil until thickened. You could add a can of mushrooms to this if you like.

2006-03-04T11:02:00.000-05:00

cornmeal pancakes with blueberries
bean and corn soup
teriyaki bowl with steamed veggies
stir fry

Bean and Corn Soup (modified from McDougall Quick and Easy cookbook)
3 1lb. cans of fat free refried beans
2 cans pinto beans, drained and rinsed
2 cans kernel corn, drained
1/4 c. dehydrated onions
4 c. water
2 veggie boullion cubes
1 c. salsa
1 t. cumin
few shakes of Tabasco

Combine all, simmer to meld flavors.

2006-03-02T07:52:00.000-05:00

Smoothies and toast
Vegetable barley soup
Spicy Potato Chunks, veggie of some kind

I just realized that it looks like the only thing we eat are the things I have listed. That is far from true. We always have a vegetable side dish with dinner, sometimes two. I normally let one of the kids choose them so I just don't know what it is going to be. There is always lots of homeade bread also.

Snacks around here are from the Snack Bucket and the Fruit Bowl. The snack bucket has fruit leather, dried fruit, popcorn and pretzels (normally). The fruit bowl always has apples and bananas. Other fruits depend on the season and who goes shopping with me. Right now, there are Pink Lady apples, Gala apples, bananas and a whole pineapple. Today I am experimenting with breakfast bars for DH. I will post any keeper recipes.

2006-03-01T09:29:00.000-05:00

bagels and applesauce
PBJ/H
pintos, fresh bread and cheese

I know-cheese! This is one meal that DH insists on real cheese. Pinto beans and cheese is a meal he grew up on and I just cannot find a decent substitute that satisfies his palate. Actually, this is one of his absolute favorite meals.

2006-02-27T22:21:00.000-05:00

bagels and fruit
wraps with a bean spread and veggies
stir fry

I cooked Jacob's Cattle beans today in the crockpot. They crumbled! I have never had that happen before. So, I am going to puree them and spice them and use them for a veggie dip and sandwich spread. We're gonna have lots of bean dip...

2006-02-24T12:26:00.000-05:00

oatmeal (I think we are in a rut)
wrap sandwiches
La Shish Night

La Shish is a local middle eastern restaurant. To eat out with all of us is a $100 bill. I have been looking for a recipe for the Crushed Lentil Soup. My DH loves it. I was out with the girls and at a different middle eastern restaurant. I had the lentil soup there and it was named differently. I googled that name and came up with a whole bunch of recipes. Yeah!

Crushed Lentil Soup
Falafel
Hummus
Pita bread
Veggies

I had a couple of falafel mixes on the shelf to try. So, I just rehydrated those.

Hummus
cooked garbanzo beans
lemon salt
tahini
fresh garlic
salt

I use a pressure cooker to cook my garbanzo beans. For hummus they are 100 times better made yourself than the canned ones. Place 1 1/2 c. of cooked beans in the food processor. If you do this when the beans are still warm the hummus comes out very smooth. Add 1/8 t. or so of lemon salt (lemon doozy-my Caldean friend got it for me from an Arabic market), 1/8 c. of tahini, 3 cloves of fresh garlic and salt to taste. Process until smooth.

2006-02-23T12:25:00.000-05:00

toast and applesauce
enchilada casserole
baked potato, sauteed onions and mushroom, grilled veggies

2006-02-22T20:54:00.000-05:00

Pancakes
Last of the Vegetable Barley Soup
Enchilada Casserole

2006-02-20T12:57:00.000-05:00

Brown rice, craisins, sprinkle of GoLean crunch with soy milk
Vegetable Barley Soup (this is always better the 2nd day)
Pizza Pie Casserole

2006-02-19T19:45:00.000-05:00

Pancakes and Boca breakfast sausage
Veggie Stew with bread bowls, Frog Eye Salad

Veggie Stew

1 onion, minced
2 stalks celery, diced
1 - 2 cloves garlic, minced
4 potatoes, diced
3 medium carrots, diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen green beans
3 cups vegetable broth
3 cups water (more if needed)
1 can tomato soup
1 can stewed tomatoes
2 bay leaves
1 tbsp. fresh parsley
salt and pepper to taste
I normally use a bag of frozen mixed vegetables instead of individual ingredients. Put all ingredients into crockpot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the broth with a tbsp. of cornstarch mixed into a little water.

Mom’s White Bread

1 c. water
2 T. yeast
3 c. water
1/3 c. oil (can be omitted)
½ c. sugar
1 ½ T. salt
7-9 c. flour

Dissolve the yeast in the 1 c. water. Combine the remaining water with the sugar, salt, oil and 5 c. flour. Beat until smooth. Add the dissolved yeast and water. Beat till smooth. Add enough flour until too stiff to mix. Turn onto floured surface and begin to knead. Continue to knead until the dough no longer feels sticky. Place in an oiled bowl; turn once to oil the top. Let rise till doubled in size. Shape into loaves and let rise again. Bake at 425 for 15-20 minutes.

For bread bowls I use 10 oz. portions and round them. Let double and bake.

Frog Eye Salad (from Barb F.)

1 lb. pastina, pepe, little pasta balls
2 cans pineapple, tidbit size
2 cans mandarin oranges
2 jars maraschino cherries
2 containers whipped topping
¾ c. sugar
2 T. flour
Cook pasta according to package directions. Drain. Drain pineapple, reserving the liquid (it should be 2 cups). Combine pineapple juice, sugar, eggs and flour in saucepan and cook until thick and bubbly. Pour over cooked pasta. Mix well. Allow to cool (most recipes say overnight but I have successfully done this in a flat pan in the freezer, stirring often to distribute the heat). After cool, drain cherries and rinse, cut them in half. Drain oranges. Combine fruit and whipped topping with pasta. Cool and serve.

2006-02-17T21:54:00.000-05:00

cream of wheat
leftover spaghetti
bean enchiladas with sweet corn cake

Bean Enchiladas

mashed pinto beans
corn tortillas
enchilada sauce

Enchilada Sauce

3-8oz. Cans tomato sauce
1-10 1/2 oz. Can tomato soup
1 16 oz can tomatoes, chopped
1 1/2 c. water
1 t. chili powder
1 t. garlic powder
1 t. cumin
1 t. oregano
1 t. salt

Mix all together. Bring to boil over medium heat. Reduce to simmer and cook 10 minutes. I normally double this and freeze portions for later use.

2006-02-16T10:11:00.000-05:00

smoothies and toast
corn chowder with popcorn croutons
spaghetti, garlic toast, vegetable of some kind

Corn Chowder with Popcorn Croutons from The Taste for Living Cookbook by Beth Ginsburg and Mike Milken
1 15 oz. can can
6 cups fresh corn kernels, fresh or frozen
1/2 c. celery, peeled and diced
1 large potato, peeled and diced (1 1/2 c.)
8 c. corn broth
1 t. fresh or dried tarragon
ground black pepper to taste
1/4 c. air popped popcorn, for garnish

Puree canned corn with its liquid in a bleder or food processor. Place all ingredients, except popcorn, in a large soup pot and bring to a biol over medium heat. Turn down heat and let soup simmer until potatoes are gtender, about 25 minutes, stirring occasionally. Ladle into serving bowls and garnish with a cluster of popped popcorn.

Corn Broth
15 stripped corn cobs
10-12 c. water

Place cobs and water in a large soup pot. Boil for 20 minutes. Strain broth. You should have 8 cups, if not return to pot and boil rapidly until you have 8 cups (or add water until you have 8 cups).

This was an experiment, and though it was good, it wasn't something my family really enjoyed.

2006-02-14T15:50:00.000-05:00

oatmeal
Vegetable Barley Soup, homeade bread
Tonight is the Blue and Gold banquet so the kids and DH are going to eat greasy pizza. I am bringing a salad. I am trying the one on the McDougall Cooking DVD. A friend is going to bring a pizza that she and I can eat.

Pear and Toasted Walnut Salad with Cranberry Vinaigrette from Jill Nussinow
Serves 4 to 6
1/4 cup water
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup dried cranberries
¼ teaspoon guar gum
3 tablespoons walnut halves or pieces, toasted
2 large ripe pears, each cut into 8 to 12 slices
4 to 6 cups greens, including bitter ones like arugula or cress
Freshly ground pepper, to taste

Combine the water, orange juice, balsamic vinegar, mustard and 2 tablespoons of the cranberries in a food processor. Process. Add the guar gum and process. Set aside.

Put washed and dried greens in a large bowl. Pour half the dressing over the greens and toss. Arrange pears over greens and sprinkle walnuts and cranberries over pears. Add remaining dressing if you like. Top with freshly ground pepper. Serve right away.

2006-02-13T08:36:00.000-05:00

grapefruit and toast
wrap sandwiches-banana dogs for kids, veggie and hummus for adult
pinto beans

2006-02-10T22:22:00.000-05:00

smoothies
mac and "cheez"
veggie gyoza and rice, salad

2006-02-09T11:16:00.000-05:00

oatmeal and toast
Vegetable Barley Soup, pita, vegetable sticks and hummus
invited to a friend's for dinner

Vegetable Barley Soup
1/2 c. barley
1 large potato, peeled and diced
2 lb. frozen mixed vegetables
1 14.5 oz. canned diced tomatoes
12 c. vegetable broth
1 leek, lower portion only, sliced

Combine all in pot. Simmer until barley and potato are cooked.

2006-02-08T09:22:00.000-05:00

oatmeal
sandwiches-not sure what kind yet, probably PBJ/H
leftover Sloppy Mexican Casserole

2006-02-07T19:25:00.000-05:00

Fronch Toast and fruit
Grilled vegetable sandwich
Sloppy Mexican Casserole

this was the plan-actually we ended up with hot cocoa and toast for breakfast and pasta with sauce for lunch

“Fronch” Toast from "Vegan with a Vengeance"
Loaf of stale baguette
1/2 cup soy creamer
1/2 cup rice milk or plain soymilk
2 tbsp cornstarch
1/4 cup chickpea flour
several tablespoons canola or vegetable oil (I just sprayed the gridle)

Slice bread into 1-inch rounds. Pour soycreamer and soy/rice milk into wide shallow bowl. Mix in the cornstarch and stir until dissolved. Add chickpea flour and mix until it is mostly absorbed; some lumps are ok. Heat a nonstick skillet over medium/high heat. Add enough oil to create a thin layer on the bottomSoak the bread slices in the mixture and transfer to the skillet. Cook each side for about 2 minutes, or until golden brown on the bottom. Remove from skillet and serve immediately.

Grilled/Roasted Veggie Sandwich from Krista

portobella mushroom slices
bell pepper
onion
any veggie you want to toss into the mix
fat free italian salad dressing
baguette

Toss the sliced up veggies with the salad dressing. Krista lets it soak in for 30 minutes or so. You can grill them or roast them in a 475 oven. You can also do this in a skillet on the stovetop. Put on the baguette. When I grill veggies for a sandwich I grill the bread also.

Sloppy Mexican Casserole from "The McDougall Program: 12 Days to Dynamic Health"

1 c. dry lentils
1 yellow onion, chopped
1 carrot, scrubbed and chopped
1 small green pepper, chopped
2 c. water
2 c. tomato sauce (I use 30 oz.)
1 T. parsley flakes
1/2 t. dried basil
1/2 t. garlic powder
1 T. soy sauce
1/2 t. cumin
1/2 c. uncooked macaroni
4 soft corn tortillas, torn into bite sized pieces (we use 12)

Cook lentils, onion, carrot and green pepper in the water for 30 minutes. Add the tomato sauce and seasonings to the pot and cook for 30 minutes longer. Preheat oven to 350. Stir in macaroni and tortillas. Spoon into casserole dish and bake for 30 minutes.

2006-02-06T19:23:00.000-05:00

granola bread and applesauce
lawash with hummus, cucumber, red onion and tomato slices
leftover pot pie and vegetable lo mein

2006-02-04T18:51:00.000-05:00

Toast and cereal with homeade soy milk
Hummus and Graple Leaf Wrap
Veggie Lo Mein

Hummus and Grape Leaf Wrap
hummus
pre-prepared vegetarian grape leaf rolls
tomato slice
lawash

Heat skillet on med-high. Spread hummus on lawash, top with grape leaf rolls. Loosely roll. Place in pan to grill. Flip over to grill other side. When done tomato slices. Roll tight and eat.

Lo Mein

1 lb. tofu, pressed with weight

Garlic marinade:
2 T. soy sauce
1 ½ T. rice wine, sake
1 ½ T. minced garlic
1 T. sugar
2 T. fresh ginger, grated

1 T. oil
2 T. minced ginger
8 oz. button mushrooms (or shitake), sliced
1 small zucchini, sliced
1 small yellow squash, sliced
1 orange pepper, sliced
1 head broccoli, in floret size
3 c. 1” lengths garlic chives or scallion greens

Lo Mein Sauce
2 ¼ veg. broth
6 T. soy sauce
3 T. rice wine, sake
1 ½ t. toasted sesame oil
1 ½ t. sugar
¼ t. ground black pepper
2 ½ T. cornstarch

¾ pound lo mein noodles, cooked until tender, rinsed in cold water and drained

Combine tofu with marinade, toss to coat. Heat wok with oil until very hot, but not smoking. Add tofu. Toss until tofu browns. Remove, wipe out wok. Heat wok. Add mushrooms, cook until start to brown. Add garlic chives and remaining veggies. Stir fry for 1 minute. Add lo mein sauce and cook until thickened. Add noodles and tofu, toss to coat. Transfer to platter and serve immediately.

For my crew of 7 I doubled the sauce and the noodles. I used 19 oz. of tofu, firm.

2006-02-03T19:39:00.000-05:00

cereal and homeade soy milk
leftovers
homeade multi grain bread
homeade granola bread
Pot pie

2006-02-02T12:17:00.000-05:00

Cinnamon oatmeal
PBJ/H (peanut butter jelly or peanut butter honey)
Kids had: black beans and basmati rice
DH and I went out-I had: Veggie fajitas with corn tortillas, potato burrito, corn tortillas with salsa

Cinnamon oatmeal

3/4 c. dark brown sugar
2 T. white sugar
2 t. cinnamon
1/8 t. cloves
1/8 t. salt

Combine.
I normally make this up in a triple or quadruple batch and keep it in the cupboard in a mason jar. My fussy kid will eat this on oatmeal or cracked wheat.

5 c. water
3 c. oatmeal
1 c. cinnamon mix

Veggie Fajitas
mixed veggies
mushrooms
bell pepper
onion
cactus strips
squash
fajita seasonings

These were yummy. I hadn't thought about tossing in cactus strips at home. I will from now on.

2006-02-02T12:12:00.000-05:00

Rice, homeade soymilk, sugar
Hummus, baby carrots (snack)
Basmati rice and black beans
Leftovers

2006-01-30T15:13:00.000-05:00

Rice pudding
Leftover spaghetti and french bread
Banana Pancakes, applesauce and boca breakfast sausage

Rice Pudding (from Cindy)
3 c. cooked basmati rice
1 14 oz. can light coconut milk
3/4 c. sugar
pinch salt

Combine rice, milk and sugar in saucepan on medium heat. Simmer until thickened. Add salt.

BANANA PANCAKES (from McDougall, July 2003 newsletter)
makes 10-12 pancakes (I quadruple the recipe)

¾ cup whole wheat pastry flour
¾ cup unbleached white flour
2 teaspoons baking powder
1 cup mashed ripe bananas
1 tablespoon egg replacer mixed in ¼ cup cold water
1 tablespoon Wonderslim fat replacer (I use applesauce)
1 cup soy or rice milk
Mix the flours and baking powder together in a bowl. Place the bananas in another bowl and mash well. (This is about 2 ½ bananas.) Mix the egg replacer and water and beat until frothy. Add to bananas and mix well. Stir in the Wonderslim fat replacer and the soy or rice milk and mix again. Pour into the dry ingredients and stir to mix. Do not over-beat.
Heat a non-stick griddle over medium heat. Pour mixture by ¼ cup measure onto the dry, heated griddle and flatten with the bottom of your measuring cup. Flip and turn over when the first bubbles start to appear. Cook until brown on both sides. Repeat until all mixture has been used.
Hint: This makes a delicious, light pancake that rises as it cooks. For a slightly thinner pancake, (or if you let your batter sit too long before using) thin batter with a little more soy milk, stirring to mix well before ladling onto the griddle. This may also be made with all whole wheat flour. It will be slightly heavier in texture. These may be refrigerated and heated in the microwave or oven at a later time. They may also be frozen and heated in a toaster.

My family likes these quite a bit. They like them even more cold with peanut butter on them.

I am taking the weekend off!

2006-01-26T17:51:00.000-05:00

Cindy and I are heading up north. The hubby and the kids are on their own.

2006-01-26T17:43:00.000-05:00

cereal with homeade soy milk
baked bean sandwiches with orange sections
Poorman's Pie

Baked Bean Sandwiches
whole wheat bread, toasted
mustard, I like plain ole yellow
baked beans, warmed up

These are open face. Toast the bread, spread on the mustard, top with the baked beans.

Poorman's Pie-originally found at Sandie's Menu
3 cans cream
2 cans kernel corn, drained (or frozen equivalent amount)
1 medium onion, minced
2 cloves garlic, minced
1 Boca burger, choppped up into little pieces (optional)
mashed potatoes

Saute onion and garlic in 1/4 c. of water. Once soffened add cream style corn, kernel corn and Boca burger. Top with mashed potatoes. Bake at 350 until lightly golden and warmed through.

2006-01-26T17:23:00.000-05:00

Maypo
leftover Chili Cheez Hashbrown Casserole
Banana Dogs

Banana Dogs-one of DH's favorites
ripe bananas
peanut butter
jam
granola
tortilla or lawash

Spread peanut butter and jam on tortilla down the center, sprinkle with granola (if desired). Slice banana in half lengthwise and place on tortilla. Roll like a burrito.

2006-01-24T13:48:00.000-05:00

Peaches N' "Cream" Oatmeal Casserole
Leftovers and Fast Minestrone
Chili Cheez Hashbrown Casserole and salad

Peaches N' Cream Oatmeal Casserole
3 c. oatmeal
3 c. thinly sliced peaches
1/2 c. sugar
2 tablespoons farina
4 teaspoons vanilla
1/2 teaspoon almond extract
6 c. soy milk-I normally use 1/2 water, 1/2 soy milk

Combine all and bake in 9x13 pan in 350 oven for 50 minutes. Also good with cinnamon sugar sprinkled on top.

Fast Minestrone (from McDougall Quick and Easy)
3 cups vegetable broth (3 c. water and 2 vegetable boullion cubes)
14 1/2 ounces stewed tomatoes -- Italian style
1/2 cup macaroni -- or other small pasta
kidney beans, canned -- drained and rinsed
15 ounces cannelini beans, canned -- drained and rinsed
16 ounces Italian-style vegetables -- frozen
2 teaspoons parsley
1/2 teaspoon basil
1/2 teaspoon marjoram
freshly ground black pepper
Combine all ingredients but pasta in a large sauce pot. Bring to a boil,reduce heat, cover, and simmer for 20 minutes. Add pasta. Add additional broth if it's not "soupy" enough.

Seedy's Chili/Cheeze/Potato Casserole (found this on the McDougall recipe board)
Bottom layer:
1 can chili beans in sauce
1 can kidney beans (rinsed)
1 can black beans (rinsed)

Middle layer:Golden Cheeze Sauce
1 1/2 cups Great Northern beans, cooked (or one 15.5 can)
6 T nutritional yeast
1/4 cup pimiento pieces (or roasted red peppers)
juice from one freshly squeezed lemon
1 T low-salt shoyu (soy sauce) or tamari
1 t onion powder
1/2 t any type of prepared mustard
1/2 t salt
Blend all until smooth. Refrigerator any leftovers in sealed container.

Top Layer:1 bag hash brown potatoes sprinkled with chili powder.

Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is bubbly (30-45 min.)

This is one of the boys' absolute favorites. I normally double this and make a huge 11x18 casserole so there are enough leftovers for everyone to have lunch the next day.

2006-01-24T12:37:00.000-05:00

Applesauce and Toast
Potato Corn Soup (vegetarian-not vegan) or leftover Teriyaki rice bowl
"Refried" beans and roasted vegetable burritos

Potato Corn Soup
4 cans cream of potato soup
2 can cream-style corn
1 teaspoon dehydrated onion
1/4 teaspoon garlic powder

Combine and simmer.

"Refried"Beans
Cook pinto beans in pressure cooker for 2 hours (yes, 2 hours). Mash and salt.

Roasted Vegetable Tacos
refried beans
1 large onion, sliced
2 bell peppers, sliced
2 medium potatoes, julienned
tomatoes, sliced
1 packet of taco seasoning
Combine all veggies except tomato. Sprinkle and cover with taco seasoning. Cook in 450 oven. Cook for 15-20 minutes. In the last 5 minutes add the tomato (otherwise they go to mush). Be careful when opening oven-the steam can burn your face.

2006-01-23T21:55:00.000-05:00

instant oatmeal
Mexican Black Bean Tortilla soup, with baked tortilla chips
Teriyaki Rice Bowl

Teriyaki Rice Bowl

cooked rice
zucchini, sliced
yellow squash, sliced
red bell pepper, sliced
yellow bell pepper, sliced
baby carrots, whole
teriyaki sauce

Steam all veggies (put carrots in first if you like them more tender). Put rice in a bowl, top with veggies and sauce.

Teriyaki Sauce:
1/2 c. soy sauce
1/2 c. sugar
1/2 t. powdered ginger
1/2 t. powdered garlic powder
Combine all and simmer.

2006-01-20T11:39:00.000-05:00

Rice, homeade soy milk and sugar
Black Bean Tortilla soup with baked tortilla chips
"La Shish Dinner"
Crushed Lentil Soup
Pita Bread
Veggies and Hummus

Black Bean Tortilla Soup (from McDougall Quick and Easy)
2 cans black beans
1 can kernel corn
1 can diced mexican tomatoes
1 can vegetable soup (I use Healthy Choice Country Vegetable)
Combine all, heat. Serve with tortilla chips.

Crushed Lentil Soup
1/4 c. water
2 large onions, choppped
1 green bell pepper or 1 small hot pepper, finely chopped
8 cups water
1cup red lentils, rinsed
2 teaspoons salt
1 1/2 teaspoon cumin
1 1/2 teaspoon ground coriander seeds
1/2 teaspoon ground black pepper
1/3 c. basmati rice, uncooked
lemon juice from a fresh lemon
Heat water in a saucepan and saute onions and pepper over medium heat for 10 minutes. Add remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 25 minutes. Puree; then return to saucepan and reheat. Stir in lemon juice; then serve.

Pita Bread-I quadruple this for my gang using no oil
1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil-optional
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
DIRECTIONS:
Mix all ingredients. I use a stand mixer so I toss everything in and let it go. Turn dough onto a lightly floured surface. Cut dough into 12 equal pieces, roll into a ball. Let rest for gluten to relax. Flatten with rolling pin. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Bake pitas 4 to 5 minutes until puffed and tops begin to brown. I put them right on the oven rack-if you don't want to do this use a metal cake cooling rack. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Birthday Dinner for L.

2006-01-19T14:29:00.000-05:00

Veggie Burgers on whole wheat buns
Baked Fries
Veggie Sticks with hummus
Carrot Cake with Orange Frosting

Veggie Burgers (from Cooks Illustrated)

¾ c. dried brown lentils, rinsed and picked over
2 ½ t. table salt
¾ c. bulgur wheat
2 T. oil
2 cups onion, chopped
½ c. celery, chopped
½ c. leek, chopped
2 t. minced garlic
1 pound mushrooms, clean, sliced ¼ inch thick
1 c. raw cashews
1/3 c. mayonnaise
2 c. panko
Ground black pepper
12 burger buns for serving

Bring 3 c. water, lentils and 1 t. salt to boil in medium saucepan over high heat; reduce heat to medium-low and simmer, uncovered, stirring occasionally, until lentil are just beginning to fall apart, about 25 minutes. Drain in a fine-mesh strainer. Line baking sheet with triple layer of paper towels and spread drained lentils over. Gently pat lentils dry with additional paper towel; cool to room temperature.

While lentils simmer, bring 2 cups water and ½ t. salt to boil in a small saucepan. Stir bulgur wheat into boiling water and cover immediately; let stand off heat until what is absorbed, 15-20 minutes. Drain in a fine meshed strainer; use rubber spatula to press out excess moisture. Transfer bulgur to medium bowl and set aside.

Heat 1 T. oil in skillet over med-high heat. Add onions, celery, leek and garlic; cook until vegetables are beginning to brown about 10 minutes. Spread vegetable mixture out to cool off. Add remaining oil, heat till shimmering. Add mushrooms and cook , stirring occasionally, until golden brown, about 12 minutes. Spread mushrooms on baking sheet to cool to room temperature.

Process cashews in food processor until finely chopped. Stir into bowl with bulgur and cooled lentils, mushrooms, veggies and mayo. Mix. Put ½ of mixture in food processor and process until coarsely chopped. Repeat with remaining mixture. Stir in panko, 1 t. salt and pepper to taste. Divide into 12 portions, about ½ c. each. Set patties on baking, sheet with paper towels-paper towel absorb excess moisture. These can be pan fried or grilled.

These were good enough that even #2 ate 2.

Baked Fries
Potatoes cut into fry size
potato starch
lawry's seasoning salt
minced dried garlic
minced dried onion
creole seasoning
Place all fries into a large bowl, sprinkle with 3+ tablespoons of potato starch and seasonings as preferred. Bake at 400 35 minutes or until they are done the way you like them.

Veggie Sticks with Hummus
Hummus
1 can garbanzo beans, drained (save the liquid)
3 cloves of garlic
1/8 c. tahini
pinch lemon salt
salt to taste

This is better with freshly cooked, warm garbanzo beans. Put beans into food processor and process until smooth. Add garlic cloves, process until smooth. Add tahini, lemon salt and salt. Adjust to taste.

Carrot Cake with Orange Frosting (From Cindy)
Preheat oven to 350 degrees. Spray a 10" non-stick bundt pan with spray and set aside.

Stift into a large bowl and stir well to combine:
1 1/2 cups unbleached white whole wheat soft flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
3/4 cup sugar

In a separate large bowl beat with an electric mixer until well combined:
1/4 cup packed brown sugar
3/4 cup organic egg whites (I Ener-G egg replacer)
1/2 cup canola oil (I used applesauce)
2 TBS. fresh orange zest
1 tsp. vanilla
1 1/2 - 2 cups packed finely shredded or grated carrots
3/4 cup canned crushed pineapple, with liquid

Add the wet ingredients to the dry with just a few swift strokes by hand. Do not overbeat or the cake will be tough. Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean. Cool on rack for 10 minutes, then invert onto rack and cool to room temperature. Top with Sweet Orange Icing (do not top while cake is still warm).

Sweet Orange Icing:
3/4 cup sifted confectioners' sugar
1 1/2 tsp. fresh orange zest
1 TBS fresh orange juice
1/2 tsp. fresh lemon juice

Combine all ingredients and blend with a fork until smooth. Use immediately to top cake (if icing sits it will harden).

Another blog for mama

2006-01-19T13:33:00.000-05:00

I started this so I could post about vegan/vegetarian menus and recipes. We are a large family-way more than 2.1 kids here! We are vegan but we don't use processed soy products because 1: taste and 2: expense. The only two soy "meat" products we have found to like are Boca Burgers and Boca Breakfast sausage.

2006-01-01T13:19:00.000-05:00

Alphabetical Recipe Archive

A
Apple Cinnamon Oatmeal Casserole
Applesauce Oatmeal Raisin Chippers

B
Baked Bean Sandwiches
Baked Fries
Baked Potato Bar
Banana Dogs
Banana Pancakes
Bean and Corn Soup
Bean Enchiladas
Bean Nachos
Big Berry Cobbler
Black Bean Tortilla Soup
Breakfast Couscous

C
Carrot Cake with Orange Frosting
Chili Cheez Hashbrown Casserole
Cinnamon and Spice Oatmeal Topping
Crushed Lentil Soup
Cuban Black Beans

E
Enchilada Sauce

F
Frog Eye Salad
Fronch Toast

G
Grilled Vegetable Sandwich

H
Hummus

I
Irish Stew
Italian Salad Dressing

L
Lawash Sandwich
Lo Mein

M
Mandarin Orange Salad
Mexican Pasta
Minestrone
Mom's White Bread
Mush

O
Oatmeal Topping Ideas

P

Pancakes
Pasta e Fagioli
Peaches 'N "Cream" Oatmeal Casserole
Pear and Walnut Salad
Pita Bread
Polish Sweet Potato Soup
Poorman's Pie
Potato Corn Soup
Puddy's Fruit Jumble

R
"Refried" Beans
Rice and Barley Pilaf
Rice Pudding I
Roasted Vegetable Tacos

S
Salisbury Steak
Scalloped Potatoes and Corn
Sloppy BBQ Sandwich
Sloppy Joe Sandwiches
Sloppy Mexican Casserole
Sweet Corn Cake

T
Teriyaki Rice Bowl
Teriyaki Sauce

V
Vegetable Barley Soup
Vegetable Bean Enchiladas
Vegetable Burgers from Cook's Illustrated
Vegetable Fajitas
Vegetable Grain Casserole
Veggie Stew

W
Whole Wheat Bread