Meatless Loaf

Serving Size: 6

Amount Measure Ingredient Preparation Method
1 cup Cooked brown rice
1 each Egg
2 tablespoon Chopped onions
1 teaspoon Salt
2 cup Crushed peanuts
2 cup Cottage cheese
2 tablespoon Olive oil
1/2 teaspoon Pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.

Vietnamese Rice-Noodle Salad

Submitted by: JEN
” This is a good salad for a hot day.? “

5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce, or 1 teaspoon salt
1 (12 ounce) package rice vermicelli
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup coarsley chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

1 Mince the garlic with the cilantro and the hot pepper. Transfer
the mixture to a bowl, add the lime juice, fish sauce or salt
and sugar; stir well. Let the sauce sit for 5 minutes.
2 Bring a large pot of salted water to a boil. Add the rice noodles;
boil them for 2 minutes. Drain well. Rinse the noodles with cold
water until they have cooled. Let them drain again.
3 Combine the sauce, noodles, carrots, cucumber, mint and Napa
cabbage in a large serving bowl. Toss well and serve the salad
garnished with the peanuts and mint sprigs.

Fried Rice

“This recipe assumes you have already made plain rice.
You can also do it with minute rice, it comes out great if
you’re in a hurry.”

Heat oil in a skillet, add rice.
Add chopped bean sprouts, chopped green onions.
Sprinkle soy sauce on it all, until it looks like the right color.
Mix it all up while frying.

When it’s almost done, make a small crater in the middle
of the rice, add 2 eggs, mix them up a bit. When the eggs are
cooked through, mix them all up in the rice.

Zucchini and Rice Casserole

Submitted by: Paula

Prep Time: approx. 30 Minutes
Cook Time: approx. 40 Minutes

” This is a great recipe to use all that zucchini
from your garden, cheesy and delicious! ”

3 cups water
1/2 cup rice
2 pounds zucchini
1/4 cup butter
1/4 cup vegetable oil
1/2 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

1 Bring 3 cups of water to boil, add rice. When water returns to a boil,
reduce temperature to a low. Cover rice and cook until rice is tender.

2 Preheat oven’s broiler. Grease a 9×13 inch baking dish.

3 Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish,
then dice remaining zucchini.

4 Combine butter and oil in a Dutch oven and heat until butter is melted.
Add rice and diced zucchini, then saute until golden, stirring frequently.
Stir in the cheeses until melted and add salt and pepper to taste.
Let cool slightly, then stir in eggs quickly. Pour into a prepared
baking dish and sprinkle generously with bread crumbs.

5 Slice reserved zucchini and arrange around the diced mixture.
Drizzle melted butter over top.

6 Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition at a glance
Servings Per Recipe: 11
amount per serving
Calories 231
Protein 7g
Total Fat 16g
Sodium 280mg
Cholesterol 65mg
Carbohydrates 16g
Fiber 1g

Pineapple Fried Rice

Submitted by: Marilyn

” A version of fried rice using tofu and pineapple.
Light, tasty, and easy. Serve with hot sauce or extra soy sauce. ”

1 (8 ounce) can crushed pineapple with juice
4 cups water
2 cups white rice
1 tablespoon peanut or walnut oil
2 eggs, beaten
1/2 teaspoon sesame oil
1 (12 ounce) package tofu, diced
3/4 cup chopped mushrooms
3 tablespoons soy sauce
3 green onions, thinly sliced
1 cup diced carrots

1 Open can of crushed pineapple and drain juice into a cup.

2 In a medium saucepan, combine the liquid from the can of crushed
pineapple with 3 cups water, bring to a boil. Add rice.
Bring mixture to boil. Cover and reduce heat to simmer.
Cook 25 to 30 minutes or until rice is tender.

3 In a non-stick wok heat the 1 tablespoon walnut or peanut oil.
Add the eggs and cook without stirring, until set.
Slide eggs out of the wok to a plate – cut into short, narrow strips.
In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms,
soy sauce, green onions, and carrots for about 4 minutes.
Stir in cooked rice, pineapple, and egg strips.
Heat until everything is heated through.

Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 535
Protein 19g
Total Fat 11g
Sodium 717mg
Cholesterol 106mg
Carbohydrates 90g
Fiber 3g

Reader Comments:
1 –

My husband and I thought this was OK, but my picky
“if it’s not a hotdog I don’t want it” kids complained.
I added a can of sliced waterchestnuts and sliced bamboo shoots.
Next time I’ll also add celery and other veggies I have on hand.