Brussels Sprouts with White Beans and Pecorino

Makes 8 servings

  • 8 tablespoons extra-virgin olive oil, divided(less needed if cooking only one pound of Brussel sprouts)
  • 2 pounds Brussel sprouts, trimmed, cut in half lengthwise (We use one pound)
  • 6 garlic cloves, chopped
  • 1 cup low-sodium chicken broth
  • 1- 15-ounce can cannellini (white kidney beans), drained
  • 2 tablespoons (1/4 stick) butter
  • 1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscana) We have used grated Parmesan.

Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. (if using just a pound of brussels sprouts, there’s no need to split them in two batches). Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl.

Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.

Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; saute until brown, stirring constantly about 1 minute. Add brussels sprouts then broth. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. (We cook a bit longer and cover the skillet so that the brussels sprouts are more tender.) Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.

This dish is even better the next day because the flavors have a chance to meld. Recipe from Bon Appetit, November 2005

Adaptations made by Jim and Sara Call

Baked Tofu Sticks

Makes  12 sticks

Sticks

  • 1 cake firm tofu ( 16 ounces) . drained and pressed
  • 3 tablespoons soy sauce
  • 1 tablespoon  rice vinegar
  • 1  garlic clove, minced  or  pressed
  • 1 cup whole  wheat  bread crumbs
  • 2 tablespoons  minced fresh parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1.5 teaspoon ground black pepper
  • pinch of cayenne, to taste
  • 3 tablespoons almond flour
  • 6 tablespoons water

Dipping sauce

  • 1  tablespoon soy sauce
  • 1  tablespoon  rice vinegar I  teaspoon sugar
  • 1 tablespoon finely chopped  scallions

Directions

  1. Cut the cake of tofu horizontally into three equal slices. Stack the slices and cut down through them vertically in parallel lines, dividing the cake first into halves the quarters, and finally eighths, to yield 24 sticks. Arrange the tofu sticks in a baking dish in a single layer.
  2. Mix together  the soy sauce, rice vinegar, and garlic and drizzle over the tofu sticks . Set aside  for  about 30 minutes, turning once after  15 minutes, so the  tofu absorbs  the marinade evenly.
  3. Preheat the oven to 400F. Lightly spray or oil a baking tray.
  4. In a large sallow bowl, mix together the bread crumbs, parsley, paprika, salt. pepper, and cayenne. In a separate shallow bow l, whisk together the almond flour and water until smooth. Dip each marinated tofu stick into the flour mixture and then coat well with the seasoned bread crumbs. Arrange the breaded sticks on the baking sheet so they’re not touching and bake for about 30 minutes, until crisp and hot .
  5. In a small bowl, whisk together the dipping sauce ingredients.
  6. Serve the baked tofu sticks warm, accompanied  by the dipping sauce.

Source: Moosewood Restaurant New Classics

Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust

Ingredients

  • For the peanut butter pretzel crust:
  • 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces)
  • 1/2 cup creamy natural peanut butter
  • 2 tablespoons coconut oil (or vegan buttery stick), melted
  • 1 tablespoon coconut palm syrup or maple syrup
  • For the filling:
  • 1 package (1 pound) Nasoya organic silken tofu
  • 12  ounces vegan dark chocolate (72% is great)
  • 1 teaspoon vanilla extract
  • 2 tablespoons of fresh coffee (to enhance chocolate flavor)
  • Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute. 
  3. Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined.
  4. Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.
  5. Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.
  6. First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.
  7. Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness. 
  8. Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream!

SOURCE: https://www.ambitiouskitchen.com/vegan-dark-chocolate-tofu-cheesecake/

Corn Casserole

 

This makes enough for 12.

  • 5 slightly beaten  eggs
  • 1 can whole kernel corn drained
  • 2 cans cream style corn
  • 1/2 c. Low fat milk
  • 1/2 cup melted butter
  • 1/4 cup sugar – I think you can omit this is you like
  • 4 Tbsp Corn starch
  • 1 and 1/2 teaspoon season salt
  • 1 Tbsp Minced onion – I use dry flakes

Beat eggs, add milk and butter. Combine corn starch, sugar, season salt and flakes together and mix into liquids. Then add canned corn, mix and pour into casserole.  400 degrees for 1 hour – Stir halfway through.

Submitted by Sandy Peterson

Half Hour Vegetarian Chili

Serves 4

  • 1 Tbsp vegetable oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 1 Tbsp. minced jalapeno pepper (fresh or canned)
  • 2 cloves garlic, minced
  • 3-4 tsp chili powder
  • 2 tsp ground cumin
  • 1 – 28 oz can and 114 oz can diced or chopped tomatoes, with juice
  • 1 tsp brown sugar
  • 1 -15 oz cans red kidney beans, rinsed and drained
  • 1/3  cup fine or medium grain bulgur
  • 1/3 cup chopped scallions (optional)
  • 1/2 cup low-fat yogurt (optional)
  • 1/4 cup chopped fresh cilantro or parsley (optional)

In a large pan, heat oil over medium heat. Add onions, carrots, jalapenos, garlic, chili powder and cumin. Saute for 5 to 7 minutes, or until the onions and carrots are soft. Add tomatoes with juice and sugar; cook for  5 minutes over high heat.  Stir in beans and bulgur and reduce heat to low. Simmer chili, uncovered for 15 minutes or longer. Serve with optional ingredients.

SOURCE: Eating Well 1992

Submitted by: Linda Walton

Vegan Rice Pudding with Mixed Berry Sauce

Makes 6 puddings

Ingredients

For the Mixed Berry Sauce

  • 10 ounces strawberries, hulled (2 cups)
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 tablespoons pure maple syrup
  • ½ teaspoon arrowroot powder

For the Rice Pudding

  • 3 tablespoons chia seeds
  • 1 tablespoon pure maple syrup
  • ½ cup brown rice flour
  • 8 dates, pitted and chopped
  • ½ cup unsweetened applesauce
  • 1½ teaspoons vanilla powder
  • ½ teaspoon apple cider vinegar
  • ⅛ teaspoon ground cinnamon
  • 6 to 12 walnut pieces, for serving (optional)

Instructions

  1. To prepare the mixed berry sauce, place the strawberries, blueberries, raspberries, maple syrup, and arrowroot powder in a blender or food processor. Blend until pureed, then transfer the mixture to a small saucepan.
  2. Cook over medium heat until the sauce comes to a boil and thickens a bit, 4 to 5 minutes. Remove from the heat and transfer to a bowl. Let cool completely. For longer storage, transfer the sauce to an airtight container and store in the refrigerator for up to 1 week.
  3. To prepare the rice pudding, place the chia seeds in a small bowl with 1 cup water and ½ tablespoon of the maple syrup. Set aside until the water has been absorbed and the seeds are gelatinous, 1 to 2 hours.
  4. In a large saucepan, bring 5 cups water to a boil. While whisking continuously so that it does not form lumps, add the brown rice flour in a slow stream. Add the dates and cook over medium heat, whisking occasionally, until the mixture comes to a boil.
  5. Stir in the remaining ½ tablespoon maple syrup along with the applesauce, vanilla powder, vinegar, and cinnamon. Simmer, stirring continuously, until the mixture thickens, about 20 minutes. If there are any lumps or if the dates are not completely cooked into the sauce, transfer to a blender or use an immersion blender to blend into a consistent creamy texture.
  6. Divide the rice pudding evenly among 6 (10-ounce) clear ramekins or pudding cups. Place the ramekins on a small baking sheet and set in the freezer for 15 minutes.
  7. Remove the ramekins from the freezer. Sprinkle about 2 tablespoons of the chia seeds on top of each and spread gently to cover the surface.
  8. Place the ramekins back in the freezer until the top layer is set firm, about 20 minutes.
  9. Remove the ramekins from the freezer and pour 2 to 3 tablespoons of the mixed berry sauce on top of each. Place in the refrigerator until ready to serve, or store, covered, for 3 or 4 days. Just before serving, place 1 or 2 walnut pieces on top of each pudding. Serve cold.

SOURCE: The Forks Over Knives Plan

Submitted by Karen Parquet

Quinoa Stuffed Peppers

Serves 8

  • 1 medium onion, finely chopped
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced
  • 10 oz spinach (frozen or fresh)
  • 2 15oz cans diced tomatoes, drained but reserve the liquid
  • 1 15oz can black beans, rinsed and drained
  • ¾ cup quinoa (uncooked)
  • 3 large carrots, grated
  • 1 ½ cups grated reduced-fat pepper jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

Directions

In a saucepan, add onion and celery, cooking ~5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes until liquid has evaporated.

Stir in the black beans, quinoa, carrots and 2 cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until quinoa is tender. Season with salt and pepper, if desired.

Preheat oven to 350F. Pour liquid from tomatoes in bottom of baking dish.

Stuff each bell pepper half with heaping ¾ cup quinoa mixture and place in baking dish. Cover with foil and bake for 1 hour. Uncover, and sprinkle each with cheese. Bake 15 minutes more or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates.

From the Vegetarian Times

Submitted by Linda Bohannon

Vegan Mac n Cheez

Makes 8 Servings

Make 8 servings  

  • 2 cups cashews rinsed or soaked 2 hours
  • 1 lb box shells or macaroni
  • ¼ cup nutritional yeast
  • 1 tsp Himalayan sea salt
  • ½ garlic powder
  • 1 tsp ground mustard
  • 1 tsp turmeric
  • 3 Tbsps lemon juice
  • ¾ cup water
  • Sprinkle paprika

Directions

  1. Boil pasta according to directions
  2. Add everthing else to a high-speed blender until creamy
  3. Add creamy mix to pasta when cooked and stir
  4. Sprinkle paprika and nutritional yeast as desired.

Quick and Easy Chana Masala

Serves 4 Prep Time 20 minutes; Cook Time 20 minutes Ingredients
  • 1 tablespoon coconut oil or olive oil
  • 1.5 teaspoons cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon minced peeled fresh ginger
  • 1 green serrano chili pepper, seeded and minced
  • 1.5 teaspoon garam masala
  • 1.5 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon fine-grain sea salt
  • 1/4 teaspoon cayenne pepper
  • 1 – 28 oz can whole peeled tomatoes or dice tomatoes, with their juices
  • 1 – 28 oz can chickpeas
  • 1 cup dry uncooked basmati rice
  • Lemon juice, for serving
  • Fresh cilantro, chopped, for serving
Directions
  1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt and cayenne, and cook for 2 minutes more.
  3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
  4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.
Tips: To thicken the tomato gravy, place a ladle of the curry in a mini-processor and process until almost smooth. Stir this back into the curry to thicken. For a grain-free option, serve the chana masala atop a baked potato. From: Oh She Glows Cooking by Angela Liddon Submitted by Joyce Sullivan