Cottage Cheese Patties

These vegetarian patties are from my Grandma's kitchen and are one of my favorites at holiday time. So savory, just the right texture, covered with bubbly, mush-roomy goodness.

But when I broke out the recipe last month to satisfy a craving, the after-effects were less than stellar. Tummyache. A general feeling of malaise. I made pot pie the same week, also with canned mushroom soup, and after eating it felt the same way. Thus -- my recent mission to create my own mushroom soup, taking out the dairy AND eliminating the MSG {probably the culprit}. These patties originally called for powdered onion soup mix which also contains MSG. So I put together some seasonings, with the help of the Internet, to mimic onion soup mix and VOILA! A fabulous result with no ill effects.

Cottage Cheese Patties
shared from my Grandma's amazing recipe collection and fiddled with {just a bit!}
1 cup cottage cheese
1 cup oatmeal
2 eggs
1/4 cup dried onion flakes or 1/2 cup onion, chopped fine
2 T McKays vegan beef seasoning
1/4 teaspoon onion powder
1/4 teaspoon parsley flakes
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon chili pepper
1 teaspoon sage
3 tablespoons wheat germ
1 tablespoon nutritional yeast flakes

Combine all ingredients, form patties and fry in just a thin layer of oil. Makes about 8 medium patties. Place in an 8x8 casserole dish and cover with homemade mushroom soup {recipe follows}. Bake at 375 degrees for 40-50 minutes, until bubbly.

Homemade Mushroom Soup
inspired by Simply Recipes
5 or 6 large mushrooms, cleaned, chopped very fine
1 Tbsp lemon juice
1 Tbsp Smart Balance
5 green onions, minced
1 teaspoon dried thyme
1 small bay leaf
1 teaspoon salt
2 cans coconut milk, drain the water off
1/2 cup water
1 1/2 tsp chicken seasoning
1 tsp cornstarch dissolved in 1 Tbsp water

Chop up the mushrooms into very small pieces. Melt Smart Balance in a large saucepan and add green onions, mushrooms and lemon juice. Lightly saute over medium heat. Add thyme and bay leaf and saute for 10-15 minutes or until the liquid that is released from the mushrooms disappears.

Add salt, coconut cream {don't add the liquid in the cans of coconut milk, just the thick white cream} and chicken seasoning mixed with water. Bring to a boil, then reduce heat and simmer for 20 minutes.

Add cornstarch mixed with water and simmer for 10 more minutes, stirring constantly while it thickens. Add seasoning to taste, if desired.