Spinach Mushroom Ramen

Adapted from Vanilla and Bean

INGREDIENTS

• 1 tablespoon oil
• 1 pound mushrooms, sliced
• 1 tablespoon fresh grated ginger
• 1 tablespoon fresh grated garlic
• 1 bunch green onions, whites and green separated and sliced
• 5 cups water
• 4 teaspoons vegetable bouillon
• 8 ounces Soba rice noodles
• 5 ounces fresh baby spinach
• 2 tablespoons tahini
• sesame seeds

METHOD:

• Heat oil, add mushrooms, ginger, garlic and white parts of onions; sauté for 6 minutes
• Add water and bouillon, reserve 1 cup, bring pot to boil
• Add rice noodles, stir and simmer for 5 minutes or until noodles are tender
• Stir tahini into reserved broth; pour into ramen pot and stir
• Add spinach and stir until wilted
• Serve with green parts of green onion and sesame seeds

No extra salt was needed

All liquid will absorb into noodles once refrigerated

7 servings at 230 calories per serving

Sausage and Bell Pepper Casserole

Adapted from ShopRite Recipes.

INGREDIENTS:

• 1 pound vegan Italian sausage (or 2 cups Butler soy curls rehydrated with chik'n broth)
• 1 tablespoon oil
• 2 onions, diced
• 4 cloves garlic, minced
• 4 medium red bell peppers, diced
• 2 cans petite diced tomatoes, drained
• 1 pound mushrooms, quartered
• 1 - 24 oz jar marinara sauce
• 4 cups water 
• 1 teaspoon Italian seasoning
• 16 ounces pasta, uncooked
• 1 package Daiya mozzarella cheese

METHOD:

• In a deep skillet cook onion, garlic and red bell peppers with oil for 6 minutes.
• Stir in tomatoes, marinara sauce, water, Italian seasoning, mushrooms and sausage
• Salt to taste and bring to a boil
• Divide uncooked pasta evenly between two casserole dishes
• Spoon a few cups of sauce over pasta and stir to combine
• Spoon the rest of the sauce on top of the pasta
• Cover casseroles and bake at 350 degrees for 50 minutes
• Remove from oven, sprinkle Daiya cheese on top, recover and let stand for 15 minutes

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

Napa Cabbage with Mushrooms

Edit

Adapted from Nom Nom Paleo

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 10 ounces mushrooms, sliced
• 1 - 7 ounce box Tempeh Smoky Maple Meatless Bacon, diced
• 1 head Napa cabbage, sliced
• 1/2 cup water
• 1/2 vegetable bouillon cube

METHOD:

• Heat oil in large pot
• Add meatless bacon and saute a few minutes
• Add onions and saute until translucent
• Add mushrooms and saute until tender
• Dissolve bouillon in water
• Add cabbage and bouillon, cover, lower heat to medium low and simmer about 5-10 minutes, stirring occasionally, until cabbage softens.
• Season with salt and pepper

NOTES:
Went well with boiled parslied potatoes or Yukon Gold and Sweet Potato Mash

Hurricane Sandy Chick'n Vegetable Soup

When I was without power during Hurricane Sandy, I was able to boil water and had quite an assortment of dehydrated vegetables on hand so I made soup.  This soup was so good I am still making it regularly even though power has been restored. 

INGREDIENTS:

• 3 cups water
• 1 Not-Chicken bouillon cube
• 1 handful dehydrated onion
• 1 handful dehydrated celery
• 1 handful dehydrated broccoli
• 1 handful dehydrated zucchini
• 1 handful dehydrated mushrooms
• 1/4 cup orzo or small pasta
• 1 cup Butler Soy Curls

METHOD:

• Combine water, bouillon and deydrated vegetables in pot, bring to boil and simmer 15-20 minutes
• Add orzo and soy curls and simmer 10 - 15 minutes longer

I have 1/2 cup portions of diced tomatoes in the freezer but did not want to open the freezer while there was no power.  I now add the tomatoes in when the soup is finished cooking.  This cools the soup down faster and gives it even more flavor.

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)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 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

Black Bean Mushroom Burgers

Adapted from About.com Vegetarian Food

INGREDIENTS:

• 1 tablespoon oil
• 1 spring onion bulb, diced (or 1 small onion)
• 2 cloves garlic, minced
• spring onion stalks, sliced (or 3 green onions, sliced)
• 1/2 teaspoon cumin
• 1 - 1 1/2 cups fresh mushrooms, diced
• 2 cups cooked black beans
• 1 teaspoon parsley
• salt

METHOD:

• Saute onion and garlic in oil for 3-5 minutes or until onion is soft
• Add onion stalks, cumin and mushrooms and cook for another 5 minutes
• Mash beans in food processor until well mashed
• Add mushroom mixture and parsley to beans and stir until well combined
• Shape into patties
• Heat additional oil in skillet and cook patties about 3 minutes each side

Green Bean and Mushroom Medley

Adapted from Allrecipes.com

INGREDIENTS:

• 5 cups fresh green beans cut into 1 inch lengths (about 1 3/4 pounds)
• 3 cups carrots cut into size of green beans (about 6 medium carrots)
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1 teaspoon rosemary

METHOD:

• Steam green beans for 3 minutes, add carrots and steam another 5 minutes or until tender but still firm
• Meanwhile saute onion in garlic in oil for a few minutes
• Add mushrooms and saute until almost tender; reduce heat, cover and simmer 3 minutes
• Stir in green beans, carrots and seasonings
• Cover and cook for 3 minutes over medium heat