Beet and Greens Quesadillas

Adapted from Tree Hugger Weekday Vegetarian

INGREDIENTS:

• 1 tablespoon oil
• 1/2 medium onion, thinly sliced
• 2 small/medium beets, thinly sliced and halved
• beet greens from the beets, stems and leaves chopped separately
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 cup water
• 6 (8 inch) or 3 (10 inch) tortillas
• 1 cup Daiya Cheddar Style Shreds

METHOD:

• Heat oil in a large skillet
• Add onion, beet and beet stems; cook over medium-high heat, stirring frequently, for about 6 minutes
• Add the greens, chili powder, cumin, oregano, salt and water; stir until spices and salt are well distributed
• Cook until vegetables are soft and water has evaporated
• Transfer cooked vegetables to a bowl
• Wipe skillet
• Heat skillet over medium-low heat and grease lightly
• Lay a tortilla in the pan, sprinkle 2 tablespoons cheese over 1/2 of the tortilla, cover with beet mixture (1/6 of mixture for 8 inch or 1/3 of mixture for 10 inch tortillas), sprinkle with 1 tablespoon cheese, fold tortilla in half and flip with spatula
• Cook for 1-2 minutes on each side until tortilla is browned and cheese is melted
• Repeat with remaining tortillas
• Cut each quesadilla into 4 wedges

NOTES:
These reheat well in the toaster oven.

Escarole and Bean Soup

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 head escarole, chopped
• 2 cups water
• 1 Not-Chicken bouillon cube
• 2-3 cups cooked cannellini beans
• salt

METHOD:

• Heat oil in large pot and sautee garlic about 15 seconds
• Add chopped escarole and saute until wilted, about 3 minutes
• Add the rest of the ingredients and simmer 5 minutes until heated through

Pasta Con Pesto

INGREDIENTS:

• 1/2 cup walnuts
• 2 cups loosely packed fresh basil leaves
• 1 clove garlic, minced
• 1/4 cup sesame oil
• salt to taste
•  8 ounces pasta cooked according to package directions, reserve some cooking water

METHOD:

• Process walnuts in food processor until finely ground
• Add basil, garlic, oil and some salt and process, scraping sides, until finely chopped
• Add to cooked, drained pasta, stirring in cooking liquid one tablespoon at a time until pesto is thoroughly mixed with pasta

Crock Pot Refried Beans

Adapted from About.com Vegetarian Food

INGREDIENTS:

• 3 cups dry pinto beans, rinsed, sorted and soaked overnight
• 6 cups water
• 1 onion, diced
• 1 jalapeno pepper, de-seeded and minced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon dried coriander
• 1 teaspoon chili powder
• salt to taste

METHOD:

• Combine all ingredients except salt in slow cooker
• Cover and cook on high for 8 hours
• Drain most of the cooking water
• Mash beans with potato masher or immersion blender, adding back some cooking water if needed
• Salt to taste

Zucchini Brownies

Adapted from Veggie Converter

INGREDIENTS:

• 3/4 cup agave *
• 1/2 cup applesauce
• 2 teaspoons vanilla

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• 2 cups flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/8 teaspoon cayenne pepper

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• 2 cups finely shredded zucchini

METHOD:

• Blend agave, applesauce and vanilla
• Combine flour with other dry ingredients
• Stir wet ingredients into dry ingredients - will be very dry
• Stir in shredded zucchini - will moisten dough
• Spread into greased 9 x 13 baking pan
• Bake at 350 for 35 minutes

NOTES:
I did not want the brownies to be as gooey as shown in the original recipe so I reduced the agave to 1/2 cup and added some stevia.  They brownies did not come out gooey at all rather fluffy like cake, and could be a little sweeter so I would stick with the 3/4 cup of stevia and maybe add 1/4 cup of sugar the next time.

Zucchini and Carrot Pasta

Adapted from Good Veg

INGREDIENTS:

• 2 tablespoons oil
• 4 cloves garlic
• 1 large zucchini, shredded
• 8 small carrots, shredded (amount about equal to zucchini)
• 1/2 cup water
• 1/2 bouillion cube
• salt to taste
• 1 - 13.25 ounce package whole grain rotini
• grated veggie cheese

METHOD:

• Start heating salted water for pasta
• While water is heating, saute garlic in oil in large skillet; add shredded carrots and zucchini; stir frequently and cook until they start to become tender
• If vegetables seem dry, microwave water and bouillon and stir into vegetables
• Remove vegetables from heat and let sit covered
• Turn off heat and let sit
• Cook pasta in boiling water; drain
• Return pasta to pot, add vegetables, stir until combined and salt to taste
• Serve with grated veggie cheese

Zucchini Cake

Adapted from Joy the Baker

INGREDIENTS:

• 1 1/2 cups unbleached flour
• 1 1/2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

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• 3 tablespoons ground flax seed meal
• 1/2 cup plus 1 tablespoon almond milk
• 1/8 teaspoon vinegar
• 1/2 cup Earth Balance coconut spread, melted
• 1/2 cup applesauce
• 2 teaspoons vanilla
• 3/4 cup brown sugar

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• 2 1/2 cups shredded zucchini
• 1/2 cup chopped walnuts

METHOD:

• Preheat oven to 350 degrees
• Grease square 8 inch by 8 inch cake pan
• In a large bowl which together flour and dry ingredients in first section
• In food processor, blend wet ingredients in second section
• Fold wet ingredients into dry ingredients - will be very dry
• Stir in zucchini - this will moisten the dough
• Stir in nuts
• Bake for 1 hour 15 minutes; cool in pan for 20 minutes

Vegan Chicken Alfredo

Alfredo sauce adapted from Food.com

INGREDIENTS:

• 12 ounces silken tofu, drained (not pressed)
• 2 cloves garlic, minced
• 2 teaspoons onion powder (2 tablespoons dehydrated onions ground in Magic Bullet)
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried basil
• 1/2 teapoon salt
• 1/2 teaspoon paprika
• 1 tablespoon nutritional yeast
• soy milk for thinning, if needed (I did not need any)

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• 1/3 of an 8 ounce package Butler Soy Curls (these are AWESOME!)
• 3/4 cup water
• 1/2 cube of Not-Chick'n Bouillon

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• 1/2 package pasta
• 1/2 package frozen peas
• sauteed mushrooms (I had some already sauteed in the freezer)

METHOD:

• While heating water for pasta, blend tofu and spices in food processor
• Thin with soy milk if necessary
• Heat 3/4 cup water and bouillon cube, add soy curls and let sit, covered
• Cook pasta until almost done, add peas, continue cooking until tender
• Drain pasta and peas, transfer tofu mixture from food processor to pasta cooking pot, heat through but do not let it start to boil
• Stir in pasta, sauteed mushrooms and drained re-hydrated soy curls