for all you vegetarians/vegans/ or vegetable lovers out there...

I blog hopped onto this blog from Meredith McKinnon - who was a gal in one of my old wards down in Austin. Her in-laws were in the ward I was baptised into. Take a peek if you are looking for good veggie recipes.
VEGETARIAN NATION

Heartland Pumpkin Bread

3 1/2 cups flour  

3 cups sugar 

2 tsp baking soda 

1 tsp cinnamon  

1/4 tsp salt  

1/4 tsp ginger

1 cup oil

1 tsp vanilla

1 Tbsp vinegar 

4 eggs

2 cups pumpkin

2/3 cup water

Combine dry ingredients. Add wet ingredients. Mix well. Bake at 350 degrees in greased pans for 1 hour or until toothpick comes out clean. 

**Makes 2 large or 4 small loaves**

**Makes 24 muffins-375 degrees for 30  minutes.**

**To make Pumpwiches: slice bread and layer with cream cheese frosting.**

This recipes is from Jess' aunt who is a wonderful cook and owned a cafe for many years.

Chicken and beans casserole

1 lb. chicken
2 cans green beans
2 cans cream of mushroom soup
garlic,salt, and pepper to taste
(optional cheese)
Make a pot of rice, boil chicken to shred. After shredding chicken mix together with beans, soups, and spices. Put layer of rice down in casserole dish, then layer chicken mix on top. Optional toppings: cheese, french onion crunchies

Emergency Meal

Found in the Bisquick newsletter today:

Crustless Quiche:
4 eggs
1 C milk
1/2 C bisquick
any fillings you like
(sausage, cheese, spinach, veggies, other meats)

Tortilla Soup

This soup is very easy and tasty
*adapted from Kraft Foods Recipe

Ingredients

4 Tbs. Italian Dressing
2 cloves garlic minced
2 cans (14 1/2 - 15 oz) of chicken broth
1 to 1 1/2 cups water
1 lb of skinless, boneless chicken breast (you can use less if you want, I often just use on breast)
1 can (15 oz) tomato sauce
Some fresh cilantro

Tortilla chips, Shredded Cheddar & Monterey Jack or Mexican Shredded Cheese Mix, and sour cream for TOPPINGS

Cook chicken in large pan and then shred. In a large saucepan add the dressing and the garlic and cook for a 1-2 minutes on medium heat, stirring occasionally. Gradually add chicken broth and water while stirring. Add shredded chicken and bring mixture to a boil. Simmer for about 15-20 minutes. Stir in the tomato sauce. Drop in some cilantro (I usually use 2-3 sprigs) and cook on a medium heat while stirring till it begins to simmer again. Add in desired toppings in desired amount!!

Ma Po Tofu

I modified this slightly from a Cooking Light recipe. It's classic Chinese home cooking. Serves 4 adults.

 

Ingredients:

 

19 oz package extra firm tofu, drained and cut into 1/2" cubes

1/2 cup reduced sodium chicken broth
1 tablespoon cornstarch
1-2 tablespoons soy sauce (use more if saltier taste desired)
1 tablespoon oyster sauce
1 to 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 pound lean ground pork (or beef)
1 tablespoon grated (or minced) peeled fresh ginger
3 garlic cloves, minced
2 cups hot cooked rice (I prefer brown rice)
1/3 cup chopped green onions

Directions:

 

1. Remove excess water from tofu cubes by blotting with paper towels. Set aside.

2. Combine broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce, stirring with a whisk.

3. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently.

4. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

5. Serve tofu mixture over rice. Sprinkle with green onions.

Southwestern Roasted Potatoes

2 Tbsp olive oil
1 1/2 tsp chili powder (still is good without chili powder)
2 tsp seasoning salt
6 large red potatoes

Preheat oven to 400 degrees. Line a baking dish with foil. Combine oil and seasonings in a bowl. Cut potatoes into wedges and add to bowl. Toss to coat. Spread in a single layer on foil. Bake 35-45 minutes (depending on the width of the potatoes) until soft, slightly browned and crisp. Delicious!