Wednesday, July 7, 2021

Zucchini Bisque

 This quick and easy soup is a tasty way to use up abundant zucchini on a cooler summer day.


2 medium onions, coarsely chopped

1/4 cup olive oil

Then stir in:

2 to 2-1/2 pounds diced zucchini

4 cups vegetable stock (I used water and 4 tsp. McKays Chicken Style Seasoning)

1-1/2 tsp. dried basil

2 tsp. salt

1 tsp. onion powder

Bring to a boil and simmer 15 minutes or until zucchini is soft. Puree with a hand blender or in a regular blender. 

Blend the following:

1-1/2 cups water

1 cup raw cashews


Stir into the finished soup. Heat and serve.

Sunday, January 31, 2021

Roasted Cauliflower

Preheat oven to 425ยบ F. 

Trim stems off 1 head of cauliflower and cut into chunks a little larger than bite sized.

Place in a 9 x 13 inch pan and toss with the following: 

3 Tbsp. olive oil 

1 tsp. salt  

Spread cauliflower pieces one layer deep. Roast for 1 hour, or until much of each floret has become golden brown. That's the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they'll taste. Turn three or four times during roasting.  

Wednesday, January 13, 2021

Sauerkraut Latkes

Combine in a mixing bowl:

Equal parts (1) seasoned mashed potatoes (leftovers work great!) and (2) sauerkraut

Add finely chopped onion to taste. No salt should be needed if the potatoes were salted.

Mix well. Heat a little oil (your choice what kind) in a frying pan. Meanwhile, use your hands to form the above mixture into small patties. Place in the hot frying pan and cook until browned. Flip and cook on the other side. Repeat with the remaining mixture, adding more oil as needed. There is no need to deep fry them; I just use a little oil in the pan. 

Serve hot.

Thursday, October 8, 2020

Greek Lemon Soy Curls

 Soak in warm water for 10 minutes: 

4 cups soy curls

Drain and transfer to a frying pan. Add:

3 cloves garlic, minced

1 Tbsp. olive oil

3-4 Tbsp. green olives, sliced or whole

Fry over medium heat until lightly browned, stirring occasionally. Then mix the following ingredients and pour over soy curls:

1/4 cup lemon juice

2 Tbsp. olive oil

2 Tbsp. brine from green olives 

2 tsp. chicken style seasoning

4 tsp. oregano

1/2 tsp. garlic powder

1 tsp. salt


Saturday, October 3, 2020

Potato Soup

 Place in a 6-quart pot:

Approximately 10 cups of shredded potatoes (use the large hole on your food processor blade)

1 cup diced onion (or more) 

1 large carrot, shredded

2-1/2 tsp. salt

Cover completely with water. Bring to a boil and cook until potatoes are soft. Then blend the following together:

1 cup cashews

2 cups water

Stir this cashew cream into the potatoes and add the following:

1 Tbsp. dried dill

2 Tbsp. chicken-style seasoning

1 tsp. onion powder

1/2 tsp. garlic powder

Heat through and serve.

Tuesday, September 8, 2020

Greek Pizza

This is a real winner! Even one kid whose favorite food is (regular) pizza said this was the best pizza he had ever had! 

Prepare biscuit dough pizza crust:

Mix dry ingredients:

2 cups whole wheat flour

1-1/2 tsp. baking powder

3/4 tsp. salt

Then rub in with your hands:

1/2 cup melted coconut oil

Stir in until just mixed:

3/4 cups water 

Press dough onto a 10-inch pizza pan. Bake at 375 degrees Fahrenheit for 10 minutes.

Remove from oven and add the following toppings:


Greek olives

Tofu feta

Also add as many of the following optional toppings as you would like:

chopped onion

sliced green onion

roasted red pepper

cooked garbanzos

spinach leaves

thinly sliced tomatoes

marinated artichokes

basil leaves

Return to the oven and bake for an additional 5-10 minutes. (If you didn't put raw onion, it probably needs only 5 minutes. The longer time is only needed to cook the onion.)

Tofu Feta

 I use this on Greek pizza, in Greek salad, or just plain or on crackers. It is seriously so good!

Boil uncovered for 30 minutes:

1 pound firm or extra-firm tofu, drained and cut into 1/2-inch cubes (no need to press)

2 cups water

6 Tbsp. lemon juice

1 Tbsp. salt

2 tsp. dried basil

2 tsp. dried oregano

2 Tbsp. nutritional yeast flakes

Place tofu and brine into an air-tight container in the fridge. The longer you leave it, the better it gets. Drain immediately before use. Any unused portions can stay refrigerated in the brine for up to 2 weeks.