Quinoa Spinach Pie!

1 c. quinoa

2 c. water

1 T. olive oil

1 onion, diced

2 cloves garlic, minced

9 oz. frozen spinach, thawed and squeezed of water

1 t. thyme

1 t. chili powder

1 t. black pepper

2 eggs

6 oz. plain Greek yogurt

Simmer quinoa and water in a small covered saucepan for 15 minutes, or until water is absorbed.  Meanwhile, saute onion in olive oil, add garlic and cook until soft.  Add spinach and spices to the pan.  Transfer spinach onion mixture to a large bowl.  Add eggs, yogurt, and cooked quinoa and stir until combined.  Spread in a greased pie pan and bake for 1 hour at 350 degrees.

Tempeh Reuben Paninis!

1 1/2 c. water

1 clove garlic, minced

1 t. chili powder

1 t. salt

1 t. pepper

1 t. cayenne

8 oz. tempeh

1 T. olive oil

1 red onion, sliced

8 slices rye bread

1/2 c. thousand island dressing

1 c. sauerkraut

4 slices jack cheese

Combine water and seasonings in a large deep skillet and bring to a boil.  Cut tempeh in half crosswise and lengthwise to make 4 pieces and add to the skillet.  Reduce heat and simmer for 20 minutes, turning occasionally.  Remove each piece and grill on a panini press until lightly crisp.  Meanwhile, saute onion rings in a skillet with olive oil until caramelized.  Spread 1 T. of dressing on one piece of bread.  Top with 1 slice of tempeh, onions, sauerkraut, and one slice of cheese.  Top with another piece of bread, spread with dressing.  Grill each sandwich on the panini press until cheese is melted and bread is crisped.

Veggie Sloppy Joes!

1 T. olive oil

2 onions, sliced

2 green bell peppers, sliced

2 cloves garlic, minced

2 T. ketchup

1 T. mustard

15 oz. can kidney beans, rinsed

8 oz. can tomato sauce

1 T. chili powder

1 t. black pepper

1 t. Sriracha 

2 T. red wine vinegar

4 wheat buns

Saute onion and peppers in a hot skillet for 5 minutes, add garlic and cook until peppers are soft.  Stir in ketchup, mustard, beans, chili powder, black pepper and Sriracha.  Add vinegar if dry.  Spoon over sliced buns.

 

Red Lentil Soup!

1 1/2 c. red lentils

1 onion, diced

2 garlic cloves, minced

3 carrots, diced

15 oz. can fire roasted diced tomatoes

1 T. cumin

1 t. cayenne

1 T. curry powder

1 t. black pepper

4 c. vegetable broth

1 c. almond milk

1/4 c. cilantro leaves

Add all ingredients in a slow cooker and cook on high for 5 hours or low for 10 hours.  Puree with an immersion blender until smooth.  Garnish with cilantro.

White Bean Broccoli Soup!

1 head broccoli, cut into florets

1 T. olive oil

1 onion, diced

15 oz. can white beans, drained and rinsed

2 c. water

1/2 c. almond milk

1/4 c. grated parmesan

1 t. garlic salt

1 t. black pepper

1/2 t. crushed red pepper

Steam broccoli florets in a saucepan with small amount of water for 5 minutes and drain.  Meanwhile, saute onion in olive oil in a small skillet.  Combine with all remaining ingredients in the saucepan and bring to a boil. Remove from heat and puree in a blender until smooth.  Garnish with a reserved broccoli floret.

Chunky Vegetables with Creamy Polenta!

1 c. cornmeal

2 c. almond milk

2 c. vegetable broth

1 T. olive oil

1 onion, diced

2 zucchini, diced

1 red bell pepper, diced

28 oz. fire roasted diced tomatoes, undrained

1 t. black pepper

1 t. Italian seasoning

1 t. crushed red pepper

Whisk cornmeal, milk, and broth in a large bowl.  Microwave for 16 minutes, stirring after 8 minutes.  Meanwhile, saute onion, zucchini, and bell pepper in olive oil.  Once vegetables are soft, add tomatoes and spices and cook for a few minutes more.  Spoon over cooked polenta.

Rolled Lasagna!

8 lasagna noodles

14 oz. can tomato sauce

2 garlic cloves, minced

12 oz. tofu, pureed in a food processor

1 T. olive oil

1 onion, diced

8 oz. mushrooms, sliced

1 bunch asparagus, cut in 1/2 inch pieces

3 t. Italian seasoning

1 t. crushed red pepper

Cook and drain noodles.  Warm tomato sauce, 1 clove garlic, 1 t. Italian seasoning, and 1/2 c. pureed tofu in a saucepan.  Meanwhile, saute onion in olive oil until soft.  Add mushrooms and cook until soft.  Add asparagus and 1 t. Italian seasoning and cook for a few more minutes.  Turn off the heat and stir in remaining pureed tofu.  Spoon 1/2 c. tomato sauce in a baking dish.  Spoon 1/2 c. vegetable mix on each noodle and roll.  Place seam side down in the dish.  Top with remaining sauce and spices.  Bake at 350 degrees for 15 minutes.

Creamy Corn and Vegetable Soup!

1 T. olive oil

1 onion, diced

1 red bell pepper, diced

1 large or 2 small zucchini, diced

1 t. black pepper

1 t. crushed red pepper

1 t. dried basil

1 large or 2 small tomatoes, diced

10 oz. frozen corn 

2 c. almond milk

1/4 c. cilantro leaves

Saute onion, bell pepper, and zucchini in olive oil until soft.  Add seasonings, tomatoes, corn, milk, and cook until soup comes to a boil.  Puree with an immersion blender until desired creaminess.

 

Spaghetti Frittata!

8 oz. whole wheat spaghetti

1 onion, diced

1 zucchini, diced

15 oz. can diced tomatoes

8 eggs, beaten

1/2 c. parmesan cheese

Boil spaghetti in a large pan of water until al dente.  Saute onions and zucchini in a large skillet until soft, then add tomatoes.  Mix cooked spaghetti, eggs, and cheese  in a bowl and add to the skillet.  Stir for a minute as eggs set on the bottom.  Bake at 350 degrees for 20 minutes or until eggs are set in the center.

Stuffed Peppers!

1/2 c. lentils + 1 c. water

1/2 c. quinoa + 1 c. water

4 bell peppers

1 onion, diced

1/2 jalapeno, seeded and diced

2 cloves garlic, minced

1 t. chili powder

1 t. crushed red pepper

1 t. black pepper

1 t. cumin

1 t. Italian seasoning

14 oz. can chickpeas, rinsed

14 oz. can tomato sauce

1 t. basil

Simmer lentils in water and quinoa in water for 15-20 minutes or until soft and water is absorbed.  Cut tops off bell peppers and remove seeds and ribs inside.  Chop tops of bell peppers and saute with onion, jalapeno, and garlic.  Add spices and stir in cooked lentils, quinoa, chickpeas, and 1 c. of tomato sauce.  Spoon 1/2 c. tomato sauce on the bottom of a 8 inch glass dish.  Stand bell peppers in the dish and spoon filling into each one.  Top with remaining tomato sauce and sprinkle with basil.  Bake for 1 hour at 350 degrees or until peppers are soft.

Quinoa Pudding!

3/4 c. quinoa

3 c. vanilla almond milk

1/4 c. sugar

2 eggs

1 t. cinnamon

1/2 c. raisins

Simmer quinoa in a large saucepan with 2 c. almond milk, stirring for 15 minutes.  Meanwhile, whisk together sugar, eggs, 1 c. almond milk, and cinnamon in a large bowl.  Add cooked quinoa and raisins to the bowl and stir to combine.  Let sit for 2 minutes, then cover and refrigerate for 2 hours.

Banana Bread!

1 c. sugar

1 c. margarine

2 eggs

2 T. almond milk

1/4 t. salt

1 t. baking powder

1 t. baking soda

3 small ripe bananas, mashed

2 c. whole wheat flour

1/2 c. chopped walnuts

Mix ingredients in given order and bake in a greased loaf pan at 350 degrees for 1 hour.

Butternut Squash Risotto!

1 c. cashews

1 1/4 c. brown rice

2 1/2 c. water

1 butternut squash, peeled and cubed

1 1/2 c. almond milk

1 t. cinnamon

1 onion, diced

1 cloves garlic, minced

3/4 c. vegetable broth

1 t. parsley

1 t. black pepper

Soak cashews in enough water to cover for a couple hours.  Simmer rice and water for 45 minutes or until water is absorbed.  Boil squash in a large pot of water for 5 minutes or until tender.  Remove 1 c. of squash and reserve for risotto.  Cook remaining squash for 5 more minutes or until very soft.  In a blender, puree soaked cashews, remaining soft squash, almond milk, and cinnamon.  Meanwhile, saute onion and garlic until soft.  Add vegetable broth, cooked rice, reserved squash cubes, parsley, and black pepper,  Cook and stir for 2 minutes.  Add cashew squash puree and simmer and stir for 10 minutes or until risotto thickens and sauce reduces.

Black Bean and Pepper Omelet!

olive oil spray

1/2 c. black beans

1/4 red bell pepper, diced

1/8 c. cilantro leaves

2 eggs + 1 egg white

1 t. black pepper

1 t. crushed red pepper

1/4 c. salsa

Saute black beans, bell pepper, and cilantro in a hot skillet sprayed with olive oil until peppers soften.  Beat eggs in a small bowl and pour over beans and peppers.  Sprinkle with pepper and turn heat to low.  Cover pan and allow eggs to set around the edges.  Flip the omelet so eggs set on the other side.  Fold eggs in half and top with salsa.

Hawaiian Tofu!

1/2 c. brown rice
1 c. water
1 t. ginger
15 oz. extra firm tofu, pressed and cubed
1 t. ginger
1 t. cayenne
1 red bell pepper, seeded and sliced
9 oz. snow pea pods
16 oz. fresh pineapple, cored and diced
3 T. sugar
2 T. corn syrup
1/2 t. salt
1/4 c. rice vinegar
1/2 c. ketchup
1 T. soy sauce
1/2 t. dry mustard


Simmer rice in water and ginger for 40 minutes or until water is absorbed.  Meanwhile, saute tofu with ginger and cayenne.  Once browned, add bell pepper, pea pods, and pineapple and cook until soft.  Mix remaining marinade ingredients and pour over tofu and vegetables.  Simmer for a few minutes and spoon over cooked rice.

Mexican Pizza!

1 package whole wheat pizza dough
1 c. salsa
1 c. corn
1 c. black beans
1/2 red bell pepper, chopped
1 c. shredded soy cheese
1/4 c. cilantro

Leave refrigerated pizza dough on counter to warm for 20  minutes.  Roll out on a floured surface and top with salsa, corn, beans, pepper, cheese, and cilantro.  Bake for 12 minutes at 350 degrees on a hot pizza stone.

Mom's Chicken and Wild Rice Soup!

1 T. olive oil

2 chicken breasts, cut into bite size pieces

1 onion, diced

1 stalks celery, diced

3 large carrots, sliced

1 t. black pepper

1 t. seasoned salt

1 t. cayenne

3 cans chicken stock

1 chicken bouillon cube + 1 can water

2 c. cooked wild rice

Half and half

Corn starch to thicken

Saute chicken in olive olive oil.  Add onion, celery, carrot, and seasonings.Add chicken stock, rice, water, and bouillon.  Simmer for 20-30 minutes.  Add half and half but to not boil after adding.  Thicken with corn starch.  Serves 6.

Cream Cheese Cupcakes!

Chocolate cake mix, prepared according to package directions

1/3 c. sugar

8 oz. cream cheese

1 egg

Dash of salt

6 oz. chocolate chips

Mix cake mix and fill cupcake liners half full.  Cream together sugar, cream cheese, egg, and salt in a separate bowl.  Stir chocolate chips into cream cheese.  Drop 1 tsp of the cream cheese mixture on top of each cupcake.  Bake according to cake mix directions.  No need to frost.  Makes 30 cupcakes.

Red Lentil Curry with Naan Bread!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
4 carrots, diced
1 sweet potato, peeled and diced
1 t. black pepper
1 t. cayenne
1 t. cumin
1 t. chili powder
1 t. cinnamon
1 t. bay leaves
1 T. curry powder
1 c. red lentils
4 c. vegetable broth
Naan bread (from Indian Cooking Class post on November 21st)

Saute onion in olive oil, add garlic, carrots, sweet potato, and spices and cook until softened.  Add lentils and broth and bring to a boil.  Simmer and stir for 20 minutes or until vegetables and lentils are soft.  Serve with warm naan bread.