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
Chris's BEAN
RECIPE
3 CANS (20-24 OZ) BUSH'S VEGETARIAN BAKED BEANS
ONE LARGE SWEET ONION FINELY CHOPPED
2 HEAPING TABLESPOONS DRY MUSTARD
1 CUP BROWN SUGAR
1 JAR MOLASSES
1 TEASPOON WHITE PEPPER
1/2 TEASOON SALT
COOK COVERED ABOUT 1 1/2 TO TWO HOURS 300 DEGREES
IT WILL START TO COOK DOWN
THEN UNCOVERED ABOUT AN HOUR OR SO TILL THICKENS.
(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
INGREDIENTS:
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)
DIRECTIONS:
1.
Mix spaghetti sauce, tomato sauce, carrots and oregano. Set aside.
2.
Mix eggs, ricotta, and spinach. Set
aside.
3.
Spread 1/2 cup spaghetti sauce in bottom of greased 13"x9"
baking pan.
4.
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.
5.
Repeat step 4 (layer all remaining ingredients).
6.
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.
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)