Homemade Mac & Cheese with ground beef

So simple, rich and delicious!

(Serves 12+)

Ingredients:

1 lb lean ground beef

1.5 lb (4-5 cups) uncooked elbow macaroni and/or fusilli

3/8 cup margarine

4 Tablespoons all-purpose flour

1 teaspoon salt

2 teaspoons garlic powder

1/4 teaspoon ground black pepper

3 cups milk, any kind (I used oat milk)

1.5 cup half and half (I used one can coconut milk)

5 cups shredded cheddar cheese

Instructions

Preheat the oven to 325° F and lightly grease two casserole dishes. (I prewarmed the empty casserole dishes while everything was cooking.)

In a small frying pan, sauté ground beef with Montreal Steak Spice, breaking it up as you go and set aside, keeping it warm.

Cook the macaroni and fusilli to al dente, according to package instructions. Drain and set aside, keeping it warm.

(Prewarming the milk in the microwave until lukewarm will make the roux develop faster.)

Make the sauce:

Melt the margarine in a large saucepan over medium heat. Blend in the flour, salt, garlic powder and pepper. Cook for 2-3 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened to the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 3 cups shredded cheese, stirring just until melted.

Combine:

Add the cooked macaroni noodles and the cooked ground beef. Toss to coat. Pour half of the pasta mixture into each baking baking dish. Sprinkle the balance of cheese over the top.

Bake uncovered for 15-20 minutes or until cheese is melted on top.

Options:

Sauté one onion with ground beef.

Add frozen mixed vegetables to the pasta while cooking.

Replace ground beef with chopped bacon or ham.

Inspired by https://tastesbetterfromscratch.com/homemade-mac-and-cheese/#wprm-recipe-container-23209 

Roasted Curried Cauliflower

Prep Time  10 mins

Cook Time  25 mins

4 to 6 servings

If you don't have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains!

Ingredients

1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices

1/2 onion, peeled, thickly sliced, root to tip

4 cloves garlic, sliced

2 tablespoons lemon juice

1/3 cup (80ml) extra virgin olive oil

1 1/2 teaspoons yellow curry powder

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Preheat oven, line baking pan with foil:

Pre-heat oven to 425°F (220°C) with a rack on the top third of the oven. Line a large rimmed baking with foil.

Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined.

Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking.

Serve immediately or at room temperature.

https://www.simplyrecipes.com/recipes/roasted_curried_cauliflower/

Mediterranean Lentil Loaf

Serves 8 * prep time 15 minutes * cook time 50-60 minutes

Lovely cake-like texture (somewhat like cornmeal bread), hearty taste. Serve with salsa.

Ingredients

2 cups dry red lentils, soaked overnight and drained

½ cup Greek yogurt (or 1 extra egg and ¼ cup water)

3 large eggs

1 ½ tsp salt

5 Tbsp olive oil

⅓ cup crumbled feta cheese

¼ cup chopped Kalamata olives

½ onion, chopped

¼ red pepper, chopped

2 Tbsp chopped fresh dill or 1 tsp dry

2 tsp baking powder

1 tsp garlic powder

Topping: 1 Tbsp sesame seeds and 2 Tbsp pumpkin seeds

Preheat the oven to 350F.

Drain lentils and add the first 5 ingredients to food processor and blend until mostly smooth. Transfer to a mixing bowl.

Add remaining ingredients except toppings and mix to combine.  Pour the batter into two silicone loaf pans or an 8”x8” pan lined with parchment. Tap on the pan on the counter to eliminate bubbles.  Sprinkle top with sesame and pumpkin seeds.  Bake for 50-60 minutes or until a toothpick comes out clean.  Let it sit for 10 minutes then remove from the pan and serve with salsa.

From Hungryhappens.net with modifications.

Crockpot freezer meals collection

 (from someone's anonymous on-line post):  All of these meals go into gallon sized ziplock bags that I label and get frozen flat in our chest freezer. The night before I pull one out and put it in the refrigerator to thaw. Each one cooks in the crockpot so it’s very simple and doesn’t heat up the house or require me being in the kitchen when I don’t have time. The initial investment for all the groceries is quite a bit but if I calculate it out per meal this is very reasonable for a large family. The amount I prep usually lasts us 6-7 weeks and dinner leftovers get used for lunches or the next night’s dinner. I’ve perfected a list that our family really likes and are cost effective with not too many ingredients. Hope this helps some others looking for budgeting in the kitchen!

Sloppy Joes:

1 lb. Ground turkey or beef

1 onion diced

1 green pepper diced

1 15oz. Can tomato sauce

1 packet Sloppy Joe Seasoning

Add all ingredients to a freezer bag and seal. Mix the bag to incorporate ingredients. Cook in the slow cooker on HIGH 3-4 hours. Serve on buns or rolls.

Sausage and Lentil Soup

2 packages of sausage or kielbasa, sliced

2c. Brown lentils

1 bag baby carrots

3-4 stalks of celery diced

1 onion diced

2-3 cloves garlic minced

1 15oz. Can diced tomatoes

1T. Italian Seasoning

Add all ingredients to a freezer bag. Cook in the crockpot on HIGH 4-5 hours. Serve with bread or rolls.

Hawaiian Meatballs

2 lbs. Frozen meatballs

1/4c. Brown sugar

1/4c. Soy sauce

1/2t. Garlic powder

1 jar sweet and sour sauce

1 red pepper diced

1 green pepper diced

1 onion diced

1 can pineapple chunks with juice

Add all ingredients to a freezer bag. Cook in the crockpot on LOW 6-8 hours. Serve over rice.

Cilantro Lime Chicken

3-4 chicken breasts or thighs

Juice from 2-3 limes

1 small bunch cilantro chopped

1 bag frozen corn

1 onion chopped

1 can black beans

Add all ingredients to a freezer bag. Cook in crockpot on LOW 6-8 hours. Shred chicken and serve over rice or in burritos.

Broccoli Chicken Alfredo

3-4 chicken breasts or thighs cut into chunks or strips

1 jar Alfredo sauce

1 bag frozen broccoli or fresh chopped broccoli

Mix all ingredients in a freezer bag. Cook in a crockpot on LOW 6-8 hours. Serve over fettuccine noodles.

Pepperoncini Pork Roast

2-3 lb boneless pork or beef roast

1 jar sliced pepperoncinis with juice

Add to freezer bag. Cook in crockpot on LOW 6-8 hours. Shred meat and serve over rice or potatoes. Leftover meat is really good in breakfast burritos!

Chicken Fajitas

3-4 chicken breasts cut into strips.

1-2 green peppers sliced

1-2 red peppers sliced

1 onion sliced

1 pkg. Fajita seasoning

Add all ingredients to freezer bag. Cook in crockpot on LOW 6-8 hours. Serve over rice or in tortillas for fajitas.

Chicken Cacciatore

3-4 chicken breasts or thighs

1 jar chunky veggie style spaghetti sauce

1 zucchini chopped

1 green pepper diced

1 onion diced

Add all ingredients to freezer bag. Cook in crockpot on LOW 6-8 hours. Serve over rice.

Teriyaki Chicken

3-4 chicken breasts cut into chunks

1 onion sliced

2 cans diced pineapple with juice

2-3 garlic cloves minced

1c. Teriyaki sauce

Mix all ingredients in a freezer bag. Cook in crockpot on LOW 6-8 hours. Serve over rice or noodles.

Sausage and Peppers

2 packages sausage or kielbasa sliced

2 green peppers sliced

1 red pepper sliced

1 onion diced

2-3 cloves garlic minced

1 15oz. Can Italian style diced tomatoes

2T. Italian Seasoning

Mix all ingredients in a freezer bag. Drizzle with olive oil and cook in crockpot on LOW 6-8 hours. Serve over noodles.

Don't forget each recipe is for a single bag. Double the amounts if you'd like 20 meals

Instant Pot Chicken and Rice

INGREDIENTS

(Serves 6)

2 Tbsp oil/butter

1 medium onion, diced

2 large carrots, thickly grated - or - 1 cup frozen diced vegetables

2+ lbs boneless skinless chicken breast, or thighs (trimmed and cut into 1" pieces)

1 tsp sea salt, divided

1/4 tsp black pepper, ground

4 cups chicken broth

2 cups Jasmine rice, un-rinsed

1 Tbsp chopped garlic,

1/3 cup parsley, finely chopped, plus more to garnish

1/2 cup shredded parmesan cheese, plus more to serve

Set a 6 Qt Instant Pot to saute on high heat and add butter/oil, chopped onion, grated carrots or vegetables, garlic and 1/2 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.

Add trimmed, chopped chicken, another 1/2 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

Add 4 cups chicken broth and 2 cups rice and stir to combine.  Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.

Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.

Sous Vide Blade Roast

INGREDIENTS

1 (3 pound) blade chuck roast

salt and freshly ground black pepper to taste.

1 ½ tablespoons olive oil

1 tablespoon garlic finely grated.

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon ground thyme

1 teaspoon dried parsley

 

PREPARATION

·        Sous vide blade roast at 135°F for 24 hours.

·        Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.

·        Preheat the oven to 400 degrees F (200 degrees C) 10 minutes before the timer goes off. Line a baking sheet or casserole dish with aluminum foil.

·        Remove the bag from the sous vide and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.

·        Roast in the preheated oven for 20 minutes.

Instant Pot Black Beans and Rice

This tasty and healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in just over an hour.  Use the black bean and rice filling in tacos, burritos, and burrito bowls… or just eat the rice and beans on their own piled high with your favorite toppings!

(Use a six-quart Instant Pot.  Eight to 12 servings, total prep time 1:15 to 1:30.)

INGREDIENTS

▢ 1 and ½ cups dry black beans, rinsed*

▢ 1 and ½ cups dry brown basmati rice, rinsed*

▢ 1 tablespoon neutral oil

▢ 1 medium onion, diced

▢ ½ teaspoon salt

▢ 4 cups vegetable broth/bouillon

▢ 1 cup water

▢ 15 ounce can diced tomatoes with juices

▢ 1 tablespoon chili powder

▢ 2 teaspoons cumin

▢ 1 teaspoon dry oregano

▢ 1 and ½ teaspoon chopped garlic

▢ ¼ teaspoon cayenne pepper (optional)

 TO PREPARE

1.        Sauté onion and garlic in oil in Instant Pot, about 5 minutes.

2.     Deglaze the pot by adding ~¼ cup of the vegetable broth. Stir to remove any stuck-on bits of onion. Add the rest of the vegetable broth and water. Add tomatoes with juices, seasonings (chili powder, cumin, oregano, salt, optional cayenne), black beans and brown basmati rice. Don't stir.

3.    Lock the pressure cooker lid in place and set the pressure release valve to "sealing". Cook on high pressure for 28 minutes. Once the cook time is done, let the pressure release naturally. This will take about 15 minutes.

4.     Rice will continue to soak up any remaining liquid after cooking if you let it sit for a few minutes.

5.     Keep leftovers refrigerated in a closed container for 3-4 days. The rice and beans can be frozen on their own for up to 3 months.

*This recipe won’t work with canned beans or white rice because they need less time to cook and less liquid.

Pumpkin Soup with sweet potatoes & coconut milk

(Serves 6-8)

Ingredients

4 cups pumpkin, cooked and puréed 

1 large sweet potato, cooked and peeled

3 large carrots, peeled and sliced

2 large onions, chopped

¼ cup olive oil

1 tsp salt

1/2 tsp ground allspice

1/8 tsp black pepper

1 tsp ground nutmeg

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

4 cups chicken stock (variation: substitute ½ cup white wine or 1 cup apple juice)

1x or 2x 400ml cans coconut milk

In a large saucepan, sauté onions 5 minutes, add carrots.  Add stock, nutmeg, cumin, coriander, ginger, salt, pepper, and bring to a boil.  Add coconut milk and simmer 20-30 minutes (add additional stock if required).  Remove from heat and purée with an immersion blender.  If desired, serve with a dollop of plain Greek yogurt and some chopped parsley and/or chopped green onion.

Indian Style Creamed Spinach

 Serves four as a side or two as the main.

INGREDIENTS

13.5oz. can full-fat coconut milk

8 oz. fresh spinach (next time I'd double the spinach)

1 yellow onion

2 cloves garlic

1 Tbsp grated fresh ginger

2 Tbsp olive oil

2 tsp ground cumin

1 tsp garam masala

1/2 tsp turmeric

pinch cayenne pepper

1 large tomato

1/4 cup water

3/4 tsp salt (or to taste)

INSTRUCTIONS 

Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over-cooking the spinach.

Using a hand blender, lightly blend the warm coconut milk and spinach until it is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.

Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).

Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.

Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).

Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.

Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).

from: https://www.budgetbytes.com/indian-style-creamed-spinach

Thai Sweet Potato and Coconut Soup

(Serves 4-6)

1 Tbsp olive oil

1 onion, chopped

2 cloves garlic

1 Tbsp ginger paste

1 Tbsp Thai red curry paste (or to taste)

2 lbs sweet potatoes, peeled and diced

4 cups vegetable stock

1 can (400ml) coconut milk, divided

Pinch dried cilantro or other garnish

Salt & pepper to taste

Heat oil in a large saucepan.  Sauté onions 5-7 minutes, add garlic, ginger and curry paste, and cook gently until fragrant, about 2 minutes. Add sweet potatoes and stir to coat.  Add stock and bring to a boil, adding salt and pepper if stock is unseasoned.

Cook approximately 20 minutes until sweet potatoes are tender.  Purée. Add water if mixture is too thick. Add ½ can of coconut milk (whisk before dividing to ensure both halves are consistent) and cook five more minutes. Adjust seasoning. (I have added cooked, chopped chicken at this point.)

Serve in wide soup bowls and drizzle each decoratively with remaining coconut milk and pinch of cilantro or basil. 

Benjamin's Grade Six Chocolate Chip Cookies

When Benjamin was homeschooled for grade six, Mom sometimes taught math in the kitchen. This recipe was (and is) one of Benjamin's favorites. He says they look like perfect chocolate chip cookies too. 

Stir together: 2 ½ cups flour 1 tsp baking soda ½ tsp salt 

In a separate bowl, mix together and beat until fluffy: 

½ cup butter or margarine ½ cup shortening 1 cup packed brown sugar ½ cup white sugar 

Add to butter mixture and beat well: 2 eggs 1 ½ tsp vanilla extract 

Add dry ingredients to beaten mixture and beat until well blended. 

Stir in: 

1 to 2 cups semi-sweet chocolate pieces 

1 cup chopped walnuts or pecans 

Drop dough from a teaspoon onto an ungreased cookie sheet, spacing two inches apart. 

Bake in 375° oven for 8 to 10 minutes or until done. 

Remove to a wire rack to cool. Makes about 6 dozen cookies.

Marina Tracy’s Shortbread

2 cups flour 

2 Tbsp sugar 

½ cup shortening 

1 egg 

½ cup milk (use extra to moisten if needed) 

3 tsp baking powder 

½ tsp salt 

Mix egg & milk with dry ingredients. 

 Press into two 9” pans. 

Poke with a fork to ventilate. 

Bake at 375° for 20 minutes or until golden brown.

Japanese Beef Curry

 Serves 4-6 over rice

 3 Tbsp butter or margarine, divided

1.5 lbs lean ground beef

1 onion, thinly sliced

2 tsp peeled and grated gingerroot

2 tsp grated garlic

3 Tbsp flour

3 Tbsp mild curry powder

3 ½ cups beef stock

½ tsp Garam Masala

 Optional extras: ½ cup canned corn; 2 cups chopped spinach; ½ cup chopped red pepper

 In a medium saucepan, melt 1 Tbsp butter over high heat.  Add the beef and cook about 5-6 minutes, stirring to break it up, until light brown.  Add the onion and continue stir frying 6-8 minutes until soft.  Stir in the ginger and garlic.  Temporarily remove from heat and set aside.

 Melt the remaining butter in a separate pan over low heat.  Add the flour and cook until thick and golden, about 3-4 minutes.  Sprinkle in the curry powder and mix well.  Gradually add the stock, whisking until smooth.

 Add the sauce mixture to the beef and onion mixture.  Return to heat and simmer, stirring occasionally, 10 minutes until sauce is thick.  If using, add any of the optional extras and simmer until vegetables and hot and spinach is melted, about 5 minutes.  Stir in the Garam Masala and serve over rice.

Red River Cereal Bread

 (My opinion: this is the only good thing you can do with Red River Cereal!)

Mix together in a large bowl:

1 ¼ tsp instant yeast

2 Tbsp brown sugar

1 ¼ tsp salt

½ cup Red River Cereal*

1 1/3 cup whole wheat flour

For a more artisanal bread, you can add chopped olives (1/3 cup) and chopped walnuts 1/3 cup).

 

Add and whisk until smooth:

2 Tbsp oil

1 1/3 cup warm water

 

Add about 1 ½ cups all purpose flour to make a stiff dough. 

Kneed for 3-4 minutes.  Let rise 20 minutes in a warm, humid environment (such as a microwave with a mug of hot water in it).  

 

Punch down and form into 2 small loaves. Let rise 45 minutes to one hour.  

 

Bake at 350°F for 25 minutes.

 

*The Red River Cereal can be substituted with rolled oats and some flax seed and chia seeds. 

Pumpkin Oatmeal Muffins

 Mix together dry ingredients:

1 cup rolled oats

1 ½  cups white flour

½ cup whole wheat flour

1 tsp salt

½ cup sugar

3 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp ginger powder

1 tsp mace

½ tsp nutmeg

½ tsp ground cloves

Mix together wet ingredients:

1 cup (soy) milk

½ cup oil

1 ¾ cups puréed pumpkin

2 eggs

2 tsp vanilla

Mix together wet and dry ingredients. Spoon into muffin tins. Makes 18-24 muffins

Bake at 375℉ for 25 minutes+

Sweet Potato, Carrot, Apple, and Red Lentil Soup

(Serves six)

Ingredients

¼ cup butter or margarine

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 large onion, chopped

½ cup red lentils

½ teaspoon minced fresh ginger

½ teaspoon ground black pepper

1 teaspoon salt

1 tsp minced garlic

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon paprika

4 cups chicken broth or vegetable broth

¼ cup white wine 

plain yogurt or feta cheese (optional)

Directions

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth and wine into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Turn burner off and allow the soup to stop bubbling. Use an immersion blender and puree the soup right in the cooking pot.

Add hot water as needed to thin the soup to your preferred consistency. Serve with yogurt or feta cheese for garnish.

(modified from AllRecipes)

Sour Cream Coffee cake muffins

Preheat oven to 400°F.  Makes 10 medium muffins.

*** Combine well in a large bowl:

1/3 cup oil

2 Tbsp water

1/3 cup sugar

2 eggs

1 cup sour cream or plain yogurt

2 tsp vanilla

1 diced apple, cored, skin on

 

 *** Combine in second bowl:

¼ cup brown sugar

 ½ cup walnut pieces

1 tsp cinnamon

2 cups flour

1 tsp baking powder

1 tsp baking soda

 

Fold dry ingredients into wet ingredients.  Mix for 10 strokes.

Spoon into greased muffin tin.

Bake for 20-25 minutes.

Peanut Butter Banana Muffins

 

Preheat oven to 400°F.  Makes 10 medium muffins.

***Combine well in a large bowl:

2 eggs

1/3 cup honey

1/3 cup oil

1/6 cup water

2 medium bananas, mashed

 

***Combine in second bowl:

1 ½ cups white flour

½ cup whole wheat flour

1 Tbsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup crushed peanuts

¼ cup sugar

1 tsp cinnamon

 

Fold dry ingredients into wet ingredients.  Mix for 10 strokes.

Spoon into greased muffin tin.

Bake for 20-25 minutes.

Lisako's Cabbage Pancakes - Okonomiyaki

Served as a dinner meal, this is a savory vegetable pancake introduced to us by our international student from Japan.

Recipe quantities are per-person.  These are made individually in an 8" fry pan.

Whisk together in a small bowl until smooth:

1/3 cup flour

1/4 cup water or milk or stock

1/2 tsp vegetable herb mix

Add:

about 2 cups finely shredded green cabbage

1 large egg

(Add optional extras if desired: chopped green onions, tiny shrimp or other seafood, cooked bacon, shredded cheese)

Mix until evenly coated.

In a frypan pre-heated to medium with a splash of oil, pour mixture and press down to form an even, cohesive mass. Cook uncovered for 3-5 minutes until pancake slides when the pan is shuffled a bit.  Using the lid or a plate, slide the pancake onto the up-turned lid, then place the frypan face down over the pancake.  Holding the lid to the pan, flip the pancake back into the frypan and return to the hot element and cook the second side, covered, for about 5 minutes.  Repeat the procedure to flip one more time and cook for an additional 5 minutes.

Slide onto a plate and serve with a light spread of mayonnaise and yakisoba or Okonomi sauce or other savory topping.

Voracious Vegan Pâté

 Make in advance so you can chill thoroughly before serving.  (Prep takes extra time given the number of ingredients)

 1 cup onion, diced

 5 mushrooms, diced

4 cloves garlic, diced

Splash of olive oil

1 cup raw sunflower seeds, ground

½ cup flour

½ cup nutritional yeast

2 tsp dried basil

1 tsp salt

1 tsp dried thyme

½ tsp dried sage

¼ cup kelp powder or dried seaweed

1 ½ cups water

3 Tbsp soy sauce

1 cup potatoes, grated

1/3 cup olive oil

¼ tsp black pepper

1 small carrot, grated

 Preheat oven to 350F.  In a medium saucepan, sauté the onions, mushrooms and garlic in oil on medium high heat until tender.  Meanwhile, in a large bowl, combine the ground sunflower seeds (you can grind them in a blender), flour, yeast, basil, salt, pepper, thyme, sage, and kelp.  Add the water, soy sauce, potatoes, and oil and stir together.  Stir in the sautéed vegetables and grated carrot and mix well.  Spoon mixture into a lightly oiled 9” pie plate.  Bake for 45 minutes or until centre is set and browned.  Chill thoroughly before serving.  Makes 6-8 servings as a side dish.

 

From “How It All Vegan”