Monday, July 26, 2010

Meatless Cheese Balls

These are good with spaghetti and sauce, or just as they are.


Mix together:

cups bread crumbs

cups ground walnuts

2 medium onions, finely chopped

½ Tbsp. chicken style seasoning

¼ cup dried parsley

1 tsp. taco seasoning

1 tsp. Italian seasoning

¼ tsp. garlic powder

1 cup jack cheese or white cashew cheese sauce (recipes are on this blog)


Form into balls and place on a cookie sheet. Bake @ 350° for 40 minutes.

Gluten Steaks

These gluten steaks are some of the best I have had, as long as you bread and fry them. These are the ones we made for my sister's wedding. I like them best served with cranberry sauce.


Blend:

1 medium onion

½ cup wheat germ

½ cup quick oats

1 tsp. salt

cups water


Pour into mixing bowl and add:

cups high gluten content flour, or a little more if needed


Make into a roll. Wrap and chill or partially freeze to make it easier to cut. Slice ¼ to ½ inch thick and boil in broth for 1 hour on med-low heat. Pieces double in size when cooked.


Broth:


10 cups water

3/4 cup Braggs


Coat with breading meal and fry in oil.


Breading Meal:


2 cups white flour

2 tsp. salt

1 tsp. onion powder

½ tsp. garlic powder

¾ cup yeast flakes (best if blended or crushed so it doesn't separate from the rest of the ingredients)

Pie Pastry

You can replace the white flour with whole wheat flour if you like. It works very well that way too. This is the recipe I use for the Onion Cheese Pie recipe that I just posted. I also use it for all fruit pies.


Mix, rubbing to break apart all chunks:

cups whole wheat flour

cups white flour

1 tsp. salt

½ cup sunflower oil


Quickly add:

cup cold water


Mix quickly into a ball. Divide into two and roll out. For a pre-baked pie shell, prick and bake @ 350° for about 15 minutes.

Onion Cheese Pie

This is soooo good!


Have ready:

1 10-inch pie crust unbaked


Sauté in a little water or oil:

3 large onions, chopped


Place onions in pie shell. Then pour into pie shell:

3 cups white cashew cheese--see recipe on this blog (1½ recipes)


Bake uncovered @ 350° for 45 minutes.

Serve with steamed potatoes. This pie is very rich, so a small amount compliments the potatoes well and the potatoes don’t need anything else on them.


Variations: Excellent with sautéed mushrooms and/or cooked spinach added at the same time as the onions.


Another great variation is to roll out the pie crust on a pizza pan and use only one recipe of cheese so there is a greater crust to cheese ratio and it is less rich.

Bread Dressing

SO GOOD! This is a recipe of my own creation. It is so moist and flavorful due to the cashew cheese. Yet you wouldn't even think of it as having cheese as it doesn't come across as cheesy.


Sauté the following in a little water or oil:

1 large onion, chopped


Meanwhile, toss the following together in a large mixing bowl:

12 cups bread cubes

¼ cup olive oil

2 tsp. sage

1 tsp. marjoram

1 tsp. salt


Then add:

Fried onions from above

2 cups white cashew cheese (see recipe on this blog)


Transfer to a 9x13x2-inch baking dish. Bake @ 325° for 50-60 minutes.

Lentil Soup

I've been promising to post this recipe for all the people who bought lentils from us. So here it is!

Put in a large pot:

2 cups lentils

5 cups water

1 medium onion, chopped

1 cup chopped celery

Tbsp. parsley

2 cloves minced garlic

½ Tbsp. salt

1 Tbsp. chicken style seasoning

1 Tbsp. Braggs

½ tsp. oregano


Cover and simmer 1½ hours, stirring occasionally. Then add:

2 cups canned tomatoes, chopped


Simmer another ½ hour. Great served with toast.