Just Egg Strata

 

Adapted from JUST Recipes

INGREDIENTS: 

• 4 cups 1" stale bread cubes
• 2 Field Road Smoked Apple Sage Sausages
• 1 tablespoon Earth Balance
• 1 onion, diced
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 - 6 oz. jar sliced mushrooms, drained
• 1 teaspoon dried sage
• 1 teaspoon rosemary, crushed
  
•  1/2 cup vegan milk or sour cream
• 1 - 12 oz bottle JUST Egg
• 1 cup grated vegan parmesan cheese
• 1 tomato, sliced

METHOD: 

• Preheat oven to 350 degrees; oil a 9 x 7 glass baking dish
• Place bread cubes in large bowl
• Finely dice sausages and add to bread cubes
• Add grated cheese and mushrooms
• Heat Earth Balance in skillet
• Add onion, green pepper and garlic and saute until onion is transluscent
• Stir in sage, rosemary and milk/sour cream
• Add sauteed vegetables to bread cube mixutre and toss
• Shake the bottle of JUST Egg, add to bowl and mix thoroughly
• Pour into oiled baking dish
• Arrange sliced tomato on top
• Bake for 50 minutes until browned and crispy on top
• Let stand for 10 minutes before serving; serve warm
  

Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.
  

 

 

Potatoes and Swiss Chard

Adapted from She Loves Biscotti

INGREDIENTS:

• 2 yellow potatoes, diced
• 1 teaspoon salt
• 1 bunch Swiss Chard, stems separated and diced, leaves sliced
• 2 tablespoons Earth Balance
• 3 cloves garlic, roughly chopped
• Juice from 1/2 lemon

 METHOD:

•  Bring a large pot of water to a boil.
•  Add the diced potatoes and the salt. 
•  Reduce heat to a simmer for about 15 minutes, until tender
•  Add the diced chard stems and boil 5 minutes longer 
•  Add sliced chard leaves and boil until they start to wilt, about 2 minutes
•  Pour vegetables into colander to drain.
•  Melt Earth Balance in cooking pot
•  Add garlic and sauté a minute or two until fragrant
•  Add vegetable mixture and stir a few minutes until most of liquid has evaporated
•  Remove from heat and stir in lemon juice

Instant Pot Chick'n Zoodle Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cups carrots, diced
• 1 cup celery, sliced
• 3 cups Butler soy curls
• 1 teaspoon salt
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon thyme
• 6 cups water
• 3 heaping tablespoons Frontier no chicken broth powder
• 2 medium zucchini cut into matchsticks (or 1 1/2 cup pasta)

METHOD:

• Heat oil on SAUTE function and add onion, celery and carrots
• Cook, stirring, for about 3 minutes
• Add everything else except zucchini
• Cook using SOUP function for 8 minutes (11 minutes if using pasta)
• Manually release pressure when done cooking
• Add the zucchini, turn on SAUTE function and bring to a boil
• When zucchini is slightly cooked, press CANCEL

Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Zucchini Stew

Adapted from Veggies Save the Day

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 medium zucchini, diced (about 2 pounds)
• 3 medium potatoes, diced (about 1 pound)
• 1 red bell pepper, diced
• 3 carrots, sliced
• 2-15oz cans diced tomatoes in juice
• 1 cup water
• parsley

METHOD:

• Saute onion in oil for about 5 minutes
• Add garlic and saute 30 seconds more
• Add zucchini, potatoes, carrots and bell pepper and saute for 5 minutes
• Add tomatoes and water; bring to a boil
• Lower heat and simmer, uncovered, for about 30 minutes or until potatoes are tender and the stew has thickened
• Add parsley and season with salt

Pasta with Zuchinni and Feta

Adapted from Mom 100

INGREDIENTS:

• 1 pound chunky pasta
• 1 tablespoon oil
• 1 onion, diced
• 5 medium zucchini, sliced and quartered
• 1 - 28 oz can diced tomatoes, drained
• 1 - 8.1 oz package Violife Just Like Feta
• 1 lemon, zest and juice

METHOD:

• Cook pasta according to package directions
• Saute onions in oil 3-4 minutes until soft
• Add zucchini and saute until just becoming tender
• Add tomatoes
• Combine cooked pasta and zucchini mixture; stir in lemon zest and juice and crumbled feta