Jo's Sabbath Rice

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! When I make it, I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays or for busy week-days at home.

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Other ingredient ideas: shredded carrots or cabbage. 

Once cooked, stir in chopped parsley or cilantro, tomatoes, or peeled and diced cucumber.

Little Love Cakes

Little Love Cakes

2 cans black beans
2 tablespoons olive oil
2 tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/4 cup masa harina
1/2 cup salsa
1/4 cup slivered red onion

1. Rinse and drain black beans.

2. Heat 1 tablespoon of oil in a small saute pan. Add onion, garlic, cumin, and salt until onions are translucent.

3. Place drained beans and onion mixture in a bowl and mash until well combined.

4. Gradually add masa harina, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding dough doesn't stick to your hand. Form into the shape of a ball.

5. Divide dough into 16 small balls and flatten into cakes. Pan-fry in oil until lightly browned on each side.

6. Garnish with salsa and slivered red onions. Serves 8.

Savory Scrambled Tofu

Savory Scrambled Tofu

1 lb. water-packed tofu
1 Tbsp. chicken-style seasoning
1/2 tsp. cumin
1 1/2 Tbsp. onion powder
1/2 tsp. salt
4 Tbsp. yeast flakes
1 Tbsp. garlic powder
1/2 tsp. basil
1 Tbsp. honey (or vegan alternative of choice)
2 tsp. Bakon seasoning (optional; read label if gf diet is required; may substitute Bragg's Liquid Aminos)
1/8 tsp. turmeric (optional)

1. Mash tofu in a lightly oiled skillet and add remaining ingredients.

2. Cook until all flavors are absorbed and food is hot.

Dried-Cherry Scones

Dried-Cherry Scones

2 cups all-purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/2 cup vegetable oil
1/2 cup soymilk plus 1/2 Tbsp. lemon juice, blended
1 1/4 tsp. vanilla
3/4 cup dried cherries
1 tsp. cinnamon

Combine flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Form a hole in the center and set aside. In a small bowl, mix together soymilk, lemon juice, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir gently with a fork until dry ingredients are just blended. Fold in cherries. Form into 8 - 10 scones and place on a prepared baking sheet.

Bake in a 400 degree oven for 12 - 15 minutes.

Variations: 1 cup whole-wheat flour can be substituted for half the all-purpose flour.

Veggie Tofu Quiche

Veggie Tofu Quiche

Remember back in the 70's when it was popular to think that real men didn't eat quiche? My sister and I enjoyed preparing quiche and proved that theory wrong over and over again. Although it's not something I make frequently these days, I did enjoy baking quiche this morning. Instead of eggs and cholesterol, this quiche contains tofu and soy milk which act as the binder for the yummy vegetable filling. Here's the recipe:

In a skillet, saute'

1 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1/3 red pepper, diced
1/3 yellow pepper, diced
1/3 orange pepper, diced
1 cup broccoli, chopped
1 cup fresh mushrooms, sliced

In a blender, mix together

1 pound extra-firm tofu
a dash of nutmeg
1 Tbsp. basil, dried
1/2 tsp. salt
2/3 cup soy milk

Baco bits
Red pepper flakes

Preheat oven to 350 degrees F.

Layer sauteed vegetables in prepared pie crust. Then sprinkle with Baco-bits. Pour tofu mixture over vegetables and spread evenly. Sprinkle with red pepper flakes to taste.

Bake for 45 - 50 minutes or until done.

*For added depth of flavor, you may add 1 - 2 tsp. apple cider vinegar and/or vegan Angostora sauce.

Beth's Veggie Eggrolls

1 package rice paper wraps (about 15)
1 cup fresh bean sprouts (optional)
1 Tbsp olive or peanut oil
2 to 3 Tbsp finely minced garlic
1 med onion, finely chopped
3 Tbsp (45 ml) olive -OR- peanut oil
1 1/2 packages coleslaw mix
(-OR- one small head of green cabbage, finely sliced,
& 2 large carrots, finely grated)
2 tsp salt
1/3 to 1/2 tsp tamari sauce

1. Rinse bean sprouts well and leave standing in large colander.

2. Heat 1 Tbsp oil. Lightly saute onion until soft; add garlic. Continue to saute until onion is clear.

3. Add coleslaw mix/cabbage-carrot mix. If need be, before adding, chop up larger pieces that may be in mixture. Toss together with onion & garlic. Add salt & soy sauce. Heat, stirring constantly, until mixture is softened and about half original volume.

4. At this point, it's a good idea to taste the mixture. It should have a slight salty taste. If not, add more salt or soy sauce (depending on amount of liquid in pan).

5. Once cabbage mixture is softened, pour into large colander on top of bean sprouts (this heat will soften them, but not too much). Let the mixture drain for a while (about an hour is best if you have the time) to allow excess oil and soy sauce to drain off so eggrolls won't become soggy before cooking.

6. Place 1 to 2 heaping tablespoons of mixture into eggroll wrap. Wrap according to directions on package, making sure to moisten wrap to make sure they stick together.

7. You can either deep fry or bake these. Deep fry them in clean, hot oil until golden.

8. Drain well and enjoy!

NOTE:

These can also be frozen after they're cooked & then reheated. Layer the eggrolls in a single layer to freeze them (on a cookie sheet is best), then place in freezer bags to keep them. They will keep up to a month or so at a time.

When ready to reheat, remove from the freezer & allow them to thaw almost totally. Place them in a 375 F oven and heat for about 15 minutes total, turning them once about halfway through the heating time. They crunch right back
up for you.

Lentil Burgers

Lentils are a favored ingredient for meatless burgers. The crumbled rice cakes added here give this traditional recipe a new twist.

2 cups cooked lentils
1 cup finely chopped onion
1 cup finely grated carrot
1 cup finely chopped celery
2 cloves garlic, minced
4 rice cakes, crumbled (about 2 cups)
1/4 cup tomato paste
2 - 3 tablespoons Bragg's Liquid Aminos
1/2 teaspoon thyme
1/4 teaspoon allspice
1/8 teaspoon red pepper flakes

Mix all the ingredients together with a spoon or by hand, partially mashing together, and form into burgers. Arrange the burgers on an oiled baking sheet, and bake for about 25 minutes on each side until browned. They should hold together when gently turned. Let cool a few minutes before removing from the baking sheet. Serve in a bun or as a main dish with gravy.

*Bragg's Liquid Aminos = non-fermented soy sauce; gluten-free. May use soy sauce or tamari sauce.

Cashew Stuffing in Winter Squash

Cashew Stuffing in Winter Squash

1 cup diced sweet onions
1 cup finely diced celery
1/3 cup parsley
1/2 cup sliced black olives
3 quarts cubed bread, toasted (gluten free if necessary)
2 1/2 tsp salt
2 tsp poultry seasoning
1/2 cup olive oil
1 cup chicken style broth*
1 1/2 cups coarsely chopped raw cashews (oven roasted)


1. Mix all ingredients together.

2. Stuff into a whole, half-baked pumpkin or winter squash that has been cleaned out
inside.

3. Bake 45 minutes at 350 F. Continue baking until pumpkin is tender when poked with
a fork.

4. Makes a beautiful, edible center-piece for your Thanksgiving dinner table.

*For chicken style broth, add 1 tsp chicken style seasoning to 1 cup water.
May use water or vegetable broth.

Serves 6 - 8.

Rich and Creamy Alfredo

1 pkg. low fat silken tofu
3T butter-flavored powder
1/4C soy Parmesan
2T nutritional yeast
veggie broth
salt and pepper to taste
cooked rotini, or your favorite pasta (gluten free if necessary)

Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency and heat gently. Serve over pasta one scant quarter-cup per person. Variations: Spinach Alfredo - add one 10 oz. package of frozen chopped spinach, thawed and drained, after blending.

Three Rice Pilaf

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! I've adapted the recipe some and renamed it Three Rice Pilaf. I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays!

Three Rice Pilaf

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Holiday Roast Roll

I've adapted this recipe to gluten-free and tested it on my family. I'll post
the recipe as I prepared it and then add a note at the end, telling of what I
will do differently for Thanksgiving dinner this year. This is festive and
delicious! It sounds much more difficult to prepare than it actually is.


Tofu Roll:

2 lbs (900 g) firm tofu, not silken
4 Tbsp (1/4 cup) cornstarch
2 Tbsp (6 tsp) nutritional yeast
2 tsp powdered agar
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp salt

3 1/2 cups 'Herbed Stuffing' (recipe to follow)

You'll also need: parchment paper, plastic wrap, and aluminum foil.


1. In a food processor, puree all roll ingredients, stopping to scrape down the
sides, as necessary. Mixture will be fairly stiff; don't add liquid. Preheat
oven to 350 degrees F (175 C).

2. On a work surface, lay down two 16-inch (40 cm) long pieces of plastic wrap,
over-lapping them about 2 inches (5 cm), lengthwise. Spoon tofu mixture onto
plastic wrap and spread out into an 8 x 12-inch rectangle, about 1/2 inch
(1.25 cm) thick. Make sure thickness is even all around.

3. Lay a third sheet of plastic wrap on a work surface, and on it mound the
stuffing, forming it into a roll about 11" (28 cm) long. Carefully transfer
the stuffing roll to the center of the tofu rectangle (eliminating plastic
wrap).

4. Now is the time to summon an assistant. With one person on each end of the
plastic wrap, bring the two sides together. The tofu will meet over the top
of the stuffing roll, encasing it. Gently press together and smooth out any
places, including ends, that have stuffing showing through; twist and tie
ends with twine to seal.

5. Securely wrap roll in 2 layers of aluminum foil, making sure no plastic is
exposed. Place on a baking sheet and bake for 1 hour and 15 minutes. Remove
from oven, let cool in wrappings, and refrigerate until 1 hour before
serving.

6. To serve, carefully remove aluminum foil and plastic. Wrap with fresh foil,
place on a baking sheet, and bake at 350 F (175 C) until heated through,
about 30 minutes. Remove foil and transfer roll to a serving platter.
Decorate as desired. (Nice decorated with portobello mushroom slices and sage
leaves). Serve with mushroom gravy.


-------------------------


Herbed Stuffing (recipe):


1 large onion, diced
1 Tbsp (3 tsp) vegetable oil
3 celery ribs, diced small
1 Tbsp (3 tsp) dried sage
1 tsp chopped rosemary
1 tsp caraway seeds
5 cups bread cubes (I used gluten-free cornbread, tapioca and rice breads)
1/2 to 3/4 cup vegetable stock (I used water and Chicken-style seasoning)
salt(and pepper)


1. In a large skillet, or Dutch oven over medium heat, saute onion in oil,
stirring frequently, until golden, about 15 minutes.

2. Stir in celery, sage, rosemary, and caraway seeds and continue cooking for
about 2 minutes.

3. Add bread cubes and toss to combine.

4. Turn off heat and slowly add vegetable stock, tossing to combine, until
mixture is moistened. Season to taste with salt and pepper.


-----------------------------


*** Generally I don't use plastic wrap in baking, nor do I allow aluminum foil
to come into contact with food. I decided to follow the instructions given, but
to add several layers of parchment paper between the food and the plastic wrap.
I'm not sure this really protected us from the dangers of baked plastic, but I
decided it was "once a year" and we would probably be okay.

*** Next time I will add more flavoring to the tofu mixture. It was a bit bland
(although we did not serve it with gravy, which would help). The flavor and
texture was great, but I think it needed more onion powder, garlic powder, and
some Bragg's Liquid Aminos. We don't use pepper either, so omitted it from the
stuffing.

*** The stuffing was delicious, but it didn't stick together enough to satisfy
me. I think gluten bread crumbs become doughier. Next time I'll add either a
flax gel or tapioca/potato starch to the stuffing. The stuffing recipe contains
a bit more than the tofu mixture needs...you may with to leave about 1/2 cup of
the stuffing mixture out of the filling.

*** The end result is beautiful! This makes a rolled "log" of "skin" that looks
like a regular vegetarian roast. When sliced it makes beautiful rings of shell
and stuffing inside. I think cashew gravy would be a delicious addition to this
recipe.

*** I'm quite delighted to find a recipe that is vegan, gluten-free, and FESTIVE
for the holiday table!

Holiday Lentil Walnut Roast

1 1/4 cups soy milk (-OR- other dairy-free milk)
1 cup chicken-style broth -OR- low sodium tomato juice
1 cup grated carrots
1 cup finely chopped celery
1/2 cup chopped onion
1 clove garlic, minced
1 egg substitute equivalent
1/2 teaspoon ground sage
2/3 cup chopped walnuts
1 1/2 cup bread crumbs (unseasoned; gluten free if necessary)
2 cups cooked lentils


1. Combine all ingredients and mix thoroughly.

2. Spoon into a 1 1/2 quart casserole dish that has been sprayed with
cooking spray. Press mixture down and smooth the top.

3. Bake in a 350 F oven for 1 hour.


Serves 10.

Harvest Nut Roast

   2 1/2 cups chopped celery
   3 medium onions, chopped
   3/4 cup walnuts, chopped
   3/4 cup pecan -OR- sunflower meal
   1 1/2 tsp salt
   2 to 2 1/2 cups soy milk (-OR- nut -OR- rice milk)
   1 1/4 tsp sweet basil
   1/2 tsp sage
   3 cups gluten-free bread crumbs


1. Steam celery and onions. Combine with remaining ingredients, folding in bread
   crumbs last. 

2. Place in loaf pan sprayed with non-stick spray. 

3. Bake for 1 1/4 hours at 350 F (175 C). Loaf my have to be covered with foil 
   near the end of baking if top begins to get too brown.

Cashew Carrot Festive Roast

  1 large onion, chopped
  4 cloves garlic, crushed
  4 tsp olive oil
  2 cups chopped carrrot
  2 cups cashew nuts, finely chopped
  1 cup Orgran crumbs or alterative
  4 tsp tahini
  4 tsp nutritional yeast (optional)
  2 tsp caraway seeds
  juice of 1 lemon
  seasoning to taste
  1/2 cup water or chicken-like broth


1. Cook the carrot until really soft, then mash.

2. Saute the onion and garlic in the oil until soft.

3. In a large bowl add all the ingredients except the stock. Mix thoroughly and add only enough of the stock to hold everything together. Allow to sit for for 15 to 20 minutes. Test again and if mixture is too dry add some more
  stock.

4. Oil a loaf tin and place the mixture in tin, pressing firmly into place.

5. Cover and bake in a preheated 180 C (350 F) oven for 60 minutes. Take off the cover for the last 10 minutes of cooking.

6. Serve with beet relish and a colorful coleslaw.


NOTE: Orgran crumbs are crushed roasted rice and are a really handy alternative to breadcrumbs. If substituting with dry breadcrumbs you may need to use more or
less depending on the recipe.

*Kim's recipe from Vegan and Gluten Free

Spicy Tempeh Roll Sushi

These rolls have a succulent meaty texture thanks to tempeh, which not only tastes awesome but is high in fiber and a complete protein!

Equipment:
Bamboo sushi rolling mat
Really sharp serrated knife
Rice cooker or pot for rice
Large preferabely glass bowl to cool rice down in
Small saute pan
Tongs, if you are going to be roasting the nori

Ingredients
For the rice1 cup sushi rice made with 1 1/4 cup water (prepare according to package directions)
About 2 Tbs Rice vinegar (do not use regular or any other kind)
1 tsp sugar
4 sheets nori*

For the filling
1/2 package tempeh (4 oz) - soy
1/4 teaspoon sesame hot chili oil or to taste
1 1/2 Tablespoons vegan mayo
1 green scallion, white part removed, sliced lengthwise into narrow strips
1 Tablespoon black sesame seeds if put inside of roll, or 1/4 cup if used as coating for "inside-out"

Directions
For the rice
Prepare rice according to package instructions. It should be something like 1 1/4 cup water to 1 cup rice. Cook till rice is tender but firm, even a little dry.

Empty hot rice into a large glass bowl. Sprinkle with about rice vinegar and 1 tsp. sugar.

Fold rice gently with a large spoon or rice paddle. Rice should be moist and have a mild vinegar flavor. Cover with plastic wrap.

When rice is slightly warmer than room temperature it's ready to work with. Meanwhile prepare the filling

Steam and cover tempeh in a small saute pan with enough water to cover it till tender & not bitter (about 10 minutes).

Mash with mayo and sesame chili oil to taste.

Layer with scallion, sprinkle with sesame, or make inside out roll. If you like, use a pair of tongs to roast the nori sheets over the oven flame for 2-3 seconds.

Scrambled Tofu Breakfast Crepes

1 lb. firm water-packed tofu, drained and rinsed
1 12.3-oz. package Mori-Nu tofu, firm or extra firm
1/4 c. nutritional yeast
1 1/2 Tbsp. imitation chicken seasoning
2 tsp. imitation beef seasoning (or Bragg's Liquid Aminos)
1 tsp. Vege-Sal, or other vegetable seasoning
1/4 tsp. garlic powder
1 4.5-oz. can green chilies
1 c. green onions, chopped
3 large potatoes, cooked, cooled and diced
10 9-inch crepes (GF if necessary)

1. Crumble both kinds of tofu into a mixing bowl. Add yeast, seasonings, and green chilies. Set aside.

2. Sauté 1 cup chopped green onions in water until water is gone. Mix in seasoned tofu and simmer approximately 15-20 minutes.

3. Serve wrapped in crepes with your favorite savory toppings, such as Tofutti Better than Sour Cream, diced fresh tomatoes, guacamole, soy cheese, salsa, sliced black olives or shredded lettuce.

Yield: Ten 9-inch crepes

Lentil Links

1/2 cup chopped celery

1/4 cup chopped onion

1 clove garlic, minced

3 cups seasoned bread crumbs*

2 cups cooked lentils

1/2 cup chopped walnuts and pecans

Simmer first 3 ingredients in a small amount of water until tender. Stir in remaining ingredients, reserving 1 cup of bread crumbs, and let stand for 5 minutes. Add water (or nut milk) to obtain good consistency for forming links. Form into 3" links and roll in reserved bread crumbs. Bake at 350 degrees F. for about 15 minutes. Turn and bake an additional 15 minutes.

*use gluten free bread crumbs if necessary

Makes 2 1/2 dozen or 15 servings.

Garbanzo Rice Casserole

1/2 cup celery, chopped
1/2 onion, chopped
3 cups cooked brown rice
15 oz. can garbanzos, with broth
1/4 cup chopped parsley, fresh
1 1/2 tsp. all-purpose seasoning
1/4 tsp. sweet basil
1/4 tsp. oregano

Simmer celery and onion in garbanzo broth, until tender. Combine with remaining ingredients and mix together well. Press into prepared, two quart casserole dish and bake at 350 degrees F for 35 - 45 minutes, uncovered.

Serves: 5

Garbanzos ala King

1 cup chopped celery
1 cup sliced fresh or canned mushrooms
1/2 cup minced onion
1/4 cup chopped red bell pepper or pimiento
2 Tbsp. water
1/2 cup clean, raw cashews
3 cups water
1 onion, quartered
2 Tbsp. all-purpose seasoning
1 Tbsp. liquid aminos (or soy sauce)
1/4 cup whole flour (millet, garbanzo, etc.)
1 Tbsp. toasted sesame seeds
1 3/4 cups cooked garbanzos, or 15 oz can, drained
1 1/2 cups frozen peas

In a large saucepan, simmer first 5 ingredients. Meanwhile, process cashews in about 1 cup of the water in a blender, until smooth, then add remaining water and next 4 ingredients and continue blending until smooth. Combine with simmering vegetables and bring to boil, stirring frequently, until thickened. Stir in remaining ingredients and continue cooking until well heated. Serve over brown rice, noodles, or toast.

Serves: 12

Tamale Pie

2 1/4 ounce can sliced olives
2 Tbsp. water or olive broth
1 small onion, chopped
1 clove garlic, minced
3 cups chopped, stewed tomatoes
1 cup slightly blended, whole kernel corn
3/4 tsp. ground cumin
3/4 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. salt
2/3 cup fine yellow corn

Simmer first 4 ingredients 2 - 3 minutes. Stir in remaining ingredients, except cornmeal, and cook for 5 minutes. Stir in cornmeal and simmer over low heat for 10 minutes. Place in a 9" pie plate and bake at 325 degrees for 30 - 45 minutes. Watch to avoid drying out.

Serves 9