Sunday, April 5, 2009

Vegetarian 'Tuna' Casserole

I also found the base for this recipe on I changed it a little and vegetarianized it! Pixie mmmmm'd with gusto throughout the whole meal.

  • 1 (12 ounce) package egg noodles
  • 1/2 cup chopped onion
  • 2 cups shredded cheddar cheese
  • 1 cup frozen green peas
  • 1 cup of reconstituted chicken style textured vegetable protein (tvp) or equivalent
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 4 oz of canned sliced mushrooms (I used shitake) or sauteed fresh mushrooms
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp black pepper
  • 1 cup crushed bread crumbs, potato chips, or corn flakes
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Saute onions in a small amount of olive oil, just until translucent
  4. In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tvp, soup, mushrooms, salt, onion powder, garlic powder, and black pepper. Transfer to a 9x13 inch baking dish, and top with bread crumbs and remaining 1 cup cheese.
  5. Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Saturday, April 4, 2009

Connie's Zucchini 'Crab' Cakes

I found this recipe on, it's amazing! So amazing that I didn't change a thing.

Connie's Zucchini 'Crab' Cakes

  • 2 1/2 cups grated zucchini -about two small/med
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup bread crumbs
  • 1/4 cup minced onion
  • 1 teaspoon Old Bay Seasoning TM
  • 1/4 cup all-purpose flour
  • 1/2 cup vegetable oil for frying

  1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in bread crumbs, minced onion, and seasoning. Mix well.
  2. Shape mixture into patties. Dredge in flour.
  3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.
You could also fry these in a deep fryer or next time I'm going to try and bake them for less fat content. Delicious!

Sweet Russian Cabbage Soup

I found a recipe for this on I altered it and vegetarianized it too!

Sweet Russian
Cabbage Soup

  • 12 oz of ground beef (tvp or crumbles)
  • 2 (14.5oz) cans diced tomatoes
  • 1 (8oz) can tomato sauce
  • 4 cubes of veggie or beef bouillon or use vegetarian beef broth
  • 2 med carrots, shredded
  • 1 onion, chopped
  • 3 T white vinegar
  • 1/4 C sugar
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • garlic powder
  • onion powder
  • 2 quarts water, divided
  • 3 cloves garlic
  • 1 medium head cabbage, cored and cut into wedges or coarsely shredded

Add everything up to the water in a stock pot. Add one quart of the water. Bring to a boil. Cover and simmer for 30 minutes over low heat.
Pour in other quart of water, return to a slow boil. Add garlic and cabbage. Simmer 25 minutes, until cabbage is tender.