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.

Chickpea Noodle Soup

 Source: New York Times

4 oz. short thin pasta

1/4 cup olive oil

2 medium carrots, peeled & diced

2 celery stalks, diced

1 cup chopped onion

1/4 cup nutritional yeast flakes

2 thyme sprigs or bay leaves

1/4 tsp turmeric

1/3 cup chopped parsley

4 cups vegetable broth

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

1. Cook pasta according to package directions; drain & set aside.

2. Heat oil in large pot; add carrots, celery, onion, turmeric, & thyme sprigs. Cook, stirring occasionally, until vegetables are softened (7-10 minutes).

3. Add broth, beans, & parsley; season with salt & pepper.  Bring to a boil and simmer about 10 minutes to blend flavors.

4. Remove thyme springs; stir in cooked noodles. Enjoy!

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.

Lemon-Miso Tofu with Broccoli

Source: New York Times

sesame oil for frying

salt & pepper to taste

16 oz. block tofu, drained & pressed, cut into cubes

2 small heads broccoli, cut into small florets

2 scallions, chopped

3/4 cup hot water

2 TB white miso

1/4 cup lemon juice

3 TB maple syrup or honey

1 TB cornstarch

2 garlic cloves, minced

1 inch piece ginger, finely grated

cooked rice for serving

1. Heat large skillet with oil; fry tofu until browned on all sides, seasoning with salt & pepper. Transfer to large bowl or plate.

2. In same skillet, add a little more oil & broccoli. Season with salt & pepper. Cook until crisp-tender and add to tofu plate.

3. Meanwhile, make sauce: in bowl, stir together hot water & miso paste until dissolved. Stir in lemon juice & syrup.

4. In same skillet, add a little more oil & heat. Saute garlic & ginger and cook about 1 minute, stirring. Stir miso mixture until blended and add to skillet.  Place 1 TB cornstarch in small bowl and add a little water, stirring to dissolve; add to skillet and stir all together.  Heat for 1-2 minutes, stirring until thickened.

5. Stir in tofu and broccoli to coat. Serve with rice.

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.

Vegan Breakfast Casserole

Source: https://www.noracooks.com/vegan -breakfast-casserole/#wprm-recipe-container-12255

10 ounces shredded hash browns

• ▢8 oz. vegan sausage chopped (recommend Beyond sausage links)
• ▢1/4 cup diced onion
• ▢
• ▢1 /2 green bell pepper, seeded and diced
• ▢1 cup vegan shredded cheddar cheese
• 
  
• 16-ounce container JUST Egg 
• ▢2 TB all purpose flour
• ▢1/4 teaspoon baking powder
• ▢1/2 teaspoon kala namak (Indian salt)
• 
  

• Preheat oven to 350℉ and grease an 8 x 8 inch baking dish. 
• Heat a large skillet over medium heat & add chopped sausage. Cook until browned, then remove from heat and set aside.
• In the prepared dish add hash browns, sausage, onion, green pepper and cheese. Gently mix the ingredients together in the dish and spread them evenly.
• In a large bowl, whisk together the JUST Egg, flour, baking powder and salt. Pour the egg mixture over the hash brown mixture in the baking dish.
• Cover and refrigerate overnight, or bake immediately. Bake covered in foil for 55-60 minutes, until the "egg" mixture is firm and cooked. If refrigerated overnight, it will need to bake longer, around 65-75 minutes.

Pasta with Roasted Veggies & Feta Sauce

12 ounces pasta (I like penne for this recipe)

1 pint grape tomatoes

1 yellow squash, sliced

1 zucchini, sliced 

1 cup red onion, coarsely chopped

1 block feta (use vegan if desired- Follow Your Heart is a great brand)

olive oil

1 tsp oregano

1/2 cups chopped basil leaves 

salt & pepper to taste

1. Preheat oven to 400. 

2. Place veggies in baking dish and drizzle with olive oil. Place feta block in middle. Drizzle olive oil all over and sprinkle with oregano.  Bake 30-45 minutes or until veggies are tender (vegan feta will melt into a sauce).

3. Meanwhile, cook pasta according to package directions.

4. Mix all ingredients and stir in enough olive oil to coat everything (you may need to crumble non-vegan feta).  Serve while hot.

Banh Xeo (Vietnamese crepes)

 Source: https://fullofplants.com/vegan-banh-xeo/#recipe

• 1/2 cup white rice flour
• ▢3 tbsp cornstarch
• ▢
• ▢1/4 tsp salt
• ▢1/4 tsp sugar
• ▢1/4 tsp turmeric
• ▢1/3 cup full-fat coconut milk
• ▢1/2 cup water
• ▢1/4 cup chopped green onions
• 1 egg, beaten

Filling:

• 2 cups cremini mushrooms or white button mushrooms, sliced
• ▢1 cup shredded carrots
• ▢1 cup mung bean sprouts

Asian sauce for dipping

• Whisk together the dry ingredients. In a large mixing bowl, whisk together the egg, white rice flour, cornstarch, all-purpose flour, salt, sugar, and turmeric. 
• Add the wet ingredients. Pour in the coconut milk and water. Add the chopped green onions.
• Whisk until combined. Next, whisk until you get a smooth batter. Cover and let the batter rest for at least 15 minutes.
• Sauté the vegetables. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the carrot matchsticks and sliced mushrooms. Season with a pinch of salt and ground black pepper. Sauté for 5-7 minutes or until the carrots are tender but still slightly crunchy.
• • Heat the oil. Heat a tablespoon of oil in a non-stick skillet or wok over medium heat. Use a kitchen paper towel to spread the oil evenly.
  • Pour in the batter. Pour about 3/4 cup (or less if using a small pan) of the batter into the skillet and quickly tilt to spread it into an even thin layer. Cook for 2 minutes.
  • Top with the filling. Top one-half of the crêpe with some of the cooked mushrooms, tofu, carrots, and a handful of bean sprouts. Do not go overboard with the amount of filling.
  • Cook until golden brown. Cook the crêpe uncovered for another 3-5 minutes or until it is golden brown and crispy.
  • Fold it in half. Using a spatula, fold the bánh xèo in half, covering the halve containing the filling. Fold again so it's a triangle. Transfer to a serving plate and repeat with the remaining batter and filling.
  • Option to heat crepes in the oven to crisp up: place in single layer on baking sheet. Serve with Asian dipping sauce or a drizzle of tamari.
• 
  

Lemony Lentil Soup

 Source: https://www.gimmesomeoven.com/lemony-lentil-soup/

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 2 medium carrots, diced
• 5 cloves garlic, peeled and minced
• 6 cups vegetable stock (or chicken stock)
• 1 1/2 cups red lentils, rinsed and picked over
• 2/3 cup whole-kernel corn
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• (optional) pinch each of saffron and cayenne
• zest and juice of 1 small lemon
• fine sea salt and freshly-cracked black pepper

1. Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
2. Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.

1. Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.)
2. Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
3. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

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Lemon Ricotta Pasta

Source: https://cheneetoday.com/ricotta-lemon-pasta/#recipe

• 1 cup ricotta cheese (option to use vegan brand)
• ½ cup Parmigiano-Reggiano - grated; plus more for topping
• 2 tablespoon extra-virgin olive oil - plus more for topping
• 2 medium lemons - zested and juiced
• ½ teaspoon red pepper flakes - or to taste (optional)
• 1 lb penne pasta - or a similar shape
• 2-3 cups baby arugula
• salt and pepper - to taste

In a medium bowl, combine ricotta, Parmigiano-Reggiano, olive oil, lemon zest and juice, and red pepper flakes. Set aside.

• Cook pasta in boiling, salted water until it is cooked al dente, about 11 minutes. Reserve a cup of the pasta water, then drain pasta and return to the pot. Remove from heat.
  
  
• Stir in arugula and allow to wilt for a minute, then add ricotta mixture and ½ cup of hot pasta water.
  
  
• Stir gently stir to form a sauce, adding additional pasta water a bit at a time if needed for creamy consistency.
• Add salt and pepper to taste and serve immediately, topped with more Parmigiano-Reggiano and a drizzle of olive oil.
  
  
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