May 2003 Vol. 2     No. 5  

Subscribe to this newsletter at

Printer Friendly Page


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).  


This is a very hearty, “meaty”, chili that is popular with vegetarians and non-vegetarians alike.  If you like things a bit spicier, add ¼ to ½ teaspoon crushed red pepper flakes to this recipe.   This is even better the following day as a leftover.  This also can be frozen and reheated with delicious results.

Preparation Time:  15 minutes
Cooking  Time:  4 hours
Servings:  6-8

2 cups dry red kidney beans
5 cups water
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1  15 ounce can chopped tomatoes
1  15 ounce can tomato sauce
3 tablespoons chili powder
2 teaspoons ground cumin
1 package Yves Veggie Ground Round (original) 

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.


I have been making this for about 28 years now and it is still the best flavor for rich sauces and “french” toast.  Make sure you use raw cashews, not roasted ones, and make sure you blend this thoroughly and then strain it to remove any pieces that did not get blended.

Preparation Time:  5 minutes
Servings:  makes 2 cups

½ cup RAW cashews
2 cups water

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.


Leave off the tomato for the “vegetable haters” and this could also become one of their favorites.

Preparation Time:  15 minutes
Cooking Time:  5 minutes
Servings:  2-4

For the sauce:

1 cup cashew milk (see recipe above)
2 tablespoons lemon juice
1 teaspoon nutritional yeast powder
½ teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/16 teaspoon turmeric
pinch of paprika
1 tablespoon cornstarch mixed with 2 tablespoons cold water

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.)

For the base:
1 vine-ripened tomato
½ avocado
4 fat-free English muffin halves

Slice the tomato into 4 medium-thick slices.  Peel and slice the avocado.  Toast the muffin halves.  Place the tomato and the avocado on the English muffin halves.  Ladle about ¼ cup of the sauce over each muffin half and serve.

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. 


This is a winner for almost everyone who likes “french” toast.  I have been making this for years and have served it to many of our children’s friends who responded with smiles every time.

Preparation Time:  10 minutes
Cooking Time:  15 minutes
Servings:  12

2 cups cashew milk (see recipe above)
3 tablespoons chopped dates
1/8 teaspoon cinnamon
dash turmeric
12 slices whole wheat bread

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. 

We had our friends, Don and Sharon, over for dinner a few nights ago and so I thought I’d try something new out on the “vegetable hater” featured last month, Sharon.  Usually we stick to the tried and true bean burrito meal (I’ll share that dinner with you next month) but I wanted to try something different.  I made the Tamale Pie (December 2002 newsletter recipe) and the Bean Enchilada Casserole that follows.  Sharon ate both of them!  She even had seconds of the Tamale Pie.  I think she would have rather had bean burritos, but at least she didn’t turn up her nose and refuse to eat them.  She added a bit more hot sauce to the bean enchiladas (she does like hot stuff) and she ate the tamales plain, without the sausage topping.  We’ll keep trying new recipes on her and let you know the results.


Preparation Time:  40 minutes
Cooking Time:  45 minutes
Servings:  8-10

- 8 ounce cans tomato sauce
4½ cups water
6 tablespoons cornstarch
3 ½ to 4 ½  tablespoons chili powder
1 ½ teaspoons onion powder
¾ teaspoon garlic powder

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
4-5 cups mashed pinto beans
½- 1 cup chopped green onions
½-1 cup frozen corn kernels, thawed
1-2 tablespoons chopped ripe olives
1-2 tablespoons chopped green chilies (optional) 

Preheat oven to 350 degrees.
To assemble casserole:

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.

Email this page to a friend or coworker

  You may subscribe to this free McDougall Newsletter at
  Newsletter archive

2003 John McDougall All Rights Reserved

Hit Counter