1 Big Can of Tomato or Vegetable Juice
1 Large can of Black or Kidney beans
Half a bag of frozen corn
1 bag elbow Macaroni
green onions.


Put the can of Juice into a pot followed by a can of water. Add the beans, corn and green onions. Cook the macaroni and add to the rest. Chili powder to taste

serve with cornbread

This is not really a measured out dish.

You start with a large can of tomato juice. Pour that into a large pot then add one can of water. We add corn diced tomatoes, diced onions,chili powder, a few different kinds of beans and other veggies we have on hand and let simmer. After its all cooked through add cooked macaroni noodles. We serve it with cornbread and top it with sour cream

For the Chili Layer:
4 15 1/2-oz. cans kidney beans, drained
2 12-oz. pkgs. burger crumbles
1 cup canned or frozen corn kernels
2 15-oz. cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. onion powder
1 tsp. cumin


For the Cornbread Layer:
2 cups yellow cornmeal
1 1/2 cups whole-wheat flour
1 Tbsp. baking powder
1 tsp. salt
2 cups soy milk, original flavor
4 Tbsp. vegetable oil
1 Tbsp. maple syrup
1 4-oz. can green chilies, drained (optional)

• Mix all the ingredients for the chili layer together and spread into a 9"x3" baking dish. Set aside.
• In a bowl, combine all the dry ingredients for the cornbread layer. In a separate bowl, combine the wet ingredients.
• Add the liquid mixture to the dry mixture and stir until just blended.
• Pour this cornbread batter over the chili mixture and spread to the edges of the dish.
• Bake at 375°F for 20 to 25 minutes, until a toothpick inserted into the cornbread comes out dry.


We just use a cornbread mix that we add the chili's to.

12 oz. vegetarian burger crumbles
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)
1 4.5-oz. can diced green chilies


• Preheat the oven to 375°F.
• In a small bowl, combine the burger crumbles and taco seasoning and set aside.
• Spray a 9-inch by 13-inch pan with oil.
• In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.


We really love this recipe, but I never add the crumbles, instead I add black beans and pinto beans. We use real cheese as well.

1 T oil
1 medium onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 c vegetable ground crumbles (Boca) or 2 vegetable patties chopped
1 t tabasco
1 t thyme
1/4 t salt
1/8 t cayenne
3 c cooked long grain wild rice

Heat oil and add onion + bell pepper.
Cover and cook til soft (about 5 minutes)
Add garlic, crumbles, tabasco, thyme, salt, and cayenne and cook for about 5 minutes
Stir in rice, cook til thoroughly hot, 5-7 minutes

1 c unbleached flour
1 c whole wheat flour
3 T sugar
3 T baking powder
1 t salt
2 c soymilk
3 T oil
1/2 c frozen blueberries
1/2 c fresh blueberries

Combine dry ingredients.
Add soymilk + oil and mix til smooth
Ladle onto greased griddle and cook til brown on both sides.

vegetarian Jambalaya
INGREDIENTS

* 1 medium onion, finely chopped
* 1 cup chopped celery
* 1 cup chopped green pepper
* 1 cup sliced fresh mushrooms
* 2 garlic cloves, minced
* 1 teaspoon olive oil
* 3 cups chopped fresh tomatoes
* 2 cups water
* 1 cup uncooked long grain rice
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon salt
* 1/4 teaspoon paprika
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon chili powder
* 1/8 teaspoon pepper
* 6 tablespoons subsitute sour cream

DIRECTIONS

1. In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms and garlic in oil until tender. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper.
2. Transfer to a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

Nutritional Analysis: One serving (1 cup) equals 187 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 f

AUNT NETTIE'S MEATLOAF

1 1/2 to 2 pieces of whole grain bread, toasted
1/3 to 1/2 C. (80 to 120 ml) soymilk
1 T. Tamari
1 14 oz. (397 g) Lightlife Gimme Lean Ground Beef Style*
2/3 C. (160 ml) sweet onion, finely chopped
1 t. salt
1/2 t. garlic powder
1/4 t. ground black pepper
1 or 2 pinches cayenne pepper or to taste

1. Preheat oven to 375 F. (Gas Mark 5). Break toasted bread into small pieces and put into a large mixing bowl. Pour soymilk over and toss with hands to thoroughly wet all bread.
2. Add remaining ingredients to soaked bread and mix with the hands to incorporate all ingredients completely.
3. Pack mixture into a lightly oiled 9-inch x 5-inch (23 x 12.5 cm) metal loaf pan. Cover pan with aluminum foil, shiny side down, and bake at 375 F. (Gas Mark 5) for 30 minutes. Remove foil, and bake another 12 minutes. Cool 5 to 10 minutes and cut into serving slices. Makes 4 to 6 servings.

*Meat analog made from soy and wheat gluten.

VARIATIONS:
For Italian style add 2 T. chopped fresh basil and 1/4 C. (60 ml) vegan Parmesan cheese to mixture and spoon spaghetti sauce over top before baking.

For barbecue flavor add 1/2 t. liquid smoke to meatloaf and spoon barbecue sauce over top before baking.

For Tex Mex flavor, add 2 T. diced mild canned green chiles, 1/2 C. (120 ml) shredded vegan cheddar cheese, 1/2 t. ground cumin, and 1 to 3 t. chili powder to meatloaf. Spoon chili sauce or enchilada sauce over top before baking.

Mmmmmmmm muffins

1 cup unbleached white flour
1/2 cup wheat flour
1 1/4 cup toasted & shredded coconut
1/2 cup dry sweetener
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
flax egg replacer for 2 eggs (4 tbsp ground flax seed + 6 tbsp water, processed in a blender until thick & smooth)
1/4 cup olive oil
1 tsp vanilla extract
6 cardamom pods - remove the seeds from the pods and crush with the back of a spoon or grind in a blender/food processor
1/3 cup toasted almonds, finely chopped
Whole flax seed for topping

Preheat oven to 400º F. Lightly grease a large muffin tin and place on top of the oven while its warming so the pan warms a bit. In a large bowl, sift flour, coconut, sweetener, baking powder, baking soda and salt. Stir in coconut milk, egg replacer, olive oil, vanilla, cardamom and almonds until just mixed. Spoon mixture into oiled muffin tin, top with flax seeds and bake for 15 - 20 mins or until a toothpick comes out clean. Makes 6 large muffins. Allow the muffins to cool for 10 mins before removing them from tin and let them cool completely on a wire rack before topping with coconut glaze.

Make the glaze when the muffins are completely cool so you can use it immediately.

Coconut Glaze

3/4 cup powdered sugar
2 tbsp coconut milk
1/2 tsp vanilla
Mix until completely smooth and drizzle over muffins.

This is a wonderful soup to to enjoy on a chilly autumn day. Enjoy!

1 tbsp sesame oil
2 tbsp Soy Garden or other vegan butter
1 large yellow onion, sliced
1 medium pumpkin (around 1 1/2 pounds), with seeds removed and cut into large chunks
1 pound yukon gold potatoes, cut into large chunks (note: cut the potatoes & pumpkin into similar sized chunks so they cook evenly)
2 1/2 cups vegetable stock
1 tbsp nutmeg
1 tbsp dried thyme
1 tbsp salt
1 tbsp freshly ground black pepper to taste
1 can of regular coconut milk (don't get the light stuff!)
3/4 cup soy milk
2 tbsp lemon juice
1-3 tbsp raw flax seeds

Heat the oil, butter and onion over a low heat in a large stock pot until the onions become soft, but not brown (about 5 minutes). Add the pumpkin and potatoes. Stir well and then cover. Stirring occasionally, simmer over a low heat for 10 minutes or until the pumpkin and potatoes become slightly tender. Uncover and mix in the stock, nutmeg, thyme, salt and pepper. Bring to a boil and simmer for another 10 minutes or until the vegetables are fully cooked and tender. Remove pot from heat and allow to cool for 10 minutes. Transfer soup mixture into a food processor or blender and process until smooth. Pour mixture back into stock pot and add the lemon juice, coconut milk and soy milk. Add extra salt and pepper to taste. Heat until hot, but not boiling. Garnish with a spoonful of flax seeds and serve with toasted sourdough bread.