| MISCELLANEOUS |
| CURRIED DEVILLED EGGS |
| 8 lg Eggs 1-1/2 tbsp Mayonaise 1 tsp Grey Poupon Mustard 1 tsp Lemon Juice Dash of Black Pepper Curry Powder to taste Garnish: Paprika Chives (optional) |
| Hard-boil eggs, about 10 mins; put some vinegar in the water to help prevent leakage if a shell should crack. Remove eggs from the boiling water into a bowl of icewater to facilitate peeling. Peel when cooled off, cut in half, remove yolk. Mash yolk with Mayo, add spices, adjust to taste. Pipe into the eggwhite halves (with a pastry decorating thingie of yo have it), dust with Paprika, then garnish with some chopped Chives. In a pinch, even dried Chives will do (the moisture from the eggs will reconstitute them). NOTES: I like to use a "hot" Curry Power I find in a Mideastern Market. A smidge of Red Pepper works too. And try it with HELLMAN'S Olive Oil Mayo! |
| PATTY MELT |
| Per sandwich: 1 Whole Wheat Steak Bun 1 Vegetable Protein Patty 1/2 Onion 2-3 Button Mushrooms Oleo Garlic & Onion Powder Pepper Flakes (optional) Cheese |
| Cut Onion into rings (as much as you'd like), slice Mushrooms, sautee in Oleo or EVOO until soft and perhaps a bit brown at the edges. Meanwhile, grill Veg Patty. Split Bun in half, spread with Oleo, then dust with Garlic and Onion Powder, shake on some Pepper Flakes (optional). Grill bun until crisp. Cut up your grilled Veg Patty, arrange on Bun, top with Cheese, then finish off with the Onions and Mushrooms. Spritz on some Ketchup (if desired) ... yum! NOTES: 1) A toaster oven is really ideal when fixing just one or two Sandwiches. 2) Veggie patties also make great Bar-B-Q burgers -- brush with sauce of your choice and sprinkle with grated Onion (if desired) before grilling, then fix like any old Burger. |
| CHEESY TOMATO TOAST |
| Per person: 2 (not too thin) slices of your favourite bread Oleo, Cheese firm Tomatoes, Onion Black Pepper |
| Thinly coat bread slices with Oleo, top with Cheese. Halve Tomato, de-seed, cut thin slices, heap on top of the Cheese (as much as you want). Sprinkle with Black Pepper, then with finely chopped Onion or Spring Onion). Put under broiler (or in toaster oven) until bread is crisp around the edges. NOTE: Saves a lot of cleanup time if you put the bread on tinfoil before grilling! Great for breakfast, lunch or dinner. |
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| My version of BEANS ON TOAST |
| 1 can Vegetarian Beans (Like Pork and Beans but without Piggy products) 1/2 med Onion Rye or Pumpernicke or Whole Grain Bread (lightly buttered) Cheddar Cheese (optional) |
| Finely chop the Onion, mix with the Beans, nuke (covered) until the Onions had a chance to get tender (or simmer slowly on the stove but that methods calls for a lot of stirring). Toast bread. A slice of Cheese between the Toast and the Beans is especially nice. FAVOURITE SNACK OR LIGHT LUNCH VARIATION: Serve the Beans as a side dish to a Grilled Cheese Sandwich. |
| TOFU TREAT |
| 6 oz Tofu, Cinnamon pinch of Brown Sugar Raisins or seedless Grapes, halved |
| Mash the Tofu with the Cinnamon and Brown Sugar, stir in Raisins or Grapes. Keep overnight in airtight container to give the flavours a chance to meld. |
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| SALAD with leftover Morningstar Farm Hotwings |
| Your favourite Salad fixins (Salad Greens, Tomato, Onion, Cucumber, Radishes, whatever trips your salad trigger) Your favourite Salad Dressing 5-6 Morningstar Farms Hotwings bit of EVOO for frying |
| Fix your salad using whatever veggie ingredients are on hand. Heat the Oil in a small skillet. Slice the Hotwings from side to side, you can half this again. Fry, cut side down, until crispy, add to your Salad. A tablespoonful of Durkee Onions is nice too, and/or a handful of Chow Mein Noodles. Top with your favourite Dressing and dig in! Great for lunch or dinner. My dressing of choice: Poppyseed |
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| SIMPLY DELICIOUS MASHED POTATOES |
| Potatoes (as many as your pot or kettle will hold) Vegetable Broth Rice or Soy Milk 2-3 Envelopes Washington's Broth & Seasoning Mix or Knorr Veg Cubes Oleo (as much as desired) Black Pepper Nutmeg (this makes the taste in this recipe!) |
| Thinly peel then quickly wash Potatoes, cut into small chunks before putting them in your pot. Add a can of Veg Broth, a couple of the Washington's or Knorr Cubes, then add some Rice (or Soy) Milk (don't forget to stir around a bit to distribute the Seasoning). Boil until Potatoes are beginning to fall apart (look mushy). DO NOT DRAIN. If using Oleo, add it now, let it melt a little, then use your potato masher until you can't really see any more lumps ... with this method, there are usually very few lumps left. Use a wire wisk to stir in some Pepper and another envelope of the Seasoning Mix (if needed), add enough Milk to reach desired consistency. Add freshly grated Nutmeg (to taste). |
| Unless otherwise noted, recipes copyright Valkyrie Grant |
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| LENTIL-BASED MEATBALLS |
| 1 cup Lentils 1/2 med Onion, shredded Garlic Powder, Black Pepper 4 Spring Onions, finely diced 1 sm Jalopeno, finely diced (optional) 1 Egg, beaten Vegetable Broth Knorr Vegetable Buillon Cube (optional) Old-fashioned Oats EVOO |
| Cover lentils with Veg Broth, add Knorr Cube if desired, boil until Lentils are soft, then mash, add Spices, Vegetables and Egg. Add Oats a little at a time, let sit so they soak up the liquid, repeat as necessary. Adjust Spices, roll into balls, fry in EVOO. They'll also take up some of the flavour of the pasta sauce you'll use them with. |
| CURRIED EGG SALAD |
| 6-8 Hard-boiled Eggs, cooled, peeled 2-3 Tbsp Onion, minced 2-3 Tbsp Celery, minced Pickles, minced (as much as you like) Mayo a few dashes of Red Devil Hot Sauce 1 to 1-1/2 tsp Curry Powder Black Pepper |
| Chop up Egg, mix with Onion, Celery and Pickles. Add enough Mayo to just 'wet' the Eggs. Stir in spices. Let sit in the fridge for a spell to give flavours a chance to meld. If necessary, add whatever spice sems to be lacking. You can also flavour with a little Grey Poupon or Brown Mustard. |
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| SPICY SOYRIZO SAUCE (aka "Leftovers Sauce") |
| 1 pint-container of Grape or Cherry Tomatoes (or about 4, 5 regular ones) 2 med Onions 1 green Pepper, 1 Jalapeno several cloves of Garlic 1 Carrot 8 oz Soyrizo 1 env. Knorr Garlic Herb Pasta Sauce mix 1 KNORR Veg Cube Italian Seasoning, Oregano, Black Pepper EVOO (for sauteing) ad lib grated Parmesan (or its Soy substitute) |
| Combine in blender: Tomatoes, 1 Onion, a few pieces of the Green Pepper, Jalapeno, Garlic, Carrot. Liquefy. You can add some Tomato Juice, canned Tomatoes (I tried it with Italian-flavoured ones, real good!), or Vegetable Broth to make it blend easier. Meanwhile, finely dice the other Onion and rest of Green Pepper, saute in some EVOO with a mashed Garlic Clove until Onions are lightly browned, then add the Soyrizo and saute, stirring continuously. When the Soyrizo is all crumbled up, pour in the blended Veggies, whisk in the Knorr (or Washington's), add some seasonings, then simmer for a while (stirring frequently). You can add some Water, Vegetable Broth or Tomato Juice if you want it thinner (you can also use up leftover Marinara or other pasta sauce in this dish). Adjust the taste (last time I threw in a spoonful of regular old Spagetti Sauce mix when I had added a bit too much liquid). Stir in the Parmesan last (to taste). My favourite way to eat this is spooned over Garlic and Basil-flavoured Polenta or slices of Fried Grits (with a side of Sweet Corn--the taste of this sauce is made for Sweet Corn!). Good over a baked or mashed Potato, Brown Rice or Pasta, too. Dip leftovers with Cornchips or crisp French bread. Frozen lunch: Arrange Polenta or Fried Grits or Mashes Potatoes or Rice or Pasta in freezer- and microwave-safe bowl. Place corn in the middle, cover everthing with sauce (as much as you like). Goes well from freezer to the microwave. NOTE: I often make this sauce with leftover veggies (tomato, onion, pepper, etc.) that had been saved in the freezer. |
| This sauce came about quite by accident: I was done with my cooking for the weekend, but there was still a container of Grape Tomates left in the fridge that wanted using up, as well as a Green Pepper, some Garlic, Onions, and a nice big Jalapeno Pepper. Thought I'd blend some of it together to freeze for the next time I needed to cook up some brown rice, or use it as a base for a pasta sauce. As I started to prepare things for the blender, I remembered some Soy Chorizo (Soyrizo) that was just hanging around in the freezer. After checking in the cupboard for any seasonings that might be hiding out ... this is what it all turned in to ... man, was it ever tasty! It's become a staple in the meantime, where all kinds of leftover bits and pieces get used up. |
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| TORTILLA ROLL-UPS |
| 2 or 3 lg Whole Wheat Tortillas 2-3 tbsp Soy-based Cream Cheese 1-2 pieces of Laughing Cow Lite Cheese (whatever flavour you like--optional but increase amount of Cream Cheese if not using) 2 to 2-1/2 piece of Cucumber, peeled and diced very fine 1/2 tbsp shredded Onion Black Pepper, Paprika, Chives Shredded Cheese a few pieces of roasted Red Pepper (from a jar) -- optional 1 Soy Hotdogs per Tortilla, sliced lengthwise, cut sides fried crispy |
| With a fork, mix the Cream Cheese and Laughing Cow Cheese until blended and smooth, work in the spices (if fresh Chives are not available, use dried). Stir in Cucumber and Onion. Toast a Tortilla on a large bruner of your stove, transfer to a lg plate and spread with the Cream Cheese mixture. Sprinkle on a row of shredded Cheese, lay some of the Red Pepper in a row, roll tightly around Hotdog. Wrap tightly in plastic wrap and put in the fridge until thoroughly cooled down for easier slicing. Slice into 1/3 inch pieces. They're tasty dipped in Pace Picante Sauce. Variations: Bread and Butter Pickles instead of the Red Pepper are nice. Add a dash of Vegetable Better Than Billion to the Cheese mixture. Use fried Soy Bologna or Soy Polish Sausage instead of the Soy Hot Dogs. Throw on some barely-blanched Spinach Leaves before rolling up. The variations and possibilities are endless. |