IBelieveInFae
10-20-2003, 01:24 PM
WEEK ONE
*Monday -
If I suspect we are going to have a frantic morning, I put oatmeal in the crockpot the night before. You have to use 3-4 parts liquid, I use soymilk. And it is especially yummy if you through in dried fruits like apricots...fresh bananas make it sweet and good too.
Brown rice topped with ~ zuchinni, carrots, onions and green peppers, all cooked in the same skillet.
green salad with organic lettuce, arugula, roasted beets, and walnuts, dressed with walnut oil, balsamic vinegar, salt and pepper
steamed brown rice with Earth Balance, salt and pepper
leftover organic corn
*Tuesday - White garlic pizza with spinach and broccoli, with chi-chi salad as a side. (Garbanzo beans, shredded carrots, broccoli sprouts and bean sprouts, dressed with Annie's Naturals Goddess Dressing)
Squash soup (pumpkin?) soup
homemade rolls
*Wednesday - I'm trying the recipe for Sweet Potato Burritoes from www.allrecipes.com
Corn, Collards, Biscuits, mashed potatoes, and tvp burgers and mushroom gravy
*Thursday - Bean burritos, steamed broccoli, and sliced peaches
Spaghetti with sauce(tomato based with mushrooms), green beans, sliced oranges and homemade bread
*Friday - black bean/corn latkes with veggie chili and corn bread
veggie fried rice
*Saturday alphabet vegetable soup with fresh bread and steamed broccoli
curried vegis (kale, carrots, cauliflour, sweet potatoes, ginger, and garlic simmered in coconut milk, add curry powder and garam masala, top w/ cashews... served over brown rice)
*Sunday black bean tacos (black beans simmered in salsa verde, put in soft corn tortillas w/ shredded lettuce, diced onions and avocados, w/ hot sauce
twice baked potatoes(made with veggie broth not milk and earth balance instead of butter), broccoli and salad and challah
WEEK TWO
*Monday -
salmon, steamed broccoli, and sliced peaches
Pizza
*Tuesday
Vegetarian Pot Pie
Spaghetti with tomato sauce, garlic bread, and peas
*Wednesday
Black Bean Enchiladas
couscous & beans
*Thursday
Stuffed Shells and Cinnamon Glazed Carrots
Lentils, Rice and Carmalized onions with Humus and Pita
*Friday
Garbanzo beans, Broccoli, and Brown rice
*Saturday -
Blackbeans and rice with tortilla, salsa, sour cream and avacado
Mashed potatoes, Mushrooms, Lima Beans and Okra
*Sunday - Blackeye pea and collard green soup with cornbread
lentil patties w/ curry sauce, and steamed broccoli
WEEK THREE
*Monday we had a non-veg day, and had fresh Alaskan salmon (DH brought home from Seattle) with mashed red potatoes and steamed broccoli. (We primarily eat veg with a fish meal occasionally.)
salads with seeds, cheese, coconut, mandarin oranges, other veggies
*Tuesday bean and cheese burritos
Carrot Coins
4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
Salt and pepper to taste
Peel and slice the carrots into thin rounds or coins. Place them in a medium-sized frying pan with the water. Cover and cook over medium-high heat for 6 to 7 minutes, or until the water has nearly evaporated and the carrots are soft.
Uncover and add the sugar, butter, and cider vinegar. Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper. Serves 3 to 5.
*Wednesday tacos (corn tortillas, pinto beans, cheese, cabbage), so I didn't make my soup.
Baked potatoes
*Thursday tacos scrambled eggs
Fried some arborio rice in grapeseed oil and when it browned added 1/2 cup white wine. When that cooked down added liquid to it continually for about 30 minutes. DH loved it and he is not into rice much. If I would have had veggies to add, it would have been better. Arborio rice is a creamy rice a little different than other rices.
*Friday pumpkin soup and fresh bread, along with a salad and some broccoli
Cream of celery soup is real good and easy
*Sunday
rice for dinner, with fruit for dessert.
enchilada casserole
WEEK FOUR
*Monday - Refried bean casserole made with homemade refried beans, rice, cheese, onions, and tomatos
Baked potato with ranch dressing, veggie on the side and three bean salad
*Tuesday - Indian curry of potatos, peas, and tomatos with rice
*Wednesday - Orzo pasta with an onion sauce and a veggie
*Thursday - Cottage cheese loaf with potato and veggie
*Friday - Hummus made with plain yogurt instead of tahini with toasted pita bread and cucumbers to dip in.
*Saturday - Heres one I like. I added pineapple and a little brown sugar (DH loves the taste of those) to it though. It smelled so good cooking, like baked beans. Yumm!! Oh, and I keep some lentils and bulgar that I cooked in the slow cooker in 2c. bags in the freezer since I have some recipes that call for it.
Sweet and Sour Stuffed Cabbage Rolls
1 large head of cabbage
1 cup cooked bulgar
1 cup cooked lentils
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup mushrooms, chopped fine
2 tablespoons mild vinegar
1/2 cup pineapple juice
1 medium can pureed tomatoes
1 teaspoon basil
1 teaspoon thyme
Peel away largest cabbage leaves, parboil few minutes or until pliable.
While parboiling, make sauce with last 3 ingredients and put little in
bottom of crockpot.
Mix lentils, bulgar, onions, mushrooms and garlic with pineapple juice
and vinegar. Roll into cabbage leaves, tucking in ends. Place
rolls in crockpot and pour remaining sauce over cabbage rolls.
Can cook on low all day
Magic Mountain Soup.
1 bag frozen mixed veggies
1 large (28oz) can whole tomatoes
2 carrots, maybe 3, chopped
2 celery stalks, maybe 3, chopped
1 onion, chopped
1 or 2 tsp. chili powder (or any herbs/spices of choice)
1 1/2 tsp. salt (add or subtract to your taste)
3 bouillon cubes (use vegie or onion or canned broth)
Dump everything in a big pot, Dutch oven, cauldron, pail, or crockpot, depending on what's around. Pour in water to cover, plus an inch or so more. Then just let'er cook for an hour or three, boiling first, then tapering off to a simmer. Keep it bubbling just as long as you like, and a reheat of course improves it. At the tail end of the process, sprinkle a few shakes of
crushed red pepper into the brew. If the impulse comes to toss in 3 whole cloves and a bay leaf at the beginning, act on it. Makes a ton. (Original directions). You can throw in some reconstituted tvp at the end, simmer together a bit. This recipe can easily be adjusted to more or less, I usually have about 6
quarts. So there is some left to freeze. I've used all different kinds of frozen vegies and skipped the fresh if I was in a hurry. Also it is great to throw in most any kind of leftovers like grains, casserole, etc. I usually simmer some onion and garlic for a few minutes before adding the rest.
*Sunday - Paprikosh
5 lg Carrots (cubed)
8 lg Potatoes (cubed)
5 lg Celery stalks
2 lg Onions (sliced thin)
3 T Paprika*
-salt & pepper to taste
Throw all ingredients into the crockpot, add water to top veggies (it makes
a sort of "gravy") and cook on high for 4 hours.
"week's over soup" I do this the night before I go shopping. I throw all of the veggies lefotver from the week in the pot with some onion and garlic and veggie broth or boullion. sometimes I add beans, sometimes a rice or pasta, really, anything goes. if it tastes too thin (ie, i didn't gave mushrooms or root veggies hanging around) I'll add some tomato sauce or paste. I cook this all day on low.
WEEK FIVE
*Monday - Creamy Spinach Casserole
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.
Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.
Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.
Spinach Pie:
You'll need:
1 bag of organic spinach (I prefer flat leaf)
1 small onion
2 organic carrots
1 zucchini
1 container ricotta cheese
1 egg
a top and bottom pie crust (admittedly, I use premade ones)
Chop onion and saute until soft and kind of see through. Set aside.
Wash and chop spinach and put it in a large bowl. Shred carrots and toss in the bowl. Slice zucchini about 1/2 inch thick. Lay on paper towels and press to dry a bit.
In a separate bowl, scramble egg, add ricotta and mix thoroughly. Add cooked onions. Add entire mixture to the bowl with the chopped spinach and gently stir.
Line bottom of pie pan with the first crust and arrange zucchini slices along bottom. Spoon spinach mixture in and pat down. Put on top crust, flute edges and pierce several times. Bake at 400 degrees until crust is golden and it "smells done"... *lol* I don't time these things, but it's probably about 20-25 minutes?
*Tuesday - Pasty topping
12/3 cups unbleached flour
1T sugar
1/2 t salt
1/2 t baking powder
1 stick (8T) butter (hard margarine)
4-5 T ice-cold water
Combine the flour, sugar, salt, powder. Cut in the butter (with a pastry cutter or fork) until it resembles fine crumbs. Add water 1T at a time until the dough holds together. Knead 2-3 times and then wrap in plastic wrap and refrigerate 1hour.
Filling
Preheat oven to 400F
2 potatoes cut into 1/2" dice
2 carots cut into dice
11/2 cups frozen corn
11/2 cups frozen peas
Boil these veggies for 5 min in a large pot of salted water to soften~ then strain and place in a large bowl.
In a frying pan heat 2T olive oil over medium heat.
Add
1 large onion finely chopped
1 stalk celery finely chopped
choped herbs (I like to use dill )
a pinch of S&P
cook stirring often, until onion is soft (8-9min)
Stir in 1T butter/margarine
and 1/4 cup unbleached flour
cook over low heat stirring 1 minute.
Stir in
1.5 cups veggie broth ( I use reconstituted powder from the heath food store)
Increase heat to medium. Cook, stirring until misture thickens. (2min.)
Stir in 1 cup (soy) milk
Cook stirring constantly until thickened(2 min)
Pour sauce over pre-cooked veggies in bowl and stir to mix.
Transfer to a pie plate. Let cool 15min. Then take out the pastry and roll out into a circle slightly larger than the pie plate. Tuck edges of pasty inside edge of pan~poke steam bents into crust with knife. Bake 50-60min.
I vary the veggies depending on what we have on hand, and I usually put chick peas in as well (I have a bag of cooked ones in the freezer, so I just grap a few handfuls...)
I've also been making the crust with part whole wheat flour and added wheat germ... it makes a more "mealy" crust iykwim...
Tofu Noodle Soup...
I saute chopped onion (1), garlic (a few cloves), celery (a stalk or two), and carrots (1-2) in olive oil until soft... then pour 4-5 cups veggie broth (again, I use the reconstituted broth pwd) over and bring to a boil... add 1 cup pasta (broken spaghetti, small shapes... whatever you have on hand) and boil 7-10 min... near the end of this time add chopped tofu (pre-frozen, thawed and pressed to get some of the water out~I use half of a pkg.) and 1/2-3/4 cup frozen peas... return to a boil to blend flavors... oh, I also add some Braggs/soy sauce at this point... you would probably want to double this recipe for a larger family... this makes about 4 servings...
I usually serve with biscuits (another yummy comfort food!)
*Wednesday - Pasta and Bean Soup
Saute 1 -2 bunches of green onions, cut up, with alot of crushed garlic, in just enough olive oil so things won't stick.
Add 1 tbsp. dried parsley or about 1/2 cup fresh, chopped up. Add the drained beans ( I use 1 can garbanza and 1 can small white beans- cannellini ?) and saute, but don't brown.
Add soup stock or/veggie boullion cubes with water. Add about 10 drops of hot sauce, pinch of chili powder, pinch of red pepper flakes and whatever other herbs you might want. I usually add some dried basil. Add about 2/3 of a can (or more to taste) of tomato paste. Let the whole thing cook for an hour or so.
Before serving, add salt and pepper and a box of precooked small shell pasta. ( Don't let it continue to cook once you add the pasta, unless you know it won't get gummy!).
This is even better the second day. You can also top it with fresh grated cheese, if you want.
*Thursday - black beans w/ mild green salsa, fresh cilantro, avocado, and soy sour cream
pad thai
*Friday - coconut milk curried vegis
pumpkin soup
*Saturday - garlicky red pasta sauce served over baked spaghetti squash
Onion Soup altered version from the Farms cookbook
2 large yellow onions, sliced or chopped
oil to saute
about 1 Tbsp dried tarragon
about 1 tsp salt or to taste
a few twists of fresh ground pepper
about 3Tbsp soy sauce
about 3Tbsp nutritional yeast
enough water to make soup
saute onion in oil in a soup pot until semi soft.
add tarragon, water, salt, pepper, and bring to a boil. cover, let simmer for 10 minutes or so, then add soy sauce and yeast. stir and serve.
this is such a great, easy no brainer soup to make when you have one of those dizzy head colds.
Onions are a mild diuretic, so they are great to eat in abundance during an illness.
*Sunday - Veggie Pasta Bake
Pour 1lb of pasta in a 9x13 baking pan. Any kind of pasta shape and type will work. Add 1 bag of frozen veggies. I like that mix of brocolli, cauliflower and carrots. Add one chopped onion. Stir in 1 can of spaghetti sauce (or your own if you make it) and one can of water. Sprinkle some cheese on top if you want it. Cover and bake at 350 for 60-70 minutes.
I like to add Italian herbs and garlic. Just throw some in.
For a meal, I serve cut up fresh fruit (whatever is on sale) and the kids have milk. Often, I serve a green veggie on the side.
Week Six
*Monday - Veg minestrone (all organic produce, canned goods & frozen veg)
Organic veg broth (Pacific brand) - 40 oz
Bag of baby carrots
2 stalks celery (chopped)
Bag each of frozen corn, peas
Can of canneoli beans (white kidney beans)
Can of diced tomatoes
Fusilli pasta
fresh basil (chopped)
fresh oregano (chopped)
ground pepper
salt to taste if you wish
1/2 stick butter
1/4 c flour
melt butter in soup pot
add flour & make a smooth paste
slowly pour in veg broth
let come to boil
add pasta
return to boil
add fresh veg
add seasonings
return to boil
turn down heat and let simmer for 30 min
add tomatoes, beans & frozen veg
simmer another 15 - 20 min
Serve with warm crusty bread
*Tuesday - 5 cups of water
1 can cream o celery soup
1 can cream o mushroom soup
3 medium potatoes
2 celery stalks
2 cups baby carrots
2 cups frozon mixed veggies
2 cups of frozen brocolli
(fresh can replace frozen veggies)
Peel and cut potatoes into a little larger than bite size peices. Place in large pot(containing the 5 cups of water). Cook until tender. Add carrots and celery, cook until tender. Add soups and frozen veggies, stir, bring to boil, then simmer for 20 minutes
*Wednesday - Zucchini & Corn Chowder
1 tablespoon margarine
2 shallots, chopped
2 tablespoons plain flour
3 cups soy drink
3 small zucchini, grated
large can creamed corn
veggie stock cube
3/4 teaspoon salt (I didn't use salt as stock cube was little salty)
Saute shallots in margarine until slightly browned. Add soy drink, flour, salt, and stock cube and heat until well blended. Then, add zucchini and corn. Bring soup to a boil, and then simmer until it's thickened, about 10 minutes.
I like adding more corn sometimes. Adding a bit more flour will make the soup thicker. You can substitute cow's milk instead of soy, if you eat animal products. If you can't find/don't have shallots, half an onion substitutes well.
This is fabulous and definately my family's favorite soup
*Thursday - Hannah's Veggie Soup
garlic (to taste)
1 onion
any veggies - (1 zucchini, summer squash, mushrooms, green or any pepper, carrots, celery - really, anything works!)
veg bullion cubes
sea salt, fresh black pepper, oregano
red wine (optional)
Dice all veggies.
Put a tbs of olive oil in large pot, then add garlic and onion. Saute until transparent (approx 2-4 minutes).
Add all other veggies. Saute for 15 minutes, stirring occasionally. Add enough water to cover veggies (for me, it;s usually 4 cups)
Bring to boil, then add the appropriate number of bullion cubes (1 cube per 2 cups/water...for me, 2 cubes)
Add red wine, if using, and spices.
Return to boil, then cover and simmer for 1 hour.
Put 1/2 soup into blender; puree until creamy.
Top with more fresh black pepper - serve!!!
Then you can either puree the rest (for fully creamy soup) or mix with the rest (for more brothy, chunky soup).
*Friday - Potato Knishes...
3lbs of potatoes, peeled and chopped
3 cups water
2 onions, peeled and finely chopped
1/2 tsp salt
1/4 tsp pepper
1tsp tumeric(I didn't use this but used dry mustard instead)
3 cups flour...I used 1/2unbleached and 1/2 whole wheat pastry flour
2 tsp baking powder
Bring water to boil and add potatoes. Boil, covered, 20 minutes or until done. Drain.
Saute onions and pepper in a small amt of oil until soft. (I cooked them until they carmelized since I like them sweet)
Mash cooked potato and divide potato in half.
Stir half the potato with the onions.
Mix remaining potatos with tumeric(dry mustard) salt, flour and baking powder to form a dough. It is dry and crumbly...I had to mash it together on a floured surface. Knead a few minutes gently. Roll out dough to 1/4 inch. cut into approx 12 4x4 squares.
Place 1/12th of the potato/onion mixture on each square. Fold in corners of dough and pinch closed. Preheat over to 275 and place knishes on cookie sheet pinched side down. cook 45 minutes
serve with saurkraut and prepared mustard.
I also served this with canned veggie baked beans and salad and it was soooooo good!!!
Scrambled Egg and Vegetable Enchiladas
Filling
1 tsp vegetable oil
2 cups diced zucchini
1 cup sliced scallions
1 cup corn kernels, frozen or canned
1 box (10 oz) thawed frozen chopped spinach, squeezed dry
7 large eggs, beaten
1/2 tsp salt
3 oz cheddar cheese, shredded (3/4 cup)
3 oz pepperjack cheese, shredded
Sauce
1 can (8 oz) tomato sauce
3/4 cup salsa
8 8-in. flour tortillas
1. Heat oven to 350. Have a 13 x 9 in baking dish ready
2. Filling: heat oil in skillet. Add zucchini, scallions, and corn. Cook, stirring, 2-3 minutes til zucchini turns bright green. Scatter spinach over veggies and stir in. Add eggs and salt. Scramble and cook 3-4 minutes, unitl fluffy but noe dry. Remove from heat. Stir in 1/4 cup of each of cheeses.
3. Sauce: puree ingredients in blender. Spread 1/4 cup over bottom of baking dish.
4. Spoon 1/2 cup filling down center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining sauce evenly over tortillas; sprinkle w/ remaining cheese.
5. Bake, uncovered, 20 mins. Let cool a bit and enjoy
*Saturday - Organic Kidney and Organic red chili beans.
I soaked them overnight.
Next day I chopped an onion, threw in a clove of garlic, and simmered the beans very low for several hours until tender. I also added saltand pepper.
Mama's they were so good we ate about half of them and they were all for our chili dinner tonight. I have never had such good beans mmmmmmmm!!!!!!
Well then I made the chili stuff by sauteing garlic, grated carrot, celery, andgreen pepper. When slightly limp I added comino(cumin) oregano, red chili pepper fresh ground even, and garlic pwder and pepper. I let that cook together and when really limp I mixed it in with the beans and added 1 can of tomato sauce and a tini bit of ketchup. It is all in the crockpot for our dinner tonight.
Vegetarian divine!!!! Those beans are so good!!!
Cranberry salad
I am a lover of those jello type salads and it is the only way I can get the family to enjoy cranberry. My 12 yo dd made this for us and it was the bomb!!!
She scrubbed an orange really good. cut in fourths and chopped in the food processor. Added the whole cranberries and chopped them up too.
we added about 1/2 to 1 cup of real maple syrup.
We then made a gelatin with I think three cups pineapple juice boiling and we sprinkled 4 Knox gelatine packs on top of one cup pineapple. When the 3 cups began boiling we added it to the other cup with gelatin in it. stirred it really well, added a can of crushed pineapple and the cranberry orange mixture.
mix well but gently and place in fridge or outside in the cold country. It was excellent and it was great with vanilla ice cream too for a really yummy treat.
If youmake this for your family I hope you enjoy it as much as we did
*Sunday - Erin's Vegan Lasagne
EnRg Rice Lasagne Noodles (or your choice of lasagne noodles)
1 Pkg Firm Tofu
1 bag of Organic Frozen Spinach
1 Jar of Trader Joes Organic Marinara (or homemade even better!)
2 cups mixed steamed veggies, your choice (suggestions: chopped broccoli, carrots, zucchini)
3 T Vegan Parmesan
2 Cloves Garlic
1/3 cup black olives
1 t. pepper
Preheat oven to 400f. Prepare noodles as per package instructions. In the food processor (or blender), blend the package of firm tofu with 1/4 cup of your marinara, bag of spinach, 2 T of the parmesan, garlic & pepper until well blended.
Add a layer of noodles to a non-stick 9x13 baking dish or lightly oiled glass baking dish. Then spread 1/3 of the tofu mixture on top of that and 1/3 of the steamed veggies. Then, add another layer of noodles & so on until you have used up the noodles (top layer should be noodles). Then pour the rest of the sauce over the entire lasagne, and sprinkle with the remaining Tbsp of parmesan and the olives. Bake for 25 minutes. Remove from the oven, cool a bit & serve with a nice big salad.
Oat Walnut Burgers
4 Cups water
1/2 Tablespoon Braggs Amino or soy sauce
1 cup finely chopped walnuts
1/4 cup nutritional yeast
1T. basil
1tsp. onion powder
1tsp.coriander ( i don't use this)
1tsp. sage
4 cups rolled oats
Combine all ingredients except for rolled oats in a saucepan and bring to a boil. Stir in oats. Remove from heat and set a side to cool. Make 1/4 to 1/2 cup sized patties. Bake on oiled cookie sheet for 12 to 15 mins. at 350
WEEK SEVEN
*Monday -polenta with spaghetti sauce
buy dried polenta in bulk, saute basil and garlic for a couple minutes, then cook with the polenta. Spread on cookie sheet and pack after you have cooked it. Cut into peices. Put spaghetti sauce with sauted veggies over top (whatever veggies you have).
Spaghetti sauce (I make a huge batch each month and freeze it in meal size portions, that way if you don't have time to cook, just defrost and pour over noodles)
Ingredients:
1/2 onion chopped
1 clove garlic
2 tablespoons oil
1 small carrot grated
2 tablespoons green pepper chopped
1 bay leaf
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons fresh parsley chopped
2 cups tomatoes coarsely chopped
1 six oz. can tomato paste
1 teaspoon salt
1/8 teaspoon pepper
1 pinch fennel
Directions:
Saute onion and garlic clove in oil *I use Olive Oil* until oinion is soft. Crush garlic with a fork.
Add carrot, green pepper, bay leaf and herbs. Stir well, then add the tomatoes, tomato paste and seasonings. Simmer 15 minutes. remove the bay leaf.
Makes 3 cups.
quiche with potato crust
Crust recipe
CRUST:
3 large potatoes, cooked and mashed
2 tbs olive oil
1/2 cup minced onion
1/4 tsp salt
smoosh into three pie pan (or 9x9 squares, whatever youhave) bake at 350 for 30 minutes for so, when they start browning. Then I mix 3 eggs, cup of soy milk, feta cheese and whatever veggies we have, toss those in, and bake on 350 for 40 minutes.
*Tuesday -
Sloppy Joi's
Ingredients:
3 cups chick peas (I buy dried and soak)
1 15 oz jar spaghetti sauce
1/3 cup molasses
1/4 cup finely chopped onions
Directions:
Preheat oven to 350. Combine all ingredients in a casserole dish. Bake, covered, 1 hour. Serve on whole wheat buns or bread.
Easy Black Bean Soup
Ingredients:
1 onion, chopped
1 Tbs olive oil
2 garlic cloves, minced
3 cups water
15 oz can black beans, not drained
14 oz can diced tomatos, not drained
1/3 cup rice
salt and ground cayenne, to taste
*Wednesday -
Potato Leek Soup
Directions:
Saute the onion in a large pot. When it is soft and slightly browned, add the garlic and saute a minute longer. Add water, beans, tomatos, and rice. Bring to a boil, then lower heat to medium. Simmer until rice is done (at least 45 minutes for brown rice). Add salt and cayenne and puree part of soup in quisenart.
Ingredients:
8 cups water
12 cups russetpotatoes (unpeeled) - 8 cups finely diced; 4 cups chopped into cubes
3 cups (3 medium leeks) thinly sliced leeks
3 cups chopped celery
4 tbsp butter
4 garlic cloves, pressed or minced
2 tsp dill weed
1 tsp crumbled basil
1/2 tsp ground celery seed
1 cup sour cream
salt to taste
Directions:
In a 5 or 6 quart pot, bring to a boil: water, diced potatoes, leeks and celery. Simmer, covered, until potatoes are very tender and begin to dissolve, about 30 minutes. Stir occasionally.
Add butter, cubed potatoes, garlic, dill, basil, and celery seed. Simmer, covered, until potato cubes are just tender. Turn burner to lowest heat.
In a small bowl, blend thesor cream with just enough soup broth tomake a smooth paste. Stir into soup. Season with salt to taste. Heat gently until hot but not boiling. Makes4 quarts.
Bean Salad
1 package edamame cooked and rinsed
1 can mixed beans rinsed
1 can black beans rinsed
half a big cucumber chopped
a red pepper chopped
a bunch of green onions chopped
a bunch of wild garlic chopped including leaves (or 4 big cloves regular garlic)
2 stalks celery minced
salt and pepper
1/3 cup brown rice vinegar
1/4 cup olive oil
Directions:
Mix together and serve at room temp or cold.
*Thursday - Bernice's Borscht
12 ounces of peeled and chopped beets (I usually use 5-6 fair sized beets)either cut into 1/2 inch cubes or julienne style.
Olive oil
1 large onion
One large carrot chopped, sliced or julienne
3 stalks of celery, thinly sliced
6 1/2 cups of water or vegetable stock ( I use stock)
1 Large can of diced tomatoes or 5 tomatoes diced and seeded.
1 tablespoon each of vinegar and lemon juice.
1-2 Tablespoons of honey
2 tablespoons of chopped dill (I leave this out...I hate dill)
3 cups of finely shaved cabbage.
Salt and pepper
1 thin skinned potato for every person dinning.
Sour cream.
Directions:
Chop onion and sauté until soft(4-5mins)
Add beets, carrots and celery stir constantly until all oil is absorbed(3-4 minutes)
Add stock, salt, pepper, honey,dill, tomatoes, now simmer for 30 minutes.
While soup is simmering bake a whole washed potato for every person who will be dinning.
After the 30 minutes is up add cabbage now simmer until all veggies are tender.
Take a potato, split it and scoop out the inside into a bowl, top it with soup, and then a dollop of sour cream (you vegan types can eat it without, it is still super yummy!) Keep the potato skins for dipping.
we always eat out soup with freshly backed rye bread, we cut it into toast fingers and dip dip dip away!
African Beans (LOVE this one)
1.5 cups dried black eyed peas
1 onion or 2 leeks
2T oil
1 can coconut milk
1 can tomato paste
1/2 t chili powder
1/2t cumin
2 t sugar
1 t salt
black pepper to taste
Cook peas. Saute onions or leeks until soft. Add paste, milk, and seasonings, stirring until they form a smooth paste. whe peas are cooked add to paste and serve immediately. Serve over brown rice for a whole protein.
*Friday -
Fresh Corn Chowder
2 tbspn butter
1 cup chopped onion
1/2 c minced celery
1 sweet red pepper
4 cups fresh sweet corn (frozen in wintertime)
1/2 tsp salt
freshly ground black pepper
1/4 tsp thyme
1/2 tsp dried basil
1 cup stock or water
1 cup milk (any type of milk will do)
opt. 1 c red lentils added along with stock
In a medium sized saucepan begin cooking the onions in the butter over
medium low heat, stirring. After about 3-5 minutes add celery, and keep
cooking. Five minutes later add peppers and corn.
Add seasonings, stir well, and cover. Reduce heat; let it cook 5 minutes.
Add stock. Cover and simmer about 10 minutes. (Longer if adding lentils)
Using a blender or food processor, puree about half the solids in some of
the soup's own liquids.
About 10 minutes before serving time add the milk. Don't actually cook the
soup any further; simply heat it gently to eating temperature.
*Saturday -
Summer Minestrone
vegetable cooking spray ( I use oil instead)
2 medium potatoes, cubed
2 medium carrots, thinly sliced
1 small zucchini, cubed
1 cup green beans, halved
1 cup thinly sliced or shredded cabbage
1/2 cup celery thinly sliced
1 medium onion, minced
3-4 garlic cloves, minced
2 easpoons italian seasoning
1-2 teaspoons dried oregano
4 cups vegetable stock
1 can (15 ounces) no salt added stewed tomatoes
1 can (15 ounces) kidney beans, rinsed, drained
2 cups water
1 1/2 cups penne, uncooked
1/2 tsp pepper
2 tablespoons grated pramesan or ramano cheese
1) spray cooking spray: heat over medium. Saute fresh vegetables (next 8
ingredients) until crisp-tender, 10-12 minutes. Stir in Italian
seasoning and oregano; cook 1-2 minutes more.
2) Add stock, tomatoes, beans, and water; heat to boiling. reduce heat
and simmer, covered, 10 minutes.
3) Heat soup to boiling; add pasta to saucepan. reduce heat and simmer,
uncovered, until pasta is al dente, 10-12 minutes. Stir in pepper.
Shepherd's Veggie Pot Pie (from 1001 Low-fat Vegetarian Recipes by Sue Spitler)
a little bit of oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1 clove garlic, minced
1/2 teaspoon dried savory leaves
1/4 -1/2 teaspoon dried thyme leaves
2 cups basic vegetable stock
1 cup thinly slice cabbage
1 cup sliced carrots
1 medium potato, unpeeled, cubed
3/4 cup fresh, or frozen, peas
3/4 cup mushrooms
3 tablespoons flour
1/3 cup cold water
salt and pepper to taste
2 cups mashed potatoes
1) put a little oil in a pot and heat on low. Saute onion, pepper, celery and garlic for 5-8 min then add in herbs and cook 1-2 min. Stir in stock and remaining vegetables and heat to boiling; reduce heat and simmer, covered, until vegetables are tender 15-20 min. While the veggies are cooking I cook my potatoes at the same time.
2) Heat vegetable mixture to boiling. Mix flour, cold water and stir into boiling mixure. Boil, stirring constantly until thickend. season to taste with salt and peeper and pour into dish.
3)Spoon or pipe potatoes on. Bake at 350 degrees until potatoes are lightly browned.
*Monday -
If I suspect we are going to have a frantic morning, I put oatmeal in the crockpot the night before. You have to use 3-4 parts liquid, I use soymilk. And it is especially yummy if you through in dried fruits like apricots...fresh bananas make it sweet and good too.
Brown rice topped with ~ zuchinni, carrots, onions and green peppers, all cooked in the same skillet.
green salad with organic lettuce, arugula, roasted beets, and walnuts, dressed with walnut oil, balsamic vinegar, salt and pepper
steamed brown rice with Earth Balance, salt and pepper
leftover organic corn
*Tuesday - White garlic pizza with spinach and broccoli, with chi-chi salad as a side. (Garbanzo beans, shredded carrots, broccoli sprouts and bean sprouts, dressed with Annie's Naturals Goddess Dressing)
Squash soup (pumpkin?) soup
homemade rolls
*Wednesday - I'm trying the recipe for Sweet Potato Burritoes from www.allrecipes.com
Corn, Collards, Biscuits, mashed potatoes, and tvp burgers and mushroom gravy
*Thursday - Bean burritos, steamed broccoli, and sliced peaches
Spaghetti with sauce(tomato based with mushrooms), green beans, sliced oranges and homemade bread
*Friday - black bean/corn latkes with veggie chili and corn bread
veggie fried rice
*Saturday alphabet vegetable soup with fresh bread and steamed broccoli
curried vegis (kale, carrots, cauliflour, sweet potatoes, ginger, and garlic simmered in coconut milk, add curry powder and garam masala, top w/ cashews... served over brown rice)
*Sunday black bean tacos (black beans simmered in salsa verde, put in soft corn tortillas w/ shredded lettuce, diced onions and avocados, w/ hot sauce
twice baked potatoes(made with veggie broth not milk and earth balance instead of butter), broccoli and salad and challah
WEEK TWO
*Monday -
salmon, steamed broccoli, and sliced peaches
Pizza
*Tuesday
Vegetarian Pot Pie
Spaghetti with tomato sauce, garlic bread, and peas
*Wednesday
Black Bean Enchiladas
couscous & beans
*Thursday
Stuffed Shells and Cinnamon Glazed Carrots
Lentils, Rice and Carmalized onions with Humus and Pita
*Friday
Garbanzo beans, Broccoli, and Brown rice
*Saturday -
Blackbeans and rice with tortilla, salsa, sour cream and avacado
Mashed potatoes, Mushrooms, Lima Beans and Okra
*Sunday - Blackeye pea and collard green soup with cornbread
lentil patties w/ curry sauce, and steamed broccoli
WEEK THREE
*Monday we had a non-veg day, and had fresh Alaskan salmon (DH brought home from Seattle) with mashed red potatoes and steamed broccoli. (We primarily eat veg with a fish meal occasionally.)
salads with seeds, cheese, coconut, mandarin oranges, other veggies
*Tuesday bean and cheese burritos
Carrot Coins
4 carrots
1/2 cup water
2 tablespoons brown sugar
1 tablespoon butter
1 teaspoon cider vinegar
Salt and pepper to taste
Peel and slice the carrots into thin rounds or coins. Place them in a medium-sized frying pan with the water. Cover and cook over medium-high heat for 6 to 7 minutes, or until the water has nearly evaporated and the carrots are soft.
Uncover and add the sugar, butter, and cider vinegar. Turn up the heat and saute, stirring for 2 to 3 minutes. A copper-colored glaze will form over the carrots. Season with salt and pepper. Serves 3 to 5.
*Wednesday tacos (corn tortillas, pinto beans, cheese, cabbage), so I didn't make my soup.
Baked potatoes
*Thursday tacos scrambled eggs
Fried some arborio rice in grapeseed oil and when it browned added 1/2 cup white wine. When that cooked down added liquid to it continually for about 30 minutes. DH loved it and he is not into rice much. If I would have had veggies to add, it would have been better. Arborio rice is a creamy rice a little different than other rices.
*Friday pumpkin soup and fresh bread, along with a salad and some broccoli
Cream of celery soup is real good and easy
*Sunday
rice for dinner, with fruit for dessert.
enchilada casserole
WEEK FOUR
*Monday - Refried bean casserole made with homemade refried beans, rice, cheese, onions, and tomatos
Baked potato with ranch dressing, veggie on the side and three bean salad
*Tuesday - Indian curry of potatos, peas, and tomatos with rice
*Wednesday - Orzo pasta with an onion sauce and a veggie
*Thursday - Cottage cheese loaf with potato and veggie
*Friday - Hummus made with plain yogurt instead of tahini with toasted pita bread and cucumbers to dip in.
*Saturday - Heres one I like. I added pineapple and a little brown sugar (DH loves the taste of those) to it though. It smelled so good cooking, like baked beans. Yumm!! Oh, and I keep some lentils and bulgar that I cooked in the slow cooker in 2c. bags in the freezer since I have some recipes that call for it.
Sweet and Sour Stuffed Cabbage Rolls
1 large head of cabbage
1 cup cooked bulgar
1 cup cooked lentils
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup mushrooms, chopped fine
2 tablespoons mild vinegar
1/2 cup pineapple juice
1 medium can pureed tomatoes
1 teaspoon basil
1 teaspoon thyme
Peel away largest cabbage leaves, parboil few minutes or until pliable.
While parboiling, make sauce with last 3 ingredients and put little in
bottom of crockpot.
Mix lentils, bulgar, onions, mushrooms and garlic with pineapple juice
and vinegar. Roll into cabbage leaves, tucking in ends. Place
rolls in crockpot and pour remaining sauce over cabbage rolls.
Can cook on low all day
Magic Mountain Soup.
1 bag frozen mixed veggies
1 large (28oz) can whole tomatoes
2 carrots, maybe 3, chopped
2 celery stalks, maybe 3, chopped
1 onion, chopped
1 or 2 tsp. chili powder (or any herbs/spices of choice)
1 1/2 tsp. salt (add or subtract to your taste)
3 bouillon cubes (use vegie or onion or canned broth)
Dump everything in a big pot, Dutch oven, cauldron, pail, or crockpot, depending on what's around. Pour in water to cover, plus an inch or so more. Then just let'er cook for an hour or three, boiling first, then tapering off to a simmer. Keep it bubbling just as long as you like, and a reheat of course improves it. At the tail end of the process, sprinkle a few shakes of
crushed red pepper into the brew. If the impulse comes to toss in 3 whole cloves and a bay leaf at the beginning, act on it. Makes a ton. (Original directions). You can throw in some reconstituted tvp at the end, simmer together a bit. This recipe can easily be adjusted to more or less, I usually have about 6
quarts. So there is some left to freeze. I've used all different kinds of frozen vegies and skipped the fresh if I was in a hurry. Also it is great to throw in most any kind of leftovers like grains, casserole, etc. I usually simmer some onion and garlic for a few minutes before adding the rest.
*Sunday - Paprikosh
5 lg Carrots (cubed)
8 lg Potatoes (cubed)
5 lg Celery stalks
2 lg Onions (sliced thin)
3 T Paprika*
-salt & pepper to taste
Throw all ingredients into the crockpot, add water to top veggies (it makes
a sort of "gravy") and cook on high for 4 hours.
"week's over soup" I do this the night before I go shopping. I throw all of the veggies lefotver from the week in the pot with some onion and garlic and veggie broth or boullion. sometimes I add beans, sometimes a rice or pasta, really, anything goes. if it tastes too thin (ie, i didn't gave mushrooms or root veggies hanging around) I'll add some tomato sauce or paste. I cook this all day on low.
WEEK FIVE
*Monday - Creamy Spinach Casserole
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.
Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.
Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.
Spinach Pie:
You'll need:
1 bag of organic spinach (I prefer flat leaf)
1 small onion
2 organic carrots
1 zucchini
1 container ricotta cheese
1 egg
a top and bottom pie crust (admittedly, I use premade ones)
Chop onion and saute until soft and kind of see through. Set aside.
Wash and chop spinach and put it in a large bowl. Shred carrots and toss in the bowl. Slice zucchini about 1/2 inch thick. Lay on paper towels and press to dry a bit.
In a separate bowl, scramble egg, add ricotta and mix thoroughly. Add cooked onions. Add entire mixture to the bowl with the chopped spinach and gently stir.
Line bottom of pie pan with the first crust and arrange zucchini slices along bottom. Spoon spinach mixture in and pat down. Put on top crust, flute edges and pierce several times. Bake at 400 degrees until crust is golden and it "smells done"... *lol* I don't time these things, but it's probably about 20-25 minutes?
*Tuesday - Pasty topping
12/3 cups unbleached flour
1T sugar
1/2 t salt
1/2 t baking powder
1 stick (8T) butter (hard margarine)
4-5 T ice-cold water
Combine the flour, sugar, salt, powder. Cut in the butter (with a pastry cutter or fork) until it resembles fine crumbs. Add water 1T at a time until the dough holds together. Knead 2-3 times and then wrap in plastic wrap and refrigerate 1hour.
Filling
Preheat oven to 400F
2 potatoes cut into 1/2" dice
2 carots cut into dice
11/2 cups frozen corn
11/2 cups frozen peas
Boil these veggies for 5 min in a large pot of salted water to soften~ then strain and place in a large bowl.
In a frying pan heat 2T olive oil over medium heat.
Add
1 large onion finely chopped
1 stalk celery finely chopped
choped herbs (I like to use dill )
a pinch of S&P
cook stirring often, until onion is soft (8-9min)
Stir in 1T butter/margarine
and 1/4 cup unbleached flour
cook over low heat stirring 1 minute.
Stir in
1.5 cups veggie broth ( I use reconstituted powder from the heath food store)
Increase heat to medium. Cook, stirring until misture thickens. (2min.)
Stir in 1 cup (soy) milk
Cook stirring constantly until thickened(2 min)
Pour sauce over pre-cooked veggies in bowl and stir to mix.
Transfer to a pie plate. Let cool 15min. Then take out the pastry and roll out into a circle slightly larger than the pie plate. Tuck edges of pasty inside edge of pan~poke steam bents into crust with knife. Bake 50-60min.
I vary the veggies depending on what we have on hand, and I usually put chick peas in as well (I have a bag of cooked ones in the freezer, so I just grap a few handfuls...)
I've also been making the crust with part whole wheat flour and added wheat germ... it makes a more "mealy" crust iykwim...
Tofu Noodle Soup...
I saute chopped onion (1), garlic (a few cloves), celery (a stalk or two), and carrots (1-2) in olive oil until soft... then pour 4-5 cups veggie broth (again, I use the reconstituted broth pwd) over and bring to a boil... add 1 cup pasta (broken spaghetti, small shapes... whatever you have on hand) and boil 7-10 min... near the end of this time add chopped tofu (pre-frozen, thawed and pressed to get some of the water out~I use half of a pkg.) and 1/2-3/4 cup frozen peas... return to a boil to blend flavors... oh, I also add some Braggs/soy sauce at this point... you would probably want to double this recipe for a larger family... this makes about 4 servings...
I usually serve with biscuits (another yummy comfort food!)
*Wednesday - Pasta and Bean Soup
Saute 1 -2 bunches of green onions, cut up, with alot of crushed garlic, in just enough olive oil so things won't stick.
Add 1 tbsp. dried parsley or about 1/2 cup fresh, chopped up. Add the drained beans ( I use 1 can garbanza and 1 can small white beans- cannellini ?) and saute, but don't brown.
Add soup stock or/veggie boullion cubes with water. Add about 10 drops of hot sauce, pinch of chili powder, pinch of red pepper flakes and whatever other herbs you might want. I usually add some dried basil. Add about 2/3 of a can (or more to taste) of tomato paste. Let the whole thing cook for an hour or so.
Before serving, add salt and pepper and a box of precooked small shell pasta. ( Don't let it continue to cook once you add the pasta, unless you know it won't get gummy!).
This is even better the second day. You can also top it with fresh grated cheese, if you want.
*Thursday - black beans w/ mild green salsa, fresh cilantro, avocado, and soy sour cream
pad thai
*Friday - coconut milk curried vegis
pumpkin soup
*Saturday - garlicky red pasta sauce served over baked spaghetti squash
Onion Soup altered version from the Farms cookbook
2 large yellow onions, sliced or chopped
oil to saute
about 1 Tbsp dried tarragon
about 1 tsp salt or to taste
a few twists of fresh ground pepper
about 3Tbsp soy sauce
about 3Tbsp nutritional yeast
enough water to make soup
saute onion in oil in a soup pot until semi soft.
add tarragon, water, salt, pepper, and bring to a boil. cover, let simmer for 10 minutes or so, then add soy sauce and yeast. stir and serve.
this is such a great, easy no brainer soup to make when you have one of those dizzy head colds.
Onions are a mild diuretic, so they are great to eat in abundance during an illness.
*Sunday - Veggie Pasta Bake
Pour 1lb of pasta in a 9x13 baking pan. Any kind of pasta shape and type will work. Add 1 bag of frozen veggies. I like that mix of brocolli, cauliflower and carrots. Add one chopped onion. Stir in 1 can of spaghetti sauce (or your own if you make it) and one can of water. Sprinkle some cheese on top if you want it. Cover and bake at 350 for 60-70 minutes.
I like to add Italian herbs and garlic. Just throw some in.
For a meal, I serve cut up fresh fruit (whatever is on sale) and the kids have milk. Often, I serve a green veggie on the side.
Week Six
*Monday - Veg minestrone (all organic produce, canned goods & frozen veg)
Organic veg broth (Pacific brand) - 40 oz
Bag of baby carrots
2 stalks celery (chopped)
Bag each of frozen corn, peas
Can of canneoli beans (white kidney beans)
Can of diced tomatoes
Fusilli pasta
fresh basil (chopped)
fresh oregano (chopped)
ground pepper
salt to taste if you wish
1/2 stick butter
1/4 c flour
melt butter in soup pot
add flour & make a smooth paste
slowly pour in veg broth
let come to boil
add pasta
return to boil
add fresh veg
add seasonings
return to boil
turn down heat and let simmer for 30 min
add tomatoes, beans & frozen veg
simmer another 15 - 20 min
Serve with warm crusty bread
*Tuesday - 5 cups of water
1 can cream o celery soup
1 can cream o mushroom soup
3 medium potatoes
2 celery stalks
2 cups baby carrots
2 cups frozon mixed veggies
2 cups of frozen brocolli
(fresh can replace frozen veggies)
Peel and cut potatoes into a little larger than bite size peices. Place in large pot(containing the 5 cups of water). Cook until tender. Add carrots and celery, cook until tender. Add soups and frozen veggies, stir, bring to boil, then simmer for 20 minutes
*Wednesday - Zucchini & Corn Chowder
1 tablespoon margarine
2 shallots, chopped
2 tablespoons plain flour
3 cups soy drink
3 small zucchini, grated
large can creamed corn
veggie stock cube
3/4 teaspoon salt (I didn't use salt as stock cube was little salty)
Saute shallots in margarine until slightly browned. Add soy drink, flour, salt, and stock cube and heat until well blended. Then, add zucchini and corn. Bring soup to a boil, and then simmer until it's thickened, about 10 minutes.
I like adding more corn sometimes. Adding a bit more flour will make the soup thicker. You can substitute cow's milk instead of soy, if you eat animal products. If you can't find/don't have shallots, half an onion substitutes well.
This is fabulous and definately my family's favorite soup
*Thursday - Hannah's Veggie Soup
garlic (to taste)
1 onion
any veggies - (1 zucchini, summer squash, mushrooms, green or any pepper, carrots, celery - really, anything works!)
veg bullion cubes
sea salt, fresh black pepper, oregano
red wine (optional)
Dice all veggies.
Put a tbs of olive oil in large pot, then add garlic and onion. Saute until transparent (approx 2-4 minutes).
Add all other veggies. Saute for 15 minutes, stirring occasionally. Add enough water to cover veggies (for me, it;s usually 4 cups)
Bring to boil, then add the appropriate number of bullion cubes (1 cube per 2 cups/water...for me, 2 cubes)
Add red wine, if using, and spices.
Return to boil, then cover and simmer for 1 hour.
Put 1/2 soup into blender; puree until creamy.
Top with more fresh black pepper - serve!!!
Then you can either puree the rest (for fully creamy soup) or mix with the rest (for more brothy, chunky soup).
*Friday - Potato Knishes...
3lbs of potatoes, peeled and chopped
3 cups water
2 onions, peeled and finely chopped
1/2 tsp salt
1/4 tsp pepper
1tsp tumeric(I didn't use this but used dry mustard instead)
3 cups flour...I used 1/2unbleached and 1/2 whole wheat pastry flour
2 tsp baking powder
Bring water to boil and add potatoes. Boil, covered, 20 minutes or until done. Drain.
Saute onions and pepper in a small amt of oil until soft. (I cooked them until they carmelized since I like them sweet)
Mash cooked potato and divide potato in half.
Stir half the potato with the onions.
Mix remaining potatos with tumeric(dry mustard) salt, flour and baking powder to form a dough. It is dry and crumbly...I had to mash it together on a floured surface. Knead a few minutes gently. Roll out dough to 1/4 inch. cut into approx 12 4x4 squares.
Place 1/12th of the potato/onion mixture on each square. Fold in corners of dough and pinch closed. Preheat over to 275 and place knishes on cookie sheet pinched side down. cook 45 minutes
serve with saurkraut and prepared mustard.
I also served this with canned veggie baked beans and salad and it was soooooo good!!!
Scrambled Egg and Vegetable Enchiladas
Filling
1 tsp vegetable oil
2 cups diced zucchini
1 cup sliced scallions
1 cup corn kernels, frozen or canned
1 box (10 oz) thawed frozen chopped spinach, squeezed dry
7 large eggs, beaten
1/2 tsp salt
3 oz cheddar cheese, shredded (3/4 cup)
3 oz pepperjack cheese, shredded
Sauce
1 can (8 oz) tomato sauce
3/4 cup salsa
8 8-in. flour tortillas
1. Heat oven to 350. Have a 13 x 9 in baking dish ready
2. Filling: heat oil in skillet. Add zucchini, scallions, and corn. Cook, stirring, 2-3 minutes til zucchini turns bright green. Scatter spinach over veggies and stir in. Add eggs and salt. Scramble and cook 3-4 minutes, unitl fluffy but noe dry. Remove from heat. Stir in 1/4 cup of each of cheeses.
3. Sauce: puree ingredients in blender. Spread 1/4 cup over bottom of baking dish.
4. Spoon 1/2 cup filling down center of each tortilla. Roll up and place seam side down in baking dish. Pour remaining sauce evenly over tortillas; sprinkle w/ remaining cheese.
5. Bake, uncovered, 20 mins. Let cool a bit and enjoy
*Saturday - Organic Kidney and Organic red chili beans.
I soaked them overnight.
Next day I chopped an onion, threw in a clove of garlic, and simmered the beans very low for several hours until tender. I also added saltand pepper.
Mama's they were so good we ate about half of them and they were all for our chili dinner tonight. I have never had such good beans mmmmmmmm!!!!!!
Well then I made the chili stuff by sauteing garlic, grated carrot, celery, andgreen pepper. When slightly limp I added comino(cumin) oregano, red chili pepper fresh ground even, and garlic pwder and pepper. I let that cook together and when really limp I mixed it in with the beans and added 1 can of tomato sauce and a tini bit of ketchup. It is all in the crockpot for our dinner tonight.
Vegetarian divine!!!! Those beans are so good!!!
Cranberry salad
I am a lover of those jello type salads and it is the only way I can get the family to enjoy cranberry. My 12 yo dd made this for us and it was the bomb!!!
She scrubbed an orange really good. cut in fourths and chopped in the food processor. Added the whole cranberries and chopped them up too.
we added about 1/2 to 1 cup of real maple syrup.
We then made a gelatin with I think three cups pineapple juice boiling and we sprinkled 4 Knox gelatine packs on top of one cup pineapple. When the 3 cups began boiling we added it to the other cup with gelatin in it. stirred it really well, added a can of crushed pineapple and the cranberry orange mixture.
mix well but gently and place in fridge or outside in the cold country. It was excellent and it was great with vanilla ice cream too for a really yummy treat.
If youmake this for your family I hope you enjoy it as much as we did
*Sunday - Erin's Vegan Lasagne
EnRg Rice Lasagne Noodles (or your choice of lasagne noodles)
1 Pkg Firm Tofu
1 bag of Organic Frozen Spinach
1 Jar of Trader Joes Organic Marinara (or homemade even better!)
2 cups mixed steamed veggies, your choice (suggestions: chopped broccoli, carrots, zucchini)
3 T Vegan Parmesan
2 Cloves Garlic
1/3 cup black olives
1 t. pepper
Preheat oven to 400f. Prepare noodles as per package instructions. In the food processor (or blender), blend the package of firm tofu with 1/4 cup of your marinara, bag of spinach, 2 T of the parmesan, garlic & pepper until well blended.
Add a layer of noodles to a non-stick 9x13 baking dish or lightly oiled glass baking dish. Then spread 1/3 of the tofu mixture on top of that and 1/3 of the steamed veggies. Then, add another layer of noodles & so on until you have used up the noodles (top layer should be noodles). Then pour the rest of the sauce over the entire lasagne, and sprinkle with the remaining Tbsp of parmesan and the olives. Bake for 25 minutes. Remove from the oven, cool a bit & serve with a nice big salad.
Oat Walnut Burgers
4 Cups water
1/2 Tablespoon Braggs Amino or soy sauce
1 cup finely chopped walnuts
1/4 cup nutritional yeast
1T. basil
1tsp. onion powder
1tsp.coriander ( i don't use this)
1tsp. sage
4 cups rolled oats
Combine all ingredients except for rolled oats in a saucepan and bring to a boil. Stir in oats. Remove from heat and set a side to cool. Make 1/4 to 1/2 cup sized patties. Bake on oiled cookie sheet for 12 to 15 mins. at 350
WEEK SEVEN
*Monday -polenta with spaghetti sauce
buy dried polenta in bulk, saute basil and garlic for a couple minutes, then cook with the polenta. Spread on cookie sheet and pack after you have cooked it. Cut into peices. Put spaghetti sauce with sauted veggies over top (whatever veggies you have).
Spaghetti sauce (I make a huge batch each month and freeze it in meal size portions, that way if you don't have time to cook, just defrost and pour over noodles)
Ingredients:
1/2 onion chopped
1 clove garlic
2 tablespoons oil
1 small carrot grated
2 tablespoons green pepper chopped
1 bay leaf
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
2 tablespoons fresh parsley chopped
2 cups tomatoes coarsely chopped
1 six oz. can tomato paste
1 teaspoon salt
1/8 teaspoon pepper
1 pinch fennel
Directions:
Saute onion and garlic clove in oil *I use Olive Oil* until oinion is soft. Crush garlic with a fork.
Add carrot, green pepper, bay leaf and herbs. Stir well, then add the tomatoes, tomato paste and seasonings. Simmer 15 minutes. remove the bay leaf.
Makes 3 cups.
quiche with potato crust
Crust recipe
CRUST:
3 large potatoes, cooked and mashed
2 tbs olive oil
1/2 cup minced onion
1/4 tsp salt
smoosh into three pie pan (or 9x9 squares, whatever youhave) bake at 350 for 30 minutes for so, when they start browning. Then I mix 3 eggs, cup of soy milk, feta cheese and whatever veggies we have, toss those in, and bake on 350 for 40 minutes.
*Tuesday -
Sloppy Joi's
Ingredients:
3 cups chick peas (I buy dried and soak)
1 15 oz jar spaghetti sauce
1/3 cup molasses
1/4 cup finely chopped onions
Directions:
Preheat oven to 350. Combine all ingredients in a casserole dish. Bake, covered, 1 hour. Serve on whole wheat buns or bread.
Easy Black Bean Soup
Ingredients:
1 onion, chopped
1 Tbs olive oil
2 garlic cloves, minced
3 cups water
15 oz can black beans, not drained
14 oz can diced tomatos, not drained
1/3 cup rice
salt and ground cayenne, to taste
*Wednesday -
Potato Leek Soup
Directions:
Saute the onion in a large pot. When it is soft and slightly browned, add the garlic and saute a minute longer. Add water, beans, tomatos, and rice. Bring to a boil, then lower heat to medium. Simmer until rice is done (at least 45 minutes for brown rice). Add salt and cayenne and puree part of soup in quisenart.
Ingredients:
8 cups water
12 cups russetpotatoes (unpeeled) - 8 cups finely diced; 4 cups chopped into cubes
3 cups (3 medium leeks) thinly sliced leeks
3 cups chopped celery
4 tbsp butter
4 garlic cloves, pressed or minced
2 tsp dill weed
1 tsp crumbled basil
1/2 tsp ground celery seed
1 cup sour cream
salt to taste
Directions:
In a 5 or 6 quart pot, bring to a boil: water, diced potatoes, leeks and celery. Simmer, covered, until potatoes are very tender and begin to dissolve, about 30 minutes. Stir occasionally.
Add butter, cubed potatoes, garlic, dill, basil, and celery seed. Simmer, covered, until potato cubes are just tender. Turn burner to lowest heat.
In a small bowl, blend thesor cream with just enough soup broth tomake a smooth paste. Stir into soup. Season with salt to taste. Heat gently until hot but not boiling. Makes4 quarts.
Bean Salad
1 package edamame cooked and rinsed
1 can mixed beans rinsed
1 can black beans rinsed
half a big cucumber chopped
a red pepper chopped
a bunch of green onions chopped
a bunch of wild garlic chopped including leaves (or 4 big cloves regular garlic)
2 stalks celery minced
salt and pepper
1/3 cup brown rice vinegar
1/4 cup olive oil
Directions:
Mix together and serve at room temp or cold.
*Thursday - Bernice's Borscht
12 ounces of peeled and chopped beets (I usually use 5-6 fair sized beets)either cut into 1/2 inch cubes or julienne style.
Olive oil
1 large onion
One large carrot chopped, sliced or julienne
3 stalks of celery, thinly sliced
6 1/2 cups of water or vegetable stock ( I use stock)
1 Large can of diced tomatoes or 5 tomatoes diced and seeded.
1 tablespoon each of vinegar and lemon juice.
1-2 Tablespoons of honey
2 tablespoons of chopped dill (I leave this out...I hate dill)
3 cups of finely shaved cabbage.
Salt and pepper
1 thin skinned potato for every person dinning.
Sour cream.
Directions:
Chop onion and sauté until soft(4-5mins)
Add beets, carrots and celery stir constantly until all oil is absorbed(3-4 minutes)
Add stock, salt, pepper, honey,dill, tomatoes, now simmer for 30 minutes.
While soup is simmering bake a whole washed potato for every person who will be dinning.
After the 30 minutes is up add cabbage now simmer until all veggies are tender.
Take a potato, split it and scoop out the inside into a bowl, top it with soup, and then a dollop of sour cream (you vegan types can eat it without, it is still super yummy!) Keep the potato skins for dipping.
we always eat out soup with freshly backed rye bread, we cut it into toast fingers and dip dip dip away!
African Beans (LOVE this one)
1.5 cups dried black eyed peas
1 onion or 2 leeks
2T oil
1 can coconut milk
1 can tomato paste
1/2 t chili powder
1/2t cumin
2 t sugar
1 t salt
black pepper to taste
Cook peas. Saute onions or leeks until soft. Add paste, milk, and seasonings, stirring until they form a smooth paste. whe peas are cooked add to paste and serve immediately. Serve over brown rice for a whole protein.
*Friday -
Fresh Corn Chowder
2 tbspn butter
1 cup chopped onion
1/2 c minced celery
1 sweet red pepper
4 cups fresh sweet corn (frozen in wintertime)
1/2 tsp salt
freshly ground black pepper
1/4 tsp thyme
1/2 tsp dried basil
1 cup stock or water
1 cup milk (any type of milk will do)
opt. 1 c red lentils added along with stock
In a medium sized saucepan begin cooking the onions in the butter over
medium low heat, stirring. After about 3-5 minutes add celery, and keep
cooking. Five minutes later add peppers and corn.
Add seasonings, stir well, and cover. Reduce heat; let it cook 5 minutes.
Add stock. Cover and simmer about 10 minutes. (Longer if adding lentils)
Using a blender or food processor, puree about half the solids in some of
the soup's own liquids.
About 10 minutes before serving time add the milk. Don't actually cook the
soup any further; simply heat it gently to eating temperature.
*Saturday -
Summer Minestrone
vegetable cooking spray ( I use oil instead)
2 medium potatoes, cubed
2 medium carrots, thinly sliced
1 small zucchini, cubed
1 cup green beans, halved
1 cup thinly sliced or shredded cabbage
1/2 cup celery thinly sliced
1 medium onion, minced
3-4 garlic cloves, minced
2 easpoons italian seasoning
1-2 teaspoons dried oregano
4 cups vegetable stock
1 can (15 ounces) no salt added stewed tomatoes
1 can (15 ounces) kidney beans, rinsed, drained
2 cups water
1 1/2 cups penne, uncooked
1/2 tsp pepper
2 tablespoons grated pramesan or ramano cheese
1) spray cooking spray: heat over medium. Saute fresh vegetables (next 8
ingredients) until crisp-tender, 10-12 minutes. Stir in Italian
seasoning and oregano; cook 1-2 minutes more.
2) Add stock, tomatoes, beans, and water; heat to boiling. reduce heat
and simmer, covered, 10 minutes.
3) Heat soup to boiling; add pasta to saucepan. reduce heat and simmer,
uncovered, until pasta is al dente, 10-12 minutes. Stir in pepper.
Shepherd's Veggie Pot Pie (from 1001 Low-fat Vegetarian Recipes by Sue Spitler)
a little bit of oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1 clove garlic, minced
1/2 teaspoon dried savory leaves
1/4 -1/2 teaspoon dried thyme leaves
2 cups basic vegetable stock
1 cup thinly slice cabbage
1 cup sliced carrots
1 medium potato, unpeeled, cubed
3/4 cup fresh, or frozen, peas
3/4 cup mushrooms
3 tablespoons flour
1/3 cup cold water
salt and pepper to taste
2 cups mashed potatoes
1) put a little oil in a pot and heat on low. Saute onion, pepper, celery and garlic for 5-8 min then add in herbs and cook 1-2 min. Stir in stock and remaining vegetables and heat to boiling; reduce heat and simmer, covered, until vegetables are tender 15-20 min. While the veggies are cooking I cook my potatoes at the same time.
2) Heat vegetable mixture to boiling. Mix flour, cold water and stir into boiling mixure. Boil, stirring constantly until thickend. season to taste with salt and peeper and pour into dish.
3)Spoon or pipe potatoes on. Bake at 350 degrees until potatoes are lightly browned.