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Sample RecipesEnchilada Casserole My family thinks I'm a gifted cook when I make this dish. Little do they realize how easy it is to make. Of course, I'd hate to burst their bubble.28-ounce can vegetarian refried beans 2 cups brown rice, cooked 10-ounce block of vegan cheddar cheese, shredded 15-ounce can enchilada sauce, red or green 3 whole wheat tortillas, 6-8 inches in diameter Preheat oven to 400°F. In a medium saucepan, heat refried beans until hot. Then add the cooked brown rice, half of the shredded cheese, and half of the enchilada sauce. Mix together. In a round casserole dish (preferably the same diameter as your tortillas), apply some cooking spray, then put 1-2 tablespoons of enchilada sauce and spread it around the bottom to coat. Place a tortilla in the dish. Spread half the bean mixture on top. Layer with another tortilla. Spread the rest of the bean mixture on top, and then add the final tortilla on top. Spread some sauce on the top tortilla, then sprinkle with remaining cheese. Cover with a lid or aluminum foil and bake for 20 minutes or until cheese is hot and bubbly. You may need to take the lid off the last few minutes and broil the casserole to get the cheese to melt. Let stand 5 minutes, then serve by the spoonful or in wedges. Serve with vegan sour cream if desired. Makes 6-8 servings  Giant Old-Fashioned Oatmeal Cookies  Crispy on the edges and soft in the middle. Sure to please everyone in the family. Try them with chocolate chips too.1 cup vegan margarine, softened 1 cup packed brown sugar 3/4 cup sugar 2 teaspoons pure vanilla extract Egg replacer for 2 eggs 1-1/4 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 3 cups oats 1-1/2 cups raisins 1 cup chopped walnuts (optional) Preheat oven to 350°F. In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy. Add egg replacer eggs and beat until well blended. In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture until well blended. Stir in oats, raisins, and nuts (if using). On a baking sheet lined with parchment paper (or a nonstick cookie sheet) drop the dough by 1/4 cupfuls and pat down slightly. Bake for 15-17 minutes or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet. Makes 2 dozen giant cookies Variations: For smaller cookies, drop the dough by tablespoons onto the baking sheet. Bake for 10-12 minutes or until edges begin to brown. Makes 5 dozen. |
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