Tag: recipe

Recipe: Zucchini Casserole

It is summer, and if your garden is anything like mine you have enough zucchini to feed an army. If not, the farmers markets have them in abundance, and they’re very inexpensive right now.

This recipe was originally given to me by my niece and has been used by our family for years. It is the one all the kids ask for when they leave home and start cooking for themselves. I have made a few adjustments to make it even more vegetarian (healthy). In our house it is the main course and always served with cranberry sauce.
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Ingredients:

3 c. cubed zucchini (do not peel)

3 lg. carrots, shredded

1/2 c. chopped onion

1 can cream of mushroom or celery soup

1 c. Sour Supreme imitation sour cream

1/4 – 1/2 c. margarine or organic butter (you decide which you think is the healthier choice)

1/2 bag Pepperidge Farms Herb Flavored Stuffing Mix (The original recipe calls for 1 box of Stove Top Stuffing Mix, but they all contain chicken broth, so I don’t use it)

LIGHTLIFE Chick’n Style Strips, 1/2 package,  chopped (optional)*

Method:

Stir fry the zucchini, carrots, and onion until just tender (do not add water as zucchini is very moist). Set aside.

In a bowl mix together the soup and imitation sour cream.*If you are using the optional Chick’n Strips add those to the bowl now and gently stir. (It’s good with or without them).

In a pot melt the margarine (or butter), remove from heat, and add stuffing mix.  Toss to coat.
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In a glass casserole dish layer:

1/2 stuffing mixture

the zucchini stir-fry mixture

the soup/ imitation sour cream mixture

the remaining 1/2 stuffing mixture

Bake at 350 degrees for 25 – 30 minutes

This recipe may be doubled for a crowd — just bake it a little longer.

Recipe: Shepherd’s Pie

This is another good way to use Vegetarian Taco “Meat.” It is also an excellent way to use leftover brown rice and mashed potatoes. (I always like to cook large quantities of rice and Taco “Meat” so there is always some in the freezer to use in this recipe). I have served this Shepherd’s Pie to carnivores, and they don’t believe me when I tell them that it really doesn’t contain any meat. It is a hearty, filling meal served with any vegetarian gravy (Hain’s gravy mixes are good in a pinch — just add water, heat, and stir and you have gravy!)

Ingredients:

1 1/2 c. Taco “Meat” (see recipe)

1 1/2 c. cooked brown rice

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, thinly sliced

1 small carrot, diced

1 c. bread crumbs

1 Tbsp. Dijon mustard

2 tsp. each dried parsley and basil

3/4 sea salt, if desired

2 tsp. oil

In a small pan saute the onions in oil until translucent. Then add celery, garlic, and carrot; cover and cook for 5 minutes.

Put vegetables into a large mixing bowl and add bread crumbs, rice, and Taco “Meat.” Add the dijon mustard and spices; mix well. (Add a little water or broth if it seems too dry. It should be the consistency of raw meatloaf).

Place mixture in a lightly oiled 9″ x 9″ baking pan. Spread a thick layer of mashed potatoes on top (I have used prepared instant mashed potatoes when I didn’t have leftover mashed, and they work great).

Bake uncovered for 30 – 40 minutes at 375 degrees. (When done you may want to sprinkle a little rice Parmesan cheese or Gomasio (sesame seasoning) on top just for looks. Serve with vegetarian gravy and a salad.