3. Heat vegetable oil in large skillet over medium heat, and sauté zucchini for 5 to 7 minutes, or until slices begin to brown. Add cauliflower florets, and sauté for 2 minutes.
4. Spray tops and bottoms of mushroom caps with nonstick cooking spray, and sprinkle with seasoning salt to taste. Place on large baking sheet, underside up.
5. Place vegetables in mixing bowl, and toss with soy “bacon” bits, goat cheese and soy mayonnaise. Mound on mushroom caps, dividing mixture evenly.
6. Bake about 10 minutes, or until cheese begins to brown. Remove from oven, and serve.
Courtesy of Vegetarian Times. Visit www.vegetariantimes.com for other delicious recipes and to learn more about a balanced vegetarian diet.
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Yogi Bhajan's Onion Soup |
This is the perfect season to curl up in front of the fireplace and savor a bowl of Yogi Bhajan’s Onion Soup. A tasting soup that is simple to prepare, a great addition to your cold season menu and good for your health. A warming combination of ingredients that will have you smiling and wanting more.
• 1/2 cup of ghee
• 3 onions, thinly sliced
• 3 T minced gingerroot
• 2 T minced garlic
• 1/2 tsp. pepper
• 2 tsp. turmeric
• 1 T caraway seeds
• 1 pinch of crushed red chilies
• 3 qt. water
• 1 T kelp powder
• tamari
Heat ghee in a 4-quart pot over a medium-high flame. Add onions, garlic and ginger and allowing this mixture to soften and lightly brown. Add the balance of the spices: garlic, pepper, turmeric, caraway seeds and red chilies and cook until well done. Add water and bring to a boil, cover and simmer for 30 minutes. Add kelp and tamari to taste.
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