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!

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.

Vegan Cinnamon Bread

Source: https://makeitdairyfree.com/vegan-cinnamon-quick-bread/#recipe 

Ingredients

• ▢1 cup non dairy milk 
• ▢¼ cup unsweetened applesauce
• ▢⅓ cup oil 
• ▢2 cups flour
• ▢1 cup brown sugar (cane sugar works)
• ▢1 tablespoon baking powder
• ▢½ teaspoon salt

For the Spice Mix

• ▢⅓ cup brown sugar 
• ▢2 teaspoon ground cinnamon

Instructions

• Preheat oven to 350 degrees F. 
• In a large bowl combine non dairy milk, applesauce and melted coconut oil.
• Add to the bowl flour, baking powder, salt and brown sugar and mix everything together with a spatula.
• In a small bowl combine coconut sugar and cinnamon creating the spice mixture.
• Grease a loaf pan.
• Layer loaf pan by pouring half the batter into loaf pan, then half the spice. Then, remaining batter and the rest of the spice. 
• Take a knife put it into the batter until touching the bottom of the pan. Zigzag it through the batter from left to right to create a marble like effect with the spice.
• Bake the loaf for 45-55 mins or until a toothpick inserted in the center comes out clean. 
• Let cool, then cut and serve.  It's even better the next morning. 
• Warm up as needed.

"Beef" Stroganoff

Source: The Vegan Meat Cookbook

1 oz. dried porcini mushrooms, broken into bite-sized pieces

1.5 cups hot water

2 TB vegan butter

1/2 cup chopped onion

3 cloves garlic, minced

1 pound mushrooms, sliced

2 TB flour

3/4 cup red wine

3 TB tamari

10 oz. vegan beef chunks 

1 TB Dijon mustard

12 oz. vegan sour cream

1/4 cup chopped chives

salt & pepper to taste

16 oz. fettuccine

1. Soak dried porcini in a bowl with the hot water for about 20 minutes.

2. Meanwhile, cook pasta according to package directions.

3. Melt butter in large pan. Saute onions & garlic until translucent. Add sliced mushrooms and saute until juices are released, about 5 minutes.  Sprinkle the flour, stir and cook for 1 minute.  Pour in porcini and their liquid, red wine, & tamari. Simmer for about 5 minutes until mixture starts to thicken.  

4. Add "beef" chunks and simmer another 5 minutes. Stir in the mustard & sour cream to form a creamy sauce.  Stir in the chives and season with salt & pepper. Serve over fettuccine.

Vegan Chili Mac

 Source: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/creamy-vegan-chili-mac

Option to add cheeze sauce-- recipe in link above. 

16 oz. dry macaroni

• 6 cups low-sodium vegetable broth or water
• 2 14.5-oz. cans no-salt-added petite diced tomatoes, undrained
• 2 14.5-oz. cans no-salt-added tomato sauce
• 1 tablespoon dried minced onion
• 2 tablespoon chili powder
• 2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 15-oz. can no-salt-added pinto beans, rinsed and drained 
• 15-oz. can no-salt-added black beans, rinsed and drained 
• 12 oz. bag frozen veggies of choice
• Sea salt, to taste

In large pot, add macaroni, broth, diced tomatoes, tomato sauce & spices. Stir to mix, heat, cover and simmer 12 minutes. Stir in beans & veggies and simmer 5 more minutes or until pasta is tender. 

Creamy Vegan Baked Ziti

Source: https://thevegan8.com/amazing-vegan-baked-ziti/

1/2 cup cooked & peeled mashed potato

1 cup cashews, soaked 

3/4 cup water

2 TB lemon juice

1 tsp garlic powder

1 tsp salt

1 pound ziti

1 jar marinara

1 tsp oregano

1/2 cup fresh basil leaves, chopped

red pepper flakes to taste

bread crumbs to top

1. Preheat oven to 400. Cook pasta in large pot according to package directions, drain, & return to pot.

2. Meanwhile, to blender add potato, cashews, water, lemon juice, garlic powder & salt. Process until very smooth.

3. Add sauce, basil, & oregano to cooked pasta; stir well.  Spread into 13 x 9 pan.  Pour blender sauce over the top and stir gently. Top with bread crumbs and bake 20 minutes or until hot & bubbly.

 

Black Pepper Tofu & Asparagus

 Source: https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

24-oz. extra-firm tofu, drained

1 TB cracked pepper

3 garlic cloves, minced

2" piece ginger, peeled

1.5 Tbsp. cornstarch

1/2 tsp. kosher salt

olive oil for frying

1 bunch asparagus, trimmed, cut into 1½" pieces

2/3 cup soy sauce

2 tsp rice vinegar

Step 1

Preheat oven to 400. Wrap tofu in a clean kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes and up to 1 hour (go the full time if you can).

Step 2

Meanwhile, toss asparagus with a little olive oil, place in baking dish & roast in oven about 7 minutes or until just crisp-tender. Finely grate garlic and ginger into a small bowl; set aside.

Step 3

Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu.

Step 4

Heat oil in a large nonstick skillet over medium-high. Arrange tofu in skillet in a single layer and cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.

Step 5

Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

Step 6

Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.

Step 7

To serve, divide rice among plates and top with tofu mixture.

Cheddar Chive Zucchini Bread

Source: https://www.copymethat.com/r/D0QVtVmAE/cheddar-chive-and-zucchini-quick-bread/ 

Ingredients:

1 1/2 cups zucchini, shredded (do not squeeze)

1/4 cup chives, diced

3 large eggs

3/4 cup sour cream

1/4 cup butter, melted and cooled

1 1/2 cup cheddar cheese, shredded

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:

Mix the zucchini, chives, eggs, sour cream, and butter well before mixing in the cheese.

Mix the flour, baking powder, baking soda and salt.

Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

Bake in a preheated 350F oven until a toothpick pushed into the center of the bread comes out clean, about 50-60 minutes. Take out and top with fresh cheddar cheese and chives and bake an additional 10 minutes.

Let cool… Remove from pan and slice. Top with butter if desired and enjoy

NOTE: Eggs are all different sizes so if the batter seems thick, you can add an extra egg.

Thai Basil Fried Rice with Cashews

 Source: https://www.cookwithmanali.com/instant-pot-thai-basil-fried-rice

Serves 8-12!

• 2.5 cups jasmine rice 
• sesame oil for frying
• 6 large garlic cloves, minced
• 1 tsp ground ginger 
• 1 cup cashews, halved (more if not adding tofu)
• 2 cups yellow onion, thinly sliced
• 2 medium red bell pepper, thinly sliced
• 2 medium green chilies, thinly sliced (Anaheim or similar)
• 6 TB soy sauce
• Sriracha, black pepper & salt to taste
• 1.5 cups thai basil, chopped
• 1/2 cup cilantro, chopped
• optional: 1 block tofu (14 oz, diced small) plus extra soy sauce

• Cook rice according to package directions.
• If adding tofu: in large skillet or wok, heat some oil and cook tofu until browned & slightly crispy. Stir in a little soy sauce and remove from wok.
• Add more oil to wok and then saute the onion, garlic and ginger. Cook for 2 to 3 minutes until fragrant. Add cashews and cook for 1 minute.
• Then add red pepper and green chilies. Cook until softened.
• Stir in cooked rice, optional tofu, soy sauce, Sriracha, pepper & salt. Cook until heated through. Stir in basil & cilantro and serve.

Lentils & rice with onions (Mujadara)

Source: eatingwell.com

1/4 cup olive oil

2 large red onions, thinly sliced (plus more for garnish, if desired)

2 cups brown lentils

2 cups brown rice

6 cups water

2 tsp salt

1 tsp cumin

fresh mint or parsley for serving

Greek yogurt for serving (leave out for vegan)

1. Set instant pot to saute mode.  Heat oil; add onions and cook, stirring often until caramelized (about 30 minutes).  Transfer to paper-towel-lined plate (reserve any extra for garnish).

2. Add lentils, rice, & water to instant pot.  Lock lid and cook on high pressure for 10 minutes.  Let pressure release naturally for 15 minutes, then manually release the rest.  

3. Stir in salt & cumin.  Spoon onto plates and top with mint/parsley, Greek yogurt, & extra onions.

Southwest egg rolls (air fryer)

Source: The Essential Vegetarian Air Fryer Cookbook

1 cup corn kernels

15 oz. can black beans, drained & rinsed

1/2 cup pico de gallo

1.5 cups shredded cheddar

1 tsp chili powder

1/2 tsp oregano

1/2 tsp garlic powder

1 package (20 count) egg roll wrappers

1. In a large bowl, combine the corn, beans, pico until well mixed.  Add the cheese & spices and mix well.  

2. Place a wrapper on a plate. Brush the edges with a bit of water, then place a heaping 2 TB of the mixture in the middle. Fold one edge of the wrapper over the filling, fold in the sides, and roll up.  Press the seam to secure. Repeat with the remaining filling and wrappers.

3. Set the air fryer to 375.  Working in batches, put the eggs rolls in a single layer; spray with cooking oil.  Cook for 7 minutes, turn, spray with more oil, and cook another 7 minutes until crisp.

Instant Pot Spicy Black Beans

 Source: https://www.simplyquinoa.com/instant-pot-black-beans

Ingredients

• 2 cups dried black beans
• 1 - 2 jalapeños , chopped
• 1 teaspoon garlic powder 
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt & pepper (each)
• 2 cups vegetable broth
• 3 cups water
• Juice of 1 lime to garnish (optional)
• Cilantro to garnish (optional)

• Add the beans to a fine mesh strainer and give them a quick rinse. Transfer the beans to the Instant Pot.
• Add the remaining ingredients into the Instant Pot and cover with the lid. Set the pressure to High and cook for 35-40 minutes. Allow pressure to naturally release.
• Remove the lid and give the beans a stir. There should still be some liquid in there so they're somewhat "soupy". Drain liquid if desired. Add lime juice and cilantro if desired.
• Enjoy with your favorite meal! Beans can be refrigerated for 4 days and frozen for up to 6 months.