Skillet Gnocchi with Greens & White Beans

Source: Eating Well

olive oil for sauteeing
16 oz. packaged gnocchi
1/2 cup chopped onion
4 cloves minced garlic
1/2 cup water
6 cups chopped greens such as spinach or chard
15 oz. can diced tomatoes
15 oz. can white beans, drained & rinsed
1/2 cup shredded mozzarella
1/4 Parmesan

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Slow Cooker Loaded Baked Potato Soup

Source: peasandcrayons.com (modified by Aimee)

Ingredients

• 2 lbs. russet potatoes, diced
• 4 cups vegetable broth
• 1/2 stick butter, cut into cubes
• 1 cup milk 
• 1 1/2 cups shredded cheese
• salt & pepper to taste
• 1/4 tsp garlic powder
• 1/4 tsp dried dill
• 1 tsp dried chives

Toppings: vegetarian bacon crumbles, chopped green onion, sour cream, extra shredded cheese

1. Place potatoes, broth, butter, & spices in slow cooker. Cook on low at least 4 hours.

2. Mash potatoes until almost completely blended.  Stir in milk & cheese; cook on high 10 minutes or until heated through.

3. Add toppings & enjoy!

Cauliflower Walnut Taco Filling

Source: pinchofyum.com

• 3 cups cauliflower florets
• 2 cups whole walnuts
• 2 individual chipotles in adobo sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt

Optional Add-Ins:

• 2 tablespoons lime juice
• 1/2 teaspoon garlic or onion powder
• a pinch of cayenne for more heat
• 
  
• Preheat the oven to 375 degrees. Pulse all ingredients in a food processor until the mixture is evenly ground.
• Transfer to a greased baking sheet. Bake for 30 minutes, stirring halfway through to prevent over-browning.
• Serve in tacos, burritos, quesadillas, bowls, and the like! Freeze leftovers.

Chili Macaroni

Source: madcookbook.com (slightly modified by Aimee)
Makes about 6 servings

Ingredients

• 15 oz. can diced tomatoes  
• 8 oz elbow macaroni  
• 12 oz. salsa
• 1 tsp crushed red pepper 
• 1 tsp chili powder 
• 10 oz. bag frozen corn, unthawed  
• 15 oz. can kidney beans 
• 1 TB dried parsley flakes
• 1 cup shredded cheese (optional)
• garnishes: sour cream, cilantro, chopped jalapeno

1. In large pot, cook pasta according to package directions. Drain.

2. In same pot, stir together remaining ingredients over medium heat until heated through.  Stir in pasta.  

Bean & Quinoa Stew

Source: The Bean & the Leaf

Ingredients:

3 tablespoons Olive Oil
3/4 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon Pepper
1/2 teaspoon Salt
1 cup celery, cut in thin pieces
2 cup carrots, cut in small circles
2 bay leaves

1 TB parsley flakes
1 15 oz can diced tomatoes
6 cups vegetable broth
15 oz canned cannellini beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
1 cup frozen corn
1 cup quinoa, dry

Directions:

In a large soup pan over the stove, heat olive oil. Add in onion, garlic, salt and pepper. Saute over medium-high heat until translucent. Stir in celery and carrots. Saute for an additional 5 minutes.
Add bay leaves, parsley, diced tomatoes, vegetable broth, corn and quinoa. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until quinoa is cooked.  Remove bay leaves, Stir in beans and heat through.

Vegan Tofu Masala

Source: veganricha.com 

Ingredients

Baked Tofu: (prepare yourself or buy pre-baked)

• 21 oz. tofu, pressed & cubed
• 3 tsp minced ginger
• 6 cloves of garlic minced
• 1 1/2 tsp apple cider or white vinegar
• 3 tsp lemon juice
• 1/2 tsp salt
• 1 1/2 tsp  ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne or use paprika for less heat
• 2 tsp oil
• 1 1/2 TB cornstarch

Sauce:

• 4 tsp oil 
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cayenne (use less for for less heat)
• 1 tsp smoked paprika 
• 1/2 tsp ginger
• 2/3 cup finely chopped onion
• 2 green chiles (or jalapenos), chopped (use 1/2 cup bell pepper for less heat)
• 30 oz can diced tomatoes 
• 2/3 cup cashews
• 1 tsp salt , less or more to preference
• 2 tsp maple syrup
• cilantro for garnish
• 3 cups brown rice, to serve with (optional)

Instructions

1. Place cashews in a bowl; add boiling water, cover & let sit.
2. If using, place rice & 6 cups water in saucepan; bring to boil, reduce heat, cover & simmer 45 minutes.
3. Blend the ginger garlic vinegar and lemon, or mince and combine in a bowl. Add to the cubed tofu. Add the spices, salt and oil and mix in. Add cornstarch and toss lightly to coat.
4. Spread the cubes on parchment lined sheet. Bake at 400 deg F for 20- 25 mins.
5. In food processor, place tomatoes, soaked cashews (undrained), salt & maple syrup. Puree until smooth.
6. Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the cayenne and paprika and cook for a few seconds.
7. Add cumin and coriander and cook for a few seconds. it should be bubbly and you should smell or sneeze the spices.
8. Add ginger, onion, chiles and mix in. Add a good pinch of salt. Cook for a minute 2 until the chili is golden
9. Add the pureed tomato mixture and stir. Cook until the tomato puree thickens.
10. Add the baked tofu and mix in. Simmer for 6 to 8 mins to thicken and for the flavors to develop. Taste and adjust seasonings, adding more water if necessary. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro.
11. The sauce thickens as it sits. Add 1/2 cup of water if needed when reheating. Serve with flatbread or rice or add to a bowl.

Broccoli Salad with Maple Mustard Dressing

Source: shelikesfood.com

INGREDIENTS

• 4 cups chopped broccoli
• 1 (15 oz) can garbanzo beans, drained and rinsed (or 1 1/2 cups)
• Heaping 1/2 cup dried cranberries, or more if you like
• 1/2 cup roasted sunflower seeds
• 1/3 cup diced red onion
• Salt, to taste

Maple Mustard Dressing:

• 1/2 cup olive oil
• 1/4 cup pure maple syrup
• 2 TB apple cider vinegar
• 1 TB dijon mustard
• Salt and pepper, to taste

INSTRUCTIONS

• Add all salad ingredients to a large bowl and mix until combined.
• Add all dressing ingredients to a small jar and whisk until combined.  Pour over salad and mix again until combined.  Season with salt, to taste, if desired.  Salad can be served immediately or refrigerated for up to 4 days.

Tuscan White Bean Kale Soup

Source: thefullhelping.com

Ingredients

• 1 tablespoon olive oil
• 1 large white or yellow onion, chopped
• 3 stalks celery, chopped
• 4 large or 6 small cloves garlic, minced
• 3 cups cooked cannellini beans (2 cans, drained and rinsed)
• 4 cups low sodium vegetable broth
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 16-ounce container silken tofu
• 1 small bunch Tuscan (lacinato) kale, thick stems removed and chopped
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons nutritional yeast
• Freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium high heat. When the oil is shimmering, add the onion and celery. Cook, stirring occasionally, for 5-8 minutes, or until the onion is soft and clear. Add the garlic and cook another 1-2 minutes, stirring constantly, until the garlic is fragrant.
2. Add the beans, broth, rosemary, thyme, and salt to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Then, add your silken tofu and 2 cups of the hot soup base to a blender and blend for 1-2 minutes, or until completely smooth. Return this creamy mixture to the pot. Stir in the kale, lemon, and nutritional yeast. Cover and simmer for another 8 minutes. Taste the soup and adjust salt and pepper as needed. Serve!

Lemon Zucchini Bread

Source: lemontreedwelling.com

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.