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

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

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

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

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

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 cut 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

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

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

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

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

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 

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

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