Black-eyed Peas With Collard Greens And Turnips

Ingredients

• Servings: 4
• 1 cup dried black-eyed peas
• 4 cups water, or as needed to cover
• 1 tablespoon soy margarine
• 1 turnip, peeled and chopped
• 1 bunch collard greens, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tablespoon balsamic vinaigrette salad dressing
• 1 tablespoon olive oil (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 9 hrs 10 mins


• place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse.
• in a large pot, cover black-eyed peas with fresh water. bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. drain.
• heat soy margarine in a skillet over medium heat. add turnip and collard greens; cook for 2 minutes.
• stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
• season with balsamic vinaigrette and olive oil.

Slow Cooker Barbecue Goose Sandwich

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 small yellow onion, sliced
• 1 goose breast
• 1 1/2 tablespoons worcestershire sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 6 hrs 5 mins


• melt butter in a large saucepan over medium heat. add garlic and onion and saute for 5 minutes. add goose breast and brown on both sides for about 5 minutes, or until browned.
• place goose breast in slow cooker and add worcestershire sauce. add chicken broth to cover (approximately 2 cups) and cook on high setting for 6 to 8 hours, or until meat falls off bone. shred with a fork and mix with your favorite barbecue sauce.

Mock Pate De Foie Gras

Ingredients

• Servings: 1
• 1 1/2 cups pecan halves or pieces
• 1 (8 ounce) package cream cheese, softened
• 8 ounces braunschweiger liver sausage
• 2 tablespoons minced onion
• 1 1/2 tablespoons worcestershire sauce
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• place pecans on a medium baking sheet. bake in the preheated oven 5 minutes, or until toasted.
• in a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, worcestershire sauce and lemon juice. form the mixture into a ball.
• place toasted pecans in a pie pan. place cream cheese mixture ball into the pie pan, and roll to coat with pecans. cover with plastic wrap. chill in the refrigerator until serving.

basic seitan - wheat meat (vegan meat substitute)

Ingredients

• Servings: 3
• dough:
• 1 cup vital wheat gluten
• 3 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup liquid amino acid (such as bragg®)
• 1 tablespoon olive oil
• 1 1/2 teaspoons minced garlic
• cooking broth:
• 4 cups vegetable broth
• 4 cups water
• 1/4 cup tamari

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. knead ball until dough has a rubbery texture. divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
• bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. carefully place patties into boiling broth; cover pot and return to a boil. set lid slightly askew to vent steam and reduce heat to low. continue simmering patties until firm, turning patties occasionally, about 1 hour. remove pot from heat and set lid aside. allow patties to cool in broth for 15 minutes before serving.

How To Make Bordelaise Sauce

Ingredients

• Servings: 1
• 1 teaspoon butter
• 4 large shallots, peeled and sliced
• 1 pinch salt
• 1 cup red
• 2 cups veal stock
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. stir occasionally. add red and bring to a simmer.
• reduce heat to low; cook until is nearly evaporated and pan juices are thick and slightly syrupy. watch carefully, mixture burns easily. add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• pour sauce through a fine mesh strainer set over a container. tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. season sauce to taste with salt and black pepper.

Chicken And Ham Casserole

Ingredients

• Servings: 2
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked and cubed ham
• 1/2 cup cooked wide egg noodles
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in a large saucepan over low heat. stir in the flour and heat until bubbly. slowly add the milk, stirring constantly, until mixture is thickened and smooth.
• remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. transfer this mixture to a 1 1/2 quart casserole dish.
• bake at 400 degrees f (200 degrees c) for 15 minutes. remove from oven, sprinkle with the cheese and top with paprika, as desired. return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

mushroom and swiss burger meatloaf

Ingredients

• Servings: 8
• 2 slices pumpernickel bread
• 1 pound ground chuck
• 1 pound ground lamb
• 1 egg
• 1/2 cup finely chopped sweet onion
• 1/3 cup petite-cut diced tomatoes with sweet onions, drained and juice reserved
• 1/4 cup finely chopped green pepper
• 1 tablespoon onion powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 2 dashes worcestershire sauce
• 2 dashes soy sauce
• 6 slices deli-sliced swiss cheese
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/2 cup bottled sweet chili sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan. tear the pumpernickel into pieces, and place into the work bowl of a food processor. pulse several times to chop the bread into crumbs.
• lightly mix the pumpernickel crumbs, ground chuck, ground lamb, egg, onion, diced tomatoes, 1/4 cup of the reserved juice from the tomatoes, green pepper, onion powder, garlic salt, black pepper, worcestershire sauce, and soy sauce together in a bowl until the mixture is very well combined. do not over mix, or the meat loaf will be tough.
• place half the meat mixture into the bottom of the prepared loaf pan, and gently press to smooth the top. place 3 slices of swiss cheese over the meat mixture, and spread the sliced mushrooms evenly over the cheese. top the mushrooms with the remaining 3 slices of swiss cheese, and spread the rest of the meat mixture in an even layer over the cheese. press the top gently to smooth.
• bake the meatloaf in the preheated oven for 45 minutes, then remove from oven and spread with the chili sauce in an even layer. return the meatloaf to the oven and bake until the juices run clear and the chili sauce has thickened into a glaze, about 15 more minutes. let the meatloaf stand for 10 minutes before slicing.