Sweet Potato and Black Bean Soup

Adapted from Fine Cooking

INGREDIENTS:

• 1 tablespoon oil
• 2 medium onions, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 4 cups water
• 2 vegetable bouillon cubes
• 6 cups cooked black beans (1 pound dry or 4 cans)
• 2 medium sweet potatoes, diced

 METHOD:

• Heat oil in Dutch oven, add onions and cook until softened and slightly browned
• Add garlic, coriander and cumin stirring constantly for about 30 seconds
• Add water, bouillon and sweet potatoes; bring to a boil
• Reduce heat and simmer, uncovered, stirring occasionally, until sweet potatoes are tender, about 15 minutes
• With immersion blender, puree soup
• Stir in cooked black beans
• Season with salt and pepper

Pumpkin Carrot Dog Cookies

INGREDIENTS:

• 3 cups old fashioned oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon cinnamon
• 1 cup pumpkin puree
• 2 eggs
• 1 tablespoon flax meal
• 2 grated carrots

METHOD:

• Grind oats in food processor until oat flour is formed; remove from food processor and set aside
• Grate carrots in food processor
• Leave carrots in food processor and change to mixing blade
• Add cinnamon, pumpkin, eggs and flax meal
• Process using pulse until just combined
• Add oat flour and whole wheat flour, process until ball of dough forms
• Roll out, cut with cookie cutters and bake on cookie sheet at 350 degrees for 40 minutes or until cookies start to turn brown
• Cool on racks

Brussels Sprouts and Barley Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 1/2 cup barley rinsed and soaked in 2 cups water for several hours
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tablespoons unbleached flour
• 4 cups water
• 2 not-chicken bouillon cubes
• 4 carrots, diced
• 2 cups green beans cut into 1-inch pieces
• 2 small turnips, diced
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Add onion and garlic to oil in large soup pot and cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes, barley with soaking water, carrots, green beans and turnips.
• Raise heat and bring to boil, cover, lower heat and simmer 30 minutes
• Add Brussels sprouts and simmer 10 more minutes or until Brussels sprouts are tender
• Soup will thicken more as it cools

Pumpkin Oatmeal Cookies

Adapted from Post Punk Kitchen

INGREDIENTS:

• 1 cup unbleached flour
• 1 cup whole wheat flour
• 1 1/3 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves

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• 1/2 cup raisins
• 1/2 cup coconut
• 1/2 cup sunflower seeds
• 1 cup walnuts

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• 1 cup pumpkin puree
• 1/2 cup coconut oil
• 2 tablespoons agave nectar
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1 tablespoon flax meal

METHOD:

• Combine dry ingredients in large bowl
• Process raisins and coconut in food processor until raisins start to chop up (takes a little time), add walnuts and sunflower seeds and process a little longer until everything is chopped
• Combine raisin mixture with dry ingredients
• Combine remaining ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Drop by tablespoonful on cookie sheet about an inch apart
• Bake at 350 degrees for 14 minutes

Red Chard Ragout

Adapted from The New York Times

INGREDIENTS:

• 1 cup dried white beans, soaked 6 hours or overnight in 1 quart water
• 1 teaspoon salt
• 1 bunch red chard (3/4 - 1 pound)
• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 pound potatoes, diced
• 1/2 teaspoon dried thyme

METHOD:

• Drain soaked beans, combine with 1 quart fresh water in Dutch oven, bring to simmer, cover and simmer for 45 minutes.
• Meanwhile, stem and clean the read chard; dice stems and chop leaves separately
• Heat oil in skillet, add onion and chard stems and cook, stirring often, about 5 minutes
• Add garlic and cook 1 minute longer
• Add potatoes and combine
• Add salt and potato mixture to beans, bring to simmer, cover and simmer 15 minutes
• Add chard leaves and thyme, cover and simmer another 10 minutes until chard leaves are tender

German Apple Cake

Recipe handed down from my German grandmother

INGREDIENTS:

• 3-4 pounds of apples, peeled, cored and diced

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• 1 cup butter (substituted Earth Balance sticks)
• 1 tablespoon milk (substituted almond milk)
• 1/2 cup sugar
• 1 egg
• 2 3/4 cups flour

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• 1/2 cup sugar
• 1 teaspoon cinnamon 

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• 4-5 tablespoons lemon juice
• 6 ounces powdered sugar (a little less than half of a 1 pound box)

METHOD:

• Combine butter (softened), milk, sugar and egg in food processor
• Add flour and process until ball of dough forms
• Place dough in refrigerator until cold and hardened
• Roll out half of the dough and transfer to a greased jelly roll pan
• Combine sugar and cinnamon and sprinkle half over the dough
• Cover dough evenly with the diced apples
• Sprinkle the rest of the cinnamon sugar over the apples
• Roll out the other half of the dough and transfer to the jelly roll pan to cover the apples
• Trim excess dough and use to fill in open spots
• Prick dough with fork at 1 inch intervals to allow steam to escape
• Bake at 350 degrees for about 1 hour 15 minutes or until dough turns golden brown
• Combine lemon juice and powdered sugar to make glaze
• Brush glaze over cake while cake is still warm
• Refrigerate cake when cool

It takes a lot of apples!

My grandmother taught me to loosely roll the dough over the rolling pin to transfer it to the jelly roll pan.

Fill in holes with trimmed overhanging dough - it won't matter what it looks like in the finished product.

Be sure to line the rack below the cookie sheet because juice will leak out and make a mess (and set off the smoke alarm).

The lemon glaze covers up imperfections in the top dough where it was pieced together.

Hurricane Sandy Chick'n Vegetable Soup

When I was without power during Hurricane Sandy, I was able to boil water and had quite an assortment of dehydrated vegetables on hand so I made soup.  This soup was so good I am still making it regularly even though power has been restored. 

INGREDIENTS:

• 3 cups water
• 1 Not-Chicken bouillon cube
• 1 handful dehydrated onion
• 1 handful dehydrated celery
• 1 handful dehydrated broccoli
• 1 handful dehydrated zucchini
• 1 handful dehydrated mushrooms
• 1/4 cup orzo or small pasta
• 1 cup Butler Soy Curls

METHOD:

• Combine water, bouillon and deydrated vegetables in pot, bring to boil and simmer 15-20 minutes
• Add orzo and soy curls and simmer 10 - 15 minutes longer

I have 1/2 cup portions of diced tomatoes in the freezer but did not want to open the freezer while there was no power.  I now add the tomatoes in when the soup is finished cooking.  This cools the soup down faster and gives it even more flavor.

Pumpkin Pie Slow Cooker Oatmeal

Adapted from Slender Kitchen

INGREDIENTS:

• 3/4 cup steel cut oats
• 1 cup pumpkin puree
• 1 1/2 cups soy or almond milk
• 1 1/2 cups water
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup agave nectar

METHOD:

• Combine all ingredients in a crock pot (this all fit into my small 6-cup crock pot)
• Set heat to low before going to bed
• In the morning stir, let sit for a few minutes uncovered to cool and thicken
• Serve with chopped nuts and drizzled with maple syrup

Carrot, Potato and Red Lentil Soup

Adapted from K & L Food Blog

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 4 cups water
• 2 vegetable bouillon cubes
• 1 cup dried red lentils, rinsed
• 3 carrots, diced
• 4 medium potatoes, diced
• salt to taste

METHOD:

• Saute onion and garlic in olive oil for about 5 minutes or until onion is soft
• Stir in curry powder and coriander
• Add water, bouillon cubes, red lentils, carrots and potatoes
• Simmer, covered, for about 30 minutes or until vegetables are tender
• Blend with immersion blender
• Salt to taste

Spicy Spaghetti Squash

Adapted from Whole Foods Market

INGREDIENTS:

• 1 large spaghetti squash
• 1 cup dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1/4 teaspoon red chili pepper flakes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/3 cup cilantro, minced
• 1 tablespoon lemon juice
• 1 - 16 ounce bag frozen corn
• 1 teaspoon sea salt

METHOD:

• Start cooking beans in covered pot with water, bring to simmer
• While beans are cooking, cut spaghetti squash in half, place cut side down in pan, add 1 inch of water and roast at 375 degrees for 50 minutes until tender
• Beans and squash should finish cooking about the same time; drain beans and set squash aside to cool
• Heat oil in a large pan and saute onion and red pepper for about 5 minutes
• Add beans, corn, chili pepper, chili powder and cumin; saute for a few minutes until well combined
• Shred squash flesh with fork so it resembles spaghetti and add to vegetable mixture
• Stir in cilantro and lemon juice
• Add salt to season to taste

Chinese Pasta with Mustard Greens

Adapted from Belsandia

INGREDIENTS

• 1 pound gemelli pasta, cooked
• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 medium carrots, cut into matchsticks
• 1 red pepper, sliced into strips
• 2 bunches mustard greens, chopped
• 6 tablespoons soy sauce
• 3 tablespoons sesame seeds

METHOD:

• While pasta is cooking, saute garlic and onion in oil for a few minutes
• Add carrots and red pepper and continue cooking 3-4 minutes
• Stir in chopped mustard greens and cook for 2 minutes, stirring continuously
• Stir in soy sauce and sesame seeds and continue cooking for 2 minutes
• Add cooked, drained pasta and cook for 2 more minutes
• Season to taste with salt

Black Bean Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 bunch celery, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 10 cups water (use less if using all fresh vegetables)
• 1 cup dehydrated carrots (or fresh equivalent)
• 1 cup dehydrated zucchini (or fresh equivalent)
• 2 vegetable bouillon cubes
• 1 bag frozen corn
• 15 ounces crushed tomatoes
• salt to taste

METHOD:

• In a large stock pot, saute onion, garlic and celery in oil for 5 minutes
• Add chili powder and cumin and saute a little longer until well combined
• Add water and soaked beans and bring to a boil
• Add carrots and zucchini and simmer until beans are almost tender
• Add vegetable bouillon and corn and continue to simmer until all vegetables are tender
• Stir in crushed tomatoes
• Season with salt

Chickn and Broccoli Stir-Fry

Adapted from Kitchen LaBoheme and Veg Kitchen

CHICK'N

• 3/4 cup water
• 1/2 cube Not Chicken bouillon
• 2 cups Butler Soy Curls

In a 3-cup glass dish combine water and bouillon, microwave for 90 seconds
Stir in soy curls, cover and let sit 20 minutes

• 1 tablespoon oil
• 2 tablespoons corn starch
• 2 tablespoons water
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds

Heat oil in large skillet
Combine corns starch, water and garlic powder and stir into soaked soy curls
Place soy curls into heated skillet, add sesame seeds, and brown, stirring frequently, about 10 minutes
Place soy curls back into covered dish to keep warm

BROCCOLI

• 1 tablespoon oil
• 3 broccoli stalks, stems and florets cut into bite-sized pieces
• 1 red pepper, cut into thin strips
• 2 cloves garlic, minced
• 2 tablespoons water

Heat oil in chick'n skillet
Add broccoli, red pepper, garlic and water
Turn heat to medium high and stir fry for 4-5 minutes or until broccoli is bright green

• 1/3 cup soy sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon dried ginger
• 1 tablespoon cornstarch

Combine all of the above ingredients
Add chick'n to vegetables, stir in sauce and cook for 2 minutes until sauce thickens

Serve over cooked rice

Eggplant and Bok Choy Stir-Fry

Adapted from Taste.com.au

INGREDIENTS:

• 2 tablespoons sesame oil
• 3 Asian eggplants, cut into 1/2 inch slices and quartered
• 1/2 teaspoon ground ginger
• 4 cloves garlic, minced
• 1 bunch bok choy, chopped
• 3 tablespoons Hoisin sauce ***
• 2 tablespoons apple cider vinegar
• steamed jasmine rice to serve

METHOD:

• Heat 1 tablespoon sesame oil in a large skillet
• Add eggplant and cook, stirring occasionally, until softened and slightly browne, about 5 minutes
• Add remaining oil, ginger and garlic; cook, stirring, for 2 minutes
• Add bok choy, Hoisin sauce and apple cider vinegar
• Cook, stirring, until boy choy is wilted, about 2 minutes
• Season with salt
• Serve over rice

***HOISIN SAUCE
I did not have any Hoisin sauce so I adapted a recipe from RecipeSource and used this entire amount:
Combine in a blender: 

• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1/2 tablespoon agave nectar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 teaspoon sesame oil 
• 1/4 teaspoon dried red chili pepper

Split Pea Soup with Squash

Adapted from Cookthink.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound dried green peas, rinsed and sorted
• 1/2 teaspoon dried rosemary, ground
• 8 cups water
• 2 vegetable bouillon cubes
• 1 hard-shelled squash (butternut, kuri, kabocha) peeled, seeded and cut in 1/2 inch dice
• 3 cups tomatoes, peeled, seeded and diced (or 2 cans diced tomatoes, drained)
• 1 bunch Swiss chard, sliced into thin ribbons

METHOD:

• Saute onion and garlic in oil until soft, about 10 minutes
• Add split peas, rosemary, water and bouillon cubes; bring to simmer
• Cover and cook at simmer for 45 minutes until peas are completely soft
• Stir in squash, tomatoes and kale
• Cover and cook until squash and kale are tender, about 10-15 minutes.
• Season with salt and pepper

Eggplant Rollatini

Adapted from Shape Magazine

INGREDIENTS:

• 12 ounces extra-firm tofu, drained and pressed
• 3 tablespoons lemon juice
• 1 teaspoon dried basil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon oil
• 1/2 teaspoon salt

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• 1 jar spaghetti sauce
• 1 large eggplant

METHOD:

• To make tofu ricotta, combine tofu, lemon juice, basil, shallots, garlic, nutritional yeast, oil and salt in a food processor, pulsing until combined and crumbly
• Spread about 1/3 of the jar of spaghetti sauce over the bottom of a 9 x 13 pan
• Slice the eggplant lengthwise into about 1/4 inch slices; salt and sweat
• If the eggplant is too stiff to roll, steam in the microwave for a couple of minutes with a little water
• Spread eggplant slices with a little spaghetti sauce and tofu ricotta
• Roll each slice and place seam side down in baking dish, placing each one snugly beside the next so they stay rolled
• Top with remaining spaghetti sauce and tofu ricotta
• Bake, covered, at 375 degrees for 40 minutes or until eggplant is tender
• If desired, sprinkle with Daiya Mozzarella Style Shreds and return to oven until melted

Southern Style Collard Greens

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 bunch scallions, chopped
• 1/4 teaspoon red chili pepper flakes
• 1 clove garlic, minced
• 1 bunch collard greens, chopped
• 3 cups water
• 1 vegetable bouillon cube
• 2 tomatoes, seeded and diced

METHOD:

• Heat oil and butter in a large pot
• Saute scallions for 2 minutes, add pepper flakes and garlic and saute another minute
• Add collard greens and stir to combine
• Add water and vegetable bouillon, cover and bring to boil
• Lower heat and simmer 40 minutes watching sufficient liquid remains to avoid burning
• When collard greens are tender, add tomatoes and serve

Cole Slaw

Adapted from The Sweetest Vegan and The Lunchbox Bunch

INGREDIENTS:

• 3 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup shredded celery
• 1/2 small red onion, finely chopped

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• 4 tablespoons Vegenaise
• 3 tablespoons red wine vinegar
• 1 tablespoon agave nectar
• salt
• pepper

METHOD:

• Place shredded vegetables in a large bowl
• In a small bowl combine Vegenaise, red wine vinegar, agave nectar, salt and pepper
• Pour dressing over vegetables and mix well
• Season to taste with additional salt and pepper
• Chill before serving

Pepper "Steak"

Adapted from About.com Southern Food

INGREDIENTS:

• 3/4 cup water
• 1/2 cube Not Beef bouillon
•  1 1/2 cup soy curls

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• 1 tablespoon oil
• 1 1/2 cups thinly sliced onion
• 2 cloves garlic, minced
• 1 cup diced celery
• 4-5 medium tomatoes, diced
• 2-3 frying peppers, seeded and cut into 1/2 inch strips (or bell peppers)
• 1 teaspoon sugar
• 2 bay leaves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes

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• 1/4 cup cold water
• 1 1/2 teaspoons cornstarch
• 3 teaspoons soy sauce

METHOD:

• Heat water and bouillon for 90 minutes in microwave; add soy curls, cover and set aside for 10 minutes
• Saute onion in oil for 5 minutes
• Add garlic and saute a minute of two longer
• Add celery, tomatoes, peppers, sugar, bay leaves, ginger and chili pepper flakes
• Simmer covered for 10 minutes
• Stir in rehydrated soy curls and bring back to a boil
• Mix water, cornstarch and soy sauce
• Stir into pepper mixture; cook while stirring until thick, about 1 minute
• Salt to taste
• Serve with noodles or rice

Beet and Greens Quesadillas

Adapted from Tree Hugger Weekday Vegetarian

INGREDIENTS:

• 1 tablespoon oil
• 1/2 medium onion, thinly sliced
• 2 small/medium beets, thinly sliced and halved
• beet greens from the beets, stems and leaves chopped separately
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 cup water
• 6 (8 inch) or 3 (10 inch) tortillas
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in a large skillet
• Add onion, beet and beet stems; cook over medium-high heat, stirring frequently, for about 6 minutes
• Add the greens, chili powder, cumin, oregano, salt and water; stir until spices and salt are well distributed
• Cook until vegetables are soft and water has evaporated
• Transfer cooked vegetables to a bowl
• Wipe skillet
• Heat skillet over medium-low heat and grease lightly
• Lay a tortilla in the pan, sprinkle 2 tablespoons cheese over 1/2 of the tortilla, cover with beet mixture (1/6 of mixture for 8 inch or 1/3 of mixture for 10 inch tortillas), sprinkle with 1 tablespoon cheese, fold tortilla in half and flip with spatula
• Cook for 1-2 minutes on each side until tortilla is browned and cheese is melted
• Repeat with remaining tortillas
• Cut each quesadilla into 4 wedges

NOTES:
These reheat well in the toaster oven.

Escarole and Bean Soup

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 head escarole, chopped
• 2 cups water
• 1 Not-Chicken bouillon cube
• 2-3 cups cooked cannellini beans
• salt

METHOD:

• Heat oil in large pot and sautee garlic about 15 seconds
• Add chopped escarole and saute until wilted, about 3 minutes
• Add the rest of the ingredients and simmer 5 minutes until heated through

Pasta Con Pesto

INGREDIENTS:

• 1/2 cup walnuts
• 2 cups loosely packed fresh basil leaves
• 1 clove garlic, minced
• 1/4 cup sesame oil
• salt to taste
•  8 ounces pasta cooked according to package directions, reserve some cooking water

METHOD:

• Process walnuts in food processor until finely ground
• Add basil, garlic, oil and some salt and process, scraping sides, until finely chopped
• Add to cooked, drained pasta, stirring in cooking liquid one tablespoon at a time until pesto is thoroughly mixed with pasta

Crock Pot Refried Beans

Adapted from About.com Vegetarian Food

INGREDIENTS:

• 3 cups dry pinto beans, rinsed, sorted and soaked overnight
• 6 cups water
• 1 onion, diced
• 1 jalapeno pepper, de-seeded and minced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon dried coriander
• 1 teaspoon chili powder
• salt to taste

METHOD:

• Combine all ingredients except salt in slow cooker
• Cover and cook on high for 8 hours
• Drain most of the cooking water
• Mash beans with potato masher or immersion blender, adding back some cooking water if needed
• Salt to taste

Zucchini Brownies

Adapted from Veggie Converter

INGREDIENTS:

• 3/4 cup agave *
• 1/2 cup applesauce
• 2 teaspoons vanilla

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• 2 cups flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/8 teaspoon cayenne pepper

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• 2 cups finely shredded zucchini

METHOD:

• Blend agave, applesauce and vanilla
• Combine flour with other dry ingredients
• Stir wet ingredients into dry ingredients - will be very dry
• Stir in shredded zucchini - will moisten dough
• Spread into greased 9 x 13 baking pan
• Bake at 350 for 35 minutes

NOTES:
I did not want the brownies to be as gooey as shown in the original recipe so I reduced the agave to 1/2 cup and added some stevia.  They brownies did not come out gooey at all rather fluffy like cake, and could be a little sweeter so I would stick with the 3/4 cup of stevia and maybe add 1/4 cup of sugar the next time.

Zucchini and Carrot Pasta

Adapted from Good Veg

INGREDIENTS:

• 2 tablespoons oil
• 4 cloves garlid
• 1 large zucchini, shredded
• 8 small carrots, shredded (amount about equal to zucchini)
• 1/2 cup water
• 1/2 bouillion cube
• salt to taste
• 1 - 13.25 ounce package whole grain rotini
• grated veggie cheese

METHOD:

• Start heating salted water for pasta
• While water is heating, saute garlic in oil in large skillet; add shredded carrots and zucchini; stir frequently and cook until they start to become tender
• If vegetables seem dry, microwave water and bouillon and stir into vegetables
• Remove vegetables from heat and let sit covered
• Turn off heat and let sit
• Cook pasta in boiling water; drain
• Return pasta to pot, add vegetables, stir until combined and salt to taste
• Serve with grated veggie cheese

Zucchini Cake

Adapted from Joy the Baker

INGREDIENTS:

• 1 1/2 cups unbleached flour
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

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• 3 tablespoons ground flax seed meal
• 1/2 cup plus 1 tablespoon almond milk
• 1/8 teaspoon vinegar
• 1/2 cup Earth Balance coconut spread, melted
• 1/2 cup applesauce
• 2 teaspoons vanilla
• 3/4 cup brown sugar

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• 2 1/2 cups shredded zucchini
• 1/2 cup chopped walnuts

METHOD:

• Preheat oven to 350 degrees
• Grease square 8 inch by 8 inch cake pan
• In a large bowl which together flour and dry ingredients in first section
• In food processor, blend wet ingredients in second section
• Fold wet ingredients into dry ingredients - will be very dry
• Stir in zucchini - this will moisten the dough
• Stir in nuts
• Bake for 1 hour 15 minutes; cool in pan for 20 minutes

Vegan Chicken Alfredo

Alfredo sauce adapted from Food.com

INGREDIENTS:

• 12 ounces silken tofu, drained (not pressed)
• 2 cloves garlic, minced
• 2 teaspoons onion powder (2 tablespoons dehydrated onions ground in Magic Bullet)
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried basil
• 1/2 teapoon salt
• 1/2 teaspoon paprika
• 1 tablespoon nutritional yeast
• soy milk for thinning, if needed (I did not need any)

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• 1/3 of an 8 ounce package Butler Soy Curls (these are AWESOME!)
• 3/4 cup water
• 1/2 cube of Not-Chick'n Bouillon

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• 1/2 package pasta
• 1/2 package frozen peas
• sauteed mushrooms (I had some already sauteed in the freezer)

METHOD:

• While heating water for pasta, blend tofu and spices in food processor
• Thin with soy milk if necessary
• Heat 3/4 cup water and bouillon cube, add soy curls and let sit, covered
• Cook pasta until almost done, add peas, continue cooking until tender
• Drain pasta and peas, transfer tofu mixture from food processor to pasta cooking pot, heat through but do not let it start to boil
• Stir in pasta, sauteed mushrooms and drained re-hydrated soy curls

Chilaquiles Casserole

Adapted from Eating Well

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 large zucchini, grated
• 3 cups cooked black beans
• 3 tomatoes, diced
• 1 1/2 cups frozen corn, thawed
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 - 19 ounce can mild enchilada sauce
• 1 - 8 ounce package Daiya Cheddar Style Shreds

METHOD:

• Preheat oven to 400 degrees
• Lightly spray 9 x 13 baking dish with cooking spray
• Heat oil in large skillet, add onion and cook about 5 minutes until onions start to brown
• Add zucchini, beans, tomatoes, corn, cumin and salt
• Cook until heated through and zucchini begins to soften
• Spread half of the tortilla quarters evenly on the bottom of the baking dish
• Top with half of the vegetable mixture, half of the enchilada sauce and half of the cheese
• Spread rest of tortillas evenly in pan, top with rest of vegetables then enchilada sauce
• Cover and bake for 25 minutes
• Sprinkle rest of cheese on top and return to over uncovered a few minutes until cheese is melted

Black Bean Mushroom Burgers

Adapted from About.com Vegetarian Food

INGREDIENTS:

• 1 tablespoon oil
• 1 spring onion bulb, diced (or 1 small onion)
• 2 cloves garlic, minced
• spring onion stalks, sliced (or 3 green onions, sliced)
• 1/2 teaspoon cumin
• 1 - 1 1/2 cups fresh mushrooms, diced
• 2 cups cooked black beans
• 1 teaspoon parsley
• salt

METHOD:

• Saute onion and garlic in oil for 3-5 minutes or until onion is soft
• Add onion stalks, cumin and mushrooms and cook for another 5 minutes
• Mash beans in food processor until well mashed
• Add mushroom mixture and parsley to beans and stir until well combined
• Shape into patties
• Heat additional oil in skillet and cook patties about 3 minutes each side

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Carrot - Pear Bars

Adapted from Vgan Jar

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond meal
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt

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• 2 large carrots, grated
• 1 pear, grated
• 1/2 cup chopped dates
• juice of 1 lemon

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 2 tablespoons flax meal + 6 tablespoons water (combine and let sit 5 minutes)
• 1/3 cup agave
• 1/2 cup applesauce
• 1/4 cup almond milk

METHOD:

• Combine dry ingredients
• Combine carrots, pear, dates and lemon juice
• Combine flax egg, agave, applesauce and almond milk
• Mix fruit and wet ingredients together then fold into dry ingredients
• Pour into greased 8 x 8 baking dish
• Bake at 375 degrees for 1 hour or until center springs back
• Cake will be very moist, best after cut into bars and refrigerated overnight

Vegan Ambrosia

INGREDIENTS:

• 1 banana
• 1/4 cup almond milk
• 3 teaspoons lemon juice
• 1 pear, diced
• strawberries, diced
• 1 orange, wedges cut into quarters
• 1/4 cup coconut
• about 20 vegan marshmallows, halved

METHOD:

• Combine banana, almond milk in lemon juice in blender until smooth
• Mix fruit, sauce and coconut
• Stir in marshmallows

Radish Pasta

Adapted from Mother Earth News

INGREDIENTS:

• 1 tablespoon oil 
• 1 tablespoon Earth Balance Spread
• 1 onion, diced
• 1 bunch radishes with greens
• 1 bag frozen peas
• 1 box (13.25 ounces) whole grain medium shells, cooked
• Daiya Pepperjack Style Shreds
• salt to taste

METHOD:

• Slice the radishes into bite-sized pieces and separately roughly chop their greens
• While preparing the rest, cook pasta and reserve some of the cooking water 
• Heat oil and Earth Balance Spread in large skillet, add onion and saute until translucent
• Add garlic and radishes (not greens) and saute until radishes are soft
• Stir in peas until heated through
• Stir in radish green only until wilted
• Stir in cooked pasta and a couple tablespoons of cooking water
• Season with salt to taste
• Serve with Daiya Pepperjack Style Shreds

Vegan Hoppin' John with Tatsoi

Adapted from Newly Vegan


INGREDIENTS:

• 1 onion, chopped
• 5 cloves garlic, minced
• 3 teaspoons chili powder
• 1 bay leaf
• 5 cups water
• 1 vegetable bouillon cube
• 3 cups cooked black-eyed peas
• 3/4 cup Texmati rice
• 5-6 bunches tatsoi, stems and leaves chopped separately
• sea salt

METHOD:

• Saute onion until translucent, add garlic and saute another minute
• Add chili powder and stir
• Add water, bouillon cube and rice, bring to boil, simmer 40 minutes
• Add black-eyed peas and chopped tatsoi stems, bring to boil and simmer 5 minutes
• Add tatsoi and stir until wilted, just a minute or two
• Remove bay leaf and salt to taste

Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft

Potato, Carrot and Lentil Soup

Adapted from Canadian Living

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, diced
• 3 carrots, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 teaspoon ground cumin
• pinch of cayenne pepper
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup red lentils, rinsed and sorted
• salt

METHOD:

• Heat oil in large stock pot; add onion, celery and garlic and cook until tender, about 5 minutes
• Add potatoes, carrots and spices, stir to combine
• Add water, bouillon and lentils; bring to a boil
• Reduce heat and simmer 20 minutes or until vegetables are tender
• Season to taste with salt

Cocoa Banana Bread

Adapted from ChooseVeg.com

INGREDIENTS:

• 1 1/4 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup shredded unsweetened coconut
• 1/3 cup unsweetened cocoa 
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda

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• 1/2 cup firmly packed brown sugar
• 2 bananas, mashed
• 1/2 cup almond milk
• 5 tablespoons vegan margarine, melted
• 1 teaspoon vanilla

METHOD:

• Combine dry ingredients in large bowl
• Blend wet ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Spoon batter into greased loaf pan
• Bake at 350 degrees for 50 minutes

Carrot Raisin Bread

Adapted from The Purple Carrot

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 teaspoons cinnamon

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• 3/4 cup almond milk
• 1/2 cup agave nectar
• 1/3 cup coconut oil
• 1 tablespoon ground flax seed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar

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• 1 1/2 cups finely grated carrot
• 1/2 cup raisins
• 1/2 cup sunflower seeds

METHOD:

• Combine dry ingredients in large bowl
• Blend wet ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Stir in carrots, raisins and sunflower seeds
• Spoon batter into greased loaf pan
• Bake at 350 degrees for 55 minutes

Red Lentil Soup with Sweet Potatoes and Kale

Adapted from Eating Clean Recipes

INGREDIENTS:

• 1 tablespoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups water
• 1 cup red lentils, rinsed and drained
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons paprika
• 3/4 teaspoon ground cumin
• 1 large sweet potatoes, peeled and cubed 
• 1/2 bunch fresh kale leaves, stems removed and chopped

METHOD:

• Cook onion in oil for 5 minutes until softened
• Add garlic; cook and stir 30 seconds until fragrant but not browned
• Add water, lentils, salt, and spices
• Bring to boiling; reduce heat 
• Simmer, uncovered, 10 minutes
• Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender 
• Add kale, simmer about 5 minutes more or until kale is wilted and tender

Pasta with Sweet Potato Sauce, Asparagus and Zucchini

Adapted from Quality Health

INGREDIENTS:

• 1 large sweet potato, peeled and diced
• 1 teaspoon oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¾ cup rice milk
• 2 tablespoons chopped parsley
• salt
• ½ pound cooked pasta

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• 1 teaspoon oil
• 2 cloves garlic
• 1 pound asparagus spears, cut into 1 inch lengths
• 1 large zucchini, cubed

METHOD:

• Place cubed sweet potato in saucepan and cover with water; bring to boil and cook 10-15 minutes until sweet potato is tender; drain and mash
• In a large skillet, sauté onion and garlic in oil for 5-10 minutes until tender; add to cooked sweet potato
• In the same skillet add oil, garlic, asparagus and zucchini, cover and cook on low until vegetables are tender, about 10 minutes
• Blend sweet potato, onion, garlic and rice milk until creamy
• Salt to taste
• Combine with cooked pasta

Parsnip Cookies

Adapted from Act Vegan and Vegetarian Society

INGREDIENTS:

• 1 cup unbleached flour
• 1 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/3 cup coconut spread, melted
• 1/2 cup organic brown sugar
• 1 medium banana
• 1/2 cup orange juice
• 1 teaspoon vanilla
• 2 small parsnips, grated
• 1/2 cup chopped almonds
• 1/2 cup raisins

METHOD:

• Mix dry ingredients in a large bowl
• In food processor blend melted coconut spread (or oil), brown sugar, banana, orange juice and vanilla until smooth
• Stir wet ingredients in with dry ingredients until combined
• Stir in grated parsnips, almonds and raisins
• Form into heaping tablespoon size cookies and place on greased baking sheet with some space in between because they will expand and rise
• Bake at 350 degrees for 15 minutes

NOTES:
This was supposed to be a cake but my metric conversions might have been off since the dough was way too dry for cake batter.  So I added in the almonds and raisins and made it into cookies instead.

X-Treme Banana Bread

Adapted from The Vegetarian Librarian

INGREDIENTS:

• 1 cup unbleached flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/2 cup Earth Balance Coconut Spread, melted
• 1/2 cup sugar
• 3 bananas
• 1/4 cup almond milk
• 2 carrots, shredded
• 1/2 cup shredded coconut
• 1/2 cup dried cherries, halved or quartered
• 1/2 cup chopped almonds

METHOD:

• Preheat oven to 350 degrees
• Grease loaf pan
• Combine flours and spices in a large bowl
• Combine vanilla, Earth Balance, sugar, bananas and almond milk in food processor
• Combine wet ingredients with dry ingredients
• Stir in carrots, coconut, cherries and almonds
• Spread evenly into loaf pan
• Bake 1 1/4 hours or until done in center

Sweet Potato Enchilada Casserole

Adapted from Veg Family

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 sweet potatoes, cubed (about 4 cups)
• 1/2 bunch mustard greens, chopped (about 4 cups)
• 3 cups cooked beans
• 1 teaspoon ground cumin
• salt
• 1 - 19 ounce can enchilada sauce
• 12 corn tortillas, quartered
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in large skillet
• Add onion and saute 5-10 minutes or until soft
• Add cubed sweet potato, cover and cook about 10 minutes or until tender
• Stir in beans and greens; cover and heat 5 minutes until greens are wilted
• Stir in cumin and salt to taste
• Heat over to 375 degrees
• Lightly spray 9 x 13 pan with cooking spray
• Scatter half of the tortilla pieces in the pan, covering the botton
• Top with half of the vegetable mixture, half of the enchilada sauce, half of the cheese
• Repeat with another layer of tortilla pieces, rest of vegetables and rest of enchilada sauce
• Cover and bake 20 minutes
• Remove cover, sprinkle with remainder of cheese and return to oven uncovered for 10 more minutes until cheese is melted

Beet Burgers

Served with veggie cheese on a lightly toasted sprouted 7 grain bun.

INGREDIENTS:

• 1 cup millet, rinsed (or brown rice)
• 2 cups water
• 1 vegetable bouillon cube

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• 6 small beets, peeled and shredded (about 5 cups)
• 1 large carrot, shredded (about 1 cup)
• 1/2 cup sunflower seeds, chopped

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• 1 1/2 cups cooked beans (or 1 can rinsed and drained)
• 1 tablespoon oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon salt

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• 2 tablespoon flaxseed meal
• 6 tablespoons water

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• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon oil

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• 2 tablespoons whole wheat flour

METHOD:

• Combine millet, water and bouillon in pot and cook 30 minutes or until water is absorbed (cook brown rice for 50 minutes)
• Shred beets and carrots in food processor; set aside
• Combine flaxseed meal and water; set aside to gel
• In the food processor combine beans, oil, red wine vinegar, lemon juice, spices and 1 cup of the shredded beets, processing for several minutes until mashed; transfer to a large bowl
• Stir the rest of shredded beets, shredded carrots, sunflower seeds and cooked millet into the bean mash
• In the millet cooking pot, saute onion and garlic in oil about 5 minutes; stir into rest of vegetables
• Stir in flaxseed mixture
• Stir in flour
• Shape into twenty 1/2 cup patties and place on greased cookie sheet
• Bake for 20 minutes at 350 degrees (bake 10 minutes longer to serve without freezing)
• Cool on sheet for 10 minutes, carefully transfer to wire rack and cool 10 minutes longer
• Place racks in freezer for one hour or until patties are partially frozen
• Transfer patties to freezer container, separated by a piece of waxed paper
• To prepare frozen patties, broil in toaster oven for 10 minutes on each side

 

NOTES:

I tried a few different beet burger recipes and although the taste was good, in each case the burger did not hold together.  If I could get it cooked intact and transferred to a bun, it squooshed right out the other side of the bun at the first bite.  I kept trying until I came up with a burger that held together.  I also experimented with partially cooking and freezing to have burgers on hand at all times and that worked very well.  I like these so much I may never buy packaged veggie burgers again.