Fifteen Minute Cowboy Caviar - Kathy Meyer

This recipe was found on cheekychickpea.com. 15 Minute Cowboy Caviar also known as Texas Caviar is a cross between a fresh tomato salsa and a bean salad. It’s super addicting with a sweet and tangy Southwestern vinaigrette style dressing. A total winner for your next summer BBQ or potluck! Healthy, naturally vegan and gluten free. Delish!

Categories: Appetizers, Vegan, Vegetarian

Ingredients:

• 1 can (15 oz.) black beans, drained and rinsed
• 1 can (15 oz.) black eyed peas, drained and rinsed
• 1 can (12 oz.) corn (partially drain)
• 1 can (10 oz.) Rotel chopped tomatoes with green chilies
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced
• 1/2 orange pepper, diced
• 1/3–1/2 cup red onion, diced
• 1/3–1/2 cup cilantro, chopped and loosely packed
• Southwestern vinaigrette dressing:
• 1 tbsp. oil
• zest of 1 lime
• 2 tbsp. lime juice (approximately 1 lime)
• 2 tbsp. red wine vinegar
• 2 tsp. pickled jalapeño juice
• 2 tsp. sugar
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. garlic salt (not powder)
• 1/4 tsp. onion powder
• 1/4 tsp. salt

Instructions:

1. First whisk together the ingredients for the Southwestern vinaigrette in a small bowl and set aside.
2. Now add the drained and rinsed beans and black eyed peas to a large salad bowl along with the corn, tomatoes and the chopped onions, veggies and cilantro. Pour the vinaigrette dressing over the top.
3. Mix well and serve right away or chill in the fridge for 30 minutes and give it a mix before serving. Easy Peasy! Enjoy!

Yield:

6-8 servings based on side salad portions

Layered Dip - Valerie Garrison

This could be made vegan by swapping in vegan sour cream and vegan shredded cheese.

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips, Vegan

Ingredients:

• 1 can vegetarian refried beans
• 1/2 package taco seasoning
• 1 carton avocado dip
• 1 can chopped green chilies
• 1 small carton sour cream
• chopped green onions
• shredded cheddar cheese
• chopped tomatoes
• sliced olives

Instructions:

1. Season the beans with the taco seasoning.
2. Spread on a large plate.
3. Spread the avocado dip.
4. Sprinkle the chopped green chilies next.
5. Spread the sour cream and sprinkle with the green onions.
6. Then layer with shredded cheddar cheese.
7. Next, a layer of chopped tomatoes.
8. Last, top with sliced olives.
9. Serve with tortilla chips.

Red Pepper Dip - Mary Reiner

This recipe was submitted by Donna Reiner who got it from Mom who got it from Ruth Stein. This can be served over vegan cream cheese for a vegan option.

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips, Vegan, Family Recipes

Ingredients:

• 3 large red bell peppers
• 1/2 cup white vinegar
• 3/4 cup sugar
• 1/2 tsp. salt

Instructions:

1. Cut peppers into chunks.
2. Add other ingredients and puree in blender.
3. Cook until consistency of catsup.
4. Serve over cream cheese with crackers.

Roasted Hot Pepper Pecans - Kathy Meyer

For a vegan option, swap in vegan butter and Worcestershire sauce.

Categories: Appetizers, Vegetarian, Vegan

Ingredients:

• 1/4 lb. butter, melted
• 1 qt. pecan halves
• 4 Tbsp. Worcestershire sauce
• 4 Tbsp. Tabasco sauce
• Salt to taste

Instructions:

1. Melt the butter in a heavy sauté pan or frying pan.
2. Pan roast the pecans over medium heat in melted butter. Add the Worcestershire and Tabasco several drops at a time until well distributed.
3. When all liquid is absorbed and the pecans are adequately roasted, remove from heat and sprinkle with salt to taste.

Spicy Tortilla Roll-ups - Linda Smith

For a vegan option, swap in vegan cream cheese.

Categories: Appetizers, Vegetarian, Vegan

Ingredients:

• 16 oz. softened cream cheese
• 10 chopped green onions
• 10 flour tortillas
• 4 oz. chopped black olives
• 10 oz. diced Rotel tomatoes with green chilies, drained

Instructions:

1. Beat cream cheese until light.
2. Add olives, onions, and tomatoes, mix well.
3. Spread over tortillas. Roll up. Chill overnight. If not enough time, you can put in the freezer for 3 to 4 hours.
4. Slice into 1 in. rounds and serve.

Stuffed Celery - Alverna Black

This is a great addition to any relish plate.

Categories: Appetizers, Vegetarian, Vegan

Ingredients:

• 8 oz. cream cheese
• 4 oz. blue cheese
• 1 onion, grated
• garlic salt and pepper to taste
• celery

Instructions:

1. Let cream cheese and blue cheese sit out until room temperature.
2. Blend all together in blender.
3. Stuff celery.

Notes:

JAL: We were able to "veganize" this by using Tofutti cream cheese and mixing in Daiya blue cheese dressing to taste. We refrigerated it to help it set a little.

Vegan Cranberry Jalapeno Dip - Kathy Meyer

I found this recipe on the It Doesn't Taste Like Chicken blog. Jennifer and I tried it for Thanksgiving and loved it! The perfect Christmas appetizer! Easy to prepare, can be made ahead of time, and looks super festive! Tart pops of cranberry with spice, a sweet marinade, and velvety vegan cream cheese for a total explosion of delicious flavors.

Categories: Appetizers, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 6 oz. fresh cranberries (2 cups), sliced in half
• 1/2 cup white sugar
• 4 green onions, chopped
• 1 handful cilantro (about 1/4 cup), chopped
• 2 tbsp. lemon juice
• 1/2 - 1 jalapeño, seeded and finely chopped
• 1/4 tsp. salt
• 8 oz. vegan cream cheese (about 1 cup), (homemade or store-bought)
• crackers for serving

Instructions:

1. Add the cranberries, white sugar, green onions, cilantro, lemon juice, jalapeño, and salt to a medium bowl and stir to combine.
2. Cover and let marinate in the fridge for a minimum of 4 hours or up to 2 days. I usually let it marinate overnight. The sugar will dissolve and the cranberries will become less tart.
3. To assemble the dip, spread the vegan cream cheese in a thin layer on the bottom of your serving dish. Spoon the cranberry mixture onto the cream cheese layer leaving behind any extra liquid. Serve with crackers.

Notes:

Make-ahead tips: the cranberry mixture can be prepared up to 2 days in advance. The assembled dip can be covered and refrigerated 2 - 3 hours before serving. I recommend serving this in a flat bowl or a dish that has sides.

Banana Bread - Kathy Meyer

Categories: Baked Goods / Breads, Vegan

Ingredients:

• 1 3/4 cup whole wheat flour
• 1/3 cup organic pure cane sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• pinch of mineral salt
• 1/3 cup applesauce
• 1 tsp. vanilla extract
• 4 small or 3 large overripe bananas (about 1 1/2 – 1 3/4 cups), mashed
• 1/4 cup plant-based milk, use only if needed
• 1/2 – 2/3 cup chopped walnuts
• 1/4 – 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease your loaf pan.
2. In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 1/2 cups to 1 3/4 cups works well), add applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk.
3. Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Notes:

Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.

Yield:

8-10 slices

Beer Bread - Donna Reiner

For when you want a nice loaf and don't want to spend a lot of time kneading.

Categories: Baked Goods / Breads, Vegetarian, Vegan

Ingredients:

• 3 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/4 cup sugar
• 1 12 oz. can or bottle of beer (lite, cheap, whatever you have leftover from a party)

Instructions:

1. Preheat oven to 375°F.
2. Mix dry ingredients and beer.
3. Pour into a greased loaf pan.
4. Bake 1 hour, remove from pan and let cool for at least 15 minutes.

Notes:

Variations: 1. add herbs to the dry ingredients 2. Mince 1 onion and add to dry ingredients 3. Mince 4-5 cloves of garlic (or more) and add to dry ingredients.

Low-Fat Carrot Raisin Bread - Donna Reiner

Categories: Baked Goods / Breads, Vegan, Vegetarian

Ingredients:

• 1 cup grated carrots
• 1 cup seedless raisins
• 1 1/2 cups water
• 1/2 cup firmly packed brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 2 Tbsp. oil
• 2 cups sifted unbleached flour
• 1 tsp. baking soda

Instructions:

1. Preheat oven to 350°F.
2. Grease 9 1/4 x 5 1/4 x 2 3/4" loaf pan.
3. In a large sauce pan, combine the carrots, raisins, water, brown sugar, cinnamon, nutmeg, and cloves.
4. Bring to a boil. Lower heat and simmer, covered, for 5 minutes. Cool for approximately 15 minutes. Stir in oil.
5. In a medium bowl, combine flour, baking powder and baking soda. Stir into carrot mixture until well mixed.
6. Pour into prepared loaf pan.
7. Bake 50-60 minutes, or until a knife inserted in center comes out clean.
8. Cool 15 minutes in pan on wire rack. Turn out onto rack to cool completely.

Sweet Potato Bread - Jennifer Leen and Kathy Meyer

Categories: Baked Goods / Breads, Vegan

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup sugar
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup fresh/frozen cranberries or mixed berries
• 3/4 cup sweet potato puree, or use well mashed boiled or steamed sweet potato
• 3/4 cup non dairy milk
• 1 tsp. lime juice or apple cider vinegar
• 3 Tbsp. oil

Instructions:

1. Preheat oven to 365°F. Line a loaf pan with baking paper and set aside.
2. Whisk 1.5 cups flour with the dry ingredients in a large mixing bowl. Add berries and mix.
3. Mix vinegar into the non-dairy milk. then add it to the dry ingredients. Add sweet potato puree and oil and mix well to combine into a smooth batter. If the batter is too thin then add more flour a few Tbsp. at a time. *
4. Spoon the sweet potato bread dough into your prepared loaf pan.
5. Bake at 365 deg F (185 C) for 55 to 60 mins. (25 mins for muffins). Check with a toothpick from the center. Cool for 10 mins then remove from pan and cool completely before slicing.

Notes:

*If you are baking muffins, you can keep the batter less stiff. For loafs or larger volume baking, you want the batter to be thicker, stiff with a more dry to moist ratio ad the sweet potato puree will leak moisture during baking.

Yield:

8-10 slices

Bread And Butter Pickles - Kathy Meyer

Jerry and I had an overabundance of cucumbers in our garden and found this recipe to give it a try. This is a great one!

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• 6 lbs. of 4-5" pickling cucumbers
• 8 cups thinly sliced onions (about 3 lbs.)
• 1/2 cup canning or pickling salt
• 4 cups vinegar (5%)
• 4 1/2 cups sugar
• 2 Tbsp. mustard seed
• 1 1/2 Tbsp. celery seed
• 1 Tbsp. ground turmeric

Instructions:

1. Wash cucumbers.
2. Cut 1/16" off blossom end and discard. Cut into 3/16" slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2" crushed or cubed ice. Refrigerate 3-4 hours, adding more ice as needed.
3. Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling. Fill jars with slices and cooking syrup, leaving 1/2" head-space. Adjust lids and process in boiling water bath.*
4. Recommended process time: 15 minutes.

Notes:

*Some canning knowledge required.

Yield:

About 8 pints

Dill Green Tomato Pickles - Donna Reiner

This recipe is Kosher Style.

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• Green tomatoes (cherry tomatoes ideal)
• Stalk celery
• Sweet green peppers
• Garlic
• 2 qt. water
• 1 qt. vinegar
• 1 cup salt
• dill to taste

Instructions:

1. Pack tomatoes into sterilized canning jars.
2. Add to each quart jar: a bud of garlic, 1 stalk of celery, and 1 green pepper cut in fourths.
3. Make a brine of the water, vinegar, and salt and boil with the dill for five minutes.
4. Pour the hot brine over the pickles in the jars and seal at once.
5. Ready to use in 4-5 weeks.

Yield:

About 6 quarts

Dilled Cucumbers - Donna Reiner

Pickle up to 1 week before serving.

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• 2 cucumbers, pared
• 1 cup white sugar
• 1 cup vinegar
• 1/2 cup water
• 2 tsp. salt
• 2 tsp. dill seed

Instructions:

1. Slice cucumbers very thinly.
2. In a saucepan combine vinegar, sugar, water, salt, and dill; bring to a boil.
3. Pour this hot vinegar mixture over cucumber slices in a 1 quart preserve jar; cover tightly.
4. Refrigerate.

Yield:

About 6 quarts

Garlic Dill Pickles - Kathy Meyer

I found this on the internet, revised it and they are GREAT! The smaller cucumbers work better than large.

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• About 50 small, slim cucumbers, about 3-4" long
• 4 cups white vinegar (5%)
• 3/4 cups canning salt
• 8 cups water
• fresh dill
• garlic clove, peeled

Instructions:

1. Put cucumbers in cold water and let stand overnight.
2. Drain the cucumbers, wipe dry and pack in sterilized jars.
3. Put vinegar, salt and water in a saucepan and bring to boiling point.
4. Pour over cucumbers in jars.
5. Put 1-2 sprigs of dill and 1-3 cloves of garlic, depending on your taste, in each jar.
6. Seal jars. Process in boiling water bath for about 15 minutes.*
7. Store in a cool place for about 5-6 weeks before opening

Notes:

*Some canning knowledge required.

Yield:

6-8 quarts

Manitaria Toursi - Donna Reiner

Greek pickled mushrooms.

Categories: Canning / Pickling, Appetizers, Vegan, Vegetarian

Ingredients:

• 1 lb. small fresh mushrooms
• 1/4 cup salad oil*
• 3 Tbsp. fresh lemon juice
• 1 garlic clove, halved
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 bay leaves
• pinch of oregano

Instructions:

1. Remove the stems from the mushrooms. Wipe the stems and caps dry with a paper towel and put in a large bowl.
2. Combine the other ingredients in a saucepan. Heat; pour over the mushrooms. Cool.
3. Cover and refrigerate for at least 2 days. Stir gently now and then.
4. Pour off any liquid and serve with toothpicks.

Notes:

*Salad oil is a light tasting vegetable oil.

Pickled Beets - Kathy Meyer

These pickled beets were fabulous. I don't know what else to tell you. It's a mess when you make them, but they are worth it.

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• 7 lbs. of 2-2 1/2" diameter beets
• 4-6 onions
• 4 cups vinegar (5%)
• 1 1/2 tsp. canning or pickling salt
• 2 cups sugar
• 2 cups water
• 2 cinnamon sticks
• 12 whole cloves

Instructions:

1. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25-30 minutes).
2. Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins.
3. Slice into 1/4" slices. Peel and thinly slice onions.
4. Combine vinegar, salt, sugar, and fresh water.
5. Put spices in cheesecloth bag and add to vinegar mixture.
6. Bring to a boil. Add beets and onions. Simmer 5 minutes.
7. Remove spice bag. Fill jars with beets and onions, leaving 1/2" head-space.
8. Adjust lids and process in boiling water bath, pints or quarts, for 35 minutes.*

Notes:

*Some canning knowledge required.
Pickled whole baby beets: Follow above directions but use beets that are 1-1 1/2" in diameter. Pack whole, do not slice.

Pickled Corn Relish - Kathy Meyer and Jerry Meyer

This was an annual event for the two of us. We grew all of our corn every year. Jerry would strip all the corn cobs, and I would cut all the vegetables. We made this together. It was so good, my father-in-law ate it by the spoonful out of the jar.

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• 10 cups fresh whole kernel corn (16-20 med. ears) or 6 (10 oz.) packages of frozen corn
• 2 1/2 cups diced sweet red peppers
• 2 1/2 cups diced sweet green peppers
• 2 1/2 cups chopped celery
• 1 1/4 cups diced onions
• 1 3/4 cups sugar
• 5 cups vinegar (5%)
• 2 1/2 Tbsp. canning salt
• 2 1/2 tsp. celery seed
• 2 1/2 Tbsp. dry mustard
• 1 1/4 tsp. turmeric

Instructions:

1. Boil ears of corn 5 minutes.
2. Dip in cold water.
3. Cut whole kernels from cob or use six 10 oz. frozen packages of corn.
4. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to a boil and simmer 5 minutes, stirring occasionally.
5. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes.
6. Fill hot jars with hot mixture, leaving 1/2" head-space. Adjust lids and process in boiling water bath for 15 minutes.*

Notes:

*Some canning knowledge required.

Yield:

About 9 pints

Pickled Okra - Kathy Meyer

You could stand in the garden and watch the okra grow on my farm. This is my second favorite canning recipe ever.

Categories: Canning / Pickling, Vegan, Vegetarian

Ingredients:

• 7 lbs. small okra pods
• 2/3 cup canning salt
• 4 tsp. dill seed
• 8-9 garlic cloves
• 6 cups water
• 6 cups vinegar (5%)

Instructions:

1. Wash and trim okra.
2. Fill hot jars firmly with whole okra, leaving 1/2" head-space.
3. Place 1 garlic clove in each jar.
4. Combine salt, dill seed, water and vinegar in large saucepan and bring to a boil. Pour hot pickling solution over okra, leaving 1/2" head-space.
5. Adjust lids and process in boiling water bath for 10 minutes.*

Notes:

*Some canning knowledge required.
You may add a small amount of crushed red pepper seeds if you like them to have a little "kick".

Sweet And Spicy Bell Pepper Jam - Donna Reiner

Categories: Canning / Pickling, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 2 lbs. bell peppers (any color or a mixture), seeded and coarsely chopped
• 1 1/2 cups sugar
• 1/2 cup apple cider vinegar
• 1-2 tsp. crushed red pepper flakes

Instructions:

1. In food processor, pulse the bell peppers until finely chopped - DO NOT PUREE.
2. In medium pot combine the peppers, sugar, vinegar, and chili flakes. Bring to a rolling boil, stirring until sugar is dissolved. Reduce heat and simmer until the liquid is reduced by two-thirds, about 1 hour. The mixture will reduce from a soupy consistency to a loose paste-like consistency.
3. Ladle the jam into heatproof jars, cover, and chill until set, 1-2 hours. Store in the refrigerator for up to one month.

Yield:

About 2 cups

Chuck Wagon Casserole - Kathy Meyer

This recipe was taken from the New Hamburger Cookbook copyrighted in 1965.

Categories: Casseroles, Vegan

Ingredients:

• 1 lb. hamburger
• 40 oz. cans of pork and beans*
• 1 tsp. prepared mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 large onion, chopped
• 1 clove garlic, minced
• 1/2 cup catsup
• 1 Tbsp. Worcestershire sauce

Instructions:

1. Sauté the hamburger until quite brown and separated. Drain off any excess fat.
2. Add the beans and the other ingredients. Stir well, taking care not to mash up the beans in the process.
3. Place in a 1 1/2 qt. covered casserole dish in a preheated 350°F oven for 40 minutes.

Notes:

*The original recipe calls for a #4 can of pork and beans.
We were easily able to veganize this recipe by swapping lightlife, beyond, or impossible ground meat for the hamburger, Heinz Beans in tomato sauce, and using vegan Worcestershire sauce.

Andersen's Original Split Pea Soup - Kathy Meyer

The original Pea Soup Andersen's was opened in 1924 in Buellton, CA by Anton and Juliette Andersen. This recipe was handed down for generations in Juliette's family. This is the exact recipe as printed on the bag of split peas they sell in their gift shop.

Categories: Family Recipes, Vegan, Soups

Ingredients:

• 2 qt. soft water
• 2 cups split peas
• 1 branch of celery, chopped
• 1 large carrot, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/4 tsp. thyme, ground
• 1 pinch cayenne pepper
• 1 bay leaf
• 1 tsp. salt
• 1/4 tsp. black pepper

Instructions:

1. Combine all ingredients in a large pot and boil hard for 20 minutes, then reduce to a simmer until peas are tender.*
2. Remove the bay leaf and strain through a fine sieve or use a food processor.
3. Reheat to the boiling point.
4. Ladle into bowls and enjoy!

Notes:

*(The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)

I usually double the recipe, so there are plenty of leftovers for freezing.

Yield:

2-4

Spicy Holiday Cranberry Sauce - Valerie Garrison

This is a great sweet and spicy sauce to add to your Thanksgiving meal, and it's so pretty when you are making it!

Categories: Holiday Recipes, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 12 oz. fresh or frozen cranberries
• 1 cup water
• 1 cup white sugar
• 2 peppers fresh jalapeno peppers, seeded and minced
• 3 teaspoons lemon juice
• ½ cup sherry

Instructions:

1. Rinse berries in cold water; drain.
2. In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, jalapeno peppers and lemon juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes; stirring occasionally.
3. Stir sherry into the mixture until blended.* Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

Notes:

*For a thicker consistency, add a little cornstarch slurry.

Yield:

4 servings

Sweet Potato Casserole Mushroom Stuffing - Donna Reiner

Adapted from Darshana Thacker's recipe in Forks Over Knives. This really is scrumptious.

Categories: Holiday Recipes, Casseroles, Vegan

Ingredients:

• Savory Cream Sauce:
  
  1/2 cup raw cashews
• 1 1/2 cup plant-based milk
• 1 cup nutritional yeast
• 1/4 cup oat flour
• 1/4 cup lemon juice
• Sea Salt
• Ground black pepper
  
  Sweet Potatoes & Stuffing: 4 medium sweet potatoes, cut into 1/2” thick rounds (about 3 pounds)*
• 1 medium red onion, diced (2 cups)
• 1 lb. mushrooms, diced**
• 2 Tbsp. minced fresh garlic (12 cloves)***
• 1 Tbsp. finely chopped fresh rosemary or 1/2 Tbsp. dried
• 1 Tbsp. finely chopped fresh thyme or 1/2 Tbsp. dried
• 2 Tbsp. red wine vinegar
• 1 cup breadcrumbs
• 1/2 cup fresh or dried cranberries****: 1/4 cup finely chopped fresh chives, divided
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper

Instructions:

1. Cut all ingredients up before getting started.
2. Preheat oven to 400°F.
3. Soak the cashews in 1/2 cup hot water for 10 minutes.***** Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.******
4. Steam sweet potatoes in a steamer over a pan of boiling water, covered, for 15-20 minutes. You may need to do this in batches.
5. Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. You may need to add just a bit of water to get the vegetables cooked and keep them from sticking to the pan. Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
6. Spread 1/2 cup of savory cream sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another 1/2 cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
7. Bake, uncovered for 20-25 minutes until the top is brown and crumbly.
8. Remove from the oven and garnish with remaining fresh chives.
9. Serve with the remaining savory cream sauce, warmed up, on the side.*******

Notes:

*I actually prefer them to be a bit thinner (1/4 to 1/2")

**I prefer more mushrooms.

***I prefer more garlic.

****I use way more than this and chop them slightly.

*****If you don’t have a high speed blender I suggest you finely grind the nuts in a nut grinder.

******If this does not thicken, you can heat it over a low flame until it does.

*******Variation: I make a 1/2 recipe of the stuffing and the entire recipe of the cream sauce. I spruced up the sauce with some curry powder.

Yield:

Makes 1 9x13 casserole

Mexican Escabeche - Kathy & Jerry Meyer

This recipe is based upon the delicious pickled veggies served as a side in Tex-Mex restaurants. Serve with warm tortillas.

Categories: International, Vegan, Vegetarian

Ingredients:

• 3 lb. miniature carrots, sliced
• 4 large onions, chopped
• celery stalks, optional
• jalapeno slices, chopped (as much as you like)
• 3 cups 5% white vinegar
• 3 cups sugar
• 6 Tbsp. canning salt
• 4 cups water
• 2 Tbsp. mustard seed
• 2 tsp. celery seed
• 4-6 cloves garlic, minced

Instructions:

1. Blanch carrots in boiling water until crisp tender about 2 minutes. Do not over cook.
2. Mix carrots, onions, celery and jalapenos in a large mixing bowl.
3. Add mustard seed, celery seed and garlic. Combine vinegar, sugar, canning salt, and water in a large saucepan and bring to a boil.
4. Spoon carrot mixture into a gallon size jar. Pour vinegar solution over carrots to top of jar.
5. Store in refrigerator.

Veggie Bibimbap Bowl - Kathy Meyer

This is a recipe that we discovered from the Hello Fresh food delivery service. This is a Korean inspired recipe that reminds me of our travels to Seoul.

Categories: International, Vegetarian, Vegan, Pasta / Rice / Grains

Ingredients:

• 1 thumb of ginger
• 1 Tbsp. butter or Earth Balance
• 2 scallions
• 1 carrot
• 1 zucchini
• 4 oz. button mushrooms, sliced
• 1/2 cup jasmine rice
• 1 1/4 cup water
• 5 tsp. white wine vinegar
• 1 Tbsp. sesame oil
• 2 Tbsp. soy sauce
• 1 Tbsp. sugar
• 4 tsp. vegetable oil
• 1 tsp. Sriracha sauce
• 2 eggs
• salt and pepper to taste

Instructions:

1. Wash and dry all produce.
2. Peel and mince or grate ginger.
3. Trim and thinly slice scallions, separating whites from greens.
4. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core.*
5. Trim and halve zucchini lengthwise; cut crosswise in 1/4" thick half-moons.
6. Trim and thinly slice mushrooms.
7. Melt the butter in a small pot over medium-high heat. Add ginger and cook, stirring, until fragrant (about 30 seconds). Stir in rice, water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender (about 15-18 minutes). Keep covered off heat until ready to serve.
8. While the rice cooks, in a small bowl, combine the scallion whites, vinegar, and a pinch of salt; set aside to pickle.
9. In a separate small bowl, combine sesame oil, soy sauce, sugar, and Sriracha.**
10. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrot and season with salt and pepper. Cook, stirring, until just tender (about 3-4 minutes). Transfer to a medium bowl.
11. Add zucchini and another drizzle of oil to the pan. Cook, stirring, until tender (about 5-6 minutes). Season with salt and pepper. Transfer to bowl with carrot.
12. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender (about 3-5 minutes). Season with salt and pepper. Turn off heat; transfer to bowl with veggies. Wipe out pan.
13. Heat a drizzle of oil in pan used for veggies over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.
14. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange carrot, zucchini, and mushrooms on top. Top each bowl with a fried egg and pickled scallion whites (draining first).
15. Drizzle with sauce and any remaining Sriracha to taste. Sprinkle with scallion greens and enjoy!

Notes:

This can easily be made vegan by leaving out the fried egg topper.

*You can either eat the core or toss it. I usually opt for a snack during cooking.

**If you do not have a spicy palate, you can use less than a full teaspoon of the Sriracha.

Yield:

2 rice bowls

Hoisin Sesame Roasted Veggie Bowl - Kathy Meyer

This veggie bowl is the perfect combination of sweet and savory.

Categories: Pasta / Rice / Grains, Vegan, Vegetarian

Ingredients:

• 2 scallions, thinly sliced separating whites from greens
• 1 Tbsp. ginger, minced
• 1 Tbsp. vegan butter
• 1 1/4 cup of water
• 1 sweet potato, diced into 1/2" pieces
• 8 oz. cremini mushrooms, trimmed and quartered
• 1 red bell pepper, diced into 1/2" pieces
• 1/4 cup jasmine rice
• 2 Tbsp. hoisin sauce
• 2 Tbsp. vegan mayonnaise
• 2 Tbsp. vegan sour cream
• 2 Tbsp. soy sauce
• 1 tsp. Sriracha sauce
• 1 Tbsp. sesame seeds
• 2 tsp. vegetable oil
• salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Melt butter in a small pot over medium-high heat. Add scallion whites and 1 Tbsp. minced ginger; cook, stirring, until fragrant (about 1 minute). Add rice, 1 1/4 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender (about 15-18 minutes). Keep covered off heat until ready to serve.
3. Meanwhile, in a medium bowl, toss sweet potato and mushrooms with a drizzle of vegetable oil, half of the hoisin sauce, salt and pepper to taste. Spread out on one side of a baking sheet. Toss bell pepper on empty side with a drizzle of vegetable oil and season with salt and pepper to taste. Roast until just tender (about 15 minutes).
4. While veggies roast, in a small bowl, mix vegan mayonnaise, vegan sour cream, and soy sauce, and Sriracha sauce.*
5. Once veggies have roasted for 15 minutes, remove baking sheet from the oven. Using a spatula, toss sweet potato and mushrooms with remaining hoisin sauce and half of the sesame seeds. Return the baking sheet to the oven until veggies are tender and glaze is tacky (about 5-8 more minutes).
6. Fluff the rice with a fork and divide it between two bowls. Top with the roasted veggies and drizzle with the spicy soy mayo. Top with scallion greens and remaining sesame seeds.

Notes:

*The amount of Sriracha sauce depends upon how spicy you like your food.

Yield:

2 Servings

Mediterranean Farro Salad - Jennifer Leen and Kathy Meyer

We discovered this recipe as a pairing for the 2016 Newsome Harlow Barbera and immediately fell in love with the dish and the wine.

Categories: Pasta / Rice / Grains, Vegan

Ingredients:

• 1/3 cup tahini
• 1/3 cup water
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 15 oz. can chickpeas
• 1 Tbsp. olive oil
• 1/2 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/8 tsp. cayenne (optional)
• 2 Tbsp. brown sugar
• Freshly cracked pepper
• Salt to taste
• 3 cups cooked farro
• 2 Roma tomatoes or 1/3 cup marinated sundried tomatoes
• 1 cucumber, diced
• 1/4 bunch parsley, chopped

Instructions:

1. To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use.
2. Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Add brown sugar. Season with salt to taste.
3. Chop the tomatoes, cucumber, and parsley. Place about 3/4 cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.

Yield:

4 Servings

Pesto Pasta Salad - Jennifer Leen

This recipe is adapted from a Minimalist Baker recipe. This is a great simple recipe that helped me get over my fear of the food processor.

Categories: Pasta / Rice / Grains, Vegan, Vegetarian, Quick & Easy

Ingredients:

• 2 cups cherry/baby tomatoes, halved
• 12 oz. penne or rotini pasta
• 2 cups semi-packed fresh basil
• 4 cloves garlic, minced
• 1/4 cup toasted pine nuts*
• 1 medium lemon, juiced**
• 1/4 cup vegan Parmesan cheese
• 1 pinch sea salt
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Add tomatoes to the baking sheet and drizzle with a little oil and a pinch each salt and pepper. Arrange cut side up and roast for 20-25 minutes or until golden brown on the bottom and slightly shriveled. Set aside.
3. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside. Drizzle with a little olive oil and toss to prevent sticking.
4. Make pesto by adding basil, garlic, pine nuts, lemon juice, vegan parmesan cheese, and salt to a food processor and blending to combine. Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water or veggie broth. It should be thick but pourable.
5. Taste and adjust flavor as needed, adding more lemon juice for acidity, vegan parmesan cheese for cheesiness, salt for saltiness, or garlic for bite/spice. Set aside.
6. Add cooked pasta and roasted tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately.

Notes:

*You may substitute sunflower seeds or walnuts.

**Approximately 3 Tbsp.

It's best when served fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture

Yield:

6

Sausage Jambalaya - Jennifer Leen and Kathy Meyer

We adapted this recipe from the Purple Carrot recipes website. If you prefer to have real meat, just swap out the Beyond Meat sausages for Andouille sausages. This recipe packs a kick!

Categories: Pasta / Rice / Grains, Vegan, Meats, One Pot Meal

Ingredients:

• 1 onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 4 oz. curly kale
• 2 vegan Beyond Meat Hot Italian sausages
• 3/4 cup basmati rice
• 1 tsp. chipotle chili powder
• 1/2 tsp. Creole seasoning
• 14.5 oz. fire roasted diced tomatoes
• 2 tsp. vegetable broth concentrate
• 2 Tbsp. vegetable oil

Instructions:

1. Prepare the vegetables: Peel and dice the onion. Trim, deseed, and dice the bell pepper. Dice the celery. Peel and mince the garlic. De-stem the kale and roughly chop the leaves.
2. Cook the sausage: Place a large pot over medium-high heat with 2 Tbsp. vegetable oil. Add the sausage and cook, stirring occasionally, until it begins to crisp, about 4 to 5 minutes. Add the chopped kale. Cook until the kale is bright green and wilted, about 1 minute. Transfer the kale and sausage to a plate. Cut the sausage into rounds after cooked.
3. Cook the aromatics: Add the diced onion, bell pepper, and celery to the pot and cook until softened, about 3 to 4 minutes. Add the minced garlic and a pinch of salt and cook until fragrant, about 30 seconds.
4. Add the rice, chipotle chili powder, creole seasoning, fire roasted tomatoes, vegetable broth concentrate, and 1 1/4 cups water and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the rice is tender, about 15 to 18 minutes.
5. Return the crispy sausage and kale to the jambalaya and cook until warm, about 1 to 2 minutes. Scoop the jambalaya into large bowls.

Yield:

2 Servings

Spring Vegetable Gnocchi - Kathy Meyer

Categories: Pasta / Rice / Grains, Vegan, Vegetarian

Ingredients:

• 2 garlic cloves, minced
• 1 shallot, minced
• 2 carrots, peeled and diced
• 4 oz. asparagus, trimmed and cut into rounds
• 1/2 oz. fresh basil, thinly sliced
• 1 lemon
• 13.4 oz. butter beans, drained and rinsed
• 10 oz. fresh gnocchi*
• 3 Tbsp. vegan butter
• 2 Tbsp. vegan Parmesan
• salt and pepper to taste

Instructions:

1. Bring a large pot with 4 quarts of water to a boil.
2. Zest, halve, and juice the lemon.
3. Heat 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the minced garlic, minced shallot, diced carrot, and a pinch of salt and pepper to taste. Cook stirring often until the carrots are tender (about 5-6 minutes).
4. Add the gnocchi to the large pot of boiling water and cook until they float to the surface (about 3-5 minutes). Reserve 1/2 cup of the pasta water and drain the gnocchi. Shake off any excess water.
5. Return the skillet with the carrots to medium-high heat and add the pasta water and butter. Cook until melted (about 1-2 minutes). Add the asparagus rounds and cook until bright green (about 2-3 minutes). Add the lemon juice and half of the basil. Add salt an pepper to taste. Transfer the spring vegetables and lemon basil butter to a medium bowl and cover to keep warm.
6. Wipe the skillet and return to high heat with 1 Tbsp. of olive oil. Once hot, add the butter beans, cooked gnocchi, 1/2 tsp. salt and 1/4 tsp. pepper. Cook undisturbed until well browned (about 3-4 minutes). Sprinkle with lemon zest and Parmesan. Toss and cook for another 2 minutes.
7. Divide the spring vegetables and lemon basil butter between bowls and top with the gnocchi and butter beans. Sprinkle with the remaining sliced basil.

Notes:

*Check the labels to ensure it's vegan. The Rana brand has a vegan fresh gnocchi.

Yield:

2 Servings

Sweet Chili Tofu Rice Bowl - Kathy Meyer

Categories: Pasta / Rice / Grains, Vegan, Vegetarian

Ingredients:

• 1 1/2 cup water
• 1/4 tsp. red pepper flakes
• 4 oz. sweet chili sauce
• 2 green onions, white portion cut in 1" pieces and green portion thinly sliced
• .4 fluid oz. tamari or soy sauce
• 2 garlic cloves, minced
• 8 oz. green beans, trimmed and halved on angle
• 1 red bell pepper, diced 1/2"
• 3 Tbsp. cornstarch
• 3/4 cup jasmine rice
• 12 oz. extra firm tofu
• olive oil
• salt and pepper to taste

Instructions:

1. Bring rice, a pinch of salt, and 1 1/2 cups of water to a boil in a small pot. Reduce to a simmer, cover, and cook until rice is tender (about 18-20 minutes). Remove from burner and set aside with pot covered.
2. While the rice is cooking, line a plate with a paper towel. Dice tofu into 1/2" pieces. Place tofu on plate, cover with a paper towel, and press firmly to remove the liquid. Set aside in paper towels for 5 minutes. After the 5 minutes is up, add tofu to a mixing bowl with the cornstarch and toss to coat.*
3. Line another plate with a paper towel. Place a large non-stick pan over medium-high heat and add 3 Tbsp. of olive oil. Add tofu to hot pan and stir occasionally until golden brown (about 6-8 minutes). Remove tofu to towel-lined plate. Season with a salt and pepper to taste. Keep pan over medium-high heat.
4. Add 1 Tbsp. of olive oil, red bell pepper, green beans, and white portions of green onions to hot pan. Stir occasionally until lightly charred and tender (about 5-6 minutes). Add garlic and stir constantly until aromatic (about 30-60 seconds). If green beans need more time, add 2 Tbsp. of water and stir occasionally (about 1-3 minutes more).
5. Add tofu, soy sauce, sweet chili sauce (to taste), red pepper flakes (to taste), pinch of salt (to taste), and stir until combined. Remove from burner.
6. Divide the rice between 2 serving bowls and top with the tofu and veggies. Garnish with scallion greens.

Notes:

*If you have a tofu press, you can use that to get rid of the excess liquid.

Nutrition: Calories: 848, Carbohydrates: 107g, Fat: 37g. Protein: 25g. Sodium: 1562mg.

Yield:

2 Servings

Teriyaki Broccoli and Shiitake Mushrooms - Kathy Meyer

Categories: Pasta / Rice / Grains, Vegan

Ingredients:

• 2 green onions
• 4 oz. teriyaki glaze
• 8 oz. broccoli florets
• 1 red bell pepper
• 3 oz. shiitake mushrooms
• 6 oz. linguine
• 1/2 oz. toasted sesame oil
• 1 tsp. Sriracha*
• 1 tsp. sesame seeds

Instructions:

1. Preheat oven to 400°F.
2. Cut broccoli into bite-sized pieces, if necessary. Stem, seed, remove ribs, and slice red bell pepper into ¼" strips. Halve strips. Stem mushrooms and cut caps into ¼" strips. Discard stems. Trim and slice white portion of green onions into ½" pieces. Thinly slice green portion of green onions on an angle. Keep green and white portions separate.
3. Place broccoli, red bell pepper, mushrooms, and white portions of green onions on baking sheet prepared with foil and cooking spray. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer. Roast in hot oven until vegetables are tender and broccoli just begins to char, 20-25 minutes. Rest roasted vegetables at least 5 minutes. While vegetables roast, cook pasta.
4. Add pasta to boiling water (8 cups of water in medium pot) and cook until al dente, 10-12 minutes. Drain pasta in a colander and return to pot. Set aside. While pasta cooks, make sesame dressing.
5. In a mixing bowl, stir together teriyaki glaze (reserve 1 Tbsp. for garnish), 2 Tbsp. water, sesame oil, and Sriracha (to taste). Set aside.
6. Add dressing and half the green portions of green onions (reserve remaining for garnish) to pot with pasta. Toss to combine. Plate dish by placing vegetables on pasta and garnishing with reserved teriyaki glaze, remaining green portions of green onions, and sesame seeds.

Notes:

*Make sure it doesn't contain fish for vegan recipe.

**Note: You can substitute any vegetables or mushrooms.

Yield:

2 servings

Vegan Tofu Spinach Lasagna - Kathy Meyer

This recipe is adapted from a Good Housekeeping recipe. I recommend using the Slow Roasted Tomato Sauce recipe for this lasagna.

Categories: Pasta / Rice / Grains, Vegan, Vegetarian

Ingredients:

• Make the Slow Roasted Tomato Sauce first* or 36-48 oz. spaghetti sauce
• 1/2 - 1 lb. lasagna noodles
• 2 packages (10 oz. each) frozen, chopped spinach, thawed and drained
• 1 (16 oz.) firm tofu (not silken)
• 1 Tbsp. granulated sugar
• 1/4 cup non-dairy milk
• 2 peeled garlic cloves, minced
• juice from 1/2 lemon, about 2 Tbsp.
• 2 Tbsp. minced basil
• 1 tsp. salt

Instructions:

1. Preheat oven to 350°F.
2. Cook lasagna noodles according to package. Drain and set aside.
3. Squeeze as much water from spinach as possible and set aside.
4. Place tofu, sugar, milk, garlic, lemon juice, basil and salt in blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.
5. Transfer to large-size bowl, and stir in spinach.
6. Cover bottom of 9x13" baking dish with a thin layer of tomato sauce, then a layer of noodles (about 1/3). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce.
7. Bake for 40-45 minutes, until hot and bubbly.

Notes:

*The Slow Roasted Tomato Sauce recipe takes over 3 hours to make, so I recommend making this the night before.

Chickpea Stew - Jennifer Leen

Chickpea stew is the perfect hearty stew for fall and winter. One of my favorite flavor combinations is fennel with tomato, and this recipe does it just right. Pair this with a nice sourdough garlic bread and a glass of Zinfandel.

Categories: Slow Cooker, Vegan, Vegetarian

Ingredients:

• 14 oz. package Beyond Hot Italian sausage
• 2 14.5 oz. cans petite dice tomatoes, not drained
• 2 15 oz. cans garbanzo beans, drained
• 2 Tbsp. minced garlic
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. ground fennel (or more to taste)
• 1 1/4 cup low sodium veggie stock
• 4 cups chopped kale leaves
• vegan or regular Parmesan cheese, to taste

Instructions:

1. Heat the sausages, according to instructions on package, for 9-10 minutes or until sausage is nicely browned on all sides.
2. Remove sausage to a cutting board to let it cool.
3. While sausage cooks, dump the two cans of garbanzo beans into a colander placed in the sink and rinse well with cold water (until no more foam appears.) Let beans drain well.
4. As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick.
5. Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and veggie stock into the slow cooker and stir gently.
6. Let cook for about 2 1/2 hours on high or 5 hours on low.
7. While the stew is cooking, chop the kale, cutting away and discarding any thick inner ribs.
8. After 2 1/2 hours on high (or 5 hours on low), add the kale and stir gently into the stew.
9. Continue cooking stew about 45 minutes more on high (or 1 1/2 hours on low).
10. Serve hot, with some Parmesan cheese sprinkled on top if desired.

Yield:

Serves 8

Slow-Cooker Mushroom Rice Pilaf - Jennifer Leen

Categories: Slow Cooker, Vegan, Vegetarian, Pasta / Rice / Grains

Ingredients:

• 1 cup medium grain rice
• 1/4 cup butter or Earth Balance
• 6 green onions, chopped
• 2 garlic cloves, minced
• 1/2 pound sliced baby portobello mushrooms
• 2 cups low-sodium vegetable broth
• Thinly sliced green onions, optional

Instructions:

1. In a large skillet, saute rice in butter until lightly browned. Add green onions and garlic; cook and stir until tender. Stir in mushrooms.
2. Transfer to a 1-1/2-qt. slow cooker. Pour veggie broth over rice mixture. Cover and cook on low for 3 to 3-1/2 hours or until rice is tender and liquid is absorbed. Fluff with a fork. If desired, add sliced green onions.

Yield:

Serves 6

Slow Cooker Vegetable Barley Soup - Jennifer Leen

This recipe was taken from Cookin' Cannuck and modified only slightly. This is an easy recipe. The original instructions include slow cooking the pearl barley, but that makes the leftovers very gummy. It's best to cook the barley (or rice) when you are ready to eat the soup to keep the grain apart from the broth except when eating it.

Categories: Slow Cooker, Soups, Vegan, Vegetarian

Ingredients:

• 1 yellow onion, chopped
• 2 carrots cut into 1/2" circles
• 2 stalks celery, chopped
• 1 medium sweet potato peeled and cut into 3/4" pieces
• 4 garlic cloves minced
• 1 1/2 cups frozen green beans
• 3/4 cup pearl barley
• 1 tsp. hot Hungarian paprika (if you don't have, use regular paprika with cayenne to taste)
• 1 tsp. dried oregano
• 3/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/2 tsp. ground pepper
• 14 oz. can petite diced tomatoes
• 6 cups low sodium vegetable broth
• 2 cups water
• 1/4 cup minced flat-leaf parsley

Instructions:

1. Combine all of the ingredients, except for the barley and parsley, in a large (6 qt.) slow cooker.
2. Cook on LOW about 8 hours.
3. At the 7th hour, cook pearl barley in large sauce pan or Dutch oven over medium heat, combine 2 cups of water, 3/4 cup of barley and a pinch of salt. Bring to a simmer.
4. Cover and simmer 45-50 minutes or until chewy and slightly tender.
5. Remove from heat and drain well. Divide the cooked barley into soup bowls, pour soup over the barley and top with parsley. Serve.

Yield:

Serves 11

Sweet Potato Chili - Jennifer Leen

This recipe is great all by itself, but you may want to use it as an ingredient in a Frito Pie. Just fill a small bowl with Frito chips, add the sweet potato chili, top with sour cream or cheese (vegan or not), pickled jalapenos, diced onion, and avocado. For the guy or gal on the go, you can make this straight in the snack size Frito bag.

Categories: Slow Cooker, Vegan, Vegetarian, One Pot Meal

Ingredients:

• 2 medium sweet potatoes, diced
• 2 (14.5 oz.) cans diced stewed tomatoes with chili seasonings
• 1 (8 oz.) can tomato sauce
• 1 cup diced sweet onion
• 1/2 cup chopped carrots
• 1/2 cup water
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• pinch ground pepper
• pinch cayenne pepper
• pinch garlic powder
• pinch onion powder
• 2 (12 oz.) can black beans, drained and rinsed
• 1 1/2 cups of corn

Instructions:

1. Place sweet potatoes, stewed tomatoes, tomato sauce, onion, carrots, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
2. Add black beans and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.

Yield:

8

Cranberry/Raspberry Relish - Donna Reiner

I received this from a former sister-in-law (guess something good came from that marriage)! The relish can be kept in the refrigerator up to one month. This could replace your ordinary cranberry sauce forever!!

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1 large package fresh cranberries
• 2 peeled, diced green apples
• 1 cup sugar
• 1/2 cup orange marmalade
• 10 oz. package raspberries
• 1 tsp. lemon juice

Instructions:

1. Chop in food processor
2. Serve!

Cranberry Sauce - Chris Paulsen

This one is from Real Simple Magazine November 2003. I’ve made it every year since then.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 12 oz. bag fresh whole cranberries
• 2 Tbsp. water
• 2 cinnamon sticks
• 1 cup orange marmalade

Instructions:

1. Heat cranberries, water and cinnamon sticks to boiling, cover and simmer for 5 minutes until the cranberries pop.
2. Remove from heat, stir in the marmalade and cool.
3. Cover and refrigerate, but serve at room temperature.

Fajita Marinade - Kathy Meyer

Good for vegetables, chicken or beef.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 4 garlic cloves, minced and mashed to paste
• 1/4 cup lime juice
• 1 1/2 tsp. ground cumin
• 2 Tbsp. olive oil

Instructions:

1. Marinate for at least 1 hour. May marinate over night.

Far Western Salsa - Kathy Meyer

This is the salsa served at the famous (for those who live in the area) Far Western Restaurant, Guadalupe, California. It is from the kitchens of all residents of Santa Maria or Guadalupe, California and lovers of Santa Maria style BBQ worldwide.

Categories: Family Recipes, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 3 cans (1 lb. 12 oz.) whole tomatoes
• 1 can (3 1/2 oz.) Ortega chilies, chopped fine
• 3 cloves garlic, chopped fine
• 2" diameter onion, chopped fine
• 1 level tsp. salt
• 1 pinch pepper
• 1 dash Tabasco sauce

Instructions:

1. Mix well, mashing tomatoes into small pieces.

Homemade Barbecue Sauce - Kathy Meyer

This can be made vegan/vegetarian with a vegan Worcestershire sauce.

Categories: Sauces / Dressings / Dips, Vegetarian, Vegan, Slow Cooker

Ingredients:

• 10 oz. liquid smoke
• 10 oz. A.1. Sauce
• 3 oz. Worcestershire sauce
• 3 Tbsp. barbecue spice
• 64 oz. ketchup
• 1 Tbsp. salt
• 1/2 cup minced, dried onions
• 1 Tbsp. black pepper
• 2 cups brown sugar
• 1 Tbsp. garlic powder

Instructions:

1. Mix together in a crockpot and simmer on low for 3 hours, stirring occasionally.
2. Fill jars with sauce, leaving 1/2 inch head-space. Adjust lids and process in boiling water bath for 15 minutes.*

Notes:

*Some canning knowledge needed.

Marinade For Shish Kebabs - Kathy Meyer

This can be made vegan by swapping the honey for maple syrup.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 1/2 cup oil, vegetable or Canola oil
• 1/4 cup honey
• 2 Tbsp. vinegar
• 2 Tbsp. soy sauce
• 1 large clove garlic, minced
• 2 Tbsp. parsley
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/2 tsp. cracked pepper

Instructions:

1. Mix all ingredients.
2. Marinate meat and/or vegetables in refrigerator, turning frequently.

Notes:

I usually put the meat/vegetables in a Ziploc bag for marinating.

Onion Gravy - Kathy Meyer

This goes well with Vegan Garlic Mashed Potatoes and Mushroom Wellington.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1/4 cup vegan butter*
• 1 yellow onion, chopped
• 2 Tbsp. all-purpose flour
• 1 1/2 cups vegetable broth
• soy sauce or tamari to taste

Instructions:

1. In a medium sauce pan, melt the vegan butter over medium heat. Sauté the onion in the butter until the onion is caramelized.**
2. Mix in flour and cook for 1 minute. Now whisk in the broth and cook until the gravy thickens. Add soy sauce or tamari to taste if needed.***

Notes:

*We like Earth Balance.

**The slower you go, the more rich the flavor will become.

***This will also make the color a richer brown.

Yield:

4

Slow Roasted Tomato Sauce - Kathy Meyer

This recipe is adapted from Eatingwell.com.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 3 lbs. plum tomatoes, halved lengthwise
• 2 Tbsp. extra-virgin olive oil, divided
• 2 tsp. dried basil, divided
• 1 ¼ tsp. dried oregano, divided
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup water
• 6 oz. can tomato paste
• ½ tsp. salt
• ⅛ tsp. freshly ground pepper

Instructions:

1. Preheat oven to 300°F.
2. Coat a baking sheet with cooking spray.
3. Combine tomatoes, 1 tbsp. oil, 1 tsp. basil and 1 tsp. oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet.
4. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
5. Heat the remaining 1 Tbsp. oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 tsp. basil and 1/4 tsp. oregano; cook, stirring occasionally, until beginning to soften, 2-3 minutes.
6. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.

Sweet Corn Sauce - Donna Reiner

From my friend Anne whose mother was born the same day our mother was born.

Categories: Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

• 5 ears fresh corn or 16 ounces frozen sweet corn
• 1 cup chopped sweet onion
• 1/2-1 cup low-sodium vegetable stock or water
• 1 Tbsp. balsamic vinegar (white keeps sauce light in color)

Instructions:

1. Place corn, onions, stock in blender and purée.
2. Put blended mixture in a pan and cook like scrambled eggs, stirring until it is warmed through and just starting to bubble. Add more stock if necessary. A thinner sauce is better over greens.
3. Add balsamic and stir.

Notes:

Also makes a good salad dressing with more vinegar, lemon juice, or lime juice to taste. I added a tablespoon of vegan mayo to put over my cauliflower. You can use canned corn too. I have also added a tsp. of curry powder.

Tomatillo Salsa Verde - Jennifer Leen

This is a great tangy salsa verde with a jalapeno zip to it. It's good served with chips or on enchiladas,tacos and burritos.

Categories: Sauces / Dressings / Dips, Vegan, International

Ingredients:

• 1 lb. fresh tomatillos
• 2-3 fresh raw large jalapenos
• 5 large cloves of garlic with skins still on
• 1/2 cup diced red onion
• 1 Tbsp. lime juice
• 3 Tbsp. finely chopped fresh cilantro
• 1/4 tsp. ground cumin
• 1/4 tsp. fine salt

Instructions:

1. Preheat the oven to 425°F and line 2 pans with parchment paper.
2. Remove the husks and twist off the stems of the tomatillos and weigh them to be 1 lb. Rinse any sticky residue off and pat dry.
3. Place the tomatillos on a pan and add the jalapenos. Place the garlic cloves (with skins still on) in a piece of foil wrapped up and place this on the same pan.
4. On the 2nd pan, add the diced red onion and spread out. You will not be baking the onions until the last 10 minutes of the roasting of the first pan of veggies.
5. Place the pan with the tomatillos, jalapenos and garlic in the oven and roast for 15 minutes and if the tomatillos are not sitting flat on their bottoms, but rolled on the side, flip them over so they char evenly. Remove the jalapenos at this time as well, as they should be nice and charred. Roast the tomatillos and garlic another 5-10 minutes until the tomatillos are well charred and juicy. This is also when you will add the 2nd pan with the onions to the oven.
6. Now add the 2nd pan (of the onions) to the rack beneath the other veggies. Roast for the last 10 minutes for both pans. The onions should be tender and starting to brown.
7. Peel the skins off the garlic and remove the stems and seeds from the jalapenos and place in the food processor, starting with just 1 of the jalapenos. Keep in mind that heat levels vary greatly with jalapenos. Some are very mild and some are hot, so you may need just 1 or all 3. Add all of the roasted veggies. Add the lime juice, cilantro, cumin and 1/4 teaspoon salt.
8. Blend until very smooth and similar to the consistency of applesauce. Taste and add more salt if desired. If you weighed everything accurately, the lime juice should be perfect and noticeable and helps decrease the need for excess salt. Feel free to adjust for more lime if desired.

Yield:

4 servings

Vegan Tzatziki Sauce - Jennifer Leen

Perfect for Portobello Gyros or another sauce to accompany hummus for dipping pita bread or fresh veggies.

Categories: Sauces / Dressings / Dips, Vegan, International

Ingredients:

• 1/2 large English cucumber, unpeeled & finely grated
• 1 1/2 cups unsweetened coconut yogurt*
• 3 cloves garlic,minced
• 1/4 cup finely chopped fresh dill or 2 Tbsp. dried dill
• 1 pinch each sea salt and black pepper (plus more to taste)
• 1 1/2 Tbsp. lemon juice
• 1-2 Tbsp. extra virgin olive oil**

Instructions:

1. Finely grate cucumber with the skin on. Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture.
2. Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil. Stir to combine.
3. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
4. Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

Notes:

*Greek style if possible

**optional for flavor and richness (recommended)

Yield:

7 servings

Oregano Fries - Kathy Meyer

Categories: Side Dishes, Quick & Easy, Vegan

Ingredients:

• 1 large Yukon Gold potato
• 1/2 tsp. dried oregano
• 2 tsp. olive oil
• salt and pepper to taste

Instructions:

1. Preheat oven to 425. Cut the potato into slices about 1/2" thick.
2. Transfer to a baking sheet and toss with olive oil, oregano, and a pinch of salt and pepper.
3. Roast fries until browned and crisp in places for about 18-20 minutes.
4. Serve and enjoy!

Yield:

2 servings

Black Bean and Corn Salad - Kathy Meyer

Categories: Salads, Vegan, Vegetarian, Quick & Easy

Ingredients:

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 tsp. salt
• 1/8 tsp. ground cayenne pepper
• 2 (15 oz.) cans black beans, rinsed & drained
• 1 avocado, diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onion, thinly sliced
• 1/2 cup chopped fresh cilantro (optional)
• 1 1/2 cup corn kernels, fresh or frozen

Instructions:

1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar, Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.
3. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
4. Substitute any vegetables that you like.

Chop Suey Salad - Donna Reiner

I found this in the newspaper years ago and serve it without meat. Garbanzo beans can be a good substitute for the meat.

Categories: Salads, Vegetarian, Vegan

Ingredients:

• 2 cups fresh, blanched or canned bean sprouts
• 1 thinly sliced unpeeled cucumber
• 1 cup thinly sliced radishes
• 2 Tbsp. chopped green pepper
• 2 carrots, thinly sliced
• 2 cups diced cooked meat (chicken, turkey, pork, or garbanzo beans)
• 1/4 - 1/2 cup toasted, slivered almonds
• salt & pepper to taste
• soy sauce
• rice wine vinegar
• romaine or red lettuce

Instructions:

1. Drain bean sprouts thoroughly.
2. Combine vegetables, meat and almonds.
3. Season with salt and pepper.
4. Sprinkle with soy sauce and vinegar to taste. Toss until well mixed.
5. Serve on crisp lettuce leaves.

Yield:

Makes 6-8 servings.

Eastern Rice Salad - Kathy Meyer

It's a bad cook who can't lick his own fingers.
--English proverb

Categories: Salads, Vegan, Vegetarian

Ingredients:

• 3/4 cup long-grain white rice
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup salted cashew pieces
• 1 cup chopped green onions
• 1/2 lb. fresh bean sprouts
• 24 oz. fresh spinach
• 1 can sliced water chestnuts
• 3 stalks celery, chopped
• 1/2 cup vegetable oil
• 1/4 cup soy sauce
• 1 tsp. chopped fresh parsley
• 1/2 tsp. crushed garlic

Instructions:

1. Cook or steam rice. Refrigerate rice until chilled.
2. Combine the chilled rice, mushrooms, peppers, cashews, green onions, bean sprouts, spinach, water chestnuts and celery in a large bowl.
3. Blend the vegetable oil, soy sauce, parsley and crushed garlic in a separate bowl.
4. Pour the dressing over the salad 1 hour before serving and toss well.

Yield:

Makes 10-12 servings

Easy Vegan Macaroni Salad - Kathy Meyer

I found this on the website https://itdoesnttastelikechicken.com. So easy and really good.

Categories: Vegan, Salads

Ingredients:

• 2 cups elbow macaroni
• 1/2 cup vegan mayonnaise
• 1 1/2 Tbsp. apple cider vinegar
• 1 Tbsp. sweet gherkin juice
• 1 Tbsp. Dijon mustard
• 1/2 tsp. garlic powder
• 1 small red bell pepper, finely chopped
• 1 rib celery, finely chopped
• 1/4 cup red onion, finely chopped
• 6 sweet gherkins, finely chopped

Instructions:

1. Bring large pot of water to a boil and cook the macaroni according to the package. Drain and rinse well with cold water.
2. In a large bowl mix together the vegan mayonnaise, apple cider vinegar, sweet gherkin juice, Dijon mustard, and garlic powder.
3. Add the cooled macaroni noodles along with the red bell pepper, celery, red onion, and gherkins to the bowl with the dressing. Toss well to combine. Garnish with pepper and parsley if desired.

Notes:

Make ahead Tips: The dressing can get absorbed by the pasta if it rests for a while, so for the creamiest noodles prepare the dressing separately, then toss with pasta and vegetables up to an hour before serving.

Yield:

8 servings

KFC Copycat Coleslaw - Jennifer Leen and Kathy Meyer

This is a great slaw to take to a BBQ gathering. Make it a meal with BBQ Jackfruit sandwiches and vegetarian baked beans.

Categories: Salads, Vegan, Vegetarian

Ingredients:

• 1 cup vegan Hellman's mayonnaise*
• 1/4 cup sugar
• 3 Tbsp. vegetable oil
• 3 tsp. apple cider vinegar
• 1/2 tsp. celery seed
• 8 cups green cabbage, finely chopped
• 2 medium carrots, shredded
• 1/4 cup onion, finely chopped

Instructions:

1. In a large bowl combine oil, vinegar, and sugar. Add in onions and celery seed.
2. Stir in vegan mayonnaise or Miracle Whip.
3. Toss the cabbage and carrots together.
4. Pour the dressing over the cabbage and carrots and stir well.
5. Cover and refrigerate for 24 hours before serving for best results.

Notes:

Hellman's/Best Foods vegan mayo is best for vegan options and Miracle Whip for a vegetarian option. Do not use regular mayonnaise.

Loaded Cauliflower Salad - Kathy Meyer

This salad is great to take to a potluck. It's always a big hit.

Categories: Salads, Vegan, Vegetarian

Ingredients:

• 1 large head cauliflower, cut into bite size florets
• 4 small carrots, peeled and sliced fairly thickly (about 1/4" thick)
• 2 celery ribs, sliced
• 1 large red apple, peel on, diced
• 1 cup chopped raw almonds, toasted
• 1/2 cup organic dried cranberries
• 1/4 cup chopped parsley
  
  Dressing:
  
  
• 2 cloves garlic, minced
• the juice of 2 limes, about 1/4 cup
• 1/2 cup extra-virgin olive oil
• 2 Tbsp. Dijon mustard
• 1 Tbsp. white wine vinegar
• 2 Tbsp. pure maple syrup
• 1/2 tsp. Himalayan salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. fresh thyme, chopped

Instructions:

1. Steam the cauliflower and carrots over salted boiling water or cook them in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until they are tender but still have a little bit of a crunch. Plunge the cooked vegetables in a bath of ice and cold water to stop the cooking process; once completely chilled, drain them really well.
2. Transfer the cauliflower and carrots to a large mixing bowl, and then add the celery, apple dice, toasted almonds, cranberries and parsley.
3. Make the dressing: place the ingredients in a small bowl or measuring cup and mix well with a whisk until slightly emulsified. Pour over the reserved salad and toss until evenly distributed.
4. Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep for 5 to 6 days in an airtight container.

Notes:

calories: 416kcal, carbohydrates: 34g, protein: 8g, fat: 31g, saturated fat: 4g, sodium: 325mg, potassium: 794mg, fiber: 8g, sugar: 12g, vitamin a: 7136iu, vitamin c: 57mg, calcium: 128mg, iron: 2mg

Yield:

serves 6

Provencal Beet Salad - Donna Reiner

A friend of mine, Hallie Harron, created this recipe.

Categories: Salads, Vegan, Vegetarian

Ingredients:

• 3 medium cooked beets cut into 3/4" pieces
• 1/4 cup Mediterranean black olives, pitted
• 1 large garlic clove
• 1 Tbsp. fresh ginger
• 2 Tbsp. fresh mint leaves
• 2 Tbsp. apple cider vinegar

Instructions:

1. Place the beets and olives in a large bowl.
2. Process the garlic, ginger, and mint in a food processor or chop until the mixture is finely minced.
3. Stir the spices and vinegar into the beet mixture and chill.
4. Serve over a bed of fresh raw spinach or young arugula.

Shaved Fennel Salad - Stuart Werner

Categories: Salads, Vegan

Ingredients:

• 2 large fennel bulbs (about 4 lb. total)
• 3 Tbsp. fresh lemon juice
• Kosher salt
• 1/2 cup sliced almonds, toasted
• 1/4 cup fresh mint leaves, torn
• 1/4 cup extra-virgin olive oil
• Coarsely ground black pepper

Instructions:

1. Trim the stalks from the fennel bulbs and remove the tough outer layer. Cut the bulbs in half lengthwise and core. Using a mandoline, shave the fennel crosswise; (about 6 cups).*
2. In a medium bowl, toss the fennel with the lemon juice and 1/2 tsp. salt and let sit for 10 minutes. Add half of the almonds and mint and all of the olive oil and toss to combine. Transfer the salad to a platter or divide it among serving plates. Scatter the remaining almonds and mint over the top, finish with a few grinds of pepper, and serve.

Notes:

*If you don’t have a mandoline, quarter each bulb and use a vegetable peeler to shave them lengthwise.

Yield:

4-6 servings

Summer Slaw - Donna Reiner

This is an old Sunset Magazine recipe. If refrigerated, this will keep for a couple of days.

Categories: Salads, Vegan, Vegetarian

Ingredients:

• 1 small head cabbage
• 1 green onion
• 1/2 medium-sized cucumber
• 2 Tbsp. chopped red bell pepper
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. celery seed
• 1/2 tsp. dry mustard
• 2 Tbsp. sugar
• 3 Tbsp. vegetable oil
• 1/3 cup cider vinegar

Instructions:

1. Shred cabbage (about 6 cups).
2. Slice green onion, including some of the top.
3. Peel and dice cucumber and combine with chopped pepper in a large bowl and set aside.
4. For the dressing, combine the remaining ingredients in a bowl or jar and beat or shake until well blended.
5. Pour dressing over cabbage, and stir to coat all the vegetables. Cover and refrigerate 4-6 hours or overnight.
6. Stir well before serving.

Tomato Salad - Alverna Black

Categories: Salads, Vegetarian, Vegan

Ingredients:

• 8 large Roma tomatoes, chopped
• 2 large red onion, chopped
• 4 cloves garlic, minced
• 4 Tbsp. basil
• 4 Tbsp. red wine vinegar
• 1/2 cup olive oil
• 1 Tbsp. ground pepper
• 1 Tbsp. Italian seasoning
• 1 cup seasoned croutons*

Instructions:

1. Mix all together except croutons and chill.
2. Mix croutons in right before serving

Notes:

*Check labels for vegan if you do not make your own.

White Corn Salad - Carol Reiner

This is excellent after chilling overnight.

Categories: Salads, Vegan, Vegetarian

Ingredients:

• Salad:
• 1 can Nibblets whole kernel white corn
• 1 cup tiny peas (frozen, but thawed)
• 1 cup French cut string beans
• 1 large jar sliced mushrooms, drained
• 1 chopped bell pepper
• 1 cup chopped celery
• 1 cup chopped onion
• Dressing:
• 1/2 cup oil
• 1 cup sugar
• 1 cup vinegar (preferably rice vinegar)

Instructions:

1. Combine all ingredients in a salad bowl.
2. Mix together dressing and pour over salad.

Butternut Squash Chowder - Kathy Meyer

This is adapted from Home Chef. This is vegetarian but it's easily converted to vegan.

Categories: Soups, Vegetarian, Vegan

Ingredients:

• 1 shallot
• 8 oz. cubed butternut squash
• 1 russet potato
• 2 tsp. olive oil
• 4 oz. light cream (Vegan use non-dairy milk)
• 1 cup water
• 6 tsp. mirepoix* base or vegetable concentrate
• 4 oz. can of diced mild green chiles
• 1/2 cup frozen corn
• 1 tsp. season salt
• 2 oz. baby spinach
• salt and pepper
• Optional: 2 Beyond Sausage links, sliced**

Instructions:

1. Peel and cut potato into 1" chunks.
2. Peel and halve shallot. Slice thinly.
3. Coarsely chop spinach.
4. Add 2 tsp. olive oil to a large non-stick pan. Heat on medium-high heat.
5. Add potato, butternut squash, shallot, 1/4 tsp. salt, pinch of pepper.
6. Stir occasionally until lightly browned, 2-3 minutes.
7. Add 1 cup water and mirepoix base and stir to combine. Add frozen corn and green chiles. Bring to boil.
8. Once boiling, cover and reduce heat to medium. Liquid should still be simmering, but not boiling. Simmer until potato and squash are fork-tender. 6-9 minutes.
9. Stir in cream, spinach, optional sausage and season salt. Return to a simmer.
10. Once simmering, stir occasionally until slightly thickened. 3-5 minutes.

Notes:

*Mirepoix is known as the "holy trinity". It is a combination of onions, celery, and bell peppers.

**Brown the sausages before slicing.

Yield:

Makes 2 servings

Chickpea and Orzo Soup - Jennifer Leen and Kathy Meyer

The lemon juice and dill give this soup a refreshing zing. It's a great chicken soup substitute if you are coming down with a cold.

Categories: Soups, Vegan

Ingredients:

• 1 Tbsp. olive oil
• 2 shallots sliced (about 1 cup)
• 1 medium carrot (medium dice - about 1/2 cup)
• 1 medium stalk celery (sliced - about 1/2 cup)
• 3 medium cloves garlic (minced)
• 1/4 heaping teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 1 15-oz. can chickpeas, drained and rinsed
• 1/3 cup uncooked orzo
• 1/2 tsp. kosher salt + more to taste
• 1/4 tsp. ground black pepper + more to taste
• 1/4 cup freshly chopped dill
• Juice of 1 lemon (about 2 Tbsp. freshly squeezed lemon juice)

Instructions:

1. Set a medium soup pot over low heat. Add olive oil, shallots, carrots, and celery. Cook, stirring occasionally, until veggies are tender, about 10 minutes.
2. Add garlic and turmeric and cook, stirring frequently, for one more minute.
3. Add the vegetable broth, chickpeas, orzo, 1/2 tsp. salt, and 1/4 teaspoon black pepper. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring frequently, until the orzo is tender, about 5 minutes.
4. Remove from heat. Squeeze in the lemon juice and stir in the dill. Taste and add additional salt and pepper if desired.

Yield:

4 servings

Curried Butternut Squash and Pear Soup - Jennifer Leen

This is great served as the first course at Thanksgiving. It's also a great fall soup when you just need a little coziness in your life.

Categories: Soups, Vegetarian, Vegan, Holiday Recipes

Ingredients:

• 2 lb. butternut squash
• 3 Tbsp. unsalted butter*
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger root
• 1 Tbsp. curry powder
• 1 tsp. salt
• 4 cups reduced sodium vegetable broth
• 2 firm ripe Bartlett pears, peeled, cored, and cut into 1" dice
• ½ cup half and half**

Instructions:

1. Preheat an oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
3. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the veggie broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
4. Use a hand blender in your pot or a bowl or pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Notes:

*May substitute with Earth balance or any vegan butter
**May substitute with vegan half and half or coconut milk
168.7 calories; 3.1 g protein; 27.6 g carbohydrates; 20.1 mg cholesterol; 887.7 mg sodium.

Yield:

8 servings

French Onion Soup - Donna Reiner

This is adapted from American Wholefoods Cuisine by Nikki & David Goldbeck.

Categories: Soups, Vegetarian, Vegan

Ingredients:

• 3 Tbsp. of water
• 4 cups thinly sliced onions
• 3 Tbsp. low-sodium soy sauce
• 6 cups water
• 1/2 tsp. black pepper
• 4 slices of whole grain bread, lightly toasted
• 1 cup shredded white cheese*
• salt to taste

Instructions:

1. Place the 3 Tbsp. of water in a soup pot and add onion and soy sauce. Cover, and stew over low heat until soft and pulpy, about 20 minutes.
2. Add 6 cups of water, pepper, and bring to a boil. Then simmer, uncovered, for 10 minutes.
3. Taste and add salt if necessary. Place 1 slice of toast in each serving plate and pour on boiling soup. Sprinkle with your choice of cheese.

Notes:

*For vegan substitute your favorite cheese or sprinkle nutritional yeast over each bowl.

Yield:

Serves 4

Spicy Noodle Soup - Donna Reiner

This recipe is adapted from the NY Times recipe by Alison Roman. The beauty of this recipe is the different flavors you will get each time because the mushrooms are different, the herbs are different, the noodles are different. Experiment to your hearts content!

Categories: Soups, Vegetarian, Vegan

Ingredients:

• 3 Tbsp. of water
• 4 cloves of garlic, thinly sliced
• 2 shallots, thinly sliced (or substitute leeks or green onions)
• salt and pepper
• 1 1/2 lbs. of mixed fresh mushrooms, torn into bite-size pieces
• 3/4 tsp. red pepper flakes (you can use fresh if you desire)
• 1/2 cup low-sodium soy sauce (can use more depending on your taste)
• 1/4 cup unseasoned rice wine vinegar (can use more depending on your taste)
• 8-10 oz. of noodles such as udon, rice, soba or spaghetti
• 1 cup shredded greens like swiss chard, spinach, kale or a mixture
• or 2 cups herbs for topping

Instructions:

1. Heat the 3 Tbsp. of water in a large pot and quickly add the garlic and shallots. Cook for 3-4 minutes on medium heat until they turn soft and stir occasionally. Add the mushrooms (if you use fresh chilies, add now), and cook until the mushrooms soften and release most of their moisture (about 10-15 minutes). Stir occasionally.
2. Add the 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 8 cups of water, red pepper flakes, and season with salt and pepper. Simmer until flavors meld (remember you will be drinking this so it needs to taste good) about 15-20 minutes.
3. Cook the noodles to al dente (time depends on the type used). Then add to the soup along with the greens and cook for about 2 minutes.
4. To serve, use tongs to divide the noodles and mushrooms. Then ladle the broth in the bowl. If you do not add greens to your broth, then serve with chopped fresh herbs.

Borscht - Jennifer Leen

This is adapted from the EatingWell website. This may easily be made vegan by using a vegan sour cream (I like Tofutti.) This also freezes well.

Categories: Vegetarian, Vegan, One Pot Meal

Ingredients:

• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, chopped
• 2 cups reduced-sodium vegetable broth
• 1 medium russet potato, peeled and diced
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 1½ cups cubed beets, 1/2" cubes
• 2 tsp. red-wine vinegar
• ¼ cup reduced-fat sour cream or vegan sour cream
• 1 Tbsp. prepared horseradish
• 1 Tbsp. fresh chopped parsley

Instructions:

1. Cover beets in skins with 1" of water. Bring to a boil and then simmer for about an hour. Periodically check to if you need to add water and pierce with a fork to check doneness. Drain water in colander and run cold water over beets to help cool. Once beets are cool, the skins will slip right off. Chop into 1/2" cubes and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown (about 4 minutes). Add broth, potato, salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook until the potato is just tender (about 8 minutes). Add beets and vinegar and return to a boil. Cover and continue cooking until the broth is deep red and the potato is very soft (2-3 minutes more).
3. Combine sour cream and horseradish in a small bowl. Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

Yield:

Serves 4

Caramelized Butternut Squash - Kathy Meyer

The butternut squash just melts in your mouth. Such a simple and delicious recipe.

Categories: Vegetarian, Vegan, Holiday Recipes, Side Dishes

Ingredients:

• 2 medium butternut squash
• 6 Tbsp. unsalted butter* 1/4 c. light brown sugar
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Instructions:

1. Preheat oven to 400°F.
2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2" cubes and place them on a baking sheet.
3. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
4. Roast until the squash is tender and the glaze begins to caramelize, 45 to 55 minutes. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Notes:

*replace with Earth Balance for vegan

Yield:

6 servings

Caramelized Shallot Risotto - Kathy Meyer and Jennifer Leen

This recipe is adapted from a Hello Fresh recipe. It is easily made vegan by using vegan Parmesan and vegan butter. One of our favorites!

Categories: Vegetarian, Vegan, Pasta / Rice / Grains

Ingredients:

• 6 shallots
• 5 tsp. balsamic vinegar
• 3 Tbsp. vegetable stock concentrate
• 4 cloves garlic
• 1 lemon
• 2 zucchini
• 1 1/2 cup Arborio rice
• 1/2 cup Parmesan Cheese
• Olive oil

Instructions:

1. Preheat oven to 400°F.
2. Adjust rack to middle position.
3. Peel and quarter shallots, then place in a large piece of foil, lifting sides to make a bowl. Toss in vinegar, a drizzle of olive oil, and pinch of salt and pepper.
4. Place on a baking sheet. Roast in oven until shallots are soft and browned, 15-20 minutes.
5. Bring 3 cups water and vegetable stock concentrate to a gentle simmer in a small pot. Mince or grate garlic. Halve lemon. Using a vegetable peeler, shave zucchini into ribbons, running the blade down the length. Stop shaving once you get to the seedy core. Finely chop core.
6. Melt 2 Tbsp. butter in a medium to large pot over medium heat. Add garlic and zucchini core. Cook, tossing until softened, about 3 minutes. Add rice and cook, stirring, until grains are translucent, 1-2 minutes.
7. Add stock to pan with rice 1/2 cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. continue until grains are al dente and creamy, 25-30 minutes. Season with salt and pepper.
8. While risotto cooks, heat a drizzle of olive oil in another large pan over medium heat. Add zucchini ribbons. Season with salt and pepper. Cook, tossing, until tender and softened, about 5 minutes. Add a squeeze of lemon and toss.
9. Stir shallots and Parmesan into risotto. Season with salt and pepper. Transfer risotto to a serving dish or serve from pan. Top with zucchini ribbons and let everyone help themselves.

Yield:

Serves 4

Copper Pennies - Kathy Meyer

Categories: Vegetarian, Vegan, Salads

Ingredients:

• 2 lbs. carrots
• 1/4 cup oil
• 1 onion, diced
• 1 Tbsp. mustard
• 1 can tomato soup
• 1/2 cup sugar
• 3/4 cup vinegar
• 1 green pepper, diced
• 1 tsp. Worcestershire sauce

Instructions:

1. Cut carrots in 1/4" slices.
2. Cook until barely tender in salted water, drain. Mix remaining ingredients and pour over carrots.

Notes:

This recipe can be made vegan by using vegan Worcestershire sauce.

It may be served as a salad or as a hot vegetable. For a salad, marinate overnight in refrigerator.

Creamy Lemon Pasta - Donna Reiner

This recipe is adapted from a NY Times recipe. It makes a great side or main dish.

Categories: Vegetarian, Vegan, Pasta / Rice / Grains

Ingredients:

• 12 oz. wide egg noodles*
• zest and juice of 2 lemons
• 1 cup heavy cream**
• kosher salt to taste
• lots of freshly ground pepper

Instructions:

1. Cook pasta until tender. Drain and return to cooking pot.
2. Just before pasta is done, in a separate pot, combine cream, zest, and salt & pepper, and cook over a medium heat and bring to a boil.
3. Pour cream mixture over drained pasta, add lemon juice and stir to coat.
4. Cook over medium heat until all liquid is gone. About 1-2 minutes.

Notes:

To add a slightly different flavor, add nutritional yeast with the lemon juice.

*I used corn spaghetti to make it vegan.

**For the vegan version, use any unflavored, unsweetened plant milk and slowly add to 1-2 Tbsp. of cornstarch...voila...heavy cream.

Fried Garden Fresh Vegetables - Alverna Black

Categories: Vegetarian, Vegan

Ingredients:

• squash
• okra
• onion
• potatoes
• tomatoes
• vegetable oil
• corn meal

Instructions:

1. Cut up all vegetables.
2. Dredge cut vegetables in corn meal seasoned with salt and pepper.
3. Fry until tender and serve.

Grilled Portobello Burgers - Jennifer Leen and Kathy Meyer

We found this recipe on Meatless Monday after we had failed with overly salty marinades in the past. This is the Goldilocks of grilled portobello burgers.

Categories: Vegetarian, Vegan

Ingredients:

• Marinade:
  2 tsp. chili powder
• 1 tsp. dark or light brown sugar
• 1 tsp. fine sea salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. smoked paprika
• ½ tsp. ground black pepper
• 1/3 cup extra virgin olive oil
• Burgers:
  4 portobello mushrooms, stems and gills removed
• 1/3 cup mayonnaise*
• 1 tsp. chopped chives
• ¼ tsp. garlic powder
• ¼ tsp. fine sea salt
• 1 small red onion, sliced (keep rings intact)
• 4 potato hamburger buns 4 butter lettuce leaves Olive oil for grilling

Instructions:

1. Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.
2. Preheat grill to high heat.
3. To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.
4. Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 - 7 minutes on each side, until both are darkened and tender.
5. To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

Notes:

*swap vegan mayonnaise for a vegan option
Calories per Serving: 345; Total Fat: 22g; Saturated Fat: 3g;Cholesterol: 0mg; Sodium: 1084mg; Dietary Fiber: 3g; Protein: 7g; Sugars: 5g; Carbohydrates: 31g

Yield:

Serves 4

Harissa Sweet Potato Pita Pockets - Kathy Meyer

This recipe is adapted from Hello Fresh and can be made vegan by using vegan mayonnaise.

Categories: Vegetarian, Vegan

Ingredients:

• 4 sweet potatoes
• drizzle of olive oil
• 2 Tbsp. harissa powder
• 2 cloves garlic
• 2 cucumbers
• 1/2 oz. fresh dill
• 2 avocado
• 4 Tbsp. mayonnaise
• 10 tsp. white wine vinegar
• whole wheat pitas
• 2 oz. pine nuts

Instructions:

1. Preheat oven to 450°F.
2. Peel sweet potatoes and slice into 1/4" rounds.
3. Toss on a baking sheet with a drizzle of olive oil, 2 tsp. of harissa powder, and a pinch of salt and pepper.
4. Roast in oven until tender (about 20 minutes), flipping halfway through.
5. While sweet potatoes roast, mince garlic. Halve cucumber lengthwise, then slice into thin half-moons. Roughly chop dill to give you 4 tsp. Halve, pit, and peel avocado, then thinly slice.
6. In a small bowl, combine 4 Tbsp. mayonnaise, a pinch of garlic, and a pinch of harissa powder. Taste, add more garlic and harissa if desired. Season with salt and pepper.
7. In a medium bowl, toss cucumber, chopped dill, vinegar, a drizzle of olive oil, and a pinch of salt and pepper and set aside.
8. Cut pitas in half to create 8 pockets and place on another baking sheet.
9. When sweet potatoes are almost done, after 18-20 minutes of roasting, put pitas in oven and toast until warmed through but not crispy, 2-3 minutes.
10. Spread harissa mayo inside each pita half, then fill with sweet potatoes, avocado, a few pine nuts, and a small amount of cucumber salad.
11. Serve the remaining cucumber salad as a side and sprinkle with remaining pine nuts.

Notes:

Calories: 740

Yield:

4 servings

Maple-Dijon Brussels Sprouts - Jennifer Leen

This recipe can be made vegan by using vegan butter. I have also used a whole-grain garlic mustard for this recipe that was equally as yummy.

Categories: Vegetarian, Vegan, Slow Cooker

Ingredients:

• 1 lb. Brussels sprouts
• 3 Tbsp. butter, cut into 6 pieces
• 1 Tbsp. Dijon mustard
• 1 Tbsp. maple syrup
• 1/4 tsp. Kosher salt
• 1/4 tsp. pepper
• 1/4 cup water

Instructions:

1. Wash and trim Brussels sprouts then place them in your slow cooker.
2. Top with butter, Dijon mustard, maple syrup, salt, pepper and water.
3. Stir to coat all sprouts thoroughly.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Stir well and serve.

Roasted Butternut Squash Risotto - Kathy Meyer

This recipe is adapted from Home Chef and can easily made vegan.

Categories: Vegetarian, Vegan, Pasta / Rice / Grains

Ingredients:

• 16 oz. butternut squash, cubed
• 2 1/2 Tbsp. brown sugar
• 2 oz. walnut halves
• 1 1/2 cup Arborio rice
• 4 Tbsp. butter (Vegan use vegan butter)
• 4 oz. white cooking wine
• 2 oz. Pecorino cheese or Parmesan, grated (Vegan omit cheese)
• 4 tsp. mirepoix base or vegetable base
• 2 sprigs sage
• 2 shallots

Instructions:

1. Preheat oven to 450°F.
2. Prepare a baking sheet with foil and cooking spray.
3. Bring 8 cups of water to a boil in medium pan.
4. Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt and pinch of pepper. Massage oil and seasoning into squash.
5. Spread into a single layer. Roast in hot oven until tender. 26-30 minutes.
6. While squash roasts, peel and mince shallot and stem and mince sage.
7. Place medium pot over medium-high heat. Add brown sugar and 4 Tbsp. water. Stir until sugar is dissolved, 1-2 minutes.
8. Add walnuts. Once water starts bubbling, stir often until syrup forms and walnuts are coated and glazed, 1-2 minutes.
9. Transfer walnuts to a plate. Spread into a single layer and let cool.
10. Using the same pot over medium-high heat add 2 tsp. olive oil, rice and shallot. Stir often until aromatic, 1-2 minutes.
11. Add white wine and stir, scraping bottom of pot, until mostly evaporated, 1-2 minutes.
12. Add 2 cups of boiling water from the other pot and mirepoix base to pot with rice. Rice should just be covered by broth. Stir often until nearly all broth is absorbed.
13. Add 1 cup boiling water and stir often until broth is nearly all absorbed. Repeat this process, stirring often, 18-20 minutes.*
14. Remove from heat and stir in butter, cheese, sage, and a pinch of pepper.
15. Stir butternut squash into risotto.
16. Serve risotto in bowls and top with candied walnuts.

Notes:

*Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left.

Calories: 671

Yield:

4 servings

Roasted Fall Veggies - Jennifer Leen

This is one of my favorite sides to make for Thanksgiving, but I also enjoy it over farro or brown rice as a meal.

Categories: Vegan, Vegetarian, Side Dishes, Holiday Recipes

Ingredients:

• 1 medium butternut squash, peeled and cut into 1/2" cubes
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tart apple or pear, cut into 1/2" pieces
• 1 medium red or yellow onion, chopped
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. curry powder
• kosher salt and freshly cracked black pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. Place chopped butternut squash, Brussels sprouts, cranberries, apple and onion in a large bowl.
3. In a small bowl, whisk oil, vinegar, brown sugar and curry powder. Pour over vegetable mixture and toss to evenly coat.
4. Spread veggie mixture on a large rimmed baking sheet. Roast for 45 minutes, gently stirring halfway through cooking time. Continue to roast until vegetables are tender and nicely browned.

Yield:

Serves 6

Spanish Green Beans - Donna Reiner

Categories: Vegetarian, Vegan, Side Dishes

Ingredients:

• 1 lb. green beans, cut in 1" pieces (3 cups)
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 Tbsp. olive oil or cooking oil
• 2 medium tomatoes, peeled and chopped
• 1 tsp. salt
• 1/2 tsp. dried basil, crushed
• 1/4 tsp. dried rosemary, crushed

Instructions:

1. Cook fresh cut-up green beans in small amount of boiling salted water till crisp and tender (20-30 minutes). Drain.
2. Meanwhile, cook chopped green pepper and onion in hot oil till tender but not brown.
3. Add chopped tomatoes, salt, basil, rosemary and 1/8 tsp. pepper.
4. Stir in cooked green beans; heat through.
5. Season to taste.

Yield:

Serves 8

Sriracha Carrots - Jennifer Leen

This recipe was adapted from the Oxbow Farm and Conservation Website. Our family likes Sriracha, so we turn up the heat. For those with a more sensitive palate, reduce the Sriracha or leave it out entirely for just a sweet buttery version.

Categories: Vegetarian, Vegan, Side Dishes

Ingredients:

• 1 bunch baby carrots or lb. adult carrots, sliced ¼” thick
• 2 Tbsp. butter or vegan butter
• 1 Tbsp. Honey or maple syrup
• 1 Tbsp. Sriracha hot sauce, more or less to your liking
• Pinch of kosher salt, to taste
• 1/4 cup water

Instructions:

1. Scrub the carrots and trim the greens, leaving about 1” because it looks good. There is no need to peel carrots unless they have been in storage for a long time and their skins are dried out.
2. Put carrots, butter, honey or maple syrup, Sriracha, salt & water into a medium saucepan. Heat over high heat until it boils. Reduce the heat to medium-low, cover pan and cook for 5 minutes. Uncover the pan and give the carrots a toss. Increase the heat a bit to boil off the liquid.
3. Cook, stirring occasionally until the water is evaporated and the carrots are glazed w/ butter and honey. Taste to make sure carrots are done to your liking, if not cook a bit longer stirring to prevent burning. Adjust seasoning if needed and serve.

Notes:

If too spicy add more honey or maple syrup.

Yield:

2

Steamed Vegetable Casserole - Donna Reiner

I found this in the newspaper years ago. This can be made vegan by substituting with vegan butter.

Categories: Vegetarian, Vegan, Casseroles

Ingredients:

• 3 cups sliced potatoes
• 2 cups sliced carrots
• 2 cups sliced onions
• 2 cups sliced zucchini
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tomato, sliced
• 1/4 cup butter
• 1/4 cup Sauterne or other white dinner wine

Instructions:

1. Preheat oven to 350°F.
2. Slice potatoes 1/2" thick, carrots and zucchini 1/8" thick, onion in 1/8" rings, and celery 1/4" thick.
3. Layer vegetables in order listed in a buttered 2 qt. casserole dish; sprinkle each layer with salt and pepper.
4. Cut tomato in 1/2" thick slices and arrange over top.
5. Heat butter and wine until butter melts. Pour over vegetables.
6. Cover tightly (lid or foil).
7. Bake for about 1 1/2 hours.

Notes:

You can experiment with a variety of vegetables (i.e. use sweet potatoes instead of white potatoes. In that case, peel sweet potatoes first).

Yield:

Serves 5

Baked Spaghetti Squash - Lisa Filpi

Spaghetti squash is the forgotten veggie which is such a great replacement for pasta. Top this with a little tomato sauce and fresh basil and you have the most simple, healthy and delicious dish!

Categories: Vegan, Vegetarian, Quick & Easy

Ingredients:

• 1 (3 lb.) spaghetti squash
• water
• optional
• 1 1/2 cups tomato sauce
• fresh basil leaves to taste
• 2 Tbsp. Parmesan (veggie) or nutritional yeast (vegan)

Instructions:

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise, discarding seeds.
3. Place squash halves, cut sides down, in a 13 x 9" baking dish; add water to dish to a depth of 1/2".
4. Bake at 350° F. for 45 minutes or until squash is tender when pierced with a fork.
5. Remove squash from dish and allow to cool.
6. Scrape inside of squash with a fork to remove spaghetti strands.
7. Serve topped with a little tomato sauce, fresh basil and fresh Parmesan or nutritional yeast and you have a fabulous, healthy meal!!

Notes:

Per 1 cup of squash: 45 cal; 0.4g fat; 1g protein; 0.0mg chol; 33mg calcium; 28mg sodium; 2g fiber; 0.5mg iron; 10g carb

Yield:

5 cups (serving size: 1 cup)

Banana Waffles - Kathy Meyer

Categories: Vegan

Ingredients:

• 2 cups Bisquick
• 1 1/3 cups milk
• 3 1/2 Tbsp. vegetable oil
• 1 1/2 Tbsp. water
• 1 tsp. baking powder
• 2 very ripe bananas, mashed
• Cooking spray

Instructions:

1. Plug in the waffle iron to heat.
2. In a large mixing bowl, whisk together the Bisquick, milk and 2 Tbsp. of oil. In a separate bowl, whisk together 1 1/2 Tbsp. of oil, 1 1/2 Tbsp. of water and 1 tsp. of baking powder. Whisk briskly until all the lumps of the baking powder are incorporated.
3. Add the baking powder liquid to the Bisquick batter and whisk them together until all the ingredients are well-blended. Add and stir in the mashed bananas. Let the mixture sit to thicken slightly, about 3 minutes.
4. Spray the waffle iron with cooking spray or brush it with vegetable oil. Ladle about 2/3 cup of batter into the waffle iron and let it cook about 5 minutes or until a "ready light" goes off on the waffle iron. Use a fork to remove the waffle and reapply cooking spray for the rest of the waffles.

Yield:

4 servings

Black Bean Quinoa Salad - Jennifer Leen

This is a great potluck recipe to make the night before and let chill in the refrigerator. It keeps well in the refrigerator for 4-5 days.

Categories: Vegan, Salads

Ingredients:

• 2 cups cooked quinoa*
• 1/4 cup extra virgin olive oil
• 1 tsp. ground cumin
• 1 clove garlic, pressed, grated or finely chopped
• Juice of one lime (about 2 Tbsp.)
• 1 tsp. fine sea salt
• 1/4 tsp. cayenne pepper
• 1 15 oz. can black beans, rinsed and drained well
• 1 red bell pepper, 1/4" chopped
• 6 green onions, white and part of the greens chopped
• 1 handful of cilantro, rough chopped (about 1/3 cup)

Instructions:

1. Prepare the quinoa according to the package instructions.
2. While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt and cayenne together in the bottom of a large bowl to let the flavors marry while you chop the veggies.
3. Rinse and drain the black beans, then chop the veggies; the key is to make the peppers and onions about the same size as the beans.
4. Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing. The quinoa can be warm, room temp, or cold when you make the dish. Regardless, I suggest letting it chill in the refrigerator at least 30 minutes to let the flavors come together.

Notes:

*1 cup dry quinoa yields about 2 cups cooked

Yield:

8 servings

Black Eyed Peas Southern Style - Kathy Meyer

I found this recipe on healthiersteps.com. It was the perfect recipe for New Year's day - amazingly good! I did not add the tofu pups but used smoked paprika.

Categories: Vegan, Vegetarian

Ingredients:

• 1 lb. dried black eyed peas, sorted and soaked overnight or for 8 hours*
• 6-8 cups water, or vegetable broth
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 cup bell pepper, chopped (I used both red and green)
• 2 sprigs thyme, or 1 teaspoon dried
• 1/2 teaspoon cayenne pepper
• sea salt, to taste
• 1 Tbsp. olive oil
• 2 Tofu pups hot dog, or 1 tsp. smoked paprika**

Instructions:

1. Add peas to 6 cups of water in a large bowl and soak overnight.
2. Drain peas and rinse.
3. Place peas in a large pot with 6 cups of water or vegetable broth and bring to boil on medium-high heat. Cover and reduce heat to a simmer for about 45 minutes or until peas are tender. If they are drying out before being tender then add extra water or vegetable broth.
4. Meanwhile, heat a small skillet over medium heat, cut each hot dogs into coins and saute until golden brown. Set aside. Stir in onion, garlic, bell pepper, thyme, cayenne, hot dog coins or smoked paprika and salt into the peas and continue to cook until sauce is thickened.

Notes:

*Soaking is not a must for your black-eyed peas, but it helps to shorten cooking time and increases digestibility.

Sort peas, remove debris and wash and soak in water in a large bowl. Allow the water to be at least 2-3" above peas because peas will swell. Soak peas overnight, discard water, rinse and add 6 cups of water, bring to a boil and cook until tender.

**For a Southern flavor, I substituted the traditional ham hock with tofu pups hot dog to add a smoky flavor but you don't have to at all, other options include liquid smoke, smoked paprika, even chipotle pepper or whatever you desire.

Butternut Squash and Spinach Tofu Quiche - Jennifer Leen and Kathy Meyer

This is a great vegan brunch offering. We adapted this recipe from Katie Koteen and Kate Kasbee's Frugal Vegan cookbook.

Categories: Vegan

Ingredients:

• 1 1/2 Tbsp. olive oil, divided
• 1 1/2 cups butternut squash, diced small*
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 yellow onion, thinly sliced
• 1/2 Tbsp. balsamic vinegar
• 2 cups baby spinach
• 1 16-oz. package extra-firm tofu, drained and pressed
• 2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• Salt and pepper
• 3 Tbsp. non-dairy milk, as needed
• 1 sheet vegan puff pastry, sheet**

Instructions:

1. Preheat the oven to 375°F.
2. Add 1/2 Tbsp. of olive oil to the butternut squash and toss to coat. Spread squash on a baking sheet and sprinkle with a pinch of salt and pepper. Roast for 20 minutes, or until the squash is soft and starting to turn golden brown, flipping the pieces halfway through.
3. Meanwhile, heat the remaining Tbsp. of olive oil in a pan over medium heat. Add the onion and cook for about 15 minutes, or until the onion begins to caramelize.
4. Add the balsamic vinegar and continue to caramelize the onions for another minute. Remove the onions from heat and transfer to a large mixing bowl. Remove the squash from the oven and transfer to the mixing bowl with the caramelized onions. Add the baby spinach and set aside.
5. Break up the tofu with your hands and crumble it into the bowl of a food processor. Add rosemary, thyme, salt and pepper. Pour in the non-dairy milk and blend until the mixture is creamy and smooth. Adjust seasonings to taste.
6. Pour the tofu mixture into the mixing bowl to join the onions, squash and spinach. Stir to thoroughly combine. Spoon the mixture into the puff pastry or pie crust and use a spatula to spread it evenly.
7. Bake for 35 to 40 minutes, or until the top is golden and the center is firm and not mushy. Allow the quiche to cool for at least 10 minutes before slicing and serving.

Notes:

*We like to substitute one of the other squashes (delicata squash or acorn squash) that have edible skins for added fiber and vitamins.

**Pepperidge Farm has a vegan puff pastry in the frozen section. You can also use a prepared vegan pie crust. We like the puff pastry better for a lighter mouth feel.

Yield:

6

Butternut Squash Stew - Jennifer Leen

I love this recipe because of the interesting flavor profile that the Kalamata olives add to this dish. It's a nice hearty fall/winter dish that goes great with a toasted crusty bread slice. It was adapted from the Cookin' Cannuck website.

Categories: Vegan

Ingredients:

• 2 tsp. olive oil
• 1 yellow onion, chopped
• 6 garlic cloves, minced
• 2 tsp. dried oregano
• 2 tsp. dried thyme
• 1/2 tsp. ground pepper
• 1/8 tsp. cayenne pepper, to taste
• 1 1/2 lb. (3/4-inch) cubed butternut squash (about 5 cups)
• 1 (14 oz.) can petite diced tomatoes
• 2/3 cup dry quinoa
• 4 cups low sodium vegetable broth
• 1 Tbsp. low sodium soy sauce
• 1 (14 oz.) can garbanzo beans, drained & rinsed
• 1/4 cup minced flat-leaf parsley
• 3 oz. pitted Kalamata olives, quartered
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.
2. Stir in the garlic, oregano, thyme, cayenne, salt and pepper. Cook for 1 minute.
3. Add the butternut squash tomatoes, quinoa, soy sauce, and vegetable broth. Bring to a boil, then cover and reduce heat so that the mixture is simmering. It should be a lively simmer.
4. Cook until the butternut squash is tender when pierced with a fork, 20 to 25 minutes.
5. Using a slotted spoon, transfer half of the non-liquid mixture to a bowl. Using the back of a fork, mash the pieces of butternut squash. Return it all to the saucepan.
6. Stir in the beans and simmer for 5 minutes, or until the garbanzo beans are heated through.
7. Stir in the parsley and olives. Season to taste. Serve.

Notes:

Sometimes I like to add a few dashes of the Tabasco green jalapeño hot sauce for a little extra vinegar and spice.

Yield:

6 servings

Butternut Squash Tacos 'n Chipotle Beans - Jennifer Leen

Categories: Vegan, International

Ingredients:

• 3 cups diced butternut squash
• 1 tsp. smoked paprika
• 3 Tbsp. extra virgin olive oil divided
• 1 chipotle peppers in adobo diced*
• 1/3 cup diced red onions
• 1 cup seasoned black beans
• 1/2 tsp. cumin**
• 1 avocado
• 1 Tbsp. lime juice
• handful cilantro diced
• 6-8 corn tortillas
• lime to garnish

Instructions:

1. Preheat oven to 425°F.
2. In a bowl toss together squash, 1 Tbsp. olive oil, paprika and salt. Bake in preheated oven on aluminum foil lined baking sheet for 20-25 min. or until soft.
3. Heat pan over medium heat and add 1 Tbsp. olive oil. Add red onions and chipotle peppers. Cook for a couple minutes and add the black beans. Add cumin and salt. Cook for a few minutes, mixing occasionally.
4. In a blender or food processor combine avocado, lime juice and 1 tablespoon olive oil. Blend until smooth. Add salt to taste.
5. Heat corn tortillas on skillet for 10-20 seconds per side.
6. Top tortillas with squash, black beans, avocado crema, squeeze of lime juice and cilantro.

Notes:

*For delicate palates version, omit chipotle peppers or only use 1/2 of 1 pepper.

**If you are using plain black beans instead of seasoned, use 1 tsp. cumin.

Yield:

2 servings

Caribbean Sweet Potatoes - Jennifer Leen and Kathy Meyer

Categories: Vegan, Vegetarian, Pasta / Rice / Grains

Ingredients:

• 1 sweet potato, cut in 1" wedges
• 1 Tbsp. jerk seasoning
• 1 red onion, minced
• 2 garlic cloves, minced
• 1 mango, diced
• 1/2 oz. fresh parsley, finely chopped
• 1 lime
• 13.4 oz. small red beans, drained and rinsed
• 1/2 cup basmati rice
• 1/3 cup water
• 5 1/2 oz. coconut milk
• vegetable oil
• salt and pepper to taste

Instructions:

1. Pre-heat the oven to 425°F.
2. Place sweet potato wedges on a baking sheet and toss with 2 tsp. of vegetable oil, jerk seasoning and salt and pepper to taste. Bake until tender and browned in spots (about 18-22 minutes).
3. Zest and halve the lime. Juice a half of the lime and cut the other half into wedges.
4. Heat a small saucepan over medium-high heat with 1 tsp. vegetable oil. Once hot, add just half of the minced onions and half of the minced garlic. Cook until softened (about 3-5 minutes).
5. Add the basmati rice, coconut milk, 1/2 tsp. salt and 1/3 cup of water to the saucepan and bring to a boil. Reduce heat to low, cover, and cook until the water is absorbed (about 12-15 minutes).
6. Add the remaining minced red onion and remaining minced garlic, diced mango, chopped parsley, half the lime juice, 1/4 tsp. of salt and a pinch of pepper to a large bowl. Toss the mango salsa to combine.
7. Stir the lime zest and small red beans into the coconut rice, and divide between large, shallow bowls. Top with the Caribbean sweet potatoes and mango salsa. Serve with lime wedges.

Yield:

2 servings

Cashew Coconut and Pumpkin Curry - Lisa Filpi

The toasted coconut rice recipe listed in this cookbook goes great with this coconut, pumpkin curry.

Categories: Vegan, Vegetarian, International

Ingredients:

• 1 1/2 qts. peeled, 1 1/2" chunks pumpkin or other orange-fleshed squash (from a 3 lb. squash)
• About 1 tsp. kosher salt, divided
• 3 Tbsp. vegetable oil, divided
• 1 onion, halved and cut into half moons
• 1 or 2 red or green serrano chiles, minced
• 1 cinnamon stick (2 1/2" long)
• 20 fresh curry leaves (or basil) or 6 dried bay leaves*
• 1 tsp. each turmeric and cumin seeds
• 14.5 oz. can coconut milk
• 1 cup salted roasted cashews
• 1 Tbsp. lemon juice
• steamed Basmati rice

Instructions:

1. Sprinkle pumpkin with 1/2 tsp. salt. Heat 1 Tbsp. oil in a large nonstick frying pan over medium-high heat. Brown half the pumpkin in oil, turning once, 6-8 minutes; reduce heat if pumpkin starts getting dark. Transfer to a bowl and repeat with 1 Tbsp. oil and remaining pumpkin.
2. Heat remaining 1 Tbsp. oil meanwhile in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden, 12-15 minutes. Transfer half to the nonstick frying pan and reserve other half in a bowl.
3. Add chilies, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant, about 2 minutes. Add turmeric, cumin, and remaining 1/2 tsp. salt and cook, stirring, until spices are fragrant, about 1 minute.
4. Return pumpkin to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until pumpkin is tender, 5-10 minutes. Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.

Notes:

*For optimal flavor, I would recommend going with the fresh curry leaves or basil leaves.

Yield:

4 servings

Cashew Tofu - Kathy Meyer

This is one of my favorites. I make it at least once every couple of weeks. I found it from the Home Chef meal delivery service.

Categories: Vegan, Pasta / Rice / Grains

Ingredients:

• 2 green onions
• 3/4 cup jasmine rice
• 12 oz. extra firm tofu
• 6 oz. broccoli florets
• 2 garlic cloves, minced
• 3 Tbsp. cornstarch
• 1 Tbsp. ginger, minced
• 2 oz. sweet chili sauce
• 2 oz. teriyaki glaze
• 1 oz. roasted salted cashews
• 2 Tbsp. and 2 tsp. olive oil

Instructions:

1. Make the Rice: Bring a small pot with rice, 1½ cups water, and a pinch of salt to a boil. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes. Remove from burner. Set aside covered. While rice cooks, prepare ingredients.
2. Prepare the Ingredients: Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside to press, 5 minutes. While tofu presses, cut broccoli florets into bite-sized pieces. Mince garlic. Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate. Place cornstarch and pressed tofu in a mixing bowl and toss to coat.
3. Crisp the Tofu: Line another plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness. Remove to towel-lined plate. Keep pan over medium-high heat.
4. Cook the Vegetables: Add 2 tsp. olive oil, broccoli florets, and white portions of green onions to hot pan and stir occasionally, 2 minutes. Add ¼ cup water, garlic, and ginger. Stir occasionally until broccoli is tender and ginger is completely combined, 5-6 minutes. If water evaporates before broccoli is tender, add more water 2 Tbsp. at a time as needed. Stir in sweet chili sauce, teriyaki glaze, cashews, and tofu. Bring to a boil. If using protein, add to pan with tofu. Once boiling, remove from burner.
5. Plate rice with tofu and vegetables on top. Then garnish with green portions of green onions.

Yield:

2 servings

Chickpea Salad Sandwich - Jennifer Leen

Modified from the One Green Planet website. This is a vegan take on a mock "Tuna Salad".

Categories: Vegan, Vegetarian

Ingredients:

• 15 oz. can chickpeas, rinsed and mashed
• 1/2 cup carrot, finely chopped*
• 1/2 avocado, cut into small cubes
• 1 Tbsp. chives or green onion, chopped
• 1 Tbsp. red onion, finely diced
• 1 garlic clove, minced
• 1 Tbsp. capers
• 1/3 cup vegan mayonnaise**
• 1 Tbsp. olive oil
• 1 Tbsp. grainy mustard
• 1 tsp. freshly squeezed lemon juice
• 1/2 tsp. dried basil
• 1 tsp. sea salt
• fresh cracked pepper
• 4 sandwich rolls
• toppings of your choice

Instructions:

1. Add mashed chickpeas, carrots, avocado, chives, onion, garlic, and capers into a medium bowl.
2. In a small bowl, whisk together the mayonnaise, olive oil, mustard, lemon juice, basil, salt, and pepper.
3. Fold all ingredients together.
4. Serve on sandwiches with lettuce, sprouts, tomato, cucumber, vegan cheese, etc.***

Notes:

*If you don't have carrot, you can swap 1 cup of finely shredded cabbage.

**I like Hellman's/Best Foods or Veganaise.

***I like a slice of pickle, onion, and tomato.

444 calories Dairy Free, High Fiber, High Protein

Yield:

4

Chickpea Shawarma - Jennifer Leen

Categories: Vegan, Vegetarian

Ingredients:

• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
• 1 Tbsp. olive oil
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 1/2 tsp. smoked paprika
• 1/4 tsp. ground coriander
• 1/4 tsp. cinnamon
• 1/4 cup hummus
• 1 Tbsp. lemon juice (juice of 1/2 lemon)
• 3/4 – 1 tsp. dried dill or 2-3 tsp fresh dill
• 3 cloves garlic, minced
• 2-3 Tbsp. unsweetened almond milk
• 4 pita
• vegetables of choice (sliced red onion, lettuce, sliced tomatoes)

Instructions:

1. Preheat oven to 400°F and line a large baking sheet with foil or parchment paper.
2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices* and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough almond milk to thin so it’s pourable.
4. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
5. To serve, warm pitas in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.

Notes:

Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days. The leftover chickpeas make a nice protein topper for a salad the next day.

Yield:

4

Coconut Carrot Soup - Lisa Filpi

Inspired by the change in seasons, this dish is the perfect representation of simple goodness.

Categories: Vegan, Vegetarian, Soups

Ingredients:

• 1 Tbsp. coconut oil
• 1-2 lb. carrots peeled and chopped
• 1 sweet potato, peeled and chopped
• 1 yellow onion, chopped
• 1 Tbsp. peeled and chopped ginger
• 3 cups low-sodium vegetable broth
• 2 cups coconut water
• 2 Tbsp. lime juice
• 1-2 tsp. curry powder
• 1/4 tsp. cardamom

Instructions:

1. In a saucepan over medium heat, heat oil.
2. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes.
3. Add ginger, stir and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft.
4. Transfer soup to a blender (or use a hand held blender) and puree until smooth.
5. Add coconut water and blend to combine.
6. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.

Notes:

Per 2 cup serving: 200 cal, 4g fat, 41g carbs, 250 mg sodium, 7g fiber, 3g protein

Yield:

Makes 4 servings

Cucumber Avocado Rolls - Donna Reiner

This is a yummy recipe that is great for taking to parties. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the avocado spread that morning, and store in an airtight container. Bring a whole cucumber and potato peeler and assemble at the party.

Categories: Vegan, Vegetarian

Ingredients:

• 1 avocado
• ¼ cup of basil leaves (a small bunch)
• 1 clove of garlic
• 2 tsp. lime juice
• ¼ tsp. salt
• 1 Tbsp. nutritional yeast
• several grinds of fresh pepper
• 1 cucumber smoked or sweet paprika for garnish Red Pepper Flakes*

Instructions:

1. Toss all the ingredients (except the cucumber and paprika) into a food processor or blender.**
2. Use a mandolin or potato peeler to cut long thin strips from the cucumber.
3. Take a cucumber strip and spread a thin coat of the avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some avocado all the way to the end, so it will stick the roll together.
4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with a little paprika and serve right away.

Notes:

*If you want a little kick to this, add some red pepper flakes to the filling.

**Or if you would like to do it by hand, finely mince the garlic and basil, and mash all the ingredients together with a fork until smooth and creamy.

Yield:

About 20 rolls

Curried Broccoli Braid - Jennifer Leen and Kathy Meyer

This recipe was a COVID-19 Quarantine invention as we made due with the ingredients in the refrigerator. This can be made vegetarian by swapping out the vegan Mayo and cream cheese with dairy versions.

Categories: Vegan, Vegetarian, Baked Goods / Breads

Ingredients:

• 1/4 cup onion, finely diced
• 1 1/2 cup fresh broccoli, finely diced
• 1/2 cup mushrooms, finely diced
• 1 tsp. curry powder
• 1 tsp. garlic powder
• pinch salt & pepper to taste
• 2 Tbsp. chopped almonds
• 1/4 cup vegan Mayonnaise (as a binder)
• 1/4 cup Tofutti cream cheese
• 1 can of Pillsbury Crescent Rolls

Instructions:

1. Pre-heat the oven to 350°F.
2. In a medium sized bowl, mix together the chopped vegetables, nuts and spices.
3. Add mayonnaise to the mixture to bind the veggies, etc together.*
4. Lay parchment paper on a baking sheet.
5. Open and roll out crescent roll dough on parchment paper.
6. Gently spread cream cheese down the center of the dough. Be careful not to tear the dough.
7. Spoon the veggie mixture down the center of the dough.
8. Fold the edges of dough in braid style sealing over the filling.
9. Bake in pre-heated oven for 25-30 minutes.
10. Place baked braid on a cutting board and use a pizza cutter to slice it up. Serve immediately.

Notes:

*The 1/4 cup of mayo was a guess, not measured - spoon in enough to bind the ingredients together.

Elizabeth's Grilled Okra - Elizabeth Filpi

This okra recipe from Elizabeth Filpi couldn't be easier! It's beyond simple, yet really emphasizes the true essence of okra.

Categories: Vegan, Quick & Easy

Ingredients:

• 3 1/2 cups okra
• 1-2 Tbsp. olive oil
• sea salt to taste
• chili flakes (optional)

Instructions:

1. Rinse okra and split lengthwise from tip stopping short of the cap.
2. Toss or brush okra with olive oil, salt to taste.
3. Grill either on a veggie grill pan on the barbie or on a grill pan stovetop until lightly browned and the pods start to open.
4. For an extra kick, add some chili flakes on top of each serving before serving.

Yield:

3-4 servings (about 1 cup per serving)

Eggplant Pickles - Donna Reiner

This recipe is from my friend Lisa Takata.

Categories: Vegan, Vegetarian, Canning / Pickling

Ingredients:

• 2/3 cup soy sauce*
• 1/3 cup sugar
• 2-2 1/2 cups Japanese eggplant, thinly sliced
• 1/4-1/2 tsp. fresh ginger, grated

Instructions:

1. Cook soy sauce and sugar over medium heat until the sugar is dissolved. Add grated ginger and sliced eggplant into this sauce and mix gently. Simmer for about 5 minutes until eggplant slices are soft, stirring occasionally.
2. Cool to room temp and serve with hot rice.

Notes:

*I prefer low-sodium.

I never wait until the mixture is cool and quite enjoy them hot. If they are chilled, you can add to salads.

File Okra Gumbo - Jennifer Leen

Categories: Vegan, Soups

Ingredients:

• 1 cup grapeseed oil
• 1 1/2 pound small okra*, sliced 1/4"
• 1 large onion, chopped medium
• 1 red bell pepper, chopped medium
• 3 celery stalks, chopped medium
• 1 Tbsp. Creole seasoning
• 2 tsp. kosher salt
• 2 tsp. black pepper
• 1 tsp. cayenne
• 1/2 tsp. white pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 6 garlic cloves, chopped small
• 2 Tbsp. tomato paste
• 2 bay leaves
• 5 fresh thyme sprigs
• 1 Tbsp. vegan Worcestershire sauce
• 8 cups low sodium vegetable stock
• 4 Beyond Sweet or Hot Italian sausages, sliced 1/2" thick
• 2 teaspoons filé powder, plus more for garnish
• 3 cups cooked, wild rice blend

Instructions:

1. Turn on the stove to medium-heat.
2. In a heavy bottom pot, add grapeseed oil and heat for 5 minutes.Once hot, fry the okra in batches for 1-2 minutes. Place in a bowl lined with paper towels.
3. Add onion, bell pepper and celery, and cook for 6 minutes, stirring occasionally. Add okra and stir a few times.
4. In a medium bowl, add the creole seasoning, kosher salt, black pepper, cayenne, white pepper, garlic powder and onion powder. Then mix together.
5. Season vegetables with half of the seasoning mix, stir vegetable mixture a few times. Add garlic, bay leaf and thyme sprigs, stir a few times.
6. Add tomato paste, stir to make sure it coats the vegetables. Add the remaining seasoning mix, vegan Worcestershire and vegetable stock. Stir a few times and bring gumbo to a boil.
7. Add Italian vegan sausage and filé powder, bring back to a boil then reduce the heat to medium-low and cook for 35 minutes.
8. Turn off the heat, taste and adjust seasoning, serve in individual bowls with rice and filé powder at the dinner table.

Notes:

*frozen cut okra works well too if you can't find fresh

Yield:

6 servings

Five-Spice Roasted Carrots - Stuart Werner

This is a good Thanksgiving side dish.

Categories: Vegan, Holiday Recipes, Side Dishes

Ingredients:

• 6 Tbsp. olive oil
• 1 Tbsp. five-spice powder
• 2 garlic cloves, grated
• Kosher salt to taste
• 2 bunches carrots (about 2 lbs.), trimmed and scrubbed, halved lengthwise if large
• 1/4 cup unsalted, raw almonds
• 1/4 cup sliced chives (about 1 small bunch)
• 1 to 2 Tbsp. sherry vinegar
• 2 tsp. grated fresh ginger

Instructions:

1. Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425°F.
2. In large bowl, stir together 2 Tbsp. olive oil with the five-spice powder, garlic and 1 tsp. salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20-25 minutes, flipping halfway through.
3. While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7-8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

Yield:

6 servings

Green Coconut Rice - Lisa Filpi

Coconut rice is such a nice compliment to Indian dishes, and the green color allows for a nice color contrast to dishes such as curries or Tandoor.

Categories: Vegan, Pasta / Rice / Grains

Ingredients:

• 2 tsp. vegetable oil
• 1 Tbsp. peeled, minced, fresh ginger
• 1 cup basmati rice
• 1 cup water
• 1 tsp. salt, divided
• 2 cups light coconut milk, divided
• 1 Tbsp. lime juice
• 2 cups baby spinach
• 1 tsp. sugar*

Instructions:

1. Heat 2 tsp. oil in a saucepan over medium-high heat.
2. Sauté 1 Tbsp. peeled, minced ginger and 1 cup rice 30 seconds.
3. Stir in 1 cup water, 1/2 tsp. salt, and 1 cup coconut milk; bring to a boil. Cover, reduce heat, and cook 15 minutes, or until tender.
4. Purée 1 cup coconut milk, 1/2 tsp. salt, 1 Tbsp. juice, 2 cups spinach, and 1 tsp. sugar in a blender. Fold into rice.

Notes:

*I’d go for Coconut Sugar, but any will do.

Yield:

4 servings (about 1 1/2 cups per serving)

Grilled Moroccan Vegetable Skewers - Jennifer Leen

This is the perfect dish to bring to a BBQ. No meat - no problem.

Categories: Vegan, Vegetarian, Side Dishes

Ingredients:

• 2 medium zucchini (green or yellow), sliced into 1/3″ rings
• 2 medium bell peppers, cut into 1″ pieces
• 1 large yellow onion or sweet onion, sliced and separated into 1″ pieces
• 1 lb. smallish mushrooms, rinsed and dried on paper towels
• 1/2 lb. of smaller whole okra
• 4 Tbsp. olive oil
• 4 Tbsp. fresh lemon juice
• 3 garlic cloves
• 1 tsp. ground coriander
• 1/4 tsp. ground cumin
• 1 tsp. sweet paprika
• 1/8 tsp. chili powder
• 1/2 Tbsp. salt
• 1/2 tsp. ground black pepper
• 1/2 bunch fresh parsley
• 1/2 bunch fresh cilantro

Instructions:

1. To make the marinade, put all ingredients into the food processor except for the cilantro, parsley and veggies.
2. Next, add cilantro and parsley then pulse a few more times until your cilantro and parsley look chopped.*
3. Rinse, dry and slice all of your veggies, then transfer them to a large bowl or 1 gallon zip-loc bag.
4. Pour marinade over your veggies and toss to combine and coat veggies evenly with marinade. Refrigerate for 4 hours to marinate.
5. Preheat your grill. Skewer your veggies on your wet skewers just so the veggies are touching each other; no need to pack them together.
6. Use a grill brush to oil the grill.** Grill over medium/low heat, turning every few minutes for even grilling. Grill until veggies are soft (about 15 minutes).

Notes:

If you use a grilling basket, you can throw any vegetables in that you like; otherwise 10 large wood skewers (soaked at least 30 minutes in water).

*Your veggies will look nicer if you don’t puree your marinade.

**The oil keeps the veggies from sticking to the grill.

Yield:

9-10 skewers

Hoppin' John - Jennifer Leen

This is a hearty meal that I cook regularly, but it is a must have for good luck on New Years Day. You won't miss the ham at all.

Categories: Vegan, Pasta / Rice / Grains, Holiday Recipes

Ingredients:

• 2 1/2 cups low-sodium vegetable broth
• 1 cup long grain rice
• 2 Tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 (15 oz.) cans black-eyed peas, rinsed and drained
• 1 tsp. Cajun seasoning
• dash of cayenne powder, to taste
• dash of Tobasco Sauce, to taste

Instructions:

1. Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. Heat olive oil in a pot over medium-high heat. Saute onion and red bell pepper in hot oil until onion is translucent and peppers are softened, (5-7 minutes). Stir rice, black-eyed peas, and Cajun seasoning into onion and peppers, cover the pot with a lid, and cook until flavors blend, about 10 minutes.
3. Serve in bowls with a few dashes of Tobasco sauce for a little vinegary heat.

Yield:

6

Lentil Shepherd's Pie - Jennifer Leen

This is one of my all-time favorite hearty vegan recipes. I make it multiple times a year, but it usually comes out for a Thanksgiving or Christmas celebration too.

Categories: Vegan, Vegetarian, Holiday Recipes

Ingredients:

• 1 Tbsp. oil (olive, canola, vegetable)
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 16 oz. mushrooms, sliced
• 4 cloves garlic, minced
• 2 tsp. dried thyme leaves
• 1 1/2 cups brown or green lentils
• 3 cups vegetable broth
• 1 cup peas, fresh or frozen
• 2 Tbsp. soy sauce
• 1/4 cup BBQ sauce (check to make sure it's vegan)
• 1 recipe Vegan Garlic Mashed Potatoes

Instructions:

1. Preheat oven to 425°F (220°C).
2. Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan, and set aside.
3. Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to the directions.
4. Add the vegetables back to the pan with the lentils, and add the peas, BBQ sauce, and soy sauce. Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.
5. Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.

Yield:

8

Lentil Soup - Alverna Black

Categories: Vegan, Vegetarian, Soups

Ingredients:

• 2 tsp. olive oil
• 1 cup chopped onion
• 1 1/2 tsp. curry powder
• 7 cups water
• 1 package lentils
• 2 Tbsp. chopped fresh basil or dried
• 1/4 cup Balsamic vinegar
• 1/2 tsp. salt
• 1 can diced Rotel tomatoes & chilies

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onions sauté 4 minutes.
3. Add curry and sauté 1 minute.
4. Add water and lentils and bring to a boil.
5. Cover and reduce heat. Simmer 40 minutes or until lentils are tender.
6. Place 4 cups lentil mixture in a blender and process until smooth.*
7. Return mixture to pan and add chopped basil, vinegar, salt, and tomatoes. Cook until thoroughly heated.
8. Garnish with basil, if desired.

Notes:

*If it is thinner than you like, pour off some of the water before you place it in the blender for a thicker soup.

Mexicorn Substitute - Kathy Meyer

Categories: Vegan, Vegetarian, Side Dishes

Ingredients:

• 2 (15 1/4 oz.) cans whole corn
• 2/3 cup finely chopped green bell pepper
• 2/3 cup finely chopped red bell pepper
• 2 Tbsp. vegan butter
• 3 Tbsp. diced onion
• 1/2 tsp. Lawry's Season Salt
• 1/8 tsp. garlic powder
• salt and pepper to taste

Instructions:

1. Melt butter in a medium sauce pan over medium heat Add onions an sauté for 3 minutes.
2. Add chopped peppers. Lawry's and garlic power to pan and sauté for 3 more minutes.
3. Drain 1 can of corn and half drain the second can. Add corn to pan and reduce heat to simmer. Heat until corn is heated through stirring frequently.

Yield:

7 servings

Mock Tuna Salad - Donna Reiner

Categories: Vegan, Vegetarian, Salads

Ingredients:

• 29 oz. can garbanzo beans - no salt added
• 2 Tbsp. tahini
• 2 Tbsp. water plus 2 tsp. of lemon juice
• 2 tsp. tamari or low sodium soy sauce
• 2 tsp. red wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp. Bragg's Organic Sea Kelp Delight seasoning or shredded nori sheet*
• 3 stalks celery, diced
• 1/4 cup pickles, diced
• 1/4 cup red pepper, diced

Instructions:

1. In a bowl, whisk together the tahini, water, tamari, lemon juice, vinegar, mustard, and Bragg's seasoning.
2. Mash the drained chickpeas and add to the tahini mixture along with the celery, pickles and red pepper. Salt and pepper to tase, Chill.
3. Serve on whole grain bread or a romaine leaf. Also good rolled in a sheet of nori.

Notes:

*It's the Bragg's seasoning that really makes this have a tuna flavor.

Mushroom Pasta with Spinach - Jennifer Leen and Kathy Meyer

This is a super yummy and super easy recipe.

Categories: Vegan, Pasta / Rice / Grains, Quick & Easy

Ingredients:

• 14 oz. vegan pasta of choice*
• 3 Tbsp. olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 14 oz. mushrooms, sliced
• 10 oz. fresh baby spinach
• 1/4 cup vegetable broth
• 1/4 cup plant-based half and half/cream*
• 1-2 Tbsp. soy sauce
• salt & pepper to taste
• pinch of smoked paprika
• dash of red pepper flakes
• 5 Tbsp. pine nuts
• vegan Parmesan or nutritional yeast, to taste

Instructions:

1. Cook the pasta in salted water according to the package instructions.
2. Toast the pine nuts in a small pan without additional oil. Then remove from the pan and set aside.
3. Heat the olive oil in a large skillet/ pan. Add the mushrooms along with the onions and sauté for about 3 minutes until lightly browned.
4. Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with soy sauce and vegetable broth and plant-based cream**. Reduce the heat and cook for about 1-2 minutes longer. Add the spinach and cook for further 2-3 minutes until it has wilted. Season with salt and pepper.
5. Once the noodles are "al dente", pour off the cooking water. Put drained pasta into the mushroom mixture in the pan and toss to combine. Add nutritional yeast flakes or vegan parmesan as desired and season with spices to taste again.
6. Plate the mushroom pasta and top with a pinch of smoked paprika, red pepper flakes and toasted pine nuts.

Notes:

*We used gnocchi, but anything would work.

**You can substitute all cream or all veggie broth depending on your preference.

Yield:

4 servings

Mushroom Pulled Pork - Ruth Hasman

This is one we really love, and it's so easy to make.

Categories: Vegan, Quick & Easy, Vegetarian

Ingredients:

• 4 king oyster mushrooms*
• 2 Tbsp. extra virgin olive oil (30 ml, divided)
• 1 tsp. smoked paprika
• ¼ tsp. salt
• ¼ tsp. cayenne pepper
• 2 cloves garlic, minced
• ¼ cup BBQ sauce (60 g)

Instructions:

1. Shred Mushrooms:
2. Preheat oven to 400°F (204°C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
3. Bake:
4. Drizzle with 1 Tbsp. of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
5. Sauté: Heat remaining 1 Tbsp. oil in a large sauté pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant.
6. Serve warm on sandwiches, nachos, salads, tacos… or whenever you eat pulled pork!

Notes:

*You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don’t work well in this recipe.

Nutritional Info:

Calories: 163kcal | Carbohydrates: 15.4g | Protein: 0.3g | Fat: 10.2g | Saturated Fat: 1.3g | Sodium: 448mg | Potassium: 71mg | Fiber: 1.8g | Sugar: 6.9g | Calcium: 10mg | Iron: 0.2mg

Mushroom Wellington - Jennifer Leen and Kathy Meyer

This goes well with gravy, for serving. See Onion Gravy.

Categories: Vegan, Holiday Recipes

Ingredients:

• 16 oz. cremini mushroom
• 3 Tbsp. olive oil, divided, plus more as needed
• 1 onion, thinly sliced
• 1/4 cup vegetable broth
• 3 cloves garlic, minced
• 2 Tbsp. soy sauce
• 1 Tbsp. chopped fresh thyme
• 4 oz. spinach
• nonstick cooking spray, for greasing
• 1 sheet vegan puff pastry, sheet*
• flour, for rolling out puff pastry
• 2 medium potatoes, thinly sliced
• 1 Tbsp. non-dairy milk

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Add the mushrooms to a food processor** and pulse until crumbly, 10-12 times. Be careful not to over-process.
3. Heat 2 Tbsp. of olive oil in a medium pan over medium heat. Add the onion and sauté for 3-5 minutes. Add the vegetable broth and sauté until the onions are translucent and most of the broth has evaporated.
4. Add the garlic and sauté for 3 minutes more, or until fragrant.
5. Add the mushrooms and soy sauce and sauté until most of the liquid has released from the mushrooms and evaporated, 10-12 minutes.
6. Push the sautéed veggies to the sides of the pan and add a bit more olive oil to the center. Sauté the thyme in the oil until fragrant, then incorporate into the rest of mixture.
7. Add the spinach and sauté until wilted.
8. Grease an 18 x 13" baking sheet with nonstick spray. On a lightly floured surface, use a rolling pin to roll out puff pastry sheet to fit the baking sheet. Transfer the puff pastry to the pan.
9. In center third of the pastry, add a layer of potato slices. Top with half of the mushroom mixture and spread in an even layer, about 3/4" thick. Add another layer of potatoes and the rest of the mushrooms, and top with a final layer of potatoes.
10. Fold one side of pastry over the filling, then the other side. Seal the top and bottom ends over the filling. Score the top of the Wellington diagonally with a sharp knife.
11. In a ramekin or small bowl, combine the non-dairy milk with the remaining tablespoon of olive oil. Brush over the Wellington. Poke air vents in the side of the Wellington.
12. Bake for 35-40 minutes. until golden brown and puffed.
13. Let rest for 10 minutes before cutting into thick slices.

Notes:

*Pepperidge Farm has a vegan puff pastry in the frozen section.

**A hand held chopper works really well too and prevents over processing.

Yield:

6

New Orleans Style White Beans - Jennifer Leen

Taken from the Fat Free Vegan Kitchen. This is the closest thing that I have found to reminding me of the best beans ever made at my Nursery school on Britton Road in Oklahoma City in the 1970s. I'm sure those had ham hocks, but this recipe takes me straight back to "bean day" in pre-school.

Categories: Vegan, Vegetarian

Ingredients:

• 1 lb. great northern beans dried*
• 1 medium onion
• 2 ribs celery
• 1 small green bell pepper
• 4 cloves garlic minced
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 tsp. white pepper
• 1 Tbsp. soy sauce (or gluten-free tamari)
• 1 tsp. salt
• 1 Tbsp. Tabasco or Louisiana Hot Sauce or to taste
• hickory smoked salt optional, to taste

Instructions:

1. Add enough water to cover beans by an inch, cover, and bring to a boil
2. Reduce heat and cook on low until beans are beginning to break down and the water has become a sauce, at least 2 hours. There will be a nice gravy when the beans are done.
3. Meanwhile, chop all vegetables fine, by hand or in a food processor. As you chop each one, add it to the pot. Add remaining ingredients except Tabasco and hickory smoked salt.
4. Check water level in pot and add another cup if there isn’t sufficient water to cover all ingredients by 1 inch.
5. Stir periodically and add more water as needed (may require several more cups).
6. Add additional salt to taste. Serve over hot rice with hot sauce on the table.

Notes:

*Mayocoba and navy beans are good too. Any white bean should work.

Yield:

8

Okra - Kathy Garrison

Categories: Vegan, Vegetarian, Quick & Easy, Side Dishes

Ingredients:

• Red onions, chopped
• Garlic, chopped
• Vinegar
• Fresh okra, chopped
• Fresh tomatoes, chopped

Instructions:

1. Sauté chopped onions and garlic in oil.
2. Add cut okra and sauté until okra is dark brown.
3. Add cut up tomatoes and heat through.
4. Add 1 tsp. vinegar if okra is slimy.

Oktoberfest Cabbage and Vegan Sausages - Jennifer Leen

A Bavarian red cabbage treat that only requires one oven-safe pot.

Categories: Vegan, One Pot Meal

Ingredients:

• 1 Tbsp. olive oil
• 1 red onion, sliced
• 1 large apple, cored and sliced
• 1 head red cabbage, cored and sliced
• 1/2 tsp. smoked paprika
• 1/2 cup red wine vinegar
• 1/4 cup dry red wine
• 1/4 cup brown sugar
• 1/2 tsp. ground cinnamon
• 4 Field Roast Smoked Apple Sage Sausages or Beyond Bratwurst or Sweet Italian Sausages*: Kosher salt, to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook and stir onion and apple in olive oil on medium heat until onion is translucent and apple is softened, about 5 min. Stir red cabbage into onion-apple mixture, sprinkle with a pinch of kosher salt, smoked paprika and cook, stirring often, until cabbage is softened, 5 to 8 min.
3. Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange sausages on top of cabbage in the skillet.
4. Bake in the preheated oven until cabbage is tender and sausages are warmed through, about 40 min.

Notes:

*If you are using Beyond sausage, pan fry a little on each side prior to placing in the oven to heat through. Then saute the onion and apples in the grease left by the sausage. The Field Roast sausages need no pre-cooking.

Yield:

4

Pink Beet Greens - Jennifer Leen

Beet greens are often overlooked in the golden age of kale. They have a much milder flavor and texture in the world of leafy greens. I love to add them to stews, soups, and pots of beans. This recipe goes great atop a bowl of rice and beans.

Categories: Vegan, Vegetarian, Side Dishes

Ingredients:

• 1 large bunch beet greens*
• 2 tsp. chopped garlic
• 1 shallot, chopped
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. olive oil
• 1/2 tsp. coarsely ground black pepper
• 1 tsp. sugar
• 1/4 tsp. salt
• 2 tsp. sherry vinegar

Instructions:

1. Wash and trim the beet greens. Cut along the stem and discard stem.
2. In a large sauté pan over medium heat, sauté the garlic, shallot, and red pepper flakes in the olive oil until slightly browned. Add the black pepper, sugar, and salt.
3. Place the beet greens in the pan, pour 1/4 cup water over them, and immediately cover. Once the greens have cooked down, 1 to 2 minutes, remove the lid and stir. Cook for another 1 to 2 minutes, allowing the water to evaporate.
4. Just before serving, pour the vinegar over the greens.

Notes:

*You could use the same technique with spinach, arugula, chard, or any other dark leafy green.

Yield:

2 servings

Portobello Gyros - Jennifer Leen

Portobello mushrooms are one of my favorite meat substitutes. They are so versatile and easy to work with. The flavors meld so well with the fantastic tzatziki sauce, you will not miss the shaved meat.

Categories: Vegan, Vegetarian

Ingredients:

• 4 portobello mushrooms
• 1/4 cup olive oil
• 2 Tbsp. soy sauce
• 2 Tbsp. lemon juice
• 4 cloves garlic minced
• 1/2 tsp. oregano
• 1/2 tsp. smoked paprika
• salt and pepper to taste
• 4 large pita breads
• 1/4 cup Vegan Tzatziki Sauce
• 4 slices of tomato
• 4 slices red onion
• 4 sliced radishes
• 4 leaves of lettuce

Instructions:

1. Prepare Vegan Tzatziki Sauce. Slice all veggies.
2. Portobello gyro filling: Remove mushroom stems and clean caps with a wet paper towel. Cut into 1/4" slices. In a small bowl, stir together oil, soy sauce, lemon, garlic, and spices. Toss to coat the mushrooms. Cook mushrooms in a large nonstick skillet over medium heat for about 5 minutes, flipping to evenly cook. They should be slightly softened and deep brown when finished.
3. Spread tzatziki onto one side of the pita, then add mushroom gyro filling, and veggies. Fold in half and dig in!

Yield:

4

Quinoa Corn Tomato Salad with Chive - Lisa Filpi

Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor.

Categories: Vegan, Salads

Ingredients:

• 1 1/2 cups water
• 1 cup uncooked quinoa
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 Tbsp. chive-infused oil
• 2 Tbsp. fresh lime juice
• 2 Tbsp. white wine vinegar
• 1/4 tsp. salt
• 1 garlic clove, minced
• For Chive - Infused Oil:
• 3/4 cup EVOO
• 1/2 cup (1") slices fresh chives
• 1/2 tsp. salt

Instructions:

1. For Oil:
2. Place all ingredients in a blender; pulse 6 times or until chives are very finely minced. Strain mixture through a fine sieve into a bowl, and discard solids.*
3. For Quinoa:
4. Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed.
5. Remove from heat; let stand 10 minutes. Fluff with fork.
6. Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine chive-infused oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

Notes:

*Store in refrigerator in an airtight container for up to 2 weeks. (Yield: about 3/4 cup); Use the leftover refrigerated oil as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.

Cal 179; Fat 6.7g; Protein 5.2g; Carb 26.1g; Fiber 2.4g; Chol 0mg; Iron 2.2mg; S

Yield:

6 servings (serving size: 2/3 cup)

Sesame Cucumber Salad - Jennifer Leen

We discovered this recipe when Nancy Siverson brought us a bag of cucumbers fresh from her garden. It's the perfect salad for a hot summer day.

Categories: Vegan, Vegetarian, Salads

Ingredients:

• 1/3 cup rice vinegar
• 2 Tbsp. granulated sugar
• 1/2 tsp. toasted sesame oil
• 1/4 crushed red pepper
• 1/2 tsp. salt
• 2 large cucumbers
• 3 green onions
• 1/4 cup chopped peanuts

Instructions:

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
2. Peel and slice the cucumber using your favorite method. Place the sliced cucumbers in a large bowl.
3. Chop the peanuts into smaller pieces. Slice the green onions.
4. Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Yield:

6 servings

Southern Green Beans and Potatoes - Jennifer Leen

This is a wonderful savory side dish. You will not miss the bacon at all. The combination of the aminos and smoked paprika do a good job of making up for the umami flavor.

Categories: Vegan, Vegetarian, Side Dishes

Ingredients:

• 1 Tbsp. olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 lb. baby red or Yukon Gold potatoes, cut into quarters or halves
• 1 tsp. smoked paprika
• 1 Tbsp. Bragg liquid aminos
• 2 cups vegetable broth, or 2 cups water plus 1 veggie bouillon cube
• 1 lb. green beans, trimmed, fresh or frozen
• 1/4 tsp. cayenne pepper
• 1 Tbsp. non-dairy butter
• 1 tsp. salt, or to taste

Instructions:

1. Heat oil in a large saucepan over medium-high. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 60 seconds stirring. Stir in potatoes, cayenne, paprika, Bragg liquids aminos, and vegetable broth.
2. Bring to boil, cover saucepan and reduce to simmer and allow to cook for 10 minutes.
3. Add green beans and cook for 15 more minutes or until tender. Stir in butter.
4. Season with salt and pepper.

Notes:

If there is too much liquid left when you are done cooking, remove the cover of the saucepan and cook on medium-high until liquid has reduced to your desired amount.

Nutrition: Calories: 232 kcal Fat: 4 g Protein: 6 g Carbs: 45 g

Yield:

4 servings

Southwest Cheesy Mac - Jennifer Leen and Kathy Meyer

We found this on the Purple Carrot website. This can be a great side for a potluck or the main course served with your favorite greens on the side.

Categories: Vegan, Pasta / Rice / Grains

Ingredients:

• 1 onion
• 2 garlic cloves
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. vegan butter
• 1 Tbsp. white miso paste
• 2 Tbsp. flour
• 1 cup plant-based milk
• 6 oz. cavatappi or rotini pasta
• 3 oz. vegan cheddar cheese
• 2 oz. pickled jalapeños
• 4 oz. roasted red peppers 1/4 cup pumpkin seeds (optional)
• 2 Tbsp. nutritional yeast
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Peel and roughly chop the onion and garlic.
2. Make the sauce: Melt the butter in a large skillet over medium heat. Add the chopped onion, chopped garlic, white miso paste, and a pinch of salt and pepper. Cook until the onion is translucent, about 3 to 5 minutes. Add flour and stir well. Slowly add the plant-based milk, whisking constantly. Simmer, stirring occasionally, until sauce thickens, about 1 to 2 minutes.
3. Cook the pasta: Add the pasta to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Drain, rinse, and return to the large pot, off the heat.
4. Blend in the cheese: Add the milk sauce to the blender along with the shredded cheddar and a pinch of salt. Blend until cheese sauce is smooth. Drain and mince the pickled jalapeños and roasted red peppers.
5. Make the pepita Parmesan*: Roughly chop the pumpkin seeds and toss them in a small bowl with the nutritional yeast and a pinch of salt.
6. Add the cheese sauce, minced roasted red peppers and minced jalapeños and to the large pot with the pasta and stir. Transfer the cheesy mac to a baking dish, sprinkle with pepita parmesan and bake until hot, about 5 to 8 minutes.

Notes:

*We have made this without the pumpkin seeds and just topped with nutritional yeast. It still comes out decadently delicious.

Yield:

2 servings

Spicy Peanut Sauce with Veg'n'Rice - Lisa Filpi

This nutrient dense dish is enhanced with the spicy peanut sauce, giving a very basic recipe some flare. You can use white or brown rice but I would recommend brown which rates lower on the glycemic index.

Categories: Vegan, Vegetarian

Ingredients:

• 1 cup reduced-sodium, veggie broth
• 2 Tbsp. reduced-fat peanut butter
• 1 Tbsp. hoisin sauce
• 1 tsp. habanero or other hot sauce
• 1 cup uncooked instant brown rice
• 8 cups mixed veggies (such as broccoli florets, sliced zucchini, baby carrots, snap peas and cauliflower florets) or 1 16 oz. bag of Bird’s Eye frozen mixed vegetables, thawed.

Instructions:

1. In a small saucepan, whisk together broth, peanut butter, hoisin sauce and hot sauce.
2. Set pan over medium-low heat and simmer 10 minutes, stirring frequently with a wire whisk.
3. Meanwhile cook instant brown rice according to package directions.
4. Steam veggies over simmering water (or in the microwave) for about 5 minutes or until vegetables are crisp and tender.
5. Spoon cooked rice onto four plates and top with steamed veggies. Spoon spicy peanut sauce over top and serve.

Notes:

Per Serving: 210 cal, 4.2g fat, 33.6g carbs, 9.5g protein, 8g fiber

Yield:

4 servings (1 1/2 cup veggies, 1/2 cup rice, 1/4 cup sauce

Spinach Artichoke Grilled Cheese - Jennifer Leen and Kathy Meyer

Give your grilled cheese game a kick with this spicy grilled cheese!

Categories: Vegan, Quick & Easy

Ingredients:

• 1/4 cup pickled jalapeños, minced
• 1/4 cup vegan Mayo
• 1/2 cup artichoke hearts, chopped
• 2 garlic cloves, minced
• 4 oz. baby spinach
• 4 slices sourdough bread
• 2 slices vegan provolone*
• 1 tsp. olive oil
• pepper, to taste

Instructions:

1. Make the mayo: Finely chop the pickled jalapenos. Add the chopped peppers, just half the mayo, and a pinch of pepper to a small bowl. Stir hot pepper mayo to combine.
2. Start the filling: Drain and roughly chop the artichoke hearts. Mince the garlic. Place a large nonstick skillet over medium-high heat with 1 tsp. olive oil. Once hot, add just 1/2 cup chopped artichokes and cook until they’re crispy in places, about 5 to 6 minutes. Add the minced garlic and spinach and cook until the spinach wilts, about 2 to 3 minutes. Transfer to a bowl and wipe the skillet clean.
3. Build the sandwiches: Lay the sourdough bread out on a cutting board. Spread the remaining vegan mayo on one side of each piece. Flip them over and spread the hot pepper mayo on 2 slices. Top with the artichoke mixture and cheese and gently close the sandwiches, plain vegan mayo side up.
4. Cook the grilled cheese: Place a large nonstick skillet over medium heat. Add the sandwiches and cook, occasionally pressing down with a spatula, until golden brown and the cheese has melted, about 2 to 3 minutes per side.
5. Cut the grilled cheese sandwiches in half and serve with salad or side of your choice.

Notes:

*We used provolone, but any vegan cheese slice would work.

Yield:

2 servings

Tater Tot Breakfast Casserole - Jennifer Leen and Kathy Meyer

This is a great option to make for a shared brunch.

Categories: Vegan, Vegetarian

Ingredients:

• 2 Tbsp. olive oil, separated
• 1/2 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 tsp. onion powder
• 1 tsp. cumin
• 1 tsp. smoked paprika
• salt & pepper, to taste
• 2 cloves garlic, diced
• 8 oz. vegan breakfast "meat"*
• 4 oz. vegan cream cheese
• non-stick spray
• 12 oz. vegan egg liquid**
• 1 bag frozen tater tots
• parsley for topping

Instructions:

1. If you are using frozen vegan breakfast "meat", then set it out on a plate while you prep the veggies. It doesn't need to fully thaw.
2. Preheat oven to 375°F.
3. Heat 1 Tbsp. of olive oil in a pan over medium heat. Add the onion, bell peppers, onion powder, cumin, smoked paprika, salt and pepper. Cook for 5-7 minutes, or until tender. Add the garlic and cook for an additional 30 seconds. Push the veggies to one side of the pan and add the remaining Tbsp. of oil to the empty side.
4. Add the vegan breakfast "meat" to the pan and break it apart with a wooden spoon. Cook for 3 minutes, or until browned. Combine the "meat" and veggies and turn the heat off. Add the cream cheese to the pan and stir until combined. Taste and adjust salt if needed.
5. Spray a 10" cast iron skillet (or baking dish) with non-stick spray. Transfer the veggie/"meat" mixture to the skillet and press it down into the bottom of the skillet. Pour the vegan eggs over top. Starting on the outside, layer frozen tater tots on top of the vegan eggs until the entire casserole is covered.
6. Place the casserole in the oven and bake for 35-45 minutes, or until the vegan eggs have set. Remove from the oven and let it rest for 10 minutes. Top with parsley, cut and serve.

Notes:

*We used frozen sausage patties, but you could also use a combo of tempeh bacon, soy chorizo, or sausage links too.

**We used Just Egg.

Yield:

6

Toasted Coconut Rice - Lisa Filpi

Your sense of smell comes into play with this dish, when toasting the cardamom and coconut, and sautéing the garlic, as each ingredient releases its unique fragrance to indicate that it has cooked enough. This rice is an excellent compliment to most Indian dishes.

Categories: Vegan, Vegetarian, Pasta / Rice / Grains

Ingredients:

• 1/4 tsp. ground cardamom
• 1 cup flaked sweetened coconut
• 1 Tbsp. EVOO
• 1 garlic clove, minced
• 2 cups long grain basmati rice
• 3 1/2 cups water
• 1 1/2 tsp. salt
• 1 tsp. butter
• 2 Tbsp. chopped fresh cilantro

Instructions:

1. Heat a saucepan over medium-high heat. Add cardamom; cook, stirring constantly until fragrant (about 15 seconds). Transfer to a small bowl.
2. Add coconut to pan; cook, stirring constantly until fragrant and just beginning to brown (about 2 minutes). Add to cardamom.
3. Add oil and garlic to pan. Sauté, stirring often, just until garlic is fragrant but not browned (about 20 seconds).
4. Stir in rice; sauté 3 minutes.
5. Stir in reserved coconut mixture, water and salt; bring to a simmer. Cover, reduce heat to medium-low, and cook 20 minutes or until liquid is absorbed. Fluff with a fork.
6. Add butter, stirring gently until melted. Stir in cilantro.

Yield:

10 servings (serving size: about 3/4 cup)

Tofu Saag Paneer - Kathy Meyer

Categories: Vegan, Vegetarian, International

Ingredients:

• 1 lemon
• 1 Tbsp. white miso paste
• 15.5 oz. extra firm tofu
• 1 onion, diced
• 2 tsp. fresh ginger, minced
• 1 clove of garlic, minced
• 13.4 oz. chickpeas, drained and rinsed
• 2 tsp. yellow curry powder
• 3/4 cup coconut milk
• 1/4 cup water
• 8 oz. baby spinach
• 1/4 cup mango chutney
• salt and pepper to taste
• vegetable oil

Instructions:

1. Halve and juice the lemon. Add the lemon juice and miso paste to a medium bowl. Mix until combined. Drain the tofu and pat dry with a clean kitchen towel. Cut into 1" cubes and add to the miso mixture, tossing to coat. Set aside to marinate until step 2.
2. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Add the marinated tofu and cook until browned in places (about 3-5 minutes). Sprinkle the crisped tofu with a pinch of salt and transfer to a plate.
3. Return the skillet to medium-high heat with 2 tsp. vegetable oil. Add the diced onion, minced ginger, and minced garlic and cook until softened (about 3-5 minutes). Add the curry powder and cook until fragrant (about 1-2 minutes). Measure 3/4 cup coconut milk, 1/4 cup water, 1/2 tsp. salt and a pinch of pepper to the skillet. Bring the mixture to a boil, add the spinach and stir. Cover and reduce the heat to low and cook until the spinach wilts (about 3-5 minutes).
4. Add the crisped tofu and chickpeas to the skillet with the saag and simmer on low until heated through (about 2-3 minutes). Divide the tofu saag paneer between large, shallow bowls and top with mango chutney.

Yield:

2 servings

Vegan Enchiladas - Kathy Meyer

Modified from the Well Plated by Erin website. This is the closest we have been able to come to "veganizing" the egg enchiladas famously made in Santa Maria by the Portuguese community. You can swap the homemade red enchilada sauce for the same amount of store bought canned mild or spicy red enchilada sauce. Amazing...you don't even miss the cheese!

Categories: Vegan, Vegetarian

Ingredients:

• 1 lb. firm tofu — drained, patted dry, and cut into chunks
• 1/2 tsp. kosher salt
• 1/2 tsp. ground turmeric
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground cayenne pepper
• 2 Tbsp. extra-virgin olive oil
• 2 medium jalapeno peppers — seeds and membranes removed, finely chopped
• 1 medium red bell pepper — cored, seeded, and diced
• 1 small yellow onion — (or 1/2 large onion) finely diced
• 2 Tbsp. nutritional yeast — optional
• 1 8 oz. can sliced black olives
• 20 oz. red enchilada sauce — (2 1/2 cups) plus additional if you like your enchiladas really saucy.*
• 18 small corn tortillas — for larger enchiladas, you can use larger tortillas and fill them more generously.

Instructions:

1. Preheat the oven to 350°F. Lightly coat a large casserole dish with nonstick spray. Set aside.
2. Prepare the enchilada filling: Place the tofu in a food processor and puree for several minutes until smooth, stopping to scrape down the bowl as needed. Sprinkle in the salt, turmeric, black pepper, and cayenne. Pulse a few more times to mix well.
3. Heat the 2 Tbsp. oil in a deep skillet over medium. Once hot and shimmering, add the jalapeno, bell pepper, and onion. Cook, stirring occasionally, until the vegetables soften and begin to brown, about 5 minutes. Stir in the tofu and nutritional yeast, if using, and continue cooking and stirring until the tofu is heated through and dries somewhat Season with additional salt and pepper to taste.
4. Spoon a thin layer of the enchilada sauce into the bottom of the prepared baking dish. Wrap the tortillas in damp paper or cloth towel and microwave for 30 seconds to make them more pliable. Scoop a 1/4-cup portion of filling into each tortilla (or whatever amount you desire), add a few sliced olives on top of filling, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas. Spoon the remaining enchilada sauce over the top of the enchiladas. Lightly coat any exposed tortillas with a little nonstick spray or brush with olive oil so that they crisp nicely in the oven. Sprinkle remaining olive slices on top of enchiladas.
5. Bake for 15 minutes, or until the sauce is hot and bubbly and the tortillas are golden. Serve with desired toppings.

Yield:

6

Vegan Garlic Mashed Potatoes - Jennifer Leen

This is good as a stand alone side dish or as the topping for Lentil Shepherd's Pie

Categories: Vegan, Vegetarian, Holiday Recipes, Side Dishes

Ingredients:

• 4 lbs. russet or Yukon gold potatoes, peeled and quartered
• 1 cup full-fat coconut milk (the kind in a can)
• 1 cup non-dairy milk (such as soy or almond)
• 6 cloves garlic, minced or pressed
• 1 1/2 - 2 1/2 tsp. salt (or to taste)

Instructions:

1. Add the potatoes to a large pot and cover with water. Bring to a boil and continue to cook until the potatoes are fork-tender, 10 - 15 minutes. Remove from heat and drain the water off of the potatoes.
2. In the meantime, in a medium saucepan combine coconut milk, non-dairy milk, and garlic. Bring to a simmer and cook for 10 minutes until fragrant and the garlic is cooked.
3. Pour about half of the garlic milk over the potatoes and use a potato masher to mash the potatoes. Add more of the garlic milk until you reach the constancy you like. (I usually use all of the garlic milk mixture). If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or non-dairy milk until you reach the desired consistency. Season with salt to taste.

Yield:

8

Veggie Lettuce Wraps - Jennifer Leen and Kathy Meyer

We were craving a PF Chang style lettuce wrap, so we set out to find a vegan version on the interwebs. After just a few clicks we found a great knock off recipe that we adapted a little to fit our tastes and the groceries we had on hand.

Categories: Vegan, Vegetarian

Ingredients:

• Filling:
  14 oz. firm tofu
• 2 Tbsp. olive oil
• 1 1/2 cup mushrooms, sliced thick*
• 1/2 cup onions, chopped
• 8 oz. can sliced water chestnuts, chopped
• 4 oz. bamboo shoots, chopped
• 3 cloves garlic, minced
• 1/2 medium carrot, shredded
• 1 head butter lettuce
• 1 tsp. sesame seeds
• salt and pepper to taste
• 1/4 cup cilantro leaves optional for garnish
• Sauce:
  2 Tbsp. vegetarian mushroom oyster sauce
• 2 Tbsp. hoisin sauce
• 1 1/2 Tbsp. low sodium soy sauce
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. mirin
• 2 green onions, chopped
• 1 Tbsp. sesame oil

Instructions:

1. Heat a nonstick pan over high heat and add the oil. Crumble the tofu into the pan so it resembles ground tofu. Sauté the tofu over high heat until the tofu starts to turn a light golden brown color. About 6 minutes.
2. Lower to medium high heat. Add the mushrooms, onions, water chestnuts, bamboo shoots, and garlic. Sauté for 1 - 2 minutes until the onions start to soften.
3. Add the sauce ingredients into the pan and sauté for another 1 - 2 minutes. Taste and season for salt & pepper.
4. Layer two leaves of lettuce on top of each other and spoon the tofu filling in the center. Garnish with shredded carrots, cilantro leaves, and sprinkle on sesame seeds.

Notes:

*We used portobello mushrooms, but white button and crimini, and shiitake mushrooms would work as well.

Wild Rice Stuffed Acorn Squash - Jennifer Leen and Kathy Meyer

This is a great main course dish to serve at a plant-based Thanksgiving or Christmas dinner.

Categories: Vegan, Holiday Recipes

Ingredients:

• 1 acorn squash, halved and seeded
• 1/2 (6 ounce) package dry corn bread stuffing mix*
• 1 tsp. vegan butter
• 1/2 onion, diced
• 1 clove garlic, minced
• 1/2 cup chopped fresh mushrooms
• 1/2 cup long grain and wild rice mix
• 1 sprig fresh sage, chopped
• 1 cup vegetable stock

Instructions:

1. Preheat an oven to 350°F (175°C). Lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
2. Make the stuffing mix as instructed on the package, and set aside.
3. Melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. Stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. Add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. Pour in the vegetable stock, stir to combine, cover, and reduce heat. Simmer the rice mixture until tender, 30 to 40 minutes.
4. Lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. Return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

Notes:

*Pepperidge Farm Herbed Seasoned Classic stuffing mix is vegan.

Yield:

4 servings

Zucchini Bread - Jennifer Leen

The cardamom is the special ingredient for this recipe. It's great as a breakfast treat with coffee or a healthier way to satiate your sweet tooth.

Categories: Vegan, Baked Goods / Breads

Ingredients:

• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/8 tsp. cardamom
• 1 heaping cup shredded zucchini, (1 medium zucchini)
• 1/2 cup walnuts

Instructions:

1. Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
2. Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
3. In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
4. Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

Notes:

Throw in some vegan chocolate chips for a little variation.

Yield:

10