RICH KASSL’S REFRIED BEANS

Posted by Chris Kassl in MainDish
  • 2 Pounds Dried Pinto Beans
  • 1 Whole Bulb Garlic broken up, peeled and smashed
  • 1 large Sweet Onion Cut into small chunks
  • 1 TBS Salt
  • 2 TBS Cumin
  • 3-4 TBS Olive Oil
  • 3-4 TBS Butter
  • 2 TBS Chili Powder

Get out your Crock Pot!!

Rinse your beans and put into Crock and cover with water a few inches over. Throw in all the rest of the ingredients. Turn Crock to HI for an hour then to low for the next 6 to 8 hours. Check the beans for tenderness … to determine doneness. Depending on your Crock it could take a shorter time. Beans should be really soft and creamy. IF need be throw in more water if they get too dry.

You can also do beans on stove top. Soak your beans overnight, drain and add new water, throw in an onion and garlic and bring to a boil, simmer for an hour covered. Then add your butter and oils in a pan with more onion and garlic and add the cumin and chili powder and add beans. Saute with some broth or reserved bean water until all is soft. Mash together

Cauliflower Crust for pizza or as an appetizer

Posted by Chris Kassl in Food Fun Info
  • 1 bag of Riced cauliflower (4 cups to 5 cups)
  • 1 cup Shredded parm cheese
  • 1/4 teas Salt
  • 1/4 teas Onion powder
  • 1 Egg
  • 3-4 smashed minced Garlic
  • 1 teas Italian seasoning
  • 1/4 Cup Cornmeal

Oven 450

Spread out  cauliflower on microwave safe plate on high for about 3-5 minutes.  You may need to do  2 batches  because of size.  SQEEEZE out excess water with paper towels  and dish towel.  You want the cauliflower as dry as possible.  Put in large bowl

Next add all the other  ingredients  and mix well

Spread mixture onto a Parchment covered baking sheet into circle or square whichever your preference

Bake for about 15-20 min.  could be longer depending on oven

Let cool a bit and add pizza ingredients.  Bake again until your ingredients /cheese is cooked enough

Brussels Sprouts sauteed with nuts

Posted by Chris Kassl in MainDish, Side Dish and tagged with
  • 8 Cups thin sliced Brussels Sprouts (apprx 1-1 1/2 pounds)
  • 1/2 cup Vegetable Broth
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1 Cup chopped onion
  • 4-5 Cloves thin sliced garlic
  • 1/4 cup coarsely chopped pecans or almonds (or both) toasted
  • Season with Salt and Pepper

Melt butter and olive oil on medium heat in a large skillet. Add onion and garlic, saute about 5 minutes till soft. Stir in Sprouts and saute for 2-3 more minutes. Add broth and season with salt and pepper cook for 7 minutes. Sprinkle nuts in and serve.

ROASTED BUTTERNUT SQUASH

Posted by Chris Kassl in MainDish, Side Dish
  • 1 Small butternut squash peeled diced into 1 inch cubes
  • 3-4 cloves garlic minced
  • 4 Tablespoons of melted butter
  • Salt and pepper to taste
  • 2 Tablespoons of chopped Parsley
  • 1/3 Cup Parmesan cheese grated
  • 1 Tablespoon Olive Oil

Set oven to 400 degrees

Mix all ingredients EXCEPT Parm Cheese in a large bowl. Spread evenly on baking sheet (i use parchment paper). Bake 40 minutes or until golden crisp. Sprinkle Parmesan cheese and bake another 2-3 minutes. mmm mmm

Unstuffed Pepper Casserole

Posted by Chris Kassl in MainDish
  • 1 Green Pepper chopped
  • 1 Yellow Pepper chopped
  • 1 small onion finely chopped
  • 5 cloves garlic minced
  • 1 bag of Quorn brand Crumbles/ or veggie crumble of choice
  • 2 cups cooked Rice of choice
  • 1 jar Italian herb Marinara Sauce
  • 2 cups of shredded Italian cheese mixture

Set oven to 350 degrees

Take 2 Tbls of Olive oil and heat in a large pan. Add onion and peppers and garlic and lightly saute for about 10 minutes. Add rice and Mariana sauce and crumbles and cook another 5 minutes. Add 3/4 cup cheese and mix well. Spoon into a 2 qt greased casserole and top with remaining cheese.

Bake for 25 minutes

VEGGIE NUT BALLS

Posted by Chris Kassl in MainDish
  • 1 cup Bread Crumbs or cracker crumbs.  Best if Whole wheat or whatever you have on hand
  • 3/4 cup Pecans finely chopped
  • 1 medium to small onion minced (1/2 to 3/4 cup depending on your onion preference)
  • 1 cup Cheddar Cheese grated  (I have used other cheese and that’s fine, although I think its better with the cheddar)
  • 2 beaten Eggs or egg substitute
  • 3-4 cloves Garlic minced
  • 2 tsp Soy Sauce
  • 2 tsp Worcestershire Sauce (Annies vegan kind is great)
  • 1 T chopped fresh Parsley
  • 3/4 tsp ground Sage
  • 1/2 tsp Pepper
  • 3 T oil of choice for frying, in large non stick fry pan(if frying)

Add all in a large bowl and mix well.   If too dry add a bit more liquid, water or more soy sauce, Worcestershire a Tablespoon at a time.  I prefer mine drier, I squeeze the nutball mix in my hands till it sticks together, then roll.   Oil your hands and start rolling the balls as big or small as you want (LOL).  I prefer to fry the balls in olive oil til golden browned on all sides.  Or you can bake them for about 15 to 20 minutes in a 350 degree oven on a lightly oiled baking sheet.

Serve with your fav marinara sauce and noodles.

I yield about 27 nutballs.

Wham ‘Veggie Ham’ Salad

Posted by Chris Kassl in Salads
  • Worthington Wham product.  It comes in a giant tube usually frozen or you can find the Wham vegetable protein slices
  •  3 Tb Mayo (up to a 1/4 cup if using more Wham)
  • 2 Tb  Dill Pickle Relish (add more to taste if using more Wham)
  • 2 Ribs of Celery chopped small  approx 1/2 cup
  • 1 small Onion chopped fine approx 1/2 cup
  • 1/2 cup sliced Black Olives
  • 3 hard boiled Eggs chopped

Chop Wham into cubes.  If using slices ..use about 10 slices.  If using the tube style Chop a few cups,  I use about 2 1/2 cups of the wham so portion it how much you would like

Add everything to bowl and mix up well

Refrig if you want it chilled.  use as dip or spread onto a sandwich.  ITS REALLY GOOD!

NOTE:  you can usually find Worthington products at local health food stores.  I’ve never seen them in regular grocer .  Worthington has many vegetarian products.  Canned and frozen

RED WINE MUSHROOM SAUCE

Posted by Chris Kassl in Sauces, Side Dish

1  Pound Baby Bella Mushrooms  (Cremini)

1/2  Cup Diced Red Onion

3/4  Cup Mushroom Broth

1/2  Cup Red Wine

1 TBS Olive Oil

1 1/2 TBS Thyme, Fresh Chopped

2 TBS Butter

1 TBS Corn Starch

1/4 tsp Salt

1/4 tsp pepper

1 TBS Soy Sauce  if desired

1 TBS Worcestershire Sauce or Vegan kind if desired

In a Large skillet, heat oil over medium and cook onion about 5 min.  Add Corn Starch, salt, pepper and Thyme.  Cook for 2 minutes.  Add mushrooms, wine and broth, {Soy Sauce and Worcestershire} {if desired } – bring to a boil and reduce heat right away to maintain a bubbly simmer and cook till thickened.  About 15 minutes.  Remove and add butter stir til smooth.

Can be served as a side, or on top of pasta with a bit of cream added (Egg Noodle good choice).  Or on top of a Veggie Burger!!  Yumm E