Veggie Pot PIe

I made this one up last week, and it was mouth watering.

1 small yellow squash
1 small zucchini
1 red bell pepper
1 tomato
5-6 mushrooms
3 green onions
1 celery stalk
1 carrot

Chop into small pieces and sautee in olive oil on low heat for 10 to 15 minutes.
Meanwhile, combine 1/4 cup vegennaise, 1/4 cup soy sour cream, 2 T herbes de provence, 1 t black pepper, 1/2 t thyme, 1/2 t sage, and salt to taste. Stir mixture into vegetables after removing from heat.

Pour into pie crust (I like making my own, using this recipe).

1 1/4 cups flour
1/4 t salt
1/3 c vegetable shortening
5-6 T water

Cut shortening into flour and salt mixture until it forms small balls. Add water one T at a time until dough consistency is reached. Form into a ball, and roll into a 12 inch circle.

You will need two of these. Line the bottom of a pie pan with one, pour in the vegetable mixture, place the other crust over the top, pinching edges together to close.

Bake for 50 minutes in a 350 degree oven.

Vegan Applesauce Muffins

1.5 cups Oat Bran
.5 cups flax meal
.5 cups white flour
2 t baking powder
1/4 t baking soda
.5 t salt
1 cup applesauce
.5 cup soy milk
1/4 agave nectar
2 T cooking oil
1/2 cup raisins/ dried cranberries/ carob chips (optional)

Preheat oven to 350. Mix dry ingredients (except fruit/chips) in a large bowl. Make a well in center. In a separate bowl combine wet ingredients. Add this to the dry mixture and stir. Fold in fruit or chips if desired. Fill muffin cups 2/3 full, and bake for 17 minutes.

Vegan Stroganoff

I adapted this from Better Homes and Gardens Cook Book's recipe for Beef Stroganoff. It tastes SUPER DELICIOUS with garlic mashed potatoes.

1/2 pkg soy crumblers or textured vegetable protein
8 oz vegan sour cream- Tofutti makes a yummy soy one
2 T flour
1/2 c water
2 t vegetable bouillon
1/4 t black pepper
2 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
2 T olive oil
2 c hot cooked noodles

Mix together sour cream and flour. Add water, bouillon, and pepper. Set aside.
Sautee onion, garlic, and mushrooms in olive oil. Mix sour cream mixture into veggies. Serve over hot noodles.

Cilantro Taco

I threw this together today, and it turned out wonderfully. I was able to buy almost all of the ingredients fresh from the farmer's market, too.



Tortillas
Soy/Veggie Crumblers or textured vegetable protein
1/4 cup cilantro, chopped
1/4 white onion, chopped
1/2 cup whole kernel corn
3 cloves garlic, chopped
2 roma tomatoes, chopped
1 red bell pepper, chopped
1 can spicy tomato sauce
1\4 c taco seasoning
1 cup cooked rice
salt, to taste
avacado, to taste

Sautee all vegetables in a skillet until mostly cooked. Add veggie crumblers, tomato sauce and seasonings. Cook on low to medium heat until warm. Add rice, continue stirring until warm. Heat tortilla, fill with deliciousness, and devour.

Veggie Balls

1 zucchini, chopped
1/2 eggplant, chopped
1 bell pepper, chopped
1/3 green chile pepper, chopped
1/4 onion, chopped
3 garlic cloves, chopped
1 hand of broccoli, chopped
2 cups flour
1/4 cup sugar
1/2 cup olive oil
1 cup soy milk
1 t salt
1 t baking powder
tumeric powder
soy sauce
basil
rosemary
thyme
oregano
Shredded soy cheese


Preheat to 400. Stir fry chopped veggies with soy sauce and spices- to your taste. Make sure the veggies are done. Mix flour, sugar, oil, soy milk, salt, and baking powder to a doughy consistency. Add more milk or flour to desired consistency. Knead dough and let sit 10 minutes. On greased cookie sheet, flatten sections of dough. Place veggie mixture in center, and fold sides of dough up to meet in center. This should create a samosa-like, or even a ball like casing of dough around the veggies. Do this for each section. You can make them large or small. Bake until dough is golden brown: 20-30 minutes. Melt cheese on top.

Stuffed Bell Peppers

Ingredients:

4-6 large, uniformly shaped (ish) bell peppers (red and yellow are the best)
2-4 cups cooked rice (any kind will do)
3/4 - 1 cup taco seasoning (or related spices)
1 package fake ground meat/ soy crumbles/ TVP
1/2 onion chopped
5-6 mushrooms chopped
shredded soy cheese (optional)
water

Start the rice a-cookin'. Wash the peppers and clean out the seeds. Cut in half and place with opening up in glass baking dish(es). Brown fake meat in skillet. Add onion and mushrooms. Add cooked rice and seasoning to meat mixture (or vice versa). Add water. Cook some of the water out. Spoon entire mixture into peppers. Bake on 350 for 45 minutes. Sprinkle cheese on top and continue cooking until melted.

Eat your heart out!