VEGAN MOUSSAKA

MOUSSAKA

12 ounce package LightLife®  Smart Ground

2 boxes Dominex® Eggplant placed on cookie sheet and   baked at 350° for 15 minutes or until golden or 1 eggplant cut into ¼ slices cooked until tender either in oven or in water.

¼ cup flour

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 cups soy milk

½ of an 8 ounce package GoVeggie®  or Toffuti® vegan cream cheese

1 15 ounce can tomato sauce or pasta sauce

½ silken tofu blended well

Preheat oven to 350°.  Coat a 3 quart casserole with cooking spray.

In a saucepan, mix flour, salt, pepper, cinnamon, nutmeg and soy milk.  Heat to boiling, stirring constantly.  Boil for 1 minute, remove from heat, stir in vegan cream cheese until melted and mixed well. Place half of the eggplant slices in the casserole. Layer smart ground and tomato sauce. Pour 1-1/2 cups of the white sauce over this. Top with remaining eggplant slices.  Mix silken tofu into remaining white sauce.  Pour over the top of the casserole.  Bake 1 hour until firm. Let sit for about 10 minutes before slicing.

THANKSGIVING---AU GRATIN POTATOES

AU GRATIN POTATOES

 

4 tablespoons Earth Balance® buttery spread

1/3 cup finely chopped onion

3 tablespoons flour

1 teaspoon salt

¼ teaspoon pepper

2-1/2 cups soy milk

6 medium peeled potatoes thinly sliced (if you prefer, you can leave peels on)

1package Daiya® vegan cheddar cheese square cut into cubes

 

Preheat oven to 350°.  Coat a 2 quart casserole pan with cooking spray.

Melt buttery spread over medium heat.  Add onion and cook for 2minutes stirring occasionally.  Stir in flour, salt and pepper.  Cook, stirring constantly until thick and bubbly.  Stir in soy milk. Heat to boiling stirring constantly for about one minute.  Add vegan cheese and stir until melted.  Remove sauce from heat.

Spread potato slices into casserole pan.  Pour sauce over potatoes.  Bake for about 1 hour and 10 minutes or until potatoes are tender.

STUFFED GREEN PEPPERS

STUFFED  PEPPERS

 

2 tablespoons olive oil

1 cup onion finely chopped

1 cup of green pepper finely chopped

1 8 ounce can crushed pineapple (without sugar added)

1 12 ounce package LifeLight® ground soy

1 15 ounce can organic lentils

1 14 ounce can organic tomato sauce such as Muir Glen® or Field Day®

¼ cup organic soy sauce

¼ cup packed organic brown sugar

1 tablespoon vinegar

1 cup cooked rice

10 large whole peppers—tops and inside seeds removed

GoVeggie® vegan cheese

Preheat oven to 350°.  Place peppers on a cookie sheet

In a large pot, sauté onions and green pepper in olive oil until tender.  Add all other ingredients (except whole peppers and cheese) and simmer for about 15 minutes until heated through. Fill each pepper up with this mixture.  Top with cheese if desired. Bake for 40 minutes until pepper shells are tender.

Hearty "Chicken" noodle soup

“CHICKEN” NOODLE SOUP

 

This is the traditional soup made better—made vegan. Very simple Very delicious especially on a cold winter day.

 

6 cups water

6 vegan bouillon cubes

1 package vegan rice noodles (cooked per instructions)

2 package frozen organic mixed vegetables 12 ounces each

2 packages Gardein® Teriyaki Chicken strips cut into cubes.  (Save the sauce for another recipe)

½ cup shredded carrots

1 tablespoon dried basil

½ tablespoon dried oregano

Salt

Pepper

Pour water in a large pot.  Add bouillon cubes.  Bring to a boil and then add everything else.  Simmer for about 45 minutes stirring occasionally.  Salt and Pepper to taste.