Meatless Monday Cookbook

Meatless Monday Cookbook

Salads, Soups, and Chili Stir Fries and Curries Pasta, pizza, etc. Casseroles, Etc.

Slow Cooker Spinach Lasagna

Ingredients

  • 1 C. ricotta cheese
  • 2 10-ounce packages of chopped frozen spinach, thawed and excess moisture squeezed out.
  • 8 oz. sautéed mushrooms
  • ¼ C. minced fresh basil
  • 1 C. parmesan cheese, divided
  • 3 C. marinara sauce
  • 6 regular lasagna noodles
  • 2 C. grated part-skim mozzarella cheese

Directions

  1. Mix the ricotta, spinach, fresh basil and ½ C. parmesan cheese in a bowl.
  2. In another bowl, mix the marinara sauce with ½ C. water.
  3. In the bottom of a 6-quart slow cooker, spread about a quarter of the marinara mixture to lightly cover the bottom.
  4. Top with 2 noodles, breaking to fit if necessary, and another quarter of the marinara. Top with half the spinach mixture, then ½ C. of the mozzarella.
  5. Repeat step 5 with 2 more noodles, one-quarter of the marinara, one-half of the spinach mixture and ½ C. of the mozzarella.
  6. Top with the remaining 2 noodles, marinara, remaining 1 C. of mozzarella and remaining ½ C. parmesan.

Cover and cook on low until the pasta is tender, about 3 ½ hours.

Contributed by Gail Holm


Potato and Spinach Casserole

Adapted from https://www.allrecipes.com/recipe/25890/potato-spinach-casserole/

Ingredients

  • 3 large Russet potatoes, peeled and cubed
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1 cup sour cream
  • 1/4 cup butter
  • 2 tablespoons chopped green onions
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Cheddar cheese

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
  2. Bring a large pot of salted water to a boil.
  3. Add potatoes and cook until tender, about 15 minutes.
  4. Drain and mash.
  5. In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper.
  6. Spoon into the casserole dish.
  7. Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

Contributed by Al Holm


Caramelized Onion, Mushroom and Basil Pizza

Adapted from The Roving Radish www.rovingradish.com

Ingredients

  • 3 T. extra-virgin olive oil, plus extra for drizzling
  • 2 T. unsalted butter at room temperature
  • 2 large onions, thinly sliced
  • ¼ t. salt
  • ¼ t. ground black pepper
  • 1 ½ C. sliced mushrooms
  • 1 C. crumbled gorgonzola cheese (divided in half)
  • 2 12”-13” pizza crusts
  • ¼ C. chopped fresh basil leaves

Directions

  1. Put an oven rack in the center of the oven. Preheat the oven to 475° F.
  2. In a large skillet, melt 3 T. olive oil and 2 T. butter over medium-low heat. Add the onions, salt, and pepper.
  3. Cook, stirring occasionally for about 20 minutes, until onions are golden and caramelized. Increase the heat to medium-high and add the sliced mushrooms.  Cook, stirring constantly, until mushrooms are browned and no longer wet.
  4. Drizzle one pizza crust with olive oil. Spread half the onion and mushroom mixture evenly over the crust, leaving a 1” border. Sprinkle ½ C. gorgonzola cheese on top.  Bake until crust is golden and cheese has melted, about 8 to 10 minutes if you use a pre-baked crust or about 15 minutes if you use an unbaked crust.
  5. Repeat with the second crust.

Contributed by Gail Holm


Spinach and Potato Curry

Adapted from  https://food52.com/recipes/26048-spinach-and-potato-curry-palak-aloo

Ingredients

  • 3 tablespoons oil
  • 3 12-oz bags of frozen chopped spinach, defrosted and drained
  • 4 medium potatoes, diced into medium chunks
  • 1 medium onion, finely chopped
  • 4 1/2-oz can of chopped chiles
  • 2 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red cayenne pepper powder, optional
  • 2 teaspoons salt (or salt substitute)

Instructions

  1. In a large pot, heat the oil on medium heat and brown the onions.
  2. Once the onions are lightly browned, add the garlic and ginger, and cook for a minute until fragrant.
  3. Add the potatoes and toss with the oil and onions.
  4. Add the turmeric powder, ground cumin, ground coriander and red cayenne powder, and mix thoroughly into the potatoes.
  5. Allow the potatoes to sauté for about 5 minutes.
  6. Add enough water to cover the potatoes and let potatoes cook, about 10-15 minutes.
  7. Once the potatoes are just tender, making sure there isn’t too much water, add the spinach.
  8. When the spinach has been heated, add the green chile.
  9. Check for salt and adjust.
  10. Yield: 8 servings

Contributed by Al Holm


Easy Lentil Soup

Ingredients

  • 1 can of Progresso Lentil Soup
  • extra water
  • some cooked or instant brown rice
  • some frozen spinach
  • some cooked, frozen or canned carrots
  • fresh zucchini, if you have it
  • sprinkle with some smoked paprika
  • Optional protein:
    • Morningstar Farms sausage links, sliced
    • Tofurkey Italian sausage, chopped (makes it spicy)

Contributed by Carol Zika


Moroccan Vegetable Tagine

Ingredients

  • 1/4 cup Private Reserve extra virgin olive oil, more for later
  • 2 medium yellow onions, peeled and chopped
  • 8–10 garlic cloves, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 2 large russet potatoes, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • Salt
  • 1 tbsp Harissa spice blend
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 2 cups canned whole peeled tomatoes
  • 1/2 cup heaping chopped dried apricot
  • 1 quart low-sodium vegetable broth (or broth of your choice)
  • 2 cups cooked chickpeas
  • 1 lemon, juice of
  • Handful fresh parsley leaves

Directions

  1. In a large heavy pot or Dutch Oven, heat olive oil over medium heat until just shimmering. Add onions and increase heat to medium-high. Saute for 5 minutes, tossing regularly.
  2. Add garlic and all the chopped veggies. Season with salt and spices. Toss to combine.
  3. Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon.
  4. Add tomatoes, apricot and broth. Season again with just a small dash of salt.
  5. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender.
  6. Stir in chickpeas and cook another 5 minutes on low heat.
  7. Stir in lemon juice and fresh parsley. Taste and adjust seasoning, adding more salt or harissa spice blend to your liking.
  8. Transfer to serving bowls and top each with a generous drizzle of Private Reserve extra virgin olive oil. Serve hot with your favorite bread, couscous, or rice. Enjoy!

Contributed by Chris Crandell


Bali Bowl

From Sylvia Fountaine feastingathome.com

Ingredients

  • 14 ounces tofu (non-GMO, organic and sprouted if possible- or use firm or extra firm)
  • 1 large yam or sweet potato, cut into ¾ inch cubes
  • drizzle of olive oil
  • 3/4 cup uncooked black rice (or other rice or grain, but black rice is special)
  • Peanut Sauce Ingredients:
    • 3 thin slices ginger- cut across the grain, about the size of a quarter.
    • 1 fat clove garlic
    • 1/4  cup peanut butter (or sub almond butter!)
    • 1/4 cup fresh orange juice (roughly ½ an orange)
    • 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
    • 3 tablespoons maple syrup, honey, or agave
    • 3 tablespoons toasted sesame oil
    • ½ –1 teaspoon cayenne pepper (or a squirt of sriracha sauce)
    • 3/4 teaspoon salt
  • Bowl Veggie Options:
    • 1–2 cups shredded cabbage
    • 1–2 cups shredded carrots
    • 1–2 cups shredded beets
    • 1 cup sliced snap peas
    • ½ cup thinly sliced radishes (or watermelon radishes)
    • 1 avocado
    • fresh sunflower sprouts

Directions

  1. Preheat oven to 425 F.
  2. Blot dry, then cut the tofu into 1 inch squares.  Place on a parchment-lined sheet pan. Sprinkle lightly with salt.
  3. Cut the yam into ¾ inch cubes and place on the other side of the sheet pan (or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
  4. Make the peanut sauce, placing everything in a blender,  and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaining to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece.
  5. Place in the hot oven for 25-30 minutes.
  6. Cook the rice per instructions.
  7. Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.
  8. When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.
  9. Drizzle with the remaining peanut sauce. (It’s all about the sauce. Addictive!)

Contributed by Chris Crandell


Turmeric Chickpea Stew

From Sonja Overhiser and Alex Overhiser of ACoupleCooks.com.  Washington Post’s Plant-Powered Newsletter Aug 9, 2019

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 4 cups low-sodium vegetable broth
  • 1/4 cup creamy peanut butter
  • 1/4 cup uncooked long-grain brown rice
  • One 15-ounce can or 1 1/2 cups cooked chickpeas
  • 1 large sweet potato, scrubbed well and cut into 1/2-inch dice
  • 1 large carrot, scrubbed well and cut into 1/2-inch dice
  • 1 orange bell pepper, seeded and cut into 1/2-inch dice
  • 2 teaspoons ground turmeric
  • 2 teaspoons sweet paprika
  • 2 teaspoons onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt, or more as needed
  • Cilantro leaves, chopped, for garnish
  • Lemon wedges, for garnish

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook for 1 to 2 minutes, until lightly browned and fragrant, stirring often.
  2. To the pot, add the broth, peanut butter, rice, chickpeas, sweet potato, carrot, bell pepper, turmeric, paprika, onion powder, crushed red pepper flakes and salt. Bring to a boil over high heat, then reduce the heat to medium and cook, steadily bubbling, for 25 to 30 minutes or until the sweet potato and rice are tender (give them a taste to assess doneness). Grab a spoon with a little broth, then give the stew a taste. Add more salt, as needed.
  3. Ladle into bowls and allow to cool slightly; the flavor and texture are better balanced when the stew is warm, not scalding hot. Garnish with the cilantro and a squeeze of lemon juice.

Contributed by Katie Cervi


Vegan Homemade Soyrizo

Make this high-protein, spicy, healthier version of the popular Trader Joe’s soy chorizo.

Ingredients

  • 1/4 cup sundried tomatoes (see notes)
  • 1 3/4 cups TVP
  • 2 cups low-sodium vegetable broth hot (I recommend low-sodium for better control over the soyrizo’s saltiness)
  • 1/4 cup red wine vinegar
  • 3 tbsp tomato paste
  • 3 tbsp tamari (or use low-sodium soy sauce)
  • 1/2 tbsp olive oil
  • 1/2 large white or yellow onion minced
  • 3 cloves garlic minced 1 tsp cayenne pepper (use less if this is your first time making the recipe)
  • 1/4 tsp ancho chili powder (or 1/2 tsp. regular chili powder) (omit if using hot paprika)
  • 2 tsp dried thyme
  • 2 tbsp dried oregano
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 tbsp smoked paprika
  • 1/2 tbsp ground black pepper (if using freshly ground, reduce to 3/4 tsp)
  • 1 tsp ground coriander
  • 1 1/2 tbsp ground cumin
  • 1/2 tsp ground cinnamon

Directions

  1. In a large bowl, add the TVP, as well as the sundried tomatoes if they need to be rehydrated (see notes). Don’t stir them together. Pour the boiling hot vegetable broth onto the mixture and let sit for at least 10 minutes to rehydrate.
  2. If rehydrating the tomatoes, remove them now, finely chop them, and return them to the bowl. Stir in the red wine vinegar, tomato paste, and tamari to the mixture. Measure out all of the spices into a separate bowl.
  3. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic, and cook for about 3 minutes, stirring frequently, until softened. Add all of the spices and stir well. Cook for just 30-60 seconds or until fragrant.
  4. Add the entire bowl of soyrizo TVP mixture to the pan and stir well. Cook over medium heat, stirring frequently, for about 5 minutes or until excess liquid is cooked off. Enjoy on tacos, on pizza, as a dip, in chili, or in any other way you please!

Contributed by Phil Webster


Vegan Italian Meatballs

From pastabased.com

Ingredients

  • 1 cup cooked brown/green lentils
  • 1 tablespoon olive oil
  • 1 cup yellow onion chopped
  • 4 cloves garlic minced
  • 3/4 cup cremini mushrooms chopped
  • 1 flax egg **
  • 1/2 cup Italian breadcrumbs vegan
  • 1/3 cup fresh parsley chopped
  • 1/2 teaspoon salt + pepper (each)
  • 1/4 cup olive oil (for frying, skip if baking)

Directions

  • To cook dry lentils (skip this step if using canned lentils): Cook 1/2 cup (54 g) dry lentils on stovetop, using 1 1/2 cups (375 ml) water. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. About 15-20 minutes. Drain if needed and measure out 1 cup (192 g) cooked lentils for the recipe.
  • Make a flax egg by mixing together 1 tablespoon ground flaxseed with 2.5 tablespoons water in a small bowl. Let sit for 5 minutes to thicken.
  • Meanwhile, chop yellow onion, garlic and cremini mushrooms. Heat 1 tablespoon olive oil in a skillet on medium heat, add chopped veggies to pan and sauté until soft. About 5 minutes.
  • Once vegetables are soft and lentils are cooked, add to food processor along with breadcrumbs, fresh parsley, flax egg, and salt + pepper.  Pulse ingredients until combined. Use a spatula to scrape down sides as needed. You’ll want the mixture to be well-combined, very mushy and sticky.
  • Preheat oven to 350°F (177°C). Lightly grease a baking sheet and set aside.
  • Roll each ball between your hands to form golf-ball sized balls. Place evenly spaced on a lightly greased baking sheet.
  • Bake in pre-heated oven for 25-30 minutes. Rotate each ball and reshape if needed every 10 minutes. (The longer you leave them in the oven, the crispier the outside will become).

Contributed by Phil Webster


Sweet Potato, Kale and Vegan Sausage Hash

Ingredients

  • 12 oz vegan smoked apple sage sausage (I like Field Roast), sliced into half moons
  • 2 medium sweet potatoes, cubed (4 cups)
  • 1 cup diced onion
  • 2 small apples, diced
  • 4+ cups roughly chopped kale
  • 1 1/2 teaspoons cinnamon (divided)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 tsp ground sage
  • 1/4 cup walnuts, roughly chopped
  • salt and pepper, to taste
  • oil, for frying (if needed)
  • optional toppings: eggs, avocado, green onions

Instructions

  1. Preheat oven to 425 degrees. Mix sweet potatoes with a little olive oil and spread on baking sheet. Bake for 25 minutes, stirring once.
  2. Heat a large nonstick skillet or large cast iron skillet over medium heat. Once hot, add sliced sausage. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, garlic powder, and salt and pepper, stir to combine, and sauté for 5-8 minutes until browned and cooked through. Remove from pan and place in a bowl.
  3. Add oil to pan, if needed, and let it get hot. Add onion and cook for 5-10 minutes until softened.
  4. Add kale, apple, sage and remaining cinnamon. Sauté for 2-3 minutes. Add sausage and sweet potatoes, and mix until warmed through and incorporated. Turn off heat and top with walnuts. Add optional toppings or enjoy as is.

**This makes 7-8 cups (a lot!), but we enjoy it as leftovers. You could probably halve the recipe, if you want.

Contributed by Chris Crandell


30-Minute Pasta Primavera

Source: Aetna insurance newsletter

Ingredients

  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 cup sliced zucchini (not peeled)
  • 1 cup rotini pasta
  • 1 tbsp margarine
  • 1 tbsp flour
  • 1 cup skim milk
  • 1 teaspoon dried basil
  • 3/4 teaspoon coarse-ground black pepper
  • 3 tbsp Parmesan cheese

Directions

  1. Cook pasta according to directions
  2. Steam vegetables until crisp-tender (less than 9 minutes)
  3. In a small saucepan, melt margarine and blend in flour
  4. Gradually stir in milk and seasonings (leave out cheese)
  5. Cook over medium heat, stirring until sauce thickens, about 5 minutes
  6. Remove from heat and stir in cheese
  7. Pour sauce over hot vegetables
  8. Add drained pasta and mix together

Yield: 6 servings

Contributed by Al Holm


Black Bean Enchiladas

Ingredients

  • No-Stick Cooking Spray
  • 1 can (20 oz each) Enchilada Sauce, divided
  • 1 can (16 oz each) Vegetarian Refried Black Beans
  • 1 can (10 oz each) Diced Tomatoes and Green Chilies – No Salt Added, drained
  • 1 pkg (10 oz each) Chopped Spinach, thawed, squeezed dry
  • 1 cup Sweet Kernel Corn
  • 1-1/2 cups shredded Mexican blend cheese, divided
  • 12 corn tortillas (6 inch), warmed
  • (I also saute some onions and peppers and add them to the mix.)

Directions

  1. Preheat oven to 375°F.
  2. Spray 13×9-inch glass baking dish with cooking spray.
  3. Spread 1 cup sauce over bottom of baking dish; set aside.
  4. Stir together 1/4 cup more sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
  5. Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
  6. Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.

Serves 4-6

Contributed by Chris Crandell


Broccoli Cheese Wild Rice Casserole

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 small shallots, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 teaspoon dried dill
  • 2 tablespoons fresh thyme, plus more for serving
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt and black pepper
  • 2 tablespoons salted butter
  • 2 cups wild rice blend
  • 3 heads broccoli, cut into florets
  • 2 cups fresh baby spinach
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese

Directions

  1. Preheat the oven to 425 degrees F.
  2. Heat the olive oil in a large, oven safe skillet over medium heat.
  3. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes.
  4. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden.
  5. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted.
  6. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45
  7. minutes.
  8. Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese.
  9. Season with salt and pepper. Scatter the remaining cheese over top the casserole.
  10. Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.

Serves 6-8

Contributed by Margaret Bittner


Broccoli Mashed Potato Bake

Ingredients

  • 2 lbs. potatoes (leftover mashed potatoes may be used)
  • 1/2 C. skim milk
  • 1/4 C. butter
  • 1 onion finely chopped
  • 1/2 C. part-skim ricotta cheese
  • 3/4 C. low-fat cheddar cheese
  • 1/2 t. dill
  • 1/2 t. salt
  • 1/8 t. cayenne pepper
  • 3 C. chopped broccoli florets
  • Parmesan cheese and bread crumbs (optional)

Directions

Preheat oven to 375°F and spray the inside of a 2 qt. casserole dish with baking spray. Cut potatoes into pieces if large, place them in a large pot and cover with lightly salted water. Bring to a boil. Then reduce heat and cook until tender, 20 minutes, more or less, depending on size of the pieces. Drain and mash with skim milk and butter. Do not over-mash. Add onion, cheeses, dill, salt, and cayenne pepper. Mix well. Fold in the broccoli and transfer to the prepared casserole dish. Top with parmesan cheese and bread crumbs if desired. Bake for 35 minutes. Let stand 5 minutes before serving.

Contributed by Gail Holm


Buddha’s Delight

Author: Sara Welch

Ingredients

  • 14 ounces extra firm tofu drained and cut into 1.5 inch cubes
  • cooking spray
  • salt and pepper to taste
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon honey
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves minced
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1/4 cup sliced green onions
  • 1 (14-ounce) can whole baby corn, drained and halved
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 4 cups mixed fresh vegetables such as broccoli florets, snow peas, thinly sliced carrots, shiitake mushrooms and baby bok choy

Directions

  1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  2. Place the tofu cubes in a single layer on the sheet pan, season with salt and pepper to taste.
  3. Bake for 20 minutes or until lightly browned.
  4. For the sauce: In a small bowl mix together the soy sauce, sesame oil, honey, ginger and garlic. Mix the cornstarch with 1/4 cup of cold water and add to the soy sauce mixture; stir to combine.
  5. Heat the oil in a large pan over medium high heat. Add the vegetables and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for 3-4 minutes more or until vegetables are tender.
  6. Stir in the tofu cubes, baby corn and bamboo shoots.
  7. Pour the sauce over the tofu mixture and bring to a boil; boil for one minute or until sauce has just thickened.
  8. Top with sliced green onions and serve with rice if desired.

Contributed by Jing Eng


Carrot Rice Loaf

(adapted from Frank and Rosalie Hurd’s Ten Talents cookbook)

Ingredients

  • 2 cups grated raw carrots
  • 2 cups steamed brown rice (red rice, black rice or 7-grain blend work well too)
  • 1/2 cup old-fashioned peanut butter (non-hydrogenated, stir the oil in variety), diluted with a little soymilk or water
  • 1/2 cup whole wheat bread crumbs
  • 1/2 cup tofu, crumbled
  • 1 onion, chopped
  • 2-3 Tablespoons tamari sauce
  • 1/2 teaspoon paprika powder
  • Thyme, soup powder, and salt to taste

Directions

  1. Process tofu in a food processor until smooth.
  2. Add peanut butter milk mixture and tamari sauce and mix until well blended. Can add in onion too.
  3. Dump all ingredients into a bowl and mix to an even consistency.
  4. Grease a shallow baking dish or line it with baking parchment. Pour the rice mix in and smooth the top.
  5. Bake at 350 F for 35-40 minutes.

Can also be baked in single-serving casserole dishes or large muffin pans. For this, reduce baking time to 20-25 minutes. Top should be lightly browned, but interior should remain moist.

Recommend serving with cranberry sauce or baked potatoes. Serves 6-8 people.

Contributed by Deborah Toppenberg-Pejcic


Cauliflower and Potatoes (Aloo Gobi)

Ingredients

  • 2 tablespoons Ginger-Garlic Paste (recipe follows), or 2 teaspoons grated ginger
  • 1 tablespoon ground coriander
  • 1/4 teaspoon turmeric
  • 1 cup water, divided
  • 2 tablespoons peanut oil
  • 1 large serrano pepper, split down the middle leaving halves attached
  • 1 teaspoon cumin seeds
  • 1 small head cauliflower, cut into small florets
  • 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
  • Kosher salt
  • 2 tablespoons freshly minced cilantro leaves, to garnish
  • Ginger-Garlic Paste:
    • 1/2 cup cloves garlic, whole
    • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
    • 1/4 cup canola oil

Directions

  1. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
  2. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they’re done spluttering.
  3. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
  4. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve. Serves 4-6
  5. Ginger-Garlic Paste
    • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
    • Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Contributed by Jing Eng


Cheddar Beer Soup

(from ConnoisseurusVeg.com)

Ingredients

  • One package of seitan bacon
  • 2 cups vegetable broth, divided
  • 1 cup raw cashews, soaked in water 4 to 8 hours and drained
  • 2 tablespoons olive oil
  • 2 large leeks, white and pale green parts only, cleaned and chopped
  • 1 1/2 cups diced carrots, about 3 carrots
  • 1 1/2 cups diced celery, about 3 stalks
  • 3 garlic cloves, minced
  • 1 12 ounce bottle ale
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
  • 1/4 cup all purpose flour
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 tablespoon cayenne pepper hot sauce
  • salt and pepper to taste
  • 1/2 baguette or 2 medium-sized rolls, cut into 1 to 2 inch cubes
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon smoked paprika
  • salt to taste

Directions

  • Cook the Seitan bacon according to package directions. When cooled, tear it into small pieces.
  • Make the Vegan Cheddar Beer Soup
    1. Coat the bottom of a large pot with oil and place over medium heat. Add leeks, carrots, celery and garlic.
    2. Sauté for about 10 minutes, until veggies are softened.
    3. Add beer and thyme to the pot and bring to a simmer. Allow to cook, stirring occasionally, until liquid is reduced by about half, about 5 minutes. Turn the heat down to very low.
    4. Transfer half of your cooked veggies to a blender, leaving the other half sitting in the pot on the stove.
    5. Add cashews and 1 cup of broth to the blender with veggies. Blend until smooth, stopping to scrape down sides of pitcher as needed. You can add a bit more broth if needed.
    6. Turn the stove back up to medium-low, and begin adding flour to the pot, about a tablespoon at a time, stirring constantly until a smooth paste is formed.
    7. Stir in cashew mixture and remaining broth, along with nutritional yeast, Worcestershire sauce, mustard and hot sauce.
    8. Thin the mixture with water until you’re happy with the consistency (I used about 1 cup).
    9. Bring the mixture back to a simmer, and then remove from heat.
    10. Season with salt and pepper to taste.
  • Make the Smoky Croutons
    1. Preheat oven to 400° and line a baking sheet with parchment.
    2. Stir oil, garlic and smoked paprika together in a small bowl. Rub or brush bread cubes with oil mixture and arrange on baking sheet.
    3. Sprinkle with salt.
    4. Bake until lightly browned, about 7 or 8 minutes.
  • Divide soup among bowls and top with croutons and tempeh bacon. Serve.

Contributed by Katie Cervi


Creamy Chanterelle Mushroom Soup

Ingredients

  • 1 TBS coconut oil
  • 1 large yellow onion, finely chopped
  • 4 cloves of garlic, minced
  • 1/2 lb chanterelle mushrooms, cleaned and finely chopped
  • 1 c. can organic navy beans (or any other white creamy bean)
  • 3-4 cups organic vegetable stock
  • 1/2 cup organic coconut milk
  • 2 TBS low sodium tamari (or soy sauce)
  • a few pinches of crushed red pepper flakes
  • 1/4 cup parsley, tough stems removed and diced
  • salt and pepper to taste

Directions

    1. Heat oil in a large soup pot over medium high heat.
    2. Add onions and sauté for about 5 minutes stirring occasionally.
    3. Stir in garlic and cook for about 2 more minutes.
    4. Add chanterelle mushrooms and cook for about 5-8 more minutes stirring often.
    5. Add in the beans and vegetable stock (start with 3 cups of veggie stock and add more if the soup is too thick).
    6. Bring to a boil. Reduce heat and simmer.
    7. Add in the tamari and crushed red pepper flakes.
    8. Simmer for about 25 minutes.
    9. Carefully, with an immersion blender or regular blender, blend the soup until most of it is smooth but leaving some chunks to add some texture.
    10. Stir in the coconut milk salt and pepper.
    11. Let the soup simmer for about 10 more minutes.
    12. Serve the soup warm with a healthy pinch or two of minced parsley and more salt and pepper if necessary.

 

Contributed by Kathy Clay


Creamy Pesto Mac with Spinach

Ingredients

      • 2 cups uncooked macaroni
      • 2 Tbsp butter
      • 2 Tbsp flour
      • 2 cups whole milk
      • 1/2 cup grated Romano or Parmesan
      • 1/4 cup basil
      • 1/2 tsp salt
      • Freshly cracked pepper
      • 1/2 lb frozen spinach

Directions

      1. Thaw the spinach at room temperature or in the microwave. Squeeze out the excess water. Set the spinach aside.
      2. Bring a large pot of water to a boil, then add the macaroni noodles. Boil for 7-10 minutes, or until al dente. Drain the macaroni in a colander.
      3. While the pasta is boiling, prepare the sauce. Add the butter and flour to a small sauce pot. Heat and stir the butter and flour over medium heat until it forms a creamy paste and begins to bubble. Continue to stir and cook for about one minute more.
      4. Whisk the milk into the butter and flour, then allow it to come up to a simmer, while whisking.
      5. When it reaches a simmer, the sauce will thicken. Remove the sauce from the heat.
      6. Whisk the Romano (or Parmesan) and pesto into the sauce until smooth. This will further thicken the sauce.
      7. Season the sauce with salt and freshly cracked pepper. Make sure the sauce is well seasoned as the flavors will be less concentrated once the pasta and spinach are stirred in.
      8. Return the cooked and drained pasta to the large pot (heat turned off) and add the thawed spinach. Pour the sauce over top, then stir until everything is combined and coated in sauce. Serve immediately.

Serves 6.

Contributed by Colette Gelwicks


Falafel

Ingredients

      • 2 1/4 cups cooked chickpeas
      • 3 scallions, coarsely chopped
      • 1 large clove garlic, coarsely chopped
      • 1 1/2 tsps. ground cumin
      • 1 1/2 tsps. ground coriander
      • 1/2 tsp. cayenne pepper
      • 1/2 c. coarsely chopped parsley
      • 1 egg
      • 1 lemon, juiced
      • Kosher salt
      • 1 1/2 tsp baking powder
      • 1/3 c. flour, plus 1/4 c. flour for shaping patties

Directions

      1. In food processor, combine the chickpeas, scallions, garlic, cumin, coriander, parsley, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but should not have large chunks.
      2. Add baking powder and 1/3 c. flour and pulse just to combine.
      3. Chill in fridge for at least 30 minutes.
      4. Pour 1/2 inch vegetable oil in a large pan, and heat over medium-high heat until it reaches 360 degrees.
      5. Meanwhile, drop spoonfuls of the chickpea mixture onto a plate containing 1/4 c. flour. Roll into balls on the floured plate and press gently into patties.
      6. Fry in hot oil (5 or 6 at a time) for 3-4 minutes. Drain on paper towels.
      7. Serve on pita with chopped tomatoes, lettuce, onion, feta and tzatziki sauce.

Serves 4

Contributed by Chris Crandell


Greg’s Chili

(from Greg Ratta, a fellow former UU-Geneva person)

Ingredients

      • 2 types of mushrooms (personally I prefer shiitake and oyster) – roughly 1-2 pounds, depending on how well you like mushrooms
      • 2 tablespoons olive oil
      • 1 onion, chopped (I prefer red onion)
      • 1 large carrot, chopped
      • 1 stalk celery, chopped
      • 1 green pepper, chopped
      • 1 red pepper, chopped
      • 3 cloves garlic, crushed
      • 1-3 tablespoons chipotles in adobo (according to desired heat level)
      • 1 tablespoon oregano
      • 2 teaspoons cumin
      • 1 tablespoon chili powder
      • 1 1/2 teaspoons salt (or to taste, I usually use more)
      • 1 can (28 oz) diced tomatoes with their liquid
      • 1 can (14 oz) red kidney beans, rinsed and drained
      • 1 can (14 oz) black beans, rinsed and drained
      • 1 can (7 oz) corn, drained

Directions

      1. Sauté the veggies, herbs and spices in the olive oil.
      2. Add the tomato and 2-4 cups of water, as needed.
      3. Simmer on low for 30-40 minutes.
      4. Add beans and simmer another 20-30 minutes.
      5. Add water and stir as needed to prevent sticking.
      6. Serve hot with corn bread.

Contributed by Deborah Toppenburg-Pejcic


Hearty Spinach and Tofu Risotto

Ingredients

      • 8 oz tofu, drained
      • 1 medium onion, chopped (1/2 c.)
      • 1 clove garlic, minced
      • 2 T. vegetable oil
      • 1 14-oz can Italian tomatoes, chopped, undrained
      • 1 tsp. dried oregano
      • 2 c. cooked brown rice
      • 1 10-oz pkg. frozen chopped spinach, thawed and drained
      • 1/2 c. shredded swiss cheese
      • 1/2 tsp. salt
      • 1/4 tsp. pepper
      • 1 T. toasted sesame seed

Directions

      1. Place tofu in blender. Cover and blend until smooth.
      2. In a large saucepan, cook onion and garlic in hot oil until onion is tender.
      3. Add undrained tomatoes and oregano.
      4. Bring to a boil, then reduce heat and simmer, uncovered, about 3 minutes.
      5. Stir in tofu, rice, spinach, 1/4 c. of the cheese, salt and pepper.
      6. Place mixture in a greased 1 1/2 quart casserole dish.
      7. Bake, uncovered, in a 350 degree oven for 30 minutes or until heated through.
      8. Top with remaining cheese and sesame seed.

Serves 4.

Contributed by Chris Crandell


Italian Bean and Kale Soup

Ingredients

      • 1 T. olive oil
      • 8 large cloves garlic, minced
      • 1 med. onion, chopped
      • 4 c. chopped raw kale (remove hard rib in center)
      • 4 c. chicken or veggie broth
      • 2 15-oz cans white beans, rinsed and drained
      • 4 plum tomatoes, chopped
      • 1 tsp. each dried rosemary and thyme
      • salt and pepper to taste

Directions

      1. Heat olive oil in large pot. Add garlic and onion and sauté until soft.
      2. Add kale and sauté, stirring until wilted.
      3. Add 3 c. broth, 2 c. beans, and all of the tomato, herbs, salt and pepper.
      4. Simmer 5 minutes.
      5. In a food processor, mix the remaining beans and broth until smooth.
      6. Stir into soup to thicken. Simmer 15 minutes.
      7. Serve with parmesan cheese, if desired.

Serves 8.

Contributed by Chris Crandell


Khichdi (khi ch dee)

Traditional East Indian main course dish made from spiced rice/carbs, dal/protein from split beans, and a variety of available fresh vegetables.

Ingredients

      • 1C rice traditionally Basmati rice is used
      • 3/4 C yellow split mung beans OR red split lentils
      • 2 T Cooking oil
      • 6 whole cloves
      • 1 tsp whole cumin seeds
      • 2 Bay leaves
      • 1 dry red chili
      • 2 tsp ground turmeric powder
      • 2 -3 C cut up cabbage
      • 1 C chopped colored bell peppers
      • 2 C fresh cooked or frozen peas
      • 2 tsp salt
      • 1/2 C raisins

Directions

      1. Soak rice and dal in 4 C water for 1-2 hrs, drain.
      2. Heat oil in large 4-quart cooking pot, add cloves, cumin, bay leaf, and stir fry on low heat till spices are fragrant. Add turmeric powder. Add cut up cabbage and peppers, and stir fry for 4-5 minutes. Add drained rice and dal mixture. Stir fry 3-4 min till the grains are slightly brown and fragrant. Add peas and raisins.
      3. **Add 5-6 Cups hot water, mix well, add salt and bring it to a full boil. Cover and simmer for 30-35min.
      4. Cooking the mixture is an art (and not just science). Check and stir in about 10 min when half cooked. Then reduce heat, cover and cook for 15 -20 min. You want the rice and dal to be fully cooked. A light brown crust may form at the bottom which is nice, but do not let it become too dark and give a burnt smell. May drizzle 3-4 spoonfuls of water if it looks a little dry on the sides. When all the water is absorbed, remove from heat. Keep tightly covered. It will continue to get steamed and become fluffy.
      5. To serve, top it with chopped cilantro, fresh grated coconut, fried crisp cashews and a wedge of lime. ( If not Vegan drizzle with a teaspoonful of melted butter. )
      6. Usually accompanied by traditional Indian yogurt-based soup, or any type of tomato. A side of Cucumber, Tomato and Onion Salad completes the meal.

** Alternatively you could transfer the mixture before cooking to an electric rice cooker or Instapot and follow the directions.

Submitted by Sunanda Kakade


Korean Barbecue Tofu

Recipe by Hadice

Ingredients

      • 1 1/2 lbs firm tofu, cut into 1/4 inch slices
      • 1/2 cup soy sauce
      • 6 tablespoons sugar or 6 tablespoons artificial sweetener, of your choice
      • 2 teaspoons dry mustard
      • 4 garlic cloves, minced fine or 1/2 teaspoon garlic powder
      • 2 teaspoons onion powder
      • 2 tablespoons oil

Directions

      1. Marinate tofu at least 2 hours (overnight is best) in a mixture of ingredients #2-#6.
      2. Brown with sides in a skillet in the oil.
      3. Garnish with chopped green onion, mushrooms and snow peas.

SERVES: 2-4

Contributed by Lorrie Smith


Lemon Pepper Pasta and Asparagus

Ingredients

      • 12 Ounces uncooked farfalle (bow-tie) pasta (12 Oz is plenty, don’t cook the whole 1 lb box)
      • 1/4 cup olive or vegetable oil
      • 1 1/2 medium red bell pepper, chopped
      • 1lb asparagus, cut into 1-inch pieces
      • 4 teaspoon grated lemon peel (about the peel from 1 lemon)
      • 1teaspoon salt
      • 1 teaspoon freshly ground pepper
      • 45 ml lemon juice (about 1 lemon)
      • 1 can (15 oz) cannellini beans (drained and rinsed)
      • 1 can (15 to 16 oz) navy beans, drained, rinsed]
      • Freshly ground pepper

Directions

      1. Cook and drain pasta as directed on package.
      2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender. (I roasted them for 15 minutes at 400 Deg in June 2019)
      3. Stir lemon juice and beans into vegetable mixture.
      4. Cook until beans are hot.
      5. Add pasta; toss. Sprinkle with pepper.

Serves 4.

Contributed by Bob Schurter and Karen Wood


Mango Coconut Tofu Bowls

Author: Beth – Budget Bytes

Ingredients

      • SAVORY COCONUT RICE
        • 1.5 cups uncooked jasmine or basmati rice
        • 1 clove garlic, minced
        • 3/4 tsp salt
        • 13.5 oz. can coconut milk
        • 1 cup water
      • HONEY LIME GLAZE
        • 1 fresh lime
        • 1/4 cup honey
        • 1/2 Tbsp soy sauce
        • 1 tsp corn starch
      • PAN FRIED TOFU
        • 14 oz. package firm or extra firm tofu
        • Pinch of salt
        • 2 Tbsp corn starch
        • 2 Tbsp neutral oil for frying
      • BOWL TOPPINGS
        • 1 mango
        • 1 avocado, sliced
        • 2-3 green onions, sliced
        • Pinch of red pepper flakes
        • Handful fresh cilantro

Directions

    1. Begin by pressing the tofu. Remove the tofu from the package, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (cast iron pan or pot full of water). Let the tofu press for at least 30 minutes.
    2. To make the Savory Coconut Rice:
      1. Combine the uncooked rice, minced garlic, salt, coconut milk, and water in a medium pot.
      2. Place a lid on the pot and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes.
      3. Turn the heat off and let the pot sit, undisturbed, for 10 more minutes.
      4. Fluff the rice with a fork and set aside.
    3. While the rice is cooking, prepare the honey lime glaze:
    4. Use a zester, microplane, or small-holed cheese grater to remove the thin layer of green zest from the lime.
    5. Squeeze the juice from the lime into a separate bowl (you’ll need about 1/4 cup juice).
    6. Combine the juice with 1/2 tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
  1. After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with a paper towel if needed to make sure the surface is dry.
  2. Season the tofu with a pinch of salt. Sprinkle the corn starch over top and gently toss until all the pieces are well coated.
  3. Heat the oil in a large skillet over medium heat until the oil is shimmering. Add the tofu and fry on until golden brown on each side (about 3 minutes each side).
  4. Remove the fried tofu from the pan and turn the heat down to low.
  5. While the tofu fries, cut the mango into cubes.
  6. Give the prepared glaze a quick stir, then add it to the skillet. Allow the glaze to begin to simmer, at which point it will thicken.
  7. Once thickened, turn the heat off and add the fried tofu and cubed mango. Toss to coat in the glaze.
  8. To build the bowls:
    1. Place about one cup of the savory coconut rice in the bottom of each bowl, then top with a scoop of the mango and tofu.
    2. Add sliced green onions, sliced avocado, a pinch of red pepper flakes, and a few sprigs of cilantro on top of each bowl.

Contributed by Colette Gelwicks


Mediterranean Pasta with Zucchini

Source: Adapted from “Cooking Light: 5 Ingredient, 15 Minute Cookbook”, Oxmoor House, 2004

Ingredients

  • 8 ounces penne or ziti pasta, uncooked
  • 1 14-ounce can diced tomatoes with basil, garlic and oregano
  • 1 15-ounce can chickpeas, drained
  • 1 medium zucchini, sliced
  • 1 2-ounce can sliced ripe olives
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon dried majoram
  • 1/2 teaspoon minced onion
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme

Directions

  1. Cook pasta according to the package directions
  2. Combine tomatoes, chickpeas, zucchini, and olives in a large skillet
  3. Bring sauce to a boil
  4. Add spices
  5. Reduce heat and simmer uncovered for 5 minutes
  6. Pour sauce over drained pasta, and serve

Yield: 6 servings

Contributed by Al Holm


Moroccan Chickpea Salad

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 2 tsp ground cumin
  • 1/4 tsp each sea salt and ground black pepper
  • Pinch cayenne pepper
  • 3 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed
  • 1 large carrot, peeled and julienned
  • 3 green onions, thinly sliced
  • 2 plum tomatoes, diced
  • 1 red bell pepper, diced
  • 1/4 cup each chopped fresh cilantro and mint
  • 1/3 cup crumbled feta cheese

Directions

  1. In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper and cayenne; set aside.
  2. In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, mint and feta.
  3. Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

Contributed by Jing Eng


Pasta with Blue Cheese Artichoke Sauce

Adapted from “Cooking Light: 5 Ingredient, 15 Minute Cookbook”, Oxmoor House, 2004

Ingredients

  • 8-oz rotini, farfalle, or other pasta
  • 1 tablespoon olive oil
  • 2 14-oz cans quartered artichoke hearts, drained
  • 1 cup sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 15-oz bottle Alfredo sauce (or make your own)
  • 2 tablespoons crumbled blue cheese
  • 1 teaspoon fresh-ground black pepper

Directions

  1. Cook pasta according to package directions, omitting salt and fat
  2. Heat oil in skillet over medium-high heat until hot
  3. Add artichokes, mushrooms and garlic
  4. Cook 3 to 4 minutes, or until mushrooms are tender
  5. Add Alfredo sauce to artichoke mixture
  6. Cook until thoroughly heated
  7. Pour sauce over drained pasta and toss to combine
  8. Sprinkle with cheese and black pepper

Yield: Six servings

Contributed by Al Holm


Pasta with Roasted Veggies

Ingredients

  • 12 ounce package penne pasta
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • 1 carrot, cut into matchsticks
  • 1/2 red bell peppers, cut into matchsticks
  • 1/2 pint grape tomatoes
  • 1 cup fresh green beans, trimmed and cut into 1 inch
  • 5 spears asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup olive oil, divided
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 tablespoons butter
  • 1 small yellow onion, thinly
  • 1 can of button mushrooms
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons lemon zest
  • 1/3 cup chopped fresh basil leaves
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 1/2 cup grated Romano cheese

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Line a baking sheet with aluminum foil.
  3. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
  4. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
  5. Roast vegetables in preheated oven until tender, about 15 minutes.
  6. Heat remaining olive oil and butter in a large skillet. Cook onion, mushrooms and garlic in hot oil until tender, 5 to 7 minutes.
  7. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes.
  8. Remove from heat and transfer to a large bowl.
  9. Toss with roasted vegetables and sprinkle with Romano cheese.

Contributed by Bob Schurter and Karen Wood


Porotos Granados

Porotos granados is often served with a simple ensalada chilena of tomatoes, chopped cilantro and sliced onion tossed with a vinaigrette.

Ingredients

  • Oil — 3 tablespoons
  • Onion, chopped — 1
  • Garlic, minced — 2 to 3 cloves
  • 1/2 jalapeno
  • Paprika — 1 tablespoons
  • Ground cumin — 1 teaspoon
  • Oregano, dried — 1 teaspoon
  • Tomatoes, chopped — 1 cup
  • Stock or water — 4 cups
  • Pumpkin or butternut squash, peeled and chopped into chunks — 1 to 1 1/2 pounds
  • Cranberry beans or other beans of your choice, cooked and rinsed — 2 cups
  • Salt and pepper — to taste
  • Corn, fresh or frozen — 1 cup
  • Basil, chopped — 2 to 3 tablespoons
  • One medium potato

Directions

  1. Heat the oil over medium flame in a large pot. Add the onions, jalepeno and sauté until translucent.
  2. Stir in the garlic, paprika, cumin and oregano and sauté for another 1 to 2 minutes.
  3. Add tomatoes and cook another 3 or 4 minutes.
  4. Add the stock, pumpkin and beans, salt and pepper.
  5. Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the pumpkin is cooked through and soft.
  6. Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.

Contributed by Bob Schurter and Karen Wood


Quinoa, Black Bean, and Mango Salad

Ingredients

  • 1 cup quinoa, cook as directed on package
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • the zest of one lime
  • 3 tablespoons olive oil
  • 1 teaspoon sugar
  • 1 can black beans, rinsed
  • 1 red pepper, seeded and chopped
  • 4 scallions, chopped
  • 1/4 cup chopped parsley
  • 1 mango, chopped
  • salt and pepper to taste

Directions

  1. Combine the lime juice, lemon juice, lime zest, sugar, and olive
  2. oil in a large bowl.
  3. Add the cooked quinoa while it is still warm to soak up the dressing and combine.
  4. Let cool completely, and then add the rest of the ingredients and mix well.

Serves 2-3.

Contributed by Chris Crandell


Skillet Gnocchi with Greens and White Beans

Ingredients

  • 1 TBL plus 1 tsp EVO, divided
  • 1 #1 package of shelf stable gnocchi
  • 1 medium yellow onion, thinly sliced
  • 4 cloves minced garlic
  • 1/2 cup water
  • 6 cups chopped greens (chard or spinach)
  • 1 15-0z can of diced tomatoes with Italian seasonings
  • 1 15-0z can of cannelli beans, rinsed (or chickpeas)
  • 1/4 tsp ground pepper
  • 1/2 cup shredded mozzarella
  • 1/4 cup finely shredded Parmesan cheese

Directions

  1. Heat 1 TBL oil in a large skillet over med heat. Add gnocchi and cook, stirring until they are plumped and starting to brown, 5 to 7 minutes. Transfer to a platter.
  2. Add remaining oil and onion to the pan and cook, sitting over medium heat for a couple of minutes.
  3. Stir in garlic and water. Cover and cook until onion is soft – 5 minutes.
  4. Add chard or spinach and cook stirring until starts to wilt.
  5. Stir in tomatoes, beans, and pepper and bring to a simmer.
  6. Stir in the gnocchi and sprinkle with cheeses.
  7. Cover and cook until cheese is melted and sauce is bubbling. 3 minutes.

Contributed by Ann Smith-Reiser


Spanakopita

Ingredients

  • 1/3 c. olive oil
  • 2 lbs. fresh spinach, washed and drained
  • 1 bunch scallions, chopped
  • 1/4 c. finely chopped parsley
  • 1/4 c. fresh dill, chopped (optional)
  • Salt and pepper
  • 1/2 lb. feta cheese, crumbled
  • 1 or 2 eggs, lightly beaten
  • 1/2 c. (1 stick) unsalted butter, melted
  • 1/2 lb. phyllo pastry sheets, thawed

Directions

  1. Preheat oven to 350 degrees.
  2. Heat 1 T. oil in large pan. Add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes.
  3. Remove spinach and squeeze out excess liquid then chop roughly.
  4. Repeat with remaining spinach.
  5. Add remaining oil to pan, then add scallions and saute about 2 minutes.
  6. Add spinach to the pan, along with the herbs, salt and pepper. Cook over low heat for 2 minutes, then remove from heat to cool.
  7. Put spinach mixture in mixing bowl. Add feta and eggs and mix well.
  8. Brush 9″x13″ pan with melted butter.
  9. Unroll phyllo dough (keep covered so it doesn’t dry out). Spread 8 sheets of phyllo in pan, brushing each with melted butter, on the bottom of pan.
  10. Spoon spinach filling over phyllo, then cover with remaining phyllo, buttering each sheet.
  11. Score the top sheets with a sharp knife.
  12. Bake 40-45 minutes, or until top is golden.
  13. Let stand 15 minutes, then cut into squares.

Serves 4-6

Contributed by Chris Crandell


Spicy Bean Soup

Ingredients

  • 2 teaspoons olive oil
  • 2 cups chopped onion ( 1 large onion)
  • 1 cup chopped red bell pepper
  • garlic cloves, minced (6 to 8)
  • 2 small jalapeno pepper, seeded and chopped, use as little as much of the pepper as you like (optional)
  • 4 teaspoons cumin
  • 1/2 teaspoon cayenne pepper, more to taste1/2cup chopped fresh cilantro
  • 6 cups veggie broth
  • 4 (15 ounce) cans garbanzo beans, rinsed and drained
  • 4 cups frozen corn, thawed
  • 2 (15 ounce) can diced tomatoes, undrained
  • low-fat sour cream, for dalloping (optional)

Directions

  1. In a large saucepan, heat oil. Saute the onion, red pepper, garlic and jalepeno (if using it) for several minutes until tender.
  2. Add cumin, cayenne, and cilantro; stir and cook for about 1 minute.
  3. Add broth, garbanzos, corn, and tomatoes. Heat to a boil.
  4. Reduce heat and simmer on low for about 20 minutes.
  5. Serve in bowls with a dollop of sour cream, if desired.

Contributed by Bob Schurter and Karen Wood


Spicy Tofu Stir-Fry

Ingredients

  • 1 tablespoon vegetable oil
  • 2 teaspoons powdered ginger
  • 1 teaspoon powdered garlic
  • 1 medium onion, chopped finely
  • 1/2 bell pepper, chopped
  • 1 carrot, cut in long narrow strips
  • 4-oz Sliced mushrooms
  • 2/3 cup vegetable stock (or use bouillon)
  • 2 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoon corn starch
  • seasoning to taste Five Spice, Crushed Red Pepper, or other favorite)
  • 3-oz box of Extra Firm Tofu (with liquid pressed out, and cubed)

Directions

  1. Combine vegetable stock, soy sauce, sherry, and cornstarch ahead of time
  2. Heat oil over a medium-high heat.
  3. Add ginger and garlic, and stir fry for 1 minute.
  4. Add onion and pepper, and cook for 3 minutes.
  5. Add stock, soy sauce, sherry, corn starch, and seasoning, and boil 1 minute.
  6. Stir in carrot, tofu, water chestnut, and mushrooms
  7. Heat 3 minutes, and serve over cooked rice.

Serves 1.

Contributed by Al Holm


Squash, Red Lentil, and Bean 1-Pot

Ingredients

  • 1/2 a butternut squash or 1 whole acorn squash (14 oz), peeled, seeded and chunkily diced
  • 1 onion, chopped
  • 1 Tablespoon olive oil (or water)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chili flakes (or to taste)
  • 1 14oz can chopped tomatoes
  • 4 oz (1 cup) dried red lentils
  • 2 teaspoons agave syrup + 1/2 teaspoon molasses, or 2 teaspoons brown sugar
  • 2 teaspoons red wine vinegar
  • 1 14 oz can kidney beans, drained and rinsed

Directions

  1. Sauté onion and squash in olive oil or water until the onion is softened.
  2. Stir in the cumin and chili for 1 minute.
  3. Add tomatoes plus a can of water from the tomato can, lentils, agave/molasses or sugar and vinegar. Bring to a simmer and cook for 10 minutes.
  4. Stir in the beans and cook until the lentils and squash are tender and the beans heated through.
  5. Serve over rice or other grain accompanied by a tossed green salad.

Contributed by Deborah Toppenberg-Pejcic


Stir Fried Bean Curd with Pickled Radish

(Phat Thai Rai Sen)

Ingredients

  • 2 Cakes firm bean curd cakes, sliced into 1/3″ thin bite size strips*
  • 1/3 + 1 TBL of finely chopped preserved/pickled Chinese radish**
  • 1/3 cup finely chopped or ground roasted peanuts
  • 1 tsp ground dried chili
  • 2 TBL brown sugar
  • 4 TBL light soy sauce
  • 6 TBL tamarind Juice***
  • 1/2 cup oil
  • 4 eggs
  • 2 TBL chopped garlic
  • 2 Cups Bean Sprouts
  • Chines (or other) Chives cut into short lengths
  • Limes

Directions

  1. Heat 6 TBLs oil in a wok. When hot, add the garlic and fry until golden; then add the bean curd and stir for a few minutes.
  2. Add radish, chilies’, peanut, sugar, soy, sauce and tamarind juice and stir.
  3. Add the bean sprouts, and Chinese chives and stir.
  4. Move the stir fry to one side of wok. Add a little more oil and break eggs into the wok and with the spatula spread them around the wok. Now move everything back into the middle and stir and turn to mix the egg and vegetable thoroughly.
  5. When the egg has reached the desired degree of firmness, remove to tray.
  6. Serve with lime wedges, sugar and ground dried chili.

One of the most asked for recipes from the UUCC Asian Dinners. Definitely need a trip to Lotte or HMart for ingredients.

*Firm, solid bean curd comes in cakes, like a hard cheese (not the soft kind packed in water)

**Usually comes in vacuum packed plastic packaging

***Usually with the other sauces (it offers a unique sour flavor)

Contributed by Ann Smith-Reiser


Stir Fried Eggplant, Potatoes, and Peppers

Ingredients

  • 2 potatoes
  • 1 green bell pepper
  • 1 eggplant
  • 2 scallions
  • 10 g ginger
  • 1 clove garlic
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • white pepper
  • vegetable oil for frying

Directions

  1. Peel potatoes and cube.
  2. Remove seeds from bell pepper and dice, along with the eggplant.
  3. Peel ginger and chop finely.
  4. Peel and mince garlic
  5. Slice scallions.
  6. Heat enough oil in wok or sauté pan to cover vegetables when added. Deep fry eggplant until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.
  7. Deep fry potatoes until golden brown, remove with a slotted spoon, and transfer to a paper towel-lined plate to drain.
  8. Pour out all but 1 tbsp. of the frying oil, then reheat wok over medium-high heat.
  9. Add scallion, ginger, and garlic to pan, then add fried potatoes, bell pepper, and some water. Stir for approx. 1 min. or until fragrant.
  10. Add sugar, salt, oyster sauce, dark soy sauce, and white pepper to taste. Add eggplant and cook for approx. 1 more min.

Servings: 2+

Contributed by Jing Eng


Sweet Potato Parsnip Curry

(From Tibits Restaurant – London, Bern, Basel and Zurich)

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 3-4 parsnips, peeled and cut in rounds
  • 1 onion, chopped (red preferred)
  • 2-3 cloves garlic, chopped or crushed
  • 1-inch fresh ginger, peeled and sliced
  • 1-2 tablespoons olive oil
  • Curry powder to taste (usually around 2 teaspoons)
  • 1 teaspoon paprika or spicy red pepper (to taste)
  • 3/4 cup (or more) raisins
  • 2 tablespoons (or more to taste) bouillon powder
  • 2-3 tomatoes, peeled and chopped
  • 1 can (14 oz) coconut milk (not lite)
  • Salt to taste
  • 1 tub (12 oz) extra firm tofu OR 1 can (10 oz) Companion Cha’i-Pow-Yu braised gluten (seitan tidbits – available at H Mart)

Directions

  1. If making the tofu version, drain the tofu, slice it into bite-sized rectangles, place on a baking sheet lined with baking parchment. (Optional paint each rectangle with a very light layer of olive oil.)
  2. Sprinkle a light coat of bouillon powder on each rectangle, then grill them under the oven broiler until lightly browned with crisp edges. (If making the gluten version, add the gluten last, when the veggies are nearly cooked.)
  3. Sauté the onions, garlic, ginger and raisins in the olive oil.
  4. Add the veggies and spices and sauté another few minutes.
  5. Add the coconut milk and bring to a boil over medium heat. Turn down the heat to simmer.
  6. Add the chopped tomato and bouillon powder.
  7. When the veggies are nearly cooked, add the grilled tofu (or gluten if making that version) and check for taste; add salt and adjust spices as needed.
  8. Serve with rice, pasta, quinoa, sorghum or baked potato.

Serves 5-6. Can be frozen and reheated for a later meal.

Note: Can also be made with butternut or acorn squash, eggplant, mushrooms, potato or bell peppers, but parsnip and sweet potato is our favorite. The proportions on this recipe are approximate as I do it all by sight and taste.

Contributed by Deborah Toppenberg-Pejcic


Thai Red Curry with Vegetables

Author: Cookie and Kate

Ingredients

  • 1 1/4 cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into 1/4-inch thick rounds (about 1 cup)
  • 1 14 oz can chickpeas
  • 2 tablespoons Thai red curry paste*
  • 1 can (14 ounces) regular coconut milk**
  • 1/2 cup water
  • 1 1/2 cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
  • 1 1/2 teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 1 tablespoon tamari or soy sauce***
  • 2 teaspoons rice vinegar or fresh lime juice
  • Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Directions

  1. To cook the rice:
    1. Bring a large pot of water to boil.
    2. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow.
    3. Remove from heat, drain the rice and return the rice to pot.
    4. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
    5. Just before serving, season the rice to taste with salt and fluff it with a fork.
  2. To make the curry:
    1. Warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
    2. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
    3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
    4. Then add the curry paste and cook, stirring often, for 2 minutes.
    5. Add the coconut milk, water, chickpeas, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat.
    6. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
    7. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added 1/4 teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more rice vinegar.
    8. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.
    9. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Contributed by Chris Crandell


Three Sisters – Corn, Beans, and Squash

From Lorna Sass’ Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet (C) 1992, William Morrow and Company, Inc. NY, NY.

Pressure cooker: 2 min at high pressure OR stovetop: 12-15 min.

Ingredients

  • 1 cup water
  • 1 large onion, peeled and coarsely chopped
  • 2 ribs of celery, finely chopped
  • 2.5 tsp dried tarragon
  • 2 pounds peeled butternut (or other) squash, seeds removed, cut into 1 inch chunks
  • 2 cups of fresh or frozen (defrosted) corn (or 3 ears of husked corn cut into 1 inch discs with cob
  • in place)
  • 1/2 tsp salt
  • 3 cups firm-cooked large lima beans
  • 1/4 cup firmly packed fresh parsley, chopped fine

Directions

  1. Bring water to boil over high heat in cooker. Add onion, celery, tarragon, squash, corn and salt.
  2. Lock and bring to high pressure. Cook 2 min.
  3. Reduce pressure with quick-release. Remove lid and check to see if squash is fully cooked. If not, replace lid and allow to steam in residual heat for another 1 – 2 minutes.
  4. Stir in cooked lima beans and parsley and cook just until the beans are heated through. (Cooking lima beans from dried requires special treatment.)

Stovetop: Follow step 2 but cook for 12-15 min. Then follow step 4.

Serves 6.

Contributed by Becky Reese


Vegan BBQ Jackfruit Sandwiches

(“Pulled-pork” A hit in an office with meat eaters)

Ingredients

  • 2- 20 ounce cans green jackfruit in water/brine*
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 Cup BBQ sauce **
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp liquid smoke
  • Salt and pepper to taste
  • 6 Hamburger buns
  • cabbage slaw***

* Buy at Trader Joes or Asian grocery (don’t get it in syrup!!!)

**Use your favorite, or better yet, make the one below!

***Packaged slaw or just cabbage with yogurt and apple cider vinegar is great as a topping!

Directions

  1. Drain and rinse jackfruit.
  2. In a skillet over medium heat, heat a little water or oil. Add onion and cook 5 or so minutes until tender.
  3. Add garlic and cook another minute.
  4. Add the jackfruit, BBQ sauce and 1/2 cup of water. Stir and cover and turn heat down to med-low. Cook 15 minutes.
  5. Stir again and add more water if needed. Cover and cook for 15 more minutes.
  6. Using a potato masher or two forks, shred the jackfruit until it resembles pulled pork.
  7. Add smoked paprika, garlic powder, onion powder, liquid smoke and salt and pepper. Stir to combine.
  8. Add more BBQ sauce if desired.
  9. Serve on buns.

Serves 6.

Healthy BBQ sauce recipe

Ingredients

  • 1 6 oz. can tomato paste
  • 1 cup water
  • 3 TBL apple cider vinegar
  • 2 TBL maple syrup
  • 2 TBL applesauce
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Dash of ground cayenne

Directions

  1. Combine all in small saucepan over medium-high heat whisk to combine.
  2. When it begins to bubble, cover.
  3. Turn heat down to low and let sauce simmer 10-15 minutes stirring once or twice. If too dry add a bit of water.

Store in an airtight, non-metal container in fridge.

Contributed by Ann Smith-Reiser


Vegan Pasta Bolognese

(from Lazy Cat Kitchen)

Ingredients

  • 2 tbsp / 30 ml olive oil
  • 1 small red onion, finely diced
  • 3 large garlic cloves, finely diced
  • 1 carrot, very finely diced
  • 1 celery stalk, very finely diced
  • 12 cherry tomatoes, washed and halved
  • 1/4 cup dry small green or puy lentils, cooked
  • 6 sun-dried tomatoes
  • large sprig of basil
  • large handful of walnuts, approx. 25 g
  • 3 tbsp tomato sauce
  • 1/4 tsp hot chili powder (optional)
  • grated nutmeg, to taste
  • 1 tbsp balsamic vinegar
  • 1-2 tsp sugar (optional, if tomatoes aren’t sweet already)
  • salt and pepper, to taste
  • fresh basil, to garnish
  • 200 g wholemeal spaghetti (gluten-free for GF version)

Directions

  1. Boil a big pot of water for the pasta.
  2. Heat up olive oil in a large frying pan.
  3. Add diced onion to the pan and fry on a low heat until soft, then add in diced carrot and celery. Fry until soft, stirring frequently.
  4. Finally add in garlic and sauté until it softens and becomes fragrant.
  5. Place sun-dried tomatoes in a small bowl.
  6. Once pasta water has come to the boil, ladle out a small amount of boiling water and pour it over your dried tomatoes. Let them soak for 5-10 minutes. This will soften them.
  7. Cook your pasta in the remaining water until nearly al dente, drain and set aside.
  8. Chop softened sun-dried tomatoes roughly and put them into a pestle and mortar. Pound them into a paste.
  9. Add walnuts and chopped basil leaves and work them into the sun-dried tomatoes. Add a bit of olive oil or water (if you don’t want to use too much oil) to help you work this quick pesto better.
  10. Move mirepoix (onion, carrot, celery and garlic mixture) to the side of the pan and place cherry tomatoes on the pan, cut side down. Let them cook for about a minute.
  11. Add pesto, cooked lentils, a bit of tomato sauce and balsamic vinegar.
  12. Season with sea salt, black pepper, nutmeg, chili and sugar to taste.
  13. Add cooked pasta to the pan.
  14. Toss it in the sauce, let it warm up for a minute and serve.

Serves 2-3

Contributed by Katie Cervi