VEGAN ROAST

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chick peas — cooked mashed
-about 3/4 cup dry
-may substitute pinto,kidney
-or adzuki beans
1 1/2 c Carrots — 1/4″ pieces
1 1/2 c Celery — 1/4″ pieces
1 1/2 c Parsnips — 1/4 “ pieces-OR-
1 1/2 c -Turnips, white — small
-1/4″ pieces
1/8 ts Cinnamon
2 ea Vegetable bouillon cubes
-up to 3
2 tb Tamari soy sauce — up to 3 tb
1 t Sea salt
1/4 ts Sea kelp
1/8 ts Cayenne pepper — or less
2 c Onion — finely chopped
6 c Bread cubes — 1/2″ squares
1 1/2 c Nuts — or seeds,partially
-ground, up to 2 cups
-raw pecans,almonds,filbert
-or sunflower seeds taste
-best
3/4 c Parsley — chopped, up to 1 c
3/4 c Buckwheat flour — or amaranth
-flour
1/4 c Arrowroot powder
-or soy flour or chick pea
-flour
2 ea Garlic cloves — pressed,
-up to 4, optional

Soak the chickpeas overnight and cook until tender.
Steam the carrots, celery and parsnips or turnips
until tender. Mash the chickpeas and vegetables with
the bouillon and other flavourings cinnamon, soy
sauce, sea salt, sea kelp and cayenne pepper) until
thoroughly mixed and smooth. Add the raw onion and all
the remaining ingredients and use your hands to mix
together everything well. Preheat the oven to 350F.
Oil a 9”x13″ low baking dish and line it with wax
paper, then oil the wax paper. Shape the mixture into
a 3″ high oblong loaf in the pan with rounded top and
edges. Bake for 80-90 minutes until well browned and
cooked as firmly as you like it. The edges easily
removes from the wax paper and can be placed on a
platter on a bed of greens and garnished with peeled
tomato flowers or radish roses. a thin coating of flax
oil or other fresh, natural oil may be brushed on top
for a glistening finish to the loaf. Looks terrific
and taste delicious with Vegetarian Gravy or mushroom
Gravy. Keeps 5-7 days refrigerated or may be frozen. A
wonderful main dish for holiday meals and special
occasions! SERVES:4-6

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Litterbox Cookies

Recipe By : Lil Gator’s recipe
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chocolate ingredients:
1/2 cup honey
2/3 cup ( 1 and 1/3 stick) butter or
margarine
1 egg
1 tsp vanilla — or peppermint
extract
2 cups whole wheat flour
1/3 cup cocoa powder
grape-nuts ™ cereal
Gingerbread ingredients:
1/4 cup honey
1/4 cup molasses
2/3 cup (1 and 1/3 stick) butter or margerine
1 egg
7 cups whole wheat flour
spices-ginger, cinnamon, cloves to
taste (maybe 1/2 tsp e
grape-nuts (t
Mix-ins:
coconut
chocolate chips
butterscotch chips
peanut butter chips

To make:
Microwave the honey till it bubbles (about 1 minute). add the butter, and
the molasses, if any. Add the egg, mix well, then mix in all the other
stuff. A dd mix-ins of your choice to some or all of the batter.

Chill 1 hour in the freezer or several hours in the fridge. Roll dough
logs of random length and the diameter of cat poops. Roll logs in grape-
nuts and bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop. I hear you get lovely effects by decorating the box and
scoop with melted chocolate or pudding.

This recipe worked especially well at the halloween party where the table
was already decorated with plastic flies

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NOTES : There are two flavors-chocolate, and gingerbread.
The cookies are dense and not very sweet, this is necesssary
so that they will keep their shape during baking. If you use white
flour
or sugar they may be tastier but they won’t look like shit.

Title: SPICY STEAK MARINADE
Categories: Bar-b-q, Marinades
Yield: 1 cup

1/2 c A-1 Steak Sauce
1 1/2 ts Coarsely ground black pepper
1 Garlic clove, crushed

Combine all ingredients. Use to marinate any steak for
about an hour. Use marinade to baste beef while
cooking. Serve garnished with olives if desired.

—–

Title: Sherried Barley Soup
Categories: Soups
Yield: 6 servings

2 1/2 c Sliced mushrooms
1/2 c Chopped onion
1/3 c Margarine or butter
1/3 c All-purpose flour
2 cn Condensed chicken broth
— (10-3/4-oz. size cans)
2 c Water
1/3 c Medium Pearled Barley*
— (Quaker Scotch Brand)
1 tb Dry sherry (optional)
2 ts Worcestershire sauce
3 tb Chopped parsley; OR…
1 tb -parsley flakes
1/8 ts Pepper

In 4-qt. saucepan or Dutch oven, saute mushrooms and onion in margarine.
With slotted spoon, remove mushrooms and onion from pan. Stir flour into
pan drippings; cook and stir over medium heat until flour is browned.
Gradually add broth and water; add remaining ingredients except mushrooms
and onion. Bring to a boil; reduce heat. Cover; simmer 45 minutes,
stirring occasionally. Add mushrooms and onion; simmer 15 minutes or
until barley is tender. Additional water may be added if soup becomes too
thick upon standing.

SIX 1 CUP SERVINGS

*NOTE: To substitute Quaker Scotch Brand Quick Pearled Barley, increase
barley to 1/2 cup; proceed as recipe directs, adding mushrooms and onions
along with remaining ingredients. Bring to a boil; reduce heat. Cover;
simmer 10 to 12 minutes or until barley is tender, stirring occasionally.

NUTRITIONAL ANALYSIS per serving:
* calories 212
* carbohydrates 18 g
* protein 8 g
* fat 12 g
* calcium 24 mg
* sodium 780 mg
* cholesterol 0 mg
* dietary fiber 2 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Sloppy Joe Pizza

Crust:

1 cup warm water
1/2 tsp yeast
1 tablespoon natural sweetener (s*gar c.)
1 tbsp vinegar
1 cup skim milk
1 1/2 cups whole wheat flour
1 1/2 cups bread flour

Mix water, yeast sweetener, let sit 5 minutes. Mix vinegar and milk,
microwave on HI 30 seconds (will come out gloppy), add to water. Add flours,
knead 8 minutes. Roll out on cookie sheet or pizza pan, bake 350 degrees
for about 13 minutes.

Take out of the oven. Cover with 1/2 jar Healthy Choice spaghetti sauce
(one of the m**tless varieties, of course), cooked onions, peppers,
mushrooms, c. Then place BTB topping (recipe below), put back in 350
degree oven for about 12-15 minutes, or until crust is done. Slice and
eat: I think it’s about 10% CFF, and very little dairy. (Vegans, if
you can come up with a substitute for “buttermilk”, your posting would be
appreciated.)

BTB Topping

1 1/3 cup Better Than Burger (Naturally Tofu-Sorex)
1 tbsp lite soy sauce
1/3 cup oats
3/4 cup warm water

Mix, let sit 15 minutes. Crumble up and saute in PAMmed pan until brown,
with browned onions.

1/3 cup ketchup
1 tbsp mustard
2 tbsp molasses or other sweetener
garlic, red pepper c. to taste

Mix, then mix into crumbles. Place on top of pizza above, or mix with
barbecue sauce for “sloppy joe”.

Turkey Macaroni Twists

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:15
Categories : Pasta, Rice, Couscous Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c rotini — cooked and drained
1 1/2 c turkey light meat, skinless — cooked and cubed
1 1/2 c frozen mixed vegetables — thawed
1 c skim milk — at room temperature
10 3/4 ozs low-fat cream of mushroom soup
1/2 c fat-free cheddar cheese — grated
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 c fat-free cheddar cheese — grated

Preheat oven to 350. In a 8 x 12″ baking pan, combine hot rotini and
turkey. Arrange mixed vegetables down center of pan. In a mixing bowl,
combine milk, soup, 1/2 cup cheese, garlic powder, and black pepper. Pour
over mixed vegetable mixture. Bake, uncovered, for 30 minutes or until
heated through. Top with remaining cheese. Bake for 5 minutes more or until
cheese has melted.

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Per serving: 212 Calories; 1g Fat (6% calories from fat); 18g Protein; 31g
Carbohydrate; 25mg Cholesterol; 189mg Sodium

Lemon Mousse

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
4 eggs — separated
3/4 cup sugar
1/2 cup lemon juice
1 tablespoon lemon rind — grated
3/4 cup whipping cream

Sprinkle gelatin over cold water and soften. Set in a bowl of hot water and
mix till dissolved. Beat egg yolks in a medium bowl until blended. Gradually
add half the sugar and continue beating until ribbon forms, about 3 to 5
minutes. Beat in lemon juice and zest, then the gelatin.

Refrigerator for 10 minutes, stirring every two minutes or until mixture
mounds slightly when dropped from a spoon.

Whip cream until stiff. Whip egg whites wntil soft peaks form, then add
remaining sugar a tablespoon at a time. Continue beating until stiff but not
dry.

Gently fold egg-yolk mixture into shites until no streaks are left then fold
in whipped cream.

Spoon into serving bowl or individual desset dishes.

Refrigerate 3 hours. Garnish with mint and lemon slices.

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Per serving: 225 Calories; 10g Fat (40% calories from fat); 4g Protein; 31g
Carbohydrate; 121mg Cholesterol; 63mg Sodium

OYSTERS AND MUSHROOM DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c UNBLEACHED WHITE FLOUR
1/4 c OIL
4 ea SHALLOTS (FINELY CHOPPED)
2 ea RIBS CELERY (FINELY CHOPPED)
1 1/2 lb FRESH MUSHROOMS (CLEANED AND
24 ea FRESH, SHUCKED OYSTERS (IN A
1/2 c OYSTER LIQUOR (FROM JAR)
1 ea CLOVE GARLIC (FINELY CHOPPED
1 t FRESH PARSLEY (CHOPPED)
1/2 t BLACK PEPPER
1/2 t SALT
1 lb CHIPS OR CRACKERS

In a large, heavy skillet, make a roux by heating flour and oil
over a medium flame. Mix thoroughly and stir constantly. Mixture
should bubble slowly. Let cook a few minutes until light brown.
Add shallots and celery.
Cook on a medium flame for about 10 minutes or until celery is
soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook
slowly, uncovered, until mushrooms become tender and sauce
thickens, about 15 to 20 minutes. Add parsley, pepper, and salt.
Stir well. Serve hot with crackers, chips, or raw vegetables.
Yields 3 cups.

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1/4 cup shortening
2 cups flour
1 tbsp. sugar, if you like (which I do)
3 tsp baking powder
1/2 tsp salt
roughly 3/4 cup milk

Sometimes I add grated cheddar cheese after I blend the dry ingredients or
even while I’m kneading -depends when I think of it)

Cut shortening into flour, sugar, baking powder and salt. When mixture
resembles small crumbs add milk, but not all at once. Only add enough so
that the dough leaves the side of the bowl. Too much and the dough will not
cook through, too little and the biscuits will be dry- if they don’t fall
apart first. You’ll feel the right texture.

Knead on floured counter about 20 times and roll to about 1/2″ thick.
Cut out at about 2″ wide (a bit more or less doesn’t matter – at Christmas
I use Christmas cookie cutters and when I’m lazy I just cut the flattened
dough in rectangles with a knife).

Place on ungreased cookie sheet and bake for 10 min. or until golden on
to. (In my oven I have to watch the bottoms) If you like, you can brush
with butter an sprinkle with Parmesan cheese just before pulling out.

You can also use up that buttermilk, just cut baking powder to 1/4 tsp
salt to 1/4 tsp and add 1/4 tsp baking soda, then use buttermilk instead
of milk.

CHERRY CRANBERRY DESSERT SQUARES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Refrigerated pie crust
3 c Fresh or frozen cranberries
1 c Sugar
1/4 c Cornstarch
1/2 t Cinnamon
1/4 c Water
1 cn 21 oz cherry pie filling
2 pk (3.4 oz) instant vanilla
-pudding pie filling mix
2 c Skim milk
1/2 t Rum extract
1 c Frozen light whipped topping
-thawed

1. Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40
seconds, or let stand at room temperature for 15-20 minutes. Remove crust
from pouch. Unfold crust; peel off plastic sheets. Press pie crust in
bottom only of 13×9 pan, cutting to fit. Press seams firmly to seal. 2.
Price crust generously with fork. Bake at 425F for 9-11 minutes, or until
light golden brown. Cool. 3. In medium nonstick saucepan, combine
cranberries, sugar, corn- starch, and cinnamon; mix well. Stir in water;
bring to a boil. Cook and stir over medium-high heat for about 5 minutes or
until cranberries pop and sauce is very thick and translucent. Add cherry
pie filling; mix well. Cover surface with plastic wrap and refrigerate
until cool. 4. In a medium bowl, combine pudding and milk. Stir in rum
extract. Blend with a wire whisk until thickened. Spoon over baked crust.
Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until
set. Serve with whipped topping.

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