Vegtutor’s Weblog

   This is a recipe that was given to me by my niece, Debbie. I have changed some of the ingredients to make it vegetarian, and it is delicious. This is something perfect to take to a picnic or covered dish dinner. Bet there won’t be any left to take home!

1 recipe for Vegetarian Taco “Meat” (above)

1/3 c. vegetarian sour cream (I use Sour Supreme, Better Than Sour Cream, by Tofutti)

1/3 c. Vegenaise

1/2 c. shredded cheddar veggie cheese

1 Tbsp. chopped onion

1 c. Bisquick baking mix

1/4 c. cold water

1 - 2 medium tomatoes, thinly sliced

1/2 c. chopped green bell pepper

   Preheat oven to 375 degrees. Grease a square baking pan (8″x8″ or 9″x9″)

   In a bowl mix together the Sour Supreme, Vegenaise, veggie cheese, and onion; reserve.

   In another bowl mix the baking mix and water together until a soft dough forms.

   Pat the dough into the prepared pan, pressing the dough 1/2 inch up the sides of the pan. Layer taco “meat,” tomatoes, and green pepper in the pan. Spoon Sour Supreme mixture over the top. Sprinkle with paprika if desired.

   Bake about 25 - 30 minutes until edges of dough are light brown. Enjoy!

   This is an easy meat substitute our family prefers when we have tacos. (Of course, you could always use the frozen veggie crumbles from the supermarket, but this is so much cheaper. You can make it for less than 1/3 the cost!) Just use this in place of the normal taco meat, add lettuce, tomatoes, veggie cheese, and whatever else you desire, and you will have a fun, everyone-makes-his-own meal.

    I usually triple this recipe so that I have leftovers to freeze. Then I always have some ready to use in other recipes. I will post some recipes which include this Taco “Meat”, and you will see just how versatile it is. Cinco de Mayo will be here in just a few days, so plan your menu now!

1 c. dry lentils (sort and rinse)

2 c. water, add more if needed

1/4 c. chopped onion

3 cloves garlic, minced

1 pkg. dry taco seasoning

1 pkg. Sazon seasoning or Bragg’s Liquid Amino Acids to taste

   Cook lentils in water until tender (30-45 minutes). Meanwhile, steam saute the onions and garlic for a few minutes and add to lentils. When lentils are almost done add dry taco seasoning and Sazon or Bragg’s to taste. Serve in place of meat filling in tacos.

   I try to drink one or two glasses of carrot juice everyday. It always bothers me to throw away the carrot pulp after juicing, so I’ve found some creative ways to use it (besides just compost). This is one recipe I make often, and everyone seems to like it. The ingredients aren’t exact and you can adjust them according to the amount of carrot pulp you are using and your own personal tastes. The one thing I keep constant is the equal ratio of carrot pulp and cooked brown rice.

equal amounts of fresh carrot pulp and cooked brown rice (a good way to use up leftover rice)

finely chopped sweet red and green peppers

finely chopped onion

1 - 2 cloves pressed garlic

1 - 2 Tbsp. Braggs Liquid Amino Acids (or soy sauce), to taste

1 tsp. Old Bay Seasoning

1 tsp. Nori (kelp) flakes

1 - 2 Ener-G Egg replacer (according to package directions)

Seasoned bread crumbs (enough to hold it all together when molded into cakes)

   Put all ingredients into a large bowl and mix well with a wooden spoon. You want the mixture to hold together and not be crumbly. With your hands form handfuls of mixture into oval shaped patties, about 3/4 inch thick. (Wetting your hands during this process helps keep the mixture from sticking to your hands).

   Fry patties, several at a time, in a large heavy frying pan containing about 1/8 inch hot oil. I use light olive oil — not the extra virgin kind (save extra virgin olive oil for your salad dressings). I have also baked them on an oil sprayed pan in a 400 degree oven for about 30 minutes, spray cakes, and turn once. I like the way they turn out fried better because they are firmer, but you have to stand there while frying. Baking is easier, and doesn’t require your full attention, but the cakes will be less firm. Either way these are delicious!

   Serve these with a sauce made from Vegenaise and horseradish. Make it as hot as you like.

   “The body of Christ is so sick that it has to leave the front lines of battle with Satan and attend to its wounded masses.” That sentence grabbed my attention on the first page of the preface. Douglas Polk has the courage and conviction to state the obvious and back his statements up not only with scientific research but also biblical authority. This author does an excellent job of pointing out how we Christians are “missing it” in the areas of health and healing and encourages us to make sure that our lifestyle mirrors our testimony. Sure, we pray for the sick, but how many sermons have you heard recently about how to stay healthy? It’s all there in the Bible — really!

   If you have questions on this topic, concerns about your spiritual and physical health, and wonder what God has to say about it, then you must read this book. It is deep, it is thorough, and it is challenging — the most insightful Christian book I have read in a long time. You can order “Winning the Battle for the Body” at www.hacres.com