Heidi's Place: ENTRÉES:

Barbecue Tofu

This is our families all time favorite!

2 lb. firm Tofu (frozen, thawed and squeeze out water and slice)

Batter for Tofu strips:
3 Tbs. P-N Butter
1/3 cups of Olive Oil
1 Tbs. Paprika
1/2 Tsp. Garlic Powder or two cloves of fresh Garlic
1 1/2 Tsp. Salt
4 Tbs. Water

Blend batter ingredients in the blender. Spread ½ of the Batter onto Pam sprayed cookie sheet. Place thawed, sliced Tofu on cookie sheet. Spread the remaining batter on top of Tofu. Bake in 350 degree oven for 20 to 30 min.

BQ Sauce:
2 Tbs. Olive Oil
1 medium Onion
2 Garlic cloves
1 q. Diced Canned Tomatoes
1 C. Tomato paste
1/4 C. Water
1 1/2 Tbs. Molasses
1 1/2 Tsp. Salt
1 1/2 Tbs. Parsley

Simmer for one hour. The last ten minuets add 2 Tbs. Braggs Liquid Aminos and 2 Tbs. Lemon Juice. Put already baked tofu into casserole dish and pour the sauce over the top. Bake in the oven at 350* for 30 min. THE BEST!

Mac and Cheese

2 cups macaroni (check out whole wheat macaroni or brown rice macaroni)
1 cup cashews
2-3 Tablespoons lemon juice
2 teaspoons onion powder
2 ½ cups water
4 ounce jar pimentos (I often use Mezzetta Roasted Bell Peppers)
2 teaspoons salt
¼ teaspoons garlic
2 tablespoons brewers yeast
1 teaspoon basil
2 tablespoons cilantro (opt)
1 can Companion Cha'i-Pow-Yu gluten chopped. ay find at ABC)

Cook macaroni in 2 quarts boiling water. Blend remaining ingredients until very smooth (may take 5 min). Place drained rinsed macaroni in 9x13 baking dish. Cover with cashew pimiento cheese sauce. Top with basil and cilantro. Bake at 350* for 45 min. Another one of our favorites!

Pecan loaf

This is a great Thanksgiving dinner loaf. Yummy!

½ cup tofu
2 cups water
4 cups soft whole-grain bread crumbs
2 cups ground pecans
1 cup chopped onion
1 tablespoon Bragg's Liquid Aminos
1 ½ teaspoon salt
2 tablespoons tomato puree
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon sage

Blend tofu in 1 cup of water. Place in bowl with remaining ingredients. Mix together well. Spread evenly into non-stick or lightly oiled 9x13 inch baking pan (or loaf pan). Bake covered at 350* for 45 minuets. Remove cover and back an additional 15 minutes to brown.

This dish is higher in fat due to the larger concentration of nuts. It should be thought of as a special occasion main dish, served with lower fat vegetable dishes. It is great for Thanksgiving dinner!

Potato Soup

6 cups water
4 cups diced potatoes
1 cup onion thinly sliced
1 tablespoon salt of chicken style seasoning
½ teaspoon dill weed
1 cup chopped celery
1 ½ cups hot water
1 cup almond or cashew nuts
1 tablespoon brewers yeast
2 tablespoons parsley
a few sprinkles basil

Bring to boil first five ingredients. Simmer 15 min until potatoes are tender. Mash slightly. Add celery. Whiz 1 ½ cups hot water, 1 cup almonds or cashews and brewers yeast. Add to soup along with parsley. Potatoes take up a lot of salt, so you may need to add more salt. Serve hot with cornbread. Yummy!

Roasted Basil Potatoes

10 small red potatoes
3-4 cloves minced garlic
1/4 tsp basil
1/2 tsp salt or to taste
1 tsp onion powder
1-2 Tbs olive oil

Quarter potatoes and put in casserole dish. Combine all ingredients with the potatoes and mix well. Bake at 450* for 30-40 min. or until potatoes are soft and golden brown. Ummmm makes my mouth water just thinking about this recipe.

WHIPPED POTATOES

4-5 potatoes, peeled and cooked

Water from cooked potatoes

½ tub or more of Better Than Sour Cream

Salt to taste

Garlic powder to taste

Basil

Peel potatoes and cut into quarters
Cook in enough water to cover potatoes
Remove potatoes and put in a bowl
Add a little potato water, some Better Than Sour Cream, and salt.
Mix with a potato masher or use an electric mixer and whip until smooth and fluffy.
Add more Sour cream as needed.
When ready to serve sprinkle with basil.

GRAVY

1 ½ C Raw cashews

1/3 C Cornstarch

3 Tb McKay's Chicken-style Seasoning

1/3 C Yeast flakes

2 tsp Onion powder

Salt to taste

Grind all ingredients and 2 cups of water in the blender and blend until creamy
Add another 2 cups of water to blender and blend briefly.
Bring 1 quart of water to boil.
Add mixture in blender to boiling water and thicken on medium heat, stirring constantly.

Delicious served over Whipped Potatoes, toast, rice, or baked potatoes.

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GRANDMA'S STUFFING

1 sauté d onion, chopped fine

4 celery stalks, chopped fine

1 can Companion Cha'i-Pow-Yu gluten (ABC)

½ c fresh parsley, chopped

2 tsp dried sage

1 tsp thyme

1 tsp salt

1 package of dried bread, cubed

2Tb McKay's “Chicken” broth (To taste; may need more or less McKay's seasoning)

½ c cilantro, chopped (opt)

Sauté onions, celery, soy meat and parsley

Add to bread cubes in a large bowl.
Add McKay's “Chicken” broth (1 cup to 1 Tbs Seasoning)
Add sage and salt to taste

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HOLIDAY YAMS

4-5 yams

½ c French Vanilla Silk

½ c Maple syrup

¼ tsp Cinnamon

Pinch of salt

Back yams until soft

Peel yams

Whip yams with milk and maple syrup

Add cinnamon and salt

Pour yams into a baking dish and top with peacans

Bake 350* for 20 min.

TAMALE PIE

1 15 oz can corn

1 14 oz can tomatoes

1 can pitted black olives

1 2/3 c cornmeal

1 to 2 teaspoons of Taco seasoning or 1 tsp cumin.

1/4 cup fresh cilantro

1 jalapeño (opt)

Whiz the following in blender until smooth:

1 2/3 c water

1 c cashews

1 med onion

2 tsp salt

Mix well wet and dry ingredients in a large bowl (this is the fun part!)
Pour into a casserole dish
Bake for 1 1/2 hrs at *350

Quiche

½ lb. Tofu

½ c. Water

½ c. Cashew nuts (ground in nut or coffee grinder)

1/8 t. Garlic powder

1 tsp Salt

2 T. Arrowroot or cornstarch powder

1 t. Sweet Basil or Italian salad seasoning

Blend in blender until smooth.

SAUTE the following in a small amount of water or oil for just a few minuets:

½ c. Chopped Green Pepper

½ c. Pimentos

½ c. Sliced Onions

½ c. Diced Carrots

2 T. Baco Bits (vegan) opt

May add sliced Mushrooms or Olives.

ADD vegetables to the creamy mixture.
MIX and pour into an unbaked pie shell.
BAKE at 350* for 35 minutes.

STROGANOFF

¾ c Cashews

1 c Water

1 c Tofu

1 c canned Mushrooms or 2 cups of fresh Mushrooms

BLEND Cashews, water, Tofu and Mushrooms until smooth (the boys in my family can't stand to find bits of mushrooms in any of their food so I blend them up so they can't find them).

ADD the following seasoning’s while blending:

2 Tbs Braggs Liquid Aminos

2 Tbs McKay's Beef Seasoning or similar

2 Tbs Onion Powder

3 Tbs Yeast Flakes

ADD 2 more cups of water to blender after Cashew/Tofu mixture has blended smooth.

SAUTEE the following ingredients in pot:

2 c Companion Cha'i-Pow-Yu Braised Gluten or Veggie Cutlets cut into piece

1 Onion , chopped into small pieces

POUR Tofu/Cashew mixture into pot of sautéed Gluten and Onions.
BOIL slightly

Dissolved 2 Tbs Cornstarch in ¼ cup water.

ADD dissolved cornstarch to the boiled mixture. (Do not over boil or the mixture may become curdled.)

SERVE over rice or potatoes.

QUICHE