Recipe

Recipe – Rutabagas Fries

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Rutabagas

garlic Powder

Olive Oil

paprika

Salt

Preheat oven to 425 degrees F.

  1. Peel rutabagas and slice into ¼” rounds or cut into strips – they will cook a little faster in strips but watch them carefully or they will burn.
  2. Spray with oil and sprinkle a little salt and place on a nonstick baking sheet.
  3. Cook about 12 minutes, turning twice. Done when golden brown and tender.

Immediately sprinkle with garlic powder and paprika. Add a little salt at the end as well.

Recipe – Shredded Raw Salad with Jicama

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Shred the following vegetables into Equal amounts, e.g., ½ cup each or 1 cup each:

Beets

Jicama

Zucchini, green

Carrots

Cover with an oil and lemon juice dressing seasoned with salt and sprinkled with dried basil or your favorite dressing. This is a very simple nutritious recipe.

Recipe – Tofu NeatBalls

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1 cup coarsely chopped walnuts toasted at 200 degrees for 15 minutes

1 ½ cups soft bread crumbs 2 Tbsp. onion powder

1 16 oz. block Tofu, firm or extra firm 3 Tbsp. dried parsley

3 Tbsp. gluten flour 2 tsp. salt

¼ cup nutritional yeast flakes 1 tsp sage

1 tsp. marjoram

Mix all ingredients together and mash or knead thoroughly with hands. Roll into balls and place on sprayed cookie sheet. Bake at 325 degrees for 40 minutes. Makes approximately 18 tofu balls. Delicious baked in a casserole with spaghetti sauce, or served over rice or toast.

Recipe – Wild West Bean Caviar

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¼ cup lemon juice with a pinch of sweetener

6 cups cooked black beans or black-eyed peas

1 jalapeno pepper, seeded and minced

3 ripe tomatoes

½ cup chopped red onion

2 Tbsp olive oil

½ cup chopped cilantro

1 Tbsp. lime juice

3 cloves garlic, minced

½ tsp salt

corn chips or pita chips

Under the broiler, cook tomatoes for 10 minutes, turning occasionally, or until charred on all sides. Cool, peel, seed and core. In a food processor, combine tomato flesh, lemon juice, olive oil, lime juice, garlic and salt; process until smooth.

In a bowl, stir together roasted tomato sauce, beans, red onions, cilantro, and jalapeno pepper. Let stand at room temperature for 30 minutes to allow flavors to develop. Serve with chips for scooping or serve as a starter salad or side dish.

Use 3 cans (each 19 ounces) black beans or black-eyed peas, rinsed and drained or cook your own starting with 1 ½ cups dried.

Recipe – Indian Masala Chili

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12 oz. Morning Star Crumbles or burger of your choice 1 Tbsp. paprika
1 onion, finely chopped 1 28-oz. can diced tomatoes, undrained
1 large carrot, finely chopped 1 15-oz. can garbanzo beans, rinsed and drained
1 to 2 jalapeno peppers, seeded and finely chopped 1 cup vegetable broth
2 cloves garlic, minced ¼ cup soft silken tofu
1 tsp. minced fresh ginger 2 Tbsp. chopped fresh cilantro
2 Tbsp. Indian masala mix
In a large saucepan cook the Morning Star Crumbles over medium heat until browned, about 5 minutes. Remove the burger; set aside. In the same pot cook onion, carrot, jalapeno pepper, garlic and ginger 5 to 7 minutes. Add Indian masala mix and paprika; cook 1 minute. Add tomatoes; cook 5 minutes more, stirring occasionally. Stir in the burger, beans, broth and ¼ tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 45 minutes, stirring occasionally. Mix in soft silken tofu and cilantro before serving.

Recipe – Broccoli Salad

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Chop 2 cups broccoli florets and put into bowl.

Blend and pour over broccoli and stir:

½ to ¾ cup freshly squeezed lemon juice

½ cup olive oil

1 tsp salt

1 tsp. cumin

¼ tsp cayenne

2 cloves garlic, minced

 Chop remaining ingredients:

5-6 green onions, sliced

½ cup fresh cilantro, minced fine

1-2 cucumbers, chopped fine

2 stalks celery, chopped fine

½ cup fresh parsley, minced

2-3 cups cherry tomatoes, chopped
Combine all and enjoy!

Recipe – Artichoke – Broccoli Salad

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fresh broccoli,

chopped 1 jar or can of artichoke hearts, sliced

red onion, chopped

cherry tomatoes, chopped

black olives, sliced

green onions, chopped

Mix the amount of each for the size of salad you need. Then add bottled Italian-style salad dressing or mix your own using fresh squeezed lemon juice and olive oil with a little salt and basil. Stir all together and let it marinate in your refrigerator for several hours or overnight.

 

Recipe – Chik-Style Salad

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1 pkg. Soy Curls (8-oz., or approx. 4 ½ cups). Cover with warm water and soak for 10 minutes.

5 Tbsp. McKay’s Chicken Style Seasoning or 4 Tbsp Butler Chik-Style Seasoning

1 cup Vegenaise, Soyannaise, or Mayonnaise (8 oz.)

½ cup Sweet Relish (4 oz.)

1 cup diced celery (4.5 oz.)

1 cup diced onion (4 oz.)

½ tsp. garlic powder

Drain Soy Curls and dice. Add Chicken Style Seasoning and stir. Add remainder of ingredients and mix thoroughly. Refrigerate. Serve with a garnish of parsley, radish, pepper, etc. Makes a great sandwich, or topping for crackers! Serves 10.

For more information, recipes and pictures, please visit: www.butlerfoods.com

Recipe – Baked Radishes

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6-8 Radishes, sliced Salt to taste

1-2 cloves garlic, minced

Preheat oven to 400 degrees F. Place the radishes and garlic on oiled baking dish. Season with salt. Cover and cook about 20 minutes or until radishes are tender.

OR

Eat raw, slice and sauté until soft in olive oil with garlic and seasoning.

 

Recipe – Garden Green Pea Soup

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1 cup boiling water 3 cups frozen peas

Thaw peas in Boiling water—heat until hot. Blend together with:

¼ cup raw cashews 3 cups water

1 tspn onion powder Salt to taste

Add 2 cups cooked elbow noodles.

Serve and enjoy. YUM!