Heat 1 can of refried beans with some chopped onion. Roll it up in shells. Place in glass baking dish. Pour 1 can enchilada sauce over the top (and cheese if desired). Place in oven until warm throughout (or cheese is melted). Makes 7 – 8 burritos
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Ingredients
Saute onion in oil and stir into macaroni noodles. Set aside. In blender, process water, cashews and salt until smooth. Slowly drizzle in oil while continuing to blend. Add lemon juice, pimientos, onion powder, garlic powder and nutritional yeast, and blend until smooth. Stir into macaroni and onions and spoon into baking dish. Bake at 350 degrees for 45 minutes. Serves 6. Ingredients
Sautee onions and garlic until almost tender. Mix all ingredients in large pot and simmer. Ingredients
Puree mushroom stems, carrot, onions, zucchini in food processor or finely chop with a knife. Heat dry skillet, then add vegetables and cook until liquid is gone. Remove from heat, add soy cheese, and season with salt and pepper. Stuff mushroom caps and bake at 350° for 15 minutes. Ingredients
Marinade for tempeh
Cut 1 pkg. of tempeh into cubes marinate for several hours or overnight. Sauté until brown and crispy in olive or canola oil. Combine all ingredients and toss with dressing. |
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Copyright © 2012 Indianapolis Vegetarian Society - All Rights Reserved |
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