Navy Bean Bruschetta

This is a combination of several recipes to form something tasty and new.  I took a picture on the broiler pan and one on the plate.  I served mine with a side of salad and it was a great meal!

Ingredients:

1/4 cup beans

1oz tofu

1/4 cup spinach

1/2 cup diced tomato 

1/4 cup corn 

1/4 tsp thyme

1/4 tsp oregano

Salt

Grilled bread

Directions:

Blend the beans and tofu until smooth and add spices.  Heat.  Combine remaining ingredients and heat.   Spread bean mixture on the bread and then spread the tomato mixture on top.  Put the bruschetta back in the oven to broil another 2 minutes.

Barley Tomato Bean Soup

WOW!  The flavors of everything combined beautifully into a filling soup!

Ingredients:

2Tbsp dried white beans

1Tbsp uncooked barley 

1/2 cup Lima beans

1/4 cup corn

1/4 cup diced tomato

1/4 cup spinach

1/4 tomato juice/watered sauce

1/2 cup water 

Salt

Ground pepper 

Directions:

All ingredients go in the baby crock until the beans are tender, about 6 hours.

Vegetable Coconut Curry

This is...so good!!  So much better than you would expect it to be!  I added and substituted some vegetables in this to make it my very own creation and I am quite proud.

Ingredients:

1 cup squash

1/2 cup peas

1/4 cup parsnips

1/4 cup spinach

1Tbsp coconut shreds

1/4 tsp curry

Salt to taste

1/2 cup water

Directions:

Put all ingredients in the baby crick in low until parsnip is tender, about 4 hours.

Butternut Squash Risotto

You could also use Delicata squash for this.   I used the baby crock, but you could do this in a saucepan on the stovetop as well. You may want to substitute cinnamon for the nutmeg.  I wasn't overly fond of the flavor of the nutmeg.

Ingredients:

1 cup cubed squash
2Tbsp uncooked quinoa
1/2 tsp vanilla extract
1/4 tsp nutmeg
Salt to taste
1/2 cup water

Directions:

All ingredients go into the baby crock.  Cook on low.  For me, this only took three hours!

Amalfi Stew

Wow!  What a great veggie combo!  Carrots and tomatoes!

Ingredients:

2Tbsp dried white beans
1/2 cup tomato sauce
1/4 cup diced tomato
1/2 cup sliced carrots
1/4 cup water
1/2 tsp thyme
Salt to taste

Directions:

Put all ingredients in the baby crock on low until the beans are tender, about 6 hours.

Seitan

I have found numerous recipes for seitan online.  However, they all make very large batches and use garlic and onion.  Being sensitive to those ingredients and wanting to create my seitan spice specific to various dishes, I made up my own.

Ingredients:

1/4 cup vital wheat gluten
2 tsp nutritional yeast
spices of choice
salt

Directions:

Put all ingredients into a small bowl and mix.  Add enough water to make a malleable dough.  Knead the ball of dough for about five minutes.  Place the ball of dough into a pot of boiling water and simmer for approximately an hour. 

This can now be used as a meat replacement in your veggie dishes.  It's a nice idea when you have carnivorous guests!  I use mine sometimes in tacos and the gyro dishes I create.

Crust Dough

I use this simple dough for the galettes I make and it works very nicely as a pizza crust!

Ingredients:

1/4 flour
3Tbsp water
Drop honey
1/2 tsp yeast

Directions:

Mix 1Tbsp water, yeast, honey.   Add flour and enough water to make dough.  Knead.  Let rest 15 minutes.  Roll or press out into circle.  

Spinach Artichoke Pizza

This pizza uses slices of tomato instead of sauce.  I did top mine with a fried egg after it was cooked for protein.   My grocery doesn't have fresh artichoke, so I did use canned.

Ingredients:

Crust of choice (basic dough recipe or baked tortilla)

1/4 cup spinach

1/4 cup sliced tomato

1/4 cup sliced mushroom

1/2 cup artichokes

Cheese

Directions:

Layer ingredients on the crust and bake at 400 degrees for 30 minutes, or until crust crisps.  

Caponata

I like basil better than oregano, so I used more, but you could change up the amounts of spices however you would like!  Serve with toasted or grilled bread.

Ingredients:

1 cup cubed eggplant

1/2 cup sliced celery

1/2 cup canned diced tomato with sauce

2 tsp red wine vinegar

1/4 tsp oregano

1/4 tsp thyme

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp parsley

Salt

Directions:

Sautée eggplant and celery in 1/2 tsp oil for 15 minutes.  Add tomato, vinegar, and spices, cover and simmer for 15 minutes.

Tortilla Soup

I added avocado to mine, but I think a dab of sour cream (dairy or non-dairy) would make it even better!

Ingredients:

1/2 cup diced tomatoes with juice (store bought canned or home preserved)
1/2 cup corn
1/4 cup chopped zucchini
2Tbsp dried pinto beans
1/2 cup water
1/4 tsp lime juice
1/4 tsp oregano leaves
1/2 tsp cumin
1/2 tsp paprika
Dash of cayenne pepper
Salt to taste

Tortilla chips, garnishes of choice

Directions:

Place all ingredients (except the chips and garnishes) in the baby crock on low until the beans are just past tender.  This took about 7 hours for me.  Serve with the garnishes and tortilla chips either on the side or on top!

Veggie Balls

I served these over quinoa and tofu, but they would be good over any type of pasta.  I think they would be tastier served in a tomato sauce, which I will try next time.

Ingredients:

1/2 cup cooked split peas
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped mushroom
1/4 cup chopped tomato
1/4 tsp thyme
1/4 tsp sage
1/4 tsp oil
Parsley
Salt

Directions:

All ingredients go in the food processor or blender.  Whir until smooth.  Form spoonfuls into balls and place on a parchment paper lined baking sheet.  Bake at 400 degrees for 20 minutes.  If you choose to make larger sizes or smaller sizes, adjust the baking time!  You want these to bounce back a bit to your touch, otherwise they are a bit dry.

Black Bean Soup

This is spicy with a hint of clove.  Very interesting flavor and a nice soup for a main or a side dish.

Ingredients:

2Tbsp dried black beans
1/2 cup vegetable broth
1/4 cup water
1/2 tsp cumin
1/4 tsp oregano leaves
1/4 tsp thyme
1 clove
salt

Directions:

Place all ingredients in the baby crock on low until the black beans are very tender. 

Gyro Pizza

One doesn't need cucumbers or lamb to make a great gyro pizza!  This surprised me in it's yum factor as it's a "fly by the seat of my pants" recipe!

Ingredients:

1/4 cup seitan, grilled (I flavored my seitan with rosemary and marjoram)
1/2 cup chopped spinach
1/4 cup chopped tomato
1 oz tofu
Dill (I used dehydrated from a summer garden)
1/4 tsp marjoram
1/4 tsp rosemary
Salt
Crust of choice.  I use a baked tortilla

Directions:

 Mix 1oz tofu, a bit of water, and dill to taste into a sauce (this is your cucumber sauce without cucumbers).

Mix the spinach with salt, rosemary, and marjoram.  Heat.  Layer the tomato on the crust. Then, the spinach.  Maybe add some mushrooms and/or cheese.  Add the dill sauce.  Top with the grilled seitan.
Serve it up!

Corn and Black Bean Tacos

The radishes give this taco a nice bite, no cayenne necessary! 

Ingredients:

1/2 cup corn
1/2 cup chopped radish
1/2 cup cooked black beans
1/4 slice avocado
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp lime juice
Salt
Corn or flour tortilla

Directions:

Mix the ingredients.  Heat.  Spread on tortilla with your choice of toppings!  I had some avocado, lettuce, and tomato with mine.

Spinach Bean Quesadilla

Quite tasty!  You could add more cumin and paprika, even a little cayenne, if you like.  Or, you could not use them at all.  I had some with just salt and pepper and it was yummy.

Ingredients:

1/2 cup cooked spinach
1/2 cup white beans
1/2 tsp oil
Dash cumin
Dash paprika
Salt
Pepper

Directions:

Place all ingredients in food processor or blender and whir smooth.
Spread on a tortilla and pan grill/fry.  Serve with lettuce, tomato, avocado, etc.

Squash Cauliflower Cakes

 Very much a pancake made from veggies!

Ingredients:

1/2 cup cooked cauliflower
1/2 cup cooked butternut or delicata squash
1/4 cup quinoa
1 egg
salt
pepper
cinnamon or nutmeg

Directions:

Put the cauliflower, squash, and quinoa in a blender or food processor and whir.  Add the egg.  Pour in patties on to a skillet and pan fry until lightly brown on each side.  I garnished one with nutmeg, one with cinnamon, and one with salt and pepper.  Each was quite good!  I suggest you follow the same idea!

Italian Bean Soup

This is a nicely warming soup for a chilly day.  The fennel seed adds an interesting flavor!

Ingredients:

2Tbsp dried white beans (Northern or Navy)
1/4 cup chopped mushrooms
1/4 cup chopped carrots
1/4 cup chopped parsnips
1/4 cup diced tomatos
1/4 cup corn
1/4 cup lima beans
1Tbsp dried split peas
1 cup water
1/4 tsp thyme
1/2 tsp fennel seed
salt
pepper

Directions:

Place all ingredients in the baby crock pot and cook on low until the beans are tender, approximately 6 hours.