Veggie Chicken Enchilada Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 bag frozen quorn tenders
• 1 teaspoon vegetable oil
• 14 -16 ounces canned vegetarian enchilada sauce
• 2 tablespoons dried onion flakes or 1/4 cup chopped fresh onion
• 1 teaspoon minced garlic, to taste
• 1/2 teaspoon cumin, to taste
• 1/4 teaspoon dried ancho chile powder, to taste
• tabasco sauce, to taste
• 1/4 teaspoon dried cilantro (optional)
• 3/4 cup sour cream, divided
• 1 1/4 cups shredded cheddar cheese
• 1 1/4 cups shredded monterey jack cheese or 1 1/4 cups monterey jack pepper cheese (if you like it spicy)
• tortilla chips

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in a skillet on medium high, sauté the quorn tenders in oil until they're browned; set aside.
• 3 mix together the enchilada sauce, onion, garlic, cumin, ancho, tabasco to taste (i only put in about 1/4 teaspoon, because i'm a whimp), and cilantro (if using).
• 4 combine the shredded cheeses together.
• 5 lightly grease (i use cooking spray) a large deep casserole dish; pour a little of the sauce mixture into the bottom of the dish, about 1/4 cup, and roll the dish in your hands to coat the bottom with the sauce.
• 6 break up the chips a bit so that they'll lay better in the dish, but not so small that they'll disintegrate in the sauce- no smaller than, say, fifty-cent pieces (you're going to make at least two layers of chips/tenders/sauce, so keep that in mind for the next steps; three layers is better, but kind of hard to achieve because of how the chips lay and how much space they take up in the dish).
• 7 add a layer of chips to the bottom of the dish, top it with some of the browned quorn tenders, then dot it with some of the sour cream, then some of the cheese, then sauce.
• 8 repeat the layers until you're out of quorn, sauce, cheese, etc- but make sure to end with a cheese layer.
• 9 cover the casserole dish and bake for 25 minutes; remove the lid and bake for another 10 minutes, or until the cheese on top is golden and browned, then serve and enjoy!
• 10 note: i've tried making this without browning the quorn first, and i don't recommend it; frozen quorn releases liquid and can turn the casserole all liquidy- still tastes good, but isn't the right consistency.
• 11 also, the casserole tastes quite good with beans such as black soybeans added to it.

Veggie And Pasta Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 carrot, chopped
• 2 celery ribs, chopped
• 1 cup cabbage, chopped
• 1 ounce beans, drained
• 1 liter vegetable stock
• 1 cup small shell pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt & pepper
• 1 zucchini, chopped (optional)
• fresh thyme
• fresh sage

Recipe

• 1 in a pot boil water for pasta shells. boil pasta until very soft.
• 2 in a seperate pot, heat oil and butter in large pot.
• 3 add onion, cabbage, celery, carrot, and zucchini.
• 4 season with salt and pepper.
• 5 cook over low heat until soft approx 10 minute.
• 6 add beans, vegetable stock, thyme and sage.
• 7 bring to boil and then simmer on low 45 minute
• 8 add pasta.
• 9 serve with garlic bread, best to reheat the next day.

Vegetarian Ziti Gratinee

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 onions, thinly sliced
• 4 garlic cloves, peeled & sliced
• 1 small bay leaf
• 1 small eggplant, cut into 1/2-inch pieces (3 cups)
• 1 small zucchini, halved lengthwise & cut into thin slices
• 1 red bell pepper, cut into slivers
• 4 plum tomatoes, coarsley chopped (about 1-1/4 cups)
• 2 teaspoons kosher salt
• 1/2 cup shredded fresh basil leaf
• freshly fresh coarse ground black pepper
• 1 lb ziti pasta
• 1 (15 ounce) container ricotta cheese
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1/2 cup frsh grated parmesan cheese
• 1 cup shredded cheddar cheese, any kind

Recipe

• 1 preheat oven to 350°f.
• 2 over medium-low heat, add the the oil to a large skillet with the onions, garlic and bay leaf, stirring occasionally, until the onions have softened.
• 3 add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.
• 4 stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon salt, and cook obver medium heat, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
• 5 stir in the basil (if using) and a few grinds of pepper to taste.
• 6 cook ziti according to pkg directions.
• 7 drain the ziti, then toss with ricotta cheese, eggs, olive oil, parmesan, and 1 teaspoon salt.
• 8 spoon half the ziti into a lighlty oiled 4 qt casserole dish.
• 9 top with ratatouille and then the remaining ziti.
• 10 sprinkle with cheddar.
• 11 cover and bake for 20 minutes.
• 12 uncover and cook 10 minutes longer.

Vegetarian Beans With Black Kale & Savory Cabbage

Total Time: 6 hrs Preparation Time: 4 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup dried cannellini or 1 cup navy beans, soaked for 4 hours or overnight
• salt & freshly ground black pepper
• 1 large onion, finely diced
• 2 leeks, parts only,diced
• 1 bunch black kale, the leaves stripped from the stems and slivered (cavolo nero)
• 1 small savoy cabbage, quartered,cored and chopped
• 2 cloves garlic, peeled and minced or pounded with
• 1 pinch salt
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil, plus additional to finish

Recipe

• 1 drain the soaked beans, then put them in a pot and cover with cold water.
• 2 bring to a boil, add 1/2 teaspoon salt, then lower the heat and simmer, partially covered, until the beans are tender, about 1 1/2 hours.
• 3 while the beans cook, prepare all the vegetables.
• 4 rinse the leeks, kale and cabbage, but don't dry them.
• 5 warm the olive oil in a large, heavy skillet.
• 6 add the onion and leeks and cook over a medium-low flame until the onion is soft, but not browned, about 12 minutes.
• 7 add the kale, cabbage, garlic, parsley and 2 teaspoons salt.
• 8 cover and cook over a low flame until the vegetables are soft and greatly reduced, about 30 minutes.
• 9 set aside.
• 10 when the beans are done, add them along with 1 or 2 cups of their cooking liquid to the skillet.
• 11 mix well to combine, then simmer until the greens are completely tender.
• 12 taste for salt and season with pepper.
• 13 serve with, or over, garlic-rubbed toast and drizzled with olive oil.

Lemon Sherbet

Ingredients

• 1 3/4 cups sugar
• 3 lemons, rind of lemons removed with a vegetable peeler
• 2 cups water
• 1 cup fresh lemon juice, strained (or to taste)
• 1 large egg

Recipe

• 1 in a saucepan combine the sugar, the rind, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 5 minutes.
• 2 let the syrup cool, strain it into a bowl, and stir in the lemon juice. chill the syrup, covered, for 2 hours, or until it is cold.
• 3 (the syrup may be made up to one day in advance and kept covered and chilled.) freeze the syrup in an ice cream freezer according to the manufacturer's instructions until it is almost frozen but still mushy.
• 4 in a bowl beat the egg until it holds soft peaks, add it to the sherbet, and freeze the sherbet again in the ice-cream freezer until it is frozen but not firm.
• 5 remove the dasher and freeze the sherbet, covered, until it is firm.
• 6 (the sherbet may be made up to 3 days in advance and kept covered tightly and frozen.) yield: 1 quart

Vegetarian Winter Lentil Soup

Total Time: 57 mins Preparation Time: 15 mins Cook Time: 42 mins

Ingredients

• Servings: 6
• 4 large leeks, and light green part only
• 1 bunch kale
• 2 tablespoons extra virgin olive oil
• 1 (28 fluid ounce) can tomatoes, including liquid
• 4 cups vegetable broth
• 2 cups water
• 1/4 cup pearl barley
• 1 large carrot, peeled and sliced 1/8 inch thick
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 1/4 cup brown lentils
• 1/4 cup green lentil
• 1 tablespoon chopped fresh thyme leaves or 2 teaspoons dried thyme
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 12 large basil leaves (optional)
• 1/4 cup freshly grated parmigiano-reggiano cheese

Recipe

• 1 slice each leek in half lengthwise, then slice each half into 4 sections.
• 2 chop leeks into small pieces.
• 3 place chopped leeks into a bowl of cold water and swish around to remove any grit or soil.
• 4 drain well through a sieve.
• 5 remove stems from kale and discard.
• 6 stack leaves on top of one another and slice crosswise into 1/2 inch wide strips; set aside.
• 7 in a saucepan over medium heat, heat oil.
• 8 add leeks and cook for 3 minutes.
• 9 crush tomatoes and add to the saucepan and cook for 5 minutes.
• 10 add vegetable broth and water and bring to boil.
• 11 stir in kale strips, barley, carrot slices, sweet potato cubes, brown and green lentils, thyme, salt, pepper and basil.
• 12 simmer until barley and lentils are tender, about 30 minutes.
• 13 adjust seasonings to taste.
• 14 spoon into individual soup bowls and sprinkle with parmesan cheese.
• 15 this soup freezes well in zip-lok bags, or plastic containers. omit the parmesan cheese if freezing.

Veggie And Quinoa Stuffed Acorn Squash

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 acorn squash, halved
• 1 cup quinoa
• 1 1/2 cups water
• 1 cup mixed vegetables
• 1 teaspoon margarine
• 1 teaspoon chili powder

Recipe

• 1 bake acorn squashes in a 350 degree preheated oven face down in a baking dish filled with about an inch of water for 30 minutes.
• 2 while squash is baking, add quinoa and water to a saucepan and simmer for 15 minutes.
• 3 after 15 minutes, remove quinoa from heat and fluff with a fork.
• 4 put veggies in a microwave safe dish, sprinkle with water, and cook for 1 minute.
• 5 mix veggies, margarine/butter, chili powder and quinoa.
• 6 when squash is finished baking, stuff squash with quinoa and veggie mixture.
• 7 place in a clean baking dish, cover with foil, and return to oven for another 40 minutes.