Please read the Welcome cooks topic before posting your recipe(s).

If your recipes contain no dairy products or eggs, please post it here. This includes recipes that use soy milk and other dairy or egg substitues, but do not call for the real product.

Linda

MUSHROOM SOUP
3 tbls liquid margarine or 2 tbls oil
1 medium onion, chopped
3 tbls flour
4 oz can mushrooms, undrained
2 cups water
2 tbls chicken style seasoning
2 tbls cornstarch
10 oz carton Rich's Farm Rich Non-dairy Creamer OR 2 cups soy milk

In heavy saucepan saute onions in margarine or oil; add flour and stir. Add the undrained mushrooms and stir to blend. Combine the water, seasoning, cornstarch; add to pot, then add creamer. Stir while bringing to a boil. Remove from heat; cool. Use as you would canned cream of mushroom soup.

I got this recipe from a friend and have used it for eating as soup as well as a substitute in recipes that call for a can of mushroom soup.

Linda

[This message has been edited by Linda Sutton (edited July 23, 2000).]

This is a recipe for hot days and ice cream lovers. I won't call it truly healthy, but it comes a lot closer than regular ice cream. Because it is relatively low in fat, it will not have the really smooth creamy texture of ice cream, since it is the high fat content that makes the real thing so creamy.

CHERRY PECAN ICE CREAM

2 Quarts Rich's Non-Dairy Creamer
1 Cup sugar
1-28 Ounce jar maraschino cherries
1 Cup soy millk powder (any brand)
1/3 plus 1/4 Cup extra light olive oil
2 1/2 Tsp. vanilla extract
1 1/4 Cup lightly toasted pecans

Drain the maraschino cherries well and coarsely chop. Chop the pecans. Set aside the cherries and pecans. Can place in freezer to turn cold.

In a blender combine 2 cups of coffee creamer, all the olive oil, soy milk powder, and vanilla. Blend until smooth. Pour into the container of a gallon capacity electric ice cream freezer and add the rest of the coffee creamer. Begin processing according to the manufacturer's directions. When half frozen, stop processing and add the cherries and pecans. Continue processing until frozen. Makes about between 3 and 4 quarts of frozen dessert.

If you wish you may leave out the cherries, and/or nuts. Try substituting 1 pound of fresh sweet cherries that have been seeded (stoned) and then frozen for the marischino cherries which have a high sugar content.

BLACK BEAN SALAD
Salad
1—15 oz can whole kernel corn, drained
2—1 lb cans black beans, rinsed and drained
1 can pitted black olives, chopped
1 medium onion, chopped
1 bell pepper, chopped
2 medium ripe tomatoes, chopped
Dressing
3 tbls olive oil
2 tbls lemon juice
2 tsp paprika
½ tsp savory
1 tsp garlic powder
1 tsp onion powder
1 tsp salt or to taste

Make the dressing by combining the ingredients in a covered container and shaking well, or mixing in a blender. Combine all the vegetables together in a bowl and pour the dressing over them. Toss to coat and refrigerate several hours or overnight to marinate. Toss again before serving. Serves 8 - 10.

Linda

Sabbath Rice

2 c. brown rice, uncooked
2 qt. Tomatoes
2 cans olives
1 recipe cashew pimento cheese sauce
Basil

Purée tomatoes in blender, mix all ingredients together, sprinkling basil on top; bake in covered casserole 2 hours at 350. It may be necessary to stir halfway through for uniform cooking of the rice, depending on the shape of the casserole dish it is baked in.

Cashew Pimento Cheese Sauce

1 c. cashews
1 c. water
1/2 c. pimentos
1/4 c. yeast flakes
1/4 c. sesame seed
1/4 c. lemon juice
1 t. salt
1 t. onion powder
1/4 t. garlic powder

Blend all of the ingredients until smooth.

[This message has been edited by Cathy Sears (edited July 27, 2000).]

GLUTEN STEAKS by recipe @ last or confessions of a “dump-cook”.

Combine all dry ingredients for gluten steaks and still till fully blended .
Combine broth ingredients and water and stir till blended in a 5 - 8 quart thick bottom pot and start heating to boiling while busy.
Combine wet ingredients used to color and season the gluten steaks and stir till fully blended .

DRY INGREDIENTS FOR GLUTEN STEAKS.
4 - level cups gluten powder (this is pure gluten, it is not gluten flour ! )
1- 1/3 cups Food Yeast Flakes
7 - Tablespoons Soy Sauce Powder
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
½ Tablespoon Paprika Powder
1/4 teaspoon Carob Powder
1/8 teaspoon Cumin Powder
½ of (1/8 teaspoon) of Citric Acid Powder
BROTH INGREDIENTS
2 - 4 quarts hot water (Probably 3 qts forgot to measure)
3/4 cup Kitchen Boquet Browning Sauce
2/3 cup Soy Sauce Powder
2/3 cup Food yeast flakes
2 Tablespoons Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Peanut Butter - (natural kind with no sweetening , use a little of the oil also.)
2 teaspoons Sea Salt
1 teaspoon Paprika Powder
1/4 teaspoon Mesquite Liquid Smoke - (a non vinegar added brand . )
1/8 teaspoon Hickory Liquid Smoke - ( a non vinegar added brand . )

WET INGREDIENTS TO COLOR AND SEASON THE GLUTEN
3 cups water
3/4 (of 1/3 cup Kitchen Boquet Browning Sauce)
½ teaspoon Sea Salt
1/4 teaspoon Mesquite Liquid Smoke - (a non vinegar added brand . )
1/8 teaspoon Hickory Liquid Smoke - ( a non vinegar added brand . )
1/8 teaspoon Cumin Powder

DIRECTIONS:
(Plastic bowl washes out easier-have to scrub residue with paper towel & dump or will clog sink & ruin dish clothes and scrubber pads.) With all the dry ingredients fully blended in a large plastic bowl add the liquid ingredients and stir up till a large sticky dough ball begins to form enough to kneed by hand . Kneed all dry ingredients till as tough and elastic as you want to handle. This is called developing the gluten . Sprinkle one Tablespoon of Gluten powder from the container (not seasoned) to firm and dry up the mass of dough . Keep kneeding till fully gone into the dough and developed.

Put it on a cutting board and cut into pieces. These pieces will swell 2 - 3 times their cut size. If their final cooked thickness is over 1 3/4 - 2 inches they will not be able to absorb enough of the seasoned broth for uniform flavor.

Put them into the rapidly boiling broath and let boil for a minute then turn heat down to a low boil and put a rack (or upside down open metal vegetable steamer), on top of them in the boiling broth with a sauce pan with enough water to weight it a little below the surface to ensure all pieces soak up broth and fully cook .

Use broth later for gravy and bases for other things .
Broth-gravy, just take some broth & blend in some corn starch cook constantly till done .
Sometimes I bread & fast fry the gluten steaks, most times they don’t survive that long, there’s always stir fry as well . PS. Using a round wire rack ontop of the boiling gluten held down by a saucepan with some water in it helps plus puts wire gril type marks on the gluten.

SMOTHERED GLUTEN STEAKS (earlier simpler recipe)
Gluten
2 cups gluten powder
2¼ cups water
1 tbls Kitchen Bouquet
2 tbls chicken-style seasoning (Linda's home-made)
2 tbls soy sauce
for Broth:
2-3 quarts water
1 tbls Kitchen Bouquet
2 tbls chicken-style seasoning
½ cup soy sauce
Combine the broth ingredients together and put in large pot to boil. While broth is coming to a boil, mix the liquid ingredients together and pour into the dry ingredients and mix together. May need to knead to work it al together. Roll out in 6 inch long logs then break or cut into pieces and drop into boiling broth. Roll into small logs if you wish nuggets, larger logs if you want cutlet size. Can also be left in log shape and cooked, then sliced. Cook for about 20 minutes. Remove from broth and bread and fry. If storing in the refrigerator for later use, store in broth.

Smothered Pepper Steaks
Bread and fry 12 cutlet size gluten steaks and place in baking dish. In skillet used to fry the steaks, cook until tender 1 red bell pepper and one green bell pepper cut into strips plus one onion sliced and separated into rings. Add ½ cup of broth or more as needed to cook the vegetables. When they are tender, remove from pan and make gravy with the juices left in the pan. Combine with vegetables and smother the fried steaks. Serve hot or will keep covered in refrigerator until next day. Just reheat in oven.

HOW YA'LL ARE (Cajun style seasoning)
1 1/3 cups Paprika
1/2 tbls Bay leaf (powdered)
2 tbls Onion powder
2 tbls Garlic powder
1 tbls Salt
6 tbls Sugar, white
25 drops mesquite smoke
5 drops hickory smoke
4 tbls citric acid powder
1 tbls Cumin
1 tbls Sage
1 tsp citric acid (optional)
Mix the dry ingredients together, then work in the liquid smoke. Store in an air-tight plastic or glass container. (Citric acid can leach metal into the seasoning.) Use in place of hot pepper seasonings.

SPICY FRIES
Potatoes, peeled if desired
coarsely chopped onions
oil
How Ya’ll Are
salt

Wash as many potatoes as you need, remove any bad spots and sprouts, and cut into ½ inch wedges or cube. Arrange wedges or cubes on an oiled cookie sheet and brush top sides with oil. Sprinkle with How Ya’ll Are and salt. Place in a 400° oven and bake until potatoes are done, about 15 to 20 minutes. Serve hot.

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Edward F. Sutton

[This message has been edited by Edward F. Sutton (edited August 01, 2000).]

Ed, dear, I had to take out a recipe that I had already posted above. Gotta pay more attention.

[This message has been edited by Linda Sutton (edited August 01, 2000).]

I just HAVE to share these recipes, my husband and I have been experimenting with my new cookbook and these "Cheeze" recipes are fantastic!!! I am only going to post two we have tried, but will post more as time permits:

Simply Cheezy Sauce (Yields 3 1/2 cups)
(VERY good!!! Works well with pasta, haystacks, dips, etc.)

3 C water
1/4 C quick-cooking rolled oats
1/3 C nutritional yeast flakes
4 T Tahini (sesame seed butter)
4 T arrowroot or cornstarch
2 T fresh lemon juice
1 T onion granules
1 1/4 t salt
1 t dried thyme leaves, basil leaves, oregano leaves or dill weed
1/2 t garlic granules
1/8 t Turmeric powder
several drops of Tabasco sauce, to taste (I haven't tried adding this yet - probably adds a little zing to the sauce but is optional)

Place all the ingredients in a blender, and process until completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook fora few more minutes, stirring constantly, until thick and smooth. Serve hot.

Quiche Laverne (serves 6)
(Kind of a vegan Quiche Lorraine - very tasty, but even better the second day!)

2 C potatoes, shredded
1/4 C onion, grated
3 T unbleached all-purpose flour
1/2 t salt
2 t Canola Oil

1 head cauliflower, broken into bite-size florets, steamed (about 4 1/2 cups)
1 1/2 C firm silken tofu
1 1/4 C water
1/3 C nutritional yeast flakes
1/3 C quick-cooking rolled oats
4 T arrowroot or cornstarch
3 T fresh lemon juice
1 T onion granules
1 t salt
1/2 t garlic granules
1/8 t turmeric

1/2 C scallions, thinly sliced (may substitute small white onion if no scallions available)
2 T vegetarion bacon bits (optional)
paprika

Preheat the oven to 400F. For the crust, place the potatoes and onion in a bowl, and toss together. Sprinkle on the flour and salt, and toss again, using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom adn up the sides. Bake for 30 minutes. Remove from the oven and brush the oil over the crust, or spread it evelny using the back of a spoon. Return the crust to the oven to crispen and bake for 15 minutes more, until the surface is lightly browned. Let cool while you prepare teh filling. REduce the oven temperature to 375F.

Prepare the cauliflower and steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large bowl.

Place the next ten ingredients in the blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire whisk or wooden spoon, until very thick and smooth. Remove from the heat and stir in the vegetarian bacon bits, if using. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy.

Spoon the filling into the crust and dust the top liberally with paprika. Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes. Serve warm or at room temperature. This is also delicious cold the next day.

I hope you enjoy these as much as we did/are!!

------------------
Sarah Moss
*Prayer Changes Things!*

Ed asked for this in another thread, so here it is:

Betta Feta
Yield 2 cups (drained)

1 pound firm regular tofu, drained and cut into 1/4 or 1/2 inch cubes.
2 cups water
2 T All-Season Blend (see below for recipe)

1/4 cup red wine vinegar
1/4 cup water
2 T tahini (sesame seed butter available from most health food stores)
2 T fresh lemon juice
1 t salt
1 t dried basil leaves
1 t dried oregano leaves
1/2 t garlic granules

Place the tofu cubes, the 2 cups of water and the All-Season Blend in a saucepan. Bring to a boil, reduce the heat to medium and simmer uncovered for 20 minutes, stirring occasionally. Drain and place into a bowl.
In a separate bowl, whisk together the remaining ingredients until well blended. Pour over the tofu and toss carefully. Cover and chill several hours, stirring occasionally to make sure the tofu cubes are evenly coated. Store in the refrigerator, it will keep for about a week.

[It was brought to my attention that the above recipe calls for vinegar. Vinegar is not a good ingredient to put in the human body. Lemon juice can be substituted 1:1 in any recipe calling for vinegar. I'll add more information about vinegar in the Tummy Troublers thread in this forum. Linda Sutton]

All-Season Blend
1 1/2 C nutritional yeast flakes
3 T salt
1 T onion granules
1 T paprika
2 t garlic granules
1 t dried parsley flakes
1/2 t turmeric
1/4 t dried thyme leaves
1/4 t dried marjoram leaves
1/5 t ground dill seed
Place all the ingredients in a blender or food procesor and process until finely ground. Store in a covered container at room temperature.

*For broth, combine 1 1/2 t All-Season Blend and 1 cup water in a small saucepan. (Quantities are easily doubled, tripled, or quadripled) Bring to a boil, simmer for 1 minute and serve.

Hope you all enjoy!

------------------
Sarah Moss
*Prayer Changes Things!*

[This message has been edited by Mrs. Moss (edited August 25, 2000).]

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I corrected your first sentence re same forum but different thread.

[This message has been edited by Daryl Fawcett (edited August 25, 2000).]

[This message has been edited by Linda Sutton (edited December 02, 2000).]

Macaroni Au Gratin

1/4 teaspoon garlic powder
2 cups chopped onion
2 cups frozen peas
1 1/4 pound macaroni, cooked
5 cups cashew-pimento cheese sauce (2 recipes) (see recipe in previous post: Sabbath rice)
2 teaspoons salt

In skillet sauté onion in 1 tablespoon water until soft. Put into bowl. Add remaining ingredients and stir together well. Pour into large casserole dish. Cover and bake at 350 degrees for 45 to 60 minutes.

This one doesn't look very appealing, but it tastes great:

Tofu Loaf

4 cups chopped onion
1/2 cup water
6 cups crumbled tofu (2 one pound blocks)
6 cups cooked brown rice
1 cup soy milk
1 cup chopped walnuts
1 teaspoon garlic powder
2 tablespoons onion powder
1/4 cup chicken-style seasoning
2 tablespoons yeast flakes
1/4 cup soy sauce
1 teaspoon salt

Sauté onion in water. Rinse, crumble, and measure tofu. Put tofu into bowl. Add onions and remaining ingredients. Stir together well. Put into oiled 9" x 13" baking dish. Bake at 350 degrees for 30 to 45 minutes.

I use this one a lot for winter Friday night suppers. Usually I mix together all the seasonings while I am doing my Sabbath cooking, then just pour the juice, seasonings and honey together into my stock pot for quick, easy preparation.

Supper Tomato Soup

12 cups tomato juice (2 cans)
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
2 tablespoons dried parsley
2 tablespoons honey

Put all ingredients into saucepan and stir together. Bring to boil; reduce heat and simmer several minutes. A light evening meal served with croutons or crackers.

Croutons

Cut bread into about 1/2" to 3/4" squares. Place in pan in oven at 200 degrees until entirely dry and lightly toasted. May be used in salads or soups or as a topping for desserts or roasts. Serve with cooked cereal to give a crusty morsel to chew with the soft cereal. Make very small croutons and serve on steamed vegetables such as cauliflower, new potatoes, asparagus, or string beans.

Baked Carrots

3 pounds carrots
1 1/2 cup thinly sliced onion
6 tablespoons dried parsley flakes
3/4 teaspoon salt
3/4 cup boiling water

Wash, scrape, and slice carrots. Place alternate layers of carrots, onions, and seasonings in a casserole. Pour boiling water over all. Cover and bake at 375 degrees until tender.

[This message has been edited by Cathy Sears (edited September 29, 2000).]

Sweet Red Pepper & Onion Sambal

This is a dump cook recipe - no cups or teaspoons or measurements allowed.

Peel & sliver several large onions and get them browning in plenty extra virgin olive oil.
Dice a large bowl of red sweet peppers, several different kinds preferred .

Brown home-made sliced or diced gluten steaks, as much as you want; (or any other homemade or commercial meat substitute or analog, or mushrooms or cashews or tofu or nothing at all).

Salt the browning onions and season with some sage & lots of paprika powder (till nice and red), add the cooking diced sweet red peppers and gluten and some broth and lots of minced garlic.

The peppers and onions will have been browned before blending then made very red by the paprika powder(be careful that it is a mild or heatless paprika powder or the disk will be firey hot. Let boil for a few moments to blend flavors & colors.

Mix with commercially prepared or homemade sesame sticks just before serving.

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Edward F. Sutton

[This message has been edited by Edward F. Sutton (edited October 08, 2000).]