St. Paul’s Collection of Lenten Recipes
Fasting Seasons
Nativity (St. Philip’s Fast) - Nov. 15 through Dec. 24
Meatfast - Monday after the Sunday of Last Judgment through Cheesefare Sunday
Great Lent & Holy Week - 1st Monday of Great Lent through Great and Holy Saturday
Apostles’ (Peter & Paul) Fast - Varies by year (determined by the Paschal Cycle / Pentecostarion)
Dormition (Theotokos) Fast - Aug. 1 through Aug. 14
Fast Days
The Wednesdays and Fridays of the Year, except for Fast-Free Weeks
The Eve of Theophany - January 5
The Beheading of St. John the Baptist - August 29
The Elevation of the Cross - September 14
For more information on fasting from the OCA website, click here.
Talk to Fr. Gregory if you have any questions about fasting.
If you would like to submit a recipe, or if you find an error, please email the church office office@stpdayton.org and put “Lenten Cookbook” in the subject line.
TABLE OF CONTENTS
Chocolate Chocolate Chip Bread
Curried Tofu with Spinach & Tomato
Peanut Butter Banana Overnight Oats
Peanut Butter Espresso Smoothie
Braised Coconut Spinach & Chickpeas with Lemon
Gnocchi Marinara with Zucchini
Grits, Greens & Garbanzo Beans
Moroccan Lentils & Lemon Tahini Sauce
Peanut Sauce Pasta with Broccoli & Peppers
Teriyaki Broccoli with Cashews
Butternut Squash Chipotle Chili
Healing Curry Butternut Squash Lentil Soup
Pasta e Fagioli (Italian Pasta & Beans)
Asian Slaw with Ginger Peanut Dressing
Black Bean, Corn & Avocado Salad
Black-Eyed Pea Salad with Peaches & Pecans
Char-Roasted Rainbow Carrots and Broccoli
Roasted Delicata Squash with Apples
Spring Mix with Peaches & Avocado
Blackened Mahi-Mahi with Pineapple Mango Salsa
Fish Tacos with Mango Avocado Salsa
Fish Tacos with Peach & Red Pepper Salsa
Sesame Crusted Tuna with Soba Noodles
Tuna Steaks Sesame Seed Encrusted
Pasta Linguini with Clam Sauce
Shrimp & Baby Bok Choy Noodle Soup
Shrimp & Grits with Roasted Okra
Chocolate Peanut Butter Nice Cream
Submitted by Martha Sedmera
Yield: 20
4 large avocados
½ C. finely chopped sundried tomatoes (not packed)
¼ C. chopped cilantro (not packed)
⅓ C. finely diced red onion
1 to 2 T fresh lime juice
1 t. Salt (level, or a little less)
20 egg roll wrappers
Water
A neutral oil like vegetable or canola
MAKE THE FILLING: Peel and cut the avocados lengthwise into eighths and slice into small thin chunks. Combine the avocado, tomatoes, cilantro, onion, lime juice, and salt in a medium bowl.
GET SET UP: Get out a quarter cup measure. Fill a small bowl with water. Dampen 3 paper towels and squeeze out. Lay one paper towel down as a work area. Lay the second one out and put the stack of egg roll wrappers on it and top them with the third dampened paper towel. Get out a large rimmed baking sheet (11x17) and place a sheet of parchment paper on it.
WRAP THE EGG ROLLS: Lay out one wrapper (on the workspace towel) with one of the points of the square pointed at you. Fill your quarter cup measure a little below level (approximately 3 tablespoons-ish) and place this amount near the corner facing you, about an inch from the corner. Fold that corner over the filling and press it down just on the other side of the filling. Moisten the right and left corners with a little water from your dish and fold them over (like you are making an envelope). Wet the top triangle of the “envelope”. Roll up the egg roll and place seam side down on the baking sheet. Repeat with remaining filling and wrappers. Baste them with a little oil.
BAKE: At this point you can bake or refrigerate (covered in plastic wrap to keep them moist). (I haven’t tried freezing them.) When you are ready to bake, set the baking sheet on the countertop (remove plastic wrap) and preheat your oven to 425 F. When the oven is preheated, bake the egg rolls for about 20 minutes or until hot, crisp, and lightly browned.
Submitted by Martha Sedmera
Serves: 6
2 lbs. eggplant
3 medium cloves of garlic, minced
2 T lemon juice (fresh is best)
¼ C tahini, or more to taste
⅓ C extra-virgin olive oil
¾ t salt, to taste
¼ t ground cumin
smoked paprika, to taste
(Eggplant can be made ahead of time.) Pierce the eggplants a few times all over. *Grill for about 15 to 20 minutes, flip and grill another 15 to 20 minutes or until charred on the outside and tender on the inside. Set on a plate to cool a bit. Slit open a side and let cool enough to handle. Scoop out the flesh (discard the skin) and transfer to a strainer over a bowl. Let it drain. If making later, place plastic wrap over it and let it drain in the fridge overnight. If making immediately, drain for probably 20 minutes.
Discard the juices and process ingredients in a food processor. Season to taste with more salt, smoked paprika, and lemon juice, if desired.
Serve with warm naan bread or pita.
*Alternative to grilling:
Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the cut sides down. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Continue recipe above.
Submitted by Sandy Pacak
1 Can black beans, drained
1 Can tomatoes/hot pepper mix drained
1 Can white corn (I use fresh off the cob) drained
1 packet taco seasoning mix
Mix all ingredients well. Chill. Serve with taco chips or Frito’s
Submitted by Martha Sedmera
15 oz. can black beans, reserve liquid
¼ C. tahini*
5 T. maple syrup, or to taste
½ C. cocoa powder
2 t. Vanilla extract
1 t. Almond extract (very important!)
¼ t. salt
In a food processor, combine DRAINED beans and remaining ingredients. Process until smooth. Add some bean liquid to achieve desired consistency. Refrigerating overnight to let the flavors blend, is suggested.
Good on bread, waffles, and pretzels. If you make it a little thinner, it would probably be great for dipping strawberries.
*Try substituting peanut butter, almond butter, sun butter, or even cashew butter for the tahini. I would leave out the almond extract if using anything other than almond butter.
Other flavor ideas to try: add cinnamon or instant espresso powder.
Submitted by Martha Sedmera
3 ripe Haas avocados, halved, seeded, and peeled
Juice of 1 lime
½ t. Salt
½ t. Cumin
¼ t. Cayenne
½ medium onion, small diced
4 oz. can diced green chilies
2 Roma/plum tomatoes, discard seeds and small diced
Chopped cilantro to taste
1 to 2 garlic cloves, minced
In a medium bowl, mash the avocado. Stir in remaining ingredients. Serve with tortilla chips.
Submitted by Martha Sedmera
3 garlic cloves
30 oz. can garbanzo beans*, drained (reserve liquid)
½ C. tahini
½ t. ground cumin
¼ t. cayenne pepper
½ t. salt
½ c strained fresh lemon juice
Process 5 minutes in a food processor until hummus becomes smooth and creamy. See below for optional add-ins to whizz into the hummus. Serve with pita, naan, fresh veggies, or bagel/pita chips.
*Butter beans make a creamier hummus, and you don't need to use any can liquid.
Optional Add-Ins:
Harissa (Moroccan Red Pepper Sauce)
Kalamata Olives
Sundried Tomatoes & Fresh Basil
Chipotles in Adobo Sauce & Smoked Paprika
Roasted Red Bell Pepper
To make Black Bean Hummus: use black beans, substitute lime juice instead of lemon, add extra cumin to taste, and add in fresh cilantro to taste.
Submitted by Sandy Pacak
2 4 1/4 oz cans chopped black olives
8 oz jar, jalapeno peppers, chopped fine
2 tomatoes peeled and chopped
3 green onion, chopped fine
1 small amount green pepper chopped fine
2 Cloves Garlic (Minced)
3 tsp olive oil
2 tsp vinegar
1 tsp black pepper
1 Dash season salt
I use Roma tomatoes. Poke holes around ends and place in boiling water for 3minutes. Remove and put under cold water. Skin should peel away. Remove seeds and chop fine. Combine all ingredients and chill for several hours. Do NOT add any more liquid that what is called for...it will make its own juice. Serve best with Frito Corn Chips but you could use Tortia chips.
Submitted by Martha Sedmera
Serves: 2-3
4 T vegan butter
⅓ C all-purpose flour
½ t salt
¼ t curry powder
¼ t paprika
¼ t garlic powder
⅓ C nutritional yeast
½ C water
¼ C Pace Picante Sauce
¼ C pickled jalapenos, chopped (use use more picante)
Tortilla chips, to serve
Heat the coconut oil or butter in a small pot on medium heat. Add the salt, paprika, curry powder & garlic powder. Whisk in the flour and whisk 1 minute. Add nutritional yeast, whisk again until clumpy. Remove from heat and whisk in water, picante, and jalapenos. Return to heat for about a minute, whisking constantly, just to heat through. Serve with tortilla chips.
Submitted by Sandy Pacak
sweet onion slices about 1/3 of an inch thick
1 Cup flour
1/2 tsp baking soda
1 tsp Old Bay
salt, pepper, paprika
1 Cup beer
hot oil for frying
Cut and separate onion rings. Mix together flour, soda, Old Bay, salt, pepper and paprika. Dredge onion rings in flour and set aside for a while. Right before frying add 1 cup of beer to the remaining dry ingredients. Dredge the onion rings again and place in hot (375 degrees) oil. Turn only once. Fry until golden brown. Remove on to paper towel to drain. Sprinkle with salt immediately. Serve hot!
Posy Punky (Bolbaky)
Submitted by Sandy Pacak
3 Cups Bread flour
1 1/4 Cups hot water
2 tsp Yeast
1 tsp Salt
Solo poppy seed filling OR
honey
Ground poppy seed
hot water
This is one of the 12 dishes in our Holy Supper meal Christmas Eve.
SEE Prosfora recipe. Make 1/2 of it. Place dough on a cookie sheet spread out like pizza dough. Rise and bake as directed.
Tear cooled bread and place in bowl. In a measuring cup add grounded poppy seed, honey and hot water. Pour onto bread and stir. Cover and place in a cool place.
I use Solo poppy seed filling for the poppy seed and honey.
Tradition in Sandy's house growing up. The bread was made into balls and warm milk was used instead of water, Bolbaky. It was served warm. Nick's Baba only made Posy-Punky and served it with walnuts. She made it up and put it outside in the snow to get cold so it was served cold.
Submitted by Sandy Pacak
2 1/3 lb tomatoes, peeled and chopped
1 large onions, chopped
5 jalapeno peppers, chopped, no seeds
1 1/3 Tbsp salt
2/3 clove garlic minced
1/3 Cup cider vinegar
2 oz tomato paste (optional)
2/3 tsp fresh parsley chopped (or cilantro)
1 2/3 tsp Cumin
2/3 green peppers, chopped
1/6 Cup sugar
To peel tomatoes: Bring large pot of water to a boil. Wash tomatoes and poke small slits around core and around the opposite side. Place into boiling water and cook until they float about 2 minutes. Place under cold water. The skins should peel right off. Core the tomato and squeeze out excess water and seeds. Chop!
Place all ingredients, except parsley, into a heavy pot. Cook down until onions are translucent. Set to simmer and add the parsley. Keep hot.
To can: Boil clean jars and lids for a full 5 minutes. Take one jar out at a time and add the hot salsa and cover with lid tightly. Set on a towel to cool. DO NOT seal jars in water bath. They should seal as they cool.
Submitted by Martha Sedmera
Servings: 8 to 10 pinwheels
8 oz. Pillsbury Crescent Roll Sheets
8 oz. smoked salmon slices
0.5 oz. pkg. fresh dill (stems discarded)
Capers, to taste (probably 1 T.)
Preheat oven to 350 F. Unroll the crescent sheet. Place salmon slices all over, keeping within ½-inch of the border. Sprinkle over dill and capers. Roll up from the long side of the sheet and pinch ends seams to seal. Place on a baking sheet and bake for 15 minutes, or until golden brown and dough seems done. Cool completely on a cooling rack. Once cool, wrap in foil and place in the fridge overnight. Unwrap before serving and slice as desired.
NOTE: This can also be cut in half and serve 2 as a lunch.
Submitted by Ann McLarnan
Yield: 2 loaves
3 ½ C. unbleached flour
⅔ C. brown sugar (packed)
2 t. baking powder
2 t. baking soda
¼ t. salt
2 t. cinnamon
⅔ C. oil
2 t. vanilla
4 C. mashed overripe bananas
1 C. chocolate chips
Mix dry ingredients, mix mashed bananas, oil, vanilla. Add dry ingredients to wet until just combined. Place in 2 greased and floured 8 1/2 inch loaf pans. Bake in 350F oven 50 minutes to 1 hour. Test with toothpick. Let cool 10 minutes before slicing. Keeps 3 days covered at room temperature; 1 week covered, refrigerated; 2 months in freezer.
Submitted by Martha Sedmera
Yield: 2 loaves
2 C. rye flour
4 ½ t. Quick yeast
2 T. caraway seeds
2 t. Onion powder
¼ C. unsweetened cocoa powder
2 C. brewed coffee (110°-120°F)
½ C. molasses
2 T. oil
4 C. bread flour, or as needed
2 t. salt
In a large bowl combine the first 5 ingredients. Stir in the coffee. Cover tightly with plastic wrap and let stand for 1 hour (anywhere from 15 minutes to 8 hours works). Add the molasses and oil and stir mixture down with a wooden spoon. Sprinkle 1 cup of the bread flour and all of the salt over the mixture, then stir until well combined. Gradually add bread flour until you cannot stir it in easily. Turn dough out onto a floured surface and knead in enough flour to make the dough smooth and elastic. The dough should hold its shape well. (If it starts dropping many caraway seeds, stop kneading.) With a sharp knife, divide the dough into 2 portions and shape into loaves. Place each in a greased 8x4-inch loaf pan, cover with a clean cloth, and let rise for 1 hour. Preheat oven to 350ºF. Bake loaves for 30 minutes. Loaves are done when they sound hollow when lightly tapped. Turn loaves out of pans immediately and cool on a wire rack.
Raisin Version: leave out the onion powder and caraway seeds. Stir in 1 ½ cups of raisins. This is good served plain, or with cream cheese when not fasting.
Submitted by Martha Sedmera
Yield: 1 loaf
Bread flour, approximately 3 C, divided
2 ¼ t. Quick yeast
1 C warm water
¼ C cocoa powder
¼ C molasses
2 T neutral oil
1 T instant espresso powder
1 t cinnamon
1 t salt
½ C mini chocolate chips
In a large bowl, combine ¾ cup of the flour and the yeast. Whisk in the water, cocoa, molasses, oil, espresso, and cinnamon. Cover with plastic wrap for an hour (anywhere from 15 minutes up to 8 hours is fine).
Sprinkle some flour over the mixture and the salt. Stir well with a wooden spoon. Stir in as much of the remaining flour as you can, adding in the chocolate chips while it's still easy to stir.
Turn out dough on a lightly floured surface and knead, adding a little flour as needed for a minute or two. You are aiming for a soft dough that holds its shape and is slightly tacky.
Transfer to a greased 8x4 loaf pan. Cover with a clean dish towel and let rise until doubled, about an hour.
Preheat the oven to 350 F. Bake 30 minutes or until it sounds hollow when tapped. Let sit in the pan a minute, then turn out onto a cooling rack.
Cool to slightly warm before slicing. If not serving right away, cool completely, then wrap in plastic wrap and store at room temperature 1 to 2 days. Best served the day you make it.
NOTE: This is a lightly sweet bread. It is not sweet like a cake. It pairs well with a cup of coffee or tea.
Submitted by Martha Sedmera
Yield: 16 large rolls or 2 loaves
2 C. white/golden whole wheat flour
4 ½ t. yeast
2 C. warm water (110°-120°F)
1/3 C. honey (can be increased to ½ C. or reduced to 2 T., depending on taste)
2 T. olive oil or canola oil
2 t. salt
4 C. bread flour
Combine the first 2 ingredients in a large bowl. Whisk in the water. Cover tightly with plastic wrap and let stand 1 hour (anywhere from 15 minutes to 8 hours works). Add the honey and oil and stir mixture down with a wooden spoon. Sprinkle 1 cup of the bread flour and all of the salt over the mixture, then stir until well combined. Gradually add bread flour until you cannot stir it in easily. Turn dough out onto a floured surface and knead in enough flour to make the dough smooth and elastic. The dough should hold its shape well. With a sharp knife, divide into 16 portions and place in two 9-inch greased round cake pans. -OR- Divide the dough into 2 portions and shape into loaves, and place in 2 greased 8x4-inch loaf pans. Cover with a clean cloth, and let rise for 1 hour. Preheat oven to 350º F. Bake for 30 minutes. Bread is done when it sounds hollow when lightly tapped. Turn out of pans immediately and cool on a wire rack.
NOTE: I like my rolls sweeter, so I use more honey. If I am using this for sandwich bread, I either omit the honey, or reduce it to 2 tablespoons.
Submitted by Martha Sedmera
Yield: 12 rounds
3 ¼ to 4 C. all-purpose or bread flour
2 ½ t. quick/rapid rise yeast
1 ¼ C. warm water
2 T. oil
1 t. Salt
NOTE: This whole process (from the start of the recipe) should take about 1 hour. It’s also a lot of fun with children if your oven has a window. They can watch the pita puff up!
Combine 1 cup of the flour and the yeast in a large mixing bowl. Whisk in the water, cover with plastic wrap and let sit 15 minutes. Using a wooden spoon, stir in the oil. Sprinkle another cup of flour over, then salt, then a little more of the flour. Stir with wooden spoon. Stir in enough flour to form a workable dough. This dough should stay fairly moist. Knead on a lightly floured surface just until it is workable, yet a little tacky. Sprinkle work surface with flour and place dough on the flour and cover with the bowl. Let rest another 10 minutes. Divide dough into 12 equal portions. Sprinkle a work area beside the current one with flour. Shape each dough piece into a smooth ball and lay out in rows in the order in which you shaped them on this floured surface. Cover the dough balls with a squeezed out damp paper towel. Let rest another 10 minutes. Preheat oven to 450 F and place a heavy baking sheet in the oven to preheat - one that is big enough for two 7-inch rounds. Start rolling the rounds in the order in which you shaped them: On a well floured surface, lightly roll one dough ball into a 7 inch round, turning dough over once while rolling. Do not stretch, puncture or crease the dough - this will cause it not to form a pocket. Work with enough flour on the surface so that the dough does not stick. Roll out a second one. Place both pitas on the preheated baking sheet and bake 3 minutes or until the bread is puffed and softly set. Cool completely on a wire rack, then store in a gallon ziplock bag lined with paper towels. Be sure to keep the process rolling by getting 2 more rolled out while the 2 in the oven are baking.
Submitted by Martha Sedmera
Yield: 3 loaves
3 C. sugar
1 C. oil
4 C. pumpkin, mashed/pureed (fresh or canned)
5 C. all-purpose flour
1 C. raisins
4 t. Baking soda
½ t. Cloves (optional)
1 T. cinnamon
1 t. Nutmeg
1 T. vanilla extract
1 T. salt
2 C. chopped pecans or walnuts
Preheat oven to 350 F. Blend sugar, oil and pumpkin together. Add all dry ingredients and mix well. Divide between 3 greased 9x5 loaf pans. Bake 1 hour or until toothpick inserted near center comes out clean.
Submitted by Martha Sedmera
NOTE: Start the process about 3 hours before you eat. There’s barely any “active time” involved in this recipe.
4 cups (512 g) bread flour
2 teaspoons (10 g) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) warm water
Some olive oil
***
Vegan butter for greasing (use real butter when not fasting)
4 tablespoons olive oil, divided
fresh rosemary leaves, roughly chopped
coarse Kosher salt
In a large bowl, stir together the bread flour, salt, and yeast. Stir in the warm water until well combined. Coat the top with olive oil, using your fingers to make sure it covers all the dough. Cover the bowl with a clean dish towel and let sit on the counter about 1 ½ hours or until doubled in size.
Butter the bottom and sides of a 13x9x1 baking pan. Drizzle in 2 tablespoons of olive oil to cover the bottom of the pan. Scrape down the sides of the bowl with a rubber spatula to deflate the dough somewhat. Pour it right into the prepared pan and gently spread it out as much as you can. Let it sit on the counter for about 30 minutes to rise again. Preheat oven to 425° F.
Sprinkle desired amount of rosemary leaves over the risen dough. Drizzle with the remaining 2 tablespoons of olive oil. Oil your fingertips and press straight down into the dough, making several dimples in it. Sprinkle desired amount of salt on top. Put the pan directly in the oven and bake about 30 minutes or until golden brown.
Remove pan from oven and let cool a bit. Transfer the bread to a cutting board and use a bread knife to cut into slices. Best served hot out of the oven. If not serving immediately, but somewhat soon, set the bread on a cooling rack until ready to eat. Can be stored in a plastic bag after cooling, but you lose the crunch.
NOTE: be a little generous with the olive oil and the salt. The oil on the bottom makes a nice crunchy bottom.
Submitted by Martha Sedmera
Yield: 1 loaf
3 C bread flour, divided (more or less)
2 ¼ t. Instant yeast
1 C warm water
***
¼ C tahini
¼ C honey
1 t salt
In a large bowl combine 1 cup of the flour with the yeast, then whisk in the water. Cover the bowl with plastic wrap and let sit for about an hour (anywhere from 15 minutes to 8 hours is fine).
Stir in the tahini and honey. Sprinkle some of the flour over this mixture, then add the salt. Stir well with a wooden spoon to combine. Stir in as much of the remaining flour as you can.
Turn the dough out on a lightly floured surface and knead until smooth. You may or may not use all of the flour, or you may use more. You are aiming for a soft dough that holds its shape. Don’t knead in too much flour, it’s not a stiff dough. (I probably knead it for only a minute or two.)
Shape dough into a loaf and place in a greased 9x5-inch loaf pan. Cover with a clean dish towel and let rise until doubled, about 1 hour.
Preheat the oven to 350. Bake for 30 minutes until lightly browned and the bread sounds hollow when tapped. Cool on a cooling rack. Serve slightly warm or at room temperature.
I like to serve this with a mixture of tahini, honey, lemon juice, lemon zest, and a little salt. Start out with at least ½ cup of tahini and add the other ingredients, stirring and tasting, adjusting to your liking.
Submitted by Martha Sedmera
Serves: 1
1 ripe frozen banana, chunks
1 C frozen cherries
2 oz. spinach
2 T almond butter
1 t vanilla extract
1/4 t almond extract
1/2 C full fat canned coconut milk
Whizz all in your blender until smooth.
Submitted by Martha Sedmera
1 large serving
½ C. rolled oats
¼ to ⅓ of a large apple, sliced small
¼ C. dried cranberries
¼ C. sliced almonds
1 C. non-dairy milk
½ t. Vanilla extract
1 t. Cinnamon
1 T. wheat germ
In a large cereal bowl, layer the ingredients in the order they are listed, starting with the oats. Cover with plastic wrap and place in the fridge overnight. In the morning, uncover, stir, and enjoy.
Submitted by Martha Sedmera
Serves: 2 to 4
Multigrain Toast or English Muffins (to serve)
Toppings:
Diced fresh tomato
Sliced fresh basil leaves
Sliced kalamata olives
Pickled jalapenos
For the Avocado Mash:
2 ripe avocados
½ C. vegan mayonnaise
2 to 3 garlic cloves, minced
¼ t. Cayenne pepper
Mash the avocados and stir in the mayo, garlic and cayenne. Serve on toast of your choice. Top with desired options above.
Submitted by Martha Sedmera
Serves: 1
1 frozen banana, chunks
1 C. Frozen mixed berries, heaping
3 T. Tahini
2 oz. Spinach
Zest of a large lemon
¼ C. fresh lemon juice
10 grapes
Whizz all in your blender until smooth.
Submitted by Martha Sedmera
Yield: 8 or 9 pancakes
1 C. Silk Original Soy Milk
1 T. apple cider vinegar
¼ C. applesauce
2 T. olive oil
1 t. Vanilla extract
1 C. buckwheat flour
1 t. Baking powder
½ t. Baking soda
2 T. Molasses
½ t. Salt
¼ t. Cinnamon
¼ t. Ginger
Apple Butter or Maple Syrup, to serve
In a 2 cup glass measuring cup, combine the soy milk and apple cider vinegar, and let sit 5 minutes, to make “buttermilk”. Add applesauce, oil, and vanilla to the cup. In a large bowl, combine remaining ingredients, then stir in the buttermilk mixture. Pour by ¼ cupfuls onto a hot griddle (350 F). Turn over when edges begin to dry and bubbles appear all over the tops. Cook on the second side until the pancakes spring back when lightly touched. Excellent served with apple butter or maple syrup.
Submitted by Martha Sedmera
1 C. Bob’s Red Mill Whole Grain Red Bulgur
2 C. water
Combine the bulgur and water in a pot. Bring to a boil; cover, reduce heat to a simmer and cook until tender and all water is absorbed, about 12 minutes. Divide between 2 bowls and serve like one or both versions below.
Kris’s Savory Bowl:
1 Roma/plum tomato
1 green/scallion onion
¼ C. roasted salted pumpkin seeds
Juice of half a large lemon
Extra virgin olive oil
Slice the tomato lengthwise into about 4 slices. Discard the seeds. Dice small. Slice the onion thin. Sprinkle tomato, onion, and pumpkin seeds over bulgur. Drizzle with lemon juice and desired amount of oil. Stir and eat.
Martha’s Berry Bowl:
1 T. vegan butter
Raspberries
Blackberries
Blueberries
¼ C. dry roasted macadamia nuts
Salt to taste
Push the butter into the bulgur to melt. Top with remaining ingredients. Stir and eat.
Submitted by Martha Sedmera
Serves: 2
NOTE: If you get all the parts prepped, and start them all cooking at the same time, it takes about 20 minutes of cook time.
For the beans:
Oil
3-4 garlic cloves, minced
15 oz. can pinto beans, undrained
Salt and pepper to taste
For the potatoes:
2 servings cubed hash brown potatoes + oil + s&p + garlic or onion powder
For the Cooked Veggies:
Oil
1 small onion, sliced
1 small green pepper, sliced (poblano or jalapeno can be used)
Chili powder, to taste
Smoked paprika, to taste
Salt and pepper to taste
Toppings:
diced tomatoes, diced avocado, fresh squeezed lime juice
For the Beans:
Heat oil in a saucepan and cook garlic over medium heat until fragrant. Add pinto beans and salt and pepper to taste. Cook 10 minutes or until heated through and sauce thickens. Remove from heat.
For the potatoes:
Preheat oven to 450° F. Drizzle a baking sheet with oil. Cube 2 servings of potatoes (red or russet), or use frozen pre-diced. Place potatoes on baking sheet and toss with oil, salt, pepper, and garlic powder. Bake 20 minutes on the bottom rack. Switch the oven to broil and move the potatoes to the top rack. Watch carefully so they don’t burn. Broil just until nicely browned and crispy. Remove from oven.
For the veggies:
Saute the onions and peppers in oil in a skillet over medium heat. Sprinkle generously with chili powder and paprika and cook until they are tender. Season with salt and pepper to taste. Remove from heat.
Assembly:
In each bowl layer: potatoes, beans, veggies, and toppings. The lime juice makes a big impact on the taste. Don’t leave it out.
Submitted by Martha Sedmera
Yield: 1 ½ Cups
2 C (8 oz.) chopped roasted hazelnuts
1 C (4 oz.) confectioner’s sugar
½ C (1 oz.) unsweetened cocoa powder
2 to 3 T hazelnut, walnut, or vegetable oil
1 t vanilla extract
⅛ t salt
Process hazelnuts in a high powered food processor until oil is released and a smooth, loose paste forms, about 5 minutes, scraping down the sides of the bowl often.
Add remaining ingredients and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down the sides of the bowl as needed.
Transfer to a jar with a tight-fitting lid. It will keep in the fridge for 1 month. The original recipe says it can be stored at room temperature that long, but I did not try this.
NOTE: You may need more oil to get a good consistency. I used walnut oil because I couldn’t find hazelnut oil locally. I suspect refined coconut oil would also work.
Submitted by Martha Sedmera
Serves: 2
2-4 T. vegan butter
2 to 4 green onions, sliced thin
15.5 oz. pkg of extra firm tofu
2 T. nutritional yeast, or more to taste
Onion powder
Garlic powder
Turmeric
Kosher Salt
Freshly ground black pepper
Curry powder
4 oz. fresh spinach, chopped
1 fresh diced tomato
To serve:
2 serving or hash browns or home fries, cooked to your preference
Fresh chives, sliced thin (optional)
Slice the tofu into 8 slices lengthwise. Press between layers of paper towels to remove excess moisture.
In a skillet, melt the butter over medium heat. Stir in the green onions, then crumble the pressed tofu over, and sprinkle with all the seasonings - add to your liking. Stir and heat about 2 minutes. Stir in the spinach, just until wilted. Stir in the tomato until heated through.
Serve over crispy hash browns and sprinkle with fresh chives.
Submitted by Martha Sedmera
Single Serving
Hot cooked rice (optional)
2 to 3 Freshly fried falafels (homemade or from a mix)
Fresh arugula
Cherry tomatoes, halved
Pickled red onions
Tahini sauce (recipe below)
Optional ingredients: pickled jalapenos, kalamata olives, cucumber, red bell pepper, avocado
For each serving put 1 cup of rice in a bowl and top with 2 falafels, a handful of arugula, a small handful of tomatoes, some pickled onions and some tahini sauce. Add other ingredients as desired. If omitting the rice, use arugula as the base.
Tahini Sauce: (enough for 3 to 4 people)
½ C. tahini
3 garlic cloves, minced
½ t. Salt
¼ C. lemon juice (fresh is best)
Water as needed
Whisk all together, except water. Whisk in enough water to achieve desired consistency - I like mine a little thinner than hummus.
Submitted by Martha Sedmera
Serves: 2
The Beans:
Olive oil
3 garlic cloves, minced
2 cans plain fava beans* (13 to 15 ounces each can)
Kosher salt
1 t. ground cumin, or more to taste
The "Salsa": (adjust amounts to your liking)
1 large jalapeno, finely diced
3 garlic cloves, minced
Juice and zest of 1 small lemon
Fresh oregano, about 4 to 5 sprigs, leaves minced
Handful of fresh curly parsley, leaves minced
2 large Roma tomatoes, small diced (seeds discarded)
¼ C. Red onion, finely diced
To Serve:
kalamata olives, sliced
Extra virgin olive oil
Pita or Naan, warmed (optional)
Drain one of the cans of beans, discarding the liquid. In a medium saucepan, over medium heat, saute the garlic in oil for about 30 seconds. Add both cans of beans (one drained, one undrained) and season with salt and cumin to taste and warm over medium heat about 5 minutes or until heated through. Remove from heat and partially mash with the back of the spoon.
Combine the salsa ingredients and a little salt in a small bowl.
Serve beans in individual serving bowls topped with the veggie mixture, a sprinkle of kalamata olives, a drizzle of olive oil and bread on the side.
*Meijer sells them, and you can also get them on Amazon.
Submitted by Martha Sedmera
Yield: about 6 cups
The dry ingredients:
1 C. old-fashioned rolled oats
1 C. quick one-minute oats (these help it clump together better)
¼ C. chopped almonds or pistachios
¼ C. chopped roasted hazelnuts
¼ C. roasted salted pumpkin seeds
1 T. chia seeds
1 T. sesame seeds
1 T. flax seed meal
1 T. wheat germ
½ t. Salt (level)
1 t. Cinnamon
The wet ingredients:
¼ C. extra virgin olive oil
⅓ C. maple syrup
1 t. Vanilla
Add just after baking:
½ to 1 C. Unsweetened coconut chips, optional
Preheat oven to 325 F and line a 13-x9-inch rimmed baking sheet with parchment paper, bottom and sides.
In a large bowl, combine all the dry ingredients. Stir together the wet ingredients and then stir them into the dry ingredients, coating everything thoroughly.
Spread out onto the parchment lined baking sheet pressing firmly together, about an inch from all edges of the pan. Bake until lightly golden, about 25 minutes.
Set on a wire rack to cool. Sprinkle with coconut chips. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks.
Serve over your choice of non-dairy yogurt with fresh fruit.
Submitted by Martha Sedmera
Yield: 13x9 pan (halve the recipe and use 8x8 if desired)
3 C. quick cooking oats
2 C. whole wheat or all-purpose flour
1 t. Baking soda
1 t. Cinnamon
1/3 C. brown sugar
2 C. Nuts, finely ground (macadamia, pistachios, walnuts, pecans, almonds, hazelnuts, cashews, pine nuts, etc.) (Use a mixture)
½ C. Seeds (flax seed meal, wheat germ, sesame seeds, chia seeds, hemp hearts, etc.) (use a mixture)
1 C. raisins
½ cup honey
1 C. vegan butter
Preheat oven to 350 F. In a very large bowl combine the first 8 ingredients. Melt the butter in a 2 cup glass measuring cup in the microwave; add the honey and stir together. Pour the honey butter mixture into the oat mixture and stir well to combine. Pour all into a 13x9x2 greased baking dish, pressing mixture down firmly. Bake for 20 minutes or until lightly browned. Allow to cool completely in the pan. Cut into 12 to 15 squares, or smaller if desired.
Submitted by Martha Sedmera
Single Serving
½ C. Grape Nuts cereal
½ C. chopped walnuts (or another nut)
¼ C. raisins (or other dried fruit)
½ t. Cinnamon
½ C. Silk Original Soy Milk
In a microwave safe bowl add the cereal, nuts, raisins and cinnamon - be sure cereal is on the bottom to absorb the milk. Pour over the soy milk and microwave for 1 minute.
Submitted by Fr. John Ealy
Yield: 3 to 4 pancakes
A Father John original (Called Lazarus Saturday pancakes because they were first served on Lazarus Saturday at St. Stephen Orthodox Church, April 1990)
1 c. regular pancake flour
2 T. oat bran
6 Tbs. regular oatmeal (not instant)
2 Tbs. wheat germ
1 T. honey
1 T. canola oil (optional)
1/2 to 1 c. Water or skim milk
Mix first four ingredients well. Add oil, water, honey and mix until blended. Do not over mix. Makes 3 - 4 pancakes depending on size.
Submitted by Martha Sedmera
2 Hearty Servings
2 small granny smith apples
¾ C. steel cut oats
3 C. water
⅓ C. raisins
3 T. vegan butter
Zest of a large lemon
½ t. Cinnamon
½ t. Salt
Sweetener, if desired
Cut apples into 1/8ths and remove the core. Cut apple slices into large chunks, about 4 chunks per slice; set aside. In a medium saucepan combine the oats, water, and apples. Bring to a boil, reduce heat to medium low, just so it keeps bubbling, but doesn’t escape the pot. Partially cover with a tilted lid and cook for 25 minutes, adjusting the heat if necessary; stir occasionally. You may have to add a little more water near the end of cooking time to achieve tender oats. When oats are done, stir in the raisins, vegan butter, zest, cinnamon, and salt. Add sweetener at the table if desired.
Submitted by Martha Sedmera
Serves: 1
1 frozen banana, in chunks
5 oz. Mango chunks, frozen
2 oz. Spinach leaves
½ of an avocado, chunks
Half the leaves from 0.5 oz. Pkg mint
Zest and juice of 1 lime
½ C. Full fat canned coconut milk
½ to 1 t. Matcha powder
5 oz. fresh strawberries
Whizz all in your blender until smooth.
Submitted by Martha Sedmera
For the crust:
1.5 cups all purpose flour
1/2 t. Salt (heaping)
1 t. Dried oregano
112 g refined coconut oil (not virgin) - YES, weigh it!
3 to 4 T. Ice water
To your food processor add flour, salt, oregano, then coconut oil. Pulse until small crumbs form. Pulse adding 3 tablespoons of water. Add a little more if needed. You want it to stick together when pinched. Don't add too much water because it causes a tough crust. Gently grab it out of the food processor and shape it into a ball. Roll out on a lightly floured surface, transfer to pie plate, flute edges. (Don’t bother cleaning the food processor. Just use it for the filling.)
For the filling:
14 or 16 oz. block of firm tofu
1 t. Coarse Kosher salt
2 T. Nutritional Yeast
Olive oil
8 oz. fresh mushrooms, sliced
6 green onions, sliced (both green and white parts)
2 T. each: fresh basil, thyme, oregano, and parsley, chopped
60 g julienne cut sun-dried tomatoes (I prefer the ones in oil)
Preheat oven to 350 F. Squeeze excess water out of tofu in handfuls, no need to press with towels. Add the tofu, salt, and nutritional yeast to the food processor, and process until smooth. Transfer to a medium bowl.
In a large skillet, saute mushrooms and onions in a little oil until tender.
Add cooked veggies and remaining ingredients to the bowl with the tofu. Still well to combine, then spread out evenly in the pie crust. Bake 40 to 45 minutes until crust is done and filling is “set”.
Oatmeal Fruit Bars
Submitted by Martha Sedmera
Yield: 8x8 pan
1 C. whole wheat flour or all-purpose flour
1 C. quick oats
½ C. brown sugar
¼ t. Baking soda
½ C. vegan butter (Earth Balance)
¾ C. walnuts, ground (or pecans)
Preheat oven to 350 F. Combine flour, oats, sugar, and soda. Work butter into the mixture using your hands until it resembles coarse crumbs. Stir in nuts. Reserve ¾ cup of this mixture for the topping. Press remaining mixture into an 8x8x2 baking dish. Spread with your choice of filling (below) and sprinkle remaining flour mixture over top. Bake 30 to 35 minutes or until top is light golden brown. Cool in pan on a wire rack. Cut into 9, 12 or 16 bars.
Raisin Filling:
In a medium saucepan combine ½ cup water with 2 teaspoons of cornstarch. Add 1 cup of raisins and cook over medium heat until thickened and bubbly.
Apricot-Coconut Filling:
In a medium saucepan combine 3/4 cup water, 1 ½ teaspoons of cornstarch and 1 cup snipped dried apricots, and cook over medium heat until thickened and bubbly. Remove from heat and stir in 1/2 cup shredded coconut. NOTE: use pecans in the bars.
Submitted by Martha Sedmera
Yield: 8-9 pancakes
1 ⅓ C. Silk Original Soy Milk
4 t. Apple cider vinegar
¼ C applesauce
2 T. oil
½ C. all-purpose flour
½ C. whole wheat flour
½ C. Quick oats
2 T. flax seed meal or wheat germ
½ t. Cinnamon
½ t. Baking soda
½ t. Salt
(stir in chopped nuts, shredded coconut, or mini chocolate chips, if desired)
In a 2 cup glass measuring cup, combine the soy milk and apple cider vinegar, and let sit 5 minutes, to make “buttermilk”. Add applesauce and oil to the cup. In a large bowl, combine remaining ingredients, then stir in the buttermilk mixture. Pour by ¼ cupfuls onto a hot griddle (350 F). Turn over when edges begin to dry and bubbles appear all over the tops. Cook on the second side until the pancakes spring back when lightly touched. Serve with maple syrup or with Lemon Blueberry Sauce (below) if desired.
Lemon Blueberry Sauce
2 C. fresh or frozen blueberries
½ C. water
½ C. sugar
3 T. lemon juice, mixed with 2 T. cornstarch
½ t. Vanilla
Zest of 1 lemon
1 T. vegan butter, optional
In a medium saucepan over medium heat, combine blueberries, water and sugar. Stir frequently, and bring to a low boil. Slowly stir in the cornstarch mixture and simmer until the sauce is thickened enough to cover the back of a spoon. Remove from heat and stir in the vanilla and zest, and vegan butter, if using. Add more lemon juice or zest, if desired.
Submitted by Martha Sedmera
1 large serving
½ C. rolled oats
1 small banana, sliced
¼ C. Smuckers Natural Peanut Butter
1 C. milk (non-dairy)
½ t. Vanilla extract
1 t. Cinnamon
1 T. chia seeds
In a large cereal bowl, layer the ingredients in the order they are listed, starting with the oats. Cover with plastic wrap and place in the fridge overnight. In the morning, uncover, stir, and enjoy.
Submitted by Martha Sedmera
Serves: 1
2 frozen bananas, in chunks
3 T natural peanut butter (with salt)
2 oz. Fresh spinach
½ C full fat canned coconut milk
1 t vanilla
1 T instant espresso powder
Add all to your blender and whizz until smooth.
Alternate recipe if you prefer chocolate: up the peanut butter to ¼ C, add an extra teaspoon of vanilla, substitute 2 T cocoa powder for the espresso. (Yes, it has a lot of fat, but also a lot of protein, and iron.)
Submitted by Martha Sedmera
3 C. rice crispies
3 C. cherrios
1 ½ C. raisins
½ C. salted roasted sunflower seeds
1 C. honey
¾ C. sugar
16 oz. jar Smuckers Creamy natural peanut butter
1 t. Vanilla extract
Combine cereals, raisins, and seeds in a large bowl. Grease a 15x11x1 pan. In a medium saucepan over medium heat combine the honey and sugar. Bring to a boil and boil 1 minute. Add the peanut butter and vanilla and stir until peanut butter is melted. Remove from heat and pour over cereal mixture. Stir in quickly, then press mixture into the prepared pan. When cool, cut into squares.
Submitted by Martha Sedmera
Yield: 12
1 C. yellow cornmeal
1 C. all-purpose flour
2 T. brown sugar
1 t. Salt
1 t. Baking soda
½ t. Cinnamon
¼ t. Nutmeg
¼ t. Ginger
⅛ t. Ground Cloves
1 C. pumpkin puree (or sweet potato)
1 C. Buttermilk (1 T. cider vinegar + 1 C. non-dairy milk)
⅓ C. oil
2 T. molasses
½ cup applesauce
1 C. Chopped Pecans (optional)
Combine all dry ingredients in a bowl. Add all wet ingredients and mix well. Pour by ¼ cupfuls onto hot griddle. This batter can be thick, so add more buttermilk if needed. Stir in pecans, if using. Turn over when edges begin to dry and bottoms are nicely browned. Cook on second side until pancakes spring back when lightly touched. Tasty served with maple syrup or apple butter.
Submitted by Martha Sedmera
Serves: 2
4 T. Vegan butter
14 oz. pkg. extra firm tofu
Onion powder
Garlic powder
Ground turmeric
2 T. Bragg nutritional yeast
½ of a 0.5 oz. pkg of fresh chives, sliced
Salt & freshly ground pepper
Press out the tofu between layers of paper towels to get rid of excess moisture.
In a skillet, melt the butter over medium heat. Crumble the tofu into the melted butter and sprinkle with the next 4 ingredients. Cook and stir 1 to 2 minutes. Sprinkle with chives, and salt and pepper to taste. Cook and stir another minute or two.
Serve like scrambled eggs.
Submitted by Martha Sedmera
For the crust:
1.5 cups all purpose flour
1/2 t. Salt (heaping)
1 t. Dried oregano
112 g refined coconut oil (not virgin) - YES, weigh it!
3 to 4 T. Ice water
To your food processor add flour, salt, oregano, then coconut oil. Pulse until small crumbs form. Pulse adding 3 tablespoons of water. Add a little more if needed. You want it to stick together when pinched. Don't add too much water because it causes a tough crust. Gently grab it out of the food processor and shape it into a ball. Roll out on a lightly floured surface, transfer to pie plate, flute edges. (Don’t bother cleaning the food processor. Just use it for the filling.)
For the filling:
14 or 16 oz. block of extra firm tofu
1 t. Coarse Kosher salt
2 T. Bragg Nutritional Yeast
Zest of a large lemon
0.5 oz pkg. Fresh Chives, chopped
0.5 oz. pkg. Fresh Basil, chopped
3 large Roma Tomatoes, sliced thin
Garlic powder & freshly ground pepper, to taste
7.1 oz pkg Daiya Spicy Monterey Jack Style Shredded (vegan cheese)
Preheat the oven to 350 F. Drain tofu and press out some of the excess moisture with your hands - no need to press between towels. Break tofu into chunks and process in a food processor until smooth. Add the salt, yeast, and zest and process until well combined. Transfer the tofu mixture to the bowl you used for the crust. Stir in the fresh herbs. Spread this mixture into the bottom of the pie crust. Top with tomatoes overlapping in a circular design. Sprinkle with garlic powder and pepper. Top with the vegan cheese. Bake 45 minutes. Let cool for 5-10 minutes before slicing.
Submitted by Martha Sedmera
Serves about 6
For the lentils:
2 cups water
1 cup lentils
For the sauce:
Olive oil
1 large onion, diced
1 ½ cups grated carrots
4 cloves garlic, minced
1 ½ C. Ketchup
½ C. apple cider vinegar
½ tsp Worcestershire sauce
1 tsp liquid smoke
2 Tbsp maple syrup
1 ½ tsp smoked paprika
1 tsp garlic powder
For the slaw: (Optional)
1# bag of coleslaw (shredded cabbage, purple cabbage, and carrot)
2 T. apple cider vinegar
2 T. Olive oil
4 t. sugar
Mrs. Dash Original and salt to taste
Slider or hamburger buns for serving
Whisk the dressing ingredients for the slaw until sugar is dissolved. Combine dressing and slaw and refrigerate until ready to eat. Toss before serving.
Heat water and lentils in a saucepan over medium-high heat and bring to a low boil. Reduce heat and simmer, uncovered for 18-20 minutes, or until tender and all liquid is absorbed.
Heat oil in a skillet over medium heat. Add onion and carrots and cook until very tender. Add minced garlic and cook another minute. Add remaining sauce ingredients and simmer 5 minutes. Stir in lentils and simmer 5 to 10 minutes.
Serve bbq lentils on buns and top with slaw. Enjoy!
Submitted by Martha Sedmera
Serves: 4
Potatoes:
1 lb. red potatoes (baby ones halved, or large ones cut into wedges)
Fresh thyme
Olive oil, salt, pepper
Burgers:
2 (15 oz.) cans of black beans, rinsed and drained
1 C. small diced yellow onion
2-4 T. chopped cilantro (optional)
6 garlic cloves, minced
2 t. Soy sauce
2 T. panko breadcrumbs
Sriracha Aioli Sauce:
Vegan Mayonnaise for 4 people (about ½ cup)
Sriracha to taste
Fresh squeezed lime juice to taste
To Serve:
4 large buns
Tomato slices
Avocado, peeled, pitted and sliced (just before serving)
Baby arugula
4 slices Daiya Vegan cheddar cheese
Preheat the oven to 450 F. Foil line and lightly grease 2 rimmed baking sheets.
Toss the potatoes with the olive oil, salt, pepper, and desired amount of fresh thyme. Bake on one of the prepared baking sheets for 25 minutes, flipping halfway through baking time.
Mash the beans in a medium bowl and combine with remaining burger ingredients. Shape into 4 patties, and place on the other baking sheet. Bake the burgers 9 minutes per side.
While the burgers and potatoes bake, make the aioli. Combine desired amount of sriracha with the mayonnaise, then thin a little with desired amount of lime juice. You still want a spreading consistency.
Spread the aioli sauce on the buns and top with a burger, a slice of cheese, a slice of tomato, sliced avocado, and some arugula, and top with the bun lid. Serve potatoes on the side.
Submitted by Martha Sedmera
Serves: 2-3
15 oz. can chickpeas, rinsed and drained
¼ C. vegan mayonnaise, or to taste
¼ C. finely chopped onion
¼ C. finely chopped celery
¼ C. finely chopped dill pickle
Lemon juice
Poultry seasoning
Garlic powder
Salt
Pepper
In a medium bowl, mash the chickpeas with a potato masher, leaving some chunks - you don’t want it to look like mush. Stir in remaining ingredients to your taste. Cover and refrigerate for a few hours before serving to allow flavors to blend.
Serving suggestions: Make sandwiches on buns or stuffed in pita, and top with pickled onions. Serve with crackers, pita chips, or bagel chips. Make a salad by serving over a bed of arugula and topped with chopped tomato and pickled onions.
Submitted by Martha Sedmera
Yield: About 24 sandwiches
3- 15 oz. cans of chickpeas, drained & partially mashed
1 to 1 ½ cups vegan mayonnaise
¼ cup Major Grey’s chutney
3 tablespoons curry powder
1 cup small-diced celery
½ cup green onion, sliced thin
½ cup raisins (plumped in hot water)
1 cup roasted, salted cashews, chopped
24 “dinner rolls” (to serve)
Mix the chickpea salad ingredients in a large bowl. Cover and refrigerate for an hour or so to let the flavors blend. Slice rolls in half and make sandwiches.
Submitted by Martha Sedmera
Serves: 4
1 C. Heinz ketchup
1 C. Pace medium picante sauce
¼ C. light brown sugar
1 t. garlic powder
1 T. prepared yellow mustard
2 T. Worcestershire sauce
1 T. oil
12 to 16 oz. bag Morning Star Grillers Recipe Crumbles
Hamburger buns to serve
To make the sauce combine the first 6 ingredients in a bowl. In a skillet, heat oil and stir in the crumbles. Stir in the sauce and heat for 15-30 minutes at medium heat until hot and bubbly. Serve over hamburger rolls. Enjoy!
Submitted by Martha Sedmera
Yield: 6 to 8 (depending on size you want)
2 15-ounce cans chickpeas, rinsed and drained
2 large carrot, finely grated
½ red onion, finely grated
4 garlic cloves, minced
1/2 cup all purpose flour
2 teaspoon cumin
4 teaspoons smoked paprika
2 teaspoon kosher salt
1 teaspoon black pepper
***
For frying: vegetable oil
To serve: BBQ sauce, buns, lettuce, tomato, sriracha or chipotle mayonnaise
Whizz chickpeas in a food processor until coarse crumbs, or mash with a potato masher. Combine all 9 burger ingredients with hands – they should hold together very well. Shape into 6 to 8 patties. Fry in oil 1/4-inch deep over a heat setting of about 4 (medium-low), for about 10 minutes per side. They should be browned and crispy on the outside. Spread a tablespoon of Sriracha Mayonnaise on the bottom bun, and a tablespoon of BBQ sauce on the top bun, for each sandwich. Place burgers on the buns and top with lettuce and thinly sliced tomato.
Submitted by Martha Sedmera
Serves: 2
5 to 6 oz. can of solid white tuna, drained
¼ C. finely diced onion
¼ C. finely diced celery
¼ C. dill pickle relish
¼ C. vegan mayonnaise
½ C. sliced almonds
Salt, pepper, and garlic powder, to taste
Combine all ingredients and serve as sandwiches. You can also serve this in a hollowed out tomato on a bed of spring mix.
Submitted by Sonja Kitchen
Serves: 3-4
1 white onion
3 garlic gloves
8 baby carrots
1 packet baby spinach (300gr or 1/2 lbs)
1 cup rice
Oil (if cooking without, use water instead)
2 tbs Vegetable spice or bullion
1 tbs paprika Paprika
1 tbs oregano
Salt to taste
Dice onion, garlic, and baby carrot. First fry onion and garlic until yellow then add baby carrots. Stir for a minute then add cup of rice and spices. Stir. Add a cup of water so rice doesnt burn the pan. Keep stirring. Chop the baby spinach. When water is almost evaporated add the baby spinach, stir, and take it off the heat.
Pre-heat oven to F 385°.
Add everything from the frying pan into a baking pan and add 3 cups of water. Bake for 35 minutes or until done (water evaporated)
For non fasting days, eggs can be dropped in the baking pan 10 minutes before the dish is done.
Submitted by Martha Sedmera
Serves: 4-6
Quick cornbread:
8 oz can creamed corn (or ⅓ C. non-dairy milk)
1 box Jiffy cornbread mix
1 T flaxseed meal + 3 T water (let sit 5 minutes before using)
Homemade cornbread:
½ C. all-purpose flour
½ C. cornmeal
¼ C. sugar
1 ½ t. Baking powder
½ t. Salt
1 T flaxseed meal + 3 T water (let sit 5 minutes before using)
8 oz. can creamed corn (or ⅓ C. non-dairy milk)
2 T. oil
For the beans:
Extra virgin olive oil
1 vidalia onion, diced
1 green bell pepper, diced
15 oz. can dark red kidney beans, undrained
3 T. chili powder
Salt to taste
8 oz. shredded vegan cheese (optional)
Preheat the oven to 350 F.
For the beans: In a skillet, heat some olive oil over medium heat and saute the onions and peppers just until crisp-tender. Stir in the beans, chili powder and desired amount of salt. Remove from heat.
Mix ingredients for either quick or homemade cornbread in a medium bowl. Pour into a greased 8x11.5x2 glass baking dish. Carefully spoon the bean mixture evenly over the cornbread batter. Bake for about 30 minutes. The cornbread should be “set” beneath the beans. Sprinkle with cheese, if using, and bake until cheese is melted.
NOTE: This can easily be doubled and made in a 13x9x2 baking dish. Just bake for about 40 minutes, or until set.
Submitted by Martha Sedmera
Serves: 4-6
Two shell pie pastry:
2 C. all-purpose flour
1 t. salt
¾ C. vegan butter
¼ C. cold water
Combine the flour and salt in a medium bowl. Cut in butter with a pastry blender or fork until it resembles coarse crumbs. Sprinkle with enough water and stir until it begins to form a ball. Shape into a ball with your hands. --Pause here, cover the bowl with a damp paper towel, and make the filling.-- Using a knife, divide dough into 2 equal pieces. Roll out one of these on a lightly floured surface. Using your rolling pin, guide the rolled dough around the pin and unroll it over your pie plate. Gently press the dough into place, then pour filling in. Pie will be VERY full! Roll out remaining dough, using the rolling pin to again transfer the dough to top the filling. Pinch edges to seal. Cut 8 (½-inch) vent holes in the top crust.
The filling:
4 T. vegan butter
4 C. chopped veggies (use desired amounts of the following for a total of 4 cups):
Diced onion
Chopped celery
Diced potatoes
Diced red bell pepper
Sliced carrots
6 T. cornstarch
14 oz. vegetable broth
15 oz. can black-eyed peas, undrained
2 packets Sazon Goya without annato
Freshly ground pepper to taste
Preheat oven to 375 F. Make the filling: In a large skillet or pot, melt the butter over medium heat. Cook the veggies until almost tender and most of their liquid is absorbed. Whisk together the cornstarch and broth. Stir in the broth mixture and peas and seasonings. When it is thickened, remove from heat and finish above directions for the crust. Bake 1 hour, and maybe 15 minutes more until lightly browned and you see the filling slowly bubbling through the vent holes. Let sit 5 minutes before serving.
Submitted by Martha Sedmera
Serves: 4
Extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 T. fresh grated ginger
½ t. Red pepper flakes
½ C. sundried tomatoes, packed, chopped
15 oz. can chickpeas, drained and rinsed
8 oz. spinach, chopped
1 t. Ground ginger
14 oz. can full-fat coconut milk
Juice and zest of 1 large lemon
Salt and pepper to taste
Serving options - choose one:
Penne pasta
Baked sweet potato
Pita/Naan bread
Jasmine Rice
In a large skillet over medium heat, saute onion in oil until tender, about 5 minutes. Stir in garlic, fresh ginger and red pepper flakes and cook for another minute. Stir in the tomatoes, chickpeas and spinach and cook until spinach is wilted. Stir in the ground ginger, coconut milk, lemon juice and zest and cook until bubbly and flavors have blended. Adjust seasoning, and serve over any of the serving options.
Submitted by Petr Sedmera
Serves: 6 to 8
2 C. water
1 C. basmati rice
1 t. Salt
***
1 stick vegan butter/butter
1 lb. sliced mushrooms
2 bunches green onions, sliced
12 oz. bag of Morning Star Grillers Crumbles
3 T. Worcestershire sauce
1 t. Garlic powder
1 t. pepper
***
1 small head of cabbage, sliced into ½-inch slices (core discarded)
***
Sauce: Combine all ingredients and set aside.
14 oz. can diced tomatoes
8 oz. Can tomato sauce
2- 4 oz. cans diced green chilies
6 oz. tomato paste
¼ t. Salt
¼ t. Season salt
Bring water, rice and salt to a boil in a medium saucepan. Reduce heat to low, cover, and cook for 20 minutes or until rice is done.
In a large pot cook the sliced cabbage in boiling salted water for about 5 minutes or until mostly tender. Drain and set aside.
In the same large pot, melt the vegan butter and saute the mushrooms until tender. Add the green onions, crumbles, Worcestershire, and seasonings.
Spread out the cabbage on the bottom of a greased 13x9x2 glass baking dish. Spread the rice over the cabbage, then spread the mushroom/onion mixture over the rice. Press down as much as you can. Spread sauce over the top, sealing everything in. It will be very full!
Bake in a 350 F oven for 30 minutes.
Submitted by Martha Sedmera
Serves: 4
Extra Virgin Olive Oil
1 onion, diced
2 garlic cloves, minced
2 T. fresh grated ginger
1 green bell pepper, diced
4 oz. can chopped green chilies
2 t. Curry powder
3 carrots, grated
1 small head of cauliflower, chop the florets
16 oz. can vegetarian baked beans (Heinz or Bush)
3 Roma tomatoes, chopped
Salt & pepper to taste
Pita bread or Naan to serve, warmed if desired
Heat oil in a large pot over medium-high heat. Saute onion, garlic, ginger, and pepper for 5 minutes. Add next 4 ingredients and cook about 15 minutes. Stir in the beans and tomatoes and heat through. Adjust seasoning with salt and pepper. Good served hot or at room temperature.
Submitted by Jenn Bolender
Serves: 4
Olive oil or your preference
1 large onion diced
3 cloves garlic pressed or minced
2 teaspoons garam masala
1 tablespoon curry powder
Shake of cayenne pepper to taste
1 15-ounce can chickpeas drained
1 15-ounce can crushed tomatoes undrained
1 13.5-ounce can coconut cream
1-3 teaspoons maple syrup, to taste
Sea salt, to taste
Juice of 1 lime
Hot cooked rice, to serve
Heat oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30-60 seconds. Add the spices and cook, stirring constantly, until fragrant, about 1-2 minutes. Add the drained chickpeas and crushed tomatoes and simmer 5 minutes. Add in the coconut cream, maple syrup, and plenty of salt. Simmer 5 minutes. Stir in the lime juice. Serve over jasmine or basmati rice.
Submitted by Martha Sedmera
Serves: 4-5
Olive oil
2 medium eggplant, ½-inch thick chunks
2 large red bell peppers, 1-inch pieces
1 C long grain white rice
1 yellow onion, sliced
1 T minced garlic
1 T freshly grated ginger
5 T Thai Kitchen Green Curry Paste
2- 14 oz cans of full-fat coconut milk
4 oz. can chopped green chilies
1 t sugar or to taste
Juice of 1 lime
Salt
Cayenne pepper
4 oz. snow peas, 1-inch pieces
0.5 oz fresh basil leaves, roughly chopped
Preheat the oven to 425 F. Oil 2 baking sheets. Toss the eggplant chunks with olive oil and spread out on one of the baking sheets and sprinkle with salt and pepper to taste. Toss the pepper pieces with olive oil and spread out on the other baking sheet. Roast until the eggplant is tender and slightly drying. I did each veggie separately. Roast the peppers until tender and slightly charred.
While the veggies are roasting, pour 2 cups of water, the rice, and 1 teaspoon of salt into a large saucepan, stir, and bring to a boil. Reduce heat to simmer and cover and cook for 20 minutes or until all water is absorbed and the rice is tender.
Meanwhile, heat a large pot to medium heat on the stove. Add olive oil to the pot and saute the onions until almost tender. Stir in the garlic, ginger, and curry paste and cook for 30 seconds to 1 minute. Stir in the coconut milk, chilies, sugar, and lime juice. Stir until you have a smooth sauce that is beginning to bubble.
When the rice, eggplant, and peppers are done, add the eggplant to the sauce. Add the peppers and any juice they made to the sauce as well. The veggies don’t need any more cook time; you want them to stay whole, not become mushy. Season with salt and cayenne to taste, and add more sugar if desired. Stir in the snow peas and heat through for about a minute. Remove from heat and stir in the basil. Serve in bowls over the cooked rice.
Submitted by Martha Sedmera
Serves: 4
1 lb. gnocchi
Olive oil
½ onion, small diced
6 garlic cloves, minced
½ t. Red pepper flakes
2 medium zucchini, quartered lengthwise, then sliced crosswise
8 oz. can mushrooms, drained well
1 t. Garlic powder
1 T. oregano
(When I have fresh herbs growing I like to use both oregano and thyme)
28 oz. can crushed tomatoes
Salt and pepper to taste
Cashew parmesan, to serve (optional)
Fresh basil, thinly sliced, to serve
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet or pot, heat olive oil over medium high heat and saute the onion until tender. Add garlic and red pepper flakes and cook a minute or two. Add the zucchini and cook until almost tender. Add mushrooms, garlic powder, and oregano and cook for another 2 minutes. Stir in the crushed tomatoes and reduce heat if splattering occurs. Adjust seasonings.
By now the water should be boiling. Add the gnocchi and reduce the heat to medium, and gently boil the gnocchi 3-4 minutes, just until they float. When done, drain the gnocchi and stir it into the tomato/zucchini sauce and cook for another 10 minutes, or until sauce is thickened and flavors have blended.
Serve with cashew parmesan and sliced basil, if desired.
Cashew Parmesan
3/4 cup roasted salted cashews
3 Tbsp nutritional yeast
1/4 tsp garlic powder
¼ tsp dried rosemary
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.
Submitted by Martha Sedmera
Serves: 3
For the Chickpeas:
15 oz. can chickpeas, drained
½ t. Garlic powder
½ t. Onion powder
½ t. Paprika
Salt & pepper
Drizzle of olive oil
For the Greens:
1 lb. collard greens
1 T. butter
1 C. diced onion
2-4 garlic cloves, minced
1 small lemon or ½ a large lemon, juiced
For the Grits:
¾ C. Old Fashioned Grits
3 C. water
¾ t. Salt
3 T. vegan butter
3-4 Daiya cheddar style slices-vegan cheese (optional)
Preheat the oven to 425 F. Toss together all the ingredients for the chickpeas and spread them out on a foil lined baking sheet. Remove thick stems from the greens and roughly chop the leaves. Bring a large pot of water to a boil for the greens. Bring the 3 cups of water and salt for the grits to a boil in a pot with a lid. Have everything ready to go so that all three parts of the recipe come together at the end.
Place the chickpeas in the oven and roast for 15 to 20 minutes, depending on how crunchy you want them.
Stir the grits into the 3 cups of boiling salted water, reduce heat, cover, and simmer for 20 minutes.
Add the greens to the boiling water and boil for 15 minutes, then drain and set aside. In the same pot you cooked the greens, melt 1 tablespoon of the butter over medium heat. Add the onions and cook, stirring occasionally until they soften. Add the garlic, greens, and salt and pepper to taste and saute 3-5 minutes, stirring frequently. Drizzle with the lemon juice and remove from heat.
Remove the chickpeas from the oven when done and set aside. Finish the grits when ready by stirring in the butter and cheese until smooth.
To assemble, divide the grits between 3 bowls. Top with the greens, then with the chickpeas.
Submitted by Martha Sedmera
Serves: 3-4
Hominy Chili:
Extra Virgin Olive Oil
1 medium onion, chopped
1 small green pepper, finely chopped
3 garlic cloves, minced
1 ½ t. chipotle powder
½ t. dried oregano
½ t. ground cumin
15 oz. can of tomato sauce
1 t. Vegetable bouillon (Better than Bouillon is good)
15 oz can of white hominy, drained and rinsed
15 oz can of pinto beans, drained and rinsed
½ C. chopped fresh cilantro
Quick cornbread:
⅓ C. non-dairy milk
1 box Jiffy cornbread mix
1 T. flaxseed meal mixed with 3 T. water & let sit 5 minutes
2 scallions, chopped
4 oz. can chopped green chilies, or 1.5 oz. Pickled jalapenos (chopped)
—OR—
Homemade cornbread:
½ C. all-purpose flour
½ C. cornmeal
¼ C. sugar
1 ½ t. Baking powder
½ t. Salt
1 T. flaxseed meal mixed with 3 T. water & let sit 5 minutes
⅓ C. non-dairy milk
2 T. oil
2 scallions, chopped
4 oz. can chopped green chilies or 1.5 oz. Pickled jalapenos (chopped)
Topping:
7.1 oz Daiya vegan “cheddar” shreds (optional)
Preheat the oven to 350º F. Grease a 8-x8-inch baking dish, and set aside. In a large, heavy pot or dutch oven, add onion, green pepper, garlic, oil and a dash of salt over medium heat. Sauté for 5 minutes, and then, add chipotle powder, oregano, and cumin. Sauté an additional minute.
Stir in tomato sauce, bouillon, hominy, pinto beans, and cilantro, and heat through. Turn off the heat.
In a medium bowl, stir together the ingredients for quick or home-made cornbread.
Pour the bean mixture into the prepared pan. Spoon the cornbread mixture across the top and carefully spread it so it covers the chili. Sprinkle with the vegan cheese. Bake uncovered at 350º F for 30 minutes, or until cornbread is fully baked.
Submitted by Justin Morgan
(Note: I used a 13x9 glass dish, and it was very full. I put the lentils on the bottom.)
I do a few things to each of the ingredients to give them flavor that are pretty simple. I cook the 3 layers separately of course, but the process is as follows:
Lentils - (note: I used 1 lb.)
Boil in vegetable broth until desired texture and sit aside. We will come back to these again. (I have used water instead of vegetable broth and not noticed a huge difference).
Mashed potatoes - (note: I used 5 lbs.)
While boiling the lentils, also boil the potatoes for the top layer (in water).
Mixed vegetables - (note: I used 1.5 lbs frozen mixed)
Sauté in a pan using olive oil and salt. Simply spread this out on the bottom layer.
Lentils (duo) - (note: I added onion, garlic, seasoning to pot when lentils nearly done)
Pour olive oil and salt into a pan and if you’re using a butter herb like onion or garlic this would be the time to sauté that up a bit before adding the lentils (I didn’t do this today, but have before with good success). Then add the lentils to the pan and sauté them along with the herbs. I added “21 seasoning salute,” (note: I used 1 T.) for flavor instead of herbs, but both onion and this would be even more flavorful. I probably wouldn’t mix 21 season salute and garlic as much though. Once these have been sautéed well, add them as the second layer of the shepherd's pie.
Mashed potatoes - (note: I used 1 stick vegan butter, garlic powder too)
After boiling I just use an electric hand mixer and I add broth, olive oil, salt, and also “21 season salute,” and blend until it’s all blended up. Be careful to add liquid slowly so that the mashed potatoes don’t become runny (I like them kind of thick). Add to the top of the glass dish using a spatula to spread the potatoes on like cake icing.
For liturgy I just do this the night before and stick it in the fridge. Then put it in the oven to warm it up.
Submitted by Sandy Pacak
1 lb linguine pasta cooked or homemade
2 Cloves garlic chopped fine
1 Medium onion chopped (1/3 cup)
2 Tbsp olive oil
1 small can whole tomatoes in juice (or diced)
1/2 Cup black olives rough chopped ( I like Kalamari)
1/3 Cup fresh parsley chopped
2 tsp each of fress oregano and basil
salt and pepper
1 tsp garlic salt
you may need small amount of sugar or splenda
Fresh aspargus (optional)
Cook pasta and keep hot in its water. In chief's pan sauté onion in olive oil for a few minutes, add garlic and sauté till soft (NO color). Process whole tomatoes n food processor (if using diced you do not have to do this). Add to pan with juice. Heat. Add olives, garlic salt, asparagus, salt and pepper. Heat through. Add herbs but reserve 2 TBSP of parsley. Using tongs remove pasta from water and add it to the sauce and toss in pan. Add some of the pasta water to help bind the linguine to the sauce. Put into serving dish and top with reserve parsley and fresh grated parmesan cheese. Serve immediately.
NOTE: I put it in a casserole with lid to take to church. Heated it at 200 degrees during the service.) First made it on April 6, 2011 with my new pans. Awesome and very fresh tasting!
Submitted by Martha Sedmera
Serves: 4
To Serve:
4 medium sweet potatoes, scrubbed (option #1)
4 to 8 naan/pita/flat breads (option #2)
For the Lentils:
1 C. dried brown lentils
3 C. water
***
1 T. olive oil
2 t. Cumin seeds
1 yellow onion, diced
3 garlic cloves, minced
15 oz. can diced tomatoes, drained
1 ½ t. Ground ginger
¼ + ⅛ t. Ground cinnamon
¾ t. Paprika
2 T. Mina Harissa Spicy
½ t. Coarse kosher salt, or to taste
5 oz. Baby spinach
Molasses to taste
Lemon Tahini Sauce (whisk together):
⅓ C. tahini
⅓ C. fresh lemon juice
1 T. olive oil
1 t. Maple syrup
½ t. Coarse kosher salt, or to taste
If serving over sweet potatoes, preheat oven to 425 F, and bake 1 hour, turning every 20 minutes until soft.
In a large saucepan, cook the lentils in the water for 20 minutes, then drain well, and set aside.
In a skillet, heat the oil over medium heat. Add the cumin seeds and cook until fragrant, about 1 to 2 minutes. Add the onion and cook 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes and cook 2 minutes. Reduce the heat and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt. Stir in the spinach and cook until wilted. Stir in the molasses to taste, and adjust with salt and pepper, or more harissa if desired.
For sweet potatoes, make a slit and mash the potatoes with a fork, still in their skins. Serve lentil mixture over potatoes, and drizzle with tahini sauce.
Otherwise, serve the lentil mixture in bowls, drizzled with tahini sauce and serve with warmed naan/pita/flat bread.
Submitted by Martha Sedmera
Serves: 4
8 oz. pasta shape of choice (corkscrews, penne, etc.)
Canola Oil
2 Large Red Bell Peppers, cut into chunks
2 Large Broccoli Crowns, cut into chunks
1 small yellow/sweet onion, cut into chunks
½ t. Red Pepper Flakes
Kosher Salt, to taste
Roasted Salted Peanuts or Cashews (to serve)
Sauce:
¼ C. Natural Peanut Butter
3 T. La Choy Soy Sauce
2 T. Rice Vinegar
1 T. Sesame Oil
1 T. Sriracha
1 T. Honey
1 T. Fresh Grated Ginger
1 Garlic Clove, minced
Make the sauce: Warm the peanut butter in a small bowl in the microwave for 30 seconds. Stir in remaining sauce ingredients, and set aside. Cook pasta according to package directions.
Pour enough oil into a large pot to coat the bottom and heat over medium-high heat. When hot, stir fry the veggies until crisp-tender: I like to cook the broccoli for 5 minutes, then add the pepper and onion. Cook to crisp tender. Stir in the red pepper flakes. Remove pot from heat and stir in the sauce. Drain pasta, then stir into the veggie/sauce mixture. Let sit a minute or two to soak up some sauce. Serve topped with your choice of chopped nuts.
Submitted by Alyson Turri
Yield: 4 servings
2 pounds ripe red tomatoes (6 medium or 4 large)
1 medium eggplant (1 pound), diced into ½-inch cubes
1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
1 large yellow squash (about 8 ounces), diced into ½-inch cubes
5 T + 1 t extra-virgin olive oil, divided
¾ t fine sea salt, divided, more to taste
1 medium yellow onion, chopped
4 cloves garlic, pressed or minced
¼ C chopped fresh basil
¼ t red pepper flakes, more or less to taste
¼ t dried oregano
Freshly ground black pepper, to taste
Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Submitted by Sandy Pacak
1 7/8 cups dry brown rice, boil 7 minutes, drain
2 1/2 cups sautéed carrots with chopped garlic, cooled and chopped
2 1/2 cups mushrooms chopped
5/8 cup onion chopped
5/8 cup canned black beans slightly mashed
7 1/2 large green peppers washed, tops cup off, save tops
2 1/2 small cans tomato soup
2 1/2 Tbsp chopped parsley
5/8 tsp black pepper
2 1/2 tsp garlic salt
5/8 tsp paprika
2 1/2 Tbsp seasoned salt
Boil about 2 cups of water. When it comes to a boil add rice. When it comes back to a boil, boil 7 minutes then drain. Put in large mixing bowl.
Clean carrots and cut on a diagonal set aside. Chop fine one clove of garlic set aside. Heat olive oil in a fry pan. Add carrots salt and pepper stir. Cook till carrots are soft, add garlic, stir, cook a few minutes more. Cool, then chop add to rice.
Add rest of the ingredients, except peppers, and 3/4 of the can of tomato soup. Mix well.
Wash peppers and remove seeds. Fill with rice mixture and place in Dutch oven with lid. Place tops of peppers back on and cover with remaining soup. Rinse out soup can and add to the bottom of the pot. Make sure the water is about 2 inches up the side of the pot. Put lid on the pot and place in 370 degree oven. Bake about 3 hours. Peppers should be very soft.
Submitted by Alyson Turri
Servings: 12
1 T vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 C canned kidney beans, drained
2 C water
3 T soy sauce
3 T chili powder
4 t prepared mustard
2 t ground cumin
1 pinch cayenne pepper, or to taste
4 C mashed cooked sweet potatoes
12 (10 inch) flour tortillas, warmed
Preheat the oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet. Cook and stir onion and garlic in hot oil until onion is soft. Mash beans into onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in soy sauce, chili powder, mustard, cumin, and cayenne pepper.
Divide bean mixture and mashed sweet potatoes evenly between warm tortillas. Fold tortillas, burrito-style, around fillings and place on a baking sheet.
Bake in the preheated oven until warmed through, about 12 minutes.
Recipe Tips:
*The burritos may be made ahead of time, individually frozen, then heated.
*For an interesting variation, try deep-frying these tasty burritos.
Submitted by Martha Sedmera
Serves: 4
6 C broccoli florets
oil
Sauce:
4 cloves garlic, minced
2 T fresh ginger, grated
¼ C soy sauce
¼ C hoisin sauce
2 T honey
2 T rice vinegar
½ t red pepper flakes
Rice:
1 ½ C water
1 C jasmine rice
1 t salt
1 T sesame seeds
Juice of 1 lime
To serve:
Sliced green onions
Bag of chopped salad with green & red cabbage & shredded carrots (discard any dressing/toppings)
1 ⅓ C chopped roasted salted cashews
Toasted sesame oil
Combine all sauce ingredients and set aside.
Combine water, rice, and salt in a small pot, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until rice is done. Remove from heat and stir in the sesame seeds and lime juice, and set aside.
While rice is cooking, in a large skillet over medium high heat, cook broccoli in oil until crisp tender. Add all sauce ingredients and heat through.
Divide all ingredients between 4 serving bowls: rice, then broccoli and sauce, then salad, onions, and cashews on top. Drizzle with a little toasted sesame oil.
Submitted by Martha Sedmera
Serves: 5-6
For the potatoes:
5 lbs. Yukon Gold potatoes, cut into large equal-sized chunks
2 sticks vegan butter
1 t. Garlic powder
1 T. Lemon pepper seasoning
2 T. Nutritional Yeast
Salt, to taste
For the “Filling”:
Olive oil
½ large onion, diced
1 small green bell pepper, diced
15 oz. bag frozen mixed veggies (corn, carrots, peas, green beans)
12 oz. pkg. Morning Star Grillers Crumbles (ground beef substitute)
1 pkt. Brown gravy mix
1 C. water
1 C. Pace Medium Picante Sauce, or to taste
¼ C. BBQ sauce, or to taste
1 t. Garlic powder
Salt & pepper to taste
Put potato chunks in a large pot and cover with water and sprinkle in some salt. Bring to a boil, reduce heat, and simmer until potatoes are tender.
While potatoes cook, heat olive oil in a large skillet over medium high heat. Saute onion and pepper until tender. Stir in veggies and Morning Star and cook until heated through and veggies are nearly tender. Stir in the gravy mix, then stir in remaining ingredients and bring to a simmer. Cook until hot and bubbly. Adjust seasonings.
When potatoes are done, reserve some of the cooking water and drain the potatoes. Mash the potatoes with the butter, garlic powder, lemon pepper, Nutritional Yeast, and salt to taste. Add some of the cooking water to bring to a desired consistency, if needed.
Serve in soup bowls with a serving of mashed potatoes on the bottom and spoon the filling over the top. Enjoy!
Submitted by Martha Sedmera
½ lb. phyllo dough
Thaw according to the manufacturer’s instructions. You should have about 18 sheets.
1 C roasted salted cashews
4 garlic cloves
14 oz extra firm tofu, drained and pressed to remove excess moisture
1 ½ t. coarse kosher salt (or to taste)
½ t black pepper
¼ C. nutritional yeast
Zest of a large lemon, + ¼ C. Juice
1 bunch of parsley tops, chopped
1.0 pkg dill, stems discarded
0.5 oz chives, chopped
1 t. Garlic powder
½ t. Onion powder
Finely grind cashews in a food processor. Add garlic and pulse a few seconds to chop fine. Add remaining ingredients and process until well combined. Put into a large bowl.
Olive oil
1 bunch green onions, roughly chopped
1 C. Sweet/yellow onion, small diced
In a large skillet, saute the onions in olive oil until tender. Add this to the tofu mixture.
Olive oil
1 lb fresh spinach, chopped
In the same skillet, cook spinach oil until it is wilted. Add to the bowl with the tofu herb mixture and stir well to combine.
½ C vegan butter, melted (or olive oil)
Coat the inside of a 9×13 glass casserole dish with butter/oil, then add phyllo a sheet at a time, drizzling a little butter/olive oil between each sheet, until you have about 6 sheets. Spread this with half the spinach mixture. Repeat layering phyllo and lightly drizzling with butter/oil for another 6 sheets. Spread this with the remaining spinach mixture. Repeat layering phyllo and lightly drizzling with butter/oil for the remaining sheets. Be sure to use a basting brush to coat the top layer evenly with butter/oil.
Submitted by Martha Sedmera
Serves: 6
¼ C. extra virgin olive oil
1 large onion, diced
½ lb. green beans, steamed crisp-tender
2 C. carrots in ½ inch chunks, steamed crisp-tender
2 C. zucchini in ½ inch chunks, steamed crisp-tender
½ head garlic, minced
1 T. ground coriander
2 t. Paprika
2 t. Ground cumin
1 t. Ground ginger
15 oz. can diced tomatoes
¼ C. fresh curly parsley tops
2 C. vegetable broth
15 oz. can garbanzo beans, drained
⅔ C. raisins, soaked in hot water for 10 minutes and drained
In a large pot, saute onion in oil until tender and browning over medium heat. Add remaining ingredients and simmer 15 minutes until heated through and flavors blend. Add salt and pepper to taste. Serve over couscous if desired.
Couscous:
3 C. water
¼ C. butter/vegan butter
1 t. Cinnamon
1 t. Salt
2 C. instant couscous
In a saucepan, combine the water, butter, cinnamon, and salt and bring to a boil. Stir in the couscous, cover and remove from heat. Set aside until all liquid is absorbed, at least 5 minutes. Stir before serving.
Submitted by Martha Sedmera
Yield: 6 servings
extra-virgin olive oil
1 large yellow onion, chopped
3 celery ribs, finely chopped
2 large carrots, chopped
6 garlic cloves, pressed or minced
4 1/2 t. ground cumin
1/2 t. cayenne
1 t. Garlic powder
4 cans (15 ounces each) black beans, undrained
4 cups (32 ounces) vegetable broth
2 T. fresh lime juice, optional
Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot. Cook, stirring occasionally, until the vegetables are soft, about 10 to 15 minutes.
Stir in the garlic, cumin, cayenne, and garlic powder and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
Transfer about 4 cups of the soup to a blender or food processor, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
Return the pureed soup to the pot, stir in the lime juice, if using.
Submitted by Martha Sedmera
Serves 6 to 8
2 tablespoons olive oil
1 medium red onion, chopped
2 red bell peppers, chopped
1 small butternut squash (1 1/2 pounds or less), peeled and chopped into 1/2-inch cubes
4 garlic cloves, pressed or minced
1 T. chili powder, rounded
1 t. ground cumin, rounded
1 t. Garlic powder, rounded
2 t. Paprika
¼ t. ground cinnamon, and chipotle
1 T. chopped chipotle pepper in adobo
2- 15 oz. Cans black beans, rinsed/drained
14 oz. can diced tomatoes
4 C. vegetable broth
Salt, to taste (I added 2 t. Coarse kosher)
In a 4- to 6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the onion, bell pepper and butternut squash and cook, stirring occasionally, until the onions are turning translucent.
Turn the heat down to medium-low and add the garlic and spices. Cook, stirring constantly, until fragrant, about 30 seconds. Add the chopped chipotle peppers, black beans, tomatoes and their juices and broth. Stir to combine and cover for about 1 hour, or until squash is very tender, stirring occasionally. Taste about halfway through cooking and add more chopped chipotle peppers if you’d like.
Submitted by Martha Sedmera
Serves: 8-10
Oil
1 large sweet onion, diced
3 stalks celery or leafy inside stalks of a bunch, chopped
1 small red bell pepper, diced
8 C. vegetable broth
28 oz. can diced tomatoes
(I have also added a diced fresh tomato as well sometimes)
½ C. barley -OR- 2 medium red potatoes, diced small
1 lb. frozen mixed vegetables (peas, carrots, limas, green beans, corn)
1-2 bay leaves
1 t. Marjoram
2-3 T. Old Bay Seasoning, or to taste
1 ½ t. Garlic powder
salt & pepper to taste
16 oz. crab claw meat
In a large pot over medium-high heat, saute onion in oil for 5 minutes. Add remaining ingredients, EXCEPT CRAB, bring to a boil, reduce heat, cover and simmer for 45 minutes to 1 hour or until barley and veggies are tender. If using potatoes, just cook until the veggies are tender. Stir in crab and heat through just before serving. Remove bay leaves before serving.
Submitted by Martha Sedmera
Serves: 6
Olive oil
1 yellow onion, diced
4 carrots, grated
4 garlic cloves, minced
1 lb. green split peas
8 C. vegetable broth
1 t. Liquid smoke
Kosher salt and fresh ground pepper, to taste
Smoked paprika to garnish
In a large pot, over medium high heat, saute onion and carrots in oil for 2 minutes. Add the garlic and peas and cook for another minute. Add the broth and bring to a boil, then reduce heat, cover and simmer for 60-90 minutes or until peas fall apart and become a thick texture. Taste, then season with liquid smoke, salt and pepper to taste. Garnish each bowl with smoked paprika.
Submitted by Alyson Turri
Serves: 4
½ T coconut oil or olive oil
3 cloves garlic, minced
1 T freshly grated ginger
1 yellow onion, diced
1 large carrot, thinly sliced or diced
1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
1 T yellow curry powder
1 T freshly grated turmeric (or 1 teaspoon ground turmeric)
1 (15 ounce) can light coconut milk
3 C organic low sodium vegetarian broth
1 C green or brown lentils, rinsed and sorted
2 T all natural creamy peanut butter or cashew butter
¾ t salt, plus more to taste
Freshly ground black pepper
3 C organic spinach
Add coconut oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begins to soften.
Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.
Pour the puree back into the pot with the rest of the soup and stir to combine. Finally stir the fresh spinach until just wilted.
Taste and adjust the seasoning of the soup as necessary. If you like more of a umami flavor try adding another tablespoon of peanut butter, or even a squeeze of fresh lime juice. This is a soup that can do no wrong! I like to serve mine with cilantro and a handful of peanuts -- it’s also great with a little hot sauce if you prefer a little spice!
Notes
To make yours in the slow cooker: add all of the ingredients to the bowl of a slow cooker, except I recommend reducing the broth to 2 ½ cups. Cook on high for 3-4 hours or low for 6-8 hours. Continue with blending part of the soup after it is cooked.
Feel free to use cubed sweet potato or pumpkin if that's what you have on hand.
Submitted by Kathy Henry
Serves: 4
2 T vegetable oil, divided
1 T freshly grated ginger
4 to 5 cloves of garlic, minced
8 C vegetable broth
4 oz. bella mushrooms (or shiitake), sliced
8 oz. can bean sprouts (or bamboo shoots)
14 oz. block of firm tofu, drained, pressed, and cut into ½-inch cubes
1 medium bunch of bok choy, sliced into strips
2 T rice vinegar
2 T Asian chili paste, or to taste
1 T mushroom soy sauce (or regular soy sauce)
1 T organic granulated sugar
2 T cornstarch mixed with ¼ cup cold water
6 scallions, sliced
¼ C fresh cilantro, finely chopped
Toasted sesame seeds for topping, optional
Heat 1 tablespoon of oil in a large saucepan over medium heat. Add ginger and garlic and saute for about one minute, being careful to avoid burning. Add broth, raise heat, and bring to boil. Lower heat and add mushrooms and bean sprouts, and simmer for about ten minutes.
While your broth simmers away, heat the remaining tablespoon of oil in a large skillet over medium heat. Add tofu and cook on each side until it begins to brown. Remove it from the pan and transfer to a plate.
Once the broth has simmered for ten minutes, stir in the bok choy, vinegar, chili paste, soy sauce, and sugar. Simmer for an additional ten minutes. Taste test the broth and adjust the seasonings to your liking. Add tofu and cornstarch mixture into the broth, stir well, and remove from heat.
Stir in the scallions and cilantro, setting just a bit of each aside. Ladle the soup into bowls and top with remaining scallions and cilantro, and optionally, a few sesame seeds.
Submitted by Sandy Pacak
1 bag navy white beans
1/2 bag lentils
1 Medium onion chopped
2 large potatoes peeled and cubed
1 recipe ZAPRASKA :
1/2 Cup vegan butter or oil
3 Tbsp flour
salt and pepper to taste
Wash navy beans and place in a soup pot. Just cover with water and bring to a boil. Boil one minute, take off heat and cover the pot with a lid. Let sit for two hours. Drain water. Add enough fresh water to the beans to make soup. Add the washed lentils and cook beans for about one hour. Add onion and potatoes. Add salt and pepper to taste. Cook until potatoes and beans are tender, about another hour. Add zapraska and thicken. Place in a serving bowl and put in a 170 degree oven to keep warm until service.
ZAPRASKA Melt to browning 1/2 cup butter. Once brown, add 3 TBSP flour and mix together, this will be very pasty. Add some soup broth and stir until smooth. Add rue to the boiling soup and thicken.
MEANING for the Christmas Eve meal: The story of the Lentils comes from the book of Genesis 25: 29-34. It is when Esau, the older of Rachael and Isaac's twins, sells his birthright to his younger brother, Jacob, for a bowl of Lentils. This is extremely important for by Jacob, we have the twelve tribes of Israel. Through the tribe of Judah comes the Christ, the son of the Living God.
Submitted by Martha Sedmera
Serves: 6
1 lb. dried baby lima beans, soaked overnight
6 C. water
2 bay leaves
1 T. olive oil
½ to 1 C. finely diced sweet onion (see note)
2 pkts. Goya Ham flavored concentrate, or liquid smoke to taste
1 bunch of chard (swiss or rainbow), about 1 lb.
¼ C. Mina Harissa (I prefer spicy)
Freshly ground pepper and salt
In a large pot, bring the soaked beans, water, the bay leaves, oil, and onion to a boil. Reduce heat to medium-low and cook, covered, 2 to 2 ½ hours, stirring occasionally and adjusting the heat as needed so the mixture is bubbling steadily. The beans should be quite soft when done. Discard the bay leaves. Add the ham flavoring. Chop the chard and stir into the soup. Cook until the chard is tender. Add harissa, salt, and pepper to taste.
NOTE: Alternatively, you can use the onion for a sweet crunchy topping! I really like it this way.
Submitted by Sandy Pacak
3 to 6 large Portabella mushroom heads, cubed (no stems)
2 pkgs snow cap mushrooms, thick sliced.
1 recipe dumplings
1 Medium onion chopped
DUMPLINGS
2 Cups flour
egg substitute equal to 3 eggs
1/2 Cup water
1 recipe ZAPRASKA:
1/2 Cup vegan butter or oil
3 Tbsp flour
Clean mushrooms by wiping with a damp towel. Cut as the recipe says. Place in a large stock pot and cover with water (watch they will float, you don't need as much water as it looks like). They will cook down a lot. Add salt and pepper to taste. Once mushrooms are cooked add dumplings. (You may spoon the raw batter of the dumplings directly into the soup a little at a time or have them prepared ahead of time and place them into the soup to warm up.) Add the onion zapraska and thicken. Put soup into a serving container and place in a 170 degree oven to keep warm. Serve!
DUMPLINGS Place flour into a bowl and make a well. Add eggs into the well and begin to beat in flour from the sides. Add water a little at a time until all flour is incorporated. Do NOT make the dough too watery. It should be somewhat elastic. Drop small amounts into boiling water (or boiling soup). As they cook they will rise to the top. If they are in water, drain into a colander then put into a bowl. Pour brown butter over top and mix.
ZAPRASKA In a small fry pan melt the butter to browning...it should have a nice golden brown color to it. Make sure it is brown and then add the onions and cook until translucent. Sprinkle in the flour and cook, stirring constantly until flour is blended. Cook the flour in the butter for a few minutes. Add some soup stock and mix until smooth then pour into soup and stir well. Thicken.
Submitted by Alyson Turri
Serves: 6
4 T extra-virgin olive oil, divided
1 medium-to-large yellow onion, finely chopped
2 carrots, scrubbed clean, finely chopped
2 ribs celery, finely chopped
¾ t fine sea salt, divided
Freshly ground black pepper, to taste
4 cloves garlic, pressed or minced
1 can (15 ounces) crushed tomatoes
4 C vegetable broth
3 C water
2 bay leaves
1 t dried oregano
¼ t red pepper flakes, omit if sensitive to spice
2 cans (15 ounces each) cannellini beans, Great Northern beans, or chickpeas, rinsed and drained (or 3 cups cooked beans)
1 C (about 4 ounces) cavatelli, ditalini, elbow or small shell pasta of choice
2 C chopped Tuscan kale (tough ribs removed first), or chard or collard greens
¼ C finely chopped Italian parsley
1 T fresh lemon juice (about ½ medium lemon)
Optional garnishes: Additional chopped parsley, black pepper, grated Parmesan cheese or light drizzle of olive oil
In a large Dutch oven or soup pot over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the chopped onion, carrot, celery, ½ teaspoon of the salt, and about 10 twists of black pepper. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 6 to 10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, stir, and cook until the tomatoes are bubbling all over. Add the broth, water, bay leaves, oregano, and red pepper flakes.
Raise the heat to medium-high and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, and reducing the heat as necessary to maintain a gentle simmer.
Use a heat-safe measuring cup to transfer about 1 ½ cups of the soup (avoiding the bay leaves) to a blender. Add about ¾ cup of the drained beans. Securely fasten the lid and blend until completely smooth, being careful to avoid hot steam escaping from the lid. Pour the blended mixture back into the soup.
Add the remaining beans, pasta, kale and parsley to the simmering soup. Continue cooking, stirring often to prevent the pasta from sticking to the bottom of the pot, for about 20 minutes, or until the pasta and greens are pleasantly tender.
Remove the pot from the heat, then remove and discard the bay leaves. Stir in the lemon juice, the remaining tablespoon of olive oil, and remaining ¼ teaspoon salt. Taste and season with more salt (I usually add another ¼ teaspoon) and pepper until the flavors really sing. Garnish bowls of soup as desired, and serve.
Leftovers taste even better the next day. Allow leftover soup to cool to room temperature, then cover and refrigerate for up to 5 days. Or, freeze leftover soup in individual portions and defrost as necessary.
Submitted by Martha Sedmera
Serves: 6
2 large leeks, sliced and dirt removed (white & pale green parts only)
1 bunch (about 6) green/scallion onions, sliced (white and green)
1 stick vegan butter
2 lbs. red potatoes, cubed 1/2 inch (unpeeled)
6 C. water
4 t. herbes de provence
1 t. Garlic powder
2 t. Coarse kosher salt, or to taste
15 oz. can of cannellini beans, undrained
fresh cracked black pepper to taste
Cayenne to taste
Saute leeks and onions in butter in a large soup pot over medium-high heat until tender. Stir in the potatoes, water, herbes, garlic powder, and some salt; and cook over medium heat until potatoes are very tender. Mash potatoes as much as you can with a potato masher, leaving some chunks.
Puree the beans and their liquid in a food processor until smooth. Add this and salt and peppers to taste to the pot. Simmer a little longer to let the flavors blend.
Submitted by Sandy Pacak
potatoes peeled and cubed that you want for amount of soup
1 cup V-8 tomato juice
1/2 onion chopped
vegan butter
flour
1/4 cup vinegar
Cook potatoes in enough water for soup. Add salt. Cook until almost done. Add V-8 cook. Melt vegan butter and cook chopped onion, add flour (for zeprashka) to soup and thicken. Add vinegar. Season with salt and pepper.
Submitted by Martha Sedmera
Serves: 6
5 T. extra virgin olive oil
1 medium yellow onion, small diced
2 to 3 unpeeled carrots, coarsely grated
1 medium unpeeled russet potato, coarsely grated
3-4 garlic cloves, minced
1 ½ t. Paprika
½ t. Chipotle pepper, or more to taste
1 t. cumin
½ t. Coriander
2 T. tomato paste
6 C. vegetable broth
1 C. red lentils
Warmed Naan bread, to serve (optional)
In a large soup pot, warm the oil over medium heat and cook the onion, carrots, and potato for 5 to 7 minutes. Stir in the garlic and spices and cook for another minute. Stir in the remaining ingredients and cook for about 30 minutes, stirring occasionally. Taste and adjust seasoning with salt and chipotle pepper. Cook until veggies and lentils are falling apart. Serve with naan, if desired.
Submitted by Sandy Pacak
1 large jar or bag of sauerkraut
1 Medium onion chopped
salt and pepper to taste
oil and flour for the ZAPRASKA (roux)
Drain and rinse (only once) the sauerkraut and place in a sauce pot. Cover with water and add salt and pepper to taste. Bring to a boil. Add onion zapraska and cook until thickened. Place in serving bowl and put in a 170 degree oven to keep warm. Serve.
ZAPRASKA with onions: Brown 1/2 cup of vegan butter in a skillet. Add chopped onions and cook until translucent. MAKE sure you have browned the butter first or it will never brown once you put the onions into it. Add three tablespoons of flour and mix, it will be very pasty. Add some of the soup broth slowly until the roux is smooth. Add roux into the soup and thicken.
Notes:
MEANING for the Christmas Eve meal: Also of Eastern European heritage, it reminds us of the sourness of sin in our lives. There are always consequences to sin, Genesis 3: 1-24.
Submitted by Kerrie Wiese
Serves 5 to 6
1 large onion, chopped
½ cup olive oil
⅓ cup vegetable oil
1 (10-oz) pkg frozen chopped spinach, thawed
3 T tomato paste
8 C vegetable broth
4 C water
1 C long grain rice
Salt & pepper to taste
In a large pot, sauté onions in the olive and vegetable oil until golden. Add spinach; cook for several minutes. Dilute tomato paste in a little water; add to spinach and onion mixture. Add broth/water. Season to taste. Bring to a boil, add rice and stir. Reduce heat, cover and simmer for 1 ½ hours.
Notes: Add more spinach, if desired. Also, adjust the amount of oil to your liking.
Submitted by Martha Sedmera
Extra virgin olive oil
1 sweet onion, diced
2 poblano peppers, quartered, deseeded, and sliced
2 jalapeno peppers, halved, deseeded, and sliced
1-2 T. minced garlic
1 ½ t. Each: chili powder, garlic powder, and smoked paprika
½ t. Oregano
½ t. Cumin
2- 15 oz. cans diced tomatoes
15 oz can tomato sauce
25 oz. can Juanita’s Mexican hominy, drained
15 oz can pinto beans, undrained
2 t. Vegetable bouillon (“Better than Bouillon” is great!)
7 oz. can chipotle peppers in adobo sauce, or less to taste!
Water (see instructions)
Salt to taste
Serve with fritos or a side of cornbread, if desired
In a large pot saute onions, poblanos, and jalapenos in oil over medium-high heat until beginning to be tender. Stir in garlic and cook for another minute. Stir in the spices and cook for another minute. Stir in remaining ingredients. Fill one of the empty 15 oz cans with water and add this as well. Reduce heat to medium and bring to a low boil. Reduce heat to low and simmer for 10-15 minutes and adjust the amount of salt to taste.
Submitted by Martha Sedmera
Serves: 8
½ C. extra virgin olive oil
2 very large sweet onions, thinly sliced
Several garlic gloves, sliced (optional)
½ C. all-purpose flour
1 t. Dried thyme
1 t. Dried basil
½ t. Freshly ground pepper, or to taste
6 C. vegetable broth
28 oz. can crushed tomatoes
6 oz. can tomato paste
In a large pot, cook onions, and garlic if using, in oil slowly until tender and browning over medium low heat. Stir in the flour until you can’t see it. Add seasonings and broth, stirring and cooking until thickened and smooth. Stir in remaining ingredients, being sure to blend in the tomato paste. Simmer for about 30 minutes for the flavors to blend. Add additional salt and pepper to taste. Puree if desired.
Submitted by Martha Sedmera
Serves: 6
¼ C. olive oil
1 ½ C. diced onion
1 C. diced carrot
¾ C. diced celery
6 garlic cloves, minced
6 C. vegetable broth
1 ¼ t. Italian herbs
1 t. Granulated garlic powder
3 15 oz. cans cannellini or great northern beans, drained
3 to 5 oz. chopped fresh spinach
In a large pot, saute onion, carrot and celery in oil for about 4 minutes. Add garlic and cook for another minute. Stir in broth, herbs, and garlic powder and simmer until veggies are tender. Mash half the beans with a potato masher. Stir all beans and the spinach into the soup, and heat through.
Sandy Pacak
Attachments
Mon, Dec 16, 12:12 PM (7 days ago)
to me
Submitted by Sandy Pacak
STOCK
Water
1/2 Large sweet onion
1 Carrot peeled
1 Stalk celery
Salt and pepper
SOUP
potatos peeled and cubed
Parsnips peeled and cubed
Carrots peeled and cubed
Cooked rice (optional)
Frozen Peas and corn (optional)
Water
Salt and pepper
In the InstaPot on Steam setting place water amount for stock. Add celery cut in large chunks, onion in large chunks, carrot in large slices about 1 inch thick. Add salt and pepper. Stir. Cook til boils. Boil until carrots are soft, about 1 hour. Strain stock into a bowl. You can divide into 1 cup portions and freeze.
For soup, add to the InstaPot: 1 part stock to 3 parts water. Add celery and onion in smaller pieces. Add carrots, potatoes, and parsnips in medium dice. Salt and pepper. You can slow cook this or if you're in a hurry pressure cook it meat/stew setting 7 minutes. Manually release steam. Then add cooked rice, frozen peas and corn. Steam until the veggies thaw. If you are slow cooking it, put peas and corn in at the beginning.
Submitted by Alyson Turri
Servings: 6 as a side dish
For the Ginger Peanut Dressing
¼ C honey
¼ C vegetable oil
¼ C unseasoned rice vinegar
1 T soy sauce
1 t Asian sesame oil
1 T peanut butter (I like Skippy Natural No Need to Stir)
Heaping ½ t salt
1 t Sriracha sauce (optional)
1 T minced fresh ginger
1 large garlic clove, minced
For the Slaw
4 C prepared shredded coleslaw
2 C prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 C cooked and shelled edamame
2 medium scallions, finely sliced
½ C chopped salted peanuts (or you can leave them whole)
½ C loosely packed chopped fresh cilantro
In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
Submitted by Martha Sedmera
Serves: 4 to 6
Dressing:
½ C fresh lime juice
½ C olive oil
1 clove garlic, minced
1 t salt
⅛ t ground cayenne pepper
Salad:
2 (15 ounce) cans black beans, rinsed and drained
1 ½ C fresh corn kernels
3 avocados - peeled, pitted and diced
12 oz jar roasted red pepper, drained and chopped
2 tomatoes, chopped (or halved cherry tomatoes to taste)
6 green onions, thinly sliced
½ cup chopped fresh cilantro
Combine dressing ingredients in a jar with a lid, and shake well to combine. In a large bowl, combine salad ingredients and toss with dressing. Best if eaten right away. If not eating right away, cover and store in the fridge for up to 2 days.
Optional Quesadillas: top large flour tortillas with shredded Daiya vegan “cheese” shreds, and bake in the oven at 350 F just until cheese is melted, then fold in half. Or place tortilla in a skillet and sprinkle with “cheese” and cook over medium heat until cheese is melted, then fold in half. If desired, sprinkle garlic powder and chipotle powder over melted cheese. Serve beside the salad.
Submitted by Martha Sedmera
Serves: 4
Dressing:
Zest of a large lime
¼ C. fresh lime juice
¼ C. extra virgin olive oil
1 t. Salt
2 garlic cloves, minced
Salad:
2 (15 oz.) cans black-eyed peas, rinsed & drained
2 large peaches, coarse chopped
¼ of a red onion, small diced
¼ C. fresh basil, sliced thin
5 oz. spring mix (ours had cilantro)
Chopped pecans
In a large salad bowl, whisk all dressing ingredients together. Toss the peas, peaches, onion, and basil in the dressing and serve over the spring mix and top with chopped pecans.
Submitted by Martha Sedmera
4 Servings
12-16 oz. broccoli florets
16-20 oz. rainbow carrots (organic are best)
4 large garlic cloves, minced
2 sprigs fresh rosemary
Extra virgin olive oil
Salt and pepper
Preheat oven to 425 F. Foil line a large baking pan. Slice carrots in half lengthwise if thick. Cut broccoli florets in half if thick also. Remove leaves from rosemary stems. Discard the stems and chop the leaves. Place all ingredients on the baking sheet and toss together. Bake for 20 minutes or until tender and slightly charred, tossing once to mix half way through.
Submitted by Martha Sedmera
4 Servings
8 oz. Baby Bella Mushrooms
8 oz. Baby Potatoes
1 red bell pepper, cut into 1 inch pieces
2 zucchini
8 garlic cloves, minced
2 t. Oregano
1 t. Thyme
Extra Virgin Olive Oil
Salt and pepper
Preheat the oven to 425 F. Foil line a large baking pan. Cut potatoes in halves or quarters, to make bite-sized. Cut ends off zucchini and quarter lengthwise, then slice in ½ inch slices crosswise. Halve the mushrooms. Toss all ingredients together and spread evenly in a single layer on the foil lined pan. Bake for 20 minutes or until the veggies are fork tender and a little charred. Broil a few minutes to get some charing if desired.
Submitted by Sandy Pacak
1 Bunch Kale
1/2 Lemon juiced
1/2 Cup Shelled edamame
1/4 Cup Died cranberries
Sea salt
2 Tbsp Oive oil
1/2 Cup Cherry tomatoes
1/4 Pinenuts
1/4 Slivered almonds
Clean and cut kale off the center vein and cut into strips. Place in a bowl with lemon juice, sea salt and olive oil. Message kale until bright green in color and it is tender. Add the rest of the ingredients and refrigerate until ready to serve.
Note: I do not use tomatoes. I also wait until I serve it before tossing in the almonds and pine nuts so they won't get soggy.
Nick loves this salad from Dorthy Lane market but I think this recipe might be a little bit better.
Submitted by Alyson Turri
Serves 4 as a side
2 delicata squash, halved lengthwise and seeded, cut into ½-inch pieces
½ cup pearl onions, halved
Extra-virgin olive oil, for drizzling
2 T pepitas and/or pine nuts
2 C torn lacinato kale, 2 to 3 leaves
6 sage leaves, chopped
Leaves from 3 fresh thyme sprigs
1 small gala apple, diced
Sea salt and freshly ground black pepper
Dressing:
2 T extra-virgin olive oil
1 T apple cider vinegar
½ garlic clove, minced
¼ t Dijon mustard
⅛ t maple syrup
Sea salt and freshly ground black pepper
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the squash and onions on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and arrange on the sheet so that they’re not touching. Roast until the squash is golden brown on all sides and until the onions are soft and browned, 25 to 30 minutes.
Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, mustard, maple syrup, and a pinch of salt and pepper. Set aside.
In a small pan over medium-low heat, toss the pepitas with a pinch of salt and cook until toasted, stirring frequently, for about 2 minutes. Set aside.
In a medium mixing bowl, combine the kale, sage, and thyme. Add the warm roasted squash and onions, the apples, half the pepitas, and half the dressing. Toss to coat. Transfer to an oven-safe serving dish. (If you’re making this dish in advance stop here and follow the saving/reheating instructions in the notes below).
Place the serving dish into the oven for 8 to 10 minutes, or until the apples and kale are warm and the kale is just wilted. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.
Notes
Make-ahead instructions: Once the roasted vegetables are transferred to the serving dish, cool to room temp. Cover with foil and chill the dish until ready to reheat (Ideally, make this around 4 hours in advance). When ready to reheat, preheat the oven to 425°. Loosen the foil and bake, very loosely covered for 12 to 15 minutes or until everything is heated through. Just before serving, drizzle with the remaining dressing, and top with the remaining pepitas.
Submitted by Martha Sedmera
4 Servings
4 oz. fresh baby spinach
1 Gala or Fuji apple, sliced thin
Pecans, roughly chopped
¼ C. extra virgin olive oil
2 T. apple cider vinegar
1.5 T. grainy dijon mustard
1 T. sugar
Divide spinach between 4 salad bowls. Top with apple slices and desired amount of pecans. Whisk together the remaining ingredients to make the dressing. Drizzle dressing over the salads.
Submitted by Martha Sedmera
4 Servings
6 oz. Spring Mix
2 peaches, diced (or sub mango)
2 Haas avocados, small diced
Sliced red onion, to taste
Pecans, roughly chopped
2 garlic cloves, minced
¼ C. extra virgin olive oil
¼ C. apple cider vinegar
2 T. honey
Salt and pepper
Divide spring mix between 4 salad bowls and top with peaches, avocado, onion, and pecans. Whisk remaining ingredients together and drizzle over salads.
Submitted by Martha Sedmera
Serves: 6 as a main dish
oil
12 or 16 oz. bag Morning Star Grillers Crumbles
1 pkg. McCormick Taco Seasoning
1 head of lettuce, iceberg or romaine, cut up for salad
2 to 3 tomatoes, chopped
Green onions, sliced, to taste
2 avocados, diced
15 oz. can kidney beans, rinsed and drained
Large bag white corn tortilla chips, use desired amount
1 small bottle of catalina dressing, to taste
In a skillet, brown crumbles in oil and prepare with taco seasoning according to package directions; set aside to cool. In a large bowl combine all ingredients just before serving, using desired amount of green onions, chips, and catalina.
Submitted by Martha Sedmera
Serves: 4
3 T. dijon mustard
3 T. hoisin sauce
2 t. Honey
1 lb. fresh Ahi Tuna, finely diced
4 green onions, sliced
2 t. freshly grated ginger
¾ C. panko bread crumbs
1 T. sesame seeds
¼ C. vegan mayonnaise
2 T. soy sauce
1 T. sesame oil
2 t. Sriracha
4 pineapple rings
4 large hamburger buns
1 Haas avocado, peel and slice just before serving
Combine the mustard, hoisin and honey and set aside.
In a large bowl, combine the tuna, green onions, ginger, panko, sesame seeds, mayonnaise, soy sauce, sesame oil, and sriracha. Combine well and shape into 4 patties.
Heat some olive oil in a large non-stick skillet over medium heat. Place the patties in the pan and cook for 2-3 minutes on each side, or to desired doneness. Remove the patties from the pan and keep warm. Add a little more oil to the pan and cook the pineapple slices for 1 to 2 minutes per side to brown them, and remove from heat.
Spread the insides of the buns with the dijon/hoisin/honey mixture. Place a patty on the bun bottoms, top with a slice of pineapple and avocado slices and place the top bun to finish the sandwich.
Submitted by Martha Sedmera
Serves: 4
4 (6oz.) Mahi filets
¼ C. cilantro, rough chopped
2 ripe mangos, peeled and diced
2 avocados, peeled and diced
1 red bell pepper, small diced
4-6 green onions, sliced
1 jalapeno, small diced
4 garlic cloves, minced
2 limes
Chef Paul Prudhommme’s Magic Seasoning Blends Blackened Redfish Magic, to taste
⅔ C. pineapple tidbits
1 C. jasmine rice
Preheat the oven to 425 F if you prefer to bake the fish. Bring 2 cups of salted water to a boil. Stir in the rice and a drizzle of olive oil, reduce heat, cover and simmer for 15-17 minutes.
Combine the mango, pepper, jalapeno, green onion, garlic, ⅔ of the cilantro, avocado, pineapple, and the juice of ONE lime in a bowl. Season with salt and pepper, then set aside.
If baking the fish: Sprinkle the filets with desired amount of blackened seasoning and place on a lightly greased foil-lined baking sheet and bake for 15 to 20 minutes or until fish flakes easily with a fork.
If using the skillet: Sprinkle filets with desired amount of blackened seasoning. Heat a little olive oil in a large non-stick skillet over medium-high heat. Cook the fish 3-4 minutes per side or until it flakes easily with a fork.
Stir the juice of the remaining lime and the remaining cilantro into the rice. Divide the rice between 4 plates and top with a fish filet and top this with the mango salsa.
Submitted by Martha Sedmera
Serves: 4
For the salsa:
2 Haas avocados, peeled and small diced
2 ripe mangos, peeled and small diced
Red onion, diced (amount to taste)
2 green onions, sliced thin
2 garlic cloves, minced
2-4 T. cilantro, rough chopped
2 limes, juiced
1 jalapeno pepper, small diced
¼ t. Cayenne pepper, or taste
Salt to taste
For the fish:
16-20 oz. tilapia filets
1 t. Oregano
1 t. Chili powder
1 t. Coriander
½ t. Cumin
12 (6-inch) flour or corn tortillas, to serve
Preheat the oven to 400 F. Combine all salsa ingredients in a bowl and set aside. Mix the seasonings together and sprinkle over the fish filets. Bake the fish for 10-15 minutes or until it easily flakes. Serve the fish in the tortillas, topped with the salsa.
Submitted by Martha Sedmera
Serves: 4
For the salsa:
15 oz. can of peaches, drained and chopped (about a cup or a little more)
½ C. red bell pepper, diced
¼ C. red onion, diced
1 large jalapeno, seeded and diced small
2 T. cilantro, chopped
2 t. Lemon juice
Goya Adobo All-Purpose Seasoning with Pepper, to taste
For the Fish:
16-20 oz. tilapia filets
1 T. chili powder
1 ¼ t. Goya Adobo All-Purpose Seasoning with Pepper
1 pkt. Sazon Goya with Coriander and Annatto
12 (6-inch) flour or corn tortillas, to serve
Preheat the oven to 400 F. Combine all salsa ingredients in a bowl and set aside. Mix the seasonings together and sprinkle over the fish filets. Bake the fish for 10-15 minutes or until it easily flakes. Serve the fish in the tortillas, topped with the salsa.
Submitted by Martha Sedmera
Serves: 4
1 C. jasmine rice
4 cod filets
6 garlic cloves, thinly sliced
1 small red onion, sliced
⅓ C. fresh basil, thinly sliced
1 pint of grape tomatoes, halved
1 lemon, zested and juiced
½ t. Ground turmeric
1 t. Crushed red pepper flakes
2 C. Vegetable broth
4 bay leaves
Olive oil, salt & pepper
Combine the rice, 2 cups of water, salt if desired, and 2 teaspoons of olive oil in a medium pot and bring to a boil. Once boiling, stir, reduce heat to low, cover and cook for 15-18 minutes or until tender and water is absorbed.
Pat the cod dry and season with salt and pepper. Heat a little olive oil in a 3-quart pot over medium heat. Add the garlic and desired amount of crushed red pepper and cook for 2 minutes, stirring often. Add the tomatoes and onions, and cook until the tomatoes begin to lose their shape, about 2-3 minutes. Add the broth, bay leaves, turmeric, half the basil, the lemon juice and zest. Bring to a boil, reduce heat to a simmer, about medium-low. Taste and season with salt and pepper. Add the cod filets and cover with a lid. Allow to simmer until the cod is opaque throughout and beginning to flake, about 7-10 minutes. Discard the bay leaves.
Divide the rice between 4 bowls. Place a cod filet on each, and divide the vegetables and the broth evenly over the cod. Garnish with the remaining basil.
Submitted by Martha Sedmera
Serves: 4
24 oz. Ahi Tuna (4- 6 oz. steaks)
2-3 T. white sesame seeds
2-3 T. black sesame seeds
1 C. shelled Edamame (check the freezer section)
7 oz. Japanese Soba Noodles (buckwheat)
¼ C. soy sauce
2 T. toasted sesame oil
2 T. sweet Thai chili Sauce
1 lime, juiced
2-4 T. cilantro, rough chopped
Pat tuna dry and allow to come to room temperature. Bring a large pot of water to a boil.
Coat the tuna steaks with a little olive oil and season with some salt. Combine the white and black sesame seeds in a small shallow bowl. Coat the tuna with the seeds.
Add the edamame to the boiling water, then add the soba noodles to the same pot and return to a boil. Lower heat to a simmer and cook 3-4 minutes or until noodles are tender. Drain the noodles and edamame and rinse with warm water. Place them back in the pot and toss with the soy sauce, sesame oil, chili sauce, lime juice and cilantro. Cover and keep warm.
In a non-stick pan, heat a little olive oil over medium high heat. When hot, add the tuna steaks and sear about 2 minutes per side for medium doneness - it should be pink on the inside and seared on the outside. Remove the pan from the heat and allow tuna to rest 3-4 minutes before slicing.
Divide the noodle/edamame mixture between 4 bowls and serve with sliced tuna on top.
Submitted by Sandy Pacak
2 tuna steaks
salt and pepper
toasted sesame seeds
wasabi
Soy sauce
Peanut oil
Heat big green egg with plate setter in. While it is heating to 400 degrees take tuna out of frig. Pat dry with paper towel. Salt and pepper and layer sesame seeds on both sides pressing down to make sure they stay on.
When the BGE reaches 400 degrees wipe the grate with peanut oil. Place tuna steaks on grill and close lid. After 3 minutes turn steaks over. Time for another 5 minutes. Take off cover with foil and let them rest for 5 to 10 minutes.
OR spray pan with PAM and sear tuna steaks. Cover lightly with foil while cooking.
Serve with wasabi soy sauce.
You can use the bottom of the panni maker wipe with oil. Sear same
Submitted by Martha Sedmera
Serves: 6
6 servings basmati rice, prepared according to package directions, to serve
Sauce:
6 T. soy sauce
¼ C. sherry
¼ C. cornstarch
2 t. vegetable bouillon
½ t. pepper
1 ½ C. water
The Shrimp & Veggies:
oil
4 t. fresh grated ginger
2 C. chopped celery
2 C. sliced green onion
1 lb. shrimp
8 oz. can mushrooms, drained
8 to 12 oz. fresh bean sprouts
8 oz. can sliced water chestnuts
crunchy rice noodles, to serve
Cook basmati rice according to package directions. Mix together the sauce ingredients and set aside. Heat a large pot with a tablespoon or so of oil, to medium-high heat. Cook the ginger, celery, and green onion for 2 minutes. Add the shrimp, mushrooms, bean sprouts, and chestnuts. Cook until the shrimp turn pink. Stir the sauce ingredients and pour into the pot. Stir to mix well. Cook until the sauce is thickened and bubbly. Serve over rice and top with crunchy rice noodles.
Submitted by Martha Sedmera
Serves: 4
1 to 1 ½ lbs. Raw peeled shrimp
8 garlic cloves, minced
1 T. fresh grated ginger
12 to 16 oz. fresh broccoli florets
20 oz. rainbow carrots
2 large sprigs of fresh rosemary
¼ C. honey
2 T. soy sauce
4 servings of cooked rice to serve, if desired
Preheat the oven to 425 F. Foil-line a large baking sheet. If carrots are large, cut them in half lengthwise. Mince the rosemary leaves. Mix together the honey, soy sauce, ginger and half the garlic. Toss the shrimp in this mixture and set aside.
Ross the carrots and broccoli with about ¼ cup of olive oil on the baking sheet. Sprinkle with the rosemary, remaining garlic, salt and pepper. Roast in the oven for 20 minutes or until tender and slightly charred.
During the last 8 minutes that the veggies are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. When hot, add the shrimp and marinade and cook until shrimp are pink. Remove shrimp from the pan and keep warm. Reduce the marinade mixture by cooking a few minutes more until it thickens.
Serve the shrimp drizzled with the thickened sauce beside the roasted veggies.
Rice can also be made to serve on the side to use up some of the sauce.
Submitted by Martha Sedmera
Serves: 6
Mahatma yellow rice mix, for 5 servings
15 oz. can petite diced tomatoes
1 T. dried oregano
2 T. extra virgin olive oil
8 oz. frozen green peas
1 stick salted butter (or vegan butter)
1 large head of garlic, minced
2 lbs. Peeled raw shrimp
In a large pot, combine rice, amount of water as directed on package, diced tomatoes, oregano, and the olive oil. Cook for time as directed on package or until rice is done. Stir before serving.
Steam the peas in the microwave with a little water for 5 minutes. Drain and set aside.
In a large skillet or pot, melt the butter over low to medium low heat until very fragrant, 1-2 minutes. Stir in the shrimp and cook just until pink.
If making for guests, spread rice into a large oblong serving dish that is deep enough to hold everything. If not using the serving dish just pour the garlic/butter/shrimp mixture over the rice in the pot and sprinkle with the peas. Serve right out of the pot. If using the serving dish, pour the garlic/butter/shrimp mixture over the rice and sprinkle with the peas.
Submitted by Sandy Pacak
1 Recipe Homemade pasta or store bought
1 Clove garlic
1 Small onion
2 Tbsp olive oil
2 Cans minced clams
1 Cup Water
1 Can tomatoes (I use Italian syle chopped)
salt and pepper to taste
Other Italian seasonings to taste
Chop garlic to mince, chop onion. Sauté in olive oil slightly NO color. Add clams with juice, water, tomatoes and seasoning. Simmer.
To boiling water add homemade pasta. It will only take a few minutes to cook.
Add cooked pasta directly (from boiling pot) into sauce and toss.
Submitted by Martha Sedmera
Serves: 4
Virgin coconut oil (solid at room temp)
1 ½ lbs. Peeled Shrimp
1 large sweet onion, thinly sliced
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 to 2 T. minced garlic
1 T. fresh grated ginger
2 T. red Thai curry paste
14 oz. can full fat canned coconut milk
½ C. creamy natural peanut butter
1 T. soy sauce
Juice of a large lime, or more to taste
White rice, cooked according to package directions, to serve, if desired
Garnish with desired amounts of:
Chopped fresh cilantro
Chopped peanuts
If making rice, start that first. This recipe will serve more people if served over rice.
In a large skillet, heat some coconut oil over medium heat. Cook the shrimp just until they turn pink and remove from the pan and set aside.
In the same skillet, add additional oil if needed, and cook the onion and peppers just until tender. Remove from the pan and set aside.
In the same skillet, add additional oil if needed, and add the garlic, ginger, and paste and cook for 30 seconds. Whisk in the coconut milk, peanut butter, and soy sauce until the sauce is smooth and creamy.
Return the shrimp (and any cooking liquid) and veggies to the skillet and stir in the lime juice and heat through.
Serve over rice, if desired. Garnish with cilantro and peanuts.
Submitted by Martha Sedmera
Serves: 6
10 garlic cloves, minced
1 T. freshly grated ginger
½ t. Red pepper flakes
2 C. vegetable broth
3 T. soy sauce
3 T. rice wine vinegar
1 ½ T. fish sauce (in the aisle with the soy sauce)
1 carrot, bias cut thin
1 large, or 2 small red bell peppers, large diced
2-4 green onions sliced
1 lb. raw peeled shrimp, cut into chunks if desired
8 oz. Ramen or Somen noodles
1 lime, juiced
6 oz. baby bok choy, roughly chopped
¼ C. cilantro, rough chopped
In a large pot, heat some olive oil over medium heat. Add the garlic, ginger, and red pepper flakes and cook 30 seconds to a minute. Stir in the broth, 5 cups of water, soy sauce, vinegar, and fish sauce, and bring to a boil.
Add the carrots, peppers and green onion to the broth and simmer for 5-7 minutes or until veggies are tender and the broth is reduced by about ¼. Add the shrimp and noodles and cook until shrimp are pink and noodles are tender. Stir in the lime juice and bok choy and cook 1-2 minutes. Remove from heat and stir in the cilantro.
Submitted by Martha Sedmera
Serves: 4
For the Grits:
1 C. Old Fashioned Grits
4 C. water
1 t. Salt
4 T. vegan butter
For the Okra:
1 lb. okra
1 pt. Grape tomatoes
1 medium red onion
Olive oil
Coarse Kosher salt
Freshly ground pepper
For the Shrimp:
1 ½ lbs. Peeled shrimp
1 stick of vegan butter
Chef Paul Prudhomme’s Blackened Redfish Magic, to taste ( I use quite a bit!)
Preheat the oven to 450 F.
Bring the 4 cups of water and the 1 teaspoon of salt to a boil in a 2-quart pot. Stir in the grits and reduce heat to low. Cover and cook for 20 minutes. Add the 4 tablespoons of butter, but do not stir yet, and set aside, covered.
Drizzle some olive oil on a large baking sheet. Cut ends off the okra, and slice into ½-inch pieces, and place on the baking sheet. Cut the onion into thick slices, or rings and place on the baking sheet with the okra. Add the tomatoes to the sheet and drizzle all with olive oil, tossing to coat. Sprinkle with salt and pepper, and bake for 10-15 minutes or until veggies are tender or cooked to your liking.
In a large non-stick skillet, melt the stick of butter over medium-high heat. Add the shrimp and sprinkle with desired amount of seasoning. Cook just until the shrimp are opaque and remove from heat.
Place a portion of grits on your plates and spoon the shrimp with its sauce over the grits. Serve the veggies on the side. Enjoy!
Submitted by Martha Sedmera
Serves: 4
12 oz. linguine
Sauce:
Extra virgin olive oil
1 T. Minced garlic
1 T. Fresh thyme leaves
1 T. Fresh oregano leaves, rough chopped
Crushed red pepper flakes to taste
2 15 oz. cans diced tomatoes
8 oz. Can Tomato sauce
6 oz. can tomato paste
1 t. Garlic powder
Salt & pepper to taste
1 lb. raw shrimp, (cut into chunks, if desired)
Fresh basil, thinly sliced (to serve)
Cook pasta according to package directions. In a large skillet saute the garlic until fragrant, about 30 seconds. Stir in remaining sauce ingredients. Simmer just until shrimp are cooked. Adjust seasoning as desired. Serve over pasta and top with fresh basil.
Submitted by Martha Sedmera
Serves: 4
Dressing:
⅓ C. freshly squeezed lime juice
⅓ C. extra virgin olive oil
2 garlic cloves, minced
½ t. salt
⅛ t. Cayenne
Salad:
1 lb. cooked peeled shrimp
2 mangoes ripe, peeled and diced
2 or 3 avocados peeled and diced
Sliced red onion or shallots, to taste
1 red bell pepper, sliced
⅓ C pine nuts
Mix the dressing ingredients. Toss with shrimp, mango, avocado, onion, and pepper. Sprinkle with pine nuts.
NOTE: I cooked the shrimp in a skillet with olive oil, minced garlic, salt, and red pepper flakes.
Submitted by Sandy Pacak
1 lb medium shrimp peeled and deveined
1 1/2 Cups thinly sliced celery
1 Cup thinly sliced scallions
SAUCE
1/2 Cup ketchup
1/4 Cup vodka (preferably Absolut Peppar)
1/4 Cup fresh lemon juice
2 Tbsp horseradish
1 tsp Worcestershire sauce
1 tsp Tabasco (I used a little more)
salt
fresh ground black pepper
SHRIMP Bring a large sauce pan of salted water to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
SAUCE Whisk together sauce ingredients with 3/4 tsp salt and 1/4 tsp pepper, or to taste. Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon or small cup and arrange on a platter.
RECIPE NOTES Shrimp can be cooked and tossed with vegetables four hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. Sauce can be made one day ahead and chilled, covered.
Notes
SANDY'S NOTES July 2015 I made this for Nick. He said it was a 'keeper'. He really liked it. It seems you need the shrimp at room temp to absorb the sauce. But I think Nick would have liked it chilled down a bit.
Submitted by Martha Sedmera
Serves: 4-5
6 T. brown sugar
4 t. sriracha
2 T. tamarind concentrate (check your local Asian market)
4 T. fish sauce (in the aisle with soy sauce)
14 oz. Pad Thai noodles (the clear ones)
2 red bell peppers, sliced
1 to 2 carrots, bias sliced
6 garlic cloves, minced
1 lb. raw peeled shrimp
4 oz. fresh bean sprouts
2 green onions, sliced
2-4 T. cilantro, rough chopped
1 lime juiced
¼ C. peanuts, rough chopped
Bring a medium pot of water to a boil. In a small bowl, combine the tamarind concentrate, fish sauce, brown sugar, sriracha and 6 tablespoons of water. Mix until the sugar is dissolved, then set aside.
Add the rice noodles to the boiling water, remove from the heat, and allow to soak until soft and cooked through, but not mushy, about 5-7 minutes.
In a large pot over medium-high heat, warm some olive oil. Saute the pepper and carrots 3-4 minutes. Add the garlic and shrimp and cook until shrimp are just pink. Add the sauce you made. Drain the noodles and add to the pan along with the bean sprouts.
Serve, topped with peanuts, cilantro, green onions, and lime juice.
Submitted by Martha Sedmera
Serves: 3-4
1 lb. shrimp, patted dry
oil
Garlic powder & red pepper flakes (for shrimp)
5-8 oz. shiitake mushrooms, sliced (weight does NOT include stems)
Large head of Napa Cabbage, sliced thin
½ to 1 red bell pepper, thinly sliced
Szechuan Sauce (below)
8 oz. Soba Noodles (cooked and drained)
Sauce: Make the sauce first (recipe below), and set aside until needed.
Shrimp: Heat oil to medium high heat and add red pepper flakes in a skillet. Season shrimp with salt and garlic powder. Cook shrimp in hot oil until pink. Transfer to a bowl.
Veggies: To the same pan, add a little more oil if needed, and stir fry the mushrooms, cabbage, and pepper for 2-3 minutes or until nearly tender. Add the shrimp and sauce. Add the cooked and drained noodles. Simmer for 2 minutes for noodles to absorb sauce, then serve.
Szechuan Sauce:
¼ C. soy sauce
3 tablespoons honey
1 T. sesame oil
1 T. rice wine vinegar
1 T. Shaoxing, mirin, or Sherry
3 garlic cloves, finely minced
1 T. fresh ginger, finely minced
1 T. garlic chili paste (or sambal oelek)
Combine all ingredients and set aside.
Submitted by Martha Sedmera
Serves: 4
1 T. freshly grated ginger
10 g fresh lemongrass, minced/grated (optional: if you can find it)
1 T. red curry paste
2 C. Vegetable broth
1-2 carrots, bias cut thin
1 ½ T. fish sauce (in the aisle with soy sauce)
1 t. Sugar, or to taste
1 C. jasmine rice
2 C. canned coconut milk (1 can plus a little)
4 oz. snow peas, cut in half
4 oz. shiitake mushrooms, stems discarded and caps sliced thin
1 lb. raw peeled shrimp
½ lime, juiced
1 T. cilantro, rough chopped
In a large pot, heat some olive oil over medium heat. Add the ginger, lemongrass, and the curry paste, and stir for 1 minute. Add the broth, carrots, fish sauce, and the sugar (or add later to adjust flavor), and bring to a boil, reduce heat and simmer, uncovered for 10 minutes stirring occasionally.
Bring 2 cups of salted water to a boil, then stir in the rice and a drizzle of olive oil. Reduce heat to low and cover and simmer for 15-17 minutes.
Increase the soup’s heat to medium-high. Add the coconut milk, the snow peas and mushrooms. Bring to a simmer and cook, stirring occasionally, until the mushrooms are soft, about 5 minutes. Add the shrimp and cook just until they turn pink, about 5 minutes. Stir in the lime juice and serve over the rice and topped with the cilantro.
Submitted by Martha Sedmera
Yield: 8x8 pan
1 1/2 C black beans (15-oz can, drained and rinsed very well)
2 T cocoa powder
1 T instant espresso powder
1/2 C quick oats
1/4 t salt
2 T sugar
1/3 C pure maple syrup
1/4 C coconut oil
2 t pure vanilla extract
1/2 t baking powder
1/2 C chocolate chips (vegan)
½ C chopped walnuts or hazelnuts, optional
more chips, for topping
Preheat the oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. Stir in the chips and nuts, then pour into a greased 8x8 pan. Sprinkle extra chocolate chips over the top. Bake 20 minutes, then let cool completely. They will firm up more while cooling.
Submitted by Martha Sedmera
Based on Hershey’s “Perfectly Chocolate Cake”
Makes a 2-Layer cake, 24 cupcakes, a bundt cake, or a 13x9
For the Cake:
1 C. unsweetened almond/soy milk
1 T. apple cider vinegar
2 C. all purpose flour
1 3/4 C. granulated sugar
3/4 C. cocoa powder
2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1/2 C. canola oil
2/3 C. unsweetened applesauce
1 T. pure vanilla extract
1 C. boiling water
Chocolate Buttercream Frosting: (optional)
1 C. cocoa powder
1 1/2 C. earth balance vegan butter, softened baking sticks preferred
4-5 C. powdered sugar
2 t. pure vanilla extract
1/4-1/2 C. unsweetened almond milk
Cocoa Glaze: (For a bundt cake)
2 T vegan butter
¼ C. cocoa powder
3 T water
1 ¼ C powdered sugar
½ t. Vanilla
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat. Blend in powdered sugar and vanilla; beat until smooth. Yields about 1 cup.
For the Cake:
Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting. For cupcakes, fill liners half full and bake for 20-25 minutes. For a bundt cake, simply bake for 45 minutes. For a 9 x 13 inch cake, bake for about 35-40 minutes.
For the Chocolate Buttercream Frosting:
Add the cocoa powder to a large bowl. Add the softened vegan butter and mix with a hand mixer until creamed and well combined. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up. Frost the cake using an icing spatula or just a butter knife.
Submitted by Martha Sedmera
Based on Hershey’s “Wacky Cocoa Cake”
Yield: 13x9 cake
3 C. all-purpose flour
1 ½ C. sugar
¾ C. cocoa powder
2 t. Baking soda
1 t. Salt
2 C. water
¾ C. oil
2 T. vinegar
2 t. Vanilla extract
1 t. Almond extract
Preheat oven to 350 F. Grease and flour a 13x9x2 pan. Combine all dry ingredients in a large bowl. Blend in wet ingredients until smooth. Pour batter into prepared pan. Bake 35-40 minutes or until a toothpick inserted near center comes out clean and cake springs back when lightly touched.
Submitted by Martha Sedmera
Yield: 3 cups
4 large bananas, sliced and frozen
⅓ C. creamy natural peanut butter
⅓ C. cocoa powder
½ t. cinnamon
1 t. Vanilla extract
Non-dairy milk of your choice (only a few tablespoons as needed)
Maple syrup, if desired.
In a food processor, process the banana slices for 30 seconds to a minute. Add the peanut butter, cocoa, cinnamon, and vanilla. Process on low, then high until it reaches a creamy consistency. Add only enough milk so that it can blend nicely. Add a little maple syrup if more sweetness is desired. Be sure to scrape down the sides of the bowl to mix in all the ingredients. Transfer to a plastic container with a lid and freeze until firm.
Submitted by Martha Sedmera
Serves:4-6
2 cans (13.5 oz. each) Coconut Milk
¾ cup sugar
½ cup corn starch
¼ tsp. salt
In medium saucepan over medium-high heat, combine coconut milk, sugar, cornstarch and salt, stirring to dissolve cornstarch. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes. Pour into individual custard cups and serve warm, sprinkled with cinnamon. Or cover with plastic wrap, and chill to serve cold.
Submitted by Martha Sedmera
Yield: 8 rolls
DOUGH:
3 C. bread flour
2 T. sugar
2 ¼ t. Rapid rise yeast
1 C. almond milk, heated to 105-115 degrees F.
¼ C. vegan butter, melted
½ t. Salt
FILLING:
¼ C. vegan butter (softened or melted)
½ C. sugar
2 lemons zested
1 C. shelled unsalted pistachios, chopped
GLAZE:
½ T. melted vegan butter
1 C. powdered sugar, more or less
zest of one lemon
1 T. lemon juice
1 T. almond milk
Splash of vanilla extract
Preheat the oven to 350 F, and grease an 8-inch round cake pan. (Next time I might cut out some parchment and line the bottom of the pan and grease the parchment. The rolls stuck a little in the pan.)
In a large mixing bowl, combine 1 cup of the flour, the sugar and the yeast. In a glass measuring cup heat the almond milk and butter in the microwave until it reaches 110 to 120 F. Whisk the warm liquid into the flour mixture. Cover with plastic wrap and let sit for at least 30 minutes, or until bubbly. Stir down the bubbles with a wooden spoon and then stir in the salt and enough of the remaining flour to make a dough that you can handle. Turn dough out onto a lightly floured surface and knead 2 to 5 minutes, using as little flour as possible. You don’t want the dough to be sticky, but smooth and soft. Shape into a ball and let it rest for about 10 minutes.
Roll the dough out on a lightly floured surface to about a 10x12-inch rectangle, or maybe a tad bigger. Spread with the softened or melted butter to 1 inch from the edges. In a small bowl, combine the sugar and zest, then sprinkle evenly over the dough to within 1 inch from the edges. Sprinkle the pistachios over the dough to within 1 inch of the edges. Roll up the dough from the long side and pinch the seam to seal. Using a sharp knife, cut into 8 equal portions. Place your rolls, cut side up, in your prepared pan. Cover with a thin, clean dish towel and let rise 45 minutes to an hour, or until doubled in size.
Bake for about 35 minutes, or until lightly brown on top, and sound hollow when tapped. Let cool in the pan for about 10 minutes. Meanwhile, whisk all of your glaze ingredients together. Drizzle the glaze evenly over the rolls and serve warm.
Submitted by Martha Sedmera
Makes 2 quarts
1 ½ cups sugar
1 envelope unflavored gelatin
3 cups water
Zest of 2 lemons
1 cup full fat canned coconut milk
¾ cup fresh squeezed lemon juice (strained)
In a saucepan mix sugar and gelatin; add the water. Cook and stir just until sugar and gelatin dissolve - it won’t even really be hot. Remove from heat. Add lemon zest, milk, and lemon juice. (If you have a 4- or 5-quart ice-cream freezer, pour mixture in and follow manufacturer’s directions.) Otherwise, transfer to a 9x9x2-inch baking pan and freeze 2 to 3 hours or until almost firm. Stir well, then return to freezer and freeze until firm.
Submitted by Martha Sedmera
Yield: 3 dozen
½ C. vegan butter
½ C. cocoa powder
½ C. non-dairy milk
2 C. sugar
3 C. quick cooking oats
½ C. creamy peanut butter
1 t. Vanilla extract
Pre-measure all ingredients and have them ready to go when needed. Spread out parchment paper or foil on a countertop. In a large saucepan, melt the butter. Stir in the cocoa, milk, and sugar. Bring this mixture to a full boil, stirring occasionally. Boil for 1 minute without stirring. Quickly stir in remaining ingredients and remove from heat. Quickly drop by spoonfuls onto parchment paper or foil. Mixture begins to harden fairly quickly, so get it done fast, otherwise “your cookies will crumble”. Cool completely. Store in a sealed container at room temperature.
Submitted by Martha Sedmera
Yield: about 4 dozen
1 C vegan butter, at room temperature
¾ C brown sugar
⅓ C granulated sugar
½ C unsweetened applesauce
2 t vanilla extract
3 C rolled oats
1 ½ C all-purpose flour
1 t baking soda
1 ½ t ground cinnamon
1 t ground ginger
¼ t ground cloves
½ t salt
1 C raisins
½ C chopped walnuts (optional)
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Use an electric mixer to beat the butter, brown sugar, and granulated sugar in a large mixing bowl. Beat for about 1 minute, until fully blended and creamy. Beat in the applesauce and vanilla. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Stir in the raisins and nuts. Using 2 spoons, scoop dough into golf ball sized blobs onto cookie sheets about 2 inches apart. Bake the cookies until soft and slightly browned, for about 12 minutes. Transfer the baking sheets to a cooling rack and allow the cookies to cool slightly before removing the from the baking sheets. Cool completely. Serve the cookies immediately, or store them in a sealed container.
Submitted by Martha Sedmera
¾ C. tahini
1 C. orange juice
Zest of 1 orange
½ C. sugar
2 ¼ C. all-purpose flour
3 ¼ t. Baking powder
¾ t. Salt
1 t. Cinnamon
¾ C. raisins
¾ C. Chopped walnuts or unsalted pistachios
Powdered sugar or honey for topping, optional
Preheat the oven to 350 F. Grease a 10-inch round cake pan or springform pan and set aside. In a large bowl stir the tahini, orange juice, zest, and sugar together. Sprinkle the flour over this, then the powder, salt, and cinnamon. Stir well to combine. Stir in the raisins and walnuts, the batter will be thick, almost like cookie dough. Spread into the prepared pan and bake 30-45 minutes, or until a toothpick inserted near the center comes out clean. Serve warm. Dust with powdered sugar or drizzle with honey, if desired.
Submitted by Martha Sedmera
1 ½ T. apple cider vinegar
~1 ½ C. soy milk (see instructions)
2 C. + 2 T. all-purpose flour
2 t. Baking powder
½ t. Baking soda
½ t. Salt
1 C. sugar
½ C. oil
1 ½ t. Vanilla extract
1 t. Coconut, lemon, or orange extract (optional)
Lemon or orange zest can be added to enhance the extracts (optional)
Preheat the oven to 350 F, and grease a 13x9x2 inch pan or two 8-inch round cake pans. Make “buttermilk” by putting the cider vinegar into a 2 cup glass measuring cup and filling it to 1 ½ cups with the soy milk, and set aside.
Combine all dry ingredients in a large bowl. Add all wet ingredients and flavorings and stir until well blended. Pour into prepared pan(s), and bake until cake springs back when lightly touched or toothpick inserted near center comes out clean, (about 20-30 minutes for round pans, 30-40 minutes for 13x9).
Icing:
1 lb. confectioners sugar
1 stick vegan butter
1 t. Vanilla or other extract
non-dairy milk for thinning to desired consistency
Shredded coconut, optional
Blend vegan butter, sugar, and flavoring with an electric mixer. Add milk to thin to desired consistency. Sprinkle with shredded coconut, if desired, or blend it into the icing.