Vegan Roast Recipe

Ingredients

• 2 c Chick peas — cooked & mashed, about 3/4 cup dry -may substitute pinto,kidney or adzuki beans
• 1 1/2 c Carrots -- 1/4″ pieces
• 1 1/2 c Celery -- 1/4″ pieces
• 1 1/2 c Parsnips -- 1/4 “ pieces-OR-
• 1 1/2 c -Turnips, white — small 1/4″ pieces
• 1/8 ts Cinnamon
• 2 ea Vegetable bouillon cubes up to 3
• 2 tb Tamari soy sauce -- up to 3 tb
• 1 t Sea salt
• 1/4 ts Sea kelp
• 1/8 ts Cayenne pepper -- or less
• 2 c Onion -- finely chopped
• 6 c Bread cubes -- 1/2″ squares
• 1 1/2 c Nuts — or seeds,partially ground, up to 2 cups raw pecans,almonds,filbert or sunflower seeds taste best
• 3/4 c Parsley -- chopped, up to 1 c
• 3/4 c Buckwheat flour — or amaranth flour
• 1/4 c Arrowroot powder or soy flour or chick pea flour
• 2 ea Garlic cloves — pressed, up to 4, optional

Directions

1. Soak the chickpeas overnight and cook until tender.
2. Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F.
3. Oil a 9”x13″ low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3″ high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.

Looks terrific and taste delicious with Vegetarian Gravy or Mushroom Gravy.

Keeps 5-7 days refrigerated or may be frozen.

SERVES:4-6

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Two Layer Vegetarian Lasagna Recipe

Ingredients

• 10 ea lasagna noodles -- cooked and drained
• 16 ozs fresh spinach -- cooked as directed
• 5 cloves garlic -- minced
• 3 c fresh mushrooms -- sliced
• 1 1/2 c carrot -- grated
• 1 c onion -- chopped
• 1 tsp oregano
• 1 1/2 tsps basil
• 3 tbsps parsley -- chopped
• 14 ozs crushed tomatoes
• 1/2 c pitted black olives -- sliced
• 15 ozs tomato puree
• 6 ozs tomato paste
• 12 ozs lowfat cottage cheese
• 12 ozs fat-free ricotta cheese
• 1 tsp grated lemon rind
• 1/4 c Egg Beaters¨ 99% egg substitute
• 8 ozs fat-free mozzarella cheese -- grated
• 8 ozs LF Monterey jack cheese -- grated
• Parmesan cheese -- grated
• 1/4 c tomato sauce

Directions

1. Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large sauté pan, sauté onion and garlic in small amount of broth or water until translucent.
2. Add carrots, mushrooms, basil, oregano and parsley; cook until tender.
3. Add olives and tomato ingredients, and cook over low heat until heated through.
4. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree.
5. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer.
6. Top with grated parmesan.
7. Bake 30-40 minutes, let stand 10 minutes before serving.

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Vegetarian Roast Recipe

Ingredients

• 8 1/2 oz Long grain rice
• 7 oz Button mushrooms, finely chopped
• 5 oz Whole grain bread crumbs
• 5 oz Nuts (any kind such as almonds, brazil nuts or unsalted peanuts), chopped
• 5 oz Low fat mozzarella cheese
• 4 Eggs
• 4 md Carrots, grated
• 3 md Onions, chopped
• 1/4 c Sunflower or safflower oil
• 1/4 c Dried parsley
• 1/2 ts Ground black pepper
• 1/4 ts Garlic powder

Directions

• Cook the rice in boiling water for 30 to 35 minutes, until tender, or use an automatic rice cooker. 250g of rice is about 2 small automatic rice cooker cups, but please check your rice cooker to be sure. When using an automatic rice cooker, add a little more water for brown rice than you would for white. ie. if you cook 2 small rice cooker cups of brown rice, then fill the rice cooker pot to the 3 level with water.
• Thoroughly blend everything in a large bowl or pot. Then pack the mixture into 2 medium sized (1.4 l or 1.4 quarts) loaf tins, which have been lightly oiled.
• Bake at 350F (180C) for 1 to 1 1/4 hours or until firm to touch and brown on top. Vegetarian Roast is traditionally served, hot or cold, with tomato sauce or chutney.

Fry the onions, carrots, and mushrooms, in the oil until softened, before adding them to the entire mixture in step #2. Serve with a legume soup, such as pea soup or lentil stew. Replace the eggs with a commercial egg substitute. Replace the mushrooms with green, red, or yellow peppers. Replace the mozzarella with cheddar cheese (the older the stronger the flavour). Replace the mushrooms with green, red, or yellow peppers.

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Cheeseburger Pizza Recipe

Ingredients

• 1 pizza crust (or make your own)
• 1/2 lb extra-lean (at least 90%) ground beef
• 1 cup tomato pasta sauce
• 1/4 cup chopped red onion, if desired
• 1 cup shredded Cheddar cheese (4 oz)
• 1/4 cup dill pickle slices

Directions

1. Make (or use pre made pizza crust)
2. In 8-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Spread pasta sauce evenly over dough. Top with beef, onion and cheese.
3. Bake classic crust 12 to 18 minutes, bake thin crust 8 to 12 minutes, or until edges are golden brown and cheese is bubbly. Top pizza with pickle slices. Cut into 4 servings.

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Gratin of Turnips and Blue Cheese Recipe

Ingredients

• 4 md Turnips; peeled and sliced paper thin
• 1 md Yellow onion peeled and finely sliced
• 4 tb Melted butter
• 1/2 c Whipping cream
• 4 Anchovy fillets finely chopped
• 1/4 ts Nutmeg - preferably freshly ground
• 1/4 ts Freshly ground pepper
• 1/2 c Crumbled Roquefort, Stilton or other blue cheese

Directions

1. PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish.
2. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes.
3. If the gratin is golden brown, it’s ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.

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Creamed Turnip Soup Recipe

Ingredients

• 1 lb Turnip greens
• 1 T Chopped shallots
• 1/2 T Olive oil
• 1 c Cream
• 2 Peppercorns
• 1/4 c White wine
• 3 oz Finely grated Parmesan -cheese
• Salt and pepper to taste

Directions

1. Blanch turnip greens, then submerge in ice water and drain. Lightly sauté shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

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White Turnip Soup Recipe

Ingredients

• 4 Medium-sized white turnips
• 1 lg Onion
• 3 tb Butter
• Salt and pepper
• 3 sl Bread
• 2 Egg yolks
• 1/2 c Cream
• Parsley

Directions

• Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
• Simmer the soup for a half hour and puree’ it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.

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