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.