Eggplant Parmesan

 Source: the Kitchen Yeti: East coast style with a vegan option from Aimee!

Makes about 4 servings; I like to do a larger vegan pan for hubby, and a smaller one with real mozzarella for myself (pictured below).

2 large eggplants, peeled and sliced thinly lengthwise 

neutral oil for frying (canola)

flour for breading

2-4 eggs, beaten OR 1/2 container Just Egg (vegan)

24 oz pasta sauce

grated Parmesan cheese (use vegan if desired)

1.5 cups shredded mozzarella (use vegan if desired)

oregano for garnish

optional: spaghetti plus extra sauce for serving

1. Place eggplant slices on large tray lined with paper towels; sprinkle generously with salt.  Place a layer of paper towels on top; place another large tray on top to press; let sit about 1 hour to draw out moisture and remove bitterness. Preheat oven to 375.

2. Heat oil in large pan. Dredge each eggplant slice in flour, then coat in egg and place in pan (should be sizzling).  Repeat until pan has 3-4 slices frying.  Use tongs to lift and flip once the side is crispy.  Fry until other sides are crispy and remove from pan onto a plate lined with paper towels (to absorb extra grease).  Repeat process in batches until all slices are fried on both sides.

3. Use one 9 x 13" baking dish for 3 layers, or use a second 8 x 8" dish for 2 layers.  Line dish with a little sauce; place a layer of eggplant then a little more sauce, sprinkle generously with Parmesan then sprinkle a little mozzarella.  Repeat 1-2 more layers.  For the last layer, use extra mozzarella on top and sprinkle with oregano.

4. Bake 30 minutes or until cheese is melted and bubbly. Serve with optional spaghetti & sauce.

Mediterranean Baked Orzo

 Source: Vegan Pantry cookbook

1 zucchini, halved & chopped

1 small eggplant, peeled & cubed

1/2 red onion, cut into thick slivers

1 pint grape tomatoes

olive oil to drizzle

1 tsp dried oregano

3.5 cups vegetable broth

10 oz. dried orzo

juice of 1 lemon

1/2 cup coarsely chopped basil leaves

1/2 cup vegan feta crumbles

1. Preheat oven to 400. Arrange the veggies in a large roasting pan and drizzle with olive oil. Roast in oven for 25 minutes.

2. Remove veggies from oven and stir in orzo and broth. Bake for 35 minutes or until orzo is tender. 

3. Remove from oven and let sit 5 minutes. Stir in lemon juice & basil; sprinkle with feta.

Braised White Beans & Greens

 Source: New York Times

Suggestion: serve with cooked quinoa!

1/4 cup olive oil

1 cup chopped onion

2 celery ribs, diced

2 tsp minced fresh rosemary

5 cloves garlic, minced

1/4 tsp crushed red pepper

1 large bunch laciano kale, stems removed & chopped

2 cans (15 oz each) cannellini beans, drained & rinsed

2 cups vegetable broth

2 TB lemon juice

1/4 cup Parmesan (vegan is an option)

salt & pepper to taste

1. Heat oil in large skillet; saute onion, celery, and rosemary until fragrant.  Add garlic and red pepper; saute 1-2 minutes more.

2. Add handfuls of the kale, cooking and stirring until leaves wilt.

3. Add the beans & broth; bring to a boil then turn down heat to simmer, mashing some of the beans. Cook until thickened, 6-8 minutes.

4. Remove from heat and stir in lemon juice, cheese, salt & pepper.  Serve with optional quinoa.

Beans with Vegan Chorizo & Greens

 Source: The Rancho Gordo Heirloom Bean Guide

Makes 8-12 servings (with rice)

1/4 cup olive oil, divided

3/4 cup chopped onion

3 cloves garlic, minced

10 oz. vegan chorizo crumbles

16 oz. Santa Maria Pinquito beans (or other small red bean)

1 bunch greens, such as kale or chard

lemon juice to taste

salt & pepper to taste

cooked rice for serving

1. Place beans in pressure cooker and cover with water.  For unsoaked beans, cook at high pressure for 35 minutes & let pressure release naturally.  (Soaked beans- cook for 12 minutes)

2. In large pot or wok, heat a little oil and saute onion & garlic. Add chorizo and cook until heated through.  Stir in cooked beans (I like adding some of the liquid), greens and remaining ingredients.  Serve over rice.

Israeli Couscous medley (IP)

Source: https://pipingpotcurry.com/vegetable-couscous-instant-pot/#recipe

(edamame added by Aimee)

• 
  1.5 tablespoon Olive Oil
• ▢3/4 Onion large chopped
• ▢2 small Red Bell Peppers chopped
• ▢1.5 cup Carrot grated
• ▢2.5 cups (heaping) Couscous Isreali
• ▢3 cups vegetable broth
• ▢1.5 teaspoon Salt or to taste
• ▢3/4 teaspoon Garam masala
• ▢1.5 tablespoon Lemon juice
• Optional: 1 cup shelled cooked edamame

 

• Heat the instant pot in sauté mode and add olive oil to it.
• Add onions. Sauté for 1 minute.
• Add the bell peppers and carrots. Sauté for 2-3 minute.
• Add the couscous, broth, garam masala and salt. Stir well.
• Change the instant pot setting to pressure cook mode, high, 2 minutes.
• When the instant pot beeps, wait 10 minutes then manually release the pressure. 
• Fluff the couscous mixture & stir in the lemon juice. Stir in optional edamame.

Cauliflower Rice & Broccoli "Gratin"

 Source: BeachBody

I love this served over quinoa!

3/4 cup cashews, soaked

1/4 cup + 3 TB nutritional yeast

3/4 tsp salt

1/4 tsp garlic powder

3 cups cauliflower rice

4 cloves garlic, minced

1/4 cup arrowroot powder

2 cups unsweetened almond milk

1/2 tsp pepper

2 cups finely chopped broccoli

1. Preheat oven to 375. Make vegan cheese: Place cashews, 3 TB yeast, 1/4 tsp salt, & garlic powder in food processor. Pulse until mixture forms a fine meal; transfer to bowl.

2. Heat oil in small saucepan.  Saute garlic for 1 minute. Add arrowroot & a little bit of milk; whisk together.  Slowly add rest of milk, stirring frequently, until well blended.

3. Place milk mixture, 1/4 cup yeast, 1/2 cup vegan cheese mixture, 1/4 tsp salt & 1/4 tsp pepper in food processor. Blend until smooth. Transfer to saucepan and cook on low heat until thickened (stir frequently).

4. Heat oil in large skillet; add cauliflower & broccoli and cook about 5 minutes.  Stir in remaining vegan cheese mixture, salt & pepper.  Stir in milk mixture.  Transfer to oiled 13 x 9 dish. Cover in foil and bake 20-25 minutes or until bubbly.

Croissant Sandwich Bake

 Source: https://kitchenfunwithmy3sons.com/

(if desired, double the recipe and use a 13 x 9" dish) 

1 tube (8 oz.) crescent roll dough

4 slices cheese

shredded cheese for extra cheesiness

Optional: 4 veggie lunch "meat" slices

1.  Preheat oven to 375.  Spray 8 x 8" pan with oil.  Press 1/2 of the dough into the pan; bake 10 minutes.

2. Remove from oven & evenly place cheese (& optional "meat").  Place other 1/2 of dough on top and bake another 20 minutes.  Great for lunches!  

Vegetable Rice Pulao (instant pot)

Source: https://pipingpotcurry.com/vegetable-pulao-instant-pot/#recipe

INGREDIENTS

  

• ▢2 cup Basmati Rice (1 cup=250ml) rinsed
• ▢2 tbsp Ghee or Oil
• ▢2 Green Chili Pepper (optional)
• ▢1 cup Onion sliced
• ▢1 tbsp Ginger minced
• ▢1 tbsp Garlic minced
• ▢1 cup Tomato chopped
• ▢2 Potato medium, cut into small peices
• ▢4 cups Mixed Vegetables (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
• ▢2.5 cup Water

• ▢1 tsp Cayenne or Red Chili powder
• ▢1 tsp Garam Masala
• ▢12 tsp Salt 
• 1 tsp turmeric

INSTRUCTIONS

 

• Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
• After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
• Add tomato and spices. Mix well.
• Add potato and mixed vegetables. Mix well. 
• Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
• Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  
• When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
• Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
• Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base. 

Tofu Egg Roll Stir Fry

 Source: https://www.simplyquinoa.com/tofu-egg-roll-bowl

• 1 block (14oz) super firm tofu*
• 2 tablespoons avocado oil/olive oil
• 1/2 white onion , diced (about 1 cup)
• 3 garlic cloves , minced
• 1/4 cup tamari/soy sauce , divided
• 1 package coleslaw mix (14-16 oz)
• 2 tablespoons rice wine vinegar
• 1- 2 teaspoons sriracha hot sauce
• 2 teaspoon toasted sesame oil
• 1/2 bunch scallions , thinly sliced (about 3 - 4 scallions)
• Water as needed
• cooked rice, optional

• Heat 1 tablespoon of oil in a large pan. Cut the tofu into 1" cubes and add it to the pan. Cook for 3 - 4 minutes per side until it's crispy.
• While the tofu is cooking, heat the second tablespoon of oil in a separate pan. Once hot, add the garlic and onion, and saute for 2 - 3 minutes until soft. Add the ginger and two tablespoons of tamari and stir together.
• Add the coleslaw mix and kale and saute until everything has wilted. Add a tablespoon or two of water during the cooking process to help it steam.
• Once softened, add the tofu, the remaining tamari, rice vinegar, hot sauce, toasted sesame oil, and scallions. Cook for another minute or so until everything is combined and flavorful.
• Serve immediately with a few extra scallions and some sesame seeds. Optional: serve over rice