Spaghetti Casserole

Source: tasteofhome.com (modified by Aimee)

12 ounces uncooked spaghetti

1 1/2 blocks tofu (21 oz), drained & pressed

3/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

3 eggs

3/4 cup sour cream

6 tablespoons grated Parmesan cheese

3 tablespoons minced fresh parsley

5 teaspoons all-purpose flour

3/4 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1 jar marinara sauce

2 cups shredded part-skim mozzarella cheese

Cook spaghetti according to package directions. 

In a large bowl, combine the salt, pepper, egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture & combine.

Slice tofu into slabs & place in 13 x 9 baking dish coated with cooking spray. Spread spaghetti mixture on top, then marinara.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Red Quinoa Veggie Burgers

Source: Vegetarian Times
Makes 8 patties

2 cups low-sodium vegetable broth

• 1 medium sweet potato, diced (1 ½ cups)
• 1 cup uncooked red quinoa
• 1 cup cooked chickpeas
• 1 small zucchini, grated (1 cup)
• ½ cup pumpkin seeds
• 5 ½ Tbs. ground flaxseeds
• 3 ½ tsp. finely chopped fresh basil
• 1 tsp. sea salt
• ½ tsp. freshly ground black pepper
• ½ tsp. chili powder
• ½ tsp. finely chopped fresh thyme
• 2 Tbs. olive oil

1. Bring broth, sweet potato, and quinoa to a boil in saucepan over medium heat. Cover, reduce heat to medium low, and simmer 20 minutes, or until quinoa is tender. Transfer to bowl to cool.

2. Stir chickpeas, zucchini, pumpkin seeds, ground flaxseeds, basil, salt, pepper, chili powder, and thyme into quinoa mixture, mashing chickpeas and sweet potato but leaving some chunks. Shape mixture into 8 patties.

3. Preheat oven to 400°F, or preheat grill to medium-high.

4. Heat oil in large skillet over medium heat. Cook patties 2 to 3 minutes per side, or until lightly golden brown. Remove from heat, and either place on baking sheet, and bake 15 minutes, or cook on grill 8 to 10 minutes, turning once.

General Tso's Tofu

Source: Vegetarian Times

Crispy Tofu

• 22 oz. firm tofu, drained (1.5 blocks)
• 4 tsp. low-sodium soy sauce
• 4 tsp. rice vinegar
• 2 tsp. mirin (rice wine)
• 2 tsp. vegetable oil
• 1 tsp. minced garlic
• 1 tsp. grated fresh ginger
• 2 Tbs. cornstarch

Sauce

• 1 TB cornstarch
• 3/4 cup low-sodium vegetable broth
• 3 TB brown sugar
• 3 TB low-sodium soy sauce
• 2 TB mirin (rice wine)
• 1 TB rice vinegar
• 1 TB sesame oil
• 1 tsp. sambal oelek chile paste, optional
• 
  
• 1 TB vegetable oil
• 1 small bunch green onions, chopped 
• 3 cloves garlic, minced 
• 1 tsp. grated fresh ginger

Accompaniments

• steamed broccoli
• steamed brown or white rice

1. To make Crispy Tofu: Cut into cubes or triangles. Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (13 x 9 dish works well)

3. Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

4. To make Sauce: Place cornstarch in bowl and whisk in a little broth until dissolved.  Stir in remaining broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, and sambal oelek (if using). Set aside.

5. Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

Apple Cake

Source: Kids Can Cook, Vegetarian Recipes

3/4 cup brown sugar, loosely packed
1 cup whole wheat pastry flour
2 tsp. baking powder
1/2 cup water
2 TB oil
1 tsp vanilla
2 apples, peeled & diced
1/2 cup chopped walnuts (optional)

Preheat oven to 350. In large bowl, stir together sugar, flour, & baking powder. Mix in water, oil, & vanilla until combined. Fold in apples & walnuts. Spread into oiled 8 x 8 pan and bake 40 minutes or until cooked in the middle.

"Tuna" Noodle Casserole

Source: Vegetarian Times (modified by Aimee)

Mock Tuna

• 1 cup chickpea or garbanzo flour
• 1/4 cup nutritional yeast
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 4 TB olive oil
• 4 tsp. lemon juice
• 1 cup cooked chickpeas

Casserole

• 1/4 cup olive oil
• 4 Tbs. butter
• 1 cup chopped onion
• 3 cloves garlic, minced 
• 1/2 cup all-purpose flour
• 2 cups vegetable broth
• 2 cups low-fat milk
• 12 oz. uncooked egg noodles
• 10 oz. bag frozen peas
• 1 cup grated Cheddar cheese, plus more for top of casserole, optional

1. To make Mock Tuna: Whisk together chickpea flour, nutritional yeast, salt, and pepper in medium bowl. Stir in oil and lemon juice, then stir in 1/2 cup water until smooth. Add chickpeas, and coarsely mash.

2. Coat large non-stick skillet with cooking spray, and heat over medium-high heat. Pour chickpea mixture into skillet, and spread to coat bottom of pan. Cover pan, reduce heat to medium-low, and cook 7 to 10 minutes. Flip chickpea cake (it’s OK if it breaks), cover pan, and cook 5 to 7 minutes more, or until lightly browned on both sides. Set aside.

3. To make Casserole: Heat oil and butter in medium saucepan over medium heat. Add onion and garlic, and cook 5 to 7 minutes. Stir in flour, and cook 30 seconds. Pour in milk, and cook 3 to 5 minutes, or until sauce thickens, stirring constantly. Add broth and season with salt and pepper, if desired. Set aside.

4. Preheat oven to 400°F. Cook egg noodles according to package directions, drain well, and transfer to large bowl. Break Mock Tuna into small flakes or pieces, and add to bowl. Stir in onion mixture, peas, and 1/2 cup cheese. Transfer to oiled 13 x 9 baking dish, and top with more cheese (if using). Bake 20 minutes, or until hot, bubbly, and starting to brown on top.

Chocolate-Maple Bread

Source: Vegetarian Times

• ½ cup butter, softened
• 1 cup low-fat sour cream, at room temperature
• 2 large eggs
• 1¼ cups maple syrup
• 1¾ cups all-purpose flour
• ½ cup cocoa powder
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 tsp. ground cinnamon

1. Preheat oven to 350°F, and coat 9- x 5-inch loaf pan with cooking spray.

2. Cream butter 30 seconds to 1 minute in bowl with electric mixer. Beat in sour cream until smooth. Beat in eggs one at a time until well combined. Beat in maple syrup.

3. Sift together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon into large bowl. Add dry mixture to wet mixture, and mix until just combined.

4. Pour batter into prepared pan, and bake 50 to 60 minutes, or until knife inserted in center comes out clean. Cool in pan.