Thursday, March 24, 2011

Healthy Poutine?


4 servings, about 3/4 cup potatoes & 1/3 cup gravy each
Active Time: 35 minutes
Total Time: 35 minutes


* 1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
* 5 tsp extra-virgin olive oil, divided
* 1/4 plus 1/8 teaspoon salt, divided
* 1/2 tsp freshly ground pepper, divided
* 1 1/2 cups reduced-sodium veggie beef broth or mushroom broth, divided
* 3 Tbs all-purpose flour
* 1 cup coarsely chopped cremini or white mushrooms
* 1/4 cup finely chopped onion
* 2 Tbs finely chopped chives
* 1/2 cup shredded extra-sharp Cheddar cheese

1. Position rack in lower third of oven; preheat to 450°F.
2. Combine potatoes, 2 tsp oil and 1/4 tsp each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
3. Whisk 1/2 cup broth and flour in a small bowl; set aside.
4. Heat the remaining 3 tsp oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
6. When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.

Wednesday, March 23, 2011

Chewy Granola Bars

Chewy Granola Bars

2 C rolled oats
1- 1 1/2 C Honey Nut Cheerios (or your favorite cereal)
3 C miniature marshmallows --I skipped this step and opted for more PB and honey
1/2 C peanut butter
1/4 C honey
2-3 Tbsp butter
1 C dried fruit (I used raisins and dried apple bits, but dried cherries are great in this!)

Also, if they are too gooey, try adding a bit of powdered milk to help them hold up.

1. Preheat oven to 350 F and toast oats for about 15 minutes.
2. While oats are toasting, combine butter and marshmallows in a large pot and melt over low heat.
3. When the marshmallows have just about melted, stir in the peanut butter and honey.
4. Add in the toasted oats, cereal and dried fruit. Stir until well combined.
5. Spread mixture in a greased 8 x 8 baking dish and chill until firm.
6. Once firm, cut into bars.

*I was too impatient to actually toast my oats and just tossed them in the mix untoasted. Toasting them tastes great but is not absolutely necessary :)

Savory zucchini pie

Savory zucchini pie ~ Thanks, Martha!!

* For the crust:
* 2 1/4 cups all-purpose flour, plus more for dusting
* 1/2 cup finely grated Parmesan cheese
* 1 teaspoon coarse salt
* 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
* 1 large egg yolk, plus 1 large egg yolk, for egg wash
* 1/4 to 1/2 cup ice water
* 1 tablespoon heavy cream, for egg wash for the filling
* For the filling:
* 2 tablespoons extra-virgin olive oil
* 1 shallot, finely chopped
* 1 small zucchini, cut crosswise into 1/2 inch-thick half-moons
* 1 1/2 pounds cherry tomatoes
* 1/2 cup grated Parmesan cheese
* 4 ounces bocconcini (fresh mozzarella balls)
* 3 tablespoons fresh basil leaves, chopped
* 1/4 cup plus 2 tablespoons all-purpose flour
* Coarse salt and freshly ground pepper


1. Make the crust: Pulse flour, cheese, salt and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.

2. Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.

3. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil and flour into shallot-zucchini mixture. Season with salt and pepper.

4. On a lightly floured surface, roll out dough to a 13-inch round, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.

5. Preheat oven to 375 degrees F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.

Thursday, March 17, 2011

Pasta Fagioli

* 2 lbs veggie burger crumbles
* 1 onion, chopped
* 3 carrots, chopped
* 4 stalks celery, chopped
* 2 (28 oz) cans diced tomatoes, undrained
* 1 (16 oz) can red kidney beans, drained
* 1 (16 oz) can white kidney beans, drained
* 30 oz veggie beef stock
* 3 teaspoons oregano
* 2 teaspoons pepper
* 5 teaspoons parsley
* 2 teaspoon Tabasco sauce (optional)
* 1 (20 oz) jar spaghetti sauce
* 8 ounces pasta

Prep Time: 15 mins
Total Time: 7 1/4 hrs

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

Black Bean Soup

* 1 onion, finely chopped
* 2 garlic cloves, minced
* 2 celery ribs, finely chopped
* 1/4 large red bell pepper, finely chopped
* 2 small chicken bouillon cubes
* 1 -1 1/2 cup boiling water
* 2 (15 ounce) cans black beans, undrained
* 1/2 teaspoon salt
* 1/2 teaspoon cumin
* 1/2 lemon, juice of
* 1 1/2 tablespoons cornstarch

Prep Time: 5 mins
Total Time: 25 mins

1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.

Sunday, March 13, 2011

Sausage, Mushroom & Spinach Lasagna

Sausage, Mushroom & Spinach Lasagna

10 servings
Active Time: 30 minutes
Total Time: 2 hours

* 8 ounces whole-wheat lasagna noodles
* 1 pound vegetarian sausage, crumbled
* 4 cups sliced mushrooms, (10 ounces)
* 1/4 cup water
* 1 pound frozen spinach, thawed
* 1 28-ounce can crushed tomatoes, preferably chunky
* 1/4 cup chopped fresh basil
* 1/4 teaspoon salt
* Freshly ground pepper, to taste
* 1 pound part-skim ricotta cheese, (2 cups)
* 8 ounces part-skim mozzarella cheese, shredded (about 2 cups), divided


1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add noodles and cook until not quite tender, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.
3. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage; cook, crumbling with a wooden spoon, until warmed through, about 2 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until it is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.
4. Mix tomatoes with basil, salt and pepper in a medium bowl.
5. To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.
6. Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil; sprinkle the remaining mozzarella on top. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving. Vegetarian Variation: Use a sausage-style soy product, such as Gimme Lean, or simply omit the sausage altogether.

Buffalo Chicken Casserole

Buffalo Chicken Casserole

8 servings
Active Time: 45 minutes
Total Time: 1 1/2 hours

* 12 ounces whole-wheat elbow noodles
* 2 tablespoons canola oil
* 3 medium carrots, sliced
* 3 medium stalks celery, sliced
* 1 large onion, chopped
* 1 tablespoon minced garlic
* 2 lbs MSF Chicken Strips or Chicken Grillers, cut into 1" cubes
* 1/3 cup cornstarch
* 4 cups low-fat milk
* 1/8 teaspoon salt
* 1/2 cup hot sauce, preferably Frank’s RedHot
* 1 1/4 cup crumbled blue cheese (about 4 ounces)


1. Preheat oven to 400°F.
2. Bring a Dutch oven of water to a boil. Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.
3. Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook til warm, 3-5 minutes. Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.
4. Spread the noodles in a 9-by-13-inch (or similar 3-quart) baking dish. Top with the chicken mixture; sprinkle with blue cheese.
5. Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

* Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400°F for 45 minutes.

Tex-Mex Summer Squash Casserole

Tex-Mex Summer Squash Casserole Recipe

12 servings
Active Time: 20 minutes
Total Time: 1 1/2 hours

* 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
* 2/3 cup finely chopped yellow onion
* 1 4-ounce can chopped green chiles
* 1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
* 1/2 teaspoon salt, or to taste
* 2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
* 1/4 cup all-purpose flour
* 3/4 cup mild salsa
* 4 scallions, thinly sliced, for garnish
* 1/4 cup finely chopped red onion, for garnish

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.

* Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.

Zucchini Rice Casserole

Zucchini Rice Casserole Recipe

12 servings, about 1 cup each
Active Time: 40 minutes
Total Time: 2 hours


* 1 1/2 cups long-grain brown rice
* 3 cups reduced-sodium chicken broth
* 4 cups diced zucchini , and/or summer squash (about 1 pound)
* 2 red or green bell peppers, chopped
* 1 large onion, diced
* 3/4 teaspoon salt
* 1 1/2 cups low-fat milk
* 3 tablespoons all-purpose flour
* 2 cups shredded pepper Jack cheese, divided
* 1 cup fresh or frozen (thawed) corn kernels
* 2 teaspoons extra-virgin olive oil
* 8 ounces vegetarian sausage, crumbled
* 4 ounces reduced-fat cream cheese
* 1/4 cup chopped pickled jalapeños

1. Preheat oven to 375°F.
2. Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
3. Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
4. Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes. (If using vegetarian sausage, just microwave 2 minutes til crumbly.)
5. When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapeños.
6. Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

* Make Ahead Tip: Prepare through Step 5; cool, cover and refrigerate for up to 1 day. To finish, bake at 375°F until the casserole is hot and the cheese is melted, about 45 minutes.

Thursday, March 10, 2011

Crock Pot Lemon Bread

Lemon Bread
Fix-It and Forget-It Diabetic Cookbook, page 250

Cooking Time: 2-2 1/4 Hours
Ideal slow cooker size: 4-qt.

¼ cup canola oil
6 Tbsp. sugar
sugar substitute to equal 3 Tbsp.
2 eggs, beaten -- I always add an extra egg to my cakes to add moisture and texture.
1 ⅔ cups flour
1 ⅔ tsp. baking powder
½ tsp. salt
½ cup fat-free milk
4 ozs. chopped walnuts
grated peel from 1 lemon

¼ cup powdered sugar
juice of 1 lemon -- I use orange juice :)

1. Cream together oil, sugar, and sugar substitute. Add eggs. Mix well.
2. Sift together flour, baking powder, and salt. Add flour mixture and milk alternately to shortening mixture.
3. Stir in nuts and lemon peel.
4. Spoon batter into well-greased 2-pound coffee can and cover with well-greased tin foil.
Place in cooker set on High for 2-2 ¼ hours, or until done. Remove bread from coffee can.
5. Mix together powdered sugar and lemon juice. Pour over loaf.
6. Serve plain or with cream cheese.

Greek Style Orzo Soup


* 6 ounces burger crumbles
* 1 1/2 teaspoons olive oil
* 1 large onion, finely chopped
* 3 cloves garlic, minced
* 1 teaspoon ground cinnamon
* 1/2 teaspoon crumbled dried rosemary, or oregano
* 1/4 teaspoon crushed red pepper, (optional)
* 1 14-ounce can whole tomatoes, undrained
* 2 tablespoons chopped, pitted black olives
* Salt & freshly ground black pepper, to taste
* 12 ounces orzo
* 1/4 cup crumbled feta cheese


1. Put a large pot of salted water on to boil.
2. Cook 'beef' in a small skillet over medium heat, stirring, until browned, 3 to 5 minutes.
3. Heat oil in a Dutch oven or large deep skillet over medium heat. Add onion and cook, stirring, until softened, 4 to 5 minutes. Add garlic, cinnamon, rosemary (or oregano) and crushed red pepper, if using; cook, stirring, until fragrant, about 1 minute more. Add beef.
4. Puree tomatoes and their juices in a food processor until smooth. Add to the meat mixture and cook, stirring occasionally, until the sauce is thickened, about 10 minutes. Remove from heat and stir in olives. Season with salt and pepper.
5. Meanwhile, cook orzo until just tender, about 8 minutes or according to package directions. Drain and toss with the sauce. Serve garnished with feta.

Chicken Parmesan Subs


* 1/4 cup all-purpose flour
* 1/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground pepper
* 2 MSF chicken strips
* 3 teaspoons extra-virgin olive oil, divided
* 1 6-ounce bag spinach
* 1/3 cup prepared marinara sauce, (see Tips for Two)
* 2 tablespoons grated Parmesan cheese
* 1/4 cup shredded part-skim mozzarella cheese
* 2 soft whole-wheat sandwich rolls, toasted


1. Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dredge the chicken in the flour mixture.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl.
3. Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 1-2 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes. Serve on rolls.

Gnocchi with Tomatoes & Watercress


* 2 ounces veggie bacon, chopped
* 3 cloves garlic, minced
* 2 large tomatoes, chopped
* 1/2 teaspoon sugar
* 1/4 teaspoon crushed red pepper
* 2 teaspoons red-wine vinegar
* 1/4 teaspoon salt
* 1 pound gnocchi
* 4 ounces watercress,tough stems removed,coarsely chopped (6 cups packed)
* 1/3 cup freshly grated Parmesan cheese


1. Put a large pan of water on to boil.
2. Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.
3. Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

Sunday, March 6, 2011

Mariachi Chicken Pizza

Mariachi Chicken Pizza

4 MSF Chicken Grillers -- or equal measure of MSF seasoned chicken strips. We just tried these last week in the lemon chicken. I LOVED them!! The texture is closer to real meat, which is off-putting to some, but if that doesn't bother you, then I highly recommend them! They would be great in this!
1 c. Lawry's Baja Chipotle Lime marinade
1/4 c. picante or taco sauce
1 pizza crust
3 roma tomatoes
2 c. cheese (we used colby jack)
1/4 c. sliced picked jalapenos
1/4 c. light sour cream

Place chicken and marinade in a crock pot on high for 4 hours. Turn off crock, shred.
Preheat oven to 400 degrees. Place pizza crust on a sheet pan, bake for 10 minutes.
Take out, top with taco sauce, shredded chicken, tomatoes, cheese, and jalapenos.
Place back in the oven for 5 minutes, until crisp and melted.
Top with sour cream and serve.

Korean Tofu Pancakes

Korean Tofu Pancake
* a package of firm tofu, mashed and drain
* a package of fresh oyster mushroom, cut into small pieces.
* a bunch of chives, finely chopped
* half of a sweet red pepper, finely diced
* 1 egg, beaten
* flour for coating

The tofu has to be drained properly. If the tofu is too wet, it will be very difficult to form the mixture into small patties.

Mix the tofu, oyster mushroom, red pepper and chives together. Season with salt and pepper.Add 3 to 4 tablespoons (or more) of flour to bind the mixture together.

Form the mixture into small patties.

Coat the patties in flour and then dip in egg wash (you may leave the egg wash if you would like to make this into a true vegetarian dish) and then re coat with flour.

Pan fry the patties in medium heat until both sides are browned.

You may serve the Tofu Pancake with a sauce made of Korean soy sauce, chopped green onion and Korean red pepper powder.

Or you can steam/stir-fry the whole mixture with extra slice onions and green onions. This is great with steam rice.

Vegetable Casserole with Tofu Topping

Vegetable Casserole with Tofu Topping
Makes 6 to 8 (side dish)

* Active time:1 hr
* Start to finish:1 1/2 hr

This colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result.

For Vegetables

* 2 tablespoons olive oil
* 2 medium onions, halved lengthwise and thinly sliced lengthwise
* 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
* 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
* 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
* 1/2 cup water
* 2 tablespoons soy sauce
* 1/2 teaspoon salt

For Topping

* 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
* 7 oz firm tofu
* 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
* 1/3 cup olive oil
* 2 teaspoons dried basil, crumbled
* 1 1/2 teaspoons dried oregano, crumbled
* 1 teaspoon paprika
* 1 garlic clove, chopped
* 1/4 teaspoon salt

Sauté vegetables:

Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Mushroom Tofu Loaf

Mushroom Tofu Loaf

3 tablespoons olive oil
1 large onion, finely sliced
4 garlic cloves, crushed
3 1/2 Tbs chopped walnut or Brazil nuts
3 1/2 Tbs rolled oats
1/2 cup chestnut mushrooms, sliced
1/2 cup vegetable stock
1 tablespoon soy sauce
2 tablespoons Dijon mustard
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon vegetarian Worcestershire sauce
Salt and pepper to taste
17.5 oz firm tofu, pressed of excess water and crumbled
3 tablespoons arrowroot or cornflour
1/2 cup stale brown bread crumbs

In a large pan, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic, and cook, stirring occasionally until soft and golden brown. Transfer to a bowl. Set aside
In the same pan, heat the remaining oil. Add the nuts, oats and mushroom. Saute for a few minutes, stirring frequently, until the mushrooms are tender. Stir in a small amount of stock, turn up the heat and loosen stuck on bits. Add the remaining stock and cook for 10 minutes . Add the soy sauce, mustard, tomato paste, vinegar and Worcestershire sauce. Continue to cook until the mixture is thick. Add to the bowl with the onions and set aside. Season to taste.
Add the tofu and arrowroot or cornflour to a food processor; puree until smooth. Add to the onion mixture and blend in enough breadcrumbs to make a thick paste; mix well/ tip gently into a non-stick or lightly oiled loaf pan measuring 9 by 5 by 3 inches. Press down firmly to pack in the mixture into the pan. Bake for 40 minutes. For optimal result, let the loaf cool for an hour or two before slicing; or make a day ahead and reheat.

Mushroom Seitan Casserole

Mushroom Casserole Recipe -- Thanks to 101

Use any cooked grain you like. Feel free to use low-fat cottage cheese or sour cream if you prefer. Use chopped seitan, veggie chicken and greens for add-ins. :)

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.

In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.
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