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.
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.