Quinoa-Stuffed Peppers

  • 1 large sweet onion, chopped
  • 3 T olive oil
  • 3 ribs celery, finely chopped (3/4 C)
  • 1 1/2 T ground cumin
  • 3 cloves garlic, minced
  • 16 oz. frozen spinach, thawed and squeezed dry
  • 3 (15 oz.) cans diced tomatoes
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 C quinoa
  • 4 large carrots, grated (2 1/4 C)
  • 8 oz. pepper jack cheese, shredded (divided)
  • 6 large red bell peppers, halved lengthwise, ribs removed

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, tomatoes, black beans, quinoa, carrots, and 2 C water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Stir in about 6 ounces of cheese. Place peppers in the bottom of a roasting pan (or casserole dishes with lids). Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Remove lid, sprinkle on remaining cheese, and bake an additional 10 minutes.

Adapted from vegetariantimes.com

Print this Recipe Comments

Butternut Squash and Chickpea Chili

1 onion, chopped
4 stalks celery, chopped
8 cups chopped peeled butternut  squash (one large squash)
6 cloves garlic
3 Tbs chili powder
1 Tbs ground cumin
1 Tbs salt (or 2 tsp if not using organic beans)
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp ground red pepper
1 (32 oz) container vegetable broth (or chicken broth)
2 (28 oz) cans diced tomatoes
2 (14 oz) can chickpeas, rinsed and drained

Combine all ingredients in a cock pot and cook on high for 4-5 hours; serve.

Adapted from www.theroastedroot.com

Print this Recipe Comments

Vegan Lentil Chili

  • 6 stalks celery, diced
  • 1 onion, diced
  • 2 (14 oz) cans diced tomatoes
  • 64 oz vegetable broth
  • 2 cups lentils, rinsed and drained
  • 4 cloves garlic, minced
  • 4 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 2 bays leaves
  • 6 cups torn kale or spinach

Place all ingredients except bay leaves and kale in a crock pot. Stir. Place the bay leaves on top. Cook on low for 4-5 hours. Remove the bays leaves and stir in the kale. Cook on low for 1 hour. Serve.

Adapted from www.ohsheglows.com

Print this Recipe Comments

Autumn Chili

  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can tomoato sauce
  • 32 oz vegetable broth
  • 3 cups almond milk
  • 4 cloves garlic, minced
  • 2 Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • ¼ teaspoons ground cayenne pepper
  • 1 Tbs salt
  • 1 onion, diced
  • 3 large sweet potatoes, peeled and chopped into bite-size pieces
  • 4 apples, peeled and chopped into bite-size pieces
  • 5 carrots, chopped into bite-size piece
  • 2 cups peeled and chopped butternut squash
  • 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!

Adapted from www.tastykitchen.com

Print this Recipe Comments

Tuscan Vegetable Soup

Tuscan Vegetable Soup

  • 1 sweet onion, chopped
  • 4 carrots, sliced
  • 4 stalks celery, sliced
  • 1 large zucchini, diced
  • 2 cloves garlic, minced
  • 2 t dried thyme
  • 1 t dried rosemary
  • 1 t salt
  • 1/2 t black pepper
  • 64 oz. chicken or vegetable broth
  • 2 (15 oz.) cans of diced tomatoes

Place all ingredients in slow cooker on low for 3 hours.

  • 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
  • 3 (15 oz.) cans cannellini beans, drained and rinsed
  • 4 C spinach leaves, chopped
  • Parmesan cheese

Add beans and spinach leaves to slow cooker and turn to high for 45 minutes.  Top with Parmesan, if desired.

Adapted from foodnetwork.com

Print this Recipe Comments

Black Bean and Mango Salad

Black Bean & Mango Salad

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.

from About.com

Print this Recipe Comments

Pasta Salad

  • 3 C dry pasta (8 oz.), your choice
  • 1 medium zucchini, diced
  • 1 C frozen peas
  • 1/2 C red sweet pepper, diced
  • 8 oz. cheddar cheese, cubed
  • 1 C cherry tomatoes, halved
  • 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
  • 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

Print this Recipe Comments

Tortellini Caesar Salad

  • 24 oz. cheese and garlic tortellini, uncooked
  • 20 oz. salad greens
  • 1 1/2 C grape tomatoes, cut in half
  • 1 1/4 C croutons (see Creamy Caesar Salad recipe on this site)
  • 1 C Caesar salad dressing, divided (see Creamy Caesar Salad recipe on this site)

Cook pasta according to package directions.  In bowl, toss salad greens with tomatoes, croutons, and half of the dressing.  In another bowl, toss cooked pasta with the remaining dressing.  Serve pasta mixture over salad greens.

(recipe from Ronzoni tortellini package)

Print this Recipe Comments

Apple Puffed Pancake

  • 2 C milk
  • 8 large eggs
  • 1/4 C honey
  • 2 t vanilla
  • 1 t salt
  • 1/2 t cinnamon
  • 1 1/3 C flour
  • 1/2 C butter, melted
  • 4 apples, peeled and thinly sliced
  • 1/4 C brown sugar or sucanat

Place butter in the bottom of two 9×13″ baking dishes, with apple slices on top.  Bake at 425 degrees until apples and butter are bubbling (about 10 minutes).  Meanwhile, whirl all remaining ingredients in the blender, except the brown sugar.  Pour liquid over bubbly apples in dish.  Sprinkle with brown sugar.  Bake for 20 minutes, allowing the “pancake” to puff up.  Serve with syrup (or fruit jams), and fresh bread or toast.

from www.urbanhomemaker.com

Print this Recipe Comments

Eggplant Parmesan

  • 1 large eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 1 C bread crumbs or matzo meal
  • 1 T Italian seasoning
  • 48 oz. spaghetti sauce
  • 8 oz. shredded cheese
  • 1/3 C grated Parmesan cheese, divided
  • 1/2 t dried basil

Mix bread crumbs with Italian seasoning.  Dip eggplant slices in egg, then in bread crumb mixture.  Place in a single layer on parchment covered trays and bake at 350 degrees for 10 minutes on each side.  Spread spaghetti sauce in the bottom of a 13×9″ baking pan.  Place a layer of eggplant slices in the sauce, followed by more sauce, shredded cheese, and Parmesan cheese.  Repeat, ending with the cheeses.  Sprinkle basil on top.  Bake at 350 degrees for 40 minutes, or until golden brown.

Serve with noodles and some extra sauce.

Print this Recipe Comments