Broccoli Casserole

from Cheryl Meng

1 large bag frozen broccoli,thawed and drained
3 1/2 cups cooked brown rice

Sauce:
1 pkg. silken tofu
1 t. lemon juice
1 t. curry powder
1/2 cup plain soy milk
1/2 cup coconut milk
2 t. pwd. vegetable boullion
2 T. flour

Blend sauce ingredients in blender. Layer broccoli and rice in greased 9x13" casserole. Top with sauce. Bake at 350 degrees 45 minutes.

Enchilada Casserole

from Cheryl Meng

1 medium onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
1 can whole kernal corn, drained
1 can stewed tomatoes (16 oz.)
1 can tomato sauce (15 oz.)
1 cup salsa
1 can chopped green chilies (4 oz.)
1 can kidney beans, drained (15.0z)
1 can pinquitos beans, not drained (15 oz.)
1 t. chili powder
1 t. cumin powder
16 corn or flour tortillas

Saute' onion, pepper, garlic, and spices in 2 T. oil until tender. Add tomatoes, tomato sauce, corn, salsa and bring to boil. Add beans. Grease a 9x13" casserole. Layer tortillas, bean mixture; repeat until all ingredients are used. Bake at 350 degrees 30-45 minutes.

Lentil Nut Loaf

from Bev McDowell

2 cups whole wheat bread crumbs
1 cup chopped walnuts
1/2 cup rolled oats
3 T. gluten flour
1 t. basil
1 t. Italian seasoning
1 cup shredded zucchini
4 cups cooked lentils
1 t. sage
1/2 t. Worcestershire sauce
1 onion, chopped
1 glove garlic, minced

Mix all ingredients. Place into two greased loaf pans. Bake at 350 degrees, 40 minutes. Top with gravy or tomato sauce. Serves 10-12.

Lentil Sloppy Joes

from Cheryl Meng

2 cups red lentils
4 cups water
1 onion, chopped
1 green pepper, chopped
salt and pepper
1/2 cup ketchup
2 T. prepared mustard
2 T. cider vinegar
2 T. soy sauce
1 T. honey
2 t. chili powder

Place lentils, water, onion, pepper, salt and pepper in medium sauce pan. Bring to boil; reduce heat, cover, and simmer 30 minutes. Remove from heat. Add remaining ingredients. Mix well. Heat to boiling. Remove from heat. Serve on toasted buns or toast.

Rice and Lentils

from Sandi Meier

1 cup lentils, uncooked
1 cup rice, uncooked
4 cups vegetable stock
salt, pepper

Brown lentils in oil, about give minutes, stirring constantly. Add 3 cups of vegetable stock, salt and pepper. Boil 10 minutes. Add rice, remaining cup of stock, bring to boil. Reduce heat and simmer 25 minutes, until lentils are tender and rice is cooked.

Prepare Tomato Sauce:
1/2 cup tomato paste
3 cups tomato sauce
1 green pepper, diced
1/2 - 1 cup diced celery leaves and tender stalks
1 T. sugar
1/2 t. salt
1/2 t. cumin
dash cayenne, red pepper flakes, Tabasco Sauce
Simmer all ingredients together 20-30-minutes.

In separate pan saute in olive oil:
4 cloves garlic, minced
2 onions, chopped

To serve: Spoon rice and lentils onto plate; top with sauteed onions and tomato sauce.

Scallop and Shrimp Stuffed Potatoes

from Cheryl Meng

4 large baking potatoes, baked without foil in 425 degree oven
1 lb. small shrimp
1 lb small scallops
1 medium onion, chopped
3-4 cloves garlic, chopped
several large mushrooms, chopped
olive oil
IMO (16 oz.) (or sour cream if you don't believe in IMO!)
2 T. vegetable bouillion powder
2 cups liquid (water, vegetable stock,plain soy milk, milk)
salt, pepper, lemon pepper

Saute onions, mushrooms, garlic, salt and pepper in oil until tender. Add scallops and shrimp and saute briefly until cooked through. Add vegetable powder and liquid. Bring to boil. Add IMO or sour cream. Bring back to boil. Remove from heat. Split baked potatoes open, and fluff. Serve immediately with shrimp/scallop sauce.

Cha Cha Chinese Salad

from Cheryl Meng

Toss altogether:
Napa Cabbage, sliced thinly
Romaine lettuce, chopped in chunky pieces
waterchestnuts, sliced thinly
yellow pepper, chopped
red onion, thinly sliced
tomato, chopped
1/3 cup SoyVay ChaCha Chinese Salad Dressing (or make your own: 1/3 cup oil, several dashes sesame oil, 1 T. sugar, salt, pepper, sesame seeds, 1/3 cup rice vingar, 1 T. soy sauce, 1 t. oriental hot mustard, 1/2 t. ginger powder)

Top with:
Rotisserie chicken (non-lent), salad shrimp, prawns, or deep fried tofu
Avacado, sliced or chunked

Fried Garbanzo Patties with Sesame Sauce

from Cheryl Meng

Sauce
2-3 cloves garlic
1/4 cup tahini
6 T. fresh lemon juice
1/3 cup cold water
1/2 t. cumin
Blend until smooth. May be served warmed up or room temperature.

Patties
1 can (20 oz.) garbanzo beans
1 egg, beaten
2 T. chopped parsley
1/2 cup minced onion
salt and pepper
flour

Drain, rinse, mash garbanzo beans. Saute onion in oil, vegetable broth, or water until tender. Blend all pattie ingredients together. Form into 2" patties. Roll in flour. Fry in oil until golden and heated through. Serve immediately with Sesame Sauce.

Chick Pea and Artichoke Heart Stew

from Cheryl Meng
4 cups vegetable stock
2 onions, chopped
2 cloves garlic, minced
2 T. olive oil
1 t. tumeric
1 t. paprika
1 t. sage
1 t. rosemary
4 medium potatoes, cubed
2 cups cubed winter squash
2 cups cooked and drained garbanzo beans
1 cup artichoke hearts, chopped
salt and pepper

Saute onion, garlic, and spices in olive oil. Add potatoes,squash, and vegetable stock. Cook 8-10 minutes, until vegetables are almost done. Add garbanzo beans, artichoke hearts, salt and pepper. Simmer until vegetables are cooked through. Serve with crusty bread.

Hummus

from Cheryl Meng

2 cups cooked garbanzo beans (canned is fine)
juice of one lemon
1/4 cup tahini
4-6 cloves garlic
1/4 cup olive oil
salt

Blend altogether. Serve with crackers, tortilla chips, whole grain toast, or pita bread.

Oatmeal

from Cheryl Meng

2 cups vanilla soy milk
3/4 cup rolled oats, or hot cereal mix
1/4 cup shaved coconut
1/3 cup chopped walnuts or pecans
1/3 cup raisons and/or craisons
1 Tbs. brown sugar or maple syrup

Bring to boil in sauce pan. Lower heat and cook 3-5 minutes. Serve hot with additional soy milk and cinnamon sugar, as desired.

Roasted Asparagus and Tomato Sauce Pasta

From Judy Tsoukalas

1/2 1-lb. package of brown rice linguini or spaghetti
A fistful of thin, baby spring asparagus, trimmed short
4-6 ripe plum tomatoes, chopped [use grape tomatoes if they are more ripe and available]
1-2 jalapeño peppers, seeded, diced fine
4 good sized cloves of garlic, chopped
1 heaping tablespoon capers
2 tablespoons raisins (I prefer currants)
1/4 cup fruity extra virgin olive oil (or veg. oil?)
4 tablespoons balsamic vinegar
Sea salt & fresh ground pepper, to taste
1 teaspoon dried basil- if you can find fresh- do it!
A good pinch of hot red pepper flakes, to taste
1-2 tablespoons fresh chopped Italian parsley

Preheat the oven to 400 degrees F. Bring a large pot of fresh salted water to a rolling boil. Meanwhile, throw all the sauce ingredients into a 10x13-inch [medium] roasting pan and stir to coat. Place the pan in the oven, near the top. Cook the pasta according to package directions, stirring every so often, until it is al dente. While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus - they are best tender-crisp. Drain the pasta and set aside. Pull the roasting pan out of the oven. Add the cooked pasta into the pan and toss gently to coat the strands with olive oil. Serves 2.

Sweet Corn Chowder with Roasted Red Pepper and Shrimp

from Becca Nunnally

2tbsp. vegetable oil
1 large yellow onion, finely chopped
1-2 large potato peeled and diced
1 whole Bay leaf
1/2 tsp. dried Marjoram crumbled
1/8 tsp. nutmeg
1 3/4 cups milk (OK to substitute soy or almond milk)
1 can cream style corn
1 pkg. frozen corn, thawed
1 3/4 cups vegetable broth
1/4 tsp black pepper
1 jar roasted red pepper, drained and thinly sliced
1 pound large shrimp (optional)

Saute' onions about 5 minutes, then add potatoes, bay leaf, marjoram, nutmeg and broth. Bring to boil. Lower heat to moderate, cover and cook at a gentle boil until potatoes are tender. Add corn, milk, black pepper, and roasted red peppers; bring to boil. Lower heat and simmer uncovered 5 minutes. Add shrimp and simmer 5 more minutes. Remove bay leaf before serving.

Corn and Avacado Salad

from Judy Tsoukalas

16 oz. frozen corn
1 c (or can) canned black beans
1 c bell peppers (red or green), chopped
1 c red onions (chopped)
¼ c oregano (chopped) or 1 tbl. dried
½ small jalapeno (chopped)
3 avacadoes (chopped)
3 medium tomatoes (chopped)
4 limes (squeezed)
¼ c olive oil
¼ c red wine vinegar
1 tbl. garlic (chopped)
1 tbl. ground cumin
1 tbl. chili powder
½ tsp. salt
Hot sauce

Preheat oven to 400 degrees. Allow frozen corn to defrost in refrigerator overnight.
Place corn on cookie sheet, put in oven and roast about 15 minutes or longer, until browned. Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste. In large bowl combine corn, beans, red/green pepper, onion, oregano and jalapeno. Add dressing and mix until combined.
When ready to serve cut up tomatoes and avacados and mix into salad.

Wild Rice and Cranberry Salad

From Cheryl Meng

Dressing:
Cider and balsamic vinegars
Olive Oil
Teaspoon sugar
Salt and pepper
Lemon juice, fresh squeezed

Salad:
Wild rice, cooked and cooled
Dried cranberries
Pecans
Lemon zest
Cilantro
Mandarin oranges, drained
Salt and lots of fresh ground pepper
Red or sweet onion, finely chopped

Mix altogether and enjoy!

Sesame Noodle Soup

from Gary Meier

1 Tablespoon sesame oil
1 Tablespoon fresh ginger, minced
1 Tablespoon minced garlic
1 cup (1 bunch) green onions, sliced
¼ lb. mushrooms, chopped
6 cups bok choi (1 bunch), stems and leaves, thinly sliced
12 cups water
10 or 11 vegetable bouillon cubes (to taste)
2 or 3 Tablespoons soy sauce (to taste)
8 oz. spaghetti, broken into small pieces
1 can (8 oz.) sliced water chestnuts, drained and chopped
Salt and pepper (+ dash cayenne) to taste

In large pot, prepare one cup veggie bouillon (or substitute 1 can veg. broth for 2 cups water/bouillon. Combine sesame oil, ginger, garlic, green onions, mushrooms and about ¼ cup of broth in large pot over medium heat. Cook, stirring frequently, adding more broth as needed about 5 minutes until onion is tender. Add remaining water/bouillon/broth, soy sauce and bok choi. Bring soup to boil and cook 15 minutes. Add spaghetti, reduce heat and cook covered 15 minutes or until spaghetti is tender. Add water chestnuts. Bring to boil again and cook 5 more minutes.

Shrimp and Cilantro Fried Rice

3 teaspoons peanut oil
1 1/2 teaspoons dark sesame oil
1/2 cup finely chopped carrot
1 1/2 teaspoons grated gingerroot
1/4 teaspoons red pepper flakes
4 cloves pressed garlic
6 cups cooked brown rice
1 1/2 cups salad shrimp
3 tablespoons soy sauce
3/4 cup chopped fresh cilantro

Heat the oils in a large non-stick skillet over medium-high heat; add carrot, gingerroot, crushed red pepper flakes, and garlic; sauté for 1 minute. Add cooked rice, and sauté for 2 minutes. Stir in shrimp, and soy sauce, sauté for 1 minute, or until heated through.

Remove from heat, and stir in cilantro

Winter Vegetable Cobbler

from Megan Mathieson

2 cloves garlic
2 med. onions (chopped)
2 celery stalks (sliced)
2 carrots (sliced)
1/2 cauliflower (broken into florets)
8 oz mushrooms (sliced)
14 oz can chopped tomatoes
1/4 cup red lentils
2 tbsp cornstarch
3-4 tbsp water
1 1/4 cups vegetable stock
2 tsp Tabasco sauce
2 tsp chopped oregano
1 can round biscuit rolls or homemade biscuits

Heat oil and fry garlic and onions for 5 min. add celery, carrots, and
cauliflower and fry for 2-3 more min. Add mushrooms, tomatoes, and lentils.
Mix cornstarch and water and add to the pan with the stock, Tabasco, and
oregano. Bring to a boil, stirring. Transfer to an ovenproof round dish,
cover and bake at 350, for 40 minutes. Remove and increase the temp. to 400.
Arrange the rolls around the edge and cook for a further 10-12 minutes,
until topping is golden.

Sunflower Brown Rice Burgers

from Bev McDowell

2 Tablespoons chopped fresh basil
1 clove garlic, minced
1 cup sunflower seeds
2 cups cooked brown rice
1 tomato, chopped very fine
½ cup finely grated carrot
½ cup finely chopped onion
¼ cup finely chopped green pepper
Salt and pepper

Preheat oven to 350. Form burgers. Arrange on an oiled baking sheet and bake for about 15 minutes on each side (turn carefully), or until browned. Serve on a bun with onion, lettuce, tomato.

Baba Burgers

from Bev McDowell

1 pound eggplant
3 cloves garlic, minced
½ cup whole grain bread crumbs
¼ cup sun-dried tomato bits
1 small onion, chopped
1 teaspoon basil
½ teaspoon oregano
½ teaspoon sea salt

Roast whole eggplant in 350 oven until soft – about one hour. Cool and peel. Chop fine.

Combine all ingredients. Refrigerate 3-4 hours until tomatoes are softened. Form into burger patties and bake for 10-12 in a 3750 oven. Serve on whole grain buns with tomato, lettuce and onion.

Spicy Mexican Lentil Soup

from Cheryl Meng

8 cups vegetable stock 1 teaspoon dried basil
2 cups dried lentils 1 teaspoon oregano
2 large onions, chopped ½ teaspoon thyme
½ cup molasses ½ cup chopped parsley
¼ cup soy sauce 2 teaspoons dried coriander
1 bay leaf 1 tablespoon cumin
¾ cup dried currents ½ teaspoon cardamom
¼ cup cider vinegar 6 cloves garlic, minced
2-3 tablespoons hot paprika 3 carrots, sliced
½ cup olive oil 1 green pepper, chopped
3 stalks celery, chopped
2-3 tablespoons tamarind paste
6 ounces tomato paste
1 large can chopped tomatoes

1) Place 3 cups stock, ½ the onion, molasses, soy sauce, bay leaf, and lentils in large soup pot. Bring to boil. Cover and cook on low heat 20 minutes. Add tamarind.
2) Soak currants in vinegar. Set aside
3) In skillet, warm olive oil. Add paprika. Add remaining spices and garlic. Sauté spices in oil 2-3 minutes. Spoon into lentils, leaving oil in skillet.
4) In same skillet, sauté remaining onion, carrots, pepper, celery, mushrooms until tender. Add to lentils.
5) Add remaining stock, tomatoes, tomato paste, lemon, currents and vinegar. Remove lid from lentil pot and cook uncovered another hour.
6) Serve with crusty French bread and butter.

Tofu Vegetable Quiche

from Bev McDowell

Finely chop and mix together in bowl:
1 onion
1 small green pepper
1 small carrot
1 small broccoli head (enough for 1 cup chopped)
1 small zucchini
½ cup frozen peas

Blend together:
2 10 oz. packages firm tofu
2 eggs (optional)
1 Tablespoon soy sauce
2 teaspoons honey
1 teaspoon prepared mustard
1 teaspoon ‘Mrs. Dash’

Place veggies in the bottom of a 9” oiled pie pan. Next layer 1 cup shredded cheddar cheese. Pour tofu mixture over top. Bake 40-45 minutes at 350 or until firmly set. Let cool 5 minutes before serving.

Granola

from Bev McDowell

Combine:
2 cups whole wheat flour
6 cups rolled oats
1 cup coconut
1 cup wheat germ
1 cup sunflower seeds
1 cup chopped walnuts

Heat in sauce pan:
½ cup water
1 cup canola oil
1 cup honey
2 teaspoons vanilla
½ teaspoon salt

Pour liquid over oat mixture and stir until well mixed. Spread out on cookie sheets and bake at 250 for about 1 hour; turn often. Store in tightly covered container.

Thai Noodle Salad

from Cheryl Meng

Dressing:
1 cup canola oil ¾ cup seasoned rice vinegar
¼ cup soy sauce ¼ cup peanut butter
1 tablespoon ground ginger 2 tablespoons sugar
Salt/pepper to taste 1 teaspoon red pepper flakes
2-3 cloves garlic

Blend with hand blender until smooth.

1 16 oz. package skinny spaghetti, cooked, rinsed, and drained
1 bunch basil, chopped
1 bunch cilantro, chopped
1 sweet onion, sliced finely
1 sweet red pepper, chopped
2 cups cherry or grape tomatoes
1 small can sliced water chestnuts
½ cup sesame seeds
Blanched fresh snow peas or asparagus
Salad shrimp or prawns

Toss altogether with dressing. Serve immediately.

Tabouleh

from Cheryl Meng

Soak 1 cup cracked wheat bulgur in 2 cups boiling water for one hour, covered. Add the following to taste:
1 bermuda onion, finely chopped
1 bunch fresh parsley, chopped
Several sprigs mint, chopped
1 pint cherry tomatoes
1 small jar marinated artichoke hearts, drained and chopped
1 cucumber, peeled and chopped
Stuffed green olives

Dressing: ½ cup olive oil, ¼ cup cider vinegar, juice of 1 lemon.

Mix altogether and serve chilled. Garnish with lemon zest.

Lentil Loaf

from a 7th Day Adventist Friend

• 1 cup dry brown lentils
• 2 1/2 cups water
• 1/4 cup soy milk
• 1 cup wheat and barley nugget cereal (e.g. Grapenuts TM)
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 teaspoon poultry seasoning
• 2 eggs, beaten
• 1/2 cup chopped walnuts
• 1 cup seasoned dry bread crumbs
• 2 tablespoons vegetable oil
DIRECTIONS
1. Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2. In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
3. Place mixture in a casserole dish and top with ketchup. Bake at 350 for apx. 30 minutes. Or, heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.