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.