Prosper and Be In Health » Entrees

Vegetarian Stuffing

Emily — Fri, 20 Nov 2009 15:14:59 +0000

A holiday favorite, this recipe comes from my mom. The only change I make is to add a little crushed garlic. (Everything’s better with garlic, isn’t it?)

½ c butter or margarine
½ large onion
1 c celery
3 cloves garlic, crushed
1 pkg cubed stuffing mix
1 can Worthington Diced Chik (reserve the liquid and set aside)
1 can sliced water chestnuts
Dash of sage
1 pkg G. Washington broth
Diced Chik liquid
Hot water

Preheat oven to 350 degrees. Saute onion, garlic and celery in margarine until tender and translucent. Mix with stuffing mix, diced chik, water chestnuts and sage in a mixing bowl. Dissolve the G. Washington broth in the diced chik liquid and enough hot water to make 1 c of liquid. Pour over stuffing mixture and mix well; add more water if it seems too dry. Place in 9×13 casserole dish and bake at 350 for about 45 minutes. Serve with cranberry sauce and/or brown gravy if desired.

Click here to see my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.

Mushroom Stroganoff

Emily — Tue, 29 Sep 2009 17:45:45 +0000

From the Restore Cookbook. I didn’t follow it exactly though.

6 tbsp Marsala cooking wine
1 onion, finely chopped
2 small cans sliced mushrooms
1 can Worthington Diced Chik
2 tbsp Bragg’s liquid aminos
1 pkg soft silken tofu
1 tbsp lemon juice
1/2 tsp Worcestershire sauce
black pepper

Place 5 tbsp of the Marsala wine and the onions in a large frying pan. Cook, stirring occasionally, for 3 minutes. Add the mushrooms, diced chik and Bragg’s and cook, stirring frequently, for 5 minutes. Meanwhile, place the tofu, lemon juice, and 1 tbsp of wine in a food processor or blender and process until smooth. Pour the blended tofu mixture into the pan with the mushrooms and onions. Add the Worcestershire sauce and pepper and mix well. Heat thoroughly and serve over whole wheat pasta or brown rice.

Homemade Vegeburgers

Emily — Fri, 18 Sep 2009 01:14:07 +0000

This is a big moment, because people have been bugging me for this recipe for years and I haven’t ever really given it out… Mostly because the recipe is partly made up and I make them a little differently almost every time! Still trying to perfect it, because sometimes they are more crumbly than others.

Vegan Pot Pie

Emily — Wed, 02 Sep 2009 19:32:10 +0000

I loved this! My husband liked it too. I have a friend who makes pot pie all the time, but this is the first time in about 12 years I’ve tried to make one. It turned out quite well. In fact we had it twice because this recipe made enough filling to fill two pies. I modified slightly a recipe I got from the Lifestyle Center of America.

2 c water
2

Lentil Roast

Emily — Wed, 29 Jul 2009 16:56:51 +0000

This is an old family favorite, passed down from the generations. We usually make this for holidays, but I was craving it last week. It’s really good with cranberry sauce! Tastes like fall to me.

1 c lentils
2 tbsp ground flaxseed (this replaces the 1 egg in the original recipe)
1/4 c oil (original recipe calls for 1/2 c)
1 1/2 c corn flakes
1 medium onion, diced
2 or 3 cloves garlic, crushed or minced
1/2 c raw walnuts, chopped
1 lg can evaporated milk (I’ve tried using soymilk but it doesn’t have quite the same substance, so this time I gave in and followed the original recipe)
1/2 tsp sage
salt and pepper to taste

Boil lentils for 35-45 minutes and drain any excess water. Combine all ingredients and bake in oiled baking dish at 350 degrees for 45 minutes. Serve with cranberries or brown gravy.

Click here for my complete traditional vegetarian holiday dinner menu.

Questions or comments? Contact me here.