Butternut Squash Quinoa Casserole

If you cut your butternut squash early, you can roast the seeds and use those in place of the pumpkin seeds. 

Ingredients:
1 cup uncooked butternut squash, cubed
1/2 cup cooked spinach
1/4 cup cooked quinoa
1 ounce firm tofu cubed
2Tbsp pumpkin seeds
1/4 tsp sage
Salt to taste
1/4 cup water

Directions:
Boil the squash until tender.  Transfer the squash to a skillet and add the sage, salt, and water.  Simmer until the squash is breaking down and creamy (you may have to add more water).  Add the quinoa,  spinach, and tofu.  Mix well.  Transfer the mixture to a greased baking dish and top with the pumpkin seeds.  Cover and bake at 400 degrees for 10 minutes.  Remove the cover and cook for another 5 minutes.

Mushroom Barley Soup

 For more of a mushroom flavor, leave out the rosemary and thyme.

Ingredients:
1Tbsp uncooked barley
1/2 cup sliced mushrooms
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 tsp thyme
1/4 tsp rosemary
Parsley to taste
Salt to taste
3/4 cup water or veggie broth

Directions:
Put all the ingredients in the baby crock on low until the barley is tender, 4-6 hours.

Sauteed Spinach and Mushroom

You'll want to sautee this until the spinach has lost about half of its liquid.

Ingredients:
1/2 cup cooked spinach
1/2 cup diced mushroom
1 ounce firm tofu, cubed
1/4 cup diced tomato

Directions:
Sautee the ingredients in a skillet, salt to taste, and serve over noodles, rice, or quinoa.

Grits Casserole

Don't forget to grease your baking dish, grits get sticky, bless their hearts.

Ingredients:
1/2 cup prepared grits
1/2 cup corn
1/2 cup diced tomato
1/2 cup black beans
Cheese (optional)

Directions:
Combine the ingredients, except the cheese.  Salt to taste.  Spoon the mixture into a greased baking dish and top with the cheese.  Bake at 400 degrees for 20 minutes.

Carrot Squash Casserole

 Something about dill and carrots together is just...right.  Excellent way to use winter veggies.

Ingredients:
1 cup sliced carrots
1/2 cup cubed butternut squash
1Tbsp cornmeal
2Tbsp Nutritional Yeast
1 ounce firm tofu
1/4 tsp dill
Salt
Water

Directions:
In a saucepan, simmer the carrots and squash until they are tender.  While they are cooking, make a thick sauce with the Nutritional Yeast, tofu, dill, and salt to taste.  Put the tender carrots and squash in a greased baking dish and top with the tofu dill sauce.  Sprinkle with the cornmeal.  Bake at 350 for 25 minutes.

Italian Eggs

So easy and so good!  

Ingredients:
1/2 cup tomato sauce
1/2 cup chopped spinach
1/4 tsp thyme
1 egg

Directions:

Mix the tomato sauce, spinach, and thyme.  Pour into a small skillet and heat on medium until the sauce bubbles.  Crack the egg into the center and cover the skillet.  Continue to cook for 3-5 minutes.  Serve! 

 

Pumpkin Spinach Lasagna

In this recipe, you could replace the Nutritional Yeast Tofu sauce with the shredded cheese of you choice.

Ingredients:
1/2 cup cubed pumpkin
1/2 cup pureed pumpkin
1/2 cup cooked spinach
2 Tbsp Nutritional Yeast
1 ounce firm tofu

Directions:
Mix the nutritional yeast and tofu with enough water to make a thick sauce.  Add salt to taste.
In a greased baking dish, layer half the spinach, then the half the puree, then half the cubes, and half the sauce...repeat.  Bake at 350 for 30 minutes.

Zucchini Balls

A little finicky, making sure each side of the ball is browned, but well worth the effort.

Ingredients:
3/4 cup grated zucchini
1/4 tsp basil
1 ounce firm tofu
Salt
Bit of cornmeal

Directions:
Squish as much liquid as you can out of the grated zucchini.  Mix in the basil and the tofu.  Add just enough cornmeal to make small balls that hold together.  Place each ball in a skillet and pan fry until golden brown on each side.

Use these on spaghetti or spaghetti squash with a bit of tomato sauce. 

Cauliflower Tacos

This was amazing!  Taste and texture perfect for a taco!

Ingredients:
1/2 cup cooked cauliflower
1/2 cup mushroom
1/4 tsp cumin
1/4 tsp paprika
Salt
Water
Taco shell

Directions:
Put the cauliflower in the food processor and whir until it resembles rice.  Scrape it into a bowl.  Put the mushrooms in the food processor and lightly whir until crumbly.  Combine with the cauliflower and mix in the spices.  Add just enough water to make the mixture clump together.  Spoon on to a parchment paper lined baking sheet and bake at 350 for 15 minutes, remove and stir, and continue to bake for another 15 minutes.  Spoon the baked mixture into your taco shell, garnish as desired, and eat!

Potato Dumpling Soup

Easy soup with a dumpling!

Ingredients:
1/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
water

1/2 cup diced potato
1/4 cup corn
1/4 cup peas
1/2 cup water or veggie broth
Salt to taste

Directions:
Put the potato, corn, peas, water/broth, and salt in the baby crock on low for 4-6 hours.  30 minutes before you're ready to serve, mix up the dough for the dumpling.  Add just enough water to make a very thick, sticky dough.  Drop this dough on top of the soup and cover the crock pot for the last 30 minutes.  Serve it up!

Stuffed Acorn Squash #2

One could add some cumin to the mix and give these a Mexican flavor.  They are delicious just the way they are presented, though!

Ingredients:
1 small acorn squash
1/2 cup cooked black beans
1/2 cup corn
1/2 cup diced tomato
1/4 cup cooked quinoa

Directions:
Halve and de-seed the acorn squash.  Bake it face up at 400 degrees for 30-45 minutes.  Mix the remaining ingredients and heat through using the microwave, about 1 minute.  Remove the acorn squash from the oven and spoon the filling mixture in each half.  Serve!

Butternut Sketti

Squash with cinnamon and salt is just the tastiest dish ever!

Ingredients:
1 cup cooked spaghetti squash
1/2 cup cubed cooked butternut squash
1/2 cup sweet corn
1/4 tsp cinnamon
Salt

Directions:
Mix the ingredients in a bowl and microwave until heated through, about two minutes.  Serve!

Corn Mush Pie

 My own creation, a version of shepherd's pie.

Ingredients:
2Tbsp cornmeal
1/2 cup water

1/4 cup corn
1/2 cup cooked black beans
1/4 cup diced potato
1/4 cup peas
1/4 cup diced carrot

Directions:
Mix the cornmeal in the water and microwave it until the liquid is absorbed (in 30 second intervals, stirring between each, it takes about 2 minutes) and a mush has formed.  Mix the rest of the ingredients into the mush and put into a small baking dish that has been greased.  Bake at 350 degrees for 25 minutes.

Roasted Tomato Soup

I used Roma tomatoes, but any variety will work.

Ingredients:
1 cup quartered tomatoes
1/4 tsp oregano
1/4 tsp basil
Salt
1/2 tsp oil
Water to thin the soup to your desired consistency

Directions:
Mix the tomatoes with the oil, oregano, and salt and spread on a baking sheet.  Roast at 400 degrees for 15 minutes or until the tomatoes are soft.  Put the tomatoes in a food processor or blender and add the basil.  Whir until smooth.  Pour into a bowl and serve.

Squash, Corn, Barley Succotash

I used a sauce pan for this delicious dinner.  

Ingredients:
1/4 cup cooked barley
1 cup squash (acorn, butternut, pumpkin, delicata) cubed
1/2 cup corn
1/4 cup water
Salt
Pepper
1/4 tsp thyme

Directions:
Simmer the squash and thyme with the water in a covered pan until the squash is tender, 10-15 minutes.  Add the corn and re-cover to simmer for 5 minutes more.  Add the barley and heat through.  Serve. 

 

Corn, Tomato, Kale Mixer

Any meal that goes entirely in the skillet is a good one!

Ingredients:
1 cup kale
1/2 cup corn
1/2 cup diced tomato
1/2 cup cooked black beans

1/4 tsp cumin

1/4 tsp paprika

Directions:
Put all ingredients in a skillet with a bit of oil and salt and pepper to taste.  Sautee until heated through and the kale is wilted.

Acorn Squash Soup

 The carrot adds a touch of sweetness not to be missed.

Ingredients:
1 cup acorn squash cubed
1/4 cup chopped carrot
1/4 tsp sage
Salt
Pepper
1/2 cup water or veggie broth

Directions:
Place all ingredients in the baby crock on low for 4 to 6 hours.  Serve! 

 

Acorn Squash Pizza

The spices on this provide an interesting twist!

Ingredients:
Crust dough
1/2 cup acorn squash cooked and pureed
1/4 cup sliced tomato
1/4 cup sliced mushroom
1/4 tsp sage
1/4 tsp rosemary

Directions:
Roll or press out dough on a greased or lined baking sheet.  Spread the crust with the acorn squash and top with the sage and rosemary.  Layer on the tomato and mushrooms.  Bake at 400 degrees for 20 minutes or until the crust is golden brown.

Tin Foil Dinner

When I was smallish and we camped, these were called "hobo packets!"

Ingredients:
 1/2 cup cubed acorn squash
1/4 cup diced potato
1/4 cup corn
1/4 cup sliced carrot
1/4 cup green beans
1/4 cup zucchini or yellow squash
1/4 cup diced mushroom
1/4 cup seitan, chopped (optional)
1/2 tsp oil
Salt
Pepper

Directions:
Cut off a medium sized piece of tin foil.  Use a non-stick spray to "grease" it.  Place all the ingredients on the center of the foil.  Top with the oil and salt and pepper to taste.  Fold the tin foil around the vegetables so everything is covered and the edges are crimped.  I put mine on a baking sheet in case of leaks.  Bake in the oven at 400 degrees for 40 minutes.

Broiled Tomato and Eggplant Sandwich

I put my bread in with the eggplant and tomato to make my toast.  

Ingredients:
2 slices tomato
2 slices eggplant
1 ounce firm tofu, sliced
2 leaves basil
bread of choice

Directions:
Put the eggplant and tomato slices on a broiler pan and broil for five minutes on each side.  Place the slices on the toast and top with the tofu and basil.  Broil for an additional two minutes.  I cut my bread in half for easier handling.