From Jan/Feb '99

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REUBEN SANDWICHES

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

8 slices rye bread
4 tablespoons brown mustard
10 ounces baked tofu, sliced into thin strips
1 cup drained Eden Sauerkraut
4 slices nondairy Swiss cheese

Preheat oven to 400 degrees.

Toast 4 slices of the bread and spread 2 tablespoons of the mustard on one side of each slice. Place slices on a baking tray, mustard side up. Lay tofu strips on the bread and place about ¼ cup of the sauerkraut over the tofu, spreading it evenly. Bake for 5 minutes, then place a slice of the cheese on each of the bread slices. Bake for about 5 more minutes, or until cheese melts.

Meanwhile, toast the remaining 4 slices of bread and spread with remaining mustard. Remove baked sandwich bottoms from oven and cover with the 4 remaining toasted slices. Eat while still warm.

Hint: Depending on the size of the slices of rye bread used, you may have to vary the amount of tofu and cheese that you use. Wrap up any extras and refrigerate. They are also delicious cold.

 YELLOW PEA SOUP WITH GREENS

Preparation Time: 15 minutes
Cooking Time: 70 minutes
Servings: 6

1 onion, chopped
1 teaspoon bottled minced garlic
2 ½ cups water
1 teaspoon ground cumin
1 cup dried yellow split peas
2 ½ cups vegetable broth
1 sweet potato, peeled and chopped
1 cup chopped tomatoes
4 cups chopped Swiss chard
several twists freshly ground black pepper
dash or two of Tabasco sauce

Place the onion and garlic in a large pot with ½ cup of the water. Cook, stirring occasionally, for about 4 minutes. Stir in the cumin and mix well. Add the remaining water, split peas and vegetable broth. Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes. Add sweet potato and tomatoes. Cook for an additional 15 minutes. Add chard, pepper and Tabasco. Cook an additional 10 minutes. Serve hot.

TEX-MEX VEGGIE HASH

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6

1 12 ounce package Yves Veggie Ground Round
1 cup chopped green onions
1 cup frozen corn kernels
2 15 ounce cans small red beans, drained and rinsed
1 15 ounce can tomato sauce
1 cup salsa, mild, medium or hot

Place the Veggie Ground Round in a large frying pan or sauce pot and stir well to break up. Add remaining ingredients and mix well.. Bring to a boil, reduce heat, cover and cook for 15 minutes, stirring occasionally.

Serve over whole grains, potatoes, pasta, or on whole wheat buns.

VEGETABLE CHOP SUEY

Preparation Time: 40 minutes
Cooking Time: 17 minutes
Servings: 6

Sauce:
3 cups water
1/3 cup soy sauce
3 ½ tablespoons cornstarch
4 teaspoons grated fresh ginger
2 teaspoons fresh minced garlic
1 teaspoon Tabasco sauce
¼ cup chopped cilantro
dash sesame oil

Vegetables:
½ cup water
3 tablespoons soy sauce
¾ teaspoon fresh minced garlic
¾ teaspoon fresh minced ginger
2 cups chopped green onions
2 cups sliced bok choy
2 cups broccoli florets
1 ½ cups snow peas
1 cup sliced red bell pepper
1 cup sliced celery
1 cup mung bean sprouts

Mix sauce ingredients in a bowl and set aside.

To prepare vegetables, place the water, soy sauce, garlic and ginger in a large frying pan or wok. Bring to a boil, then add all the vegetables, except for the mung bean sprouts. Cook, stirring frequently, for 8 minutes. Add bean sprouts and cook for another 2 minutes. Add sauce ingredients and cook, stirring constantly until mixture boils and thickens, about 7 minutes. Serve over brown rice.

CHEESE SAUCE

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Servings: makes 2 ½ cups

2 cups soy milk
2 tablespoons cornstarch
1/8 teaspoon salt
several twists freshly ground black pepper
1 cup grated soy cheddar cheese
1 teaspoon prepared mustard

Place soy milk, cornstarch, salt and pepper in a saucepan. Cook, stirring constantly until mixture boils and thickens. Turn off heat. Stir in cheese until melted. Add mustard and mix well. Serve over vegetables, potatoes, pasta or grains.

YUKON ENCHILADAS

Preparation Time: 15 minutes
Cooking Time: 17 minutes
Baking Time: 30 minutes
Servings: 4

4 medium-large Yukon Gold potatoes, peeled and diced
1 onion chopped
½ cup water
½ teaspoon bottled fresh minced garlic
2 jalapeno chilies, seeded and minced
1 teaspoon chili powder
fresh ground pepper to taste
dash salt
1 cup spinach leaves, thinly sliced
½ cup grated soy cheddar cheese
8 fat free flour tortillas
1 16.5 ounce jar Parrot Brand Enchilada Sauce

Cook potatoes in water to cover until almost tender, but still firm, about 7 minutes. Drain and set aside.

Preheat oven to 350 degrees.

Place the onions and ¼ cup of the water in a large nonstick frying pan. Cook, stirring occasionally until onion softens, about 4 minutes. Add garlic and jalapenos and stir for another minute. Add potatoes and mix well. Allow to cook until the onions start to stick to the bottom of the pan. Stir a few times and add 2 tablespoons more water. Repeat this process once more. Then add chili powder, pepper and salt. Mix well. Add spinach and soy cheese. Cook and stir for ½ minute. Remove from heat.

Place ½ cup of the enchilada sauce in the bottom of a 9 x 11 baking dish. Set aside.

Place the tortillas next to the potato mixture. Using 1 tortilla at a time, place a line of about ½ cup of potato mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all filling is used. (It should fill 8 tortillas.) Pour remaining sauce over the tortillas. Cover with parchment paper, then cover with foil and seal edges tightly. Bake for 30 minutes.

Serve warm from the oven with salsa on the side.

From Jan/Feb '99

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