12 minute read
Vegetarian
Spinach and Feta Casserole
Recipe from the kitchen of Ellen Yashinsky Chute Submitted by Rimma Shapiro
Ingredients:
4 packages frozen chopped spinach, thawed and squeezed dry 16 oz crumbled feta cheese 24 oz low fat cottage cheese 1 cup Parmesan cheese 3 eggs
Directions:
Mix together and pour into 9x13 baking dish.
Sprinkle with additional Parmesan cheese to make it crispy. Bake at 350°F for 45-50 minutes.
Creamy Polenta with Red Wine Mushrooms
From the kitchen of Risa Berris
Ingredients:
Polenta: 4 cups water 1-1/2 tsp salt 1 cup corn meal 3 Tbs butter (regular or vegan) Red Wine Mushrooms: 1 Tbs olive oil 4-6 cloves chopped garlic 16 oz mushrooms (any variety), sliced 1 tsp dried rosemary ½ cup red wine ¾ cup vegetable broth 1 Tbs cornstarch Salt and pepper, to taste
Directions:
Bring water to a boil with salt. Pour corn meal into the water in a slow, steady stream, whisking the whole time (whisk slowly or it will clump). Reduce heat to low, cover and simmer 10-15 minutes until it thickens and absorbs all the liquid. Slice mushrooms. Heat olive oil in non-stick skillet. Add chopped garlic and saute for 1 minute. Add mushrooms then saute about 5 minutes or until mushrooms have released most of their liquid and start to turn brown. Add rosemary and red wine. Simmer 5-7 minutes, reducing heat as needed, until mushrooms have absorbed most of the wine.
Creamy Polenta with Red Wine Mushrooms Continued
From the kitchen of Risa Berris
Ingredients: Directions: Whisk together the veggie broth and corn starch in a small bowl then add to the mushrooms. Simmer for a few more minutes or until sauce thickens slightly. Season with pinch of salt and pepper. Taste and adjust seasonings. Reduce heat.
Once polenta is thick, add butter and stir to melt. Taste and adjust seasonings. Remove from heat and top with mushrooms. Serve immediately. Serves 4.
Simplest ever Rice & Beans
Recipe from the kitchen of Maureen Lyn Bernard
Ingredients:
I 16 oz can kidney or pinto beans, drained and rinsed. 1 16 oz jar of salsa 1 cup water (approximately) 2 cups instant/minute rice Optional additions: Grated cheese 8 oz can drained canned or frozen corn
Directions:
Put beans, salsa and water into saucepan and bring to boil. Add rice then turn off heat and let stand for 5 minutes.
Fluff with fork.
This recipe takes me 5-10 minutes to throw together for a quick meal or put into a casserole dish with grated cheese for a potluck. It Is Vegan/Vegetarian and Gluten Free.
Gluten Free Baked Cauliflower Mac and Cheese
Recipe from the kitchen of Chef Annabel Cohen Ingredients:
1 head cauliflower (cut into florets and stems) Water
Sauce: 1/2 cup half-and-half 4 oz cream cheese 2 cups shredded cheddar cheese Salt to taste Paprika (garnish)
Directions:
Combine cauliflower and water (about 2 cups) in a large saucepan. Bring to a boil over medium-high heat, cover and cook until the cauliflower is tender, about 10-minutes. Drain well in a colander. Preheat oven to 350°F.
Heat sauce ingredients in a small saucepan over medium heat. Whisk until smooth.
Transfer the cauliflower to a large bowl. Add the sauce and use a rubber spatula to gently toss until covered. Adjust salt to taste. Transfer the mixture into a small to medium baking dish, sprinkle with paprika and bake until bubbly, about 30 minutes. Serve hot.
Makes 6 servings.
Grilled Veggie Burgers
Recipe from the kitchen of Maureen Lyn Bernard
Ingredients:
1 1/2 cups black beans, cooked and drained (I used a 16 oz can) I cup cooked brown rice 1 cup finely ground walnuts ½ finely chopped onion (I used red) ¼-1/2 cup barbecue sauce Salt and pepper Flour (I made Oat flour by grinding some oatmeal) Oil
Directions:
Saute onions until soft, add walnuts and saute for another 2-3 minutes.
Mash the beans, add onions, walnuts, rice and seasonings and combine thoroughly. Add barbecue sauce, and blend thoroughly until it feels like a moldable dough. If it is too moist, add some flour, too dry, add more sauce. Form into 5 patties. Layer them with wax paper and put in fridge to chill. Can be put on a grill or fried in a pan. Cook for 3-4 minutes on each side. Can also be frozen, either “raw” or grilled.
Inn Season Café’s Shiitake Butternut Ragout (Vegan)
Recipe from the kitchen of Shari-Beth Goldman Ingredients: Directions:
3 Tbs extra virgin olive oil 4 cloves garlic, peeled and minced ½ cup diced shallots 2 cups leeks, cut into ½ inch slices 4 cups fresh shiitake mushrooms, stemmed 4 cups butternut squash, peeled and cut into ½ inch cubes 1 cup white wine 2 Tbs whole grain mustard 6-7 whole sage leaves 3-4 sprigs thyme 2 Tbs soy sauce Salt and pepper to taste Heat olive oil in a pan until oil is shimmering, add garlic and shallots, and sauté for 30 seconds. Add leeks and sauté for 4-5 minutes.
Add shiitake mushrooms and butternut squash, and sauté for 4-5 minutes. Add wine, soy sauce, mustard, sage and thyme. Cover and simmer for 10-12 minutes, until butternut squash is tender. Add salt and pepper to taste and serve with orzo pasta, wild rice or couscous.
Lentil and Vegetable Stew
Recipe from the kitchen of Karen Bango
Love this stew. Add other spices if need be. Or increase spices to taste.
Ingredients:
2 Tbs olive oil 1 medium onion 4 cloves garlic 4 large carrots cut into 1 inch pieces 2 russet potatoes peeled and cut into 1 inch pieces ½ Tbs ground cumin 1 tsp turmeric 1 tsp cinnamon ¼ tsp cayenne pepper 15 oz can chickpeas 28 oz can diced tomatoes 6 cups vegetable broth 1 cup brown lentils 1 bay leaf
Directions:
Dice the onion and mince the garlic. Saute both in a large pot with olive oil over medium heat until softened.
Add carrots and continue to saute for 2-3 minutes.
Add the cumin, turmeric, cinnamon and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes. Add the diced tomatoes (with juices), chickpeas (rinsed and drained) and potatoes. Stir the pot until everything is well mixed.
Add the vegetable broth and bay leaf, turn the heat up to high, put on lid and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes. After 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed then serve.
Spinach Lasagna
Recipe from the kitchen of Natalie DuBois
Ingredients:
2-3 Tbs oil ½ lb lasagna noodles (9 sheets) 2 cloves of garlic, minced 1 medium onion, chopped 2 tomatoes (we prefer Roma), chopped ½ tsp oregano ½ tsp basil ½ tsp rosemary 2 Tbs chopped fresh parsley 1 lb spinach, washed, drained, and chopped 1 cup low-fat ricotta cheese ½ cup grated Parmesan 8-10 oz shredded mozzarella cheese 1 egg 5-8 sprays nonstick baking spray
Directions:
Cook noodles until al dente, drain and set aside. Preheat oven to 350°F. Heat oil in a large skillet then sauté onion and tomato. Once the onion is translucent, add garlic, herbs, and spinach, stirring until spinach is wilted. Simmer. Reserving ½ cup of mozzarella cheese, combine all cheese in a large bowl. Pour skillet mixture into cheese mixture; mix thoroughly. Add egg to mixture. Stir until egg is combined. Spray an 9x13 baking pan with nonstick spray. Layer noodles alternatively with vegetable cheese mixture in the 9x13 pan. (1/2 mixture per layer) Top with reserved mozzarella cheese and more Parmesan cheese if desired. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes. Let set for 10 minutes before cutting.
Cheesy Butternut Squash Cavatappi Bake
Recipe from the kitchen of Melissa Pletcher Ingredients:
3 cups peeled and cubed butternut squash 8 oz dried cavatappi or other elbow macaroni (or wheat-free alternative) 1 Tbs butter (or dairy free alternative) 8 oz cremini or button mushrooms, sliced 3 green onions, sliced thin 1 cup fat-free milk (or milk alternative like almond milk) 6 oz Fontina or other cheese, shredded (1 1/2 cups or dairy-free alternative)
Directions:
Preheat oven to 375°F.
Lightly coat a 2-quart rectangular baking dish with non-stick cooking spray, set aside. In a medium microwave-safe bowl, combine squash and 2 Tbs of water and cover with vented plastic wrap. Microwave on high for 4 minutes, stir. Microwave, covered about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Drain. Mash squash, set aside. Meanwhile, cook pasta according to package directions and drain. In a medium saucepan heat butter over medium-high heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Add milk and ¼ tsp each of salt and pepper.
Cheesy Butternut Squash Cavatappi Bake continued
Recipe from the kitchen of Melissa Pletcher Ingredients: Directions:
Cook and stir over medium heat until thickened and bubbly. You can add a little wheat flour or tapioca flour to thicken.
Remove from heat and stir in squash. Add drained pasta. Gently fold to combine.
Transfer half of pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta mixture and cheese. Bake uncovered 20-25 minutes until heated through and cheese is melted.
Winter Portobello Mushroom Stew (can be Vegan)
Recipe from the kitchen of Shari-Beth Goldman Ingredients: Directions:
¼ cup olive oil 1 large onion, cut into ½ inch dice 2 tsp chopped rosemary Salt and pepper 2 pinches red pepper flakes ½ lb Portobello mushrooms, sliced 3/8 inch thick, gills removed 1 lb large white mushrooms, thickly sliced 2 cloves garlic, minced 3 Tbs tomato paste 1 ½ cups Quick Mushroom Stock (recipe on next page), or water 1 tsp sherry vinegar 2 Tbs butter (optional) 2 Tbs chopped parsley or tarragon Heat 1 Tbs of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it’s hot, add the Portobello mushrooms and sauté until nicely browned, about 5 minutes.
Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter (if using). Add the parsley, taste for salt and season with pepper.
Quick mushroom stock (for Winter Portebelloe stew)
Recipe from the kitchen of Shari-Beth Goldman Ingredients:
¼ cup or more dried porcini mushrooms 2 tsp olive oil 1 onion coarsely chopped 1 carrot, chopped 1 large garlic clove, sliced 2 mushrooms, sliced plus any trimmings 2 tsp tomato paste 1 Tbs fresh marjoram or 1 tsp dried ½ cup dry white or red wine 1 Tbs flour Salt and pepper 1 tbs red wine vinegar
Directions:
Cover the dried porcinis with 1 ½ cup hot water and set aside.
Heat the oil in a saucepan over high heat. Add the onion, carrot, garlic and fresh mushrooms. Sauté, stirring occasionally, until well browned, about 10 minutes. Reduce the heat to medium, stir in the tomato paste, marjoram, and wine, and sprinkle on the flour.
Cover the pan and cook until the wine is reduced to a syrupy glaze, about 3 minutes. Add the porcinis and their soaking water, ½ tsp salt, a little pepper and the vinegar and simmer for 20 minutes. Strain. Remove the dried mushrooms and add them to the stew.
If you wish to concentrate the sauce, simmer it in an open pot until it’s reduced to the desired strength.
Sesame Ginger Baked Tofu
Recipe from the kitchen of Lindsay Leder
Ingredients:
1 lb firm tofu* (pressed and cut into cubes) 1/2 cup wheat-free tamari (or soy sauce) 1/2 cup rice vinegar 1/4 cup pure maple syrup 4 tsp toasted sesame oil 1 Tbs fresh grated ginger 2-3 scallions (chopped) 3-4 Tbs sesame seeds 1 Tbs cornstarch or flour 3 Tbs water
To serve: Cooked Rice (or rice noodles) Green Beans (or your favorite veggie)
Directions:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. Whisk together the tamari, rice vinegar, maple syrup, sesame oil, and ginger. Put cubed tofu into a plastic bag or container. Pour in marinade, shake until well coated. Put fridge for 30-60 minutes, turning every so often. Once the tofu has marinated, remove from the marinade (but SAVE the remaining marinade!) and place on parchment lined baking sheet. Bake for 25-30 minutes, flipping halfway until crispy on the outsides. Whisk cornstarch into the water until completely dissolved and set aside. Pour the remaining marinade into a saucepan over medium-high heat. Add the cornstarch slurry and bring to a boil. Reduce heat to a simmer, cook until the sauce thickens into a glaze. When the tofu is done, toss with glaze add sesame seeds and serve!
Easy Angel Hair Pasta
Recipe from the kitchen of Michal Goldberg
cooktoria.com/angel-hair-pasta-recipe/
Ingredients:
12 oz uncooked angel hair pasta 1 lb cherry or grape tomatoes 1/3 cup extra virgin olive oil 3 garlic cloves minced ¼ cup chopped fresh parsley 2 Tbs chopped fresh basil (optional) 1 tsp salt plus extra for boiling pasta 1 tsp black pepper ½ tsp red pepper flakes or to taste
Directions:
Bring a large pot of salted water to a boil.
Heat a large skillet over medium heat and add the oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes. Add the pasta to the boiling water and cook according to the package instructions until al dente (3 minutes). Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking tomatoes in the process. Drain the pasta. Add the pasta and chopped herbs to the tomato sauce. Stir, and cook for 2-3 minutes.
Cauliflower Alfredo Sauce
Recipe from the kitchen of Lindsay Leder
chocolatecoveredkatie.com/cauliflower-alfredo-sauce-recipe
Ingredients:
2 cup raw cauliflower florets (200g) 2 tsp minced garlic, or 1/4 tsp garlic powder 1/2 tsp salt 2 Tbs butter or olive oil, or omit for fat-free 1 cup milk of choice 1/2 cup shredded mozzarella or nutritional yeast (optional) 1/4 cup diced shallot or onion (optional) Feel free to add a little Dijon mustard, lemon juice, black pepper, oregano, or rosemary if desired
Directions:
Put all sauce ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender.
Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Makes about 2 cups, and it gets much thicker as it sits.
