Perfect Patties

Adapted from "The Guilt-free Gourmet" by Vicki B. Griffin

4 cups rolled oats
1 large onion, finely chopped
1/2 cup chopped walnuts
1/2 cup raw sunflower seeds
1 Tbsp Herbamare or other seasoned salt
1/2 tsp salt
1 Tbsp molasses
3 Tbsp nutritional yeast flakes
1 Tbsp Italian seasoning
1/2 Tbsp savory
1/2 Tbsp basil

Boil 4 cups water. Mix in all other ingredients. Let sit for 20 minutes. Form into patties (using wide-mouth mason jar lid and ring). Bake on baking paper at 350 degrees F for 20 minutes. Turn patties over and bake another 20 minutes.

Serve with cheese sauce or cashew gravy.

Cheese Sauce

1/2 cup cashews
1/2 cup well-cooked brown rice, warm
1 1/2 tsp salt
1 tsp onion powder
1/2 tsp garlic powder
3 Tbsp nutritional food yeast
2 Tbsp sesame seeds
2 Tbsp lemon juice
2 cup water
1/4 cup pimento

Blend well, until very smooth. Heat to boiling to thicken.

American Chop Suey

1 onion, peeled and chopped
1 clove garlic, minced
4 Tbsp water
1 quart home-canned tomatoes or 1 28-oz can, diced or broken up
1 6-oz can tomato paste
1 cup textured vegetable protein (TVP)
1 cup water
2 Tbsp liquid aminos
1/2 tsp sea salt (optional)
1 lb brown rice macaroni (I used Tinkyada)

Saute onion and garlic in water in a large saucepan for 2 minutes. Cover and cook until onions are tender. Add tomatoes, tomato pate, TVP, water, and liquid aminos. Simmer, covered, for about 30 minutes.

Meanwhile, cook pasta in a saucepan in boiling water until "al dente." Drain and rinse with hot water. Add pasta to tomato mixture and mix well. Add sea salt.

Vegetarian Fried Rice

In this simple recipe, cooked rice is fried with vegetables and cashew nuts. It can either be eaten on its own or served as an accompaniment.

Generous 3/4 cup long-grain rice
1/2 cup cashew nuts
1 carrot
1/2 English cucumber
1 yellow bell pepper
2 scallions
2 Tbsp vegetable oil
1 garlic clove, crushed
3/4 cup frozen peas, defrosted
1 Tbsp soy sauce
1 tsp salt
cilantro leaves, to garnish

• Bring a large pan of water to a boil. Add the rice and simmer for 15 minutes. Tip the rice into a strainer and rinse: drain thoroughly.
• Heat a wok or large skillet. Add the cashew nuts and dry-fry until lightly browned. Remove and set aside.
• Cut the carrot in half along the length, then slice thinly into semi-circles. Halve the cucumber and remove the seeds, using a teaspoon; dice the cucumber. Slice the bell pepper and chop the scallions.
• Hat the oil in the woke or large skillet. Add the prepared vegetables and the garlic. Stir-fry for 3 minutes. Add the rice, peas, soy sauce, and salt. Continue to stir-fry until well mixed and thoroughly heated.
• Stir in the reserved cashew nuts and serve garnished with cilantro leaves.

Serves 2-4

Last-Minute Meal:
You can replace any of the vegetables in this recipe with others suitable for a stir-fry, and using leftover rice makes this a perfect last-minute meal.

Tuscan Bean Soup

Adapted from "Vegetarian For Life" by Darlene Blaney

1 large onion
3 cloves of garlic
2 large carrots, sliced
2 cups chopped rutabaga (frozen is OK)
4 cups shredded green cabbage (I put in the whole head)
1 lb. dry large lima beans, soaked overnight
1 1/2 cups brown rice
6-8 cups water (or enough to cover everything)
6 Tbsp Bragg's liquid aminos
1 Tbsp dried parsley
4 tsp sea salt (or to taste)

Saute onion in a little water. Add garlic, carrots, and rutabaga (if using fresh). Cook for 2 minutes. Add remaining ingredients (except for frozen rutabaga), and bring to a boil. Cover and boil slowly for about an hour or until rice is tender. If using frozen rutabaga, add it now, and bring to a boil. Boil until rutabaga is thawed and tender.

Makes an 8 quart kettle-full of soup.

Asparagus Guacamole

2 cups cooked asparagus
2 Tbsp soy yoghurt
2 Tbsp fresh lemon or lime

Blend first three ingredients together, then add:
2 Tbsp gren onion, minced
2 Tbsp tomato salsa
1 Tbsp cilantro, minced
1 clove garlic, minced
1/2 tsp cumin

If desired, you can also add:
1/2 avocado
1 Tbsp Vegenaise

Un-Tuna Sandwich

"Try toasting some bread and using some vegan cheese, you can make it into an Un-Tuna Melt. You won't be disappointed." ~ Jeff Peterson, 5 a.m. and 5 p.m. news anchor on WGME-TV.

2 cans garbanzo beans, drained and rinsed
1 cup of celery, diced
1 medium carrot, grated
1/4 cup vegan mayonnaise
2 Tbsp of relish or dill pickle, chopped fine
1 Tbsp yellow mustard
1 Tbsp tamari
1 Tbsp kelp granules

Drain and rinse beans and place in medium bowl. Mash the beans and combine with the rest of ingredients until mixed well. Add sea salt as necessary. Serve with rice crackers, as a sandwich, or wrapped in a tortilla.

Carrot & Tofu Scramble

From "Vegetarian Times Complete Cookbook"`
Submitted by Sophia Palange

1 Tbsp oil
1 lb carrots, grated
1 lb x-Firm tofu, drained and crumbled
1/3 cup soy sauce
1/3 cup sesame seeds (optional)
1 Tbsp ?? sesame oil

In skillet, heat oil over medium heat and cook carrots, stirring for 15 minutes. Add tofu to carrots and cook until soft. Add soy sauce and sesame seeds. Cook 1 minute. Stir in sesame oil. Serve hot.

Recommend serving over rice.