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.