Eggless Egg Salad
August 16, 2007
Posted by Matthew B and Erika C
Ingredients
1/3 c. mayonnaise (regular or soy-based)
1 tbsp. Sweet Pickle Relish
2 tbsp. red onion, minced
1-2 stalks celery, finely diced
1 tsp. Organic Apple Cider Vinegar
2 tbsp. whole grain mustard
1 tsp. Organic Dijon Mustard
2 tbsp. fresh dill, minced or 1 tbsp. dry
1 tbsp. fresh tarragon, minced or 1/2 tbsp. dry
sea salt and cracked black pepper to taste
1 lb. Organic Extra Firm Tofu, drained
Directions
Mix first 10 ingredients together. In a separate bowl, chop drained tofu using a pastry blender. Stir in mayonnaise mixture. Season with salt and pepper. Cover and chill for an hour or so. Spread a half cup on your favorite Wild Oats Sliced Bread and top with lettuce, tomatoes, cucumbers, radishes or sprouts, and top with another piece of bread.
Nutrition Facts
Per Serving (171g): Calories 210 (140 from fat) 16g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 270mg sodium, 7g carbohydrate, 2g dietary fiber, 3g sugars, 14g protein
- From Wild Oats website
Southwest King Ranch Casserole
August 16, 2007
Posted by Matthew B. and Erika C.
Ingredients
3 tbsp. Canola Oil
1 1/2 cup Onion
2 cloves Garlic
2 tsp Paprika
1 tsp Cumin
1/2 tsp. Pepper
1 tsp Salt
3 cups Chicken (we also use Tempeh)
1/2 cup cilantro
1 cup Jack Cheese
2 cup Cheddar Cheese
2 cups tomatillo sauce
8 corn tortillas
1 1/2 cups sour cream
1/2 cup (can) chopped green chilies
Directions
Preheat oven to 350. Saute onion, garlic and spices and chicken (or tempeh) Assemble casserole like a lasagna adding in the mixture, cheese, sauces and green chili to each layer. We usually make about 3 layers. Cook for 25 minutes and enjoy
From the Whole Foods Cookbook
Mateo Relleno Casserole
August 16, 2007
Posted by Matthew B. and Erika C.
Ingredients
3 eggs
2 1.2 tbsp floor
3/4 milk
Chilies
Cheese (Monterey Jack or Moz are good)
Can of Enchilada Sauce
Directions
Get enough chilies to fill your baking dish. Peel chilies, fill with cheese and lay on grease dish. Pour on top your mixture of eggs, flour and milk (you can adjust proportions to get a good consistency. Bake 30 min at 350 degrees, add enchilada sauce and heat until it bubbles with goodness. Eat.
Tomato and Cream Sauce
August 16, 2007
Posted by Matthew B. and Erika C
- My mom’s recipe. Great with Gnocchi.
Ingredients:
28 oz can diced tomatoes
1/4 c finely chopped onion
1/4 c finely chopped carrot
1/4 c finely chopped celery
1/4 c parsley
1 tbsp butter
2 tbsp flour
1/2 c milk
Directions
Combine undrained tomatoes, carrots, celery, parsley, onion and salt. Bring to boil and reduce heat for 20 min until veggies are tender. Dissolve flour into milk – cook and stir till thickened. Add to sauce, cook one minute and serve
Beet Salad w/ Walnuts and Goat Cheese
August 16, 2007
Posted By Matthew B and Erika C
Ingredients :
2 bunches medium beets
2 tbs Red Wine Vinegar
1/3 cup olive oil
1/2 cup walnuts
4 oz goat cheese
salt and pepper
Directions:
Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges.
Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours.
Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool.
Scatter the walnuts and goat cheese on top. Serve.
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