Thursday, December 18, 2014

Lentil Stew with Winter Vegetables

Adapted from MyRecipes.com

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, chopped
  • 1 cup lentils, rinsed
  • 4 cups water
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 medium rutabaga (2 cups diced)
  • 1 medium gold beet (2 cups diced)
  • 1 small carnival squash (2 cups diced)
  • 1 bunch kale, chopped
  • 1/2 cup minced parsley
  • salt
METHOD:
  • Cook onion in oil until transparent, about 3 minutes
  • Add lentils, water, thyme and rosemary; bring to a boil
  • Add rutabaga, beet and squash, return to a boil, lower heat and simmer 20 minutes, covered
  • Stir in kale and cook an additional 10 minutes, covered
  • Stir in parsley and salt to taste
NOTES:
Makes 9 cups at 170 calories per cup

Tuesday, December 16, 2014

Un-Stuffed Cabbage Casserole


INGREDIENTS:

  • 1 cup uncooked rice
  • 2 cups water
  • 1 beefless bouillon cube
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  • 1 tablespoon oil
  • 1 large onion, chopped
  • 1 bag beefless ground beef
  • 16 ounces diced tomatoes, undrained
  • 6 tablespoons ketchup
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
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  • 1/2 cup Daiya mozzarella

METHOD:
  • Cook rice in water with bouillon cube until tender
  • Heat oil in large skillet, add onion and beefless ground beef, cover and cook until beefless ground beef is thawed (or until onion are tender if using refrigerated)
  • Stir in tomatoes, ketchup, spices and blend well
  • Stir in cooled rice
  • Shred cabbage in food processor with slicing blade
  • Put half of the cabbage in the bottom of a casserole dish (I used 2 smaller casseroles with lids), spread half of the rice mixture on top, repeat with remaining cabbage then rest of rice mixture
  • Cover and bake at 400 for 1 hour
  • Sprinkle Daiya mozzarella on top, return to oven for a few minutes until melted

NOTES:
8 servings at 265 calories each

Sunday, November 16, 2014

Kale and Butternut Squash Soup

Adapted from The Lemon Bowl

INGREDIENTS:
  •  2 links of Tofurky Italian Sausage, sliced and quartered
  • 1-2 teaspoons oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 8 cups water
  • 1 butternut squash, peeled and diced
  • 1 bunch kale, roughly chopped
  • 3 cups cooked navy beans
  • salt
METHOD:
  •  Heat oil in skillet, add Tofurky sausage, onion, garlic and bell pepper; cook about 5-7 minutes 
  • Add water and bring to a boil
  • Add butternut squash, return to boil and simmer, covered, for 15-20 minutes or until butternut squash is soft
  • Stir in kale and simmer about 5 minutes until wilted
  • Add beans 
  • Salt to taste

Monday, November 3, 2014

Vegan Orange Cake

Adapted from Veg Recipes of India

INGREDIENTS:
  • 1 cup whole wheat flour
  • 1 cup unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons corn starch
  • 1/2 cup coconut
  • 2-3 oranges (for 1 teaspoon zest and 1 1/2 cups orange juice)
  • 3/4 cup sugar
  • 1/2 cup oil
METHOD:
  • Combine flours, baking powder, baking soda, cornstarch and coconut in a large bowl; mix well
  • Combine remaining ingredients in a separate bowl and beat with hand mixer
  • Pour liquid ingredients into dry ingredients and blend on low until combined
  • Pour into greased 9 x 9 glass cake pan
  • Bake at 350 degrees for 40 minutes

Black-eyed Pea and Eggplant Stew

Adapted from Ashbury's Aubergines

INGREDIENTS:
  • 2 cups dried black-eyed peas, cooked and drained
  • 1 tablespoon oil
  • 8 cups diced eggplant
  • 1 onion, diced
  • 2 tomatoes, peeled and diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, minced
  • Tomatoes, peeled and crushed to make about 28 ounces
  • 1 jalapeno pepper
  • 1/2 cup water
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • cooked rice
METHOD:
  • Rinse black-eyed peas, cover with water and cook until tender, about 45 minutes
  • In a stock pot, cook eggplant, diced tomatoes, onion, bell pepper and garlic over medium heat for about 10 minutes, stirring frequently
  • Add crushed tomatoes (crush in blender with jalapeno pepper), water and spices and cook for another 25 minutes, covered, on low, stirring occasionally
  • Add cooked and drained black-eued peas and let stand uncovered for 10 minutes
  • Serve over cooked rice

Tuesday, October 7, 2014

Eggplant and Pepper Pasta


Adapted from Redbook

INGREDIENTS:
  • 1 1/4 pounds eggplant, diced
  • 1/2 pound mixed sweet peppers, cut into chunks
  • oil
  • 1 box whole grain pasta, cooked according to package directions
  • 1 onion, quartered and sliced
  • 1 package Trader Joe's beef-less ground beef
  • 4-5 tablespoons ketchup
  • 1/2 cup water
  • salt

METHOD:
  • Heat oven to 475 degrees
  • Toss eggpant and pepper with oil and spread on large baking sheet
  • Roast 20 minutes, stirring pieces once or twice until browned and tender
  • Heat oil in large skillet and saute onion until tender
  • Add beef-less ground beef, crumbling with spatula while heating through
  • Combine water and ketchup, stir in and heat through
  • Stir in roasted eggplant and pepper along with cooked, drained pasta
  • Salt to taste

Thursday, September 25, 2014

Cauliflower Alfredo Sauce with Noodles

Adapted from Foodie With Family

INGREDIENTS:
  • 1 large or 2 small heads cauliflower cut into florets
  • 3 cups water
  • 1.5 teaspoons Earth Balance spread
  • 1 teaspoon olive oil
  • 5 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 2 teaspoons lemon juice
  • 1 box pasta, cooked
  • chopped parsley

METHOD:
  • Cook cauliflower in water for 5 minutes or until tender; set aside to cool
  • Heat Earth Balance and olive oil in skillet; add garlic and saute for about 5 minutes
  • Transfer cauliflower to blender reserving cooking water
  • Add garlic to blender
  • Pour 1 cup cauliflower cooking water into garlic skillet, stir, and pour into blender
  • Add nutritional yeast and lemon juice
  • Blend until very smooth, adding more cooking water as needed
  • Stir into cooked pasta and reheat if necessary
  • Add chopped parley and salt to taste

Saturday, September 20, 2014

Pasta with Tofurky Sausage and Escarole

Adapted from Cooking Channel

INGREDIENTS:
  • 1 box whole grain pasta
  • 1 teaspoon oil
  • 1 large onion, diced
  • 1 cup diced red bell pepper
  • 1/2 teaspoon salt
  • 1/2 package (2 links) Tofurky Italian Sausage, cut into rounds then quarters
  • 1 head escarole, cut into bite-size pieces

METHOD:
  •  Cook pasta in salted water per package instructions, drain reserving 1 cup cooking water
  • Saute onion, red bell pepper and salt in oil about 5 minutes
  • Add sausage and cook 5 minutes
  • Add escarole and cook 5-10 minutes until escarole is cooked down
  • Add cooked pasta and some of the cooking water if needed; toss to combine

Friday, September 5, 2014

Spaghetti with Tomatoes, Mushrooms and Peppers

Adapted from Food.com

INGREDIENTS:
  • 13.25 ounces whole grain spaghetti, cooked
  • 2 tablespoons oil
  • 5 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 10 ounces mushrooms, sliced
  • 2 yellow peppers, sliced into matchsticks
  • 1 pint grape tomatoes, halved or quartered
  • 8 ounces diced tomatoes (I freeze fresh diced tomatoes in 8 oz. portions but can use a can.)

METHOD:
  • Cook pasta to al dente; drain
  • Saute garlic, basil and oregano in oil for a few minutes
  • Add mushrooms, pepper and tomatoes; saute for about 10 minutes until tender
  • Stir in cooked pasta
  • Salt to taste

Friday, June 20, 2014

Kohlrabi Stir Fry

Adapted from Mariquita Farm

INGREDIENTS:
  • 3 kohlrabi, peeled and thinly sliced, leave separated and sliced
  • 3 medium carrots, thinly sliced
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 inch piece ginger root, peeled, thinly sliced then chopped
  • 3 green onions, sliced
  • 1/2 cup water
  • 3 teaspoons soy sauce
  • hot sauce
METHOD:
  • Heat oil in large skillet, add garlic and ginger, stir once
  • Add kohlrabi and carrots, toss and cook 2 minutes
  • Add green onions and stir fry 1 minute
  • Add water and kohlrabi leaves*
  • Cover, reduce heat and cook 5-10 minutes
  • Season with salt, soy sauce and hot sauce
  • Serve over cooked rice

NOTES:
  • *Kohlrabi leaves were a little tough so they should probably be cooked separately until tender then added it.

Tuesday, June 10, 2014

Ginger Garlic Tatsoi Pasta

Adapted from Boys and Beets

INGREDIENTS:
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 3 teaspoons grated fresh ginger, minced
  • 1/2 teaspoon red chili pepper flakes
  • tatsoi (comes in different size bunches, use as much as you want, cooks down so use a lot; if there are flowers, they are edible - see salad on the right) or bok choi
  • 4 tablespoons water
  • 1 - 13 oz. box whole grain pasta
  • 4 large carrots cut into matchsticks
  • 2 tablespoons soy sauce
METHOD:
  • Boil water for pasta; add pasta and bring back to boil, add carrots and bring back to boil, continue boiling for amount of time of package directions
  • Heat oil in large skillet, add garlic, ginger and red pepper
  • When garlic and ginger become fragrant, stir in tatsoi leaves
  • Toss quickly so all leaves are coated with oil
  • Add water, cover and cook for 1-2 minutes until leaves are wilted
  • Add cooked, drained pasta and carrots and combine
  • Season with soy sauce to taste

Tuesday, May 27, 2014

Sauteed Chinese Cabbage

Adapted from Chow.com

INGREDIENTS:
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red chili pepper flakes
  • 1 1/2 pounds pak choi or bok choi, cut on bias into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon sesame seeds
METHOD:
  • In a large skillet with a lid heat vegetable oil, add garlic, ginger and red pepper flakes and cook, stirring constantly, for 30 seconds
  • Add Chinese cabbage and sesame seeds and fold into garlic mixture
  • Add soy sauce and water, cover and cook until steam accumulates in lid, about 1 minute
  • Uncover and cook, stirring occasionally, until greens are just wilted and stalks are fork tender but crisp
  • Salt to taste
  • Serve over cooked rice

Sunday, March 23, 2014

Pasta with Sweet Potatoes and Broccoli


Adapted from VegWeb

INGREDIENTS:
  • 1 box (13 oz.) rotini pasta
  • 2-3 sweet potatoes, peeled and diced
  • 1 bunch broccoli, separate florets and dice stems
  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • pinch of ground nutmeg
  • herbal blend seasoning

METHOD:
  • Bring large pot of salted water to a boil
  • Add pasta and sweet potato; bring back to boil and boil 5 minutes
  • Add broccoli stems; bring back to boil and boil 3 minutes
  • Add broccoli florets; boil 3 minutes until pasta and vegetables are tender
  • Ladle 2-3 cups cooking liquid into small bowl and reserve
  • Drain pasta and vegetables
  • Heat oil in the same pot; add garlic and stir for 1 minute
  • Add 2 cups reserved cooking liquid, nutmeg and seasoning
  • Add pasta and vegetables and toss until combined
  • Add more cooking water and seasoning if needed




Friday, February 14, 2014

Bean Soup with Swiss Chard

Adapted from The Yellow Table

INGREDIENTS:
  • 1 bunch Swiss Chard
  • 4-5 cups cooked navy beans
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 stalk celery, diced
  • 4 carrots, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried pepper flakes
  • 1 bay leaf
  • 5 cups water
  • 2 vegetable bouillon cubes
  • balsamic vinegar
  • salt
METHOD:
  • Separate stems from Swiss chard leaves and dice, chop leaves separately and set aside
  • Heat oil in stock pot, add onion, celery, carrot, Swiss chard stems and garlic and saute until onion is translucent, about 10 minutes
  • Stir in rosemary, thyme, pepper flakes and bay leaf and saute 3 more minutes
  • Stir in beans, add water and bouillon, bring to a boil
  • Simmer for 30 minutes, covered, stirring occasionally
  • Stir in Swiss chard leaves and continue cooking about 5 minutes until leaves have wilted
  • Add a couple of splashes of balsamic vinegar and season with salt

Friday, January 31, 2014

Ethiopian Cabbage Dish

Adapted from Allrecipes.com

INGREDIENTS:
  • 2 - 3 tablespoons oil
  • 2 onions, thinly sliced
  • 6 carrots, thinly sliced
  • 2 teaspoons sea salt
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground pepper
  • 1 small head green cabbage, shredded
  • 3 large potatoes, unpeeled and cut into 1/2 inch cubes
  • DO NOT ADD WATER
METHOD:
  • Heat oil in stock pot over medium heat
  • Add onion and carrot and cook for about 5 minutes, covered
  • Stir in salt, pepper, cumin, turmeric and cabbage and cook 15 minutes, covered
  • Add potatoes, reduce heat and cook covered for 20 minutes or until potatoes are tender

Sunday, January 26, 2014

Creamy Eggplant and Potato Soup

Adapted from Barbara Mendez Nutrition

INGREDIENTS:
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 2 cloves garlic
  • 1 1/2 teaspoon curry powder
  • 1 1/2 teaspoon ground cumin
  • 4 russet potatoes, unpeeled and diced
  • 1 large eggplant, peeled and diced
  • 4 cups water
  • 2 vegetable bouillon cubes
  • salt
 METHOD
  • Saute onion and garlic in oil until tender
  • Stir in curry powder and cumin until combined
  • Add potatoes and eggplant and stir for 2 minutes
  • Add water and bouillon cubes; bring to a boil
  • Simmer for 40 minutes
  • Blend with immersion blender
  • Salt to taste and add more water if too thick

Monday, January 20, 2014

Spicy Lentils with Sweet Potatoes and Kale

Adapted from Eat, Live, Run

INGREDIENTS:
  • 2 teaspoons oil
  • 1 large onion, diced small
  • 3 carrots, diced small
  • 2 small or 1 large sweet potato, diced small
  • 2 ribs celery, diced small
~~~~~~~~~~~~~~~~~~~~~~~~~
  • 1/2 cup water
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon red chili pepper flakes
~~~~~~~~~~~~~~~~~~~~~~~~~
  • 5 cups water
  • 2 vegetable bouillon cubes
  • 1 1/2 cups dried green lentils
  • 1 bunch kale, stalks removed and chopped

METHOD:
  • Heat oil in stock pot, add onion, carrots, sweet potato and celery and cook for 6 minutes
  • Combine 1/2 cup water, rosemary and pepper flakes in blender
  • Add blended spices with remaining ingredients; bring to boil
  • Reduce heat and simmer 30 minutes or until lentils are tender and have absorbed most of the water
  • Season with salt