AVOCADO PENNE

~ Noodle Worship: Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines, written by Tiffany Thompson and Larone Thompson

12 oz. dried penne
1 large avocado, peeled and pitted

2 T. lemon juice

1/4 c. olive oil

1 t. minced garlic

salt and pepper, to taste
2 green onions, sliced
red pepper flakes (optional)

Cook pasta according to package directions until al dente, stirring occasionally. Reserve 1/2 cup of the pasta water, then remove from heat and drain pasta. 

In a food processor or blender, add avocado, lemon juice, oil, and garlic. Process until smooth. Add reserved pasta water and pulse to blend. Season with salt and pepper. 

Return pasta to cooking pot or transfer to serving dish, add avocado mixture, and stir until evenly coated. Garnish with green onions and red pepper flakes. 

WILD RICE VEGETABLE BAKE

 ~ Simply in Season: Recipes That Celebrate Fresh, Local Foods in the Spirit of More-With-Less, written by Mary Beth Lind and Cathleen Hockman-Wert

1 c. wild rice, rinsed and drained
2 c. chopped onion
1 c. pearl barley
2 c. sweet potatoes, peeled and cut in 1-inch pieces
2 c. winter squash, peeled and cut in 1-inch pieces
2 c. parsnips, peeled and cut in 1-inch pieces
1 lb. mushrooms, sliced (optional)
salt and pepper, to taste
1 c. apple cider or juice
3. c. chicken or vegetable broth

Preheat oven to 375 degrees. 

Boil rice gently in four cups of water for 10 minutes; drain. Saute onion in oil or butter. Mix rice, onion, and barley in 9x13-inch pan. 

Spread sweet potatoes, winter squash, parsnips, and mushrooms over rice and barley mixture. Sprinkle with salt and pepper. Pour juice and broth over top. Cover tightly with foil and bake for one hour. 

Notes: I use butternut as the winter squash and include mushrooms. There's still quite a bit of liquid in the pan when we pull it out of the oven, but it doesn't take long for the grains to absorb it. 

ROASTED ASIAN CAULIFLOWER WITH SOY-GINGER SAUCE

~ StreetSmart Kitchen

1 medium head cauliflower
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
2 t. sesame oil
1 T. minced or grated ginger
2 t. minced garlic
1/4 c. water
2 T. soy sauce
1 T. red wine vinegar
1 t. brown sugar
1 green onion, chopped

Preheat oven to 450 degrees and line a baking sheet with foil or parchment paper.

Cut cauliflower into florets and place in mixing bowl with olive oil, salt, and pepper. Toss until well coated. Spread in single layer on prepared pan. Cover with foil and roast for 10 minutes.

While the cauliflower is cooking, cook the sesame oil, ginger, and garlic in a small skillet over medium-high heat for 1-2 minutes, until fragrant. Reduce to medium-low and stir in water, soy sauce, vinegar, and sugar. Simmer 4-6 minutes or until thickened. Remove from heat, add green onions, and set aside.

Remove foil cover from cauliflower and roast another 10-15 minutes, until tops of florets are beginning to brown. Remove from oven and serve with soy-ginger sauce.

Notes: Using stoneware, I neither line the pan nor cover the cauliflower with foil. I serve the sauce straight from the skillet, but you could transfer it to a small serving bowl.

PINEAPPLE FRIED RICE

~ East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious, written by Sasha Gill

2 1/2 T. vegetable oil
7 oz. extra-firm tofu, pressed and crumbled
1/4 t. turmeric
1/4 t. black or regular salt
2 garlic cloves, finely chopped
2 scallions, chopped
1 inch ginger, finely chopped
3 c. cooked rice, chilled (preferably jasmine)
1 T. + 1 t. soy sauce
1 t. sriracha
2 t. sesame oil
1 1/2 c. pineapple chunks
1/2 c. frozen peas
cilantro leaves for garnish
roasted cashews for garnish

Pour half the oil into a wok or nonstick frying pan over medium-high heat. Fry tofu and turmeric in oil until dry and firm, similar to scrambled eggs. Add salt, then transfer to a plate.

Wipe pan clean. Add remaining oil and fry garlic, scallions, and ginger three minutes or until fragrant. Add rice and cook for two minutes, breaking up any clumps.

Stir in soy sauce, sriracha, and sesame oil. Mix in pineapple, peas, and tofu. Stir until well-combined, then cook for two more minutes to heat through.

Serve hot, garnished with cilantro and cashews.

Notes: Firm tofu works fine if that's all you have access to. If you've never pressed tofu, you need to remove it from the package, then wrap in lint-free towel or paper towels and place on cutting mat. Top with something heavy, like a skillet or baking pan, for 30 minutes to press out excess moisture. As always, I grate frozen ginger instead of chopping fresh. 

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SHAKSHUKA WITH ZUCCHINI NOODLES

~ Pampered Chef

2 medium zucchini
1/2 t. salt
2 T. canola oil, divided
1 jalapeno, seeded and finely chopped
1 small onion, finely chopped
3 garlic cloves, minced
2 t. cumin
2 medium tomatoes, finely chopped
8 oz. can tomato sauce
8 eggs
1/2 c. loosely packed parsley

Spiralize the zucchini with the fettucine blade of your Veggie Spiralizer, snipping the noodles to a manageable length. Place some paper towels on your counter or cutting board, then top with zucchini noodles. Sprinkle with salt to drain excess moisture.

Heat one tablespoon of oil in a 12" skillet over medium heat for 3-5 minutes. Add salted zucchini noodles and cook 3-5 minutes or until softened, tossing occasionally. Remove from skillet, place in a colander, and press with paper towels to drain excess moisture.

Add remaining tablespoon of oil to skillet and cook jalapeno, onion, garlic, and cumin for 2-3 minutes or until softened. Stir in chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer 5-6 minutes.

Gently crack eggs into skillet, spacing them 1" apart. Cover and cook 4-5 minutes or until eggs have just set.

Remove skillet from heat and use Herb Mill to grate parsley over the dish before serving.

Notes: It's really important to drain your noodles well to prevent this dish from being too runny. I've linked a couple of the Pampered Chef tools the recipe calls for, but you can use whatever you have on hand if you don't own those particular products.

BUTTERNUT NOODLES WITH LEMON & GARLIC

~ Foxes Love Lemons

1/4 c. butter
4 garlic cloves, minced
8 c. spiralized butternut squash
1/4 t. pepper
1/2 t. salt
1 t. finely chopped rosemary
2 T. lemon juice
parmesan cheese, for garnish

Heat butter over medium heat in large skillet. Add garlic and cook one minute, stirring constantly. Add squash, pepper, salt, and rosemary. Cook until squash is tender, about five minutes, stirring often. Add lemon juice and toss until combined. Garnish with cheese before serving.

Notes: If you're dairy-free, just use your favorite cooking oil and skip the parmesan.

CREAMY SLOW COOKER POTATO, CORN, & JALAPENO SOUP

~ Sweet Peas & Saffron

6 c. yellow fleshed potatoes, cut into large chunks
2 11.5 oz. cans corn, drained
2 jalapenos, seeds removed and pepper sliced
1/2 t. salt
1/2 t. oregano
1/2 t. coriander
1 t. cumin
3 c. stock
1 c. plant-based milk
juice of one lime,
chives, optional

Place potatoes, corn, jalapenos, salt, oregano, coriander, cumin, and stock in a 4-qt. or larger slow cooker. Cook on low 6-8 hours or on high 4 hours.

Once potatoes are tender, remove from slow cooker and mash in a mixing bowl with milk until mostly smooth. Return to pot, add lime juice, and stir to combine. Garnish individual servings with chives, if desired.

Notes: We use about 3 1/2 cups of frozen corn instead of canned, chicken broth, and put a potato masher right in the slow cooker instead of removing the potatoes to a separate dish to mash. 

LOADED VEGAN POTATO SKINS

~ Forks Over Knives

6 russet potatoes, scrubbed
2 cloves garlic, crushed,
1/2 c. unsweetened, unflavored plant milk
1 T. mustard
1/4 c. nutritional yeast (optional)
15 oz. can chickpeas, drained and rinsed
1 shallot, chopped
3 T. capers, drained
5 sun-dried tomatoes, chopped
2 green onions, white and green parts, finely chopped and divided
salt & pepper, to taste
2 T. tahini
1/4 c. lime juice
1/4 c. water
2 T. fresh chives
1 green onion, chopped

Preheat oven to 400 degrees. Pierce potatoes in several places with a fork and place on baking sheet. Bake 55-65 minutes or until tender. Remove from oven and let cool until easy to handle.

Cut potatoes in half lengthwise, then scoop out inside of potato halves and place in mixing bowl, leaving 1/4 inch of potato along the skin.

Add garlic, plant milk, mustard, and nutritional yeast to scooped potato in mixing bowl and mash together. Add chickpeas and coarsely mash into mixture.

Add shallot, capers, tomatoes, and half of the green onions to potato mixture. Mix well, then season with salt and pepper.

Fill potato skins with mixture and bake 10-20 minutes or until golden.

While potatoes are baking, whisk tahini, lime juice, and water. Serve potatoes warm or at room temperature. Drizzle with tahini sauce and garnish with chives and remaining half of green onions.

Notes: We use nutritional yeast, chickpeas we previously cooked in the crockpot and froze, and 1 1/4 cup of pre-cut sun-dried tomatoes. I think the tahini sauce is way too runny as directed and highly recommend skipping the water.

CUMIN, LIME, & CHICKPEA SALAD

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 15 oz. cans chickpeas, drained and rinsed
1/2 medium red onion, finely diced
1/2 bunch cilantro, leaves only, roughly chopped
2 cloves garlic, minced
juice of 1 medium lime
2 T. olive oil
1 t. cumin
1/4 t. salt
1/8 t. cayenne

In a large bowl, mix chickpeas, onion, cilantro, garlic, and lime juice. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and cayenne. Pour dressing over bean mixture and toss until salad is evenly coated in dressing.

Notes: I use four cups of chickpeas I've previously cooked in the crockpot and frozen instead of canned beans. This is part of a tasty vegetarian meal if you serve it with Mexican layer salad and roasted radishes. If you have leftovers, toss them in a food processor with some salsa to make a Mexican hummus.

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LEMON LENTIL SOUP

~ Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

4 carrots, peeled and chopped
2 celery stalks, chopped
3/4 t. coriander
4 c. vegetable broth
1 c. red lentils
1/4 c. lemon juice
3 T. raw cashews
1 1/2 c. chopped spinach
2 T. chopped parsley
salt & pepper, to taste

In a medium saucepan coated with cooking spray, saute carrots, celery, and coriander over medium-high heat for five minutes or until tender. Add broth and lentils. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until lentils are tender, but not mushy.

Meanwhile, combine lemon juice and cashews in food processor or blender. When lentils are done, stir in lemon-cashew cream, spinach, and parsley. Stir until thoroughly blended. Season with salt & pepper.

Makes about six cups.

Notes: The lemon flavor isn't very strong, so we add some extra lemon juice.

QUINOA WITH CASHEWS

~ The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

1 c. quinoa
2 T. olive oil
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
salt and pepper, to taste
1/2 c. raw cashews
1 bay leaf
1/2 t. coriander
1/2 t. cumin
1/2 t. ginger
1/4 t. turmeric
1 3/4 c. water
2 T. finely chopped parsley leaves

Soak quinoa in cold water for five minutes. Rinse and set aside to drain.

In a medium saucepan, heat olive oil over medium heat. Add celery, bell pepper, salt, and pepper, and cook for five minutes, stirring occasionally, until vegetables have softened.

Stir in cashews, bay leaf, coriander, cumin, ginger, and turmeric, then cook another two minutes.

Add quinoa and cook, stirring frequently, for two minutes until dry. Add water and bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and grains are tender.

Remove from heat, add parsley, and fluff with a fork before serving.

Makes about 3 1/2 cups.

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LENTIL & FETA SALAD

~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

1 c. brown lentils
1/4 bunch fresh flat-leaf parsley, leaves roughly chopped
1 clove garlic, minced
2 T. olive oil
1 T. lemon juice
1/2 t. salt
2 oz. feta, crumbled

Fill medium saucepan with water, cover, and bring to a boil over high heat. Add lentils and return water to a boil. Reduce heat to medium-low and simmer, uncovered, 15 minutes or until lentils are tender, but not mushy. Drain lentils and cool completely.

In a medium bowl, combine remaining ingredients. Add cooled lentils and stir to combine. Serve immediately or refrigerate until ready to serve.

Makes just under three cups.

Notes: This is great on its own, but I often serve it over a bed of lettuce or spinach as a hearty salad.

SPANISH QUINOA

~ Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

1 c. quinoa
1/4 c. onion, chopped
2 c. vegetable broth
1/2 c. tomato sauce
2 t. chili powder
salt & pepper, to taste

Heat large saucepan over medium heat. Add quinoa and toast until grains are slightly golden brown, about 4-5 minutes.

Add onion, broth, tomato sauce, and chili powder. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes.

Remove from heat, fluff with fork, and season with salt and pepper before serving.

Makes about 3 1/2 cups.

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CUMIN LIME BLACK BEAN QUINOA SALAD

 ~ Oh She Glows

SALAD
1 c. uncooked quinoa (or 3 c. cooked)
1 1/2 c. water or vegetable broth
14 oz. can black beans, drained and rinsed (or 1 1/2 c. cooked)
1 1/2 c. cilantro, chopped
3 medium carrots, julienned or 1 large sweet potato, roasted and chopped
4 green onions, sliced
salt and pepper, to taste
Optional garnishes - tahini lemon dressing, sliced avocado, pita slices, crackers

DRESSING
5-6 T. lime juice, to taste
1 /4 c. olive oil
2 garlic cloves, minced
2 t. cumin
2 t. pure maple syrup, or to taste
3/4 t. fine grain sea salt, or to taste

Put uncooked quinoa and water or broth in pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let steam with lid on for five minutes. Fluff with fork and cool in fridge for at least 15 minutes.

In a large bowl, toss quinoa, black beans, cilantro, carrots or sweet potato, and green onions. Whisk dressing ingredients together in small bowl, then toss with salad. Season with salt and pepper to taste. Add optional garnishes, if desired.

Makes about six cups.

Notes: Despite making it as directed for the picture, we use crockpot beans from the freezer instead of canned beans, grated carrots instead of julienned, avocado dressing instead of avocados, and the tahini lemon dressing linked in the ingredient list. Although it's tasty as is, sometimes we eat it on a bed of spinach or lettuce.

VEGAN CREAM OF CELERY SOUP

~ It Doesn't Taste Like Chicken

1 T. olive oil
6 ribs of celery, chopped
1 medium onion, chopped
4 cloves garlic, minced
4 c. vegetable broth
1 c. water
1/3 c. flour
1 bay leaf
1/2 t. dried thyme
1/2 c. raw cashews
salt and pepper, to taste

Heat oil in large pot over medium-high heat. Add the celery, onion, and garlic; saute 5-10 minutes or until celery and onion start to soften and become translucent. Add broth and water, then slowly pour in flour as you whisk the soup. Add bay leave, thyme, and cashews. Bring to a simmer and cook 15 minutes or until cashews are very soft.

Remove bay leaf, then transfer soup to blender in small batches and process until cashews are completely blended. Return soup to pot to reheat or serve directly from blender. Season with salt and pepper, if desired.

Makes about six cups.

Notes: We like the flavor of this, but change a few steps in the process. The point of adding the cashews to the soup pot is to avoid making cashew cream separately, but our soup is a little gritty that way (note the visible cashew pieces in the picture). Next time I'll make cashew cream separately and then add it or let the soup simmer longer. The other change we made was to put the flour in a bowl and slowly add some of the broth to it until it was creamy, then dump the mixture into the soup pot. Adding flour to a bunch of liquid always results in lumps when I do it, so I added an extra step in order to avoid flour chunks.

BEANS & GREENS

~ Frugal Living NW

2 T. olive oil
2-3 c. cubed potatoes, 1/2" or smaller (sweet, red, or brown)
1/2 c. diced onion
2 garlic cloves, minced
1-2 c. white beans (garbanzo, great northern, or navy)
2 c. finely shredded greens (cabbage, kale, spinach, or chard)
salt, to taste
1/2 c. shredded cheese (parmesan, swiss, mozzarella, or goat)

Heat oil in a skillet over medium-high heat. Add cubed potatoes and cook stirring occasionally, for 10-15 minutes or until lightly browned and mostly cooked.

Add onions and cook 5 minutes, stirring often. Add garlic and beans, cooking for 5 minutes. Add cabbage and salt, then cook and stir a few minutes until cabbage is slightly wilted but still has some crunch and color.

Remove from heat and sprinkle with cheese.

Notes: If you don't have a large enough skillet, then remove the potatoes when they are done cooking, cook the remaining ingredients separate from the potatoes, then combine everything in a serving dish after after cooking. If you combine everything in a crowded small pan, then nothing will brown or get crispy. 

Photo notes: I've never posted multiple pictures of a recipe before, but I want to show the different ways we've made this. First - yams, navy beans, cabbage, and swiss. Second - russets, garbanzo beans, cabbage, and parmesan . Third - red potatoes, navy beans, spinach, and parmesan.

SAUSAGE & SWEET POTATO HASH

~ Tofurky

2 T. oil, divided
1 onion, chopped
1 red bell pepper, chopped
1 lb. sweet potato, peeled and cut into 1/2-in. cubes
1/2 t. salt
1 t. ground chipotle pepper
1/4 c. water
1 pkg. Tofurky Chick'n and Apple Sausages, finely chopped

In a large skillet, heat one tablespoon of oil over medium heat until it shimmers. Add the onion and bell pepper, cooking five minutes or until softened. Add sweet potato, salt, chipotle, and water. Cover skillet and let mixture cook undisturbed ten minutes or until potatoes are fork-tender. Remove lid and scrape bottom of skillet to loosen any brown bits. Transfer mixture to a platter and set aside.

Add remaining tablespoon of oil and sausage to skillet. Increase heat to medium-high and cook for 3-5 minutes or until sausage begins to brown, stirring occasionally. Add sweet potato mixture back to skillet and stir to combine.

Notes: The Tofurky site recommends serving this with a stack of warmed corn tortillas and garnishing with chopped parsley and green onions and some vegan sour cream. We use regular sour cream, but otherwise follow their recommendations. However, it's good made as directed. It's a little spicy, so cut back on the chipotle pepper if you prefer a more mild dish and those who like more kick can just sprinkle a little extra on their portion.

HONEY BAKED LENTILS

~ More with Less: A World Community Cookbook

1 lb. lentils
1 small bay leaf
2 t. salt
5 c. water
1 t. dry mustard
1/4 t. ground ginger
1 T. soy sauce
1/2 c. chopped onion
1 c. water
1/3 c. honey

In a Dutch oven or saucepan, combine lentils, bay leaf, salt, and five cups of water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaf.

Preheat oven to 350 degrees. In a small bowl, combine dry mustard, ginger, soy sauce, onions, and one cup of water. Add mixture to lentils, then pour honey on top.

Cover tightly and bake for one hour. Serve over rice.

Notes: We make this in a Lodge cast iron Dutch oven and it's done baking after about 45 minutes.

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QUICK ITALIAN MARINARA

~ Sugar-Free Mom

1 T. olive oil
3 cloves garlic, minced
2 28 oz. cans crushed tomatoes
1 1/2 c. water
2 t. dried basil
2 t. dried fennel seed
2 t. dried parsley
2 t. salt
pepper, to taste
red pepper flakes, to taste

Heat oil in large pot, then saute garlic until lightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes.

Makes about eight cups.

Notes: We use diced tomatoes instead of crushed because we always have them on hand. I just pulse an immersion blender in the pot a few times once the sauce is done cooking, but you could leave it chunky with diced tomatoes if you wanted to. 

I'd suggest adding water one-half cup at a time until you reach the consistency you want, otherwise it may be too watery for you. We usually skip the water entirely or let it simmer uncovered to allow some to evaporate. 

If you prefer to have meat in your sauce, try pulling some of these meatballs from the freezer and adding them.

VEGGIE PIE

~ Eat at Home

1 1/4 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1/2 c. butter, softened
1/2 c. plain yogurt
2 c. broccoli, finely chopped
1/2 c. onion, diced
2 medium tomatoes, sliced
1 t. dried basil or 3 T. fresh basil, chopped
1/3 c. mayonnaise
1 c. shredded cheese of your choice

Preheat oven to 450 degrees and grease a pie pan. In a large bowl, combine whole wheat flour, baking powder, and salt, Cut in the butter, then stir in the yogurt. Pat into prepared pie pan.

Layer broccoli, onion, and tomatoes in crust. Sprinkle with basil. Spread mayonnaise over veggies, then sprinkle cheese over the top. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes.

Notes: We've made this as directed and it's good, but I'm going to try it without mayonnaise next time and see what we think.