1/2 cup water

8 cups cabbage, diced

2 medium carrots, grated

1 small onion, diced

1 Tbsp. parsley

1/2 tsp. salt

Cook above ingredients for about 8 minutes.

In blender add:

1 1/2 cups soy milk

1 Tbsp. oil

2 Tbsp. flour

2 tsp. McKay’s® chicken seasoning

1/2 tsp. salt

Blend well.

1/2 -1 cup dry bread crumbs

Mix vegetables, sauce and bread crumbs together, then pour into oiled casserole dish. Bake at 350 degrees for 30-40 minutes.

By: Delores Ratcliff

 

1 cup Basmati rice

1 Tbsp. olive oil

1/2 cup peas (frozen is ok)

1/2 cup carrots (cut small as peas)

1 cup coconut milk (canned)

1/2 tsp. turmeric powder

1 cup boiling water

Salt

Heat the oil, at medium, in a pot and add rice, peas, and carrots.

Stir until rice turns almost white, then add salt and turmeric. Stir for about 30 more seconds. In a separate bowl, mix boiling water and coconut milk. Add the liquid to the rice and reduce heat to simmer and cook for 20 minutes.

By: Teresa Tall

 

3-4 large potatoes

1 1/2 cup Superior Sour Cream (see following recipe)

1 cup diced onions

1 can cream of celery soup

1 can cream of mushroom soup

1 cup non dairy creamer

1/4 cup olive oil

2 Tbsp. vegan bacon bits

1 1/2 cups Tangy Cheese Sauce (see following recipe)

Slice potatoes in food processor.

Mix together soups, creamer and Superior Sour Cream. Combine with potatoes and put in large 9X13 dish. Top with the vegan bacon bits and olive oil. Preheat oven to 375 degrees, then bake for 30 minutes. Add the Tangy Cheese Sauce to the top and continue cooking for another 30 minutes

By: Jim Sutton

 

1 cup raw cashews

1 cup cooked rice

1 tsp. dill weed

1 tsp. salt

1/2 tsp. McKay’s® chicken seasoning

1 1/2 tsp. onion powder

1 tsp. garlic powder

5 Tbsp. lemon juice

Non dairy creamer

Blend dry ingredients. Add rice and lemon juice and enough nondairy creamer to make it smooth and creamy. Chill.

By: Jim Sutton

 

1 cup water or non-dairy creamer

2 Tbsp sesame seeds

3 Tbsp nutritional yeast flakes

1/2 cup pimento

3 Tbsp lemon juice

3/4 cup raw sunflower seeds

1 1/4 tsp salt

1/2 tsp garlic powder

1/4 cup rolled oats

1/2 tsp dill weed

Blend oats and seed until powdery. Add all other ingredients and blend until very smooth. Put into a small saucepan and heat until thick. Spread over “Potato Deluxe” and cook 30 more minutes at 375 degrees.

By: Jim Sutton