Posts Tagged ‘vegan’

Keeping it Healthy Salad

October 15, 2008

Ingredients:

* 1 medium green cabbage, shredded
* 2 carrots, shredded
* 1 green pepper, sliced paper thin in small strips
* 2 kirby cucumbers, peeled and sliced paper thin
* 1/3-1/2 cup sugar
* 1 onion, sliced paper thin
* 1/4 cup water
* 1/2 cup canola oil or vegetable oil
* 3/4 cup white vinegar or apple cider vinegar
* 1 teaspoon sea salt
* 1 teaspoon oregano

Directions

1.Shred or slice (and I do mean paper thin) all vegetables.

2. Mix other ingredients and pour over the veggies.

3.You can make as quickly as a half a day before serving, but it is best to make it so that it can sit overnight.

4.Refrigerate immediately after mixing veggies and dressing.

Creamy Squash Soup!

October 15, 2008

2 tablespoons butter
1 large onion, chopped
1/2 teaspoon dried sage
2 Granny Smith apples
1 14 1/2-ounce can chicken broth
3/4 cup water
1 12-ounce package frozen squash, thawed
2 teaspoons grated peeled fresh ginger
1/2 cup milk

In medium saucepan, melt butter over medium heat. Add onion and sage; cook 3 minutes to soften. Reserve 1/4 of one apple for garnish; peel, core, and finely chop remaining apple. Add to onion mixture with broth and water; heat to simmering. Cook mixture, covered, 12 minutes.

Add squash and ginger to apple mixture; simmer, uncovered, 10 minutes.

Zesty Minestrone

October 15, 2008

Ingredients: 3 cups water
1/2 pounds stewing beef, cut into 1-inch pieces and browned
1/4 cup dried minced onion
20 baby carrots, cut in thirds
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon salt
1 tablespoon dried basil
1/2 cup dried vermicelli pasta
1 1/2 tablespoons dried oregano
1 package (10 ounces) frozen mixed vegetables
1/4 cup grated Parmesan cheese

Combine all ingredients except frozen vegetables and cheese in greased 3-1/2 to 5-quart slow cooker. Cover and cook on high heat 3-4 hours or on low heat 6-8 hours.

One hour before serving, add frozen vegetables. Cover and cook an additional hour. Top individual servings with Parmesan cheese.

Serve with crusty bread and herbed cream cheese spread

Cheesy Vegan Pasta Melt

October 15, 2008

 

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• 16 oz. whole wheat mostacciolli
• 3/4-1 whole green bell pepper
• 3 8 oz. cans tomato sauce
• 1 6 oz. can tomato paste
• 3 tablespoons water
• 2 cloves garlic, minced
• 2 tablespoons onion powder
• 2 tablespoons Italian seasoning
• dash of salt and pepper
• 6 oz. tofutti ‘sour cream’
• 4 oz. tofutti ‘cream cheese’
• 5 oz. vegan gourmet mozzarella (shredded)
Cook and drain pasta according to instructions on box. make pasta sauce by combining tomato sauce, paste, water, garlic, onion, Italian seasoning and salt/pepper in a medium sauce pan. heat on medium-high until sauce starts to simmer aggressively, then lower heat to medium-low, cover, and let it simmer lightly for about 15 minutes, stirring often. this will be a thicker sauce since it is going into a casserole type dish. add in the softened cream cheese and sour cream, and heat on low for about 5-10 minutes until you have a nice creamy red sauce.

in a 9×11 glass casserole dish, use about three tablespoons of the sauce to coat the bottom (prevents sticking). layer 1/2 of the mostaccioli in the dish, then layer 1/2 sauce, 1/2 green pepper and 1/2 of the mozzarella. then repeat with the other half of the ingredients.

place in the oven at 350 f° for about 25 minutes, until the sauce starts to bubble and the cheese begins to melt. pull out and cool around 10-12 minutes before trying to serve, although in my house we only make it about 5 minutes.

ONE OF THE GREATEST COMFORT FOODS!!!!!!!