52e8689495dbfc89857631f3a5cc16c8--vegetarian-pot-pies-vegan-pot-pies

Sensational Easy Vegetable Pot Pie

Sensational Easy Vegetable Pot Pie   Submitted by: Karen C. Greenlee Prep Time: approx. 5 Minutes Cook Time: approx. 40 Minutes ” This pie takes only a ...

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010982c14679e692dadeb922a9a2c898--whipped-feta-veggie-noodles

Outstanding Beets with Onion and Cumin

Outstanding Beets with Onion and Cumin   Submitted by: Karen Prep Time: approx. 15 Minutes Cook Time: approx. 45 Minutes If you like beets, you’ll love this ...

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veggie-black-bean-enchiladas

Make Tasty Mexican Enchiladarole

Make Tasty Mexican Enchiladarole   By: Barbi Claridge This is a very versatile recipe that is great if you want to make a nice meal that ...

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oven-baked-creamed-spinach-1

Super-Easy Baked Spinach

Super-Easy Baked Spinach   From: Barbi 1/2 cup butter 8 oz cream cheese 2 pkg frozen spinach 1 pkg Lipton onion soup mix Directions: Melt butter in a large frying ...

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02e30e1ff68cc059cbcf428747560e02

Cookies - Dessert Anyone?

Cookies - Dessert Anyone? First off, I love anything with nuts in cookies, the combination of Vanilla and chopped nuts brings this cookie ...

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52e8689495dbfc89857631f3a5cc16c8--vegetarian-pot-pies-vegan-pot-pies

Sensational Easy Vegetable Pot Pie

Posted by Admin on Sep 27, 20151
010982c14679e692dadeb922a9a2c898--whipped-feta-veggie-noodles

Outstanding Beets with Onion and

Posted by Admin on Sep 25, 20152
veggie-black-bean-enchiladas

Make Tasty Mexican Enchiladarole

Posted by Admin on Sep 23, 20153
oven-baked-creamed-spinach-1

Super-Easy Baked Spinach

Posted by Admin on Sep 22, 20154
02e30e1ff68cc059cbcf428747560e02

Cookies - Dessert Anyone?

Posted by Admin on Sep 22, 20155
healthy vegan meal

Fabulous Egg Drop Soup

Fabulous Egg Drop Soup

 

By: Barbi Claridge

Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer.
Add:
dashes of garlic salt
dashes of garlic powder
dashes of onion salt
dashes of onion powder
– or whatever seasonings you like.
If you overdo it, just add more water to the mix.

Mix in a coffee cup: 1/2 cup water with 2 teaspoons cornstarch,
mix until looks like milk.

S-l-o-w-l-y pour small amounts of cornstarch mix into the broth,
stirring constantly, until it thickens a little bit.

Beat eggs slightly, dribble into the simmering broth, remove from heat.

Pour in serving bowl and top with green onions and a few dashes of Soy Sauce.

Scrumptious Taco Salad

Scrumptious Taco Salad

 

Prep Time: approx. 20 Minutes

” This is a meatless entree. This healthy and intriguing recipe got
a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! ”

Ingredients
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado – peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
12 taco shells, warmed

Directions
1 Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.
Combine dressing and taco sauce in small bowl; mix well.
Pour over lettuce mixture; toss well to coat.

2 Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g

Sensational Easy Vegetable Pot Pie

Sensational Easy Vegetable Pot Pie

 

Submitted by: Karen C. Greenlee

Prep Time: approx. 5 Minutes
Cook Time: approx. 40 Minutes

” This pie takes only a few minutes of preparation time.
The filling is made using a can of cream soup and a can of mixed
vegetables mixed with a little thyme. The kids are sure to love this savory pastry. ”

Ingredients
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten

Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme,
and black pepper.

3 Spoon filling into bottom pie crust. Cover with top crust, and crimp
edges to seal. Slit top crust, and brush with beaten egg if desired.

4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 384
Protein 6g
Total Fat 22g
Sodium 934mg
Cholesterol 41mg
Carbohydrates 41g
Fiber 4g

Outstanding Beets with Onion and Cumin

Outstanding Beets with Onion and Cumin

 

Submitted by: Karen

Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes

If you like beets, you’ll love this recipe.
For those who don’t like beets, they may just change their minds!

Ingredients
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes – peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt

Directions
1 Heat a medium saucepan over medium-high heat. Pour in oil and saute
onion and garlic until translucent. Mix in cumin seed and saute an
additional 2 minutes. Sprinkle in flour and saute 1 minute more.

2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover
pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.

Nutrition at a glance
Servings Per Recipe: 4

amount per serving
Calories 140
Protein 3g
Total Fat 8g
Sodium 854mg
Cholesterol –
Carbohydrates 17g
Fiber 3g

Make Tasty Mexican Enchiladarole

Make Tasty Mexican Enchiladarole

 

By: Barbi Claridge

This is a very versatile recipe that is great if you want to make
a nice meal that doesnt take alot of time. If you have the extra
time you can roll the ingredients up in a traditional enchilada
shape. Usually I do that, but when in a hurry, I just layer it all
like you would with lasagna, it comes out great in half the time!!!
It’s versatile because you can use ingredients that you have on hand,
or are available at your store, and as you will see, the quantities
can be changed, it comes out great almost no matter what you do!

Sauce Mix:
~0~ 1 small can tomato paste
~0~ 2 cups water
~0~ 1 pkg Lawrys Enchilada Sauce mix
To save yourself some grief by avoiding lumps, mix the water and tomato
paste *Before* you add the enchilada sauce mix. I do it with an
old-fashioned hand-cranked mixer, but you can also mix it in a blender,
a food processor, or even with a fork or spoon.

Mix the powdered enchilada mix in and put on stove on low heat.

Filling Mix:
~0~ 1 pkg thawed/unfrozen/defrosted (or 1 or 2 cups) (or 1, 1-1/2, or 2 lbs)
Veggie Crumbles (aka: soy protein veggie ground round). If your store doesnt
carry veggie crumbles/ground round, you can substitute a similar qty of
veggie/garden burger patties all chopped up to look like ground crumbles.
~0~ 1 small can diced green chilis
~0~ 1 small can diced black olives
~0~ 1 pkg Lawrys taco seasoning mix (Lawry’s is my favorite but you can
use others)
~0~ 10 or 20 shakes Schilling/McCormick Mexican Seasoning
~0~ 1 onion chopped up (optional)
~0~ 2 cloves garlic (optional) (you can peel them and shred using the
small holes (parmesan grater) on your cheese grater – it’s much easier
than chopping or using a garlic press)
~0~ Leftovers (optional) add your refrigerator leftovers such as chopped
tomatoes (with or without the juice) chopped onions, any variety of
vegetables – chop them up kind of small)

Mix it all up good – no need to heat, the veggie crumbles are cooked and
everything else will cook in the oven

Directions:
Spread a little of the sauce on bottom of a casserole pan (about 1/3 or
enough to cover the pan)
cover with layer of corn tortillas (overlapping to leave no openings)
top that with the veggie crumble mix
top that with grated non-dairy sharp cheddar and/or monterey jack cheese
(about a pound)
add another layer of corn tortillas to cover it
spread the rest of the sauce on top

bake for 20 minutes
top with a handful of the grated non-dairy cheese
back in the oven until top cheese is melted

let sit for 15 minutes to set

serve with coca-cola (not pepsi!) in tall glasses with four large ice
cubes each

Super-Easy Baked Spinach

Super-Easy Baked Spinach

 

From: Barbi

1/2 cup butter
8 oz cream cheese
2 pkg frozen spinach
1 pkg Lipton onion soup mix

Directions:

Melt butter in a large frying pan. Add 2 packages of spinach. Break up
and stir. Add cream cheese and onion soup mix. Stir well. Place in a
casserole and bake at 300°F for 45 minutes.

Cookies – Dessert Anyone?

Cookies – Dessert Anyone?

First off, I love anything with nuts in cookies, the combination of Vanilla and chopped nuts brings this cookie recipe on the top of my list!

By: Jen

1 stick butter
2 oz cream cheese
1 pkg S.F. instant pudding, any flavor
1/2 tsp. vanilla
1 cup soy protein powder
1 oz chopped nuts

Soften butter and cream cheese and mix well. Add pudding and stir
until well incorporated. Stir in vanilla, soy powder and nuts. Roll
into 1-1/2 inch diameter balls and carefully flatten. Bake at 350
for 10 to 12 minutes. Sprinkle with artificial sweetener if desired.

Note: a couple of people have tried this recipe and found
it far too dry to actually work. I would suggest adding some sort
of liquid – an egg or two or some milk – when preparing the recipe.

The Perfect Veggie Dish To Serve At Any Barbeque

The Perfect Veggie Dish To Serve At Any Barbeque

 

Submitted by: Joyce Slater

” A delicious and pretty veggie dish to serve at any barbecue. ”

Ingredients
3 white onions, sliced to 1/4 inch thickness
9 frozen small corn cobs
1/2 pound snow peas
3 tablespoons butter
seasoning salt to taste
2 cubes ice

Directions
1 Lightly oil grill and preheat to high.

2 Place onion slices on a large sheet of aluminum foil;
bring up edges of foil a bit to form a foil ‘package’.
Add corn and snow peas to onions. Place butter or margarine on top,
spread out. Season with seasoned salt to taste, then lay ice
cubes on top of the whole thing. Seal well in a foil ‘packet’.

3 Place foil packet on top shelf of preheated grill while cooking
your favorite meats; grill until corn is firm but tender.
Open foil packet and serve!