saute mushrooms and onions till soft.
add spices, tamari, mustard, and broth. simmer for ten min.
mix cold water and corn starch first, then add to mushroom mixture, stir till it starts to thicken, then add sour cream, olives, and \"beef\" strips.
heat through and adjust seasonings. add pasta and serve topped with parmesan. goes well with a simple green salad and a crisp white or rose wine.
In a large skillet over medium heat, add meatless ground burger, water and spices.
Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.
ashed potatoes; here is a simple way that yields amazing results
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
Season with garlic, chili powder, parsley, oregano and basil.
Cook for at least two hours on high.
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Prep time:
approx. 10 minutes.
Cook time: approx. 2 hours.
Makes 8 servings.
Heat oil over med. heat in a large pot until warm.
Add garlic and saute briefly.
Add peppers, stir well.
Cook another 4 min, then add tomatoes, beans, seasoning, and sausage.
Bring to a boil (you may need to add 1/2-1c. water now) and add rice.
Cover and simmer 15 minute.
Add okra and simmer another 10 minute or until rice is cooked.
Serve with hot sauce on the side.
have chicken bouillon or vegetarian chicken bouillon, you can probably
heddar, and bread or a simple salad.
o five days.
Make simple syrup by bringing sugar and
Put diced tomatoes and taco seasoning mix into a pan on medium-low heat.
Rinse the diced tomato can with 1/4 cup water and add that to pan.
Stir taco mix in thoroughly.
Add the Prime Grillers Crumbles and the corn, and stir occasionally until heated through.
Add the beans and stir just until heated.
While mixture is heating, rinse and pat or spin dry the lettuce, and tear it into bite-size pieces.
Pile the lettuce onto plates, and top with taco mixture.
Top with grated cheese if desired.
Crumble two taco shells on top ...
AMC; To Freeze - For a quick snack or dinner later on
hoto visit http://the-best-recipes.blogspot.com/.
Soak the beans overnight, then drain.
Or, follow package directions for quick soaking.
In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
Put in slow cooker.
Add the potatoes, carrots, beans, bay leaf and paprika.
Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
Add salt and pepper to taste.
Cover tightly and cook on low 18-24 hours.
Taste and adjust seasonings, if necessary.
Makes four very generous servings.
Spread cream cheese on the bottom of an 8 x 10-inch glass Pyrex.
Spread vegetarian chili over cream cheese.
Spread cheese over chili.
Microwave on High 2 to 3 minutes.
Serve with tortilla chips.
Heat the oil in a Dutch oven over medium-high heat.
Add onion and bell pepper; saute 3 minutes.
Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute.
Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
Cover, reduce heat, and simmer for 20 minutes or until barley is tender.
Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
Note: ...
one, about 15 minutes for quick cooking rice or 50 minutes
nd pepper.
For Vegetarian use only the Vegetarian sausage. Note they
Cook 5 minutes, and add vegetarian links and seitan. Cook mixture
Heat oven to 350\u00b0.
In large bowl, combine quick bread mix and butter; mix well.
Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
Preheat oven to 350 degrees F (175 degrees C).
Heat canola oil in a large pan over medium heat; cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes. Transfer mixture to a large baking dish.
Bake in preheated oven until rice is tender, about 1 hour.
Pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
Grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
Blend onion, lime, and serrano pepper together in a blender until a paste forms. Stir paste and ground bacon bits into kidney bean mixture.
Cook on Low until heated through, about 1 hour. Add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. Cook on Low for 4 hours.