Mock Tuna Salad

A great dish for a warm summer evening!   Yogurt could be substituted for the tofu, if you prefer.  I would use 1/4 cup.

Ingredients:

1/2 cup sliced celery

1/2 cup diced carrot

1/2 cup peas

1/2 cup diced tomato 

1 oz tofu

1 tsp dill

Salt

Pepper

Directions:

If your tofu is firm, add water and mix until you have a smooth sauce.  Add the dill, salt to taste, and black pepper to taste. Mix the vegetables together, add the dill sauce and combine well.  

Serve on a lettuce leaf, rice cake, bread, wrapped in a tortilla, or over quinoa.

Squashy Spinach Bake

 A nicely Italian dish!  You could use whatever cheese you like, or you could use tofu. 

Ingredients:

1 cup spaghetti squash

1/2 cup butternut squash

1/4 cup cooked spinach

1/4 cup tomato sauce 

1/4 tsp thyme

1/4 tsp oregano

2 basil leaves or 1/2 tsp

Salt

Pepper

Directions:

Mix the tomato sauce and spices and set aside.  In a small baking dish, layer the spaghetti squash and butternut squash.   The last layer should be the spinach. Pour the tomato sauce evenly over the top.  If desired, add some cheese as well.  Bake at 350 degrees for 30 minutes.

Butternut Strata

 Sometimes something I cook turns out so tasty that it's hard for me not to then eat it every night!  This is one of those dishes.

Ingredients:

1 cup cubed squash

I slice of polenta (or bread) in chunks

1 egg

Salt to taste

Directions:

Mix well and pour into a small baking dish or a couple of ramekins.  I use two small glass bowls.  Bake in the oven at 375 for 20 minutes or until the egg is cooked.  

Butternut Pizza

 Created by me, no alteration necessary!  I'm quite pleased with the result!  Very, very yummy!

Ingredients:

1 crust dough

1/2 cup butternut squash puréed

1/4 cup sliced tomato

1/4 sliced mushroom

1 oz sliced firm tofu

Directions:

Roll out the dough in a circle on parchment paper.  Spread squash purée on the crust.  Top with tomato, mushroom, and tofu.  Bake at 400 degrees for 20 minutes or until crust is golden brown.

Taquito

 One could make this with a variety of vegetables, but this is a great combination!

Ingredients:

1/4 cup corn

1/4 cup chopped carrot

1/4 cup fresh spinach

1/2 cup chopped zucchini 

1/2 tsp cumin

1/2 tsp paprika

Tortilla

Directions:

Mix ingredients and spoon into tortilla.  Wrap and place tortilla seam side down in a baking dish.  Bake at 425 degrees for 13 minutes.  

Squash and Carrot Stew

 The squash cooked down and the carrots stayed pretty firm, making an interestingly tasty base to this stew!

Ingredients:

1 cup cubed squash

1/2 cup sliced carrots

1/4 cup diced tomato

1/4 cup seitan

1/2 cup water

1/2 tsp paprika

1/4 tsp cumin

1/4 tsp turmeric 

1/4 tsp ginger

1/4 tsp lemon juice

1 mint leaf

Directions:

Place all ingredients in the baby crock on low until the carrots are tender, about 5 hours.

Seared Corn Bruschetta

 This could also be done with grilled corn.  The searing is easy, just keep an eye on it and stir so it doesn't POP!

Ingredients:

1/2 cup corn

1/2 cup diced tomato

1/4 tsp thyme 

Salt to taste

Bread of choice

Directions:

Lightly sear the corn in a skillet.  Mix with tomato and thyme.  Put the bread ( I cut mine in quarters) in the oven on broil for 5 minutes on each side, until toasted. Top  with a spoonful of the mixture.   You may want to broil it for another two minutes.

Carrot Fritter

 Very interesting flavor.  Definitely grate the carrots, don't try to chop them.

Ingredients:

1 cup grated carrot 

1 egg

1/4 cup quinoa

Directions:

Combine and add salt to taste.  Pan fry on each side until lightly browned.

Green Pea Soup

Really tasty with frozen peas.  I can't wait to try it with fresh peas!

Ingredients:

1 cup peas

1/2 cup fresh spinach

3/4 cup water

1 tsp basil

1/2 tsp lemon juice

Salt

Directions:

In a sauce pan, cover the peas with water and boil.  Add the spinach, basil, lemon juice, and salt to taste.  Heat until spinach is limp.  Serve!

Indian Korma

 If you want a bit more "bite," increase the ginger to 1/2 tsp.  Be sure you simmer and don't boil this, or you'll need to add some water! 

Ingredients:

1/2 cup chopped carrot

1/2 cup peas

1/2 cup tomato sauce

1/2 cup diced potato

1 oz tofu

1/4 tsp ginger

1/4 tsp cumin

Directions:

Mix the tofu with enough water to make a thick sauce.  Set aside.  Put the carrots, potato, tomato sauce, ginger, cumin, and salt to taste in a sauce pan and cook on medium low  until the potato is tender.  Add peas and tofu sauce and simmer for 10 minutes. Serve with quinoa.

Black Bean and Corn Quesadilla

Quick, easy, and super tasty!  

Ingredients:

1/2 cup cooked black beans 

1/2 cup corn

1/2 cup diced tomato

Tortilla 

Directions:

Heat the beans, corn, and tomato in the microwave.   Spoon a good amount in the tortilla and pan fry.

Cauliflower Zucchini Soup

 A wonderful taste combination.  I shall try a version with white beans soon!

Ingredients:

1/4 cup chopped cauliflower

1/2 cup corn

1/2 cup chopped zucchini

2Tbsp dried black beans

3/4 cup water

Salt

Pepper

Directions:

All ingredients go in the baby crock on low for 4-6 hours.

"Crab" Cakes

 Back in the day, before enlightenment, I did enjoy a good crab cake!  Remember, Old Bay is spicy hot!

Ingredients:

1 cup grated zucchini

1 egg

1Tsp flour of choice

1/2 tsp Old Bay

Salt

Directions:

Combine ingredients.  Spoon portions on to a skillet and pan fry until lightly browned on each side.

Vegetarian Cassolet

 The rosemary "makes" this dish!  Be sure to remove the bay leaf before serving and eating!

Ingredients:

2Tbsp dried beans

1/4 cup chopped carrots

1/4 cup chopped yam

1/2 cup diced mushroom

1/2 cup veggie broth

Bay leaf

3 sprigs parsley

1/2 tsp rosemary

1/4 tsp thyme

Directions:

All ingredients go in the baby crock on low.  Cook until beans are tender, about 5 hours.

Artichoke Sketti

 I do like my spaghetti squash! 

Ingredients:

1 cup cooked spaghetti squash

1/2 cup artichoke hearts

1/4 cup diced tomato

1/4 cup chopped mushroom

Salt

Pepper

Directions:

Mix and heat and eat.

Spinach Enchilada

I didn't add any cumin or paprika to this because I did not want the flavors of the vegetables to be covered.  However, for a more Mexican flavored dish, add them both...and a touch of cayenne!

Ingredients:

1/2 cup chopped spinach

1oz firm tofu

1/4 cup white beans

1/4 tsp lime juice

1/4 cup diced tomato

1/4 cup tomato sauce 

Tortilla 

Cheese

Directions:

Mix spinach, tofu, beans, and lime juice.  Add salt.  Place in the middle of tortilla, as much as will fit.  Roll and place in baking dish with seam at the bottom.  Distribute tomatoes and sauce around the tortilla.  Top with cheese. Bake at 375 degrees for 20 minutes.

Coconut Black Bean Stew

 The next time I make this, I might crush the coconut for a different texture. 

Ingredients:

2Tbsp dried black beans

1/2 cup chopped mushrooms

2Tbsp shredded unsweetened coconut

1/4 tsp paprika

1/4 tsp cumin

1/4 tsp cinnamon

Salt

1/2 cup water

Directions:

Place all ingredients in the baby crock on low until the beans are tender, approximately 4 hours.

Mini Quiche

A crust-less, simple quiche for a night where you want a hot, but quick dinner.  I use small, glass bowls, but a larger Pyrex bowl or oven safe container would work, too.

Ingredients:

1/2 cup chopped spinach

1/4 cup diced tomato

1/4 cup chopped mushroom

1 egg

Directions:

Mix all ingredients thoroughly.  Pour into two small glass bowls.  Cook at 400 degrees for 15 minutes or until there's browning on the top of each.

Indian Keema

 The spices on this were perfect.  It was incredibly delicious!!

Ingredients:

1/4 cup seitan

1/2 cup diced tomato 

1 cup peas

1 tsp lime juice

1/8 tsp curry

1/8 tsp cumin

1/8 tsp ginger

1/4 tsp cinnamon 

1/4 tsp turmeric 

1/2 tsp oil 

Directions:

Sautée the seitan with oil and spices for 5 minutes. Add tomato and lime and sautée.  Then, add peas and sautée until heated through.  Serve over quinoa or rice.

Mulligatawny

If you like a little zing, add more ginger and/or more mustard seed.  Cardamom is a strong spice, if you add more, it may overpower the combination of flavors.  The cinnamon stick gave just a hint of cinnamon, you may want to add ground cinnamon instead.

Ingredients:

1/2 cup chopped carrots 

1/2 cup chopped zucchini

1/4 cup chopped yam

1/4 cup chopped cauliflower

1/2 cup diced tomato

2Tbsp dried pinto beans

1/2 cup veggie broth or water

1/4 tsp cardamom

1/4 tsp ginger

1/4 tsp cumin

Salt 

Pepper

5 cloves, 1 cinnamon stick, few mustard seeds in a spice ball. 

Directions:

Place all ingredients and the spice/tea ball in the baby crock on low for approximately 6 hours.  Remove the spice ball before serving.

Mushroom, Parsnip, Tomato Galette

I do like mushrooms and tomatoes together.  The parsnips add an interesting bit to this dish.

Ingredients:

Crust dough

1/2 cup chopped mushroom

1/2 cup chopped parsnip

1/2 cup diced tomato 

Salt 

Pepper

Directions:

Press or roll out dough in a circle on parchment paper on a baking sheet.   Place all ingredients in the center.  Press up the sides, leaving an opening at the top.  Bake at 400 degrees for 20 minutes or until crust is browned.

Sweet Potato Zucchini Quesadilla

Incredibly good!  I chose not to use any spice but salt so I could get the flavor of the sweet potato and zucchini and I'm so pleased!

Ingredients:

1 cup shredded zucchini

1/2 cup cubed cooked sweet potato

Tortilla

Directions:

Mix zucchini and sweet potato and spread on tortilla.  Pan sear on each side.   Serve with sides of choice!