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Barley Stuffed Butternut Squash

Ingredients (use vegan versions):

* 1 med to large butternut squash
* 1 cup pearl barley, uncooked
* 2 1/4 cups apple juice, unsweetened
* 2 tablespoons olive oil (extra virgin, light)
* 1 small yellow onion, chopped
* 2 stalks Celery, chopped
* 1/4 to 1/2 cup walnuts, chopped
* 1 1/4 teaspoons each – dried tarragon & sage
* dash of garlic powder, as desired
* dash of salt, as desired
* black pepper, as desired
* 1/2 cup brown vegan sugar
* 1/2 cup apple sauce, unsweetened
* additional brown vegan sugar, to taste

Directions:

1. Preheat oven to 350 degrees.

2. In a medium saucepan, bring apple
juice to boil; add barley; cover and
reduce heat to low; simmer until liquid
is absorbed and barley is cooked,
stirring occasionally.

3. Meanwhile, cut squash in half
lengthwise and scoop out seeds. Spray
cut sides and a 9 x 13 inch baking dish
with cooking spray; put squash cut side
down into baking dish. Roast for
approx. 1 hour, or until they feel soft
when pushed down with finger. Let
squash sit until able to handle
comfortably. Increase oven temp to 400
degrees.

4. While squash if cooling, put olive
oil in skillet over medium heat. Add
onion and saute for 2-3 minutes;
add celery and saute for about 2
minutes; add walnuts and saute until
onion is translucent and walnut are a
bit toasted. Reduce heat to low.

5. Scoop out pulp from squash halves,
leaving shells intact. Add squash to
onion mixture and mix well; add spices
and mix well. Add applesauce and brown
sugar, stirring until well mixed (over
low heat). Stir in cooked barley till
mixed.

6. Put mixture in squash shells.
Sprinkle with additional brown sugar,
if desired; put in oven and cook until
heated through.

This recipe can be used as a main dish
for 2 people. Round out with a salad
and some vegan bread. Or use as a side dish
for 4 to 6 people, where the squash shells
are used as a “serving dish”. The
spices used mix together surprisingly
well. A flavor that needs to be tasted
to fully appreciate.

Serves: 6

Quick Seasoned Potatoes

Ingredients (use vegan versions):

* Complete seasoning-preferrably Badia Brand.
* Potatoes
* Pam cooking spray or personal choice of flavor

Directions:

Slice potatoes in 1/2 inch slices or smaller-
put in microwavable plate-
season-
spray-
Pop into Microwave for 7.5 minutes-
flip potatoes-
put into microwave for an additional 7.5 minutes
viola!

Preparation time: 15 min

(NON Meaty) Meaty Meatballs

Ingredients (use vegan versions):

* “fake ground beef” (you will need about 2 pounds)
* salt and pepper
* sweetener of choice (syrup)

Directions:

Find ground beef in your grocer’s freezer that is labeled
“fake ground beef” (you will need about 2 pounds). Add salt and
pepper and a touch of sweetener. Pre-heat oven at 375.
Roll approx. 20 meatless meatballs and cook for 25-30 minutes or
until golden brown

Serves: 10

Preparation time: 35 min

Easy Okra

Ingredients (use vegan versions):

* 1 pound okra
* 1 medium onion
* 4-5 cloves garlic, peeled and chopped
* 1 tablespoon ginger, peeled and chopped finely
* 1 tablespoon lime juice
* salt
* jalapeno, optional
* 3 tablespoon vegetable oil

Directions:

1. Cut the both ends off each okra, and then cut them in two
halves longitudinally. Mix them with lime juice in a bowl.

2. Cut peeled onion into two halves then each half into
longitudinal slices.

3. Put the oil in a sauce pan , add chopped garlic & ginger
and fry for one minute. Then add onion. Fry all these
together till onion becomes very light brown (4-5 minute).

4. Stir in okra mixture. Sprinkle salt to taste, and add
chopped jalapeno (optional).

5. Cook for 8-10 minutes, but stir after every 1-2 minute
till okra is tender.

6.Sprinkle freshly ground pepper on top.

Serve as side dish or with vegan bread.

Serves: 4

Preparation time: 15 min

Easy Baking Powder Biscuits

Ingredients (use vegan versions):

* 2 cups flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 4 tablespoons vegan margarine
* 3/4 cup water

Directions:

Mix together dry ingredients. Add
vegan margarine and water, mix with fork. When
dough forms a ball knead it for at least
one minute. Roll out to 1/2″ thick. Cut
with the edge of a cup or glass.

Bake at 450 degrees for 12-15 minutes.

Serves: 1 dozen

Preparation time: 30 – 45 min

Green Enchiladas

Ingredients (use vegan versions):

* 1 broccoli bunch
* 2 carrots peeled and diced
* 1 tablespoon Paul Prudhommes Veggie Seasoning
* 1/4 cup of water
* 8 corn tortillas
* 2 tablespoons of olive oil
* 4 medium tomatillos
* 1 small jalapeno pepper (optional)

Directions:

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce.

Serves: 4

Preparation time: 40 min

Enchiladas Calabazas

Ingredients (use vegan versions):

* 8 corn tortillas
* 4 cups cooked or thawed frozen squash
* 1 small container of vegan cream cheese
* 1 large onion
* 1-2 tablespoon chili powder
* corn oil
* bottled enchilada sauce to cover
* guacamole

Directions:

Chop the onion very fine and saute in
the olive oil until quite soft. In a
bowl mix the squash, cream cheeze, chili
powder, and sauteed onion. Divide it and
roll it up in the eight tortillas, and
place in a shallow casserole side by
side. Cover with enchilada sauce, and
bake at 325 for 10 or 15 minutes (until
the tortillas are done- this varies
greatly with the brand you use- and the
sauce is hot).

Serve topped with
guacamole and chopped cilantro.

NOT low fat! Unless they make fat free
vegan cream cheese, and you leave out the
guacamole. . .but it sure is good!

Serves: 4

Preparation time: 45 min

Better than the Real Thing: Mock Chopped Liver

Ingredients (use vegan versions):

* 1-2 very large sweet onions
* 4 stalks celery
* 10 oz. baby Bella (or your favorite) mushrooms
* 1/2 lb. raw cashews
* 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
* 1 teaspsoon or so of vegan sugar, to taste
* salt and pepper

Directions:

This works best if you process all
ingredients fine before cooking, or you
can chop coarsely and grind afterwards.

In a large wok sprayed with olive oil,
saute onions until starting to brown.
Add celery and saute 5 minutes, until
soft. (spray a bit more oil if needed at
any point) Add mushrooms, cook another
5 minutes. Finally, add ground cashews
(if you have cashew butter it makes this
step faster!) and cook another 3 minutes
or so. When everything is cooked and
ground pretty fine, add the mayo
substitute or oil to bind. Chill.
Serve on vegan crackers or lettuce leaves.

The die-hard chopped liver fans liked
this better than the meat version!

Serves: 12 – 29

Preparation time: about 30 min

Lettuce Tacos

Ingredients (use vegan versions):

* 3/4 cups chopped cashew nuts
* 1 1/2 cups chopped celery
* 4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
* 2 teaspoons vegan brown sugar
* 1 head of lettuce
* vegetable oil
* chopped ginger
* minced onions
* minced garlic

Directions:

Before cooking, chop celery into
small pieces, and crush cashews so
that each cashew is broken into about
4 pieces. Mix the Iron Chef Sesame
Garlic sauce with about 2 teaspoons of
vegan brown sugar.

In a skillet, pour vegetable oil so
that it covers the bottom of the
skillet. Sprinkle the oil with
freshly minced onions, minced garlic,
and chopped ginger.

Pour chopped celery into skillet
and stir fry for about 10 or 15
minutes on medium to high heat.

Pour chopped cashews into skillet
and stir fry for about 3 to 4 minutes
on low to medium heat.

Remove skillet from heat and mix
sauce in evenly with celery and
cashews.

Prepare each serving inside a
single lettuce leaf.

Serves: 5 – 6

Preparation time: about 40 min

Gnochi (Potato Dumplings)

Ingredients (use vegan versions):

* 2 pounds large baking potatoes
* 1 cup all purpose flour (sifted)
* 1/2 teaspoon salt
* Sauce: vegan alfredo, spaghetti, pesto, etc

Directions:

Steam the potatoes in their skins until
tender. When they are cool enough (but
still warm) to handle, peel and run
them through a ricer or mash with a
potato masher until it is free of
lumps. Do not use a food processor
because it tends to make the potatoes
“gluey”. Also do not use an electric
mixer because it adds too much air to
it. Immediately add the flour and salt.
Knead on a lightly floured board until
smooth. Sprinkle on a little more flour
if the dough sticks. Form into ropes
about the thickness of your thumb. Cut
into 3/4-inch sections and press down
lightly with a fork. Although not
essential, I like to press them against
a cheese grater to give it a ridged
appearance for presentation. Bring a
large pot of lightly salted water to a
boil. Add the gnocchi and boil until
they rise to the top, about 5 minutes.
Do not crowd the dumplings. Drain and
place in a bowl. Mix the gnocchi with
enough sauce to thoroughly coat them.

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