Easy Vegetarian Chicken (Soy Curl) Pot Pie

Recipe from: http://www.bettycrocker.com/recipes/impossibly-easy-chicken-pot-pie/f56faec7-3303-4720-9e68-adbd534fb0f6

I doubled this recipe and it fit in a 9x13 pyrex baking dish. Here is what I used:

Ingredients:

3 1/3 cups frozen mixed veggies
2 cups soy curls
2 cans (10 3/4 ounces) condensed cream of something soup (use potato, mushroom, broccoli, asparagus, celery, etc - you can mix and match)
various herbs of choice
2 cups Original Bisquick mix
1 cup milk
2 eggs

Directions:
Heat oven to 400ºF.
Cover soy curls in water or vegetable broth and let soak for 10 minutes. Drain and press the soy curls.

Mix vegetables, soy curls and soup in a bowl. Add teaspoons of any herbs of choice (oregano, parsley, thyme, dill weed, etc). Pour into a 9x13 baking dish.
Stir together remaining ingredients with fork until blended. Pour on top of the soycurl/veggie mixture.
Bake 30 minutes or until golden brown.

Jerk Soy Curls with Caribbean (Cauliflower) Coconut Rice & Beans

Recipe from: http://quicheaweek.wordpress.com/2012/09/20/jerk-seitan-andor-tofu-over-caribbean-rice-and-beans/

The first step is to prepare and marinate the soy curls. The marinade is homemade, so I recommend making a night ahead and marinating the soy curls overnight to have it ready the next day.

Marinade ingredients:


2 Tbsp low sodium soy sauce
2 Tbsp olive oil
2 Tbsp water
1 Tbsp distilled white vinegar
juice from two limes
3 tsp brown sugar
2 cloves of garlic, minced
1/2 a medium sweet onion
2 green onions, sliced a little past where it turns green
1 tsp ground allspice
1 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cayenne
1/4 tsp cinnamon
2 tsp dried thyme
1/2 (or a whole) scotch bonnet (or habanero) pepper, carefully deseeded and chopped

~3 cups Butler soy curls

Directions for marinating soy curls:
Soak the soy curls in water or veggie broth for 10 minutes. Drain and press most of the liquid out.
Combine all the ingredients above except for soy curls in a food processor and process (I used my Ninja).
Add prepared soy curls to a tupperware and pour marinade. Mix to coat.
Store in the fridge, covered, for at least a couple hours (preferable overnight).

Ingredients for "rice":


one small head of cauliflower, broken into florets
1 medium-large sweet onion, diced
2 cloves of garlic, minced
1 tsp grated ginger (I used jarred ginger)
3/4 cup lite coconut milk
3/4 cup vegetable stock
juice from 1 lime
1 scotch bonnet (or habanero) pepper, intact
1 15oz can of kidney beans, drained and rinsed
salt and pepper to taste
1/2 cup pineapple, diced
green onions for garnishing (optional)

DIRECTIONS:

Saute the soy curls over medium heat with any excess marinade until it begins to brown.

Meanwhile, make the "rice".

Process your cauliflower florets until they are the consistency of rice. Set aside.

Spray a wok or a big pot or a skillet or something with some cooking spray and saute the onions, garlic, and ginger until softened. Add the coconut milk, stock, lime juice, pepper, and cauliflower. Cover and bring to a boil. Take down to a strong simmer and continue to cook until most of the liquid has been absorbed by the cauliflower, 15-20 min. It still might be a little sloppy and that’s cool too. Add the kidney beans and cook a bit. Salt and pepper to taste. Remove from the heat. Remove the pepper. Add the pineapple and stir. Top with green onions before serving.

Vegetarian Buffalo Mac and Cheese

adapted from : http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html

Ingredients:

7 Tbsp unsalted butter
salt
1 pound elbow macaroni (I used whole wheat elbows)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups Butler soy curls, soaked in water for 10 minutes then drained & pressed
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank's extra hot buffalo)
2 Tbsp all-purpose flour
2 tsp dry mustard
2 cups half-and-half
1/2 cup additional half and half or milk
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup breadcrumbs (you are supposed to use panko but I used normal italian style)
1/2 cup crumbled blue cheese (OPTIONAL - I didn't use)
2 Tbsp chopped fresh parsley (OPTIONAL - I didn't use)

Directions:


Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the soy curls and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spray the baking dish with cooking spray or coat with butter.
Spread half of the macaroni in the prepared baking dish, then add about 1/3 of the cheese sauce. Then, top with the chicken mixture and the remaining macaroni. Pour the rest of the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the breadcrumbs, plus blue cheese and parsley (if using). Sprinkle over the macaroni and bake until bubbly, about 30 minutes. Let rest 10 minutes before serving.