6 corn tortillas
2 10 ounce cans enchilada sauce (Note: could also use 1 can enchilada sauce and 1/2 jar salsa)
1 4 ounce can diced green chiles
1 can black beans, rinsed and drained OR 1/2 lb dried black beans, cooked
1 (6 ounce) can sliced black olives
1 8 ounce package tempeh, crumbled (carnivores can substitute browned crumbled meat)
1 yellow onion, chopped
1 red bell pepper, chopped
1 teaspoon minced garlic (or 2 cloves chopped)
1 8 ounce package shredded Cheddar cheese (Mexican cheese blends work well too)
Preheat the oven to 350°F. Lightly grease or use nonstick spray on a 9×13″ baking pan.
In a medium bowl, combine black beans, tempeh, corn, onion, pepper, and garlic. Dip three of the corn tortillas in enchilada sauce and place on the bottom of the baking pan. Spread half the bean and vegetable mixture over the tortillas.
Dip the remaining tortillas in enchilada sauce and place on top of the bean mixture. Add the remaining bean mixture on top
of the tortillas. Drizzle the remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
Cover and bake for 30 minutes.
Remove the cover and bake for an additional 15 minutes, or until the cheese is lightly browned.
4 cups unsifted flour
2 egg yolks (do not discard whites)
1/2 cup oil
1/2 cup sugar
1/2 heaping teaspoon baking powder
3 apples, or more
1 jar apple jelly
1 lemon, juice of
Other Necessary Ingredients:
2 egg whites
1/4 cup oil
Mix dry ingredients.
Beat oil and eggs; mix with dry ingredients; add water until it feels like dough. Form into ball and chill.
Grind up the apples, walnuts, and raisins together. Add the jelly and the lemon juice and mix well.
To Put Together the Strudel:
Divide dough into 5 parts. Roll l part of dough out into a rectangular shape; make sure it is thin enough that you can see through it.
Beat the egg whites with the oil; brush the dough with this mixture. Spread apple filling on the dough.
Mix sugar and cinnamon and sprinkle some of this mixture on top of the filling.
Roll up the dough, starting from one of the long edges. Brush top with oil; sprinkle generously again with sugar and cinnamon.
Cut slices, 1/2 or 3/4 of the way through; do not cut all the way to the bottom.
Repeat steps until you have made as many strudels as you need.
Place strudels on either a very good non-stick cookie sheet or a greased cookie sheet.
Bake approximately 45 minutes to one hour in a 350° oven.
Vegetarian Beans and Rice
4 tablespoons olive oil
12 slices Morningstar Farms breakfast strips, cut into thin strips
1/4 cup Bacos
1 cup onion, chopped
1 cup chopped green bell peppers
1 cup sliced celery
1 lg. clove garlic, minced
2 cups crushed tomatoes
4 pkgs. golden George Washington broth
1 tablespoon vegetarian Worcestershire sauce
1/4 teaspoon hot sauce
1 teaspoon crushed thyme
2 bay leaves
1 cup long grain rice
1 (19 oz.) can cannellini beans
Saute breakfast strips in oil, add Bacos, saute for 3 minutes. Add onion, green pepper, celery, garlic. Saute 3 minutes.
Add tomatoes, Worcestershire sauce, hot sauce, thyme, bay leaves, rice. Stir golden George Washington broth into 2 cups water. Add to rice mixture. Cook on medium high, covered for 15 minutes.
Remove bay leaves, add beans. Cover and cook 5 minutes longer.
Ultimate Berry Nut Smoothie
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/4 cup fresh blackberries
1/2 cup chopped pecans
1/2 cup pineapple juice
1 6 oz. carton vanilla yogurt
1/2 cup crushed ice
Combine all ingredients in blender. Blend until smooth.
Number of servings: 1 or 2
Tangy Sweet Potato and California Raisin Salad
Golden Raisin Vinaigrette
1/2 cup California golden raisins
1/2 cup water
1/3 cup fresh lime juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Freshly ground pepper
3 pounds small orange or yam-type sweet potatoes (about 2 inches in diameter)
1 tablespoon extra virgin olive oil
1/2 cup California golden raisins
2 tablespoons snipped fresh chives
Fresh arugula leaves
For vinaigrette, measure raisins and water into a small saucepan and bring to boil; reduce heat and simmer, uncovered, for 15 minutes or until most of the water has evaporated. Let cool, then purée in a blender or small food processor. Whisk in remaining dressing ingredients; cover and refrigerate until ready to serve.
To prepare salad, peel and cut sweet potatoes crosswise into 1/4-inch slices; toss with olive oil in a medium bowl.
Grill over low heat for about 15 to 20 minutes, turning frequently, until tender and lightly charred. Remove from grill and return to bowl; let cool. Add raisins and chives to bowl and pour dressing over all; stir lightly with a rubber spatula until evenly coated with dressing.
Let chill for at least 1 hour before serving on arugula leaves.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts (per serving)
Calories 290 (18% from fat); Total Fat 6g (sat 1g, mono 4g, poly <1g); Cholesterol 0mg; Protein 3g; Carbohydrates 58g; Fiber 6g; Iron 2mg; Sodium 170mg; Calcium 46mg;
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup + 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten
Combine first 4 ingredients in a large mixing bowl. Blend well and set aside.
Dissolve soda in buttermilk and set aside.
Combine butter and molasses in a heavy saucepan and bring to a boil, stirring constantly. Add flour mixture. Stir in buttermilk and egg together.
Pour batter into A greased and floured 10″ iron skillet.
Bake at 350º F. For 25 – 30 minutes or until toothpick inserted in center comes out clean.
Cool in skillet for 10 minutes and invert onto plate. Slice in pie shaped wedges.
Makes 6-8 servings.
2 tablespoons vegetable oil
2 onions; small, sliced
2 lb red cabbage; shredded
2 tablespoons vinegar
salt; to taste
1 teaspoon sugar
1 apple; large, tart*, or 1/2 cup applesauce
1/2 cup red wine
1/2 cup beef broth; hot
* Core and peel apple, then fine chop it.
Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes.
Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and return it to the cabbage if desired. Correct seasonings and serve.
2 pounds hamburger
2 cans mixed vegetables (save liquid)
2 cans potatoes (drain off liquid and discard)
1 packet stew seasoning mix
1 can stewed tomatoes
Sliced fresh mushrooms
Additional vegetables, such as beans, corn
Heat Dutch oven on fire, add small amount of cooking oil, and brown hamburger. Drain grease.
Stir in stew seasoning mix, add a bit of water, and cook for 5 to 10 minutes. Add vegetables with liquid. Chop up potatoes into small chunks and add to stew. Add small quantity of water if need to cover contents. Place oven on bed of charcoal – 8 to 10 briquettes (more in winter) on aluminum foil, shiny side up. Cover with lid and put 2 to 3 times as many coals on top. Cook about 15 minutes.
Add tomatoes and mushrooms. Cook until potatoes are tender and stew is bubbly and hot through- 15 to 20 minutes depending upon heat level, stirring occasionally.
Serves 6 to 8 scouts.
Oatmeal Dinner Rolls
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 pkg. (.25 oz. each) active dry yeast
1/2 cup warm water (100 – 110º f)
1 tablespoon sugar
4 cups all-purpose flour
1-1/2 teaspoons salt
1/3 cup firmly packed brown sugar
Boil 2 cups water in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110º F.
Stir together yeast, 1/2 cup warm water, and sugar in a 2-cup measuring cup; let stand 5 minutes.
Beat oat mixture, yeast mixture, flour, salt, and brown sugar on medium with a mixer until smooth. Turn out onto a lightly floured surface; knead dough until smooth and elastic, about 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and divide in half; shape each portion into 16 (1-1/2″) balls. Place evenly into 2 lightly greased 9×1-3/4″ round cake pans. Cover and let rise at 85º F., free from drafts, 30 minutes or until doubled in bulk.
Bake at 375º F. For 15 minutes or until golden brown.
Makes 32 rolls.
No-Flour Monster Cookies
1 stick butter (1/2 cup)
1 1/4 cups packed brown sugar
1 cup granulated sugar
1 teaspoon light corn syrup
1 1/2 cup peanut butter
2 teaspoons baking soda
1 teaspoon vanilla
4 1/2 cups (uncooked) oatmeal (rolled oats)
2/3 cup chocolate chips
2/3 cup M & Ms candies
Cream together the first 6 ingredients in a large bowl. Stir in baking soda, vanilla, and oats. Stir in chocolate chips and M & M’s, and optional ingredients, if using.
Drop by spoonful (however large you want) onto a lightly greased cookie sheet. Press to flatten slightly. Bake in preheated 350° oven for 15 minutes. Let stand on cookie sheet for a minute or two, and then transfer to an air-tight container.
Notes: Do not overbake. They may look like they are not done after 15 minutes, but trust me, they are, and they will be the most moist cookie you have ever baked.
Number of servings: 48