Vegetable Spring Rolls!

12 sheets of rice paper
1 cucumber, cut into thin strips
2 large carrots, shredded in a food processor
2 avocados, halved and sliced
1 bunch cilantro
1/2 c. sesame ginger vinaigrette

Soak each sheet of rice paper in a dish of hot water for 20 seconds.  Place flat on a clean wet tea towel.  Place 2 strips of cucumber, 2 slices of avocado, a pinch of carrot shreds, and a few cilantro leaves at the top edge of the rice paper.  Fold in sides of the rice paper and roll down like a burrito, sealing the edges together.  Cut each roll in half and serve with vinaigrette for dipping.

Tofu Vegetable Fried Rice!

1 c. brown rice
2 c. water
1 T. curry powder
12 oz. extra firm tofu, pressed and diced
1 T. rice wine vinegar
1 t. ginger
1 t. cayenne
1 t. crushed red pepper
1 t. curry powder
1 t. black pepper
16 oz. frozen stir fry vegetables
1 c. frozen edamame
1/4 c. sesame ginger vinaigrette
1/2 c. chopped cilantro

Simmer rice in water and curry powder for 45 minutes, or until water is absorbed.  Meanwhile, saute tofu in vinegar and seasonings in a hot skillet.  Once browned, add vegetables and edamame and cook until hot.  Add cooked rice to the skillet and toss with vinaigrette.  Garnish with cilantro leaves.

Cilantro Pesto Pasta!

8 oz. penne pasta
1 c. cilantro leaves
1/4 c. chopped walnuts
1 clove garlic
2 T. olive oil
1 t. black pepper
2 T. water
15 oz. can navy beans, drained and rinsed
15 oz. artichoke hearts, drained and sliced
12 oz. roasted red peppers, drained and sliced

Cook penne in a pot of boiling water until al dente.  Meanwhile, puree cilantro, walnuts, garlic, olive oil, black pepper, and water in a food processor until smooth.  Drain pasta water and toss penne with pesto, beans, artichokes, and roasted red peppers.

Carrot Curry Quinoa!

1 c. quinoa

2 c. water

2 T. curry powder

1 t. cinnamon

15 oz. can chickpeas

3 carrots, grated

1/4 c. raisins.

 

Simmer quinoa in water for 15 minutes or until water is absorbed and quinoa is fluffy.  Chill in the refrigerator for 1 hour.  Meanwhile, grate carrots in a food processor and combine with chickpeas, raisins, and quinoa.  Toss with more curry and cinnamon to taste.

 

 

Christmas Fondue!

Cheese Fondue:
1 garlic clove, minced
1 c. white wine
6 oz. shredded Swiss cheese
2 T. cornstarch
1 t. nutmeg
1 t. black pepper
french bread, cubed
broccoli florets, blanched
cherry tomatoes
apple slices


Saute garlic with wine and bring to a boil.  Meanwhile, toss cheese with cornstarch.  Whisk cheese into wine until melted.  Turn off heat and sprinkle with nutmeg and pepper and transfer to a fondue pot to keep warm.  Skewer bread and vegetables and dip into the cheese pot!


Chocolate Fondue:
1/2 c. milk
1 package semisweet chocolate chips
strawberries, hulled
bananas, sliced
pineapple, cubed
pound cake, cubed

Bring milk to a simmer and whisk in chocolate until melted.  Turn off head and transfer to a fondue pot to keep warm.  Skewer fruit and cake and dip into the chocolate pot!

Tortellini and Vegetable Salad!

1 package cheese tortellini
1 bunch of broccoli florets
1 pt. cherry tomatoes
1 yellow bell pepper, chopped
4 oz. can sliced black olives, drained
3/4 c. Italian dressing
1 t. black pepper

Boil tortellini in a large pot of water for 8 minutes.  Add broccoli and to the pot to blanch for 1 minute more.  Drain tortellini and broccoli and mix with remaining vegetables in a large bowl.  Toss with Italian dressing and black pepper.

Layered Mexican Dip with Spiced Tortilla Chips!

2 t. olive oil
1 onion, diced
1 clove garlic, minced
1 jalapeno, sliced
15 oz. can refried black beans
10 oz. can mexicorn
2 ripe avocados
1 T. lime juice
2 medium tomatoes, diced
3/4 c. shredded soy cheese
1/4 c. chopped cilantro

Saute onion in olive oil until soft.  Add garlic and 1 T. diced jalapeno and cook one minute more. Remove from heat and combine with refried beans.  Spread beans into bottom on an 8 inch dish.  Layer corn on top.  Mash avocados and lime juice and spread over the corn.  Sprinkle with diced tomatoes and a layer of cheese.  Place sliced jalapenos and additional cilantro on top.

1 package of corn tortillas, each cut into 6 wedges
olive oil spray
1 t. chili powder
1 t. cumin
1 t. garlic salt
1 t. cayenne pepper

Spray two baking sheets with olive oil and spread tortilla wedges in a single layer.  Spray tops of tortillas with more olive oil and sprinkle with spices.  Bake at 350 degrees for 20 minutes or until crisp.

Pumpkin Pancakes!

1 c. whole wheat flour
1/2 c. oats
2 t. baking powder
1 t. baking soda
1/4 t. salt
1 t. nutmeg
1 T. cinnamon
1 1/2 c. almond milk
2 large eggs
3/4 c. pumpkin puree
1/4 c. chopped walnuts
1/4 c. dried cranberries
maple syrup

Whisk dry ingredients and stir in almond milk, eggs, and pumpkin until just combined.  Spray a griddle with cooking spray and bring to medium heat.  Spoon batter onto the griddle and sprinkle each pancake with walnuts and dried cranberries.  Flip when the pancake tops are covered with bubbles and edges look cooked.  Cook until the pancakes are golden brown and cooked through.  Drizzle with maple syrup and additional chopped walnuts if desired.

Nutty Spiced Chili!

1 T. olive oil
1 onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
15 oz. can diced tomatoes with chiles
12 oz. jar salsa
15 oz. can black beans, drained
15 oz. can kidney beans, drained
1 c. pumpkin puree
1/2 c. peanut butter
1 c. frozen corn
4 oz. can chopped jalepenos
1 T. cumin
1 T. chili powder
1 t. cayenne pepper
1 t. curry powder
1 t. cinnamon
1 t. black pepper

Saute onion and peppers in olive oil in a large pot until soft.  Add remaining ingredients and simmer for 10 minutes.

Quinoa Lentil Soup!

1/2 c. quinoa
3/4 c. red lentils
16 oz. frozen broccoli/cauliflower/carrots
10 oz. frozen spinach
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 t. bay leaves
1 t. cinnamon
1 t. cumin
1 t. ginger
1 t. cayenne
1 t. basil
1 t. rosemary
1 t. thyme
1 t. black pepper
1 T. curry powder
4 c. vegetable broth
4 c. water
1 c. coconut milk

Combine all ingredients in a slow cooker and cook for 5 hours on high or 10 hours on low.

Creamy Vegetable Rice Soup!

1/2 c. brown rice
1 c. water
1 T. olive oil
1 onion, diced
2 carrots, diced
3 ribs celery, diced
8 oz. mushrooms, sliced
1 can cream of chicken soup
1 c. almond milk
1 c. water
1 t. black pepper
1 t. crushed red pepper

Simmer rice and water in a saucepan until cooked.  Meanwhile, saute onion, carrots, celery, and mushrooms in olive oil until soft.  Add vegetables to rice in the saucepan.  Mix in chicken soup, milk, water, and spices and bring to a boil.  Remove from heat and ladle into bowls.

Broccoli Rice Hot Dish!

1 c. brown rice
1 bunch broccoli florets
1 red bell pepper, chopped
1 can cream of mushroom soup
2 c. vegetable broth
1 t. black pepper
1 t. crushed red pepper
1/2 c. sliced almonds, toasted

Mix all ingredients and pout into a slow cooker, greased with cooking spray.  Cook on high for 5 hours or low for 10 hours.  Top with toasted almonds if desired.

Green Pea Soup!

2 T. olive oil
1 onion, diced
16 oz. frozen peas
1 c. vegetable broth
1 c. soymilk
1 t. black pepper
1 t. crushed red pepper
1 t. nutmeg
1 t. parsley

Saute onion in olive oil until soft.  Add peas, broth, milk, and spices and bring to a boil.  Remove from heat and puree with an immersion blender.

Tofu Veggie Noodles!

14 oz. extra firm tofu, pressed and diced
1 t. sriracha
1 t. ginger
1 t. curry powder
1 t. crushed red pepper flakes
12 oz. frozen vegetable stir fry
6 oz. frozen shelled edamame
1 green onion, sliced
2 T. peanut butter
8 oz. thin spaghetti
1/4 c. Asian sesame vinaigrette

Saute tofu with spices until golden brown.  Add frozen vegetables, edamame, and green onion.  Cook until vegetables are soft.  Stir in peanut butter until melted and incorporated.  Meanwhile, boil spaghetti in a pot of water until al dente.  Drain water and toss with tofu, vegetables, and vinaigrette in the pan.

Chili Cornbread Pie!

1 T. olive oil
1 onion, chopped
3 cloves garlic, minced
2 T. tomato paste
1 t. cumin
1 t. oregano
1 t. chili powder
1 t. black pepper
15 oz. kidney beans, drained and rinsed
15 oz chili beans with jalepenos
15 oz fire roasted diced tomatoes
8 oz. diced green chiles
1 1/4 c. cornmeal
1 c. whole wheat flour
1 t. baking powder
3/4 t. baking soda
1 1/2 c. almond milk
1 egg
1 t. sugar
1 t. canola oil

Saute onion in olive oil in a large pot.  Add garlic, tomato paste, spices, beans, tomatoes, and chiles.  Simmer for 10 minutes, then transfer to an 8-inch baking dish.  Meanwhile, in a medium bowl, whisk cornmeal, flour, baking powder, baking soda, milk, egg, sugar, and oil.  Pour the cornmeal batter over the bean mixture and smooth with a spatula.  Bake at 350 degrees for 30 minutes, or until the top is browned.

Tofu Veggie Lasagna!

2 t. olive oil
1 onion, diced
2 zucchini, diced
2 cloves garlic
9 oz. chopped spinach, cooked and drained
10 oz. silken tofu
1 t. Italian seasoning
1 t. basil
1 t. oregano
1 t. black pepper
1 t. crushed red pepper
24 oz. pasta sauce
9 oven-ready lasagna noodles
1 tomato, diced

Saute onion, zucchini, and spices in olive oil until soft.  Meanwhile, puree garlic, spinach, tofu, and spices in a food processor.  Spray a baking dish with cooking spray and spoon 1/2 c. pasta sauce on the bottom of the dish.  Layer 3 lasagna noodles, top with half the tofu spinach mixture and half the onions and zucchini. Spoon more pasta sauce and layer 3 more noodles, the rest of the tofu spinach mixture, and the rest of the onions and zucchini.  Spoon more pasta sauce and layer the last 3 noodles.  Top with the rest of the pasta sauce and diced tomato.  Sprinkle with grated parmesan and more spices if desired.  Bake at 350 degrees for 45 minutes.

Peanut Soup!

1 onion, diced
1 red bell pepper, diced
2 carrots, diced
2 sweet potatoes, peeled and cubed
15 oz. can diced tomatoes with juices
1 t. cayenne
1 t. black pepper
1 t. ginger
1 clove garlic, minced
4 c. vegetable broth
2/3 c. peanut butter
1/2 c. sliced green onions

Layer vegetables, spices, and broth in a slow cooker.  Cook for 5 hours on high or 10 hours on low.  Stir in peanut butter and top with sliced green onion.

Apple Raisin Walnut Quinoa!

1 1/3 c. quinoa
2 2/3 c. water
1 apple, diced
1/4 c. raisins
1 T. cinnamon
1/2 c. vanilla almondmilk
1/4 c. chopped walnuts

Simmer quinoa and water for 5 minutes.  Add diced apple, raisins, and cinnamon and simmer for 10 more minutes, or until quinoa is cooked.  Meanwhile, toast walnuts on a baking sheet in a toaster oven for 3 minutes.  Stir milk into quinoa  and top with toasted walnuts.

Black Bean Potato Chili!

1 onion, diced
2 cloves garlic, minced
1 lb. dried black beans
4 c. water
2 15 oz. cans diced fire-roasted tomatoes with chiles
3 large roasted red peppers, chopped
2 potatoes, diced
1 t. cumin
1 t. chili powder
1 t. cayenne
hot sauce to taste

Mix all ingredients in a slow cooker.  Refrigerate overnight so beans can soak up liquid.  Cook on low for 10 hours or high for 5 hours. 

Thanksgiving Dinner!

I made the cup of soup:

Squash Soup

2 c. chopped onion
1 T. curry powder
1 t. thyme
1 t. black pepper
6 c. (2 1/2 c.) diced squash
2 green apples, peeled and diced
2 15oz. cans white beans, rinsed
4 c. vegetable broth

Layer in a slow cooker and cook on high for 5 hours or on low for 10 hours.  Puree with an immersion blender.

Mini Quiche

6 beaten eggs
2 beaten egg whites
1 bag frozen mixed vegetables with cheese sauce
1 t. black pepper
1 t. cayenne

Mix eggs, vegetables, and spices in a large bowl.  Pour into muffin pan and bake for 20 minutes at 350 degrees or until eggs are set.  Let cool and remove from the pan.  Makes 10 mini quiche so you can share with a friend!

Indian Cooking Class!

The naan bread was the best:

 

Naan Bread

 

2/3 c. luke warm milk

2 t. sugar

2 t. active dry yeast

3 3/4 c. unbleached all purpose flour

1/2 t. salt

1 t. baking powder

2 T. vegetable oil

2/3 c. plain yogurt

 

Pour the milk in a bowl.  Add the sugar and the yeast.  Sir to mix; set aside for 20 minutes or until the yeast has dissolved and the mixture is frothy.  Sift the flour, salt, and baking powder into a large bowl.  Add the yeast mixture, oil, and yogurt.  Mix and form the ball of dough.  Turn the dough out on a clean work surface and knead it for 10 minutes.  Then place it in the greased bowl and cover.  Set aside in a warm place for 1 hour.  Preheat the oven to the highest temperature (550).  Punch down the dough and knead it again.  Divide it into 6 equal balls.  Keep the other 5 covered while you work with the first.  Roll it into a tear shaped naan.  Put it in the oven for 3 minutes.  It should puff up and be slightly brown.  Wrap the cooked naan in a clean, damp cloth while you work with the other 5,  (Makes 6 naan).

Quinoa Loaf!

1 c. quinoa
2 c. water
1 onion, diced
8 oz. mushrooms, sliced
1 T. olive oil
1 c. frozen peas
15 oz. can chickpeas with liquid
3/4 c. rolled oats
1 t. cumin
1 t. black pepper
1 t. thyme
1/2 c. fresh parsley, chopped

Simmer quinoa in water for 15 minutes or until cooked.  Meanwhile, saute onion and mushrooms in olive oil before adding frozen peas.  Puree beans and oats in a food processor.  Combine vegetables with quinoa and bean mixture.  Bake in a greased loaf pan for 1 hour at 350 degrees.  Let it cool before slicing and plating!

Tempeh BLT!

8 oz. tempeh
1 T. maple syrup
1 T. soy sauce
1 T. olive oil
1 t. cayenne
1 t. cumin
1 t. black pepper
1 t. barbecue sauce
10 slices of bread
1 avocado
2 tomatoes
10 lettuce leaves

Slice the tempeh very thin and place in a bowl.  Mix the marinade ingredients and pour over tempeh and toss until coated.  Fry the tempeh in a shallow pan over high heat.  Flip when crisp.  Mash avocado and spread onto toasted bread.  Layer tempeh, lettuce, and tomato on each sandwich.  Delicious!

Egg Burritos!

1 bell pepper, chopped
8 eggs, beaten
1 c. cheese
1 t. black pepper
1 t. hot sauce
6 tortillas
1/2 c. salsa

Saute peppers in a skillet until soft.  Add cheese, black pepper, and hot sauce, and stir until eggs are fully cooked.  Turn off heat and stir cheese into eggs.  Spoon into tortillas and top with salsa.  Fold up the sides and take a bite!

Red Bean Chili!

1 onion, diced
1 green pepper, diced
2 garlic cloves, minced
4 oz. jalapenos
1 lb. dried kidney beans
32 oz. tomato juice
1 c. vegetable broth
1 T. chili powder
1 t. cumin
1 t. cayenne

Mix all ingredients in a slow cooker and cook on low for 8 hours or on high for 4 hours.  Scoop it into a bowl and eat it up!

Sweet Potato Spinach Bean Enchiladas!

3 c. cubed sweet potatoes
15 oz. rinsed and drained pinto beans
6 oz. chopped baby spinach
1 t. cumin
1 t. chili powder
1 t. Sriracha
1 t. black pepper
6 tortillas
12 oz. salsa verde

Boil potatoes for 15 minutes and drain.  Puree potatoes with beans, spinach, and spices, using an immersion blender.  Spoon 1/6 of mixture into each tortilla.  Roll each tortilla and place seam side down in a casserole dish.  Top with salsa verde and bake for 15 minutes at 375 degrees. Ole!

Grandma Passa's Buns!

Grandma Passa's Caramel Rolls and Buns

Dissolve 2 packages yeast (not fast rising) in 1/2 cup warm water (not hot)

2/3 c. sugar
3 tsp. salt
1/2 c. powdered (dry) nonfat milk
2 c. warm water (can heat in microwave, but do not make too hot)
Stir
3/4 c. canola oil
approx. 3 c. flour
Stir
Yeast mixture
2 beaten eggs (whipped)
flour (first mix with mixer, then spoon, then hands)
knead until doesn't stick to hands
fold over into ball
put a little oil on top and flip over
cover until approx. double in size (1-2 hours/depends on how warm it is in the kitchen)
knead down and let rise once more
cut dough in half (1/2 for rolls and 1/2 for buns)

Buns:
take a small piece of dough and fold it under, flatten it, and place on cookie sheet
oil tops of buns with canola oil
cover and let rise approx. 1 hour

bake at 350 for 15-20 minutes

ENJOY!

Vegan Shepherd's Pie!

2 T. olive oil
2 onions, chopped
3 carrots, diced
8 oz. mushrooms, sliced
1 lb. soy crumbles
1 t. thyme
1 t. black pepper
2 T. flour
1 c. vegetable broth
1 c. frozen peas
3 potatoes, diced
1 head cauliflower florets
2/3 c. almond milk
1 c. soy cheese shreds

Heat oil in large skillet and sautee onion and carrots until soft.  Add mushrooms, soy crumbles, thyme, pepper, and cook until mushrooms are soft.  Add flour and cook for 2 minutes.  Stir in the broth and simmer.  Stir in the peas and pour the mixture into a baking dish.  Meanwhile, boil potatoes for 10 minutes.  Add cauliflower and  and cook until tender.  Drain water and puree with milk, using an immersion blender.  Spread potato mixture on top of the vegetable meat mixture, top with cheese, and bake for 25 minutes at 350 degrees, or until hot and delicious!

Grandma Passa's Caramel Rolls!

Dissolve 2 packages yeast (not fast rising) in 1/2 cup warm water (not hot)

2/3 c. sugar
3 tsp. salt
1/2 c. powdered (dry) nonfat milk
2 c. warm water (can heat in microwave, but do not make too hot)
Stir
3/4 c. canola oil
approx. 3 c. flour
Stir
Yeast mixture
2 beaten eggs (whipped)
flour (first mix with mixer, then spoon, then hands)
knead until doesn't stick to hands
fold over into ball
put a little oil on top and flip over
cover until approx. double in size (1-2 hours/depends on how warm it is in the kitchen)
knead down and let rise once more
cut dough in half (1/2 for rolls and 1/2 for buns)

Rolls:
stretch/roll to rectangle shape
butter
sprinkle with brown sugar
sprinkle with cinnamon
roll tightly
cut in approx. 1 in. pieces
put rolls in jelly roll pan
cover with caramel sauce and let rise

Caramel Sauce:
1 stick margarine (melted)
1 c. brown sugar
1 large package cook and serve vanilla pudding
2 Tbsp. milk

bake at 250 for 20-30 minutes
separate from sides of pan and let cool for 5 minutes before transferring and flipping over onto wax paper, scrape off extra caramel from pan onto rolls

Veggie Curry with Quinoa!

1 c. quinoa
1 sweet potato, diced
2 carrots, sliced
2 c. green beans, cut in half
1 onion, diced
15 oz. chickpeas, drained and rinsed
2 c. vegetable broth
1 c. light coconut milk
1 T. curry powder
1 t. cumin
1 t. basil
1 t. cayenne
1 t. cinnamon

Mix all ingredients in a slow cooker and cook on high 3-4 hours or low 7-8 hours.  Enjoy!

Tofu Lettuce Wraps!

14 oz. extra firm tofu
1 large carrot, thinly sliced
1 T. curry powder
1 t. ground ginger
Sriracha as you wish
1/4 c. spicy peanut vinaigrette
1/4 c. sliced almonds (or peanuts)
8 large lettuce leaves

Drain water from tofu and wrap in paper towels.  Press for several minutes to remove water from tofu. Dice tofu and fry in a skillet over high heat with curry, ginger, and Sriracha until edges are browned.  Add sliced carrots and cook until soft.  Add vinaigrette and almonds and toss to coat. 
Spoon tofu mixture into lettuce leaves, fold, and eat!

Split Pea Soup!

1 onion, diced
2 garlic cloves, minced
2 carrots, sliced
1 potato, diced
1 lb. dried split peas
4 c. vegetable broth
4 c. water
1 t. Italian seasoning
1 t. curry powder
1 t. black pepper

Mix all ingredients in a slow cooker.  Cook on low for 8 hours.  Puree with an immersion blender and ladle it up for dinner!

Banana Walnut Oatmeal!

1/2 c. quick oats
1/4 c. water
1 banana, sliced
1/4 c. chopped walnuts
1/4 c. unsweetened vanilla almond milk

Microwave oats, water, and banana for 2 minutes.  Mash banana into oatmeal with a spoon.  Top with walnuts and milk and stir to mix.  Eat it every day!

Mom likes my Broccoli Slaw!

1 bag shredded broccoli with carrots
1/2 c. raisins (or dried cranberries)
1/2 c. sliced almonds
1/2 c. spicy peanut vinaigrette

Mix in a big bowl and serve it to your mom and grandma!

Lentil Burgers!

1 1/2 c. dried lentils
3 c. water
2 t. pepper
2 t. crushed red pepper
2 t. cumin
2 t. italian seasoning
2 t. curry powder
2 t. mustard powder
1 onion, diced
1 egg
1 c. oats
2 T. olive oil
8 hamburger buns
8 lettuce leaves
1 large tomato
ketchup
mustard

Simmer lentils, water, and 1 t. of seasonings in a small saucepan for 45 minutes.  When very soft, mash with an immersion blender while adding onion, egg, oats, and 1 t. of seasonings. Form into 8 patties and fry on medium heat in an oiled skillet or grill for a few minutes on each side.  Place in a bun and top with a lettuce leaf, a slice of tomato, ketchup, and mustard.  Yum!

Curried Veggie Pilaf!

3/4 c. brown rice (or quinoa)
3/4 c. vegetable broth
1 T. curry powder
2 T. olive oil
1 onion, diced
1 zucchini, diced
1 yellow squash, diced
1 t. black pepper
1 t. basil
1 t. cinnamon
1 t. cayenne pepper
1 T. curry powder
1 can chickpeas
2 c. baby spinach
1/2 c. raisins
1/2 c. sliced almonds

Simmer rice with broth fin a small saucepan for 45 minutes (or quinoa for 15 minutes).  Meanwhile, sautee onion, zucchini, and squash in olive oil in a large skillet.  Add seasonings and stir until soft.  Add chickpeas and spinach and stir until spinach has wilted.  Stir in raisins, almonds, and cooked rice and dig in!

Cranberry Walnut Spinach Salad!

2 c. baby spinach
1/4 c. dried cranberries
1/4 c. chopped walnuts
1/4 c. gorgonzola pear vinaigrette

Mix all ingredients in a salad bowl and eat it up!

Mexican Pasta Bake!

8 oz. pasta (penne)

1/2 bag dried black beans

1 bag frozen corn

1 onion, diced

2 cans fire roasted diced tomatoes with chiles

jalepenos as you prefer

1 c. water

 

Mix all ingredients in a slow cooker.  Cook on low for 6 hours or until pasta is cooked.  Don't let it go for 12 hours and have to pick out the burned noodles like I did!

Warm Maple Walnut Pears!

1 pear
1/4 c. maple syrup
1/4 c. chopped walnuts

Halve and core the pear and add to a hot oiled skillet.  Sautee on each side until brown and soft.  Add maple syrup and walnuts to coat pears.  Remove from heat as syrup caramelizes and bubbles immediately.

White Bean Chili!

1 bag dried canellini beans
1 bag frozen corn
2 green bell peppers, diced
1 small head of cauliflower, cut into florets
1 onion, diced
1 T. cumin
1 T. chili powder
1 T. cayenne pepper
jalepeno slices to your liking
1 qt. vegetable broth
water to fill the pot

Add all ingredients to a slow cooker.  Cover and cook on low for 10 hours or until beans are soft.

Grilled Veggie Sandwich!



2 t. olive oil
2 medium zucchini, halved and sliced
1 red or yellow bell pepper, sliced
black pepper
1 c. baby spinach
spicy roasted red pepper hummus
4 ciabatta rolls

Sautee or grill zucchini and bell pepper slices in olive oil in a hot skillet or grill until soft.  Add black pepper to veggie mixture.  Slice each ciabatta roll and smother both sides with hummus.  Fill with spinach leaves and a big scoop of the grilled veggies.  Assembled sandwich can also be grilled in a panini press.  Hold with two hands and take a big bite!

Autumn Harvest Bake!

2 T. olive oil
1 onion, thinly sliced
4 (vegetarian) sausage links , cut into pieces
1 med. sweet potato, peeled and cubed
2 c. squash, peeled and cubed
1/2 c. broth
1 t. thyme
1 t. nutmeg
1 t. black pepper
1 t. crushed red pepper
15 oz. cannelini beans, rinsed and drained
1/2 c. panko bread crumbs

Preheat oven to 375 degrees.  Sautee onion in olive oil for 5 min in a large pot.  Add sausage and cook until browned.  Add sweet potato, squash, broth, spices, and beans to the pot and stir.  Sprinkle with panko bread crumbs.  Cover and bake 30 minutes.  Uncover and bake 15 more minutes or until it looks delicious!