Saturday, December 31, 2016

Lentils and Sausage

  • 1 pound lentils, rinsed
  • 10 cups water
  • 3 not chicken bouillon cubes
  • 1 package Tofurkey Italian sausage, halved and sliced
  • 8 oz orzo pasta
  • 2 cups diced tomatoes
  • 1 bunch kale, stemmed and chopped
  • Bring water, lentils and bouillon to a boil; simmer 15 minutes or until lentils are almost tender
  • Add sausage, orzo, tomatoes and kale
  • Simmer another 10 minutes
  • Salt to taste

Thursday, December 22, 2016

Braised Balsamic Beet Greens

Adapted from CookThink

  • greens removed from one bunch of beets
  • 1 teaspoon oil
  • 1 clove garlic, minced
  • 1/4 cup balsamic vinegar
  • salt
  • Separate stems from leaves, cut stems into 1/2 inch pieces, chop leaves separately, wash and put in strainer
  • Heat oil in large pan
  • Add beet stems and garlic and cook, covered, until stems just start to become tender
  • Add vinegar and heat through
  • Add beet greens (they should be wet enough not to need additional water added), stir to coat, cover pot, bring to simmer then braise 4-5 minutes until tender
  • Season to taste with salt
  • Serve over rice

Sunday, December 18, 2016

White Chick'n Chili

Adapted from Runs for Cookies

  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups Butler Soy Curls or other chicken substitute
  • 1 can Great Northern Beans, rinsed and drained
  • 1/2 bag frozen white corn
  • 2 tablespoons lime juice
  • 1/2 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon Tabasco sauce
  • 4 cups chick'n broth (I used 5 Tbsp Frontier No-Chicken Broth to 4 cups water)
  • Heat oil in soup pot
  • Add onion and garlic and saute until softened
  • Add the rest of the ingredients and simmer, covered, for 15 minutes
  • Salt to taste

Sunday, October 16, 2016

Chick'n Paprika with Spaghetti Squash

Adapted from Allrecipes (can't currently get on site to grab link)

  • 1 spaghetti squash
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 green bell peppers, diced
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 2 tablespoons paprika

  • Cover soy curls with warm water and set aside
  • While preparing the paprika sauce, cook the spaghetti squash and scrape with fork to make strands
  • Heat oil in skillet, add onion, garlic, bell pepper, salt and caraway seeds; cook about 5 minutes until onion is translucent 
  • Stir in paprika and tomatoes
  • Drain soy curls and add to paprika mixture; stir well to combine
  • Stir in spaghetti squash strands

Friday, October 14, 2016

Banana Pear Cake

Adapted from The Vegan Project

  • 1 1/2 cups flour
  • 1 cup oats
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup chopped walnuts
  • 4 pieces of fruit, any combination of bananas and pears
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla

  • Combine dry ingredients in large mixing bowl
  • Combine fruit, oil, maple syrup and vanilla in food processor
  • Stir liquid ingredients into dry ingredients
  • Pour into greased loaf pan
  • Bake at 350 degrees for 45 minutes

Saturday, October 1, 2016

Butternut and Cabbage Stew

Adapted from Green Kitchen Stories


  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon coconut oil
  • 1 large butternut squash, cubed
  • 1 large head red cabbage, sliced
  • 1 tablespoon dried rosemary, ground
  • juice of one lemon
  • 1 cup uncooked brown rice
  • 2 cups dried black-eyed peas, cooked
  • 8 cups water
  • 1 vegetable bouillon cube
  • 4 bay leaves
  • 1/4 cup balsamic vinegar 
  • Saute onion in coconut oil until translucent; add garlic and saute a minute longer
  • Stir in butternut squash
  • Add water, rosemary, lemon, rice, bouillon and bay leaves and stir well
  • Add red cabbage and stir well
  • Bring to a boil and simmer about 30 minutes or until butternut squash is tender
  • Meanwhile, cook black-eyed peas in Instant Pot for 15 minutes on manual with natural release
  • Drain black-eyed peas and combine with butternut/cabbage stew
  • Stir in balsamic vinegar and salt to taste
175 calories per 1 cup serving

Saturday, September 10, 2016

Sausage, Mushroom and Swiss Chard Pasta

Adapted from Living Lou

  • 1 tablespoon oil
  • 1 pound Tofurkey Kielbasa, halved and sliced
  • 5 cloves garlic, minced
  • 16 oz white button mushrooms, quartered
  • 1 bunch Swiss chard, steps separated and sliced, leaves sliced
  • 12 oz pasta cooked according to package directions
  • Heat oil, add sausage and chard stems and cook 5 minutes
  • Add garlic and mushrooms and cook for 3 minutes, covered, stirring frequently
  • Add Swiss chard, cover and cook, stirring frequently, until leaves are wilted
  • Combine with cooked pasta
Seven servings at about 350 calories per serving

Saturday, January 30, 2016

Green Bean Chips

Adapted from Whole New Mom

  • green beans*
  • coconut oil
  • nutritional yeast
  • garlic powder
  • salt
*When I used fresh green beans that had been blanched, they turned out very hard.  When using fresh green beans that had been blanched, frozen and then thawed, they came out perfect, light and crisp just like potato chips.

  • Thaw green beans and spin in salad spinner to remove excess water
  • Put green beans in a glass bowl, about 2-3 cups at a time, add a tablespoon of coconut oil and microwave 1 minute; stir (most of the coconut oil will not be melted but enough will stick to the green beans as they warm up some).
  • Sprinkle with salt, garlic powder and nutritional yeast, stir and microwave 1 minute; stir
  • Remove what is left of the clump of coconut oil to use in the next batch
  • Place green beans in single layer in dehydrator at 135 degrees (I do this in the evening so they dehydrate overnight and are done in the morning.)
  • Repeat with next batch of green beans using the coconut oil that did not melt completely.