Chris's Bean Recipe
Mary E's Easy Bean Dip Recipe
Halusia's Crust-less Quiche
Marilyn's Curried Garbanzo Beans & Banana Coconut Raita
Mary E's Vegetarian Lasagna
Sam's Rutabaga and Lentil Soup
Steve's Summer Squash Casserole
Linda's Sweet Potato Deluxe
Mary K's Spinach Balls
Peter and Diana's Carrot and Coconut Dish
Peter and Diana's Nut Loaf
Chicken Style Seasoning
Louise's BBQ Butter Beans
Dilled Cucumber
Diana's Spinach Pie
Sally's Non-Mayo Cole Slaw
Sally's Spaghetti Squash with Carmalized Onion
John's Carrot Rice


(from Chris Prozaki.  Brought to Halusia's in May, 2011)

Mary E's Easy Bean Dip Recipe
1 can Black Beans (rinsed)
1 can niblets corn (drained)
1 can petite cut diced tomatoes (drained) or 1 tomato diced
1 avocado (diced)
1 small red onion (diced)
1 pkg Hidden Valley Ranch Mix - dry
1 Lime

Mix the first 5 ingredients (vegetables) in a large bowl.
Sprinkle with package of dry ranch dip.
Mix - then sprinkle all with juice of lime.
Chill.. Enjoy with tortilla chips or alone as a salad!
(Brought by Mary Evans .to Linda Slaughter's half-day 2010)

Halusia's Crust-less Quiche
6 eggs whipped
1/4 c flour
1/2 tsp baking soda
1/2 lb (8 oz.) cottage cheese
1/2 lb (8 oz.) monteray jack cheese (I buy pre-shredded for ease)
1/2 c butter (1 stick, melted and cooled)
1 package frozen, chopped spinach, thawed and drained  (can also use fresh spinach)

(Add any veggies you would like to try or keep it simple- I have experimented with brocoli, red pepper, onion, tomato.
 All delicious.  I bet mushrooms would be good, too.)

Spray 10 inch quiche dish with cooking spray.  Combine all ingredients in large mixing bowl. 
Spread in quiche dish.  350 degrees for 30 minutes.
(from Halausia .  Brought in summer, 2010)

Marilyn's #1
Curried Garbanzo Beans:     Our version of a recipe found on internet from “many vegetarians & vegans from around the world”. Source is unknown.

Ingredients:       1  16 oz can of garbanzo beans (chick peas); or 2 Cups cooked from dried beans.
                            ½ T Oil                ½ t coriander             ½ t cumin           ½ t turmeric        1/8 t cayenne
                             ¼ t cloves          ¼ t cinnamon            ¼ t ground ginger      dash of garlic
(Note:  All spices listed above are” ground”.)
                           1 T fresh lemon juice                    ½ T cilantro leaf         ½-1 tomato, diced
Should you double this recipe, do not “double” the spices, esp. the cloves& cayenne. Just increase each by half. Adjust to taste
Sauté  the ground spices in oil in heavy pan over medium heat. Stir well.  Add garbanzo beans with small amount of liquid (enough to just reach top of beans). Cook 20 minutes or so until thickened.  Mash a few garbanzo beans to help thicken sauce.
Add lemon juice, cilantro, and tomato at the end.  Stir.

#2Banana- Coconut Raita:    Adapted from similar recipe in The Vegetarian Epicure by Anna Thomas
    Ingredients:    2 T Butter                     1 t yellow mustard seeds            ¼ t cayenne (1/8 t less hot) 
½ C.  unsweetened   coconut                   2 ripe bananas, mashed
                                  ½ t salt (may be left out)                       1 t brown sugar
                                  2 C.  plain yogurt
Heat butter in deep skillet or pan, stir in mustard seeds 1 or 2 mins. over medium heat. (Careful…do not burn). Add cayenne, stir. Add coconut & bananas. REMOVE from heat & stir quickly. Add remainder of ingredients.  Beat lightly.  Chill. Overnight chilling gives the best result.                          

Serve these two dishes with your choice of rice dish and pita bread. You have a filling meal!
(prepared  by Marilyn Miller and brought to Mary Evans home July 16, 2011)

Mary E's Vegetarian Lasagna


1 jar of your favorite spaghetti sauce + 1 (15oz) can of tomato sauce (because 1 jar isn't enough)
1 cup grated carrots (about 2 or 3), steamed for about 3 minutes in the microwave to soften
1 tsp. oregano
6 cooked lasagna noodles (only need six to make two layers)
1 (16oz) container ricotta cheese
1 pkg frozen chopped spinach, thawed and squeezed by hand to get all the water out
2 eggs slightly beaten
1 1/2 cup thinly sliced zucchini (about 3 small)
1 cup sliced mushrooms
3 cups shredded mozzarella cheese (or more)
1/2 cup grated parmesan cheese (or more) 

Mix spaghetti sauce, tomato sauce, carrots and oregano.  Set aside.
Mix eggs, ricotta, and spinach.  Set aside.
Spread 1/2 cup spaghetti sauce in bottom of greased 13"x9" baking pan.
Next layer 3 lasgna noodles, 1/2 remaining sauce, 1/2 ricotta mixture, 1/2 sliced zucchini,            1/2 sliced mushrooms, 1/2 mozzarella cheese and 1/2 parmesan cheese.
Repeat step 4 (layer all remaining ingredients).
Bake in 350 degrees oven for 45 minutes.

(Brought by Mary Evans and served at Linda's 1/2 Day of Mindfulness - Oct 16, 2011)

Sam's Rutabaga and Lentil Soup

One rutabaga
A big onion
Lots of fresh mushrooms
Couple of stalks of celery
Maybe a cup of chopped carrots
Three or four handfuls of lentils
A little oil, maybe a little sesame oil
Salt, pepper, soy sauce, sage to taste

Chop the onion and celery, including the celery leaves and saute in a large skillet. Slice the mushrooms and throw them in. Stir them around awhile.  Start a big pot of water boiling. Peel, slice and chop the
rutabaga into cubes or chunks. Add all the ingredients into the soup pot. Don't forget the lentils!
Cook until done, adjusting the seasoning until it seems right to you.  You can, of course, add or subtract other vegetables as you see fit. I especially like root vegetables and lentils.   If you go in another direction this soup will be something else and that's ok.  Pearl barley can be a nice addition.

Amounts are variable and so are the spices. Sometimes I leave out the rutabaga. And sometimes
I use a can of tomatoes and oregano, maybe basil at which point I ought to call this something else.
(from Sam Ewalt.  Brought to many of our potlucks.)

Steve's Summer Squash Casserole

2 pounds of summer squash or zucchini, sliced
1/2 cup of chopped onion
1 cup of sour cream
1 can of condensed cream of celery soup, undiluted
1 cup of shredded carrots
1 (8 ounce) package of stuffing mix
1/2 cup of melted butter

Preheat the oven to 350 degrees.  Cook the sliced squash and onion in salted boiling water for 5 minutes.  Drain well.  Mix the sour cream, undiluted soup, and carrots together. Fold the squash  mixture into the carrot mixture.  Combine the melted butter and the dry stuffing mix.  Spread half of the buttered stuffing mix on the bottom of a buttered 9" x 13" casserole.  Spoon the entire vegetable mixture over the stuffing. Top with the remaining half of the buttered stuffing. Bake 25 to 30 minutes, until the crumbs on top are golden.
This recipe freezes well before baking.
(contributed by Steve Sampson.  (our friend from Song of the Morning)

Linda's Sweet Potato Deluxe
2 C mashed sweet potatoes
11/4 C sugar  (I used slightly less)
1/2 C milk
1/2 teas. cinnamon
2 eggs
3/4 stick butter
1/4 teas. nutmeg
 Mix ingredients together. Put in greased casserole. Bake in preheated oven  350* for approximately 45 minutes - top should be slightly firm. While it is baking- mix topping.
3/4 C crushed Corn Flakes
1/2C brown sugar
4TB melted butter
1/2C finely chopped nuts  (I used pecans, but peanuts were delicious)
Mix together. Put on top of casserole and bake additional 15 minutes.  Serves 6-8
(brought by Linda Slaughter to Mary Basrai's Day of Gratitude, Nov. 2011)

Mary K's Spinach Balls
1 16 oz package Stove Top stuffing mix
1 2/3 cups hot water
1/4 cup butter
2 10oz packages frozen spinach
thawed, well drained and patted dry
1 cup Kraft Parmesan cheese
1 cup chopped fresh mushrooms
1 small onion finely chopped
4 eggs
  Cooking directions
1 Preheat oven to 400. Mix stuffing mix, hot water and butter in a large bowl until blended.
2 Add remaining ingredients and mix lightly. Shape into balls 1 inch in diameter. Place on a baking sheet sprayed with cooking spray.
3 Bake 15 to 20 minutes until lightly browned.
(brought by Mary Kelly to Day of Gratitude, Nov. 2011)

2-3Tbsp         OIL
5-7                 CURRY LEAVES (can find at an Indian food store)
1 Tbsp            BLACK MUSTARD SEEDS
2 inch stick     FRESH GINGER (size of your thumb)  Peeled and chopped very fine
1-3 small        GREEN CHILIES (e.g. Serrano) Cut into small rounds (Optional)
1-3                  ONIONS Chopped
1/2-1 tsp         TURMERIC
Pinch               SALT    To taste
6-8 large          CARROTS Grated
Using a deep frying pan or Wok heat oil (which should just about cover the bottom of the pan). When oil is hot, put in Curry leaves and Mustard seeds. Have a lid ready in case oil is too hot and the seeds start to pop rapidly. When mustard seeds start to make a bit of noise! add Ginger and Chilies (if using) stir fry for 1/2 min.then add Onions.  Stir often and continue until the onions brown.  Add Turmeric and salt and stir well so everything turns yellow.  Lower heat and move all ingredients to one side of pan, then add 1/2 of the Carrots to the empty side. Move onion mixture over on top of the carrots then put remaining carrots onto the empty side.  Move some of the onion mixture onto the carrots so that now the carrots are being cooked from the top and the bottom!  Let carrots cook stirring every few minutes to avoid sticking.  Cover the pan for a few mins.  When carrots are softer and everything is well mixed  allow excess liquid to evaporate, then add Coconut and remove from heat and mix well                      
Shredded Kale can be used instead of Carrots it is delicious
I used a few drops of hot sauce in place of peppers and added when the onions were ready. 
(brought by Peter and Diana J to several potlucks)

NUT LOAF                  (Oven 350F)            Can make 10 servings
1&1/4 cups CASHEW PIECES ground
2 cups          YVES GROUND BURGER or Vegetable protein
1 cup            ONIONS   finely chopped
1/3 cup         CELERY   finely chopped
1 cup             MUSHROOMS finely chopped
1 large          CARROT grated
1 cup             BREADCRUMBS whole wheat
2 Tbsp           CORNSTARCH
1 Tbsp           PARSLEY  FLAKES
1 tsp              POULTRY SEASONING or SAGE
2Tbsp            "CHICKENLIKE SEASONING" ( this is a salt free seasoning -recipe to follow)
3/4 cup          SOY MILK
1 Tbsp            BRAGG'S ALL PURPOSE SEASONING ( this is a non fermented low salt soy sauce)
Combine all ingredients and mix well.
Oil 1 large or 2 small loaf pans and spread mixture evenly
Bake for 45 -60mins or until brown on top. Let sit for 10 mins before serving. Serve with gravy.
NOTE        Loaf is more solid if prepared the day before serving and then reheated.         Freezes very well. Is an ideal sandwich filler          I have made individual "cakes" by baking mixture in greased cup cake pans and then freezing them.   
(brought by Peter and Diana to day of gratitude, 2013)   

"CHICKEN STYLE" SEASONING            Can be used in any recipe as a seasoning.
3 Tbsp              ONION POWDER
2 & 1/2 tsp      GARLIC POWDER
1/2 tsp             CELERY SEED POWDER
1/2 tsp             SAGE
1 tsp                 MARJORAM
1/4 tsp             TUMERIC
2 Tbsp              PARSLEY FLAKES
Blend smooth all but parsley flakes. Add parsley to mixture and stir well,
Store in a glass container. 

Louise's BBQ Butter Beans
Start with cans of butter beans - drain and set aside. Use as many cans and or jars as u want for # of guests.
In pan sauté Vidalia onion and diced garlic. You may also add celery if you like. Then add 1 cup ketchup, 3 or 4 tbs balsamic vinegar and at least 1 cup dark  brown sugar... Also 1 tbs dry mustard. Increase quantities based on how much beans. Add additional brown sugar to taste.
(brought by Louise to Halusia's on 6/14)

Dilled Cucumber    Kurkkusalaatti (Finland)
4 med. cucumbers, unpeeled & sliced thin
1C. sour cream
1 1/2 TB vinegar
1/4 C salad oil
1/2 tsp sugar
2TB snipped dill  (I use dried)
1/4 Tsp. pepper
Combine cucumbers & 1 TB salt, mix thoroughly. Refrigerate for 1 hour. Drain well. Add rest of ingredients and 1&1/tsp salt (which I don't add). Mix until well blended. Refrigerate until served.    Yield: 6-8 servings.

From Foreign Foods -Military Officer Wives.    (Linda S. from Denni's 7/14)
Diana's Spinach Pie
For the pot luck gathering I filled a 9 x 13 x1/2" pan and used:
Filling:       2 boxes fresh baby spinach (22 ozs) stalks removed, cooked and drained
                1 medium Leek finely chopped and cooked in a little oil until slightly golden
                12oz (300grm) of Feta cheese
                1/4 cup parmesan cheese
                2 eggs and seasoning
Crust:       3 sheets of frozen, prepared puff pastry.
I prepared the filling and refrigerated it overnight as the flavours mature. Baked 30min @400F
(brought by Diana to Mary E's.  8/14)

Sally's Non-Mayo Cole Slaw
Mayo-less coleslaw.
Mix in saucepan, one cup sugar, 1/2 cup white vinegar, 1/2 cup oil ( I use either canola or grapeseed), 1 tsp. dill seeds, 1 tsp.celery seeds. Heat until sugar is dissolved. Let cool.
Finely shred 1/2 to 1 head cabbage ( green or red); add 1 cup matchstick carrots, 1/2 shredded green pepper, small minced onion.
Pour vinegar mixture over cabbage, toss, and let stand for several hours or overnight. S & P..
 Do not be concerned if liquid does not appear sufficient. Liquid will increase after veggies are left to stand.
(brought by Sally to Mary B's, 11/14)

Sally's Spaghetti Squash with Carmalized Onion
Pierce squash all over with fork, and microwave on paper towels or a shallow dish for 10-12 minutes depending on size of squash. Do this ahead of time to allow squash to cool a bit.
Preheat oven to 375F.
Slice several medium size onions into a pan with 1/2 stick of butter, and cook slowly at low temp until soft and brown. Stir frequently; do not let them burn. Add two crushed garlic cloves (or to taste) about two minutes before onions are done.
Cut squash in half, remove seeds, and scrape "spaghetti" out. Add to onions. 
Stir in 3/4 cup Greek yogurt, one cup cheese (cheddar, mozzarella, swiss, whatever), and S&P.
Place everything into casserole dish and sprinkle a bit of cheese on top. Heat through for 30 minutes.
(brought by Sally to Mary B's, 11/15)

John's Carrot Rice

1 c basmati rice   2 c water   
1/4c roasted pnuts  
1 tbsp. butter
1 onion diced
1 tbsp. fresh minced ginger root
1 c grated carrot
salt/pepper to taste
1/4 tsp cayenne pepper
chopped fresh cilantro

1. Combine rice and water in rice cooker and cook
2. Grind pnut into small pieces.  Heat butter in skillet on medium heat...stir in onion and cook until golden brown @ 10mins.
Stir in ginger and carrot, salt and pepper.  Cover and reduce heat to steam for about 5-8 mins.  Stir in cayenne and pnuts.  When rice is done add to skillet and mix.  Garnish with chopped cilantro.
(brought by John to Mary B's, 11/15)