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Baked Bean Creole

Baked Bean Creole

Print Recipe

A Spicy version of Baked Beans

• CourseMain Course, Side Dish
• CuisineSouthern
• Skill LevelEasy

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Baked Bean Creole Print Recipe A Spicy version of Baked Beans CourseMain Course, Side Dish CuisineSouthern Skill LevelEasy Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

• 1 Each onion Large, chopped
• 1 Clove garlic crushed
• Oil for frying
• 2 Each green bell peppers diced
• 3 Stalks celery sliced
• 2 Tbsp flour
• 1 Can Tomatoes 15 oz
• 1 Can Tomato paste 6 oz
• 1 Pinch basil
• 1 Pinch Rosemary
• 2 Cups Pinto
• 1/2 Cups Breadcrumbs
• Water

Servings: people

Instructions

1. Saute onions & garlic lightly in oil.
2. Add pepper & celery. Fry for several minutes till tender.
3. Stir in the flour & add tomatoes.
4. Add tomato paste & herbs & beans.
5. Mix in breadcrumbs. Add a little water if too dry.
6. Spoon into oiled casserole & sprinkle breadcrumbs on top.
7. Bake for 30 minutes at 350˚F.
8. Serve with rice & salsa sauce.

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Avocado And Green Chili Soup

Avocado And Green Chili Soup

Print Recipe

Tasty version of Avacado Soup

• CourseAppetizer, Soup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 People	30 minutes

Servings Prep Time 6 People 30 minutes

Avocado And Green Chili Soup Print Recipe Tasty version of Avacado Soup CourseAppetizer, Soup CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 30 minutes Servings Prep Time 6 People 30 minutes

Ingredients

• 2 Each avocados. Ripe
• 3 Cups Soy milk
• 1 Can green chilies 4.oz can, chopped
• 1 Each onion Medium, Chopped
• Salt and pepper to taste
• 2 Tbsp lemon juice
• 2 Tbsp Dry sherry

For Garnish

• Chopped chilies -Or- Fresh parsley

Servings: People

Instructions

1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
3. Pour the mixture into a serving bowl, garnish, and serve immediately.

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African Vegetarian Stew

African Vegetarian Stew

Print Recipe

African variation of a Vegetarian Stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelMedium

Servings	Prep Time
10 People	45 minutes

Servings Prep Time 10 People 45 minutes

African Vegetarian Stew Print Recipe African variation of a Vegetarian Stew. CourseMain Course CuisineAfrican Skill LevelMedium Servings Prep Time 10 People 45 minutes Servings Prep Time 10 People 45 minutes

Ingredients

• 4 Each Kohlrabies Small, peeled, chunks**
• 1 Each onion Large, chopped
• 2 Each sweet potatoes peeled,chunk
• 2 Each Zucchini sliced thick
• 5 Each Fresh tomatoes Or 16 oz can
• 1 Each garbanzo beans & liquid* 15 oz can
• 1/2 Cup Couscous or bulgar wheat
• 1/4 Cup raisins
• 1 Tsp ground coriander
• 1/2 Tsp Ground turmeric
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground ginger
• 14 Tsp ground cumin
• 3 Cup Water

Servings: People

Instructions

1. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Recipe Notes

** Parsnips may be substituted for the kohlrabi.

* Chickpeas

Serve the couscous separately if desired.

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Anasazi Beans With Juniper

Anasazi Beans With Juniper

Print Recipe

Anasazi or Pinto beans with Juniper

• CourseSide Dish, Soup
• CuisineAmerican

Servings

6

Servings 6

Anasazi Beans With Juniper Print Recipe Anasazi or Pinto beans with Juniper CourseSide Dish, Soup CuisineAmerican Servings 6 Servings 6

Ingredients

• 2 cups Anasazi or pinto beans Dried
• 10 each Coriander seeds
• 8 each Juniper berries
• 1 each onion small
• 1 tbsp Sunflower oil or light olive oil
• 1 tsp red chile Ground
• 1 tsp Mexican or Greek Oregano Dried
• 2 1/2 Quart Water
• salt

Servings:

Instructions

1. You can find juniper berries in the spice section of specialty food markets.
2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
6. When done, check the seasoning.
7. Serve the beans in a bowl with the broth.

Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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Apple Beet Borscht

Apple Beet Borscht

Print Recipe

Apple Beet Borscht is a German version of Borscht

• CourseSoup
• CuisineRussian
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Cook Time

180 minutes

Servings Prep Time 6 people 30 minutes

Cook Time 180 minutes

Apple Beet Borscht Print Recipe Apple Beet Borscht is a German version of Borscht CourseSoup CuisineRussian Skill LevelMedium Servings Prep Time 6 people 30 minutes Cook Time 180 minutes Servings Prep Time 6 people 30 minutes Cook Time 180 minutes

Ingredients

• 3 oz Tomato paste
• 4 cups Vegetable Stock
• 1/4 each green cabbage Medium, thinly sliced
• 2 each carrots julienned
• 1 Clove garlic minced
• 3 each Beets julienned
• 1 onion Medium, thinly sliced
• 2 cup apple cider vinegar
• 1/4 cup Tamari
• 1/4 cup Sherry
• 2 tbsp Molasses or honey
• 1 tbsp Dried dill
• 2 tssp Dried basil
• 1 tbsp Caraway seeds
• 1 tbsp Canola oil

Servings: people

Instructions

1. Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot.
2. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
3. Puree one-third of the soup in food processor; return puree to the pot and mix thoroughly.
4. Serve hot or cold with a dollop of Sour Cream.

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Artichoke Saute

Artichoke Saute

Print Recipe

Tomatoes, Artichokes, and mushrooms.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Artichoke Saute Print Recipe Tomatoes, Artichokes, and mushrooms. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 3 Each Artichokes
• 1 Each onion Small, sliced
• 2 Tbsp olive oil
• 1/2 tsp Tarragon dried, crushed
• 1/4 cup Water
• 1 cup mushrooms sliced
• lemon juice
• 1 clove garlic minced
• 1 tsp sugar
• 1/4 cup White wine dry
• Salt and pepper to taste
• 1 each Tomato seeded and chopped

Servings:

Instructions

1. Bend back outer petals of artichokes until they snap off easily near base. Edible portion of pedals should remain on artichoke hearts. Continue to snap off and discard petals until central core of pale green petals is reached.
2. Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise. Cut out center pedals and fuzzy centers. Cut each half in fourths lengthwise. Dip or rub all surfaces with lemon juice.
3. Saute onion and garlic in olive oil; stir in prepared artichokes, sugar, and tarragon.
4. Add wine and water and cook until artichokes are tender; salt and pepper to taste.
5. Stir in mushrooms and cook until mushrooms are tender.
6. Stir in tomato; cook until tomato is thoroughly heated.

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Artichokes & Peas

Artichokes & Peas

Print Recipe

Artichokes and Peas make a great side dish.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4 people	40 minutes

Servings Prep Time 4 people 40 minutes

Artichokes & Peas Print Recipe Artichokes and Peas make a great side dish. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 4 people 40 minutes Servings Prep Time 4 people 40 minutes

Ingredients

• 2 each Artichokes Large
• 1 each Lemon juice only
• 2 tbsp virgin olive oil
• 1 each lg. Basil leaves; slicedstrips Large, Sliced into strips
• 1 each onion white or yellow, sliced 1/4-in thick
• salt
• 1 Lbs Fresh pod peas Or 1 cup froozen peas
• parsley Finely chopped
• freshly ground pepper
• 1 tbsp Sweet butter Or Extra Virgin Olive Oil
• lemon juice Or Champagne Vinegar to taste

Servings: people

Instructions

1. Slice the upper 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover.
2. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes.
3. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes.
4. Add the peas and continue cooking until they are done.
5. Let any liquids reduce until they are syrupy.
6. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil.
7. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste.

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Asparagus Strudel

Asparagus Strudel

Print Recipe

A German favorite made with Asparagus.

• CourseBreakfast, Main Course
• CuisineGerman
• Skill LevelMedium

Servings

6

Passive Time

60 minutes

Servings 6

Passive Time 60 minutes

Asparagus Strudel Print Recipe A German favorite made with Asparagus. CourseBreakfast, Main Course CuisineGerman Skill LevelMedium Servings 6 Passive Time 60 minutes Servings 6 Passive Time 60 minutes

Ingredients

• 2 each onion Large, finely chopped
• 1/4 lb butter
• 2 Tbsp butter
• 1 1/3 cup Breadcrumbs Fresh, fine
• 8 each Phyllo pastry sheets
• 1 1/2 lb asparagus Trimmed, washed, chopped and cooked until tender.
• 1/4 cup parsley Finely chopped

To Garnish

• Parsley sprigs
• Lemon slices
• Asparagus tips

Vegetarian Yogurt & Herb Dressing

• 1/2 cup Greek yogurt
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp Mint Chopped

Servings:

Instructions

1. Preheat the oven to 400˚ F.
2. Saute the onions in 2 tablespoons of the butter or Vegetarian margarine for 10 minutes, until soft but not browned.
3. In another pan, heat 4 tablespoons of the butter and saute the crumbs until crisp.
4. Melt the remaining butter in a small saucepan.
5. Spread one phyllo pastry sheet out on a large board and brush with butter. Put another pastry sheet on top and brush with more butter. Repeat until all sheets have been used.
6. Spread the onions evenly on top of the pastry, keeping the edges clear.
7. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.
8. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.
9. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter and sprinkle with the remaining crumbs.
10. Bake for 40 minutes, until golden and crisp.
11. Garnish with parsley sprigs, lemon slices and asparagus tips.
12. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

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Scrambled Tofu

Scrambled Tofu

Print Recipe

Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs.

• CourseBreakfast
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	20 minutes

Servings Prep Time 6 20 minutes

Scrambled Tofu Print Recipe Here is a recipe for scrambled tofu that looks and tastes just like scrambled eggs. CourseBreakfast CuisineAmerican Skill LevelEasy Servings Prep Time 6 20 minutes Servings Prep Time 6 20 minutes

Ingredients

• 1 Package tofu firm and well drained.
• 1/2 cup onion finely chopped.
• 1/3 tsp tumeric
• 1 tsp oil

Servings:

Instructions

1. Make sure that the tofu is well drained.
2. Chop the tofu up, and heat a saute pan over medium heat. Add the oil, and onions.
3. Cook until the onions are transparent. Add the tofu, and turmeric.
4. Cook for about 5 minutes. Serve warm.

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Mom’s Stew

Mom's Stew

Print Recipe

Mom's homemade stew

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings

6 people

Passive Time

60 minutes

Servings 6 people

Passive Time 60 minutes

Mom's Stew Print Recipe Mom's homemade stew CourseMain Course CuisineAmerican Skill LevelEasy Servings 6 people Passive Time 60 minutes Servings 6 people Passive Time 60 minutes

Ingredients

• 5 each potatoes Medium, diced.
• 5 each carrots split in half and thinly sliced, leave large.
• 5 Stalks celery thinly sliced.
• Celery tops if available.
• 2 cups gluten Any kind will do.
• 1 each onion Medium, sliced.
• 2 Cups Water with gluten liquid.
• 3 Tbsp flour
• 1 Tbsp Mckay's Beef Seasoning or Savorex, or Soy sauce.
• 2 Tbsp olive oil

Servings: people

Instructions

1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
2. Add water and gluten liquid. Add McKay's or other seasonings.
3. Simmer for about an hour.

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