2 tablespoons grated vegan cheese
2 small chopped onions
¼ teaspoon oregano
½ cup plain bread crumbs
1/8 teaspoon cinnamon
¼ teaspoon thyme
¼ cup chopped parsley
Preheat oven to 350 F. Combine all ingredients, mixing well. Press tightly into loaf pan and bake for 1 hour.
Calories: 200
Sodium: 95 mg
1 cup cooked brown rice
½ cup chopped pecans
1½ cups water
1 medium onion chopped
1 cup whole-wheat flour
1 teaspoon sweet basil
1 teaspoon thyme
2 tablespoons vegetarian seasonings
1 teaspoon cumin
1 teaspoon parsley
Combine brown rice, bread crumbs, and pecans in a bowl and set aside. Blend remaining ingredients and pour into rice mixture and stir. Place in an oiled loaf pan and bake for 45 minutes at 350 F.
Calories: 260
Sodium: 180 mg
2 tablespoons olive oil
1 chopped red bell pepper
1 cup chopped or sliced onion
½ cup water
1 tablespoon Mrs. Dash seasoning (optional)
Saute’ onions, green peppers, and oil together in large saucepan. Add chopped greens and water. Cover. Cook slowly, stirring frequently until done (20 to 30 minutes).
Calories: 60
Sodium: Less than 5 mg
1 tablespoon yeast
1 tablespoon honey
2 ½ cups warm water
1 tablespoon olive oil
2 cups cornmeal
Mix warm water, oil, and honey to dry ingredients with yeast. Stir just enough to moisten all ingredients. Lightly spread oil/plant based margarine into a prepared 9” x 13 x ¾” baking pan. Let mixture rise, then bake at 350 F for 45 minutes or until done. Let cool. Best cooked the day before needed and reheated.
Calories: 85
Sodium: Less than 5 mg