Lentil Stuffed Tomatoes

Submitted by: SUE

Prep Time: approx. 30 Minutes
Cook Time: approx. 15 Minutes

” These tomatoes, stuffed with lentils and oven baked, make a great entree. ”

1/4 cup uncooked white rice
1/4 cup red lentils
1/2 cup boiling water
1 tablespoon butter
1/2 onion, chopped
1-1/2 teaspoons chopped fresh mint leaves
salt to taste
ground black pepper to taste
4 Each medium tomatoes
1 tablespoon vegetable oil
1/2 clove crushed garlic

1 Rinse rice and lentils in a strainer.
Place in a small saucepan and stir in boiling water. Cover.
Cook for 10 minutes over medium heat.

2 Meanwhile, melt butter or margarine in a saute pan.
Add onion, and saute until golden brown over medium low heat.
Stir in lentil mixture and mint. Season generously with salt and pepper.

3 Slice the tops off tomatoes, and reserve. Scoop out the middles, and reserve.
Fill tomato shells with lentil mixture, and replace the tops.
Stand in a baking dish.

4 Chop reserved tomato middles, and place in a small bowl.
Mix in oil and garlic. Pour around the stuffed tomatoes.

5 Bake in a preheated 450 degree F (230 degree C) for 10 to 15 minutes.
Remove from oven, and serve.

Zucchini Pie

Submitted by: Kim Graber

” Still trying to figure out what to do with the zucchini?
Here’s a great dish that is absolutely delicious! ”

1 1/2 cups grated zucchini
3/4 cup buttermilk baking mix
1 tomato, chopped
1/2 cup fresh corn kernels
1/2 cup diced onion
3/4 cup shredded Cheddar cheese
2 eggs, beaten

1 Preheat oven to 350 degrees F (175 degrees C).
Lightly butter one 9 inch pie plate.

2 In a medium bowl mix zucchini, buttermilk baking mix,
tomato, corn, onion, cheese and eggs together.

3 Bake at 350 degrees F (175 degrees C) for 45 minutes.
Do not cover the dish while it is cooking. Serve warm.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 158
Protein 8g
Total Fat 7g
Sodium 401mg
Cholesterol 86mg
Carbohydrates 17g
Fiber 1g

Scalloped Corn

Submitted by: Katherine Denning

” This simple recipe came about “by necessity.”
I needed a dish to take to a church supper, didn’t
have a car available, so I used things I always have on hand.
The Big PLUS: This dish can be baked and ‘held’ awhile before serving!!
Very moist and Delicious!! ”

1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
2 tablespoons butter
2 tablespoons vegetable oil
1 (14.75 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained
1 egg, lightly beaten
1/2 cup shredded Cheddar cheese
1/3 cup crushed buttery round crackers

1 Preheat oven to 325 degrees F (165 degrees C).
Grease an 8 or 9 inch casserole dish.

2 In a small frying pan, saute onion, green pepper, and celery in
butter or margarine and vegetable oil. Saute vegetables until tender.
Remove vegetables from oil.

3 In a medium size mixing bowl, combine cream style corn, niblet corn,
egg and cheese. Mix onion and celery mixture into the corn mixture.
Spread into prepared casserole dish.

4 Bake for 25 minutes. Remove casserole from oven and sprinkle cracker
crumbs onto the top. Return casserole to oven and bake another 10 minutes.
Serve hot or warm.

Makes 6 servings

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 254
Protein 7g
Total Fat 14g
Sodium 482mg
Cholesterol 56mg
Carbohydrates 30g
Fiber 3g

Fluffy Garlic Mashed Potatoes

Recipe By : Lillian Kayte
Serving Size : 8
Preparation Time :1:40

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes — peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soymilk
salt — to taste
1/4 teaspoon ground white pepper

Preheat oven to 350°.

Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes,
or until soft. Cool, then squeeze garlic out of skins; refrigerate.
Discard skins. (If desired, garlic can be roasted the day before.)

Cover potatoes with water, add salt and bring to a boil. cover;
cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water.
Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk.
Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes
are fluffy and light but still hold shape.

Famous Enchiladas

Originally by: Dellena
Adapted for meatless by: Barbi

“This sounds like a lot of work by the size of the text, but
it’s really quite easy, and very difficult to mess up.
You won’t believe how good they taste!”

Shopping Cart:
1 lb ground veggie crumbles
1 lb extra sharp cheddar cheese
1 lb monterey jack cheese
1 pkg Lawrys Enchilada Sauce Mix
6 oz can tomato paste (not sauce, paste!)
1 bottle McCormick Mexican Seasoning
(also known as Schilling in some parts of the USA)
1 small can chopped black olives
1 small can chopped green chiles
6 cloves garlic
24 corn tortillas (you will lose some of them)
some onion powder to taste
some garlic powder to taste
some salt
some pepper
2 disposable foil square pans

Make the sauce first. Put the tomato paste and the water in a pan and
mix together with an egg beater, until paste is dissolved.
Add the Lawrys seasonings, mix well and put on low heat.
Come back and stir it often while making the rest of the stuff below.

Shred both cheeses, sprinkle with flour and mix to keep it from lumping.

Shred the garlic on the small holes of the cheese grater. (It’s way easier
than dicing!)

In a large bowl mix the veggie crumbles, olives, green chiles, garlic and all
spices. Add a tablespoon or two of the sauce if it’s too dry to mold in a shape.

Taste test it – add more garlic or onion powder if necessary.

Mix together with 3/4 of the shredded cheeses.

Place 5 or 6 of the tortillas in the hot sauce to soften them. If they are soft
enough they will roll without breaking, if they are too soft they will tear.
You will see.

Take out a tortilla and place it on your baking pan. Fill with the veggie/cheese mix
(go ahead, use your hands) and roll into an enchilada. Turn it seam side down.

Repeat until both your pans are filled up. Cover the enchiladas with reamining sauce.

Bake for 30 minutes in a preheated oven. Cover with the rest of the cheese and bake
5 minutes more or until cheese is melted.

Serve with Coca Cola, not Pepsi, in tall glasses with 4 (not 3, not 5) ice cubes each.

Servings: 6-8

Chile Rellenos Casserole

Recipe By: Barbara Pollack

27 ounces canned green chiles — whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder*
1/2 teaspoon salt

* Almond powder may also be known as ground blanched almonds.

Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.

Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.

Clean any seeds and membranes out of the peppers.

If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.

If the peppers are not whole or if you are pressed for time,
spread out half the peppers in a single layer, inside up,
in the baking dish and layer cheese evenly over them using
about 3/4 of the cheese. Top with the remaining peppers in
a single layer, inside down.

Cover with the remaining egg mixture. Sprinkle the remaining
cheese over the top.

Bake at 375°F until cheese is melted and slightly browned–
about 30 minutes.

Baked Vegetables

Submitted by: Klara Yudovich

2 potatoes, peeled and cubed
4 carrots, sliced
1 head fresh broccoli, cut into florets
4 zucchinis, sliced
salt to taste
1 tablespoon olive oil
1 (1 ounce) package dry onion soup mix
can also use cauliflower and mushrooms

1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease a large baking dish.

2 Combine vegetables in prepared baking dish, and lightly salt.
Brush with olive oil until well coated. Sprinkle with dry soup mix.

3 Bake for 30 to 45 minutes, or until vegetables are tender.

Nutrition at a glance:
Servings Per Recipe: 4

amount per serving:
Calories 176
Protein 7g
Total Fat 4g
Sodium 665mg
Cholesterol 0
Carbohydrates 32g
Fiber 8g

Reader Comments:

1 –
Delicious! I’m not a big vegetable eater, so I was looking for recipes with a lot of
additional flavor and this dish certainly has it. I served them over Vermicelli with
cut-up baked chicken breasts, and it made a beautiful presenatation. I agree with the
other user about cokking the potatoes a few minutes by themselves first, because they
were kind of undercooked. Great recipe! Thanks!

This recipe was very tasty. The whole family adored it. I suggest cooking the potatoes
for about fifteen minutes before throwing in the vegetables.

Basil Broccoli Tureen

4-1/2 cup coarsely chopped fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 T. grated Parmesan cheese (omit for Neanderthin)
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes, halved
Fresh basil leaves (optional)


Combine broccoli and water in a heavy saucepan; bring to a boil. Cover,
reduce heat to medium and cook 10 min. or until tender. Drain and rinse
under cold water; drain again. Combine broccoli, egg whites, egg yolks,
parmesan, lemon juice, basil, salt and pepper in processor and process 3
min. or until smooth. Line a 7-1/2 X 3 X 2 in. loafpan with foil, allowing
foil to extend 3 in. beyond sides of pan. Coat foil with cooking
spray. Pour broccoli mixture into prepared pan, carefully folding foil
loosely over broccoli mixture to cover. Place loafpan in a 12 X 8 X2 in.
baking dish; pour hot water into baking dish to a depth of 1 in. Bake
At 350°F. for 1 hour or until edges are firm and center is set. Remove
loafpan from water; let cool on a wire rack 15 min. Loosen edges of
tureen with a sharp knife; invert on a serving platter. Smooth edges if
necessary and chill. Cut tureen into 16 slices; arrange 2 slices on each
of 8 individual serving slates. Garnish with cherry tomato halves and
basil leaves.

Tofu Burgers

Submitted by: Silverwolf

Prep Time: approx. 40 Minutes
Cook Time: approx. 15 Minutes

” This recipe uses tofu that has been frozen for 72 hours and then
quickly defrosted. Onion, celery and cheese make these burgers delicious.
This is a family favorite at the Silverwolfs’ den.
Serve in place of meat as a main entree or place on a bun along with
your favorite toppings: lettuce, onion, tomato, mayo, etc.
These burgers can also be baked in an oven preheated at 350 degrees
for 30 minutes rather than frying. ”

1 (12 ounce) package firm tofu
2 teaspoons vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 egg, beaten
1/4 cup shredded Cheddar cheese
salt and pepper to taste
1/2 cup vegetable oil for frying

1 Place tofu in freezer 72 hours ahead of time. To thaw, fill a
large saucepan with water and bring to a simmer. Leave tofu in
package and place in water for about 20 minutes.

2 While tofu is thawing, heat 2 teaspoons vegetable oil in a small
skillet. Saute onion and celery until soft and lightly browned.
Place in a medium bowl and set aside.

3 When tofu is thawed, squeeze out excess water. Chop tofu finely
and place in bowl with onion and celery. Mix in egg, cheese, salt
and pepper until thoroughly combined.

4 Heat a large skillet over medium-high heat and pour in 1/2 cup
vegetable oil (oil should be 1/4 inch deep). Drop tofu mixture into
pan in 6 equal portions. Flatten with a spatula to form patties.
Fry for 5 to 7 minutes on each side, until golden.

Makes 6 burgers

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 95
Protein 7g
Total Fat 7g
Sodium 67mg
Cholesterol 34mg
Carbohydrates 3g
Fiber 1g

Hummus II

Submitted by: Nina

Prep Time: approx. 10 Minutes

” This recipe makes enough for a large party.
The tofu makes the hummus mild and creamy.
Add as much garlic as you like! ”

2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini
1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste

1 Mince garlic in the large bowl of a food processor.
Add garbanzo beans, tofu, lemon juice, parsley, and tahini;
blend until smooth. Add ginger, cayenne pepper, and tamari; blend.
Season to taste with salt and black pepper. Blend in water if hummus is too thick.