Vegetarian Pad Thai

Ingredients

Noodles & Veggies

  • One block extra firm tofu, cut into bite size cubes
  • Four cloves garlic, diced
  • Two medium yellow squash, sliced
  • Two bell peppers, sliced (any color works!)
  • Two cups of bean sprouts
  • One white or yellow onion, sliced
  • 2 tablespoons sesame oil
  • 1 package Pad Thai noodles, soaked and softened according to package

Sauce

  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • Two tablespoons siracha hot sauce
  • Juice of two limes

To garnish

  • One bunch scallions, diced
  • 1 cup peanuts, roughly chopped

Directions

1) Put sesame oil, tofu, and garlic in wok. Stir until tofu begins to lightly brown.

2) Add all other veggies. Cover with lid to soften, stirring periodically.

3) When veggies are softened, add noodles and sauce. Stir until well combined and hot.

4) Serve with green onions and peanuts.

Shakshuka

Poached eggs in a simmering tomato sauce with spices, feta, and cilanto?! Count me in.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 4 garlic cloves, diced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 14oz cans diced or crushed tomatoes
  • 5 or 6 eggs
  • salt and pepper, to taste
  • 1 large handful fresh cilantro or parsley, chopped
  • 1/2 cup crumbled feta
  • Pita, to serve (optional)

Directions

  1. Heat the olive oil in a frying pan or skillet. Add the onion and red bell pepper, and cook over medium heat until softened, ~5 minutes.
  2. Add the garlic and spices.
  3. Pour the tomatoes (with the liquid) into the pan and bring to a simmer.
  4. Use a wooden spoon to make wells in the sauce. Crack one egg into each well.
  5. Cover the pan with a lid and leave to cook for 5-10 minutes, until the eggs are cooked how you like.
  6. Sprinkle feta and cilantro and/or parsley on top. Serve with pita!

Vegetable Lasagna

Ingredients

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 bell peppers (any color you like), sliced
  • 1 tablespoon olive oil
  • 1 9oz box of oven-ready lasagne
  • 2 24oz jars of tomato sauce
  • 16oz shredded mozzarella (or use a mix of mozzarella and Parmesan)
  • 15oz ricotta cheese

Directions

Preheat oven to 450°F. 

  1. First you’re going to roast the vegetables. On a greased or lined baking sheet, toss the vegetables in the olive oil. Roast in oven for 15 minutes at 450°F.
  2. Turn the oven down to 375°F.
  3. Time to assemble the lasagna! In the bottom of a 9×13″ pan, spread a thin layer of tomato sauce (~3/4 cup).
  4. Place three of the lasagne on top of the sauce. The noodles won’t completely cover the bottom of the pan, but the lasagne will expand and spread out as they cook.
  5. Add another layer of sauce, followed by a layer of veggies, shredded mozzarella, and spoonfuls of ricotta.
  6. Add another layer of noodles, then sauce, veggies, mozzarella, and ricotta. Repeat until you run out of lasagne noodles. Top the final layer of noodles with sauce, mozzarella, and ricotta.
  7. Cover the pan with tin foil and bake at 375°F for 25 minutes. Uncover and bake for 5-10 additional minutes, until cheese on top is melted.
  8. Let rest for 15 minutes before serving.

Note: Lasagna freezes really well! Don’t bake it before freezing. Assemble in an oven/freezer safe container, cover tightly, and freeze. When you’re ready to bake it, defrost in the refrigerator for 24 hours. Bake at 375°F for 60 minutes covered, 5-10 minutes uncovered.


Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas (8″)

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.

 

 

Vegetable Green Curry

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Ingredients

  • 2 sweet potatoes, cut into small chunks*
  • 2 cups broccoli, sliced into florets
  • 1 large green bell pepper, sliced
  • 1 15oz can baby corn, drained
  • 4 14oz cans coconut milk
  • 1 4oz jar of green curry paste**

To serve

  • Rice, cooked
  • Cilantro, chopped

*No need to peel them if you wash them well, but feel free to if you prefer. Also, if they are hard to cut, put them in the microwave for ~45 seconds. 

**I used Thai Kitchen brand, which can be found in the Asian section of many grocery stores, or you can order online.

Directions

1. Put the sweet potatoes, coconut milk, and curry paste in a large pot.  Stir until well combined. Bring to a boil, then reduce to a simmer for 1o minutes.

2. Add broccoli, green pepper, and baby corn. Simmer for 5 minutes.

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3. Serve over rice. Add some cilantro on top!

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Veggie stir fry

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Ingredients

Stir fry

  • One yellow squash, sliced
  • One zucchini, sliced
  • Two carrots, sliced
  • 1 large head of broccoli, cut into florets
  • 1 red bell pepper, sliced
  • 1 150z can of baby corn, drained and sliced
  • 1 large handful of snow peas
  • 2 cups rice, uncooked

Sauce

  • 1/2 cup soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons siracha
  • 2 tablespoons minced ginger*
  • 1/2 tablespoon sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons corn starch

*You can use fresh, or I buy Ginger People minced ginger, which comes in a jar.

Directions

1. Get the rice started! Cook according the package.

2. After chopping all your vegetables, make the sauce by combining all the ingredients in a bowl and whisking until smooth.

3. Put all the veggies in an electric wok. Pour the sauce over the veggies, stirring until well coated.

4. Turn the temperature of the wok up to 350°F. Stir often until the veggies are softened, about 15 minutes.

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5. Your stir fry is ready to eat! Serve with rice.

Roasted Veggie Bowl with Cilantro Tahini Dressing

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Ingredients

  • Head of broccoli, cut into florets
  • Head of cauliflower, cut into florets
  • 1 bell pepper, sliced
  • 2 sweet potatoes, chopped*
  • Olive oil

Tahini Dressing:

  • 1/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup tahini
  • 1 big bunch of cilantro
  • Juice of one lemon

To Serve:

  • Quinoa, cooked according to package
  • Avocado, sliced
  • Black beans, drained and rinsed

*It can be really hard to cut uncooked sweet potatoes. To make it a little easier, you can microwave them for 1-2 minutes to soften them before cutting.

Instructions

>>Preheat oven to 450°F

1. Put the veggies and potatoes on two baking sheets. Toss in olive oil. Roast for ~30 minutes.

2. While the veggies and potatoes are cooking, make the dressing. Put all the ingredients in a food processor or blender and mix until smooth.

3. Put the veggies and potatoes in a bowl, along with the quinoa, black beans, and avocado. Drizzle the dressing on top!

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Spaghetti Squash Taco Bowl

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I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!

Ingredients

Serves 4

  • 1/2 large spaghetti squash
  • 1 yellow or white onion, chopped
  • 2 fresh jalapenos, minced
  • 1 teaspoon olive oil
  • 1 bell pepper (color of your choice), chopped
  • 1 can fire roasted diced tomatoes, drained
  • 1 cup corn, drained
  • 1 can black beans, drained and rinsed
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.

To serve

  • cilantro, diced
  • green onion, diced
  • greek yogurt (or sour cream)*
  • salsa
  • shredded sharp cheddar cheese*

You could also use: lime wedges, avocado, extra jalapenos… !

*Leave off to make vegan

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
  4. Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
  5. Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
  6. Cover the pot and simmer for ten minutes.
  7. Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
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Coconut Soup

I based this off of four or five different recipes, plus what ingredients we had in the kitchen. It’s not a hearty, filling soup, but very flavorful! It’s also really quick and easy to make.

>>Serves three. Double (or triple!) for larger crowds, or if you’d like leftovers.

Ingredients

  • 1 onion, cut into bite size slices
  • 1 red bell pepper, cut into bite size pieces
  • 1 tablespoon olive oil
  • 1 14oz package of firm or extra firm tofu, cut into small cubes
  • 2 cups of vegetable broth
  • 1 14oz can of coconut milk
  • 1 tablespoon chili sauce (more if you like it spicy! you could put in red pepper flakes or Thai red curry paste, to taste, instead)
  • 2 teaspoons brown sugar
  • 1/4 cup creamy peanut butter
  • 2 tablespoons of lime juice, plus extra to serve
  • cilantro to garnish
  • also consider adding: ginger, garlic, basil, lemongrass, beansprouts… !

Directions

1) In a medium size pot heat the oil. Add the red pepper and onion, stirring until they are coated. If needed, add another tablespoon of oil. Cook until the veggies are soft, around 3-5 minutes.

2) Add the remaining ingredients except for the cilantro and lime juice (tofu, veggie broth, coconut milk, chili sauce, brown sugar, and peanut butter).

3) Bring the soup to a boil, then reduce the heat. Stir until the peanut butter has dissolved. Simmer for eight minutes.

4) Add the lime juice and simmer for two more minutes.

5) Serve with cilantro, a slice of lime, and extra chili sauce, if desired.

Vegetarian Tortilla Soup

Adapted from AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.