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From: Deborah (Recipes.vegsource.com)
Subject:         Re: Dinner
Date: July 3, 2010 at 8:29 pm PST

In Reply to: Need Recipes posted by susan on July 3, 2010 at 8:44 am:

DINNER

Dip or Spread (recipes follow)
Any kind of pasta (wholegrain recommended)
Chunky pasta sauce (buy it to save time)
Veggie balls (or "meetballs") to go in the sauce
Steamed spinach or green beans
Garlic bread (optional)
Dessert that everyone likes (whatever that is)
Tea, coffee, cocoa...

-----------------------------


ASSORTED DIPS & SPREADS


Onion Dip

1/4 cup dried onion flakes
1 Tbs onion bouillon powder (or vegetable bouillon powder)
Sweetener to taste
Salt and pepper
Sour cream substitute

Toast onion flakes in a dry frying pan over med-low heat
until light brown and fragrant. Cool.
Mix with bouillon powder.
Add to sour cream sub, and mix well.
Add sweetener, salt and pepper to taste.
Chill until serving time.

Serve with crackers, breads, and raw veggies.


VARIATION:

Garlic Dip

Prepare Onion Dip, except omit onion flakes,
and substitute minced fresh garlic or minced dried garlic to taste.

----

Spinach Dip I

1 box frozen chopped spinach, thawed
1 box Knorr vegetable soup mix
1 1/2 cups vegan sour cream
1 cup vegan mayonnaise
1 can water chestnuts, drained and finely chopped
1 loaf sourdough or pumpernickel bread

Thaw spinach, squeeze out excess water.
Mix ingredients well.
Chill at least two hours.
Hollow out the loaf of bread to make a bowl.
Cube the removed part.
Serve dip in bread bowl,
with the reserved bread cubes for dipping.
Serve with additional bread cubes, crackers, veggie sticks, etc.

----

Spinach Dip II

1 container Tofutti Sour Cream
1 container Tofutti Better Than Cream Cheese
1 box frozen chopped spinach, thawed
1 envelope onion soup mix
1/4 cup finely minced water chestnuts or jicama
1/4 cup finely chopped sweet onion

Thaw spinach, and squeeze out water.
In a large bowl, combine all ingredients.
Chill well.
Serve in a hollowed out loaf of bread, with pita triangles, crackers, or veggie sticks.

----

Spinach Dip III

1 package frozen, chopped spinach, thawed and well drained
1 package Mori-Nu Silken Tofu
1 package onion soup mix
1/2 cup vegan mayonnaise
1 - 3 cloves garlic, minced
1 cup minced water chestnuts, drained
1/4 cup scallions (green onions), chopped

Thaw spinach, and squeeze out as much water as possible.
Drain Tofu, and pat dry with paper towel.
Blend Tofu in food processor until smooth.
Add soup mix, mayonnaise, and garlic. Blend well.
Add spinach to processor, along with water chestnuts and green onions.
Pulse until chunky.
Refrigerate for 1 - 2 hours, or until ready to serve.
Serve with crackers or fresh vegetable slices or sticks.

----

Spinach Dip IV

2 pkgs frozen chopped spinach
2 cans artichoke hearts (chopped and strained)
1 onion, chopped
1/4 cup margarine or olive oil
1/2 teaspoon cayenne pepper
Salt/pepper/onion powder/garlic powder -- to taste
8 oz Better Than Cream Cheese or other veg cream cheeze
8 oz shredded veggie mozzarella cheese
4 oz fresh firm Tofu, creamed
4 oz double-strength soymilk or Coffee Rich
4 oz grated soy Parmesan

cook spinach according to package. Drain, and set aside.
Saute` chopped onion in margarine until tender.
With beater, whip soymilk on medium speed, and gradually fold in cream cheeze, until it forms a creamy mixture.
Mix all above ingredients EXCEPT the soy Parmesan, adding the salt, peppers, onion and garlic powder to your taste preference.
Marinate in fridge for at least 2 hrs (the longer the better).
Top dip with the soy Parmesan.
Heat in the microwave for 3 - 5 minutes, just until hot.
Stir it around a bit.

Serve with tortilla chips.

----

Bean Dip I

1 lb green beans, broad beans (fava beans), or lima beans
2 large onions, peeled and finely chopped
2 Tbs vegetable oil
1 tsp vegetarian "beef" bouillon powder
1 slice dark bread, toasted
1/2 lb firm Tofu, cubed (optional)
4 oz chopped pecans
1 tsp margarine
Salt to taste

Cook beans until tender. Drain.
Steam Tofu cubes 10 minutes.
Saute` onions in oil until golden.
Mix bouillon powder with onions, and set aside.
Put pecans, beans, margarine, toast, and Tofu in food processor, and blend 2 - 3 minutes, until creamy.
Put creamed iingredients in a bowl, and mix with onions.
Refrigerate for 24 hours for best flavor.

----

Bean Dip II

1 lb green beans, broad beans (fava beans), or lima beans
1/2 lb silken Tofu
2 medium onions, peeled and chopped
1 - 2 Tbs oil
1 Tbs nutritional yeast
Salt and pepper
1 tsp salt-free herb seasoning
1 tsp soy sauce (optional)

Cook beans until tender. Drain.
Grind beans and Tofu in food processor until creamy.
Saute` onions in oil until well-browned.
Mix beans, onion, nutritional yeast, and herbs.
Season with salt and pepper to taste.
Add soy sauce, if desired.

Serve with bread or crackers, or with salad.

----

Spinach Tofu Water Chestnut Dip

1 lb frozen, chopped spinach
1 package Mori-Nu Silken Tofu
1 package onion soup mix
1/2 cup vegan mayonnaise
1/4 cup Better Than Cream Cheese (optional)
1 - 3 cloves garlic, minced
1 cup minced water chestnuts, drained
1/4 cup scallions (green onions), chopped

Thaw spinach, and squeeze out as much water as possible.
Drain Tofu, and pat dry with paper towel.
Blend Tofu in food processor until smooth.
Add soup mix, mayonnaise, BTCC (optional), and garlic. Blend well.
Add spinach to processor, along with water chestnuts and scallions.
Pulse until chunky.
Refrigerate for 1 - 2 hours, or until ready to serve.
Serve with crackers or fresh vegetable slices or sticks.

----

Artichoke Dip

1 package silken Tofu
1 jar (6 oz) marinated artichoke hearts, drained
1/2 tsp lemon juice
1/4 tsp dried dill
1/4 cup soy Parmesan (optional)

In blender, puree Tofu until smooth.
Add remaining ingredients, and blend well.
Mixture should be fairly smooth, with small bits of artichoke.
Put into a small, greased loaf pan.
Bake at 350 F for about 10 - 15 minutes, or until bubbly.

Serve with assorted breads and crackers.


VARIATION: Add 1 cup steamed, chopped spinach.
Blend with rest of ingredients. Continue with recipe.

---

Carrot Corn Cheese Dip

2 medium carrots, peeled and very finely shredded
8 oz cream cheese (soy or dairy)
4 - 8 oz shredded cheddar (soy or dairy)
1/4 cup grated Parmesan (soy or dairy)
1/4 tsp crushed dried mixed herbs
1/2 cup cooked corn

Put all ingredients in food processor.
Process to a puree`.
Pack into a small, greased loaf pan.
Cover with foil.
Bake at 350 F until hot (20 - 30 minutes).

----

Bakon-Mushroom Pate`

1 cup canned mushrooms
1/4 cup veg bakon bits (Frontier or other)
1/4 cup TVP
1/4 cup hot 'beef' broth (water + veg 'beef' bouillon)
1/2 tsp onion powder
1 tsp nutritional yeast (opt)
1/4 tsp sugar or equivalent (opt)
Hot sauce (opt)

Soak TVP in hot broth for 10 minutes.
Put in food processor.
Add all other ingredients.
Process to pate` consistency.
Serve with crackers or bread,
or stuffed in celery, baby tomatoes, etc.

----

"Meaty" Pate`

8 oz sliced fresh mushrooms
1 Tbs oil (or as needed)
1/4 cup veg bakon bits (Frontier or other)
1/4 cup hot water
6 oz Gimme Lean Sausage Flavor, crumbled (or other veggie sausage)
1/4 cup water
2 tsp vegetarian 'ham' or 'beef' bouillon powder (Harvest Direct)
1/2 tsp onion powder
1/4 cup nutritional yeast
1/4 tsp sugar or equivalent
Few drops hot sauce (optional)

Soak bakon bits in hot water 10 minutes. Drain any unabsorbed water.
Saute` mushrooms in oil until lightly browned.
Add Gimme Lean, and saute` until beginning to brown.
Add drained bakon bits, and saute` until browned.
Put sauteed mixture and all other ingredients in food processor.
Process to pate` consistency.

Serve with crackers or bread.

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