A delish and quick to pull together meal..beans and rice and salsa so niiiice!--read more >>

holy fucking shit--read more >>

a way to make your tofu more dense and meaty, which helps with incorporating it into recipes without it coming apart.--read more >>

fried rice with tofu.--read more >>

I got this from a cajun cooking class I took in college. It's really good, but there's a lot of ingredients. Pretty cheap to make though and you'll have leftovers.--read more >>

tastes like the real thing says my husband. I have never had the real thing but this is damn tasty--read more >>

Brown rice, two kinds of cabbage, and peanuts makes this a rounded-out entree or side salad!--read more >>

Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.

After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.

Steam the broccoli, and serve the quinoa in bowls with the florets on top.

2 adults and a kid

60

1 whole head of garlic

2 tsp coconut oil (or olive oil if that’s all you have)

1 cup dried quinoa (preferrably soaked over night)

2 cups water

1 tbsp butter

2 tbsp feta cheese

1 tbsp dried dill

1 roma tomato, diced

pinch sea salt

2-3 cups broccoli florets

--read more >>

1. Saute onion and bell pepper in 1 T olive oil in large pot.
2. Add garlic, cumin, red chili powder and continue to saute for another minute.
3. Add broth and rest of ingredients, except cilantro and corn.
4. Simmer 20 minutes, uncovered.
5. Add corn and cook another 2 minutes.
6. Add chopped cilantro and season with salt and pepper to taste.

** I didn't have 8 oz can tomato sauce, nor any tomato sauce, but I did have a 28 oz can of diced tomatoes. I pureed half the can in the blender and used that for the sauce, then used the rest of the can for the diced tomatoes.

whfoods.com

Original recipe said 4, I say more than that!

30

I served this with jasmine rice, some shredded cheddar cheese and a vegan corn muffin on the side. Delish!

1 med onion chopped

1 medium green bell pepper, diced

1 1/2 cups vegetable broth

6 cloves garlic, chopped

2 cans black beans, drained

2 T ground cumin

1 can (8 oz) tomato sauce *

1 can (15 oz) diced tomatoes, don't drain**

2 T red chili powder

1 cup corn kernels, fresh or frozen

1/4 c chopped cilantro

--read more >>

Mash the beans in a large bowl using the back of a fork or spoon until smooth but still a bit chunky. Add the cheese, corn, 1/2 cup of the bread crumbs, the egg, mayonnaise, lemon juice, Italian seasoning, salt, and pepper to taste and mix well to combine. Shape the mixture into eight 1/2-inch thick patties and coat with the remaining bread crumbs. Heat the oil in a large nonstick skillet over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve with warm pasta sauce for dipping.

Nutritional Information per Serving: 350 calories, 13g fat, 3g saturated fat, 710mg sodium, 41g carbohydrate, 6g fiber, 16g protein

Meal Makeover Moms

Makes 4 Servings (2 cakes each)

15

What I did differently:
no italian seasoning
added half the breadcrumbs as instructed but it seemed moist so I added the rest
nobody really wanted the pasta sauce for dipping

but otherwise~everyone loved these!

One 15 1/2-ounce can canellini beans, drained and rinsed

1 cup frozen corn kernels, thawed

3/4 cup pre-shredded part-skim mozzarella cheese

3/4 cup dried bread crumbs, divided

1 large egg, beaten

1/4 cup light canola mayonnaise

1 tablespoon lemon juice

1 teaspoon dried Italian seasoning

1 tablespoon olive oil

1/2 to 1 cup pasta sauce, warmed

salt and pepper

--read more >>

drain and cut tofu into cubes and lightly coat with cornstarch. Fry in veggie oil but be super careful, I once had a flying oil ball situation. Fry until golden brown.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, & ginger cook for a few minutes. Add vegetable stock, soy sauce, sugar, chili sauce, saki, and vinegar. Wisk in cornstarch throughly. Add fried tofu and coat evenly. Serve right away

2 or 4 small

30

1 box of firm or extra firm tofu

cornstarch to coat tofu + 1 tbsp for sauce

vegetable or sesame oil for frying

3 chopped green onions

1 Tablespoon finely minced ginger

a couple of tsp. of that asian chili garlic sauce, the one with the rooster (to taste)

2/3 cup vegetable stock

2 Tablespoons soy sauce

about 1/4 c sugar, but I like it sweet

1 Tablespoon saki

1 Tablespoon rice vinegar

--read more >>

1. Preheat oven to 450. Coat a baking sheet with cooking spray.

2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.

4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

mealsmatter (.org)

30

*I peeled the zucchini first so mr. picky wouldn't notice green and say "whaaaaat's thaaaaat?"
**they said to use refrigerated cooked potatoes from store. Instead I shredded my potatoes than put in my microwave steamer and cooked for a few minutes.
***they gave this tip: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice makes about 1/3 cup crumbs. I used store-bought bread crumbs.
****I did not sed my cucumber.

We really liked this recipe. I like to make latkes for Hannukah but they don't offer much nutritionally, but this was an option I felt better about serving my family. YUM!

1 lb zucchini, shredded *

2 cups shredded cooked potato**

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole wheat breadcrumbs***

1/2 cup crumbled reduced fat feta cheese

2 T chopped fresh dill, divided

salt & pepper

2 T extra virgin olive oil

1 cup low fat plain yogurt

1/2 medium cucumber, peeled, seeded, shredded ****

1 T red wine vinegar--read more >>

Crust
in a food processor blend the flour and salt together. Add margarine and blend until it resembles coarse meal. Add the "milk" and blend until well combined or until dough forms. roll into two balls wrap and chill for at least one hour.

Filling
Preheat the oven to 350 F (180 C)
In a large saucepan, saute the onions and mushrooms in the olive oil until onions are translucent. Add the potatoes, celery, carrots, tamari, sage, thyme and stock. Bring to a boil, than reduce heat. Cover with lid and simmer for 4-6 minutes or until potatoes can be poked easily with a fork. Stir in the flour and simmer until sauce begains to thicken.

Roll out crust between two peices of parchment or waxed paper (dough is too sticky so if you don't use parchment be prepared for a lotta cussing)

place dough in a 9 in pie plate, fill and place top crust on. I don't do anything fancy, I just fold over the edges, I think this gives the pie a nice rustic look

Bake for 20-25 minutes, let sit for 5 minutes before serving.

more or less from "La Dolce Vegan"

4

90

crust

2 cups all purpose or pastry flour

1 tsp salt

2/3 cup margarine cut into small pieces

4 Tbsp rice or soy milk

filling

1 medium onion, chopped

2 large portobello mushrooms, stems removed, cubed

6 button mushrooms, chopped

1 Tbsp olive oil

1 small potato, cubed

1 medium carrot, chopped

1 stalk of celery, chopped

2 Tbsp tamari

1/2 tsp dried thyme

1 tsp dried sage

3/4 cups vegetable stock

2 Tbsp flour--read more >>

preheat oven to 350 degree F


cook penne according to package directions, drain, set aside.


in a food processer combine onion, spinach, tofu, lemon juice, basil, salt and pepper and process until smooth, set aside.


In a frying pan brown the faux sausage with a little sauce, set aside.


to assemble spread a little sauce on the bottom of a deep 8 by 8 in glass baking pan, I use pyrex. Layer 1/2 the cooked penne, than the tofu mixture, than the sausage, 1/2 the sauce, the remaining penne, the faux cheese, then the rest of the sauce. Bake for about thirty minutes.

6 really hungry people

60

vegan italian tomato sauce

1/2 lb penne

1/2 package 'gimme lean' sausage style or about 7 oz faux ground beef or crumbled garden burgers

1 small white onion, roughly chopped

3/4 cups fresh spinach

1/2 lb firm tofu

1 Tbsp lemon juice

1 1/2 tsp dried basil

1 tsp salt

1/2 tsp ground black pepper

1/4 to 1/2 cups vegan rella or other vegan mozzerella style faux cheese

--read more >>

This is version of Eggplant Parmesan doesn't actually have parmesan... I couldn't think of what else to call it, so here it is. I find eggplant is at it's best when you take the time to properly prepare it. My kids ate this the first time I made it, which is a success given the tricky texture and sometimes unappealing color of cooked eggplant.

Heavily salt the eggplant slices and allow to sit in a collander for I dunno, at least a half hour. Rinse the salt off and squeeze the slices out; set aside in a bowl and soak slices in the milk for about ten minutes. Shake excess milk off; dredge in flour and shake flour off; set aside. Beat eggs up well and pour into a shallow plate or dish. Set breadcrumbs in another dish. Dip eggplant slices in egg, then breadcrumbs. Pat the slices; they will take on fine breadcrumbs very well.

Preheat oven to 350. In batches, fry slices in medium heat until golden brown on both sides (a few minutes each side) and set aside. Meanwhile, prepare the sauce: combine and bring to a simmer the tomato sauce, diced tomatoes, and paste. Salt generously to taste; pepper to taste. Sauce should be very thick.* Set aside.

Layer eggplant slices in the bottom of a 9" by 13" baking dish. I hate to say it, but this recipe makes kind of one large baking dish plus a little extra, unless you pile them on top of one another. I usually make a single serving for one of our single friends. Carefully spoon sauce right on top of each slice. Top with grated cheese. Bake for 30 minutes or until the cheese is just turning golden. If you don't overcook the cheese, the whole thing will be super easy to clean out of the pan.

It's molten hot. Let it sit a while. Then use a spatula to spoon up the slices onto butter noodles. Help your kids cut it up. Tasty!

A Hogalicious original!

6 adult servings

60

* This recipe makes extra sauce that you can either freeze or refrigerate and use. The sauce is very thick and flavorful - not for the faint of tomatoes! I used it for meatball sandwiches the next night.

2 medium eggplants, washed and peeled, and cut into 1/2" rounds

1 1/2 cup milk

1 1/2 cups all-purpose flour for dredging

2 eggs

3 cups bread crumbs

oil for frying (I prefer canola)

1 15 oz. can tomato sauce

1 14.5 oz. can diced tomatoes

1 6 oz. can tomato paste

2 cups grated mozzerella or other good melting cheese

salt (for seasoning and sweating the eggplant)

pepper

--read more >>

A hearty vegetarian recipe with just a few simple ingredients.

Follow my pie crust directions using the 1 cup of butter. Roll out bottom crust and fit into pan; shape top crust into disc, wrap in Saran Wrap, and refrigerate both crusts.

Start two pots of water boiling, one salted. Scrub or peel (I prefer peeled) potatoes and dice (about 1" cubes). Parboil in salted water for 10 minutes and drain. Wash, de-stem, and tear spinach. When unsalted water boils, turn off heat and blanch spinach until just wilted. Drain and press; set aside.

Take bottom crust from refrigerator and assemble pie as follows: potatoes, dot 1/4 cup butter on top, salt. 1 cup shredded cheese. Spinach. Salt, pepper, and nutmeg. Final cup cheese. Fit top crust; flute edges and vent. Bake at 350 for 40 minutes. Let set for 10 minutes; cut and serve.

View my food blog entry.

6 large servings

60

This makes one double-crust pie.

2 1/2 cups flour

1/2 teaspoon salt

1 1/4 cup butter (2 1/2 sticks), divided (1 cup, 1/4 cup)

Ice water

2 lbs. baby white or fingerling potatoes

2 bunches spinach

2 cups grated sharp cheddar cheese

Nutmeg

Salt (or Herbamare)

Fresh ground pepper--read more >>

Put 1 lb. bag of yellow split peas or two cups in a heavy pot with 4 cups of water and turmeric. Cook on medium for 45 minutes.

Add 2 shallots and 2 cloves of garlic. Cook for another 35 minutes. Be careful to keep the liquid. If it starts to get too thick, add half cup of water.

Add 1/2 of the curry leaves. Cook for 15 minutes.

In separate pan, heat oil. Add mustard seeds. When they begin to pop, put dried peppers in 1-2 for mildly spicy, more if you're used to hot stuff.

When the peppers change color, which is almost immediately, add shallots and garlic.

Cook until golden. Add remaining curry leaf and tomato. Cook until the tomato softens.

Add contents of small pan to beans.

Mix in one can or 16 oz. of coconut milk.

Serve with rice, bread and vegatables. Chutneys and pickles are great with this dish too.

Art of Indian Cooking

Many

120

This recipe takes time, but it is so much food that I freeze it and mix with vegetables for a few meals. I once used it as a soup base, but you have to take care to reheat slowly because of the coconut milk.

Yellow split peas

3 shallots and 2 garlic cloves minced

1 teas. turmeric

1 small tomato

10-15 curry leaves (or cilantro if you can't get curry leaf)

4 tbls. vegetable oil

Coconut milk - 1 can of tinned milk (unsweetened kind)

--read more >>

Using the first ingredients, make the sauce. (This really doesn't take that long...I promise!!)
In a hot pot, saute the olive oil, onions and garlic. When the onions start to get some color, add the wine and let about 1/2 of it cook down. Add the cans of tomatoes and paste, basil and oregano, and 1/2 cup of water. Let this simmer while you make the filling and it will be done. Add salt and pepper to taste.
Cut the spinach up and wash it. Put the cottage cheese in a bowl with the eggs and nutmeg and blend them up well. Add the spinach.
COOLEST PART OF THIS RECIPE: SINCE THE SPINACH HAS A TON OF WATER IN IT, YOU DON'T HAVE TO COOK THE NOODLES AT ALL!! Whoo freaking hoo.
So, rinse the noodles off in the sink (both sides). In a 9x13 pan (or something similar), put 1/5 of the sauce, layer of noodles, 1/5 sauce, half the mozzarella, all of the filling, 1/5 of the sauce, layer of noodles, 1/5 sauce and mozzarella. Sprinkle with parmesan.
Bake at about 350 for about 60 minutes.

Vegetarian Nights

A huge pan full...

45

We ate this last night. It was kick ass.

1/2 cup olive oil

1 chopped onion

4-5 cloves garlic

1 large jar of diced tomatoes, or tomato sauce

1 small can tomato paste

1.5 cups red wine

Basil leaves (dried or fresh)

Oregano or thyme or both (dried or fresh)

1 bunch of fresh spinach

2 cups cottage cheese (for vegans, sub tofu chunks)

3/4 cup parmesan (dairy free is fine)

2 eggs

1/4 teaspoon nutmeg

lasagna noodles

1/2 lb. mozzarella (or for vegans, dairy-free motz. works well)--read more >>

1) Place the coriander and cumin seeds in a dry frying pan and gently toast them over a medium heat. DO NOT BURN THEM.
2) Tip the toasted seeds out into a pestle and mortar and grind them to a fine dust. Set aside for later.
3) Place the pan back on the heat.
4) Chop the onion and saute it over a medium heat in a some olive oil (be liberal with your extra virgin, it's good for ya).
5) Add the crushed seeds and stir.
6) Add 2 tsp of the Harissa paste and stir.
7) Add the chickpeas and stir.
8 ) Add the tomatoes and... yup, you got it: stir.
9) Simmer over a low heat for about 20 minutes.
10) Add a further tsp of Harissa paste to the natural yogurt and mix this together.
11) Serve the chickpeas onto plates and top with the yogurt dressing.

Moi!

2 large (with a smaller toddler portion)

45

We like to eat this with home made potato wedges, or quinoa and a leafy green vegetable like Kale or Spinach. It's also great cold. It's mildly spicey and we found it a great way to introduce foxcub to the joys of strong flavours - he loves it. Chickpeas make great finger food for toddler.

I can or about 200g of pre-soaked and cooked Chickpeas.

I can of Plum Tomatoes

1 tsp of Coriander Seeds

1 tsp of Cumin Seeds

3 tsps of Harissa (Moroccan spice paste)

4 tbsp Natural Yoghurt.

I medium onion, diced.

Extra Virgin Olive Oil--read more >>

Tempura Vegetables - batter that has no eggs!! Yum!

Pour some White Flour into a big bowl

Add some Salt (about 1t per every cup flour)

Add some baking powder (about 1/4t per cup flour)

MIX

Add enough water to cover the top of the flour mixture, it should be the texture of a thick liquid paste

Stir slowly so that it doesn't get doughy

You can always add more water or more flour - but try not to mix it too much

Heat a deep fryer to about 360 degrees. Or just use a deep pan of oil on the stove it has to have enough oil to cover the vegetables when you drop them in (I like canola oil but use whatever you have)

Broccoli works the best because you just have to snap it off of the bunch not cut it, dip the broccoli into the batter and drop it into your preheated oil until crisp! Shake off extra oil and dip in soy sauce.

Do the same thing with other vegetables of your choice, some favorites: green and red peppers, sweet potato slices & green beans

As much as you can eat

15

I have been looking for a Tempura batter without eggs forever, finally I just threw it together myself.
Kids love this dish because they get to eat it with their hands and dip it over and over in soy sauce.

Flour

Salt

Baking Powder

Water

Fresh Vegetables

Soy Sauce for Dipping--read more >>

Stir-fry the broccoli with a little bit of oil or cooking spray,(add some salt & pepper if you like) until it is tender, add olives set aside.

Grease the bottom of a glass casserole dish (ok.. it doesn't have to be glass)

Cover the bottom of the pan with 1/2 of the White Rice

Spread Broccoli and olive mixture evenly across pan

Sprinkle Cheddar Cheese over Broccoli Mixture

Cover with the rest of the Rice

Spread Crumbled Crackers evenly over top and put five pats of margarine (or butter) on top of that

Bake at 350 degrees for about 35 minutes -

or if you are really hungry bake at 400 for 25 minutes...

My dad...

The whole family - plus leftovers

60

This dish has been a favorite of mine since I was a kid, and my kids love it now. If you have a child that doesn't like olives or broccoli just make a special corner without any for him/her. That is the beauty of casseroles!

4 cups Cooked Long Grain White Rice

1 pound Xtra Sharp Cheddar Cheese Shredded

1 can Small Pitted Black Olives

1 bunch of Broccoli (about 4 cups)

1/2 - 1 pack Crumbles Saltines

5 pats Margarine or Butter

Oil or Cooking Spray

Salt and Pepper to taste

--read more >>

This is a basic recipe for Tofu it gives the perfect Texture You can season it (or cook it) however you want.

Open your Tofu and drain out all the water. Squeeze as much out as possible without breaking it.

Wrap your Tofu in foil and freeze. (You can freeze it for one day or two or a few weeks, as long as it is completely frozen, you're good to go)

1-2 days before you plan on cooking your Tofu put it into a bowl (with foil still on) in the fridge. This will give it time to thaw out and the bowl will catch all the extra water.

When it is completely thawed out, squeeze out the excess water (you'll be amazed at how much is still in there!)

Then simply cut and either deep fry in 1/4 cup of oil or cook anyway you like tofu. The texture will be firm and delicious. This is not the same ole soggy tofu you had before you froze it!!

One serving for a hungry mama - or four normal people

15

This is really the best way to cook tofu, it makes it enjoyable for even the picky eaters. I love to slice it thin and layer it in the oven with a little soy sauce and bake it until cruchy. Ruby

1 lb Extra Firm Tofu

1/4 cup oil

Aluminum Foil

--read more >>

Instructions
Preheat oven to 350º and lightly oil and flour a deep-dish pie plate.

For the filling, place a small amount of oil in a skillet, with garlic and onions.
Turn the heat to medium and when the onions begin to sizzle, add a pinch of salt
and saute for 1-2 minutes. Add pepper flakes and beans, stirring to combine
ingredients. Add diced tomatoes and bring to a low boil. Reduce heat to low
and cook for 20-30 minutes, uncovered, stirring frequently. The mixture will
naturally thicken slightly.

For the cornbread, combine flour, cornmeal, baking powder and salt in a mixing bowl
and whisk briskly. Add olive oil and mix well. Slowly stir in soymilk until you achieve
a thick, spoonable batter. Finally, fold in chives. Spoon half the batter into the prepared
pie plate. Top with soybean mixture, covering the cornbread completely. Spoon
remaining batter over the beans, again, covering completely. Bake until the center
of the cornbread springs back to the touch, 35-40 minutes. Remove from oven and
allow to cool for at least 15 minutes before slicing into wedges. Makes 4-8 servings.

Christina Cooks on PBS

4-8

15

Filling:

extra virgin olive oil

1-2 cloves fresh garlic, thinly sliced

1/2 yellow onion, diced

sea salt

generous pinch red pepper flakes

1 1/2 cups cooked black soybeans

1 small can diced tomatoes, drained

Cornbread:

2 cups Bob’s Red Mill whole wheat pastry flour

1 cup Bob’s Red Mill yellow cornmeal

2 1/2 teaspoons baking powder

generous pinch sea salt

1/3 cup light olive oil

1/2 -1 cup Pearl Original or Green Tea Soymilk

2 tablespoons finely minced chives

--read more >>

Instructions
Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes.
Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high.
Saute for 30 seconds. Add chickpeas and saute until they begin to lightly brown,
8-9 minutes. Stir in fresh basil and saute for about 30 seconds to blend the flavors.
Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until
broccoli rabe just wilts, 6-7 minutes. Remove a small amount of liquid, dissolve
miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently.
Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish
with fresh basil sprigs. Makes 4-6 servings.

Christina Cooks

4-6

15

1 pound fusilli

extra virgin olive oil

4-5 cloves fresh garlic, finely minced

3 cups cooked chickpeas

2 sprigs fresh basil, leaves removed from stems, finely minced

1 bunch broccoli rabe, stems trimmed, shredded

1 cup dry white wine

2 teaspoons white miso

2-3 fresh basil sprigs

--read more >>