Recipes
In March 2009, I started a website called DailyVegetarianRecipes.com.
It is a compilation of mostly original recipes, either created by me or
contributed by a friend or family member. I have taken all of the healthy
recipes from this site and include them here. I also am adding to them
regularly! They are organized by Main Dishes, Soups & Salads, Sides
& Breads, Appetizers, Breakfast & Brunch, and Desserts. Links
are at the top of this page.
* Printing: If you would like
to print any of the recipes and they don't contain a print-friendly page
already (I'm gradually creating these), here's how.....
Highlight the content with your mouse. Choose "Edit" from your
menu bar and then "Copy." Go to a Word document, and choose
"Edit" from the menu bar and then "Paste." The content
should be pasted in the document. You can then print it from the Word
document.
Main Dish Recipe Index
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Moroccan Tagine
Let this exotic stew spice up your dinner routine.
½ carrot, sliced thin
½ medium onion, sliced thin
4 large Swiss Chard fronds, torn or cut into strips
½ sweet potato, baked in the microwave and cut into medium-sized
pieces
2 cloves garlic, diced
½ of a 15 oz. can of chickpeas, drained and rinsed
1/4 cup golden raisins
2 or more tbsp. olive oil
1 cup vegetable broth
¼ cup water
Spices:
1 ½ tsp. coriander
1 ½ tsp. cumin
1 tbsp. hot curry powder
1 tsp. curry powder
1 tsp. Cilantro
1 tsp. Turmeric
1 tsp. Paprika
Pinch of saffron (if available)
Dash of nutmeg
1 tbsp. honey
Salt and pepper
1) In large saucepan, heat 2 tbsp. olive oil. Add onion and sauté
a few minutes. Add carrots and sauté a few more minutes. Add garlic,
Swiss chard and sweet potato and sauté a few minutes.
2) Add all spices except honey. Saute a few minutes. Stir in chicpeas
and raisins.
3) Add vegetable broth and water and simmer about 5 minutes on medium
heat. Add honey and stir. Simmer about 5 more minutes.
4) Serve with couscous or Basmati rice and garlic naan.
Serves Two
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Jambalaya
2 cups of long-grain brown rice
1 small can of tomato paste
4 cups of low-sodium vegetable broth plus ½ cup
1 onion, chopped
½ green pepper, chopped
½ red pepper, chopped
2 celery ribs, sliced
3 cloves of garlic, minced
1 zucchini, peeled and diced
1 yellow squash, peeled and diced
1 16 oz. can of artichoke hearts (non-marinated), quartered
2 cups of okra, fresh or frozen
3 vegetarian chorizo sausages
1 16 oz. can of diced tomatoes (I used ½ of a 28 oz. can of whole
San Marzano tomatoes, chopped), including juice
olive oil
1 tsp. ground oregano
1 tsp. paprika
½ tsp. cayenne
1 tsp. thyme
1 tsp. parsley
2 bay leaves
dash or two of Tabasco
1) In a medium sized kettle on high heat, stir together vegetable broth
and 2/3 of can of tomato paste until there are no clumps of tomato paste
remaining. Add brown rice, and bring to a boil. Immediately reduce heat
to a simmer. Cover and simmer on low heat for 30-45 minutes (check after
30 minutes). Liquid will be mostly absorbed and rice tender.
2) Heat 2-3 tbsp. of olive oil in a large kettle on medium high heat.
Add onion and sauté a couple of minutes. Add bell pepper and celery
and sauté all three together about 5 minutes.
3) Add sliced vegetarian chorizo sausages and stir together.
4) Add garlic, remaining tomato paste and all spices. Stir together.
5) If using fresh okra, slice it and add it to the pot. If using frozen,
cook it for half the time called for on the package directions. Drain
and add to the pot.
6) Add zucchini, squash and artichoke hearts. Add remaining ½
cup of vegetable broth and stir. Add more olive oil, as needed.
7) Stir cooked rice into vegetable mixture. Simmer jambalaya on low
heat for about 15 minutes, stirring occasionally.
8) Serve with a side salad, hearty bread and cold beer or glass of Vinho
Verde or Sauvignon Blanc. Provide extra tobasco sauce or other hot sauce
on the side.
Makes a very large pot of jambalaya. Enough
to feed 8-10 people.
---------------
Fried tofu is crispy on the outside and creamy
on the inside. Delicious with a veggie stir fry.
Ingredients
½ package of extra-firm tofu
½ cup of egg whites or eggbeaters
½ cup of flour
1/3 cup of Canola oil
Salt & pepper
1) Remove tofu that you will use in the recipe from its package. Drain
excess water. Then wrap the tofu in a paper towel to absorb excess moisture.
Repeat several times. Then wrap the tofu in a paper towel and place a
plate on top of it and leave it about 15 minutes. The trick here is to
remove the moisture from the tofu.
2) Slice tofu in 1 inch slices. Preheat large skillet to medium-high heat
and pour in Canola oil.
3) Dip both sides of tofu slice in eggbeater mixture and then in flour
mixed with salt & pepper (and other seasonings, if you wish). Place
in hot oil in skillet. Cook each side till brown and crispy. About 5 minutes
each side.
4) Remove and place on paper towel to drain excess oil.
Makes about 4 large slices of fried tofu.
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Baked Rigatoni
Comforting casserole for a chilly evening. Makes
great leftovers.
1 pound rigatoni pasta
2 cans diced tomatoes, 14.5 oz. size
1 can tomato puree, 10 oz. size
½ medium onion, diced
3 cloves garlic, minced
1 tbsp. dried basil
1 tbsp. dried oregano
1 tbsp. dried parsley
¼ tsp. crushed red pepper
2 or 3 tbsp. olive oil
1 15 oz. container organic grass fed, low-fat ricotta cheese (it’s
better)
2 tbsp. dried or fresh parsley
1/3 cup organic egg whites
½ cup low-fat mozzarella cheese
10 leaves or so of fresh basil, if you have it on hand
Salt & Pepper
1) Boil rigatoni a minute or two less than package directions call for;
drain.
2) In large skillet, sauté onion about 5 minutes in olive oil.
Add garlic and sauté a minute or two more. Add spices and stir.
Add diced tomatoes and tomato puree and bring to a boil. Reduce heat and
simmer on low about 10 minutes.
3) Mix together the rigatoni and the tomato sauce.
4) In medium sized bowl, mix together ricotta cheese, parsley and egg
whites.
5) Grease large casserole dish with olive oil. Add ½ of the rigatoni/tomato
sauce mixture, then layer ½ of the ricotta mixture. Add the second
½ of the rigatoni/tomato sauce mixture, then the second ½
of the ricotta. Top with ½ cup of shredded mozzarella.
6) Cover with aluminum foil and bake in 350 degree oven for 20 minutes.
Remove foil and bake another 15-20 minutes.
Makes 6- 8 servings.
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Bean Enchiladas
These enchiladas show up on special occasions in
our family. Serve with diced tomatoes, sour cream, olives, shredded cheese,
diced onions or your favorite condiments.
2 cans refried beans OR 2 cans pinto beans (mashed)
1 medium onion chopped
2 tsp. Chile powder
1/4 cup grated cheddar cheese
12 flour tortillas
1/2 lb. grated cheddar cheese
SAUCE FOR ENCHILADAS
2 cups tomato sauce (two 8 oz. cans)
2 cups water
4 tsp. dried minced onions
1/2 tsp. salt
1/2 tsp garlic powder
1 tsp. Chile powder
Preheat oven to 350 degrees.
1) Mix the first four ingredients together.
2) Simmer sauce ingredients together.
3) Soften tortillas by dipping in sauce. Spoon bean mixture into tortilla
shell, add tsp. of sauce, and sprinkle with cheese.
4) Roll tortilla and place each in long baking dish. Pour remaining sauce
over rolled tortillas. Sprinkle with grated cheese.
5) Cover and bake at 350 degrees for 25 minutes. Serve with chopped tomatoes,
lettuce, sour cream, and salsa.
Serves 5 or 6.
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Risotto with Mushrooms and Spinach
Make this the first night as a main dish. Use
it as a side dish the second night or carry it in your lunch box.
3 tbsp. olive oil
1 medium onion, chopped
1 leek, washed well and sliced (just white and light green parts)
1 cup Arborio rice
3 cups low-sodium vegetable broth
1 cup sliced button mushrooms, wiped clean of all dirt
½ cup other shitake or other mushrooms, sliced
2 cups fresh baby spinach, washed
Salt & pepper
1) In large saucepan on medium-high heat, add olive
oil, chopped onion and sliced leek. Saute until vegetables are tender
(5-10 minutes).
2) Add rice and sauté for a couple of minutes.
3) Reduce heat to medium. Add one cup of the vegetable broth and stir
until absorbed by the rice.
4) Add the second cup of the vegetable broth and stir until absorbed.
5) Add the sliced mushrooms and stir. Then add the final third cup of
broth. Stir until absorbed.
6) Add the baby spinach salt & pepper and stir until spinach wilts.
Ready for serving.
Makes three large servings or six side servings.
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Pasta with Eggplant Tomato Sauce
Eggplants give a different texture and taste to
tomato sauce on your pasta. Try with a glass of Tinto
red wine from Mountain Cove Vineyards.
1 medium eggplant
½ large onion, chopped
2 cloves garlic, minced
1 tbsp. oregano
1 tbsp. basil
1 tsp. parsley
¼ tsp. crushed red pepper
1 can petite diced tomatoes (I like Hunts)
Salt & pepper
Olive oil
1) Peel eggplant and cut into cubes. Place in steamer over boiling water
and steam about 10 minutes or until tender.
2) Remove eggplant into colander and drain. Place in medium-sized bowl
and mash with potato masher.
3) Meanwhile, heat a couple of tablespoons of olive oil in large deep
skillet on medium heat. Add chopped onion and sauté until onion
is tender. Probably about 10 minutes.
4) Add garlic and spices to onion in pan and stir. Saute a few minutes.
5) Add mashed eggplant into mixture and stir.
6) Add canned tomatoes and bring sauce to a boil, then reduce heat to
simmer. Simmer about 10 minutes. Add a couple of ladles of water from
boiling pasta to the sauce.
7) Serve with your choice of pasta.
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Claire's Sun-dried Tomato Pesto
Serve on crackers or fresh bread as an appetizer
at your next party. Or serve with your favorite pasta.
¾ cup sun-dried tomatoes, packed in oil, drained
¼ cup pine nuts
¼ cup packed fresh parsley leaves
1 medium clove garlic
¾ cup low-sodium vegetable broth
¼ cup olive oil
1/8 tsp. crushed red pepper flakes
1) In a food processor, puree tomatoes, nuts, parsley and garlic.
2) Add vegetable broth and oil.
3) Stir in red pepper flakes.
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Vegetarian "Meatballs"
I enjoyed these with marinara sauce for a vegetarian
version of the traditional Spaghetti and Meatballs. Delicious.
About 1 1/4 cups vegetarian beef (note: you must use
the kind that will form a ball, some veg beef falls apart. I use Lightlife
Gimme Lean.)
1 tbsp. parsley, dried or fresh
2 tbsp. bread crumbs
2 tbsp. diced onion
1 tbsp. worchestshire sauce
Dash of cayenne pepper
½ tsp. garlic powder
Salt & pepper
2 or 3 tbsp. olive oil
2 tbsp. eggwhites (optional)
1) Mix all ingredients except olive oil together, using
clean hands.
2) Form into balls, your choice of size. I made mine about the size of
golf balls. You could make them really small and serve as an appetizer.
3) Fry in olive oil on medium-high heat, turning to brown on all sides.
4) Remove and let drain on paper towel.
5) Serve with your favorite sauce.
Makes 10 veg meatballs
(golf ball size).
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Asian Stir Fry, 3 ways
I make this dish about once a week. The hardest
thing about making it is chopping the vegetables, but it’s worth
the effort. Talk about an antioxidant power-play! Eat your colors!
½ medium-sized onion, chopped
½ pepper, your choice of color, chopped
1 crown of broccoli, cut into pieces
1 carrot, peeled and cut into small pieces
½ cup of cabbage, sliced thin
6 mushrooms, any variety, sliced or chopped
½ cup of fresh baby spinach
½ cup edamame (I use frozen)
2 tbsp. of Asian red pepper oil
¼ cup low sodium soy sauce
1 cup Jasmine rice
(Note: The vegetables listed above are delicious in this dish, but feel
free to use whatever you have on hand. Celery, water chestnuts, bok choy,
asparagus, frozen peas are all great.)
1) Start cooking rice, according to package directions (takes about 15
minutes).
2) Heat ½ of the oil and ½ of the soy sauce on medium-high
heat in medium-sized wok. Add onions and stir fry a couple of minutes.
Add next four ingredients and the rest of the soy sauce and oil and stir
fry about 5 minutes.
3) Add mushrooms and edamame and stir fry a minute or two. Add spinach
and let it wilt.
4) Choose 1st, 2nd or 3rd way below. Serve vegetables and choice of accompaniment
with rice.
First way:
Add about 1 cup of extra firm tofu, cut into cubes (drain and dry tofu
by pressing between paper towels before adding to dish). Add tofu cubes
to wok and stir fry with vegetables. Okay to add this last.
Second way:
Add ½ cup of cashew nuts to wok and stir fry.
Third way:
Add about 1 cup of vegetarian chicken tenders. Fry the chicken tenders
in a separate skillet in olive oil a few minutes on each side. Add to
top of stir fry mixture when it is served. Do not add to wok as it will
lose some of its crispy-ness.
---------------
Kim’s Lasagna
My secret recipe. It does have a lot of cheese
in it, but when you use low-fat cheese, you reduce the fat content considerably.
I wouldn't recommend no-fat cheese, but it is just as delicious with low-fat
cheese as the full-fat variety.
Preheat oven to 350 degrees
1 28 oz. can of crushed tomatoes
1 large jar (about 28 oz.) of your favorite pasta sauce
¼ cup olive oil
1 tbsp. dried basil, maybe a little more
8-16 leaves fresh basil, torn (I use more or less depending on how my
plants are doing)
1 tbsp. oregano, maybe a little more
1 tsp. dried parsley
(Optional ingredients: sliced mushrooms or calamata olives, pitted and
halved)
1 tbsp. dried parsley or ¼ cup fresh parsley, stems removed
2 ½ cups low-fat mozzarella cheese
3/4 cup parmesan cheese
15 oz. container of low-fat ricotta cheese
1 free range, organic egg, beaten (or 3 tbsp. egg whites)
9 lasagna noodles
1) In a large bowl, stir together the first 7 ingredients. Add optional
ingredients, if desired.
2) In medium bowl, stir together ricotta cheese, egg and the 1 tbsp dried
parsley (or ¼ cup fresh parsley).
3) Cook lasagna noodles a couple of minutes less than package directions.
4) Layer a large lasagna pan (9 inch by 13 inch and deep) with ¼
of the sauce. Then add 3 or the cooked lasagna noodles, side by side.
5) On top of the first layer of noodles, spread 1/3 of the ricotta mixture
and then add ¼ of the sauce and then 1/3 of the mozzarella and
1/3 of the parmesan.
6) Repeat with two more layers. Top layer of the dish should be mozzarella
and parmesan.
7) Cover with aluminum foil and bake at 350 degrees for 25 minutes.
8) Remove foil and bake another 20-25 minutes or until bubbly brown on
top.
9) Enjoy.
Feeds 6-8, depending on your appetite.
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Pasta Puttanesca
Pasta Puttanesca works well served at an elegant
party or for a special date, but kids and families love it too. The only
fat is the healthy olive-oil that's in it, so it's great for those watching
fat or cholesterol. The olives and capers do add a lot of sodium, however,
so if you are on a reduced sodium diet, you may want to try the Pasta
with Fresh Spinach and Garlic (listed below) instead.
Ingredients
1/2 to 3/4 cup of calamata olives, pitted and cut in half
1 can (14.5 oz.) petite diced tomatoes
4 cloves garlic, peeled and minced
1 tbsp. dried basil
3 tbsp. capers
1 tbsp. liquid from the jar of capers
1/2 tsp. crushed red pepper (or to taste)
olive oil
handful of fresh basil leaves
½ cup water
grated Parmesan cheese (optional)
pasta of your choice (I use linguine)
1) Prepare olives and set aside.
2) Pour about 2 tbsp. of olive oil into large skillet on medium heat.
Add garlic to pan and sauté for one minute. Do not burn the garlic.
Add the dried basil and crushed red pepper.
3) Add olives and sauté another minute or two.
4) Add the can of diced tomatoes, including liquid, and stir.
5) Add capers and caper juice, and pour in the 1/2 cup of water. Add a
little bit more olive oil. Simmer for 5-10 minutes.
6) Prepare pasta according to package directions while sauce is simmering.
7) Add fresh basil a minute before serving.
8) Toss pasta and sauce together and top with parmesan cheese, if desired.
Serves two.
Takes less than 30 minutes to prepare.
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Veggie Tacos
I can make these tacos in about 15 minutes. They
are tastier than anything you can buy in a restaurant and a lot healthier
too.
1 cup ground veggie burger
¼ cup taco sauce or salsa
1 tsp cumin
1 tsp cilantro
½ tsp. cayenne pepper
3/4 cup black beans
Optional toppings:
Cheddar or Mexican cheese
Orange peppers, sliced very thin
Lettuce, shredded
Tomatoes, cubed
Avocado, sliced thin or cubed
4 taco shells
1) On medium heat in sauce pan, add veggie burger and
spices. Stir fry a few minutes. Add taco sauce and stir. Heat a few more
minutes.
2) Heat taco shells in 350 degree oven for about 5 minutes.
3) Add ¼ of veg beef to bottom of each shell. Top with ¼
of the black beans. Then top with your choice of toppings.
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Pasta with fresh Spinach and Garlic
Ready in minutes. Healthy, tasty and easy enough
to make mid-week.
4 cups fresh baby spinach
4 cloves garlic, minced
1 can diced tomatoes with juice
¼ cup water
2 tbsp. – 1/4 cup olive oil
1 tbsp. basil
1 tbsp. oregano
1 tsp. parsley
Handful of fresh basil (if available)
Salt & pepper
Your choice of pasta (I use angel hair or linguine)
1) In large sauce pan on medium high heat, saute garlic about 2 minutes.
Add all seasonings.
2) Add diced tomatoes and about ¼ cup water. Bring to quick boil,
then reduce heat. Add fresh basil (if desired).
3) Add spinach and stir. Let it cook til just wilting.
4) Serve with your favorite pasta (I use angel hair or linguine)
Two large servings.
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Sweet Potato Quesadillas
These are really yummy and so creamy, you won’t
miss the cheese.
2 medium sweet potatoes
¼ of a small onion, diced fine
4 small tortillas (I used whole wheat)
1 tsp. cumin
1 tsp. chili powder
1 tsp. cilantro
½ tsp. paprika
½ tsp. coriander
Dash of nutmeg
1 tbsp. olive oil
Pepper
1) Wash the sweet potatoes and prick a couple of times with a fork. Bake
in the microwave. (One medium sweet potato cooks in my microwave in about
4 minutes.)
2) In large saucepan on medium-high heat, cook the onion in the olive
oil for a few minutes.
3) Meanwhile, mix all of the spices together in a medium bowl.
4) Cut the cooked sweet potatoes in half, scoop the insides out and add
to the bowl with the spices. Add the cooked onion. Mash the mixture together
until mixed well.
5) Spread the mixture onto one of the tortillas, and add the second tortilla
on top, like a sandwich. Place the tortilla sandwich into the same  saucepan
in which you cooked the onion (on medium heat). Cook on one side about
2 minutes, until just starting to brown. Then flip and cook the other
side. Remove and set aside and repeat for the second quesadilla.
6) Serve with your favorite toppings. I added avocado slices and spicy
salsa.
Serves two. Super delicious and healthy. Takes
about 15 minutes to prepare.
----------------
Black Bean Chili
Leftover black bean chili is great packed for lunch.
Black beans are full of fiber and no-fat! Make sure you drain and rinse,
if using canned, to wash off unneeded sodium.
2 15 oz. cans of black beans, rinsed and drained
1 10 oz. can of Rotel diced tomatoes with green chilies
½ green or red pepper, chopped
½ large onion, chopped
½ package ground veggie burger* (6 ounces)
2 tbsp. olive oil
2 tbsp. chili powder
1 tbsp. cilantro
1 tsp. cumin
2 cups of water
Salt & pepper
1) In a large pot, heat olive oil on medium-high heat. Add onion s and
stir a few minutes, until onions start to soften.
2) Add green pepper and stir fry with onion for a minute or two.
3) Add chili powder, cilantro and cumin and stir.
4) Add veggie burger. Stir fry with other ingredients for a few minutes.
5) Add black beans, tomatoes with chile rellenos and water. Simmer for
about 15-20 minutes on medium-low heat.
6) Salt and pepper to taste.
7) Serve with tortilla chips, jalapeno bread or corn bread. Great with
sliced avocado.
Makes enough for four people with good appetites.
*I used Smart Ground Original veggie protein
crumbles
----------------
Mushroom, Spinach and Ricotta Stuffed
Shells
Invite the family over for dinner.
About 16 jumbo shells, cooked one minute less than package directions
1 large jar of your favorite pasta sauce
15 oz. container of low-fat ricotta cheese
½ cup frozen spinach, drained or 2 cups fresh spinach
¼ cup finely diced onion
½ cup chopped mushrooms
1 tbsp olive oil
2/3 cup low-fat mozzarella cheese
¼ cup parmesan cheese
1 organic, free range egg, beaten or 3 tbsp. of egg whites
1) Heat oil in large skillet on medium-high heat. Add onion and sauté
until tender. Add mushrooms and sauté a few more minutes. Add spinach
and sauté till wilted if fresh or a few minutes if frozen (if using
frozen, cook according to package directions first).
2) Mix ricotta and egg together in large bowl. Then add sautéed
onion, spinach and mushrooms and stir together.
3) Pour 1 cup of sauce in bottom of large casserole dish (the kind you
would use for lasagna).
4) Fill each pasta shell (already cooked) with ricotta mixture (about
½ cup per shell).
5) Place shells side-by-side in casserole dish. Cover with remaining sauce
and mozzarella and parmesan cheeses.
6) Cover casserole dish with aluminum foil. Bake covered for 25 minutes
in 375 degree oven. Remove foil and bake another 20-25 minutes or until
cheese is bubbly and browning.
------------
Lunch box Enchilada
If you are tired of packing sandwiches for work,
try this dish. It whips up in less than 5 minutes.
1 small tortilla (I use whole wheat)
2/3 cup of vegetarian refried beans
1/3 cup of low-fat cheddar or other Mexican style cheese
1 cup of your favorite salsa
1) Place tortilla flat on a plate. Add the refried beans on one side
of the tortilla. Add a sprinkling of the cheese. Fold up the tortilla,
tucking in the edges.
2) Place the enchilada you just made in a plastic container you can take
to work. Pour the salsa over it and then sprinkle the remaining cheese
on top.
3) When you are ready to eat lunch, put it in the microwave for about
2 ½ minutes or until cheese melts.
------------
Amanda's Hummus Pizza
I have friends who make this regularly and say
it is great.
1 prepared pizza crust
1 cup hummus
1 cup cooked spinach (use either fresh or frozen)
1 cup diced tomatoes, seeds removed
1 cup low-fat feta cheese
Preheat oven to 425 degrees.
1) Grease pizza pan with olive oil and place prepared
pizza crust in pan (or make your own).
2) Spread hummus on top of crust first. Then add cooked spinach, spreading
evenly across pie. Then add diced tomatoes. Last, add the cheese.
3) Bake in preheated 425 degree oven for about 16 minutes or until cheese
is bubbly brown.
------------
Tomato Sauce with Chunky Vegetables
A good way to make use of fresh Spring vegetables
and herbs. Make a trip to your local farmer's
market this weekend.
1 28 oz. can of crushed tomatoes
2 cloves garlic, minced
½ onion, chopped
1 small yellow squash, chopped
1 small zucchini squash, chopped
6 button mushrooms, chopped
1 tbsp. dried basil
About 10 leaves of fresh basil, torn
1 tbsp. dried oregano or 2 tbsp. fresh
1 tsp. dried parsley or 2 tbsp. fresh
Dash of crushed red pepper
Dash of salt & pepper
4 tbsp. olive oil
½ cup water
1) In large saucepan on medium-high heat, add 2 tbsp.
olive oil and chopped onion. Saute a few minutes. Add squash and zucchini
and sauté until vegetables are tender.
2) Add garlic and spices and then mushtrooms and sauté a few more
minutes.
3) Add crushed tomatoes and water and 2 more tbsp. of olive oil.
4) Reduce heat and simmer about 15 minutes. Add fresh basil a minute or
two before serving.
5) Serve with your favorite pasta and Parmesan/Romano cheese, if desired.
Makes enough sauce for four
servings.
Delicious paired with Mountain
Cove Vineyards Tinto wine.
------------
Mock "Chicken" Pot Pie
This comforting dish is perfect for blustery winter
evenings.
Preheat oven to 400 degrees.
2/3 cup Quorn vegetarian chicken tenders (or your choice veg chicken)
½ medium onion, chopped
3/4 cup organic mushroom soup
1 large carrot, sliced
½ cup frozen or canned peas
6 - 8 fresh mushrooms, sliced
2 small potatoes
3/4 cup Bisquick baking mix
1/3 cup milk
1 organic free range egg or 3 tbsp. egg whites
1. Saute the onion in olive oil until translucent (about 4-5 minutes).
Add carrots and continue to sauté until the carrots are tender.
Add mushrooms and sauté an additional minute or two.
2. Soften potatoes by cooking them in the microwave two minutes. Then
peel (if desired, leave peal on) and cut into cubes.
3. In a large bowl, add the all ingredients except Bisquick, milk and
egg. Stir together and pour into a medium casserole.
4. In a medium size bowl, blend together Bisquick, milk and egg. Pour
this mixture onto the top of the casserole.
Bake for 20-25 minutes or until top is golden brown.
Tip: Substitute or add your favorite vegetables or leftover vegetables!
------------
Roasted Red Peppers in a Tomato Cream Sauce
If you like roasted red peppers, you will love
this sauce.
2 tbsp olive oil
1 tsp. butter or butter substitute (Smart Balance works fine)
1 shallot, diced
2 cloves garlic, minced
1 red pepper, roasted* and cut in thin slices (see recipe below or use
jarred red pepper, drained)
1 15 oz. can of fire roasted tomatoes
¼ cup low-fat milk
1 tbsp. dried basil
About 20 fresh basil leaves, torn
Salt & pepper
1) Heat olive oil and butter on medium high heat. Add shallot and garlic
and sauté a couple of minutes.
2) Add roasted red peppers and sauté a couple minutes more.
3) Add tomatoes and dried basil. Reduce hit and simmer about 20 minutes.
4) Add milk and basil about a minute before serving. Salt and pepper,
to taste.
5) Serve with your favorite pasta.
Makes two large servings.
Delicious paired with Mountain
Cove Vineyards Tinto wine.
-----
*Roasted Red Peppers
1 red pepper
1/3 cup olive oil
Salt and Pepper
1) Slice red pepper into long strips and spread onto a baking sheet.
2) Pour olive oil over red pepper strips and sprinkle with salt and pepper.
3) Using your hands, toss the strips to coat evenly.
4) Bake at 425 degrees for about 10 minutes. Red pepper should be fork
tender.
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Mom's Easy Spinach Lasagna
Fabulous Sunday dinner and you'll still have time
for the pool or a good book by the fire.
1 ½ jars (24 oz. size)
of your favorite marinara sauce
5 cups of fresh spinach
9 lasagna noodles that don’t require pre-boiling
1 15 oz. container of low-fat ricotta cheese
3 cups of low-fat mozzarella cheese
1 large organic egg, beaten or 3 tbsp. egg whites
1 tbsp parsley
Preheat oven to 350 degrees
1) Mix together the ricotta cheese, egg, parsley and
½ cup of mozzarella in a medium-sized bowl.
2) Rinse the spinach or spray with water and tear it or cut it into pieces.
Place the spinach in a microwave safe dish. Microwave on high for 30 seconds
to wilt it.
3) Put 1 cup of sauce in the bottom of a 9” X 13” lasagna
pan.
4) Add 3 uncooked noodles, side by side over the sauce. Add 1/3 of the
remaining sauce, 1/3 of the ricotta mixture, 1/3 of the spinach, and then
1/3 of the remaining mozzarella. Repeat for two more layers.
5) Cover with aluminum foil and bake in 350 degree oven for 20 minutes.
Remove foil and bake an additional 25 minutes or until cheese is brown
and golden on top.
Delicious paired with Mountain
Cove Vineyards Tinto wine. Tinto wine is a mellow red wine with a
lot of depth.
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Sara's Veggie Kebabs
Perfect for Summer grilling.
Choose 3 or 4 of the following:
1 pepper, your choice of color
1 onion
8 button mushrooms
½ package extra firm tofu
1 Quorn “naked” vegetarian chicken
1 Yellow squash
1 Zucchini squash
1 Eggplant
Marinade:
3 cloves garlic, minced
½ cup olive oil
1 tsp. oregano
1 tsp. parsley
1 tsp. basil
Salt & pepper
1) Cut chosen ingredients into about 1 inch pieces.
2) Mix together marinade ingredients and pour into large ziplock bag.
3) Add vegetables to bag and shake. Let sit in refrigerator 30 minutes
or up to a couple of hours.
4) Place on skewers alternating vegetables
5) Grill
Makes 4 kebabs.
------------
Vegetarian Chili
Even better the next day. Make this for a comforting
Sunday night winter dinner or spicy Summer supper and enjoy the leftovers
for lunch during the week.
3 cans pinto beans, dark red or regular, drained and rinsed
1 can black beans, drained and rinsed
¾ cup vegetarian ground burger
1 onion, chopped
1 green pepper, chopped
2 tbsp. olive oil
1 28 oz. can crushed tomatoes
1 small can Rotel diced tomatoes with green chilies
½ cup water
4 tbsp. chili powder
2 tbsp. cilantro
2 tbsp. cumin
½ tsp. cayenne pepper
Salt & pepper
1) Heat olive oil on medium-high heat in large kettle. Add onions and
sauté about 8 minutes, until translucent.
2) Add green pepper and last 5 ingredients and sauté about five
more minutes.
3 ) Add remaining ingredients and bring to a boil. Immediately reduce
heat to medium-low. Simmer for about 30 minutes.
Makes a big pot of chili.
--------------
Alex’ Pesto: 3 ways
Healthy, easy, delicious way to top your pasta.
about 4 cups of pre-washed arugula
4 or 5 cloves garlic, minced
olive oil
salt/pepper to taste
1 1/2 to 2 cups pistachios
1st Way
1) Put all ingredients into a food processor, slowly add olive oil until
well blended.
2) Serve with your favorite pasta.
2nd Way
Follow directions above except substitute basil for arugula and pinenuts
for pistachios.
3rd Way
Follow directions above except substitute basil for arugula and walnuts
for pistachios.
--------------
Pasta and Vegetables
This dish is awesome because you can make it with
whatever vegetables you have in your fridge or pantry. The ingredients
I used I happened to have on hand the night I created the dish, but you
can get creative with what you have in your kitchen tonight.
1 onion, roughly chopped
3 cloves garlic, diced (I used a garlic press)
½ bell pepper, your choice of color, chopped (I used green and
orange)
5 mushrooms, sliced
5 asparagus spears, cut in 1 inch pieces, with tough ends removed
½ of a 15 oz. can of artichoke hearts, drained and cut in thirds
1 can of fire roasted diced tomatoes
Couple of handfuls of baby spinach or arugula
¼ cup olive oil
1 ½ tbsp. dried basil
1 ½ tbsp. dried oregano
1 tbsp. parsley
½ tsp. crushed red pepper
10 fresh basil leaves, torn, if available
½ cup water
Salt & pepper
1) In large saucepan on medium high heat, add ½ of oil and onion.
Saute about 5 minutes. Add bell pepper and sauté a few more minutes.
Add all spices except fresh basil. Add diced garlic.
2) Add remaining ingredients except fresh basil and spinach. Bring to
boil and immediately reduce heat to a simmer. Simmer while pasta cooks
(choose your favorite pasta).
3) Add spinach and fresh basil and simmer a minute or two more.
4) Serve with your favorite pasta (I used angel hair for this dish). Top
with grated low-fat, shredded mozzarella or other Italian cheese, if desired.
-------------
Pizza
What says Friday night more than pizza? This recipe
definitely falls into the “semi-homemade” category. It makes
such a great pizza though that I have to share it. Make it with low-fat
cheese to keep it lighter. Be aware that it does have a lot of sodium
in it though.
1 Chef-Boy-R-D Cheese pizza mix
1 ¼ cups low-fat mozzarella cheese
15 mushrooms, any variety, sliced thin
About 15 vegetarian pepperonis
½ red bell pepper, sliced thin
½ onion, sliced thin
½ tsp. crushed red pepper
1 ½ tbsp. olive oil
Preheat oven to 425 degrees.
1) In a medium bowl, mix dough mixture in package with 2/3 cup of hot
water. Stir with fork about 40 times. Pour 1 tbsp. of olive oil over dough
bowl and roll dough in the oil. Set bowl in warm place and cover for five
minutes. (I fill sink about 2 inches full with hot water and set the bowl
there.)
2) Meanwhile, grease pizza pan with olive oil (do NOT use the type of
pizza pan that has the round holes in it). Prepare toppings.
3) Spread dough into pan. Top with sauce and use the back of a spoon to
spread sauce across dough. Sprinkle on crushed red pepper.
4) Add cheese provided in the package and mozzarella cheese and remaining
toppings.
5) Bake at 425 degrees for about 16 minutes or until cheese is bubbly
and golden.
Feeds two very hungry people or four people if you also serve a salad
with it.
The toppings I used are suggestions. Other great
toppings are ground vegetarian burger, drained canned pineapple, green
and black olives, spinach. The pizza in the picture is topped with cheese,
vegetarian sausage, pineapple, red pepper and spinach. Whatever you like
and have on hand works! I make this pizza at least once every other week.
-------------
Quesadillas with Black Beans and Carrots
These quesadillas feature a unique fusion of flavors.
2 tbsp. olive oil or canola oil
2 cloves of garlic, minced or diced
1 1/2 carrots, cut into very fine pieces or minced in a food processor
1 cup of black beans (drained and rinsed from a can is fine)
2 whole wheat tortillas (the smaller kind)
1 tsp. cumin
1 tsp. cilantro
Salt & pepper, to taste
Garnishes (suggestions: sliced orange peppers, avocado slices or guacamole,
salsa, diced tomatoes, lettuce, grated cheese, sliced olives, sour cream)
1) In wide saucepan, heat olive oil on medium-high heat. Add garlic,
carrots, cumin and cilantro and sauté about 5 minutes. Carrots
should be tender. Add black beans and sauté until heated through.
2) Remove filling from saucepan. Place one of the tortillas in the same
pan and add half of the mixture to one side of it. Fold the other half
of the tortilla over the covered side. Fry for a minute or two on each
side.
3) Remove tortilla and repeat with the second tortilla.
4) Place on plates and garnish as desired.
Serves two.
------------
Tofurkey sandwiches
Pack these for work lunches or a picnic at the
beach or pool.
2 wheat Kaiser rolls, split in half
6 slices of Tofurkey brand mock turkey slices
2 slices of tomato
2 large red leaf lettuce leaves
2 slices of low-fat provolone, Swiss or fresh mozzarella
2 tbsp vegenaise or low-fat mayo
2 tsp Oregano
1 tsp crushed red pepper
Salt & Pepper, to taste
1) Stack 3 slices of tofurkey, 1 slice of cheese,
1 slice of tomato and 1 lettuce leaf on each of one side of the split
roll.
2) Spread 1 tbsp. of vegenaise on the other half of each of the rolls.
Sprinkle oregano, red pepper and salt & pepper on vegenaise.
3) Add top with vegenaise to bottom half with toppings and serve.
Makes two yummy sandwiches.
------------
Gnocchi with Zucchini and Tomatoes
My friend Patti recommends this recipe.
1 pound fresh or frozen gnocchi
2 tablespoons olive oil
2 medium shallots, chopped
1 pound zucchini, very thinly sliced
1 pint cherry tomatoes
Dash of grated nutmeg
1/2 cup grated low-fat Parmesan cheese (optional)
1/2 cup chopped fresh parsley
Salt & pepper
1) Cook gnocchi according to package directions.
2) Heat olive oil in a large sauce pan on medium-high heat. Add shallots
and sauté a couple of minutes. Add zucchini and stir fry a few
minutes and then add cherry tomatoes. Saute in pan until cherry tomatoes
start to burst.
3) Add the cooked gnocchi and remaining ingredients except cheese to the
pan. Stir together.
4) Remove to serving dish and top with cheese, if desired.
Delicious paired with Mountain
Cove Vineyards Chardonnay wine. The spicy taste of this Chardonnay
sets it apart from all others.
----------------
“Cheeseburger” Mushroom Casserole
Easy comfort food.
Preheat oven to 375 degrees
12 oz. vegetarian hamburger crumble*
6 or 7 button mushrooms, chopped
1 medium onion, chopped
1 cup shredded low-fat Cheddar cheese
½ cup Bisquick
1 cup milk
2 organic, cage free eggs, beaten or 6 tbsp. egg whites
1) Add onion to skillet on medium-high heat and cook until onion becomes
translucent (about 4-5 minutes). Add the mushrooms and stir fry with the
onion about a minute. Add the veggie burger and cook another 3 or 4 minutes.
2) Add this mixture to a medium size casserole dish (greased with olive
oil or non-stick cooking spray). Spread cheese on top.
3) Stir together remaining ingredients and then pour them onto the top
of the casserole.
4) Bake 20-25 minutes.
*I used Smart Ground Original veggie protein crumbles.
----------------
Spaghetti and Marinara Sauce
This dish is fabulous for a relaxing Sunday dinner,
but it is so easy to make, it can make a weeknight special too.
1 28 oz. can crushed tomatoes
1 tbsp. dried basil
10-15 leaves fresh basil
1 tbsp. dried oregano
1 tbsp. dried parsley
½ onion, chopped
1 shallot, diced
5 cloves garlic, minced
lots of olive oil
about 2/3 cup water
Sprinkle of Parmesan or Romano cheese (optional)
pasta of your choice (I use spaghetti)
1) Pour a couple of tablespoons of olive oil in a large skillet, add
onion and shallot and sauté until onion translucent. Add all dried
spices and stir. Add garlic and sauté an additional minute.
2) Add crushed tomatoes, water, and a bit more olive oil (about two tablespoons).
Simmer.
3) While sauce simmers, cook pasta according to package directions.
4) Add fresh basil just before serving.
5) Put pasta into bowls and add as much pasta sauce as you like. Top with
cheese, if desired.
Serves about 5 people or sauce is great left over.
Also freezes well.
----------------
Vodka Sauce
This sauce will impress your date, your guests
or your spouse.
5 cloves of garlic, chopped
2 shallots, finely diced
1 onion, finely diced or sliced thin
3 tbsp. olive oil
1 tbsp. crushed red pepper (less or more, depending on how spicy you like
your sauce)
2 (14 oz.) cans of whole peeled tomatoes
1 tbsp. oregano
¾ cup vodka
2 tbsp. Smart Balance
½ pint of soy milk or low-fat milk
Salt & pepper
1) Saute first 5 ingredients in large sauce pan for about 5 minutes.
2) Chop the whole tomatoes in the can and add to the pan, along with the
juice. Bring to a boil and add oregano.
3) Add the vodka and bring to a boil. Then reduce heat to medium.
4) Add the cream or milk and let it bubble just a little. Then add the
butter. Salt and pepper to taste.
5) Serve with your favorite pasta and add shredded parmesan cheese, if
desired.
Serves 4 or 2 with leftovers.
----------------
Vegetarian “Beef” and Mushroom Stroganoff
Good nourishing casserole and easy to make. Perfect
for a chilly weeknight.
½ onion, chopped
2 shallots, diced
8 large or 12 medium mushrooms, sliced
½ package of vegetarian hamburger crumble* (6 ounces)
1 cup low-fat sour cream or vegan sour cream
1 tsp. parsley
½ tsp. sage
½ tsp. thyme
1/3 cup cognac or white wine
salt & pepper
1-2 tbsp. olive oil
1 tbsp. butter or butter substitute (Smart Balance works fine)
1) Heat olive oil and butter on medium heat in large skillet. Add onion
and sauté until caramelized (about 5 minutes). Add in spices. Toss
in shallots and sauté another minute or two.
2) Add mushrooms and continue to sauté for two more minutes. Crumble
hamburger into the mixture and then also add in the cognac or wine. Continue
to cook on medium heat for about 5 minutes.
3) While dish is simmering, cook noodles according to package and directions.
Choose your favorite noodles.
4) Add sour cream and stir it into the mixture. Cook until dish is heated
and serve!
*I used Smart Ground Original veggie protein crumbles.
----------------
Manicotti
This dish is also delicious with homemade crepes,
instead of manicotti shells. It is delicious with the store bought manicotti
shells too though, and easier to make, of course.
Preheat oven to 375 degrees.
12 manicotti shells
2 15 oz. containers of low-fat ricotta cheese
1 cup low-fat mozzarella cheese, shredded
2 tbsp. fresh parsley (dried is ok)
1 organic free range egg, whisked or 3 tbsp. egg whites
½ cup grated reduced fat parmesan cheese
1 jar of your favorite marinara sauce (or about 3 cups homemade)
2 tsp. fresh basil (dried is ok)
1 tbsp. olive oil
1) In a medium sized bowl, combine ricotta cheese, parsley and egg. Blend
together.
2) In a medium sized bowl, add the marinara sauce, olive oil and basil
and stir.
3) Cook manicotti shells one or two minutes less than package directions.
Drain.
4) Spread about ¾ cup of the sauce into a large rectangular baking
dish.
5) Take each cooked manicotti shell, and stuff it with the ricotta, parsley,
egg mixture. Place each stuffed manicotti shell side by side in the baking
dish. Fill the dish with manicotti.
6) Top the the dish with the remaining sauce. Add mozzarella and parmesan
cheeses.
7) Cover with Reynolds wrap and bake for about 20 minutes. Remove Reynolds
wrap and bake uncovered about another 20 minutes.
Feeds 5 or 6.
----------------
Mock "Chicken" Cacciatore
This savory pasta dish is great with a glass of
Cabernet Franc.
½ onion, sliced very thin
3 cloves garlic, minced
1 shallot, sliced very thin or diced
½ red pepper, sliced thin
10 baby bella, crimini, or your favorite mushroom, sliced thin
3 tbsp. olive oil
¼ cup good red wine
1 tsp capers
1 tsp caper juice (from the jar)
1 15 oz. can of Hunt’s petite diced tomatoes
1 tsp oregano
2 tsp dried basil
8 leaves fresh basil, torn
¼ tsp. crushed red pepper
1 tsp parsley
About 10 mock chicken tenders (I like Morningstar Farms “chicken”
strips)
Salt and pepper, to taste
1) Add onion to large sauce pan and sauté in
two tbsp. olive oil til carmelized (about 5 minutes). Add shallots, garlic,
red pepper, oregano, dried basil, parsley and crushed red pepper, and
sauté another 5 minutes or so. Add mushrooms and sauté a
couple of minutes.
2) Add can of diced tomatoes, capers and caper juice, red wine, 1 tbsp.
olive oil and simmer about 10 minutes. Add fresh basil a minute or two
before serving.
3) In separate skillet, fry “chicken” strips in olive oil
about 5 minutes on each side on medium heat.
4) Toss sauce with your favorite pasta. I like spaghetti or linguine.
Add chicken tenders on top.
----------------
Mock "Chicken" Piccata
My family ordered this dish at Maggiano and I thought
I’d give it a try at home…vegetarian, of course.
2 mock "chicken" cutlets (I like Quorn Garlic and Herb)
¾ cup reduced sodium vegetable broth
½ cup good white wine
1 tbsp. capers, drained
2 tbsp. shallot or onion, finely diced
1 tbsp. Smart Balance
1 tbsp. olive oil
½ lemon
1 tsp. parsley
1 ½ cups frozen spinach or 3 cups fresh baby spinach
Salt and pepper
1) In large sauce pan, heat olive oil and butter on medium-high heat.
Add onion or shallots and sauté a couple of minutes.
2) Add broth, wine, capers and parsley. Squeeze lemon into sauce. Add
parsley and salt and pepper. Bring to a quick boil, then reduce heat to
simmer.
3) Add spinach.
4) Cook chicken cutlets according to package directions. The Quorn Garlic
and Herb chicken cutlets cook at 425 degrees for 20 minutes.
5) Toss sauce with linguine or your favorite pasta and top with mock chicken
cutlet.
Serves Two
--------------
Spinach Quesadillas
If you are a snob about fresh spinach, I encourage
you to try this with frozen spinach. I actually think it’s better
with the frozen because it is so dense: more spinach! Also, since you
can keep frozen spinach on hand, this is easy to make when you want a
quick dinner but can’t get to the grocery store.
2 whole wheat tortillas, small size
2 cups frozen spinach*
1/3 cup cheddar or other Mexican style cheese
½ cup salsa
1 tsp. canola oil
1) Cook spinach in microwave, according to package directions (slightly
less time than package calls for).
2) In large skillet, heat oil on medium heat and spread around the pan
with a paper towel. Place one tortilla in the pan and add cheese and spinach
evenly around it. Top with second tortilla.
3) Grill about 5 minutes. Then flip and grill other side.
4) Serve with salsa on top.
*Trader Joe's makes a bagged frozen spinach that
is great to use here. Unlike the boxes of frozen spinach which I find
I have to use all or nothing, with the bag, you can take out just as much
as you need.
Serves one person with a hearty appetite or two people
with a light appetite. They can also be sliced into wedges and served
as appetizers. Make as many as you need!
--------------
Stuffed Peppers (vegan)
These peppers take a while to make, but they are delicious and very healthy. Worth the extra effort.
3 bell peppers, your choice of color, halved and seeds discarded
¾ medium onion, chopped
1 celery rib, sliced
1 carrot, sliced
1 cup black beans
1 cup quinoa
15 oz can of whole San Marzano tomatoes, coarsely chopped (juice reserved)
½ cup low-fat pepper jack or Monterey jack cheese plus ½ cup (grated)
2 cloves garlic, minced
1 tsp. cumin
1 tsp. cilantro
½ tsp. ground oregano
½ tsp. garlic powder
dash of cayenne
1 tsp parsley
1 tbsp. green chilies, chopped or diced
Sauce
small can of tomato sauce
Tomato sauce reserved from the San Marzano tomatoes
½ can of Rotel Tomatoes with green chilies
½ cup low-sodium vegetable broth
1 tsp. cumin
1 tsp. cilantro
½ tsp. ground oregano
½ tsp. garlic powder
dash of cayenne
1 tsp parsley
1 tbsp. dried onion or diced onion
- Cook quinoa according to package directions (takes 12 minutes).
- In separate large skillet on medium high heat, add olive oil and onion. Saute about 5 minutes. Add celery and carrot and sauté another five minutes.
- Add all spices, green chilies and tomatoes. Add black beans.
- Remove from heat and place in large bowl. Add in cooked quinoa and ½ cup low-fat pepper-jack or Monterey jack cheese. Stir together.
- Place bell pepper halves in large casserole dish (spray dish with non-stick cooking spray first). Fill each half of bell pepper with ¾ cup – 1 cup of the filling. Sprinkle bell peppers with the remaining cheese.
- Mix together sauce ingredients and drizzle on peppers and pour into the bottom of the pan.
- Bake at 350 degrees for 40-45 minutes. Dish is done when the peppers are fork tender.
Six servings.
--------------
Vegetarian Californian BLT
Make one today and celebrate Summer tomatoes.
1 tomato
4 leaves of red-leaf lettuce
10 slices of vegetarian bacon (I like Morningstar Farms)
4 slices wheat bread, toasted if desired
1/2 of an avocado, sliced (optional)
1 1/2 tbsp. lite mayo or Vegenaise
Salt & pepper
1) Slice tomato about 1 inch thick.
2) Cook veg bacon in the microwave until crispy.
2) Assemble sandwich with 1 or two slices of tomato, 5 slices of vegetarian
bacon, 2 slices of red-leaf lettuce, avocado (if desired), mayo, salt
& pepper.
Makes two sandwiches.
--------------
Pasta with Mushrooms and Veggie Sausage
The sherry gives this dish a savory but light flavor.
1 tbsp. butter
1 tbsp. olive oil
1 medium onion, sliced thin or chopped
2 cloves garlic
1 lb. mushrooms, sliced thin
2 vegetarian Italian sausages, cut into slices
1 can (14.5 oz.) Hunt’s diced tomatoes with juice
1 cup sherry
1 cup low-fat milk
1 tsp. parsley
1 tsp. oregano
1 tbsp. basil
Salt and Pepper
Fresh parsley, chopped (optional)
Grated cheese (optional)
1) In large sauce pan, heat butter and olive oil over medium-high heat.
Add onions and garlic and sauté several minutes.
2) Add mushrooms and sliced veg Italian sausage.
3) Add sherry and cook for a few minutes to burn off the alcohol.
4) Add tomatoes and spices and simmer for 5 minutes
5) Add cream (or low-fat milk) and let simmer until slightly thicker
6) Top with fresh parsley and/or grated cheese of your choice, if desired.
------------
Easy Paella
Paella is a rice dish native to Valencia, Spain.
They fix it there in huge skillets over open fires in the same spirit
as the American cookout. The version below is easier to make than the
one they make in Spain, and it's full of veggies.
2 cups of cooked rice
2 tbsp. olive oil
1 onion, chopped
1 leek, sliced thin (discard the darkest green third of the leek)
2 cloves garlic, minced
½ red or yellow pepper (or combination), chopped
½ can of pinto beans (15 oz), drained and rinsed
½ can of quartered artichoke hearts, drained (don’t use the
marinated kind)
½ cup frozen peas
1 can (15 oz), whole tomatoes with juice (cut up the tomatoes a little
bit)
1 ½ tbsp. turmeric
About 10 saffron pieces
1 tbsp. parsley
Salt & pepper
1) Cook rice according to package directions, but use vegetable broth
instead of water for cooking.
2) Heat olive oil in large, deep skillet over medium heat. Add chopped
onion and leek and sauté about 5 minutes. Add red pepper and spices.
Then add garlic. Saute a few minutes.
3) Add the can of tomatoes, the pinto beans, the artichoke hearts and
the peas and simmer about 10 minutes.
4) Add the rice to the mixture and combine. Let everything cook together
another 5 or 10 minutes.
Makes a huge pot of paella.
------------
Fried Rice
This dish works well with leftover rice.
1 cup uncooked brown rice
1 ½ tbsp. hot chili oil or canola oil (depending on whether you
like spicy food)
3 tbsp. low sodium soy sauce
1 carrot, peeled and cut into small pieces
¼ cup frozen peas
¼ cup shelled edamame
½ onion, diced
½ cup broccoli, cut into small pieces
½ cup cabbage, chopped
1 organic free range egg, beaten (optional) or 3 tbsp. egg whites
½ cup tofu, veg chicken, veg beef, cashews or peanuts
1) Cook the brown rice according to package directions. It works well
if you make it a day ahead and refrigerate. Leftover rice is great in
this dish.
2) Heat ½ tbsp of oil in wok on medium-high heat. Add egg and fry
till done. Remove.
3) Add ½ tbsp. oil and 1 tbsp. soy sauce to wok. Add onion and
stir fry a few minutes. Then add remaining oil. Add broccoli, cabbage,
carrot, peas, edamame and your choice of tofu, veg chicken or veg beef
or cashews or peanuts. Stir fry all of this together a few minutes until
broccoli is fork tender.
4) Add rice and remaining soy sauce and stir with vegetables. Add egg
and stir everything together. Serve.
------------
Easy Spinach Enchiladas
Making a gooey delicious Mexican casserole is easy
with this recipe.
1 can Rotel diced tomatoes with chili rellenos
1 15 oz. can crushed tomatoes
1 tsp. chili powder
1 tbsp. cilantro
1 tsp. cumin
¼ tsp. cayenne pepper
1 cup salsa
1 ½ cups low-fat Cheddar or Monterey Jack cheese (or a blend)
6 cups frozen spinach
4 small tortilla shells
1) Cook spinach according to package directions and drain.
2) In large bowl, mix together Rotel, salsa, crushed tomatoes and spices.
3) Pour 2/3 cup of sauce into bottom of medium size casserole dish.
4) Place one tortilla flat on a plate. Add ¼ of the spinach and
a sprinkling of cheese. Roll together, tucking in the end. Repeat with
the other 3 tortillas.
5) Place enchiladas side by side in dish. Cover evenly with sauce and
sprinkle with remaining cheese.
6) Cover dish with aluminum foil and bake at 375 degrees for 15 minutes.
Remove foil and bake another 15-20 minutes or until cheese is bubbly and
brown.
Serves Two to Four people, depending on your appetites.
Note: If you are short on time or energy, just
use 3 cups of good salsa as your sauce and omit the first 6 ingredients.
--------------
Homemade Gnocchi
Try this gnocchi recipe with your favorite sauce.
Ingredients
1 ½ lbs. russet potatoes, peeled and quartered
1 cup flour
1 organic egg or 3 tbsp. egg whites
1 tsp. salt
½ tsp. pepper
1) Place prepared potatoes in a large kettle and cover with water. Bring
to a boil. Reduce heat and simmer for 15 – 20 minutes or until tender.
Drain. Return potatoes to the pan.
2) Over low heat, stir the potatoes for 1-2 minutes or until steam has
evaporated. Press through a potato ricer or strainer into a small bowl
and cool slightly.
3) Using a fork, make a well in the potato mixture. Sprinkle with flour.
Whisk the egg, salt & pepper together and pour into the well. Stir
until blended.
4) On a lightly floured surface, knead 10-12 times, forming a soft dough.
5) Divide the dough into 4 portions. On a floured surface, roll each portion
into ½ in thick “ropes.” Cut into ¾ inch pieces.
Press and roll each piece with a lightly floured fork.
6) In a large kettle, bring water to a boil. Cook the gnocchi in batches
for 30-60 seconds or until they float. Remove with a slotted spoon. Keep
warm.
7) Serve with your favorite sauce.
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