Created by Mark Marquardt! Servings: 4 Ingredients: • 2 cups: spiral pasta (also called fusilli)• ½ medium onion: use the whole onion if you like onions• 1 package frozen veggie crumbles (e.g., Morning Star Veggie Crumbles)• 1 – 2 cups butternut squash (1/2 in. cubes) fresh or frozen (both fresh and frozen are available inContinue reading “Veggie Pasta with Marinara Sauce”
Tag Archives: vegetarian
Instant Pot Black Beans and Rice
Yield: 6 servings (1.5 cups each) Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes This healthy instant pot recipe is made with brown rice, dry black beans and taco seasonings in under an hour. Ingredients Base Recipe for Rice and Beans 1 and 1/2 cups brown rice, rinsed 1 and 1/2Continue reading “Instant Pot Black Beans and Rice”
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 tspContinue reading “Easy Coconut Chickpea Curry”
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-roastedContinue reading “Lentil and Black Bean Chili”
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, toContinue reading “Baked Tofu Sticks”
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,Continue reading “Quinoa Stuffed Peppers”
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 Boil pasta according to directionsContinue reading “Vegan Mac n Cheez”
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-grainContinue reading “Quick and Easy Chana Masala”
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 tasteContinue reading “Roasted Broccoli and Chickpea Burritos”
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 anotherContinue reading “Black Bean & Cream Cheese Enchilada Casserole”
Mount Vernon Unitarian Church 