Spinach Pasta

Serves 4

12 oz pasta

6-8 oz frozen spinach

1 1/2 T oil

4 garlic cloves minced 

2 tomatoes, diced

 salt to taste

Cook pasta and spinach.  Saute garlic, add pasta spinach and tomatoes.  Season with salt.

(This comes out a little dry.  Tasty, but dry... still trying to figure out how to fix that.)

Black Bean Burgers

1/2 c. flour
1 onion diced
2 minced garlic cloves
1/2 t oregano
1 small pepper minced
1 T olive oil
2 c cooked/canned beans, mashed
1/2 c corn
1/2 c breadcrumbs
1/4 t cumin
1/2 t salt
2 t chili powder

Saute onion, garlic, oregano, pepper.  Stir in remaining ingredients.  Shape into patties and place on greased pan.  Bake at 350 10-20 min.  Patties are somewhat crumbly, so we like to eat them in pitas- the pitas keep them contained!

Balsamic couscous

Serves 4

1 c couscous

1 c boiling veg broth

3T olive oil

2 cloves minced garlic

1/2 red bell pepper, diced

1/2 onion chopped

1 c cherry tomatoes, halved

2 stalks celery, chopped

1 crown broccoli, cut into small pieces

dash oregano

dash balsamic vinegar

1 t basil

*add season veggies

Add couscous to boiling water, remove from heat.  Let stand 5 min, fluff with fork.

Saute garlic, onion, pepper celery.  Stir in other ingredients, adding tomatoes and vinegar last.  Cook through.

Curry Lentils

Serves 3

1 c dry lentils

2 c water

1 can (14 oz-ish) coconut milk

2 1/2 T curry powder

salt to taste

Boil lntils in water, simmer 15 min.  Stir in curry powder, milk, salt.  Simmer 15 min until tender.

Baked Tofu

Serves 4

Best eaten cold!

1 1/2 pkg extra firm tofu

1/3 c shoyu

3 T maple syrup or honey

3 T ketchup

1 1/2 T vinegar

1 garlic clove minced

1/4 t pepper

1/2 t liquid smoke flavoring

Slice tofu and press water out.  Cut into cubes.  

Mix shoyu, syrup, ketchup, vinegar.  Stir in remaining ingredients.  Marinate tofu at least 30 min.  Place tofu on baking sheet in a single layer.  Bake at 375 for 30-45 minutes, turning half way.

Gnocchi

Serves 2-3

2 c. dry potato flakes

2 t. oregano/rosemary/spices of your choice

2 c. boiling water

2 eggs, beaten (if vegan, use ground flax seed- 1T flax to 3 T water = 1 egg)

2 t. salt

1/4 t pepper

3 c flour

Mix flakes with oregano.  Add water, mix and let cool (just so you won't burn your hands when you knead the dough).

Stir in egg, salt and pepper.  Blend in enough flour to make a stiff dough (depending on the type of potato flakes you use, you may need more or less flour).  Knead.  Roll into snake and cut into bite size pieces.  

Place in boiling water.  As they rise to the top, remove.

Chili

Serves 4

1/2 onion chopped

3 cloves minced garlic

4 celery stalks, chopped

1 bell pepper, chopped

1 can pinto beans, drained

1 can black beans, drained

1 can kidney beans, drained

1 can diced tomatoes with juice 

1 c. fresh/frozen corn

2 t. cumin

1 t. basil

1 t. oregano

dashes of:

  cayenne pepper

  cinnamon

  onion powder

  garlic powder

  ketchup

  Bbq sauce (Sweet Baby Ray's is BEST!)

Saute onion and garlic.  Add pepper and celery.  Add all other ingredients.  Simmer at least 20 minutes.

Spinach Lasagna

Serves 4

6 lasagna noodles

1 10oz pkg frozen spinach

1 pkg extra firm tofu

1 T sugar

1/2 c. soymilk (+/-)

1/2 t. garlic powder

2 T lemon juice

3 t oregano

dash basil

2 t. seasoned salt

spaghetti sauce

Cook noodles.

Blend tofu, sugar, milk, garlic, lemon juice, spices in blender.  Stir in squeeze dried spinach.

Cover bottom of 8x8 pan with sauce.  Layer noodles then 1/2 of tofu filling.  Repeat.  Top with noodles, cover with sauce.  Bake at 350 for 20 min.  Top with cheese if desired.

Chickpea Masala

I got this recipe off my friend's blog, and it's been a family favorite!  She has a bunch of other good recipes (though not vegan) on there: skimpypantry.blogspot.com

Serves 4

3-4 med. potatoes

3 minced garlic cloves

1/4 t ginger powder

1 T curry powder

1/2 t. cinnamon

1t salt

1/4 c. veg oil

1 3/4 c. water, divided

1 onion, chopped

1t cumin

1 (15 oz) can chick peas/garbanzo beans

1/2c frozen peas

1/2c chopped fresh cilantro

Cut potatoes in to 1" cubes. cover w/cold water, set aside.

Puree garlic, ginger, curry, cinnam, salt, oil, 1/4c water until smooth.  Transfer to pot, cook until thickened slightly, abt. 1 min.  

Add onion, stir till soft.  Drain potatoes and add to onion mixture.  Add cumin.  Cook abt 10 min, until potatoes are barely tender.  Add chickpeas and 1 1/2c water.  Simmer till potatoes are tender, abt 20-25 min.  Add frozen peas and cook covered 3 min.  Remove from heat and stir in cilantro.

Zucchini Marinara

Serves 4

5 medium zucchini/squash, sliced

1 onion chopped

2 cloves minced garlic

pasta sauce

parmesan cheese

Boil zucchini until tender.  Drain.

Saute onion and garlic.  Combine zucchini and onion mixture in 9X13 pan, mix.  Pour pasta sauce over, sprinkle on parmesan cheese.  Bake at 375 for about 20 min.

Quinoa and Beans

Serves 4

1 onion chopped

3 cloves minced garlic

1 pepper, chopped

¾ c uncooked quinoa

1 ½ c. veg broth

1 t cumin

¼ t cayenne pepper

salt/pepper to taste

1c. frozen corn

2 (15 oz) cans black beans, drained

½ c. chopped fresh cilantro

1 can diced tomatoes, drained

Soak quinoa in water, set aside.  Saute onions, garlic and pepper in pot.  Drain quinoa and mix in, cover with broth.  Add seasonings.  Bring to boil, cover, simmer abt. 20 min.  Add corn, simmer 5 min.  Add remaining ingredients.  Top with cheese if desired.

Vegetable Soup

 Serves 6

¾ c. dry lentils

5 c. veg broth

2 cloves minced garlic

½ onion, chopped

2 carrots, peeled and sliced

2 celery stalks, chopped

1 medium potato, chopped

½ c frozen peas

1 can diced tomatoes

oregano, to taste

rosemary, to taste

thyme, to taste

1 bay leaf

1 T balsamic vinegar

Saute onions in pot.  Add garlic and celery.  Add remaining ingredients excluding vinegar.  Simmer till tender (30-40 minutes).  Remove bayleaf, add vinegar.