Andrews Chick less biscuit pot pie

Filling:
8 tablespoons olive oil
2 cup finely chopped onions.
1 cup celery, finely chopped.
2/3 cup flour
3 cups vegetable stock. (see Andrews Homemade
Vegetable Broth)
3 cups organic plain yogurt
(see Anews Tofu Sour Cream)
Biscuit dough topping:
4 cups of flour.
2 tablespoon aluminum free baking powder.
2 teaspoon organic cane sugar.

1/4 teaspoon dried sage

1/4 teaspoon dried thyme
5 cups diced cooked meatless chicken (tofu or any fake
meat).
4 cups of frozen mixed vegetables (your choice).
Sea Salt and pepper (optional).

1/2 cup cold unsalted butter (can use olive oil)

1 3/4 cup Rice Dream milk.
1 teaspoon sea salt.

In saucepan. Stir onion and celery cook for five minutes over medium heat. Add the flour, stirring for one to two
minutes till lightly browned. Whisk the vegetable stock into pan. When it starts to thickened whisk in the yogurt.
Add the sage, thyme, chicken, and vegetables, continuing to stir until mixture is heated through about five to seven
minutes. Add salt and pepper to taste. Place mixture into casserole dish. Next mix the biscuit dough by combining
flour, baking powder, sugar and salt together. Add the olive oil and rice milk to the dry mix. Mix thoroughly until
dough has a chewing gum, consistency, then flatten out the dough to about 1/2" thick. Use a biscuit cutter to cut out
round biscuits & place them on top of casserole mixture in the casserole dish. Bake at 375 for about 20 to 30
minutes.
Anews Vegan Spinach & Carrot Casserole
Vegan sour cream ingredients:
(1) silky soft tofu
(1) firm tofu
6 Tbl pineapple juice
1 Tsp Sea salt
6 Tbl nutritional yeast flakes
4 Tbl apple sauce
4 Tsp Honey
of an Avocado (optional)

Casserole ingredients:
6 cups cooked Brown rice
2 cups shredded carrots
2 cups frozen spinach or 6 cups fresh (slightly sauted
down)
1 can Black olives
1 cup cropped green or red peppers (optional)

1. take tofu and squeeze out all the water as possible.I like to use two cutting broads placing tofu in between the
cutting broads and pressing down until all the water comes out. 2. then rip up the tofu and place into blender with all
the other sour cream ingredients and blend until smooth and creamy. 3. then in large mixing bowl mix together brown
rice, spinach & carrots then add sour cream mixer and mix thoroughly. 4. place mixer into casserole dish then top off
casserole with your favorite topping. You can use black olives or red peppers, dried Italian bread crumbs etc. Bake at
350 for about 20 to 30 mins.
!! enjoy good eats !!
Anews Brown Rice & Spinach Casserole
6 cups cooked Brown Rice
1 bag frozen Spinach (28oz.)
1 cup of shredded Carrots
(1) 13.25 oz. can Mushroom or (veggie of choice)
1/8 cup of Honey

Andrews Homemade Vegetable Broth

see below:

1. Place broth in a large skillet or pan & simmer for about 15-20 mins until it starts to thicken. 2. As you wait for the

broth to thicken place mushrooms in another skillet & saute them until they start to dry out & turn rubbery then add in
the frozen spinach to help dethaw it. Saute until dethawed then set aside. 3. When the broth has thicken enough add
the Rice & Honey to it and simmer to desired thickness. 4. Then in a large bowl add the rice mixture, shredded
carrots, spinach & mushrooms together & mix well then place into a casserole dish. 5. cover the casserole dish with
tin foil & Bake at 350 for 30 mins.
Andrews Homemade Vegetable Broth
3/4 Tbl unrefined Sea salt
2 Tbl Nutritional yeast flakes
2 Tbl Corn starch (non gmo) or arrow root
2 Tbl dried chopped onions
tsp Healthy Curry powder
1 cup of shredded Carrots

cup Apple sauce

4 cups of water
tsp Paprika
tsp Nutmeg
optional: (1/8 Tsp Ground Mustard (gives it a little asian
kick)

Makes 4 cups of broth.

1. Place all ingredients into to blender & blend on high until thoroughly blended together.
Cook for about 10-15 mins or so until it starts thickening to your desired texture. 2. then its ready to add to recipes
or making soups.
Great to add to recipes that call for broth in them. Also great for making homemade soups just add your favorite fresh
vegetables; chopped celery, leeks, peas, onions, carrots, peppers etc. You can also add your favorite pasta noodles to
your soups too.
Anews Vegan Macaroni & Cheez Casserole
2 cups Cooked whole grain Macaroni noodles
1 cup water
1 cup of raw nuts or seeds of choice
optional: for sharp cheddar cheese taste
(2 Tbl of caned mild green chiles)

1/8 cup Lime or lemon Juice (thats half of a cup)

cup apple sauce
4 oz. Jar of Pimientos
3 Tbl. Nutritional yeast flakes health food store
2 Tbl dried onion or a piece of fresh onion about half of
the size of your pinky.
1 Tsp sea salt
Might need to add more or less apple sauce to get desired thickness or can use water to thin sauce too. 1. Cook
Macaroni noodles in lightly salted water and drain without rinsing. (optional: I like to mix together whole wheat curly
noodles with my Macaroni noodles. ) 2. Place the water, nuts and sea salt and blend until nuts are thoroughly blended
(chew them up really good; liquidize it makes it more creamy). 3. slowly add olive oil to blender mixture as it blends
until it is thoroughly blended. 4. add the lime or lemon juice and blend. 5. Add the jar of Pimientos liquid and all
& Yeast flakes & blend. 6. (optional) you can saute the onion in a little bit of honey & olive oil then add them to the
blender or to the noodles itself. 7. Place noodles into casserole dish & pour cheese mixture over the noodles & then
mix them all together. (optional: I like to mix into my mac some veggies like spinach ,corn, peppers etc. its a great
way to get kids to eat their veggies.) 8. bake at 350 for 30 mins. Can cook cheese sauce in pan to the right thickness
& use as sauce for noodles, salad dressing, pizza, spread on bread etc.
Baked Corn Casserole
1 c. flour
3/4 c. corn meal
1/2 c. organic cane sugar
3/4 tsp. Sea salt
3 tsp. aluminum-free Rumford Baking Powder

1 (12 oz.) container Better Than Sour Cream (optional:

see Anew's Tofu sour cream)
2 Tbsp. olive oil
1 15 oz. Fresh or can corn
3 14 oz. cans of cream style corn
2 Tbsp. Cornstarch
1 c. (rice dream milk) soy milk

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, combine all dry ingredients.
3. Mix together the soymilk, Better Than Sour Cream and olive oil.

4. Mix well for 1-2 minutes. Then add the corns and mix for another
minute. Options: To give it a little zing, try adding 4-7 oz can diced green chili peppers
5. Pour into a 3-quart baking dish that has been sprayed with a non-stick cooking spray.
6. Cover the top with aluminum foil and bake for 30 minutes.
7. Remove aluminum foil and continue baking for another 30 minutes.
8. Top should be golden in color. Serve hot!
Tofu & Bean Lasagna
Tofu mix

Onion mix

Stuffing

Noodles

1 16 oz Firm Tofu
1/8 cup lime juice
2 tsp honey
1 tsp sea salt
2 tsp basil
tsp onion powder

1 medium onion
1 can olives or mushrooms
1/8 tsp honey
2 Tbs water

1 10 oz frozen spinach
thawed
1 cups shreded carrot
3 or 4 cups baked beans
1 quart Spageti Sauce

12 whole grain lasanga

noodles

1 Sautee finely chopped onions and mushrooms with water and honey. 2. Mash tofu and add seasoning mixing well. 3
add stuffing ingredients and onion mix to tofu mix. 4. Boil lasagna noodles till flexible
5. in glass caserol dish layer mixture and noodles till done. 6. Bake at 350 for 30 minutes and enjoy.
Gluten Free-Plant-Based Lentil Roast
by Sherry Boettcher
Mix following ingredients
Lentil Loaf Mix
2 cups cooked lentils
1 cup cooked brown rice
1 cup shredded carrots
1 cup chopped pecans
1 medium onion finely diced &
sauteed in 1/8 tsp. honey & 1Tbs water

Mix following ingredients

Seasoning Mix

1 tps sea salt

cup water
4 Tbs ground flax seed
tsp sage
1 Tbs yeast flakes
tsp healthy curry
tsp ground coriander seed
tsp lime juice (optional)
Combine ingredients on right side (seasoning mix) and set aside for 5 minutes. After both mixes are well mixed, mix
them together well. Put in casserol being sure to pat down firmly. If you want it dryer, make it thin, if you want it
moist and soft make it thicker. Bake at 350 for 45minutes Put tofu eggs on top if you like See recipe card
Anews vegan tofu scrambled eggs
by Andrew Boettcher
2 ( 16-oz.) tofu, (soft or firm), water packed.
1/4tsp. garlic powder or fresh garlic
2 chives chopped or parsley
1 1/2 tsp. Onion powder
1/4 onion, chopped (optional)
1/8 -1/4 tsp. Turmeric
2 Tbsp. Nutritional yeast flakes.
sea salt to taste
4 tsp. Chicken like seasoning
1. Pour out the water from tofu package & lightly squeeze out the tofu. 2. Mash, crumble or squeeze tofu with hands
or with fork into frying pan. 3. Then Mix together all the dry spices in a bowl. 4. Slowly stir in dry ingredients into
the tofu. 5. Then add chives and chopped onion & cook 5-15 min. until water is cooked out and gives a nice texture
that you like.

Vegan Green Bean Casserole

2 1/2 cups soy milk, plain
1 1/2 cups mushrooms, sliced
4 (14 ounce) cans cut green beans
1 1/2 tablespoons non-GMO cornstarch

15 ounces dried onions (optional)

1-2 tsp garlic powder
fresh ground black pepper, to taste
2 cups diced onions

Directions
Preheat the oven to 350 degrees.
1. In a pot over medium-high heat, add 2 cups of the soy milk, the sliced mushrooms, garlic, and the black pepper.
Slowly bring to a boil and reduce the heat to a simmer. 2. Dissolve the corn starch into the remaining cup of soy
milk and then add to the pot. 3. Stir well for 5 minutes and remove from the heat. Drain the green beans and pour
them into a casserole dish. 4. Add about 1cup of the onions to the beans, as well as the soy milk mixture and toss. 5.
Place in the oven for 35-45 minutes, top with the rest of the onions, and cook for a few more minutes until the onions
are brown. Let the casserole sit for 10-15 minutes to set and cool.
Sherry's Vegan Stuffing
Seasonings
cup dried parsley
tsp sea salt (unrefined)
1 tsp onion powder
3 Tbs (Anew chicken Style season)
tsp healthy cury
2 cups soy or nut milk

1 Loaf Ezekiel sprouted bread sliced, cubbed or crumbled

and dried in 275% oven
(7 srpouted grains is our favorite)
1 cup water & 4 Tbs ground flax seed, mixed and set
aside.
2 Large or Medium onions finely chopped, sauteed in 2
Tbs water tst honey)

Cut and dry bread. Mix water and ground flax and set aside. Sautee onions let cool. Mix dry seasonings well. Mix
sauteed onions, milk, flax solution and seasoning together. Mix bread crums into mixture.
Place in backing dish and bake at 350% for 30-45 minutes.
Enjoy!
Compliments Andrew & Sherry Boettcher www.paintmud.com
Yummy Vegetable Lasagna Casserole
inspired by Janice Hackett's Lasagna
Ricotta Tofu Cheese
1, 16oz Tofu mashed
1 cups Onions chopped, sauteed in little water + pinch
of honey
2 tsp onion or garlic powder
2 tsp basil
1 tsp unrefined salt
1 Tbs honey
1 Tbs Lime juice
2 Tbs yeast flakes
tsp oregano

Other ingredients
9 whole grain Lasagna noodles
3 big carrots chopped and steamed
2 cups broccoli chopped & steamed
or 10 oz Spinach (chopped)
1 Jar spaghetti sauce

1. A. Sauteed chopped onions in a little water and around tsp honey.

B. Mix all dry spices together and then add lime juice + honey, mix
C. If you don't want onion pieces you may puree in food processor

D. mix mashed tofu with spice mixture and sauteed onions set aside.
2. Steam carrots, Steam broccoli (if using spinach steam also)
You can steam them separately or together, just keep in mind carrots and broccoli take much longer to steam than
spinach.
Feel free to use substitute the veggies you like most!
3. Cook lasagna noodles, drain and set aside
4. Layer your lasagna in a casserole dish. Put little spaghetti sauce then noodles. Put a layer of sauce and tofu ricotta
cover with noodles. Put a layer of the veggie mix. Layer of noodles sauce and ricotta. You can mix and match
layers however you like
5. Heat before serving (about 20 minutes at 350 or put in warmer till warm)
ENJOY! Freezes well, can make a double recipe and put one in freezer for later. (make sure you seal it well with
saran wrap.
Complements of Andrew & Sherry Boettcher www.PaintMud.com
Potato Curry Casserole
4-5 medium potatoes, sliced
Homemade Dont Worry-Healthy Curry Powder
2 Tbsp. homemade curry power*
1 Tbl. ground coriander
1 garlic clove, minced
1 tsp. cardamom
1 medium onion, finely chopped
1 tsp. cumin powder
1 cup. cashews or almonds
1 tsp. turmeric powder
1 cup. water
2 tsp. paprika
1 Tbl. ground fenugreek (optional
1. Peel and slice the potatoes then add to a pot of simmering lightly salted water, cook on a medium heat until soft.
About 20 mins.
2. While the potatoes are cooking, prepare the curry powder.
3. To prepare the curry power, mix together the herbs in a small bowl.
4. Prepare a cashew cream sauce by blending the cashews and water in a blender until the mixture is smooth and
creamy. (To ensure a good result do not add all the water at once. Blend the cashews with half of the water until the
mixture is smooth, and then add the rest.)
5. Now add curry powder, garlic and onions to the cashew cream & blend
until you can see that all ingredients are equally mixed in.
6. Once the potatoes are soft, drain the water and put them in an oven dish.
7. Pour the cashew curry over the potatoes making sure they are all covered and bake until the mixture turns a deeper
brown.

Andrews Eggplant & Mushroom Lasagna

Eggplant Sauce:
1 med. Eggplant (will be ground up in sauce)
2 can of mushrooms
1 Tbl sea salt
4 Tbl organic cane sugar
1/3 cup olive oil
cup crushed Italian-bread crumbs
4 Tbl nutritional yeast flakes
cup Rye & All-purpose flour mix (or any flour)
1 Tbl ground Flax seed (grind in coffee grinder on
fine)
1 cup warm water
1 box of Lasagna noodle
2 (6.5 oz) can cut mushrooms
Andrews vegan Ricotta cheese
(see below)

Tomato sauce:
1 large (28 oz) can Diced organic fire roasted tomatoes
1 large can (28oz) organic tomatoes
1/3 cup Olive oil
4 Tbl Honey
1 Tbl Sea salt
4 Tbl Corn starch
1 Tbl Italian seasoning
2 cups shredded Carrots
4 Tbl Nutritional yeast
Tsp Paprika
Tsp Nutmeg
Tsp Curry Powder
Eggplant:
1 med. Eggplant inch cubed in Soak in 1cup of warm
water with (1 Tbl honey & 1 Tsp Sea salt) (skillet fried
with 1 medium Onion (chopped)

Eggplant Sauce:
1. Drain mushrooms; then put all Eggplant sauce ingredients into food processor. Make a paste out of it. 2. Simmer
on low-medium heat in frying pan until desired texture is achieved (texture is like ricotta cheese).
Tomato Sauce:
1. Fry onions in a little honey until they are golden and slightly see through. Then set aside.
Cut eggplant into inch cubes then soak them in 1 cup of warm water with honey & Sea salt mixer and let it
marinade for 15mins; then Fry eggplant in hot frying pan (in olive oil or water) until semi-crunchy on the outside but
still tender on the inside. 2. Drain 28oz large can of fire roasted tomatoes and place into food processor with all the
tomato sauce ingredients and puree except (except for eggplants, onions, mushrooms, and the fire roasted tomatoes).
Then drain and the mushrooms, fire-roasted tomatoes, onions, eggplant to the tomato sauce. 3. Place into frying pan
or pot and cook it down until it becomes a semi-thick sauce.
Andrews Ricotta cheese:
(2) extra Firm Tofu
6 Tbl Pineapple Juice or Lime Juice)
4 Tbl Olive oil

1 Tsp Sea Salt

6 Tbl Nutritional yeast
2 Tsp organic Cane sugar
2 Tsp Honey

1. Drain and squeeze out tofu then wrap tofu in kitchen towel and put in frig to drain for 10 mins.
2. Rip up the Tofu and place in food processor with remaining ingredients. Blend until mixed to your liking.
Putting it all together:
Cook lasagna noodles for 12 mins then layer bottom of casserole dish with tomato sauce then layer of noodles; then
eggplant sauce; then noodles; Ricotta cheese, then tomato sauce; repeat until you reach the top. Top off with crushed
Italian-bread crumbs. (Optional) top off casserole with cut black and green olives. Wet down the breadcrumbs a little
on the top of the casserole then cover with Tin-foil. Bake at 350 for 30 mins. Let cool a little serve. !! Enjoy!!