Baked Quinoa & Cheese

Source: Vegetarian Times (slightly modified by Aimee)
Makes about 6 servings

1 1/2 cups uncooked quinoa
1 TB olive oil
1 small leek, white & pale green parts chopped
1 red pepper, chopped
2 tsp minced garlic
2 large eggs, lightly beaten
1 cups milk
2 cups shredded cheddar
salt & pepper to taste

1. Preheat oven to 350. In saucepan stir together quinoa & 3 cups water. Bring to boil, reduce heat, cover & simmer until most liquid is absorbed, about 15 minutes. Remove from heat & let stand 5 minutes.
2. Meanwhile, heat oil in skillet over medium heat; add leek & peppers & garlic. Saute until fragrant. Stir into cooked quinoa.
3. Fold eggs & milk into quinoa mixture along with 1 cup cheddar. Season with salt & pepper. Spread into oiled 13 x 9 baking dish; sprinkle with remaining cheddar. Bake 35 minutes.

Chili Con Tempeh

Source: Vegetarian Times

2 TB oil for frying
1 cup chopped onion
1 cup chopped carrots
5 cloves garlic, chopped
1 cup chopped celery
1 red pepper, chopped
1 jalapeno pepper, minced
6 oz can tomato paste
1 can (15 oz) whole tomatoes with juice
2 tsp cumin
2 tsp oregano
1 ½ tsp chili powder
16 oz. tempeh
½ tsp red pepper flakes
12 oz. dark beer
2 tsp maple syrup
½ cup chopped cilantro

1. Heat 1 TB oil in large pot over medium heat. Add onion, carrots, & garlic; saute 5 minutes. Add celery, red pepper, & jalapeno; saute 5 minutes more.
2. Meanwhile, in food processor, puree tomatoes with juice until smooth; add to pot along with tomato paste, cumin, oregano, 1 tsp chili powder, & 2 cups water. Cover, reduce heat, & simmer 15 minutes, stirring occasionally.
3. Place tempeh, red pepper flakes, & ½ tsp chili powder in food processor; pulse until crumbly. Heat 1 TB oil in skillet; add tempeh mixture & saute 5 minutes; season with salt & pepper.
4. Stir tempeh mixture, beer, & maple syrup into pot; simmer uncovered 15 minutes; fold in cilantro.

Cheesy Corn Bread

Source: Better Homes and Gardens

4 TB (1/2 stick) butter, melted
1 cup yellow cornmeal
½ cup stone-ground cornmeal
2 tsp baking powder
1 tsp salt
½ tsp black pepper
8 oz. sour cream
¾ cup buttermilk
2 eggs, beaten
1 cup shredded cheddar

1. Preheat oven to 425. Place butter in 8 x 8 baking dish, tilting to coat bottom & sides; set aside.
2. In large bowl, combine both cornmeals, baking powder, salt & pepper. In medium bowl combine eggs, sour cream, & milk. Pour sour cream mixture into cornmeal mixture; stir until well-combined.
3. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheese. Bake 25 minutes until golden-brown and cooked in the middle.

Black Bean Chilaquile

Source: MoosewoodRestaurant Low-Fat Favorites
Makes about 8 servings

1 cup chopped onions
1 cup chopped tomatoes
1 TB oil
1 ½ cups corn kernels
1 can (15 oz) black beans, drained
2 TB lime juice
½ tsp chili powder
Salt & pepper to taste
12 oz. frozen chopped spinach, unthawed
2 cups crushed tortilla chips
8 oz. shredded cheddar
2 cups salsa (16 oz. jar)

1. Preheat oven to 350. Saute onions in oil; stir in tomatoes, corn, black beans, lime juice, salt, pepper, & chili powder. Cook until just heated through, about 10 minutes.
2. Spread ½ tortilla chips in bottom of greased  baking dish. Spoon ½ the black bean mixture on top, 1/2 the salsa, then ½ the cheese. Spread spinach over the layers; finish with the rest of the bean mixture, then salsa, then chips, then cheese.  Cover & bake 40 minutes until bubbly.

Creamy Baked White Beans

Source: Better Homes and Gardens (slightly modified by Aimee)
Makes about 4 servings

oil for frying

½ cup chopped onion
2 cans (15 oz each) white beans (such as cannellini, navy, or butter)
4 oz. sour cream
¼ cup milk
½ TB flour
1 tsp dried rosemary
1 tsp Dijon mustard
¼ tsp pepper

1. Preheat oven to 325. Cook onion in oil; transfer to bowl & mix in beans (drained & rinsed)
2. Whisk together sour cream, water, flour, rosemary, mustard, & pepper; stir into bean mixture
3. Transfer beans to baking dish; cover & bake 45 minutes, stirring once halfway through.

Optional: serve over rice—cook 1 1/2 cups rice in 3 cups water

Tempeh-Potato Salad

Source: Vegetarian Times
Makes about 4 servings

3 red potatoes, cubed (about 1 pound)
8 oz. tempeh, cubed
1/3 cup brown rice vinegar
1/6 cup olive oil
2 TB Dijon mustard
2 TB maple syrup
½ cup chopped celery
¼ cup chopped green onion (white part)
¼ cup chopped green onion (green part)
1-2 TB frsh parsley, chopped
salt & pepper to taste

1. Boil potatoes until tender, about 15 minutes; drain & place in large bowl.
2. Meanwhile, steam tempeh about 10 minutes; cool & crumble into potatoes.
3. Whisk together vinegar, oil, mustard, & maple syrup in large bowl; stir into potato mixture.
4. Stir in celery & onions; season with salt & pepper; serve at room temp or refrigerate until ready to serve.

Potato-Leek Gratin

Makes 4 servings

1 TB butter
2 large leeks, white & light green sections finely sliced
1 pound Yukon Gold potatoes (or Russet), sliced (about 5)
½ tsp pepper
¼ cup parmesan cheese
½ cup shredded cheese
1 cup heavy cream

1. Preheat oven to 350. Saute leek in butter.
2. Arrange ½ potato slices in greased 13 x 9 baking dish (overlapping if necessary); sprinkle ½ of pepper, leeks, & cheeses; repeat layer
3. Pour cream over potato layers; cover & bake 45 minutes or until potatoes are tender & top is lightly browned.  Let sit at least 5 minutes before serving.

Green Beans with Blue Cheese & Roasted Red Peppers

Source: Almost Homemade

16 oz. frozen cut green beans, unthawed
7 oz jar roasted red pepper strips, drained & slivered
4 oz cream cheese
½ cup milk
3 oz blue cheese crumbles
½ cup bread crumbs
2 TB olive oil

1. Preheat oven to 350. Combine green beans & pepper strips in bowl.
2. Place cream cheese & milk in small saucepan; heat over low heat, stirring until melted. Remove from heat & stir in blue cheese; add to green bean mixture & stir to coat. Pour mixture into oiled baking dish.
3. Combine bread crumbs & oil in small bowl; sprinkle evenly over casserole. Bake uncovered 30 minutes or until hot & bubbly.

Aimee’s Italian Pasta Salad

Makes 6-8 side dish servings

12 oz. whole wheat rotini pasta
1 1/2 cups grape tomatoes, halved
8 oz fresh mozzarella, cubed
¼ cup grated parmesan
3-4 large basil leaves, chopped
¼ cup olive oil
2 TB red wine vinegar
1 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp black pepper


1. Cook the pasta according to package directions; drain well, cool, & transfer to bowl.
2. Add the tomatoes, mozzarella, parmesan & basil and stir gently.  Add oil, vinegar, garlic salt, oregano, & pepper; mix well & refrigerate until ready to serve.

Baked Beans

Makes 4-6 servings

1 can (15 oz) navy beans
1 can (15 oz) kidney beans
1 can (15 oz) cannellini beans
1/3 cup brown sugar (not packed down)
1/3 cup ketchup
1 ½ TB Worcester sauce
½ cup shredded cheese

1. Preheat oven to 350
2. Drain & rinse beans; put in large bowl; mix in brown sugar, Worcester sauce, & ketchup
3. Put mixture in baking dish; top with cheese; cover & bake 30 minutes or until heated through

*to make a full meal, serve over brown rice (2 cups uncooked—cook in 4 cups water)—

Three-Bean Salad

Source: sent from Anica Pless, slightly modified by Aimee
Makes 6-8 servings

3 cups cut green beans
1 cup corn kernels
1 red pepper, chopped
½ cup finely chopped red onion
¼ cup fresh cilantro (or 1 TB dry)
15 oz can cannellini beans, drained & rinsed
15 oz can black beans, drained & rinsed
¼ cup lime juice
¼ cup red wine vinegar
1 TB minced garlic
1 TB olive oil
2 tsp ground cumin
1 tsp chili powder
½ tsp salt
2 medium tomatoes, seeded & chopped
optional: 1 chopped avocado and/or 1 cup cheese cubes

1. In large bowl mix green beans, corn, red pepper, onion,
cilantro, cannellini beans, & black beans
2. In small bowl, whisk together lime juice, vinegar, garlic, oil, cumin, chili powder, & salt; stir into bean mixture
3. Cover & chill at least 1 hour; stir in tomatoes & optional ingredients.

Zucchini-Goat Cheese Pilaf

Makes 6 servings

½ cup chopped onion
2 cloves garlic, minced
2 TB olive oil
2¼ cups water
1 box (6 ounces) long grain wild rice mix
4 ounces goat cheese, crumbled
2 cups diced zucchini
2 Roma tomatoes, seeded & chopped
1 tsp dried rosemary
salt & pepper to taste

1. Preheat oven to 350
2. In large saucepan heat olive oil; cook onion & garlic
3. Add water; bring to boiling & stir in rice mix with seasonings
4. Simmer 25 minutes or until most of the water is absorbed
5. Stir in goat cheese until melted
6. Stir in zucchini, tomatoes, rosemary, salt & pepper
7. Transfer mixture to a greased baking dish
8. Cover & bake 40 minutes

Greens & Beans with Cheese Sauce

Source: Vegetarian Times (modified by Aimee)

1 TB vegetable oil
1 red pepper, diced
1 TB minced garlic
2 bunches kale and/or spinach, trimmed & rinsed
salt & pepper to taste 

1 can (15 ounces) cannellini beans, drained & rinsed

½ cup toasted sunflower seeds

7 ounces soft tofu (1/2 block)
3/4 cup milk
1 cup shredded cheese

1. Heat oil in large pot; saute red pepper & garlic. Stir in kale/spinach; cover & cook until greens are just wilted, about 5 minutes.  Season with salt & pepper.  Fold in seeds & beans and heat through.
2. Meanwhile, put tofu & milk in blender & puree until smooth. Pour into saucepan, add cheese, & heat until cheese melts
3. Top greens mixture with cheese sauce & enjoy!

Serve over brown rice for a complete meal!

Twice-Baked Potatoes for Two

Source: Enchanted Broccoli Forest

1 large baking potato
1 TB mayonnaise
½ cup cottage cheese
1 small hard boiled egg, chopped
2 tsp. Dijon mustard
1 tsp. dill
½ cup shredded cheese
½ tsp. salt
paprika to top

1. Preheat oven to 400; poke holes in potato & wrap in foil; bake 1 hour or until soft inside; let cool
2. Cut the potato in half laterally; scoop out the insides & leave the skins intact.
3. Place the potato innards in a bowl & mash them with the mayo & cottage cheese. Add the egg, salt, mustard, dill, & shredded cheese
4. Divide the mixture evenly between the 2 potato skins; sprinkle paprika on top
5. Place the filled potatoes in a shallow baking dish & bake for 35 minutes at 325 degrees.

Layered Two-Potato Casserole

4 TB butter (1/2 stick), melted
2 small sweet potatoes, thinly sliced
4 red potatoes, thinly sliced
1 tsp thyme
1/2 tsp salt
½ tsp black pepper
1 leek: white part finely chopped
4 TB grated Parmesan

1. Preheat oven to 425
2. Toss sweet potatoes with 2 TB butter, ½ tsp thyme, 1/4 tsp salt, & ¼ tsp pepper
3. Toss red potatoes with remaining butter, thyme, salt & pepper
4. Spray bottom of baking dish with cooking spray. Place one layer of sweet potatoes in overlapping circles on bottom of dish; sprinkle with some leeks; top with layer of red potato slices; sprinkle with 2 TB parmesan.  Repeat layers.
5. Cover & bake 40 minutes or until tender

Aimee's Cheesy (Easy) Potato Bake

5 red potatoes, diced into cubes
2 TB butter
½ cup onion, chopped
2 cloves garlic, chopped
2 TB flour
1 cup milk
½ tsp dried rosemary
1 tsp dried parsley
1/2 tsp salt
¼ tsp pepper
1 cup shredded cheese

1. Preheat oven to 375. Put potatoes in large bowl & set aside
2. Melt butter in saucepan over medium heat; saute onion & garlic; stir in flour until dissolved. Stir in milk, rosemary, parsley, salt & pepper; cook until thickened.
3. Add sauce to potatoes & mix so potatoes are coated; stir in 1/2 cup cheese. Spoon mixture into oiled baking dish & sprinkle remaining cheese on top. Cover & bake 40 minutes or until potatoes are tender.

Aimee’s Tortellini Salad

19 ounce bag frozen tortellini
4 oz. cheese, cubed
1 cup peas

½ cup mayo
1 tsp chives
1 tsp parsley
¼ tsp garlic salt
OR
substitute ½ cup creamy ranch dressing for mayo & herbs

1. Cook tortellini according to package directions
2. Mix cooled tortellini with rest of ingredients; chill & serve

Aimee’s Egg Salad Pasta

Makes 8 servings

12 ounces macaroni
6 hard boiled eggs, cooled & chopped
2-3 stalks celery, chopped
½ cup mayonnaise
salt to taste
1/2 tsp pepper
1 tsp dill weed
paprika to dust

Cook macaroni according to package directions; drain & cool. Mix macaroni with rest of ingredients, top with paprika, & enjoy!

Aimee’s Oven Roasted Red Potatoes & Garlic

5-6 small red potatoes, cut into 1/2 inch chunks (enough to cover the bottom of a 13 x 9” dish)
5-10 garlic cloves, peeled & halved
1 TB butter, melted
2 TB olive oil
¼ tsp each: salt, pepper, thyme, rosemary

Preheat oven to 375. Put potatoes & garlic in 13 x 9 baking dish. Mix butter & olive oil; pour over potatoes & mix.  Sprinkle spices on & mix.  Bake 30 minutes or until tender, stirring occasionally.

Penne with Garlicky Goat Cheese-Spinach Sauce

Idea from the Food Network, modified by Aimee

12 oz. whole wheat penne
1 TB olive oil
2 cloves garlic, chopped
4 oz. goat cheese crumbles
½ tsp salt
½ tsp pepper
6 oz. fresh baby spinach
parmesan to top
option: 8 oz. tofu (cubed) & butter for frying

1. Cook pasta in large pot according to package directions; drain & place back in pot; set aside
2. Meanwhile, if using tofu, fry in butter until lightly browned; set aside
3. Heat oil in medium saucepan & saute garlic 1-2 minutes; remove from heat.
4. Place ½ spinach in food processor and pulse until coarsely chopped; remove. Place other 1/2 of spinach in processor along with 1 cup hot water & process until smooth. Add to saucepan along with garlic, goat cheese, salt, & pepper; heat and stir into penne.
5. Stir chopped spinach into penne mixture along with optional tofu until well-blended. Cook until heated through. Spoon onto plates & top with parmesan.

Peanut-Sesame Noodles with Tofu & Carrots

Source: Prevention (slightly modified by Aimee)
Makes 12 servings

12 oz. soba noodles
10 oz. bag shredded carrots
2 TB sesame oil plus extra for frying
1 1/2 blocks tofu, cubed
1 cup creamy peanut butter
1/2 cup plus 1TB soy sauce
1/2 cup plus 1 TB rice vinegar
1/2 cup toasted sesame seeds

1. Cook noodles according to package directions; drain & set aside in a large bowl.
2. Meanwhile, heat extra oil in skillet; fry carrots until crisp-tender; stir into noodles.  Add tofu & fry until browned & add to noodle mixture
3. Place peanut butter in small saucepan & heat over low heat until softened. Whisk in tamari, rice vinegar, & sesame oil until smooth; stir until heated through. Add to noodles along with sesame seeds; stir all together. Serve hot or at room temperature.

Fun Pasta with Mini “Meat"balls

Source: Vegetarian Times (modified by Aimee)


2 cups soy crumbles (about 10 oz.)


½ cup whole wheat breadcrumbs
1 large egg, lightly beaten

2 TB olive oil plus extra for frying
2 cups dry fun-shaped pasta (like cavatappi) 
1 cup frozen peas, thawed
2 TB plus ¼ cup grated parmesan or Romano
¼ tsp basil
¼ tsp oregano
1 TB lemon juice
1 tsp chives
1/4 tsp thyme
salt & pepper to taste

1. Preheat oven to 400.  Heat a little olive oil in pan & saute soy crumbles until browned.  Place in bowl & add 2 TB cheese, breadcrumbs, egg, basil, & oregano; mix together until combined.  Roll into 1 inch balls & place on oiled baking sheet.  Bake 15 minutes or until browned & a little crispy.
2. Meanwhile, cook pasta according to package directions.  During last few minutes of cooking add peas.  Drain & return to pot.  Mix in lemon juice, 2 TB olive oil, chives, & thyme. Gently toss pasta with ¼ cup parmesan cheese and salt & pepper to taste.  Serve with "meat"balls.

Lentil-Orzo Bake

Makes 8 servings

4 TB olive oil
1 cup chopped onion
2 carrots, diced
2 cloves garlic , finely chopped
1 cup dry brown lentils
1 tsp dried thyme
2 TB dried parsley
3 cups vegetable broth
1 cup dry orzo pasta
1 can (14. 5 oz) diced tomatoes
½ cup grated parmesan
1 cup bread crumbs

1. Preheat oven to 350. In large saucepan, heat 1 TB oil over medium heat; add onions & carrots; cook about 5 minutes until softened. Stir in garlic, lentils, & thyme; add broth & bring to a simmer; reduce heat to low, cover, & cook 25 minutes.
2. Add orzo & tomatoes to lentil mixture; stir to combine. Transfer mixture to oiled 13 x 9 baking dish; pour in 1 ¼ cups boiling water; cover & bake 25 minutes until orzo & lentils are tender
3. Uncover dish & stir in parmesan. In small bowl mix together bread crumbs, parsley & 3 TB olive oil; sprinkle evenly over mixture. Bake uncovered about 20 minutes more until bubbly & browned on top.

Tortellini-Bean Toss

Source: Vegetarian Times

18 oz. frozen or fresh tortellini
3 TB olive oil
3 oz package julienne sun-dried tomatoes
½ cup chopped shallots
4 cloves garlic, minced
crushed red pepper to taste
6 oz. bag watercress, stems removed
1 cup vegetable broth
1 can (15 oz) cannellini beans, drained & rinsed
¼ cup toasted pine nuts
parmesan cheese to top

1. In large pot, cook tortellini according to package directions; drain & toss with 1 TB oil; set aside.

2. Heat 2 TB oil in same large pot; saute shallots, garlic, & crushed red pepper
3. Add broth to pot; stir in watercress & sun-dried tomatoes; cook until watercress is slightly limp. Stir in beans & heat through. Add tortellini & pine nuts; toss gently. Serve with parmesan cheese.

Aimee’s Buttered Noodles Parmesan with Tofu

Makes 4-6 servings

4 cups whole wheat rotini pasta
¾ block tofu, cubed
½ tsp oregano
3 TB butter
2 cloves garlic, finely chopped
1/3 cup grated parmesan cheese
1 TB parsley flakes
½ tsp pepper

1. Cook pasta according to package directions; drain & put in large serving bowl
2. Meanwhile, coat skillet with cooking spray; fry tofu until lightly browned on all sides; toss with oregano; add to pasta & combine
3. Heat butter in small saucepan; saute garlic 2 minutes; stir into pasta mixture along with parmesan, parsley, & pepper; serve hot

Pad Thai with Tofu

Source: Vegetarian Times
Makes 4 servings (modified by Aimee)

8 oz. rice noodles
8 oz. tofu, sliced into small triangles
¼ cup lime juice
3 ½ TB water
3 TB soy sauce
3 TB brown sugar
1 tsp chile paste
peanut oil for frying
3 cloves garlic, minced
1 tsp ginger
2 carrots, cut in narrow strips
1 bunch green onions, chopped
1 tsp cilantro
½ cup chopped peanuts
1 cup bean sprouts, optional

1. Preheat oven to 375. Place tofu on oiled baking sheet. Bake 10 minutes; flip over & bake 10-15 minutes more until lightly browned & a little crispy. Set aside
3. Meanwhile, heat oil in large skillet; saute carrots. Add ginger & garlic; saute a little more. Add scallions & stir. Set aside.
4. In small bowl, combine lime juice, water, soy sauce, brown sugar, & chile sauce; set aside.
5. In large pot, cook rice noodles according to package directions; drain. Place lime juice mixture in pot & heat on low. Add rice noodles & toss to coat. Add cilantro, tofu, & carrot mixture; toss together & heat through. Garnish with chopped peanuts & bean sprouts.

Linguine with Black Bean Sauce

Oil for frying
1/2 cup chopped onion
1 clove garlic, minced
1 can (15 oz) black beans, undrained
½ cup water
1 cup peas (optional)
4 tsp olive oil
1 tsp basil
12 oz. linguine
salt & pepper to taste
grated Parmesan to top, optional

1. Cook linguine according to package directions
2. Meanwhile, saute onion & garlic in saucepan; set aside
3. Put beans & water in blender & puree until smooth; pour into skillet with onion-garlic mixture; heat over medium heat, adding peas, olive oil, basil, salt, & pepper; cook until mixture thickens slightly
4. Place linguine on dinner plates & top with sauce & cheese.

Asian Tofu Noodle Salad

Source: Giant Book of Tofu Cooking (slightly modified)
Makes 4-6 main dish servings

Great to take to summer BBQ’s as a vegetarian main dish!

12 oz. linguine (uncooked)
12 oz. firm tofu, cubed
oil for frying
6 ½ TB soy sauce, divided
1 small serrano chile, minced
1/2 cup grated carrot (packed) 
1 red pepper, finely chopped

1 small bunch scallions, finely chopped
2 TB fresh basil leaves, finely chopped
2 tsp dried cilantro
4 TB water
1 ½ TB ground ginger
2 tsp minced garlic
4 ½ TB peanut butter


2 tsp sesame oil
1 ½ tsp sugar
3 TB sesame seeds
1/4 cup chopped peanuts to top

1. Fry tofu in oil until browned; transfer to container with lid; mix with 2 TB soy sauce; cover & set aside.
2. Meanwhile, break linguine in half; cook according to package directions; drain & cool.
3. In large serving bowl, combine cooked linguine with carrot, red pepper, serrano chili, scallions, cilantro, basil, & sesame seeds.
4. Place the following in a blender: water, ginger, garlic, sesame oil, peanut butter, sugar, & 4 ½ TB soy sauce; blend until smooth; toss with linguine mixture until well-coated.
5. Let the salad marinate for 30 minutes; fold in tofu & sesame seeds; top with peanuts (serve at room temperature or refrigerate).

Penne with Red Pepper Sauce & Broccoli

Source: Vegetarian Planet
Makes about 6 servings

2 TB oil
1 ½ cups chopped onion
2 large cloves garlic, chopped
2 red peppers, chopped
¼ cup almonds
2 tsp balsamic vinegar
¼ cup olive oil
½ tsp salt
2 crowns broccoli, chopped
16 oz. penne pasta
1/3 cup parmesan
½ cup fresh basil leaves, chopped

1. Saute onions in 2 TB oil; add garlic & red pepper; cook about 15 minutes
2. Chop almonds in a blender; add onion mixture, vinegar, olive oil, & salt; blend until smooth
3. Steam broccoli until crisp-tender
4. Meanwhile, cook pasta according to package directions; drain & return to pot; add sauce, broccoli, parmesan cheese, & basil; heat through

Three Cheese Rigatoni with Broccoli

Source: Vegetarian Planet (slightly modified)
Makes about 6 servings

8 oz. uncooked rigatoni
2 TB olive oil
3 garlic cloves, finely chopped
2 crowns broccoli, cut into florets
15 oz. ricotta
4 oz. gorgonzola or goat cheese (use gorgonzola for a sharper taste)
2 tomatoes, chopped
salt & pepper to taste
parmesan to top

1. Preheat oven to 375. In large pot, cook rigatoni according to package directions; drain & return to pot.
2. Meanwhile, in large saucepan saute garlic in olive oil; turn up heat and add broccoli & 1 cup water; cook until most water is evaporated.  Add gorgonzola or goat cheese; stir until smooth.  Add broccoli mixture to pot along with ricotta & tomatoes.  Spoon into 9 x 13 baking dish; top with parmesan. Cover & bake 30 minutes.

Veggie Chow Mein

Source: In a Vegetarian Kitchen (slightly modified)
Makes 6-8 servings

8 oz. udon noodles or fettucini, broken in half
16 oz. (1 block) tofu, cubed
15 oz. can baby corn, liquid reserved
8 oz. can water chestnuts, liquid reserved
3 TB arrowroot or cornstarch
1/3 cup soy sauce
sesame oil for frying
1 cup slivered onion
3 large stalks celery, chopped
1 medium red pepper, sliced
4 oz. bean sprouts

1. Combine the liquid from the baby corn & water chestnuts (about 1 cup); put cornstarch in a small bowl & whisk in some liquid until dissolved; add cornstarch mixture to rest of liquid & stir in soy sauce; set aside
2. Fry tofu in oil until lightly browned; set aside
3. Cook noodles according to package directions, then drain
4. Meanwhile, heat oil in large skillet or wok; saute onion until soft; add celery & red pepper and stir-fry; add baby corn, water chestnuts, sprouts, tofu, & soy sauce mixture; cook until heated through & liquid is thickened
5. Toss veggie mixture & noodles together in large serving bowl until well-coated

Pasta with Zucchini-Garlic Sauce

Source: Prevention magazine (modified by Aimee)

4 medium zucchini
12 oz. pasta (such as penne)

¼ cup olive oil
3 cloves garlic, chopped
oil for frying
1/2 tsp salt plus extra to taste
pepper to taste
parmesan cheese to top (optional)


1. Cut 2 zucchini into cubes; steam until tender.  Transfer to blender; add olive oil & ¼ cup water, & salt; process until smooth.
2.  Meanwhile, cut 2 remaining zucchini into cubes; fry until crisp-tender. Add garlic & cook 1 minutes more; set aside.
3. Cook pasta according to package directions.  Drain & return to pot.  Stir in sauce & zucchini-garlic mixture until well-coated.  Season with salt & pepper.

Lasagna Rollers

12 lasagna noodles, cooked
10 oz. Italian “sausage”, chopped
8 oz. tomato sauce
½ cup chopped roasted red pepper
1 tsp dried Italian seasoning
15 oz. ricotta
10 oz. frozen chopped spinach, unthawed
2 cups shredded mozzarella
1/2 cup shredded cheddar
1 egg, lightly beaten
1 jar (28 oz) pasta sauce
oregano to top

1. Preheat oven to 350. Heat “sausage” in skillet; stir in tomato sauce, roasted pepper, & Italian seasoning; simmer until heated through
3. Mix together ricotta, spinach, 1 ½ cups mozarella, cheddar, & egg
4. Spread a little pasta sauce in bottom of 13 x 9 baking dish; spread a thin layer of ricotta mixture over each noodle; top with “sausage” mixture; tightly roll up each noodle, jelly-roll style; place seam sides down in prepared dish; spread remaining pasta sauce on top
5. Cover with foil & bake 30 minutes; sprinkle with remaining mozzarella & oregano; bake uncovered 15 minutes

Penne with Chipotle Goat Cheese Sauce

Source: Vegetarian Times (slightly modified by Aimee)
Makes 5-6 servings

14 oz. whole wheat penne pasta, uncooked
2 chiles from 4-oz can chipotle peppers in adobo sauce
4 TB olive oil
4 cloves garlic, chopped
8 oz. goat cheese crumbles
2 tsp dried cilantro
3 tomatoes, seeded & diced
2 cups corn kernels
12 oz bag Morningstar “chicken” strips, unthawed

1. Cook pasta in large pot according to package directions
2. Meanwhile, remove seeds from chiles & finely chop. Heat 2 TB oil in skillet over medium-low heat. Add chiles & garlic; saute 1 minute. Stir in goat cheese & 2/3 cup water; simmer until a smooth sauce forms, stirring constantly. Remove from heat; add cilantro & 2 TB olive oil.
3. Drain pasta & return to pot. Stir in corn, tomatoes, “chicken,” & cheese sauce. Transfer to serving bowl.

Veggie Musaka (Greek Lasagna)

Source: Sundays at Moosewood Restaurant
Makes 4-6 servings

1 ½ cups chopped onion
2 TB oil
8 oz. mushrooms, chopped
2 TB white wine
2 TB tamari
1 tsp dried basil
1 tsp dill
½ tsp salt
½ tsp pepper
2 medium zucchini
¾ TB cornstarch
8 oz. feta, crumbled
3 eggs, lightly beaten
8 oz. tomato sauce
6 uncooked lasagna noodles
½ tsp paprika
¼ cup bread crumbs

1. Preheat oven to 450
2. Heat oil in skillet; saute onions; add mushrooms & saute. Mix in wine, tamari, herbs, salt & pepper. Cover & simmer 20 minutes, stirring occasionally
3. Meanwhile, slice the zucchini in rounds & place on oiled baking sheet. Brush other side with oil & bake for 10 minutes
4. Dissolve cornstarch in 1 TB cold water & add to mushroom mixture; cook until mixture thickens
5. Combine the feta & eggs in a bowl.
6. Assemble the musaka in baking dish: layer ¼ cup sauce, 3 noodles, ¼ sauce, ½ mushroom mixture, all zucchini slices, all bread crumbs. Complete layers: ¼ cup sauce, 3 noodles, ¼ cup sauce, rest of mushroom mixture. Top with feta mixture & sprinkle with paprika.
7. Bake at 350 for 45 minutes; allow to set at least 5 minutes before serving

Tofu-Veggie Pasta Bake

2 cups uncooked noodles
oil for frying
½ cup diced onion
2 cloves garlic, chopped
4 carrots, diced
1 stalk celery, chopped
1/2 cup packed baby spinach leaves
14 oz. tofu, cubed
½ cup chopped parsley
3 TB butter
¼ cup flour
1 cup vegetable broth
1 cup milk
salt & pepper to taste
1 cup cheese, shredded
1/2 cup bread crumbs

1. Preheat oven to 350. Cook noodles in large pot according to package directions; drain & put back into pot
2. Heat oil in large skillet. Fry tofu until lightly browned & fold into noodles. In same skillet, heat a little more oil & add onion, garlic, carrots & celery; saute until crisp-tender. Add spinach & saute until just wilted. Fold into noodles along with the parsley, cheese, salt & pepper.
3. Melt butter in small pot; stir in flour; add milk & broth. Cook at medium heat until mixture gently boils & thickens. Stir sauce into noodle mixture until well-coated.
4. Pour mixture into oiled casserole dish. Top with bread crumbs & bake 40 minutes or until lightly browned on top.

Aimee’s Vegetarian Pasta Sauce

Makes 6 servings

8 ounce package tempeh or seitan
1/3 cup olive oil
¼ cup chopped onion
4 cloves garlic, chopped
6 plum tomatoes-chopped & blended

1 can diced tomatoes (14 oz.), drained
pinch of nutmeg
1 tsp basil

1 tsp garlic salt
1 TB dried parsley
1 TB sugar
1 TB oregano
salt & pepper to taste

Place tempeh or seitan in food processor & pulse into crumbles.  Heat oil in saucepan over low heat; cook onion & garlic 2 minutes. Stir in rest of ingredients; add water if necessary for desired consistency. Simmer at least 1 hour. Serve with pasta.

Tofu Thai Noodles

Makes 6 servings

¾ cup peanut butter
¾ cup water
¼ cup tamari
¼ cup lime juice
2 cloves garlic, chopped
1 1/2 TB ginger
1½ TB sesame oil (plus extra for frying)
16 ounces tofu, cubed
12 ounces fine egg noodles
1 tsp dried cilantro
½ tsp crushed red pepper
chopped peanuts to top (optional)

1. In blender combine peanut butter, water, tamari, lime juice, garlic, ginger, & sesame oil; blend until smooth
2. Place a little oil in large skillet & heat over medium-high heat; add tofu & fry until browned
3. Meanwhile, cook noodles in large pot according to package directions; drain.
4. Pour peanut butter mixture in emptied large pot; stir over low heat until warm. Add noodles, tofu, cilantro, & crushed red pepper and toss to coat. Transfer to large serving bowl, sprinkle with peanuts & serve.

Stir Fry Asian Noodles with Edamame

Source: Vegetarian Times

Sauce:
¼ cup tamari
2 TB rice vinegar
2 TB sesame oil
2 TB water

Noodles:
9 ounces uncooked udon noodles
1½ cups shelled edamame
1 TB oil for frying
2 cups shredded carrots
1 small bunch watercress leaves, coarsely chopped
1 bunch green onions, chopped
2 TB sesame seeds

1. Whisk together ingredients for the sauce & set aside.
2. Cook noodles according to package directions; drain & transfer to large serving bowl.
3. Meanwhile, fry carrots in large skillet until crisp-tender.  Add  watercress & green onions; cook 2 minutes.  Stir in edamame, sesame seeds & sauce; heat through.  Toss with udon noodles & serve.

Creamy Ziti Vegetable Bake

Source: Vegetarian Times Cookbook (slightly modified by Aimee)

12 ounces uncooked ziti
2 TB oil
½ cup chopped onion
2 cloves garlic, finely chopped
1 red pepper, chopped
1 green pepper, chopped
1 small zucchini, chopped
1 broccoli crown, cut into small florets
1 cup milk
8 ounces tofu, cubed
1 cup cottage cheese
¼ cup hot water
2 TB Dijon mustard
2 TB parmesan cheese
1 cup shredded cheese
½ cup bread crumbs

1. Preheat oven to 350
2. In large pot, cook ziti according to package directions. Drain & return to pot.
3. Meanwhile, heat oil in large skillet; saute onion, garlic, & peppers 5 minutes. Add zucchini & broccoli; saute until crisp-tender and add to pasta mixture.
4. In blender, combine milk, tofu, cottage cheese, water, mustard, & parmesan heese; process until smooth & stir into pasta mixture along with shredded cheese.
5. Put mixture in oiled casserole dish & sprinkle with bread crumbs. Bake 40 minutes or until heated through.

Italian Soy Casserole

Makes 8 servings

14 oz. pasta, such as shells or macaroni
oil for frying
12 ounces frozen soy crumbles (Morningstar or Boca brand)
1 tsp minced onion
1 tsp garlic powder
1 TB parsley
2 tsp oregano
1 tsp basil
1 jar pasta sauce (26 ounces)
2 cups shredded mozzarella

1. Preheat oven to 350. Cook pasta according to package directions.
2. Meanwhile, heat oil in pan; saute soy crumbles with spices until heated through.
3. In large bowl, mix cooked pasta, soy mixture, & sauce; spread into oiled 13 x 9 baking dish. Sprinkle mozzarella evenly over the top. Bake 30 minutes or until bubbly and lightly browned.

Smoked Gouda Mac & Cheese

14 ounces macaroni
2 cups chopped spinach
½ block tofu, mashed
1 egg, beaten
2 TB butter
¼ cup chopped onion
2 cloves garlic, chopped
2 TB flour
2 cups milk
salt & pepper to taste
8 ounces smoked gouda, shredded or cut into small cubes
1/3 cup grated Parmesan
1/2 cup breadcrumbs

1. Preheat oven to 350. Cook macaroni according to package directions.  Place spinach in large colander.  Drain macaroni over spinach & return both to pot.  Stir in tofu & egg.
2. Meanwhile, melt butter in large sauce pan; saute onion & garlic; mix in flour.  Stir in milk; bring to boil, lower heat & cook until thick, stirring frequently. Add gouda, parmesan, salt & pepper; stir & heat until melted.  Add cheese mixture to macaroni mixture & stir well.
3. Spoon mixture into oiled 13 x 9 baking dish; sprinkle bread crumbs on top.  Bake 40 minutes.

Aimee’s Manicotti

8 ounce package manicotti (about 14 tubes)
2 cups pasta sauce
15 ounces ricotta
8 ounces tofu, mashed
2 cups shredded mozzarella
1 cup parmesan
1 cup chopped spinach
2 TB parsley
1/2 tsp salt
1 tsp basil
1 tsp oregano
1 egg, beaten

1. Preheat oven to 375
2. Cook pasta according to package directions
3. Spread 1 cup sauce in bottom of 13 x 9 baking dish
4. For filling, mix together ricotta, tofu, parmesan, spinach, parsley, basil, salt, & egg
5. Fill each manicotti tube with ricotta mixture; arrange in a single layer in dish
6. Pour remaining 1 cup sauce over manicotti; sprinkle with mozzarella & oregano
7. Cover with foil & bake about 35 minutes

Aimee’s Pasta Primavera

Makes 6 servings

8 oz. whole wheat pasta such as rotini
14 oz. tofu, cubed
3 TB olive oil plus extra for frying
2 cloves garlic, chopped
1 red pepper, cut into slivers
2 small zucchini, cut into slivers
3 cups baby spinach

1/4 cup grated parmesan
1 tsp dried oregano
½ tsp dried basil
1/4 tsp black pepper

1. Cook pasta according to package directions; drain & transfer to large serving bowl.
2. Meanwhile, fry tofu in large skillet in a little oil until browned; gently fold into pasta with 3 TB olive oil.
3. In same large skillet, heat a little more oil and saute red pepper & zucchini until crisp-tender.  Add garlic & spinach; saute until spinach is just wilted.  Fold into pasta mixture.

4. Stir in parmesan, oregano, basil, & pepper to pasta mixture; serve hot.

Herbed Tofu Lasagna

Source: Vegetarian Times (modified by Aimee)

9 lasagna noodles
28 oz. tofu, mashed
1/2 tsp salt
½ tsp red pepper flakes
1/3 cup chopped fresh parsley
2 TB lemon juice
2 tsp dried oregano
2 tsp dried basil
1/3 cup chopped fresh parsley
1/3 cup pine nuts, toasted (optional)
2 cups shredded soy mozzarella
1 jar (28 oz) pasta sauce

1. Cook noodles according to package directions
2. Meanwhile, preheat oven to 350. Combine tofu, basil, oregano, parsley, lemon juice, salt, red pepper flakes, & optional pine nuts; mix until smooth
3. Spread a little sauce in bottom of 13 x 9 baking dish; layer 3 noodles, ½ tofu mixture, ½ cup mozzarella, ½ cup sauce. Repeat layers & finish with noodles & remaining sauce on top; top with remaining 1 cup mozzarella & oregano
4. Cover with foil & bake 45 minutes; bake uncovered 10 minutes; let sit 5 minutes before serving

Tofu-Carrot Cacciatore

Source: Vegetarian Times

2 TB oil
1 ½ cups chopped onion
1 large green pepper, cut into strips
3 cloves garlic, chopped
28 oz. can diced tomatoes (undrained)
16 oz. carrots,diced
8 oz. extra firm tofu, cubed
1 tsp rubbed sage
12 oz. fettucini or other pasta (uncooked)
parmesan cheese to top, optional

1. Heat oil in large pot; add onions & garlic; saute about 3 minutes.
2. Stir in green pepper, tomatoes, carrots, & sage.  Gently fold in tofu; cover & simmer about 45 minutes or until carrots are tender. 
3. Meanwhile, cook pasta according to package directions.
4. Serve cacciatore over pasta & top with optional parmesan.

Aimee’s Japanese Noodles

Makes about 4 servings

sesame oil for frying
14 oz. tofu, cubed
4 TB tamari soy sauce
2 crowns broccoli, chopped
1/2 cup thinly slivered carrots
10 oz. udon noodles
½ tsp crushed red pepper
fresh cilantro to garnish, optional

1. In large skillet, fry tofu in oil until browned; sprinkle with 1 TB tamari and place in medium serving bowl. In same skillet, saute carrots until crisp-tender.
2. Steam broccoli & add to skillet with carrots; sprinkle with 1 TB tamari & pan sear 1 minute. Add to bowl with tofu & stir together
3. Meanwhile, cook noodles according to package directions; drain. Transfer to large serving bowl & stir in 2 TB tamari and crushed red pepper. Top with broccoli mixture. Serve warm, with extra tamari, crushed red pepper, & cilantro, if desired.

Aimee’s Egg Noodle Casserole

12 ounces wide egg noodles
oil for frying
¼ cup onion, diced
2 cloves garlic, chopped
½ block tofu, mashed
1 can condensed cream soup (10 oz.)
½ can milk
1 cup cheese, shredded

2 TB parsley flakes

1 cup chopped veggies, optional
¼ cup bread crumbs to top

Preheat oven to 350. Cook noodles according to package directions.  Drain & return to pot.  Meanwhile, saute onion & garlic in oil; add to drained noodles along with remaining ingredients (except bread crumbs).  Spread in oiled 13 x 9 casserole dish & top with bread crumbs.  Bake 30 minutes.

Aimee’s Macaroni & Cheese

16 ounces whole wheat macaroni
½ stick butter, cut into pieces
oil for frying
½ cup chopped onion
2 cloves garlic, chopped
1 block tofu (16 oz.), mashed
4 eggs, beaten
1 cup milk
2 cups shredded cheese
1 tsp black pepper
salt to taste
¼ cup parmesan cheese

1. In large pot cook noodles according to package directions; drain & return to pot; stir in butter.
2. Meanwhile, preheat oven to 350°. Saute onion & garlic in oil; stir into pot along with tofu, eggs, milk, cheese, pepper & salt; mix well. Transfer to oiled casserole dish. Sprinkle parmesan cheese on top. Bake 45 minutes.

Aimee's Quinoa Lasagna

Makes 6-8 servings

1 cup uncooked quinoa
2 TB olive oil
1 cup chopped onion
2 cloves garlic, chopped

2 cans tomato sauce (8 oz. each)
3 roma tomatoes, chopped
2 cups shredded mozzarella
2 tsp oregano
15 oz. ricotta
½ cup grated parmesan
1 tsp basil
optional: 2 cups chopped veggies

1. Bring quinoa & 1 3/4 cups water to a boil; reduce heat, cover & simmer 15 minutes until water is absorbed; set aside in large bowl to cool a little.
2. Preheat oven to 350; saute onion & garlic in olive oil; stir in tomato sauce, tomatoes, & oregano; simmer
3. Meanwhile, add ricotta, parmesan, 1 cup mozzarella, & basil to quinoa; mix well.
4. In oiled 13x 9 baking dish, spread ½ quinoa mixture in bottom, pressing down to form a firm layer; spread 1/2 chopped veggies (optional) and 1/2 tomato mixture on top; repeat layers. Top with 1 cup mozzarella.
5. Bake 30 minutes covered, 10 minutes uncovered.