| RECIPES
Many
of the recipes below were featured at our 2005 and 2006 Meatouts.
Enjoy!
See bottom of page for 2006 items.
BREAKFAST
Fruit
– n – Oat Bars
2 cups
uncooked oatmeal
1 cup flour
¾ cup margarine (melted)
1/3 cup brown sugar
½ tsp baking soda
One 10-12oz jar of fruit preserves
Heat oven to 350° Grease
big glass dish (or two small). Combine all ingredients except jelly; mix
well. Reserve ¾ cup oats mixture; press remaining mixture onto
bottom of prepared dish. Bake 10 mins. Spread preserves evenly over partially
baked base. Leave about ½ inch around edge of pan or it will stick.
Sprinkle remaining oats mixture on top. Bake 20-22 mins or until golden
brown. Cool, cut into bars. 15 bars.
LUNCH
Sandwich
Spread
1 can
garbanzos, drained
1 T peanut butter
¼ c pickle relish
¼ - 1/3 red pepper, chopped
½ t celery seed
1 t dill weed
dash garlic (to taste)
1 T brown mustard
2 T Vegenaise
Put all of above in a food
processor and mix well. Add: ½ cup black olives and pulse until
broken, but not too finely.
Spread on bread or
crackers or use as a dip.
Tofu
Eggless Salad
1 lb.
tofu extra firm organic
1/3 cup canola mayo
2 tbsp. mustard
1/3 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green, red or yellow pepper
1/4 cup chopped organic pickles or cucumbers
spike to taste (found on shelf do not use salt free)
Mash tofu with a fork.
Add other ingredients and combine well.
Hummus
One
can organic garbanzo beans
1/2 cup tahini
juice of one lemon
1 tsp. sea salt
three cloves garlic, minced
Process in food processor.
This recipe can be flavored any way you want. Roasted red pepper, taco,
scallions, spinach, etc.
Cruelty-Free
“Crab” Salad
Recipe source: PETA
2 cups
shredded raw parsnips
8 green or black olives, chopped
1 2oz jar chopped pimentos, drained
1 cup diced celery or green bell pepper
1 small onion, minced
¼ tsp salt
¼ tsp pepper
½ cup vegan mayonnaise
Combine all the ingredients
in a medium bowl. Cover and refrigerate for several hours until serving.
Makes 4 servings.
Maharagwe
(African Bean Soup)
Excellent soup that has won praise from a wide variety
of people.
1 Onion, chopped
1 Cup black-eyed peas, cooked
3 Tomatoes, chopped
1 ½ tsp Turmeric
1 tsp chili powder
1 tbls fresh cilantro, chopped
1 ½ Cups coconut milk (can use lite)
Oil
Salt
Heat the oil in a
large, deep pot. Cook the onion gently until it is golden and soft. Partially
mash the cooked peas with a fork and then add to the cooking onion. Add
the tomatoes and mix well.
Put in the turmeric
and chili powder, seasoning and half the cilantro. After that, pour in
the coconut milk, stirring to blend all the ingredients.
Cover the pot and
leave to simmer for 10 minutes before garnishing with the remaining cilantro.
Can serve over rice or as soup.
Tempeh Cesar
Salad
1 head
of romaine lettuce torn
1 cucumber sliced
red onion to taste
1/3 c. roasted red pepper
whole grain croutons
Marinated tempeh
Annie’s Cesar Dressing
Marinade for tempeh
1 c. balsamic vinegar
½ c. olive oil
1/3 c. sucanat
1 T. pizza seasoning
1T. crushed garlic
1 T. seasoned salt
cut 1 pkg. of tempeh into cubes marinate for several hours or overnight.
Sauté until brown and crispy in olive or canola oil.
Combine all ingredients
and toss with dressing.
Vegetable
Stuffed Mushrooms
Excellent appetizer—we get a lot of compliments!
Recipe source: PETA
1 lb large mushrooms,
de-stemmed
1 carrot, grated
Half a red onion, chopped
Half a zucchini, chopped
4 oz soy cheese, grated
Salt and pepper to taste
Purée mushroom
stems, carrot, onions, zucchini in food processor or finely chop with
a knife. Heat dry skillet, then add vegetables and cook until liquid is
gone. Remove from heat, add soy cheese, and season with salt and pepper.
Stuff mushroom caps and bake at 350° for 15 minutes.
Indian
Chili
A favorite among many!
2 packets
of burger style veggie crumbles
3 cans of kidney beans
4 mid size onions
fresh garlic
fresh ginger root (1.5 inch)
fresh cilantro
2 cans of diced tomatoes Free UK Online Dating - THE 100% Free UK Dating Site. Free Online!
spices: fresh ground
cumin, coriander, cayenne, turmeric powder
Sauté onions
and garlic until almost tender. Mix all ingredients in large pot and simmer.
Makes a large batch.
DINNER
Grandma’s
Easy Burritos
Heat
1 can of refried beans with some chopped onion. Roll it up in shells.
Place in glass baking dish. Pour 1 can enchilada sauce over the top (and
cheese if desired). Place in oven until warm throughout (or cheese is
melted). Makes 7 – 8 burritos.
Grilled
Santa Fe Vegetable Kabobs
2 tbsp
oil
2 tbsp vinegar
1 tbsp Santa Fe style spice blends
4 cups assorted vegetables cut in 1 inch cubes (corn, tomatoes, green
peppers, onions, mushrooms, etc…) electronic cigarette by Smoking Everywhere E- cigarette.
Combine oil, vinegar,
and Spice Blends. Toss vegetables with mixture. Place vegetables on skewers.
Grill or broil until crisp tender.
Nachos
Organic corn
chips
Vegan crumbles
2-4 c. organic vegetarian chili any kind
1 c. shredded soy cheese
Vegan sour cream
Salsa
Diced chilies
Olives
Arrange nicely on
an oven proof platter pop in the oven for a few minutes to heat. Serve
hot.
Lentil
Roast
1 c.
cooked millet
2 c. cooked lentils
½ c. green onions sliced
½ c. olive oil
4 c. coarsely chopped spinach
1 ½ T. egg replace + 1/3 c. water
2 apples grated
2 T. coriander
1 T. spike
1 T. lemon juice
Pre heat oven to 350
degrees. Combine millet and lentils. Sauté onions 1 minute in oil.
Add spinach to wilt. Add to lentil mixture. Add in egg replacer, apples
and seasonings. Lightly toss. Form and turn into a loaf pan. Bake 45 minutes
or until set and done. This is also great on sandwiches.
Veggie Pasta Supreme
1 lb.
cooked whole wheat or vegetable pasta (any kind of noodles are fine).
1/2 cup chopped fresh broccoli.
1 cup pea pods
1 c. peas
1 c. sliced carrots
1 c. sliced mushrooms
1 c. organic diced tomatoes
2 c. organic garbanzo beans
1 c. peppers chopped
1 T. basil.
1 T. parsley.
1 t. garlic.
Half teaspoon salt (opt.)
2 c. organic pasta sauce
2/3 cup vegan Parmesan cheese Find best e liquid at low prices.
Cook pasta according
to package instructions. Steam all vegetables, except mushrooms and tomatoes,
until crisp tender. Sautee mushrooms, tomatoes and spices in a little
olive oil until mushrooms are tender. Stir in the sauce and cheese. Add
the vegetables and heat through. Serve over cooked spaghetti.
Fried
Rice
4 c. finely chopped vegetables of your choice (use anything you like)
2 c. organic brown rice
1 c. mung bean sprouts
2 T. San J Thai Peanut Sauce
2 T. San J Teriyaki Sauce
1T. fresh garlic minced
1 T. fresh ginger minced
1 t. San J Szechwan Sauce
2 T. toasted sesame oil
Tamari soy sauce to taste
Combine sauces, garlic,
ginger and oil. Allow to get hot. Add vegetables and stir fry until just
tender. Add rice and heat through. Turn onto serving platter and serve
with soy sauce.
Vegan
Parmesan
4 garden
burgers of choice
4 slices Vegan soy mozerella cheese
2 c. organic pasta sauce
1 c. slice peppers (any color)
1 c. sliced onions
3 cloves fresh garlic minced
2 T. olive oil
4 c. spelt spaghetti cooked
Vegan parmesan cheese
Saute peppers, onions,
and garlic in olive oil. Set aside. Saute or bake garden burgers until
cooked and browned. Top with soy cheese. Layer in a baking dish spaghetti,
garden burgers, pepper mix and top with pasta sauce. Sprinkle with vegan
parmesan cheese and bake ½ hour at 350 degrees.
Swedish Meatless
Balls (vegan)
Meatless
balls (Trader Joe's frozen vegan meatless balls (or make
your own))
Sauce:
1 16 oz. can jellied cranberry sauce
1 10 oz. catsup
2 Tbsp. brown sugar
1 Tbsp. lemon juice
Melt all sauce ingredients
in sauce pan on stove top. Pour over frozen
meatless balls in pan. Bake for 20-30 minutes at 350 degrees. Makes 48
meatless balls.
DESSERT
Vegan Chocolate
Cake
1 ½
c. unbleached flour
1 ½ c. whole wheat flour
1 T. baking soda
1 ½ t. baking powder
½ t. sea salt
¾ c. organic applesauce
¾ c. canola oil
2 ½ c. sucanat or other sweetener
1T. egg replacer + 1/3 c. water
1 ½ c. unsweetened organic cocoa
1 ½ c. organic decaf coffee
1 ½ c. soy milk
Oil and flour 2 9in.
round layer pans or 1 9x11 in baking pan. Combine dry ingredients, set
aside. Beat together apple sauce, oil, sweetener and egg replacer. Add
cocoa, coffee and soy milk and dry ingredients beating well. Turn into
pans. Bake 30 minutes r until done in a 350 degree oven.
Mori-Nu Tofu
House Chocolate Chip Cookies
These are excellent cookies! You’ll never know it’s
tofu!
1 Cup unsalted margarine
1 Cup unrefined cane sugar
2 Tbs light molasses
4 Tbs Mori-Nu Tofu (firm) puréed
1 tsp vanilla extract
1 ¾ cups unbleached flour
¼ Cup whole wheat flour
½ tsp baking soda
¼ tsp salt
12 oz chocolate chips
1. Preheat oven to
350°F
2. Cream margarine, sugar and molasses with electric beaters or in heavy-duty
mixer until light and fluffy. Add tofu purée and vanilla; beat
for 1 minute more.
3. Mix flours, soda and salt in small bowl. Add to creamed mixture and
mix at low speed with the electric mixer or lightly with a rubber spatula,
blending in all flour. Fold in chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for
8-10 minutes. Cool on wire rack.
Ingredients of some of the 2006 Meatout Menu:
Tofu Eggless Salad - VEGAN
Tofu, veggies, vegan mayo, mustard spices
Pasta with Organic Vegan Boca Burgers – VEGAN
Organic wheat pasta, Organic sauce, organic Boca burgers, Vegan parmesan
VEGAN Smart dogs in BBQ Sauce
VEGAN Red Quinoa Mediterranean
Organic Red quinoa, veggies, spices, organic olives, organic olive oil, organic balsamic vinegar
VEGAN Broccoli Tempeh Salad
Organic Tempeh, organic broccoli, organic raisins, organic sunflower seeds, dressing, organic sesame oil, organic rice wine vinegar, sucanat, spices onion
VEGAN Pumpkin muffins
Org. White Wheat flour, pumpkin, sucanat, canola oil, soy milk, cinnamon, baking powder, soda spices, egg replacer
Tempeh nachos - VEGAN
Org. tempeh, seasonings, org. salsa, vegan sour cream, org. olives
Garden burgers parmesan -VEGETARIAN
Org. pasta, org. sauce, garden burgers, rice, cheese, org Olive oil
VEGAN chocolate cake
org. flour, canola oil, sucanat, egg replacer, coffee, soy milk, baking powder and soda, Choc. Chips
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