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

Pasta with Eggplant, Tomatoes and Peppers

Adapted from For Love of the Table

INGREDIENTS:

• 4 tablespoons olive oil
• 1 pound eggplant, cut into 3/4 inch pieces
• 3 green peppers, cut into 3/4 inch pieces
• 2 pounds tomatoes (about 5) peeled and chopped with juices
• 1/2 teaspoon red chili pepper flakes
• salt
• 1 box (13.25 ounce) whole grain rotini

METHOD

• Heat 2 tablespoons oil in deep skillet over medium-high heat until very hot
• Add eggplant and cook for several minutes, stirring occasionally, until browned on all sides; remove to plate
• Add remaining 2 tablespoons oil and heat
• Add tomato with juices and maintain a rapid simmer, stirring occasionally, about 10 minutes
• Return eggplant to the pan with peppers, salt and red chili pepper flakes
• Cover and simmer gently until the peppers are tender, about 1 hour
• Just before the sauce is ready, cook pasta according to package directions
• Add cooked pasta to the sauce and combine

Spiced Red Lentil, Tomato and Kale Soup

Adapted from Oh She Glows

INGREDIENTS:

• 1 tablespoon oil
• 1 sweet onion, diced
• 4 cloves garlic, minced
• 2 1/2 teaspoons ground cumin
• 4 teaspoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 9 Roma tomatoes, peeled and diced
• 8 cups water
• 3 cubes vegetable bouillon
• 2 cups red lentils, rinsed
• 1 large bunch kale leaves, sliced

METHOD:

• In a large soup pot, saute onion in oil until translucent
• Add garlic and saute a few minutes longer
• Stir in spices
• Stir in tomatoes with juice, water, bouillon and lentils
• Bring to boil, reduce heat and simmer for 20 minutes until lentils are tender
• Stir in kale and continue cooking a few minutes until kale is wilted and tender

Beet Chili

Adapted from Reluctant Entertainer

INGREDIENTS:

• 1 cup dried black beans
• 1 cup dried red kidney beans
• 1 cup dried pinto beans

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• 1 tablespoon oil
• 1 large onion, diced
• 2 red bell peppers, diced
• 6 medium beets, peeled and diced
• pepper
• 4-5 cloves garlic, minced
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon coriander
• 4 tomatoes, peeled and diced
• 2 cups water
• salt

METHOD:

• Rinse and combine beans, cover with water and soak overnight, drain and rinse, cover with water and cook until tender, drain
• Heat oil in stock pot, add onion, bell pepper, beets and pepper, cook for 15 minutes, stirring occasionally
• Add garlic and spices, cook another 3 minutes
• Add tomatoes, beans, water and salt
• Heat to boiling, reduce heat to low and simmer 30 minutes
• Season to taste with salt and pepper

Pasta with Eggplant and Kale

Adapted from Sprout Farms

INGREDIENTS:

• 2 small/medium eggplants
• 1 bunch kale
• 4 tomatoes

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• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 onion, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon red pepper flakes, crushed
• 1/2 teaspoon salt
• 3 cloves garlic, minced

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• 1/2 box mini penne or other small pasta

METHOD:

• Peel and slice eggplant into 1/2 inch slices; lay slices on clean towel and sprinkle with salt
• Start heating water for pasta; when it starts to boil, dunk washed tomatoes in for about 20 seconds until peel cracks, remove and dunk in cold water then remove peel, chop and set aside, keep boiling water covered and lower heat to keep hot for cooking pasta later
• Heat oil in large pot, add onion and saute until onion is soft, about 10 minutes
• Add spices, salt and garlic and saute a few minutes longer
• Rinse eggplant and dice into 1/2 inch pieces, add to onion mixture and cook 15 minutes, stirring occasionally
• While eggplant is cooking, remove kale leaves from stems, wash and chop 
• Add kale and chopped tomatoes to eggplant, cover and cook about 10 minutes, stirring occasionally, until kale is wilted and tender; cook pasta in boiling water while kale is cooking
• Add pasta to vegetable mixture and stir until combined

Black Bean Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 bunch celery, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 10 cups water (use less if using all fresh vegetables)
• 1 cup dehydrated carrots (or fresh equivalent)
• 1 cup dehydrated zucchini (or fresh equivalent)
• 2 vegetable bouillon cubes
• 1 bag frozen corn
• 15 ounces crushed tomatoes
• salt to taste

METHOD:

• In a large stock pot, saute onion, garlic and celery in oil for 5 minutes
• Add chili powder and cumin and saute a little longer until well combined
• Add water and soaked beans and bring to a boil
• Add carrots and zucchini and simmer until beans are almost tender
• Add vegetable bouillon and corn and continue to simmer until all vegetables are tender
• Stir in crushed tomatoes
• Season with salt

Split Pea Soup with Squash

Adapted from Cookthink.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 pound dried green peas, rinsed and sorted
• 1/2 teaspoon dried rosemary, ground
• 8 cups water
• 2 vegetable bouillon cubes
• 1 hard-shelled squash (butternut, kuri, kabocha) peeled, seeded and cut in 1/2 inch dice
• 3 cups tomatoes, peeled, seeded and diced (or 2 cans diced tomatoes, drained)
• 1 bunch Swiss chard, sliced into thin ribbons

METHOD:

• Saute onion and garlic in oil until soft, about 10 minutes
• Add split peas, rosemary, water and bouillon cubes; bring to simmer
• Cover and cook at simmer for 45 minutes until peas are completely soft
• Stir in squash, tomatoes and kale
• Cover and cook until squash and kale are tender, about 10-15 minutes.
• Season with salt and pepper

Southern Style Collard Greens

Adapted from Food Network

INGREDIENTS:

• 1 tablespoon oil
• 1 tablespoon Earth Balance spread
• 1 bunch scallions, chopped
• 1/4 teaspoon red chili pepper flakes
• 1 clove garlic, minced
• 1 bunch collard greens, chopped
• 3 cups water
• 1 vegetable bouillon cube
• 2 tomatoes, seeded and diced

METHOD:

• Heat oil and butter in a large pot
• Saute scallions for 2 minutes, add pepper flakes and garlic and saute another minute
• Add collard greens and stir to combine
• Add water and vegetable bouillon, cover and bring to boil
• Lower heat and simmer 40 minutes watching sufficient liquid remains to avoid burning
• When collard greens are tender, add tomatoes and serve

Pepper "Steak"

Adapted from About.com Southern Food

INGREDIENTS:

• 3/4 cup water
• 1/2 cube Not Beef bouillon
•  1 1/2 cup soy curls

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• 1 tablespoon oil
• 1 1/2 cups thinly sliced onion
• 2 cloves garlic, minced
• 1 cup diced celery
• 4-5 medium tomatoes, diced
• 2-3 frying peppers, seeded and cut into 1/2 inch strips (or bell peppers)
• 1 teaspoon sugar
• 2 bay leaves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes

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• 1/4 cup cold water
• 1 1/2 teaspoons cornstarch
• 3 teaspoons soy sauce

METHOD:

• Heat water and bouillon for 90 minutes in microwave; add soy curls, cover and set aside for 10 minutes
• Saute onion in oil for 5 minutes
• Add garlic and saute a minute of two longer
• Add celery, tomatoes, peppers, sugar, bay leaves, ginger and chili pepper flakes
• Simmer covered for 10 minutes
• Stir in rehydrated soy curls and bring back to a boil
• Mix water, cornstarch and soy sauce
• Stir into pepper mixture; cook while stirring until thick, about 1 minute
• Salt to taste
• Serve with noodles or rice

Chilaquiles Casserole

Adapted from Eating Well

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 1 large zucchini, grated
• 3 cups cooked black beans
• 3 tomatoes, diced
• 1 1/2 cups frozen corn, thawed
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 12 corn tortillas, quartered
• 1 - 19 ounce can mild enchilada sauce
• 1 - 8 ounce package Daiya Cheddar Style Shreds

METHOD:

• Preheat oven to 400 degrees
• Lightly spray 9 x 13 baking dish with cooking spray
• Heat oil in large skillet, add onion and cook about 5 minutes until onions start to brown
• Add zucchini, beans, tomatoes, corn, cumin and salt
• Cook until heated through and zucchini begins to soften
• Spread half of the tortilla quarters evenly on the bottom of the baking dish
• Top with half of the vegetable mixture, half of the enchilada sauce and half of the cheese
• Spread rest of tortillas evenly in pan, top with rest of vegetables then enchilada sauce
• Cover and bake for 25 minutes
• Sprinkle rest of cheese on top and return to over uncovered a few minutes until cheese is melted

Black-Eyed Peas with Mustard Greens and Rice

Adapted from Food.com.

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 1 tablespoon sesame oil
• 1 medium onion, finely diced
• 2 celery ribs, diced
• 3 tablespoons chopped celery leaves
• 2 garlic cloves, chopped
• 1 hot pepper, chopped
• 3 bay leaves
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 bunch mustard greens, stems removed and chopped
• 1 cup brown rice soaked in 3 cups water for 3 hours
• 3 cups cooked black-eyed peas
• 1 teaspoon sea salt

METHOD:

• Melt margarine in soup pot over medium heat
• Add sesame oil, onions, bay leaves, celery, celery leaves, garlic, hot pepper, thyme, paprika and cumin
• Cook, stirring occasionally, until onions have browned
• Add in tomatoes and mustard greens; cook until mustard greens start to wilt
• Add rice with soaking water, cover and cook 30 minutes or until rice is tender
• Add cooked black-eyed peas, cover and simmer 5 minutes
• Season with salt and hot sauce, if desired

Hearty Red Cabbage Soup

Adapted from Prevention.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, chopped
• 1 head red cabbage, thinly sliced
• 4 stalks celery, thinly sliced
• 1/3 cup red wine vinegar
• 1 tablespoon caraway seeds
• 6 cups vegetable broth or vegetable bouillon
• 1/2 cup tomato puree
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups cooked beans (cannellini, great northern)

METHOD:

• In a large pan heat oil over medium heat; add onion and garlic; stir
• Cover the pan and cook for 10 minutes, stirring frequently
• Add cabbage, celery, vinegar and caraway seeds
• Cover and cook for 10 minutes, stirring frequently
• Add broth, tomato puree, thyme and bay leaf
• Cover and simmer for 20 minutes
• Remove bay leaf
• Stir in beans and heat through