Very tasty Tofu and Vegi Quesadilla

Ok, so this is a really yummy and simple recipe that I made for the first time yesterday and we loved it!!!
You will need the following.....

A package of flour tortilla's.


A bag of Colby & Monterey Jack Cheese


1 lb of Tofu cut into thinly sliced peices.


1 med onion, sliced and carmalized.

1 large tomato thinly sliced

Ok, in the following pictures I show putting them together in the pan, but after having done it I suggest you lay your tortilla shell out beside the pan and put the toppings on it, then move it over to the frying pan and fold it in half there. So that way the whole thing is not starting to cook while you are still putting toppings on.

So start with sprinkling a small amout of chees on one side *only* of the tortilla shell.

Then place a few pieces of carmalized onions on.....

Then a few slices of tomato....

Then top with Tofu pieces and if you would like you can sprinkle your choice of seasoning on. I put All Purpose Seasoning on this one.

Then top with a little more cheese...

Then place on frying pan and fold the unused side over.

Fry for 1-2 minute on each side over med heat.

Remove from heat and cut into three pieces.

Here is a view from the inside.

I didn't have any on hand but you can garnish with salsa, sour cream or guacamole.

(Makes 5-6 Quesadillas)

Enjoy!

Bethany's vegetarian breakfast sausage

Ok, so I was telling my husband and exchange student the other day how much I love breakfast sausages but Morningstar is getting silly expensive with it now being $3.32 for only 6 patties. I just can't justify stocking up or buying them often at that price. So I was thrilled with the idea when our exchange student Bella suggested I try making my own with my TVP (vegertarian meat substitute). So I went on the hunt for a recipe but I didn't find anything I like, but I did find some that was able to give me ideas to come up with my own. I was quite happy with the result (well after I was able to get the consistancy right). Although there is still some changes I am going to try next time I make them, which hopefully will be really soon. I will update it when I do. I want to try using gluton flour instead of unbleached flour next time, to give it a chewier consistancy.
UPDATE: The next time I made these I used gluton flour also, and added an extra egg and they turned out GREAT! They held together even better and were quite a bit chewier.

Ok, so here is the recipe.



Bethany's Breakfast Sausage

2 cups TVP (Textured Vegetable protien) or any other vegetarian meat granuals. I use sausage flavor, gives the patties even more flavor.
1 1/2 cups Boiling water
3 Tbsp Soy sauce ( the second time I made this I used Bragg's Liguid Aminos, loved it!)
4 Tbsp Margarine (softened)
3 eggs
2 tsp dehydrated minced onions
2 tsp garlic powder
1/2 tsp dill weed
1/2 tsp crushed red pepper
1 tsp paprika
2 tsp flour
4 Tbsp gluton flour (can increase reg flour to 4 Tbsp if you prefer not use gluton)
~~~~~~~~~~~~~~~~~~~~~~~~

You will notice in the picture below I don't have flour and water showing. But the water is used to hydrate the TVP and the flour was something I used as an after thought (along with an extra egg) to hold the patties together when the first four fell apart in the frying pan. lol


In a mixing bowl combine TVP with boiling water and let hydrate for 5-10 minutes (I almost forgot, I also hydrated my onions in a sperate bowl with a tad of water for about 5 minutes too). Add all ingredients together and......


Mix :)


It should look something like this.


Cook the patties in a pan over medium heat (spray pan with cooking spray) approx 2 minutes on each side.
I used a bisquit cut out my mom gave me to use as a form maker. It worked great! I put about 1/4 cup of mixture into the cut out and then gently pushed it down with the back of a spoon and then removed the bisquit form otherwise the patty wants to start sticking to the edges. It works great for giving them a nice form! There were times I used two spatulas to flip them over, just to be careful they didn't break.


And here is the finished product! Takes about 30-40 minutes to make (including hydrating TVP) and only cost approx $2.50 for 16 patties!!!! That is compared to Morningstar's Sausage patties, 6 for $3.32

By the way, Gabe gives these a BIG thumbs up! :) I plan to make a big batch every month and stuff them in the freezer.



And as for the first four patties that fell apart before I tried adding the extra egg and the flour? Well.....



It tasted great in speghetti sauce for lunch! :)

Fajita's!

I love these!!! I have to give my sister in law Lisa (my brother Brian's, wife) all the credit though! These are so good and easy to make!

You will need the following....

1 package of flour tortilla's

















1 small-medium sized onion.

















1 1/2 Medium sized Yellow Squash
(as you can see I only have 1/2 of one in this picture, but this was the leftover)















1/2 of a Pablano pepper
















2 cans vegitarian Fried Chic (WITH JUICE!)
















1/3 bag of baby carrots
















1/2 package of both McCormick Grill Mates Mesquit and Mojito Lime

















Mix in all above ingredients along with the fried chic juice in a 9 x 13 pan.


Then put it on the bbq grill and bring it to a boil. We let it simmer like that for about 10-15 minutes. Just watch the vegi's till you think they are done. The carrots are a good thing to use as a guide. When done just place a few spponfuls in the warmed flour totillas and enjoy! We also served ours with vegitarian chili and rice.


















Sorry this is a picture of before it was cooked on the bbq. I forgot to take one after it was done.

Teriyaki Stir-Fry

My friend Stephanie told me about this recipe a week or so ago. I made it and loved it!! When I decided to make egg rolls today I knew I had to make this to go with it! They went wonderful together!!

Teriyaki Stir-Fry

(This is for a double recipe)

2 bags of Morningstar beef strips (or 2 lbs of beef strips)

2 green zuccini, chopped

2 yellow squash, chopped

approx 1/4-1/3 cup Teriyaki sauce

3 Tbs Olive Oil

2 cloves garlic, minced (I use the jarred already minced kind)

Jasmine Rice

Start with cooking desired amount of rice according to directions.

Brown beef strips and minced garlic in Olive Oil until browned.

Add Teriyaki sauce to browning meat.

After meat has browned add vegi's.

Cook until desired texture. I like mine alittle soft, but still slightly crisp.


Here is the rice when finished cooking. It is the best smelling and tasting rice I have EVER had!!!

And the finished product (served with Egg Rolls, recipe below)

Yummy Egg Rolls!!

Ok, so today I decided to make Tofu Egg Rolls. I haven't made them in ages and they are so good!
















Egg Rolls

1 package water packed tofu, crumbled (or 1 lb ground beef)
1 tsp minced ginger
2 cups finely chopped cabbage
1/4 lb bean sprouts
1/2 cup shredded carrots
3 green onions, finely chopped
2 Tbs Oyster sauce
1 pkg Nasoya Egg Roll Wrappers
Vegetable oil for frying (or deep frying)
Sweet and sour sauce
~~

(below is a picture of shredded cabbage & carrots, chopped green onions and crumbled tofu.


Stir-fry tofu (or meat) and ginger in wide skillet over high heat until lightly browned, 2-3 minutes.


Add cabbage, bean sprouts, carrots and green onions;


Cook for 2 minutes. Then stir in Oyster sauce.


Turn off heat and let cool. I usually move the mixture to another pan so I can use this pan to fry the egg rolls in.

Pour about 1/4-1/2 inch of oil into frying pan. And cover a plate with 2-3 paper towels to absorb the oil after removing the eggrolls from frying pan.


Place 2 Tbs of filling in each egg roll. Follow folding directions.


Here is a video of how to roll up the eggrolls.

Then fry egg rolls at 350 in hot oil, a few at a time. turn once when golden on bottom, 2-3 minutes.

Drain on paper towels. Serve warm with Sweet & Sour sauce.


Enjoy!