Savory Mushroom Soup

Ingredients

  • 1 med Yellow Onion (diced)
  • 1 med Carrot (diced)
  • 1/ 3 cup Vegetable Broth (low sodium)
  • 8 oz Baby Bella Mushrooms
  • 8 oz White Button Mushrooms
  • 1/4 tsp Thyme
  • 1/4 tsp Rubbed Sage
  • 1 dash Cayenne Pepper
  • 1 Tbs Tomato Paste
  • 1 can Diced Tomatoes (15oz)
  • 1 Tbs Flour
  • 1/2 cup Red Wine
  • 1 1/2 cups Vegetable Broth (low sodium)
  • 1 med Potato (diced)
  • 2 cloves Garlic (minced)
  • 1 Tbs Soy Sauce (low sodium)
  • 1/2 tsp Red Wine Vinegar
  • 1 dash Salt & Pepper (to taste)

Instructions

  1. Saute onion and carrot in 1/3 cup veg broth until softened and lightly browned
  2. Season with salt and pepper
  3. Remove to separate bowl.
  4. Add mushrooms to pot and cook over med heat until reduced
  5. Add thyme, sage, and pepper and stir to combine
  6. Add tomato paste and tomatoes and simmer for 3-4 minutes
  7. Sprinkle on flour and mix well
  8. Stir the onions back into the pot.
  9. Add Red Wine and mix well
  10. Add remaining Veg Broth, potato, and garlic and simmer until potato has softened
  11. Season with Soy Sauce and Red Wine Vinegar

Notes

Serve as is or ladle over Mashed Potatoes, Pasta, or Rice

SOURCE: https://www.brandnewvegan.com/recipes/savory-mushroom-stew

Ratatouille Plus

Ingredients:

  • 3Tablespoons olive oil
  • 1 onion, chopped
  • 2 large garlic cloves, sliced
  • 1 small bay leaf
  • 1 small eggplant, cut into 1/2 inch pieces (about 3 cups)
  • 2 small zucchini, cut into pieces
  • 2 small summer squash, cut into pieces
  • 1 red bell pepper, cut into pieces
  • 1/2 can of plum tomatoes (I use San Marzano 28 oz size, drain and chop the tomatoes)
  • 1 teaspoon kosher salt
  • I add some vegetable broth usually about 1/2 – 1 cup, I also add some fresh or dried herbs, basil, thyme
  • At the end I add about 1/2 cup fresh basil.
  • Additional salt and pepper ( to taste)

Step 1 Over medium – low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.

Step 2 Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened.  Stir in the zucchini, red bell pepper, tomatoes, and salt   and cook over medium heat, stirring occasionally, for 5 – 7 minutes until the vegetables are tender. Optional stir in fresh basil, and salt and pepper to taste.

Serve with whole grain bread, rice or some type of grain.

Sprinkle cheese and chopped basil.

SOURCE: Derived from Real Simple by Jane Kirby, Feb 2003

Ratatouille Provencal

  • Olive oil, extra virgin Mediterranean origin
  • 2 eggplants, stripe peeled lengthwise & sliced 1/2″
  • 2 large zucchini, sliced 1/2″
  • 2 large green peppers cut into strips
  • 1 large or 2 med onions, diced
  • 4 huge ripe tomatoes, peeled & chopped, or 2 lg cans Hunts diced
  • 2-4 cloves garlic
  • Fistful of chopped Italian parsley
  • Bay leaf, a little basil or thyme … fresh is best!
  • Salt and a few grinds of pepper

Roast prepared eggplant & zucchini slices in oven at 400 degrees spread in 1 layer on cookie sheet lined with foil & oiled. Check and flip at 10minutes; they must just be a nice golden color. (Most recipes call for frying the slices in olive oil but I roast them dry which brings out the flavor more.)

Meanwhile heat olive oil in a large casserole. Cook onions and garlic few minutes, add green peppers & cook until softened a bit. Add peeled fresh tomatoes if you have them, or canned Hunts if you don’t. Simmer the whole 15 minutes or so until juices render.

Stir in chopped parsley.

Add roasted eggplant and zucchini slices, stirring gently.

Simmer covered 15 minutes, then uncovered until juices are as thick or thin as you  like.

Serve hot or cold, but best at room temperature the next day after flavors have settled themselves in. Lemon slices make a nice garnish.

Source: Jeanne Tifft

Easy Coconut Chickpea Curry

Makes 4 Servings

Ingredients

  • 1 tbsp coconut oil
  • 1 large red onion thinly  sliced
  • 3 cloves garlic minced
  • 1 inch fresh ginger peeled and  minced or grated
  • 1 tbsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground black pepper (reduce to 1/8 tsp if freshly-ground)
  • 1/4 tsp cayenne pepper (or to taste)
  • 1/4 tsp salt (plus more to taste)
  • 1 and 1/2 cups diced tomatoes (equal to 1-14-oz. can; drain before    using)
  • 1 and  1/2 cups full-fat  coconut  milk  (equal  to  1-14-oz.  can)
  • 1 and 3/4 cups cooked chickpeas (equal to 1-16-oz. can; drain and rinse before using)
  • 2 tbsp freshly-squeezed lime juice ( 1 lime) (lemon also  works)
  • chopped fresh cilantro (coriander) for serving

Instructions

  1. In a large pan, heat the coconut oil over medium-high heat. Add the red onion with a pinch of salt. Cook, stirring frequently,  until the onion is softened and starting to   brown.
  2. Reduce the heat to medium. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. Stir in  the garam masala, turmeric, black pepper, cayenne pepper, and salt. Cook for 30 seconds more to toast the spices.
  3. Add the tomatoes to the pan and stir well. Continue to cook, stirring occasionally, for about 3-5 minutes or until the tomatoes are starting to break down and dry up a little bit. Stir in the coconut milk and chickpeas. Bring the mixture to a boil, then reduce the heat to   medium-low.
  4. Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Stir in the fresh lime  juice. Season to taste with additional salt (I used about another 1/2 teaspoon at this point). Serve hot, over rice or other accompaniments of choice, and garnished  with chopped  fresh  cilantro.

Recipe Notes

TO  ADD HEARTY  VEGETABLES  LIKE SWEET POTATO OR CAULIFLOWER:  Cut the veggies into  bite­ sized pieces, and add them after the initial step of cooking the onion, but before adding the garlic and ginger. Stir-fry for a couple of minutes until the vegetable is softened a little bit. It can then finish cooking when the chickpea coconut curry is brought to a boil and   simmered.

SOURCE: www.yupitsvegan.com

Sweet Potato and Apple Chili

Makes about 8 cups

  • 1-1/ 2 cups cooked or canned Red Beans
  • 1-1/ 2 cup cooked or canned White Beans
  • 1-1/ 2 cup cooked or canned Pinto Beans
  • 1 Tablespoon Olive Oil
  • 1 large Onion, peeled and diced fine
  • 2 cloves Garlic, peeled and minced
  • 3 Tablespoons Tomato Paste
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon ground Cumin
  • 1 Tablespoon ground Coriander
  • 1 large Sweet Potato (about 12  ounces) peeled and diced into 1 inch pieces
  • 1 large Granny Smith Apple (about 8 ounces) peeled, cored and diced into 1 inch pieces
  • 1-28 ounce can of crushed or diced Tomatoes (for this batch, 1 used diced, but 1 prefer crushed)
  • 2cups Water
  • 1 cup Apple Cider
  • Salt and Pepper to taste

Directions

  1. Heat the oil in a 10 inch skillet over medium heat. Add the onion, cover and cook until onion has softened and is starting to brown.
  2. Add the garlic, tomato paste and spices and cook until fragrant, about 30 seconds. Quickly remove from heat and add to the crock of your slow cooker.
  3. Add the diced sweet potato, apple, tomatoes and liquid to the crock and mix well.
  4. Cover and cook on low for eight hours or up to nine hours.

Serve with corn bread, tortilla chips or spice cake muffins.

Submitted by Kathleen Turk

Savory Olive Tapendnade Vegetarian Palmiers

  1. Defrost and lightly roll out one sheet of commercial Puff Pastry on a flat surface.
  2. Spread a generous amount of prepared Olive Tapenade over the pastry, approximately one quarter inch thick. (Trader Joe’s Olive Tapenade with Kalamata & Chalkidiki Olives is recommended.)
  3. Beginning with the long edge of the pastry on one side, roll it toward the center of the pastry sheet, with the tapenade in the middle of the pastry as you roll it up. Repeat this process, rolling the other side of the pastry toward the middle. Roll both “side” together firmly.
  4. Wrap the pastry “log” in bio-degradable, non-plastic waxed paper and refrigerate for at least one hour.
  5. Preheat oven to 400 F.
  6. When chilled, remove pastry and slice into 3/8 inch pieces.
  7. Place individual slices flat on parchment paper on baking sheets.
  8. Brush each slice generously with a mixture of a beaten egg and a tablespoon of water.
  9. Bake for approximately 20 minutes watching carefully until golden, depending on your individual oven.

NOTE: Olive tapenade may be replaced by artichoke dip, red pepper harissa, feta or parmesan cheese or similar fillings. Note that some commercial tapenade may contain anchovies.

SOURCE: As modified by Mike Walker from the lessons of the Great Barefoot Contessa

Lentil and Black Bean Chili

Ingredients

  • 1½ cup(s), dry lentils, French-variety, picked over for debris
  • 1 Tbsp olive oil
  • 1 large, diced uncooked onion(s)
  • 1 large, diced sweet red pepper(s)
  • 2 Tbsp minced garlic
  • 3 Tbsp chili powder
  • 2 tsp dried oregano
  • 1½ tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tsp kosher salt
  • cannd diced tomatoes
  • 29 oz, fire-roasted with chiles, undrained
  • canned black beans
  • 31 oz, rinsed and drained
  • cilantro
  • ½ cup(s), fresh, chopped

Instructions

  1. Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes; drain well and set aside.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion, pepper and garlic, stirring often, until vegetables are softened, about 10 minutes.
  3. In a cup, combine chili powder, oregano, cumin, cayenne and salt; add to skillet and stir well to combine. Cook, stirring often, about 1 minute.
  4. Add tomatoes and their juice, and beans to skillet; stir well to combine. Cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Fold in lentils and cilantro; serve. Yields about 1 cup per serving.

Black Bean Lasagna

Serves 8

  • 4 C canned black beans, rinsed and divided
  • 5 TBSP olive oil, divided
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3/4 C dry red wine
  • 2 C tomato puree
  • 2C canned crushed tomatoes
  • 1 tsp sugar
  • tsp dried oregano, crumbled
  • 1/4 tsp salt
  • 2C part-skim-milk ricotta
  • 1 large egg, lightly beaten
  • 1 C freshly grated Parmesan, divided
  • 1 lb. part-skim-milk mozzarella, sliced thin
  • 9  dried  lasagna noodles

Sauce

In a saucepan, cook the onion and garlic in 3 TBSP oil over moderately low heat, stirring, until the onion is softened. Add the wine and boil the mixture, stirring, until the liquid is almost evaporated. Add the tomato puree, the crushed tomatoes, the sugar, the oregano, the salt, and 3C of the black beans.

Simmer the sauce, stirring occasionally, for 1 hour. (Do not let the sauce come to a boil.) The sauce may be made in advance and frozen for up to 3 months.

Puree the remaining black beans (1 C) in a food processor with 2 TBSP oil.  In a bowl, combine the ricotta, the egg, and 1/2 C of  the Parmesan.

In a kettle of boiling salted water, cook the noodles for 8 -10 minutes, or until they are al dente. Drain them in a colander, and rinse them under cold water.

Pour a small amount of the sauce into a 9″ x 13″ baking dish, enough to make a thin layer in the bottom of the dish. Arrange 3 of the noodles on top of that sauce and over them spread half of the ricotta mixture and then one third of the tomato bean sauce.  Arrange one third of the mozzarella over the sauce and sprinkle it with one third of the remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan, spread the pureed bean mixture and half of the remaining tomato bean sauce over the noodles, and top the sauce with half of the remaining mozzarella and half of the remaining Parmesan. Arrange the 3 remaining noodles over the cheese, spoon the remaining ricotta mixture and tomato bean sauce over them, and top the sauce with the remaining mozzarella and Parmesan.

Bakes the lasagna in the middle of a preheated 375 degree oven for 30 – 35 minutes, or until it is bubbling.

Source: Gourmet

Cheesy Broccoli

Ingredient

  • 4 stalks broccoli typically two packaged bunches
  • 4 cups shredded cheddar cheese divided
  • 2 cups crushed wheat crackers divided
  • 2 tablespoons mayonnaise

Instructions

  1. Preheat the oven to 350 F.
  2. Cut the broccoli florets off the stalks. If any of the florets are much larger than the others, cut them so they’re all pretty much the same size. Place the florets in a pot and add enough water to cover the bottom. Cover and bring to a boil over high heat.
  3. Reduce the heat to medium and continue boiling for about 8 to 10 minutes. If the pot starts to dry, add a little water. Cook the florets just past crisp tender.
  4. Drain the pot into a colander. Let the pot dry for a minute, then return the broccoli to  the pot. Add 3 cups of cheese and the mayonnaise. Stir vigorously. Add 1 1/2 cups of crumbs and stir vigorously again.
  5. Scoop the casserole into a casserole dish. Top with remaining cheese and remaining cracker crumbs. Bake for 20 minutes, and serve.
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