Recommended recipes

The Lower Layer:

2 Tbls. (30 ml.) olive oil
2 cups (480 ml) chopped leeks or onions
1 1/3 cup (320 ml) ground oats
2/3 cup (160 ml) ground sunflower seeds
2/3 cup (160 ml) whole-wheat breadcrumbs
1 tsp. (5 ml) sea salt
1/2 tsp (2 ml) thyme
1/4 tsp. (1 ml) sage
1 tsp. (5 ml) basil
3 Tbls. (45 ml) engevita (nutritional) yeast
1/4 cup (60 ml) olive oil
2/3 cup (160 ml) water
paprika to taste

Sauté the leeks or onions in oil. Transfer to a bowl and add the remaining ingredients.

Mix well. Pat into oiled 8" x 10" (2.5 l) baking pan.

5 cups (1.2 l) mixed vegetables including frozen or fresh corn, peas, yellow or green beans, lima beans etc.
2 Tbls. (30 ml) tamari or light soy sauce
1/4 cup (60 ml) soymilk or nut milk

Mix the vegetables, tamari and milk together, then pat into an even layer on top of the first one.

6 cups (1.4 l) cubed potatoes
1/3 cup (80 ml) soymilk or nut milk
3 Tbls. (45 ml) butter (optional)
1 tsp. (5 ml) sea salt
1/4 tsp. (2 ml) pepper.

Steam the potatoes until they are quite soft then mash and mix with remaining ingredients. Spread the mashed potatoes over the vegetable filling. Garnish with paprika then bake it at 450 dgrees F (235 C) for 45 minutes. Serve with Creamy Curry Sauce.

1 cup (240 ml) raw cashews
3 cups (720 ml) water
2 Tbls. (30 ml) oil
1 Tbls. (15 ml) curry powder
2 Tbls. (30 ml) whole wheat flour
1/2 tsp. (2 ml) sea salt

In blender or food processor, grind the nuts then add the water to make "cream."

In a saucepan, stir curry powder into oil then add the flour paste. Whisk in the cashew "cream" a little at a time as the sauce thickens. Add salt.

Serves 8 – 10

VEGGIE MEALS IN 30 MINUTES OR LESS

 
Lentil Soup

Place in food processor:

2 medium peeled onions
2 celery stalks
2 cloves garlic

Cook in soup pot with 1 oz. olive oil until translucent

Add 8 cups vegetable broth and bring to a simmer

Process 3 carrots and 1 large sweet potato in unwashed food processor and add to soup along with 1 cup of canned or pre-cooked green lentils, 1 tsp. thyme, vegetized sea salt and pepper to taste

Continue to simmer, covered for 25 minutes

Adjust seasoning/liquid

Puree if you wish

Serve with whole grain bread or muffins

Not-Refried Beans

Sauté 1 chopped onion or leek in 2 Tbls. Olive oil.

Add 1 large canned or home-made black beans, drained.

Add chili powder, cumin and vegetized sea salt to taste and 1 - 2 oz. lemon juice to taste. Spray or brush olive oil on corn tortillas and lightly broil.

Pile with beans, sprouts, guacamole, peppers, salsa, corn etc.

Alternatively, roll contents in a sprouted whole wheat tortilla.

Place in food processor in order listed:

1 - 2 cloves garlic
3/4 cups raw almonds (or pine nuts)
1 1/2 - 2 cups torn spinach or basil leaves
1/2 cup. olive oil
1/8 cup. lemon juice, salt and pepper to taste

Other greens may be added

Parmesan cheese is optional

Mix thoroughly with hot whole grain pasta

Top with finely grated raw beets and carrots

(Tip: freeze basil in ice cube trays with olive oil, then bag cubes in freezer for later use).

Grate and combine 1/2 head cabbage and 2 carrots

Add 1 chopped apple, 1/2 finely diced onion, 1 stalk celery, 1/2 cup mixed large sprouts (e.g., chick pea, green pea).

Dressing:

Process in blender or food processor:

1/4 cup raw nuts (e.g., almonds or walnuts) or 1/4 cup seeds (sesame or sunflower)
1/3 cup olive oil
2 Tbls. honey or raw sugar
1/8 cup raw apple cider vinegar
1 bunch fresh herbs (parsley, cilantro, basil etc.) and vegetized sea salt, or seaweed of choice to taste

Add to salad as desired

• Vegetarian burger on a whole wheat bun with mango chutney, lettuce, tomato, onion and sprouts with side of cabbage-based coleslaw
  
  
• Tofu "hotdogs" and simulated "meats" on sprouted whole grain bread with pre-made raw cultured vegetables or raw vegetable sticks
  
  
• Tofu scramble made with a variety of sautéed vegetables such as peppers, onions, grated zucchini and mushrooms with medium-texture mashed tofu seasoned with turmeric, curry powder, vegetized sea salt or other seasonings of choice served with sprouted whole grain toast
  
  
• Canned beans on whole grain toast with vegetables of choice on the side

Recipes courtesy Geanine Robey (R.N.C.)