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

GLAZED HOLIDAY CARROTS

3 (1 lb.) c. carrots, sliced

1/4 c. oleo (Promise)

1/3 c. maple syrup

1/2 tsp. ginger

1/4 tsp. orange peel, grated

Parsley, chopped

Cook carrots in 1 inch boiling water 10 to 20 minutes or until tender. drain. In small saucepan, melt oleo, stir in syrup, ginger and orange peel, cool 1 minute - pour glaze over carrots, stir, garnish with chopped parsley. serves 4.

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SWEET & SOUR MIXED VEGETABLES

20 oz. pkg. frozen mixed vegetables, cooked and cooled 1 can red kidney beans, drain + wash

4 stalks celery, chopped

1/2 green pepper, chopped

1 onion, chopped

Mix vegetables and let cool.

--DRESSING--

3/4 c. sugar

1 tbsp. mustard

1/2 c. vinegar

1 heaping tbsp. flour

Cook and cool the above, then mix with vegetables and refrigerate.

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STUFFED CABBAGE

1 lb. ground beef

1 lb. ground pork

1 c. rice, soaked in water

1 can tomato soup

2 eggs

Salt + pepper

Onion, diced and browned in butter

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Mix all ingredients together. Loosen cabbage leaves in hot water. Wrap and place in roaster. bake 2 - 2 1/2 hours at 350 degrees. (I pour another can of tomato soup over the cabbage rolls before baking.)

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MICROWAVE CORN ON COB

Wrap each ear of corn (without husk) in wax paper twist ends - for 2 minutes, add 1 minute for each additional ear - enjoy!

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CREAMED SPINACH

1 pkg. frozen spinach, chopped

4 slices of bacon, finely chopped

1 med onion, very finely chopped

2 tbsp. flour

1/8 tsp. pepper, fresh ground

1 clove of garlic, finely minced

1 c. milk

Salt

Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly. serves 4.

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SPINACH BALLS

2 (10 oz.) pkg. frozen spinach, chopped

2 c. seasoned (any flavor) croutons

1 c. parmesan cheese, grated

4 eggs, slightly beaten

1/2 c. salt free butter, softened to room temperature 1/2 tsp. white pepper

1/4 tsp. nutmeg

Cook spinach according to package directions. drain well. Place in strainer and use back of spoon to press out water. In blender, grind croutons into fine crumbs. Mix thoroughly spinach, crumbs, cheese (I use Sargento's), eggs, butter, and seasonings. Shape into balls, about 1" in diameter, on a cookie sheet - lined with waxed paper. Freeze about 1 hour. Remove from freezer and place in airtight containers. (Can be frozen up to 6 weeks) To serve, place on an ungreased cookie sheet. Bake in preheated oven of 350 degrees - 400 degrees F. or 10 - 15 minutes until firm.

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VEGETABLE CASSEROLE

1 (10 to 12 oz.) box of frozen french style cut beans 1 (10 to 12 oz.) box of whole kernel corn

1/2 c. mayonnaise

1/2 c. sharp cheddar cheese, shredded

1 1/2 c. med. green pepper, chopped

1/2 c. celery, chopped

1/2 c. onion, chopped

Defrost vegetable and dry off a bit between paper towels. Then mix all ingredients together well. Bake in greased casserole (2 qt.) with 1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees for 25 - 30 minutes. A wonderful dish to take when you go to a friends house or potluck supper.

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ZUCCHINI CASSEROLE

Zucchini, sliced

Tomatoes, sliced

Onion, sliced

Peppers, sliced

Cheese slices

Tomato sauce

Cheese, grated

Layer in casserole. Put slice of cheese between each layer. Top with tomato sauce; add bit of basil and garlic powder. Sprinkle grated cheese and butter over top. Bake 1 hour at 350 degrees.

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ITALIAN VEGETABLE TOSS

1 1/2 c. shell macaroni

2 c. broccoli flowerets

1 c. cauliflower flowerets

1 c. sliced mushrooms

1 (6 oz.) can artichoke hearts, drained, rinsed & chopped 1 c. sliced ripe olives

1/2 c. chopped green onion 2/3 c. Berenstein Italian dressing

1 med. avocado, seeded, peeled & sliced

1 med. tomato, seeded & chopped

Cook macaroni according to package directions; drain. Rinse with cold water; drain well. In a large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichoke hearts, olives and green onion. Toss with Italian dressing. Cover and chill several hours. At serving time, toss vegetable mixture with avocado and tomato. Makes 12-16 servings.

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CRAB STUFFED POTATOES

4 med. baking potatoes

1 (6 oz.) can crabmeat, drained

1/2 c. butter, softened

1/2 c. light cream

1 tsp. salt

4 tbsp. grated onion

1 c. grated sharp cheese

Paprika

Bake potatoes whole until fork tender. Cut lengthwise and scoop out potato. Combine potato with ingredients and beat with mixer. Fold in crab meat and refill shells. Sprinkle with paprika. Bake in oven at 400 degrees for 15 minutes. Can be frozen and reheated at 350 degrees for 30 minutes.

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CAULIFLOWER

1 head cauliflower, cooked until tender

1 can cream of chicken soup

1/3 c. mayonnaise

1 tsp. Worcestershire

1 c. grated cheese

Cut cauliflower into flowerets. Mix soup, mayonnaise and Worcestershire and cheese. Add cauliflower gently. Top with 1/4 cup Progresso Italian bread crumbs tossed in 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes or until bubbly.

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