Meat Alternatives
Vegetarian Meatballs
1 cup cheddar cheese
1/2 cup cottage cheese
1/2 cup onions, chopped
1 cup walnuts, chopped
1 teaspoon basil
1/2 teaspoon sage
1 box stuffing mix w/spices
Mix all ingredients together. Let sit about 30 minutes. Bake with your favorite sauce. 40 minutes at 350.
Grilled Vegetable Fajitas
1 medium eggplant, cut lengthwise into 1/4-inch thick slices
1 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 medium sweet red bell pepper, cut into wedges
1 bunch (6) scallions
1/3 cup Southwestern Butter Baste
8 (6-inch) flour tortillas
8 small lettuce leaves
2 cups shredded Monterey jack cheese with hot peppers
Lightly brush rack of outdoor grill or broiler pan with vegetable oil. Preheat grill or broiler. Place batches of vegetables on rack 3 to 4 inches from heat; cook until nearly crisp-tender, about 3 minutes. Turn and brush with Southwestern Butter Baste. Cook until crisp-tender, and place on a large cutting board; repeat with remaining vegetables. Slice vegetables into bite-size pieces; place in a serving bowl. Drizzle with any remaining Southwestern Butter Baste; toss to coat.
For each serving: Heat flour tortillas according to package directions. Place two tortillas on an individual serving plate; top each with one lettuce leaf. Place 3/4 cup vegetables and 1/4 cup Monterey Jack cheese down the center of each tortilla. Fold flour tortillas toward center; repeat. Makes 4 servings.
Vegetarian Reuben with Russian Dressing
Ingredients
Russian dressing
2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle or relish
Sandwiches
3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut
To Make:
1. To prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).
2. To prepare sandwiches: Heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden-brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
Makes 2 servings.
Per serving: 380 calories; 16 g fat (3 g sat, 7 g mono); 15 mg cholesterol; 44 g carbohydrate; 16 g protein; 7 g fiber; 931 mg sodium.
Tofu Meatballs or Tofu Meatloaf
� 1 lb. tofu mashed
� 1/2 cup whole wheat bread crumbs (you can make your own in a blender if you like)
� 1/2 cup bulgur wheat
� 1-1/2 TBS fresh ground organic peanut butter
� 3 TBS tamari
� 1/4 cup parsley
� 1 small organic onion, chopped fine
� 1/2 tsp dry or wet mustard
� 1/8 tsp black pepper
Combine all ingredients. Roll mixture into 1-1/2″ balls. Roll balls in a little organic white flour and fryin oil over medium heat until browned, turning every few minutes. Serve with spaghetti sauce and pastaâÂ?¦ or
Place entire mixture in loaf pan and bake at 350 degrees for 40 minutes .. or until lightly browned on top. This meatloaf is wonderful. Serve with a brown gravy as a main meal or leftovers for sandwiches. Simple gravy mixes can be found at your health food store.
