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

Mix all ingredients in large bowl. Chill for 1 hour. Roll into small balls. Bake at 325 degrees for 15-20 minutes until lightly browned. Mix can be made the day before and kept refrigerated.

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BROCCOLI RICE CASSEROLE

2 (10 oz.) bags frozen chopped broccoli

1 c. long grain rice, cooked

1 c. process cheese spread

10 oz. condensed cream of mushroom soup

10 oz. condensed cream of chicken soup

2 tbsp. butter or margarine

1 c. chopped onion

2 tbsp. butter or margarine

1/2 c. dry bread crumbs

Cook and drain broccoli. Combine broccoli and rice in large container. Mix cheese spread, mushroom soup and chicken soup together. Add to broccoli. Put butter and onion into frying pan. Saute until onion is soft and clear. Mix with broccoli and rice. Put into 3 quart casserole. Melt butter in small saucepan. Stir in crumbs. Sprinkle over top. Bake uncovered in 350 degree oven for about 30 minutes. Serves 8.

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APRICOT - GLAZED CARROTS

5 c. julienne-cut carrots

3/4 c. water

1/4 tsp. salt

1/4 c. apricot preserves

In medium saucepan, combine carrots and water; bring to a boil. Reduce heat; cover and cook over medium heat 8-12 minutes or until carrots are tender; drain. Stir in salt and apricot preserves. Makes 8 (1/2 cup) servings.

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SWEET AND SOUR CARROTS

2 lb. carrots, cut bite-size

Salted water

1/4 c. brown sugar, packed

1/4 c. white vinegar

1 tsp. soy sauce

1/2 c. orange juice

1/4 tsp. salt

1 tbsp. water

1 tbsp. cornstarch

Cook carrots in salted water until tender. Drain. While carrots are cooking put next 5 ingredients into saucepan. Mix well. Mix water and cornstarch together. Add to saucepan. Heat and stir to boil and thicken. Pour over drained carrots. Toss lightly to coat. Serves 6-8. Variation: Add 1/4 cup chopped green pepper to carrots for the last 15 minutes of cooking.

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CAULIFLOWER MIX

2 lb. head of cauliflower, broken up

Salted water

1/3 c. butter or margarine

1/3 c. all-purpose flour

3/4 tsp. salt

1/4 tsp. pepper

2 1/2 c. milk

1 c. peas, frozen or fresh, cooked

1/2 c. sliced mushrooms, drained

2 c. grated med. Cheddar cheese

Cook cauliflower in salted water until barely tender. Drain. Melt butter in saucepan. Mix in flour, salt and pepper. Stir in milk until it boils and thickens. Add peas, mushrooms, 1 cup of cheese and cauliflower to sauce. Stir. This may be heated through and served now. For oven dish turn into 2 quart casserole. Scatter remaining 1 cup cheese over top. Bake covered in 350 degree oven for about 25 minutes or until hot. Remove cover for last 10 minutes. Serves 8-10.

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CREAMED CELERY WITH PECANS

4 c. celery, cut diagonally into 1/2" pieces

3 tbsp. butter

2 tbsp. flour

2 c. milk

3/4 tsp. salt

3/4 c. pecan halves

1/2 c. bread crumbs Boil celery in water to cover for about 10 minutes or until tender. Drain. Melt 2 tablespoons butter over medium heat. Stir in flour and add milk slowly, stirring constantly until thick and smooth. Add salt and drained celery. Spoon mixture into greased 1 1/2 quart casserole. Top with pecans (or mix in with celery mixture). Mix bread crumbs with 1 tablespoon melted butter and sprinkle over celery mixture. (Can refrigerate, then bring to room temperature and bake.) Bake uncovered at 400 degrees for 15 minutes.

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GREEN BEANS GERMAN - STYLE

4 slices bacon, diced

1/3 c. chopped onion

2 tbsp. sugar

1 tbsp. flour

3 tbsp. vinegar

16 oz. can Green Giant French style green beans, drained, reserved 1/3 c. liquid

In medium skillet, fry bacon until crisp. Remove bacon; drain on paper towels. Sautee’ onion in bacon drippings until crisp-tender. Add sugar, flour, vinegar and reserved liquid; cook until smooth and thickened, stirring constantly. Add beans; heat thoroughly. Garnish with bacon. Makes 3-4 servings.

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GREEN BEANS PARMESAN

2 tbsp. butter or margarine

2 tbsp. all-purpose flour

1/2 tsp. salt

1/8 tsp. pepper

1 c. milk

1/2 tsp. Worcestershire sauce

2-4 tbsp. grated Parmesan cheese

2 (14 oz.) cut green beans, drained

Melt butter in saucepan. Mix in flour, salt and pepper. Stir in milk until it boils and thickens. Add Worcestershire sauce and first amount of cheese. Add more to taste. Add beans. Heat through. Stir often. Serves 8.

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