VEGETARIAN RECIPES
KIWI SHAKE
4 Kiwi fruits
3 to 4 Tbsp. Pure unfiltered wild honey
1 tsp. Bickford Lemon Natural Flavor
1 oz. Cool water
Peel kiwi and chop in medium chunks. Place water and kiwi into a blender. Add honey and flavors and blend until the mixture is slightly smooth.
STRAWBERRY MILKSHAKE
1/2 pt. Fresh strawberries
2 large bananas
1 1/4 cup Soyagen powder
1 cup cool water
1/2 to 3/4 cup Shady Farms maple syrup
2 tsp. Bickford Strawberry Natural Flavor
1 tsp. Bickford Vanilla Natural Flavor
2 tsp. Bickford Lemon Natural Flavor
2 cups crushed ice
Remove stems from strawberries and rinse. Chop strawberries and bananas in medium chunks, place on separate pieces of wax paper and freeze. Add soy powder, water, syrup and flavors to blender and set on "stir." Remove fruite from freezer and add to mixture. Add ice. Set speed on "puree" until smooth. Makes 4 servings.
HIGH ENERGY SALAD
2 lbs. Pole beans
1/4 to 1/2 lb. Fresh asparagus
1 large red pepper
1 white onion
1 bunch spring onions
3 bunches radishes and tops
1/4 cup raw peanuts
Approximately 4 to 6 tblsp. Whole bee pollen
Season to taste with the following:
Vegit all-purpose seasoning
Garlicsaltless
Oriental blend
Salad herbs
Italian blend
Garlic powder
Cayenne pepper
Virgin olive oil
Sage
Snap beans and asparagus in large pieces. Season vegetables with seasonings. Using a food processor with speed set on high chop vegetable in several portions for 3 to 4 seconds. In mixing bowl add vegetables, olive oil and seasonings in several parts. Mix thoroughly while adding.
VEGETARIAN HAYSTACK
2 lbs. Broccoli (use top part)
1 1/2 to 2 cups fresh raw corn
1/4 medium lettuce
1 large red onion
3 pieces spring onion
1 medium bell pepper
1 to 2 cups pumpkin seeds (medium chopped)
Season to taste with the following:
Cayenne pepper
Vegit all purpose seasoning
Oriental blend
Garlicsaltless
Fine herbs
Vege-Sal (use sparingly)
Sage
Olive Oil
Remove kernels from corncob. Cut vegetables into medium pieces. Using a food processor, with speed set on "chop" at high speed, chop vegetables for several seconds. In mixing bowl add vegetables and seasoning, oils and broccoli. Mix thoroughly. Top salad with pumpkins. Makes 4 servings.
GARDEN SALAD SANDWICH
1 loaf whole-wheat bread (toasted)
1 1/4 cups grated or shredded carrots
3/4 cup grated broccoli
1/2 cup grated cauliflower
3/4 cup grated lettuce
1/2 medium onion (grated)
2 pieces celery (grated)
1/2 medium bell pepper
Season to taste with the following:
Italian blend
Oriental blend
Vegit seasoning
All-purpose blend
Cayenne pepper
Sage
Onion powder or garlic powder
Extra virgin olive oil
Use top portion of broccoli and cauliflower. Mix all ingredients together and season with seasonings. Pour olive oil over bread. Add vegetables and serve. If using a food processor, combine all vegetables together and grate. Makes 8 sandwiches.
HIGH ENERGY SANDWICH
Whole-grain bread (toasted)
1/2 medium lettuce
Medium bunch parsley (unchopped)
1 to 2 pieces celery
1 large onion
2 large cucumbers (peeled)
17 oz. Whole-kernel natural sweet corn
1/4 lb. Fresh okra (chopped) save for later)
Season to taste with the following:
Vege-Sal all-purpose seasoning (use sparingly)
Cayenne pepper
Oriental blend
Garlicsaltless
Fine herbs
Italian seasoning
Rosemary flakes
Sage
Using a knife, cut lettuce, celery, onions and cucumbers into medium-sized pieces. Cut okra 1/4" to 1/2" diameter. Mix all these ingredients in a mixing bowl.
MIXED VEGETABLE STEW
Approximately 1 1/2 lbs. Broccoli
1 large bunch watercress
1/4 lb. Okra
1/4 lb small white onions
17-oz. Cans unsweetened tomatoes
Season to taste with the following:
Seafoodsaltless
Garlicsaltless
Vegit all-purpose seasoning
Oriental blend
All-purpose blend
Garlic powder
Bon appetit
Cayenne pepper
Oregano
Sage
Discard unwanted portion of broccoli and ends of okra. Use food processor and shred all vegetables except okra. Cut okra in small pieces with knife. Pour ingredients in mixing bowl. Add corn and seasonings. Mix thoroughly. Add tomatoes and serve. Approximately 12 servings.
GOURMET CARROT JUICE PATTIES I
This requires a juicer.
3 3/4 to 4 cups pulp (from approx. 3 1/2 to 4 lbs. Sweet California carrots.)
2 3/4 cups carrot juice
Approx. 1/2 cup raw wheat germ
1/4 cup oat bran
1/4 to 1/2 cup dry lecithin
6 parsley stems and leaves (chopped)
3 stalks celery (chopped in small pieces)
1 large bell pepper (chopped in small pieces)
1 large onion (chopped in small pieces)
Approx. 3 tbsp. Extra virgin olive oil
Season to taste with the following:
Veget all-purpose seasoning
Oriental blend
Garlicsaltless
Seafoodsaltless
Italian blend
Cayenne pepper
Sea Salt
Wash carrots, celery, pepper and parsley. Cut carrots to fit juicer; juice carrots. Using a large mixing bowl and spoon, add pulp, juice, wheat germ, oat bran and other ingredients together. Mix thoroughly; shape into patties and place on your favorite platter. Delicious! NOTE: For better results, store in refrigerator. Makes 20 patties.
GOURMET OAT BRAN PATTIES
This recipe requires a juicer
4 2/4 cups carrot pulp (from approx. 4 lbs. Sweet carrots)
Approx. 1/4 cup carrot juice
1 to 1 1/2 cups raw wheat germ
Approx. 1/2 cup oat bran
1/4 lb. Fresh mustard greens
1 small red onion
1 medium regular onion
1 medium regular onion
1 medium bell pepper
2 stalks celery
3 tsp. Extra virgin olive oil
Season to taste with the following:
Garlicsaltless
Seafoodsaltless
Curry powder
Italian seasoning
Cayenne pepper
Sea Salt
Marjoram
Thyme
Alfalfa sprouts (use as needed)
Fresh parsley
Wash and prepare vegetables. Slice carrots to fit juicer, then juice. Finely chop greens, onion, pepper, celery in a food processor. Using a mixing bowl and spoon, add pulp, juice and other ingredients, and follow the same procedures as for Raw Wheat Germ Patties.
NOTE: For better results, boil a small medium bell pepper, 2 stalks of celery and herbs from this recipe in 2 cups of water approximately 20 minutes to half an hour. Instead of using carrot juice to moisten patties, use 1/8 to 1/4 cup of boiled herbal water, not the boiled ingredients. Delicious!
VEGETARIAN RAW CASHEW PATTIES
This recipe requires a juicer.
1 1/2 lbs. Fresh broccoli (use flower part)
4 leeks
2 medium red peppers
1 small bell pepper
1 large yellow onion (peeled)
Approx. 7 parsley stems and leaves
1 3/4 to 2 cups raw cashew nuts (ground)
1/4 cup dry lecithin
2 oz. Alfalfa sprouts
Season to taste with the following:
Curry powder Cayenne pepper
Garlicsaltless
Oriental blend
Italian seasoning
Vege-Sal all purpose seasoning
Vegit- all purpose seasoning
Sea salt
Thyme
Wash and prepare vegetables. Cut broccoli, leeks peppers and onions in medium-sized pieces with speed set on "chop" in your food processor. Slightly puree these ingredients. Finely chop parsley. Using your favorite mixing bowl, blend all these ingredients; add remaining ingredients and seasonings. Mix thoroughly. Shape into patties and serve. Serves 12.
GOURMET SPINACH PATTIES
2 cups sweet carrot pulp (from approx. 2 1/2 lbs. Carrots)
1 cup raw wheat germ
1/2 cup dry lecithin
1/4 lb. Fresh spinach
1 small bunch of watercress
Approx. 4 fresh parsley stems and leaves
1 medium onion
1 small red pepper
2 stalks celery
3 tsp. Extra virgin olive oil
Season to taste with the following:
Garlicsaltless
Oriental blend
Seafoodsaltless
Cayenne pepper
Curry powder
Italian seasoning
Alfalfa sprouts
Sea salt
Sage
VEGETARIAN GOURMET CHICKEN SALAD
2 medium rutabagas (peeled)
2 to 3 medium leeks
1 medium red onion
2 large onions
1 small cucumber (unpeeled)
1 medium red pepper
1 large bell pepper
3 stalks celery
1 small bunch parsley and stems (use 1/2 bunch)
1 medium bunch watercress
Approx. 1/2 to 3/4 cup dry lecithin
1 cup raw cashew nuts
1/2 to 3/4 cup black walnuts
Season to taste with the following:
Vege-Sal all-purpose seasoning
All-purpose blend
Cayenne pepper
It's a Dilly
Oriental blend
Garlicsaltless
Sea salt
Organic alfalfa sprouts
Wash vegetables. Separate lecks in pieces; but each piece into several parts. Cut spring onions into several pieces. Cut rutabagas, onions, peppers and celery into medium pieces. Using a food processor, with speed set on "chop," finely chop rutabagas. Using a large mixing bowl and spoon, add rutabagas. Chop or shred lecks and springs onions. Add to mixture; chop cucumbers, remaining onions, peppers, parsley, watercress and celery into small pieces and then add to mixture. Finely chop nuts and blend. Add sprouts, lecithin and seasonings. Mix thoroughly. Makes 12 servings.
GOURMET RAW VEGETABLE PLATTER
1 Medium cauliflower
Approx. 1 1/2 lbs. Broccoli
3/4 lb. Okra (do not cut)
1/2 to 3/4 lb. Brussels sprouts
1 large bell pepper (cut in rings)
Season to taste with the following:
Seafoodsaltless
Garlicsaltless
Curry Powder
Sage, rubbed or regular sage
Sea salt
Liquid lecithin
Oriental blend
Cayenne pepper
Garlic pepper
Garlic powder
Discard unwanted portions of vegetables. Cut cauliflower in medium cloves. Use top part of broccoli along with small portions of stem. Slice broccoli into medium pieces. Partially slice brussels sprouts in half (do not cut all the way through). Using your favorite platter, arrange these vegetables on platter attractively. Add lecithin to each piece of vegetable. Add seasonings. Place bell pepper and onion on top of vegetables.
NOTE: If fresh comfrey or mint leaves are available in your garden, they can be used to decorate your platter by placing these leaves on the sides of platter after putting all the seasonings and lecithin over the vegetables. Gently push the leaves under the vegetables. 15 Servings.
ORGANIC APPLE SAUCE
6 to 8 small organic apples (unpeeled)
Approx. 4 to 5 oz. Of water
1 tsp. Bickford Lemon Natural Flavor
1 tsp. Bickford Banana Natural Flavor
1/2 tsp. Bickford Vanilla Flavor
Remove stems from apples. Slice apples in desired pieces. Remove seeds (not the core) After slicing, cut into medium-sized pieces. Add applies, water and flavors with speed set on "chop" on your food processor. Chop apples until smooth. Makes 2 servings.
RAW GRANOLA COOKIES
2 cups ground organic granola
1/2 to 3/4 cup wild flower honey or Shady Farms natural maple syrup
1 tbs Dole unsweetened pineapple juice (from carton)
Approx. 1/2 cup ground English walnuts
2 tsp. Bickford Lemon Natural Flavor
1 tsp. Bickford Butter Natural Flavor
1 tsp. Bickford Banana Natural Flavor
Using a mixing bowl and wooden spoon, add granola, flour, honey and juice; then blend. Add flavors and walnut; blend thoroughly. Knead approx. 1 tbsp. Flour and store in freezer for several hours. Remove dough from the freezer. Roll out dough in several parts on a cutting board with a rolling pin. Use only 1 tsp. Flour or less for each part, if necessary, to prevent sticking. After all of the dough has been rolled out, shape into cookies on your cookie sheet. Place them in a cool over overnight or for 24 hours. Remove from oven and wrap in paper towels or cloth towels and place them in a warm place for 5 to 6 days to dry out. Makes 12 cookies.
BLACKBERRY AND BANANA ICE CREAM
1 Pt. Fresh blackberries
2 large bananas
1 tsp. Bickford Vanilla Natural Flavor
1/2 tsp. Bickford Trepied Fruit Flavor
1/4 cup wild flower honey or use as needed
Cut bananas into medium pieces. Freeze berries and bananas in a plastic container. Using a food processor, add fruits, flavorings and honey. Chop until smooth.
Makes 4 servings.
PEACH ICE CREAM
1 1/2 lbs. Fresh ripe peaches (unpeeled)
1 1/2 to 2 tsp Bickford Peach Natural Flavor
1 1/2 tsp. Bickford Lemon Natural Flavor
1 tsp. Bickford Vanilla Natural Flavor
Pure wild flower honey (use as needed) or regular wild honey
Cut fruit into small pieces and freeze. Follow the same procedure as for previous ice cream. NOTE: It isn't necessary to add water to ice cream mixture. Just allow fruit to thaw out 10 to 15 minutes. However, you want to make it right away and have difficulties in getting the blade to move on your blender, add 1 to 2 tbsp. Water. Ice cream can also be made in a food processor.
STRAWBERRY AND BANANA SHERBET
1 1/2 lbs fresh strawberries (medium chopped)
2 medium ripe bananas (medium chopped)
2 tbsp. Ccol water
1 tsp. Bickford Banana Natural Flavor
1 tsp. Bickford Lemon Natural Flavor
3/4 tsp. Bickford Strawberry Natural Flavor
1 tsp. Bickford Vanilla natural Flavor
3 to 4 tbsp. Unfiltered wild honey
Freeze fruits in plastic wrap or plastic container overnight or for 5 hours. Using a blender, add fruits, water, flavorings and syrup with speed set on "chop." Chop until smooth. Makes 5 servings.
CASHEW BURGERS
6 oz. Low-fat cottage cheese or regular small-curd cottage cheese
8 slices Branola bread (crumbled)
2 tbsp. Lecithin granules
1/2 cup onion (finely chopped)
2 tbsp fresh parsley (finely chopped)
4 pieces garlic off clove (chopped)
3/4 cup raw cashew nuts (chopped_
The following ingredients may be added to suit your taste:
Italian seasoning
Herbal seasoning
Whole thyme leaves
Cayenne pepper (optional)
Sage
Vegit seasoning
Garlicsaltless
Using a spoon, mix cottage cheese, bread crumbs, lecithin and all other ingredients together in a mixing bowl. Cover with a cloth. Place in refrigerator for 3 to 4 hours. Remove from refrigerator and shape into patties. Brown in a little oil and place in a baking dish. Preheat oven to 350 degrees. Pour your favorite gravy over patties and bake for 45 minutes or until done. Makes 8 servings.
ALMOND PATTIES I
24 oz. Nordia cottage cheese or low-fat cottage cheese
5 slices 100% whole-wheat bread, ground
3 stalks celery plus leaves (finely chopped)
1 large onion (peeled and finely chopped)
4 laarge spring onions (chopped)
2 to 3 pieces fresh parsley (finely chopped)
1 to 1 /12 cups almond meal
Season to taste with the following:
Bean Sejour seasoning or sea salt (use sparingly)
Garlic powder
Cayenne pepper (use sparingly)
Oregano leaves
Whole thyme leaves
Italian seasoning
Herb seasoning
Leek (optional)
Sage
Rinse celery, pepper, onions and parsley. Using mixing bowl, add cottage cheese, bread crumbs, almond meal, seasonings and remaining ingredients. Shape into patties. Place I your favorite Corning Ware dish. Bake for 1 hour or until done at 350 degrees. Makes 12 to 15 servings.
SOYBEAN PATTIES
16 oz. Ssoybeans
4 1/2 cups Oatios all -natural toasted whole-grain aots (ground)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
4 pieces fresh garlic (chopped)
6 to 8 oz. Water (room temperature)
1/2 to 3/4 cups walnuts (chopped)
2 tbsp lecithin granules]
2 tbsp wheat germ
1 envelope Lipton tomato soup mix
32 oz. Natural tomato soup or 32 oz regular tomato soup (save for later)
The following can be used to suit your taste:
Italian seasoning
Beau Sejour seasoning (use sparingly)
Sage
Parsley flakes
Garlic powder
Oregano
Marjoram
Soak bean several hours. Cook beans in 4-to 6qt. Pot over medium flame until tender. Strain beans. Pour beans into blender (half at a time). Add one part water and set speed on "chop." Chop until smooth and pour into mixing bowl. Add remaining beans and water. Add more seasonings. Use a large spoon and mix Oatios, pepper, onion, garlic and remaining ingredients thoroughly. Shape into patties. Place patties in your favorite Corning Ware dish, and spread soup on top of patties. Preheat oven at 325 degrees. Bake 30 to 40 minutes. Makes 16 servings.
CASHEW LOAF
24 oz. Nordica cottage cheese
1 1/2 to 2 cups raw cashew nuts (ground)
4 slices Bran'nola bread (ground)
1 large onion (chopped)
4 stalks celery (chopped)
1 tsp. Fresh parsley (finely chopped)
5 pieces garlic off clove (finely chopped)
1/4 cup alfalfa sprouts (optional
The following ingredients may be added to suit your taste:
Beau Sejour seasoning
Italian seasoning
Sage
Whole thyme leaves
100% natural poultry seasoning
Cayenne pepper (optional)
Herb seasoning
1 pkg. Lipton onion mushroom soup
2 10-oz, cans celery soup
GOURMET RAW VEGETABLE PLATTER
1 Medium cauliflower
Approx. 1 1/2 lbs. Broccoli
3/4 lb. Okra (do not cut)
1/2 to 3/4 lb. Brussels sprouts
1 large bell pepper (cut in rings)
Season to taste with the following:
Seafoodsaltless
Garlicsaltless
Curry Powder
Sage, rubbed or regular sage
Sea salt
Liquid lecithin
Oriental blend
Cayenne pepper
Garlic pepper
Garlic powder
Discard unwanted portions of vegetables. Cut cauliflower in medium cloves. Use top part of broccoli along with small portions of stem. Slice broccoli into medium pieces. Partially slice brussels sprouts in half (do not cut all the way through). Using your favorite platter, arrange these vegetables on platter attractively. Add lecithin to each piece of vegetable. Add seasonings. Place bell pepper and onion on top of vegetables.
NOTE: If fresh comfrey or mint leaves are available in your garden, they can be used to decorate your platter by placing these leaves on the sides of platter after putting all the seasonings and lecithin over the vegetables. Gently push the leaves under the vegetables. 15 Servings.
ORGANIC APPLE SAUCE
6 to 8 small organic apples (unpeeled)
Approx. 4 to 5 oz. Of water
1 tsp. Bickford Lemon Natural Flavor
1 tsp. Bickford Banana Natural Flavor
1/2 tsp. Bickford Vanilla Flavor
Remove stems from apples. Slice apples in desired pieces. Remove seeds (not the core) After slicing, cut into medium-sized pieces. Add applies, water and flavors with speed set on "chop" on your food processor. Chop apples until smooth. Makes 2 servings.
RAW GRANOLA COOKIES
2 cups ground organic granola
1/2 to 3/4 cup wild flower honey or Shady Farms natural maple syrup
1 tbs Dole unsweetened pineapple juice (from carton)
Approx. 1/2 cup ground English walnuts
2 tsp. Bickford Lemon Natural Flavor
1 tsp. Bickford Butter Natural Flavor
1 tsp. Bickford Banana Natural Flavor
Using a mixing bowl and wooden spoon, add granola, flour, honey and juice; then blend. Add flavors and walnut; blend thoroughly. Knead approx. 1 tbsp. Flour and store in freezer for several hours. Remove dough from the freezer. Roll out dough in several parts on a cutting board with a rolling pin. Use only 1 tsp. Flour or less for each part, if necessary, to prevent sticking. After all of the dough has been rolled out, shape into cookies on your cookie sheet. Place them in a cool over overnight or for 24 hours. Remove from oven and wrap in paper towels or cloth towels and place them in a warm place for 5 to 6 days to dry out. Makes 12 cookies.
BLACKBERRY AND BANANA ICE CREAM
1 Pt. Fresh blackberries
2 large bananas
1 tsp. Bickford Vanilla Natural Flavor
1/2 tsp. Bickford Trepied Fruit Flavor
1/4 cup wild flower honey or use as needed
Cut bananas into medium pieces. Freeze berries and bananas in a plastic container. Using a food processor, add fruits, flavorings and honey. Chop until smooth.
Makes 4 servings.
PEACH ICE CREAM
1 1/2 lbs. Fresh ripe peaches (unpeeled)
1 1/2 to 2 tsp Bickford Peach Natural Flavor
1 1/2 tsp. Bickford Lemon Natural Flavor
1 tsp. Bickford Vanilla Natural Flavor
Pure wild flower honey (use as needed) or regular wild honey
Cut fruit into small pieces and freeze. Follow the same procedure as for previous ice cream. NOTE: It isn't necessary to add water to ice cream mixture. Just allow fruit to thaw out 10 to 15 minutes. However, you want to make it right away and have difficulties in getting the blade to move on your blender, add 1 to 2 tbsp. Water. Ice cream can also be made in a food processor.
STRAWBERRY AND BANANA SHERBET
1 1/2 lbs fresh strawberries (medium chopped)
2 medium ripe bananas (medium chopped)
2 tbsp. Ccol water
1 tsp. Bickford Banana Natural Flavor
1 tsp. Bickford Lemon Natural Flavor
3/4 tsp. Bickford Strawberry Natural Flavor
1 tsp. Bickford Vanilla natural Flavor
3 to 4 tbsp. Unfiltered wild honey
Freeze fruits in plastic wrap or plastic container overnight or for 5 hours. Using a blender, add fruits, water, flavorings and syrup with speed set on "chop." Chop until smooth. Makes 5 servings.
CASHEW BURGERS
6 oz. Low-fat cottage cheese or regular small-curd cottage cheese
8 slices Branola bread (crumbled)
2 tbsp. Lecithin granules
1/2 cup onion (finely chopped)
2 tbsp fresh parsley (finely chopped)
4 pieces garlic off clove (chopped)
3/4 cup raw cashew nuts (chopped_
The following ingredients may be added to suit your taste:
Italian seasoning
Herbal seasoning
Whole thyme leaves
Cayenne pepper (optional)
Sage
Vegit seasoning
Garlicsaltless
Using a spoon, mix cottage cheese, bread crumbs, lecithin and all other ingredients together in a mixing bowl. Cover with a cloth. Place in refrigerator for 3 to 4 hours. Remove from refrigerator and shape into patties. Brown in a little oil and place in a baking dish. Preheat oven to 350 degrees. Pour your favorite gravy over patties and bake for 45 minutes or until done. Makes 8 servings.
ALMOND PATTIES I
24 oz. Nordia cottage cheese or low-fat cottage cheese
5 slices 100% whole-wheat bread, ground
3 stalks celery plus leaves (finely chopped)
1 large onion (peeled and finely chopped)
4 laarge spring onions (chopped)
2 to 3 pieces fresh parsley (finely chopped)
1 to 1 /12 cups almond meal
Season to taste with the following:
Bean Sejour seasoning or sea salt (use sparingly)
Garlic powder
Cayenne pepper (use sparingly)
Oregano leaves
Whole thyme leaves
Italian seasoning
Herb seasoning
Leek (optional)
Sage
Rinse celery, pepper, onions and parsley. Using mixing bowl, add cottage cheese, bread crumbs, almond meal, seasonings and remaining ingredients. Shape into patties. Place I your favorite Corning Ware dish. Bake for 1 hour or until done at 350 degrees. Makes 12 to 15 servings.
SOYBEAN PATTIES
16 oz. Ssoybeans
4 1/2 cups Oatios all -natural toasted whole-grain aots (ground)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
4 pieces fresh garlic (chopped)
6 to 8 oz. Water (room temperature)
1/2 to 3/4 cups walnuts (chopped)
2 tbsp lecithin granules]
2 tbsp wheat germ
1 envelope Lipton tomato soup mix
32 oz. Natural tomato soup or 32 oz regular tomato soup (save for later)
The following can be used to suit your taste:
Italian seasoning
Beau Sejour seasoning (use sparingly)
Sage
Parsley flakes
Garlic powder
Oregano
Marjoram
Soak bean several hours. Cook beans in 4-to 6qt. Pot over medium flame until tender. Strain beans. Pour beans into blender (half at a time). Add one part water and set speed on "chop." Chop until smooth and pour into mixing bowl. Add remaining beans and water. Add more seasonings. Use a large spoon and mix Oatios, pepper, onion, garlic and remaining ingredients thoroughly. Shape into patties. Place patties in your favorite Corning Ware dish, and spread soup on top of patties. Preheat oven at 325 degrees. Bake 30 to 40 minutes. Makes 16 servings.
CASHEW LOAF
24 oz. Nordica cottage cheese
1 1/2 to 2 cups raw cashew nuts (ground)
4 slices Bran'nola bread (ground)
1 large onion (chopped)
4 stalks celery (chopped)
1 tsp. Fresh parsley (finely chopped)
5 pieces garlic off clove (finely chopped)
1/4 cup alfalfa sprouts (optional
The following ingredients may be added to suit your taste:
Beau Sejour seasoning
Italian seasoning
Sage
Whole thyme leaves
100% natural poultry seasoning
Cayenne pepper (optional)
Herb seasoning
1 pkg. Lipton onion mushroom soup
2 10-oz, cans celery soup
