Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

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Ingredients:

• 1 large cauliflower cut into small florets
• 2 large onions chopped into 1/2-inch chunks
• 3 medium baking potatoes peeled and chopped into 1/2-inch- 3/4-inch chunks
• 1 cup frozen green pea
• 1 cup vegetable stock or 1 cup chicken stock
• 4 tablespoons ghee or 4 tablespoons clarified butter
• 2 tablespoons fresh ginger grated including juice
• 2 tablespoons fresh ginger peeled and finely minced
• 5 garlic cloves minced
• 1 medium hot green chili pepper minced
• 2 teaspoons turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1/2 lemon juice of
• 1/3 cup fresh cilantro chopped

Steps:

• Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
• Add all remaining spices including salt Stir well
• Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
• Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
• Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
• Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
• Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro

Amazing Vegetarian or Vegan Lasagna

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Ingredients:

• 12 lasagna noodles estimate
• 1 onion
• 1 garlic clove chopped
• 2 tablespoons olive oil
• 1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
• 1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
• 1/4 cup chopped parsley
• 1 lb firm tofu
• 1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
• 3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
• 1 tablespoon nutritional yeast flakes
• parmesan cheese

Steps:

• Cook lasagna noodles according to the package directions
• Saute onion and garlic in oil until tender Add vegeburger or gluten
• Stir in speggetti sauce and parsley; simmer for 5 minutes
• Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
• Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
• Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
• Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
• In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
• The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
• Bake for 1 hour at 350 degrees F or 180 degrees Celsius

Artichoke and red pepper risotto

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Ingredients:

• 2 -3 cups vegetable broth
• 1/2 small red bell pepper cut julienne
• 1/2 cup artichoke heart cooked
• 1 teaspoon olive oil
• 1 onion minced
• 1 cup arborio rice
• 1/3 cup dry white wine
• 1/4 cup parmesan cheese
• 1 tablespoon minced parsley

Steps:

• Heat broth to near boil and keep hot in saucepan
• Cook bell pepper and artichoke hearts in 2 tbs
• broth
• Remove
• Cook onion in 2 tbs
• broth until softened
• Add oil and rice and cook 1 minute
• Add wine
• Cook until wine is almost gone
• Add broth just to cover rice
• Cook and stir over medium heat until broth is absorbed
• Add more broth and continue cooking broth down and adding new broth until rice is just done about 20 minutes
• Add vegetables and cook to heat done
• Stir in Parmesan and parsley before serving
• Makes 2 servings

Baked Ziti

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Ingredients:

• 26 ounces spaghetti sauce
• 16 ounces reduced-fat sour cream
• 14 ounces vegetable broth
• 1 cup mozzarella cheese shredded
• 1 cup parmesan cheese shredded
• 16 ounces ziti pasta

Steps:

• Preheat over to 400F
• In a large mixing bowl combine spaghetti sauce with sour cream Stir in broth
• Add 1/2 cup Mozarella and 1/2 cup Parmesan cheese
• Stir in ziti and blend well
• Pour out into 9x13-inch baking dish cover with foil and bake for one hour
• After one hour take out baking dish uncover carefullyvery hot steam and sprinkle with remaining cheeses
• Return dish to oven without cover and bake 5 more minutes or until cheese is melted

Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

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Ingredients:

• 1 16 ounce package lasagna noodles Ronzoni brand
• 1 cup Fontina cheese shredded
• 1 10 ounce package frozen chopped spinach thawed and well-drained
• 1 cup carrot shredded
• 1 cup zucchini shredded
• 3 cups part-skim ricotta cheese
• 1 egg
• 1 medium onion chopped
• 2 tablespoons oil
• 2 tablespoons all-purpose flour
• 1/4 teaspoon nutmeg
• 1 cup chicken broth
• 1/2 cup parmesan cheese grated

Steps:

• Cook lasagna according to package instructions; drain Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool
• Combine fontina cheese
• vegetables
• 2-1/2 cups of ricotta and the egg
• Assemble Place layer of lasagna on bottom of 13 x 9 baking dish Spread with 1/2 of the cheese mixture Repeat layers
• ending with lasagna
• Sauce Saute onions in oil until tender Add flour and nutmeg Stir in broth and remaining ricotta Cook and stir until mixture comes to a boil Spoon over lasagna
• Sprinkle with Parmesan cheese
• Cover with aluminum foil and bake at 350 F for 45 minutes Uncover and broil about 2-3 minutes or until it is lightly browned

Butternut, Barley and Parmesan Risotto

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Ingredients:

• 100 g butter
• 2 teaspoons fennel seeds
• 400 g butternut squash peeled and diced
• 1 leek sliced and washed
• 2 red onions sliced
• 2 bay leaves
• 6 garlic cloves chopped
• 300 g barley
• 2 liters hot vegetable stock
• 150 g grated parmesan cheese castelli for veggie version
• 1/2 teaspoon black pepper
• 1 teaspoon flaked sea salt

Steps:

• Heat a large wide pan and add butter and fennel seeds Saute for 1 minute
• Add squash and black pepper Saute for 2 minutes Stirring often
• Remove squash with a slotted spoon and set aside Add leek onions bay leaves and garlic Saute until onions begin to caramelise
• Add barley to pan and stir for 1 minute Return squash and add the salt
• Mix well and add 1 litre of the stock Stir while bringing to the boil cover and simmer for 10 minutes
• Continue adding 1/2 cups of the hot stock at 4 min intervals When all stock has been added stir in the cheese and serve

Camping Fruit and Rice

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Ingredients:

• 1 1/2 cups Minute Rice
• 1/2 teaspoon cinnamon
• 1/4 cup dried fruit
• 1 1/2 cups water
• 2 tablespoons margarine

Steps:

• At home put the rice cinnamon and dried fruit in a zip loc bag
• Seal
• Label add 1 1/2 cups water and 2 tbs margarine
• At camp put the rice mix and the water and margarine in a saucepan with a cover
• Bring water to a boil
• Cover
• Remove from heat
• Let sit 5-7 minutes; fluff with fork
• Serve with a bit of powdered milk mixed with water

Cheese and Leek Charlotte

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Ingredients:

• 2 leeks sliced thin
• 1 tablespoon butter
• 3 eggs beaten
• 1 cup breadcrumbs
• 1/2 cup cheddar cheese grated
• 2 tablespoons fresh parsley chopped
• pepper
• 1 tablespoon sesame seeds
• 1 tablespoon wheat germ
• 1 tablespoon parmesan cheese grated
• 2 egg whites stiffly whisked

Steps:

• Gently fry leaks in butter until soft and moist Add all remaining ingredients except sesame seeds wheat germ Parmesan and egg whites and mix together
• Gently fold in whisked egg whites
• Pour mixture into a buttered oval pie dish or souffl dish and sprinkle with sesame seeds wheat germ and Parmesan
• Bake at 350 for 30 minutes or until firm Serve hot

Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Corn and Tomato French Pasta

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Ingredients:

• 1 lb bow tie pasta
• 2/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 cup corn
• 3 tomatoes diced
• 14 ounces brie cheese cubed or mozzarella
• 2 teaspoons basil
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Steps:

• Cook pasta drain and allow to cool
• Heat oil lemon juice and garlic in a pot
• Add the corn and spices
• Toss pasta with garlic and oil sauce
• Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese
• Serve topped with shredded parmesian and sundried tomatoes if desired

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Debbie's Spinach or Broccoli Quiche

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Ingredients:

• 1 pie crust
• 1 10 ounce package frozen broccoli defrosted or 1 10 ounce package spinach defrosted
• 1 onion chopped
• 1/2 cup milk
• 3 -4 tablespoons onion soup mix which equals approximately 3/4 of a packet

Steps:

• Preheat oven to 350 degrees
• Bake pie crust 5-10 minutes optional
• Saute the onions and vegetables
• Mix everything together and pour into pie crust
• Bake at 350 degrees for about 40 minutes or until done

Italian Flag Tortellini

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Ingredients:

• 1 lb frozen broccoli
• 4 garlic cloves chopped
• 9 ounces fresh whole wheat cheese tortellini
• 1 14 ounce can of diced Italian tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 cup grated parmesan cheese

Steps:

• Thaw the Broccoli
• Bring a large pot of water to boil for the tortellini
• Meanwhile
• coat a very large skilet with olive oil Add the broccoli and pepper and saute for about 2 minutes Then
• add the garlic an saute for another 2 minutes Then
• add the tomatoes and Italian Seasoning and let it simmer over a low/medium heat for around 15 minutes
• Cook the tortellini to package directions When it is finished
• combine the tortellini wth the broccoli mixture and serve with grated parmesan cheese

Light Mac amp; Cheese

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Ingredients:

• 1/2 lb macaroni or other small pasta
• 2 tablespoons butter
• 2 cups onions chopped
• 2 garlic cloves minced
• 1/2 lb sliced mushrooms
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 1/2 lb spinach chopped
• 2 cups cottage cheese
• 1/2 cup yogurt
• 1 teaspoon dried dill
• 2 cups cheddar cheese grated
• 1/4 cup sunflower seeds

Steps:

• Preheat oven to 350F Grease a 9X13 pan and set aside
• Cook the pasta in a large pot Drain and set aside
• Melt butter in a deep skillet
• and saute onions for 5 minutes Add garlic
• mushrooms
• salt and caraway seeds Cook for about 5 minutes
• or until mushrooms are cooked Stir in spinach
• remove from heat
• and add to pasta
• Mix in cottage cheese
• buttermilk
• dill
• black pepper and half the cheddar Spread in prepared pan
• sprinkle with remaining cheddar and sunflower seeds
• and bake uncovered for 20-30 minutes
• I served this hot
• but its pretty tasty at room temperature for lunch the next day
• too

Linguine With Fresh Tomatoes, Olives, and Feta Cheese

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Ingredients:

• 1 16 ounce box linguine
• 4 large tomatoes chopped
• 3 tablespoons fresh basil chopped
• 2 garlic cloves minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 2 1/4 ounce can sliced black olives
• 3/4 cup crumbled feta cheese

Steps:

• Cook pasta according to package directions
• Meanwhile combine tomato basil olive oil garlic salt and pepper in mixing bowl
• Drain pasta and place in large serving bowl Top with tomato mixture sprinkle with feta cheese and olives Serve

Mexi Lentil Rice

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Ingredients:

• 1 cup uncooked rice
• 1 cup dried lentils
• 1 cup chopped onion about 1 medium
• 32 ounces water or 32 ounces broth of choice
• 1 -2 teaspoon cumin
• 1 1 ounce package taco seasoning
• 2 -8 ounces of shredded cheese
• shredded cheese
• sour cream
• salsa

Steps:

• spray inside of crock pot with non stick cooking spray
• add all ingredients except toppings and mix well
• cook on high for two to two and a half hours
• serve topped with additional cheese
• sour cream and salsa if desired

Miso Marinated Tofu

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Ingredients:

• 1 12 ounce package tofu extra firmdrain and pat dry with paper towels and cut into strips
• 4 tablespoons yellow miso
• 2 tablespoons brown rice vinegar
• 2 tablespoons honey
• 2 garlic cloves smashed
• 1 dash ground ginger
• 1 dash red pepper flakes

Steps:

• Place tofu in dish and splash with about 1-2 TBS soy sauce then spread the marinade over tofu and let marinate overnight or for a day
• When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350

Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

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Ingredients:

• 1 lb carrot cut on the diagonal in 1/2' pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
• 8 -10 large medjool dates seeds removed and quartered on the long axis
• 1 14 ounce can garbanzo beans drained
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon reserved for juice
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves chopped
• sea salt
• black pepper

Steps:

• Preheat oven to 375F Place the carrots
• honey
• cinnamon
• sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
• stir in garbanzo beans and cook an additional 5 minutes
• While the carrots are roasting
• prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
• Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
• Combine the carrots and couscous
• lemon juice
• date quarters
• toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
• add in the cilantro and serve in a bowl warm

Okra Gumbo

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Ingredients:

• 2 cups okra fresh or frozen
• 1 medium onion chopped
• 1 cup sliced celery
• 1 14 ounce can stewed tomatoes
• 1 garlic clove pressed
• 1 bunch green onion chopped tops also
• tomato juice like V8
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 1 bay leaf
• 1/2 teaspoon oregano flakes
• 1/2 teaspoon sweet basil
• 1/2 teaspoon whole rosemary
• 1/2 teaspoon celery seed
• 2 tablespoons olive oil

Steps:

• Saute onions celery garlic and okra in olive oil until onions are clear
• Add all seasonings and stir to coat onions celery and okra
• Add tomatoes
• Add tomato juice to cover and cook until celery is tender
• Serve over cooked white or brown rice

One Pot Vegan/Vegetarian Rice and Lentils Dish - Khichdi

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Ingredients:

• 1/2 cup basmati rice white
• 1/2 cup mung beans yellow split variety
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon cumin seed
• 2 sticks cinnamon
• 2 cloves
• 1/2 teaspoon asafoetida powder
• 1 red chili
• 1 cup mixed vegetables chopped frozen or fresh use firm veggies only like carrots peas greenbeans
• 1 potato quartered
• 2 tablespoons butter or 2 tablespoons vegan margarine

Steps:

• Wash mung and rice together in a few changes of water Place in pressure cooker
• Put sufficient water in the pressure cooker in my cooker i use 2 cups of water for the 1/2 cups rice and 1/2 cup mung
• Put all other ingredients in except for cumin ghee chillies and asafetida
• Cook for 3 whistles roughly 5 minutes after cooker has gained full pressure
• Let it cool down and you can do this by running the closed cooker under cold water to facilitate faster cooling
• Heat ghee in pan add chilli and cumin and asafetida fry for a few seconds and mix into khichdi
• Serve

One-Pot Hotshot Vegan Jambalaya

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Ingredients:

• 4 tablespoons olive oil
• 1 -2 bell pepper any color chopped
• 4 stalks celery chopped
• 1/2 large onion chopped
• 3 green onions diced
• 3 dried chipotle peppers deseeded and chopped
• 1 tablespoon fresh parsley chopped if you don't have fresh use 1 - 2 teaspoons of each herb dry
• 1 tablespoon fresh oregano chopped
• 1 tablespoon fresh parsley chopped
• 2 teaspoons fennel seeds
• 1 teaspoon thyme
• 2 tablespoons regular chili powder or your fave spicy seasoning or 2 tablespoons hot sauce or your fave spicy seasoning
• 3 bay leaves
• 1 15 ounce can black beans or 1 15 ounce can pinto beans
• 1 cup brown rice uncooked
• 1/3 cup Bulgar wheat uncooked use more rice if you don't have
• 4 cups water
• 3 vegetable bouillon cubes several teaspoons of concentrated veggie boullion
• 1 28 ounce can diced tomatoes with juice

Steps:

• Saute peppers
• celery
• onion and green onion in olive oil til tender
• Add all other ingredients and bring to a boil
• Reduce to a simmer and cover until rice is done
• stirring every few minutes
• Add more water if needed to get the rice done You want to have a little sauce at the end
• and no burnt rice
• Use more boullion
• chili powder
• a shot of hot sauce
• and/or more of the spices for flavor if needed
• You may want to add salt and pepper depending on the saltiness of your boullion
• Optional When its about ready
• add these and simmer until heated through 1/2 cup veggie sausage and/or 1/2 cup veggie chikn
• Remove bay leaves and enjoy Goes great with some nice crusty bread

Pancakes

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Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Pasta and White Beans in Light Tomato Sauce

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Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 16 ounce can tomatoes chopped
• 2 tablespoons minced parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 15 ounce can cannellini beans rinsed drained white kidney beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces pasta your choice freshly cooked

Steps:

• Heat oil in heavy large skillet over medium heat
• Add garlic and saute until golden about 2 minutes
• Stir in tomatoes and cook 5 minutes
• Add parsley basil and oregano and simmer stirring occasionally for 15 minutes
• Add beans and cook until heated through about 5 minutes
• Season with salt and pepper
• Place freshly cooked pasta in bowl
• Pour sauce over and toss thoroughly
• Also nice with grated Parmesan or Pecorino cheese

Penne Pasta With Chicken, Grape Tomatoes and Zucchini

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Ingredients:

• 1 lb penne pasta
• 4 tablespoons olive oil
• 3 tablespoons butter
• 1 cup onion finely chopped
• 4 -6 garlic cloves finely chopped
• 2 lbs chicken breasts cubed
• 4 cups zucchini cubed 1/2-inch
• 4 cups grape tomatoes halved
• 1/8 teaspoon pepper
• 2 teaspoons dried basil
• 1/4 teaspoon chili powder
• 1 teaspoon salt
• 4 ounces low fat mozzarella shredded

Steps:

• Heat oil over medium heat add onion and garlic cook until translucent
• Increast heat add cubed chicken stir briskly until white
• Add zucchini and halved tomatoes salt chili powder and basil Reduce to low-med heat cover and cook 10 minutes
• Cook pasta according to directions Mix cooked drained hot pasta with 3 tablespoons of butter Add chicken mixture to the pasta and toss
• Servce with shredded cheese on top

Pumpkin-Cilantro Pesto amp; Pasta

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Ingredients:

• 1 bunch fresh cilantro large
• 1/2 cup raw pumpkin seeds
• 1 garlic clove peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons capers in brine
• 075 11 ounce package pasta
• 1 1/2 cups frozen corn kernels
• 2 cups tomatoes chopped
• 1 15 ounce can black beans drained and rinsed

Steps:

• Trim off any sandy roots of cilantro
• Cut bunch in half lengthwise
• Place cilantro steams and leaves in bowl of food processor
• Add pumpkin seeds and garlic and pulse to chop
• With motor running pour in oil to create a paste
• Add lime juice salt chili powder capers and caper brine
• Pulse a few times to coarsely chop capers Set aside
• Cook pasta according to package directions until tender but still firm
• While pasta cooks place corn in large colander and run hot water over it to separate kernels
• When pasta is done pour it over corn to drain; return pasta and corn to pot
• Toss in tomatoes black beans and pesto sauce
• Serve warm

Rainbow Stir-Fry

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Ingredients:

• 3 tablespoons frozen orange juice concentrate
• 2 tablespoons hoisin sauce
• 1 tablespoon low sodium soy sauce
• 1/2 teaspoon chili-garlic sauce
• 2 teaspoons toasted sesame oil
• 1/2 lb green beans halved crosswise
• 1 cup thinly sliced purple cabbage
• 1 15 ounce can baby corn rinsed and drained
• 1 small red bell pepper sliced 1 cup
• 1 cup frozen shelled edamame
• 1 8 ounce can sliced water chestnuts drained
• 4 green onions thinly sliced

Steps:

• 1 Whisk together orange juice concentrate hoisin sauce soy sauce and chile-garlic sauce in small bowl
• 2 Heat oil in wok or large skillet over high heat Add green beans and stir-fry 3 minutes Add 3 Tbs water; stir-fry 3 minutes more Add cabbage baby corn bell pepper edamame and water chestnuts; stir-fry 4 minutes Stir in green onions and orange juice mixture; cook 1 minute more

Red Onion Tri-Mushroom Quiche

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Ingredients:

• 1 1/4 cups flour
• 1/3 cup unsalted butter
• 1 egg yolk
• 3 tablespoons ice water
• 1 pinch salt
• 1/4 cup unsalted butter
• 1 large red onion halved and sliced
• 4 ounces cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and sliced
• 4 ounces oyster mushrooms stemmed and sliced
• 2 teaspoons fresh thyme chopped
• 1 egg
• 2 egg yolks
• 1/3 cup heavy cream
• salt and pepper

Steps:

• Sift flour and salt into a bowl
• Add the butter and cut it into the flour until mixture resembles breadcrumbs
• Beat the egg yolk with the water in small bowl
• Sprinkle liquid onto flour mixture and combine with your fingertips
• Form dough into a ball
• Cover and chill for 30 minutes
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter
• Roll out dough on floured surface and then line the pan
• Prick bottom with fork and chill for 30 minutes
• Line with foil and dried beans and bake in the oven for 25 minutes
• Remove the foil and beans and cool on a wire rack
• Reduce oven temp to 350 degrees
• Melt butter in a large heavy bottomed skillet
• Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
• Add mushrooms and thyme and cook for an additional 10 minutes stir often
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
• Serve hot or at room temperature

Roasted Vegetables With Tomato Coconut Sauce

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Ingredients:

• 4 potatoes peeled and quartered
• 1 pumpkin cut into wedges and peeled
• 4 zucchini halved lengthways
• 12 baby onions peeled
• cooking spray
• 1/3 cup chopped unsalted peanuts
• 1/3 cup chopped mint
• 390 g pimento pepper drained
• 400 g diced tomatoes
• 1/4 cup black bean sauce
• 140 ml coconut cream

Steps:

• Preheat oven to 200 Degrees C 400 Degrees F
• Place vegetables on a large baking tray sprayed with oil
• Bake 45 minutes until tender turning every so often
• Meanwhile combine all sauce ingredients and blend with a food processor or blender
• Heat in a saucepan
• Spoon over cooked vegetables and sprinkle with mints and nuts

Seitan and Mushroom Stroganoff Vegan

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Ingredients:

• 2 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1 1/3 cups vegetable broth or 1 1/3 cups water
• 1/2 teaspoon garlic granules
• 2 tablespoons tahini
• 2 teaspoons canola oil or 2 teaspoons olive oil
• 1 cup green onion
• 2 -3 garlic cloves minced
• 3 cups sliced mushrooms or 3 cups portabella mushrooms
• 2 cups seitan strips thinly sliced
• ground black pepper to taste
• egg-free pasta one normal sized package
• 3 tablespoons vegan sour cream

Steps:

• Gravy Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin smooth paste Whisk in the broth or water and garlic granules Cook over medium-high heat stirring constantly until it thickens and comes to a boil Remove from heat and beat in the tahini and vegan sour cream Cover the saucepan and set aside
• Place oil in a large skillet and heat over medium-high When the oil is hot saut the onion and garlic for 10 minutes
• Add the mushrooms and cook stirring often for 5 to 7 minutes
• Stir the seitan strips and the reserved gravy into the onions and mushrooms Reduce heat to low and stir often about 5 to 10 minutes until the seitan is heated through
• Season the stroganoff with ground pepper Serve at once over egg-free noodles

Sesame Seitan - Vegan

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Ingredients:

• 1/4 cup flour
• 1 cup tempura flour
• ice water
• 1 8 ounce box white wave seitan
• hot oil for deep frying
• 1 yellow squash or 1 zucchini chopped matchstick size
• 1 small onion chopped
• 1/4 cup ginger finely chopped
• 1 carrot shredded
• 1/2 cup teriyaki sauce or 1/4 cup soy sauce and 1/4 cup of natural sweetener
• 1 teaspoon sesame oil
• 1 tablespoon oil
• salt and pepper
• toasted sesame seeds to garnish
• cooked rice

Steps:

• cut seitan into bite size pieces
• in a plastic bag evenly coat seitan with flour
• mix tempura flour and ice water in a bowl until you get a smooth batter
• dip floured seitan in batter and deep fry til crispy
• place seitan on paper towel to drain excess oil
• In a wok or large frying pan heat oil and stirfry all shredded vegetables
• add teriyaki sauce sesame oil and salt and pepper to taste
• add seitan
• serve with rice and sprinkle sesame seeds

Southwest Cheese Soup

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Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Spaghetti Alla Caprese

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Ingredients:

• 1 lb spaghetti
• 2 fresh tomatoes diced
• 1 lb fresh mozzarella cheese diced
• 1/2 cup extra virgin olive oil
• 1 teaspoon fresh oregano
• 4 leaves fresh basil
• salt

Steps:

• Cook the spaghetti in salted boiling water until al dente about 6 minutes While the spaghetti is cooking begin to make the sauce
• Mix the tomatoes and mozzarella in a large bowl
• Add the best available extra-virgin olive oil oregano basil leaves and salt to taste
• When the spaghetti is ready remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water
• Mix well and serve immediately

Spiced Rice With Lentils

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Ingredients:

• 1 cup brown basmati rice
• 1 cup lentils
• 1 medium onion halved and thinly sliced
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1 dried red chili
• 3/4 teaspoon ground turmeric
• salt
• 2 tablespoons fresh lemon juice

Steps:

• In large nonstick saucepan saute onion for 2 minutes or until translucent
• Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
• Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
• Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
• Drizzle with lemon juice and garnish with chopped cilantro if desired

Spicy Tempeh and Broccoli Rabe With Rotelle

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Ingredients:

• 1/2 lb whole wheat spiral pasta or 1/2 lb other spiral-shaped pasta
• 1 15 ounce package tempeh cubed
• 1/2 cup vegetable broth plus
• 2 tablespoons vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 garlic clove pressed
• 1 tablespoon fennel seed
• 1 teaspoon red pepper flakes to taste
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red wine vinegar
• 1/4 cup olive oil
• 5 garlic cloves sliced thinly
• 1 bunch broccoli rabe tough stems trimmed chopped coarsely 1/2-3/4 pound
• 2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
• 2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
• salt freshly ground black pepper

Steps:

• Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
• Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
• Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
• Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
• Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Spinach amp; Pepper Quiche

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Ingredients:

• 1 deep dish pie shell
• 1/4 cup pickled sweet red peppers sliced
• 1 tablespoon olive oil
• 4 cups fresh spinach stemmed
• 4 eggs
• 1 cup heavy cream
• 4 ounces feta cheese crumbled

Steps:

• Preheat oven to 350 degrees
• Saute peppers in olive oil until slightly softened
• Add spinach and saute until wilted
• Mix eggs and heavy cream
• Place feta cheese in pie shell
• Add spinach mixture and the egg mixture
• Bake for about 20 minutes or until set

Super Easy Microwave Cheese Sauce for Lasagna

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Ingredients:

• 90 g butter
• 1/3 cup plain flour
• 1 3/4 cups milk
• 225 g cheddar cheese grated or use the whole 250g block

Steps:

• Melt butter for 40 secs on high
• Stir in flour amp; cook for 1 min on high
• Gradually stir in milk
• Cook for 4-6 mins on high stirring every minute
• Stir in cheese

Sweet and Sour Peppers with Pasta Bows

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Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 clove garlic crushed
• 2 tablespoons capers
• 2 tablespoons raisins
• 1 teaspoon whole grain mustard
• grated lime juice and zest of
• 1 teaspoon honey
• 2 tablespoons chopped cilantro
• 8 ounces bow tie pasta
• salt freshly ground black pepper
• shavings parmesan cheese to serve

Steps:

• Quarter the peppers and remove the stalks and seeds
• Place in boiling water and cook for 10-15 minutes until tender
• Drain and rinse under cold water
• Peel away the skins and and leftover seeds and cut the flesh lengthwise into strips
• Set aside
• Put the garlic capers raisins mustard lime zest and juice honey and cliantro into a bowl
• Season with salt and pepper and whisk together
• Cook the pasta in a large pan of boiling salted water for 10-12 minutes until tender
• Drain thoroughly
• Return pasta to the pan and add the peppers and dressing
• Heat genly on med-low and toss to miss
• Transfer to a warm serving bowl
• Serve with shavings of Parmesan cheese if you like

Thai Veggie Peanut Noodles

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Ingredients:

• 300 g thin rice noodles
• 350 g quorn mince
• 250 g snow peas trimmed
• 3 tablespoons crunchy peanut butter
• 1 red chile deseeded and chopped
• 2 teaspoons light brown sugar
• 1 teaspoon soy sauce
• 1/4 cup coriander chopped

Steps:

• Place noodles in a bowl of boiling water
• Soak or 5 mins and drain
• Heat wok and fry the quorn until golden
• add the snow peas/mangetout and cook for another 2 minutes
• Whisk the peanut butter chilli brown sugar and soy in a bowl loosening with 2 tbsp warm water
• Add noodles and sauce to pan and toss to coat and warm through
• sprinkle over coriander to serve

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Tomato Pasta

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Ingredients:

• 2 tablespoons olive oil
• 1 clove garlic
• 1 bunch mint washed and stemmed
• 4 fresh tomatoes seeded or 1 can diced tomato drained
• 1 lb penne
• salt and pepper
• 1/2 cup pasta cooking water

Steps:

• Make a paste with oil garlic mint and tomatoes
• Cook penne al dente and cool
• Drain
• Toss tomato mixture with shells season with salt and pepper
• If paste is too thick slowly add some of the pasta cooking water mixing well

Tomato-Mushroom Pasta

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Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup chopped shallot
• 1 lb assorted wild and domestic mushroom thinly sliced
• 1 lb vine-ripe tomatoes seededdiced
• 1 teaspoon chopped rosemary
• 1/4 cup sun-dried tomato packed in oil sliced into small pieces
• 3/4 lb bucatini pasta or 3/4 lb perciatelli cooked

Steps:

• In large nonstick skillet melt butter
• Add chopped shallots; cook until softened 3 minutes
• Add assorted mushrooms; saute until tender 8 minutes
• Add tomatoes rosemary 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened 3 minutes
• In large pasta bowl place 3/4 lb freshly cooked pasta; add sauce; toss to mix well
• Serve with grated Parmesan cheese if desired

Vegetable Pot Pie

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Ingredients:

• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 cup thinly sliced celery
• 1 1/2 cups small broccoli florets
• 1 cup diced red bell pepper
• 1 cup frozen green beans thawed
• 1/2 cup unbleached all-purpose flour
• 1 cup milk or 1 cup plain soymilk
• 2 cups rich vegetable broth or 2 cups canned broth
• 2 tablespoons chopped fresh parsley
• 1 teaspoon tamari or 1 teaspoon reduced sodium soy sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• salt freshly ground black pepper
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons butter
• 3/4 cup buttermilk or 3/4 cup plain soymilk
• 2 teaspoons honey

Steps:

• Preheat the oven to 400F
• Make the filling In a medium skillet over medium-high heat melt the butter the oil Add the onion and cook stirring often until soft about 5 minutes Add the celery broccoli bell pepper and green beans and cook stirring often until the vegetables are tender about 10 minutes Reduce the heat to low Sprinkle the flour over the vegetable mixture Cook stirring constantly for 2 minutes
• Make the Broth In glass measuring cup combine the milk and broth Slowly add to the vegetable mixture while whisking constantly The sauce will start to thicken Add the parsley tamari thyme and sage Season to taste with salt and pepper Cook stirring constantly until thickened Remove from the heat transfer to a 2quart casserole and set aside
• Make the topping In a large bowl mix the flour salt baking powder and baking soda Using a pastry blender or fork cut the butter into the flour mixture until it resembles coarse meal In a measuring cup combine the buttermilk and honey Add to the flour mixture stirring with a fork to form a stiff dough Add more buttermilk if the dough is too dry Knead lightly in the bowl for 3 to 5 minutes until the dough is no longer sticky Turn the dough out onto a lightly floured surface Roll out into a shape to cover the casserole dish
• Lay the biscuit topping lightly over the filling Do not seal the edges Bake for 20 to 30 minutes until the crust is golden brown and the filling is bubbling

Veggie Nachos

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Ingredients:

• 4 -5 ounces tortilla chips pieces okay
• 1/2 cup onion chopped save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles Quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder regular
• 1/4 cup fresh corn or 1/4 cup thawed frozen corn
• 1/2 cup tomatoes diced
• 1 cup romaine lettuce chopped

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
• In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
• Add more beer or water and stir as the mixture thickens
• Add the meatless crumbles
• Stir to mix and add enough liquid to keep it from sticking at all
• Sprinkle the spices on to the most liquid areas and stir
• Remove from heat
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
• Stir corn into the bean mixture and heat through
• Stir in salsa now if you prefer
• Spoon the mixture over the waiting hot chips
• Top with the tomatoes and sliced romaine lettuce
• Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy

Veggie Pasta With Cheesy Fondue Sauce

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Ingredients:

• 7 ounces dried pasta shapes such as penne
• 7 ounces broccoli spears
• 1 garlic clove finely chopped
• 1 cup dry white wine
• 3 teaspoons cornstarch
• 7 ounces emmenthaler cheese grated or a similar swiss cheese
• 1 tablespoon olive oil
• 9 ounces cherry tomatoes washed
• salt
• fresh ground black pepper
• garlic bread to serve

Steps:

• Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
• Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
• With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
• Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
• Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread

Ww Tortilla Bake

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Ingredients:

• 4 corn tortillas
• 4 ounces monterey jack cheese grated
• 4 eggs beaten
• 1 cup skim milk
• 1 teaspoon jalapeno pepper chopped
• 1/2 teaspoon chili powder
• 1/4 teaspoon dry mustard
• 1 teaspoon olive oil
• 1 garlic clove minced
• 1/2 cup tomato sauce
• 1/8 teaspoon ground cumin
• 1 tomatoes cut into 8 slices
• 1 tablespoon onion chopped
• 1 teaspoon onion chopped
• parsley sprig optional garnish

Steps:

• Place 1 tortilla in each of 4 round individual casseroles which have been sprayed with Pam
• Top each tortilla with 1/2 ounce grated cheese
• In a bowl combine next 5 ingredients eggs - mustard Pour 1/4 of the mixture into each casserole and then sprinkle with 1/2 ounce of cheese
• Bake casseroles at 350F for 30 minutes
• Meanwhile in a small saucepan heat olive oil Add garlic and saut until tender Stir in tomato sauce and cumin and cook for 2 minutes
• Spoon 1/4 of the sauce over each tortilla
• Garnish each casserole with 2 tomato slices 1 teaspoon of chopped onion and parsley