Miscellaneous

Vegan Chili

Serves 6-8

• 2 1/2 cups raw kidney beans
• 1 cup raw bulghur
• 1 cup tomato juice
• 4 cloves garlic
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 cup chopped green pepper
• 2 cups chopped fresh tomatoes
• Juice of 1/2 lemon
• 1 tsp ground cumin
• 1 tsp basil
• 1 tsp chili powder
• Salt & pepper
• 3 Tbs tomato paste
• 3 Tbs dry red wine
• Dash of cayenne
• About 3 Tbs olive oil

Put kidney beans in saucepan, covered with 6 cups of water. Soak 3-4 hours. Add extra water and 1 tsp. salt. Cook until tender (about 1 hour.) Watch water level, and add more if necessary. Heat tomato juice to a boil. Pour over raw bulghur. Cover and let stand at least 15 min. Saute onions and garlic in olive oil. Add carrots, celery and spices. When veggies are almost done, add peppers. Cook until tender. Combine all ingredients and heat together gently at a moderate heat. Optional: Serve topped with soy/tofu cheese and/or parsley.

Vegan "Meatloaf"

• 1 package of frozen TVP (Texturized Vegetable Protein- Ground beef imitation type such as "GimmeLean")
• 1 bell pepper, diced
• 1 medium onion (or according to taste)
• 1 egg OR equivelent in egg-replacer
• Approx. 1.5 cups of bread-crumbs (Add as you feel needed)
• A lot of ketchup (the more the better)

Defrost TVP. Hand-mix all ingredients in a large bowl. Put in casserole dish, mold to dish. Add more ketchup to cover sides and top( like cake icing). Bake for 1 hour (or until the veggies are tender). Note: When served, it may fall apart, or crumble. This "meatloaf" is best with corn and mashed potatoes on the side!

Tofu Lasagna

• 3 1/2 cups spaghetti sauce
• 1 1/2 lbs. firm tofu
• 1/4 cup lemon juice
• 2 tsp. dried basil
• 2 tsp. honey (optional)
• 2 tsp. salt
• Up to 3 cloves of garlic (depending on taste)
• 1/2 lb. cooked lasagna noodles

[Note: If you want to you can use half tofu and half mashed patatoes.]

Preheat oven to 350 degrees. In a blender or food processor, puree tofu, lemon juice, basil, honey, salt and garlic to a fine ricotta-like texture. Make layers in a 9"x13" baking dish. Layer sauce, noodles, filling (tofu), sauce, noodles, filling, noodles, sauce. Bake for about 30 minutes.

Randomyzer's Sheppards Pie

This is an amazingly satisfying meal that tastes great. It is perfect for veggie students living on their own 'cuz it is cheap!

In a casserole dish...

• Fry 1 large diced onion
• Add 1 or 2 cloves garlic (diced)
• Optional: add dry vegetable soup base (powder or cube)
• Add 1 can Beans in Tomato sauce. Fry.
• Add 1 can drained Lentils. Fry.
• Add spices, herbs, etc...
• Cover with 1 can drained vegetables and 1 can drained corn.
• Cover with mashed potatoes.
• Cover dish and bake at 400 for 10-20 minutes
• Enjoy!

E-mail me if you have a recipe you would like me to add.

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Email: angelaenos@netscape.net