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(20 or 21)
MAKE layers in a 9"x13" pan, starting with a layer of tomato sauce, then a layer of
uncooked noodles, then the full recipe of the RICOTTA STYLE FILLING. TOP with
another layer of noodles. END with the remaining tomato sauce. COVER and
REFRIGERATE overnight. TOP with pimento cheese in decorative pattern. BAKE at
350° for 35 60 minutes or until the noodles are tender, and lasagna is set. For best results,
allow to cool, to set, and reheat.
* For low-fat VARIATION: PUT a layer of steamed vegetables after tofu layer.
Lentil Patties
2 c. cooked lentils, pureed 1 tsp. salt
1 onion, chopped fine 1/4 tsp. sage
1 1/2 c. bread crumbs 2 tbsp. soy sauce or Bragg Liquid Aminos
2 1/2 c. cooked brown rice NUT MILK (57) as needed
1/2 c. walnuts, chopped fine
COMBINE all ingredients, except nut milk, and mix well. ADD only enough milk to allow
mixture to be formed into patties. PLACE patties on sprayed baking sheet and BAKE 30
minutes at 325°.
42 Recipes: Entrees
Mexican Hat
WHIZ in blender until smooth:
1 1/2 c. cashews 6 1/2 7 oz. can red pimento, drained
3 tbsp. lemon juice 2 tsp. salt
2 tsp. onion powder 3 tbsp. nutritional food yeast
1 tsp. garlic powder 1 tsp. oregano
3 1/2 c. water 1 tsp. cumin (to taste)
Additional ingredients:
1 dozen corn tortillas
4 c. cooked & salted pinto beans, drained
3 large tomatoes, chopped small
1 c. sliced black olives
1 c. chopped onion
1 recipe of SALSA (73)
SPRAY a 9 x 13 pan. POUR small amount of sauce, enough to coat bottom of pan.
PLACE a layer of corn tortillas to cover bottom. (Some may have to be cut in half.)
SPRINKLE with 1/3 of beans, tomatoes, onions, olives, sauce, and salsa. REPEAT the
layers. For top layer, pour sauce only on top, reserving tomatoes & olives to add later.
Cover with foil and BAKE at 350° for 1/2 hour. Uncover, sprinkle with tomatoes & olives,
and bake 15 minutes more. Let set 15 minutes before serving. Garnish with chopped green
onion tips if desired. YIELD: 8 Servings
*To make Macaroni & Cashew Cheese: omit cumin and oregano from sauce. Boil 3 c. of
macaroni, and use instead of vegetables, tortillas and beans.
Mighty Mac
1 c. soaked garbanzo beans 1 medium onion, minced
1 1/2 c. water 1 tsp. salt
2 c. quick oats, uncooked 1 tsp. sage
1/4 c. walnuts, chopped 2 tbsp. soy sauce or Bragg Liquid Aminos
WHIZ first two ingredients in blender. REMOVE to bowl. ADD remaining ingredients,
and MIX with spoon. DROP from 1/3 cup measure to form patties on  Pam sprayed
baking sheet. BAKE 25-30 minutes at 350° . SERVE in whole wheat burger buns with all
the trimmings: TOFU MAYONNAISE (74), leaf lettuce, sliced tomatoes, and onions.
YIELDS: 9 large patties.
VARIATION: use as a casserole with gravy.
Lifestyle to Health 43
Millet Loaf or Patties
1/2 c. cashews 1 medium onion chopped
1 c. water 1 tbsp. CHICKEN STYLE SEASONING (68)
1 1/2 c. cooked millet 1/2 tsp. garlic powder
1 c. wheat germ or bread crumbs 2 tbsp. soy sauce or Bragg Liquid Aminos
1/2 c. quick oats 1/2 tsp. sage
BLEND cashews and water until smooth. POUR over millet, wheat germ, oats, onions in
a bowl. ADD remaining ingredients and mix well. FORM into patties or pack into loaf
pan or casserole dish. BAKE at 350° for 25 30 minutes. Patties brown nicely in non-stick
skillet.
Mizidra
2 c. lentils
1 bay leaf 1/2 tbsp. soy sauce or Bragg Liquid Aminos
1 small onion, chopped 1 tsp. marjoram
1 tsp. CHICKEN STYLE SEASONING (68) 2 3 c. cooked brown rice
1/8 tsp. thyme chopped olives
Optional: shredded lettuce, diced tomatoes, diced avocado, garlic salt, tomato sauce, or
lemon juice
COOK lentils in 5 cups water with next 6 ingredients for 30 45 minutes or until tender.
REMOVE bay leaf. SERVE all ingredients in separate containers. Allow each person to
assemble on plate: brown rice, lentils, shredded lettuce, diced tomatoes, diced avocado,
chopped olives, lemon juice, garlic salt, and your favorite tomato sauce.
Noodle Vegetable Casserole
1 lb. spiral noodles, cooked 1 tsp. salt
1 1/4 c. cashews 1 tbsp. cornstarch (rounded)
4 c. water 1 tbsp. CHICKEN STYLE SEASONING (68) [ Pobierz całość w formacie PDF ]