Eggplant and Bok Choy Stir-Fry

Adapted from Taste.com.au

INGREDIENTS:

• 2 tablespoons sesame oil
• 3 Asian eggplants, cut into 1/2 inch slices and quartered
• 1/2 teaspoon ground ginger
• 4 cloves garlic, minced
• 1 bunch bok choy, chopped
• 3 tablespoons Hoisin sauce ***
• 2 tablespoons apple cider vinegar
• steamed jasmine rice to serve

METHOD:

• Heat 1 tablespoon sesame oil in a large skillet
• Add eggplant and cook, stirring occasionally, until softened and slightly browne, about 5 minutes
• Add remaining oil, ginger and garlic; cook, stirring, for 2 minutes
• Add bok choy, Hoisin sauce and apple cider vinegar
• Cook, stirring, until boy choy is wilted, about 2 minutes
• Season with salt
• Serve over rice

***HOISIN SAUCE
I did not have any Hoisin sauce so I adapted a recipe from RecipeSource and used this entire amount:
Combine in a blender: 

• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• 1/2 tablespoon agave nectar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1 teaspoon sesame oil 
• 1/4 teaspoon dried red chili pepper

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

Eggplant Rollatini

Adapted from Shape Magazine

INGREDIENTS:

• 12 ounces extra-firm tofu, drained and pressed
• 3 tablespoons lemon juice
• 1 teaspoon dried basil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon oil
• 1/2 teaspoon salt

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• 1 jar spaghetti sauce
• 1 large eggplant

METHOD:

• To make tofu ricotta, combine tofu, lemon juice, basil, shallots, garlic, nutritional yeast, oil and salt in a food processor, pulsing until combined and crumbly
• Spread about 1/3 of the jar of spaghetti sauce over the bottom of a 9 x 13 pan
• Slice the eggplant lengthwise into about 1/4 inch slices; salt and sweat
• If the eggplant is too stiff to roll, steam in the microwave for a couple of minutes with a little water
• Spread eggplant slices with a little spaghetti sauce and tofu ricotta
• Roll each slice and place seam side down in baking dish, placing each one snugly beside the next so they stay rolled
• Top with remaining spaghetti sauce and tofu ricotta
• Bake, covered, at 375 degrees for 40 minutes or until eggplant is tender
• If desired, sprinkle with Daiya Mozzarella Style Shreds and return to oven until melted

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

Cole Slaw

Adapted from The Sweetest Vegan and The Lunchbox Bunch

INGREDIENTS:

• 3 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup shredded celery
• 1/2 small red onion, finely chopped

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• 4 tablespoons Vegenaise
• 3 tablespoons red wine vinegar
• 1 tablespoon agave nectar
• salt
• pepper

METHOD:

• Place shredded vegetables in a large bowl
• In a small bowl combine Vegenaise, red wine vinegar, agave nectar, salt and pepper
• Pour dressing over vegetables and mix well
• Season to taste with additional salt and pepper
• Chill before serving

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

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.