Vegetarian Lasagna - 1 half pan(9 servings)(9 x 13)

13 – 14 uncooked lasagna noodles

1 ½ - 2 x 750 ml. cans Pasta Sauce

1 cup dry Textured Vegetable Protein(TVP)                     

2 cups hot water

2 Tablespoons Oil

4 teaspoons vegetarian beef seasoning

2 teaspoons Italian Seasoning

1 onion, chopped

2 teaspoons Soy Sauce

3 Tbsps. Oil for frying

1 cup 2% cottage cheese

1 cup Medium-firm Tofu(1/2 a 454 gm. container)

2 teaspoons vegetarian chicken soup base

2 cups grated mozzarella cheese

Mix together in a microwaveable bowl,  TVP, 2 cups water, 2 Tablespoons Oil, and 4 teaspoons Veg. beef seasoning. Heat in microwave for 2 – 4 minutes until nice and soft.

In a frying pan, sautee chopped onion until tender, then stir in TVP mixture. Add 1 to 2 teaspoons Soy Sauce and Italian Seasoning. Cook until most of liquid is cooked off, but TVP is still moist.

Mash Tofu.  Add 2 teaspoons Vegetarian chicken soup base, and blend well with cottage cheese.

Assemble Lasagna as follows: Thin layer of sauce, 1 layer of noodles, another thin layer of sauce, another layer of noodles. *Another layer of sauce, ½ of the TVP mixture, ½ of the cottage cheese and tofu mixture, ¼ of the grated cheese, another thin layer of sauce. Add the next layer of noodles.** Repeat from * to **. Put a final layer of sauce on the noodles. Cover and bake in 350 degree oven for 30 mins. Remove from oven. Sprinkle remaining grated cheese evenly across the top. Return to oven and bake uncovered for thirty minutes. Remove from oven and allow to set for a few minutes. Divide into portions, serve with vegetable, Garlic Bread and Salad

Recipe for 3 inch full size restaurant pan - Serves 18

26 - 30 uncooked lasagna noodles

3 ½ - 4 x 750 ml. cans Pasta Sauce

2 cup dry Textured Vegetable Protein(TVP)                     

4 cups hot water

4 Tablespoons Oil

8 teaspoons vegetarian beef seasoning

4 teaspoons Italian Seasoning

2 onions, chopped

4 teaspoons Soy Sauce

6 Tablespoons Oil for frying

2 cup 2% cottage cheese

2 cup Medium-firm Tofu(1 x 454 gm. container)

4 teaspoons vegetarian chicken soup base

4 cups grated mozzarella cheese

Instructions

Mix together in a microwaveable bowl,  TVP, 4 cups water, 4 Tablespoons Oil, and 8 teaspoons Veg. beef seasoning. Heat in Naboo for 5 - 10 minutes until nice and soft.

In a 3 inch steamer pan, sautee chopped onion until until tender, then stir in TVP mixture. Add 2 to 4 teaspoons Soy Sauce and Italian Seasoning. Cook until most of liquid is cooked off, but TVP is still moist.

Mash Tofu.  Add 4 teaspoons Vegetarian chicken soup base, and blend well with cottage cheese.

Assemble Lasagna as follows: Thin layer of sauce, 1 layer of noodles, another thin layer of sauce, another layer of noodles. *Another layer of sauce, ½ of the TVP mixture, ½ of the cottage cheese and tofu mixture, ¼ of the grated cheese, another thin layer of sauce. Add the next layer of noodles.** Repeat from * to **. Put a final layer of sauce on the noodles. Cover and bake in 350 degree oven for 30 mins. Remove from oven. Sprinkle remaining grated cheese evenly across the top. Return to oven and bake uncovered for thirty minutes. Remove from oven and allow to set for a few minutes. Divide into portions, serve with vegetable, Garlic Bread and Salad

Mac & Cheese Revised April 21, 2024

Rosemary's Mac & Cheese 

Ingredients

2 x 900 gr package of pasta - elbow is preferred shape

16 cups of skim milk

2 blocks of cheese 400-450-500 gram package- old cheddar preferred

6 Tbsp vegetarian chicken seasoning (vegetarian soup base from Bulk Barn)

3/4 cup margarine

Crumb Topping

3/4 cup breadcrumbs

1 tbsp salted margarine

3/4 tsp. granulated garlic

1 tbsp parsley finely chopped(or dried)

Cook the macaroni in a large pot of salted water according to package directions just until al dente.

Drain and return to pot without rinsing.  Stir in margarine and milk.  Heat on low heat stirring frequently until steam beginning to rise.  Stir in Chicken soup base, stir well.  Stir in grated cheese, stirring frequently until melted. Add salt to taste.  Allow to sit for a few minutes until thickened. Place in greased pans. Sprinkle crumb mixture on top.  Bake 10 to 15 minutes in 350 degree F oven. Serve.

Worthington DInner Roast Facts

 

INGREDIENTS:

TEXTURED PLANT PROTEIN, WATER, OIL (SOY AND/OR CORN), EGG WHITES, WHEAT GLUTEN, CORN STARCH, HYDROLYZED PLANT PROTEIN, CONTAINS 2% OR LESS OF NON-GMO SOY PROTEIN ISOLATE, WHEAT FLOUR, DEXTROSE, SALT, MALTODEXTRIN, NATURAL FLAVORS, YEAST EXTRACT, SUNFLOWER OIL, CANOLA OIL, ONION, TURMERIC, YEAST, SOY LECITHIN, GUAR GUM, CELERY EXTRACT, CARRAGEENAN, SAGE EXTRACT.

CONTAINS: WHEAT, SOY, AND EGG

BEYOND MEAT

INGREDIENTS

Water, Pea protein, Canola oil, Refined coconut oil, Rice protein, Flavour, Cocoa butter, Dried yeast, Mung bean protein, Methylcellulose, Potato starch, Sugars (apple extract, pomegranate extract), Potassium chloride, Yeast extract, Beet juice extract (vegetable glycerin, water, maltodextrin, ascorbic acid), Salt, Sunflower Lecithin, Vinegar, Concentrated lemon juice, Carrot powder, Vitamins and minerals (niacin [vitamin B3], pyridoxine hydrochloride [vitamin B6], thiamine hydrochloride [vitamin B1], riboflavin [vitamin B2], folic acid [vitamin B9], cyanocobalamin [vitamin B12], calcium pantothenate, biotin, zinc sulphate, ferric orthophosphate).

*Peas are legumes. People with severe allergies to legumes like peanuts should be cautious when introducing pea protein into their diet because of the possibility of a pea allergy. Contains no peanuts or tree nuts.

YVES GROUND ROUND

Water, Soy protein concentrate, Onions, Natural flavours (contains yeast extract), Canola oil, Salt, Caramel colour, Guar gum, Sugars (cane sugar), Spices, Vitamin and mineral blend(rice flour, ferrous fumarate, zinc oxide, niacinamide, vitamin B12, calcium pantothenate, thiamine hydrochloride, pyridoxine hydrochloride, riboflavin), Wheat starch. Contains: Soy, Mustard, Wheat.

Special K Dinner Roast Trial April 1, 2024

 

Special K recipe - put in food processor till smooth

has added Special K and oatmeal

Second Trial has 1/4 cup of chickpea flour added

3 eggs - slightly beaten

1cottage cheese @ 500 gr each

3.5 cups Special K cereal

1 cup oatmeal flakes small

1/4 cup pecan meal

1/2 cup chopped onions

1 Tbsp Nutritional Yeast

1 Tbsp Knorr Veg Beef Seasoning

added 1/2 tsp oregano dried

added 1/2 tsp dried basil

added 1/2 tsp paprika

1/2 tsp granulated garlic

PUt in food processor to blend fine

put into loaf pan with oiled parchment paper lining

Chick pea Flour Version

same as above but with 1/4 cup chickpea flour

bake 350 for 45 minutes, uncovered

then 250 for 15 minutes covered with foil.

with chick pea flour - little drier- knife was a little less sticky than the roast without chick pea flour

Chick Pea Salad Sandwich

 INGREDIENTS

1 lb. cooked chickpeas

¼ cup good-quality mayo

1 large garlic clove minced

1 tsp. ground turmeric

2 tbsp. chopped parsley

¼ tsp. salt or to taste

¼ tsp. pepper or to taste

For serving: sliced bread, pita, or tortilla wraps

INSTRUCTIONS

Rinse the cooked chickpeas and drain well. Add the chickpeas to a bowl, and mash them with a potato masher. I prefer to roughly mash around 75% of them to give a nice texture to the salad.

Add the rest of the ingredients and mix well.

Spread a generous amount of the chickpea salad on a slice of your favorite bread.

Add toppings (avocado, cucumber, boiled egg) and drizzle with a little bit of olive oil, if desired.

Special K Roast Meatballs and Meat loaf

Original recipe  (this is a double recipe)
6 eggs - slightly beaten
2 cottage cheese @ 500 gr each
6 cups Special K cereal
1 cup oatmeal flakes small
1/2 cup pecan meal
1 cup chopped onions
1 Tbsp Bulk Barn vegetarian chicken soup base for flavour \\

Changes 
Used 1 tsp Vegeta Vegetarian seasoning instead of chicken soup base
added 1 cup Special K
added 1 cup Oatmeal
added 1 tsp oregano dried
added 1 tsp dried basil
added 1 tsp paprika

put half into loaf pan with oiled parchment paper lining

made other half into meatballs
 Butter hands and mix and form into fairly small balls. place on oiled parchment paper 
made about 48 meatballs from the half recipe
Cook in oven 275 F for 1 hour turning every 20 minutes.

48 meatballs

cooked/baked meatballs- didn't end up round

Meat Loaf lifted out of loaf pan

meat loaf rose up to rounded top (due to the eggs)

KEVIN CHILI BEAN FOR HAYSTACKS

 Eeewwww….i don’t do that anymore - it’s been years- but it think: 1 or 2 can red 2 cans black, one veg ground, 1 spaghetti sauce . One diced tomatoes, one can corn, stir fry onions peppers and cilantro, season to taste

BEANS - 1 or 2 cans red, 2 cans black
1 veggie ground
1 spaghetti sauce
1 tomato diced
1 can corn
stir fry onions pepper cilantro season to taste

2 500 ml bean

2 spaghetti sauce jar water

BASIC BREAD RECIPE a la cupboard door

 BASIC BREAD RECIPE a la cupboard door

1 1/4 cups warm water

2 Tablespoons oil

3 rounded cups flour

2 small Tablespoons gluten flour

1 small teaspoon of salt

3 small Tablespoons brown sugar

2 small teaspoons yeast for 3 white

2 small teaspoons yeast for 2 cups white 1 cup brown

2 1/2 teaspons yeast for 2 cups brown 1 cup white

3 full teaspoons yeast for 3 brown

FROM CUPBOARD DOOR

TRANSCRIBED MARCH 10, 2024

Veggie Quiche

 

Salad Dressing Mix bulk

 So see Sachiko Salad Dressing

Most oil and vinegar dressings say the ratio is 3 oil, 1 vinegar

Sachikos is almost the exact opposite

Test #1 - going with 50-50
started with 
1 cup oil

1 cup vinegar

1/2 cup sweet

1/2 cup lemon juice

Whiz with immersion blender

add 2 tsp mustard

season with 1/2 tsp each of paprika, salt, oregano garlic granules, celery seed

made several batches like this.

sugar varied with syrup, white sugar and no sugar

reduced the seasoning in the later batches, (thought there was too much salt)

early batches seemed to separate after a while- I think it was  the lemon juice

only put lemon in the first 2 or 3 batches

Seemed to stay emulsified better after that.

Carrot Salad Dressing by Sachiko

 Original
3 Tbsp Vinegar
1 Tbsp Oil

1 Tbsp Sugar

Salt and Pepper to taste

4 litre recipe

2.8 L vinegar

750 ml Oil

570 ml sugar

1 Tbsp salt

1/2 Tbsp pepper

doctored 4 L

700 ml Sesame vinegar

550 ml lemon juice (real lemon8

1200 ml vinegar

500 ml oil

250 ml sesame oil

520 ml syrup from Camp

Teriyaki Sauce

 Ingredients

1 cup water

¼ cup soy sauce

5 teaspoons packed brown sugar

1 tablespoon honey, or more to taste

½ teaspoon ground ginger

¼ teaspoon garlic powder

2 tablespoons cornstarch

¼ cup cold water

Chicken and Black Beans

 INGREDIENTS

3 tablespoons olive oil

1pinch crushed red pepper flakes

1large onion

4 -5 cloves garlic, chopped

4 boneless skinless chicken breasts, cut into strips

2 teaspoons oregano, separated

2 teaspoons ground cumin, separated

2 (16 ounce) cans black beans, undrained

1 (4 ounce) jar sliced pimientos

salt & pepper

3 tablespoons balsamic vinegar

3 cups chicken broth

1 1⁄2 cups white rice

DIRECTIONS

In a large pan, heat olive oil and add red pepper flakes.

Add onion and garlic, and cook until onion is tender.

Increase heat, add chicken, stirring until cooked.

Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.

Add black beans, pimentos, remaining spices, and balsamic vinegar.

Blend and simmer uncovered for 30 minutes, re-seasoning if needed.

While beans are simmering, bring broth to boil in a pan, add rice.

Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.

Serve bean mixture over rice. 

Loaded Cabbage Casserole

 Ingredients

3 tablespoons unsalted butter, divided 

1/2 small head green cabbage, shredded (about 8 cups)

2 tablespoons chopped garlic

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 cup sour cream

3/4 cup shredded sharp Cheddar cheese, divided

1/4 cup chopped cooked bacon

1 tablespoon chopped fresh chives

Directions

Preheat oven to 350°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add cabbage and garlic; cook, stirring often, until the cabbage is just tender, 6 to 8 minutes. Transfer the cabbage mixture to the prepared baking dish. Do not wipe the skillet.

Melt the remaining 2 tablespoons butter in the same skillet. Add flour; cook, whisking constantly, until smooth and thick, about 1 minute. Stir in milk, salt and pepper; cook, whisking often, until thickened, about 3 minutes. Remove from heat; whisk in sour cream and 1/2 cup Cheddar until melted and smooth. Pour the sauce over the cabbage; toss to combine. Sprinkle with the remaining 1/4 cup Cheddar.

Bake until the cabbage is tender and the cheese is melted, about 20 minutes. Top with chopped turkey or chicken Bacon, Simulated Bacon Bits, or chopped Stripples and chives.

Roasted Greek Potatoes - Lemon Greek Roasted Potatoes

 

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Published on

05/12/2023 21:35

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