Favorite Vegetarian Recipes from Dennis & Sherron

---

---

 

 Taco Lentils

This is one of our favorites. It is quick, easy and makes a lot. We use it in everything calling for taco meat, such as tacos, burritos and even pita sandwiches. It also makes a great dip for corn chips, and I have also taken just the cooked lentil mixture to work as a potluck dish.

2 cups green lentils, picked clean 4½ cups veggie broth, or more as needed (we use Imagine vegetable broth or Pacific Foods mushroom broth) 1 (7-oz.) can green whole chiles, diced 1 (16-oz.) can chopped tomatoes, with juice 2 teaspoons ground cumin, or more to taste 2 teaspoons chili powder, or more to taste 2 teaspoons garlic puree or minced garlic, or more to taste 4 tablespoons Penzeys Taco Seasoning Mix (or use package of commerical mix, but it won't be as good!) ½ large white onion, chopped, or more to taste Garnishes: grated cheese, sliced avocado, yogurt our sour cream, chopped onions, salsa, black olives, chopped tomatoes, shredded lettuce, etc.

• Rinse and drain lentils. Place in heavy pot with broth and bring to boil. Reduce heat and simmer for 30 minutes or until tender, but whole. Add more stock as needed.
• Add the rest of the ingredients (except garnishes) and stir to mix thoroughly. Pour into a 2-quart baking dish. Cover and bake at 350° F for 45 minutes.

• Serving Ideas:

  Soft Tacos: We really like this made into soft tacos. For best results, use a Mexican brand of white corn tortillas such as Buena Comida or Guerrero, which are thinner, softer and more flavorful. Heat tortillas to soften, spoon taco lentils onto center of tortilla, add grated cheese, onions, avocado slices and/or yogurt as desired, fold and eat! Very, very messy but good!

  Taco Pitas: Heat pitas in microwave, about 15 to 30 seconds for 4 halves. Add lettuce, taco mixture, cheese, onions, yogurt or sour cream, avocado, salsa, etc., as desired.

  Burritos: Also works well wrapped in flour tortillas as burritos. Warm tortillas to soften, spoon lentils in center, top with cheese and onions, then fold up to form a neat packet. You can also add avocado, sour cream, etc.

Notes: I have also made this with red lentils, but they don't seem quite as flavorful. We've also tried this with lentils purchased from a regular grocery store instead of a health food store, but the lentils were really poor quality and fell apart. Be sure you get good quality lentils! We use Penzeys Taco Seasoning Mix, which is far superior to any of the commercial mixes we have tasted. I also buy whole chiles and dice them myself, since most canned diced chiles tend to be just mush. And I tend to use heaping spoonfuls of seasonings and garlic, so adjust for your tastes.

This was originally posted to the FatFree Mailing List @ http://www.fatfree.com/ by Ann Miner and modified by Julie Finnigan. We have modified it extensively to suit our tastes.

---

 

  Texas Enchiladas
by Sherron Bull

This is a super easy recipe and another favorite of ours. We adapted it from a Rookie Cookie recipe for kids, which is why it is so simple (I like simple). But it is quite tasty nevertheless. It makes about 8 servings (16 enchiladas) depending upon how full you like to stuff your enchiladas. We like the Mexican brands of white corn tortillas (such as Buena Comida or Guerrero) better than local U.S. brands because they are thinner, softer and more flavorful. Here in Hawaiʻi, the Big Island Mexican Foods brand made locally in Hilo is a good alternative.

	2 (16-oz.) cans black beans, rinsed & drained 1 (7-oz.) can whole green chiles, diced 1 cup onions, chopped ½ cup thick, chunky salsa (or to taste) Corn tortillas, 6" to 8" (Mexican white corn preferred) 1 cup sharp cheddar cheese, shredded 2 cups enchilada sauce (we use La Victoria or Trader Joe's) Garnishes: yogurt or sour cream, avocado slices, sliced black olives, salsa, onions, cheese.

• Place beans in bowl and mash slightly. Add chiles, onion and salsa. Mix well.
• Heat tortillas (four in MW for 20-30 seconds until softened, or in oven) and lay on plate. Spoon bean mixture on each tortilla, then sprinkle cheese on top.
• Roll, starting from one side, to form enchiladas. Place seam side down in individual casseroles (2 each) or in an 8"x8" baking dish.
• Spoon a little enchilada sauce over each enchilada. Sprinkle the tops with more cheese and top with chopped onions and sliced black olives.
• Bake in preheated 350° F oven for 10 minutes.
• Remove from oven and top with avocado slices & whipped yogurt to serve.

Rookie Cookie recipes are from , a mini-newspaper dedicated to kids written by Betty Debnam.

---

 

  Mom's Mexi Dip
by Mary Bull

This is one of my Mom's recipes and is very good & addictive! She used Hormel chili without beans, but we use a veggie or turkey chili and it is still very good! I like to put it in one of those small crockpots to keep it warm for serving. Everyone we've made it for has always really likes it!

	1 (12-oz.) jar La Victoria Salsa Suprema, medium hot (or to taste) 1 (15-oz.) can Hormel chili without beans (we use a vegetarian equivalent) 1 (8-oz.) package cream cheese, softened 1 (4-oz.) can sliced black olives, drained

• Mix all ingredients.
• Heat, stirring until smooth.
• Serve warm with chips.

Note: If desired, use Ortega green chili salsa for a milder, less spicy version. Or use a hotter salsa if you like it even spicier.

I also like to serve the dip in one of those mini crock pots, which helps keeps it hot & bubbly. It fits just right in my small Rivel crockpot.

---

 

  Tamale Bake
by Sherron Bull

This is a hearty, quick & easy vegetarian tamale casserole. It's based on a Campbell's soup recipe that I modified rather extensively. We prefer the Imagine Tomato Soup to the Campbell's, because it gives it more flavor and a better texture.

3 Boca Burger veggieburger patties 1 package corn tortillas (thick ones like Trader Joe's handmade corn tortillas work best) 1 cup onions, chopped 2 tablespoons Penzeys Taco Seasoning Mix, or more to taste 1 cup Imagine Tomato Soup (or 10-oz. can condensed tomato soup) 1 cup thick, chunky salsa ½ cup soy milk ½ cup sliced black olives 1 cup sharp cheddar cheese, shredded Garnish: Yogurt (or sour cream) & sliced avocados, if desired

• Chop burgers into bite-size pieces while they are still partially frozen (to help prevent them sticking together). Place into a covered 2½ quart deep baking dish.
• Cut or tear tortillas into 1" pieces and add to dish.
• Add onions, taco seasoning, soup, salsa, milk, olives and ½ cup of the cheese. Stir well to thoroughly coat tortillas.
• Cover and bake at 400° F for 30 minutes or until hot.
• Sprinkle with remaining cheese and return to oven until cheese melts.
• Garnish with yogurt and avocado, if desired.

Notes: You can also use a 14-ounce package of Yves Veggie Ground Round instead of the Boca Burgers.

This is also good with added corn and/or diced green chiles. I've also used a mixture of fresh and dried onions when I was low on fresh onions.

---

 

  Corn-pone Pie
by American Heart Association (modified)

I converted this recipe from one in the American Heart Association Cookbook. You can also use Gimme-Lean or crumbled veggie burgers instead of the Yves. Serves 6.

½ onion, chopped Veggie broth (or use wine, water, etc.) 1 (12-oz.) package Yves Veggie Ground Round 2 tablespoons chili powder 1 tablespoon Worcestershire sauce (vegan) 1½ teaspoons minced garlic ½ teaspoon snipped dried chipotle pepper 1 tablespoon Penzeys Taco Seasoning Mix 1 tablespoon parsley ½ teaspoon pepper 1 (16-oz.) can stewed tomatoes, including liquid 1 (16-oz.) can red kidney beans, rinsed & drained 1 box Jiffy corn muffin mix, prepared as directed (or use 2 cups other corn bread batter) 1 egg (for Jiffy corn muffin mix) 1/3 cup soy milk (for Jiffy corn muffin mix)

• Sauté onion in a small amount of veggie broth or liquid of your choice (wine, water, etc.).
• Add crumbled ground round, all seasonings and tomatoes. Stir well. Cover and simmer over low heat 15 minutes.
• Add beans. Pour into lightly oiled 2½ quart casserole and spread corn muffin batter over top.
• Bake uncovered at 425° F for 20 minutes. Cut into wedges to serve.

---

 

  Aztec Black Beans
from the FatFree Mailing List

This is a super-easy crockpot dish for delicious beans without any fat. You do have to soak the beans the night before. This recipe was posted to the FatFree Mailing List @ http://www.fatfree.com/ (but I have lost the name of the poster). The original recipe called for water, but we use veggie stock for more flavor. Serves about 6 as a main dish or 10 as a side.

	1 pound dried turtle beans (or use black beans) Water for soaking 1 (16-oz.) jar thick, chunky salsa Veggie stock to cover (we use Imagine veggie broth)

• Rinse beans, removing any foreign objects. Place in a large bowl and cover with water. Allow to soak at room temperature overnight.
• Drain beans and place in crockpot with the salsa. Stir well.
• Add enough veggie broth just to cover the beans. Cover and cook on low all day, about 8 to 10 hours.

---

 

  Winter Wonderland Stew
by Sherron Bull

A tasty, hearty vegetarian stew with lots of potatoes!! Quick & easy and one of my favorites! Makes about 8 generous servings.

4 cups veggie broth, or more if needed (we use Imagine or Pacific Foods mushroom) 4 to 6 large Russet potatoes, scrubbed but unpeeled, cut into ½" cubes ½ large onion, or more, chopped 1 (15-oz.) can diced tomatoes, including liquid 1 (15-oz.) can green beans, including liquid 1 (11-oz.) can corn, including liquid 1 (9- to 15-oz.) can creamed corn 1 (15-oz.) can tomatoes, including liquid ½ teaspoon pepper ½ cup instant mashed potato flakes (we use Trader Joe's garlic)

• Heat broth over medium heat in large pot (5½ quart or more) until boiling. Add diced potatoes, bring back to boil and cook 5 minutes.
• Add remaining ingredients except for mashed potatoes. Bring to low boil, cover and cook for 20 minutes.
• Stir in mashed potatoes until well mixed.

Notes: Makes a great winter meal with hot bread and a green salad. This is a very forgiving recipe and it always comes out tasty! And so easy! We both like it a lot! I love potatoes and always add lots & lots!

This was modified from a Rookie Cookie recipe for kids in The Mini Page by Betty Debnam. The original recipe called for: 2 cups broth, 1 potato, ¼ onion, 1 can drained tomatoes, 15¼-oz. can drained corn, 15¼-oz. can drained lima beans, and ¼ to ½ cup instant mashed potatoes.

---

 

  Mexican Rice
by Sharon Romeo (modified)

This also goes nicely rolled into a tortilla as a burrito. You just cook the rice, add the beans, corn & salsa, heat & serve! Recipe was posted to the FatFree Mailing List @ http://www.fatfree.com/ by Sharon Romeo. Serves 6.

	2 cups brown basmati rice, raw (see notes) 4 cups mushroom broth, or other liquid 1 (15-oz.) can black beans, rinsed & drained 1 (15-oz.) can corn, drained 1½ cups salsa, or use 12-oz. bottle

• Rinse and drain raw brown rice 2 or 3 times. Place in large pot with 4 cups of broth.
• Bring to boiling. Turn down to simmer, cover and cook until all liquid is absorbed, about 40-50 minutes.
• Add beans, corn and salsa and mix well. Heat until hot throughout.

Sherron's Notes: For a main dish, I like to use 2 cups of cooked rice (instead of 2 cups raw rice) which makes the ratio of beans/corn to rice higher and makes it spicier. For a side dish, I do like the 2 cups raw rice (about 4 cups cooked) which makes it more a rice dish. I've used brown basmati rice cooked in mushroom broth, as well as other types of rice in a variety of liquids. The original recipe called for 2 cups raw white rice and used water as the cooking liquid.

I also prepare this in our Zojirushi Neuro Fuzzy Rice Cooker by throwing everything in together (and using 2 rice cooker cups of rice and filling with liquid to the indicated mark for 2 cups rice), then adjusting with more salsa after cooking if needed.

Sharon Romeo's original recipe: 2 cups rice, 1 can rinsed & drained black beans, 1 can drained corn, 1½ cups salsa. Cook rice per directions. Add beans, corn, and salsa.

---

 

  BBQ Sandwiches
by Sherron Bull

When we first quit eating meat, I used to really miss BBQ, which had been one of my favorites. I tried a lot of recipes such as BBQ tofu and tempeh, but never found anything that was even close until I discovered seitan. Seitan even has a meat-like texture and is very versatile. This recipe is simplicity itself, but it is really good and has finally stopped my cravings for those Nothing But the Best pulled pork sandwiches at the San Luis Obispo farmers market!

	1 (8-oz.) box White Wave Traditionally Seasoned Wheat Gluten 1 cup KC Masterpiece Original Barbecue Sauce (or sauce of your choice) 4 sandwich rolls, split

• Open package of seitan and drain liquids into small saucepan.
• Take chunks of seitan and slice on diagonal into very thin slices, almost shavings. Add to saucepan.
• Pour barbecue sauce over seitan in saucepan & stir well. Heat over medium heat until hot & bubbling, stirring.
• While the BBQ is heating, split rolls and toast under broiler.
• Spoon hot BBQ onto buns & eat. Yumm!

---

 

  Veggie-Burger Bean Dinner
by Sherron Bull

A super-easy super-quick but tasty & filling dish when you need to get dinner on the table in a hurry! It is very thick with only a little juice, so add more if you like more liquid. Based on a recipe from Morningstar Farms (http://www.morningstarfarms.com/). Makes 4 servings.

	2 Boca Burger patties, cut into bite-sized pieces 1 (15-oz.) can black or pinto beans, rinsed & drained 1 (15-oz.) can kidney beans, rinsed & drained 1 (15-oz.) can garbanzo beans, rinsed & drained 1 (15-oz.) can tomato soup, condensed 1 (16-oz.) can stewed red ripe tomatoes, including juice 1 teaspoon garlic, minced ½ teaspoon coriander 1 teaspoon cumin, ground

• Combine all ingredients in large saucepan. Heat over medium heat until boiling.
• Reduce heat and simmer for 5 minutes.
• Serve with green salad and garlic bread or cornbread.

Notes: Original recipe called for: 19-oz. can Loma Linda Vege-Burger, 15-oz. can drained butter beans, (15-oz.) can tomato sauce, ¼ teaspoon garlic powder. I use pinto or black beans instead of butter beans, prefer it with the condensed tomato soup, and increase the seasonings.

---

 

  Sweet & Sour Chicken
by Sherron Bull

A tasty sweet & sour chicken made with Harvest Direct's Chiken chunks or other pseudo protein such as tofu. Serves 4.

4 to 8 oz. rehydrated soy protein (or use tofu, seitan, tempeh, chicken, etc.) 1 cup Sweet & Sour Sauce (see recipe below) 2 (15-oz.) cans garbanzo beans, rinsed & drained ¼ cup olive oil 1 (20-oz.) can pineapple chunks in juice or syrup, reserve juice for sauce 1 large bell pepper, red or yellow, cut into strips 4 carrots, cut into thin strips 1 large can water chestnuts, sliced 4 cups brown Basmati rice, prepared Sweet & Sour Sauce: 2/3 cup pineapple juice, adding water if needed ¾ cup sugar ¼ cup soy sauce 4 tablespoons cornstarch ½ cup apple cider vinegar ¼ to ½ teaspoon ground ginger

• Rehydrate dry soy protein: Place ½ bag (1¼-oz.) Harvest Direct Chiken Chunks into bowl. Add ½ cup veggie broth, or more if needed to cover. Microwave on high for 5 to 7 minutes, remove from heat, and let stand until tender and water is absorbed. If any of it is still dry or hard, add more broth, microwave another minute, and let set. Repeat if necessary.
• Prepare Sweet & Sour Sauce: Drain juice from pineapple and add enough water or broth to make 2/3 cup. Place in saucepan along with sugar, soy sauce, cornstarch, vinegar and ginger. Heat until thickened, then remove from heat. Refrigerate for later use or serve immediately. Makes 1 cup sauce.
• Sauté protein (chicken, tofu, etc.) in oil until browned. Drain and remove from pan. Add pineapple, bell pepper, carrots and water chestnuts to pan with remaining oil. Stir-fry over medium heat until vegetables are barely tender-crisp. Re-add protein and Sweet & Sour sauce, and simmer over low heat for 10 minutes. Serve over prepared rice.

Note: Sauce can be prepared in advance (I've done it up to 3 days in advance) and refrigerated until needed. Original recipe called for 2/3 cup water and 1/8 teaspoon ginger.

---

 

  Garbanzo Masala
by Sherron Bull

This is quick, easy & tasty. However, we do use the Masala Simmer Sauce from Trader Joe's Markets as the sauce base, which have not yet made it to Kona. Serves 4.

	1 (15-oz.) jar Trader Joe's Masala Simmer Sauce ½ cup veggie stock or other liquid 2 (15-oz.) cans garbanzo beans, rinsed & drained 1 tablespoon soy sauce 1 teaspoon minced garlic ¼ teaspoon thyme leaves 1 teaspoon sweet basil (we use Penzeys) 1 tablespoon cornstarch mixed with water (optional)

• Place all ingredients in stock pot. Bring to boil, then turn down to simmer.
• Cover and simmer over low heat for 10 to 15 minutes.
• To thicken sauce, mix cornstarch with water and stir into sauce. Simmer a few minutes to thicken.
• Serve over hot cooked basmati rice.

May substitute 1 or 2 chicken breasts, halved, skinned & boned, and cut into bite-sized pieces, in place of one of the cans of garbanzo beans for a non-vegetarian version. Or substitute tofu or reconstituted soy chicken pieces for the chicken.

---

 

  Penzeys Spices

We order most of our spices from Penzeys online at http://www.penzeys.com and we really like them. Their taco seasoning, which we use in our taco lentils and many of our other recipes, is one of our mainstays. They also carry a wide range of other spices including many kinds of pepper, fenugreek, ajwain seed, annato seed, kala jeera, three types of paprika and nine curry seasonings/powders. They ship priority mail to Hawaiʻi.