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Saturday, February 28, 2015

Yukon Gold And Edamame Mash

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs yukon gold potatoes, quartered
  • coarse salt
  • fresh ground black pepper
  • 2 cups shelled edamame, thawed if frozen
  • 1/4 cup whole milk or 1/4 cup buttermilk
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped fresh chives

Recipe

  • 1 in a saucepan, add the potatoes and enough cold water to cover; bring to a boil over medium-high heat.
  • 2 season with salt; decrease heat to medium-low, and simmer until tender, about 20 minutes.
  • 3 add in the edamame and cook until tender, about 5 minutes; drain well in a colander.
  • 4 meanwhile, heat the milk and butter in a small saucepan over low heat.
  • 5 cook until the butter is melted, then cover and keep warm.
  • 6 return the drained vegetables to their pan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1-2 minutes.
  • 7 mash the vegetables in the pan until smooth with a ricer, food mill, or potato masher.
  • 8 add the warm milk mixture and the chives, stirring vigorously until well combined.
  • 9 taste and adjust for seasoning with salt and pepper; serve immediately.

Tangy Broccoli And Cauliflower Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 12
  • 3 cups broccoli florets
  • 3 cups cauliflower florets
  • 1/2 cup chopped red onion
  • 6 slices bacon (cooked and crumbled)
  • 1 cup miracle whip (or miracle whip light)
  • 1/4 cup kraft catalina dressing

Recipe

  • 1 mix 1 cup miracle whip or miracle whip light dressing with 1/4 cup kraft catalina dressing in a large bowl.
  • 2 add 3 cups each broccoli and cauliflower florets, 1/2 cup chopped red onion and the crumbled bacon.
  • 3 mix lightly.
  • 4 cover.
  • 5 refrigerate 1 hour or until ready to serve.

Veggie Burger Pitas

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 (12 7/8 ounce) package frozen veggie burgers, 4 burgers
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium onion, cut into thin slices
  • 1 cup fresh mushrooms, sliced
  • cooking spray
  • 1/4 teaspoon seasoning salt
  • 2 pita breads, cut in half to form pockets (6 inches in diameter)
  • 4 lettuce leaves
  • 2 tablespoons mayonnaise or 2 tablespoons salad dressing
  • 2 tablespoons sour cream
  • 1 tablespoon cucumber, chopped
  • 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed

Recipe

  • 1 heat oven to 450°f.
  • 2 spray jelly roll pan with cooking spray. place burgers on one side of pan. place bell pepper, onion and mushrooms on other side of pan. spray vegetables with cooking spray and sprinkle with seasoned salt.
  • 3 bake 10 minutes. remove mushrooms from pan. turn burgers and vegetables. bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
  • 4 to make dill-cucumber topping mix together mayo, sour cream, chopped cucumber, and dill. you can make this ahead and chill.
  • 5 spread dill-cucumber topping on insides of pita bread halves. fill each pita bread half with lettuce, burger and vegetables.
  • 6 enjoy.

Spicy Black Bean Salsa

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs 15 mins

Ingredients

  • 3 tomatoes, seeded and chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 -3 jalapeno pepper, seeded and minced
  • 1/2 small sweet onion, chopped
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Recipe

  • 1 combine ingredients.
  • 2 chill several hours before serving.
  • 3 serve with tortilla chips, if desired.

Tangy Broccoli

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 2
  • 1 (15 ounce) bag frozen broccoli cuts
  • 0.333 (1 ounce) packet ranch dressing mix
  • 3/4 cup grated cheddar cheese

Recipe

  • 1 place broccoli and 1/3 cup water in a vented microwave dish, and cover.
  • 2 cook 4 minutes on high.
  • 3 stir.
  • 4 sprinkle dressing mix over broccoli.
  • 5 cook 4 minutes on high.
  • 6 toss on cheese and cook 1-2 minutes more, only till cheese melts.
  • 7 serve.

Veggie And Black Bean Wrap

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 (6 -8 inch) fat free tortillas
  • 2 cups fresh mushrooms, sliced
  • 1 medium onion, cut lengthwise in half, then cut crosswise into thin slices
  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 cups fresh spinach leaves
  • 1/2 cup reduced-fat cheddar cheese, shredded (2 ounces)

Recipe

  • 1 heat tortillas as directed on package. while tortillas are heating, spray 10-inch nonstick skillet with cooking spray and heat over medium heat.
  • 2 cook mushrooms and onion in skillet about 5 minutes, stirring frequently, until onion is crisp-tender. stir in beans and heat through. stir in spinach. the heat will wilt the spinach leaves. remove from heat.
  • 3 divide bean mixture among tortillas. sprinkle with cheese. fold one end of each tortilla up about 1 inch over filling and fold right and left sides over folded end, overlapping. fold remaining end down.
  • 4 enjoy.

Cheese Vegetable Lasagna

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 1/2 lb lasagna noodle (9 noodles)
  • 1/2 cup butter
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • salt & freshly ground black pepper
  • 2 cups chicken broth
  • 1/2 cup milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 1 cup carrot, julienned
  • 1 cup broccoli floret, cut small if necessary
  • 1 cup mushroom, sliced
  • 1 cup zucchini, thinly sliced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 (15 ounce) containers ricotta cheese
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • 4 tablespoons fresh parsley, finely chopped and divided

Recipe

  • 1 preheat oven to 350º f.
  • 2 fill a 9x13 inch baking pan with salted, very hot tap water. soak lasagna noodles in this for 10 minutes. drain and set aside.
  • 3 combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. drain any liquid from vegetables. gently toss with salt and pepper to taste.
  • 4 melt butter in saucepan. sauté onions and garlic over medium heat, stirring often until onions are transparent.
  • 5 add flour, salt, and pepper. cook until bubbly.
  • 6 add broth, milk, oregano, basil and 2 tablespoons parsley. boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. remove from heat and set aside.
  • 7 spread 1/3 of the sauce into 9x13 inch baking pan. top with 3 of the lasagna noodles.
  • 8 spread 1 container of ricotta cheese on top of noodles. top with ½ of the spinach. top spinach with ½ of the combined vegetables.
  • 9 arrange with another layer of 3 noodles, half of the remaining ricotta, ½ of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
  • 10 arrange remaining 3 noodles over top. spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
  • 11 bake in preheated oven for 35-40 minutes, or until bubbly.

Veggie Burgers That Don't Suck

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

Ingredients

  • 1 1/2 lbs button mushrooms, trimmed
  • 1/4 cup canola oil
  • 6 fresh thyme sprigs
  • 1 (1/2 lb) eggplant
  • 2 large leeks, chopped fine
  • 1 medium garlic clove
  • 3/4 cup dry pearl barley
  • 1 (14 ounce) can garbanzo beans, drained and patted dry on paper towels
  • 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon marmite or 1 teaspoon vegemite or 1 teaspoon maggi seasoning
  • 1 cup cashews (toasted)
  • 1 teaspoon soy sauce
  • 1 1/2 cups panko breadcrumbs
  • salt and pepper

Recipe

  • 1 coat mushrooms and eggplant with 2 tbsps of oil and season with salt and pepper. wrap eggplant in aluminium foil. spread mushrooms out over baking sheet and cover with thyme. bake both in oven for about 40 minutes at 350 degrees. mushrooms should be brown and eggplant tender.
  • 2 heat 2 tbsps of oil in a skillet and cook leeks until soft but not brown. add garlic and stir constantly until fragrant, about 30 seconds. set aside to cool.
  • 3 boil barley per brand instructions until soft, drain and press to remove excess liquid.
  • 4 add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, marmite and half of eggplant. process until a smooth paste forms, scraping down sides as necessary. transfer mixture to bowl with barley. pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. transfer to bowl with barley mixture. chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix.
  • 5 when mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. add to barley mix. when leeks are cool, transfer to food processor. chop with 8 to 10 short pulses and add to barley mix.
  • 6 stir together mixture until completely homogenous. season to taste with salt and pepper. mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months.
  • 7 when ready to serve: add breadcrumbs to mixture and work them in with your hands. make a sample patty. it should have the texture of ground beef and hold together easily. if not, add water a tablespoon at a time until it comes together. divide mixture into eight patties about 4-inches across and 1/2 an inch thick. patties must be cooked within 30 minutes of adding breadcrumbs.
  • 8 to finish on a griddle or in a skillet: heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. add four patties and cook without moving until first side is well-browned, about 3 minutes. i like to press a disk of sliced onion into the top side while it cooks. flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. transfer to a toasted bun and serve with condiments as desired.
  • 9 to finish on the grill: preheat a gas or charcoal grill with a medium-high fire. rub the grill grates with an oil-soaked paper towel and add the burgers. cook without moving until well-browned, about four minutes. flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. transfer to toasted bun and serve.

Veggie Bran Muffins

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • 1 cup lite olive oil
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar or 1 1/2 cups splenda granular
  • 3 eggs (or egg substitute)
  • 2 cups whole wheat flour
  • 1 cup natural bran
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 5 tablespoons cocoa powder
  • 1 cup carrot, shredded
  • 1 cup apple, shredded
  • 1 cup zucchini, shredded
  • 1/2 cup applesauce
  • 1/2 cup raisins (optional) or 1/2 cup craisins (optional)
  • 1/2 cup nuts (optional)
  • 1 cup chocolate chips (optional)

Recipe

  • 1 combine oil,vanilla sugar. mix in eggs.
  • 2 add flour,baking soda ,baking powder, cocoa.
  • 3 mix well & add carrots, apples, zucchini and any optionals.
  • 4 adding 1/2 cup apple sauce makes it very moist.
  • 5 mixture will be thick and not batter like. this is normal. they do not rise much so fill the muffin cups about to level of the top.
  • 6 place in muffin pans with papers or spray silicone pans.
  • 7 bake 28 minutes at 350 degrees.
  • 8 tasty dense moist muffin. i used splenda and egg substitute to reduce calories so i can justify the chocolate chips.
  • 9 they freeze well and can be defrosted in micowave individually.
  • 10 optional substitute for spice muffin 2 tsp cinnamon & 1 tsp nutmeg for cocoa powder.

Tangy Braised Cabbage

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 2 tablespoons sunflower oil
  • 4 shallots, finely diced
  • 1 head cabbage, shredded (savoy or napa)
  • 1 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sugar
  • 2 1/2 tablespoons wine vinegar
  • 1 tablespoon fresh lemon juice
  • salt & freshly ground black pepper, to taste

Recipe

  • 1 in a heavy saucepan, heat the sunflower oil over medium heat.
  • 2 add the shallots, cabbage, horseradish, garlic and ginger and saute for 5 to 8 minutes, or until the cabbage starts to wilt.
  • 3 stir in the sugar and cook to caramelize the cabbage lightly.
  • 4 add the vinegar and lemon juice and stir to scrape up the browned bits from the bottom of the pan.
  • 5 season with salt and pepper and serve immediately.

Veggie Burgers

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

  • Servings: 6
  • 1 (15 1/2 ounce) can red kidney beans, drained and rinsed
  • 1 large red onion, finely chopped
  • 1 ounce plain flour, plus extra to dust
  • 3 tablespoons fresh herbs, finely chopped (chefâ??s choice)
  • 2 teaspoons sweet chili sauce
  • 1 egg, beaten
  • 1/2 teaspoon marmite (yeast extract) or 1/2 teaspoon vegemite
  • 2 tablespoons vegetable oil

Recipe

  • 1 take the beans and mash lightly, add the onion, flour, herbs, chili sauce, egg and marmite.
  • 2 mix until all the ingredients are thoroughly combined.
  • 3 shape the mixture into 6 or 8 rounds and lightly dust with flour.
  • 4 heat the oil and fry (or barbecue on the grill) the burgers for 4 minutes each side.
  • 5 drain briefly on kitchen paper and serve.

Veggie Bean Chilli

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

Ingredients

  • Servings: 3
  • 150 g basmati rice
  • 400 g chopped tomatoes
  • 400 g soybeans (branston produce soya beans in sweet chili sauce but any other bean will also do)
  • 400 g kidney beans in chili sauce
  • 100 ml vegetable stock
  • 1 onion
  • 2 garlic cloves
  • 1 red chili pepper
  • 1 tablespoon vegetable oil
  • 1 pinch salt
  • 1 pinch pepper

Recipe

  • 1 chop the onion, red chilli and garlic.
  • 2 heat the vegetable oil in a pan. fry the onion in the pan until soft. add the red chilli and garlic to the pan and fry these for a couple of minutes.
  • 3 add the cans of chopped tomatoes, soya beans, kidney beans and stock to the pan. stir and leave to simmer for 30 minutes.
  • 4 depending on how long your brand of rice takes to cook, after 20 minutes of the chilli simmering cook the rice in a separate pan for 10 minutes.
  • 5 serve.

Veggie And Goat Cheese Wrap

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

  • 1 low-carb tortilla
  • 2 tablespoons hummus
  • 1 ounce goat cheese
  • 1/4 cup alfalfa sprout
  • 1/4 cup chopped tomato
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped onion

Recipe

  • 1 spread goat cheese and hummus on wrap. add the rest of the ingredients. roll up, cut in half.

Veggie Black Bean Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

  • 3 (15 ounce) cans black beans, bush's
  • 3 slices hickory smoked bacon, thick sliced
  • 1 1/2 cups sweet onions, chopped
  • 1 cup carrot, sliced
  • 1 cup celery, sliced
  • 2 garlic cloves, minced
  • 2 (10 1/2 ounce) cans campbell's condensed chicken broth
  • 1 1/2 cups water
  • 1 (14 1/2 ounce) can diced tomatoes
  • 1/3 cup cilantro, chopped
  • 2 tablespoons fresh lime juice
  • monterey jack cheese, finely shredded for garnish
  • sour cream (optional)
  • cilantro, whole for garnish

Recipe

  • 1 cook bacon in dutch oven or 4 1/2 quart deep pan until crisp. remove bacon from pan and cool on paper towels.
  • 2 add onion, carrot, celery, and garlic to bacon drippings in pan and saute 10 minutes. chop bacon into small bits once cool.
  • 3 add beans, bacon, broth, water, tomatoes and chopped bacon to pan. bring to a boil, cover and reduce heat. simmer 30 minutes.
  • 4 blend 1/3 to 1/2 of the soup in a blender or food processor until smooth and return to pan. stir in cilantro and lime juice.
  • 5 serve with a tablespoon of sour cream, some shredded cheese and a few cilantro leaves to garnish.

Yukon Gold Potato Gratin

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 1/2 tablespoon unsalted butter
  • 1 lb yukon gold potato
  • 1 cup canadian sharp cheddar cheese
  • 2 tablespoons sour cream
  • 1 tablespoon olive oil
  • 2 garlic cloves, very finely minced
  • 1 tablespoon fresh thyme
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/3 cup chicken broth or 1/3 cup wine
  • 4 fresh thyme sprigs (to garnish)

Recipe

  • 1 heat oven to 400 degrees f. butter a 9-inch round or oval baking dish.
  • 2 slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
  • 3 arrange potatoes in a neat overlapping pattern in the baking dish. pour chicken broth over potatoes.
  • 4 bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. sprinkle with remaining cheese and bake another 10-15 minutes.
  • 5 garnish with thyme sprigs.

Veggie Burgers (vegan)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 380 g baked beans
  • 300 g cannellini beans
  • 125 g carrots
  • 4 tablespoons onion chutney
  • 1 tablespoon sweet chili sauce
  • 100 g breadcrumbs
  • 2 tablespoons olive oil

Recipe

  • 1 preheat oven to has mark 5 and line a baking tray with baking paper.
  • 2 stand a colander over a bowl and put the baked beans in it leave for 10 minutes to drain most of the sauce, place the beans into a clean bowl.
  • 3 rinse the cannellini beans in the colander under the tap, add these to the baked beans and mash them with a potato masher.
  • 4 grate the carrots and add to the beans along with the chutney, sweet chilli sauce and breadcrumbs. shape into 6 cakes and put on prepared baking tray. cook in oven for 15 minutes and cool on tray for 5 minutes.
  • 5 serve in buns with lettuce.

Cheddar And Parmesan Potato Gratin

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 6
  • 1 -2 onion, chopped
  • 1 -2 tablespoon fresh minced garlic
  • 1/4 teaspoon dried rosemary (can use more)
  • 2 1/2 cups whipping cream (unwhipped)
  • salt and pepper
  • 1/2 cup grated parmesan cheese
  • 2 1/2 cups cheddar cheese, shredded
  • 4 lbs russet potatoes, sliced into about 1/4-inch rounds

Recipe

  • 1 set oven to 375 degrees.
  • 2 butter a 13 x 9-inch glass baking dish.
  • 3 saute the onions and garlic in some oil or butter until soft (about 5-6 minutes) set aside.
  • 4 in a small bowl, whisk together the rosemary and whipping cream.
  • 5 place half of the potatoes in the dish, overlapping slightly.
  • 6 sprinkle with salt and pepper, then about 1-1/4 cups cheddar cheese, then all of the onion/garlic mixture, then 1/4 cup the parmesan cheese.
  • 7 top with remaining potatoes then more salt and pepper.
  • 8 pour the cream over the potatoes and top remaining 1/4 cup parmesan cheese, then top with remaining cheddar.
  • 9 cover loosley with foil and bake about 1 hour.
  • 10 uncover and bake about 30-40 minutes or until the potatoes are fork-tender.
  • 11 let sit for about 10 minutes before serving.

Cheddar-and-squash Casserole

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

  • Servings: 6
  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 3 lbs yellow squash, sliced
  • 2 teaspoons salt, divided
  • 3/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 (10 ounce) package cheddar cheese, shredded
  • 2 tablespoons italian seasoned breadcrumbs
  • chopped fresh parsley

Recipe

  • 1 melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
  • 2 add squash, 1 1/2 teaspoons salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender.
  • 3 remove from heat; drain well.
  • 4 melt remaining 2 tablespoons butter in a saucepan over medium-high heat; whisk in flour until smooth.
  • 5 whisk in milk.
  • 6 bring to a boil; reduce heat, and simmer 2 minutes.
  • 7 remove from heat; whisk in cheese and remaining 1/2 teaspoons salt.
  • 8 gently stir together squash and cheese mixture in a large bowl.
  • 9 pour into a lightly greased 11- x 7-inch baking dish.
  • 10 sprinkle breadcrumbs evenly over top.
  • 11 bake at 400° for 20 minutes or until bubbly.
  • 12 let stand 10 minutes before serving.
  • 13 garnish, if desired.
  • 14 note: to make ahead, prepare recipe as directed; do not top with breadcrumbs.
  • 15 cover and chill overnight.
  • 16 remove from refrigerator; let stand 45 minutes.
  • 17 uncover and top with breadcrumbs; bake as directed.

Veggie & Rice Paella (vegan)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • 1 pinch saffron thread, about 20
  • 2 cups vegetable broth
  • 1/2 cup water
  • 4 vegetarian sausages
  • 1 tablespoon olive oil, for drizzling
  • 1 large onion, chopped
  • salt and pepper
  • 1/4 cup chopped pimiento
  • 1 cup frozen peas
  • 1/3 cup dry sherry or 1/2 cup extra-dry wine
  • 3 tablespoons vegan margarine
  • 1/2 cup orzo pasta
  • 1 cup brown rice
  • 1/2 cup flat leaf parsley, chopped

Recipe

  • 1 put the saffron in small pot with 2 cups stock and about 1/2 cup water. bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the sausage and onions.
  • 2 heat a skillet with a tight fitting lid over medium-high heat. slice vegan sausages about 1 inch thick, on an angle. add a drizzle of extra-virgin olive oil to the hot skillet and add the slices. brown evenly on both sides, 2 to 3 minutes total. set aside.
  • 3 add another drizzle of oil to the skillet along with the onions. season with salt and pepper, to taste, and cook until softened, about 3 minutes. add the pimientos and peas and stir to heat through. deglaze the pan with sherry or wine and stir 1 to 2 minutes. set aside.
  • 4 return the pan to medium heat and melt 2 tablespoons of the butter. add the pasta and stir until deeply golden brown, about 3 to 4 minutes. stir in the rice and stock and bring to a boil. reduce the heat to low, cover the pan and cook for 18 minutes. fluff the rice with a fork.
  • 5 preheat oven to 375 degrees f.
  • 6 grease a casserole with the remaining 1 tablespoon of softened butter. fill the casserole with cooked rice and top with the sausage and onion mixture. put casserole in preheated oven, loosely covered, for 20 minutes. uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. top with parsley and serve.

Vegetarian-blue Cheese-pesto-lasagna!

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

Ingredients

  • Servings: 4
  • 1 medium onion (chopped fine)
  • 4 -5 minced fresh garlic cloves (more if you want)
  • 185 g green pesto sauce
  • 1/3 cup blue cheese
  • 6 -8 mushrooms (chopped)
  • 1 medium courgette (chopped)
  • 1 red pepper (chopped)
  • 1 green pepper (chopped)
  • 1 small head broccoli (chopped)
  • 4 cups chopped tomatoes
  • 1/2 cup sweet corn
  • 1/3 cup grated cheddar cheese (for topping)
  • 5 tablespoons capers
  • 5 tablespoons sun-dried tomatoes (chopped)
  • 5 tablespoons pitted olives (chopped)
  • 200 g lasagna sheets

Recipe

  • 1 fry the onion and garlic for 4-5 minutes.
  • 2 add all vegetables and cook 10 minutes.
  • 3 add tinned tomatoes and sweet corn.
  • 4 add crumbled blue cheese, pesto, capers, olives and sun dried tomatoes.
  • 5 mix well --that's your sauce!
  • 6 layer in a lasagna dish -- sauce, lasagna, sauce, lasagna, sauce and finish with grated cheese. done in the oven 180c for around 30 minutes!
  • 7 open the wine and turn on the tunes!
  • 8 have fun -- .

Spicy Black Bean & Corn Salsa

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

  • Servings: 12
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 jalapeno peppers
  • 1 lb black beans
  • 1 lb corn
  • 1/3 cup cilantro
  • 1/4 cup green onion
  • 1/4 cup red onion
  • 1/3 cup lime juice
  • 3 tablespoons vegetable oil
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 dash black pepper
  • 1/2 cup tomato

Recipe

  • 1 place all ingredients in blender.
  • 2 blend ingredients on a dicing setting.

Veggie Breakfast Burritos

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 1 medium zucchini, sliced
  • 1/4 lb fresh mushrooms, sliced (or so)
  • 1 bunch green onion, sliced
  • 4 eggs, beaten
  • salt and pepper
  • 1/2 cup fat-free cottage cheese
  • 2 tortillas

Recipe

  • 1 spray a non-stick pan with some oil and saute the mushrooms and zuchinni.
  • 2 add the green onion, and heat through.
  • 3 add the beaten eggs stuff with the salt and pepper.
  • 4 cook until nearly set, add the cottage cheese and heat through, mixing well.
  • 5 divide onto the 2 tortillas, roll up, and don't forget to use a napkin.

Veggie & Parmesan Dog Treats

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

  • 3 lbs sweet potatoes, unpeeled, cubed
  • 2 lbs carrots, unpeeled, cubed
  • 3 large eggs
  • 15 ounces no-salt-added diced tomatoes
  • 1 cup dry potato flakes
  • 2 cups peas
  • 4 ounces fresh spinach
  • 3/4 cup parmesan cheese
  • 1 ounce dried parsley
  • 8 cups water
  • 6 cups dry oatmeal
  • 8 lbs whole wheat flour
  • 2 tablespoons ascorbic acid, powder

Recipe

  • 1 cube sweet potatoes and carrots, cook in water until tender.
  • 2 in same pan with remaining water, mash with potato masher.
  • 3 puree in food processor along with other vegetables and eggs.
  • 4 pour into extra large roasting pan, add ascorbic acid powder, stir and let set 15 minutes.
  • 5 stir in oatmeal, 2 cups at a time. let set for 20 minutes.
  • 6 gradually add flour -- 2 cups at a time, mixing well after each addition. near end of mixing, you will need to knead in the flour by hand.
  • 7 when dough is no longer sticky, placed in clean roaster, cover and refrigerate several hours or overnight.
  • 8 on flour coated surface, roll dough to 1/4" thickness and cut onto quarter sized pieces.
  • 9 bake at 350°f for 30 minutes, turn and bake for additional 30 minutes or until dry.
  • 10 cool to room temperature and refrigerate or freeze as desired.

Veggie Burgers

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

Ingredients

  • Servings: 4
  • 1 tablespoon canola oil, divided
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced carrot
  • 1/4 cup minced celery
  • 2/3 cup drained kidney beans (cannellini)
  • 1 egg, lightly beaten
  • 1/3 cup seasoned dry bread crumb

Recipe

  • 1 in 8-inch nonstick skillet heat 1 tsp.
  • 2 of the oil.
  • 3 add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally until vegetables are soft and moisture has evaporated, about 1 minute.
  • 4 set aside to cool slightly using a fork, in medium mixing bowl mash beans; stir in egg.
  • 5 add bread crumbs and vegetable mixture; mix until thoroughly combined.
  • 6 shape mixture into 4 equal patties.
  • 7 set patties on plate; cover and refrigerate until chilled, at least 20 minutes.
  • 8 in same skillet heat 1 tsp.
  • 9 of the remaining oil.
  • 10 add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through.
  • 11 remove patties to plate; keep warm.
  • 12 repeat with remaining teaspoon of oil and 2 patties.

Veggie Burger Shepherd's Pie

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

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 1 large yellow onion, chooped
  • 1 large carrot, chopped
  • 4 ounces mushrooms, chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons tamari or 2 tablespoons other soy sauce
  • 1 cup of basic vegetable broth
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh marjoram
  • salt & fresh ground pepper
  • 1 tablespoon cornstarch, dissolved in
  • 2 tablespoons water
  • 3 frozen veggie burgers, thawed and crumbled
  • 1/2 cup frozen green pea
  • 1/4 cup ground walnuts
  • 3 cups mashed potatoes (try a mix of yukon and sweet potatoes or squash & parsnips)
  • 1/4 teaspoon paprika

Recipe

  • 1 preheat oven to 375°f heat 1 tbsp of olive oil in a large skillet over medium heat. add the onion and carrot, cover, and cook until tender, about 5 minutes. add the mushrooms and cook, stirring occasionally, for 3 minutes. stir in tomato paste, tamari, veggie stock, thyme, marjoram, and salt and pepper to taste. stir in cornstarch mixture and simmer to thicken slightly, about 1 minute.
  • 2 spoon the filling into a lightly oiled 2.5 quart baking dish. stir in the chopped burgers, peas and walnuts. taste and adjust the seasonings. spread the mashed potatoes over the top. sprinkle with paprika and drizzle with 1 tbsp of olive oil.
  • 3 bake until the potatoes are hot and bubbly and the top is golden brown, about 30 minutes. serve hot.

Tangy Catalina Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 1/2 cup vinegar
  • 1 cup ketchup
  • 1 cup sugar
  • 1 cup vegetable oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon tabasco sauce
  • 1/2 tablespoon celery seed
  • 1/4 teaspoon liquid smoke flavoring
  • 1/4 teaspoon fresh coarse ground black pepper

Recipe

  • 1 i recommend that you use a hand mixer with the whisk attachment to ensure that the dressing is thoroughly incorporated.
  • 2 place in an airtight container and store in the refrigerator. it will take a few minutes and perhaps some additional stirring to get all of the sugar dissolved, but it will happen!

Veggie Burger

Total Time: 6 mins Cook Time: 6 mins

Ingredients

  • Servings: 6
  • 2 portabella mushrooms (8oz)
  • 1 small zucchini
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shallot, minced (1 large shallot)
  • 1/4 teaspoon red pepper flakes
  • 1 cup parmesan cheese, finely grated
  • 3/4 cup quinoa, cooled according to package directions (2 cups cooked)
  • 2 teaspoons coarse salt
  • fresh ground pepper
  • 1 large egg, lightly beaten
  • 1 1/2 cups whole wheat breadcrumbs, fresh
  • 6 whole grain buns, split
  • 1 cup radish sprouts or 1 cup other fresh mixed sprouts
  • 1/2 english cucumber, peeled and cut diagonally into 1/4 inch thick slices
  • 3/4 cup greek yogurt
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • fresh ground pepper

Recipe

  • 1 for the burger: pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. shred zucchni, place on paper towels, and squeeze to remove excess moisture. add to mushrooms.
  • 2 heat 2 tablespoons oil in a large pan over medium heat. add shallot and red pepper flakes, and cook until softened, about 2 minutes. add mushrooms and zucchini, and cook until tender, about 2 minutes. remove from heat and add parmesan, quinoa, and salt. season with salt and pepper. let cool completely, then stir in egg and breadcrumbs. cover and refrigerate until cold and firm, about 1 hour.
  • 3 heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. shape mixture into six 1/2-inch patties, pressing firmly. cook in batches until golden brown and cooked through, about 3 minutes per side.
  • 4 wipe pan clean, and return to medium heat. brush cut side of buns with oil, and heat buns, cut sides down until toasted, about 1 minute. spread yogurt-garlic sauce on cut sides of bun halves. divide burger, sprouts, and cucumbers among bottom halves. sandwich with tops.
  • 5 yogurt-garlic sauce: combine yogurt, parsley garlic, and salt in a medium bowl. season with pepper. cover and refrigerate for up to 1 day.

Veggie Burger- Houston's Replica

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

  • Servings: 8
  • 3 tablespoons soy sauce
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 3 tablespoons hoisin sauce
  • 1 (15 ounce) can black beans, drained
  • 1 cup brown rice, cooked
  • 6 -8 brown button mushrooms, chopped
  • 1/4 cup oatmeal, lightly cooked
  • 1/4 onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 jalapeno, chopped (fresh or pickled)
  • 1 small beets or 1 medium beet, roasted
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon cumin
  • fresh ground pepper
  • 2 tablespoons flax powder
  • 1 tablespoon olive oil
  • 4 dried prunes or 4 figs, soaked, drained to soft, chopped

Recipe

  • 1 mix the first 4 ingredients for the sauce and set aside. for the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. form mixture into patties and place on a baking sheet and freeze until firm. can take up to 4 hours, so prepare in advance. freezing the patties will help keep their shape while cooking.
  • 2 you can fry these in a pan in coconut oil usually about 4 minutes on each side. add the sauce once you flip the burgers over as it makes the pan sticky. add cheese if desired. i haven't tried, but i would consider broiling them in the oven too.
  • 3 serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun.
  • 4 you can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. these are high water content vegetables so you may need to adjust flax, rice combination.

Veggie Burger With Gruyere And Mushrooms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 1
  • 1 morningstar farms grillers (prime veggie burger)
  • gruyere cheese or swiss cheese
  • 1/2 teaspoon vegetable oil
  • 1/2 cup fresh mushrooms, sliced
  • 1 slice red onion, separated into rings
  • 1 lettuce leaf
  • 1 slice tomato
  • 1 whole grain buns, split and toasted

Recipe

  • 1 cook morningstar farms grillers prime veggie burger according to package directions. immediately top with cheese. let stand about 1 minute or until cheese melts.
  • 2 meanwhile, in small nonstick skillet heat oil. add mushrooms and onion. cook, stirring frequently, over medium heat for 3 to 5 minutes or until tender.
  • 3 place lettuce leaf, tomato and veggie burger in bun bottom. top with mushrooms mixture and bun top.
  • 4 make it a meal:.
  • 5 -tossed salad (1 to 1 1/2 cups) mixed greens, 1/4 cup chopped tomato or cherry tomato halves, 2 tablespoons shredded carrot, 1 tablespoon chopped red onion and 2 tablespoon fat-free salad dressing of choice.
  • 6 -1 1/2 cups halved strawberries topped with 1/4 cup low-fat vanilla yogurt and 1 to 2 teaspoons grated semi-sweet chocolate.
  • 7 (total calories: 254).

Vegetarian, Low-fat Potato, Onion & Tomato Gratin

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

  • Servings: 6
  • nonstick cooking spray or vegetable oil
  • 1 medium onion, peeled,cut in half and thinly sliced
  • salt & freshly ground black pepper
  • 2 1/4 lbs red potatoes, peeled and sliced 1/8 inch thick
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, divided
  • 1 1/2 lbs ripe tomatoes, cored and cut into thin slices
  • 4 cloves garlic, peeled,thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup wine
  • 1 cup vegetable broth (or more if needed)
  • 1 tablespoon unsalted butter, optional

Recipe

  • 1 preheat the oven to 375 degrees.
  • 2 lightly spray or oil a 9-inch square or oval gratin dish with 2-inch sides.
  • 3 place the onion slices on the bottom of the prepared dish and sprinkle with salt and pepper.
  • 4 arrange half of the potato slices over the onion and sprinkle with salt and pepper and half of the thyme.
  • 5 arrange all of the tomato slices over the potatoes and cover with the garlic slices.
  • 6 sprinkle with salt, pepper and the remaining thyme.
  • 7 add a layer of the remaining potatoes and season with salt and pepper.
  • 8 drizzle the olive oil over the casserole.
  • 9 pour the wine and enough vegetable broth to come two-thirds of the way up the dish.
  • 10 dot with butter, if desired.
  • 11 cover with foil and bake for 45 minutes.
  • 12 remove the foil and press down on the potatoes to make sure they are adequately moistened.
  • 13 bake another 40 minutes or until the top is golden brown and a knife pierces through to the bottom easily.
  • 14 remove from the oven and serve with french bread and a green salad.
  • 15 makes 6 servings.

Veggie Burger Deluxe

Total Time: 2 hrs 10 mins Preparation Time: 1 hr 30 mins Cook Time: 40 mins

Ingredients

  • 2 tablespoons bulgur wheat
  • 1 lb mushroom, quartered (4 cups steamed)
  • 1 cup diced onion (1/2 cup steamed)
  • 1/2 cup rolled oats
  • 2/3 cup cooked brown rice
  • 1/2 cup shredded lowfat mozzarella cheese
  • 2 tablespoons shredded low-fat cheddar cheese
  • 2 tablespoons low fat cottage cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 dash pepper
  • 2 tablespoons cornstarch
  • olive oil flavored cooking spray

Recipe

  • 1 add 1/4 cup boiling water to the bulgur wheat in a small bowl and let it sit for about 1 hour it should bulk out to about double in size.
  • 2 steam the mushrooms for 10 minutes or until tender.
  • 3 separately steam the onions for about 10 minutes, or until translucent, do not combine with the mushrooms.
  • 4 add 1/2 cup of water to the oats and let them soak for about 10 minutes, until soft.
  • 5 drain any excess water from the bulgur wheat and oats then combine them with the steamed mushrooms, rice, cheeses, and spices in a food processor and pulse quickly 4 or 5 times until ingredients are chopped fine, but not pureed.
  • 6 you want a coarse texture with some identifiable chunks of grain, mushroom, and cheese.
  • 7 pour the mixture into a bowl with the steamed onion and cornstarch, and mix well.
  • 8 preheat the oven to 300 degrees and set a large skillet over medium/low heat.
  • 9 spray the skillet with a light coating of olive oil cooking spray.
  • 10 measure 1/2 cup at a time of the patty mixture into the pan and shape with a spoon into a patty.
  • 11 cook the patties for 2 to 4 minutes per side, or until light brown on the surface.
  • 12 arrange the patties on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven.
  • 13 be sure to turn them over halfway through the cooking time.
  • 14 you can serve the patties immediately or freeze them once they have cooled frozen patties can be reheated by cooking in a lightly sprayed pan over medium heat, or a grill over low flame.
  • 15 you can also microwave for 30 seconds per side, however the pan or grill is best.

Yule Log

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

Ingredients

  • 5 eggs, separated into yolks and whites
  • 1 cup sugar, divided into two 1/2 cup amounts
  • 1/2 cup cake flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 4 egg whites
  • 2 cups icing sugar
  • 1/4 cup baking cocoa (powdered cocoa)
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cups icing sugar
  • 2 egg whites
  • 3 tablespoons melted butter
  • 1 teaspoon lemon juice
  • 1/4 teaspoon vanilla
  • 1/4 cup cocoa powder

Recipe

  • 1 separate the 5 yolks from whites, obviously into two separate bowls. place egg whites in a small mixing bowl and let the whites stand at room temperature for 30 minutes or more.
  • 2 grease a baking pan, then line the pan with parchment paper. finally, grease the parchment paper. i use crisco (a vegetable shortening) as the grease, but you could use butter, margarine or even (yuck) animal lard. this recipe presumes a 15 inch by 10 inch by 1/2 inch deep pan, but you can use a pan that is larger in any dimension(s), and just crimp the parchment paper at the proper dimensions.
  • 3 in a large mixing bowl, beat the egg yolks on high until they are light and fluffy. gradually add 1/2 cup sugar, beating for a few minutes, until thick and lemon-colored.
  • 4 in a dry bowl, combine the 1/2 cup cake flour, 1/4 cup baking cocoa (powdered cocoa) & 1/4 teaspoon salt with a whisk.
  • 5 slowly add the flour mixture to the egg yolk mixture and blend on medium, until well mixed.
  • 6 beat egg whites (in a separate clean bowl) on medium until foamy. add the 1/2 teaspoon of cream of tartar. continue to beat until soft peaks form. then, slowly add the remaining 1/2 cup of sugar, beating on high until stiff peaks form.
  • 7 slowly and gently fold the egg whites into the chocolate flour mixture, until no streaks remain.
  • 8 gently spread the batter evenly in the prepared pan.
  • 9 bake in the preheated oven at 350° for about 12 minutes or until cake springs back (do not over bake; certainly not more than 15 minutes. it is better to under bake rather than over bake!).
  • 10 cool the cake for 5 minutes, then invert onto a linen towel dusted with confectioners' sugar (or another piece of parchment paper, dusted with the powdered sugar). peel off parchment paper.
  • 11 roll the cake up in the towel or paper, starting with a short side. then let it cool on a wire rack. the cake portion is now done! if you need to take a break, put the cake in a sealed container or plastic bag.
  • 12 making the filling. alternatives: [1] if you are in a hurry or want a filling, you could instead just use a topping like "cool whip"; but it would need to be served within hours, before the cool whip melted and went flat. [2] another filling can be made by whipping 1 cup of whipping cream until it is light and fluffy, then beating in 1/2 cup powdered sugar. obviously, this requires the cake to be kept refrigerated, except when serving it. [3] for a , vanilla buttercream filling, see the " buttercream filling recipe" at the bottom of this page; [4] for a chocolate buttercream filling, see the "chocolate buttercream filling recipe" at the bottom of this page; [5] for a mocha (coffee) filling, add 1 tablespoon of instant coffee granules to any of these above.
  • 13 whip 4 egg whites in a clean dry mixing bowl until fluffy peaks form.
  • 14 add the 1 and a half cups of powdered (icing or confectioner's sugar) to the mixer. then add 1/4 teaspoon vanilla extract and 1/4 cup powdered baking cocoa. whip briefly, but to a uniform color.
  • 15 unroll the cake! if you want to make two shorter cakes, simply cut the cake in half before unrolling it. the advantage of this is, you can make one with chocolate filling, the other with a filling, or mocha, etc.
  • 16 spread it about at least 1/4 inch thick, up to a maximum of 1/2 inch thick.
  • 17 gently and loosely roll the cake, not squeezing! you don't want to squeeze out the filling. again, the chocolate filling is on the left, the buttercream (or whipped cream) is on the right. now, while the icing looks better, the chocolate tastes much better -- in my opinion.
  • 18 making the icing / frosting: alternatives: if you are in a hurry, you can use a pre-made, store-bought can of chocolate frosting / icing, instead.
  • 19 in a mixing bowl add 1.5 cups confectioners' sugar (also called powdered sugar and in the uk, icing sugar) , 2 egg whites, 3 tablespoons melted butter, 1 teaspoon lemon juice & 1/4 teaspoon vanilla, then whip it up in your electric mixer.
  • 20 add the cocoa, and mix with the mixer until uniform.
  • 21 gently slurp the icing on the cake (top and ends). note: the log in the photo appears short because i cut the roll in half to make two short logs, rather than one long log.
  • 22 i use a pastry blending knife to make the lines in the icing to look like a log! i just drag the front of it across the log. of course, you can buy special decorating tools for this, also.
  • 23 you can also dust it with powdered sugar, to simulate snow!

Cheddar Cheese Soup

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

  • Servings: 4
  • 1/2 cup butter
  • 3 small leeks, part only, split in half and diced small
  • 3 celery ribs, diced small
  • 1 carrot, peeled and diced small
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 lb cheddar cheese, grated (plus 1/4 cup for garnish)
  • 1 teaspoon hot sauce
  • 1 teaspoon worcestershire sauce
  • 1/4 cup chopped crispy cooked bacon
  • 2 tablespoons chopped chives

Recipe

  • 1 in a saucepan, melt butter.
  • 2 add leeks, celery, and carrot and saute for about 3 minutes or until wilted. stir in garlic and season with salt and pepper. dust the vegetables with 1/4 cup of flour and stir for 3 minutes.
  • 3 whisk in the chicken broth, 1/2 cup at a time.
  • 4 bring the liquid up to a boil and reduce to simmer. simmer soupf for 45 minutes. remove from heat and puree until smooth. strain soup into a clean saucepan. bring soup back to a simmer. whisk in cream, cheese, hot sauce, and worcestershire sauce. season with salt and pepper. ladle into bowls. garnish with bacon, grated cheese, and long chives.

Plum Duff

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

  • 2 cups self-raising flour
  • 1 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 tablespoons golden syrup
  • 2 teaspoons mixed spice
  • 1 1/2 cups mixed fruit
  • 1/2 teaspoon baking soda
  • 1 cup chopped vegetable suet (eg kremelta)
  • milk, to mix

Recipe

  • 1 take a strong cloth and dip in boiling water, then dust cloth thickly with self raising flour and put mixture in cloth and tie securely.
  • 2 boil for 3 hours.

Chicken Chili

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

Ingredients

  • Servings: 6
  • 3 lbs chicken breast halves
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 3 jalapenos
  • 3 poblano peppers
  • 3 anaheim chilies
  • 2 medium onions, sliced
  • 6 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 1/2 teaspoons coriander
  • 2 (15 ounce) cans cannellini beans, drained
  • 3 cups chicken broth
  • 3 limes, juice of
  • 1/4 cup fresh cilantro, chopped
  • 4 green onions, sliced thin

Recipe

  • 1 heat oil in large skillet.
  • 2 season chicken with salt and pepper and cook in hot skillet 4 minutes without moving on each side. reserve 1 tablespoons fat from skillet, and set aside.
  • 3 discard skin and remove chicken to a plate.
  • 4 in food processor, mix 2 of the jalapenos, 2 of the poblanos, 2 of the anaheims, and all of the sliced onion into a chunky salsa. (you may have to do this in 2 batches).
  • 5 with reserved chicken fat, sautee the pepper/chili/onion mix, minced garlic, cumin, coriander, and salt for 10 minutes.
  • 6 transfer 1 cup of the sauteed mix to empty food processor. add 1 cup beans, 1 cup broth and mix 20 seconds.
  • 7 add remaining sauteed mix, veggie/broth mix, remaining broth, and chicken breasts to large pot, and bring to a boil. simmer, covered, 20 minutes.
  • 8 transfer chicken to a plate.
  • 9 into pot, stir remaining beans, simmer 10 minutes.
  • 10 when chicken is cool, shred, then add back to pot.
  • 11 mince remaining jalapeno, poblano, and anaheim, and add to pot.
  • 12 stir in lime juice, cilantro, green onions and return to simmer 10 minutes.
  • 13 add salt and pepper to taste.
  • 14 serve with sour cream, tortilla chips, and lime wedges.
  • 15 ***if you are using thighs instead of breasts, increase cooking time from 20 to 40 minutes.

Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

  • Servings: 6
  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup buttermilk or 1 cup sour milk (1 c. lowfat milk + 1 tbsp. vinegar)
  • 2 tablespoons vegetable oil

Recipe

  • 1 stir together the flours, sugar, baking powder, baking soda and salt.
  • 2 beat the egg, milk and oil together.
  • 3 add the liquids to the flour mixture and stir just until blended.
  • 4 pour the batter onto a greased hot griddle.
  • 5 serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

Vegetarian Wanton Soup Recipe

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 medium carrots
  • 1/2 of a cabbage
  • 1 yellow onion
  • 8 shiitake mushrooms (fresh or dried)
  • 2 bunches cilantro
  • 1 bunch of chinese broccoli, chopped into small stalks
  • 3 stalks green onions, finely sliced
  • 1/2 cup of diced water chestnut
  • 250 g firm tofu
  • 100 wonton wrappers (the square kind!)
  • 250 g fresh egg noodles (should be right next to the wrappers)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sesame oil (and a little more for drizzle)
  • 1 teaspoon cornflour (you can use cornstarch too)
  • 1/2 teaspoon vegetable oil
  • 1 pinch salt

Recipe

  • 1 step 1: the soup!
  • 2 so first, we’re gonna start on the stock so it can simmer away while we make the dumplings. take 1 1/2 carrots (saving 1/2 a carrot for later) and cut into big chunks and throw in a medium pot. now add in 1/2 of a cabbage, roughly cut in half. cut an onion into sections and throw that in as well. now chop off the stems from your shiitake mushrooms and add the stems only to the pot. fill the pot with water to the top leaving about 1 inch on the tip, add a pinch of salt and bring to a simmer on medium heat. let that simmer for about 25 minutes and then add in the stalks from 2 bunches of cilantro. keep the leaves for later. let that simmer for another 20 minutes on low heat. add more salt to taste!
  • 3 step 2: the dumplings!
  • 4 now take that 1/2 carrot from before and finely dice, the smaller the better. in a medium mixing bowl, add the diced carrots and diced water chestnuts. finely slice 1 green onion stalk and add that to the bowl. in a small frying pan, drizzle a little vegetable oil and toss in the shiitake mushrooms whole. cook until soft flipping the over several times – about 5 minutes total. turn off heat and set aside. once cool, finely dice the mushrooms and add to the mixture bowl. now add in the tofu, using a fork or your hands crumble up the tofu and mix the entire thing until well combined. add in the pepper, pinch of salt, and a small drizzle of sesame oil – then mix again! sprinkle the corn flour on top, toss to combine and we’re ready to wrap! take about 1/2 a tablespoon of filling and put it in the middle of the wrapper, take one corner of the wrapper and fold it so it meets the diagonal corner. crimp down the wrapper along the filling and set aside. continue until you run out of wrappers!
  • 5 step 3: the cooking!
  • 6 okay we’re ready to cook everything! keep your stock slowly simmering in the pot. you can scoop out the veggies and smash through a strainer and keep the juice if you want. now fill a large pot 3/4 full with water and bring to a boil. this is the order you need to cook everything. veggies, noodles then wontons. have your chinese broccoli cleaned, trimmed and chopped. throw in the boiling water for about 1 -2 minutes. you just want to make sure the leaves are wilted and the stalks are cooked but still a little crunchy. scoop the veggies out with a slotted spoon or spider scoop and set aside to drain. now throw in the noodles to the boiling water. cook until al dente and then remove with tongs. drain and portion into serving bowls. top the bowls of noodles off with the veggies.
  • 7 your pot of water should be very foamy now, add in about 2 cups of water and bring to a boil again. slowly add in your wontons by putting a few on a slotted spoon and dunkink the spoon in the water. hold it in there for about 30 seconds and then drop them inches if you just throw them in, they will stick to the bottom of the pot! boil them until they float to the top – that’s when you know they’re ready! scoop em out and into the serving bowls with the noodles and veggies.
  • 8 step 4: garnish & serve!
  • 9 okay now your serving bowls should have noodles, veggies, and wontons. sprinkle in some sliced green onions and some ripped up cilantro leaves. drizzle a little tiny bit of sesame oil. now ladle in some of your vegetable stalk that’s been simmering away. done!

Chicken Chili

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 5
  • 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
  • 1 medium onion
  • 1 1/2 teaspoons garlic powder
  • 1 tablespoon vegetable oil
  • 2 (15 1/2 ounce) cans great northern beans, rinsed and drained
  • 1 (14 1/2 ounce) can chicken broth
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whipping cream
  • 2 (4 ounce) cans diced green chilies

Recipe

  • 1 in large saucepan, saute chicken, onion and garlic poweder in oil til chicken is no longer pink.
  • 2 add beans, chilies and seasonings and chicken broth.
  • 3 bring to a boil.
  • 4 reduce heat and simmer (uncovered) for 30 minutes.
  • 5 remove from heat, stir in sour cream and whipping cream.
  • 6 serve immediately.

Veggie And Chicken Enchilada With Cream Cheese

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • 1 medium eggplant, peeled and diced 1/2-inch cubes about 3- 4 cups
  • 1 small onion, diced about a cup
  • 1 (7 ounce) can green chilies
  • 1 (8 ounce) package low-fat cream cheese
  • 2 cups mushrooms, chopped
  • 2 cups cooked chicken, cubed
  • 1 (15 ounce) can tomatoes, diced or 1 (15 ounce) can salsa, could be substituted
  • 2 teaspoons chili powder
  • 1 -2 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 3/4 cup low-fat cheddar cheese, shredded
  • 2 -3 tablespoons olive oil, for sauteing
  • 5 flour tortillas, buritto wrappers i use mission brand 96% fat free
  • cooking spray

Recipe

  • 1 pre-heat oven to 350 degree's.
  • 2 in a 10 to 12 inch skillet over medium high heat add the olive oil, eggplant and onion. saute for about 8-10 minutes (larger pieces of eggplant will have to cook longer.) and add the mushrooms cook for another 5 minutes or until all the veggies are cooked through.
  • 3 add the chopped cooked chicken and the chili powder, garlic powder and cumin. i add salt to taste here or you can do without. next add the lite cream cheese and the green chiles. saute until the cream cheese has melted and evrything is mixed well. lastly fold in the tomato's or salsa.
  • 4 then just divide the mix up and make your burrito's. i usually warm up the burrito wrapper in the microwave for a few seconds to soften it for folding. this will make 5 large burrito's!
  • 5 place burrito's in a sprayed 8x11 baking dish and bake for about 15 minutes. then remove from oven and add the shredded cheese to the top of the burrito's and place back in the oven for another 5 mins or until the cheese melts.
  • 6 lastly you can add or substitute different veggies. (we add corn or black beans) or you can omit the chicken and just have pure veggie burrito's.
  • 7 enjoy!

Vegetarian Veggie Pizza

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

Ingredients

  • Servings: 6
  • 1/4 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 cup chopped zucchini
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1/2 cup grated part-skim mozzarella cheese
  • 1 loaf frozen french bread dough or 1 loaf pizza dough or 1 loaf italian bread dough or 1 loaf all-purpose bread dough
  • 1 cup italian tomato sauce

Recipe

  • 1 saute vegetables in oil, drain and cool.
  • 2 stir in cheese.
  • 3 roll dough into a 1/2-inch-thick circle.
  • 4 put on a 12-inch pizza pan or 10-inch pie plate.
  • 5 spread italian tomato sauce on pizza.
  • 6 spoon vegetable mixture over sauce.
  • 7 bake pizza at 400 degrees for 20 minutes.
  • 8 cool, cover with heavy aluminum foil and freeze.
  • 9 to serve, thaw and heat in a preheated 400-degree oven for about 20 minutes.

Veggie "chicken" And Broccoli Casserole

Total Time: 28 mins Preparation Time: 8 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 1 (6 ounce) package egg noodles
  • 3 tablespoons low-fat margarine
  • 1 onion, chopped
  • 1/4 cup flour
  • 1 1/2 cups vegetable broth
  • 3/4 cup low-fat soymilk
  • 1 (6 ounce) package morningstar farms meal starters chicken strips
  • 1 bunch broccoli
  • 1 cup shredded low-fat cheddar cheese

Recipe

  • 1 bring a large pot of lightly salted water to a boil. add pasta and cook for 6 to 8 minutes or until al dente; drain. preheat oven to 400 degrees f (200 degrees c.) grease a 9x13 inch casserole dish.
  • 2 melt butter in a large saucepan over medium heat. sauté onion until tender, about 3 minutes. mix in flour. gradually stir in broth. slowly stir in milk, and cook, stirring, until sauce begins to thicken. season with salt and pepper.
  • 3 place cooked noodles in the bottom of casserole dish. arrange chickâ??n in an even layer over noodles. place broccoli over the chickâ??n. pour sauce evenly over the broccoli. sprinkle half the cheese over casserole.
  • 4 bake in preheated oven for 20 minutes, or until the cheese melts. remove from oven, and sprinkle with remaining cheese. allow to set for 5 minutes, until cheese melts.

Tangy Beet Congealed Salad

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 1 (3 ounce) package lime jell-o gelatin
  • 1 cup boiling water
  • 1 cup cold beet juice
  • 2 teaspoons grated onions
  • 1 teaspoon prepared horseradish
  • 3/4 teaspoon salt
  • 1 dash pepper
  • 3/4 cup diced pickled beet
  • 3/4 cup diced celery
  • 4 ounces sour cream

Recipe

  • 1 dissolve the lime jello in the boiling water in a saucepan.
  • 2 add the cold beet juice, grated onion, horseradish, salt and pepper, mixing thoroughly.
  • 3 chill until slightly thickened to the consistency of egg whites.
  • 4 fold in the diced beets and celery.
  • 5 place into a large salad mold or into 8 individual molds.
  • 6 chill for 2 hours or until set.
  • 7 unmold to serve and top with a dollop of sour cream on each serving.

Vegetarian, Spinach, Shiitake & Tofu Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 5 cups vegetable stock
  • 8 ounces spinach, cleaned and roughly chopped
  • 8 ounces tofu, drained and cut into 1/2-inch-dice
  • 4 ounces shiitake mushrooms, thinly sliced
  • 1 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • salt and pepper

Recipe

  • 1 pour the stock into a large sauce pan and bring to a boil.
  • 2 add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes.
  • 3 remove the pan from the heat and stir in the sesame oil.
  • 4 season with salt and pepper and serve hot.

Friday, February 27, 2015

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.