Grits and Sauteed Vegetables

 So easy and so delicious!

Ingredients:
1 pkg grits, prepared (1/2 cup)
1/2 cup sliced and quartered zucchini
1/2 cup sliced mushroom
1/2 cup tomato
1/2 cup shredded cabbage
1 ounce firm tofu, cubed

Directions:
Sautee the veggies until tender.  Mix with the grits and serve!

Kholodnik (Modified)

I will add more parsley and some pepper  in the future.


Ingredients:

1/4 cup sweet potato, cubed
1/4 cup potato,  cubed
1/2 cup diced beets
1/4 cup sliced zucchini
1/2 tsp parsley
1 tsp lemon juice
salt to taste
1/2 cup water or veggie broth

Directions:
Place all ingredients in the baby crock on low for 4-6 hours.

Tsars Revenge

This tasted great.  However, the smoke alarm dismantled on the counter tales the true tale.  

Ingredients:
1 cup cabbage
1/2 cup potato
1 ounce firm tofu
1/4 tsp paprika
1/4 tsp vinegar
salt to taste
veggie broth

Directions:
Slice the cabbage and shred into smallish pieces.  Cut the potato in medium squares.  Slice the tofu into cubes.  Sautee with a bit of oil in a skillet until the ingredients are burnt (yes, burnt) to the bottom.  Add the paprika and salt and stir.  Then, add just enough broth to cover the ingredients and boil briefly, while stirring.  Be sure to get as much of the burnt ingredients incorporated as possible.  Add the vinegar.  If you feel you want a bit more bite, add more vinegar.

Parsnip Cakes

 Sort of like potato pancakes, but with parsnips. 

Ingredients:
1/2 cup sliced parsnips
1 egg
1/4 cup quinoa
salt to taste

Directions:
Boil the parsnips until they are tender.  Drain.  Mash the parsnips in a mixing bowl and add the egg, quinoa, and salt.  Mix thoroughly.  Spoon in pancake sized portions onto a skillet and cook until golden brown on both sides.

Tikel Gomen

 An unusual dish with very simple preparation.

Ingredients:
1 cup cabbage, shredded
1/2 cup sliced carrot
1/2 cup diced potato
1 ounce firm tofu, cubed
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp ginger
1/2 cup water
salt
pepper

Directions:
Place all ingredients in the baby crock on low for 4-6 hours.

Taco Soup

I suggest eating this soup with tortilla chips!

Ingredients:
2 Tbsp dried kidney beans
1/2 cup diced tomato
1/4 cup corn
1/4 tsp cumin
1/4 tsp paprika
dash cayenne
1/2 cup water

Directions:
Place all ingredients in the baby crock for 4-6 hours.

Burrito

Ingredients:
 1/4 cup black bean puree
1/4 seitan
1/4 tsp cumin
1/4 tsp paprika

Directions:
Sautee the seitan with the spices.  Mix with the black bean puree.  Spread on a tortilla and roll.  Place seam side down in a baking dish and bake at 350 for 30 minutes.

Cabbage Pie

Be sure you stew the cabbage first, it may use up the water, just add a touch more.

Ingredients:
Crust dough
1 cup cabbage, shredded
1/4 cup sliced carrot (substitute corn for a different taste)
1 ounce firm tofu, cubed
salt to taste

Directions:
Stew the cabbage and carrots with  1/2 cup water for 20 minutes.  Drain.  Add salt and pepper.  Put into a baking dish or small glass bowls.  Top with the dough.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Portobello Mushroom Pot Roast

 I used "baby 'bellas" because that's what my grocery store had, but if you can find the big caps, try those!

Ingredients:
1 cup portobello mushrooms
1/4 cup sliced carrots
1/4 cup diced potato
1/4 tsp sage
1/4 tsp basil
1/4 tsp rosemary
salt
pepper
1/2 cup veggie broth or water

Directions:
Place all ingredients in the baby crock for 4-6 hours.  Thicken the broth with arrowroot or cornstarch before serving. 

Roasted Cabbage

 This dish can be a main dish, but you'll need to add a protein and a grain as sides.  When I make this again, I may top it with tofu.  I used two slices when I prepared it because my first slice was an end and I cut it pretty thin!

Ingredients:
1 1" slice of cabbage
1/2 tsp caraway seeds
Bit of oil

Directions:
Put the cabbage in a baking dish, toss the caraway seeds on the cabbage slice, and drizzle with oil.  Bake at 400 degrees for 40 minutes.

Boxty

Potatoes in a pancake, nothing wrong with that!

Ingredients:
1/2 cup mashed potato
1/4 cup grated sweet potato
1/4 cup flour
1/2 tsp baking soda
1 egg
salt

Directions:
Mix all the ingredients together in a small bowl.  Spoon pancake sized portions onto a skillet and cook until golden brown on both sides.

Butternut Grits Casserole

You can't go wrong with grits!

Ingredients:
1/2 cup cubed cooked butternut squash
1/2 cup diced tomato
1/2 cup corn
1/2 cup black beans
1 package prepared grits

Directions:
Mix the ingredients in a small bowl with salt, pepper, and a dash of cayenne pepper.  Spoon the mixture into a greased baking dish and bake at 350 degrees for 20 minutes.

Lobio Mtsuanilit (Herbed Kidney Beans)

This is the main protein dish for a meal, but you will need to add side dishes.

Ingredients:
2 Tbsp uncooked kidney beans
1/2 cup water
1 tsp red wine vinegar
1 tsp parsley
1 tsp dill
1 tsp basil

Directions:
Mix all the ingredients in the baby crock and turn on low for 4-6 hours, until the beans are tender.

Reuben Pizza

 My own creation.  I don't really like Thousand Island dressing, so I created my own Reuben dressing which also adds a protein.  However, you could substitute Thousand Island.

Ingredients:
Crust dough
1/2 cup sauerkraut
1/4 cup diced seitan
1/4 tsp caraway seeds
1 ounce firm tofu
1 tsp tomato sauce
1/4 tsp mustard powder
salt
pepper
dash cayenne pepper

Directions:
Roll or press the crust dough out into a circular shape and sprinkle with the caraway seeds.  Sautee the seitan with salt and pepper and a bit of oil until it's just crunchy and set aside.  Put the tofu, tomato sauce, mustard powder, salt, pepper, and cayenne in a small bowl and mix with enough water to make a thick sauce.  Put the sauerkraut in a layer on the crust, add the seitan, then top with the sauce.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Black Bean Soup

Super simple preparation and a great taste!  I served this with tortilla chips.

Ingredients:
2Tbsp dried black beans
1/2 cup diced tomato
1/2 cup water
Salt

Directions:
Place the ingredients in the baby crock on low until the beans are tender, approximately 4-6 hours.

Ginger Cardamom Carrots

Wow!  Just enough ginger to give it a kick and that cardamom gives it a nice balance.

Ingredients:
1 cup sliced carrots
1/4 tsp ginger
1/4 tsp cardamom
1/4 tsp paprika
Salt
Tofu

Directions:
Sautee all ingredients in a skillet with a bit of oil until the carrots are tender.

Irish Stew

You could thicken this with a bit of arrowroot or corn starch to make it a little more stew-like, but I found it quite good as is. 

Ingredients:
1/4 cup carrot
1/4 cup turnip
1/4 cup potato
1/4 cup sweet potato
1/4 cup celery
1/4 cup parsnip
1/2 cup spinach
1Tbsp white beans
1/2 cup water or veggie broth
Parsley
Salt
Pepper

Directions:
Place all ingredients in the baby crock on low until the vegetables are tender, 4-6 hours.

Borscht

There are many recipes for this, I tweaked a couple together!

Ingredients:
1/2 cup sliced beets
1/2 cup diced potatoes
1/2 cup saurkraut
1/4 cup sliced carrot
1/4 cup tomato sauce
1 ounce firm tofu, cubed
salt and pepper to taste
1 tsp parsley
1 tsp dill

Directions:
Put all ingredients in the baby crock and cook on low for 4-6 hours (until the potatoes are tender).

Baked Parsnips

The next time I make this, I will leave off the nutmeg (I'm not a big fan).

Ingredients:
1 cup sliced parsnips
1 ounce firm tofu, cubed
1/4 cup black beans
salt to taste
pinch of nutmeg

Directions:
Boil the parsnips until they are tender.  Combine with 1 Tbsp veggie broth or water in a baking dish.  Sprinkle with salt, perhaps a bit of pepper, and the pinch of nutmeg.  Bake at 350 degrees for 30 minutes.

 

Saurkraut Soup

An interesting German soup.

Ingredients:
1/2 cup saurkraut
1/4 cup diced potato
1/4 cup sliced mushroom
1/4 cup diced carrot
1/4 cup sliced celery
1 tsp dill
Salt to taste
1/2 cup water

Directions:
Place all the ingredients in the baby crock on low for 4-6 hours.  If you would like it more "soupy," add more water.

Greek Split Pea Soup

What a great way to change up a traditional split pea soup!

Ingredients:
1/3 cup dried split peas
1 ounce firm tofu, cubed
1/2 cup diced tomato
1/4 tsp sage
1/4 tsp rosemary
1/4 tsp majoram
1/4 tsp oregano
Salt to taste
3/4 cup water or veggie broth

Directions:
Put all ingredients in the baby crock on low for 4 -6 hours.

Curried Veggie Pasties

These tasted really yummy, but looked not so great.  I think it will take some practice!

Ingredients:
1/4 cup diced potato
1/4 cup diced sweet potato
1 ounce firm tofu, cubed
1/2 cup peas
1/4 cup diced carrot
1/4 cup flour
1/2 tsp curry
1/4 tsp cumin


Directions:
Heat the potatoes in a covered skillet until tender.  Add the carrot and heat for an additional 3-5 minutes, covered.  Remove from heat and add peas and spices.  Mix and stir in half the flour.  Wet hands and roll into equal sized small patties.  Coat with the remaining flour (dredge them) and pan fry on both sides until golden brown.

Squash Curry

 You could substitute lentils for the split peas.  I really enjoyed it with the split peas, though!

Ingredients:
1Tbsp uncooked pinto beans
2Tbsp + 2 tsp uncooked split peas
1/4 cup diced tomato
1/2 cup tomato sauce
1/4 cup cubed butternut squash
1/4 cup diced potato
1/4 cup sliced carrot
1/4 cup cooked spinach
1/2 tsp curry
1/4 tsp cumin
salt to taste
1/2 cup water

Directions:
Place all ingredients in the baby crock and cook on low for 4 - 6 hours.

Mushroom Noodle Bake

 Another Russian dish.  It is really easy to make and very tasty!

Ingredients:
1/2 cup sliced mushrooms
1 ounce firm tofu, cubed
1/4 cup noodles of choice (I used fettucini)
1 egg
Cheese of choice (about 1Tbsp)
1Tbsp cornmeal

Directions:
 Mix all ingredients except for the cornmeal.  Pour into a small greased baking dish, or I used two small glass bowls.  Sprinkle the cornmeal on top and bake at 400 degrees for 20 minutes.

Eggplant Pinto Bean Casserole

This is actually a Russian recipe!  

Ingredients:
1 cup peeled and cubed eggplant
1/2 cup diced tomato
1/2 cup cooked pinto beans
1/4 cup tomato sauce
1/4 tsp thyme
Salt to taste

Directions:
Mix the ingredients and spoon into a greased baking dish.  Bake at 350 degrees for 20 minutes.

Tomato Corn Soup

 What an easy soup to prepare!  The results are delicious!

Ingredients:
1 cup chopped tomato
1/2 cup corn
1 ounce firm tofu, cubed
1/4 cup water
Salt to taste

 Directions:
Place all ingredients in the baby crock and cook on low for 4 - 6 hours.

Colcannon

The baking dish I used (you can see it in the picture) is a bit too large for this, I would choose something smaller.  

Ingredients:
1/2 cup diced potato
1 cup kale
1 ounce firm tofu
salt
pepper

Directions:
Boil the potato until tender.  Chop the kale small and steam until tender in the microwave, about 1 minute.  Mix the tofu with  a bit of water until you have a smooth sauce.  Mash the potatoes and mix in the kale, salt, pepper, and tofu sauce.  Spoon into a greased baking dish and bake at 350 degrees for 15 minutes.

Mexican Cornbread Pie

My own creation...turned out very well.

Ingredients:
Cornbread:
3Tbsp cornmeal
1Tbsp flour
1/2 tsp baking powder
pinch baking soda
pinch salt
1/2 tsp oil
1Tbsp milk
1Tbsp + 1tsp water

The rest:
1/2 cup corn
1/2 cup diced tomato
1/2 cup butternut squash (or pumpkin)
1/2 cup black beans
1/4 tsp cumin
1/4 tsp paprika
salt to taste

Directions:
Mix the cornbread in a separate bowl and set aside.  Mix the rest of the ingredients and put them into a small greased baking dish.  Spoon the cornbread mixture over the top and bake at 400 degrees for 20 minutes.

Italian 3 Squash Bake

 This had an interesting flavor, but in the future, I might add more of the spices.

Ingredients:
1/2 cup cubed cooked acorn squash
1/2 cup cubed cooked pumpkin
1/2 cup cubed cooked butternut squash
1/2 cup diced tomato
1/4 tsp sage
1/4 tsp thyme
Sprinkle of cinnamon for the top
Salt to taste
Cheese of choice

Directions:
Mix the squashes, tomato, and spices and put in a greased baking dish.  Sprinkle the cinnamon. Top with the cheese.  Bake at 350 for 20 minutes. 

 

Grits and Greens

This is fantastic!  You could substitute cooked spinach if you cannot find kale.

Ingredients:
1 cup kale
1/2 cup prepared grits
1 egg
cheese of choice
1/4 cup Rotel
Salt to taste

Directions:
Cook the kale in a bit of water just until wilted.  Strain it out and put to the side.  Mix the grits, egg, cheese, and Rotel.  Spoon half the mixture into a greased baking dish.  Put the kale in a layer on top.  Cover with the remaining grits mixture.  Bake at 400 for 20 minutes.  Let stand for 10 additional minutes before serving.

Butternut Squash Quinoa Casserole

If you cut your butternut squash early, you can roast the seeds and use those in place of the pumpkin seeds. 

Ingredients:
1 cup uncooked butternut squash, cubed
1/2 cup cooked spinach
1/4 cup cooked quinoa
1 ounce firm tofu cubed
2Tbsp pumpkin seeds
1/4 tsp sage
Salt to taste
1/4 cup water

Directions:
Boil the squash until tender.  Transfer the squash to a skillet and add the sage, salt, and water.  Simmer until the squash is breaking down and creamy (you may have to add more water).  Add the quinoa,  spinach, and tofu.  Mix well.  Transfer the mixture to a greased baking dish and top with the pumpkin seeds.  Cover and bake at 400 degrees for 10 minutes.  Remove the cover and cook for another 5 minutes.

Mushroom Barley Soup

 For more of a mushroom flavor, leave out the rosemary and thyme.

Ingredients:
1Tbsp uncooked barley
1/2 cup sliced mushrooms
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 tsp thyme
1/4 tsp rosemary
Parsley to taste
Salt to taste
3/4 cup water or veggie broth

Directions:
Put all the ingredients in the baby crock on low until the barley is tender, 4-6 hours.

Sauteed Spinach and Mushroom

You'll want to sautee this until the spinach has lost about half of its liquid.

Ingredients:
1/2 cup cooked spinach
1/2 cup diced mushroom
1 ounce firm tofu, cubed
1/4 cup diced tomato

Directions:
Sautee the ingredients in a skillet, salt to taste, and serve over noodles, rice, or quinoa.

Grits Casserole

Don't forget to grease your baking dish, grits get sticky, bless their hearts.

Ingredients:
1/2 cup prepared grits
1/2 cup corn
1/2 cup diced tomato
1/2 cup black beans
Cheese (optional)

Directions:
Combine the ingredients, except the cheese.  Salt to taste.  Spoon the mixture into a greased baking dish and top with the cheese.  Bake at 400 degrees for 20 minutes.

Carrot Squash Casserole

 Something about dill and carrots together is just...right.  Excellent way to use winter veggies.

Ingredients:
1 cup sliced carrots
1/2 cup cubed butternut squash
1Tbsp cornmeal
2Tbsp Nutritional Yeast
1 ounce firm tofu
1/4 tsp dill
Salt
Water

Directions:
In a saucepan, simmer the carrots and squash until they are tender.  While they are cooking, make a thick sauce with the Nutritional Yeast, tofu, dill, and salt to taste.  Put the tender carrots and squash in a greased baking dish and top with the tofu dill sauce.  Sprinkle with the cornmeal.  Bake at 350 for 25 minutes.

Italian Eggs

So easy and so good!  

Ingredients:
1/2 cup tomato sauce
1/2 cup chopped spinach
1/4 tsp thyme
1 egg

Directions:

Mix the tomato sauce, spinach, and thyme.  Pour into a small skillet and heat on medium until the sauce bubbles.  Crack the egg into the center and cover the skillet.  Continue to cook for 3-5 minutes.  Serve! 

 

Pumpkin Spinach Lasagna

In this recipe, you could replace the Nutritional Yeast Tofu sauce with the shredded cheese of you choice.

Ingredients:
1/2 cup cubed pumpkin
1/2 cup pureed pumpkin
1/2 cup cooked spinach
2 Tbsp Nutritional Yeast
1 ounce firm tofu

Directions:
Mix the nutritional yeast and tofu with enough water to make a thick sauce.  Add salt to taste.
In a greased baking dish, layer half the spinach, then the half the puree, then half the cubes, and half the sauce...repeat.  Bake at 350 for 30 minutes.

Zucchini Balls

A little finicky, making sure each side of the ball is browned, but well worth the effort.

Ingredients:
3/4 cup grated zucchini
1/4 tsp basil
1 ounce firm tofu
Salt
Bit of cornmeal

Directions:
Squish as much liquid as you can out of the grated zucchini.  Mix in the basil and the tofu.  Add just enough cornmeal to make small balls that hold together.  Place each ball in a skillet and pan fry until golden brown on each side.

Use these on spaghetti or spaghetti squash with a bit of tomato sauce. 

Cauliflower Tacos

This was amazing!  Taste and texture perfect for a taco!

Ingredients:
1/2 cup cooked cauliflower
1/2 cup mushroom
1/4 tsp cumin
1/4 tsp paprika
Salt
Water
Taco shell

Directions:
Put the cauliflower in the food processor and whir until it resembles rice.  Scrape it into a bowl.  Put the mushrooms in the food processor and lightly whir until crumbly.  Combine with the cauliflower and mix in the spices.  Add just enough water to make the mixture clump together.  Spoon on to a parchment paper lined baking sheet and bake at 350 for 15 minutes, remove and stir, and continue to bake for another 15 minutes.  Spoon the baked mixture into your taco shell, garnish as desired, and eat!

Potato Dumpling Soup

Easy soup with a dumpling!

Ingredients:
1/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
water

1/2 cup diced potato
1/4 cup corn
1/4 cup peas
1/2 cup water or veggie broth
Salt to taste

Directions:
Put the potato, corn, peas, water/broth, and salt in the baby crock on low for 4-6 hours.  30 minutes before you're ready to serve, mix up the dough for the dumpling.  Add just enough water to make a very thick, sticky dough.  Drop this dough on top of the soup and cover the crock pot for the last 30 minutes.  Serve it up!

Stuffed Acorn Squash #2

One could add some cumin to the mix and give these a Mexican flavor.  They are delicious just the way they are presented, though!

Ingredients:
1 small acorn squash
1/2 cup cooked black beans
1/2 cup corn
1/2 cup diced tomato
1/4 cup cooked quinoa

Directions:
Halve and de-seed the acorn squash.  Bake it face up at 400 degrees for 30-45 minutes.  Mix the remaining ingredients and heat through using the microwave, about 1 minute.  Remove the acorn squash from the oven and spoon the filling mixture in each half.  Serve!

Butternut Sketti

Squash with cinnamon and salt is just the tastiest dish ever!

Ingredients:
1 cup cooked spaghetti squash
1/2 cup cubed cooked butternut squash
1/2 cup sweet corn
1/4 tsp cinnamon
Salt

Directions:
Mix the ingredients in a bowl and microwave until heated through, about two minutes.  Serve!

Corn Mush Pie

 My own creation, a version of shepherd's pie.

Ingredients:
2Tbsp cornmeal
1/2 cup water

1/4 cup corn
1/2 cup cooked black beans
1/4 cup diced potato
1/4 cup peas
1/4 cup diced carrot

Directions:
Mix the cornmeal in the water and microwave it until the liquid is absorbed (in 30 second intervals, stirring between each, it takes about 2 minutes) and a mush has formed.  Mix the rest of the ingredients into the mush and put into a small baking dish that has been greased.  Bake at 350 degrees for 25 minutes.

Roasted Tomato Soup

I used Roma tomatoes, but any variety will work.

Ingredients:
1 cup quartered tomatoes
1/4 tsp oregano
1/4 tsp basil
Salt
1/2 tsp oil
Water to thin the soup to your desired consistency

Directions:
Mix the tomatoes with the oil, oregano, and salt and spread on a baking sheet.  Roast at 400 degrees for 15 minutes or until the tomatoes are soft.  Put the tomatoes in a food processor or blender and add the basil.  Whir until smooth.  Pour into a bowl and serve.

Squash, Corn, Barley Succotash

I used a sauce pan for this delicious dinner.  

Ingredients:
1/4 cup cooked barley
1 cup squash (acorn, butternut, pumpkin, delicata) cubed
1/2 cup corn
1/4 cup water
Salt
Pepper
1/4 tsp thyme

Directions:
Simmer the squash and thyme with the water in a covered pan until the squash is tender, 10-15 minutes.  Add the corn and re-cover to simmer for 5 minutes more.  Add the barley and heat through.  Serve. 

 

Corn, Tomato, Kale Mixer

Any meal that goes entirely in the skillet is a good one!

Ingredients:
1 cup kale
1/2 cup corn
1/2 cup diced tomato
1/2 cup cooked black beans

1/4 tsp cumin

1/4 tsp paprika

Directions:
Put all ingredients in a skillet with a bit of oil and salt and pepper to taste.  Sautee until heated through and the kale is wilted.

Acorn Squash Soup

 The carrot adds a touch of sweetness not to be missed.

Ingredients:
1 cup acorn squash cubed
1/4 cup chopped carrot
1/4 tsp sage
Salt
Pepper
1/2 cup water or veggie broth

Directions:
Place all ingredients in the baby crock on low for 4 to 6 hours.  Serve! 

 

Acorn Squash Pizza

The spices on this provide an interesting twist!

Ingredients:
Crust dough
1/2 cup acorn squash cooked and pureed
1/4 cup sliced tomato
1/4 cup sliced mushroom
1/4 tsp sage
1/4 tsp rosemary

Directions:
Roll or press out dough on a greased or lined baking sheet.  Spread the crust with the acorn squash and top with the sage and rosemary.  Layer on the tomato and mushrooms.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Tin Foil Dinner

When I was smallish and we camped, these were called "hobo packets!"

Ingredients:
 1/2 cup cubed acorn squash
1/4 cup diced potato
1/4 cup corn
1/4 cup sliced carrot
1/4 cup green beans
1/4 cup zucchini or yellow squash
1/4 cup diced mushroom
1/4 cup seitan, chopped (optional)
1/2 tsp oil
Salt
Pepper

Directions:
Cut off a medium sized piece of tin foil.  Use a non-stick spray to "grease" it.  Place all the ingredients on the center of the foil.  Top with the oil and salt and pepper to taste.  Fold the tin foil around the vegetables so everything is covered and the edges are crimped.  I put mine on a baking sheet in case of leaks.  Bake in the oven at 400 degrees for 40 minutes.

Broiled Tomato and Eggplant Sandwich

I put my bread in with the eggplant and tomato to make my toast.  

Ingredients:
2 slices tomato
2 slices eggplant
1 ounce firm tofu, sliced
2 leaves basil
bread of choice

Directions:
Put the eggplant and tomato slices on a broiler pan and broil for five minutes on each side.  Place the slices on the toast and top with the tofu and basil.  Broil for an additional two minutes.  I cut my bread in half for easier handling.