Meatless Loaf2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sunflower or other veg. oil
2 md Onions — chopped
4 1/2 oz TVP® granules
1 c Hot water or vegetable stock
1 1/2 c Breadcrumbs
1/2 tb Mixed herbs
-(such as parsley, sage,
– rosemary and thyme)
1 tb Freshly chopped parsley
2 Garlic cloves — crushed
1 Egg (or egg replacer)
– (beat egg if using)
2 tb Soy sauce
Salt and pepper to taste
—–SAUCE—–
32 oz Canned chopped tomatoes
6 oz Tomato paste
Salt and pepper to taste

Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
onions until lightly browned. Add the TVP® mince, stir and cook for
two minutes. Pour the hot water or stock over the saute and simmer
for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with
one cup cold water. Stir in the egg and leave to one side for ten
minutes.

Combine the cooked TVP® mince with the breadcrumbs mixture, then add the
soy sauce. Stir well and season to taste. Using your hands, shape
the mixture into an oval mound and place it in the center of a large
baking dish, leaving plenty of space all around for the tomato sauce
to run.

Heat the tomatoes, tomato paste and seasoning in a small saucepan,
and pour over the loaf, then bake for one hour. Serves 6.

JTK’s notes: I usually add more herbs chopped garlic, and saute chopped
vegetables like celery, carrots, and/or mushrooms after onions are done but
before adding TVP®. Hot sauce is a good addition, too, or other flavored
sauce like veg. Worcestershire. The egg replacer works fine — not sure if
it’s even necessary. Also, I make the tomato sauce differently (sometimes I
use canned/jar or homemade frozen sauce, and I prefer canned whole
tomatoes, pureed, to prechopped ones), but it doesn’t matter much. I make
breadcrumbs from whatever bread is available, preferably wholewheat
(lightly toasted for dryness) — doesn’t matter much either. Cracker
crumbs would probably do as well, if you don’t have bread around or a food
processor/blender. I’ve made 1.5x recipe into a single loaf OK, but larger
wouldn’t work (would have to make separate loaves, if larger quantities are
desired)

makes 1 loaf, approx. 6×10″ (fits comfortably into a 9×13″ pan with
a couple inches margin around for sauce — see above). VEGAN/OVO.

(orig. posted by Jean Reese, adapted from Veg. Times)

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Norwegian Meatballs
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

2 tb Cornstarch 3/4 c Skim milk
3/4 ts Salt (optional) 1 lb Very lean ground beef
1/2 ts Nutmeg 2/3 c Cream of mushroom soup
2 Lg egg whites

Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at
low speed to blend well. Add beef to mixer bowl and mix at low speed
to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix
per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that
has been lined with aluminum foil or sprayed with cooking spray. Bake
30 minutes at 375F.
Remove from pan while still hot and place in a 1 1/2 quart
casserole. Mix soup and remaining 1/2 cup milk well and pour over
meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs
per serving with a little of the sauce. 1 serving = 1 vegetable, 2
lean meat calories = 148

MMMMM

Title: Swedish Cardamom Braid
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 12 servings

2 tb Active Dry Yeast 1/4 c Vegetable Oil
1/2 c Lukewarm Water (105 to 110 1 Egg
-degrees) 3 1/2 To 4 c Flour
1/2 c Milk, scalded 1 ts Ground Cardamom
1/4 c Sugar 1/2 c Raisins, dark or golden
1/2 ts Salt

Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.

Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.

Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.

Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.

Bake in a 350-degree oven for 30 to 35 minutes.

Serves 12

One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

Title: APPLE AND BUTTERNUT SQUASH SOUP
Categories: Soups, Fruits, Cyberealm
Yield: 10 servings

3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
1/2 c Heavy Cream
2 1/2 c Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb Fresh Cilantro, chopped

In a large heavy pot, melt butter over medium heat.
Add onions and saute until translucent, about 5
minutes. Add curry powder and chili powder. Mix well.
Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
cups chicken broth, squash, apples, and salt and
pepper to taste. Bring to a boil. Reduce heat. Cover
and simmer 30-45 minutes until squash is very tender,
stirring occasionally.

Strain soup, reserving liquid. Puree vegetables in a
food processor in several batches. In same pot,
combine vegetable puree, reserved cooking liquid,
cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with
parsley.

Source: Victoria Magazine, January 1994 Typed by
Katherine Smith

—–

Wild Card Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Soups Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Chopped beef
1/2 cup Chopped onion
1 can Red beans – 16 oz.
1 can Refried beans – 16 oz.
1 can Tomato sauce – 8 oz.
1 cup Water
1 teaspoon Chopped hot red peppers
1/2 teaspoon Salt
1/2 teaspoon Garlic salt
1/8 teaspoon Pepper
1/8 teaspoon Cayenne pepper
3 tablespoons Chili powder
1 tablespoon Molasses

Brown beef with onions in a Dutch oven; pour off fat.
Add remaining ingredients; cover and simmer for 1 hour, stirring occasionally.

– – – – – – – – – – – – – – – – – –

Title: CHILI SAUCE (SUGAR FREE)
Categories: Diabetic, Sauces, Chili
Yield: 6 =1/2 pints

3 qt Tomatoes;
-peeled, chopped
-(about 18 medium)
2 c Chopped green peppers;
-(about 2 medium)
2 c Chopped onions;
-(about 2 medium)
2 ts Salt
3/4 ts Cinnamon
3/4 ts Cloves
2 c Vinegar
3 tb Liquid artificial sweetener

Combine all ingredients in a large sauce pot. Bring
to a simmer. It may require 3 to 4 hours of cooking
time. When the mixture reaches the desired thickness,
pour hot, into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 15 minutes in boiling water
bath: yield about 6 half pints. 1 Tbsp. = 6 calories

From: Ball Blue Book Shared By: Pat Stockett

—–

Title: Grilled Vegetable Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/4 lb zucchini, cut into 1/2-inch
: lengthwise slices
1/4 lb yellow squash, cut into
1/2 -inch — lengthwise slices
1 sm red onion, cut into —
1/2 -inch slices
1/4 lb shiitake mushrooms, — stems
: removed
1/4 lb red pepper, — quartered and
: seeded
1/4 c olive oil
: Salt and pepper

Preheat the grill. Toss all the vegetables in the
olive oil and season. Carefully grill all the
vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool
enough, cut all into uniform small dice. Add to the
soup base and adjust the seasonings.

Recipe By :ESSENCE OF EMERIL SHOW #EE2178

Date: Tue, 29
Oct 1996 08:29:03 -0500

—–

KALE AND PARSNIPS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onions, halved sliced
1 c Parsnips, halved sliced
1 tb Corn oil
1 c Water
2 tb Ginger, minced
1 qt Kale, veins removed cut
-into bite-sized pieces

Saute the onions and parsnips in oil for about 5
minutes, stirring occasionally to prevent burning. Add
the water and ginger. Cover and simer for 4 to 5
minutes. Add the kale and continue cooking 4 to 5
minutes longer. Stir occasionally but keep the
saucepan covered otherwise. Serve hot.

Source: “Friendly Foods” by Brother Ron Pickarski.

– – – – – – – – – – – – – – – – – –

Title: HAPPY HOME RECIPE
Categories: Diabetic, Main dish, Info
Yield: 1 family

4 c Of love
2 c Of loyalty
3 c Forgiveness
1 c Friendship
5 Spoons of hope
2 Spoons of tenderness
4 qt Of faith
1 Barrel of laughter

Take love and loyalty, mix them throughly with Faith.
Blend it with tenderness, kindness and understanding.
Add friendship and hope, sprinkle abundantly with
laughter. Bake it with sunshine. Serve daily with
generous helpings

—–

Crab Dip

Recipe By : Shirley Jordan
Serving Size : 8 Preparation Time :0:45
Categories : appitizers fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ounces Crab — canned, drained
6 ounces Cream cheese — softened
2 tablespoons Chives — chopped
1 tablespoon Worcestershire sauce
6 drops Tabasco sauce
3/4 cup Mayonnaise

Mix together and bake at 350¡ for 20 to 25 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 251 Calories; 24g Fat (86% calories from fat); 8g Protein; 2g
Carbohydrate; 60mg Cholesterol; 294mg Sodium