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- 2cups bread crumbs
- 2cups Cooked brown rice
- 1cup walnutschopped
- 1cup Rice or Soy milk
- 1/2tsp salt
- 1/4cup Bragg's Liquid Amino's
- 1 onionfinely chopped
- 1T parsleychopped
Mix first 4 ingredients. Add remaining ingredients and mix well. Put into casserole dish and bake for 1 hour at 350°. Serve with gravy.
Peasant’s Pie
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- 1 onion
- 3 carrots
- 1 Green bell pepperdiced
- 1/2pound BroccoliCut into florets
- 1/4pound green beanscut into 1-inch pieces
- 1bunch Spinachtorn into bite-size pieces
Steam vegetables (except spinach) about 15 minutes, until crisp-tender. Remove from heat. Stir in spinach and 2 cups gravy. Spoon this filling into a 9" x 12" baking dish. Spread mashed potatoes over the top. Sprinkle with a small amount of paprika. Bake 30 minutes at 350° .
Peasant’s Pie Topping
Tofu Chicken
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- 1pound firm tofu
- 1/4-1/2cup brewer's yeast
- 1/4 cup Bragg's aminios
- 1/4tsp garlic powder
- 1/2tsp onion powder
Bread tofu in big chunks. If you are making sandwiches cut into strips 1/4" thick. Brown in a non-stick pan. Remove from pan and place in a bowl. Squirt tofu with Bragg's and sprinkle on rest of the ingredients, stirring to coat tofu evenly. Eat as is with rice and vegetables, make into sandwiches, or fill pita bread. You may eat this warm or cold.
Vegetable Casserole
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- 1/2pound green beansfresh
- 1medium Eggplantunpeeled, cut into 1" cubes
- 2large onionscut into 1" cubes
- 3medium carrotscut into 3/4" slices on a slant
- 1large red or green bell pepperseeded and cut into 1" squares
- 2large Celery stalkscut into 1/2" slices
- 1 "16"ounce can Pear-shaped tomatoes
- 1/4 cup olive oil
- 1/2cup Tomato paste
- 2tsp salt
- 1 1/2 tsp Dry basil
- 1/4 tap Cayenne pepper
- 3small Zucchinicut into 1/2" slices
- 2tsp honey
Snap ends of beans and cut into 2" lengths. Combine with eggplant, onions, carrots, celery, bell pepper and potatoes in a large casserole. Chop tomatoes and add to casserole, along with olive oil, tomato paste, salt, basil, cayenne and honey. Stir gently. Cover casserole and bake at 350° for 1 1/2 hours or until vegetables are almost tender, removing lid and basting vegetables with juices about every 30 minutes. Remove casserole from oven and gently mix in zucchini. Return to oven and bake, uncovered, for another 20-30 minutes or until vegetables are tender.
Layered Dinner
For suggested sauce recipe click here.
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- 6 Potatoessliced
- 1large onionsliced
- 2 carrotssliced
- 1 Green peppersliced
- 1 Zucchinisliced
- 1cup cornfresh or frozen
- 1cup Green peasfresh or frozen
Optional vegetables:
Mushrooms
Broccoli
Green beans, etc.
Zucchini Potato Casserole
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- 1 1/2cups Bulgur wheat
- 3cups water
- 6cups Zucchinisliced
- 3cups Red potatoessliced
- 1 onionchopped
- 1pound firm tofucrumbled
- 1 1/2cups Soya Kaas Cheeseshredded
- 1cup Tomato paste or Italian sauce
- 2T Fresh parsleychopped
- 1tsp Basil
- 1tsp Oregano
- 1/2tsp thyme
- 1tsp garlic powder
- 1/4cup Bragg's aminios
- 1/2tsp salt
- pince Cayenne
Over low heat, cook bulgur wheat in water about 15 minutes. Steam onion and potatoes until almost done. Add zucchini and seasonings. Cook until tender. In a separate bowl, combine bulgur wheat, tomato paste and parsley. Press into the bottom of a casserole dish. Next, combine tofu and 1/2 of the cheese. Spread on the top of bulgur mixture. When vegetables are done, put them on next. Top with remaining cheese. Bake at 350° for 30 minutes.
Noodle Peas Casserole
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- 1/2pound ribbon noodles
- 1 1/2-2cups original rice milk
- 1tsp ABCO Chicken Seasoning
- 3/4tsp onion powder
- 1/4tsp garlic powder
- 1/4tsp sea salt
- 1/3cup peas
- 1cup Fresh mushrooms
- 1T cornstarch
Cook ribbon noodles as directed on package. Sauté mushrooms. Thicken milk with cornstarch. Season with ABCO Chicken Seasoning, onion powder, a little garlic powder and sea salt. Add peas and mushrooms. Mix all ingredients well. Bake at 350° until thoroughly heated.
Cashew Rice Casserole
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- 1 1/2cups Cashews, ground
- 1large onionchopped and steamed
- 1 1/2 cups bread crumbs
- 1cup brown rice
- 1 1/2 tsp garlic powder
- 1/2tsp sea salt
- 3T parsleyMinced
- 1/2tsp sage
- 1/4tsp thyme
- 4oz Can Mushroom Pieces
- 1/2 cup celerychopped
- 1cup soy or nut milk
Mix all ingredients thoroughly and let stand 10 minutes. Consistency should be fairly thick. You may need to add more liquid or bread crumbs depending upon the texture. Place in a baking dish that has been lightly oiled or sprayed. Bake 40-50 minutes at 350°. Serve with gravy.
Couscous with Rosemary
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- 12oz Whole Wheat Couscous
- 3cups water
- 1T Fresh Rosemaryminced
- 1/4cup Extra Virgin Olive Oil
- 1 tsp sea salt
- 1/4tsp Dash Turmeric Powder
- 6cloves garlicminced
- 1/2cup Red Bell Peppercubed
- 1/2cup Yellow Bell Peppercubed
Saute garlic and rosemary in oil in medium heat for 3 minutes. Add salt and peppers and continue sauteing for an additional 5 minutes. Add water and turmeric. Stir and bring to a boil. Add couscous, stir, cover and simmer for 2 minutes or until all water is absorbed. Cover and remove from heat. Let sit for 5-10 minutes. Uncover, fluff with fork and enjoy.
