Taco Salad - Vegasgal47

This recipe was given to me by my friend John

Iceberg lettuce

kidney beans

1 avocado

2 or 3 green onions (scallions)

Shredded Cheese

Thousand Island dressing

chopped tomato

Taco Chips

1 package ground soy

Taco seasoning package

Brown ground soy in taco seasoning

In large bowl, combine lettuce (cut up), beans, avocado, onion and tomato. Add ground soy. Add Thousand Island dressing to taste. This doesn't sound good but taste great and I don't even like this dressing!

Mix well. Refrigerate. Before serving, add crushed (not too small) taco chips.

Mushroom-Barley Soup - Madison578

1 medium onion, chopped

2 - 3 stalks celery, cut into 1-inch pieces

3 carrots, cut into 1-inch pieces

1 pound mushrooms, sliced

1 cup barley

2 1/2 quarts vegetable stock or water

salt and pepper to taste

fresh parsley, chopped

In a covered pot, steam the celery, carrots and 1/3 of the mushrooms until tender; then puree in a food processor, adding vegetable stock as needed. Saute the onion and the rest of the mushrooms until tender. Place the puree, sauteed mixture and the rest of the stock in a large pot; add barley and season to taste. Cook on low heat about 1 1/2 hours (the longer it cooks, the better it tastes and the thicker it gets). Garnish with chopped parsley and serve. Serves approximately 8.

Cabbage leaves: core a head of cabbage so that the outer leaves separate easily; steam for about 10-15 minutes until tender. Carefully peel off the leaves and blanch in boiling water for 5 minutes and drain. Plunge into cold water and fill with the stuffing.

Stuffing:

1 cup textured vegetable protein (soy granules)
1 cup vegetable stock or water
1 small onion, chopped
1/4 cup oil
1 1/2 - cups cooked brown rice
2 tbsp. chopped fresh parsley
1 tsp paprika
1/8 tsp garlic powder
1/8 tsp basil or thyme
1/8 tsp cayenne pepper
salt to taste
1 cup chopped walnuts

Soak the textured vegetable protein in the vegetable stock or water and set aside. Saute the onion, add the vegetable protein and the remaining ingredients. Mix well and adjust the seasoning to taste. Spoon the stuffing onto each cabbage leaf at the stem end and fold into a closed packet: place close together, seam down, in an oiled baking dish and dot with butter.

Sauce:

2 cups or more stewed tomatoes
1/2 cup chopped onion
2 tbsp butter or soy margarine
1/2 tsp basil
1/8 tsp garlic powder
1/2 tsp paprika
1/8 tsp cayenne pepper
squeeze of fresh lemon
1/2 cup or more daily or mock sour cream
salt to taste

Combine all the sauce ingredients in a food processor and puree. Pour the sauce over the cabbage rolls and bake at 350 degrees until the leaves are tender and sauce is bubbly (about 45 minutes) - serves 6 to 8 people.

Potato-Cheese Soup - Madison578

The only suggestion I have is don't use cheap cheese (like a store brand), stick with Kraft or something like that. I made this once with cheap cheese and ended up with globs of cheese floating through the soup - it was pretty disgusting. (a note from my friend Ann).

2 c. diced potatoes

1 c. chopped onions

1/2 c. celery

2 1/2 c. boiling water

2 t. salt

Throw above ingredients into a pot and bring to a boil. Simmer for 15 minutes.