Lenten Taco Salad (serves 12)

2 cups TVP (textured vegetable protein)
2 tbsp. soy sauce
1 envelope taco seasoning
2 cups boiling water

1 large head romaine lettuce - shredded
2 tomatoes - diced
1 tin black beans, drained and rinsed
1 pkg. corn chips
1 bottle Catalina salad dressing

Mix TVP, soy sauce, and taco seasoning in a medium bowl. Add boiling water and stir, let sit till water is absorbed. [Chill TVP before adding to salad if you are making ahead, can be added warm if you are eating immediately.]

Put lettuce, tomatoes, and black beans in a large bowl. Just before serving add the TVP mixture and the salad dressing, toss. Add the corn chips last of all to keep them crunchy.

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PS This is the same way we prepare TVP for tacos.

Egg Rolls

2 T. oil
2 T. fresh grated ginger
3 cloves garlic, minced
10 c. cabbage, shredded
spring roll wrappers

Warm oil and gently heat ginger and garlic. Add cabbage and saute for 3-4 minutes, no longer.
Wrap a couple tablespoons of cabbage mixture in each wrap. Follow the directions on the package for wrapping the egg rolls.

Bake at 375 for 20 minutes. These can also be frozen and baked (or deep fried) from frozen.

Makes about 30 egg rolls.

Winter Veggie and Grain Bake (serves 8)

1st layer:
1 cup wild rice
1 cup barley
1 medium onion-chopped

Rinse the rice and boil it for 10 minutes then drain, in another pan saute the onion. Then mix the barley, rice and onion and spread in the bottom of a pan, I used the turkey roaster as it has a lid.

2nd layer:
Various winter veg chopped about 4-8 cups total. We used 1 parsnip, 1 turnip, 1 sweet potato, 1/2 large yam, and about 10 mushrooms sliced. [We don't like winter squash that the original recipe calls for] Mix together and spread over the grains. Sprinkle with salt and pepper.

Pour over all this 1 cup apple juice and 3 cups water, lid on and bake 1 hour at 375 degrees.

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My newest cookbook is "Simply in Season" a Mennonite cookbook that focuses on cooking with what is available in each season. This is an adaptation of their winter recipe 'Wild Rice Vegetable Bake'. YUM YUM YUM

Black Bean and Brown Rice Burgers (serves 8)

Original recipe on Hello Veggie.

3 cups cooked Black Beans - mashed
3 cups cooked brown rice - cooked til it's mushy
1 tsp. Cayenne pepper
1 1/2 tsp. garlic powder
1-2 tsp. salt - to taste

Mash all up and see if it sticks together, add a little water and maybe 1/2 - 1 cup bread crumbs if it isn't. Might help to run it through the food processor.

Fry them til crisp, I used a lot of oil! Serve like regular burgers, fell apart too much but tasted yummy :o) Easy to make and a good use for leftover rice and beans.

Mommy's Yummy Zuchinni Pancakes.

4 Cups Finely Shredded Zuchinni
1 Cup White Flour
1 Tbs Baking Powder
1/4 Tsp Salt
Dash of Pepper

Stir well and add 1 cups of water. Scoop large spoonfuls into frying pan and flatten into pancake shape. Fry and enjoy.

Master Lists....

I keep losing the paper versions of these master lists for menu planning. I thought I could store them online here AND have them available for my children who are leaving home (& you too!)

Fasting Suppers Planner

Fasting Lunches Planner

Could use tweeking but there you are...

Vanilla Cake

Makes 2 round cake layers.

Dry Ingredients:
1 Cup Sugar
1/2 Tsp Salt
2 Cups Flour
2 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda

Wet Ingredients:
1 1/2 Plain Rice or Soy Milk
2 Tbsp Unsweetened Applesauce
1 Tsp Lemon Juice
2 1/2 Tsp Vanilla
1/4 Cup Canola Oil

In a large bowl mix the dry ingredients. In another bowl mix the wet then add to dry. Lightly mix so there are no lumps. Pour into lightly oiled pans and bake at 350 F (180 C) for 23-25 min.
When cooled dust with icing sugar and enjoy!