Vegtutor’s Weblog

   This is a super simple recipe that I use for picnic dinners. There is minimal preparation (quick!) and clean-up (gotta love that!), and it’s so-o-o yummy your family will beg for seconds. You can alter the seasonings by using whatever you prefer, but the preparation and baking times remain the same. I usually serve this cook-out favorite with veggie burgers, vegetarian baked beans, and some type of salad.

INGREDIENTS:

6 large potatoes (cut into planks)

1/4 c. light olive oil

1 packet Taco Seasoning, Hidden Valley Salad Dressing Mix, or any kind of seasoning mix you like — you choose. I have even made my own mix (using salt, pepper, paprika, and garlic powder), and it turned out great.

METHOD:

   Preheat oven to 400 degrees

   Spray a large oblong baking pan with PAM or olive oil.

   Scrub and dry potatoes. Cut each potatoes lengthwise into 6 - 8 planks.

   In a large plastic bag (a gallon size freezer bag works well) place all ingredients. Close tightly and shake to completely coat and season all the potatoes.

   Spread potatoes on prepared pan. Bake for 20 minutes, flip potatoes over, and bake for another 20 minutes. That’s it!

   An absolutely free vegetarian starter kit is available at www.goveg.com/order.asp . This website contains  information from and about PETA, People for the Ethical Treatment of Animals. The vegetarian starter kit contains lots of resource materials and some great vegan recipes. If you are at all interested in the purity of the foods you eat and protecting the planet this is a valuable educational website.

   “Divine Health” is a part of a unique book genre called a Biblezine. It is the complete NKJV New Testament, but with added articles on health and wellness edited by Dr. Don and Mary Colbert. Every page contains scriptural wisdom as well as tips on natural treatments, food facts, spices of the Bible, recipes, beauty and health information, and more. 

   Let me just say as clearly as possible: I LOVE THIS BIBLE! It adds a whole new dimension to personal Bible reading. Although not promoting a completely vegetarian lifestyle, each time I sit down to read it is an enlightening experience making the Bible so applicable to where I live today and questions I have about maintaining a healthy body, relating all that information back to the Word of God. I am thoroughly enjoying my current journey through the “Divine Health” New Testament and highly recommend it to anyone especially those who have read the scriptures before and are looking for a refreshing spin on age-old wisdom.

   “Divine Health” Biblezine is about the size of, and looks like, a magazine making it convenient to take along in a briefcase, beach bag, or backpack. The colorful photographs and artwork compliment the magazine format, and there are even areas provided for your own personal notes. “Divine Health” Biblezine is published by Nelson Bibles and can be purchased for$16.99 U.S. .

This is another good way to use Vegetarian Taco “Meat.” It is also an excellent way to use leftover brown rice and mashed potatoes. (I always like to cook large quantities of rice and Taco “Meat” so there is always some in the freezer to use in this recipe). I have served this Shepherd’s Pie to carnivores, and they don’t believe me when I tell them that it really doesn’t contain any meat. It is a hearty, filling meal served with any vegetarian gravy (Hain’s gravy mixes are good in a pinch — just add water, heat, and stir and you have gravy!)

Ingredients:

1 1/2 c. Taco “Meat” (see recipe)

1 1/2 c. cooked brown rice

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, thinly sliced

1 small carrot, diced

1 c. bread crumbs

1 Tbsp. Dijon mustard

2 tsp. each dried parsley and basil

3/4 sea salt, if desired

2 tsp. oil

   In a small pan saute the onions in oil until translucent. Then add celery, garlic, and carrot; cover and cook for 5 minutes.

    Put vegetables into a large mixing bowl and add bread crumbs, rice, and Taco “Meat.” Add the dijon mustard and spices; mix well. (Add a little water or broth if it seems too dry. It should be the consistency of raw meatloaf).

   Place mixture in a lightly oiled 9″ x 9″ baking pan. Spread a thick layer of mashed potatoes on top (I have used prepared instant mashed potatoes when I didn’t have leftover mashed, and they work great).

   Bake uncovered for 30 - 40 minutes at 375 degrees. (When done you may want to sprinkle a little rice Parmesan cheese or Gomasio (sesame seasoning) on top just for looks. Serve with vegetarian gravy and a salad.