Recipe Collection:
Eggplant Parmesan by Caroline Egan courtesy of my grandmother
Ingredients:
2 eggplants
2 small containers of tomato paste
2 eggs
OLIVE OIL
salt
bread crumbs with Italian Seasoning (I used 1 box but you could use 2)
small quantity of red wine, if desired freshly minced garlic
basil
shredded mozzarella cheese
parmesan cheese
red pepper flakes if desired
1. Slice eggplants into 1/2 inch rounds
2. whip up the eggs and dip the eggplant rounds into the eggs, covering both sides. Then, dip the eggplant into dried bread crumbs with Italian Seasoning (to your liking) and cover all sides
3. Place eggplant piece on a sprayed/buttered/oiled cookie sheet. Continue with all slices and place side by side
4. Cook for 15 minutes @ 350 ( the 15 minute intervals are great because this is a great time to get the salad prepared and start on some bread dipped in olive with minced garlic and parmesan cheese
5. After browning both sides for 15 minutes each, take the eggplant out. Create a mix of 1 part tomato paste, 1 part water and (1/4 part red wine, is desired). Add fresh garlic, fresh basil and salt to taste. * note dice up the basil nice and tiny and add to your liking the amount of salt and garlic you desire*
6. Cover the eggplant with the sauce
7. Cover the eggplant with shredded mozzarella cheese (you can go crazy here, if desired!) and some shredded parmesan cheese
8. Place back in the oven for 30 minutes. Add more cheese or garlic if you'd like!
9. Let cool and serve
Notes: the amount of salt, basil and garlic does not have specific measurements so make sure to go by your liking and always taste as you go. This dish is perfect for a chilly fall afternoon and it will certainly leave you feeling warm and simply good inside!!!
Vegetarian [Vegan] Chili by Cory Barton
~ 2c pinto beans
~ 2 bell peppers (preferably different colors)
~ 2 medium yellow onions
~ 6-8 cloves garlic
~ large can stewed tomatoes (or you can cook them down yourself)
~ olive oil
~ chipotle peppers, canned in adobo sauce
~ 2 serrano peppers
~ salt, pepper, coriander, smoked paprika, cumin, oregano, bay leaf, chili powder
~ green onions
~ cilantro
~ sour cream (optional; omit to make vegan, or use soy-alternative)
Sort, wash and soak beans overnight. Drain.
Chop the onions and bell peppers into 1/2" cubes. Heat a large pot over medium heat, and add 1-2 tbs oil. Saute the onions and bell peppers until the peppers soften and onions become translucent. Chop the garlic and serranos and add to the pan, careful not to let the garlic burn.
Add 2 bay leaves, 1/2 tsp each coriander, cumin, paprika, oregano, and 1/4 tsp pepper and chili powder. DO NOT add the salt now, or else the beans will not cook properly. Cook the onion spice mixture until lightly fragrant, then add in the stewed tomatoes and 2 minced chipotles (and a bit of the adobo sauce). Add the drained beans and enough water to cover the beans by 1-2".
Raise heat to high until the pot comes to a full boil, then drop the heat down to a simmer. Cap the beans with a lid. Let simmer for 1-2 hours, or until beans are entirely softened and thickening the water. If there is too much water, remove the lid and raise the temperature slightly. If drying out too much, add more water, increase temperature back to closer to a boil, then return to a simmer.
Once fully cooked, add salt to taste (and adjust other seasonings if necessary). The beans are perfect served over brown rice with fresh tortillas, and ideal topped with fresh chopped green onion, cilantro
Luna Suniga's Mexican Millet-Amaranth Casserole
1 Tbsp. coconut oil, ghee, olive oil or butter
1 1/2 cups millet, washed, drained
1/2 cup amaranth, rinsed with a fine strainer, drained
1Tbsp. sea salt
6 cups water
Kernels from 8 ears of corn OR 16 oz. frozen corn
1 large onion, minced
1 large red bell pepper, diced
1 large pasilla green chile, seeded, diced
2 tsp. Frontier Herb Mexican Seasoning (or mix oregano, black pepper, red chili flakes)
1tsp. cumin
salt to taste
In a medium size stock pot, saute the onion, green chilli, mexican seasoning, cumin and red bell pepper in the oil of choice til tender and translucent.
Add the millet amaranth, corn and water and bring to a boil.
Once boiling, cover and simmer on low for 30 minutes.
Preheat oven with remaining 10 minutes to 350 degrees.
Pour into a 9” by 13” buttered casserole dish, dotting with butter if desired and extra salt.
Bake for 30 minutes at 350.
Veggie Spring Rolls (Pao Phia)
Ingredients:
* spring roll papers
* baked tofu, sliced
* red leaf lettuce
* Asian mint
* shredded carrots
* cucumber
* Somen rice noodles
Supplies:
* Knives and cutting boards
* Graters
* Bowls for ingredients
* Hand towels
* Pan
* Pot
* Strainer
* Tray for finished spring rolls
Directions:
* Cook somen noodles in hot water. Make sure you do not overcook!
* Strain and run cold water through noodles.
* Grate carrots, wash and break apart lettuce. Slice tofu and cucumbers.
* In a pan of warm water, soak a wrapper until soft.
* Lay wrapper out flat on clean towel.
* Place each ingredient down middle of wrapper.
* Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
* Press to close.
* When ready to eat, slice in two and serve with peanut sauce.
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Peanut Sauce
Ingredients
* 1 Tbsp. Vegetable oil
* 1 Tbsp. Red curry paste
* 2 cups Creamy Natural Peanut Butter
* 1 cup Coconut milk
* 2-3Tbsp Tamarind juice
* Sugar
* Salt
Supplies
* Pan
* Measuring cups and spoons
* Large spoon
Directions
* Heat oil in pan on medium heat. Add curry paste and cook until fragrant, stirring constantly.
* Add coconut milk until boiling. Then add peanut butter. Stir.
* Add tamarind juice.
* Add salt and sugar to taste
Black Bean and Pumpkin Taquitos
- 1 - 5 pound package corn tortillas
- 2 cans no sodium added black beans
- 2 cups pureed pumpkin
- 2 Tablespoons chili powder
- 2 Tablespoons cumin
- 1 Tablespoon hot paprika
- 1 Tablespoon ground coriander
- 1 teaspoon red pepper flakes
- 2-4 green hot peppers, diced (your choice of variety)
- 1 large onion, diced
- 1 bunch cilantro, chopped
- oil for pan frying
Saute onions, hot peppers and spiced in a little olive oil until onion is softened. Add beans, cilantro, and pumpkin and heat through.
Soften tortillas by placing a few at a time on a microwave-safe plate between two paper towels. Heat on high for about 30 seconds. Fill softened tortillas with bean/pumpkin mixture and roll tightly, securing each taquito with a toothpick. Heat oil in skillet over medium heat...fry each taquito for about 2 minutes on each side. Drain on paper towels. Serve with guacamole and salsa.
Black Bean and Corn Salad
- 3, 15oz. cans black beans, drained and well rinsed
- 4 cups frozen corn, thawed
- 2 cups colorful bell peppers, finely chopped
- 1 cup chopped green onion
- 1-3 jalapenos, finely chopped
- 1/2 cup chopped cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion salt (My note: you could just use garlic sea salt to replace this and the garlic salt)
- 1/2 teaspoon garlic salt
Fruited Lentil Salad
-1 pound brown lentils (cooked according to package directions in low-sodium veggie stock), drained and cooled
- 2 green apples, diced
- 2 red apples, diced
- 3 cups assorted colored grapes, halved
- 2 pears, diced
- 1/2 cup chopped celery
- 1 cup diced red or green onion
- 1 cup raisins
- 1 cup chopped walnuts
Combine all ingredients in large bowl and top with Apple Cider Vinaigrette. Serve on a bed of greens (whichever you prefer).
Apple Cider Vinaigrette
combine;
- 2 tsp. Dijon mustard
- 2 tsp. honey (or agave nectar for strict vegans)
- 1/3 cup raw cider vinegar
- 1/3 cup cold pressed olive oil
Roasted Vegetable Medley
- 1 large butternut squash, cleaned and cut into 1 inch cubes (no need to peel the squash)
- 1 pound fresh brussels sprouts, cleaned and cut into halves
-2 large turnips, cleaned and cut into one inch cubes
- 1 pound baby carrots (we used precleaned, but rinsed them again, just in case)
- 3 large apples, cleaned and cut into one inch cubes
- 2 heads garlic, peeled - cloves left whole for roasting
- 3 large onions, peeled and cut into wedges
- 2 handfuls of pumpkin seeds (hulled)
- 2 handfuls of dried cranberries
Place all ingredients on lipped cookie sheets (we used two) and drizzle with;
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar (mix the two in a measuring cup before drizzling)
Place in 350 degree oven for about 45 minutes, stirring occasionally
2 Squash Lasagna (Serves 8 - 10)
- 1 box gluten-free lasagna noodles, cooked according to package directions (we used Tinkyada)
- 1 package vegan cream cheese seasoned with herbs and garlic
- 10 oz. vegan mozzarella, shredded
- 2 cups pureed white beans
- 2 small organic zucchini, shredded
- 8 oz. crimini mushrooms, sliced
- 29 oz. can pureed pumpkin (Libby's sells pure pumpkin without any additives)
- 1 bunch basil, chopped and stirred into pumpkin
- 1 large bunch kale, cleaned and chopped
- 1 large red onion, diced
Saute onion and kale together till soft and set aside. Combine cream cheese and pureed beans to make a smooth paste, set aside. Combine pumpkin puree and basil, set aside.
oil a 9 x 13 inch baking dish and begin layering your ingredients. Start with one layer of noodles, then a layer of pumpkin mixture, then a layer of bean mixture, then mushrooms, zucchini, cheese and begin the whole process again for the following layers. Finish layering with cheese and some gluten-free seasoned bread crumbs. Cover lasagna and bake at 350 degrees for 1 hour or until golden brown on top. (Be sure to remove cover during the last 10 minutes of baking to allow browning.)
TIP: instead of using foil, lightly oil a cookie sheet and use it as a lid for your baking process.
Casey’s Apple Pie by Coleman Pritchard
Crust:
Mix flower, butter and sugar and slowly add cold water until the dough clumps together
2 cups flower
2 sticks of butter
1 cup of sugar
2 table spoons of cold ice water
Filling:
Mix it together!
8 granny smith apples (sliced)
1 cup sugar
1 cup raisins
teaspoon of cinnamon
teaspoon of nutmeg
A whole lot of love!
Bake for 40-80 minutes on 350 (until filling is bubbling up under crust)
Recipes courtesy of PICA's Recipe Blog:
http://picarecipes.blogspot.com/
and
Gluten-free Goddess:
http://glutenfreegoddess.blogspot.com/
