All of these recipies sound so good!
Thanks to all!
Cheryl & Mandy:aimeeyork

My daughter loves the quorn nuggets. I make wraps for her with them with veggie bacon, and lettuce and ranch dressing and she loves them. I've made them with the breaded patties cut into strips too but she doesn't like that as much. I think the extra breaded surface area is the secret.:D

I just went to Quorn's website to read up on it and it's soy free, YAY!! So I'm going to go to Whole Foods today or tomorrow after work and get some to try. They sound yummy and I'd love to have some other "meats" to play around with.

I love my sunshine burgers and my Amy's california burgers but sometimes I get bored of the same thing. As the saying goes, variety is the spice of life hehehe :D

If hubby and I like these, I'm thinking we could make little chicken mini pizzas out of them. Like cut up the "chicken" (lol) and put it on pitas with mozzarella and sauce. Hubby would definitely like that.

Yum!! Both the Greek Pizza and the Raw Tabouli Salad sound sooo good and super easy!

Bumping for Elaine/jrsygal37. :)

I'll add a few new ones.:)

Baked Couscous and Zucchini

14 oz vegetable broth
3/4 c couscous
4 c chopped zucchini
1 sm onion chopped
2 t garlic
2 T fresh basil
1 T fresh oregano
1 c shredded italian cheese blend (mozzarella, provolone, parmesan, romano, fontina, asiago))
1 egg beaten
salt and pepper

preheat oven to 350

Boil 1 c salted veg. broth, add couscous, cover and remove from heat, let sit 5 min.

In a little olive oil over med-high heat, saute onion a few minutes, add zucchini and saute till mostly cooked adding garlic in the last minute. Salt and pepper. Stir in herbs and remove from heat.

Combine couscous and vegetables, half of the cheese, egg and the rest of the vegetable broth (6 oz).

Pour into a casserole dish and top with the remaining cheese and bake for 30 minutes.


If you use dried herbs just add less and add them when you begin sauteing. I actually have no idea how much garlic I use but it's a lot- I LOVE garlic. I just put the 2 tsp as a starting point for the recipe. I usually use whole wheat couscous but bought a mixed couscous- spinach, carrot and wheat- the last time and it was so pretty and colorful. Not much difference in taste. Also use what ever cheese you prefer. I've also used colby jack and cheddar jack and thyme instead of basil and oregano. I've made this with yellow squash, broccoli, broccoli and carrot and even mixed frozen vegetables and it's always delicious.
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White Bean Pilaf

1 tbsp Butter
2 oz Orzo
1/2 c Onion chopped
1/2 c Carrot diced
14 oz Vegetable broth
2 c Instant brown rice
15 oz White beans drained and rinsed
1/4 c Sliced almonds
3/4 c Water
1 tbs Soy sauce

in large saucepan melt butter and saute onion and carrot.
add orzo and saute
stir in broth, rice, beans, almonds, soy sauce and water
bring to a boil, cover and simmer 20-25 min

I didn't get to read the entire thread but have you tried Linda McCartney's cook books. I too have several Moosewoods

Ohh I second Moosewood! Moosewood Low Fat Favorites is my all time favorite cookbook.:thumbup: I don't have any Linda McCartney- putting it on my list.

Vegan Recipes by Category Try some of these recipes, some have been very tasty so far!