Fellowship Lunch Favorites

BROWN RICE MEATBALLS

 

2 c cooked brown rice

½ c oat flour

¼ c water

1/3 c pecan meal

¼ onion, minced

1 T soy sauce, unfermented

¼ tsp sea salt

½ tsp garlic powder

1 tsp onion powder

2 T nutritional yeast flakes

2 T toasted sesame seeds, ground

 

Mix all ingredients in a bowl.  Form balls by hand.  Drop 1 Tablespoon of olive oil in a hot skillet.  Cook until brown.  Serve with your favorite spaghetti sauce, or gravy.  Freezes well.  Yummy!

 

KYONG’S FAVORITE SALAD

 

4 c Romaine lettuce, cut in chunks

½ cucumber, sliced

1 celery, cut in chunks

2 Roman tomatoes, cut in chunks

¼ c parsley, chopped

2 tsp soy sauce, unfermented

½ T sesame oil

1 tsp toasted sesame seeds

1 T nutritional yeast flakes

½ c walnuts

 

Mix all ingredients in a bowl except walnuts.  Sprinkle walnuts before serve.  Yummy!

 

 

CHEESE TOFU SALAD

 

1 pkg tofu, firm, water packed

1 stalk celery, chopped

½ onion, chopped

2 green onions, chopped

½ tsp sea salt

2 tsp chicken like seasoning

1 T nutritional yeast flakes

1 c Cheese Sauce (see below)

 

Cheese Sauce:

 

1 c water

¾ c raw cashews

2 T nutritional yeast flakes

1 tsp sea salt

½ tsp paprika

1 tsp onion powder

¼ tsp garlic powder

1 T lemon juice

1 (2 oz) jar pimentos or ½ red bell pepper

 

CHEESE SAUCE:  Blend all ingredients until smooth.  Set it aside.

CHEESE TOFU SALAD:  Crumble tofu in a large bowl.  Add remaining ingredients and mix well.  Use it for sandwich spread, tomato fillings, bell pepper fillings, salad toppings, etc.  Delicious!

 

 

CHILI PIE

 

CHILI:

 

2 c cooked pinto beans or 1 can (16 oz) pinto beans

1 c TVP (Textured Vegetable Protein)

1 (8 oz) can tomato sauce

1 ¼ c water

½ T paprika

1 T soy sauce, unfermented

1 tsp ground cumin

1 ½ T nutritional yeast flakes

2 cloves garlic, minced

 

CORN BREAD:

 

1 c corn meal

1 c brown rice flour or unbleached white flour

1 T turbinado sugar

1 T aluminum-free baking powder

2 T wheat germ

1 tsp sea salt

1 T soy flour or tapioca flour

1/3 c vegetable oil

1 c soy milk

 

CHILI:  Mix all ingredients and pour into 8×11 baked dish.

CORN BREAD:  Mix all ingredients in a bowl except oil and soy milk.  Add oil and soy milk and mix well.

CHILI PIE:  Drop one table spoonful of the corn bread mixture on top of the chili and cover with corn bread mixture thoroughly.  Bake at 400 degrees for 35-40 minutes.  Delicious!

 

 

GARBANZO & ONION PATTIES

 

1 c soaked garbanzo beans

1 c water

½ c unbleached white flour

1 T wheat germ

¾ tsp sea salt

1 T nutritional yeast flakes

½ tsp onion powder

½ tsp garlic powder

1 onion, finely shredded

 

Blend beans & water until smooth.  Transfer into a bowl.  Add remaining ingredients.  Spoon unto a heated large oiled skillet on the stop top.  You may make silver dollar sizes or large patties. Cook until golden brown on both sides.  Yummy!

 

 

CAROB FUDGE BROWNIES

 

Brownies Batter:

 

1 c oat flour

1 c whole wheat flour

½ c carob powder

1 c chopped walnuts

1 T coffee substitute (Roma, Cafix, or Postum)

1 T aluminum free baking powder

¾ c turnbinado sugar

½ tsp sea salt

1/3 c vegetable oil

1 tsp vanilla

1 ½ c soy milk

 

Frosting:

 

¼ c soy milk powder

¼ c carob powder

½ c honey

¼ tsp sea salt

½ tsp vanilla

 

FROSTING:  Mix all ingredients in a small bowl.

FUDGE BROWNIES:  Mix all ingredients in a bowl except oil, vanilla & soy milk.  Mix well.  Add oil, vanilla & soy milk, mix well.  Bake at 350 degrees for 40 minutes in an oiled 8 x 8 baked pan.  Cool it completely.  Decorate brownies with frosting and sprinkle with chopped walnuts.