Farfel

(Picture from Martha Stewart)

I found this recipe off of Martha Stewart. My husband and I thought it was yummy.

Ingredients:

• 1 3/4 cups Cooked Dried Chickpeas, or 1 15.5 oz can chickpeas, drained and rinsed
• 2 garlic cloves, smashed
• 1 small yellow onion, cut into 1-inch pieces
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• Juice of 1 lemon
• 1 egg, lightly beaten
• 3 tablespoons sesame seeds, toasted
• 1/2 cup safflower or canola oil
• For serving: pita bread, sliced tomatoes, thinly sliced red onion, romaine lettuce leaves, and store-bought tahini sauce.

Directions:

1. Place half of chickpeas in food processor and pulse a few times until chopped, transfer to a large bowl.
2. Place remaining chickpeas in food processor with garlic, onion, herbs, spices, baking soda, salt, and lemon juice. Pulse to a thick, chunky paste, about 30 seconds. Transfer to bowl with chopped chickpeas.
3. Add egg and sesame seeds to bowl and stir to combine. Cover and chill batter in fridge 30 minutes.
4. Heat oil in a large skillet over medium heat. When oil shimmers, drop heaping tablespoons of batter into skillet and gently press batter into 2-inch-round patties. Cook, turning once, until deep golden brown on both sides, about 4 minutes total. Transfer to paper towel-lined plate to drain.
5. Serve falafel with pita bread, sliced tomatoes and red onion, romaine leaves, and store-bought tahini dressing.

Notes about this recipe:

1. I had to add water to get the mixture into a paste, but that made it too liquidy so I ended up adding 2/3 cup of bread crumbs.
2. Instead of dropping the batter into the oil and gently pressing it, we found it easier to mold it into a flat patty by hand and then put it in the oil.
3. We also found that they cooked just as well if you only had a tiny bit of oil in the skillet, much less than 1/2 cup.
4. We didn't use tahini dressing.

Mock Chicken Soup

(Photo from Fabulous Foods)

This recipe was submitted by Tracy G. She found it at Fabulous Foods.

Ingredients:

• 1 tablespoon olive oil
• 2 large celery stalks, finely diced
• 3 medium carrots, peeled and thinly sliced
• 2 to 3 cloves garlic, minced
• 1 small onion, minced
• 6 cups water with 2 vegetable bouillon cubes
• 1 teaspoon salt-free seasoning, such as Mrs. Dash brand
• 1/2 teaspoon dried dill
• 4 to 6 ounces short, fine noodles (see note below)
• 4 to 6 ounces baked tofu, finely diced
• salt and freshly ground black pepper to taste

Directions:

1. Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about 10 minutes, or until the vegetables begin to soften.
2. Add the water with bouillon cubes, seasoning and dried dill. Bring to a rapid simmer. Lower the heat, cover, ad simmer gently for 15 minutes, or until the vegetables are tender.
3. Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
4. Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so additional water before storing, and adjust the seasoning. This way the soup can develop more flavor as it stands.
5. Note: You can use vermicelli or angel hair, broken into 1 1/2 inch pieces; soba noodles are good too, if you want something a bit more nourishing or assertive. Fine, round noodles such as anellini are also good.

Notes about this recipe:

I omitted the Dash Seasoning and dill and used salt, pepper, thyme and oregano instead.

I replaced the spaghetti noodles with whole wheat egg noodles.

I sauteed the tofu cubes in olive oil and thyme instead of baking it.

Vegan Cheese Sauce

(Picture from The Peaceful Kitchen)

This recipe was submitted by Tracy G. She says, "I think I may have found a new staple in my diet!" She ate it on her green beans but thinks it could go on a lot of other items. She found it at The Peaceful Kitchen. The Peaceful Kitchen says "It is very versatile, healthy, unprocessed and tastes delicious!" The blog lists using it for quesadillas, macaroni and cheese, grilled cheese sandwiches, etc.

Ingredients and Directions:

• 1 small yukon gold or russet potato
• 1/2 c. carrots
• 1/2 yellow onion

Fill a pan with about 1/2 inch of water, bring to a boil, put veggies in water, cover, reduce heat to low and let simmer until veggies are soft. 15 minutes.

When veggies are soft, drain the water but reserve it, pour them into a blender and add:

• 3 Tb. water
• 1/4 c. nutritional yeast
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/3 c. cashews

Blend until creamy, You may need to use the reserved water to get the blender going, usually about 1/2 c. is enough.

Notes about this recipe:

I replaced the salt and galic powder with 1/2 tsp of galic salt.

Bean and Veggie Sliders

I found this recipe at Martha Stewart's website. Great alternative for a meat-free sandwich, and I loved that they were sized small enough to fit on rolls.

Ingredients:

• 2 cups cooked kidney beans
• 1 cup steamed jasmine or basmati rice
• 1/2 cup shredded carrot
• 1/3 cup shredded broccoli
• 2 tablespoons grated ginger
• 2 tablespoons finely chopped fresh cilantro
• 1/2 recipe flavor base
  
• 1 tablespoon vegetable oil
• 12 small whole-wheat rolls, split
• Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
• For the Chili Mayonnaise: Stir together 3/4 cup mayonnaise, 1/2 teaspoon Asian chili paste (such as sambal oelek), and a dash of toasted-sesame oil.

Directions:

1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

Notes about this recipe:

1. I used black beans instead (needed to use them up). Still turned out yummy, but I'm looking forward to trying it with the kidney beans next time.
2. I used brown rice.
3. The ginger was REALLY strong, so next time I would do maybe 3/4 Tb.
4. I used mini sandwich thins instead of rolls.
5. I did not try the Chili mayonnaise.
6. Yummy when made fresh but not good as left-overs. If you don't think you will finish off all 12 in one meal then I would 1/2 the recipe.

Zucchini Pie

This recipe was submitted by Stacie V. She was introduced to the pie recipe by Shandi W. and the pie crust recipe by Marge S.

Ingredients:

• 4 c. very thinly sliced zucchini
• 1/3 c. finely chopped onion
• 3 tbsp. butter
• 2 eggs
• 2 tsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. pepper
• 2 c. shredded Mozzarella
• 2 tsp. mustard
• 1 (9 inch) uncooked pie crust (SEE BELOW FOR RECIPE)
  

Directions:

In a large skillet, saute zucchini and onion in the butter until tender; drain. In a large bowl, whisk the eggs, parsley, salt, garlic powder, basil, oregano, and pepper. Stir in the cheese and zucchini mixture. Spread mustard over the pie crust; pour in zucchini mixture. Bake, uncovered, at 400 degrees for 35 to 40 minutes or until knife inserted in the center comes out clean. Let stand at least 5 minutes before cutting.

I also used this "Press in Pan" Pie crust recipe. I mixed the pie crust and filled it with the zucchini mixture and baked it according to the zucchini recipe instructions.

Press in Pie Crust:

• 1 1/2 c. four
• 1 1/2 tsp. sugar
• 1/4 tsp salt

• 1/2 c. oil
• 2 Tbsp. milk
• (Mix oil and milk together to combine)
  

Lightly mix flour, sugar, and salt in pie pan. Add oil and milk mixture. Lightly mix with fork only until flour is damp. Press in pan like graham cracker crust till smooth and even. Prick with fork 7-8 places. Bake at 425 degrees for 12 minutes or until light brown for baked shell or fill and bake at 400 degrees for 15 minutes. Reduce oven to 350 degrees till done.
*This is an excellent crust for pumpkin pie. Bake 45-50 min till done.

Pumpkin Chocolate Chip Muffins

I found this recipe at a blog called Kathie Cooks. They were scrumptious.

Ingredients:

• 1 2/3 c. Flour
• 1 c. Sugar
• 1 T. Pumpkin Pie Spice
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1/4 t. salt
• 2 Eggs
• 1 c. Pumpkin
• 1/2 c. Butter, softened
• 1 c. Chocolate Chips

Directions:

Heat oven to 350 degrees. Grease muffin cups.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in large bowl.

Break eggs into another bowl. Add pumpkin and butter; whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.

Scoop batter evening into 12-15 muffin cups. Bake 20-25 minutes.

Notes about this recipe:

1. I used whole wheat flour.
2. I made mini muffins, so the cook time was about 12-14 minutes instead and it yielded about 4 dozen.
3. The second time I made them I also replaced the butter with pureed garbanzo beans. I put the beans in a bowl and mashed them with my potato masher/bottom of a cup until they were basically pureed (you could do this with a food processor but I've only got my poor blender and it just doesn't do so hot). It's a one to one ratio, so 1/2 cup of butter can be replaced with 1/2 cup of beans.

Chickpea and Roasted Cauliflower Stew

I found this recipe at Rachael Ray's website. It serves 4-6 people. My husband thought it had great flavor, and I loved the cauliflower!

Ingredients:

• 2 heads cauliflower, cut into florets
• 1/2 cup olive oil, divided
• 1 shallot, finely chopped
• 1 clove garlic, chopped
• 1 1/2 teaspoons fennel seed
• 3/4 tablespoon ground cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 4-5 cups chicken stock or water
• 1 can chopped tomatoes (15 ounces)
• 2 cans chickpeas (15 ounces each), drained
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/4 cup flat leaf parsley, chopped

Directions:

Preheat the oven to 400ºF. Toss together the cauliflower, 1/4 cup olive oil and a little salt and place on a baking sheet. Roast until fork tender, about 8-10 minutes. Set aside.

In a large pot, heat the remaining olive oil over a medium-high flame. Add in the shallots and garlic and cook for a minute or so, just to release the aroma and flavor the oil. Add in the cumin, cinnamon, fennel seed and cayenne pepper and stir to release the aroma of the spices, about 15 seconds.

Turn the heat down to a simmer and add in the chicken stock, chopped tomatoes, chickpeas and roasted cauliflower. Season with salt and pepper. Simmer the stew over medium heat until it thickens slightly, about 20 minutes. Stir in the parsley before serving. Serve alongside couscous or rice.

Notes about this recipe:

1. I used less than 2 heads of cauliflower.

2. The 1/2 tsp of cayenne pepper (or ground red pepper, in my case) was just enough to spice up the back of my throat. My husband thought the soup was great, but I think next time I would reduce it to 1/4 tsp of cayenne/red pepper.

Herbed Batter Rolls

I found this recipe on Allrecipes a while ago. It is one of my favorite recipes for herb rolls! One of the BEST things about this recipe is that you don't have to knead it on your counter. You use one bowl the entire time.

Ingredients:

• 1 tablespoon active dry yeast
• 1 cup warm water
• 1/2 teaspoon sage
• 1/2 teaspoon dried tarragon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 egg
• 2 tablespoons butter, cut into small pieces
• 2 1/4 cups all-purpose flour, divided

Directions:

1. In a large mixing bowl dissolve yeast in warm water. Add the sage, tarragon, nutmeg, sugar, salt, egg, butter or margarine and 1 cup of the flour. Using a wire whisk, beat until smooth. Stir in remaining 1 1/4 cups flour with a wooden spoon and beat until smooth. Scrape batter from sides of the bowl, cover with a damp cloth and let rise in a warm place for about 30 minutes or until doubled in volume.
2. Deflate batter by Stirring with a wooden spoon. Lightly grease one 8 cup muffin pan. Scoop batter into the prepared muffin pan. Fill each cup slightly more than 1/2 full; set aside in a warm place and let rise for about 15 to 20 minutes or until doubled. Preheat oven to 400 degrees F (200 degrees C).
3. Bake in the preheated oven for 15 to 20 minutes or until golden. Serve warm.

Notes about this recipe:

1. I only heat the oven to 375 degrees and they are usually done right at 15 minutes.
2. I like to add 1/2 tsp of rosemary as well.
3. I almost always do all wheat flour instead of white.

One Pot Pasta Primavera

I found this on The Vegetarian Tree blog, and she had linked it to the Vegetarian Times website. Pasta packed full of vegetables = yum. AND you only use one pot to do all the cooking! I served this with my favorite recipe of herb rolls, which I will post next!

Ingredients:

• 3 Tbs. olive oil
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. grated lemon zest
• 8 oz. fusilli pasta
• 2 small yellow squash, halved and cut into 1/2-inch-thick slices
• 1 medium orange bell pepper, cut into 1-inch pieces
• 8 oz. small broccoli florets (3 cups)
• 2 cups halved cherry tomatoes
• 8 green onions, thinly sliced (1/2 cup)
• 1/2 cup torn fresh basil leaves
• Grated Parmesan cheese for garnish, optional

Directions:

1. Start pasta water to boil. Combine oil, garlic, and lemon zest in small bowl. Set aside.

2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.

3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.

Notes about this recipe:

1. I just picked whatever kind of whole wheat noodles I wanted.

2. I only used 1 1/2 of the yellow squash, a red pepper instead of orange, and I used 1 head of broccoli (which I think ended up being more than 8 oz.)

3. I totally forgot to add my basil. It was still yummy, but I think adding the basil would make it even yummier.

4. Make sure to only cook until the tomatoes are just hot if you want them to maintain their shape and still have a bit of crunch. The longer you let them heat up the mushier they get. Still yummy, just a different texture.

Grilled Vegetable Sandwiches

This recipe was submitted by Anne J. She found it years ago in high school. She serves it as a main dish with fruit or salad. She says, "It doesn't sound super special but man is it good. All the flavors just come together, and it's a great way to get a lot of vegetables in one delicious sandwich." I don't know about you but I'm looking forward to trying it out!

Ingredients:

• 1 3/4 pound eggplant cut into 1/4" slices
• 1 medium zucchini, cut on diagonal into 1/4" slices
• 1 medium yellow squash, cut on diagonal into 1/4" slices
• 3/4 t. salt
• 3/4 t. pepper
• 1/4 c. mayonnaise
• 1 t fresh rosemary chopped
• 8 slices Italian bread (or any other bread you prefer)
• 1 cup arugula
• 2 tomatoes, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 c. Parmesan cheese shaved
  

Directions:

Preheat oven to 450 degrees. Spray the eggplant, zucchini, and yellow squash lightly with nonstick spray. Sprinkle with salt and pepper. Broil (4 inches from the heat, on a baking sheet) until tender and browned, about 8 minutes. Turn the veggies over at 4 minutes so they get browned all over. You can also use and indoor grill or panini press, just be sure to oil and season the veggies.

Meanwhile chop the rosemary and combine with the mayonnaise. Spread on 4 slices of the bread. Layer grilled vegetables over the bread. Top with arugula, tomatoes, and onion. Lay shaved Parmesan on top and cover with remaining bread.

Spiced Pumpkin Waffles

I know I should have posted this back on Halloween, but didn't get a chance to. This is what we have decided to make every year on Halloween. And we'll probably make them all through the winter as well. SO DELICIOUS! Sadly I don't have a picture to tempt you.

I found the recipe at Country Living. It was reposted with permission, which means I can't post it here. But seriously, go check it out. You won't be sorry, should you choose to make them.

Notes about the recipe:

1. We did half wheat/half white flour.
2. We didn't use fresh ground nutmeg, just the stuff in a little container.

Quinoa Cumcumber Mint Salad

This recipe was recommended to me by Leslie G. She found it at a blog called What The Vegt?! I made one or two changes. This is a great side salad. I served it up with baked yams, fruit, and wheat bread.

Ingredients:

Salad:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
  
• 1/4 of a red onion, chopped
  
• 1/4 c. fresh parsley, chopped
• 1/4 c. fresh mint, chopped (fresh mint is strong, so if you want a milder flavor put less...if you are in love with mint, put a tad more)

Dressing:

• 1/8-1/4 c. olive oil (oil goes a long way, so you probably don't need a full 1/4 c.)
• 1 tsp. apple cider vinegar
• 3 tsp. lemon juice
• 1 tsp garlic, minced
• 1/4 tsp salt
• pepper to taste

Directions:

If possible cook your quinoa an hour or two before you need to do the rest of your preparations, so it has time to cool. If not, after it is cooked transfer it to a dish and put it in the fridge or freezer for a bit.

Place your quinoa, cucumber chunks, chopped onion, parsley, and mint in a medium sized bowl.

In a small bowl mix the dressing ingredients together. Pour on top of quinoa mixture and stir until coated well.

Sweet Potato Minestrone

This recipe was submitted by Katie M. She found it at Allrecipes.com. She says she and her husband have been "LOVING" it and that it makes plenty for leftovers.

Ingredients:

• Olive oil
• 1 large onion
• 3 celery stalks
• 3 Tablespoons Italian Seasoning
• 1/2 teaspoon Thyme
• salt and pepper to taste
• 2 cans (28 ounces total) diced tomatoes
• 5 1/2 cups vegetable broth
• 2 large sweet potatoes, peeled and diced
• 3 large carrots, diced
• 8 ounces green beans, cut
• 6 cloves garlic, minced or pressed
• 1 can pinto beans, drained and rinsed
  

Directions:

Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat and simmer, stirring occasionally, until vegetables are tender, about 30-40 minutes. Add pinto beans near the end.

Notes about this recipe:

I might try garbanzo beans, or some other white bean next time as I think the flavors might go well together.