Tofu Ricotta Grilled Cheese Sandwiches

I adapted parts of a White Pizza Grilled Cheese recipe over at Kitchen Treaty. This is a great grilled cheese compromise for those of us who must avoid cheese or all dairy.

Ingredients:

Tofu ricotta:

• 1 pkg firm tofu (16 oz)
• 1/4 c. rice milk...or any kind of milk really (regular, soy, etc)
• 1/2 tsp garlic powder
• 2 Tb. lemon juice
• 2 tsp. dried basil (or you can use 2 Tb. fresh, minced basil)
• 1 tsp. salt

 The sandwich filling:

• 1 cup of the tofu ricotta above
• 2 tsp. olive oil
• 1 clove garlic, minced
• 1 tsp dried basil (or 1 Tb fresh)
• 1/2 tsp dried oregano (or 2 tsp fresh)
• 1/4 tsp. salt
• fresh ground black pepper to taste
• Your favorite bread--I recommend Ciabatta bread sliced thin, but it also tastes great on whole wheat sandwich bread too 
• margarine or butter replacement (for spreading on the outsides of your bread before grilling)

Directions:

1. Make the tofu ricotta by placing all the ingredients in a blender. Blend till creamy.
2. Take 1 cup of the tofu ricotta and mix with the rest of the ingredients.
3. Warm a skillet over medium heat. Take your bread slices and butter the outsides. Then add a thick layer of the tofu mixture to the inside of the bread. Close the sandwich and place on a skillet. Flip until both sides are a nice crispy brown.

Note about this recipe:

1. Let it cool for a good 5 minutes. The tofu retains it's heat very well!

Sweet Potato Cookies

 

I adapted this from a pumpkin chocolate chip cookie recipe my sister gave me in an attempt to use a left over Thanksgiving sweet potato, and I'm sure glad I did. Moist. Delicious. Enough said.

Ingredients:

•  1 c. cooked and mashed sweet potato (one small sized one did it for me)
• 3/4 c. loose brown sugar (not packed)
• 1/2 c. applesauce
• 1 egg
• 1 c. white flour
• 1 c. wheat flour
• 2 tsp baking powder
• 1 heaping tsp cinnamon
• 1/2 tsp salt
• 1 tsp milk
• 1 tsp baking soda
• 1 tsp vanilla
• 1 c. chocolate chips

Directions:

1. Preheat oven to 375 degrees. Dissolve baking soda in the milk. Set aside.
2. In a large bowl add sweet potato, sugar, applesauce, and egg. Stir till mixed.
3. Add flours, baking powder, cinnamon, salt, and baking soda mixture into the wet mixture. Mix well. Add vanilla. Mix well.
4. Stir in the chocolate chips.
5. Spoon onto ungreased cookie sheets. Bake for about 10 minutes.

Notes about this recipe:

1. I tried adding marshmallows to a few of them during the last 2 minutes of cooking. They were good, but they honestly didn't need them so I did the rest of the cookies without them.
2. If you really want to make them healthy, try adding raisins, craisins, or chopped dates instead of chocolate chips.

Cauliflower Pesto

Sorry for the lack of posts these last few weeks! I have lots to share, but life gets busy, as I'm sure you can all relate.

This recipe comes to you straight from my noggin. I was thinking about roasted cauliflower and how delicious it was. Then I started thinking about pesto, and how I wished I could eat it (cheese hates me). THEN I got a brilliant idea that WORKED! So this is for all you dairy allergy/lactose intolerant folks. Or it's for anyone who needs a little more veggie in their life. So delicious you'll want to just eat it out of the blender on a spoon (at least me and my toddler did!).

Ingredients:

• 1 cup roasted cauliflower (about 1/2 a small head)
• 1 cup loose packed fresh basil leaves
• 1/3 cup cashews (or pinenuts)
• 2 cloves garlic, minced
• 1/2 cup olive oil

Directions:

1. Roast your cauliflower. To do this, chop it into florets, then toss with 1 Tb. olive oil, 1/2 tsp salt, and pepper to your taste. Cook in a 425 degree oven for 15 minutes, stir on cooking sheet, then cook an additional 5-10 min.
2. Put all ingredients except the olive oil in a blender and blend. Then add the olive oil and blend till well mixed and creamy.
3. Enjoy on all things pesto related! I personally loved using this on my Naan Bread Pizza recipe.

Craisin Coconut Oatmeal

Yummiest oatmeal combination I've tried yet. I was inspired by a delicious cookie recipe I had tried out last month, which I will post soon. This is definitely healthier than the cookies.

Ingredients:

• 1/4 c. oats
• 1/2 c. water
• 1-2 Tb. craisins 
• 1-2 Tb. shredded coconut
• Honey, for drizzling 

Directions:

1. Put oats, water, craisins, and coconut in a microwavable bowl. Mix together.
2. Cook on high for 1 1/2 to 2 minutes.
3. Drizzle with honey. Enjoy!

Veggie Pot Pie

This recipe was sent in by Katie M. She found it at All Recipes.

Ingredients:

•  2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups cauliflower florets
• 1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1 recipe pastry for double-crust pie

Directions: 

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
3. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

Notes about this recipe:

1. I didn't follow the recipe exactly as written when it came to the veggies, but it still turned out great (seems like most pot pie recipes are flexible like that). I would say that the mushrooms and potatoes though are pretty important to give it that thick, filling texture.
2. For the crust I used my basic pie crust recipe but used half whole wheat flour and half white to up the nutrition value a bit as it is a dinner dish. The dough was slightly more fragile than normal but overall tasted and worked great for this.

Slow Cooker Bean & Cornbread Casserole

(Picture from That Was Vegan?)

This recipe was sent to me by Katie M. She found it at That Was Vegan?  She says it was "a nice, easy, cheap, tasty, make-ahead, crock-pot meal. Oh and SUPER filling!" 

Ingredients:

• 1 large green or red bell pepper
• 1 large sweet or white onion
• 3 cloves garlic (or more, if you’re a garlic fiend!)
• 1 can (16oz) red kidney beans (drained and rinsed)
• 1 can (16oz) pinto beans (drained and rinsed)
• 1 can (16oz) black beans (drained and rinsed)
• 8-10 oz tomato sauce
• 16 oz diced tomatoes with chilies
• 1/2 can cream corn
• 2 t chili powder (I used a “NM” blend, but any kind will work)
• 1 t pepper
• 2 t salt
• 1 t hot sauce
• 1/2 cup yellow corn meal
• 1/2 cup AP flour
• 1 1/4 t baking powder
• 1 t salt
• 1 T sugar
• 3/4 cups non-dairy milk
• 1 egg replacer mix of choice
• 1 1/2 T vegetable oil
• 1/2 can cream corn

Directions:

1. Chop onions and bell peppers, and mince garlic cloves.
2. Spray inside of slow-cooker with non-stick spray.
3. Sautee onions, peppers and garlic in water in a pan until tender, then add to the slow-cooker.
4. Add beans, tomatoes, tomato sauce, 1/2 can of corn, spices and hot sauce.
5. Cover, and cook on high for about 1 hour.
6. In a separate bowl, combine cornmeal, flour, baking powder, salt and sugar, then stir in  the milk, egg replacement, oil and the rest of the corn.
7. Ladle over the bean mixture in the slow-cooker, making it nice and smooth.
8. Cover again, and cook for about another 1.5 hours, but sometimes my cornbread takes a little longer to cook all the way through. (ETA: This could take up to an additional 30 minutes, but you can slice into the cornbread to see if it’s cooked)

Makes 5-6 servings

Notes about this recipe:

1. I am afraid of making things too spicy so I only added a fraction of the hot sauce called for. It turned out mild and could have used a teensy bit more kick but was still yummy.
2. Also, it says to use your choice of egg replacer to the amount of one egg; one real egg works just fine too.

Roasted Chickpeas

The first time I heard of roasted chickpeas was when I found a recipe for Roasted Chickpea Fajitas, which I will definitely be posting soon. Then I needed them again for Cauliflower Power Tacos. And that's when I discovered how delicious these are just as a snack. After several attempts to get the flavoring to my satisfaction I have finally found the perfect combo.

Ingredients:

• 2-15 oz cans chickpeas, drained and rinsed
• 2 Tb olive oil
• 3 Tb lime juice
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder

Directions:

1.  Put chickpeas in a medium bowl. 
2. Combine olive oil, lime juice, salt, cumin, oregano, and chili powder. Pour over chickpeas. Stir till all coated.
3. Pour out on a baking sheet. Bake at 425 degrees for 15 minutes. Then stir and return to the oven for 10 more minutes. If they aren't crispy enough for your liking at this point put them back in for another 5 minutes or so.
4. Cool on pan and enjoy!

Blueberry Muffins

I adapted this recipe from the muffin recipe in my Better Homes and Gardens cookbook.

Ingredients:

• 1 c. white flour
• 1/2 c. wheat flour
• 1/4 c. wheat germ
• 1/3 c. brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4-1/2 tsp cinnamon
• 1 beaten egg
• 3/4 c. milk or rice milk
• 2 Tb. vegetable oil
• 2 Tb. applesauce
• 1/2 tsp vanilla
• 1 c. blueberries (frozen or fresh)

Directions:

1. Grease your muffin tin or line with paper liners. Preheat oven to 400 degrees.

2. Mix dry ingredients (white flour to cinnamon) in a medium bowl.

3. Mix wet ingredients (egg to vanilla) in a smaller bowl.

4. Add wet ingredients to dry ingredients. Mix until just moistened--batter should be lumpy. Fold in blueberries.

5. Spoon batter into muffin tin until each cup is about 2/3 full. Bake for 15-20 minutes.

Apple Spinach Salad with Spiced Nuts

 (Photo from Redhead Recipes.)

This recipe was recommended by Katy L. She found it at Redhead Recipes. She paired it with White Pizza Grilled Cheese Sandwiches, which I will post as soon as I get permission from the blogger.

Ingredients and Directions: 

Apple Spinach Salad with Spiced Nuts

• 1 bag prewashed spinach
• 1-2 granny smith apples, cored and sliced thinly
• 1/4 cup crumbled feta cheese
• 1/2 cup spiced caramelized nuts (recipe below)

Place all ingredients in a bowl. (Now that's a difficult recipe!) And top with apple cider vinaigrette (see recipe below)

Spiced Caramelized Nuts

• 1/2 cup pecans (or favorite nut)
• 1 cup white sugar
• 1 small pinch of cayenne (don't get scared!)
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg

Combine sugar, cayenne, cinnamon, and nutmeg thouroughly. Place in skillet over medium heat. When sugar starts to melt stir in nuts. Stir occasionally. Once all sugar has melted and nuts are coated, place nuts on parchment paper to cool. Eat plain, in a salad, or on top of ice cream.

Apple Cider Vinaigrette 

• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil
• 1/4 tsp dijion mustard
• 1/2 tsp sugar
• salt and pepper

Place all ingredients in a curet and shake.

Roasted Chickpea and Avocado Salad

Roasted chickpeas add a fabulous bit of crunch to this salad. Roast a batch and you can use it on various salads for the week.

Ingredients:

• 1/2 cucumber, sliced
• 1 roma tomato, sliced
• 3-4 large handfuls of chopped romaine lettuce
• 1/4 c. to 1/2 c. roasted chickpeas

Roasted Chickpeas

• 1 can (14.5 oz) chickpeas, drained and rinsed.
• 1 Tb olive oil
• 1 1/2 Tb lime juice
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano

Directions:

1. Start by roasting your chickpeas. Mix the olive oil, lime juice, salt, chili powder, cumin, and oregano together. Put chickpeas in a bowl and pour mixture on top. Stir to coat. Then pour the chickpeas onto a pan. Bake at 425 degrees for 15 minutes. Stir on pan, then put back in the oven for 10 more min. Stir again, and do 5 more minutes in the oven. Take them out and let cool.
2. Put romaine lettuce in a bowl, and top with the cucumbers, tomato, and roasted chickpeas.

Banana Muffins

I adapted this recipe from the muffin recipe out of my Better Homes and Gardens cookbook.

Ingredients:

• 1 1/4 c. flour
• 1/2 c. wheat germ
• 1/3 c. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/8 tsp. cloves
• 1 beaten egg
• 1/2 c. milk or rice milk
• 3/4 c. mashed ripe banana (if you have a little more than 3/4c. that's ok too)
• 2 Tb. vegetable oil
• 2 Tb. applesauce

Directions:

1. Grease your muffin tin or put paper liners in. Set aside. Preheat oven to 400 degrees.
2. In a medium bowl combine all the dry ingredients (flour to cloves).
3. In a smaller bowl combine all the wet ingredients (egg to applesauce)
4. Pour the wet ingredients into the dry ingredients and mix until just moistened--batter should be lumpy.
5. Spoon batter into muffin tin, filling about 2/3 the way full. Bake for 15-20 minutes.

Pumpkin Soup

(Picture by Karen Madsen)

This recipe was sent to me by Brittanie S. She says it's a family favorite. And it's just in time for Autumn!

Ingredients:

• 2T Olive oil
• 3 C vegetable stock (I use chicken broth or base)
• 1 15 oz can drained black beans
• 1 c heavy cream (we often use whole milk instead)
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 med. onion, chopped (or sub 1 to 2 Tbs dehydrated onion)
• 1 14.5 oz can diced tomatoes
• 2 15 oz cans pumpkin puree
• 1 T curry powder
• 1/2 tsp chili powder

Directions:

Saute onions; add broth, tomatoes, beans, and pumpkin. Bring to boil. Reduce Heat. Add rest of ingredients. Simmer.

Serve with tortilla chips, optional: sour cream and chives.

Apple Nectarine Cashew Spinach Salad

Well, Salad September slipped by with only two posts about salads. Next year we'll try for more. I do have some more salads to put up...it just isn't September anymore.

Ingredients:

• 1 crisp apple, preferably Fuji
• 2-3 tsp lemon juice
• 1 nectarine
• about 1/4 c. cashews 
• 3-4 large handfuls of spinach

Directions:

1. Cut apple into bite sized chunks. Put in a seal-able container or bag with the lemon juice and shake until all the apples have been covered in lemon juice. (This helps your apples to stay fresh and not brown.)
2. Cut the nectarine into bite sized chunks.
3. Put the spinach in a bowl. Put apples, nectarines, and cashews on top. 
4. Enjoy!

Cauliflower Power Tacos

This was AMAZING. My picture, however, is not as amazing, but please please don't judge this recipe by the picture! I found the recipe over at Betty Crocker.

Ingredients:

Roasted Cauliflower

• 1 medium head cauliflower (2 lbs), separated into florets
• 2 tablespoons olive oil
• 1/2 teaspoon salt

Crispy Chick Peas

• 1 can (15 oz) chick peas (garbanzo beans), drained, rinsed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground oregano

Cilantro-Pepita Pesto

• 2 cups fresh cilantro leaves
• 1/3 cup pepitas
• 1 very small clove garlic, cut in half
• 2 tablespoons chopped jalapeño chiles
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 cup olive oil

8 gluten-free white corn tortillas, heated as directed on package 

Directions:

1. Heat oven to 425°F. Place cauliflower florets in large bowl. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt. Stir until evenly coated. Arrange on large cookie sheet. Bake 15 minutes; stir. Bake 15 to 20 minutes longer or until cauliflower is tender and browned.
2. Meanwhile, mix crispy chick peas ingredients. Spread on 15x10x1-inch pan. Bake 15 minutes; stir. Bake 10 to 15 minutes longer or until chick peas are slightly browned and crispy.
3. Meanwhile, in food processor, place all pesto ingredients except oil. Cover; process using quick on-and-off motions. With food processor running, slowly drizzle in 1/4 cup oil through feed tube, stopping halfway through to stir mixture with spatula. Remove pesto to small bowl.
4. Spoon about 1 tablespoon pesto on each tortilla; top with about 1/2 cup roasted cauliflower and 1 tablespoon crispy chick peas. Garnish with fresh cilantro, if desired. Serve with remaining chick peas.

Notes about this recipe:

1. Pepitas are pumpkin seeds.

2. I only did 1 Tb of the jalapeno chilies, and the only time I felt like it was too spicy for me was if I got a big chunk that my blending missed. If you are worried about spice nix the jalapenos and maybe try seranos or something more mild.

3. My hubby and I are not huge fans of corn tortillas so we used flour tortillas instead. Whole wheat tortillas are even better!
4. Also delicious with sliced avocados on it. 

Nectarine-Grape Spinach Salad with Pecans

 Fresh fruit in salad is always a plus, in my book.

Ingredients:

• 1 nectarine, sliced 
• about 1 cup of halved red grapes
• 3 to 4 large handfuls of spinach
• 1 or 2 handfuls of pecans

Directions:

1. Put spinach in a serving bowl. 
2. Add all the fruit, then top with the nuts. 
3. Enjoy!

Elaine McCardel's Zucchini Lasagna

(Picture from The Italian Dish)

This recipe was recommended by Megan T. She found it over at Elaine McCardel's blog,
The Italian Dish. I contacted Elaine to see if she would let me post it here, and she graciously consented. You should definitely check out her blog, especially if you'd like to see some pictures of each step in the recipe.  

Ingredients:

• 3 pounds large zucchini, scrubbed
• 1 quart spaghetti sauce or thick tomato sauce
• 1 cup bread crumbs *
• 1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)
• 4 eggs, lightly beaten
• 2 Tablespoons parsley, chopped
• 1/2 teaspoon each dried oregano, basil
• Salt & pepper to taste
• 1 cup grated Parmesan or Romano cheese
• 1 pound mozzarella cheese, coarsely grated

Directions:

1. Slice zucchini into long slices.  Cook in boiling water just until limp, about 5 minutes.  Drain on paper towels.
2. Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl.  Set aside.
3. In a 9x13 pan, spoon a thin layer of tomato sauce.  Sprinkle with a quarter of the bread crumbs.  Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini.  Sprinkle with half the mozzarella cheese.  Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture.  Top with remaining mozzarella and parmesan.
4. Bake in a 350 degree oven for about 1 hour or until top is brown.  Let stand 20 minutes before cutting.

* When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor and grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.

Carrot Coconut Muffins

This recipe is adapted from a fabulous recipe I found in my Taste of Home magazine, originally called Morning Muffins. I was really excited to come across this recipe because at the hospital where I delivered my baby they had some awesome bran muffins that had carrots and coconut in them. I could not get enough of them and was seriously craving some after I came home. This recipe is a close second to those hospital bran muffins.

Ingredients:

• 1/4 c. butter,softened OR mashed white beans
• 1/2 c. partially packed brown sugar
• 2 eggs
• 1 c. sour cream or plain yogurt
• 1 c. shredded carrots (about 2 large carrots)
• 1/2 c. flaked coconut
• 1/2 c. raisins 
• 1 c. whole wheat flour
• 1/2 c. wheat germ
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

1. Beat together the butter and brown sugar in a mixing bowl. 
2. Add eggs and sour cream; beat well.
3. Add the carrots, coconut, and raisins. 
4. In a separate bowl, mix the flour, wheat germ, baking soda, and cinnamon together. Add to the wet mixture just until moistened.
5. Fill greased or paper-lined muffin cups 3/4ths full. 
6. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

Veggie Noodle Stir Fry

This recipe was adapted from Our Best Bite's Quick and Easy Noodle Stir Fry.

Ingredients:

• 6 to 7oz. whole wheat thin spaghetti
• 2 Tb. soy sauce
• 1 1/4 Tb. brown sugar
• 1 1/4 Tb. rice vinegar
• 1/2 Tb-1 Tb Sriracha chili sauce (depending on how spicy you want it)
• 1/2 Tb sesame oil
• 1/2 red onion, sliced
• 2 cloves of garlic, minced
• 2 tsp. ginger powder
• 1/2 red bell pepper, sliced
• 1 6 oz pkg snow peas, cut in half
• 1 yellow squash, julienned (a zucchini would work here too)

Directions: 

1. Bring water to a boil and cook the noodles. When the noodles are done, drain them and toss in 2-3 teaspoons of olive oil.
2. Mix soy sauce, brown sugar, rice vinegar, Sriracha chili sauce, and sesame oil. Set aside.
3. While noodles cook, heat 1-2 Tb. olive oil in a large skillet over medium high heat. When hot, add the onions, garlic, and ginger. Stir to coat the onions with the ginger. Stir fry 1-2 minutes.
4. Add the snow peas, stir to coat with ginger, and stir fry another 30 seconds or so.
5. Add the yellow squash and bell pepper, stir to coat with ginger, and stir fry for another minute. 
6. Add the noodles and mix well. Restir the sauce mixture and pour on the noodles and veggies. Stir to coat.
7. Serve immediately. Serves 2-4.

Notes about this recipe:

1. Stir fry recipes work best when ALL of your ingredients are chopped and ready, and the sauce is mixed and ready to go. You don't want your veggies getting soggy, which is why you only cook each ingredient for about 30 seconds before adding the next. Having everything ready allows this process to go smoothly and to have crisp tender veggies in your stir fry.

Strawberry Spinach Salad with Honey Almonds

This is a family favorite at our house. Simple and delicious, even without the almonds.

Ingredients:

• 2 to 3 large handfuls of spinach
• 4 or 5 strawberries, sliced
• small to medium handful of almonds, chopped
• honey, between 1/2 Tb-2 Tb...depends on your amount of almonds and how sweet you want them
• poppy seed dressing, we prefer Briannas Home Style (as pictured above)

Directions:

1. Put spinach in a bowl. Add sliced strawberries.
2. Place chopped almonds in a pan and heat on medium low for about 5 minutes, stirring so they don't burn. Then turn the burner off and drizzle honey all over the nuts. Stir until completely coated. Let cool for 1-2 minutes then add to the salad. (If you let them cool too long they will get really stuck together and it will be hard to get them in bite size clumps.)
3. Enjoy! Makes about 4 servings.

Potato Pot Pie

While we were adjusting to life with a new born a friend brought us a chicken pot pie for dinner one night. I wondered as I ate it (it was yummy, by the way), how I could make a veggie version and still retain the yummy flavor of a pot pie. After a mediocre first attempt, I came up with this recipe. My hubby agrees--it was delicious!

Ingredients:

• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, diced
• 1 large potato, diced small (you can choose to leave the peel on or take it off)
• about 1 Tb. olive oil
• 1/2 c. frozen peas
• 1/2 c. frozen corn
• 1 1/2 tsp salt
• about 1/2 tsp black pepper
• 1/2 tsp thyme 
• 1/4 c. flour
• 1 c. rice milk (or milk, or other milk substitute)
• 1 c. vegetable broth
• 2 Tb. fresh chopped parsely
• 2 pre-made pie crusts (or you could make your own)
• 1 egg white
• 1 Tb. water

Directions:

1. Saute carrots, celery, onion, and potato in the olive oil for 10-15 min. You want the potatoes to start getting tender.
2. Meanwhile, prepare an 8x8 baking dish by putting the first crust down on the bottom of the dish.
3. Once the veggie mix has cooked for about 15 min. add the peas, corn, salt, pepper, and thyme. Stir into mixture and cook a few more minutes.
4. Add the flour and stir to coat.
5. Pour in the rice milk and veggie broth. Simmer until thick.
6. Add the parsley.
7. Pour/spoon the veggie mix into your prepared dish. Cover with the 2nd pie crust. Mix one egg white with 1 Tb. of water. Brush the egg wash onto your pie crust. Place baking dish onto a baking sheet (just to be safe if there are any drips as it cooks). Bake at 425 degrees for about 25 minutes. If the crust is browning too quickly cover it with foil.

September is for Salads!

What salad combinations do you love? What do you reach for first to add to those delicious leaves? Fruit? Nuts? Other veggies? Send me your favorite salad recipes/combos and a picture!

During the month of September I would like to do as many posts as possible on salad. I think salads can easily become too routine and so I want everyone to share what you love in your salad. And if you have a homemade dressing you love, send those recipes my way as well!

Help others spark some out-of-the box salad thinking for their families!

Bean Tostadas

(Left: without the lettuce, Right: with the lettuce)

These are delicious and super simple to prepare! 

Ingredients:

• Tostada shells
• Avocados, diced
• Tomatoes, diced
• Romaine lettuce, chopped
• Cheddar cheese, shredded
• Cilantro, chopped
• Mushrooms, sliced
• Onions, diced
• 1 can refried beans

Directions:

1. Saute mushrooms and onions in a little olive oil until onions are translucent.
2. Meanwhile, heat oven to 400 degrees. Place tostadas on a pan and heat for 3-5 minutes.
3. Microwave refried beans until hot.
4. To assemble, spread refried beans on tostada, then top with all the toppings (whichever ones you want, that is).
5. Enjoy!

Veggie Lentil Soup

This is another meal my mom, Tracy G., made for us while she was in town meeting the newest grandbaby. We needed something to supplement our salad and rolls, and we had some left over lentils from a different meal. This was delish! She whipped it out of no where so that is why some of the ingredients have a range in the measurement; just add how much you prefer!

Ingredients:

• 1 onion
• 1 clove garlic
• 3-4 stalks of celery, sliced
• Herbs/seasonings of your choice, to taste
• thyme
• sage
• oregano
• salt
• cracked pepper
• 2-4 cups vegetable broth or water, depending on how thick you want your soup
• 1 can of green beans (no salt added), or frozen
• 1/2 can of corn, or frozen
• 3-4 potatoes, cubed
• 1-2 carrots, sliced
• 1 or 2 cans of diced or stewed tomatoes
• Your choice cooked legumes, about 1 cup
• lentils
• black beans

Directions:

1. Peel & cube potatoes and carrots. Cook in a pot of boiling water till just cooked. Set aside.
2. Blend tomatoes in blender till smooth.
3. Saute onion, garlic, and celery in a tiny bit of olive oil till onion is clear. Add herbs and seasonings of your choice. Cook for 1 more minute, then add vegetable broth/water, green beans, corn, cooked potatoes and carrots, blended tomatoes, and legumes. 
4. Simmer about 15 minutes.

Vegan Black Bean Soup

(Picture from Allrecipes.com.)

This recipe was sent in by Katie W. She found it at Allrecipes.com.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes  

Directions:

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes about this recipe:

1. I'm not a huge fan of celery so we leave that out. 

2. I usually use chicken broth instead of the veggie broth and stewed tomatoes just because that is what we have on hand.

3. I add a can of hominy since my husband loves the stuff. 

4. The best part is that you can pretty much make it all out of canned goods so it's great for food storage too.  

5. It's really great by itself with or without cheese, with or without tortilla chips and also really good on salad.

Spaghetti Squash

Remember this post with the recipe sent in by Liz T.? Well it was recommended AGAIN by a different friend, Nicole B. She sent her picture along with it and said "I do a fruit and veggie co-op and got a spaghetti squash. Really not my favorite but I found this recipe and loved it!"

Check out the original post or the recipe link above and try it out!

Naan Bread Pizza

 

(Left: Pesto version; Right: Pizza sauce version)

So this month has been pretty busy with the arrival of our 2nd baby, which is why there has only been one new post a week for over a month. My mom came to town to help us get adjusted and she made us this fabulous dinner.

Ingredients:

• Pesto or pizza sauce, whichever you prefer
• sliced mushrooms
• onions, diced
• tomatoes, sliced (cherry or small roma are my recommendations)
• black olives, sliced
• artichoke hearts, canned in water (not the marinated kind), sliced
• avocado, sliced
• any other veggie you like eating on pizza
• Pre-made naan bread (can be found at grocery stores such as H.E.B., or Harmon's)

Directions:

1. Saute the sliced mushrooms and onions in a tiny bit of olive oil.
2. Spread the pesto/pizza sauce on the naan bread.
3. Add the toppings, except the avocado.
4. Place on a baking sheet and broil for 3-5 minutes.
5. Add sliced avocado.
6. Cut into pieces and serve!

Notes about this recipe:

1. There are no measurements because it's all about how much you like on your pizza. Add as much or as little as you want!
2. You could add cheese if you want. The pesto already has cheese in it, and the pizza sauce version makes for a great lactose-free recipe.
3. If you can't find pre-made naan bread you could always make your own. The pre-made makes for a super easy meal, though.

Empanadas de Papas

I found this recipe over at Moosewood Cooks. I've been trying to find a winner empanada recipe for a while and this one fit the bill. The only downside was that the dough was not super easy to work with, and I ended up having lots of filling left and no dough to put it in. We barely got a picture of the finished product because they were so tasty.


Ingredients:

Filling: 

• 4 medium potatoes, peeled and cubed
• 2 small onions, finely chopped
• 1/2 cup chopped green bell pepper
• 3 tablespoons vegetable oil
• 1/2 teaspoon ground cumin seeds
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup corn, fresh, frozen, or canned (drained)
• 1/2 cup chopped pimientos
• 1 cup cream cheese, softened to room temperature
• 1 cup grated mild cheddar or Monterey Jack cheese

Dough:

• 1/2 cup warm water
• tablespoon vinegar
• 1 teaspoon salt
• 3 1/2 cups unbleached white flour
• 3 tablespoons melted butter or margarine, or vegetable oil
• vegetable oil for frying

Instructions:

1. To make the filling, in a small pot, cook the potatoes in water to cover until soft.
2. Drain them well and mash them with a potato masher or wooden spoon.
3. In a large frying pan, saute the onions and bell peppers in the oil.
4. Season with the cumin, black pepper, salt, and cayenne.
5. When the vegetables begin to soften, stir in the corn.
6. Continue to saute until all the vegetables are tender, then transfer them to a large bowl and add the pimientos.
7. While the vegetables are still hot, vigorously mix in the mashed potatoes, cream cheese, and cheddar cheese.
8. For the dough, in a large bowl, mix together the water, vinegar, and salt.
9. Add the flour and melted butter. Mix well and work the dough a bit with your hands.
10. Turn the dough out onto a flat surface and form it into a large, long roll.
11. Cut it into eight equal pieces.
12. With a lightly floured rolling pin, roll out each piece into a 6- or 7-inch circle.
13. Place about 1/2 cup of filling on each circle leaving about a 1/2-inch border.
14. Wet the edge of half of each circle to help the dough seal well.
15. Then fold the dough over the filling to form semicircles and crimp the edges with the tines of a fork.
16. In about one inch of oil, heated to 360°, fry both sides of each pastry until golden brown.
17. Drain the empanadas on paper towels.

Notes about this recipe:


1. I ate mine with avocado slices. 
2. I omitted the pimientos, because I couldn't figure out where they were at the store. I now know what they are and have a better idea of where to look in the store for next time.
3. I also left out the cheese and had my hubby just sprinkle it on top of his, if he wanted it.

Creamy Tomato Pasta

(Picture from Kitchen Trial and Error.)

This recipe was submitted by Vanessa H. She found it at Kitchen Trial and Error. The author there adapted her Alfredo sauce from Cook's Illustrated.


Ingredients:

• 1/2 pound farfalle or other short cut pasta

Tomato Sauce:

• 1 1/2 pounds fresh tomatoes (about 9 medium)
• 1 small onion, finely diced
• 3 garlic cloves minced
• 1/4 cup minced fresh basil
• olive oil

Alfredo Sauce:
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)

• 1 tablespoon unsalted butter
• 2 teaspoons flour
• 3/4 cup whole milk
• 1/4 cup half & half
• 2 garlic cloves peeled and crushed
• 1 cup grated parmesan cheese

Directions:

1. Bring a large pot of water to boil for the pasta.
2. Start the tomato sauce. Bring a large pot of water to boil. score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. Roughly chop tomatoes and set aside.
3. In a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.
4. Add the tomatoes to the onion and garlic. If you want a thin sauce like mine, blend the sauce with an immersion blender. Cook about 15 minutes until thickened.
5. While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.
6. While the pasta and tomato sauce are cooking, make the alfredo sauce. Melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
7. Whisk in the milk, half & half, and garlic and season with salt & pepper. Continuously whisking, bring to a simmer and cook about 2 minutes until thickened. Fish out the garlic with a slotted spoon and discard.
8. Whisk in the parmesan. the sauce will be very thick, so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. Remove from heat.
9. Drain the pasta and add to the alfredo sauce.
10. Mix the basil into the tomato sauce and add the tomato sauce to the pasta. Mix well.

Serves 4

Penne Rosa

(Picture from Back To Her Roots, of the original recipe with shrimp. Just imagine it with no shrimp.)

This recipe was sent in by Vanessa H. She slightly adapted it from Back To Her Roots by nixing the shrimp.

Ingredients:

• 12 oz whole wheat penne
• 1 Tb. olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 8 oz button mushrooms, sliced
• 2 medium tomatoes (about 1/2 lb.) chopped
• salt and pepper, to taste
• 4 c. fresh spinach
• 1/2 c. marinara sauce
• 1/3 c. 0% plain Greek yogurt
• 1/4 c. grated parmesan cheese

Directions:

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
4. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt, and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until warmed through. Top individual servings with parmesan cheese.

Nectarine Summer Salad

Sadly, I have no picture for this recipe. I was eating it and thought about taking a picture, only to realize I didn't know where my camera was. 

I adapted this recipe from Kelsey's Apple a Day blog, and she adapted it from The Curvy Carrot. 

If you are interested in seeing a picture of what my salad was similar to, head to Kelsey's Apple a Day for a peek.

Ingredients:

For the vinaigrette:

• 1 small shallot, minced
• 3 TBSP raspberry vinegar dressing
• 1 tsp. orange zest
• about 1 1/2-2 tsp orange juice
• 4 TBSP extra-virgin olive oil
• salt and pepper, to taste

For the salad:

• 7-10 oz of salad greens of your choice (I used 1/2 romaine, 1/2 spinach)
• 1 generous c. fresh cherries and strawberries, sliced (pit the cherries!)
• 1 nectarine, thinly sliced (by all means use more if you want!)
• chopped almonds, for sprinkling on individual servings

Directions:

 

1.  Make the vinaigrette by combining all the ingredients in a measuring cup with a spout (for easy pouring)

2. Slice nectarines, cherries, and strawberries. If you want you could toss them with a bit of oj too.

3.  Add the fruit to the greens. Add the dressing and nuts on individual servings.

Notes about this recipe:

1. My hubby actually preferred the salad without the dressing because the fruit was so yummy!
2. You could definitely substitute peaches, and other types of berries for the ones in this recipe.
3. We ate it with some herb rolls, so it was a light dinner but perfect for a hot day. We were also going on a date to eat smoothies so we didn't want to fill up all the way.

Lentil Tacos

 (Photo from A Couple Cooks)

I found this recipe at A Couple Cooks, and just tried them out. My hubby says out of all the veggie taco meat replacements we've tried this one was his favorite. We both agree that the consistency of the lentils is the closest to taco meat.

Ingredients:

• 1 1/4 cups brown lentils (8 ounces) 
• One red onion 
• 2 cloves garlic 
• 1 tablespoon olive oil 
• 3 1/2 tablespoons homemade taco seasoning mix 
• 1 1/2 tablespoons ketchup 
• Whole grain tortillas 
• Toppings of your choice: Lettuce, fresh tomatoes, shredded cheese, salsa, sour cream

Directions: 

1. In a medium sauce pan, bring 1 3/4 cups salted water to a boil. Add 1 1/4 cup lentils, cover, and reduce heat. Simmer covered for about 20 to 25 minutes, until most of the water has been absorbed.

2. If you haven’t already done so, mix up the taco seasonings. Prepare the toppings by washing and chopping the lettuce and fresh tomatoes, if using.

3. Finely dice a red onion and two garlic cloves. Heat about 1 tablespoon olive oil in a skillet; add red onion and sauté for about 3 minutes. Add the garlic and sauté for about 1 minute more.

4. Turn off the heat and add the lentils. Stir in around 3 to 3 1/2 tablespoons of taco seasoning mix and about 1 1/2 tablespoons ketchup, to taste. Add more seasoning if desired.

5. To serve, add lentils to a warmed tortilla; top with lettuce, tomatoes, shredded cheese, salsa, and sour cream. Fold and enjoy!

Serves 4-6

Notes about this recipe:

1. We used regular white tortillas, although I'm sure the wheat are just as yummy.

2. We also served it with avocado slices.

3. I used their homemade taco seasoning recipe, but I think if there is a different mix you prefer that would also work, just as long as you have enough to really flavor the lentils.

 

Sweet Potato Veggie Burgers

(Photo from  LunchBoxBunch.Com)

This recipe was sent in by Vanessa H. She found it at LunchBoxBunch.Com. 

Ingredients:

• 2 cans cannellini white beans, drained
• 1 large sweet potato, baked/peeled/mashed (about 2 cups)
• 2 Tbsp tahini
• 2 tsp maple or agave syrup
• 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
• 1/4 cup wheat flour
• optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
• salt to taste if needed
• plentiful Panko crumbs
• safflower oil for pan
• burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:
1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.
makes 7-8 large patties
Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 


Notes about this recipe:
1. This recipe makes TON, so I would cut it in half.

Vegetable Quiche

This recipe was sent in by Aubrey B. She adapted it from a recipe over at For The Love of Cooking. 

Ingredients:

• 2 russet potatoes, peeled and grated
• 2 medium/large tomatoes, chopped
• 1 medium zucchini, chopped
• Handful of spinach or kale, chopped
• 1 carrot, grated
• 5 eggs
• Splash of milk
• Big spoonful of greek yogurt
• Several ounces of goat cheese
• Dill spice blend and salt/pepper to taste

Directions:

Preheat the oven to 375 degrees. Coat a 3 quart round casserole dish with cooking spray.

Peel, then shred, the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 12-13 minutes. Remove from oven and set aside.

Sprinkle the diced tomato, spinach/kale, zucchini, carrot and ½ the goat cheese on top of the potatoes Beat the eggs with the milk and yogurt and season with dill, sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining goat cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing.

Enjoy.

Lasagna Rolls with Roasted Red Pepper Sauce

(Picture from My Recipes.)

This recipe was sent in by Rachel S. She found it at My Recipes.

Ingredients:

• Lasagna:
• 8 uncooked lasagna noodles
• 4 teaspoons olive oil 
• 1/2 cup finely chopped onion 
• 1 (8-ounce) package presliced mushrooms
• 1 (6-ounce) package fresh baby spinach 
• 3 garlic cloves, minced
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/2 cup part-skim ricotta cheese
• 1/4 cup minced fresh basil, divided
• 1/2 teaspoon salt  
• 1/4 teaspoon crushed red pepper
• Sauce:
• 1 tablespoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained 
• 1 (7-ounce) bottle roasted red bell peppers, undrained
• 1/8 teaspoon crushed red pepper

Directions:

1. To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
3. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
4. Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.