Potential UFETA Cookbook

I set this up as a place for UFETA folks to post recipes for a potential UFETA cookbook. Please post your recipe with ingredients, directions, serving size (serves X people), name, and congregation in the comments. Of course, this is also open to other UUs who have great vegetarian or vegan recipes who want to contribute to a potential UFETA cookbook. Make sure it is a recipie you have tried and you know actually works and tastes good. If you have a special story to go with the recipe (it was your grandma’s or it is a favorite at church potlucks) please feel free to include. You can also email recipes to elizabeth199@gmail.com, although I thought it would be nice to have them all together here online too. Once we get enough recipes together, we can either put it online at the UFETA website or make it into a booklet and sell it (or give it out as outreach). If you have special vegan or vegetarian tips that you want to share, include those too and we can maybe find a way to incorporate them into a cookbook eventually. Thanks!

4 Responses to Potential UFETA Cookbook

  1. Kathleen Jefferies says:

    Slow-Roasted Tomatoes

    Serves 2; Prep time: 5 minutes; Total time: 95 minutes
    Slow-roasting tomatoes concentrates their flavor and intensifies their sweetness. They can be served warm or at room temperature. In fact, these are so good, they’ve become a favorite of ours.

    3 plum tomatoes, halved lengthwise

    1 tablespoon olive oil

    1 teaspoon fresh thyme leaves or 1/4 teaspoon dried

    Coarse salt and ground pepper

    1. Preheat oven to 325°. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves; season with salt and pepper.

    2. Roast until tomatoes begin to collapse, brushing occasionally with pan juices, about 90 minutes.

    Per serving: 77 calories; 6.9 grams fat; 0.8 gram protein; 3.7 grams carbohydrates; 1.2 grams fiber

    Roasted Asparagus
    Preheat oven to 450
    Cut asparagus into 1 1/2 – 2 inch pieces
    Place asparagus on baking sheet
    Sprinkle generously with Olive Oil
    Sprinkle with coarse salt to taste
    Bake for 10 minutes
    Remove from oven and sprinkly generously with Sesame Seeds
    Bake for an additional 5 min.

  2. elizabeth199 says:

    Great start to our cookbook! I’ll be posting some more recipes soon.

  3. Vicky Talbert says:

    Here are three of our favorites, Elizabeth. Thanks for coordinating this.


    Roasted Chili Potatoes and Seitan

    Serves 4 as side dish

    1 pounds small red potatoes or sliced baking potatoes
    1 pound sweet potatoes, sliced
    2 teaspoons fresh (1 teaspoon dry) thyme
    2 cloves garlic, minced or pressed
    2 ½ tablespoons olive oil divided
    3 inch jalapeño pepper*
    ¼ cup chopped fresh cilantro
    2 tablespoons chopped chives (or scallions)
    8 oz package seitan, cut in bite-sized pieces.

    1. Preheat oven to 350 degrees.
    2. In a large bowl, combine potatoes, ,chili powder, thyme, garlic, 1 ½ tablespoon olive oil. Toss well.
    3. Bake in very lightly oiled baking pan at 350 degrees for 30 minutes.
    4. While potatoes are baking, slice 3-inch jalapeño pepper into rings. *This can be varied or omitted for taste.
    5. Toss pepper with 1 tablespoon olive oil, ¼ cup chopped, fresh cilantro, seitan pieces, chives (or scallions).
    6. Spread over top of potatoes.
    7. Bake 10 – 15 minutes longer.
    8. Remove from oven and toss well.

    Golden Mushroom Gravy
    (Adapted from Vegan Vittles by Joanne Stepaniak)

    Makes 1 ½ cups

    ¼ cup Red Star Vegetarian Support Formula
    (T6635+) nutritional yeast flakes*
    ¼ cup whole wheat pastry flour
    1 1.2 cups water
    2 Tbsp soy sauce
    2 teaspoons olive oil
    1/8 teaspoon ground pepper
    ½ cup sautééd mushrooms

    *Nutty, delicious natural whole grown food. Has no fat, is low in calories and is good source of protein, B-complex vitamins and vitamin B 12. Can be found in natural food store and some grocery stores.

    1. Place nutritional yeast flakes and flour in a dry one quart saucepan and toast over medium heat, stirring constantly, until lightly brown and fragrant.
    2. Remove saucepan from the heat. Gradually whisk in the water, soy sauce, and oil intil gravy is very smooth. The whisk in pepper
    3. Cook gravy over medium heat, stirring almost constantly, until thickened, smooth and bubbly.
    4. Add sautééd mushrooms and serve immediately.
    5. Can be reheated slowly but be careful not to burn.

    The Ultimate Veggie Burgers
    Adapted from Vegan Planet by Robin Robertson

    1 tablespoon ground flaxseeds
    2 tablespoons tamari or other soy sauce
    ½ cup chopped walnut pieces
    ¾ cup cooked brown (or green) lentils, well drained
    ¼ cup grated (or finely chopped) onions
    1 tablespoon minced fresh parsley
    1/3 cup wheat gluten (vital wheat gluten)
    ½ teaspoon browning sauce ( I omit this. If you use it be sure it is vegan)
    salt and freshly ground pepper
    2 tablespoons olive oil

    1. In blender, combine the flaxseeds and tamari, blending until viscous.
    2. In food processor, pulse walnuts to coarsely chopped (I do this by hand and use a blender for the whole procedure). Add everything bust the olive oil. Process until well combined but with some texture remaining.
    3. Shape mixture into 4 patties and place on platter. Refrigerate for 30 minutes.
    4. Heat olive oil in a large skillet over medium heat, add the patties, and cook until browned on both sides, about 4 minutes per side. Serve hot.

    I find this recipe freezes well after step 3.

  4. Lois Baum says:

    3 Vegan recipes we have tried:

    EGGLESS SALAD (by Greg Baum)

    1/2 lb. Tofu “firm”
    2 Tbsp “Vegenaise”
    1 tsp Nance’s mustard
    1/4 cup green olives, quartered
    1/8 cup sweet pickles, sliced & diced
    1/2 tsp garlic powder
    chives, to taste
    All-Seasons Organic Blend, to taste

    1) Drain tofu. Dice into chunks.
    2) Add “Vegenaise”
    3) Add Nance’s mustard
    4) Stir and/or mash together (tofu need not remain diced)
    5) Add all other ingredients listed, stir
    6) Chill, and serve.


    MAC-aroni Salad (by Lois Baum)
    (Adapted/veganized from Lois’ Mom, Helen McAllister’s recipe)

    1 lb. elbow macaroni
    5 Tbsp “Vegenaise”
    1/2 jar green olives, cut into halves & quarters (combined)
    1/4 cup sweet midget pickles, sliced & diced
    2 Tbsp sweet relish
    2 tsp French’s mustard
    1/4 lb. Silken Tofu “firm”, sliced into 1-inch long, thin strips
    1 Tbsp sea salt, or to taste

    1) Boil elbow macaroni and drain after thoroughly cooked. Keep at room temperature till entire mac-salad is made.
    2) Add “Vegenaise”
    3) Gently blend sliced “silken tofu” with mustard, being careful not to break the delicate “silken tofu”
    4) Stir green olives, pickles, and relish into macaroni
    5) Gently blend in “silken tofu” (now yellowed by mustard)
    6) Add salt, to taste (approx 1 Tbsp)
    7) Best when served chilled after several hours.


    Marzi-Vegi-pan Cookies (by Lois Baum)

    1 cup “Earth Balance”, softened
    1/2 cup sugar (non-bone-char-processed)
    2-1/2 cups flour (do not use self-rising flour in this recipe)
    3/4 tsp almond extract
    Food color

    1) Cream the “Earth Balance” and sugar
    2) Stir in flour and almond extract, until mixture looks like meal
    3) Divide into several equal parts. Color each part as desired with food color. Make into shapes (ie: fruits, vegetables)
    4) Place cookies on ungreased baking sheet
    5) Chill for 1/2-hour
    6) Heat oven to 300, and bake 30 minutes, or until set – but not brown.

    * Makes about 4 dozen cookies, depending on size of shaped cookies.
    * Adapted/veganized from Betty Crocker’s marzipan candy =


    Red dough …
    – apples: balls, sm piece stick cinnamon in top, whole close in bottom.
    – strawberries: balls into heart shape, roll in red sugar, green dough for stem.

    Yellow dough …
    – bananas: 3-inch roll, tapered ends; paint on markings with diluted food color.
    – pears: balls into cones/narrowed round end; sm piece stick cinnamon for stem.

    Orange dough …
    – oranges: balls, whole clove for blossom end; prick w/toothpick for peel texture.
    – apricots: balls, crease 1 side w/toothpick; whole clove for stem.

    Green dough …
    – peas: several tiny balls, place in oblong piece, pinched ends, slit open to insert 4 peas into pod.



    Thanks for coordinating this, Elizabeth.

    ~Lois~ (3/17/07)

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