Chicken Rice Casserole

1 cup uncooked rice
2 cups water
1 onion chopped and sauteed
1 Tbsp vege chicken seasoning
1 can diced soy chick
1 can mushroom soup

Mix rice, water and seasoning into casserole dish. Spoon mushroom soup and chicken on top of casserole. Then bake 90 minutes at 375F

Baked Chicken Puff

1 can mushroom soup
1/3 cup milk
1/2 tsp salt
2 cups diced vege chicken ( 1 can of Worthington Diced Chicken)
1 cup cooked peas
2 eggs separated
1 cup grated cheddar cheese

Combine undiluted soup, milk and salt in 1 1/2 quart casserole. Add chicken and peas. Bake 10 minutes at 375 F. Beat egg white until stiff. then beat egg yolk and add cheese. Lightly fold yolks into whites and place on top of chicken mixture Bake 30 minutes.

Special K Roast

Special K Roast

 

3 eggs, slightly beaten

1 cottage cheese (500 gr) or  2 cups soft tofu mashed

1/4 cup ground nuts such as ground walnuts or pecan meal

1 tsp vegetarian beef or chicken seasoning

1/2 cup dry rolled oat flakes

3 cups Special K (or Rice Krispies or Corn Flakes)

Finely chopped Onion to taste (up to 1/2 cup)

1/4 cup oil (optional)

Combine all ingredients 

Place in greased loaf pan or casserole dish. Cover with foil.

Bake 1 hour at 350 F (remove foil for last 15 minutes)

Notes on seasoning
Vegetarian chicken seasoning- can be substituted with soy sauce
Some people vegetarian chicken soup mix from Bulk Barn

Some follks omit the oatmeal
Some omit the oil
Some omit the onions

Mock Chicken Seasoning

Mix well in a small bowl

1 cup nutritional yeast flakes
2 teaspoons onion powder
1 teaspoon onion salt
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon marjoram
3 Tablespoons parsley flakes, powdered in coffee grinder or rubbed to powder between palms of hands
1 1/2 teaspoons garlic salt
1 1/2 teaspoon celery salt
1/4 teaspoon savory

Store in an airtight jar

From Caring Kitchens by Gloria Lawson

Serving size: 1 Tablespoon
Servings: 20
20 calories. sodium 370 mg (15%), total carbohydrates, 2 g (1%); dietary fibre, 2 g (7%), protein, 3 g; iron 4%

Potato chip roast

Nowadays Amy puts eggplant instead of green pepper and its a favourite

One large onion chopped

1/2 green pepper chopped

1 tin choplets or other vege-meat product like gluten or Tenderbits

1 tin mushrooms

Fry above together

1 tin 10 oz mushroom soup and juice from choplets

1 pkg potato chips (6-8 oz - 200 g) crushed

Mix above with fried ingredients

Bake covered at 350 for 30-40 minutes

Remove cover and bake an additional 10 minutes.

September 5, 2025

grew some Trombocino Squash this year. long Zucchini type, the flesh is firmer

makes an excellent Chip Roast vegetable. Zucchini would seem to be too mushy.

Another rice cooker trial

Rice Cooker with ingredients before cooking

Ingredients

1/3 cup pearl barley 1-3 

1/3 cup long grain rice 1-2

1/3 cup Soya protein 1-2

1/3 cup red lentils 1-3 

1 Tbsp red quinoa 1-2

1 Tbsp dry mung beans 1-3

1/2 Tbsp Garlic scapes dry

Rinsed dry ingredients as needed, added water based on ratios above, added 1 Tbsp extra water

Put in Rice cooker and set to cook

here it is once cooked

The soya protein splattered all over- maybe reduce the amount used or remove

Sweet and sour chicken balls (vege)

Same wok
3 cans tenderbits cut into thirds
Use a bit higher heat 5.5

Batter recipe
see tempura batter recipe- added baking powder - 1 teaspoon per recipe
Used corn meal instead of corn flour.
http://adventurouscuisine.blogspot.ca/2015/01/tempura.html

Dreg roast Recipe November 14/14

two batches of soybean dregs from two sessions of making soymilk with the Soybella soy milk machine
Here is what a fresh batch of "dregs" from the soymilk machine looks like

Each session yields about 1.3 litres of soymilk from about 1/2 cup of dried soybeans

The processed "dregs" ends up to be close to 2 cups.

So rather than waste the by product- we have made a vegetarian roast

Todays roast contains the following

2 loads of soybean dregs (about 4 cups)

1/2 cup pecan meal

1/2 cup ground flax seed

1 1/2 cups steel cut oats

2 cups of rolled oats (large grain- not quick oats)

1/2 cup raw sunflower seeds

1 whole wheat hamburger bun chopped up

1 onion diced fine

1/2 cup President's Choice Citrus Marinade

2 cups water

1/4 cup vegetable oil
Couple tablespoons of garlic "seeds" from my garlic scapes

1 cup zuchini relish by Gini

2 Tbsp Bulk Barn Onion soup mix

various pkgs of fast food seasonings

1 pkg soy sauce

6 pkgs plum sauce

2 pkgs ketchup

4 pkgs relish

since we already had those Hot Dog seasonings add a

Big squirt of mustard

and a big squirt of Heinz ketchup

1 cup of various fresh herbs including sage, oregano, dill chopped up in the food processor


















After cooking the roast looks like this

After tasting, - roast tastes fine.
Maybe some added texture would be good. Like maybe more sunflower seeds.
Tasted best with some gravy as it could be on the dry side.

various vege food

Yves Veggie Burgers 120 calories per 3.4 oz/96.4 graam pattie

Falafel Recipe by Phyllis Watson

Ingredients:
1 lb dried skinless split broad beans, soaked in cold water for 24 hours
1 tsp salt.
2 tsp ground cumin
1 tsp ground coriander
pinch cayenne powder
1 tsp baking soda or powder
1 large onion grated
5 scallions
6 cloves garlic, crushed
2/3 cup finely chopped parsley
2/3 cup finely chopped cilantro

1. Drain beans and let them dry on a towel
2. Mix the beans and the next 4 ingredients in a food processor until it is a paste
3. Let it rest for at least 1/2 hour
4. Mix in the rest of ingredients (not using food processor), straining onions to get rid of juice
5. Make patties about 2 inches in diameter and 1 inch thick
6. Let it rest for 15 minutes
7. Fry in about 2 inches of oil, turning over once. (Phyllis uses about 1/4 inch of oil)
8. Serve in pita bread with slices of tomato, greens, and a sauce made of Tahini, water to thin, crushed garlic, and lots of lemon