Recipes

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CHIK’N PARMESAN

1 pkg. Boca or MorningStar Farm’s fake chicken patties

oil for browning

1 can/jar spaghetti sauce

4 oz. shredded cheese

Lightly brown the chik’n patties in a little oil. 

Put a little spaghetti sauce in the bottom of a baking dish.  Add the chik’n and cover with the rest of the spaghetti sauce.  Top with the shredded cheese.

 Bake at 400 degrees for about 30 minutes or until the cheese is bubbly and brown.

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POT PIE

1 pkg. pre-rolled pie crust (2 crusts per pkg.)

1 pkg. extra firm, cubed tofu (OR your favorite meat substitute such as MorningStar Farms steak strips)

1 pkg. Road’s End Organic savory herb gravy mix

1 large can (29 oz.) mixed vegetables, drained

1/3 C. water or liquid drained from mixed vegetables (ok you got me…I usually just partially drain the veggies)

seasonings to taste (in our house this means onion powder, garlic powder, Tony Chachere’s cajun seasoning, and salt)

Place one crust in the bottom of a deep pie dish or a small round casserole dish.

Mix the tofu, gravy mix, mixed vegetables, seasonings, and water in a bowl. 

Pour mixture into pie crust.

Place second crust on top making a slit in the center of the top crust.

Place onto cookie sheet in case of bubbling over.

Bake according to pie crust directions or until the sauce bubbles up out of a golden crust.

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 WHITE BEAN SPREAD or DIP 

2 cans great northern beans, rinsed & drained (leave one un-rinsed if you want it thinner for a dip)

1/3 cup mayonnaise

1 pkt. Grill Mates chipotle pepper marinade mix (to taste)

½ cup chopped onions 

In a blender or food processor, pulse the beans, mayo, & onions to desired thickness.  Stir in chipotle marinade to taste.  ..

CREAMY ITALIAN VEGETABLE SOUP

Quick, easy, vegetarian soup that’s great with a little parmesean and store bought croutons on top. Speed up prep time by buying pre-chopped onion and bell pepper.

1	medium onion, chopped
1	medium bell pepper, chopped
2 (16	ounce) bags frozen mixed vegetables (stir fry type)
1 (20	ounce) can diced tomatoes
1 (16	ounce) jar alfredo sauce
2	garlic cloves, chopped
2	tablespoons italian seasoning
4-6	cups water
	salt and pepper
1	loaf French bread (optional)
	parmesan cheese (optional)

In a large soup pot, combine onion, bell pepper, tomatoes, garlic, and italian seasoning. Simmer until the onion and bell pepper soften. Add the remaining ingredients including the water. Simmer for 10-15 minutes. Salt and pepper to taste. Optional: Slice a loaf of french bread (or any type of artisan bread you prefer) and place in the oven at 350 degrees for approximately 10-15 minutes until slightly browned and crispy. Top each bowl of the soup with a slice of the bread and sprinkle with parmesean cheese.

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Vegetarian “meatballs” Recipe

I just invented these on a whim because my non-vegetarian husband loved the “Tofu Nut Balls” recipe on recipezaar.com, but I was out of the ingredients. This is a bit more like traditional meatballs. I don’t work for Boca, but in a small town vegetarian choices are limited to what the Walmart will stock. They even held up to a short simmer in spaghetti sauce once baked. We both loved them! I even saved a few to add to a savory herb gravy for a po-boy. Mmmm…

1	teaspoon worcestershire sauce (vegetarian)
2	tablespoons grated onions
4	ounces veggie crumbles (such as 1/3 of a package of Boca)
1	imitation Italian sausage (such as Boca)
1/3	cup parmesan cheese
1/2	cup Italian seasoned breadcrumbs
2-3	eggs
	salt
	pepper
	cooking oil
	nonstick cooking spray

Preheat oven to 450 degrees. Place imitation hamburger and imitation sausage in a food processor and process until finely ground. Remove “meat” to a bowl and combine with remaining ingredients. Form into 16 “meatballs” and place onto oiled cookie sheet. Spray or brush with cooking oil and place in oven. Bake until lightly browned approximately 20-30 minutes. .

I’m also on Recipezaar.com.