Israeli Couscous with Chickpeas, Brussels Sprouts & Asparagus

Makes 4-6 servings

Ingredients:

• 3/4 pound Brussels sprouts
• 1 medium bunch of asparagus (~20 spears)
• 1 15-ounce can of chickpeas, rinsed and drained
• 2 cups uncooked Israeli couscous – I used whole wheat
• 2.5 tbsp lemon juice – use fresh squeezed!
• 5-6 cloves of garlic, minced
• 1/2 cup grated Parmesan
• Salt + pepper to taste

Directions:

Preheat oven to 425*F. Cut Brussels sprouts in half, toss with olive oil, salt, and pepper.  Cut asparagus into bite size pieces and also toss with olive oil.  I put the brussels sprouts and asparagus on two different baking sheets and cooked the brussels sprouts for about 20 minutes and then added the asparagus sheet to the oven after the sprouts had been cooking for a little over 5 minutes; cook both veggies until they are roasted to your taste preference. 

Meanwhile, cook Israeli couscous according to package instructions.

Once the Brussels sprouts, Israeli couscous, and asparagus are finished cooking, combine them in a large bowl along with the chickpeas, lemon juice, garlic, Parmesan, salt, and pepper. Stir everything together and serve immediately. Eat and enjoy!

Tamale Pie from Peas and Thank You

For the filling:

• 1 medium onion or 1/2 of a large onion, chopped
• One 8 oz. package tempeh, crumbled*
• 2 t. minced garlic
• 1 t. chili powder
• 1/2 t. salt
• 2 t. apple cider or red wine vinegar
• 1 t. maple syrup
• One 14 oz. can tomato sauce
• One 15 oz. can pinto beans black beans, drained and rinsed

For the crust:

• 2/3 c. cornmeal
• 1/3 c. whole wheat pastry flour*
• 2 t. baking powder
• 1/4 t. salt
• 1/2 c. non-dairy or organic milk
• 1 T. maple syrup
• 2 T. unsweetened applesauce
• 1 c. frozen corn, defrosted and drained
• 1/3 c. non-dairy (i.e. Daiya) or organic cheddar cheese (optional) – Cheese is never optional in my book

Instructions

• Preheat oven to 400 degrees.
• Place a large skillet over medium high heat and spritz with cooking spray or oil. Add onion and sauté until softened and starting to brown, about 4 or 5 minutes.
• Crumble tempeh into the pan with the sautéed onion. I like to use a grater so that all the pieces are approximately the same size.
• Lightly brown tempeh, cooking for an additional 2 to 3 minutes.
• To the pan, add garlic, chili powder, 1/2 t. salt, vinegar, 1 t. maple syrup, tomato sauce and beans.
• Allow bean mixture to simmer for a few minutes to meld flavors. Transfer to a 2-quart baking dish that has been sprayed with cooking spray or lightly coated with oil and set aside.
• In a medium bowl, combine cornmeal, flour, baking powder and salt.
• In your liquid measuring cup, combine milk, maple syrup and applesauce.
• Add wet ingredients to the cornmeal mixture and stir until just combined.
• Gently fold in the defrosted corn.
• Spread corn mixture carefully and evenly over the top of the casserole dish.
• If using, top the casserole with shredded cheese.
• Bake for 15-20 minutes, until cheese has melted and crust is set and starting to brown.
• Serve with desired toppings.

Yummy Lemon Salmon Burgers

Ingredients

• 1 (16 ounce) can salmon, drained and flaked
• 2 eggs
• 1/4 cup chopped fresh parsley
• 2 tablespoons finely chopped onion
• 1/4 cup Italian seasoned dry bread crumbs
• 2 tablespoons lemon juice
• 1/2 teaspoon dried basil
• 1 tablespoon vegetable oil
• 2 tablespoons light mayonnaise
• 1 tablespoon lemon juice
• 1 pinch dried basil

Directions

1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 tablespoons of lemon juice, 1/2 teaspoon of basil, and red pepper flakes. Form into 6 firmly packed patties, about 1/2 inch thick.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
3. In a small bowl, mix together the mayonnaise, 1 tablespoon of lemon juice and a pinch of basil. Use as a sauce for your patties.  (We topped our burgers with the Creamy Avocado Yogurt dip instead)

Linguini and Clam Sauce – adapted from Martha Stewart

• 1 tablespoon salt
• 1 lb whole wheat linguini
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, smashed and peeled
• 2 (6 ounce) 2 cans minced clams with juice, 1 can whole clams
• 1/4 teaspoon red pepper flakes
• fresh ground pepper
• 1/4 cup Italian parsley, chopped
• 1 tablespoon cold unsalted butter

Directions:

1. In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
2. Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
3. Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
4. Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

Enchilada Stuffed Shells – adapted from The Way to His Heart

Ingredients:
1 package Morning Star Farms Soy Crumbles – you could use ground beef too
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (I used Frontera Taco Sauce)
1 cup cheddar cheese

Preheat oven to 350°.

In a frying pan cook Soy Crumbles; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While soy crumbles are cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Lasagna Cups – adapted from Can You Stay for Dinner

(makes 12)

8 oz package of mushrooms
1 cup chopped onion
1 jar of your favorite tomato sauce – I used Muir Glen Roasted Garlic
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
15 oz part skim ricotta cheese
24 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the onions, mushrooms (rough chop them), and garlic and sauté until onion is soft and mushrooms are cooked .

Add the tomato sauce and spices to taste (we added oregano, dried parsley, dried basil and garlic powder). Reduce the heat to low and simmer for 5-6 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using 1/4 of the tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

You will have leftover marinara sauce – I will probably freeze mine.

Chick’n Taco Cups

Ingredients:

1 package Gardein Chick’n Strips
Taco Seasoning Packet (or see below for the spice combo I used)
Salsa – I used Frontera Mild Salsa – but use your favorite variety
1/2 red onion – diced
Wonton Wrappers
Avocado
Shredded Cheddar Cheese

Taco Seasoning:
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder 
1/4 tsp. Dried Oregano
1 1/2 tsp. Ground Cumin
1 tsp. Sea Salt

Directions:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 2-3 minutes.
• Cut chick’n into tiny pieces. In a large bowl, combine the chick’n, onion, and half of the salsa.
• Press wonton wrappers into muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
• Spoon rounded tablespoonfuls of chicken mixture into cups; top with cheese. Bake 10 minutes longer or until heated through.
• Serve warm. Garnish avocado if desired. 

Breakfast Stromboli

Ingredients:

• pizza dough (you can buy some at your grocery store but I made mine at home using 1/2 whole wheat flour and 1/2 bread flour) – do whatever is easiest for you!
• 4 eggs – lightly beaten
• 1 egg white + some to brush on top
• 2 handfuls of fresh spinach
• 1 package of mushrooms broken into pieces
• 1/2 pint of cherry tomatoes – cut into 1/4s
• cheese – I used a combo of montery jack and cheddar
• 1 onion – chopped

Directions:

• Heat skillet to medium heat; add onion and mushrooms and sauté for about 5 minutes until cooked
• Add spinach and cook until spinach is just about wilted; add tomatoes just to heat through
• Add eggs and 1 egg white and stir constantly until eggs are cooked (very much like scrambled eggs).  Season to taste with salt/pepper.  Remove from heat and set aside.
• Roll pizza dough relatively thin; make sure it measures approximately 15 inches by 12 inches.
• Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture.
• Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal.
• Brush with egg white. Bake at 425° for 15 minutes or until golden brown (I cooked mine on my pizza stone but I’m sure a baking sheet would be just fine). Let stand 5 minutes. Cut crosswise into slices.

Vegetarian Snobby Joes from Veganomican

Ingredients

1 cup uncooked lentils
4 cups water
1 tblsp olive oil
1 medium yellow onion, small dice
1 green red bell pepper, small dice
2 cloves garlic, minced
3 1.5 tblsp chili powder
2 tsp oregano
1 tsp salt
1 (8-oz) can tomato sauce
1/4 cup tomato paste
2-3 tblsp maple syrup
1 tblsp prepared yellow mustard

Directions

1. Pour the lentils and water into a small saucepan. Cover and bring to a boil; once the mixture is boiling, lower the heat and simmer for ~ 20 minutes, until the lentils are soft. Drain and set aside.
2. About 10 mins before the lentils are done, preheat a medium-sized saucepan over medium heat. Sauté the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and sauté for a minute more.
3. Stir in the cooked lentils, chili powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through.
4. Turn off the heat and let the pot sit on the warm burner for about 10 minutes so that the flavors can meld.