Category: Sides
Recipe provided by Presbytera Bridget
1/2 cup Water
1/4 tsp. Salt
1 (14 oz.) can Coconut Milk
1 cup Jasmine Rice
Bring water, salt and coconut milk to a simmer. Add rice, cover and simmer 20 minutes or until liquid is absorbed.
Category: Entree
Recipe provided by Presbytera Bridget
1 pkg. 30 Corn Tortillas
Canola Oil for frying tortillas
4 cups homemade Green Chile Sauce**
2 boxes Hash Brown Potatoes
1 large Zucchini, shredded finely*
1 cup French Fried Onions
3 cups vegan Cheese
*Add sliced olives, summer squash, eggplant, bell pepper or other fresh veggies that you like to personalize this recipe.
** Try store bought Enchilada Sauce – green or red if you don’t have time to make your own.
1. Reconstitute hash browns and cook in skillet to brown as desired, add shredded zucchini when potatoes are 2/3 done and finish browning all.
2. Gently fry corn tortillas (each side) just enough soften slightly, set aside to drain in colander.
3. Using a 9″ X 13″ casserole dish, cover bottom with green chile sauce (about 1 cup).
4. Layer half of the corn tortillas atop sauce.
5. Spread potato/zucchini mixture, french fried onions and 1 1/2 cups cheese over corn tortillas, then pour 1 1/2 cups green chile sauce over all.
6. Layer second half of corn tortillas, then top with the rest of the vegan cheese and finally the rest of the green chile sauce.
7. Bake 350 for 45 minutes. Let rest for 15 minutes before cutting/serving.
Category: Sides
Recipe provided by Presbytera Bridget
1/3 cup slivered Almonds
2 cups Water
2/3 cup diced dates
1/3 cup chopped dried Apricots
1 tsp. ground Cardamom
1/2 tsp. ground Cinnamon
1/4 tsp. ground Ginger
1/4 tsp. Salt
1 T. oil (optional)
1 pkg. (10 oz.) Couscous
1. Preheat oven to 350.
2. Toast almonds on baking sheet for 10 minutes or until golden, stirring once.
3. Combine water, dates, apricots, cardamom, cinnamon, ginger, salt and oil if desired in a medium saucepan. Cover and bring to a boil. Add couscous and stir well. Cover, remove from heat and let rest for 5 minutes.
4. Stir in almonds and serve.
Category: Entree
Recipe provided by Presbytera Bridget
3 large Onions
3 cloves Garlic
1/2 cup Pine Nuts
1/2 cup Nuts (your favorite)
1 cup Ritz Crackers
1/3 cup Vegetable Oil
1 tsp. each Oregano, Thyme, Mint Leaves (and others as desired)
Salt & Pepper to taste
1/4 cup Nutritional Yeast Flakes
optional: 1/4 cup wheat germ, Montreal Steak Seasoning, Cavender’s Greek Seasoning, and lemon juice
Chop onions and saute in oil until very lightly browned; stir in garlic and remove from heat.
Place all nuts, Ritz crackers (broken up), herbs, and Nutritional Yeast Flakes into food processor and mix until nuts are minced but not too small.
Add to onions and season with salt/pepper.
Bake @ 350 degrees F for 30 minutes in 9″ X 13″ casserole pan.
Suggested uses:
Topping for pasta, baked potatoes or quinoa. Filling for burritos, enchiladas or combined with rice for stuffed bell peppers, etc.
Category: Entree
Recipe provided by Anna Pelonis-Mills
2 pounds fresh Spinach
1/2 cup Oil
1-2 fresh Lemons
2 tbls. fresh Dill
2 Scallions (or one Leek; use one yellow onion if that’s all you have handy)
1 tsp. Salt
2 cup rice
2 cup Water
Using large pot, saute sliced scallions in oil until wilted.
Add rice and stir until it begins to brown.
Reduce heat to low and stir in water and salt.
Fill pot with chopped spinach and cover.
Add remainder of spinach as it wilts down from steaming.
When rice is tender, stir vigorously to incorporate spinach.
Add more salt or seasonings as desired (e.g., 1/2 tsp. of garlic or Greek seasoning).
Before serving add dill and lemon juice to taste.
Serve with a lemon wedge.