Hominy Quesadillas with Grilled Tomatillo Salsa

Hominy Quesadillas with Grilled Tomatillo Salsa
Vegan; Serves 8; 30 minutes or fewer

Welcome summer with this light tasty meal. Letting the grill and the food processor do a lot of the work, makes this a super easy meal to prepare on a weeknight. I soaked cashews in the morning, before going to work and was able to make a cashew cream to take place of the goat cheese that the original recipe from Vegetarian Times called for.

3 large or a combination of small and medium equal to 1/2 cup, husked and halved
1 large poblano chile, halved lengthwise, stemmed and seeded (I used 1 1/2 smaller poblano chiles)
1/2 onion cut into chunks
1 Tbs. lime juice, plus extra to cut into lime wedges for serving (about 3 limes total)
1/4 cup chopped cilantro
1 cup cooked hominy or canned hominy, rinsed and drained
1 cup cooked pinto beans or canned pinto beans, rinsed and drained
8 flour tortillas (I used green chile flour tortillas)
1/2 cup cashew cream
1/2 cup pepper jack daiya cheese
hot sauce

1. Preheat over medium heat, you may have to coat the grill grate or the grill pan with cooking spray. We didn't and didn't lose any veggies...

2 Coat tomatillos, poblano, and onion chunks with cooking spray. Grill for 10 minutes or until charred.

3. Pulse grilled onion chunks and tomatillos to coarse puree in a mini food processor. Add poblano and lime juice; blend until poblano is chopped. Transfer to bowl, and stir in cilantro.

4. Pulse hominy, pinto beans, and 2 Tbs. of tomatillo mixture in food processor until just beginning to stick together.

5. Press one-quarter hominy mixture over half of each tortilla. Add cashew cream and sprinkle pepper jack daiya cheese and fold tortillas in half. Grill quesadillas for 6 minutes or until filling is heat through, turning once. Let stand for about 2 minutes and serve with hot sauce.

Potato and Cauliflower Burritos

Potato and Cauliflower Burritos
30 minutes or fewer; Vegan; Soy Free

Somehow I missed posting this recipe from the other blog. That happens, when you have SO many recipes posted in various places. Switch out the potatoes with yucca for a different texture. Depending on your heat tolerance, use 1/2 a chipotle pepper or remove the seeds before pulsing. This hits the yum factor!

1 15-oz. can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves of garlic, peeled
2 tsp. canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp. dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato (I used 2-3 small red potatoes since I can find them local), cut into 1/4 inch cubes
3 Tbs. chopped cilantro
4 8-inch flour or whole-wheat tortillas, warmed
1 cup cooked brown rice, warmed
1 cup pepper jack Daiya cheese

1. Pulse tomatoes, chipotle chile, and garlic in food processor until coarse puree forms.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion and oregano; saute 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potatoes are tender. Stir in cilantro.

3. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.

Per burrito: 366 cal.; 10 grams prot.; 12 grams fat (<1 gram sat. fat); 55 grams carbs.; 0 mg chol.; 491 mg sod.; 7 gram fiber; 7 grams sugar

Found: Adapted from Vegetarian Times June 2011

Buffalo Chickpea Dip

Buffalo Chickpea Dip
Vegan; Gluten Free

Make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.

1 15-oz can kidney, drained and rinsed
1 cup raw cashews, soaked overnight
3/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 cup hemp milk
2 teaspoons lemon juice (about 1/2 lemon)
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya pepper jack-style or cheddar cheese, divided

1. Preheat the oven to 375 degrees.

2. Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.

3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and 3/4 cup of the Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.

Found and slightly adapted from Gluten Free in the City

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas
Vegan; 1 hour total; Can be made Gluten Free; Serves 4

Alright, I made these for the boys and added the cashew cream wrapped in the enchilada. The boys ate the dish all up, with corn tortillas and daiya cheese, this is a SUPER kid friendly dish. To make this easier, you can use taco seasoning or (like me) use a variety of seasonings. This recipe does require an extra set of hands. So get a friend or loved one to help and make it an extra special meal....

1 large sweet potato, cut into 1 inch cubes
1 (15 oz.) can of black beans
1 cup vegetable broth
1 large garlic clove, minced
1/4 sweet onion, minced
1 chipotle pepper in adobo sauce, minced
1 package "chicken" seitan (omit if making gluten free)
1 cup cashew cream
1 cup daiya cheese shreds (I used pepper jack)
1 package corn tortillas (organic)
2 small cans tomato sauce
Chili Powder to taste
Cayenne Pepper to taste
1 cup fresh salsa (be creative here, my favorite is either the one Bruce makes or apple chipotle salsa)

1. Preheat the oven to 400 degrees. In a small, wide bowl combine tomato sauce and seasoning. (You'll be dipping the tortillas in it.)

2. Over medium heat; in a medium pan combine the vegetable broth, seitan, onion, garlic, chipotle pepper and sweet potato. Cook sweet potatoes and black bean mixture until broth has evaporated.

3. Cover the bottom of a 9-inch by 13-inch pan with a thin layer of tomato sauce.

4. Heat corn tortillas (this will help them from breaking). Place tortilla in spice/sauce mixture and fill with sweet potato and black bean mixture. Add cashew cream, salsa and pepper jack cheese. Roll and repeat till tortillas are gone. Sprinkle the remaining fillings (salsa, cashew cream, black beans and pepper jack cheese) on top. Cover with foil and bake for minutes. Remove foil for the last 10 minutes of baking.

Pumpkin Black Bean Tacos

Pumpkin Black Bean Tacos
Vegan; 30 minutes or fewer

When I made these, I really wished I would have had some cashew cream made to use as a sour cream and some salsa made. This was kind of a last minute idea, SO next time I make this I'll be more prepared. This takes a new twist on black bean tacos.... I hope you enjoy! I served these with green chili tortillas for extra kick!

1 tablespoon oil
1/4 cup onion (chopped)
2 cloves garlic (chopped)
2 tablespoons chili powder
2 teaspoons cumin (ground)
1 15 oz. can black beans
1/2 cup water
1 teaspoon Mexican oregano
salt and pepper to taste
1 cup pumpkin puree
1 chipotle pepper in adobo sauce (chopped) {For less spice, use 1/2 a pepper}
2 tablespoons cilantro (chopped)
6 tortillas


1. Heat the oil in a pan. Add the onion and saute until tender, about 3-5 minutes. Add the garlic and saute until fragrant, about 30-60 seconds.

2. Add the chili powder, and cumin and saute for about a minute. Add the beans, water, oregano, salt and pepper and cook until most water has evaporated.

3. Remove the beans from the heat and mash half of them with a fork. Mix the pumpkin puree, chipotle peppers and cilantro into the black bean mixture.

4. Heat the tortillas and place some of the pumpkin black bean mixture into the tortilla and wrap it.

Top with salsa, shredded Daiya cheese, cashew sour cream etc.

Butternut Squash Alfredo Sauce

Butternut Squash Alfredo Sauce
Vegan; Serves 4

In honor of fall and it being cold outside, this is one of those perfect comfort foods! I paired this with a white wine and added crushed red pepper....

2 1/2 cups hemp milk
2 cups butternut squash puree (I made mine the same night, so oven roasted for 30-45 minutes)
1 cup shredded style cheddar Daiya cheese
1/2 small onion, chopped
1/2 teaspoon crushed black pepper
1/2 teaspoon ground nutmeg
1 teaspoon maple syrup
2 tablespoons olive or grapeseed oil
1 tablespoon Earth Balance Soy Free Spread

1. Set a medium saucepan over medium-high heat, add oil and Earth Balance, add onion, saute until soft and opaque, about 1-2 minutes. Add hemp milk, butternut squash, 1 teaspoon kosher salt, black pepper, and nutmeg.

2. Whisk vigorously or use a hand held immersion blender to blend until smooth, cook for 4-5 minutes. Then add maple syrup and Daiya cheese, stir until smooth. Take off the heat.

3. Add to pasta and enjoy! (A spinach or a garlic parsley pasta would be wonderful with this). I served it with some crusty garlic bread.....

Jalapeno Poppers

Jalapeno Poppers
vegan, makes 10 poppers

I made these last month for a pot luck, and everyone LOVED them... I made about 40 of them to make sure there were plenty for people to enjoy. If you make as many as I did, please wear gloves, my fingers were burning for days after. ~_^

5 large jalapeno peppers, de-seeded and halved

cheese mixture:
1/4 cup vegan cream cheese
1/4 cup Daiya cheddar cheese shreds

Flour Mixture:
2 Tbsp whole wheat flour
1 Tbsp Nutritional Yeast
1 tsp garlic powder
dash of chipotle powder
pinch of salt and pepper

Panko Bread Crumbs

small flat bowl of hemp milk (about 1/4 cup)

1+ cups olive oil

Directions:

1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

2. Get your "breading" station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil - if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated "fry" you may need to add more.

5. Pan-fry each jalapeno popper for about 90 seconds on each side. Flip with care.

6. Transfer poppers to a paper towels to cool for a few minutes before serving.

Found: kblog.lunchbox.com

Italian Stuffed Mushrooms

Italian Stuffed Mushrooms
Vegan; Serves 2; 45 minutes

So, I made these 2 nights ago, and they came out fabulous. However, the one complaint from Bruce is "You don't make enough food!" I only had 8 mushrooms, so a girl works with what shes got.... To turn this into a main dish, use more little mushrooms or the large portabella mushroom caps.

8 open-cap mushrooms (I used button)
4 Tablespoons olive oil, divided
1/3 cup dry white wine, divided
1/3 cup onion, diced
1 large clove of garlic, minced-divided (or 2 small cloves)
1 zucchini, chopped (I used 1/2 a yellow and 1/2 a green)
1/2 cup Italian bread crumbs
1 Tablespoon tomato paste
2 Tablespoons chopped fresh basil
2 Tablespoons pine nuts
1/4 cup Daiya Mozzarella cheese
parsley and crushed red pepper to taste
black pepper to taste

1. Preheat oven to 425 degrees. Remove the stalks from the mushrooms and chop finely. Reserve the caps.

2. Heat 1 Tablespoon oil and 1/2 white wine in a cast iron skillet. Add the onion and half the garlic and onion, sauté till the onion becomes translucent (about 2-3 minutes). Add mushroom stalks and zucchini, cook for about 3-4 minutes stirring occasionally.

3. Stir in bread crumbs, basil, tomato paste, and pine nuts. Spoon mixture into mushroom caps. Sprinkle parsley, crushed red pepper, black pepper and cheese.

4. Place mushrooms in oven-proof dish and pour the rest of the oil and wine around them. Bake for about 20 minutes, or until stuffing is cooked trough and cheese is melted (if you have extra stuffing, sprinkle around the mushrooms in the baking dish). **NOTE: IF the mushrooms are drying out drizzle some olive oil half way through the baking time.**

Quinoa-Stuffed Peppers

Quinoa-Stuffed Peppers
Serves 8; Vegan

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry (I used fresh)
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa (for a kick cook it with some curry powder- 2 Tbs.)
1 large or 2 small Patty Pan Squash
1 1/2 cups Daiya pepper jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed (I used Polbalmo Peppers)

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Nutritional Information
Per 1/2 stuffed pepper: Calories: 279, Protein: 14g, Total fat: 10g, Saturated fat: 3g, Carbs: 36g, Cholesterol: 15mg, Sodium: 518mg, Fiber: 10g, Sugars: 9g

Brown Rice, Vegetable & Herb Gratin

Brown Rice, Vegetable & Herb Gratin
Serves 4; Vegan; 1 hour

What is great about this recipe, is that you can use whatever veggies you have on hand. I used mushrooms and yellow squash for carrots and baby corn cobs.

1/3 cup brown rice (I used 2/3 cups)
2 tablespoons earth balance
1 red onion, chopped
2 cloves of garlic, crushed
1 carrot, chopped into matchsticks
1 zucchini, sliced
2 3/4 oz. baby corn cobs, halved lengthwise
2 tablespoons sunflower seeds
3 tablespoons chopped mixed herbs (I used mint, basil, parsley and oregano)
1 cup grated Daiya mozzarella cheese
2 tablespoons whole-wheat bread crumbs
salt and pepper to taste

1. Cook the rice in a saucepan of boiling water for 20 minutes. (It took mine about 35 minutes. Besides the baking, this is the longest part of the recipe.)

2. Lightly grease a 3 3/4 cup ovenproof dish. Preheat oven to 350 degrees F.

3. Heat the butter in a skillet. Add the onion and cook, stirring constantly, for 2 minutes, or until softened.

4. Add the garlic, carrot, zucchini, and corn cobs and cook for a further 5 minutes, stirring constantly.

5. Mix the rice with the sunflower seeds and mixed herbs and stir into the pan.

6. Stir in half of the mozzarella cheese and season with salt and pepper to taste.

7. Spoon the mixture into the greased dish and top with the bread crumbs and remaining cheese. Bake for 25-30 minutes, or until the cheese begins to turn golden. Serve at once.
Variation: Use an alternative rice, such as basmati, and flavor the dish with curry spices, if desired.

Found and adapted from: What's Cooking Vegetarian by Jenny Stacey

Light Creamy Alfredo Sauce

Light Creamy Alfredo Sauce
Vegan; 30 minutes or fewer; Serves 4

I made this last night, and it was a HUGE success! Grant and Max both had 2 servings, and Bruce liked that it was the lightest Alfredo sauce that he has ever had... This recipe is SUPER quick and VERY kid friendly! I guess this will be one of the few repeat recipes, since I try to keep it fresh for all of you....

12 oz fettuccine or pasta of your choice
2 cups hemp milk (or non-dairy)
4 cloves garlic, minced
6 Tbsp. Daiya mozzarella cheese shreds
4 Tbsp. fresh parsley, chopped
ground black pepper, to taste
ground nutmeg, just a few pinches (to taste-no more then 1/8 tsp.)
2 cups vegetables of your choice (I used broccoli, mushrooms, yellow squash and sweet bell peppers) chopped and steamed

1. Cook pasta according to package directions.

2. Steam veggies together.

3. Place in a large nonstick sauté pan (I used my cast iron skillet) non-dairy milk and garlic. Bring to a simmer, stirring frequently. Add the Daiya cheese, continue cooking until the "cheese" melts and the sauce thickens. Add nutmeg and black pepper.

4. Stir in pasta and veggies, tossing gently and serve.

Simple Black Bean Burgers

Simple Black Bean Burgers
Vegan; 30 minutes; Serves 4

What took the longest to make, when I made this for dinner a couple of weeks ago, were the sweet potato fries. I served these with chipotle mayo and some melted Daiya cheddar cheese on toasted rolls. Bruce loved the burgers and said they tasted just like and had the same texture as a hamburger.

2 Tbs. olive oil
1/4 cup sweet onion, diced
1/2 cup sweet bell pepper, diced (I used a combination of red and yellow)
1 jalapeño, minced
1 clove of garlic minced
1/2 cup mushrooms, sliced
1/2 cup bread crumbs
1/2 tsp. cumin
2 Tbsp. chopped cilantro (I used fresh, and added a little more)
1 tsp. salt
1/2 cup flour (use what you have on hand, I used gluten free all purpose)
2 cups of black beans (I use 2 cans)

1. In a saucepan over medium heat with 1 Tbsp. olive oil, sauté onion, bell pepper, garlic, and jalapeño for 4 to 5 minutes. Remove from heat and set aside.

2. In a large mixing bowl, mash black beans, sautéed vegetables and bread crumbs mixing well. (I needed Bruce to mash the ingredients with his hands. This is great for kids to help with.) Season with cumin, cilantro, and salt; mix again. Shape into patties, then coat in flour.

3. Place in pan over medium heat with remaining oil. Cook each patty for about 5 minutes on each side, or until golden (lightly) browned.

Rosemary-Cheese Biscuits

Rosemary-Cheese Biscuits
Vegan; Makes about 1 dozen

I make these when I make the Sweet Potato Black Bean Chili. Super easy to make, these are great to take on picnics or to an afternoon potluck. Try out different cheeses to give some variety. I've done pepper jack for a spicy kick....

2 cups flour (use a gluten-free all purpose if needed/wanted)
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup earth balance
1 cup non-dairy milk (I use hemp)
1/2 cup vegan cheddar cheese
1 Tbsp. crushed dried rosemary
1 Tbsp. dried basil
1 Tbsp. dried sage
1 Tbsp. rubbed thyme

1. Preheat oven to 375 degrees

2. Put all of the ingredients in a bowl and mix by hand. Drop by tablespoon onto a greased baking sheet. Bake for 10 to 12 minutes.

Original recipe found www.vegcooking.com

Squash-Rice Casserole

Squash-Rice Casserole
Vegan; 1 hour 15 min prep and cook

This recipe was adapted from Cooking Light. Bruce loved it, and couldn't stop talking about it for days. While he described it to one of colleagues, it was lost in translation.... You decide, kids might like this due to it being cheesy....

8 cups of a combination of sliced yellow squash, zucchini and butternut squash (about 2 1/2 lbs.)
1 cup chopped onion (I used a little less, about 1/4 cup)
1 cup low-sodium vegetable broth
1 cup not-chick'n broth
2 cups cooked brown rice
1 cup Daiya cheddar cheese shreds
3/4 cups soy yogurt
1/4 cup nutritional yeast (divided)
1/4 cup Italian-seasoned bread crumbs
1/2 teaspoon salt (the original recipe called for 1 teaspoon)
1/4 teaspoon black pepper
egg replacer for 2 eggs (follow instructions for what you use/have on hand)

1. Preheat oven to 350 degrees.

2. Combine first 4 ingredients in a dutch oven; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain; partially mash with a large fork or potato masher.

3. In a large bowl, combine squash mixture, rice, cheddar cheese, soy yogurt, 2 tablespoons nutritional yeast, bread crumbs, salt, pepper, and egg replacer in a bowl; gently stir. Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons nutritional yeast and bake for 30 minutes or until bubbly.

Corn and Broccoli Calzones

Corn and Broccoli Calzones
Vegan

These calzones are stuffed with a combination of corn and broccoli, but you can use whatever you have in your fridge. Tofu used as the ricotta and Daiya mozzarella make our pizza pockets lower in fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping. This recipe was slightly adapted to make vegan... This recipe is a favorite of my sister, and truly a kid friendly recipe!

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels (about 3 ears; see Tip)
1 cup shredded Daiya mozzarella cheese
2/3 cup firm tofu, mashed to resemble ricotta
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
All-purpose flour for dusting
20 ounces prepared whole-wheat pizza dough (see Tip), thawed if frozen
2 teaspoons canola oil

1. Position racks in upper and lower thirds of oven; preheat to 475F degrees. Lightly grease two baking pans.

2. Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl. On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.

3. Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving.

Yield: 6 calzones

Recipe Tips & Notes
Tips: To remove corn kernels from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.

Look for balls of whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.

Recipe NutritionPer calzone: 350 calories; 7 g fat (3 g saturated fat, 3 g mono unsaturated fat); 21 mg cholesterol; 50 g carbohydrates; 17 g protein; 4 g fiber; 509 mg sodium; 250 mg potassium

Nutrtion Bonus: Vitamin C (35% daily value), Calcium (25% dv), Vitamin A (20% dv).
3 Carbohydrate Servings
Exchanges: 3 starch, 1 medium-fat protein

Found on www.Care2/healthyliving.com and www.EatingWell.com

Fried Green Tomato Clubs

Fried Green Tomato Clubs
Serves 4; 30 minutes or less

This is a great recipe to enjoy summer and to use green tomatoes that you can pick up from the Farmer's Market. I adapted this recipe from Martha Stewart Living Cookbook-The New Classics. I added some fresh spinach for added color. Add hot sauce for an added kick or use Chipotle Vegan Mayo (see recipe).

4 slices of veggie bacon
3/4 cup stone-ground yellow cornmeal
1 teaspoon salt
Pinch of cayenne pepper
Pinch of sugar
2 green tomatoes, thinly sliced
4 biscuits or English muffins, split and toasted (I used German Dark Wheat bread)
Vegan Mayonnaise for serving
4 slices of Daiya Cheddar cheese (optional)
1 1/2 cups of spinach
1/4 cup vegetable oil

1. Cook the veggie bacon in a skillet until crisp. Set aside.

2. In a shallow dish, mix together the cornmeal, salt, cayenne pepper, and sugar. Add the tomatoes, and toss to coat.

3. Heat the vegetable oil in the skillet over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.

4. Spread the vegan mayonnaise over the cut sides of biscuits; fill each side with 1 to 2 slices fried tomatoes, 1 slice of veggie bacon and cheese, and add spinach. Sprinkle with hot sauce, if desired. Enjoy.

Zucchini "Fettuccine" with Fresh Marinara

Zucchini "Fettuccine" with Fresh Marinara
It's WAY TOO hot to "cook" anything right now! This is perfect for this 111 degree temps! Enjoy.....

SERVES 6

1 1/2 lb. plum tomatoes, quartered
1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
1/4 cup extra virgin olive oil
1 shallot, minced
Sea salt or kosher salt to taste
Freshly ground black pepper
8 oz. mixed summer squash (green and yellow), ends trimmed
1 orange bell pepper, halved and seeded
8 oz. soy or Daiya mozzarella, diced
1 cup chopped walnuts
Nutritional yeast or soy Parmesan cheese for garnish, optional
6 basil sprigs for garnish, optional

Directions
1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.

3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

Nutritional Information
Per SERVING: Calories: 320, Protein: 16g, Total fat: 26g, Saturated fat: 2g, Carbs: 14g, Cholesterol: mg, Sodium: 590mg, Fiber: 5g, Sugars: 7g

Eggplant Parmesan

Eggplant Parmesan
Serves 8; Prep Time 30 min; Baking Time 45 min.

Tip: This is a freezer friendly recipe. Prepare as directed through step 4. Wrap with foil and freeze for up to 3 months. This is my go to recipe for Eggplant Parmesan! Everyone who I have made this for or shared the recipe with has LOVED this dish!!!! Bruce loves it "'cause it's not slimy" and it's a healthier version since there isn't a lot of oil being used or being pan fried.

4 Tablespoons egg replacer, (follow package instructions)
2 small eggplants, cut horizontally into 1/4-inch thick slices
1/3 cup all-purpose flour
2 cups dried Italian bread crumbs
1 can (28 oz.) crushed tomatoes
1 1/2 cup shredded Daiya mozzarella cheese
2 tablespoons grated Parmesan cheese (I use nutritional yeast)

1.) Preheat the oven to 400F. Spray 2 baking sheets with vegetable cooking spray. In a shallow dish, combine egg replacer and water.

2.) Dredge eggplant in flour; tap off excess. Dip slices in egg-replacer mixture, turning to coat and allowing excess to drip back into the bowl. Coat eggplant with breadcrumbs.

3.) Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 minutes.

4.) In bottom of an 8-inch square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/3 of mozzarella. Repeat layering with remaining ingredients. Sprinkle Parmesan cheese on top.

5.) Bake until heated through, about 15 minutes. Place dish on a wire rack to cool slightly.