Tuscan Soup

I used kale I had frozen from the garden last fall.  I think I would add more basil next time!

Ingredients:
2 Tbsp uncooked white beans
1/2 cup diced tomato
1 cup kale
1 tsp basil
1/2 cup water
Salt to taste

Directions:
Place all ingredients in the baby crock on low for 4-6 hours, or until the beans are tender.

Sketti and Peas

Nothing wrong with a good combination of vegetables!

Ingredients:
1 cup cooked spaghetti squash
1/2 cup peas
1/2 cup diced eggplant
1 ounce firm tofu, cubed

Directions:
Sautee the eggplant, peas, and tofu with a bit of oil.   Mix with the squash and heat in the microwave until hot, approximately 2 minutes.  Serve with salt and pepper to taste.

Mexican Split Peas

I prepared my split peas earlier in the week, so this was quite quick to throw together.

Ingredients:
1 cup cooked split peas
1/2 cup diced tomato
1/4 cup corn
1/4 cup sliced and quartered zucchini
1/4 cup black beans
1 ounce firm tofu, cubed
1/4 cup rice or quinoa
1/4 tsp cumin
1/4 tsp paprika
dash cayenne
salt

Directions:
Mix all the ingredients and heat through, about 2 minutes in the microwave.

Vegetarian Ribollita

 I wasn't sure about the bread in this, but it's really good!

Ingredients:
1/4 cup sliced celery
1/4 cup sliced carrot
1/2 cup shredded cabbage
1/2 cup cooked spinach
1/4 cup sliced and quartered zucchini
1/4 cup diced tomato
2Tbsp dried white beans
1/4 tsp rosemary
1/4 tsp basil
1/4 tsp marjoram
1/2 cup water or veggie broth
1 slice of sourdough bread

Directions:
Place all ingredients except the bread into the baby crock for 4-6 hours, until the beans are tender.  About 10 minutes before serving, cut the bread into small squares and put it in the crock. 

 

Cabbage Pie with Mashed Potato

This pie is good this way, too!

Ingredients:
1 cup shredded cabbage
1/4 cup corn
1/4 cup potato
1 ounce firm tofu

Directions:
Boil the cabbage and corn for 20 minutes, drain.  Boil and mash the potatoes.  Put the cabbage and corn in a small, greased baking dish.  Mix the mashed potatoes and tofu and spread on top.  Bake at 400 degrees for 20 minutes.

Grits and Egg Casserole

Grits baked in the oven are one of my new favorite things.

Ingredients:
1/2 cup prepared grits
1 egg
1/4 cup diced seitan
1/4 cup corn
1/4 cup diced tomato
Salt to taste

Directions:
Mix the ingredients thoroughly and pour into a greased baking dish.  Bake at 400 degrees for 20 minutes.

Mexican Street Tortillas

Tasty handheld goodness!  I added some cheese to mine.


Ingredients
1/2 cup corn
1/2 cup cooked refried beans
corn tortilla
Cumin to taste

Directions:
Cut the tortilla into quarters and place on a baking sheet.  Top with the refried beans, then the corn, and then sprinkle cumin on top.  Bake at 350 for 20 minutes or until the tortilla is crispy. 

 

Cabbage Rolls

A tasty dish, somewhat difficult to eat!

Ingredients:
2 cabbage leaves
1/4 cup cooked quinoa
1/4 cup cooked pinto beans
1/2 cup tomato sauce
1/2 tsp red wine vinegar
Salt to taste

Directions:
Steam the cabbage rolls until tender.  Mix the quinoa, pinto beans, red wine vinegar, and salt.  Spoon the mixture into the cabbage rolls and roll them gently.  Spoon 1/4 cup of the tomato sauce into a baking dish.  Place the cabbage rolls in the dish, seam side down.  Spoon the rest of the sauce over the top of the rolls.  Bake at 350 degrees for 30 minutes.

Mish Mash

Ingredients:
1/2 cup prepared grits
1/4 cup white beans
1/4 seitan
1/2 cup corn
1/4 cup tomato

Directions:
Mix the tofu with the grits until the tofu is intermingled smoothly.  Cook the seitan in a sautee pan until just a bit crunchy and add to the grits.  Add the rest of the ingredients and salt and pepper to taste.  Mix and heat through.

Butternut Grits

This cooks up into a cornbread type texture.  It's delicious!

Ingredients:
1/2 cup prepared grits
1/2 cup cooked and chunked butternut squash
1 egg
Salt to taste

Directions:
Mix everything together.  Pour into two greased glass bowls (or one small baking dish).  Bake in the oven at 400 degrees for 20 minutes.

Butternut Squash Soup Variant

The tomato really adds a nice tangy flavor to this soup.

Ingredients:
1 cup butternut squash
1/2 cup corn
1/4 cup diced tomato
2 Tbsp uncooked pinto beans
1/2 cup water
Salt to taste

Directions:
Put all the ingredients in the baby crock on low for 4-6 hours or until the beans are tender.

Butternut Squash Sketti

What a great way to combine some winter squashes!

Ingredients:
1 cup spaghetti squash
1/2 cup cooked butternut squash
1/4 cup chunked up seitan
1/2 cup tomato sauce
1/2 tsp basil (more to taste)
1/4 tsp sage (more to taste)
salt to taste

Directions:
Sautee the butternut squash and seitan with the basil and sage until the seitan has a bit of crunch.  Mix with the spaghetti squash and tomato sauce (add more basil and sage if you desire).  Heat in the microwave for approximately 2 minutes or until heated through.

Mexican Pizza

 There's something about the corn that just adds so much to this pizza!

Ingredients:
Crust dough
1/2 cup cooked and pureed black beans
1/4 tsp cumin
1/4 tsp paprika
1/4 cup corn
1/4 cup diced tomato
1/4 cup shredded lettuce
Salt to taste

Directions:
Mix the cumin and paprika in the black bean puree.  Roll or press out the crust dough in a circular shape.  Spread the black bean paste on the crust.  Top with the corn and tomato.  Bake at 400 degrees for 20 minutes.  Before serving, top with the shredded lettuce.

Berlin Kartoffelsuppe

 I do like the caraway flavor!

Ingredients:
1/4 cup diced potato
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup vegetable broth or water
1 tsp parsley
1 bay leaf
1/4 tsp marjoram
1/4 tsp caraway seeds
1/4 tsp nutmeg
Salt
Pepper

Directions:
Place all ingredients in the baby crock and cook on low for 4-6 hours.  Remove the bay leaf before eating.

Cauliflower With Potato

This is actually a Russian dish, though you cannot tell from the name.  

Ingredients:
1/2 cup cooked cauliflower in small pieces
1/2 cup cooked potato, diced
1 egg
1 Tbsp flour

Directions:
Mix all ingredients thoroughly.  Add salt and pepper to taste.  Spoon into a small, greased baking dish.  Bake at 400 degrees for 20 minutes.