Stir-Fry

SAUCE
6 T. frozen orange juice concentrate

4 T. hoisin sauce

1 T. low-sodium soy sauce

1 t. chile-garlic sauce

 

VEGGIES

1 tsp toasted sesame oil

1 onion, julianned

3 cloves garlic, minced or pressed

½ lb. green beans, chopped

2 cups thinly sliced purple cabbage

15-oz. canned baby corn, rinsed and drained

1  red bell pepper, julianned

1 cup frozen, shelled edamame

4-oz. can sliced water chestnuts, drained

bunch of green onions, thinly sliced

In a bowl, whisk together the ingredients in ONE
In a wok, saute the ingredients in VEGGIES over low heat and covered for about 10 minutes. Add the SAUCE and simmer until all veggies are tender. Serve over brown rice.

Original in Vegetariantimes.com

Japanese-style Curry

ONE
1 t. olive oil
1 large onion, diced

TWO
4 large carrots, cut into half moons

THREE
2 T curry powder
2 cloves garlic, minced

FOUR
3 2/3 cup vegetable broth
2 medium  potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 T. ketchup
1 T. vegetarian Worcestershire sauce
1 T. brown miso paste

FIVE
1 cup fresh or frozen shelled edamame

cooked brown rice (to serve, optional)

IN a large pot, saute the ingredients in ONE, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cokk for 5 more minutes. Add the ingredients in THREE a cook 1 minute until fragrant. Add the ingredients in FOUR, turn up the hear and, when it is boiling, turn it down and simmer, covered, for about 30 minutes. Add the ingredients in FIVE and  simmer 5 more minutes. Serve with rice. 

Original from Vegetariantimes.com

Old Fashioned Apple Pie

CRUST
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 T cornstarch
2 t sugar
1/4 t salt
10 T apple sauce

FILLING
6-8 apples, peeled, cored, and cut into 8 wedges each
1/4 cup raisins, optional
1/4 cup chopped dried apricots, optional
2 T lemon juice
2 T brown sugar
1 T cornstarch
1 t  cinnamon
1/8 t salt

CRUST
Put all the CRUST ingredients in a food processor and process. Add water as needed and process until a dough forms. Wrap in plastic wrap and chill for 1 hour.

FILLING
Put all the ingredients for the filling in a bowl. Mix well and and set aside.

Lightly grease and flour a 9-inch pie dish. Preheat oven to 450°F.  Roll out two thirds of the dough into a 14-inch diameter circle on a floured work surface. Press into the dish, letting the excess hang over edges. Prick the bottom with a fork. Add the filling. Roll out the remaining dough into a 9-inch circle, place over the filling, and fold the excess dough over top, crimping the edges to seal. Brush the top with water, and sprinkle with sugar (optional). Poke a small hole in the center of the pie, and set on a baking sheet. Place the pie in the oven; reduce the heat to 350°F and bake 50-60 minutes, or until golden.

Original in Vegetariantimes.com

Arborio White Bean Soup

ONE
1 tsp olive oil
2/3 cup Arborio rice
TWO
5 cloves garlic, minced or pressed
2 tsp rosemary
THREE
6 cups low-sodium vegetable broth
2 cups sliced cabbage
1 bay leaf
FOUR
2 slices Italian bread, torn into 1-inch pieces (1 cup)
1/4 cup pine nuts

1 tsp olive oil

FIVE
15-oz. can cannellini beans, rinsed and drained
 Salt and pepper, to taste

Sauté the ingredients in ONE for about 6 minutes, or until toasted, stirring occasionally. Add ingredients in TWO and cook for about 2 more minutes, stirring constantly. Add ingredients in THREE and bring to a boil. Reduce heat to medium-low, and simmer, covered for 10 minutes.
Pulse ingredients in FOUR in a food processor until small crumbs form. Saute in a sauce pan with the olive oil until crisp and toasted.
Add ingredients in FIVE and cook 5 minutes more, or until rice is tender. Remove bay leaf.

Butternut and Edamame Zosui

ONE

1 tsp. sesame oil

2 leeks, thinly sliced

TWO

2 cups butternut squash, chopped

2 cups  cooked brown rice

1 ½ cups frozen shelled edamame

14-oz.  low-sodium vegetable broth

4-inch roasted seaweed (used to make sushi)

2 1/4 cups of water

THREE

3 tbsp. brown rice miso  

FOUR

1 tsp. sesame oil

3 Tbs.  fresh ginger, grated

6 green onions, finely chopped

¼ tsp. white pepper 

Saute the ingredients in ONE in a pressure cooker, covered, over low heat until soft. Add the ingredients in TWO. Close the pressure cooker and bring up to high pressure. When the cooker has been sealed, reduce the heat to a simmer and cook for 6 minutes. Slowly release the pressure with the quick-release button or transfer the cooker  to the sink and run cool water over the rim to release the pressure. Ladle 
1 cup of soup into a bowl, stir in the miso, blend well, and then then stir the miso mixture into the pot.
In a small saucepan, sautee the ingredients in FOUR, covered, over low heat until the onions have wilted but are still bright green. Remove from the heat and stir into the soup.

Original in vegetariantimes.com

Bulgur Soy Bean Casserole

1 cup bulgur, (soaked in 1 cup boiling water for 15 minutes, covered)
3/4 cup dry soy beans, soaked overnight

ONE
1 tsp olive oil
2 onions, minced
6 cloves garlic, minced or pressed
salt, to taste
2 tsp cumin
1 1/2 tsp basil
black pepper, to taste
cayenne pepper, to taste

TWO
1 bell pepper, chopped

1 1/2 cups fat-free feta cheese, crumbled
3 tbsp tomato paste
14oz can chopped stewed tomatoes

Preheat the oven to 375F. In a large pot, saute the ingredients in ONE, over low heat, covered, until translucent. Add the ingredients in TWO and cook for 5 more minutes. Drain the soy beans and grind them in a blender with a cup of water. Mix the onions, bulgur, and soybeans in the pot. Add the tomato paste, parsley, and a cup of the feta and pour into a baking pan. Sprinkle the rest of the feta on top. Cover and bake for 30 minutes at 375. Uncover and bake at 350F for 15 more minutes.

Original from Moosewood

Tangy Bean Casserole

(makes two)

3 cups dry pinto beans

ONE
1 tsp olive oil
2 onions, minced

TWO
2 tsp salt, or to taste
1 tbsp chili powder
2 tsp cumin
1 1/2 tsp dry mustard

THREE
8 garlic cloves, minced or pressed

FOUR
7 tbsp apple cider vinegar
3 1/2 tbsp molasses
black pepper, to taste
red pepper flakes, to taste
3 tart apples, chopped
4 ripe tomatoes, chopped

Cook the beans until tender (about 1 1/2 hrs or 10 minutes in a pressure cooker). Drain any excess liquid (you can save it to make soup). While the beans cook, saute the onions, covered, over low heat, until translucent. Add the ingredients in TWO and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook for another 5 minutes. Combine the beans, onions, and the ingredients in FOUR in a baking pan and cover with foil. Bake at 350 for 1 hour.

Original from Moosewood

Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

ONE
1 tsp olive oil
1 onion, chopped
6 cloves garlic, pressed or minced

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

Vegetarian Feijoada with Hot Pepper & Lemon Sauce

HOT PEPPER AND LEMON SAUCE
2 fresh chiles, seeded and minced
1 red onion, chopped
1 garlic clove, pressed
1/2 cup fresh lemon or lime juice
1/2 tsp salt

In a blender or food processor, combine all ingredients and puree until it resembles a coarse sauce. Better if made in advance and refrigerated.

MAIN DISH

ONE
2 cups onions, chopped
2 garlic cloves, pressed
1 cup celery, minced
2 red or yellow bell peppers, chopped
1/2 cup water

TWO
2 cups canned tomatoes, undrained

THREE
1/2 chopped fresh cilantro
1/4 tsp dried thyme
1/2 tsp ground fennel
1 tsp ground coriander
4 15oz cans black beans, drained and rinsed
salt, to taste

FOUR
1 1/2 lbs kale
1 cup water

4 oranges
2 tbsp soy sauce

Place the ingredients in ONE in  large pan. Pour the juice from the tomatoes into the pan, squeeze the juice out of each tomato into the pan, and then chop the tomatoes and put them aside. Boil the veggies on high until the onions are translucent, about 15 minutes. Lower the heat and the ingredients in THREE and the tomatoes. Lower the heat and simmer on low heat for 15 minutes.

While the beans cook, wash the kale and remove the stems. Slice into strips, pour into a pan and cover with water. Bring to a boil, lower the heat and simmer, covered, stirring often. Cook for about 15 minutes or until tender. Drain  and toss with the soy sauce.

Peel and cut the oranges into thin slices.

(Yet another) Banana Bread

ONE
2 cups whole wheat flour
1/4 cup wheat germ
11 tsp salt
1 tsp baking soda

TWO
2 super ripe bananas, mashed
1/4 cup apple sauce
1/2 cup honey
2 egg whites
1 tsp vanilla extract

Pre-heat the oven to 350F. Lightly grease and flour a loaf pan. In a bowl, shift the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Pour TWO into ONE and mix well with a spoon. Pour the batter into the pan and bake for one hour or until a skewer inserted in the middle comes out clean.

Carrot Cranberry bread

ONE
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 tsp cinnamon

TWO
1 cup apple sauce
2 egg replacer (or 2 egg whites)
1 tbsp olive oil
1 cup dried cranberries (or apricots, raisins, etc)
1/2 cup shredded carrots
1 tsp vanilla extract

In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry. Pour the mix into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Adapted from Allrecipes.com

West African Groundnut Stew

2 stewed potatoes, peeled, cubed, and boiled or steamed till soft

ONE
1 tsp olive oil
3 garlic cloves, pressed
3 tbsp fresh grated ginger
3 tbsp ground coriander
1/2 tsp cayenne pepper (or to taste)

TWO
2 onions, chopped
2 tomatoes, chopped

THREE
1 eggplant, peeled and cubed (or 3 cups shredded cabbage)
1/2 cup water

FOUR
1 zucchini, peeled and chopped
2 green peppers, chopped

FIVE
2 cups tomato juice
1/2 cup peanut butter

Fat-free Greek yogurt, to serve

Sauté the ingredients in ONE with a little water. Add the ingredients in TWO and simmer, covered, until the onions are translucent. Add the ingredients in THREE and simmer, covered, for about 10 minutes. Add the ingredients in FOUR and simmer, covered, for another 10-15 minutes. Add the ingredients in FIVE and the potatoes and cook for another 5 minutes or until all the veggies are tender. Serve over brown rice with a dollop of fat-free Greek yogurt.

Original from Moosewood

Pumpkin Waffles (or Pancakes!)

ONE
1 1/2 cups skim milk
1 cup pumpkin puree
1 egg white (or egg replacer for them vegans)
2 tbsp white rice vinegar

TWO
2 cups flour
3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

In a bowl, combine the ingredients in ONE, using a whisk. In a separate bowl, mix the ingredients in TWO. Fold the dry into the wet ingredients and mix well. Lightly oil and pre-heat a waffle maker (or a skillet for pancakes). Cook following the instructions (flip over once when the batter bubbles if making pancakes). Serve with maple syrup. So light and moist! Yum!

Original from Allrecipes.com

Veggie Thai Curry

SPICE MIX
3 garlic cloves, pressed
1 tsp ground coriander
1 tsp lemon pepper
1 chile, minced

ONE
1 sweet potato, cubed
1 yellow bell pepper, chopped
1 large leek, chopped
3 stalks celery, chopped
2 cups pineapple juice
1 1/2 cups of water
salt, to taste

TWO
1 medium zucchini, chopped
8 mushrooms, sliced
1 bunch bok choy, shredded

THREE
3 tbsp corn starch, dissolved in a little cold water
1/4 cup chopped fresh cilantro
juice of one lime
Fat-free plain yogurt, to serve

In a mortar, press the spices together to create a paste. Place the ingredients in ONE in a large sauce pan and add the spices. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. Add the ingredients in TWO and cook, covered, for 5 minutes. Turn off the stove and add the ingredients in THREE.  Serve over rice with a dollop of yogurt.

Original from Perfect Vegetarian

Curried Apple Leek Soup

ONE
1 tsp olive oil
2 tbsp curry powder
6 leeks, chopped
2 medium potatoes, peeled and chopped
4 Granny Smith apples, peeled, cored, chopped

TWO
6 cups vegetable broth or water
salt, pepper, and cayenne pepper, to taste

plain non-fat yogurt, to serve

In a large saucepan, combine the ingredients in ONE and saute, covered, over low heat, for about 5 minutes. Add the rest of the ingredients an bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes. Using a blender or a food processor, puree into a soup. Serve hot with a swirl or yogurt.

Original from allrecipes.com

Sweet & Sour Tofu

SAUCE
ONE
1/2 cup pineapple juice (you'll need 20oz canned pineapple in juice)
6 tbsp rice vinegar
4 tbsp ketchup
4 tbsp low-sodium soy sauce
2 tbsp brown sugar

TWO
4 tsp corn starch

1 package extra-firm tofu, drained and pressed, cut into cubes

THREE
1 tsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 tbsp fresh grated ginger (or a little more)

VEGGIES (you can substitute or add any other veggie)
1 medium zucchini, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 carrots, chopped
2 cups broccoli florets (frozen or fresh)
1 cup green beans (frozen or fresh)
20 oz pineapple chunks

Sushi rice (to serve)

In a bowl, mix the ingredients in ONE. Put the tofu in a tupperware and add 3 tbsp of the sauce. Cover, shake, and marinade for a few hours or at least 30 minutes in the fridge. Add TWO to the sauce and whisk until well mixed. In a wok or pot, saute the ingredients in THREE, covered, over low heat, for about 12 minutes or until the onions are translucent. Add the VEGGIES and cook, covered, over medium heat, for about 10 more minutes. Add the sauce and simmer, covered, for another 10 minutes or until the veggies are tender. Add the tofu and simmer for 5 more minutes. Serve with sushi rice.

Original in www.eatingwell.com

Peach Muffins

ONE
1 2/3 cups flour
2 tsp baking powder
1/4 tsp salt

TWO
1/2 cup sugar
1/2 cup milk
1/3 cup apple sauce
1 egg white
1 tsp vanilla extract

THREE
2 cups frozen peaches, thawed, drained, and chopped

Lightly grease a 12-hole muffin pan and pre-heat the oven at 400F.In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. FOld the wet into the dry ingredients and mix well. Fold in the peaches. Pour the batter into the muffin cups, filling them up to 2/3 full, and sprinkle some sugar on top. Bake for about 18-20 minutes or until set.

Original in allrecipes.com

Vegan Blueberry Waffles

ONE
2 cups whole-wheat flour
1 tbsp baking powder
1/4 tsp salt

TWO
1/3 cup apple sauce
1 tbsp olive oil
1 1/2 cups soy milk (or regular, if you're not vegan)
1/4 cup agave nectar

THREE
1/2 cup frozen blueberries

In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWo. Fold the wet ingredients into the dry mix and let it stand for 10 minutes. FOld in the ingredients in THREE. Follow the directions in your waffle maker. Serve with maple syrup.

www.onegreenplanet.orr

Cauliflower Penne Puttanesca

ONE
1 packet of pasta (penne or some other short pasta)

TWO
1 tsp olive oil
1 medium cauliflower, cut in small florets
salt and pepper, to taste

THREE
2 garlic cloves, pressed

FOUR
28 oz can chopped tomatoes and its juice
1 tsp crushed pepper flakes, or to taste
4 tbsp capers

FIVE
3 tbsp chopped fresh parsley

Cook the pasta following the directions in the package. In a saucepan, sauté the cauliflower, over medium heat, stirring often, until golden. Add the garlic and cook until fragrant, about 1 minute. Add the ingredients in FOUR. Simmer, covered, stirring often, for about  minutes or until tender. Serve garnished with parsley.

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Curried Lentils with Sweet Potatoes

ONE
1 tsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed

TWO
1 medium piece ginger root, grated
1 1/2 tsp garam masala
1 1/2 tsp curry powder
1 chili pepper, seeded and minced (optional)

THREE
5 cups vegetable broth or water
1 1/2 cups dried brown lentils
1 bay leaf

FOUR
2 large sweet potatoes, chopped

FIVE
1 bunch swiss chard, center ribs removed, chopped thinly
salt, to taste

SIX
1/3 cup chopped fresh cilantro
zest and juice of 1 lime

In a large pot, sauté the ingredients in ONE, covered, over medium heat, until translucent. Add the ingredients in TWO and simmer, stirring for 2 minutes. Add the ingredients in THRE, bring to a boil, reduce heat to medium and cook, covered partially, for 15 minutes. Add the ingredients in FOUR and cook for 10 more minutes. Add more liquid as necessary. Stir in the ingredients in FIVE until the chard is wilted, about 10 more minutes. Just before serving, add the ingredients in SIX.

Original from smittenkitchen.com

Tarta de Manzana (Apple cake)

ONE
2 cups skim milk
2 russet apples, peeled, cored, and chopped

TWO
1 cup apple sauce
1 tsp baking soda
1 tsp baking powder
1 cup flour
1 egg white

THREE
2 russet apples, peeled, quartered, cored, and thinly sliced

FOUR
Apricot jam

In a blender, blend the ingredients in ONE. Add the ingredients in TWO and blend well. Pour the mix in the pan and place the sliced apples on top, covering the batter. Bake for 30 minutes at 350F. Take it out of the oven and spread a thin coat of apricot jam on top. Bake for another 15 minutes or until set. Cool down and refrigerate.