Pecan Balls

To our delight, my mom has started making these cookies Vegan and loading them up with lots of chopped Pecans. She has been making these little gems for 50 plus years -- bless her heart!   As you will see, the sugar content is light which makes the pecan flavor stronger, but you can always add more or roll them in sugar once baked.

Pecan Balls – Helen Lantz

2            cups all purpose flour

¼            cup sugar

½            teaspoon salt

1            cup soy butter (softened)

2            teaspoons vanilla extract

2            cups minced or finely chopped Pecans

Sift together in medium bowl, flour, sugar and salt.

Add soy butter and vanilla extract.  Work with spoon or hands until well blended.

Add pecans.  Shape into 1 “ balls.  Assemble on un-oiled cookie sheet.

Bake at 350 degrees for approximately 25 minutes or until brown.

***For sweeter cookie, roll cookies, while still warm, in sugar.

Makes approx. 4 ½ dozen

Holiday Prep

Paige is on the "look out" for grandma and grandpa's arrival while Tinker assists me in the kitchen!

Chickpea & Pumpkin fritters

Toasted Pumpkin Chickpea Fritters  (kblog.lunchboxbunch.com)

Kblog.lunchboxbunch.com is such a great, resourceful site for Vegan recipes, information and articles.  Kathy Patalsky creates her own recipes as well as photographs her beautiful creations.  This recipe really caught my eye and can be made as an appetizer or light meal with a side salad.  The only change I made to her recipe was to use ground flax seed instead of Hemp – only because that’s what I had on hand.

Check out her Blog --  it’s really a fun site!

http://kblog.lunchboxbunch.com/2011/10/toasty-pumpkin-chickpea-fritters.html

Pear and Fennel Salad

Whenever I’m at the market and I spot Fennel, I usually put in in my cart without a thought as to what I’m going to do with it.  I like the IDEA of cooking with fennel but really don’t know too many recipes that call for it.  When eaten raw, it has a strong licorice flavor so I prefer cooking it.   I scoured the web for a salad recipe with Fennel and Pears and found this one.  **After I removed the walnuts from the oil, I added a bit of brown sugar and chili powder to the walnuts for a little kick.

Roast Pear and Fennel Salad

The Washington Post, November 17, 2004

           

Roasting pear and fennel simultaneously concentrates and mellows their flavor. Use only perfectly ripe pears; the heat of the oven may soften underripe fruit but it cannot conjure sweetness.  Since I was cooking for only two of us, I just used 1 fennel and 1 pear.

6 to 8 servings

Ingredients:

For the salad

            2 ripe Bosc pears

            2 medium bulbs fennel (about 1 pound)

            1 tablespoon olive oil

            Salt

For the vinaigrette

            1/2 cup (2 ounces) walnut halves or chopped walnuts

            8 tablespoons olive oil

            3 to 4 tablespoons balsamic vinegar, preferably aged

            1 to 2 tablespoon maple syrup

            Salt

            Freshly ground black pepper

Directions:

For the salad: Preheat the oven to 425 degrees. Adjust 2 oven racks to the middle and lower-third positions. Line 2 baking sheets with foil.

Quarter the unpeeled pears lengthwise, remove and discard the cores and then, using a sharp knife or a mandoline, carve each quarter into slices about 1/4 inch thick.

Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices or crosswise into round slices between 1/8 and 1/4 inch thick.

Place the pear slices on 1 sheet, drizzle with about 1/2 tablespoon oil, season lightly with salt and toss or turn to coat. Place the fennel on 1 sheet, drizzle with about 1/2 tablespoon oil, season lightly with salt and toss or turn to coat.

Roast the pear and fennel, turning the slices once, until they turn splotchy golden brown at the edges and across some of the surface, 15 to 25 minutes, depending on the thickness. The fennel will probably be done before the pear. Watch carefully; the slices go from golden to burnt in a matter of minutes. Set aside to cool slightly or to room temperature.

For the vinaigrette: While the pears and fennel are roasting, in a skillet over medium heat, heat the walnuts and oil, shaking the skillet occasionally, just until warmed, 3 to 5 minutes. Remove from the heat. Using a slotted spoon, transfer the walnuts to a plate; reserve the oil. If desired, chop the walnuts. Set the walnuts and oil aside to cool.

Strain the cooled oil into a bowl. Add the vinegar and syrup to taste. If desired, season with salt and pepper to taste.

To assemble, divide the pears and fennel among individual plates, alternating slices. (You may not care to use all of the fennel.) Scatter some walnuts over the slices and drizzle with the vinaigrette. 

Cast-Iron Apple Cobbler

This Apple Cobbler pairs perfectly with a scoop of Purely Vanilla Non-Dairy Frozen Dessert.

Cast-Iron Apple Cobbler

1.5         cups flour, divided

12          cups thinly sliced peeled apples (recipe suggests Fuji)

2/3         sugar, divided

2            tablespoons soy butter, melted

2            teaspoons vanilla extract

¾           teaspoon salt, divided

½           teaspoon ground cinnamon

¼           teaspoon nutmeg

½           cup water

2            teaspoons baking powder

1/3         cup chilled soy butter, cut into small pieces

1            cup low-fat vegan buttermilk  (1 cup nut or soy milk with teaspoon apple cider vinegar)

Preheat oven to 375 degrees.

Combine ½ cup flour, apple, ½  cup sugar, 2 tablespoons soy butter, vanilla, ½ teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron skillet or Dutch oven.    Add ½ cup water.

Combine remaining 1 cup flour, remaining 1/3 cup sugar, remaining ¼ teaspoon salt, and baking powder in a medium bowl; cut in the ¼ cup soy butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Add soy buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture.

Bake at 375 degrees for 1 hour or until bubbly and browned.  Serve warm.

Butternut Squash Soup

This soup turned out really thick but just add a little water or vegetable stock to thin it to your liking.  The homemade croutons are a must!

Squash Soup – Ina Garten (modified)

2            tablespoons soy butter       

2            tablespoons oil

2            cups onions

1            Butternut Squash – diced

15 oz.    pumpkin puree

3            cups vegetable stock

2            teaspoons salt

½           teaspoon pepper

1            cup soy/rice or almond    milk  (added after soup is blended)

              Homemade Croutons

Croutons:  Melt 1 T. soy butter,  cut up bread in big chunks and scatter on baking sheet. Drizzle soy margarine on all pieces.  Add salt and pepper and broil until crispy.

In large soup pot, add diced onion to oil.  Cook until onions are soft.  Add diced Butternut Squash and cook with onions for 10 min.  All vegetable stock and cook until Squash is tender.  Add salt and pepper to taste.  Let soup cool a bit then puree.  Add one cup soy, rice or almond milk.  Top with homemade croutons.

Luscious Raspberry Parfaits

I'd much rather indulge in a fruity dessert than a chocolate dessert, which Kevin just doesn't understand. This makes a nice dessert for a dinner party, or for secret snacking at midnight.

**Web address for recipe below picture.

http://jazzyvegetarian.com/products-group-64.html

Split Pea and Zucchini Soup

Split Pea and Zucchini Soup (Best-Ever Vegetarian CB)

2            cups dried yellow split peas

1            medium onion, finely chopped

              olive oil

1            tablespoon soy butter

2            medium zucchini, finely chopped (reserve handful)

½           baking potato, diced

6            cups vegetable stock

½           teaspoon ground turmeric

              salt and pepper to taste

Cook onion in oil and soy butter, cover pot and cook until soft.  Reserve handful of zucchini to use later. Add remaining zucchini, and rinsed yellow split peas.  Add touch of salt and sauté for 5-7 minutes.  Add stock, turmeric, and diced potato.  Reduce heat, cover an simmer for 40 minutes.  Turn off heat and let cool down, add salt and pepper to taste.  Puree soup and add reserved zucchini to each bowl.

Winter Garden Polenta

Comfort food at its best!

Winter Garden Polenta (modified from Better Homes & Gardens recipe)

½           cup oil-packed dried tomatoes

5            cups boiling water

1 ½        cups coarse polenta or cornmeal

½           cup soy parmesan cheese

1            tsp. dried basil, crushed

¼           tsp. crushed red pepper

              garlic powder

½           onion, sliced

1            8  oz. pkg. sliced fresh mushrooms

4            cups packaged fresh baby spinach

1            Tbl. soy margarine

Drain tomatoes, reserving 1 T. oil.  Chop tomatoes and set aside.

Boil 5 cups water then add cornmeal, slowly.  Stir constantly to avoid lumps.

Once smooth and creamy, add tablespoon soy margarine, basil, red pepper, a

dash of garlic powder, salt and pepper and reserved tablespoon of dried tomato oil.

In separate pan, cook sliced onion in oil until caramelized.  Set aside.  Add a bit more oil and cook mushrooms and spinach.  Add salt & Pepper.

Plate Polenta, top with mushroom/spinach mixture and finish with caramelized onions.

Kale Chips

There are many different types of seasoning you can add to the Kale or you can keep it pretty basic with just salt and pepper.  I like baking the Kale because it's so quick but I've also used a dehydrator.

Kale Chips  (baked)

1       bundle kale, torn to chip sized piece

         olive oil – or olive oil spray

         kosher salt, or other seasoning like Spike

         Version:  try sprinkle of red wine vinegar

Preheat oven to 350 degrees.  Spray cookie sheet and kale pieces very lightly with olive oil spray.

Sprinkle lightly with Kosher salt.

Bake until edges turn slightly brown and chips appear crispy.

Note:  If you want to keep this snack raw, you can place on a dehydrator tray for 8 – 10 hours.

Peanut Butter Fudge

Here is another delectable treat by the Jazzy Vegetarian. I made the mistake of not spraying the bottom of the baking dish with non stick spray or using parchment paper.  I recommend doing so!

The recipe can be found on Laura's website:    http://www.jazzyvegetarian.com/products-group-63.html

Cranberry Chutney

Lentil Salad

One of our blog viewers asked us to find a lentil salad recipe that sounded similar to a dish she had in NYC.  I immediately thought of something with balsamic vinegar in it so I checked out my favorite Vegan cookbook and Voilà, there it was.  Serving the salad on Endive leaves surprisingly punches up the flavor of the dish because the Endive offers a bit of a bite and really complements the salad.  I’m going to definitely be making this for my next girls night in!

Lentil Salad  (from Veganomicon: The Ultimate Vegan Cookbook)

   http://www.theppk.com/

4            cups vegetable broth

2-3         sprigs thyme  (I used dried thyme)

2            bay leaves

2            cloves garlic, crushed

½           teaspoon dried tarragon

¼           teaspoon salt

1            cup uncooked French lentils  (found at Westborn Market)

1            small red onion, chopped very finely (about 1/3 cup)

1            small tomato, seeded and diced (about ½ cup)

2            radishes, grated (about 1/3 cup)

1            small carrot, grated

              Several pinches of freshly ground black pepper)

Dressing:

2-4         tablespoons olive oil

1            tablespoon balsamic vinegar

1            tablespoon Dijon mustard

1            tablespoon fresh lemon juice (about ½ lemon)

1            clove garlic, minced

Bring the broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a medium-size saucepan. Add the lentils and bring again to a low boil.

Cover the pot with the lid tilted, allowing a little room for steam to escape. Let cook for 20-25 minutes. The lentils should be soft enough to eat but still firm enough to not lose their shape.

While the lentils cook, stir together all the dressing ingredients in a mixing bowl.

Drain the lentils in a mesh colander (so lentils don’t fall out the holes). Let cool, giving the colander a few shakes every couple of minutes so that they drain and cool faster.  Once the lentils are luke-warm, remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing along with the onions, tomato and radishes, and toss to combine.   Season with salt and pepper to taste, cover and chill – or serve warm on Endive leaves.  **We prefer the salad warm.

Sweet and Sour Mixed Bean Hot Pot

Well, after running all my errands and going to the grocery store for my ingredients, I got home and discovered I forgot Apple Juice, so I got out the Vita Mix and made my own.  I can’t say enough good things about the Vita Mix.  I make soups, sauces and fresh juice all the time.  It’s the hardest working tool in the kitchen!!

Sweet and Sour Mixed Bean Hot Pot (The Best-Ever Vegetarian CB)

1            pound unpeeled potatoes

1            tablespoon olive oil

3            tablespoons soy margarine

1/3         cup whole-wheat flour

1 ¼        cups tomato sauce

2/3         cup unsweetened apple juice

¼           cup each light brown sugar, ketchup, dry sherry, cider vinegar and

              light soy sauce

14          ounce can lima beans

14          ounce can chickpeas

14          ounce pinto or flageolet beans ( I couldn’t find flageolet beans)

6            ounces green beans, chopped and blanched

8            ounces shallots, sliced and blanched

1            tablespoon each chopped fresh thyme and marjoram

              salt and pepper

Preheat the oven to 400 degrees. 

Thinly slice the potatoes and parboil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.

Place the soy butter, four, tomato sauce, apple juice, sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring.

Rinse and drain the beans and chickpeas and add to the sauce with all the remaining ingredients except the herb garnish.  Mix well.

Spoon the bean mixture into a casserole, arrange the potato slices over the top, overlapping them slightly and completely covering the bean mixture.

Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes.  

Dog Treats - Peanut Butter Banana Muffins (Vegan Flower)

“Dog Treats” Peanut Butter Banana Muffins (Vegan Flower)

http://www.veganflower.com/search/label/Dog%20Treat%20Recipes

I’ve made several dog muffins from the Vegan Flower site and our dogs go nuts over them.  Next on my list is Molly’s “Sweet Cinnamon Pumpkin Muffins” – a special Thanksgiving treat for the girls!

Cranberry - Oatmeal Bars

Tis the season for cranberries!

Cranberry –Oatmeal Bars (From cooking light magazine 2008)

Crust

1            cup all-purpose flour           

1            cup quick-cooking oats

½           cup packed brown sugar

¼           teaspoon salt

¼           teaspoon baking soda

¼           teaspoon ground cinnamon

6            tablespoons soy butter, melted

3            tablespoons orange juice

              cooking spray

Filling

1 1/3      cups dried cranberries

¾           cup soy sour cream

½           cup sugar

2            tablespoons all-purpose flour

1            teaspoon vanilla extract

½           teaspoon grated orange rind

              egg replacer for one egg   http://www.ener-g.com/egg-replacer.html

              (egg replacers can be found at health food stores or specialty stores)

Preheat oven to 325 degrees.

To prepare crust, combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly).  Reserve ½ cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 “ baking dish coated with cooking spray.

To prepare filling, combine cranberries, sour cream, sugar and remaining ingredients in a medium bowl, stirring well.  Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.

Bake at 325 degrees for 40 minutes or until edges are golden.  Cool completely in pan on wire rack.

Fresh Tomato, Lentil and Onion Soup

Now that the temperature is dropping, the Smith household will be making plenty of homemade soups.  Here's one to kick off the fall/winter season.

Fresh Tomato, Lentil and Onion Soup  (from The best-ever vegetarian CB)

Serves 4-6

2            teaspoons sunflower or

              olive oil

1            large onion, chopped

2            celery ribs, chopped

¾           cup red lentils

2            large tomatoes, peeled

              and roughly chopped

3 ¾        cups vegetable stock

2            teaspoons dried herbs

             Provence (I used savory, 

              basil, thyme & rosemary)

              salt & pepper to taste

**Easy way to peal tomatoes:  drop tomatoes into boiling water until you see the skin start to crack.  Remove tomatoes, let cool slightly and skin should peel off easily.

Heat oil in large saucepan.  Add the onion and celery and cook for 5 min., stirring occasionally. Add the lentils and cook for 1 min.

Stir in the tomatoes, stock, dried herbs, salt and pepper.  Cover, bring to a boil and simmer for about 20 min., stirring occasionally.            

When the lentils are cooked and tender, set soup aside to cool slightly.  Puree soup in blender or with an emulsion blender.

Crispy Portobello Steaks & Maple Sweet Potatoes

Since we gained an hour of sleep last night, we were ready to tear up the kitchen! We decided to try out a new recipe in addition to our usual Sunday pot of soup.

After viewing The Jazzy Vegetarian, Saturday on PBS, we were inspired to make this dish.

I was so excited because Laura, the host, showed a way to make breadcrumbs stick without using egg.  She used a mixture of vegan mayo mixed with dijon mustard -- it actually worked!  The crispy mixture on top of the Portobello Steaks was made from Corn Flakes, seasoning and olive oil.  You'll find both recipes on Laura's website - links below photo.  Enjoy!

http://jazzyvegetarian.com/products.html

http://jazzyvegetarian.com/products-group-64.html

Eggplant with Soy Yogurt and Fresh Dill

I needed one more appetizer for my girls night get together and found this recipe in a Rachel Ray magazine.   It originally called for regular yogurt but I replaced it with regular flavored soy yogurt.
The roasted shallots and garlic make this a rich and sweet dish.  Serve with pita chips or rounds.

Eggplant with Soy Yogurt and Fresh Dill


1  lb.     eggplant, chopped
3           shallots, unpeeled
3           garlic cloves, unpeeled
1/4  c.   olive oil
             salt and pepper to taste
1/2  c.   yogurt
             fresh dill
             walnut, hand full
         


Toss 1 pound chopped eggplant, 3 unpeeled shallots and 3 unpeeled garlic cloves with 1/4 cup olive oil, salt and pepper on a baking sheet.

Roast at 400 degrees for 30 minutes.  Add some walnuts; bake for 8 more minutes.

Cool slightly, then squeeze the shallots and garlic from their skins and chop; toss with the eggplant, nuts, 1/2 cup soy yogurt, fresh dill and salt and pepper.

Vegan Chocolate Mousse

This is my second time making this decadent dessert and I have a feeling that Kevin will be requesting it all winter long - and we're talking about a Michigan winter.  Luckily it only takes 3-5 minutes to make, but that will be our little secret!

Vegan Chocolate Mousse  (from Jazzy Vegetarian on PBS)

http://jazzyvegetarian.com/

3.5 oz.             Dark Chocolate bar  (I bought from Trader Joe’s), or Dark cooking chocolate

1     cup           Rice, Almond or Soy Milk  (I used Almond)

¼    t.               Chili powder

¼    t.               Cinnamon

1     T.              Maple Syrup

¼    t.               Vanilla Extract

Break chocolate bar into pieces and put in a blender.  Heat almond milk in small saucepan – just to a simmer.  Pour hot almond milk on top of chocolate in blender.

Add the rest of the ingredients and blend.  Pour into pretty bowl and chill.  Should set in 3-4 hours.

Tempeh Sloppy Joes

After seeing a Sloppy Joe recipe in my favorite cookbook (Veganomicon),  I decided to try the recipe with Tempeh vs. the suggested lentils, and it turned out great.  The Tempeh absorbed the sweet and spicy sauce, making a rich, thick mixture.

Tempeh Sloppy Joes

1            block of Tempeh, finely chopped

½           red onion, finely chopped

1            yellow or red pepper, small dice

1            clove garlic, minced

3            tablespoons chili powder

2            teaspoons dried oregano

1            teaspoon salt

1            8-oz. can tomato sauce

¼           cup tomato paste

3            tablespoons maple syrup

1            tablespoon prepared yellow mustard (I used stone ground)

              buns

Boil Tempeh in water for approximately 10 minutes, remove and let cool.  Once cooled, finely dice and set aside.

Add oil to saucepan, sauté onion and pepper in oil for about 5 minutes, add tempeh and more oil, sauté for 5 minutes.  Add garlic, chili powder and oregano. Saute for another 5 minutes.

Add tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard, and heat through.

Turn heat off and let mixture sit for 10 -15  minutes.

Upside Down Apple Cake

We discovered a new cooking show on PBS called Jazzy Vegetarian.  Laura Theodore made this delicious Apple Cake that isn't too sweet.  Of course you can always add more sugar but I don't think you'll need it.

http://jazzyvegetarian.com/

Upside Down Apple Cake      http://jazzyvegetarian.com/
3     medium apples, sliced
1     medium apple, diced
2     tablespoons soy butter
4     teaspoons brown sugar
1/4  teaspoons cinnamon
2     bananas, mashed
1     cup pastry flour
1     cup whole wheat flour
3     teaspoons baking powder
1/2  teaspoons salt
1/2  cup raisins  (I used dry cherries)
1/2  cup brown sugar
1     cup vanilla soy/almond milk (I used regular and added vanilla)
1/4  cup olive oil

Grease an 8x8 pan then add parchment paper.
Slice 3 apples.  Heat pan and add 2 T. soy butter to pan.  Melt butter, add 4 T. brown sugar and cinnamon. Heat until all is melted, add apples and stir. Take off heat and let soak.  Add apples to prepared pan.
Mash 2 bananas and whip with fork, set aside. Preheat oven to 375 degrees.  In separate bowl, add flour, baking powder, salt and whisk together. Add l apple diced, raisins, 1/2 cup brown sugar and mix.
Add soy milk, vanilla, 1/4 cup olive oil and mashed banana.  Batter should be thick - don't stir too much.
Bake 50-55 minutes.  Let cool, then flip over the cake onto dish so sliced caramelized apples are on top.

Cannellini Bean and Soy Sausage Gratin

Cannellini Bean and Sausage Gratin

3      tablespoons olive oil

2-4   Field Roast or Italian Tofurky Sausages,  chopped into small pieces

1       small bulb fennel, chopped

1       small onion, chopped

3       cloves garlic, minced

1       teaspoon dried sage or 2 tablespoons chopped sage

1       bunch Swiss chard, stems removed, chopped

½      cup vegetable broth

2       15-oz. cans cannellini beans,       drained

½      teaspoon kosher salt

½      teaspoon freshly ground black pepper

½       cup seasoned bread crumbs

1/3     cup soy parm. Cheese

*Note:  I layered the mixture and put dabs of soy butter with a sprinkle of parmesan cheese over each layer.

Preheat oven to 350 degrees.

Lightly coat an 8 x 10” baking or gratin dish with 1 tablespoon of the olive oil.

In a large skillet, cook sausage approximately 5-7 minutes, until crispy.

Remove sausage from skillet and set aside.  Add the fennel and onion to skillet and cook until translucent, about 5 minutes.  Stir in the garlic and sage and cook 1 minute more. 

Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans sausage, salt and pepper.  Spoon the mixture into th baking dish and set aside.

In a small bowl, stir together the bread crumbs and parmesan with the remaining olive oil. Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.  Serve warm.

Orzo Salad

Orzo Salad

This can be made with any mixture of vegetables.   Unfortunately I only had broccoli and green onions but it seemed to do the trick.

Ingredients:

            green onions, chopped

            broccoli florets

             slivered almonds

            1 cup Orzo

Dressing:

            1/3 cup lemon juice

            1/3 cup olive oil

            1 small garlic clove, minced (optional)

            salt & pepper

Add Orzo to boiling, salted water.  Cook 5-7 min.  Rinse with cool water.

Cut broccoli and green onions.  Add all ingredients together

For the dressing, add the olive oil to the lemon juice, whisk in grated garlic, salt and pepper.

Autumn Couscous Bowl

This salad is incredibly addicting!

Autumn Couscous Bowl (Better Homes and Gardens Oct. 2011)

1            2-lb. butternut squash, peeled and chopped in ½” pieces (about 4 cups)

2            cups small cauliflower florets

1            10-oz. pkg. couscous

3            Tablespoons soy butter

¼            cup sweet Asian chili sauce

¼            cup shelled pistachios

Preheat broiler. Place squash and 2 tablespoons water in a large microwave safe bowl; cover with vented plastic wrap. Microcook on 100% power (high) 5-8 minutes until crisp-tender, stirring once.

Transfer squash and cauliflower to baking pan, sprinkle ½ teaspoon each salt and pepper. Lightly coat with cooking spray. Broil 4-5 inches from heat for 10 minutes, until tender and beginning to brown, stirring once.

Meanwhile, prepare couscous according to package directions, set aside.  In small microwave safe bowl, combine butter and chili sauce. Cook until butter is melted.  Divide couscous among 4 bowls. Top with vegetables, pistachios, and chili-butter.

***I just made one big dish and mixed everything together.  I also used double the chili sauce.

Farmer's Market

Here is our mother lode of goodies fresh from the Royal Oak Farmers Market.  We were actually very selective and took a list so we didn’t end up with, say … a bushel full of tomatoes.

Bean Soup

I was craving a hearty soup but didn't want to go out to the grocery store, so I decided to use what I had on hand.  I love the taste of dill and sour cream and it really changed this soup from bland to tangy and tasty.

Bean Soup

1            onion, sliced

1            large potato, diced

2            carrots, diced

3            garlic cloves, minced

1            tablespoon soy butter

              olive oil

1-2         tablespoon dill

6            cups vegetable stock

1-2         cans of cannellini beans

1/3         cup sour cream (soy)

1            tablespoon flour (optional for thickening)

Melt butter and olive oil in dutch oven.  Add chopped vegetables and dill.

Cook until vegetables are soft.  Add stock and continue to cook.  Add beans

stir in soy sour cream.  Blend in blender or with an Immersion Hand Blender.

Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce

Another great recipe from Vegan Family Meals by Ann Gentry.  I decided to make everything   homemade, including her tomato sauce but if you don't want to spend a lot of time in the kitchen, just buy yourself some Trader Joe Basil pasta sauce.  Lot's of garlic in this dish - so vampires beware 

(or loved ones)!

Lasagna Rolls with Tofu Ricotta (Vegan Family Meals CB by Ann Gentry)

2 ½         tablespoons olive oil

2            onions, thinly sliced

6            cloves garlic, minced

2            tablespoons chopped fresh basil

1            teaspoon salt

½           teaspoon black pepper

3            medium carrots, peeled and cut into ¼” pieces

2            zucchini, cut into ¼” pieces

1            head broccoli, stems removed and florets finely chopped

2            cups Tofu Ricotta Cheese (recipe follows)

12          eggless lasagna noodles

3            cups Tomato Sauce (jarred or any favorite recipe)

Preheat oven to 350 degrees.

Tofu Ricotta Cheese

1            14 oz. water packed firm tofu, drained and cut into quarters

2/3         cup yellow miso

2/3         cup water

½           cup tahini

¼           cup olive oil

5            large garlic cloves

1 ½        teaspoons dried basil

1 ½        teaspoons dried oregano

¾           teaspoon sea salt

Blend all the ingredients in a food processor until smooth.  Cheese will keep for 2 days, covered and refrigerated.

Filling

Heat 1 tablespoon of oil in large pan over medium heat. Add the onions, garlic, basil, salt and pepper. Saute’ until the onions are tender, about 10 min. Add the carrots, zucchini, and broccoli and saute’ until the carrots are crisp-tender, about 12 min.

Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese

Cook the noodles as directed.  Drain and rinse the noodles, then toss with 1 tablespoon of remaining oil to prevent from sticking.

Coat a 13 x 9 x 2” baking dish with the remaining  1 ½ teaspoons oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Spread about ½ cup of the vegetable mixture over each lasagna sheet, leaving about ½” of each end uncovered. Roll up each sheet tightly and place it seam-side-down in the baking dish. Pour the remaining 2 cups of tomato sauce over the lasagna rolls.

Cover with aluminum foil. Bake until the sauce bubbles, about 55 minutes. Remove foil and continue baking for 15 minutes