Veggie Oat-Burgers

4 c Water
1/2 c Salt-reduced soy sauce or
-tamari 1/2 c Nutritional yeast
1 lg Onion diced
1/2 tb Garlic powder
1 tb Each Oregano and Basil,
-dried 1 ts Liquid smoke (optional)
-Mushrooms, fresh or canned -(optional) 1/4 c to 1 c 4 1/2 c Old fashioned rolled oats
Bring all ingredients except the oats to a boil. Turn heat to low and stir in 4.5 cups rolled oats. Cook for about 5 minutes until the water is absorbed. Don't overcook. If it is too soupy, add some oats at about 5 minutes and cook for only a few more minutes until thickened. Fill a rectangular non-stick baking pan with the mixture (makes square patties, easier than forming little circles). The pan could be anywhere from 9 x 18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to make patties about a half-inch (1.3 cm.) thick. If too thin they'll be tough and will dry out. Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a utensil that won't scratch your pan to cut the giant burger into 3.5" to 4" (10 cm.) square burgers and flip them over. Cook another 20 minutes. Serve in buns or as a main course, hot or cold. Can be frozen.

Walnut Rosemary Quinoa

1 tablespoon oil, sesame
1 each onion, small
1 1/4 cup quinoa, thoroughly rinsed
1 each bell pepper, red, small, diced
3 cup water
1 teaspoon soy sauce
1 teaspoon rosemary, fresh or 1/2 ts dried
1 cup peas, fresh or frozen
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes. Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.

Whole Wheat Flatbread (Chapati)

2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water
Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Hot Beacon Dressing

1 egg - beaten
1/4 cup sugar
1/4 tsp. cornstarch
1/2 tsp. mustard
1/4 cup vinegar
1/4 cup water
1/4 lb.bacon - fried, drained, and broken in bits
Preparation - In saucepan combine all ingredients except bacon. Cook over medium heat until
dressing thickens slightly. Remove from heat & stir in bacon bits. Mom always used this dressing on
endive topped with hard-boiled egg slices. Use this dressing on dandelion salad too.

Stuffed Mushrooms

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano
Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.
Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.
Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.
Bake 20 to 25 minutes or until mushrooms are tender.

Grilled Leek And Sweet Pepper

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips
Prepare a medium−hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire.
When the chips start to smoke place the leeks and peppers on the cooking
grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10−12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Italian Pasta Salad

Serving Size : 8
3 cups macaroni -- cooked, drained, rinsed & cooled
1/3 cup parmesan cheese
1/2 cup pitted ripe olive -- slices
3 cups broccoli florets
3/4 cup red bell pepper -- sliced
1/2 cup red onion -- slices
8 ounces fat-free Italian dressing
Mix first 6 ingredients together in large bowl.
Pour on the dressing and mix.
Refrigerate for several hours.

Carnival Potato Salad

3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
Combine potatoes, pimiento, pickle, and onion.
Toss with mayonnaise, salt, and paprika. Chill.
Serves 4.

Dijon Mushroom Potatoes

1 medium onion
1 sweet green bell pepper
1 small carrot
1/2 lb. mushrooms
1/2 cup stock or boullion
1 tbsp. dark soy sauce
1 tbsp. Dijon mustard
1 tbsp. cornstarch
freshly−ground black pepper
Chop the onion, deseed and chop the green pepper, peel
and grate the carrot and slice the mushrooms, halving them
across the other way first if they are large.
Saute the vegetables in the water or stock, in a large
frying pan, until most of the liquid is gone and the vegetables
are soft.
Mix the remaining ingredients together in a bowl, adding a
bit of water if you wish (makes a thinner sauce) and add to
the vegetables in the pan. Mix well and cook, stirring, over
low heat for about a minute until thickened.
Pour over hot, split baked potatoes (enough for about four
potatoes) with a crisp green salad on the side.

Vegetable Dip

1/2 cup reduced−calorie or light mayonnaise
1 1/2 cups plain non−fat or low−fat yogurt
4 scallions, chopped
1/4 cup fresh lime juice
2 cloves garlic, minced
One 10−ounce package frozen chopped spinach, thawed, drained,
and squeezed dry
Raw vegetables for serving
In a bowl, combine all of the ingredients except the raw vegetables.
Cover and refrigerate for 30 minutes to allow the
flavors to blend. Serve with cut raw vegetables.

Mediterranean Grilled Vegetables

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning
Peel onions and cut top−to−bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top−to−bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare−ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).
Serve immediately. These are also good refrigerated, then microwaved
to reheat.

Vegetarian Walnut And Mushroom Roast

1 sm Onion
1 c Mushrooms
1 tb Vegetable oil
1/4 c Walnuts
1/4 c Sunflower seeds
1/3 c Soymilk
1 c Whole wheat breadcrumbs
1/8 ts Sage
1/4 ts Sweet basil
Sea salt; to taste
--------CREAMY GRAVY--------
1/8 c Rolled oats
1/3 c Warm water
1 ts Vegetable oil
1/2 ts Yeast extract
-- (or more to taste) Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized. Chop the walnuts coarsely. Grind the sunflower seeds finely. Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables. CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias

Vegetarian Washed Lentils

1 c Lentils
2 1/2 c Water
Salt 2 ea Garlic cloves
1 ea Green chili, chopped
1 ts Black mustard seeds
3 tb Ghee
1 ts Cumin seeds
Chili powder Wash lentils thoroughly. Place in pot with the water & bring to a boil over medium heat. Cook about 10 minutes. Stir in salt, garlic, chili & mustard. Lower heat & simmer for 30 minutes till lentils are soft. In a skillet, heat the ghee & toss in the cumin seeds & chili powder. Top cooked dahl just before serving with ghee mixture.

Vegetarian Whole Wheat Burger Buns

2 pk Baking yeast
1/4 c Warm water
1 ts Molasses
2 c Soymilk
1/2 c Molasses
4 tb Dairy-free margarine, melted
3 c Unbleached flour
3 c Whole wheat flour
Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly. To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before adding). Stir well with each addition. Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic, adding more flour, as necessary. Place dough into a greased container and cover. Let rise about one hour, in a warm location. Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with plastic wrap that has been sprayed with non-stick spray. Bake in 350-degree oven about 20 minutes. Cool on wire racks. Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh tops with melted margarine or spray tops with PAM, if desired. Recipe by Shirley Wilkes-Johnson

Vegetarian Wild Herb Tart

Tart pastry 3 oz Grated cheese*
2 oz Fresh leaf spinach
2 oz Greens **see note
1 lg Leek
4 Spring onions
4 tb (heaped) chopped parsley
5 Eggs (less 1 white)
1/2 pt Milk
1/2 pt Single cream
*Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, dandelion, nettle tops and/or watercress. Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked. Stir in the cheese before cooking. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias

vegetarian Zucchini Burgers

1 c zucchini -- shredded
1/2 c cheddar cheese -- diced
2 eggs -- beaten
1 sm onion -- chopped
1/2 c crackers, bread crumbs, or croutons -- crushed
1/3 c wheat germ
Mix together. Drop by Tbs full on non-stick skillet in which 1 tbs. margarine has been melted. Brwon each side about 8 min on med. heat.

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