Shakshuka

A different dish to try in the summer time when you don't want to heat up the kitchen.  Quite good!

Ingredients:

1/4 cup diced tomato

1/4 cup diced red pepper

1/4 cup diced mushroom

3/4 cup tomato sauce

1 egg

1/4 cup cooked white beans

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp turmeric

Salt 

Pepper

Pinch of basil 

Directions:

Sautée the red pepper, tomato, and spices with a bit of oil in a small sauce pan until the pepper is tender.  Add the tomato sauce, mushroom, and beans.  Mix well.  Crack the egg into the center.  Cover and simmer until the egg white is firm, 8-10 minutes.

Fiesta Fry Pan

A great combination of veggies!

Ingredients:

1/2 cup diced yellow squash

1/2 cup diced tomato

1/2 cup corn

1/2 cup cooked pinto beans

1/4 cup cooked quinoa

1/4 tsp cumin

1/4 tsp paprika

Salt

Directions:

Place all ingredients in a skillet and sautée with a bit of oil.  When the squash is tender, remove from heat.  Plate and serve!

Dilled Corn and Pea Pods

This was made with fresh pea pods and fresh dill from my garden!  I do adore summer.  However, it could be done with dried dill and pea pods from other people's gardens and taste just as good.  

Ingredients:

1/2 cup corn

1/4 cup pea pods, trimmed

1 ounce tofu

3 sprigs fresh dill or 1 tsp dried

Directions:

Mix the dill, tofu, and a bit of water to make a thick sauce.  Mix the corn and pea pods and toss with the sauce.  Serve and eat!

Spinach and Tomato Quesadilla

 I cannot wait for garden fresh tomatoes for this recipe! 

Ingredients:

1/2 cup chopped spinach

1/2 cup diced tomato

Tortilla

Salt 

Pepper

Directions:

Mix the spinach and tomato and spice to your taste.   Warm in the microwave about 1 minute.  Spread on the tortilla and sear on each side until lightly browned.

Zucchini Sketti

 I purchase and cook spaghetti squash early in the season, then I freeze it to enjoy in the off-season.  Because of that, this dish is a quick throw together!

Ingredients:

1/2 cup diced zucchini

1/4 cup diced mushrooms

1 cup cooked spaghetti squash

1/4 cup tomato sauce

Salt

Pepper

Directions:

Mix ingredients.  Heat in the microwave. Serve and eat!!

Avocado Pizza

There are so many ways to create a pizza without tomato sauce.  This one is especially good!

Ingredients:

1/4 avocado

1 ounce tofu

Tortilla

Directions:

Mix the tofu and avocado into a thick sauce using a bit of water.   Bake the tortilla so it's crisp.  Spread the sauce on the tortilla and top with veggies of your choice.

  

Thai Fried Quinoa

I don't like my food really spicy, especially in hot weather.  Feel free to add more curry to this if you want a little more fire!

Ingredients:

1/4 cup cooked quinoa 

1 cup green beans

1/4 cup chopped red pepper 

1 ounce firm tofu cubed

1/4 tsp curry powder 

Pinch of ginger powder

Salt

Directions:

Mix all ingredients and sautée with a bit of oil until beans are just tender.

Philly Mushroom Sandwich

This was incredibly tasty!

Ingredients:

1/2 cup sliced mushrooms

1 ounce firm tofu, sliced

Mozzarella cheese

Salt

Pepper

Bread of choice (I made a thin pancake)

Directions:

Sautée the mushrooms with salt, pepper, and a little oil.  Place them on the bread, top with tofu slices and cheese.

Corn Tomato Basil Salad

Hot summer night?  No need to heat up the kitchen, throw this together for a delicious meal.

Ingredients:

1/2 cup corn

1/2 cup diced tomato

1 ounce firm tofu cubed

3 leaves fresh basil 

Directions:

Mix the ingredients.  Cut the basil into the mixture.   Serve over greens.  

Eggs Goldenrod

Ingredients:

1 hard boiled egg

1 ounce firm tofu

Salt

Pepper

Toasted bread

Directions:

Make a thick sauce with the tofu and egg yolk.  Mix with the chopped egg white.  Spread on the toasted bread.  Salt and pepper to taste.  

Black Bean Taco Salad

I enjoy the flavor of black beans, corn, and tomato without spices.  However, for a more Mexican flair, add cumin and paprika.

Ingredients:

1/2 cup cooked black beans

1/2 cup corn

1/2 cup diced tomato

Salt

Pepper

Cumin and paprika (optional)

Tortilla 

Directions:

Sautée the ingredients except the tortilla. Cut the tortilla into strips and bake. Server the warm  mixture over greens and top with the tortilla.

Yellow Squash Fritter

Yellow squash is also known as summer squash and Crookneck squash.  No matter the name, it makes these super tasty.

Ingredients:

1 cup diced yellow squash

1 egg

1/4 cup cooked quinoa

Salt 

Pepper

Directions:

Mix the ingredients and pan fry until each side is lightly browned.

Fresh Veggies and Quinoa

A good deal of prep work with all the slicing and dicing, but well worth it!

Ingredients:

1/4 cup cooked quinoa 

1/4 cup diced carrot

1/4 cup chopped celery

1/4 cup diced zucchini

1/4 cup diced yellow squash

1/4 cup chopped radish

1/4 cup diced parsnip

1/4 cup chopped mushroom

1/4 cup diced tomato

1 ounce firm tofu cubed

Salt

Pepper

Directions:

Warm quinoa.  Mix all ingredients.  Eat!

Greek Salad

I have to say, this was quite good.  Plus, the added bonus of not heating up the kitchen on a hot day!

Ingredients:

1/2 cup sliced mushrooms

1/2 cup diced tomato

1/2 cup cooked white beans

1/4 tsp oregano

Salt 

Pepper

Directions:

Heat the beans.  Mix all ingredients.  Eat!

Pea and Radish Salad

 I used frozen peas for this, but I'm looking forward to trying it with fresh peas or maybe even pea pods!

Ingredients:

1 cup mixed greens 

1/2 cup peas

1/2 cup diced radish

1 tsp lemon juice

1 tsp red wine vinegar

1/2 tsp oil

Salt

Pepper

Directions:

Mix and eat!

Beet and Split Pea Salad

 You could use fresh beets, canned beets, or pickled beets in this recipe.  I used pickled beets because I'm fond of the tangy flavor!

Ingredients:

1 cup cooked split peas

1/2 cup diced beets

1/2 cup leafy greens

1 ounce firm tofu

1 tsp basil

Salt

Pepper

Directions:

Mix and eat!

Rhubarb Quinoa

A tangy treat for a warm summer evening!  The rosemary "makes" this dish.

Ingredients:

1 cup rhubarb

1 1/2 Tbsp uncooked quinoa

1/2 cup water

1/2 tsp rosemary

Salt

Pepper

Directions:

Place all ingredients in the baby crock on low until the quinoa is tender, about 3 hours.

Rhubarb Split Pea Soup

 One of my objectives in making meals is to use produce that is local and in season.  Rhubarb is in season now and I used some that came from my community garden...fresh as fresh can be!

Ingredients:

1/3 cup dried split peas

1/2 cup sliced rhubarb

1/4 cup sliced carrot

1/4 cup sliced celery

1 cup water

Salt

Pepper

Directions:

Put all ingredients in the baby crock in low until the peas are tender.

Skillet Enchilada

 A great way to have an enchilada without heating the kitchen up in the summer. 

Ingredients:

1/2 cup black beans

1/2 cup corn

1/2 cup tomato

Tortilla

1/4 tsp cumin

1/4 tsp paprika

Salt

Directions:

Cut the tortilla into bite sized pieces and bake in a skillet until crispy.  Remove and set aside.  Mix the rest of the ingredients.  Sautée until heated through.  Add the tortilla and mix.  Serve.

Gyro

Ingredients:

1/4 cup seitan

1/4 tsp marjoram

1/4 tsp Rosemary

1/4 tsp sage

1 oz tofu

1 tsp dill

Pita or thin pancake 

Directions:

Sautée the seitan with rosemary, marjoram, and sage.   Mix the tofu and fill into a sauce.  Put the seitan on the pita and top with dill sauce.  

Spaghetti Squash Pizza

A gluten free, lactose free meal that has all the flavor you could possibly want!  Amazingly delicious.

Ingredients:

1 cup cooked spaghetti squash

1 oz firm tofu

1 egg 

1/2 cup butternut squash purée

1/4 cup sliced tomato

1/4 cup sliced mushroom

Salt

Pepper

Directions:

Mix the spaghetti squash, tofu, and egg. Line a baking sheet with parchment paper.  Pour the mix on to the parchment paper and shape in a circle.  Bake at 425 degrees for 20 minutes.  Remove from oven. 

Spread the squash purée on the crust.  Top with tomato and mushroom.  Bake for ten more minutes.

"Tuna" Salad Sandwich

Easy, filling, and no heating up the kitchen!

Ingredients:

1/2 cup cooked white beans

1/2 cup celery

1 tsp dill

Salt 

Pepper

Directions:

Purée the beans.  Mix in celery, dill, salt, and pepper. Spread on bread.