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Many of these recipes can easily be served to the “vegetable haters” that you know. Sometimes a few modifications are all that are necessary to make these dishes into favorites. Anyone who likes chili will be sure to like this version of meatless chili (but don’t tell them that it’s meatless).
Preparation Time: 15 minutes
cups dry red kidney beans
Place beans and water in a large pot. Bring to a boil, reduce heat, cover and simmer for 2 hours. Add remaining ingredients, except for the “ground round”, mix well, and cook for an additional 1 hour and 45 minutes. Add the soy meat and heat for 15 minutes.
Serve over brown rice with toppings of your choice.
Hints: Use any color of bell pepper that you like. Green is the most common, but you can also try red, yellow or orange. Topping suggestions: Shredded soy cheese, chopped sweet onion, mustard, cooked corn, relish. Some people also like cooked mild greens on top of their chili, such as steamed chard, kale or spinach.
Preparation Time: 5 minutes
Place the cashews in a blender jar with 1 cup of the water. Process until very smooth. Add the remaining water and blend until no large pieces remain. This may take a minute or two. Strain after processing to remove any remaining pieces. Refrigerate until ready to use.
Preparation Time: 15 minutes
cashew milk (see recipe above)
Place the cashew milk in a saucepan. Add all the remaining ingredients and mix well with a whisk. Slowly bring to a boil, stirring constantly, until thickened and smooth. Set aside. (If you need to reheat this just before serving, do it slowly while stirring with a whisk.)
Hints: The sauce may be made 1 day ahead of time and slowly reheated. This saves time on a busy morning. The sauce is also great with asparagus, other vegetables or potatoes.
Preparation Time: 10 minutes
cups cashew milk (see recipe above)
Place 1 cup of the cashew milk in a blender jar. Add the dates, cinnamon and turmeric. Process until well blended. Add remaining milk and blend again. Pour into a bowl. Dip slices of bread into the cashew mixture, coating well. Brown on a medium-hot non-stick griddle or frying pan, turning once so both sides are evenly browned.
Serve with pure maple syrup or fruit sauces or spread.
Hints: These are easy to store for later use. Place them in individual zip-lock bags and refrigerate. Reheat in microwave. They may also be frozen and popped into the toaster for reheating.
Place all ingredients for the sauce in a saucepan. Start with the lesser amount of chili powder unless you like really spicy foods. Mix well with a whisk until well combined. Cook and stir over medium heat until thickened, about 7 minutes. Taste and add more chili powder if desired. Set aside.
12-14 flour tortillas
Preheat oven to 350 degrees.
Place 1-2 cups of the sauce in the bottom of a large non-stick oblong baking dish. Take 1 tortilla at a time and spread some beans down the center of the tortilla. Roll up and place seam side down in the baking dish. Repeat with remaining tortillas, placing them snugly next to each other. Reserve about 1½ cups of the remaining sauce, then pour the rest of the sauce over the rolled up tortillas, spreading it out evenly. Sprinkle the green onions, corn kernels, olives and chilies over the sauce. Cover with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes. Remove from oven and let rest for about 5 minutes before cutting. Serve with the extra sauce or salsa, if desired.