Ingredients
2 Cups diced potatoes
1 Cup sliced carrots
10 oz noodles
1/2 Cup non-dairy milk
1/3 Cup olive oil
1 TBSP lemon juice
1/2 Cup nutritional yeast
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
Directions
Steam the potatoes and carrots for about 20 minutes.
Blend potatoes, carrots and all other ingredients until smooth.
Prepare noodles according to package directions.
Mix cheese sauce with noodles.
Prepared and roasted the carrots as I do for carrot dogs and then wrapped in biscuit dough and baked 12 or so minutes. We both thought they were really good.
We both thought this was good.
Can’t give credit for the recipe as I don’t know what magazine this came from.
Ingredients
1 cup brown rice
1 1/2 cup non-dairy milk
1/4 cup maple syrup
1 Tbsp butter substitute (I used Earth Balance)
1 tsp cinnamon
Directions
Cook rice.
Combine cooked rice, milk and syrup in a pot.
Bring to boil, reduce heat and simmer 20 minutes.
Remove from heat and stir in butter and cinnamon.
Tofurky sausage along with green bell pepper and onion cooked in skillet and served atop rice with baby spinach.
Ingredients
8 oz noodles
2 cups potatoes diced
1 can tomato sauce
1 can diced tomatoes
1 small onion diced
1 tsp marjoram
1 tsp caraway seeds
2 garlic cloves minced
salt & pepper to taste
Instructions
Roast potatoes at 350 for approx 30 minutes flipping halfway through.
Cook noodles according to directions.
Saute the onions and garlic.
Add all ingredients to a pot, stir and warm through.
Veggie burger made of kidney beans, rice and shredded carrots. Flavor was ok but they didn’t hold together. I thawed and used frozen carrots I had which may be why they fell apart.
Nova rolled hers up in a flour tortilla.
Recipe from My Whole Food Life.
I love receiving free veggies from friends and family. Even turnips. Last night I made turnip and chickpea curry using this recipe replacing the potatoes with turnips. Was pretty good.
