BUTTERNUT SQUASH SOUP

1-2 Tbsp. olive oil

1 small onion

2 Tbsp. “Blaney’s ‘Chicken’-like Seasoning”

2 c. water

1 large potato, peeled and diced

½ tsp. salt

¼ tsp. thyme

2 c. cooked and mashed squash

2 c. water

1 c. raw cashews

1. In a large pot, sauté onion in oil or a little water until soft and tender.
2. Add ‘Chicken’-like seasoning, 2 cups water, potato, salt and thyme.  Cook over medium heat until potato is soft.
3. Place mixture in blender and blend until smooth.  Return to pot.
4. Blend in blender until smooth, cashews in water.
5. Add cashew milk and squash to pot.  Heat over low temperature stirring occasionally until desired temperature.  Serve immediately.

From the “The Ultimate CHIP Cookbook”, written by Darlene Blaney, MSc, NCP and Hans Diehl, DRHSc, MPH, FACN

HEARTY MEDITERRANEAN SOUP

1 cup red lentils

2 Tbsp. olive oil

2 onions, chopped

2 garlic cloves, minced

¼- ½ tsp. ginger powder

½ tsp. paprika

3 cups water

3 Tbsp. “Blaney’s ‘Beef’-like Seasoning”

1- (28oz) can diced tomatoes

1- (19oz) can chickpeas, drained or 2 cups cooked

sea salt to taste

½ tsp. oregano

¾-1 tsp crushed basil

1. In a colander, rinse and drain lentils, then set aside.
2. In a large pot, sauté in oil, onion and garlic for 2 minutes.
3. Stir in ginger and paprika.  Cook stirring 1 minute.
4. Add lentils and stir well.
5. Stir in water, ‘Beef’-like seasoning and tomatoes.
6. Bring to a boil over high heat.  Reduce to medium low.  Simmer covered 30-40 minutes or until lentils are done.
7. Stir in chickpeas, salt, oregano and basil.
8. Simmer uncovered 10 minutes.  Serve.

From the “Vegetarian For Life” Cookbook, written by Darlene Blaney, MSc, NCP

Scrambled Tofu

1 (16oz. or 454g.) Pkg. medium/firm tofu, water-packed

½ tsp. garlic powder

½ tsp. onion powder

1 Tbsp. parsley flakes

1-2 Tbsp. Bragg’s All Purpose Seasoning

1 Tbsp. “Blaney’s ‘Chicken’-like Seasoning”

½ tsp. paprika

½ tsp. tumeric

Optional: Simulated Bacon Bits

1. Preheat a large non-stick frying pan.
2. Drain and rinse tofu.  Chop and mash tofu with spoon into frying pan.
3. Sprinkle all seasonings equally over tofu.  Mix well.  Add ‘bacon’ bits if desired.
4. Stir occasionally; cook until most of moisture has evaporated.  Serve fresh and hot.

Option:  You may wish to add onions, mushrooms, peppers, etc.  Sauté vegetables before adding to tofu.

From the “Vegetarian For Life” Cookbook, written by Darlene Blaney, MSc, NCP

“Chicken-like” Gravy

*opt.  1/3 cup olive oil

½ cup flour, unbleached white, whole wheat or brown rice

4 cups water

3 Tbsp. “Blaney’s ‘Chicken’-like seasoning”

2 Tbsp. Braggs all purpose seasoning

Salt to taste

1. In a saucepan, mix oil and flour together.
2. Whisk in water slowly and add seasoning.  Bring to a boil then simmer until thickened.

From the “Good Nutrition For Life” Cookbook, written by Darlene Blaney, MSc, NCP

“Beef-like” Gravy

*opt.  1/3 cup olive oil

½ cup flour, unbleached white, whole wheat or brown rice

4 cups water

3 Tbsp. “Blaney’s ‘Beef’-like seasoning”

2 Tbsp. Braggs all purpose seasoning

Salt to taste

1. In a saucepan, mix oil and flour together.
2. Whisk in water slowly and add seasoning.  Bring to a boil then simmer until thickened.

From the “Good Nutrition For Life” Cookbook, written by Darlene Blaney, MSc, NCP

Gluten Patties

1 cup gluten flour

1 cup quick oats

2 Tbsp. nutritional yeast flakes

¼ cup whole-wheat flour

2 Tbsp. “Blaney’s ‘beef’-like seasoning”

½ tsp. thyme

½ tsp. poultry seasoning

1 tsp. garlic powder

1 medium onion, diced fine

1 ½ cups water

2 Tbsp. Bragg All Purpose Seasoning

Broth:

3 cups water

2 Tbsp. “Blaney’s ‘beef’-like seasoning”

¾ tsp. garlic powder

2 Tbsp. Bragg All Purpose Seasoning

1. Combine all dry ingredients in a bowl.  Mix well.  Make a well in the center.
2. Pour in the wet ingredients.  Again, mix very well.
3. Let mixture stand 5 minutes.
4. Combine broth ingredients in a 9” x 12” baking dish.
5. Form mixture into patties or burgers and fry until golden brown on each side using a non-stick frying pan.
6. Place cooked burgers into broth in baking dish.  Using a spoon, scoop broth up over each patty.
7. Cover the baking dish and bake in oven at 350 degrees F. for one hour.

Serves: 8

From the “Good Nutrition For Life” Cookbook, written by Darlene Blaney, MSc, NCP