Chunky Marinara & Eggplant Bruschetta

Chunky Marinara & Eggplant Bruschetta
Vegan; 30 minutes; Gluten Free; Serves 6

Running out of bread, I used breaded eggplant. The breaded eggplant comes out crunchy on the outside and tender on the inside. This appetizer is super elegant and easy, this is sure to be a crowd pleaser.

Eggplant Bruschetta:

2 small eggplant, sliced into 1" round slices and then cut into moon shapes
Egg Replacer the equivalent to 2 eggs
1/2 cup of gluten free Panko bread crumbs
1/2 cup of gluten free Italian bread crumbs

1. Preheat oven to 425F.

2. Combine Panko and Italian breadcrumbs. Dip eggplant slice into the egg replacer and into the breadcrumb mixture. Repeat and place on a cookie sheet.

3. Bake for 30 minutes.

Spoon marinara sauce onto the eggplant slices and garnish with vegan Parmesan cheese.

While the eggplant is baking:
Chunky Marinara:

6 ripe tomatoes (I use what I pick up at the Farmers Markets), peeled, seeded and chopped
1 large garlic clove, minced
1/4 cup sweet onion, minced
1/2 cup mushrooms, sliced
1/2 yellow bell pepper, sliced
1 jalapeno, seeded and minced
2 Tablespoons olive oil
1/4 cup vegetable broth
2-3 Tablespoons tomato paste
2-3 Tablespoons Pinot Noir wine vinegar
1 teaspoon crushed dried rosemary
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon crushed red pepper

1. In a medium skillet over medium heat, saute onion and garlic until onion becomes translucent. Combine mushrooms, peppers and vegetable broth, stirring until mushrooms are brown, about 5 minutes. Add tomatoes, tomato paste, wine vinegar and seasonings. Bring to a simmer and allow to thicken.

2. Spoon mixture on crispy eggplant and serve warm. Enjoy!

Twice Baked Butternut Squash

Twice Baked Butternut Squash
Vegan; Omit the breadcrumbs to make Gluten Free

During the feast over Christmas I made these.... Since I was sick and couldn't taste anything, I wasn't sure how these came out. However, now that I have my taste buds back-I LOVE these!!!! I top mine with a little Chipotle Cayenne Vegan Parmesan Cheese for the extra kick that we love in the house!

2-3 small or 1-2 large butternut squash
1/4 small onion, diced
1/2 red bell pepper, diced
1/2 cup mushrooms, sliced
1/4 cup plain soy yogurt
2 teaspoons olive oil
2-3 cloves garlic, minced
1 teaspoon dry mustard
1 teaspoon cumin
salt and pepper to taste
1/4 cup breadcrumbs
1 Tablespoon thyme


1. Cut squash lengthwise and scoop out the seeds and membranes
place face down on a cookie sheet, add about 1/4 inch water and bake at 350 for 40-75 minutes (depending on the size of the squash), then remove from oven and allow to cool until they are comfortable to hold in your hand.

2. Scoop out the cooked squash into a mixing bowl and return the hollowed out skins to the baking sheet, hollow side up.

3. In a saute pan, cook the onions, garlic and pepper in the olive oil until softened (about 7-10 minutes) then add to the mixing bowl add cumin, mustard, and soy yogurt.

4. Fill the skins with the mixture, top with breadcrumbs and sprinkle with thyme
bake at 350 for 25-30 minutes, or until heated through and breadcrumbs are toasted.

Pesto Sweet Potato Mushroom Chickpea Salad

Pesto Sweet Potato Mushroom Chickpea Salad
Vegan; Serves 6; 30 minutes

Already having my zucchini shredded for the fritters I was planning on making for dinner, I didn't have a side dish. So, my quest begins (knowing I that I found the perfect recipe-taking the best of 3 different recipes).... I found this while surfing pinterest and foodgawker (my addictions)! I made these to fit mine and Bruce's taste! Enjoy and remember, a recipe has no soul until the chef gives it one....

Ingredients:
1 medium sweet potato, sliced
2 cups of mushrooms, sliced
2 Tablespoons Safflower oil
salt and pepper to taste (I put about two pinches of both sprinkled over)
1 14.5 oz can of chickpeas, rinsed and drained
Pesto Recipe will follow in the blog

Instructions:

1. Preheat your oven to 400. Line a baking sheet with parchment paper. Spread the mushrooms and potatoes out on the baking sheet.

2. Lightly drizzle with safflower oil and add salt and pepper to taste. Toss to fully coat each piece. Bake in the preheated oven for about 15-18 minutes, until the largest chunk of potato can easily be pierced with a fork. Remove and set aside to cool.

3. While your mushroom and potatoes are cooking, you can prepare your pesto.

4. Once the mushrooms and potatoes have cooled for about 10 minutes or so, place them in a bowl along with the chickpeas. If you want it really “pesto-ey”, dump all of it in. Otherwise scoop it in by the spoonful, tossing the salad to combine between each spoonful, until all the pieces are coated to meet your pesto preference. You can serve immediately or chill for 30 minutes or more before serving. Enjoy!

Basic Tofu Scramble

Basic Tofu Scramble

Well the below are the measurements that I use for this (typical) Sunday morning. I jazz it up with tomatoes, zucchini, yellow squash, mushrooms, asparagus and spinach. Pretty much whatever I have on hand. Bruce has come to love this as either a sandwich on rosemary sourdough or on an everything bagel. I serve this with a tempeh bacon, and the combinations are pretty endless.

Ingredients:

1/2 yellow onion, diced
1/2 green bell pepper, diced
1 block organic tofu, drained and pressed
2 tbsp oil or earth balance
1 tsp garlic powder
1 tsp onion powder
1 tbsp soy sauce
2 tbsp nutritional yeast
1/2 tsp turmeric (optional)

Preparation:

1. Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly.

2. Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.

3. Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or non-dairy cheese. Serves two.

Per serving provides approximately: Cal.: 365; Cal. fr. Fat: 220; Tot. Fat: 24.5g; Tot. Carb.: 18.9g; Chol.: 0mg; Sod.: 484mg; Dietary Fiber: 4.8g; Prot.: 24.2g; Vit. A 19%; Vit. C: 100%; Calcium: 39%; Iron: 33%

Found: About.com

Creamed Spinach Sauce Over Sliced Mushroom Burgers

Creamed Spinach Sauce Over Sliced Mushroom Burgers
Vegan; 45 minutes; Serves 4

I made these last night and served them with blue baked potatoes. Bruce was SO thrilled with these, I think since there were so many different flavors in this dish....

Creamed Spinach
Makes 2 cups
1/2 teaspoon earth balance
1 Tablespoon minced onion
1 clove of garlic minced
1 Tablespoon all-purpose flour
1/2 cup hemp milk
1/2 cup low-sodium not-chick'n broth
kosher salt and black pepper
pinch cayenne
pinch nutmeg
garlic and red pepper to taste
4 cups chopped fresh spinach

1. In a large pan, over medium high heat, heat broth, hemp milk, spinach, garlic and onion. When the spinach starts to wilt (about 5-8 minutes), whisk in flour and spices. When the sauce starts to thicken, lower the heat to simmer until all the spinach has wilted.

To Make the Sliced Mushroom Burgers
Vegan; Serves 4

8-10 button mushrooms (depending on size); cleaned and sliced
olive oil to coat
balsamic vinegar to coat
dry white wine to coat
1 clove of garlic, minced

1. In a shallow glass dish, marinade mushrooms in oil, vinegar and white wine for 15-20 minutes.

2. Over medium-high heat, in a small pan, pour the mushroom mixture and heat until the mushrooms turn brown. Then lower heat to a simmer for about 5-7 minutes, and serve on toasted buns with the cream spinach mixture.

Stuffed Zucchini

Stuffed Zucchini
Serves 4

When I made this the other night, I only scooped out 1 zucchini. However, I'm finding large ones at the Farmers Markets. I ended up forgetting to add the tomatoes while cooking the veggie mix, so I added it at the end with bread crumbs and the crushed red pepper. Bruce loved the non-dairy cream cheese mentioning that it made the dish. You decide.... Happy Wednesday.....

1 large zucchini, sliced in half lengthwise and the "meat" scooped out and chopped
1 red bell pepper, seeded and diced
1 tomato, diced
3 large button mushrooms, chopped
1 large garlic clove, minced
1/4 cup onion, chopped (I used the green tops-leaves from the one I picked up from the farmers market)
2 Tablespoons Italian bread crumbs
1 teaspoon crushed red pepper
1 8oz. container of non-dairy cream cheese, (I used Follow Your Heart; Vegan Gourmet)
1/4 teaspoon black pepper
4 Tablespoons olive oil, divided
1/4 cup chopped walnuts (optional)

1. Preheat the oven to 400 degrees and drizzle 2 Tablespoons olive oil in glass casserole dish. Set aside.

2. In a medium sized skillet (I use my beloved cast iron) over medium-high, heat remaining 2 Tablespoons of olive oil with the garlic and onion, stirring occasionally for about 2 minutes. Add the red bell pepper and mushrooms, cooking for about 3 more minutes. Finally add the zucchini (and tomatoes) cooking for about 2-3 minutes, adding the non-dairy cream cheese and black pepper. Once the non-dairy cream has melted, stuff the zucchini shells.

3. Bake for 20 minutes, and at the ten minutes sprinkle with bread crumbs and crushed red pepper. If you forget the tomatoes (like I did) sprinkle the tomatoes on first, before the other toppings. Chopped walnuts are nice too....

Serve with some crusty garlic bread and some dry white wine.... Enjoy!

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.**

Tofu Vegetable Hash

Tofu Vegetable Hash
Makes 8 1-cup servings

Make this once and eat it for several days! This makes a lot of food, I cut the recipe in half and still had SO much food!

2 russet potatoes, scrubbed and diced
1 tablespoon extra-virgin olive oil
1 large onion, sliced
2 1/2 cups sliced mushrooms
1 pound firm reduced-fat tofu, rinsed and cut into 1/2-inch cubes
1 bunch fresh basil, stemmed and chopped
1/2 cup water, divided
2 tomatoes, diced
2 cups broccoli florets
2 heads baby bok choy, thinly sliced
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon black pepper

Steam potatoes until they are just tender when pierced with a fork. Set aside. Heat oil in a large non-stick skillet, then add onion and mushrooms. Cook over high heat, stirring often, until onion is golden and mushrooms are brown, about 5 minutes. Add tofu, basil, and 1/4 cup water. Cook 3 minutes over high heat, stirring often and adding small amounts of water if needed to prevent sticking. Reduce heat to medium and add tomatoes, broccoli, bok choy, soy sauce, black pepper, and remaining 1/4 cup water. Stir gently to mix, then cover and cook until broccoli is just tender, about 5 minutes. Serve hot.

Per 1-cup serving
Cal: 141; Fat: 4.6 g; Sat. Fat: 0.7 g; Cal from Fat: 29.7%; Chol: 0 mg; Prot: 8.7 g; Carbs: 19.1 g; Sugar: 3.4 g; Fiber: 5.5 g; Sod: 249 mg; Calcium: 159 mg; Iron: 4.3 mg; Vit C: 53.3 mg; Beta Carotene: 3038 mcg; Vitamin E: 1 mg
From Turn Off the Fat Genes by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.

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.

Black Bean Burgers

Black Bean Burgers
Makes 6-8 patties

1 15-ounce can black beans (or 1 1/2 cups if cooking from scratch), rinsed and drained
1/2 cup quick-cooking rolled oats (not instant)
1/2 cup whole-wheat bread crumbs
4 tablespoons finely chopped onions
4 tablespoons finely chopped carrots
4 tablespoons finely chopped mushrooms
2 garlic cloves, minced
2 teaspoons nutritional yeast
1 teaspoon ground cumin
1 tablespoon soy sauce
1 tablespoon vegetarian Worcestershire sauce
1 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
salt, to taste
black pepper, to taste

Directions

1. Mash beans with fork or potato masher, leaving some texture. Add all remaining ingredients and mix with your hands. It will be very thick. Form into 6 to 8 patties.

2. Lightly spray a frying pan with nonstick spray or wipe lightly with oil. On medium high-heat, brown patties on both sides.

Nutrition Information | Per serving (1 patty)

calories: 186; fat: 1.4 g; saturated fat: 0.2 g; calories from fat: 6.1%; cholesterol: 0 mg; protein: 10.3 g; carbohydrates: 34.3 g; sugar: 1.6 g; fiber: 11.7 g; sodium: 288 mg; calcium: 87 mg; iron: 3.3 mg; vitamin C: 2 mg; beta-carotene: 428 mcg; vitamin E: 0.1 mg

Found: Food for Life instructor Delisa Renideo of www.yestolife.info.

Veggie Parmesan

Veggie Parmesan
Vegan; Makes about 12 one-cup servings

This recipe is loaded with a variety of delicious vegetables, interesting textures, and strong flavors—perfect for a memorable meal like this.

In honor of Valentine's Day this Monday, this may just be that special dish one was looking for! Happy Valentine's Day from my family to yours!

1 12.3-ounce package firm silken tofu
1 cup bread crumbs or panko Japanese-style bread crumbs
3 cups fresh baby spinach
1 12-ounce can diced tomatoes, drained
1 8-ounce package sliced mushrooms
1 zucchini, sliced in circles
1 large eggplant, sliced in circles
1 26-ounce jar spaghetti sauce
1 cup nutritional yeast, divided
4 garlic cloves, minced
1/4 cup thinly sliced fresh basil

Preheat oven to 350 F.

1. In a bowl, mix tofu, garlic, and 1/2 cup nutritional yeast well, until smooth.

2. Layer as follows in a large casserole dish:

1/3 of the spaghetti sauce
all eggplant slices
1/2 of the tofu mixture (spread well)
all zucchini slices
1/3 of the spaghetti sauce
all sliced mushrooms
1/2 of the tofu mixture
all diced tomatoes
all spinach
1/3 of the spaghetti sauce

Spread remaining 1/2 cup nutritional yeast over top. Cover with bread crumbs and basil.

3. Bake for about 40 minutes, until sauce is bubbling and veggies are soft.

Serve with warm, soy-buttered bread!

Per 1-cup serving: calories: 192; fat: 4.3 g; saturated fat: 0.7 g; calories from fat: 19.5%; cholesterol: 0 mg; protein: 11.5 g; carbohydrates: 31.4 g; sugar: 10.1 g; fiber: 6.5 g; sodium: 426 mg; calcium: 76 mg; iron: 2.9 mg; vitamin C: 10.7 mg; beta-carotene: 704 mcg; vitamin E: 1.9 mg

Recipe from Isis Israel, at Saladmaster

Found: The Cancer Project and PCRM.com

Spicy Thai Soup

Spicy Thai Soup
Makes 6 1-cup servings

What a delicious way to enjoy healthy green vegetables!

1 tablespoon finely chopped fresh ginger
4 cups Vegetable Broth
2 teaspoons minced garlic
1/2 - 1 jalapeno pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup packed finely chopped bok choy
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro

1. Mix broth, ginger, garlic, and jalapeño pepper in a pot and bring to a boil.

2. Add mushrooms and simmer 2 minutes.

3. Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook.

4. Stir in green onion and cilantro. Serve immediately.

Per 1-cup serving

Cal.: 59; Fat: 0.8 g; Sat. Fat: 0.1 g; Cal. from Fat: 12.4%; Chol.: 0 mg; Prot.: 3.2; Carb.: 10.8 g; Sugar: 1.3 g; Fiber: 2.8 g; Sod.: 152 mg; Calcium: 43 mg; Iron: 1.3 mg; Vitamin C: 17 mg; Beta Carotene: 914 mcg; Vitamin E: 0.5 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.

Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.) My tortillas didn't come out exactly round, but Bruce and the boys LOVED them anyways....

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!

Summer Veggies and Chickpeas with Purple Carrot Juice

Summer Veggies and Chickpeas with Purple Carrot Juice
Vegan; 30 minutes or fewer; Serves 4

On Saturday, some friends and I gave a presentation for VegSurvival 101. For the dish, I prepared this to show that you use what you have on hand and to think outside the box. Food is an art and that it doesn't have to be a chore to make dinner for your family. The presentation was a success, with the attendees feeling better about how easy it is to stick to a vegetarian/vegan/plant-based diet. Enjoy the jewel tones of this dish and add what you have on hand. I wanted to use quinoa, but had to substitute pearl barley-just getting back from the store-and realizing I was out...

1 cup quinoa
1 cup purple carrot juice
1 cup water
2 tablespoons olive oil (use vegetable broth if your watching your oil intake)
4 mini sweet peppers, sliced in half moon (I used yellow, orange and red)
1 tomato
5 cremini mushroom, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
1 clove of garlic, minced
1 tablespoon fresh ginger, minced-I zested mine (if going with ground ginger, use 2 teaspoons)
**2-3 teaspoons of dried thyme
**2-3 teaspoons of dried lemon peel
**Add crushed red peppers for added heat or try dried Thai peppers

**With the purple carrot juice being so tasty, you may need to add more spice to the dish for added flavor.

1. In pan add quiona, purple carrot juice and water. Bring to a boil and cook until tender and liquid is absorbed.

2. Meanwhile, in a large skillet, heat oil (enough to coat the pan). Add garlic and ginger, sauté for 30 seconds. Next, add the peppers and mushrooms, continue to sauté for 3 minutes or until mushrooms are brown and peppers are tender. Add squash, zucchini and chickpeas and sauté for 5 minutes or until heated through, adding the lemon peel and thyme until fragrant.

3. Combine the quiona mixture with veggies and serve. Enjoy with some crusty bread, toasted with some earth balance, sprinkle some garlic powder and rosemary.

Spinach & Pine Nut Pasta

Spinach & Pine Nut Pasta
Serves 4; Prep time: 20 min.; Cook time: 20 min.

Use fresh spinach for best results. Sprinkle with nutmeg for extra flavor.

8 oz. pasta shapes or spaghetti
1/2 cup olive oil
2 garlic cloves, crushed
1 onion, quartered and sliced
3 large flat mushrooms, sliced
8 oz. spinach
2 tablespoons pine nuts
6 tablespoons dry white wine
salt & pepper
Parmesan shavings, to garnish (optional)

1.) Cook the pasta in a saucepan of boiling water for 8-10 minutes, or until "al détente". Drain well.

2.) Meanwhile, heat the olive oil in a large saucepan and sauté the garlic and onion for 1 min.

3.) Add the sliced mushrooms and cook for 2 minutes, stirring occasionally.

4.) Add the spinach and cook for 4-5 minutes, or until the spinach is wilted.

5.) Stir in the pine nuts and wine, season well with salt and pepper, and cook for 1 minute.

6.) Transfer the pasta to a warm serving bowl and toss the sauce into it, mixing well. Garnish with shavings of Parmesan cheese and serve at once.

Found in: What's Cooking Vegetarian by: Jenny Stacey

Grilled Mushroom Steaks

Grilled Mushroom Steaks
Makes 4 servings

In honor of summer and grilling season, I hope all enjoy this one! Add your own toppings....
If you're not a fan of balsamic vinegar, here is my go to marinade.... 2 cloves garlic minced, 1/2 cup olive oil and 1/3 cup dry white wine. Cover and let stand for 30 minutes-Bruce says they taste just like a steak! (Add more or less depending on how much you're making.)

4 large portobello mushrooms
1/2 cup balsamic vinegar

1.) Clean mushrooms well and leave whole. Place vinegar or other sauce in a small bowl. Brush mushrooms with this sauce on both sides and grill over medium coals for about 10 minutes on each side. Brush with more sauce while grilling. Serve at once alone or on buns with lettuce, tomatoes, onions, ketchup, and mustard.

Per serving (1/4 of recipe): Calories 46; Fat 0.7 g; Saturated Fat 0.1 g; Calories from Fat 13.9%; Cholesterol 0 mg; Protein 3.3 g; Carbohydrates 9.5 g; Sugar 0.6 g; Fiber 3.3 g; Sodium: 3 mg; Calcium 9 mg; Iron 2.6 mg; Vitamin C 6.1 mg; Beta Carotene 0 mcg; Vitamin E 0 mg

Source: Mary McDougall of the McDougall Program www.drmcdougall.com

Vegetable Pot Pies

Vegetable Pot Pies
Serves 8

Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe. Since Bruce and I are not huge carrot fans, I substituted turnips. I know this looks intimidating, but this was SUPER easy to make!

Ingredient List

Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces

Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional (add to make the filling creamier)
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels

Directions

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

Nutritional Information

Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g

Found: Vegetarian Times

Portobello Swiss-Chard Sandwiches

Portobello–Swiss Chard Sandwiches
Serves 4; Vegan

Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich. These are great to slice up into a salad or tacos!

Ingredient List
**4 large portobello mushroom caps, stemmed (1 lb.) (I had better luck with the baby bellas)
4 Tbs. plus 1 tsp. olive oil
**2 cloves garlic, minced (about 2 tsp.) (I used green garlic, it was a more subtle taste)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
**1 Tbs. balsamic vinegar (I used a pomegranate balsamic vinegar and it came out SO yummy!)
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split Directions

1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.

2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat. 3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.

4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve. Nutritional Information Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g

Found Vegetarian Times 2006

Southwestern Breakfast Hash

Southwestern Breakfast Hash
Vegan; Serves 4

Okay, so I know what you are thinking. But, sometimes you want breakfast for dinner or just need a really yummy idea for any meal.

3 Tbs. canola oil
1/2 tsp. ground cumin
1 jalapeno, seeded and finely diced
1 small garlic clove, minced
1 Tbs. of minced onion (Any time a recipe calls for a whole onion, I cut it down to fit my taste)
8 oz. yellow pear tomatoes
4 mushrooms, sliced (Any kind will work)
5 asparagus, sliced in 1 inch pieces
1 15 oz. can black beans, drained and rinsed
2 tsp. nutritional yeast seasoning
1 8 oz. package of tofu, pressed and crumbled
1 medium zucchini, coarsely chopped
Coarse salt and freshly ground black pepper

1. Heat 2 Tbs. oil in a large saucepan over medium-high heat. Add cumin, garlic and onion; cook until fragrant, about 30 seconds.

2. Heat remaining oil over medium heat. Cook jalapeno, zucchini, mushrooms, asparagus, tomatoes, beans, yeast, and tofu, stirring until tomatoes begin to break down, 5 to 7 minutes. Season with salt and pepper. This is great to serve as tacos....