Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 carrots, diced
• 1 large celeriac, peeled and diced
• 2 russet potatoes, unpeeled and diced
• 2 cups tomatoes, peeled and chopped
• 8 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bunch kale, ribs removed and chopped
• 3 cups cooked pinto beans

METHOD:

• Saute onions, carrots and celeriac in oil for 5-10 minutes
• Add potatoes, tomatoes, water, bouillon, oregano and basil
• Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
• Add kale and simmer 5-10 minutes more until kale is tender
• Stir in beans

Turkeyless Roast and Vegetables

INGREDIENTS:

• 1 Trader Joe's Turkey-less Stuffed Roast
• 1 large orange sweet potato
• 4 white sweet potatoes
• 8 large carrots
• 2 medium onions
• 1/2 stalk celery
• 1 container fresh cranberries (7 ounces)
• oil
• salt
• Healthy Seasons Herbal Blend

METHOD:

• Cut all vegetables into about the same size pieces, add cranberries
• Drizzle oil over vegetables, sprinkle salt and herb seasoning and stir to combine
• Place vegetables in casserole dish, remove roast from casing and place on top of vegetables, cover
• Cook for 60-70 minutes at 400 degrees or until vegetables are tender and roast is heated to 165 degrees 
• Slice roast and serve with vegetables and gravy 

Bok Choy Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 8 cups water
• 3 Not Chicken bouillon cubes
• 1 cup rice
• 4 carrots, sliced
• 1 head bok choy with leaves, chopped
• 2 stalks celery, sliced

 METHOD:

• Heat oil in large stockpot, add onion, cook and stir until softened, about 10 minutes
• Add garlic and cook another minute
• Add water and bouillon and bring to a boil
• Add rice, carrots, celery and bok choy
• Simmer 20 minutes or until rice is cooked and carrots are tender
• Salt to taste 

NOTES:
Bok choy is overcooked.  Try putting in last 10 minutes of cooking time.

Lentil Stuffed Peppers

INGREDIENTS:

• 5 green bell peppers
• 3/4 cup uncooked Jasmati rice
• 3/4 cup uncooked lentils, rinsed
• 3 cups water
• 1 tablespoon oil
• 2 medium carrots, diced small
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• salt to taste
• ketchup

METHOD:

• Cut tops off of green peppers; remove the stems from the cut off tops, chop pepper tops and set aside
• Remove seeds from peppers, wash and place in casserole dish, cut side up
• Combine rice, lentils and water; bring to boil, lower heat and simmer for 20 minutes or until water is absorbed and rice and lentils are almost tender
• While lentils and rice are cooking, heat oil in skillet, add carrots, onion, garlic and chopped green pepper tops and saute for about 10 minutes; stir in Cajun seasoning
• Combine vegetables with lentil/rice mixture and salt to taste
• Stuff peppers with mixture and top with ketchup
• Cover and bake for 1 hour at 350 degrees or until peppers are tender

Slow Cooker Spiced Apple Oatmeal

Adapted from Feed Our Families

INGREDIENTS:

• 2 apples, peeled, cored and cut into 1/2-inch pieces
• 1 1/2 cups almondmilk
• 1 cup water
• 1/2 cup applesauce
• 1 cup uncooked steel-cut oats
• 4 tablespoons brown sugar
• 1 tablespoon Earth Balance buttery spread, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon salt

METHOD:

• Mix all ingredients in a 2.5 quart glass mixing bowl that fits inside the slow cooker
• Place glass bowl inside slow cooker and add water to it comes to almost the top of the outside of the glass bowl (so the glass bowl sits in water in the crock)
• Cover and cook on low overnight or for 8 hours

NOTES:

• Can be refrigerated or frozen for future use
• To reheat, pour a little almondmilk over the oatmeal, microwave for two minutes, stir to combine

Layered Chick'n Enchiladas with Tomatillo-Cilantro Sauce

Adapted from Epicurious

INGREDIENTS:

• 1 package of 12 six-inch corn tortillas
• 2 pounds tomatillos, husked, rinsed and halved
• 1 1/4 cup water
• 1 Not Chicken bouillon cube
• 6 garlic cloves
• 1 onion, chopped
• 1 bunch fresh cilantro, about 2 cups of packed leaves
• 1 hot pepper, chopped
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon salt
• 4 cups vegetarian chick'n (I used soy curls rehydrated with Not Chicken bouillon)
• 1 bag Daiya mozzeralla style shreds

METHOD:

• Preheat oven to 450 F
• Combine tomatillos, water, bouillon, onion and garlic cloves in a large saucepan; cover, bring to boil, reduce heat and simmer until tomatillos are soft, about 10 minutes
• Stir in cilantro, hot pepper, cumin and paprika
• Blend with immersion blender to make a coarse puree
• Season to taste with salt
• Overlap 4 tortillas in a 13x9x2 oval or rectangular glas baking dish
• Top tortillas with 1/3 of the chick'n, then 1/3 of the Daiya, then 1/3 of the tomatillo sauce
• Repeat 2 more layers
• Cover and bake until bubbly, about 30 minutes
• Cool uncovered for at least 10 minutes before serving

NOTES:

• This is runny when it first comes out of the oven but the longer it sits and cools, the more it firms up. 
• Also tried this recipe with 2 pounds of green tomatoes, adding in 3 teaspoons lime juice before blending.  Tastes almost the same as with tomatillos but would reduce water to 1 cup the next time when using green tomatoes.

Pasta with Collard Greens and Onions

Adapted from The New York Times

INGREDIENTS:

• 1 bunch collard greens, stemmed, washed and sliced
• 1 tablespoon oil
• 1 medium onion, sliced
• salt
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup water
• 8-12 ounces pasta
• Daiya Mozzarella Shreds

METHOD:

• Bring a large pot of water to a boil, salt generously and add collard greens; blanch for 2 minutes, drain and rinse collards with cold water; let sit in colander to drain
• Heat olive oil in a large lidded pot, add onion, cook while stirring often for about 5 minutes
• Add a generous pinch of salt, red pepper flakes and garlic; cook another minute while stirring
• Add collards - when greens begins to sizzle, lower heat, cover and simmer 5 minutes
• Add 1/2 cup water, cover and continue to simmer another 5-10 minutes while pasta is cooking
• When pasta is finished cooking, save some of the cooking water in case you need it (I did not), drain and toss with the greens
• Serve topped with Daiya Mozzeralla Shreds

Eggplant, Zucchini and Rice Casserole

Adapted from What's For Dinner?

INGREDIENTS:

• 2 cups water
• 1 not chicken bouillon cube
• 1 cup short grain brown rice
• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini, quartered lengthwise and sliced
• 1 large eggplant, peeled and cubed  (toss cubes with salt, let sit 30 minutes, rinse)
• 1 1/2 cups peeled and diced tomatoes
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 package Daiya Pepper Jack Cheese

METHOD:

• Combine water, bouillon and rice; bring to boil and cook for 50 minutes or to just before all of the water is absorbed
• While the rice is cooking, saute onion and garlic in olive oil about 5 minutes
• Add zucchini and eggplant, combine and cook about 5 minutes
• Add tomatoes, basil and pepper; reduce heat, cover and simmer until rice is almost done
• Spread rice with any remaining cooking water in casserole dish
• Spread eggplant mixture on top of rice
• Bake, uncovered, at 350 degrees for 15 minutes
• Sprinkle cheese evenly on top; return to oven for 10 minutes or until cheese is melted

Swiss Chard with Pasta

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bunch Swiss Chard, stems removed and chopped, leaves sliced
• 1 cup water
• 1/2 cube vegetable bouillon
•  1 cup peeled, diced tomatoes with juice
• 2 teaspoons Cajun seasoning
• salt
• 1 box (13.25 oz) whole grain pasta, cooked and drained

METHOD:

• Heat oil and saute onion, garlic and chard stems for about 5-10 minutes
• Add water and bouillon and simmer another 5 minutes
• Add chard leaves and stir until they start to wilt
• Stir in Cajun seasoning and tomatoes
• Simmer a few more minutes
• Stir in cooked, drained pasta
• Season to taste with salt

Creole Eggplant with Black Eyed Peas and Rice

Adapted from SparkRecipes

INGREDIENTS:

• 2 cups dried black-eyed peas
• 2 tablespoons oil
• 1 sweet onion
• 4 cloves garlic
• 4-6 cups peeled, cubed eggplant
• 3-4 tomatoes with juice, diced
• 1 1/2 teaspoon oregano
• 1 1/2 teaspoon thyme
• 1/2 teaspoon red chili pepper flakes
• 1 cup water
• 1/2 cube vegetable bouillon
• 2 tablespoons lemon juice
• 1 cup Texmati rice

METHOD:

• Soak black-eyed peas overnight or bring to boil for 2 minutes, turn off heat and let stand 60 - 90 minutes; drain
• Cover soaked black-eyed peas with fresh water and cook until tender, about 45 minutes
• While peas are cooking, heat oil in large pot, add onion, garlic and eggplant and cook, stirring occasionally, for 10 minutes
• Add water, bouillon, tomatoes, oregano, thyme and red chili pepper
• Cook over medium/low heat for 25 minutes, stirring occasionally
• In a separate pot, combine rice with 1 3/4 cups water, bring to boil and simmer 15 minutes; turn off heat and let stand 10 minutes or until everything else is done
• When the eggplant is finished, remove from heat and stir in lemon juice
• Stir in drained black-eyed peas and salt to taste
• Serve over rice

Pasta with Eggplant, Tomatoes and Peppers

Adapted from For Love of the Table

INGREDIENTS:

• 4 tablespoons olive oil
• 1 pound eggplant, cut into 3/4 inch pieces
• 3 green peppers, cut into 3/4 inch pieces
• 2 pounds tomatoes (about 5) peeled and chopped with juices
• 1/2 teaspoon red chili pepper flakes
• salt
• 1 box (13.25 ounce) whole grain rotini

METHOD

• Heat 2 tablespoons oil in deep skillet over medium-high heat until very hot
• Add eggplant and cook for several minutes, stirring occasionally, until browned on all sides; remove to plate
• Add remaining 2 tablespoons oil and heat
• Add tomato with juices and maintain a rapid simmer, stirring occasionally, about 10 minutes
• Return eggplant to the pan with peppers, salt and red chili pepper flakes
• Cover and simmer gently until the peppers are tender, about 1 hour
• Just before the sauce is ready, cook pasta according to package directions
• Add cooked pasta to the sauce and combine

Spaghetti Squash as a Side Dish

Adapted from Ava Catau

INGREDIENTS

• 1 medium spaghetti squash
• 1 large or 2 medium tomatoes, peeled
• 2 cloves garlic
• 1/4 teaspoon red chili pepper flakes
• 1 teaspoon rosemary
• 1/2 teaspoon salt
• 2 teaspoons olive oil

METHOD

• 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; cool then shred strands of squash with fork
• Puree the rest of the ingredients in a blender
• Toss spaghetti squash with sauce until well blended

Pasta Salad

INGREDIENTS:

• 1 box (13.25 oz.) whole grain rotini
• 1/3 cup red wine vinegar
• 2 tablespoons organic extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bag (16 oz.) frozen peas
• 4 medium carrots, shredded
• 2 medium cucumbers, seeded, quartered and sliced
• salt and pepper

METHOD:

• While pasta is cooking according to package directions, pour frozen peas into a colander
• In a blender, combine red wine vinegar, olive oil, mustard, basil and oregano
• When the pasta is finished cooking, pour with cooking water into colander on top of peas; stir to distribute peas so they thaw while cooling the pasta
• Once peas have thawed, finish cooling pasta by rinsing with cold water; drain well
• Pour pasta and peas into a large bowl
• Add carrots and cucumbers
• Pour dressing over pasta and vegetables and stir well
• Season with salt and pepper
• Refrigerate at least 2 hours before serving

Sweet Potato and Oat Dog Biscuits

Recipe from Righteous Bacon

INGREDIENTS:

• 1 sweet potato
• 3 1/2 cups old fashioned oats, divided
• 3 eggs
• 1/4 cup flax seed

METHOD:

• Wash, puncture and microwave sweet potato until tender, 8-10 minutes, cool and remove skin
• Pulse 3 cups oats in food processor to make coarse oat flour (I found I needed 4 cups so would vary depending on size of sweet potato); set aside in bowl
• Pulse 1/2 cup oats in food processor to make course oat flour; set aside for use in rolling out biscuits
• Pulse eggs, flax and sweet potato in food processor
• Add oat flour and combine in until ball forms
• Using reserved 1/2 cup of oat flour, roll out dough and cut into shapes
• Arrange on parchment lined cookie sheet
• Bake at 350 for 12 minutes
• Reduce heat to 170 and continue baking 40 minutes longer until mostly dried

Yukon Gold and Sweet Potato Mash

Adapted from Eating Well

INGREDIENTS:

• 1 pound Yukon Gold potatoes, peeled and diced
• 1 pound sweet potatoes, peeled and diced
• 1/2 vegetable bouillon cube dissolved in 1/2 cup water
• 2 tablespoons Earth Balance margarine
• 1 tablespoon chopped garlic chives

METHOD:

• Boil potatoes and sweet potatoes until tender; drain
• Mash potatoes with bouillon and margarine
• Stir in garlic chives

Napa Cabbage with Mushrooms

Edit

Adapted from Nom Nom Paleo

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 10 ounces mushrooms, sliced
• 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
• 1 head Napa cabbage, sliced
• 1/2 cup water
• 1/2 vegetable bouillon cube

METHOD:

• Heat oil in large pot
• Add meatless bacon and saute a few minutes
• Add onions and saute until translucent
• Add mushrooms and saute until tender
• Dissolve bouillon in water
• Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
• Season with salt and pepper

NOTES:
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash

Kale Chips

Adapted from The Healthy Eating Site

INGREDIENTS:

• 1 bunch kale
• 2 tablespoons organic extra virgin olive oil
• 1 tablespoon nutritional yeast
• 1 teaspoon organic apple cider vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon tumeric
• 1/2 teaspoon sea salt (maybe a little less since it seemed a little too salty)
• dash cayenne pepper

METHOD:

• Remove kale stems, tear leaves into chip-size pieces, wash and dry in salad spinner
• Combine all other ingredients
• Pour over kale pieces and combine evenly with hands
• Spread kale as evenly as possible on dehydrator sheets
• Dehydrate at 115 degrees for 4-6 hours

Spiced Red Lentil, Tomato and Kale Soup

Adapted from Oh She Glows

INGREDIENTS:

• 1 tablespoon oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 9 Roma tomatoes, peeled and diced
• 8 cups water
• 3 cubes vegetable bouillon
• 2 cups red lentils, rinsed
• 1 large bunch kale leaves, sliced

METHOD:

• In a large soup pot, saute onion in oil until translucent
• Add garlic and saute a few minutes longer
• Stir in spices
• Stir in tomatoes with juice, water, bouillon and lentils
• Bring to boil, reduce heat and simmer for 20 minutes until lentils are tender
• Stir in kale and continue cooking a few minutes until kale is wilted and tender

Spiced Sweet Potato and Rutabaga

Adapted from Vegetarian Times

INGREDIENTS:

• 2 rutabagas, diced
• 4 carrots, diced
• 2 sweet potatoes, diced
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon tumeric
• 1 teaspoon ground coriander
• 3 teaspoons ground cumin
• 2 teaspoons lemon juice
• 1/2 cup raw sunflower seeds

METHOD:

• Bring large pot of salted water to a boil
• Add diced rutabaga, carrots and sweet potatoes and boil for 5 minutes
• Drain, reserving 1/2 cup cooking liquid
• In the same pot, heat oil and add onion and garlic; cook stirring often, 3-4 minutes
• Add spices and combine
• Add reserved cooking liquid and lemon juice, stir to combine
• Add drained rutabaga, carrots and sweet potatoes, toss to combine
• Transfer tp 9 x 13 baking dish, cover and bake for 30 minutes at 400 degrees
• Sprinkle sunflower seeds over top, cover and bake 10 minutes longer or until vegetables are tender

Spiced Potatoes with Lentils and Barley

Adapted from Meatless Monday

INGREDIENTS:

• 1 cup pearl barley (cover with water and soak in fridge for 2 hours)
• 1 cup brown lentils
• 1 tablespoon oil
• 2 cloves garlic, minced
• 4 medium potatoes, diced
• 3 teaspoons Cajun seasoning mix
• 5 medium carrots, diced
• 2 1/2 cups water
• 1 vegetable bouillon cube
• juice of 1 lemon
• 2 stalks broccoli, stalks diced and florets separated
• fresh parsley, chopped
• salt

METHOD:

• Bring 1 1/2 cups water to boil, add rinsed lentils and simmer until lentils are tender
• Heat oil in soup pot, add garlic and cook for 1-2 minutes
• Add potatoes, sprinkle with Cajun seasoning and fry for 5-8 minutes
• Add carrots, water, bouillon, cooked lentils, drained barley and lemon juice
• Bring to a boil and simmer, covered, about 15 minutes
• Add broccoli stalks and florets and boil an additional 5 minutes
• Stir in parsley and salt to taste

Marinated Portobello Mushroom Burger

Adapted from Allrecipes.com and Vital Vegan

INGREDIENTS:

• 3 portobello mushrooms, stems removed and sliced lengthwise in half (I include the stems and save to slice into a salad)
• 1/3 cup balsamic vinegar
• 2 tablespoons oil
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 handful fresh parsley leaves

METHOD:

• Combine balsamic vinegar, spices, garlic and soy cause in blender
• Add parsley and pulse blend until chopped
• Brush marinate on both sides of caps and place smooth side down in baking dish
• Pour remaining marinade over mushroom caps and stems
• Cover and let sit at room temperature for 30 minutes
• Bake for 20 minutes, covered, at 400 degrees
• Remove cover and bake an additional 15 minutes

Green Soup with Sweet Potato

Adapted from Purple Dragon Organic Produce Co-op Facebook Page

INGREDIENTS:

• 1 tablespoon oil 
• 1 large onions chopped
• 4 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 bunch of Swiss chard, leaves coarsely chopped, stems chopped separately
• 2 medium sweet potatoes, peeled and medium diced
• 2 medium carrots,scrubbed and medium diced
• 7 cups water
• 2 vegetable bouillon cubes
• 1 tablespoon fresh lemon juice
• salt

METHOD:

• Heat oil in a large soup pot over medium heat
• Add onions with some salt and cook until the onions brown slightly, stirring frequently.
• Reduce heat and add garlic, thyme, chard stems, carrots and sweet potatoes with more salt and cook, covered, for 5-10 minutes or until the carrots are slightly soft
• Add water and bouillon cubes, bring to boil, stir in chopped Swiss chard leaves
• Boil for 15 minutes.
• Lower heat and cook for 10 more minutes, stirring occasionally
• Turn off heat and partially blend with an immersion blender to thicken soup

Beet Chili

Adapted from Reluctant Entertainer

INGREDIENTS:

• 1 cup dried black beans
• 1 cup dried red kidney beans
• 1 cup dried pinto beans

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

• 1 tablespoon oil
• 1 large onion, diced
• 2 red bell peppers, diced
• 6 medium beets, peeled and diced
• pepper
• 4-5 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon coriander
• 4 tomatoes, peeled and diced
• 2 cups water
• salt

METHOD:

• Rinse and combine beans, cover with water and soak overnight, drain and rinse, cover with water and cook until tender, drain
• Heat oil in stock pot, add onion, bell pepper, beets and pepper, cook for 15 minutes, stirring occasionally
• Add garlic and spices, cook another 3 minutes
• Add tomatoes, beans, water and salt
• Heat to boiling, reduce heat to low and simmer 30 minutes
• Season to taste with salt and pepper

Beans and Greens

Adapted from Savvy Vegetarian

INGREDIENTS:

• cooked rice
• 3 cups dried black beans, soaked and cooked until tender
• 1 tablespoon oil
• 1 bunch green onions (light parts sliced)
• 3 cloves garlic, minced
• 1 cup water
• 2 bunches broccoli, florets separated from stems, peel and dice stems
• 1 bunch collard greens, stems removed and thinly sliced
• 1 cup water
• 1 vegetable bouillon cube
• 3 teaspoons ground cumin
• 1/2 teaspoon red chili pepper flakes
• 4 tablespoons soy sauce

 METHOD:

• Heat oil in skillet, add green onion and garlic and saute for a couple of minutes
• Add 1 cup water and broccoli stems, simmer for a couple of minutes, covered
• Add broccoli florets  and sliced collard greens, cover and simmer until just tender
• In a blender combine 1 cup water, bouillon cube, cumin, pepper, soy sauce and 1 cup of cooked black beans, blend, pour into greens mixture and stir to combine
• Add the rest of the cooked black beans to the greens mixture and stir to combine
• Season to taste with salt and serve over cooked rice

Eggplant and Turnip Stew

Adapted from Food.com

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups water
• 1 not chicken bouillon cube
• 3 carrots, diced
• 1 turnip, diced (about 3 cups)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 eggplant, diced (about 3 cups)
• 3 cups green beans cut into 1 inch lengths
• salt and pepper to taste 

METHOD:

• Heat oil in stock pot, add onion and saute until onion begins to soften
• Add garlic and saute a little longer
• Add water, bouillon, carrots, turnip, basil and oregano, bring to a boil, reduce heat and simmer 10 minutes
• Add eggplant and green beans and simmer another 15 minutes until vegetables are tender
• Season with salt and pepper to taste

Eggplant with Rice and Peas

Adapted from Fat Free Vegan Kitchen

INGREDIENTS:

• 1 1/2 cups brown rice
• 1 tablespoon oil
• 1 medium eggplant, unpeeled and diced into 1/2 inch cubes
• 1 onion, diced
• about 1 cup diced bell pepper
• 1 can diced tomatoes, undrained
• 4 teaspoons ground cumin
• 1/2 teaspoon tumeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 cup chopped parsley
• 3 cups water
• 1 - 10 ounce package frozen green peas

METHOD:

• Put rice in bowl, cover with water and soak while cutting vegetables
• Heat oil in large skillet, add onion and eggplant and cook for 5 minutes, stirring frequently
• Add pepper, tomatoes, seaonings, parsley, salt to taste and combine
• Drain rice and add to pan with 3 cups of water; bring to a boil
• As soon as mixture begins to boil transfer to large baking dish
• Cover with parchment paper and then tightly with foil on top of parchment paper
• Bake at 375 degrees for 1 hour or until rice is tender
• When rice is tender, remove from oven, stir in frozen peas, recover and let sit 5 minutes until peas are thawed and warm

Lentil Shepherd's Pie with Parsnip Potato Mash

Adapted from Food 52

INGREDIENTS:

• 1 1/2 cups green lentils
• 3 cups water

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

• 2 pounds of potatoes, peeled and diced
• 3-4 parsnips, peeled and diced
• 1 cup rice milk
• 2 tablespoons Earth Balance spread
• 1 teaspoon rosemary
• 1/4 teaspoon garlic powder
• salt to taste

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

• 1 tablespoon oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 ribs celery, diced
• 6 ounces mushrooms, sliced
• 2 teaspoons cumin
• 1/2 teaspoon thyme
• salt to taste

METHOD:

• Bring lentils and water to boil, reduce heat and simmer for 30 - 35 minutes
• Cook diced potatoes and parsnips in salted water until tender, about 20 - 25 minutes
• Drain potatoes and parsnips and mash with rice milk, Earth Balance spread, rosemary and garlic powder; salt to taste
• Heat oil in large pot, add onion and cook until translucent, about 10 minutes
• Add garlic, cumin and thyme and stir until combined
• Add carrots and celery and cook 10 minutes until carrots are tender
• Add mushrooms and cook 3 more minutes
• Add lentils with any remaining cooking water, stir and cook until enough liquid evaporates to where it is moist but not runny; season to taste with salt
• Spread lentil mixture in large casserole dish; spread mashed potatoes evenly over the top
• Bake at 350 degrees, uncovered, for 30 minutes

Ginger Pear Bread

Adapted from VeganBaking.net

INGREDIENTS:

• 3 pears, unpeeled
• 1/2 cup sugar
• 1/4 cup Earth Balance coconut spread, melted
• 2 tablespoons almond milk
• 1 tablespoon ginger
• 1 teaspoon lemon juice
• 1 teaspoon salt
• 3 tablespoons ground flaxseed meal

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

• 1 pear, peeled and diced
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

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

• 1 1/4 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

METHOD:

• Core 3 unpeeled pears and blend in food processor into puree
• Add sugar, coconut spread, almond milk, ginger, lemon juice, salt and flaxseed meal, process and set aside
• Combine sugar, cinnamon and nutmeg in a small bowl; stir in peeled and diced pear until evenly coated, set aside
• Combine flour, baking powder and baking soda in large mixing bowl
• Stir in pear puree mixture until just combined
• Layer dough alternating with diced pear in greased loaf pan
• Bake at 325 degrees for 1 hour

Mango Banana Bread

Adapted from Joy the Baker

INGREDIENTS:

• 3 bananas
• 1/4 cup Earth Balance coconut spread, melted
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1/4 cup almond milk
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 ripe mango, cut into chunks

METHOD:

• In food processor combine bananas, coconut spread, sugar, vanilla and almond milk
• Combine flours and spices in a large bowl
• Mix wet ingredients into dry ingredients until just combined
• Fold in mango chunks
• Bake at 350 degrees in greased loaf pan for 1 hour
• Cool in pan for 20 minutes before removing from pan to finish cooling on wire rack

Pasta with Eggplant and Kale

Adapted from Sprout Farms

INGREDIENTS:

• 2 small/medium eggplants
• 1 bunch kale
• 4 tomatoes

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

• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 onion, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes, crushed
• 1/2 teaspoon salt
• 3 cloves garlic, minced

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

• 1/2 box mini penne or other small pasta

METHOD:

• Peel and slice eggplant into 1/2 inch slices; lay slices on clean towel and sprinkle with salt
• Start heating water for pasta; when it starts to boil, dunk washed tomatoes in for about 20 seconds until peel cracks, remove and dunk in cold water then remove peel, chop and set aside, keep boiling water covered and lower heat to keep hot for cooking pasta later
• Heat oil in large pot, add onion and saute until onion is soft, about 10 minutes
• Add spices, salt and garlic and saute a few minutes longer
• Rinse eggplant and dice into 1/2 inch pieces, add to onion mixture and cook 15 minutes, stirring occasionally
• While eggplant is cooking, remove kale leaves from stems, wash and chop 
• Add kale and chopped tomatoes to eggplant, cover and cook about 10 minutes, stirring occasionally, until kale is wilted and tender; cook pasta in boiling water while kale is cooking
• Add pasta to vegetable mixture and stir until combined