Healthy Potato Skillet

By Janae Devika, Cafe Janae.

Ann: Husband approved.  Most potato dishes are accepted by my sweetheart, but this one even received compliments and leftovers didn't last long.

Ingredients:

• 6 potatoes (pre-baked or parboiled)
• 2 avocados - diced
• 3 roma tomatoes - diced
• 3⁄4 cup black olives, sliced
• 2 bunches cilantro - chopped fine
• 2 bunches green onions - chopped fine
• 1 bunch kale - chopped fine
• 1 onion - diced
• 4 cloves garlic - minced
• 2 Tbs. dried seasoning of choice (Italian seasoning, basil, oregano, Mexican seasoning, etc)
• 2 Tbs. raw coconut oil or grape seed oil
• Salt and Pepper to taste

Optional:

• 1 cup artichoke hearts
• 1⁄2 cup sun-dried tomatoes
• 1⁄4 tsp cayenne pepper (if you like spicy food)

Directions:

Pre-bake potatoes. Cut potatoes into 1-inch cubes. Put them in cast iron skillet with 2 Tbs. oil. Fry until golden brown.
In separate pan, caramelize diced onion by putting it in a frying pan with 2 Tbs. oil and cooking it on medium-low heat until it is brown. When onions are caramelized, add garlic, spices, salt, and kale and cook for a few more minutes (with the lid on) until the kale turns dark green and begins to wilt.
Mix hot potatoes, hot onion-kale mixture, and the remaining ingredients in a large bowl and serve immediately with freshly ground black pepper and dairy free sour cream (recipe following).
This dish is very good served with fresh salsa or raw nut 'sour cream'. This is also delicious served in crepes like a burrito.

Non-Dairy Sour Cream
Ingredients:
1 cup raw cashews soaked for at least 4 hours
Juice of 1-2 lemons (depending on how tart you like it)
½ tsp salt (or to taste)

Optional:
1 probiotics capsule
¼ tsp. chipotle pepper


Directions:
Soak the cashews for at least 4 hours. Blend cashews in a Vita Mix with lemon and salt until smooth and creamy. Add a little bit of water if necessary to make it blend easier. Scrape into glass bowl and refrigerate until firm. Will last 3 days in refrigerator.

If you want to add active live cultures to the sour cream, add a capsule of probiotics to the bowl of sour cream. Stir with a spoon until well mixed. Cover and allow to sit undisturbed on counter (at room temperature) for 12 hours. Refrigerate and consume within 3 days.

Moroccan Spiced Vegetable Chili

By Julie Hession, 2010 winner of the Aetna Healthy Food Fight.

Ann: Hearty and also great over rice.

Ingredients

2 T olive oil
1 medium red onion, peeled and chopped
2 medium carrots, peeled and chopped
1 large red sweet pepper, seeded and chopped
4 cloves garlic, peeled and minced
1 jalapeno pepper, seeded and minced
3 c peeled butternut squash, cut into 1/2-inch pieces
1 T cumin
1 T coriander
1 T chili powder
1 1/2 t cinnamon
1 28-oz can crushed tomatoes
3 c water
3 15-oz cans garbonzo beans, rinced and drained
2/3 c uncooked bulgur
cilantro
plain Greek yogurt

1. In a 5-quart Dutch oven heat oil over medium-high heat. Add next five ingredients; cook, stirring frequently until carrots are tender, about 6 minutes. Add butternut squash and spices; cook and stir for 1 minute.

2. Add the undrained tomatoes, water, beans and bulgur, bring to a boil, stirring frequently. Reduce heat. Cover; cook 20 minutes or until bulgur and butternut squash are tender, stirring frequently. Ladle chili into bowls and top with cilantro and yogurt, if desired.

Makes 6 servings.

Burundi Beans and Rice

In Making West Home In Idaho, recipe by Josephine Nizigiyimana

Ann: This recipe came from a collection of stories and recipes from Boise's refugee community. Except for a fresh onion, I was able to use all ingredients I had stocked in my food storage. I used olive oil rather than red palm and corn oils, and a can of stewed tomatoes rather than fresh, because I was looking for a recipe I could make with items I had on hand. I also didn't cook the rice in oil before boiling in water, and just sauteed the onion and tomatoes. Loved the result: simple and satisfying.

Serves 8-10

 3/4 c red palm oil
2 pounds dried pinto beans
1 c shallots or onions, thinly sliced
3 large tomatoes
1 1/2 t salt, plus more to taste
4 c Thai jasmine rice
1/2 corn oil

Put the beans in a large saucepan and cover with water (about 7 cups). Add 2-3 T of salt. Bring to a simmer and continue to cook, covered, on a medium low heat until the beans are soft, about three hours. You may need to continue to add water to prevent the beans from drying out.

Rinse and drain the rice 3-4 times. Use your hands to wash the rice thoroughly. Heat a large saucepan on a medium heat for a few minutes, then add the oil. Heat the oil until hot, but not smoking. Add 1 T of salt to the oil.  Add rice and fry, stirring constantly for five minutes. Add water to cover (about 8 cups) and stir. Cover and cook at a medium heat until the liquid is absorbed and the rice is done, about 30-40 minutes.

Peel the uncooked tomatoes and slice them into large wedges, removing all the seeds. Heat red palm oil in a medium saucepan over medium heat until smoking hot.  Add shallots and cover the pan. Let them cook in the boiling oil for 1-2 minutes.  Add tomatoes and stir. Cover the pot and continue to cook on medium high heat for 2-3 minutes. Using a metal spoon, break up the tomatoes in the pan and continue to stir until the tomatoes are reduced to the thickness of tomato paste, about five minutes. Add the tomato mixture to the beans and stir until completely combined. Add more salt to taste. Serve the beans in a bowl over rice.

Easy Vegan Pad Thai

From Mitten Machen, by Mary Lake.

Ann: Yes easy! Yes tasty! Yes cabbage!

Stir-fry:
2 tablespoons vegetable oil
2-3 cloves garlic, minced
6 ounces extra firm tofu, cubed
2 cups finely shredded green cabbage
1 large carrot, grated

Garnish:
chopped scallions
cilantro
chopped peanuts
lime wedges
mung bean sprouts

Boil a large pot of water and remove from heat. Immerse rice noodles for 6-8 minutes, until soft. Drain and toss with a drizzle of vegetable oil to keep from sticking together. Set aside.

Whisk together sauce ingredients.

Heat vegetable oil in a large skillet or wok over medium-high. Fry tofu 4-5 minutes, until golden. Add garlic and toss for 1 minute. Add cabbage a carrot and immediately remove from heat. Toss until vegetables are wilted.

Toss tofu and vegetables with cooked rice noodles and sauce. Top each serving with scallions, cilantro, peanuts, bean sprouts, and a lime wedge.

Makes 3 hearty servings.

Lemony Chickpea Stir-fry

From 101 Cookbooks, by Heidi Swanson.

Ann: Full of flavor but not overpowering, delicious over rice.

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.

Lentil Almond Stir-Fry

From 101 Cookbooks by Heidi Swanson.

Ann: I didn't have any mint leaves so I may have missed the whole essence of this dish but I found it tasty nontheless.

I used some fun marble-sized purple potatoes in this version, but you can use whatever smaller, new potatoes you come across. Just try to avoid big, starchy potatoes here. Also, Wayne brought home packets of cooked black lentils from Trader Joe's the other day. They're great if you are in a time crunch and don't have time to cook up a fresh pot of lentils.

Mint sauce (optional)
1 cup fresh mint leaves
1/2 serrano chile pepper, de-veined and seeded
2 tablespoons olive oil
pinch of salt
a touch of sugar, or honey, or agave nectar
1 tablespoon lemon juice 

extra-virgin olive oil
6 to 8 very small new potatoes, cut into 1/2 pieces
2 cups cooked brown or black lentils
12 brussels sprouts, trimmed and quartered
1/4 cup sliced almonds, toasted 

1/3 cup plain Greek yogurt, thinned out with a bit of water, and salted with a pinch of salt  2 dates, pitted and chopped

Start by making the mint sauce. Combine the mint leaves, serrano, olive oil, salt, sugar, and lemon juice in a food processor (or blender). Give it a few pulses, just enough for the mint to break down a bit. Taste, adjust for your tastes (more serrano? salt?) - set aside.
Now cook the potatoes along with a generous splash of olive oil and pinch of salt in a large skillet over medium heat. Cover the skillet and let the potatoes cook through, this will take five minutes or so. The water in the potatoes will help steam and soften them. When the potatoes are just cooked through (not mushy or falling apart) remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so (a spatula helps) until the potatoes look a bit golden. Stir in the lentils, and cook until heated through. Turn the potatoes and lentils out onto a large plate and set aside.
Now cook the brussels sprouts using the same pan. Heat another splash of olive oil in the skillet over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the sprouts in the pan (single-layer), sprinkle with a pinch of salt, cover, and cook for a few minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they're tender throughout. If not, cover and cook for another minute or two. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.
Add the lentils and potatoes back to the skillet and add most of the sliced almonds. Turn out onto a large platter and drizzle with some of the yogurt and mint sauce*. Top with the remaining almonds and the chopped dates.
Serves 2-3.

Sushi Bowl

From 101cookbooks.com, by Heidi Swanson.

Ann:  Can you tell I really like Heidi Swanson's recipes?  Someday I'm going to buy your book, Heidi. The dressing has a nice citrus tang and somehow I got hooked on nori seaweed, so anything with that ingredient always catches my eye.  Filling and lets me pretend I'm in Asia.

I've included the instructions for cooking brown rice here, but when I'm pinched for time I just grab for frozen, pre-cooked brown rice (freeze it yourself, or look for it in the freezer section at Whole Foods).

2 cups short-grain brown rice
3 1/2 cups water
2 teaspoons fine grain sea salt
2 (4-inch) square sheets nori seaweed
6 ounces extra-firm tofu
grated zest and juice of one orange
grated zest and juice of 1/2 lemon
2 tablespoons (raw) brown sugar (reg. sugar is ok too)
2 tablespoons shoyu sauce (or soy sauce)
2 tablespoons (brown) rice vinegar
4 green onions, chopped
1 avocado, peeled, pitted, and thinly sliced
3 tablespoons sesame seeds, toasted

Rinse and drain the rice two or three times. Combine the rice, water, and salt in a heavy saucepan and bring to a boil over high heat, cover, and simmer gently until the water is absorbed, about 45 minutes.
Toast the nori in a preheated 300F degree oven or a medium-hot skillet for a few minutes. Crumble or chop coarsely.
Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cute crosswise into matchsticks (see photo). Repeat with the remaining sheets.
To make the dressing, set the sheets aside. Combine the orange juice lemon juice, and sugar in a small saucepan and bring to a gentle boil. Cook for 1 or 2 minute, the add the shoyu and vinegar. Return to a gentle boil and cook another 1 or 2 minutes, until slightly thickened. Remove from the heat and stir in the zests.
When the rice is done, stir in 1/3 cup of the dressing and add more to taste. Scoop the rice into individual bowls and top with the toasted nori, green onions, tofu, avocado slices, and a sprinkling of sesame seeds.
Makes 4-6 servings.

Baked Farro Pasta

From 101cookbooks.com, by Heidi Swanson.

I'll be honest, this recipe requires quite a bit of preparation but I liked the result.  My husband was so-so about it, but in the end he ate the left overs quite easily.  I love cabbage recipes and used brussels sprouts in this one.


You can use pretty much any green cabbage here - savoy, napa, or even shredded brussels sprouts if you have some to use up. On the pasta front I call for farro tagliatelle, but you can substitute a wide range of pasta shapes and types. For example, fettuccine, penne, broken lasagne, etc. And you can experiment beyond farro - whole wheat pastas, buckwheat, spelt, they'll all work nicely here. Lastly, I don't hammer this point to death down below, but do your best to salt/season each of the casserole components as you go. Each should taste great on its own.

1 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
fine grain sea salt
1 1/2 tablespoons unsalted butter, plus more for the baking dish
2 medium leeks, trimmed, thinly sliced, well washed
3 garlic gloves, minced
1/2 medium head of cabbage (about 1 lb / 16 oz / 450g), cored and shredded
1/2 cup / 120 ml vegetable broth or water
1 1/2 tablespoons whole grain mustard
1 1/2 cups freshly grated Parmesan cheese
16 fresh sage leaves
12 ounces / 340 g dried farro tagliatelle, broken into 3-inch segments
4 ounces soft-rind, creamy cheese, cut into tiny cubes (for example, I used this Ardrahan farmhouse cheese, but Stracchino, fontina, or tallegio could all work too)

Bring a large pot of water to a boil for cooking the pasta.
In the meantime, in a separate pan, cover the potatoes with water and a few big pinches of salt. Simmer until just tender, somewhere between 30 - 45 minutes, depending on the size of the potatoes. Drain well, then slice into 1/4-inch rounds, toss gently with a bit of salt. Set aside.
Melt the butter in a large skillet over medium heat. Add the leeks and cook until soft, a few minutes. Stir in the garlic. Stir in the cabbage, and then the broth. Season with salt and cook, covered, for a few minutes, or until the cabbage is tender. Remove from heat and stir in the mustard, then 1/2 cup of the Parmesan cheese, and half of the slivered sage leaves. Taste, adjust the seasoning if needed, and set aside. It should taste good on its own, with an assertive mustard flavor at this point.
Cook the pasta in generously salted water until al dente. Drain and set aside.
Generously butter a 9 x 13-inch (23cm x 33cm) baking dish, or equivalent. Arrange 1/2 of the noodles evenly in the bottom of the dish. Layer half the cabbage mixture, half of the potatoes, 1/2 cup of Parmesan cheese, and half of the cubed cheese on top of the noodles. Arrange the remaining noodles over the cheese and cover with the remaining cabbage, potatoes, and cubed cheese. Finish with the remaining Parmesan and slivered sage.
At this point you can cover and refrigerate the casserole for up to a couple days, or bake in a 400F degree oven for 45 - 60 minutes - until the top is nicely golden, and it is hot throughout. Serve hot.
Serves 6 - 8.

Prep time: 60 min - Cook time: 60 min

Szechwan Tempeh over Rice

From One-Dish Vegetarian Meals by Robin Robertson.

I made a few substitutions with this one using things I found in my fridge and it turned out great. Tofu instead of tempeh, and added in cauliflower and sugar snap peas.  I like a recipe that is flexible enough to be made last minute with ingredients on hand.

1 T safflower oil
1 pound poached tempeh, cut into 1/2-in-wide slices
1 carrot, cut diagonally into 1/4-in pieces
1 green bell pepper, cut into 1-in pieces
1 garlic clove, minced
2 t minced fresh ginger
2 scallions, minced
1/4 t red pepper flakes
2 T dry sherry
2 T tamari
1/2 c vegetable stock or water
1 T cornstarch dissolved in 2 T water
4 to 5 c hot cooked long-grain white or brown rice

Heat the oil in a large skillet or wok over medium-high heat. Add the tempeh and stir-fry until golden, about 5 minutes. Add the carrot and bell pepper and stir-fry for 2 minutes, or until slightly softened. Stir in the garlic, ginger, scallions, and red pepper flakes and stir-fry for about 30 seconds, until fragrant. Stir in the sherry, tamari, and stock. Then stir in the cornstarch mixture and cook until the sauce thickens. Serve over the rice.

Roasted Pumpkin Salad

From 101 Cookbooks, by Heidi Swanson.

If you are looking for something to serve on Thanksgiving Day search no further!  This recipe will definitely be repeated in my kitchen.  The roasted squash and onions smelled so good and the nutty flavor of the rice sang an ode to fall and harvest time.  It passed the husband test with flying colors, the toddlers, well that's a standard all of it's own.  But I will just say that there were no leftovers and next time I'll probably double the recipe.

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oil
fine grain sea salt
12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.
In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.
In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.
Serves 4.
* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

Pasta with Arugula

 From The Lazy Vegetarian

I got some arugula in my weekly vegetable delivery and wasn't sure what to do with it.  I found this easy recipe and added a yellow squash and red pepper since I needed to use them as well.  Quite good!

2 Tbsp olive oil
2 cloves garlic, minced (I often used jarred, pre-minced garlic)
8 oz. small, fat pasta* (1/2 of most packages)
1 bag or package arugula**
1/2 cup (or to taste) sliced pitted black olives
2 medium (or one extra-large) tomato, cut into bite-sized pieces
Fresh ground pepper
1/4 - 1/2 cup Parmesan cheese (or soy equivalent, like Veggie Grated Parmesan from Galaxy Foods)

Cook the pasta per package directions in a large pot. When it is almost done, heat the oil in a small skillet and cook the garlic for a couple of minutes. After draining pasta, return it to the pot, and add the rest of the ingredients, except cheese. Drizzle the oil on top and mix together. Mix cheese in or sprinkle on top of each serving. Serves 2-3.

Lentil Barley Stew

From Food.com, by pattykay in L.A.

Hearty and great as leftovers too. I serve it over rice.

• 2 -4 tablespoons butter (or margarine)
• 3/4 cup chopped celery
• 3/4 cup chopped onion
• 1 teaspoon minced garlic
• 6 cups water (or stock)
• 3/4 cup lentils
• 28 ounces canned crushed tomatoes
• 1/2 cup shredded carrot
• 3/4 cup barley
• salt (to taste)
• pepper (to taste)
• 1 teaspoon italian seasoning
• 1/4-1/2 teaspoon crushed red pepper flakes

1. Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
2. Add water or stock and lentils.
3. Bring to a boil and then simmer for 20 minutes.
4. Add tomatoes, barley, carrots and seasonings.
5. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.

Cashew Curry

From 101 Cookbooks, by Heidi Swanson.

Heidi makes her own curry powder and includes the recipe for that following the curry.  I'm not to that point yet and used curry powder from a spice jar and I still thought it tasted great.  This is also a good recipe for using up vegetables in the fridge that have limited days left.  Serve over warm rice,  I think brown basmati has a nice flavor.

1 cup whole coconut milk
1 - 2 tablespoons curry powder*
scant 1/2 teaspoon fine grain sea salt
1/2 large red onion, chopped
1 medium garlic clove, chopped
1/3 cup water
4 ounces firm tofu, cut into small cubes (optional)
1 cup green beans, cut into 1-inch segments
1 1/2 cups cauliflower, cut into tiny florets
1/3 cup cashews, toasted
a handful of cilantro, loosely chopped

Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat. Whisk in the curry powder and salt, working out any clumps. Now stir in the chopped red onion and garlic and cook for a minute. Stir in the remaining coconut milk and the water, and then the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. Cover and simmer for just about one minute, maybe two - or just until the cauliflower and beans lose their raw edge and cook through a bit. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt / curry powder) if needed. Serve with a bit of cilantro topping each bowl.
Serves Serves 2-3.
*I like to make my own curry powder on occasion using the freshest whole spices I can come by. This curry powder has evolved from one I read about in Sri Lanka a few years back - if you like more heat, add another red chile or two. In a dry skillet over medium heat toast 4 dried red chiles, 1 tablespoon coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon fennel seeds, 1/2 teaspoon cardamom seeds, and 1/2 teaspoon whole cloves. Toast for just a minute or two or until the spices are deeply fragrant. Now use a spice grinder to grind the chiles into a powder first, remove them, then grind the spices - it usually takes a couple minutes in the grinder for each. Place in a small bowl and stir in a scant tablespoon of ground turmeric, and 1/2 teaspoon of cinnamon. Sift through a medium-fine sieve to weed out any clumps and your curry powder is ready to use. Makes a scant 1/3 cup.

Broccoli-Peanut Noodles

From vegweb.com, by katt.

There's nothing like watching your picky toddlers actually eat what you made for dinner that can make you feel like you're an ok mom after all. Tonight I scored big with these peanutty noodles, and even got a few "trees" down my boys as well. 

    1 large broccoli head
    about 1/2 pound noodles of your choosing
    1/2 cup unsweetened peanut butter
    1/2 cup water
    1 tablespoon cider vinegar
    2 tablespoons soy sauce
    2 tablespoons sweetener
    cayenne, to taste
    1/2 cup peanuts, toasted
    2-3 medium carrots, grated

Directions:

1. Steam broccoli and cook noodles according to package directions.

2. Whisk peanut butter and water together over medium heat. Add vinegar, soy sauce, sweetener, and cayenne and heat through.

3. Drain the noodles and broccoli, toss with sauce and nuts, and add raw carrot over all.

Quinoa Tabbouleh

From allrecipes.com by SYNEVA B.

I stuffed whole wheat pita bread halves with this tabbouleh and it made a filling meal.

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 2 carrots, grated
• 1 cup fresh parsley, chopped

Directions

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Veggie Pot Pie

Ah comfort food.  I didn't have time to get out my wheat grinder to make flour when I put the rest of it together so I made a white flour pizza crust which was pretty tasty.  Next time I'll go whole wheat though.  The cream sauce in this is, well, delightfully creamy.

1/2 Large Onion (sweet or yellow) Chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2-3 carrots, diced small
2-3 cloves garlic, minced
1 cup fresh broccoli cut in smaller pieces
1 cup frozen peas
1 cup frozen corn
12 oz. diced fresh mushrooms
2-3 Large Kale leaves, chopped in very small pieces (optional)
1-2 Potatoes, pealed and slightly undercooked
Basic Cream Sauce (see recipe below)
2 Whole Wheat pizza doughs (see recipe below)

DIRECTIONS
Sauté onion, bell peppers and carrots in water until tender.  Add broccoli, frozen peas and corn, mushrooms, chopped Kale and cooked potato.

*You can easily substitute other vegetables or different amounts of vegetables in the recipe- depending on what you have on hand.

When all the veggies are cooked, add the cream sauce (see recipe below) and mix together.  Bring the sauce to a boil to thicken.  Remove from heat.  Place half the mixture in a pie tin (I use round cake pans- they hold more.  If you fill the pans too much- they will spill over in the oven).
Then place a rolled out pizza dough on top of the mixture.  Shape the edges like a pie.  Fit the dough to the pan and poke a few holes in the top of the dough.  Repeat for other half of the mixture (recipe makes 2 pot pies).  Cook at 425 degrees for 13 minutes.  Let cool before serving- the longer it cools the better.  I actually prefer this as a leftover.

You can put the entire recipe in a 9 by 13 pan and cook for about 20 minutes (until golden brown on top)

Basic Cream Sauce
1 1/2 cups raw cashew nuts
3 cups water
1 teaspoon salt or more to taste
3 teaspoons onion powder
2-3 tablespoons Chicken or Chicken-Like Paste (paste usually makes better flavor)
1 teaspoon garlic powder
2 tablespoons cornstarch, flour, or Clear Jel

Place all ingredients in blender and blend on high for about 2 minutes until smooth.  Make sure mixture is smooth- not gritty. A high powered blender is optimal, i.e. Vita-mix.
When the mixture is smooth pour it into the pan with sautéed veggies. (Most of the time I add another cup and a half of water to make this cream sauce, but with this pot pie recipe- I do not add the extra water because I want it extra thick).

Whole Wheat Pizza Dough (make sure it sits for at least 10 minutes)
1 3/4 cup whole wheat flour
1 package quick-rising yeast, such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 - 2/3 cup hot water (120-130 F)
2 teaspoons olive oil

To Make: Combine whole-wheat flour, yeast, salt and sugar in a food processor; pulse to mix.  Combine hot water and oil in a measuring cup.  With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball.  The dough should be quite soft.  If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour.  Process until the dough forms a ball, then process for 1 minute to knead.
Transfer dough to a lightly floured surface.  Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough.  Let the dough rest for 10 to 20 minutes before rolling.
This dough will keep in a plastic bag coated with cooking spray in the refrigerator for up to 2 days.

Nut Burgers

From allrecipes.com by Jade_

I absolutely love the nut burger served up at My Father's Place in McCall, Idaho, so when I saw this recipe that looked pretty close I had to try it out. It was a winner for me and next time I'll top the burgers with sauteed onions and mushrooms just like they do in McCall. Oh, and maybe even add some oven roasted sweet potato fries to the side...mmmmm!

• 1/2 cup finely chopped walnuts
• 1/2 cup unsalted sunflower seeds
• 1 cup canned chickpeas, drained
• 1/4 cup diced red onion
• 1 beaten egg
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon salt-free herb seasoning blend
• 2 tablespoons olive oil
• 2 slices mild Cheddar cheese
• 1 pita bread round
• 1/4 cup prepared Ranch salad dressing
• 2 leaves romaine lettuce
• 1 medium tomato, thinly sliced
• 1/2 avocado - peeled, pitted and sliced

Place walnuts and sunflower seeds in a dry skillet over medium heat. Cook, stirring occasionally until lightly toasted and fragrant, about 5 minutes.

In a medium bowl, mash garbanzo beans with a fork, or chop in a food processor. Stir in the onion, egg, parsley, and toasted nuts. Season with pepper and seasoning blend, and mix well.

Heat olive oil in a skillet over medium heat. Divide the bean mixture into 2 patties, and fry in the hot oil for about 3 minutes on each side, or until well browned and heated through. Place a slice of cheese over each patty, and remove from heat.

Place the pita round in the same dry skillet the nuts were in, and heat for about 1 minute on each side. Cut the round in half, spread ranch dressing inside of each, and line the pockets with romaine leaves. Place a cheesy patty into each one, and top with sliced tomato and avocado. Serve with tortilla or potato chips.

Palak Daal

From 101cookbooks.com by Anamika. (Daal = lentils)

1 cup / 6.5 oz / 185 g white urid or urad daal, picked over and rinsed
6 cups / 1.5 liters water, plus more if necessary
1/2 pound spinach, washed and finely chopped
1 tablespoon ginger, peeled and finely chopped
1/2 teaspoon turmeric
2 medium green chile peppers, minced
2 tomatoes, chopped
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon cumin seeds
1 teaspoon pure red chile powder
a pinch of asafetida, optional
more salt to taste
juice of 1/2 a lemon
1/4 cup cilantro, chopped

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the spinach, ginger, turmeric, 3/4 of the green chiles, and all of the tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. You may need to add a bit more water during the cooking process to keep the lentils soupy. After an hour and a half, stir in the salt.
In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder (and asafetida if you're using it) and fry for another 30 seconds. Taste and add more asafetida if you like. Add this butter mixture to the lentils and allow to cook for another five minutes. Taste, and season with more salt if needed. I also enjoyed a touch of lemon juice added at this point. Serve topped with the cilantro and the remaining green chiles.
Serves 4-6 with rice or roti.
Prep time: 20 min - Cook time: 120 min

Tasty Lentil Tacos

From allrecipes.com, submitted by Michelle Thomas. These are good, I've made this recipe several times, and the lentil part freezes well too.

1 c chopped onion
1 garlic clove, minced
1 t canola oil
1 c dried lentils, rinsed
1 T chili powder
2 t ground cumin
1 t dried oregano
2 1/2 c chicken broth (or vegetable broth to make it strictly vegan)
1 c salsa
12 taco shells
1 1/2 c shredded lettuce
1 c chopped fresh tomato
1 1/2 c shredded cheddar cheese
6 T fat free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Cashew Pasta Bake

From Z FaMiLy ReCiPe bLoG

OK, I just made this recipe again tonight and realized it isn't strictly vegan with the butter and cheese.  These can be easily substituted for vegan ingredients, or you can settle with being 85% good like I did. 

2 1/2 cups dried penne or other pasta
dash of olive oil, plus 2 TB
2 TB butter
1 onion, chopped
2 cloves garlic, pressed
2 tsp dried oregano
1/2 lb mushrooms, sliced
14 oz can diced tomatoes
1 heaping TB tomato paste
3/4 cup roasted cashews
1/2 of a small zucchini or yellow squash sliced
salt and pepper
3/4 cup grated cheddar cheese

Boil pasta and dash of oil for 10 minutes. Drain. Return to pan and stir in butter. Keep Warm.
While pasta is cooking, preheat oven to 400 degrees. Heat remaining oil in large frying pan and saute' onion, garlic and oregano for 3 minutes. Add the sliced mushrooms and zucchini or squash and continue cooking for 5 minutes, stirring occasionally. Stir in diced tomatoes and tomato paste. Cover and cook for about 10 minutes, stirring occasionally.
Add cashews and season with salt and pepper. Transfer to greased shallow oven proof dish. Spoon the buttered pasta on top and sprinkle with grated cheese. Cover and bake for 20 minutes. Cheese will turn crisp and golden.
Serve with freshly grated parmesan cheese.