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Showing posts from March, 2011

LENTIL and SQUASH POT PIE Recipe (egg-free, dairy-free)

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In 4-Quart Pot:

*2 C. Brown Lentils in 3 C. Water
SOAK 2 - 3 hours or overnight.

BRING TO BOIL.

SIMMER approximately 1 hour.

ADD:
*4 c. Yellow or Orange Squash, diced
*4 Vegetable Bouillon Cubes
*2 tsp. Coriander
*1/2 tsp. Cumin
*2 cloves Garlic
*2 large Onions, chopped fine

SIMMER until Squash is tender.

POUR into deep casserole dish or spoon into individual baking ramekins as in the photo above.

SAVORY PASTRY TOPPING:

WHISK together:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
*1/4 tsp. Savory

ADD to:
*1 1/2 C. Whole Wheat Flour
*2 T. Parsley Flakes

ROLL OUT to cover dish OR individual ramekins..

BAKE until crust is golden.

~Recipe by Wyona Hertwig

And you may also light to try these 3 healthy, delicious, gluten-free, plant-based Spaghetti Recipes:

Figgy Duff Pudding Recipe (egg-free, dairy-free)

NOTE: This Newfoundland pudding has NOTHING to do with figs- at one time raisins were referred to as figs. This particular recipe is like a marriage between Figgy Duff and Bread Pudding. Use Gluten-Free Bread Crumbs to make it Gluten-Free! 
SOAK 3 C. Stale Bread in 1/2 C. Warm Water
ADD:
*1 C. Raisins
*1/2 C. Brown Sugar
*1/2 tsp. Allspice
*1/2 tsp. Ginger
*1 tsp. Cinnamon
*1/4 C. Margerine (or Coconut Oil)
*2 T. Molasses
*1 tsp. non-aluminum Baking Powder
*1/4 C. Hot Water
MIX above thoroughly, then sprinkle in 1/2 C. Flour, stirring constantly.
PLACE into damp cheesecloth bag.
TIE, leaving room for pudding to rise.
BOIL in a 4-quart pot with just enough water to cover the pudding, for 1 1/2 hours.

Alberta Country Hash Recipe (Egg-free, Gluten-free, Dairy-free)

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*6 large Potatoes, peeled and boiled large chunks
OR
*leftover boiled or baked Potatoes

SAUTE in a large skillet:
*1 T. Oil
*1 Onion, sliced
*1 Green Pepper, diced
*1 Red or Yellow Pepper, diced
*2 cloves Garlic, sliced
*1 pkg. extra-firm Tofu, diced
*1 T. Turmeric
*1/2 tsp. Savory or Sage
*1/2 tsp. Salt
*1 tsp. Cajun seasoning OR Mesquite or Chili

ADD:
Potato Chunks

HEAT enough to serve hot.

Jiggs Dinner Recipe (dairy-free, egg-free, vegan)

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SOAK OVERNIGHT:
*1 C. Split Green Peas with 3 C. Water in a 4-Qt. Pot

NEXT DAY:
Bring Peas to a boil, lower to simmer for about 45 minutes.

ADD:
*3 c. Cabbage, chopped
*2 Parsnips and 2 Carrots, diced or sliced
*4 medium Potatoes, cut in chunks
*1 T. Mrs. Dash Original seasoning
*2 T. Soy Sauce or 1 T. Marmite or Savorx
AFTER SIMMERING vegetables until tender,
ADD Gluten Beef-like pieces (eg., Yves vegetarian product) or organic smoked tofu (as in photo)

BEAVER TAILS recipe (egg-free, dairy-free)

Here is Wyona's VEGAN recipe (i.e., no eggs, no lard). At the bottom of the page you can find the traditional beaver tail recipe on Pinterest -- yummy as well, and a remembrance I have of Newfoundland!
IN LARGE BOWL or MIXER:
*1 C. Warm Water
*1 tsp. Brown Sugar
*2 tsp. Granular Yeast
*1 tsp. Vanilla
*1/4 C. Oil
LET STAND while mixing dry ingredients:
*2 C. Flour
*1/2 tsp. Turmeric Powder
*1/2 tsp. Salt
*1/4 C. Sugar
ADD above to the wet mixture and KNEAD until dough is soft and smooth.
LET RISE until double in bulk.
PINCH off golf-ball size pieces and roll out into think oval shapes.
PLACE on well-greased cookie sheets, prick with fork and sprinkle with
Cinnamon-Sugar mixture.
BAKE at 350F on middle rack until golden.

Potato Tofu Balls Recipe (egg-free, dairy-free)

BLEND:
*1 large Onion
*1 clove Garlic
*16 oz. Soft or Medium Tofu
*2 T. Chicken-Style Seasoning (No MSG)
*1 tsp. Pepper
*1/2 tsp. Turmeric Powder
*1/2 tsp. Oregano or Sage
MIX into 4 cups of pre-cooked dry Mashed Potatoes
ADD 1/2 cup (above) to 1 C. Green Onions, chopped fine
FORM into small balls. If mixture is too wet, add some dry cracker crumbs so ball remains moist but firm.
DIP into Oil, then roll into seasoned fine Bread Crumbs.
BAKE on well-greased cookie sheet at 400F until golden.

Carrot Mushroom Loaf Recipe (egg-free, dairy-free)

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SAUTE:
*1/4 C. Oil
*2 large Onions, chopped
*2 C. grated Mushrooms (or fine-chopped)
ADD ABOVE TO:
*4 C. Whole Wheat Bread Crumbs or 4 C. Oat Flakes
*2 C. raw Carrots, grated
*1 C. raw Potato, grated
*2 C. raw Cashews, ground or fine-chopped
*2 T. Mrs. Dash Original
*1/2 tsp. Turmeric
*1 tsp. Cumin
*1/2 tsp. Salt
MIX WELL with 1 C. Hot Water
PLACE into well-greased loaf pan or silicone pan(s)
BAKE at 375F for 1 hour
SERVE with Mushroom Gravy (see Below)

MUSHROOM GRAVY RECIPE:

INGREDIENTS:
* 2 T. Coconut Oil
* 1/2 large Onion, minced
*  10 regular-sized or 6 large Crimini Mushrooms, sliced or chopped
*   2 cloves Garlic, minced
*   2 C.Mushroom Broth (1-2 Mushroom boullion cubes dissolved in 2 C. Water)
*   1/2 tsp. dry Thyme powder
*   1/2 tsp. dry Rosemary powder, or ground fresh Rosemary
*   1/2 tsp. dry Sage powder
*   1 T.  Nutritional Yeast (not baking yeast! not brewer's yeast!)
*   1 tsp. Apple Cider Vinegar OR Balsam Vinegar OR fresh Lemon Juice
*   1 tsp. Gluten-Free Tamar…

Cashew Casserole Recipe (dairy-free, egg-free)

MIX ALL the following together:
*1 C. Cashews
*1 C. Onions, chopped
*1 C. Mushrooms
*2 T. Oil
*1 T. Mrs. Dash Original
*2 T. Chicken Style Seasoning (No MSG)
*1 C. Soy or Rice or Nut Milk
*1 C. chopped Celery
*1 C. grated Carrot
*2 C. any type par-boiled Pasta (small shells, bows, elbows, etc.)
BAKE in well-greased casserole dish for 1 hour at 350F
SERVE WITH a cashew cream gravy.

Grandma's Health Bread Recipe(dairy-free, egg-free)

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IN MIXER or BREAD MAKER:
*1 1/2 C. Warm Water
*2 tsp. Granular Yeast
*1/4 C. Oil
*1 T. Brown Sugar or Honey
*2 T. Molasses
LET STAND approximately 5 minutes while you mix dry ingredients:
*1/2 C. Quick Oats
*1/4 C. Flax seeds
*1/2 C. raw Sunflower Seeds
*3 1/2 C. Whole Wheat Flour
*1/4 tsp. Salt
*2 T. Gluten Powder
MIX all dry ingredients well and then add to wet yeast mixture.
MIX 3-5 minutes or KNEAD by hand 5 minutes.
LET RISE to double in bulk, then form into loaves.
LET RISE to double in bulk again.
BAKE at 350F for 45 minutes
*image by mlaving at freeimages.com

OATBRAN MUFFINS (dairy-free, egg-free)

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IN MIXING BOWL:
*1 C. Boiling Water
*1 C. Bran
BLEND TOGETHER:
*2 C. Soy or Rice Milk
*1/2 C. Oil
*1 T. Lemon Juice
*1 Apple
MIX TOGETHER:
*1 C. Sugar
*2 1/2 C. Flour
*1/2 tsp. Salt
*2 tsp. Non-Aluminum Baking Powder
MIX all ingredients together gently, do not beat.
SCOOP into well-greased muffin tins.
BAKE at 400F about 15 minutes.

RHUBARB CUSTARD PIE (egg-free, dairy-free)

PASTRY:
*2 c. Flour
*1/2 tsp. Salt
WHISK TOGETHER:
*1 C. Oil
*1/2 C. Water
MIX the above into the flour and press into pie shell.
FILLING:
BLEND 2 C. Water with
*2 C. raw Almonds
*4 T. Flour
*1 C. Sugar
*1 tsp. Vanilla
POUR into pie shell with 2 C. diced Rhubarb
BAKE at 375F about 1 hour on middle oven rack

Old Fashioned Yeast-Raised Plum Loaf (egg-free, dairy-free)

IN LARGE MIXING BOWL:
*1 1/2 C. Boiling Water
*1 C. mashed Potatoes
*1 C. Brown Sugar
LET COOL
ADD:
*1 T. granular Yeast
*1/2 C. Oil or Margerine
*2 C. warm Rice or Soy Milk
*1 tsp. Salt
MIX TOGETHER:
*3 C. Flour
*1/2 tsp. Nutmeg
*1 tsp. Cinnamon
*1 C. Raisins
*1 C. Prunes, chopped
ADD to Yeast mixture to make a soft dough
LET RISE about 30 minutes
ADD flour to knead into a silky dough
FORM INTO LOAVES and put into 2 greased loaf pans
LET RISE until double in size
BAKE at 350F for 1 hour.

Garbanzo-Bulgar Loaf Recipe (dairy-free, egg-free)

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SOAK:
2 C. Bulgar in 2 C. Hot Water for 15 minutes SAUTE in 1 T. Oil: *1 C. diced Onions *1 C. diced Green Peppers *1 C. diced Red Peppers *1 C. diced Celery *1/2 C. tsp. Sage or Savory ADD to: *2 C. mashed Garbanzos *2 C. soaked Bulgar  *1/2 C. Olives *1 tsp. Salt MIX well and place in well-greased loaf pan BAKE 350F for 1 hour UNMOLD onto platter and cover with a Tomato Sauce or Vegetable Curry Sauce

Carrot Pudding (egg-free, dairy-free)

MIX all ingredients together:
*1 C. Brown Sugar
*1 C. Flour
*1 C. Margerine (or Coconut Oil)
*1 tsp. Non-aluminum Baking Powder
*1 C. Raisins
*1 C. Currants
*1 C. shredded raw Potato
*1 C. shredded raw Carrot
*1/2 tsp. Salt
*1 tsp. Cinnamon
*1/4 tsp. Nutmeg
*1/4 tsp. Cloves
*1/4 tsp. Ginger
STEAM for at least 3 hours in a double boiler-type pot or in wet cheese cloth bag hanging over steaming heat.
SERVE with Lemon Sauce.
LEMON SAUCE:
*1 c. Water
*1/2 C. Sugar
*1 tsp. Lemon zest
*1/4 C. Lemon Juice
*1 T. Cornstarch
Heat to thicken

Lentil Potato Patties Recipe (Dairy-free, Gluten-free, Egg-Free)

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SAUTE in 4 T. Oil:
*1 medium Onion, chopped
*1/2 tsp. Sage
*1/2 tsp. Savory Flakes

ADD:
*2 C. cooked mashed Brown Lentils
*2 C. mashed Potatoes
*1 C. ground Pecans
*1 T. Egg-replacer or Corn Starch

MIX well and let stand 15 minutes

SHAPE and FRY Patties in pan.

BAKE at 360F for 15- 20 minutes. (Baking allows them to hold together better as patties)



Miner's Kidney Bean Patties Recipe (egg-free, dairy-free)

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COURSE GRIND 2 C. Sunflower Seeds (or chop in food processor)

IN LARGE Bowl,

MASH 1 large can Kidney Beans

ADD:
*Ground Sunflower Seeds
*1 Onion, chopped
*1 clove Garlic, minced
*1 C. Mushrooms, grated
*2 C. whole wheat Bread Crumbs

SEASONINGS:
Add your favorites, such as: Cajun, Curry, Chicken-style (No MSG), 1/2 tsp. Salt, 1/2 tsp. Pepper

MIX all thoroughly and let stand to weld together

FORM BALLS. If too wet to hold shape, add more crumbs or too dry and falling apart, add moisture.

FORM PATTIES on pan

BAKE at 450F on well-greased cookie sheet for about 20 minutes until beginning to brown.

SERVE with Shirley Gong's Mushroom Gravy if desired.

MORE Veggie Patty Recipes for Potlucks

TRY THIS:
Three Healthy, Delicious, Plant-Based, Gluten-Free Spaghetti Recipes

Silver City Beef-flavor Turnover Recipe (dairy-free, egg-free)

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"BEEF-FLAVOR FILLING":
*1 package Vegeburger, example: Yves brand
*1 grated Carrot
*1 grated Onion
*1 grated Potato
*1 T. Mrs. Dash Original
MIX thoroughly and
LET STAND while making pastry
PASTRY:
*2 C. Whole Wheat Flour
*1 tsp. Parsley
*1/2 tsp. Salt
*1 tsp. Onion Powder
*1 tsp. Turmeric
TOSS ALL TOGETHER.
WHISK TOGETHER:
*1 C. Oil
*1/2 C. Water
ADD ABOVE TO FLOUR MIX
ROLL OUT PASTRY and cut into about 5-inch squares. Fill with about 1/2 filling and crimp the edges.
BAKE at 350F for about 30 minutes until golden.

Stone Milled or Cracked Wheat Bread Recipe (Dairy-free, Egg-free)

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CRACKED WHEAT FLOUR:
GRIND 2 cups of Wheat berries in high-speed blender
IN MIXING BOWL:
POUR 3 cups Boiling Water over the Cracked Wheat Flour
ADD:
*1/4 C. Brown Sugar
*1/2 C. Oil
*1 tsp. Salt
WHEN LUKEWARM, ADD:
*2 T. Granular Yeast dissolved in 1/2 C. Warm Water and 1 T. Sugar
When bubbly, STIR IN:
*5 C. All-purpose Flour, 1 cup at a time
TURN OUT onto floured board and knead until smooth.
LET RISE until double in bulk.
PUNCH DOWN and shape into loaves.
Put onto a well-greased cookie sheet or shallow pans.
OIL tops.
LET RISE AGAIN until approximately double in size.
BAKE at 400F for about 45 minutes.

Carob Fudge (egg-free, dairy-free, gluten-free)

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IN SAUCEPAN
HEAT:
1 C. Honey
1 C. Peanut Butter
STIR constantly until smooth.

REMOVE from heat and stir in:
1 C. Carob Powder
1 C. coarse-ground raw Sunflower Seeds
1/2 C. Raisins
1/2 C. fine Coconut
1/2 C. chopped Pecans or Walnuts
PRESS into well-greased pan
CHILL
CUT into small squares
OPTIONAL: Sprinkle with icing sugar

Red Cabbage Pecan Stir Fry Recipe (with Gluten Strips or Tofu Chunks)

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IN WOK or LARGE SKILLET, heat 2 T. Oil
ADD:
*1 clove Garlic, minced
*1 Onion, chopped
*1 pkg. TENDERS (or brown gluten strips recipe or, as in image, organic, non-GMO smoked tofu)
AFTER BROWNING THE ABOVE:
ADD:
*2 C. each of shredded RED Cabbage and GREEN Cabbage (5 cups total)
STIR to cook until cabbage is tender
ADD:
*2 T. Lemon Juice
*1/2 C. Dry Mustard or 1 T. Dijon
*2 C. Dry Roasted Pecan Halves or Walnut Pieces
*1/2 tsp. Salt or 1 T. Chicken-Style Seasoning (no MSG)

Peace River Granola Recipe (Egg-Free, Dairy-Free)

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IN LARGE MIXING BOWL:
4 C. Oatmeal
1 C. Barley Flakes
1 C. Raw Sunflower Seeds
1 C. Raw Cashew Pieces or Pecans (as in photo)
1 C. unsweetened Coconut
IN BLENDER, WHIZ:
*2 C. Dates
*3 C. Water
*1 tsp. Vanilla
*1 tsp. Salt
*1/2 C. Flour
ADD to above Dry Ingredients.
SPREAD onto 3-4 cookie sheets, thinly.
BAKE in slow oven at about 250F for 1 to 1 1/2 hours or
STIR in between for even baking until crunchy golden.
OPTIONAL: Add Flax or Sesame Seeds

Cowboy Cake Recipe (Egg-Free, Dairy-Free)

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COWBOY CAKE-- recipe from a Vegetarian Cooking Class by Wyona Hertwig

BRING TO BOIL:

*2 C. Raisins in 4 C. Water
SIMMER 10 minutes and let cool.

COMBINE DRY INGREDIENTS:
*3 1/2 C. Flour
*1 C. Sugar
*2 tsp. non aluminum Baking Powder
*2 tsp. Cinnamon
*1 tsp. Nutmeg
*1 tsp. Cloves

BLEND 1 C. Oil and 1 raw Apple (instead of 2 Eggs)

MIX all ingredients together.
POUR into well-greased 9 x 13 inch pan

SPRINKLE with topping of:
*1 C. Brown Sugar
*2 T. Flour
*1 C. Nuts, chopped
*2 T. Oil, and toss lightly.

BAKE @ 350F about 45 minutes to 1 hour.

You might like to try: Apple Pudding Cake (Apfel Puddingkuchen)

Camper Pancake Mix Recipe (Egg-free, Dairy-free)

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MIX TOGETHER:
*3 C. Wholewheat Flour
*1/2 tsp. Salt
*3 T. non-aluminum Baking Powder
*1 T. Sugar
*2 T. Celamix Egg Replacer
GRATE 1 Apple and WHISK in:
*1 C. Water
*1/2 C. Oil
STIR all ingredients together and pour about 1/2 C. for each pancake onto hot oiled griddle or skillet.
OPTIONS: Add dried fruit pieces and 1 tsp. Vanilla

LuLu Island Mix Bean Stir Fry Recipe (dairy-free, egg-free)

IN WOK or LARGE SKILLET, heat 2 T. Oil
ADD:
2 Garlic Cloves, crushed or minced
1 Red Onion, sliced
2 C. firm Tofu
STIR until tofu begins to brown
ADD about 4 C. slivered Green Beans
1 C. Fava Beans
2 Red Bell Peppers
2 Celery stalks, sliced
STIR until heated through and then ADD:
1 C. Vegetable Stock OR 1 Organic Bouillon Cube, dissolved in water
1 T. Lemon Juice
1/2 tsp. Tumeric
Salt to taste
OPTIONAL: 1 tsp. Curry or Pumpkin Pie Spice

Campfire Supper Salad (Gluten-free, Egg-free, Dairy-free)

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*1 can of each of the following:
*Kidney Beans
*Pinto Beans
*Garbanzos
*Green French cut Beans
*Yellow Beans
ADD:
*1 C. Spanish or Red Onion, chopped
*1 C. Cauliflower chopped
*1 C. Broccoli, chopped
*1 stalk Celery, thinly-sliced
*1 red Pepper
*1/2 C. fresh Parsley, chopped
*2 T. minced Garlic
WHISK together:
*1/2 C Lemon Juice
*2 T. Olive Oil
*1 T. Sugar
*1/2 T. Salt
DRESS the above. LET MARINADE.

Ranchers "Beef" Soup Recipe (Gluten-free, Dairy-free, Egg-free)

IN 4 QUART PT combine:
*4 C. Water
*1 C. Pot Barley
SIMMER about 30 minutes before adding:
*2 C. Cabbage, chopped
*2 C. Carrots, sliced
*1 Turnip, diced
*1 Bay Leaf
*1 tsp. Thyme
*1 tsp. Basil
*1 medium Onion, chopped
*2 Potatoes, large, diced
*1 T. Savorx
*1/2 tsp. Pepper
BRING to boil and turn heat to Simmer for for about 15 minutes.
ADD any vegetable burger and
1 C. of Tomatoes, diced.
HEAT to serve.

Walnut Stuffed Spuds Recipe (Gluten-free, Dairy-free, Egg-free)

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-Feeds a Family of Five
5 large Potatoes (Bake fresh or use leftover baked spuds)
CUT in half length-wise and hollow out to use in filling
FILLING: in blender grind 2 C. Walnuts
MIX together with POTATOES:
*1 T. Oil or Margerine
*1 T. Mrs. Dash Original
*1/2 tsp. Salt
*2 T. Parsley, fresh, chopped
FILL Potato Skins to a mound in each
BAKE about 20 minutes @ 400F
GARNISH with a sprinkle of Paprika and Parsley Sprig