Posts filed under main course

Vegetarian Chili Mix

Here’s the low down on our bulk vegetarian chili mix.

INGREDIENTS: Textured vegetable protein, dehydrated vegetables, corn meal, spices, salt, hydrolyzed plant protein (soya derivative), canola oil.


  • In a pot bring 2-1/2 cups water to a boil
  • Add 1 cup of vegetarian chili mix and stir well
  • Reduce heat and simmer, uncovered for 8-10 minutes. Stir occasionally to keep for sticking.

Yield 4 servings.

For traditional chili, add 1 cup of cooked beans (red kidney, pinto or navy are nice). Vegetarian chili mix can also be used as a taco shell filling or also to prepare “sloppy joes”.

Posted on September 8, 2015 and filed under main course.

Vegetarian Lasagne

From the “Full of Beans” cookbook.

This will impress the heck out of your vegetarian dinner guests.


  • 1 tsp canola oil
  • 1 onion, chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/3 cup finely chopped walnuts or pecans
  • 2 cups cooked red kidney beans, mashed
  • 1 1/4 cups canned tomato paste
  • 2 cups water
  • 1 tsp ground thyme
  • 1/2 tsp ground oregano
  • Salt and freshly ground black pepper
  • 2 cups 1% cottage cheese
  • 1 egg, lightly beaten
  • 12 oven ready lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  1. In large nonstick skillet, heat oil over medium heat; cook onion, celery, carrot, garlic and nuts for about 6 minutes or until onion is translucent.
  2. Stir in mashed beans, tomato paste, water, thyme and oregano; bring to boil.
  3. Reduce heat and simmer for 15 minutes or until slightly reduced and flavours have mingled.
  4. Season to taste with salt and pepper.
  5. In small bowl, combine cottage cheese and egg; mix well.
  6. Set 1 cup sauce aside. Spread 3/4 cup of the remaining sauce over bottom of 13 × 9 inch baking dish.
  7. Arrange layer of 4 lasagne noodles over sauce.
  8. Spread half of the remaining sauce over noodles, then half of the cottage cheese mixture and half of the mozzarella cheese.
  9. Cover with second layer of 4 noodles. Repeat sauce and cheese layers.
  10. Cover completely with reserved sauce.
  11. Sprinkle with Parmesan cheese.
  12. Bake in 350F oven for about 40 minutes or until noodles are tender.
  13. Let stand for 10 minutes before serving.
Posted on September 8, 2015 and filed under main course.

Green Curry Chicken with Asparagus


This one has been kitchen-tested by Pam and taste-tested by her family... and Foodstuffers. She pronounces it easy, we pronounce it delicious.

Posted on June 29, 2015 and filed under main course.