MOCK CHICKEN LOAF FLORENTINE WITH CHICKENLESS GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen spinach — thawed
2 tb Vegetable oil or water
1 sm Onion — finely chopped
2 tb “chicken-flavored” powder
— (imitation) -OR-…
1 -Vegetable bouillon cube
1 3/4 c Boiling water
2 c TVP® granules
1 lb Soft tofu
1 c Gluten flour — -OR-…
3/4 c -Whole wheat flour
1 tb Nutritional yeast flakes
1 1/2 ts Salt
1 t Garlic powder
1 t Poultry seasoning
1/2 ts Onion powder
3 tb Vegetable oil
—–CHICKENLESS GRAVY—–
2 c Boiling water
2 tb Vegetable oil
3 tb Nutritional yeast
1 Vegetable bouillon cube
1/2 c Diced fresh mushrooms
1/2 c Finely chopped onion
Onion salt — to taste
Unbleached all-purpose flour

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook the
onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chicken-flavored powder or bouillon powder in the
boiling water. Add the TVP® and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP® mixture,
spinach and tofu. Stir in the remaining ingredients and pour the mixture
into a lightly greased 8-1/2 x 4-1/2-inch loaf pan. Smooth the top and bake
for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Make
the gravy. In a large suacpan, simmer all the ingredients except the flour
for approximately 5 minutes. Slowly add the flour (tablespoon by
tablespoon), whisking after each addition, until desired thickness is
reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and turn
out onto a platter. Serve with gravy.

Preparation time: 45 minutes Baking time: 45 minutes

Source: The Compassionate Cook – by Ingrid Newkirk and PETA Typed for you
by Karen Mintzias

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

MIMI’S MEXICAN CHICKEN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable or olive oil
1 Onion — chopped
2 Garlic cloves
— finely chopped
1 lg Red bell pepper — diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
— cooked and shredded
1 c Cooked rice
1 c Tomatoes — chopped
1/2 c Fresh cilantro — chopped
Salt and pepper — to taste
—–GARNISH—–
Fresh cilantro — chopped

In large saucepan, heat oil and saute onion, garlic
and bell pepper until softened and fragrant – several
minutes. Add the chicken broth; bring to a boil. Add
the fresh lime or lemon juice, chicken and rice and
bring back to a boil. Add tomatoes and cilantro, then
turn off heat immediately. Taste and add salt and
pepper if desired.

Serve immediately with cilantro sprinkled over top as
a garnish to each bowl.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds” catalog. Pg. 3.
Electronic format by Cathy Harned.

– – – – – – – – – – – – – – – – – –

GARBANZO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
1/4 c Minced onion
3 c Water
1 cn (15 oz) garbanzo or
-chickpeas, drained
2 Beef bouillon cubes
1/4 ts Salt
1/4 ts Garlic salt
1/4 ts Dried mint leaves
1/8 ts Black pepper
1/4 c Macaroni, uncooked
Grated parmesan cheese
Minced parsley for garnish

In a 2-quart saucepan, melt butter over medium heat.
Saute onion until golden. Add water, garbanzos or
chickpeas, bouillon cubes, salt, garlic salt, mint
leaves and pepper. Bring to a boil. Stir in macaroni.
Reduce heat. Cover and simmer 20 minutes. Serve topped
with Parmesan cheese and garnished with minced parsley.

SOURCE: Sopie Kay’s Pasta Cookery
: H-P Books, Tucson, Arizona 85703

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in FIDO Cooking by Bob Emert/Frank Skelly
09/03/93

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CHICKEN SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Salt
1 t Black pepper
1 t White pepper
1/2 ts Red pepper
2 ts Garlic powder
2 ts Onion powder
1/4 ts Ground bay leaves
1/4 ts File powder
3/4 ts Sweet basil
1/2 ts Paprika

Mix all ingredients together well. Store in a tightly covered glass jar
for use as needed. Excellent for seasoning any poultry dishes. Use as you
would any seasoning mix, and do not add extra salt to the dish.
Lagniappe: This seasoning mix lends itself to chicken but may be used as
you like. About 4 calories per teaspoon.

– – – – – – – – – – – – – – – – – –

Date: Tue, 19 Oct 93 13:41:00 +0700
From: “Barbara Klopp IAEA Vienna”

Judy, someone just posted a recipe for vegan French toast on another
list which looks adaptable. It apparently originated from the American
Vegetarian Cookbook. I’ve not tried it, but the original poster loved
it.

Very Easy French Toast
======================
8 slices whole grain bread
soy milk (why not use low-fat?)
2-4 Tbsp maple syrup
1 tsp ground cinnamon
pinch of salt

1. Cut bread diagonally into triangles. Arrange on cookie sheet.
2. Combine all other ingredients with hand blender or whisk. Pour over
bread and allow to stand 5 to 30 minutes; bread will absorb liquid.
3. The orginal recipe called for brushing a nonstick skillet with oil
at this point, but I am sure you could do without this. Just up the
heat and watch the bread closely until it browns and gets slightly
crusty. Turn once.

POTATO-VEGETABLE CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Vegetable broth (water is
-fine, but not as tasty)
1 c Tomato or vegetable juice
1 c Tomatoes — peeled, cut in
-small pieces
1 c Carrots — chopped
1 c Green beans or yellow wax
-beans
1 c Onions — finely chopped
1 c Zucchini or yellow squash
-thinly sliced
1 c Leek — chopped
2 c Potatoes, red — diced
1 Cheesecloth bag of fresh
-herbs of choice (parsley,
-basil, etc.)
2 ts Salt

Bring liquid to boil in a deep soup kettle. Add all
vegetables and seasonings. Turn down heat to simmer
and partially cover the pot. Simmer until vegetables
are tender. Serve hot with crusty whole wheat bread
and a light fruit dessert.

Variation: Almost any vegetable but onions, tomatoes,
and the potatoes can be substituted for another
vegetable. Don’t use the cabbage family because the
flavor is too radically changed. Green peas and baby
lima beans are a great addition, as are corn kernels
(about 1/2 cup).

Calories per serving: 105. Fat: 1 gram

Source: Vegetarian Journal, Sept-Oct 1993/MM by
DEEANNE

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Title: SPANISH RICE WITH AVOCADO
Categories: Rice, Spanish
Yield: 6 servings

1 tb Butter or margerine
1 tb Olive oil
1 sm Onion, finely chopped
1 Clove garlic, finely minced
1 c Uncooked rice (I used
-basmati)
1/4 ts Salt
1/4 ts Dried oregano, crushed
1/4 ts Ground cumin
1/4 ts Ground tumeric
1 cn 14 1/2 oz chicken broth, or
-1 3/4 chicken stock
1 sm Avocado

Place butter and oil in 2-quart pan over medium heat. When butter is
melted, add onion and garlic; cook until onion is tender.

Add rice; cook, stirring constantly, 3 minutes or until rice looks milky
and opaque.

Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil.
cover; reduce heat and simmer 20-25 minutes or until rice is tender and all
liquid is absorbed.

Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss
gently. Turn off heat; let stand 5 minutes before serving.

NOTES: I have also made this with peeled, seeded, diced tomatoes instead
of avocado.

Source: Internet Cooking Conference

Courtesy of: Joann Pierce

—–

Title: GREEN CHILI DIPPING SAUCE
Categories: Sauces, Chinese
Yield: 1 servings

————————-BARB DAY————————-
5 Anaheim Chilies; seeded, cut
– in 1/2″ rounds
2 Yellow wax chilis; tipped,
– cut in 1/2″ rounds
2 lg Garlic cloves
3/4 c Pickled Ginger Juice; from
– CM Pickled Ginger
2 tb White vinegar
2 tb Corn oil; or peanut oil
1 1/2 c Cilantro; fresh, leaves and
– stems, packed
Sea salt; or kosher salt,
– if needed
Fresno chilis; cut in rings
– for garnish, optional

Makes about 1 1/2 cups.
Process the chilis and garlic in a food processor
until nearly smooth. With the machine running add the
ginger juice and vinegar, then add the oil in a thin
stream and process until emulsified. If using the
sauce at once, add the cilantro and process until
smooth. If working in advance, leave out the
cilantro; mince and add it just before serving. Taste
and season with salt if needed.
When serving, garnish the sauce bowls with thin
rings of fresh red chilis for color and heat, if
desired.
Store, refrigerated, in a clean container. The
sauce will lose its bright color, but will be tasty
for 1 to 2 days.
Serve with: springrolls, fried won-ton, grilled or
wok seared fish and poultry, cured beef, lamb and pork
or cold poached chicken breast.
NOTE: See recipe for China Moon Pickled Ginger

Source: China Moon Restaurant, San Francisco, Ca.,
by Barbara Tropp

—–

Title: Whey Biscuits
Categories: Breads
Yield: 6 servings

2 1/2 c Flour 1 c Whey
1 ts Baking powder 1 ts Salt
1/2 ts Baking soda 4 tb Shortening

Sift flour, measure, and sift with baking powder, baking soda, and salt.
Work in shortening with the finger tips, or cut in with 2 spatulas. Add
sufficient whey to form a soft roll dough. Turn onto lightly floured board.
Knead lightly. Pat into sheet 3/4 inch thick. Cut with floured cutter.
Place on slightly oiled baking sheet. Bake in hot oven (450ø F) about 10
minutes. 10 servings. Olive C. Leary, Hastings, MI.

—–

*** PARTY MIX or CRUNCHY MUNCHIES, REVISITED ****

1 C Cheerios
2 C Wheat Chex
2 C Rice Chex
2 C Corn Chex
2 C no-fat pretzel sticks
1/2 C apple juice
5 t Worcestershire sauce (vegetarian)
1/2 t garlic powder
1.25 t onion powder
1/2 t seasoned salt

1. Combine dry cereals to make 9 cups and add pretzel sticks.

2. Combine apple juice, Worcestershire sauce and seasonings. Brush
1/2 of the liquid on the cereals and toss.

3. Microwave 3 minutes on high. Stir and brush on 1/4 of the liquid.
– Alternately, oven bake 15-20 minutes at 300 degrees.

4. Oven bake at 300 degrees for 30 minutes. At 15 minutes, stir and
apply the remaining liquid. Cook the remianing 15 minutes or
until the mix is the shade you prefer….

5. Remove and let cool. Serve and enjoy.

No idea of calories…. but for some reason it still serves 8… 😉
———————————————————————–
The microwave did not make the mix as crunchy as I like, but it does
do a thorough job of cooking the mix without the problem of the
mix sticking together so badly the first cycle, as happens when you
use the oven.

This was a big hit at my house. No one seemed to mind the fact that
this mix had NO butter in it. Since I am the only one in the family
actively persuing a VLF lifestyle, I consider this a major
accomplishment !!
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