CROCK POT RAVIOLI

 CROCK POT RAVIOLI

Crock Pot Ravioli recipe uses frozen cheese ravioli with homemade sauce and mozzarella cheese. 

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 5 hours 10 minutes

Servings: 6   Calories: 650

Ingredients

• 2 25 oz bags frozen cheese ravioli
• 1 28 oz can crushed tomatoes
• 1 6 oz can tomato paste
• 1 cup water
• 1 small onion diced
• 3 tsp minced garlic
• 3 tsp Italian seasoning
• salt and pepper to taste
• 2 cups mozzarella cheese shredded

Instructions

• Pour the frozen ravioli into a 6-quart slow cooker.
• In a medium bowl, stir together the crushed tomatoes, tomato paste, water, onion, minced garlic, Italian seasoning and salt & pepper.
• Pour sauce over the frozen ravioli and stir to coat all the ravioli with sauce.
• Cover and cook on low for about 5 hours (or high for 3 hours).
• There is no need to stir this while it cooks.
• About 10 minutes before serving, sprinkle the ravioli with the shredded mozzarella cheese.
• Place the cover back on the slow cooker and let the cheese melt.

Notes

If you have a smaller family or just don't want leftovers, one bag of ravioli will work. Keep the sauce recipe the same. I used frozen cheese ravioli you can buy at Wal-mart. Also, you can substitute sauce ingredients for one large jar of store-bought pasta sauce to speed things up.

Serve with salad and garlic bread and this Olive Garden copy salad dressing.

Creole Seasoned Vegeburger Mac and Cheese Casserole

This one is very like the Vege-Cheeseburger Macaroni Casserole in my last blog. It's just a little simpler and maybe a little quicker. Here's how it works.

Ingredients: 

• Morningstar Griller Recipe Crumbles (1/3 bag)
• 1/2 onion chopped
• 1/2 bell pepper
• Olive oil
• Jar of spaghetti sauce
• 1/4 cup grated cheese
• 6 sliced olives 
• 2 boxes macaroni and cheese
• 1 tbsp Tony's Creole Seasoning

Directions:

1. Preheat oven to 375 degrees
2. Cook the macaroni by package directions.
3. In a large pot, lightly cover the bottom with olive oil.
4. Saute onions and peppers with Griller Crumbles.
5. Add spaghetti sauce and prepared mac and cheese.
6. Stir in Creole seasoning
7. Warm the mixture then pour into large loaf pan
8. Sprinkle grated cheese over top.
9. Spread sliced olives over the cheese
10. Bake 15-20 minutes until the cheese is melted and begins to brown.

Serving Suggestions:

Bake on Friday. Simply reheat for Sabbath Potluck.

© 2018 by Tom King

1.  

Vege-Macaroni Burger Corn Casserole

Here's a quick and highly adaptable macaroni casserole. I had some microwavable macaroni, some Grillers Crumbles and a can of soup, so this recipe was a big GO!  I added a couple of things that I liked but you might not so I put it in parentheses. This one can be done on Friday and kept in the fridge till potluck Sabbath. It doesn't take long in the oven either.

Ingredients:

• 16 oz.macaroni
• 4-6 oz Velveeta cheese
• 1 small onion chopped
• 1/4 cup chopped carrots
• 1 tablespoon olive oil
• 1/2 bag Morningstar Farms Recipe Crumbles, Loma Linda Vegeburger or Worthington Vegeburger
• 1 can whole kernel corn drained
• 1 8 oz can tomato soup
• 3/4 tsp. salt
• 1/4 tsp garlic powder
• 1/2 to 1 can mild Rotel tomatoes (optional)
• Club cracker crumbs, French-fried onions, or crushed potato chips

Directions:

1. Preheat oven to 350°
2. Heat olive oil in a skillet, saute' the onion and green peppers until tender, add Recipe Crumbles and cook till done.
3. Prepare elbow macaroni per the directions and drain.
4. In large bowl, mix drained macaroni, Recipe Crumbles or vegeburger, onions, peppers, corn, tomato soup, salt, garlic powder and Rotel (if desired).
5. Stir and add a little water if the mixture is too dry.
6. Pour mixture into large casserole.  Grate Velveeta or thin slice it to cover the top of the casserole. 
7. Sprinkle crumbled crackers or French-fried onions or crushed potato chips over the top of the casserole. I like to drizzle a little ketchup on top for decorative purposes.
8. Put into the oven and bake for 20 to 30 minutes until cheese is melted and is lightly browned on top.

Serving suggestions:

Cover the dish with foil and let cool before storing overnight in the fridge. Heat in the oven before serving for potluck. All you need is a big spoon.

Bon' Apetit

Tom
© 2018

That Old Basagna!

That old basagna!

When  my son, Micah, was about 3 or 4, he came upstairs one Sabbath to check out what was for Sabbath lunch. When he saw his mother extract a pan of lasagna from the oven, he stood there in the kitchen, put his hands on his hips and said, "Are we going to have that old basagna again?"

I really like lasagna and it's an easy Sabbath dinner or dish to take to potluck. Sheila made wonderful lasagna, but Micah, for some reason, didn't fancy it. Not sure why, but it didn't take long before Micah's opinion of "that old basagna" changed and it became one of his favorite Sabbath dishes.

I've done "basagna" before. This version is an easy one and quite good. Just a few changes in the ingredients. Here goes:

Ingredients

• Lasagna noodles
• Jar of spaghetti sauce (to avoid it being a little soupy, use a thicker style pasta sauce).
  
• Large carton of cottage cheese
• Can of sliced black olives
• Package of Morningstar Farms Recipe Crumbles
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• Shredded mozzarella cheese
• Olive oil

Directions:

1. Preheat the oven to 350°.

   

   It looks like this going into the oven!

2. Cook 9 lasagna noodles according to directions.
3. In a skillet cook Griller Crumbles in olive oil with onions and bell peppers.
4. Place 3 cooked noodles in the bottom of the casserole dish.
5. Spoon cottage cheese in an even layer over the noodles.
6. Spread Crumbles, onion, and peppers over cottage cheese.
7. Spread layer of spaghetti sauce next then a light layer of mozzarella.
8. Next add 3 more noodles and repeat the layers above.
9. Add 3 more noodles on top with the rest of the sauce and a nice thick layer of mozzarella.
10. Cook at 350° for 30 to 45 minutes until the sauce begins to bubble and the cheese is melted with brown spots on top as shown in the photo above. 

Serving Suggestions:

The first picture I posted was only a partial lasagna because we were so hungry that we ate half of it before I remembered to take a picture. Next time I shot the picture right out of the oven and replaced the half eaten one. This is really good with the Grillers Crumbles in it. Serve it with a nice big salad, some garlic bread and iced tea (decaf of course) and you have a really nice Italian meal. It's easy to prepare and keep overnight and reheat for potluck next day. Lasagna is really easy to make and always a hit at potlucks. It's flexible. You can get creative with ingredients if you want. You can use spinach instead of the Crumbles, or make it with several different kinds of cheeses instead. You can hardly go wrong with it. Make it any old time. it's wonderful stuff!

Tom

Vegeburger Marzetti

Vegeburger Marzetti

This recipe comes from Sandy Hancock Weir who comes from my little Adventist college home town - the home of many an excellent vegetarian recipe. I'm going to make this one soon and I'll get back to you on my personal opinion, but in reviewing the ingredients and preparation techniques, I see no way this won't taste absolutely wonderful. Sandy says this one is a family favorite and you can hardly go wrong with someone's family's favorite Adventist potluck recipe. Sandy thoughtfully sent along photos of the stages of the Marzetti-making process. I love Adventists cooks. No one prepares food with more love and enthusiasm. Don't you just love living in America where a Texas Adventist gal of English lineage is an expert cook with an Italian dish as her specialty? Now THAT is how the melting pot works!

Ingredients:

• 1 Medium onion (finely chopped)
• ½ cup chopped celery
• 3 Tbs olive oil
• 1 can Worthington^® Burger
• 2-14.5 oz can Hunt’s Diced Tomatoes with
• Rosemary & Oregano or Basil, Garlic & Oregano (I use one of each)
• 1-2.25 oz can Black Olives - sliced
• 1-6 oz jar Mushrooms - sliced
• 3 cups Cooked Barilla^® Thin Spaghetti
• 1-32 oz bag Grated yellow cheese

Directions:

1. Use a Dutch oven to cook the spaghetti. When done drain and set aside. 
2. Using the same pan, add the onion and celery and simmer in oil until soft. 
3. Add burger, tomatoes (and juice), mushrooms, black olives and spaghetti. 
4. Fold mixture together until well mixed. 
5. Spoon ½ of mixture in a large baking dish and cover with a layer of grated yellow cheese. 
6. Pour remaining mixture over cheese and top with another layer of cheese. 
7. Bake at 350^◦ for 40-50 minutes. 
8. Let sit for 5-10 minutes after you take it out of the oven to let the cheese harden. It is hard to get out of the dish otherwise.

Serving Suggestion:

Serve with a salad, Italian dressing, garlic toast or French bread, and a drink.

Serves 12-15 at potluck - (Less if served at home, and using larger portions)

©  2017 by and with thanks to Sandy Wier, San Antonio, TX for the recipe. 

Ten Layer Mushroom Lasagna

You could call this a "Dump" Lasagna, as it is made with a lot of stuff I had lying around the house and is loosely adapted from a Campbell Soup label recipe. It's actually pretty good right out of the oven and probably will taste better after it sits overnight in the fridge and is reheated. If you are not a mushroom fan, there are plenty of ways to substitute the elements of this recipe (see "Variations" below). It's not as hard to make as you think and doesn't take very long to put together. And most of us vegetarian cooks have most of this stuff already in our pantries.

First three layers - noodles, cottage cheese and sauce

This recipe is an equal opportunity offender. The recipe uses milk, mozzarella, provolone, and cottage cheeses (which upsets the anti-dairy Vegans), pasta with gluten (which sends the anti-gluten crowd into low Earth orbit), and sets off the anti-mushroom folk with it's use of mushrooms and mushroom soup (which sets off the anti-salt faction). It uses vegeburger which sets off the anti-soy crowd. One would think I set out to make a dish that is certain to draw criticism. Actually, I just like lasagna and don't care what the food Nazis think. It's healthier than lasagna with hamburger or Italian sausage in it, so I am content.

Lasagna is a fun dish to get creative with if you have any head at all for substitutions. You could, for instance, substitute fresh spinach for fresh mushrooms. You can take out the cottage cheese if you want and just use the mushroom soup sauce or do it the other way round. You probably shouldn't substitute chocolate chips for the vegeburger, though. That would be silly.

Have fun with this and see you at potluck!

Ingredients:

Layers 4 & 5 - Sliced Provolone & slice mushrooms

• Sliced black olives
• 1 cup Mozzarella Cheese
• 1 jar of your favorite spaghetti sauce
• 1/2 bag Morningstar Farms Recipe Crumbles
• 1/4 chopped onion
• 1/2 chopped Bell Pepper
• 1 can Mushroom soup 
• 1/4 cup milk
• 9 Lasagna noodles 
• Sliced fresh mushrooms or small jar of mushrooms drained
• 2 slices Provolone Cheese (or more mozzarella)
• 1/2 large carton cottage cheese  

Directions:

Layer's 6-9: Mushroom sauce, noodles vegeburger
and spaghetti sauce

1. Heat over to 400 degrees.
2. If the lasagna noodles you use are not "oven ready", you'll need to prepare the noodles according to the package directions. I used both oven ready rice gluten-free rice lasagna noodles and regular whole wheat lasagna noodles because that's what I had. I put the oven ready noodles on the bottom of the casserole dish and put the wheat noodles on to boil.
3. In a skillet put a little olive oil and heat. Add Griller Crumbles, onion and bell

   

   Griller crumbles, onion and peppers sauteed in olive oil.

   pepper and brown the crumbles and soften the onions and peppers. 
4. First layer - In a large casserole dish, cover the bottom of the casserole with lasagna noodles.
5. Add second layer - Spread cottage cheese over the noodles.
6. Add third layer - Spaghetti sauce over cottage cheese, spreading evenly.
7. Add fourth layer - Provolone strips or mozzarella strips laid flat on top of what you have so far.
8. Add fifth layer - Mix can of mushroom sauce and 1/4 cup milk and pour over mixture.
9. Add sixth layer - Slice fresh or canned mushrooms and spread sliced 'shrooms over the top of the cheese slices.
10. Add seventh layer - Spread lasagna noodles over the top of the 'shrooms.
11. Add eighth layer - Spread vegeburger crumbles, onions, and pepper mixture over the top of the noodles.

    

    Layer 10: Cheese and olives - ready to pop in the oven

12. Add ninth layer - Spread spaghetti sauce over vegeburger layer
13. Add tenth layer - Sprinkle mozzarella evenly over all and sliced olives over that. I count them as one layer, though technically those few olives might make it eleven layers. I just like the symmetry of ten layers.
14. Bake for 30 minutes at 400 degrees till sauce bubbles and cheese is melted.
15. Switch oven to "broil" and broil at high for 2 minutes. Watch closely or it will burn on top. This helps brown the cheese a little bit and looks nice.

Serving suggestions:

Set the casserole on a hot pad to cool and cover with aluminum foil or the casserole lid if you have one. Once it reaches room temperature, you can put it in the fridge overnight, which will allow the flavors to spread throughout. Heat it to 170 degrees in the oven or warmer about an hour or so before potluck.

Variations:

You can actually leave out any of the layers you want to. If you hate mushrooms, leave 'em out or substitute something else. You can make a basic cream sauce or use another cream sauce with any flavor you think suitable. This recipe uses less cheese, so you can substitute extra cheese for the mushroom soup sauce if you want. You can leave out the vegeburger or substitute Loma Linda or Worthington vegeburger, with or without the onions and peppers. You can even substitute spinach for the fresh mushrooms if you want. It works pretty well any way you want to (except, of course, with chocolate).

(c) 2017 by Tom King

Vege-Chicken Rotini Alfredo

This one's quick. You can make your own Alfredo Sauce. It's not very difficult. If you're in a hurry, Paul Newman's Alfredo Sauce works great. You can stir it all up ahead of time on Friday and the flavors will be thoroughly infused throughout the dish by potluck on Sabbath.

Ingredients:

• Bag of Rotini (I like the whole wheat kind)
• Jar of Alfredo sauce.
• Morningstar Farms Vege-chicken Strips
• Olive oil
• 1/2 large onion chopped
• Chopped Bell pepper

Directions:

1. 
   Prepare the Rotini according to directions - al dente' is best. When done, drain in collander.
2. In a large skillet, saute' onions and Bell pepper and vege-chicken strips in olive oil, till the vegetables are caramelized and the strips begin to brown.
3. Pour in Alfredo sauce and heat until it starts to bubble.
4. Pour Rotini into a casserole then pour the sauce over the pasta and stir it up. 
5. (Optional) If you'd like to crisp up the top of it, you can scatter black olives, croutons, French-Fried onions or even club crackers over the top.
   

Serving Suggestions:

Cover and refrigerate overnight or eat it hot right out of the pan.  If you premake it to carry to potluck, simply reheat it in the church warming oven or heat in the oven (better) or in the microwave to 170 degrees internal temperature.

© 2017 by Tom King

Vege-Strip Steak Egg Noodle Stroganoff

This stroganoff recipe is loosely based on Peggy Ray's stroganoff recipe in the Tyler SDA Cookbook. Peggy's a terrific cook and the recipe was a good starting point, making it easy to modify. I don't use the onion soup because it makes it a little salty and I don't need the salt at this stage of my life. It's hard to keep any leftover stroganoff around. People can't stop getting into it.

INGREDIENTS:

• Morningstar Farms Vegetarian Steak Strips (Choplets also work great for this recipe)
  
• 1/2 Chopped onions
• Egg noodles
• 6 oz sour cream
• Sliced fresh mushrooms
• Mushroom soup
• 1 Tsp. beef seasoning in 1/4 cup hot water
• 1/2 package of Lipton Onion Soup Mix (optional)
• Butter, margarine, olive oil
• Small can of sliced olives 
• Cup of crushed potato chips 

DIRECTIONS:

1. Caramelize onions in a skillet while cooking the egg noodles according to directions.
   
   
2. Cook the noodles slightly al dente' and drain.
   
3. Dice onions and slice mushrooms and add to onions before they are quite caramelized.
   
4. Add water and beef seasoning when mushrooms and onions are well cooked. 
5. Add 1/2 bag of Vegetable Steak Strips and cook well.
6. Add can of mushroom soup and sour cream and stir mixture well and heat till it bubbles.
7. Add sliced olives, stir well. 
   
8. Pour noodles into large casserole dish and stir in sauce.
   
9. Sprinkle crushed potato chips over the top of the casserole and cover with foil.

SERVING DIRECTIONS:


Put in the oven at 170 degrees and heat before the potluck. Keeps well in the fridge overnight and actually tastes better the next day if you make it on Friday.  Morningstar Farms' meal starter frozen vegetarian meat alternatives are really useful, given that you can buy them at Walmart and various grocery stores - handy if there isn't a nearby health food store.

© 2017 by Tom King

Spaghetti Sauce for Potlucks

When you need to make a lot of spaghetti sauce for potluck dinner, here's a trick for stretching your sauce out for a group. It may sound weird, but a great substitute for vegeburger in your sauce is carrots - grated carrots. There are two ways to prepare them for spaghetti sauce.

Ingredients:

• Olive oil
• Spaghetti Sauce and or Italian tomato sauce/tomatoes
• Carrots (I like the peeled baby carrots for speed and convenience)
• Extra vegetables like mushrooms, onions, peppers, etc.
• Vegeburger or textured vegetable program

Directions:

1. Either grate up a whole bunch of carrots (that's very scientific measurement, so measure carefully) or you can chop up the carrots in a food processors. This gives the carrots a texture like vegeburger if you don't chop them up too much. The sauteeing process will soften the carrots.
2. Saute the carrots in olive oil. I do it in a Wok so I have room to add lots of sauce and other veges. 
3. Add any other veges and saute them till they are all a nice soft kind of caramelized texture
4. Pour in as much sauce as you want.

Note:
Once your sauce is thoroughly cooked you can either put it in a big covered bowl to take to potluck with another bowl of spaghetti and let people put the two together at the potluck dinner.  The other thing you can do is mix the spaghetti and the sauce in advance and take it in one bigger bowl. The carrots give you a nice sweet taste and a texture like burger.

© 2016 by Tom King

 

Spaghetti and Neatballs

Since it was just me, I hogged up most of the Neatballs.

There's some new Vegan products out from a company called "Neat Foods", a subsidiary of my sponsor, Atlantic Natural Foods. The first of their products that I tried was their Italian vegeburger mix. The stuff comes in an envelope as a powder. Instructions for making it up are on the package.  The mix contains pecans, garbanzo beans, gluten free whole grain oats, garlic, onion, sea salt and spcies. It's vegan if you don't use eggs and leave out the Parmesan and use their egg substitute in the recipe and perhaps some grated tofu or something. (I used eggs and Parmesan).

The recipe for "Neatballs" is on the package.  It works like this.

Ingredients:

• 1 egg (or substitute)
• 1 TBSP water
• 1/2 cup Parmesan cheese
• 1 package Neat Italian Mix®

Directions:

1. Combine all the ingredients in a mixing bowl and mix it up well. It should be nice and thick.
2. Roll the mix into balls - a package makes about 8 healthy sized Neatballs.
3. Place the balls on a greased cookie sheet or you can do like I did and bake them on nonstick aluminum foil.
4. Bake them at 350° for 15 to 18 minutes. Try not to over cook them.
5. While they are baking, prepare your spaghetti according to directions on the box and heat up some spaghetti sauce in a saucepan. 
6. Put spaghetti on your plate and top with cooked Neatballs and spaghetti sauce.

Note:
If you're taking this to potluck you can double the recipe, make smaller Neatballs (cook for a shorter period of time since they are smaller) and then mix up the sauce, cooked spaghetti and Neatballs in a big casserole dish and take it that way - kind of Chef Boyardee style. It's simpler that way. They are pretty good I thought. See what you think. Check the Atlantic Natural Foods link for info on where you can get Neat® Products. 

© 2016 by Tom King

Vege Pene Stroganoff

Add some veggies and garlic bread and you've got a nice supper.

This is admittedly an adaptation of a more traditional stroganoff recipe. The beautiful thing about what our forefathers used to call "made" dishes is that there is room for adapting the recipe to what you've got on hand.  This can be made with almost any sort of pasta you want. I chose pene pasta because I was out of egg noodles, but it works either way. It works with several types of vege-meats. This one is pretty adaptable.

Ingredients:

• Loma Linda Choplets, Loma Linda Vegetable Steaks, Loma Linda Beefless Chunks, or Worthington Vegetable Steaks,
• Chopped onions
• Pene pasta, rotini or egg noodles
• 1 tsp salt
• 1/2 cup sour cream
• 1/8 cup evaporated milk
• Mushrooms
• 1 Tbsp flour
•  Butter, margarine, olive oil
• Parmesan cheese
• Small can of sliced olives

Directions:

Get a great big bowl for mixing the pasta. It's very messy as you can see!

1. Cook the pasta according to directions. Should be slightly al dente'. Drain and set aside.
2. While the pasta is cooking, drain the juice from the Vegetarian meat can into a bowl and set aside.
3. Brown Beefless Chunks in butter, margarine or olive oil. If you use Choplets or Vegetable Steaks, cut them into strips before browning.
4. Put browned vegetarian meat into large mixing bowl.  Use the skillet to saute the onions and mushrooms. When ready, add to browned vege-meat in the big bowl.
5. In skillet add tablespoon or so of flour and stir into olive oil. Heat till it starts to thicken. Add the liquid from the vege-meat can and allow it to thicken slightly. Add evaporated milk, sour cream and allow to thicken again. Add water to the sauce till it thickens again. Add water a little at a time till you have a nice saucy consistency. 
6. Pour the pasta into the big bowl with the vegetables and the vege-meat. Mix and then add the sauce. Stir in olives and you're done.

As I said you can use several different noodle-like pasta types and any of several beefish vege-meats. Choplets probably make the best stroganoff dishes. It's pretty easy to make, sits well overnight, travels well and is easy to expand to makes lots and lots of delicious pasta.  Sprinkle a little Parmesan on it when you serve it up and it's really nice.

How cool is that?

Tom King
(c) 2015

Tender-Rounds Murphy

I ran out of Fri-Chik or this would be Fri-Chik Murphy. As soon as I get some more vege-chicken, I'll do the Vege-chicken Murphy recipe. My wife and I love this little Italian restaurant in Tyler. It was the first restaurant we ate at after we moved there back in 1995. We'd been separated for a while and I was sure glad to see my Sweet Baboo again.

Little Italy, the restaurant in question, makes a dish called Chicken Murphy. Chicken Murphy is a pasta dish made with an amazing pasta sauce that's something somewhere between a marinara sauce and an Alfredo sauce. We've tried for years to duplicate it with mixed results. One of the problems with duplicating it is that the sauce used to vary depending on which chef was in the kitchen the night you went to the restaurant. 

I think we've finally got it, though. It's an unusual "Italian" dish in that it uses jalapenos in the sauce. It sounds strange, but the stuff is amazing. It's a sherry wine sauce, but like they say, the alcohol cooks off. I thought, if the alcohol cooks off, what's the point of putting it in.  So here's what I came up with in our latest experiment.  It takes a couple of diversions from the original sauce, but it's really pretty good. You can tell it's good by how much I overdid the sauce in the picture.

Murphy Sauce Ingredients:

• 1/4 cup margarine or butter
• 1 cup evaporated milk
• 1/2 tsp garlic powder
• 1-1/2 cup grated parmesan
• 1/4 cup spaghetti sauce
• Small can mushrooms or 1/2 cup fresh slice mushrooms
• 2-3 whole jalepenos
• 1/2 bell pepper sliced
• Sparkling grape juice or sparkling apple cranberry juice
• Loma Linda Tender Rounds or Worthington Fri-Chik or

Directions for the sauce:

1.  Slice jalepenos into round segments. Cut out and remove the seeds and centers so the jalapenos will be milder while still retaining their flavor
2. Place butter in skillet and sautee jalapenos, bell peppers and mushrooms until softened
3. Add evaporated milk, garlic powder, Parmesan and spaghetti sauce
4. Heat till bubbling. Add 2-3 tablespoons of sparkling juice. Grape works, but I like the apple-cranberry better. I discovered it by accident when Walmart was selling bottles of the stuff for a dollar after the Christmas season. I wish now I'd bought the whole case of it they had on the clearance rack. 
5. Add Tender-Rounds, Fri-chik or Diced-Chik as you wish.
6. Bring to a simmer and cover. Make spaghetti according to directions on the box.

Serving suggestion:

Ladle sauce over a bed of spaghetti. Serve with salad and wheat rolls.


Alternate suggestion:

•  Pour spaghetti sauce in a skillet
• Add Tender Rounds and heat.
• Works like spaghetti and meatballs 
• Also tasty with salad and wheat rolls.

Bon appetite!

Tom
(c) 2015

Vege-Burger Lasagna

 

 There's always a lasagna or two at any Adventist potluck. The folk who bring them usually take home empty dishes they are that popular. You can take a shortcut and buy one of those frozen vegetable lasagna's, but this is a lot better and a lot more fun. Here's my favorite lasagna recipe.

Ingredients:

• Can of Loma Linda Vege-Burger.
• Onion - diced
• Green Pepper - diced
• Mushrooms - sliced
• Cottage cheese
• Pasta sauce
• Lasagna noodles
• Olive oil
• Mozarella or Provolone cheese (or both)
• Sliced olives

Directions:

Step 1:  Preheat the oven to 375 degrees.  Cook the lasagna noodles according to directions on the box. You can buy noodles that don't have to be cooked before you put them in the casserole dish and they work quite as well and can save you time if you're in a hurry. Drain the noodles if you cooked them.

Step 2:  In a skillet, saute the onions, green peppers, mushrooms and vegeburger in a little olive oil. Set aside in a bowl.

Step 3:  In a casserole dish lay down a layer of noodles.

Step 4: Then add a layer of the sauteed veggies and burger mix,

Step 5:  Then add layer of spaghetti sauce.

Step 6:  Next add a layer of cottage cheese

Step 7:  Now add a layer of cheese.

Step 8:  You're halfway there. Now once more layer noodles, then burger and veggies, then spaghetti sauce, then cottage cheese and finally another layer of mozarella. Depending on how deep your casserole is, you might want to add another layer.

Step 9:  Top with sliced olives and pot into the oven












 

Step 10:  Bake the lasagna until it looks something like the one at the top of the page.

Man, that makes me hungry for another lasagna!  Lasagna is wonderful stuff and always welcome at any pot luck. What's even better is that it's almost impossible to mess up. The seasoning is all in the sauce, so you don't have to worry about over-salting or leaving out some seasoning or other. Just don't forget to put the sauce in like I did once and I had to take the lasagna apart and put the sauce in before I could bake it.

Even then, it was delicious and nobody knew I'd messed it up..................except for you guys now and I'm sure you won't tell that story. My kids would never let me live it down.

Bon appetit',

Tom King
© 2015