Veg Sausage and Red Quinoa Cabbage Rolls

Recipe conversion is an art that is interesting and can be fun. For those who live a vegetarian lifestyle, it becomes a way of life. Recently I found a great recipe for cabbage rolls on the Internet. I thought it sounded delicious and it reminded me of the cabbage rolls my grandmother and mother used to make. I decided to make them, adapting the recipe to fit the dietary needs of members of the immediate family. The cabbage rolls were not as time consuming as I expected, and they were essentially a one-dish-meal (protein, starch, and vegetable). You could add a tossed green salad if you liked. Here's the recipe as converted:

Veg Sausage and Red Quinoa Cabbage Rolls

• 1 head cabbage
• 1 cup red quinoa, cooked
• 1 egg, beaten OR egg substitute (ground flax seed or flax seed gel)
• 1/4 cup almond milk
• 1 sweet onion, diced
• 1 package Soyrizo, vegetarian sausage
• 1 tsp. salt
• 1/4 tsp. garlic powder (or fresh, minced garlic)
• 2 - 8 ounce cans tomato sauce
• 1 - 14.5 ounce can diced tomatoes with liquid
• 1 tsp. stevia
• 1 1/2 Tbsp. lemon juice
• 1 Tbsp. vegetarian Worcestershire sauce

Stem head of cabbage and place base down in a kettle. Add 2" of water and lid. Steam until tender; about ten minutes. When leaves are tender, remove from heat and drain. Cool. Then remove leaves and dry individually with paper towel.

Combine red quinoa, egg OR egg substitute, almond milk, onion, garlic powder, Soyrizo, and salt. Scoop about 1/4 cup of this mixture into the center of each cabbage leaf. Fold them into small packages, making sure all ends are tucked in. Place each in a low casserole pan with the tucked in side down.

In a bowl, combine tomato sauce, diced tomatoes, stevia, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls. Bake in a 350 degree oven for 1 hour.

Delicious!

This is a gluten-free recipe. The Angostura Worcestershire Sauce from Safeway is vegetarian (no anchovies).

Oat Burger Patties

Redesigned furnishings by Bonnie ~ always beautiful!

Oat Burger Patties

These are delightful as comfort food on any day. Serve smothered in gravy or nestled between hearty whole grain buns. Great with ketchup, pickles, and Romaine.

• 7 c. water boiling
• 2 c. cold water
• 1 c. walnuts chopped or ground coarse
• 1 c. sunflower seeds
• 1 T. sweet basil
• 1 T. Italian seasoning flakes
• 1/4 t. oregano powder
• 9 c. oatmeal, (regular oats, not cooked)
• 1 c. Braggs Aminos or soy sauce
• 1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds into blender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Talking About Food

Today I'm sharing recipes and ideas from Mother's Day brunch yesterday. Like many families, we have individuals in our family who have special dietary needs. Doing without can be discouraging at times, especially when one is diligent in their transition to eat in the way their health requires. Our menu criteria includes eating gluten-free, sugar-free, and vegetarian. Gluten grains are wheat, oats, barley, and rye and must be avoided. And sugar-free, in our family, includes natural sweeteners like maple syrup, agave syrup, brown rice syrup, and honey. Stevia is our "go to" sweetener and it works quite well in satisfying the sweet tooth. It makes menu planning challenging at times! Here's what we had for Mother's Day brunch.

Pancakes! Well, they started out as crepes, but that wasn't communicated with the second baker, and the stack grew into pancakes instead. They came from a new mix from The Pure Pantry called Organic Buckwheat Flax Pancake and Baking Mix. I especially appreciate this product because it is made from mostly whole grains. The ingredients are buckwheat flour, brown rice flour, flax meal, white rice flour, aluminum free baking powder, baking soda, sea salt, and xanthan gum. Other things that can be made from this mix are scones, waffles, muffins, and biscuits.

Fresh apricots! They are sweetened with stevia and garnished with fresh mint. They were served with a low-calorie invention that turned out quite deliciously! It is my version of English clotted cream. It's simply low-fat Greek yogurt mixed with stevia to taste. It worked beautifully as topping for our fruit and cakes. A dairy-free version can be made by using soy yogurt (drained in a dishcloth or sieve to thicken) with stevia added to sweeten. It's so thick that the teaspoon stands up in the center!

Strawberries! They are wonderful gems of deliciousness each spring! Sliced and sweetened with stevia, they were simple and sweet.

And blueberries! These were picked in the neighbor's patch last summer and frozen. We've been enjoying them all winter long. Today, they were cooked with water. Once they had thawed and simmering, stevia was added along with a slurry of cornstarch and water. A thick, delicious topping was the result. How easy is that? If you like, you can add a teaspoon of vanilla too.

Because it was Mother's Day, we added a food that was a staple on Grandma Katie's table. Cottage cheese. Here everything is stacked on top of a pancake to make a tasty breakfast dish!

The last item on our menu is one that's a special treat, as it is somewhat expensive at $4.99 for a package of 8 hot dogs. Most vegetarian hot dogs (and other meat analogues) depend upon gluten to give them substance and structure. Vegetarian celiacs find that a staple in the creation of most main dishes is now not available to them. Not only do they give up bread and many baked products, but main dishes like choplets, soy-chik, veggie burger, and luncheon veggie slices are no longer foods they can eat. We discovered Tofu Pups which are completely soy based and no gluten is used. It was something we discovered quite by accident, and they have been something we've been able to add into our meals upon occasion. I also keep watch for times that Tofu Pups are on sale and then buy several that I pop into the freezer until I'm ready to serve them. Catsup, that wonderful red condiment, contains lots of sugar. So, we've come up with all sorts of alternatives. Here, the tofu pups are served with a homemade tartar sauce. Into about 1 cup of Vegenaise we added finely chopped sweet onions, pickles, and celery. Then, about 1 Tbsp. of fresh lemon juice and a very tiny amount of stevia and sea salt. Add just enough soymilk to moisten and make the mixture thin enough to spoon or pour. Mix together well and serve. Very yummy! You can add chopped pimento or green, yellow, or red peppers too if you'd like. By the way, Vegenaise is a wonderful mayo to use anytime you use a recipe that calls for mayonnaise. I was raised on Miracle Whip. My husband on Best Foods. We have found a compromise in this product and both love it best!

I know this is a fairly "technical" post. I apologize to readers who may not find this information useful, but to those who find they require a diet with restrictions, I hope there's something here to hope and encourage.

Our brunch was enjoyed with hot cups of delicious Adagio darjeeling.

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce

2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

**Bread Crumbs: I used a store-bought, whole grain, gluten-free bread from Costco called Silver Hills brand.

Falafels

Falafels are a type of fritter, croquette, or bean patty. You can call it whichever you like. They are a savory ball of bean goodness made from garbanzos or fava beans that's usually deep-fat fried. As usual, I'm usually on a mission to make things healthier, so have come up with a baked version instead. It might be missing some of the deep-fried flavor that generally appeals to those who like french fries, onion rings, or tater tots, but be brave and give these a try. Without the flavor of deep-fry a desirable freshness and nuttiness is evident. Placed in a whole grain pita pocked and stuffed with a fresh, green salad and ranch sauce or tahini dressing, it is a one-dish meal that you can hold in the palm of your hand! Filling, easy to pack for a picnic, and delicious --- I think you'll love it!

Falafels

2 cups soaked garbanzos (cooked)
1/2 cup cold water
1 clove garlic
2 Tbsp. parsley
1/4 tsp. cumin
1 tsp. salt
1 cup savory crumbs OR 1/2 cup whole wheat bread crumbs OR gluten-free bread crumbs
1/4 cup nutritional yeast
1 Tbsp. oil
2 drops butter flavoring

Measure 1 1/3 cup chopped garbanzos and place in bowl. Measure 2/3cup garbanzos, add water, and put with chopped garbanzos. Chop garlic. Add seasoning and mix. Mix bread crumbs, yeast, oil, and butter flavoring in small bowl. Form patties and roll in bread mix. Place patties on baking pan and cover with foil. Bake at 350 degreesfor 30 minutes. Serve in pita bread (or gluten free alternative).

Sunflower Cheer

I love sunflowers! They bring such cheer to any day! From large ones growing in the garden, to the small, compact bouquets that grace a farmer's market, sunflowers always seem to smile from their golden-fringed faces. A bag of sunflower seeds with shells is a fun snack to take along when going on a hike, and sunflowers ground into tahini butter make the addition of nutty goodness to a batch of hummus. And birds, oh the birds! They love sunflower seeds and it's enjoyable to see what comes to dried sunflower stocks in the garden during the winter months.  A versatile plant, sunflowers bring both nourishment and joy. 



Sometimes it is fun to try something completely new and different.  Have you ever made or eaten a sunflower seed loaf? Sunflower seeds are used frequently in vegetarian cuisine, although most generally think of them as an addition to veggie burger patties, I'm sharing a recipe for Sunflower Loaf, a dish that slices up nicely in the manner of "meat loaf". Serve with potatoes and veggies, or rice and gravy. And the next day, the cold left-overs make a delicious sandwich filling! Just cut off the crusts, add a cup of tea, and you're all set for tea-time solitude in the garden --- sipping and eating under the shade of a tall stand of sunflowers!

Sunflower Loaf


1/2 cup ground sunflower seeds
1/2 cup bread crumbs
1 cup ground walnuts
3/4 cup grated raw potato
1 tsp. salt
1 cup milk, soy or nut
1 Tbsp. nutritional food yeast
3 Tbsp. grated onion


Mix ingredients. Let stand covered for 1/2 hour. Bake at 350 degrees for 1 hour.


Serves: 6

Blueberry Scones Mix in a Jar

Blueberry Scones Mix in a Jar

2 cups all-purpose unbleached flour 

(or use 50% whole wheat pastry flour)
1/2 cup vanilla sugar *
1/4 cup dry milk powder (like soymilk powder)
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup vegetable shortening (or coconut oil)
1 cup dried blueberries

Stir together flour, sugar, milk, baking powder, lemon peel and salt.
Cut in shortening using a pastry cutter or fork until the mixture
resembles coarse crumbs. Stir in berries. Layer into a 1-quart
canning jar, tapping gently on the counter between layers to settle
before adding the next. Add additional dried blueberries to fill in
small gaps if necessary. Stores at room temperature for up to 6
weeks, or freeze for up to 6 months.

* To make vanilla sugar, fill a 1-quart jar with sugar. Split a
vanilla bean in half lengthwise and add both halves to the sugar.
Flavor gets better after a couple of weeks, and it will keep as long
as regular sugar.

Attach the following instructions on a gift tag:

Blueberry Scones

Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4
cup water; stir just until moistened. Turn dough out onto a lightly
floured surface and quickly knead gently for 12 to 15 strokes or
until nearly smooth. Pat to 1/2-inch thickness. Cut into desired
shape and place 1 inch apart on an ungreased baking sheet. Brush with
milk. Bake at 400 degrees F for 12-15 minutes or until golden.
Transfer to a rack to cool slightly and serve warm.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.