Saturday, December 31, 2016

Lentils and Sausage


INGREDIENTS:
  • 1 pound lentils, rinsed
  • 10 cups water
  • 3 not chicken bouillon cubes
  • 1 package Tofurkey Italian sausage, halved and sliced
  • 8 oz orzo pasta
  • 2 cups diced tomatoes
  • 1 bunch kale, stemmed and chopped
METHOD:
  • Bring water, lentils and bouillon to a boil; simmer 15 minutes or until lentils are almost tender
  • Add sausage, orzo, tomatoes and kale
  • Simmer another 10 minutes
  • Salt to taste

Thursday, December 22, 2016

Braised Balsamic Beet Greens

Adapted from CookThink

INGREDIENTS
  • greens removed from one bunch of beets
  • 1 teaspoon oil
  • 1 clove garlic, minced
  • 1/4 cup balsamic vinegar
  • salt
METHOD:
  • Separate stems from leaves, cut stems into 1/2 inch pieces, chop leaves separately, wash and put in strainer
  • Heat oil in large pan
  • Add beet stems and garlic and cook, covered, until stems just start to become tender
  • Add vinegar and heat through
  • Add beet greens (they should be wet enough not to need additional water added), stir to coat, cover pot, bring to simmer then braise 4-5 minutes until tender
  • Season to taste with salt
  • Serve over rice

Sunday, December 18, 2016

White Chick'n Chili

Adapted from Runs for Cookies

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups Butler Soy Curls or other chicken substitute
  • 1 can Great Northern Beans, rinsed and drained
  • 1/2 bag frozen white corn
  • 2 tablespoons lime juice
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon Tabasco sauce
  • 4 cups chick'n broth (I used 5 Tbsp Frontier No-Chicken Broth to 4 cups water)
METHOD:
  • Heat oil in soup pot
  • Add onion and garlic and saute until softened
  • Add the rest of the ingredients and simmer, covered, for 15 minutes
  • Salt to taste

Sunday, October 16, 2016

Chick'n Paprika with Spaghetti Squash


Adapted from Allrecipes (can't currently get on site to grab link)

INGREDIENTS:
  • 1 spaghetti squash
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 green bell peppers, diced
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika

METHOD:
  • Cover soy curls with warm water and set aside
  • While preparing the paprika sauce, cook the spaghetti squash and scrape with fork to make strands
  • Heat oil in skillet, add onion, garlic, bell pepper, salt and caraway seeds; cook about 5 minutes until onion is translucent 
  • Stir in paprika and tomatoes
  • Drain soy curls and add to paprika mixture; stir well to combine
  • Stir in spaghetti squash strands

Friday, October 14, 2016

Banana Pear Cake


Adapted from The Vegan Project

INGREDIENTS: 
  • 1 1/2 cups flour
  • 1 cup oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped walnuts
  • 4 pieces of fruit, any combination of bananas and pears
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla

METHOD:
  • Combine dry ingredients in large mixing bowl
  • Combine fruit, oil, maple syrup and vanilla in food processor
  • Stir liquid ingredients into dry ingredients
  • Pour into greased loaf pan
  • Bake at 350 degrees for 45 minutes

Saturday, October 1, 2016

Butternut and Cabbage Stew


Adapted from Green Kitchen Stories

INGREDIENTS:

  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon coconut oil
  • 1 large butternut squash, cubed
  • 1 large head red cabbage, sliced
  • 1 tablespoon dried rosemary, ground
  • juice of one lemon
  • 1 cup uncooked brown rice
  • 2 cups dried black-eyed peas, cooked
  • 8 cups water
  • 1 vegetable bouillon cube
  • 4 bay leaves
  • 1/4 cup balsamic vinegar 
METHOD:
  • Saute onion in coconut oil until translucent; add garlic and saute a minute longer
  • Stir in butternut squash
  • Add water, rosemary, lemon, rice, bouillon and bay leaves and stir well
  • Add red cabbage and stir well
  • Bring to a boil and simmer about 30 minutes or until butternut squash is tender
  • Meanwhile, cook black-eyed peas in Instant Pot for 15 minutes on manual with natural release
  • Drain black-eyed peas and combine with butternut/cabbage stew
  • Stir in balsamic vinegar and salt to taste
175 calories per 1 cup serving

Saturday, September 10, 2016

Sausage, Mushroom and Swiss Chard Pasta


Adapted from Living Lou

INGREDIENTS:
  • 1 tablespoon oil
  • 1 pound Tofurkey Kielbasa, halved and sliced
  • 5 cloves garlic, minced
  • 16 oz white button mushrooms, quartered
  • 1 bunch Swiss chard, steps separated and sliced, leaves sliced
  • 12 oz pasta cooked according to package directions
METHOD:
  • Heat oil, add sausage and chard stems and cook 5 minutes
  • Add garlic and mushrooms and cook for 3 minutes, covered, stirring frequently
  • Add Swiss chard, cover and cook, stirring frequently, until leaves are wilted
  • Combine with cooked pasta
NOTES:
Seven servings at about 350 calories per serving