Corny Sketti

Sweet corn is fresh from the fields!  I used the last of my frozen spaghetti squash for this one and it was so worth it.

Ingredients:
1 cup cooked spaghetti squash
1 cup sweet corn off the cob

1 ounce firm tofu cubed
Salt

Directions:
Mix the squash, tofu, and the corn and warm in the microwave for about a minute and thirty seconds.  Salt it to taste.  If you want, add a little real butter or olive oil to bring out even more flavor from the corn. 

 

White Bean Artichoke Basil Wrap

This includes a lot of filling, you may desire two tortillas for two wraps!  Or, you could put the rest of the filling on the side.

Ingredients;

1/2 cup artichoke hearts

1 cup mixed greens

2 Tbsp fresh basil 

1/2 cup cooked white beans

1 tsp lemon juice

Salt

Pepper

1 tortilla

Directions:

Purée  beans, 1 Tbsp basil, lemon juice, salt, and pepper. Chop the rest of the basil and mix it in.  Spread this on the tortilla.  Top with the greens and artichoke hearts and roll it up.

Beet Radish Salad

I had radishes and pea pods from the garden and I thought they may taste good with the beets I'd just harvested.  I was right!  This is a great combination.

Ingredients:

1/2 cup diced beet

1/2 cup pea pods

1/2 cup corn

1/2 cup diced radish

1/4 cup quinoa 

1 ounce firm tofu, diced

Directions:

Boil the beet root prior to making this.  As the beet gets just soft, remove it and rub the skin off.  

Warm the quinoa and corn for about 30 seconds in the microwave.  Mix in with the remaining ingredients.  Salt and pepper to taste.  

Radish Cucumber Salad

This is a nice, cool dish for summer.  A perfect way to use that garden produce.  Mine is made with radishes and cucumber from the community garden and peas from my backyard garden. 

Ingredients:

3/4 cup diced radish

3/4 cup diced cucumber

1/2 cup peas or pea pods

1/4 cup cooked quinoa

1 ounce firm tofu

1/4 tsp red wine vinegar

Salt 

Pepper

Directions:

Crush the tofu in enough water to make a thick sauce and add the red wine vinegar.  Mix all ingredients together and add the tofu sauce.  Salt and pepper to taste.  

Sweet Potato Corn Cake

 I cooked my sweet potato in the microwave and mashed with a fork.  However, you could use a food processor.   This dish was outstandingly good!

Ingredients:

1/2 cup sweet potato purée

1 egg

1/2 cup corn

1/4 cup cornmeal

Directions:

Mix all ingredient.  Spoon the mixture into a skillet and cook until lightly browned on each side.

Radish Soup

Corn and radish!  What a great combination!

Ingredients:

1/2 cup corn

1/2 cup diced radish

1/2 cup sliced carrot

1/4 cup diced potato

1/2 cup veggie broth or water

Salt

Directions:

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

Radish Pizza

This is an original recipe and I have to say it turned out quite well.  The black beans can be easily pureed with a fork.  I would save this for a night that isn't going to be really warm as it uses the oven!

Ingredients:

Crust dough

1/2 cup cooked black beans puréed

1/2 cup sliced radish

4 leaves fresh basil

Salt

Directions:

Roll out the crust dough on a baking sheet in a circle.   Spread the black bean purée on the crust.  Lay the radishes out on top of the purée.  Top with the basil leaves. Bake in the oven at 400 degrees for 20 minutes or until the crust is golden brown.

Dutch Lettuce

This particular recipe is a family adaptation of a dish that came with my relatives from Belgium.  

Ingredients:

1 egg hard boiled

1/2 cup diced cooked potato

1 cup greens

1 ounce firm tofu

Salt

Pepper

Directions:

Using water, make a gravy out of the tofu, salt, and pepper.   I like cracked black pepper for this.  Spread the greens on a plate.  Add the potato.  Chop the egg and add. Then, warm the tofu gravy and pour that over the whole dish.  Serve!

Southwestern Barley Salad

 I cooked my barley earlier in the week, so this was very simple to toss together.  It didn't, however, take long to cook a 1/4 cup of barley.  It's only a tablespoon of the dried variety!

Ingredients:

1/4 cup cooked barley

1/2 cup corn

1/2 cup diced tomato

1/4 cup cooked black beans

1 tsp lime juice

Salt

Pepper

Directions:

Heat the barley and beans in the microwave. Mix in the remaining ingredients. Serve.

White Bean Medley

The combination of cumin and basil is really quite tasty.

Ingredients:

1/2 cup white beans

1/2 cup sliced zucchini 

1/2 cup sliced carrots

1/2 cup sliced summer squash

1/2 cup sliced mushrooms

1/4 teaspoon cumin

Two basil leaves crushed

Directions:

Heat the beans in the microwave until warm.  Mix in with the rest of the ingredients, including the spices.  Serve.

Roasted Potato Salad

Try this dish on an evening when there's a bit of a chill so you don't heat up the kitchen baking the potato!

Ingredients:

1/2 cup cubed potato

1/2 cup pea pods

1 cup mixed greens

1/2 tsp rosemary

Salt

Pepper

Directions:

Mix the potatoes with rosemary, salt, and pepper.  Bake at 350 until tender, about 20 minutes.  

Toss the greens on a plate, put the pea pods on the greens, then put the potatoes on top.  Serve!

Quinoa Mexican Salad

 A great way to enjoy those garden greens in a Mexican dish.

Ingredients:

1/4 cup quinoa

1/4 cup cooked beans

1 ounce cubed firm tofu

1/2 cup diced tomatoes

1/2 cup corn

1/4 cup chopped red pepper

3/4 cup greens

1/4 teaspoon cumin

1/4 teaspoon paprika

Salt

Directions:

Heat  quinoa and beans in the microwave.  Add the spices and all other ingredients except the greens and mix well.  Spread the greens on a plate and top with the mixture.  Serve.

Carrots and Peas

Ginger is pretty hot.  If you don't like too much spice, you'll want to reduce the amount in this recipe.  I set my mouth on fire!

Ingredients:

1/2 cup grated carrots

1/2 cup pea pods

1 ounce firm tofu

1/4 tsp ginger

1/2 tsp cinnamon

Salt 

Directions:

Toss carrots, tofu,
and pea pods with the spices and serve.

Spinach Pancake

 I'm all about tossing things together and putting them in a skillet!

Ingredients:

1/2 cup chopped spinach

1/4 cup flour

1 egg

1/4 teaspoon baking powder

Pinch baking soda

Salt 

Directions:

Mix ingredients together and cook in a skillet until lightly browned on both sides.

S. O. S.

Most people know this as Dried Beef Gravy.  I remember it from childhood as a quick and easy dish that was delicious.  So, I decided I would try to manipulate it into a vegetarian dish.  I've also made it low fat!  

Ingredients:

1 ounce firm tofu

1/4 cup sliced seitan

Toasted bread

Salt

Pepper

Directions:

Mix the tofu with enough water to make gravy. Salt and pepper to taste. Pan fry seitan with salt and pepper and a bit of oil.  Put seitan on toast and top with tofu gravy.  Serve.

Judara

This is traditionally made with lentils and rice.  I cooked the split peas and quinoa in advance so I could just toss this together on a hot evening without heating up the kitchen.

Ingredients:

3/4 cooked split peas

1/4 cup cooked quinoa

1/2 cup sliced and quartered cucumber

1/2 cup diced tomato

1 ounce firm tofu

1 tablespoon lemon juice

2 Tbsp chopped fresh parsley

Salt 

Directions:

Warm the peas and quinoa. Place peas and quinoa on a plate. Mix the cucumber, tomato, parsley, lemon juice, and salt. Put this mixture on top of the peas and quinoa.  Eat!

Chimichanga

 This was tasty!  You could add whatever sides you like to this, like avocado and/or cheese.

Ingredients:

1/4 cup cooked refried beans

1/4 cup cooked black beans

1/2 cup diced mushrooms

1/2 cup diced tomato

1/4 teaspoon cumin

Salt

Directions:

Sautée mushrooms with cumin. Add the remaining ingredients and cook until heated. Spoon in tortilla. Roll tortilla. Placed the tortilla seam side down on a baking sheet and cook at 400° for 15 minutes.