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Angela Poch, "Easy Vegetarian Meals"

Easy Bean Burger Mix

1/2 c. dry garbanzos or red lentils 3/4 c. brown or green lentils 3/4 c. quick oats 2 c. bread crumbs (or gluten-free bread crumbs) 1/4 c. cornmeal 1/2 c. nutritional yeast flakes 2 Tbsp. onion powder 4 Tbsp. "beef" seasoning 1. Put the garbanzos and lentils into a blender and blend until texture resembles a coarse flour. 2. Combine remaining ingredients in a bowl and stir in the ground beans. 3. Store in airtight container. 4. Write the cooking instructions on the outside of the container. Angela Poch Copyright 3ABN 2011. All rights reserved.

Easy Bean Burgers

1 1/2 c. Easy Bean Burger Mix 1 c. boiling water 1. Combine boiling water and burger mix. Stir, then let stand for 5 - 7 minutes. 2. Form into patties and fry in an oil-sprayed non-stick skillet until golden brown (3 - 5 minutes). You may wish to fry in oil for improved taste. *Variation: Add 1/2 cup chopped or slivered almonds to the dry mix. Angela Poch Copyright 3ABN 2011. All rights reserved.

Potato Medley

6 med. yellow or white potatoes 4 - 6 small purple or red potatoes 2 - 4 medium carrots 1 tsp. sea salt or seasoning salt 1. Peel and wash potatoes (peeling optional). 2. Cut potatoes into 1-inch wedges. 3. Sprinkle with salt and place in oil-sprayed baking pan. 4. Bake at 400 degrees for 20 - 30 minutes, stirring every 10 minutes. *Variation: Add 1 medium red onion, 4 - 6 tablespoons BBQ sauce or ketchup, and/or 1/2 to 1 teaspoon Italian herbs. Angela Poch Copyright 3ABN 2011. All rights reserved.

Easy Buns - Gluten Free

2 3/4 c. warm water 1 Tbsp. active dry yeast 1/4 c. vegetable oil 1 Tbsp. lemon juice 1/4 c. ground flaxseed 1 tsp. sea salt 2 c. brown rice flour 1 c. tapioca starch 1 c. corn flour 1/4 c. sweet rice flour, or 3 Tbsp. potato flour 2 Tbsp. raw sugar or other sweetener 2 tsp. Ener-G egg replacer, optional 1. Dissolve yeast in water. 2. Combine all dry ingredients. 3. Add remaining wet ingredients to yeast mixture, then stir this into the dry ingredients. 4. Beat 2 minutes on high with electric mixer or by hand. Batter will be runny. 5. Fill oil-sprayed muffin tins 2/3 full. 6. Let rise until just topping the tins and bake at 350 degrees for 25 - 35 minutes, or until lightly browned. Angela Poch Copyright 3ABN 2011. All rights reserved.

Easy Buns

4 c. whole wheat or spelt flour 1 - 2 c. unbleached white flour or oat flour 2 tsp. active dry yeast 1 tsp. sea salt 2 1/4 c. warm water 1/4 c. vegetable oil, optional 2 Tbsp. lemon juice 1. Combine whole wheat flour, 1 cup unbleached flour and yeast in a large bowl. 2. Combine liquids and add them to flours, mixing well. 3. Knead in more unbleached flour as needed to form a soft ball. Knead 6 minutes. 4. Shape into 16 buns (for burgers) or 24 dinner rolls and let rise until double. 5. Bake at 375 degrees for 7 minutes, reduce heat to 350 degrees and bake 7 to 10 minutes more. Angela Poch Copyright 3ABN 2011. All rights reserved.

Just Like Graham Crust

1 1/4 c. whole wheat, spelt, or brown rice flour 1/4 c. Sucanat 1/4 tsp. sea salt 1/3 c. oil 1. Combine all dry ingredients in a bowl. 2. Stir oil into dry ingredients and mix with hands until crumbly. 3. Press lightly into a 9" pie pan. 4. Bake at 350 degrees for 12 - 15 minutes or golden brown. Angela Poch Copyright 3ABN 2011. All rights reserved.

Lemon Pie

1/2 can frozen apple juice concentrate 3/4 c. water 1/4 c. orange juice, fresh if possible 1/3 c. lemon juice (juice of 1 or 2 medium lemons) 1/3 c. cornstarch 1/4 tsp. sea salt 1/2 to 3/4 c. raw sugar or other sweetener 1 Just Like Graham crust 1. In medium saucepan, blend all filling ingredients well. Adjust lemon juice to taste. 2. Cook over medium heat until thick. 3. Pour into pre-baked crust. 4. Chill for 4 - 5 hours. Serve with soy whipped topping. Angela Poch Copyright 3ABN 2011. All rights reserved.


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