Sunday, December 27, 2015

Sweet Potato Cabbage Soup

Adapted from The Gluten Free Chef

INGREDIENTS:
  • 3 tablespoons olive oil
  • 2 medium onions, diced
  • 2 tablespoons garlic, minced
  • 4 tablespoons apple cider vineger
  • 5-6 sweet potatoes, peeled and diced
  • 1 head Savoy cabbage, thinly sliced
  • 3-4 carrots, shredded
  • 2 peppers, diced
  • 1 jalapeno pepper, finely diced and pureed with 1/2 cup water
  • 10 cups water
METHOD:
  • Saute onions in olive oil, add cider vinegar and saute until tender
  • Add garlic and saute another minute
  • Add peppers and cabbage, saute until tender or about 7 minutes
  • Add sweet potatoes, carrots, pureed jalapeno pepper and saute about 8 minutes
  • Add water, cover pot, reduce heat to medium and simmer 20-15 minutes
  • Salt to taste

Saturday, November 28, 2015

Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

INGREDIENTS:
  • 1 box spaghetti or fettuccine
  • 1 tablespoon Earth Balance
  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 4-6 cups fresh vegetables (carrots, bell pepper, broccoli...)
  • fresh basil
  • 1 head cauliflower
METHOD:
  • Cut cauliflower up into equal pieces and steam until tender; set aside to cool
  • Cook paste according to directions in water used to steam cauliflower
  • While pasta is cooking, melt Earth Balance in large pot
  • Add onion and garlic and cook on low until onions are transluscent
  • Add vegetables including broccoli stems (not florets) and cook until barely tender
  • Add broccoli florets and continue cooking until florets are barely tender
  • Place steamed cauliflower into blender or food processor and puree until smooth
  • Add cauliflower sauce, basil and pasta to vegetables and combine

Friday, November 27, 2015

Cranberry and Pear Pie

Adapted from About Food

INGREDIENTS:
  • 1 9-inch pie crust
  • 5 cups pears, peeled and cut into 1/4 inch slices
  • 12 oz package fresh cranberries
  • 1/4 cup sugar
  • 1 tablespoon Earth Balance margarine
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon agar powder
      Topping:
  • 1/2 cup brown sugar
  • 3/4 cup flour
  • 1/2 cup Earth Balance margarine at room temperature
METHOD:
  • Preheat oven to 375 degrees
  • Combine cranberries, sugar, margarine, maple syrup and apple cider vinegar in saucepan
  • Simmer, stirring frequently, 3-4 minutes or until cranberries begin to pop
  • Remove from heat and cool
  • Stir in cinnamon, nutmeg and agar powder
  • Stir in pears
  • Pour into pie crust
  • Crumble topping ingredients together and sprinkle over top of pie
  • Bake for 10 minutes at 375 then reduce heat to 325 and bake an additional 60 minutes or until pears are soft
  • Cool before serving

Vegan Pumpkin Pie

Adapted from Post Punk Kitchen

INGREDIENTS:
  • 1 9-inch pie cust
  • 4 cups pumpkin puree
  • 3/4 cup maple syrup
  • 1/2 cup almond milk
  • 4 teaspoons oil
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • pinch ground cloves
  • 2 tablespoons cornstarch
  • 1.5 teaspoons agar powder
METHOD:
  • Preheat oven to 350 degrees
  • Combine pumpkin, maple syrup, almond milk, oil, spices, cornstarch and agar powder in food processor until very smooth
  • Poor into pie shell
  • Bake for about 90 minutes or until center looks semi-firm instead of liquidy
  • Remove from oven and cool on rack for 30 minutes
  • Chill for 4 hours before serving

Sunday, November 22, 2015

White Bean Stew with Pumpkin and Kale


Adapted from Healthy Green Kitchen

INGREDIENTS:
  • 2 cups dried white beans, soaked
  • 2 bay leaves
  • 1 onion
  • 4 cloves garlic, minced
  • 3 ribs celery,sliced
  • 3 carrots, sliced
  • 1/2 teaspoon salt
  • 2 cups sugar or cheese pumpkin puree
  • 1 bunch kale, stems removed and sliced
  • 5 cups water
METHOD:
  • Put beans in large soup pot, cover with water by 2 inches, bring to boil and boil for 10 minutes
  • Skim off foam, lower heat, add bay leaves and 1/2 of the onion cut in wedge
  • Simmer for an hour or until beans are tender; remove bay leaves and onion; drain
  • Saute garlic and the other half of the onion, chopped, in oil
  • Add celery and carrots and salt, saute 5 more minutes
  • Add water and vegetables to beans and bring to a boil
  • Stir in kale and pumpkin puree and continue cooking 20-30 minutes until vegetables are tender

Apple Pecan Bread


Adapted from VegBaking.net

INGREDIENTS:
  • 3 apples, peeled
  • 1/2 cup maple syrup
  • 2 tablespoons golden flax meal
  • 2 teaspoons lemon juice
  • 6 tablespoons oil
  • 1/4 cup sugar
  • 1 1/4 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup chopped pecans
METHOD:
  • Preheat oven to 350 degrees
  • Combine 2 peeled apples, maple syrup, flax meal, lemon juice, oil and sugar in food processor and let sit
  • Combine flour, baking soda, baking powder, pecans and the third apple cut into small cubes in a large mixing bowl
  • Combine wet and dry ingredients
  • Pour into greased loaf pan
  • Bake for 1 hour

Pasta with Sausage and Kale


Adapted from Giant Food Stores

INGREDIENTS:
  • 2 red onions
  • 2 fennel bulbs, trimmed
  • 2 cloves garlic, minced
  • 2 tablespoons oil
  • 1 teaspoon dried oregano
  • 1 bunch kale, stems removed and sliced
  • 1 pound Tofurky Italian Sausage, sliced
  • 8 oz curly pasta
METHOD:
  •  Preheat oven to 400 degrees
  • Cut onion into wedges and fennel into 1/2 - 1 inch pieces
  • Combine onion, fennel, oil, garlic and oregano
  • Spread on parchment paper lined baking sheet
  • Roast for about 25 minutes or until tender
  • Meanwhile cook pasta in boiling salted water adding in kale when the water returns to a boil
  • Heat a small amount of oil in a skillet and fry the sausage for about 5 minutes
  • Combine pasta, sausage and vegetables

Saturday, August 1, 2015

Oil-Free Pesto

From Oh She Glows

INGREDIENTS:
  • 1 bunch of basil (2-3 cups packed leaves)
  • 2 cloves garlic, minced
  • 1 cup dried navy beans, cooked to make 3 cups
  • 2 tablespoons water
  • 4 tablespoons nutritional yeast
  • 6 tablespoons lemon juice (one lemon)
  • salt
METHOD:
  • Combine all ingredients in bender or food processor until smooth
NOTES:
  • Freezes well

Saturday, July 18, 2015

Zucchini and Corn Pasta Salad

Adapted from MindBodyGreen and MJ and Hungryman

INGREDIENTS:
  • 1 – 13 oz package pasta, cooked according to package directions
  • 3 medium zucchini but into matchsticks
  • 1 – 16 oz package frozen corn, thawed and drained
  • 2-3 large tomatoes, diced

  • ¼ cup olive oil
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tablespoon lemon juice
  • ½ bunch basil leaves (about 2 cups loosely packed)
METHOD:
  • Cook pasta and drain
  • Combine pasta with zucchini, corn and tomatoes
  • Combine oil, salt, sugar, lemon juice and basil in blender and blend until smooth
  • Stir basil blend into pasta/vegetable mixture
  • Serve chilled or at room temperature

Saturday, July 4, 2015

Spicy Sausage Pasta with Greens


Adapted from Cook for Your Life

INGREDIENTS:
  • 1 package whole wheat pasta
  • 1 bunch kale
  • 1 bunch beet greens and stems
  • 1 tablespoon oil
  • 5 garlic scapes, sliced into 1/4 inch pieces
  • 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces
METHOD:
  • Put a large pot of salted water on to boil. 
  • Strip leaves from the stalks of kale, discard stalks
  • Cut leaves from beat green stems, slice stems and reserve separately
  • Wash and chop all leaves, drain
  • Put pasta in boiling water; return water to boil for a minute or two
  • Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
  • In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
  • Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
  • Remove from heat, stir in drained pasta and greens adding more cooking water if needed
  • Salt to taste

Sunday, May 31, 2015

Cooked Carrot Salad

From Food.com

INGREDIENTS:
  • 8 carrots, scrubbed and sliced into 1/4 inch thick rounds
  • 1 cup water
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon parsley, minced
  • salt
METHOD:
  • Combine carrots, water and garlic in saucepan and cook about 15 minutes until tender but firm
  • Drain carrots and place in glass serving bowl
  • Mix remaining ingredients and pour over carrots
  • Toss then cover and set aside for 30 minutes before serving at room temperature

Wednesday, February 18, 2015

Vegetarian Jambalaya

Adapted from Lightlife

INGREDIENTS:

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cups diced bell pepper
  • 13 ounces diced tomato, undrained
  • 2 cups water
  • 1 cup long-grain white rice, uncooked
  • 1/2 package (2 links) Tofurky Italian Sausage
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1-16 oz. bad frozen peas
METHOD:
  • Heat oil in large saucepan, add onion and pepper and cook about 5 minutes until tender, stirring occasionally
  • Add undrained tomatoes, water, rice, sausage and spices, stir to combine
  • Bring to a boil, reduce heat, cover and simmer 15 minutes
  • Add frozen peas, bring back to boil, cover and simmer 5-10 minutes until rice is tender and peas are heated through

Saturday, February 7, 2015

Spicy Rice Bake with Black-Eyed Peas and Collard Greens

Adapted from Vegetarians of Washington

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, diced
  • 6-8 cloves garlic, minced
  • 1 bunch collard greens, stems removed and cut into 1/2 inch strips
  • 1 1/2 cups brown rice, uncooked, rinsed and drained
  • 1 cups black-eyed peas, uncooked, rinsed and drained
  • 6 cups boiling water
  • dash of cayenne pepper
  • 1/4 cup tamari
  • 2 tablespoons balsamic vinegar
  • salt
METHOD:
  • Preheat oven to 350 degrees
  • Heat oil in large skillet, add onion and saute about 2 minutes
  • Add garlic and continue to saute another 3-4 minutes
  • Stir in collard greens and saute until collards are bright green and wilted, about 5 minutes
  • Place rice and black-eyed peas in a 9 x 13 baking dish
  • Stir in boiling water (slowly to warm up dish first), cayenne, tamari, vinegar and salt
  • Stir in collard green mixture
  • Cover and bake 1.5 hours or until rice and peas are tender
  • Stir gently and serve hot

Friday, February 6, 2015

Sausage Smothered in Red Cabbage

Adapted from Allrecipes

INGREDIENTS:
  • 1 tablespoon oil
  • 1 onion, thinly sliced
  • 1 small head red cabbage, sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 cup water
  • 1 package Tofurky Italian Sausage, sliced
  • 1 tablespoon red wine vinegar
  • 1 apple, diced
METHOD
  • Saute onion in oil until translucent
  • Stir in cabbage, salt, lemon juice and water
  • Bring to a boil then simmer, covered, for 15 minutes, stirring occasionally
  • Add sausage, red wine vinegar and apple, stir and continue cooking, covered, another 15 minutes
  • Serve over mashed potatoes 

Tuesday, January 20, 2015

Butternut Squash Lasagna


INGREDIENTS:
  • 2 teaspoons oil
  • 1 onion, chopped
  • 1 package Trader Joe's Beef-less ground beef
  • 1 jar spaghetti sauce
  • 1 cup water
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 16 oz. carton Tofutti Better Than Ricotta Cheese
  • 1/4 cup chopped parsley
  • 1 cup Daiya shredded Mozarella
  • 1/2 teaspoon salt
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 4 cups pureed roasted butternut squash
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • 12  oven-ready lasagna pieces

METHOD:
  • Roast a butternut squash - cut in half lengthwise, remove seeds, place face down in 13x9 glass dish, add a little water and bake at 350 degrees for about an hour or until tender; remove squash from shell, mash, stir in sage and salt
  • In a large skillet, cook union in oil until transluscent
  • Add beef-less ground beef and stir until heated through
  • Stir in spaghetti sauce, reserving about 1/2 cup
  • Rinse spaghetti sauce jar with 1 cup water and add to mixture stirring well to combine
  • Combine Tofutti ricotta, parsley, salt and Daiya mozarella
  • Spread the reserved spaghetti sauce in the bottom of the 13x9 dish used to roast squash
  • Place 4 lasagne pieces on top
  • Spread 1/2 of the ricotta over the lasagna
  • Spread 1/2 of the butternut squash over the ricotta
  • Place 4 lasagna pieces on top
  • Spread 1/2 beef-less mixture followed by the remaining half of the ricotta then butternut squash
  • Place 4 lasagna pieces on top
  • Spread remaining beef-less mixture over lasagna pieces
  • Cover and bake at 350 degrees for 45 minutes
  • Uncover and bake 15 minutes longer
  • Let sit, uncovered, for 10-15 minutes before serving

Saturday, January 10, 2015

Roasted Balsamic Beets and Carrots

Adapted from Barbara Cooks

INGREDIENTS:
  • 2 cups fresh red beets, peeled and cut into 1-inch pieces
  • 2 cups fresh carrots, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon dried marjoram
  • 2 tablespoons balsamic vinegar
METHOD:
  • Preheat oven to 425 degrees
  • Peel and cut beets and carrots and place in covered glass baking dish
  • Stir in salt and marjoram
  • Bake, covered, for 15 minutes, stir and bake another 15 minutes or until tender
  • Remove from oven, stir in balsamic vinegar and toss to coat