Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

FRESH ASPARAGUS

2 lb. asparagus

Salted water

1/4 c. butter or margarine, melted

Sprinkle of salt

Sprinkle of pepper

Snap or cut off tough ends of asparagus. Wash. Leave whole or cut into bite-size diagonal pieces. Cook in salted water until tender. If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up. Drain very well. Turn into shallow serving dish. Drizzle butter over top. Sprinkle with salt and pepper. Makes 4-6 servings of about 4-6 spears each.

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BAKED BEANS

3 (16 oz.) pork & beans

1 (16 oz.) butter beans

1 (16 oz.) kidney beans

1 tsp. prepared mustard

Dash garlic powder

3/4-1 c. ketchup

1 sm. onion, chopped

1/4 c. dark brown sugar

1/2 lb. bacon (chopped in pieces) reserve 3 strips for top

Drain butter and kidney beans. Mix beans, spices, ketchup and sugar. Brown bacon pieces, then fry onions until golden brown. Fold bacon and onions into beans. Bake at 350 degrees for 1 hour, uncover the last 20 minutes. Decorate beans with remaining bacon arranged on top.

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STUFFED BANANA PEPPERS

13 mild or hot banana peppers (sweet peppers, red or green bell peppers can be substituted if preferred)

2 tbsp. olive oil

1 sm. onion, minced

1 c. water

1/2 c. uncooked rice

1 med. tomato, peeled, seeded & chopped

2 tbsp. minced fresh parsley

1/2 tsp. salt

1/4 tsp. dried dillweed

1/4 c. tomato puree

Cut 1/2 inch off tops of peppers and set aside. Remove cores and seeds with long thin knife. Rinse peppers in cold water to remove any remaining seeds; pat dry. Heat oil in heavy large skillet over medium-high heat. Add onion and saute 10 minutes. Stir in 1/2 cup water, rice, tomato, parsley, salt and dillweed. Cook until liquid evaporates, 10 minutes. Remove from heat. Preheat oven to 350 degrees.

Cut 1 pepper in half lengthwise and set aside. Fill remaining peppers loosely with rice mixture; replace tops. Position 2 pepper halves against long side of rectangular baking dish. Prop stuffed peppers against pepper halves, stacking in dish as necessary. Combine remaining 1/2 cup water with tomato puree in small bowl and blend well. Pour over peppers. Cover and bake 45-50 minutes. Serve hot with sauce accumulated in dish or pass separately. Excellent side dish to leg of lamb. Peppers can be filled 1 day ahead and refrigerated, or frozen up to 2 weeks. Defrost in refrigerator before baking.

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PICKLED BEETS

2 c. sugar

2 c. water

2 c. vinegar

1/2 tsp. salt per cup

In saucepan, cook beets in water until tender. Drain. Pour cold water over beets and skin them by rubbing between your hands. Cut off ends. Slice beets. Dissolve sugar and salt into the 2 cups water and vinegar. Pour syrup onto beets. These keep in the refrigerator for months.

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BROCCOLI BALLS

1 pkg. broccoli cutlets, cooked & drained

3/4 c. melted margarine

1 tsp. pepper

1/2 tsp. garlic salt

1/2 c. Parmesan cheese

3 c. Pepperidge Farm stuffing

6 eggs, beaten