1 large yellow onion, cut into pieces
2 garlic cloves, sliced
1 tsp. peeled and minced fresh ginger
1 jalapeno chile (optional), seeded
2 Tbsp. olive oil
1/2 tsp. dry mustard
1/2tsp. ground fennel seeds
1/2 tsp. ground cardamom
1/2 tsp. ground allspice
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. cayenne pepper
2 large Yukon Gold potatoes, peeled and diced
1/2 head cauliflower, cut into small florets
1 1/2 cups slow-cooked or 1 15-oz can dark red kidney beans, drained and rinsed
1 14.5-oz can diced tomatoes, drained
2 cups vegetable stock
salt and freshly ground pepper
1 cup canned unsweetened coconut milk
Use 4 to 6 quart slow cooker.
1. Puree onion, garlic, ginger, and jalapeno in food processor until smooth.
2. Place oil in crock-pot on high. Add onion puree and stir in mustard, fennel, cardamom, allspice, cumin, turmeric, and cayenne. cover and let cook on High 5 minutes.
3. Stir in potatoes, cauliflower, kidney beans, tomatoes, and stock. Season with salt and pepper, cover, and cook on low 6 hours.
4. When vegetables are tender, add coconut milk and cook, uncovered, 10 to 15 minutes to incorporate flavors.
1 large head cauliflower, cut into 1-inch florets (about 1 1/2 lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbsp. tahini
1 Tbsp. lemon juice
1/4 tsp. salt
1 Tbsp. chopped parsley
1 tsp. toasted sesame seeds
1. Place oven rack in top position. Preheat oven to 425°F.
2. Toss cauliflower with 2 tsp. olive oil and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes until cauliflower is fork-tender and slightly browned.
3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Saute garlic in oil 1 to 2 minutes until fragrant. Stir in tahini, lemon juice, 5 Tbsp. water and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.
3. Divide cauliflower among four plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds and serve.
1 large onion
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 tsp. ground turmeric
1 tsp. red chili powder
1/2 cup vegetable oil
1 Tbsp. sesame oil
4 medium or 3 large potatoes, peeled and cut into chunks
salt to taste
1. Place onion, garlic and ginger in food processor with about 1/4 cup water and puree. Add turmeric and chili.
2. Heat vegetable oil, puree, 1 cup water and potatoes. Reduce heat to medium-low and cook until potatoes are soft. Add water if mixture begins to stick and season with salt.
Garnish with cilantro. Other vegetables, such as okra or cauliflower, can be used along with or instead of potatoes. For lower fat, reduce amount of vegetable oil used.
4 servings, 260 Cal per, 5 G. protein, 9 G. fat (1 G. saturated)
Sponge
4 Cups Warm Water
2 tsp. Active-Dry Yeast
4 Cups All-Purpose Flour
1/3 Cup Honey or Sugar
Dissolve yeast in water. Pour into a large (Bosch) mixing bowl, with flour
and sweetener. Mix until smooth. Refrigerate, covered, 8 to 12 hours.
Dough
1 Cup Water
4 tsp. Active-Dry Yeast
2 Eggs (or 1 Tbsp. Ener-G Egg Replacer)
1 Tbsp. Salt
1/3 Cup Vegetable Oil
6-10 Cups Whole Wheat Flour
4-10 Cups All-Purpose Flour
Dissolve yeast in water. Pour into sponge. Add eggs, salt, oil, and wheat flour; mix until smooth. Add white flour, less than a cup at a time, while mixing, until dough no longer sticks to clean hands. Mix about five more minutes. Turn out onto clean surface; knead for a few minutes. Let rise in covered bowl about an hour or until double. Turn out of bowl; knead for a few minutes. Let rise uncovered about fifteen minutes. Shape into four loaves; place in bread pans and let rise about 45 minutes. Bake 45-46 minutes at 350 F. Turn out of pans onto wire rack; eat warm or let cool completely before wrapping.
3 Tbsp. butter or margarine
1 cup uncooked basmati rice
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. salt
1/2 tsp. curry powder
2 to 3 cubes vegetable bouillon
1 1/2 cup peas (optional)
2 1/2 cups water
1. Sauté rice, onion, and pepper in large pot with butter.
2. Add water and all ingredients except peas to pot and cover. Simmer 20 or 30 minutes until rice is done.
3. Cook peas separately until just done and stir into finished rice.
1 15-oz can black beans, drained and rinsed
1 can mushrooms
1 cup frozen corn kernels
1 can enchilada sauce
12 enchilada sized (8-inch) tortillas
Heat oven to 375°F.
Mix beans, mushrooms, corn, and 1/3 cup enchilada sauce in bowl.
Place tortilla on a flat surface and spoon two or three large spoonfuls of mixture down center. Wrap the tortilla around the filling and place in lightly greased 9x13 baking pan. Keep filling tortillas and placing them side by side in pan until it’s full. Pour the rest of the can of enchilada sauce over the tortillas.
Cover pan with foil and bake about 30 minutes, until hot all the way through. Top with grated cheddar cheese and sour cream if you want, and serve.
This recipe also works well with zucchini along with or instead of mushrooms.
10 cups water
1 Tbsp. plus 1/4 tsp. salt
3/4 lb. celery root, peeled and cubed
1 1/2 lbs. russet potatoes, peeled and cubed
2 garlic cloves
2 Tbsp. unsalted butter
white pepper to taste
1. In large saucepan, boil water with 1 Tbsp. salt on medium heat. Add celery root and cook 15 minutes. Add potatoes and garlic cloves. Cook 15 minutes longer until celery root and potatoes are tender.
2. Drain vegetables in colander, reserving about 1/4 cup cooking liquid. Transfer vegetables to bowl and mash with butter, 1/4 tsp. salt and pepper to taste. Add 2 to 3 Tbsp. reserved water to make mixture creamy. Serve immediately.
6 servings, 160 Cal. per, 3 G. protein, 4 G. fat (2.5 G. saturated)
1 lb. fresh green beans, washed and ends trimmed
2 Tbsp. olive oil
2 tsp. country-style Dijon mustard
1/2 tsp. dried oregano or Italian spice blend
salt and freshly ground black pepper to taste
2 Tbsp. sesame seeds
1. Layer beans in a steamer basket over boiling water. Cover and steam until bright green but still very crisp, 3 to 4 minutes. Remove from heat and drain.
2. Heat oil in large skillet over medium heat. Cook the beans until crisp-tender, about 2 minutes, tossing gently.
3. Combine mustard and oregano in separate mixing bowl. Add beans and toss in sauce mixture until coated. Add salt and pepper, sprinkle with sesame seeds and serve.
4 servings, 130 Cal per, 4 G. protein, 10 G. fat (1.5 G. saturated)
Satay:
3 Tbsp. low-sodium soy sauce
1/2 tsp. ground turmeric
1 10-oz pkg. firm tofu, drained and cut into 1-inch cubes
4 oz. fresh shiitake mushrooms, stems removed (about 1 1/2 cups)
Peanut Sauce:
3/4 cup light coconut milk
1 tsp. red curry paste, or to taste
1/4 cup smooth peanut butter
2 Tbsp. brown sugar or raw sugar
1 Tbsp. lemon juice
1/4 tsp. salt
1. To make satay: Whisk together soy sauce and turmeric in large container. Add tofu and mushrooms and toss to coat. Cover and marinate 30 minutes at room temperature or refrigerate overnight, stirring occasionally.
2. Preheat oven to 400°F and coat baking sheet with cooking spray. Drain tofu and mushrooms, discarding marinade, and thread onto 6 skewers. Spray with cooking spray. Place on pan and bake 20 minutes. Turn and bake 20 minutes more until browned.
3. To make peanut sauce: Whisk together coconut milk and red curry paste in saucepan. Whisk in peanut butter until smooth. Stir in sugar, lemon juice, and salt, and bring to a simmer. Reduce heat to low and cook 5 minutes until thickened, stirring often.
4. Place skewers on serving plate and drizzle with sauce. Pass remaining sauce at table for dipping.
Try this without the skewers—serve with steamed or stir-fried vegetables over rice.
1 Tbsp. olive oil
1 medium yellow onion, minced
1 celery rib, chopped
1 large carrot, chopped
2 garlic cloves, minced
4 ounces green beans, ends trimmed and cut into 1-inch pieces
1 15-oz can chickpeas, drained and rinsed
1 15-oz can diced tomatoes, undrained
1 medium zucchini or yellow summer squash, diced
6 cups vegetable stock
salt and pepper to taste
1/2 cup raw or 1 cup cooked ditalini or other small soup pasta
1/4 cup pesto
1. Pour oil in the bottom of a 4- to 6-quart slow cooker. Add the onion, celery, carrot, and garlic, cover, and cook on high while you assemble remaining ingredients.
2. After they’ve been prepped, add the green beans, chickpeas, tomatoes, zucchini, and stock to the slow cooker and season with salt and pepper. Cover and cook on low for 7 to 8 hours.
3. If using raw ditalini, about an hour before you’re ready to serve, add it to the slow cooker and cover.
4. Just before serving, stir in pesto and already-cooked pasta, if using.
2 Tbsp. olive oil
1 16-oz bag frozen O’Brien potatoes
6 veggie sausage links, cut into 1/2-inch rounds
1 tsp. hot pepper sauce, plus more to taste
1/4 tsp. ground turmeric
1 14-oz pkg. firm tofu, drained
1 tsp. creole seasoning
1/3 cup soy cream cheese
2 green onions, white and green parts, chopped (about 1/4 cup)
1. Heat oil in large nonstick skillet over high heat. Add potatoes and sausages and cook 8 minutes until golden brown, stirring occasionally.
2. Combine hot sauce, turmeric, and one Tbsp. water in small bowl. Crumble tofu coarsely over potato mixture and drizzle hot sauce mixture on top. Sprinkle with creole seasoning. Cook 3 minutes until tofu is heated through, stirring occasionally. Season with salt and pepper and remove from heat. Stir dollops of soy cream cheese into scramble.
3. Transfer to platter (or bowls), sprinkle with green onions, and serve.
1 cup yellow corn meal
1 cup all-purpose flour
2 to 4 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 cup soymilk
2 eggs or egg replacer
1/4 cup vegetable oil
1. Preheat oven to 425°F.
2. In large bowl, combine dry ingredients.
3. Add wet ingredients. Beat until fairly smooth, about 1 minute.
4. Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes until toothpick inserted in center comes out clean.
For Mexican Style:
Add 1 cup whole kernel corn, 2 Tbsp. green chilies, and 1/2 tsp. chili powder to batter. Bake an extra 2 to 5 minutes until toothpick comes out clean.
1 cup flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg or egg replacer
1 cup milk
2 Tbsp. vegetable oil
1. In large bowl, combine dry ingredients.
2. In small bowl, combine wet ingredients.
3. Pour wet ingredients into dry and mix until smooth.
4. Heat lightly greased skillet on stovetop. Use about 1/4 cup of batter for each pancake and bake about 2 min. per side.
Makes 8 to 10 pancakes.
3 Tbsp. dry yeast
4 cups warm water
1/4 cup sugar
1 Tbsp. salt
6 to 10 cups flour
Topping:
1 beaten egg
1 Tbsp. water
crushed rock salt to sprinkle
Preheat oven to 425°F. Dissolve yeast; add remaining ingredients. Knead until smooth, about 5 minutes. Roll small handfuls into ropes and twist into pretzel shapes. Arrange on greased cookie sheet. Brush with combined egg and water and sprinkle with salt. Bake 12-15 minutes.
Dissolve 2 pkg. dry yeast in 2 cups warm water. Add 1 cup sugar, 1 1/2 tsp. salt, 1 cube melted butter and 6 beaten eggs. Mix thoroughly. Add 7 to 7 1/2 cups flour to make soft dough. Knead just enough to hold together. Place in greased large pan, cover, and let rise 2 1/2 to 3 hours or more.
Divide into fourths. Roll each piece into a circle about 1/8-inch thick.
Brush with melted butter. Cut like a pizza into 16 triangles. Roll each
triangle from large end to small to make a crescent roll. Place on buttered
cookie sheet, small end underneath. Let rise 2 1/2 to 3 hours. Bake at
350°F for 12 t o15 minutes until golden.
For Cinnamon Rolls:
Make dough as above. Divide into fourths. Roll each piece into oblong.
Brush with melted butter and sprinkle with mixture of 1/2 cup sugar and 2 tsp.
cinnamon. Roll up like a jelly roll and cut into 20 slices. Place on
buttered cookie sheet and bake at 350°F for 15 to 17 minutes. Makes 80 rolls.
For Cinnamon/Nut Pull-Aparts:
Use 1/4 of dough to make 2 round cake pans full. Mix 1/3 cup of sugar, 2/3
cups of brown sugar, 2 rounded tsp. of cinnamon and 1/2 to 1 cup of chopped
walnuts. Melt 1 square of butter. Pull off walnut-sized chunks of dough.
Roll them into short sticks, dip into melted butter, then roll in cinnamon
sugar mixture. Place on greased pan just touching each other. Bake at
350°F for 15 minutes.
Note: for best results, when rolling dough out, butter everything—the rolling pin, the pizza cutter or knife, the surface you’re doing the rolling on, and your hands—as well as brushing the surface with butter.
2 cups whole wheat flour
1 1/2 tsp. baking powder
pinch sea salt
2 cups soy milk
4 Tbsp. vegetable oil
Combine dry ingredients in large mixing bowl. Gently stir in wet ingredients. Prepare on waffle iron.
Note: Try adding 1 Tbsp. sugar and/or 1 egg’s worth of egg replacer.
1/2 cup warm water
2 Tbsp. yeast
2 cups scalded milk
1/4 to 1/2c cup sugar
1/2 cup shortening
2 tsp. salt (NOT tablespoons)
2 beaten eggs
6 to 7 cups flour
Dissolve yeast in warm water. Set aside. Combine milk, sugar, shortening,
and salt with 3 cups flour. Beat until smooth. Beat in eggs and dissolved
yeast, then add additional flour to make soft dough. Knead well. Let rise
until doubled (30 to 45 min.). Shape as desired. Bake dinner rolls at
400°F for 10 to 15 minutes, fruit-filled sweet rolls at 325°F for 15
to 20 minutes, other than fruit-filled at 375°F for 20 to 30 minutes. Cook rolls until golden brown.
Glaze with a powdered sugar glaze, if desired.
Makes 4 dozen dinner rolls or 4 large sweet rolls.
In large bowl combine dry ingredients:
1 3/4 cups flour
1/4 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
In small bowl combine wet ingredients:
1 beaten egg
3/4 cup milk
1/3 cup vegetable oil
Preheat oven to 400°F and lightly grease muffin pan. Grease should cover bottoms of muffin cups and reach about 1/4 inch up the sides.
Pour wet mix into dry and stir just until moistened.
Bake for 20 to 25 minutes.
Makes 8 to 10 muffins.
Note: Try putting a little jam in the center of each muffin before baking—fill muffin cup about two thirds of the way up, drop in a dollop of jam, and then fill the rest of the cup.
Mix in large bowl:
2 cups flour
4 Tbsp. baking powder
1 tsp. salt
Cut in: 1/4 cup vegetable shortening
Add: about 2 cups buttermilk or sour milk* to make soft dough.
Knead until it just holds together.
Cut into circles and place on ungreased cookie sheet with sides touching.
Bake at 475°F for 15 minutes until done.
Makes 10 to 12 biscuits.
*To make sour milk: Add 2 tsp. vinegar or lemon juice per cup of milk. Works with soy milk, too.
Note: try adding less salt and a little sugar.
1 Tbsp. dry yeast
1 1/4 cup warm water
1/4 tsp. salt
3 cups whole wheat flour
Sprinkle yeast onto warm water and let stand 5 minutes. Add salt and flour,
knead 5 minutes. Let rest 15 minutes. Divide into 8 equal parts and shape
into round balls. Roll out onto floured surface—roll into circles about
1/8 to 1/4 inch thick. Place on baking sheets and bake at 400°F for 12 to 15 minutes, or until slightly puffed.
1 1/4 cups sifted flour
1/2 tsp. salt
1/3 cup chilled shortening
1/4 cup ice water
Cut shortening into flour and salt in food processor.
While processor is running, drip water in just until the mixture forms a ball.
Scoop dough ball onto a large sheet of waxed paper. Flatten it out a bit and cover with another large sheet of waxed paper. Roll into large circle about 1/8 inch thick.
Peel off top layer of waxed paper, turn dough over and press gently into pie tin while you remove the second layer of paper. Trim edges by running a knife along edge of tin with a gentle sawing motion.
To bake pie shell unfilled: prick all around with a fork so the shell
doesn’t bubble when you bake it. Bake at 425°F for 10 to 12 minutes until just browned.
1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
cinnamon sugar (1/2 cup sugar mixed with 3 Tbsp. cinnamon)
Cream butter and sugar. Mix in eggs. In separate bowl, mix flour, cream of
tartar, baking soda and salt. Add dry ingredients to egg mixture, mix well
and let stand in fridge until cool. Roll into balls; roll balls in cinnamon
sugar. Bake at 400°F for 8 to 10 minutes on a greased cookie sheet.
5 heaping cups flour
1 Tbsp. baking powder
1/2 cup oil
1 tsp. salt
1 3/4 cups hot water
Mix all ingredients well. Roll into thin tortillas and stretch slightly. Cook on ungreased skillet at high heat until barely brown, flipping once.
1 qt. or 2 one-pound cans of any fruit, juice and all
2 cups sugar
1 cup vegetable oil
4 cups flour
4 tsp. baking soda
1 tsp. salt
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 cup nuts and/or raisins, optional
Puree fruit in blender and place in large mixing bowl with sugar and oil. Add
sifted dry ingredients and beat well. If desired, add nuts and/or raisins.
Bake in greased 9x13 pan at 350°F for about 50 minutes, until toothpick inserted in center comes out clean. Eat warm, or cool and frost. Makes a very moist cake.
2 cups flour
3/4 cup water
1 Tbsp. oil
1 Tbsp. sugar
1 Tbsp. powdered milk
1 tsp. salt
1 tsp. yeast
Mix all ingredients well. Divide dough into several balls, Flatten each ball
to about 6-inch diameter. Fill with cheese, meat, or filling of your choice.
Bake 12 to 18 minutes at 400°F. Top with spaghetti sauce.
1 1/4 cups quinoa, rinsed
1 15-oz can black beans, drained and rinsed
1 cup frozen corn
1/2 cup chunky salsa, divided
1 tsp. chili powder
1/4 cup chopped cilantro
2 Tbsp. olive oil
lime wedges for garnish
1. Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
2. Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil, cover, and cook 2 to 5 minutes more, until quinoa is tender.
3. Stir in cilantro, oil, and remaining salsa. Divide into bowls, garnish with lime wedges, and serve.
2 15-oz cans black beans, drained
3 to 4 whole scallions, chopped
1 1/2 Tbsp. taco seasoning
1/2 tsp. black pepper
3 to 4 Tbsp. chopped cilantro
Combine all ingredients in medium pot and heat through.
Note: This is also good if you add a chipotle pepper, chopped fine, and a little adobo sauce. You can also add minced garlic.
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. cumin
Mix all ingredients thoroughly in small bowl. Use as much as you need right away and store the rest tightly covered.
1 15-oz can light red kidney beans, drained
1 15-oz can dark red kidney beans, drained
1 15-oz can petite diced tomatoes with chilis, NOT drained
1/4 to 1/2 tsp. chili powder to taste
generous dash of tabasco sauce to taste
1/4 tsp. cajun seasoning to taste, if you have any
Combine all ingredients in medium-sized pot and stir well. Cook on medium heat until hot.
6 to 8 cups vegetable broth (water with bouillon is fine)
1 cup green lentils
1/2 cup split green peas
2 or 3 cloves minced or pressed garlic
1 bay leaf (optional)
Combine all ingredients in slow cooker and simmer on low about 4 hours, stirring once or twice during this time OR combine all ingredients in large soup pot and simmer on the stovetop for about 1 1/2 hours, stirring occasionally.
Variations: add 1/4 to 1/2 cup of pearled barley or wild rice. You can also use different colors of lentils and you can change the ratio of lentils to split peas. I often use 1 1/2 cups lentil and no split peas, but split peas make the soup thicker. If you want to put more than 2 cups total of grains/lentils/split peas into the soup, plan on adding more water accordingly.
You can (and probably should) also add any vegetables you have around. Try adding carrots, celery, potatoes, asparagus, onions, or any other vegetable you like in soup. Add any other seasonings you like in soup—italian seasonings work well. Just remember that the lentils will expand as they cook (as will rice, split peas, and barley), so make sure the soup has plenty of liquid when you start. Check it every hour or so and add water if the soup needs it.
2 Tbsp olive oil
1 28-oz can whole tomatoes, drained
1 6-oz can tomato paste
2 cloves garlic, minced, or more to taste
1/4 cup onion
1 tsp. sugar
1/2 tsp. pepper to taste
1 to 2 tsp. oregano to taste
1 to 2 tsp. basil to taste
1 tsp. marjoram
1. Pulse whole tomatoes in food processor until smooth (process less for chunkier sauce and more for smooth—I process until the chunks are pretty small) and set aside.
2. Heat olive oil in large saucepan on medium heat and saute onion briefly, until it starts to soften. Add garlic and saute another minute or so. Be careful not to burn the garlic—just cook it until you get a nice, garlicky smell from the pan.
3. Add tomatoes and tomato paste and reduce heat to medium-low; stir until paste is completely incorporated.
4. Add all remaining ingredients and stir to combine. Continue cooking until sauce is heated through—if sauce is too thick add a few tablespoons of water or another tablespoon of olive oil.
Note: You can also add a can of mushrooms or a can of olives (drain them first) or crumble a package of extra-firm tofu into the sauce. Feel free to go wild with the seasonings—add more garlic or onion, add parsley or a bit of cilantro, even chili powder. Just add seasonings slowly and taste often.
2 15-oz cans chickpeas, drained and rinsed, divided
4 green onions, white and green parts, chopped (about 1/2 cup)
1/4 cup tahini or unsweetened peanut butter
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 cloves garlic, minced (about 2 tsp.)
1 tsp. lemon zest
1 tsp. salt
1. Preheat oven to 350°F. Process 2 1/4 cups chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in food processor until coarsely chopped and combined. Transfer to bowl and stir in remaining chickpeas.
2. Coat baking sheet with cooking spray. Shape chickpea mixture into 12 patties. Spray tops of patties with cooking spray. Bake 30 minutes.
3. Serve warm or at room temperature.
1 Tbsp. canola oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
3 to 4 cloves garlic, minced
1 14-ounce can stewed tomatoes, drained (or diced tomatoes, drained)
3 cups water
1 1/2 cups long-grain white rice or brown rice
1 15-oz can kidney beans, drained
1 Tbsp. chopped pickled jalapenos
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
In a medium saucepan, heat oil over medium heat. Add the onion, bell pepper and garlic and cook, stirring, until tender, 5 to 6 minutes. Stir in remaining ingredients and bring to a simmer. Cover and cook over medium-low heat until all of the liquid is absorbed, about 20 minutes (about 40 minutes for brown rice). Fluff the rice with a fork and let stand, covered, about 5 minutes before serving.
If using fresh jalapeno instead of pickled, add 1 large green chili, seeded and minced.
3 Tbsp. peanut butter
2 Tbsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sugar
1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
10 oz. long noodles, like udon or spaghetti
1/2 lb. napa cabbage, shredded (about 4 cups)
1/4 cup chopped cilantro
1. Whisk together peanut butter, sesame oil, soy sauce, vinegar, sugar and red pepper flakes in saucepan.
2. Cook noodles according to package directions.
3. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat.
4. Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, ad sauce, and toss until combined.
5. Sprinkle with cilantro and serve.
Filling:
1 Tbsp. olive oil
1 small onion, finely chopped (about 1/2 cup)
1 12-oz pkg. frozen soy crumbles, thawed
1 cup frozen corn, thawed
2 green onions, chopped (about 1/4 cup)
1/2 tsp. Thai red chili paste
1 large bunch spinach leaves, separated from stems (at least 12 leaves)
Cucumber Relish:
1 cucumber, seeded and diced (about 1 1/2 cups)
1/4 cup roasted, unsalted peanuts, finely chopped
3 Tbsp. seasoned rice vinegar
1. To make filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook 5 to 7 minutes until softened. Stir in soy crumbles, corn and green onions and sauté 1 minute. Add chili paste and cook 3 minutes more. Season with salt and pepper and transfer to serving bowl.
2. To make relish: Combine cucumber, peanuts and vinegar in medium bowl.
3. Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.
2 medium tomatoes, diced (about 2 cups)
1 cup cooked corn kernels
1 cup cooked or canned pinto beans, drained and rinsed
2 green onions, white and green parts thinly sliced (about 1/4 cup)
2 chipotle chiles in adobo sauce, minced
2 Tbsp. lime juice
1/2 cup chopped cilantro
1/3 cup crumbled queso blanco or feta cheese (extra-firm tofu will work)
Combine tomatoes, corn, pinto beans, green onions, chiles, and lime juice in medium serving bowl. Stir in cilantro and cheese. Season with salt if needed. Serve cold or room temperature.
Note: Try this with black beans instead of pinto and don’t be afraid to spice it up a bit.
8 oz bittersweet chocolate, chopped fine (or chocolate chips)
8 oz heavy cream or full fat coconut milk
Place the chocolate in the bowl of a food processor.
Heat the heavy cream or coconut milk in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, until it just begins to simmer. Be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, about 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
Makes enough for one 9 X 13 cake.
Quinoa Medley:
1 cup quinoa
1 cup fresh or frozen corn kernels, thawed
1 medium zucchini, diced (about 1 cup)
4 green onions, thinly sliced (about 1/4 cup)
1/4 cup chopped cilantro
2 Tbsp. fresh mint, plus sprigs for garnish
1/4 cup pine nuts
Dressing:
3 Tbsp. olive oil
2 Tbsp. orange juice
1 Tbsp. lemon juice
1/4 tsp. grated orange zest
1. To make Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low. Simmer 15 minutes, until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork and cool.
2. Fold corn, zucchini, green onions, cilantro, and mint into quinoa.
3. To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in a small bowl. Season with salt and pepper.
4. Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.
1 Tbsp. olive oil
1 medium fennel bulb, finely chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
2/3 cup chopped celery
2 cloves garlic, minced (2 tsp.)
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 28-oz can diced tomatoes
1 15-oz can white beans, drained and rinsed
4 cups low-sodium vegetable broth
1 tsp. salt
8 oz whole-wheat ditalini or orzo pasta
3 Tbsp. chopped fresh parsley
1. Heat oil in large pot on medium-high heat. Add fennel, onion, and celery, and saute 7 minutes until vegetables are softened. Add garlic, oregano, and pepper flakes, and cook 1 minute more. Stir in tomatoes and beans, and simmer 10 minutes over medium-low heat.
2. Add broth, salt and 2 1/2 cups water, and cook 20 minutes, stirring occasionally. Stir in pasta and cook 10 minutes more, until pasta is tender.
3. Sprinkle with parsley and season with salt and pepper.
8 oz. spaghetti, broken into thirds
1 15-oz can low-sodium vegetable broth
2Tbs. tomato paste
1 Tbsp. harissa, or 1 tsp. red pepper flakes
1/8 tsp. saffron threads
1 lb. mushrooms, quartered
1 clove garlic, minced (about 1 tsp.)
1 lb. spinach, coarsely chopped
1 15-oz can chickpeas, drained and rinsed
1. Preheat oven to 350°F. Place pasta on baking sheet and coat with sooking spray. Bake 5 to 7 minutes, until golden, shaking pan once or twice to brown evenly.
2. Bring vegetable broth, 2 1/2 cups water, tomato paste, harissa and saffron to a simmer in a saucepan. Reduce heat to low and keep warm.
3. Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms and cook 7 minutes, or until browned. Stir in garlic and cook 1 minute more. Reduce heat to medium and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper and serve immediately.
Note: try adding a spoonful of peanut butter to the remaining broth after the first two cups are added.
about 9 medium red-skinned potatoes (medium to large)
1 cup chopped scallions
1 1/2 cups soy or regular mayonnaise (Miracle Whip works fine)
2 Tbsp. lemon juice
1 1/2 Tbsp. mashed garlic
2 tsp. salt
1 tsp. freshly ground black pepper
1. Place potatoes in large pot and cover with water. Bring to boil and cook until tender, about 20 minutes. Remove from heat and, while still warm, dice into large pieces. Slice scallions and toss with potatoes.
2. Mix remaining ingredients in separate bowl and toss with warm potatoes. Cover and chill overnight.
1 large onion, finely chopped
2 cloves garlic, minced
3 Tbsp. oil
1/4 cup roasted peanuts, whole or chopped
1 pound tofu, drained and pressed and cut into bite-sized cubes
1 tsp. salt
1 tsp. curry powder
1 1/2 cups peas (fresh, frozen or canned)
1 large carrot, chopped
Saute onion and garlic in oil in large frying pan over medium heat for 3 minutes. Add remaining ingredients and cook for 15 minutes longer. Add a little water if necessary to prevent sticking. Serve warm over a bed of rice. Try not to skimp on the cooking time—you need that long to carmelize the onions, which makes them sweet.
2 15-oz cans beans (black beans work well)
2 Tbsp. soy sauce
2 scallions, minced
1 Tbsp. toasted sesame oil
Heat beans in medium saucepan. When they’re nice and hot, stir in soy sauce, scallions, and sesame oil.
1 1/2 cups couscous
2 Tbsp. margarine
5 or 6 oz. baby spinach, well rinsed
1 1-lb. package baked tofu (or regular extra firm, pressed and diced)
1/2 cup barbeque sauce
1. Cover couscous with 3 cups boiling water in heatproof serving container, cover dish and let stand 10 minutes. Fluff with fork. Stir in margarine and salt and pepper to taste.
2. Place spinach in large, wide skillet with only water clinging to its leaves. Cover and steam about 1 minute until just wilted. Remove and coarsely chop. Stir in couscous.
3. Combine tofu and barbecue sauce in skillet. Cook over medium-high heat, stirring often, 4 to 5 minutes. Scatter tofu over couscous and serve.
1 Tbsp. olive oil
1 medium yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 Tbsp. chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5 oz. can crushed tomatoes (or puree one can diced tomatoes)
3 cups water
2 Tbsp. tamari or other soy sauce
1 Tbsp. prepared mustard
1 Tbsp. light brown sugar
1 tsp. salt
pepper to taste
1. Heat oil in medium skillet on medium heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Add the chili powder, stirring to coat.
2. Transfer the onion mixture to a 3 1/2 to 4-quart slow cooker. Add the lentils, tomatoes, water, soy sauce, mustard, brown sugar, salt and pepper and stir to combine. Cover and cook on low six to eight hours.
Note: Try this as a stovetop recipe—lentils take about half an hour of covered simmering to cook through.
1/3 cup dried shiitake or cloud ear mushrooms
4 oz. seitan, cut into thin slivers (or 4 oz. firm tofu)
One 6-oz can bamboo shoots, drained, rinsed, cut into thin strips
2 garlic cloves, minced
1 Tbsp. peeled and minced fresh ginger
4 cups vegetable stock
2 Tbsp. rice vinegar
2 Tbsp. tamari or other soy sauce
1 tsp. Asian chile paste
salt and freshly ground black pepper to taste
1/2 cup frozen peas, thawed
3 Tbsp. minced scallions
1 Tbsp. toasted sesame oil
1. Soak the dried mushrooms in a bowl of hot water for 20 minutes to soften. Drain, cut into thin strips, and place in a 4-quart slow cooker. Add seitan (if using), bamboo shoots, garlic, ginger, stock, vinegar, soy sauce, and chile paste. Season with salt and pepper, cover, cook on low 6 to 8 hours.
2. Just before serving, stir in the peas, scallions, and sesame oil (and tofu, if using). Serve hot.
One 14.5-oz. can chickpeas, drained and rinsed
1 stalk celery (or a couple tablespoons of relish or green olives, to taste)
1/2 small onion, finely chopped (dried onions do in a pinch)
4 Tbsp. mayonnaise, to taste
salt and pepper to taste
a dash of celery salt, optional (especially if you don’t have celery)
Mash the chickpeas in a small bowl. Add renaining ingredients and mix well. Add a teaspoon or two of your favorite mustard if you want—it makes this kind of egg salady. Use as a sandwich spread or serve on a bed of lettuce.
Makes three generous servings.
2 Tbsp. olive oil
1 medium onion, diced (about 1 cup)
3 cloves garlic, mince (about 1 Tbsp.)
1/2 tsp. crushed red pepper flakes
1 lb. kale, cut into 1-inch pieces
1 14.5-oz can diced tomatoes
1 1/2 cups vegetable broth
3/4 tsp. salt
1 15-oz can cannellini beans, drained and rinsed
3/4 cup pitted black olives, chopped
1 12-oz. package whole wheat spaghetti
1/4 cup grated parmesan cheese for garnish
1. Heat oil in skillet over medium-high heat. Saute onion in oil 5 minutes, until softened. Stir in garlic and red pepper flakes.
2. Add kale and cook 2 minutes, or until wilted, tossing occasionally. Add tomatoes, broth, and salt. Bring to a boil. Reduce heat to medium and simmer 15 minutes, or until soupy, tossing occasionally. Stir in beans and olives.
3. Cook spaghetti according to package directions. Drain and put in pot with kale mixture. Cook 2 minutes over medium heat, or until pasta absorbs most of liquid. Sprinkle with parmesan and season with salt and pepper.
16 oz. spaghetti
3 Tbsp. soy sauce
1/4 cup chopped fresh cilantro plus 1/4 cup for garnish
1/2 cup scallions, thinly sliced, plus 1/4 cup for garnish
2 cloves garlic, minced
1/3 creamy peanut butter
1/2 cup hot vegetable stock
1 1/2 tsp. rice vinegar
1 1/2 tsp. ground ginger
1/2 tsp. sesame oil
2 Tbsp. sesame seeds for garnish
1. Cook pasta according to package directions. Drain and set aside. Rinse occasionally to keep from sticking.
2. Combine soy sauce, 1/4 cup cilantro, 1/2 cup scallions, garlic and peanut butter in 2-cup liquid measuring cup. Mix well with a small wire whisk or fork. Add stock, rice vinegar, ginger and sesame oil. Mix thoroughly, toss sauce with pasta, and top with remaining scallions and cilantro. Sprinkle with sesame seeds before serving.
2 cups vegetable broth
1 cup red lentils
1 Tbsp. vegetable oil
1 medium onion, chopped (1 1/2 cups)
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 tsp. ground turmeric
1/2 tsp. ground coriander
1 Tbsp. tomato paste
1/2 cup light coconut milk
2 tsp. fresh lime juice
1. Bring broth and lentils to a boil in a pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes until lentils are tender. Cover and remove from heat.
2. Heat oil in nonstick skillet on medium. Add onion, garlic and red pepper flakes and saute 5 minutes. Add cumin, turmeric and coriander. Cook 3 minutes, stirring constantly. Add coconut milk, tomato paste and lentils and cook 3 minutes more.
3. Salt and pepper to taste and stir in lime juice. Serve over rice.
1/2 of an 8-oz package rice stick noodles (mai fun)
1/4 cup teriyaki sauce
3 Tbsp. creamy peanut butter
1/4 tsp. hot chili sauce
2 tsp. sesame oil
3 cloves garlic, minced (about 1 Tbsp.)
1 Tbsp. fresh ginger, minced
2 cups snow peas or other stir-fry vegetables
8 oz. extra firm tofu, drained and pressed
1/3 cup chopped cilantro
1/3 cup chopped dry-roasted peanuts
lime wedges for garnish
1. Bring 6 cups water to a boil in large nonstick skillet. Add noodles (breaking them into halves or thirds), stir to separate, then cover and remove from heat. Let stand 6 minutes to soften. Drain and set aside.
2. Whisk together teriyaki sauce, 2Tbs. hot water, peanut butter and chili sauce in small bowl.
3. Wipe out skillet, add sesame oil, and heat over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds. Add snow peas (or other vegetables) and stir-fry 3 minutes. Add tofu and stir-fry 1 minute. Add teriyaki mixture and cook a minute or two, until sauce thickens, stirring occasionally.
4. Add noodles and gently toss with fork 2 or 3 minutes, or until noodles are coated with sauce and heated through. Sprinkle with cilantro and peanuts. Serve hot with lime wedges.