Spinach Mushroom Pizza

What a great combination!

Ingredients:
Crust dough
1/2 cup chopped cooked spinach
1/4 cup sliced mushroom
1 ounce sliced firm tofu

Directions:
Roll or press crust dough out on a greased or lined baking sheet.  Top with the spinach, layer on the mushrooms, then the last layer is the tofu.  Salt and pepper to taste.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Mushroom Goulash

Depending on how strongly you like your food flavored, you could reduce the amount of fennel seeds.  

Ingredients:

1/2 cup sliced mushrooms

1/2 cup diced tomatoes

1/4 cup tomato sauce

1/4 cup veggie broth

1/4 tsp paprika

1/4 tsp oregano

1/4 tsp fennel seed

Directions:

Place all ingredients in the baby crock on low.  Cook for 4-6 hours.  Serve with noodles!

Beans and Greens

I used kale and arugula in this dish and it was amazing!  

Ingredients:

1/2 cup cooked white beans

1 cup greens of choice (kale, spinach)

1/2 tsp apple cider vinegar

Salt

Pepper

Croutons  

Directions:

Make your own croutons by cubing the bread you wish to use and baking it in the oven on a baking sheet at 400 degrees for 10 minutes.  

Sautée the beans with the apple cider vinegary until heated through.  Remove and set aside.  Sautée the greens with salt and pepper and a bit of oil until they are wilted.  Mix with beans and top with croutons.

Vegetarian Quiella

This is a spin on paella.  In this area, there are simply no saffron noodles to be found....anywhere!  I created this instead!

Ingredients:

1/2 cup spaghetti squash

1/4 cup diced zucchini

1/4 cup diced carrots 

1/4 cup peas

1/4 cup diced yellow squash

1/4 cup cubed and peeled eggplant

1/4 cup diced tomato

1 ounce firm tofu cubed

1/4 cup quinoa

1/2 tsp paprika

1 bay leaf 

3 sprigs parsley

1/4 cup veggie broth

Directions:

Sautée everything except the quinoa, broth, and parsley in a bit of oil for 5 minutes.  Add the broth and quinoa and simmer until the mixture is thickened.  Remove the bay leaf and add the parsley.  Serve.

Tomato and Pinto Bean Soup

I expected this to taste like a thicker tomato soup, but it didn't at all!  What a great nutty flavor!

Ingredients:

1 cup diced tomato

2 Tbsp dried pinto beans
1/2 cup water or veggie broth

Salt

Pepper

Directions:

Place ingredients in the baby crockpot.  Salt and pepper to taste.  Cook on low until the beans are tender.  Whir in a food processor or blender until smooth. Serve.

Eggplant Wrap

Quick and filling meal to prepare after a long day!

Ingredients:

1/2 cup cubed and peeled eggplant

1 ounce firm tofu, cubed

1/2 cup diced tomato

1/4 tsp basil 

1/ tsp thyme

Tortilla

Directions:

Sautée veggies and spices until the eggplant is tender.  Spoon into a tortilla, roll it up, and serve!

Stuffed Acorn Squash

Seriously delicious.  I salted my acorn squash before cooking.

Ingredients:

1 small to medium acorn squash

1/2 cup cooked cauliflower

1/2 cup kale

Salt

Pepper

Directions:

Cut the squash in half and scoop the seeds out. Place the halved face up on a baking sheet and bake at 400 degrees for 30-45 minutes.  

While the squash is baking, put the cauliflower in a food processor and whir to rice-like consistency.  Sautée the cauliflower with the kale in a bit of oil, salt and pepper to taste, until the kale is limp.  When the squash is baked, spoon this mixture into each half and serve!

Summer Veggie Stew

Throw it all in the crock and enjoy 4 hours later!

Ingredients:

1/2 cup cubed and peeled eggplant

1/2 cup green beans

1/4 cup sliced zucchini

1/4 cup sliced yellow squash

1/4 cup corn

1/4 cup diced tomato

1/2 tsp apple cider vinegar

1/4 tsp oregano

Salt 

Pepper 

1/2 cup water

Directions:

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

Egg in Tomato Sauce

I cannot believe how yummy this is for how simple the cooking is!

Ingredients:

1/2 cup tomato sauce

1 egg

Directions:

Heat the sauce until warm through.  Crack the egg into the sauce.  Cover and cook for 5 minutes. Uncover, remove from heat, and let stand for 2 - 3 minutes.   Serve over toasted bread.

Zucchini Enchiladas

I like to sautee the zucchini first as it absorbs the flavor from the other vegetables and becomes the ultimate in yum.

Ingredients:

1/2 cup diced zucchini

1/4 cup diced mushroom

1/4 cup diced red bell pepper

Tortilla

Directions:

Sautée the veggies with a bit of oil and salt until the zucchini is tender. Spoon the mixture into the tortilla.  Roll and place seam side down in a baking dish. Bake at 350 for 15 minutes.

Lima Bean Sweet Potato Toast

 A quickly prepared and quite tasty dinner.

Ingredients:

1/2 cup cooked Lima beans

1/4 cup cooked diced sweet potato

1/4 cup avocado 

1 ounce firm tofu

1/4 cup diced zucchini

1/4 cup corn

1 piece toasted bread

Directions:

Put Lima beans, sweet potato, avocado, and tofu in a food processor or blender and purée.  Spread the mixture in the toast, salt to taste.  Heat the corn and zucchini and spoon on top of the toast.  Serve.

Eggplant Pizza

I sautee the veggies first in order to fully incorporate the spices and let the eggplant soak them up!

Ingredients:

Crust dough 

1/2 cup peeled and cubed eggplant

1/2 cup diced tomato

1 ounce diced firm tofu

1/8 tsp oregano

1/8 tsp basil

1/8 tsp thyme

Directions:

Sautée all but the crust dough together until the eggplant is tender.  Roll or press out the dough in a circle on parchment paper placed on a baking sheet.   Top with the sautéed veggies.   Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Quinoa Tacos

 You'll notice in the photo that I mixed my quinoa with some rice.  I took the photo so you could see the consistency of the mixture!

Ingredients:

1/4 cup cooked quinoa

1/4 tsp cumin

1/4 tsp paprika 

2 tsp water

Tortilla 

Directions:

Mix the quinoa, water, and spices.  You want a clumpy mixture so add more water if necessary. Salt to taste.  Spoon into the tortilla and top off with garnishes you choose!

Eggplant Sketti with Beans

The pinto beans provide a nice additional texture to this dish.

Ingredients:

1 cup cooked spaghetti squash

1/2 cup cubed eggplant

1/2 cup diced tomato

1/2 cup cooked pinto beans

Directions:

Sautée the eggplant and tomato together until the eggplant is tender.  Use a bit of your oil of choice.  Add the mixture to the spaghetti squash.  Add the beans.  Mix well and heat in the microwave about 1 minute, make sure it's heated through.  Serve!

PoBoy

Make sure you peel your eggplant for this, you want it nice and tender!

Ingredients:

1/2 cup sliced, peeled eggplant

1/2 cup sliced zucchini

1/4 cup diced red bell pepper

1/4 cup diced mushroom

1/4 cup diced tomato

Bread vehicle of choice 

For "mayo:"

1 ounce firm tofu

1/4 tsp lemon juice

1/2 tsp oil of choice 

Directions:

Mix the tofu, lemon juice, oil, and salt to taste with enough water to make a spread of mayo-like consistency.  Set aside. 

Sautée the veggies with salt and pepper to taste until they are tender.  

Spread the "mayo" on your bread of choice.  Top with your sautéed vegetables.  Serve!

Biscuit and Gravy

 Quite simple and much more healthy than other versions!

Ingredients:

Biscuit:

1/8 cup cornmeal

1/8 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

Enough water for thick dough

Gravy:

1 ounce firm tofu

Water to make gravy consistency

Black pepper 

Salt

Directions:

For the biscuit:

Mix the ingredients and let sit for 5 minutes.  Spoon into a skillet and cook until each side is golden brown.  

For the gravy:

Mix all ingredients until a consistency you prefer is achieved.  

Heat the "gravy" and pour over the biscuit.

Cucumber Tomato Salad

 Cucumber are prolific producers and this is a good way to use them.  The dressing adds a nice tang!

Ingredients:

1 cup sliced cucumber

1/2 cup diced tomato

1/2 cup sliced celery 

Parsley to taste

1 ounce firm tofu

1/2 tsp oil of choice

1 tsp lime juice

Salt 

Pepper 

Directions:

Mix the tofu, oil, lime juice, salt, and pepper until it makes a thick dressing, add water if necessary.  Mix the vegetables and add the dressing.  Stir well.  Top with the fresh parsley.

Zucchini, Yellow Squash, Corn Soup

A great combination of garden vegetables!  

Ingredients:

1/2 cup small cubed zucchini

1/2 cup small cubed yellow squash

1/2 cup corn

1/2 cup shredded kale

2 Tbsp dried white beans

Salt

Pepper

1/2 cup water or veggie broth 

Directions:

Put all ingredients in the baby crock on low until the beans are tender, 4-6 hours.

Thai Curry Pizza

I added the spices to the sauce to make sure they carried the pizza and didn't overwhelm it,  but you may wish to sprinkle some on top.

Ingredients:

Crust dough

1 ounce firm tofu, sliced 

1/4 tomato sauce

1/4 cup sliced tomato

1/2 cup sliced carrots

1/2 cup sliced zucchini 

1/4 tsp curry

1/8 tsp ginger

Salt

Directions:

Roll or press out the dough in a circle.   Mix the curry and ginger into the tomato sauce and spread on the dough.  Add the tomatoes, then the zucchini, the carrots, and top with tofu.   Salt to taste and sprinkle with a pinch of curry.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Eggplant Bake

 Eggplant goes so very well with tomato!

Ingredients:

1 cup cubed and peeled eggplant

1/2 cup diced tomato

1 ounce firm tofu, cubed

1/4 tsp thyme

3 leaves basil, chopped

 Salt

Directions:

Mix all thoroughly.  Spoon into a greased baking dish.  Bake at 350 degrees for 20 minutes.

Vegetable Tian

This will take the full 30 minutes, perhaps a bit longer, for the potatoes to become tender.

Ingredients:

1/4 cup sliced potato

1/4 cup sliced sweet potato

1/2 cup sliced zucchini 

1/2 cup sliced tomato

1/4 tsp thyme

Salt 

Pepper

Directions:

Layer the veggies in a greased baking dish. Sprinkle the top with the thyme.  Salt and pepper to taste. Bake at 375 degrees for 30 minutes or until the potatoes are tender.

Corn Zucchini Tomato Galette

 These are just such fun little pockets!

Ingredients:

Crust dough

1/2 cup cooked corn

1/2 cup diced zucchini

1/2 cup diced tomato

Salt to taste

Directions:

Roll or press out the dough in a circle.  

Mix the veggies. Spoon the mixture into the center of the dough.  Fold up the edges so only a small portion of the mixture is visible.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Eggplant Casserole

 This is amazing!

Ingredients:

1 cup cubed and peeled eggplant

1/4 cup seitan

1/4 cup diced tomato

1/4 cup diced mushroom

2 Tbsp milk

1 egg

2 Tbsp cornmeal 

1/2 tsp oil

Salt to taste

Directions: 

Boil the eggplant until tender and let cool.  Sautée the seitan until crisp.  Mix all but the cornmeal thoroughly.  Pour into a greased baking dish.  Top with the cornmeal.  Bake at 375 degrees for 30 minutes.