LUNCH
                                                                           Main Dishes

                                                                     BARBECUE TOFU RIBS

PREHEAT OVEN TO 400° F.

HAVE READY:  1 LBS. FROZEN TOFU (THAWED AND SQUEEZE DRY), CUT INTO RIB-LIKE STRIPS.

OIL A 9” x 13” PAN. PLACE TOFU IN A PAN, LEAVING ROOM FOR SAUCE BETWEEN EACH.
BEFORE ADDING SAUCE BAKE TOFU FOR 15 MINUTES. TURN TOFU AND BROWN 15 MINUTES ON OTHER
SIDE.

POUR AND SPREAD THE BARBECUE SAUCE OVER ALL THE PIECES AND BAKE 10 MINUTES.
(THESE CAN BE FROZEN AND REHEATED LATER)

BARBECUE SAUCE:

SAUTÉ:         1 MED. ONION AN 2 CLOVES GARLIC (MINCED) IN ¼ OIL.

ADD:
     2 ½ C.   CRUSHED TOMATOES
     ¼ C.      WATER
     ¼ C.      YEAST FLAKES
     2 t.        SALT
     1 ½       PARSLEY FLAKES
     1 T.      SOY SAUCE POWDER
     ¼ C.     TOMATO PASTE
     ½ C.     HONEY
     ½ C.     SUCANAT OR MOLASSES
     1 T.      PAPRIKA
     ½ C. + 2 T. LEMON JUICE

COOK OVER MEDIUM HEAT UNTIL THICK OR COOK IN A CROCK POT OVER NIGHT ON LOW.

(THIS ALSO MAKES A GOOD BARBECUE SANDWICH WHEN MIXED WITH “VEGIEBURGER” AND SERVED WITH
COLE SLAW ON TOASTED BUNS. DELICIOUS!!)

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                                                             Brown Rice-Wild Rice

RINSE brown rice and/ or wild rice.  PLACE rice in a pot and COVER until the water is 2 inches above the rice.  
ADD 1 t. real salt, or to taste.  Let rice SOAK overnight and COOK ½ hour in the morning, or do not soak and
COOK for an hour.  When rice is almost tender TURN OFF heat and let steam with cover on until tender.


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                                                                     Bulgur Chili


The consistency of the bulgur lends a meat-like consistency (good for non vegetarians)

1 C.     water
3/4 t.   real salt
1/2 C. coarse whole wheat bulgur # 4
2 T.    olive oil  & 1 T water
1 C.    chopped onion
1 C.    chopped red bell pepper
2        cloves garlic, minced
¼ t.   cayenne powder  (add after chili is cooked)
2 t.     oregano
2 t.     paprika
1 t.     cumin
4 c.    diced canned tomatoes, undrained
2 c.    pinto beans
2 c.    kidney beans

In a medium-size saucepan, bring water and 1/4 t. salt to boil.
Add the bulgur, return to boil.
Reduce heat and simmer 20 min. or until the water is absorbed. Remove from heat and set aside.
In a large skillet, heat the oil and water over medium-high heat.
Add onion, red  pepper and garlic and sauté, stirring until onion is soft.
Add the oregano, paprika and cumin and stir until the oil is absorbed.
Stir in the tomatoes, beans, bulgur, and remaining 1/2 t. salt. Simmer, covered, 20 min. or until heated through.  
Add cayenne pepper and serve.


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                                                                       Cashew Gravy

1   ½  Pints         Water
  ¾  Cup          Cashews
1  1/3  T.            Onion Powder
3/8    t.             Garlic Powder
3/8    t.             Real Salt
3          T.            Bragg Liquid Aminos,  or Soy Sauce (Or to taste)
2  2/3   T.            Yeast Flakes
2  2/3   T.            Whole Wheat Flour


BLEND all ingredients until smooth.  POUR into saucepan and cook over medium heat until thick.  STIRRING
constantly.  SERVE over entrée vegan roasts, potatoes, biscuits or use in pot pies.  DELICIOUS!


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                                                            Cashew Pimiento Cheese
1 cup          cashews
1 cup          water
1/2 t.           real salt
1/2 t.           garlic powder
1 (4-ounce) jar pimientos   
3/4 t.           onion powder
3 t.              lemon juice

Blend all ingredients until smooth. Put in a pan and cook, stirring constantly until it gets thick. (If this will be used in
another cooked recipe such as lasagna, do not cook in pan.)

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                                                                    Gravy Train

24  (or number of people to serve) Baking Potatoes
Scrub the potatoes and bake in a hot oven (425 degrees F.)  
While potatoes are baking.  
Make cashew gravy and tvp. mixture.

In a bowl add:
4 cups of TVP  
2 T.         Onion Powder
1 t.          Garlic Powder
1 t.          Salt
¼ cup     Soy Sauce or Braggs Amino

Pour hot water over mixture until moist.  Do not use too much water.  
Saute’ 2 large onions.  
Add tvp mixture to onions with a little oil and lightly cook.
Add tvp mixture to cashew gravy and serve over halved baked potatoes

Delicious!

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                                                                             Haystacks

Cooked Beans
Fresh Tomatoes, Onions, Peppers, Sprouts.
Cashew Pimiento Cheese
Chips

Place chips, beans, fresh vegetables on plate and top with cheese.  Delicious!


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                                                                             Pecan Roast

     5 cups                Whole Wheat Bread Crumbs
     4 cups                Chopped Pecans
     1 teaspoon         Sweet Basil
     1 teaspoon         Garlic Powder
     ½ cup                 Soy Flour
     1  cup                 Rolled Oats
     2  cups               Hot Water
     2 teaspoon         Real Salt
     1                        Onion, Chopped & Sautéed


Mix all the above ingredients together.
Let stand 15 minutes.
Form into turkey shape using a glass oval pan.
Bake at 375 degrees for 1 hour.

Delicious!

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                                                                     PIZZA PATTIES


     2 ½ C. WATER
     ¼ C.    SOY SAUCE
     2 t.       ITALIAN SEASONING
     1/8 t.   OREGANO
     ¼ C.    OLIVE OIL
     3 C.     OATS
     ¼ t.     ONION POWDER
     1/8 t.   GARLIC POWDER

BLEND ALL THE ABOVE INGREDIENTS TOGETHER EXCEPT THE OATS AND BRING TO A BOIL IN A SAUCEPAN.

ADD OATS.

STIR ½ MINUTE UNTIL IT STICKS TOGETHER SLIGHTLY.

COOK 5 MINUTES MORE.

FORM INTO BURGERS AND PLACE ON A COOKIE SHEET.

BAKE AT 350 FOR 30 MINUTES.
(FOR A BROWNER PATTIE YOU CAN TOAST THEM UNDER THE BROILER A FEW MINUTES).


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