Spinach and Lentils

  • 1 ¼ lbs of spinach
  • 1 medium onion, peeled
  • 5 Tbsp oil
  • 2 cloves garlic, peeled and minced
  • 1 cup dried lentils (pink!) picked over, washed and drained
  • 1 ½ to 1 ¾ tsp salt (less if sea salt)
  • 1 tsp ground cumin seeds
  • 1/8 tsp freshly ground black pepper

Serves 6 (1 hour w/ prep time)

  1. Separate spinach and wash well. Keep Pink Roots!
  2. Bunch up leaves and cut crosswise into ½” wide strips.
  3. Cut each root into 2 or 3 pieces ( I use stems too)
  4. Cut onion in half lengthwise and then into fine rings.
  5. Heat oil, saute garlic and onion (2 minutes)
  6. Add lentils and 3 cups of water
  7. Bring to boil

Submitted by Pam Tinker

Green Bean Salad with Toasted Pecan Vinaigrette

  • 2 pounds green beans, trimmed and cut into 2-inch lengths
  • ¾ cup (3 ounces) pecan halves
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • ¾ cup vegetable oil
  • Salt and freshly ground black pepper, to taste

Makes 12 Servings

Bring a large pot of lightly salted water to a boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain and rinse well under cold running water. Spread on paper towels and pat dry. Cool completely. (The green beans can be prepared up to 1 day ahead, wrapped in fresh, dry paper towels, placed in plastic bags, and refrigerated.)

Position a rack in the center of the oven and preheat to 350F. Spread the pecans on a baking sheet. Bake, stirring occasionally, until toasted and fragrant, about 10 minutes. Cool completely. Coarsely chop ¼ cup of the pecans and set aside.

Combine the remaining ½ cup pecans and the balsamic and wine vinegars in a blender. With the machine running, gradually add the oil to make a smooth vinaigrette. Season with salt and pepper. (The vinaigrette and chopped pecans can be prepared up to 1 day ahead, covered and refrigerated.)

Toss the green beans with the vinaigrette in a large bowl. Transfer to a serving platter or bowl and sprinkle with the chopped pecans. Serve chilled or at room temperature.

Excerpted from Celebrations 101 by Rick Rodger.  Submitted by Pam Tinker.

Roasted Broccoli and Chickpea Burritos

Makes 4 to 6 Burritos

  • 1 large yellow onion
  • 1 red bell pepper
  • 1 large crown of broccoli
  • 3 cups cooked chickpeas
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander (or more cumin)
  • Cayenne pepper, to taste
  • 4 cloves garlic, minced
  • ½ lime
  • 4 to 6 flour tortillas

Burrito trimmings such as spinach, avocado, cilantro and Fire-Roasted Salsa

  1. Pre-heat oven to 425F.
  2. Chop up the onion, bell pepper and broccoli until they are the size of a chickpea. Place all the chopped up veggies in a large bowl with the cooked chickpeas. Add in the oil and soy sauce, stir, and then throw al the spices in there. Mix until all the vegetables are covered. Put all of that on a large rimmed baking sheet and bake for 20 minutes.
  3. Remove from oven, add garlic and stir. Bake for another 15 minutes.
  4. Remove from the oven and squeeze the lime juice over the pan and stir the roasted chickpeas and veggies all around. Taste and add more spices as necessary.
  5. Roll mixture into a burrito and add trimmings.

Recipe from the vegan cookbook, Thug Kitchen.

Country Vegetables

• 4 large carrots, thinly sliced diagonally
• ½ point Chinese pea pods or 1 6-ounce package frozen Chinese pea pods, thawed
• 1 pound medium mushrooms, each cut in half
• 1 pint cherry tomatoes
• 1 small bunch broccoli, cut into 2” by 1” pieces
• 1 small head cauliflower, separated into flowerets
• 1 medium onion, quartered
• ½ cup water
• 2 tablespoons soy sauce
• Heated Oil
• Salt

Makes 10 servings.

ABOUT 1 HOUR BEFORE SERVING OR 1 DAY AHEAD:
In 8-quart Dutch oven over medium high heat, add 2 tablespoons hot salad oil, cook carrots and ¼ teaspoon salt until carrots are tender-crisp, about 3 to 5 minutes, stirring often. With slotted spoon, remove carrots to large bowl. Add 1 more tablespoon hot oil, cook pea pods and ¼ teaspoon salt 1 or 2 minutes, stirring. Remove to bowl.
Add 3 more tablespoons hot oil, stir mushrooms and ¼ teaspoon salt until mushrooms are coated. Cover; cook 3 to 5 minutes, stirring occasionally. Remove to bowl. Add 1 more tablespoon hot oil, cook tomatoes until heated through, about 1 minute, stirring. Remove to bowl. Add 2 more tablespoons hot oil, stir broccoli, cauliflower, and onion until well coated; add water and ½ teaspoon salt; cover and cook 5 to 10 minutes until tender-crisp, stirring occasionally.
Remove Dutch oven from heat. Return all vegetables to Dutch oven; add soy sauce; mix well; spoon vegetables onto large platter. Serve hot or refrigerate to serve cold later.

Submitted by Betsy Kaufman

Black Bean & Cream Cheese Enchilada Casserole

Serves approximately 4-6
• 2 24 oz jars of spaghetti sauce (I use tomato & basil) and/or salsa.
• 1 package of whole wheat tortillas (or any other type/flavor tortillas)
• 2 cans of black beans
• 1 small can of corn
• 1 package of cream cheese (I use low fat)
• 1 package of shredded Mexican cheese (or another cheese you like)
• black olives for top (optional)

Directions

  1. Heat oven to 350 ºF.
  2. Cover the bottom of a 9 x 11 pan with spaghetti sauce and/or salsa.
  3. Drain the black beans and corn.
  4. Place the tortillas flat on your workspace. Usually about 7 tortillas will fit in a 9 x 11 pan. Spoon equal amounts of the beans and the corn down the center of each tortilla.
  5. Cut the cream cheese into slices and place on top of the beans and corn.
  6. Roll each tortilla tightly; place the seam side down and put the tortillas side-by-side in the pan.
  7. If you have extra beans and corn, put them on top of the tortillas.
  8. Cover tortillas with another layer of spaghetti sauce and/or salsa.
  9. For the final layer, sprinkle cheese on top. Add sliced olives (optional).
  10. Bake for approximately 20-35 minutes or until hot and bubbly.

Source: Adapted from Vegetarian Pleasures by Jeanne Lemlin. Submitted by Rebecca Young-Marquardt

Spinach Balls with Mustard Sauce

• 2 10-ounce packages frozen copped spinach, thawed and squeezed dry
• 2 cups herb stuffing mix, crushed
• 1 cup firmly packed freshly grated Parmesan cheese (5- ounce wedge)
• ½ cup (1 stick) butter, melted
• 4 small green onions, finely chopped
• 3 eggs
• Dash of freshly grated nutmeg
• Mustard Sauce*

Combine all ingredients except sauce in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.
Preheat oven to 350F. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with mustard sauce.

*Mustard Sauce
• ½ cup dry mustard
• ½ cup white vinegar
• ¼ cup sugar
• 1 egg yolk

Combine mustard and vinegar in small bowl. Cover and let stand at room temperature 4 hours.
Mix sugar and egg yolk in small sauce-pan. Add mustard-vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.

Submitted by Betsy Kaufman

Party Pecan Cheese Ball

  • 1 (8-ounce) package cream cheese, softened
  • 1 (2-ounce) package blue cheese, crumbled
  • 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
  • 1.5 teaspoons Worchestershire sauce
  • ½ teaspoon red pepper
  • ¼  teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup finely chopped pecans, divided

Directions:

Combine all ingredients except ¼ cup pecans; mix well. Shape in a ball, and coat with remaining pecans. Yield: 1 cheese ball.

Submitted by Betsy Kaufman

Spiced Fruit Bowl

Ingredients

  • 2 cans (29 ounces each) sliced peaches
  • 1 can (29 ounces each) pear halves
  • ¼ cup cider vinegar
  • ¼ teaspoon salt
  • 4 cinnamon sticks (3 inches), broken
  • ¾ teaspoon whole allspice
  • ½ teaspoon whole cloves
  • 1 pound seedless red grapes, halved

Directions

  • Drain juices from peaches and pears into a saucepan; set fruit aside. Add vinegar and salt to juices. Place cinnamon, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in the saucepan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool for 15 minutes.
  • In a large bowl, combine the peaches, pears and grapes. Add juices and spice bag. Cover and refrigerate for 12 hours or up to 3 days, stirring occasionally. Discard spice bag before serving. Yields: 10-12 servings.

Submitted by Betsy Kaufman

Mama Stamberg’s Cranberry Relish

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • ¾ cup sour cream
  • ½ cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Makes 1 1/2 pints

  1. Grind the raw berries and onion together. (“I used an old fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind – not  a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving morning, move it from the freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
  5. The relist will be thick, creamy, and shocking pink. (“Ok, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next day turkey sandwiches and with roast beef.”)

Submitted by Sam Longstreet