Spanish Style Vegetable Casserole

One can never get enough vegetables. Rather than go with the standard fare, try different ways of serving them. Here's one example!

Spanish Style Vegetable Casserole

One onion, chopped
3 garlic cloves, minced
One tomato, chopped
One green bell pepper, chopped
One large potato, diced
1/2 t. paprika
1/4 t. cayenne
1 c. brown rice
2 c. vegetable broth
2 carrots, chopped
1 zucchini, chopped
2 c. frozen green peas

Saute the onion and garlic in water until beginning to soften. Add the tomato and bell pepper and saute until the onion is softened. Add potato, paprika, and cayenne and saute briefly to get everything mixed well. Add the rice, broth, carrot, zucchini, and peas. Bring to a boil, reduce, cover and simmer for about 30 - 45 minutes, or until the vegetables and rice are done. Serve. Enjoy!

Zoodles with Basil Tomato Sauce

I'm trying to incorporate more raw food into my diet. I have a dehydrator, but haven't braved it yet. But I did get a spiralizer last year and boy, do I love it! So much fun!

Zoodles with Basil Tomato Sauce

Zucchini, probably two per person (I used five; it's what I had at the time)
4 tomatoes
2 T. olive oil
3 garlic cloves
1/4 c. fresh basil
1/2 t. salt
1/2 t. black pepper

Spiralize your zucchini into noodles. I peeled mine first, but you can do it with peel or no peel. Add the remaining ingredients to a food processor and whirl until chunky. Pour the sauce over the zucchini noodles and mix well. Serve. Enjoy!

Shepherd's Pie

There are soooo many recipes out there for Shepherd's Pie. I've tried a few. I knew this one would be a hit when my husband walked through the door and asked what smelled so good? He had two servings. He's kind of a picky eater, so this was truly a testament to how good it is.

Shepherd's Pie

2 zucchini, peeled and sliced lengthwise into thin slices
Mashed potatoes
Vegan grounds (I used a combination of Gardein and Beyond Meat)
One onion, cut into bite sized pieces
3 or more garlic cloves, minced fine
1 T. fennel seeds
1 t. thyme
1 t. savory
1 t. sage
1 heaping t. paprika
3 T. soy sauce
1# spinach, stems removed

Lay the zucchini out on a cookie sheet and brush with olive oil. Season with salt and pepper. Flip them over and repeat. Bake at 350 for 20 minutes.

While the zucchini is baking, saute the spinach until wilted. In another pan, saute the onion until softened. Add the vegan grounds, the seasonings, the soy sauce, and the garlic. Heat through.

Lay the zucchini side by side in a casserole dish. Spread the cooked spinach on top. Now spread the vegan grounds mixture on top of the spinach. Lastly, spread the mashed potatoes over the top of the grounds. Bake at 350 for 40 minutes.

It may not look pretty, but oh my was this delicious! I barely had enough left over for my lunch the next day! Definitely a keeper!

Jerk Kabobs

Summer's here and the time is right for...grilling. Gosh how my family loves to grill! They often go for the tried and true, but every now and then I can convince them to try something new or different. Like these kabobs...

Jerk Kabobs

One red onion, cut into chunks
One yellow, green, or red bell pepper (or all!), cut into chunks
One zucchini, sliced into thick coins
Whole mushrooms
Cherry or grape tomatoes
1 t. thyme
1 t. sugar
1 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. cayenne
1/2 t. ground allspice
1/2 t. smoked paprika
1/4 t. ground nutmeg
1/4 t. black pepper

Mix all the spices together. Thread the vegetables on skewers. If you are using wooden skewers, like we do, soak them in water first. Once all the skewers are threaded, brush the kabobs with olive oil, then sprinkle on the spices, being sure to to coat well. Cook over a hot, oiled grill, about five minutes per side, or until done. Serve. Enjoy!

Vegetable Garden Stew

When you grow your own vegetables, or are gifted with excess from a gardener friend, or you happen upon an excellent sale at the grocery store, a vegetable stew is always in order. It is so easy and so flexible.

Vegetable Garden Stew

One onion, chopped
One green bell pepper, chopped
One (or more!) clove garlic, chopped
One head of cauliflower, broken into smaller pieces
One can diced tomatoes
2 zucchini, peeled, sliced and quartered
Dash of salt, pepper, sage, thyme

In a Dutch oven, add all of the ingredients and enough water to not quite cover. Bring to a boil, cover, reduce heat to low and simmer for about 30 minutes. Serve. Enjoy!

Hearty Vegetable Soup

It got down to the 30s here. Finally. I actually had to break out the throws for people to curl up under and keep their feet warm. It called for a hot and hearty soup.

Hearty Vegetable Soup

2 carrots, chopped
2 stalks celery, chopped
One onion, diced
One can diced tomatoes
1/3 c. uncooked rice
One head of cabbage, diced
2 zucchini, sliced
One can garbanzo beans, drained

Add all of the vegetables to a large Dutch oven, and fill with water. Bring it to a boil, cover, reduce heat and simmer for about 30 minutes. Season to taste. Serve. Enjoy!

Harvest Spaghetti

My youngest loves spaghetti, and will stop by the grocery store to pick up noodles, canned sauce and vegan ground beef just to come home to whip up a snack. Occasionally I like to make a sauce from scratch, just to mix things up for him.

Harvest Spaghetti

One can diced tomatoes
One can tomato sauce (or 2 c. homemade)
One can mushroom stems and pieces
3 zucchini, sliced in quarters lengthwise, then diced
2 stalks of celery, chopped
One small onion, diced
2 t. marjoram
1 t. sugar
1/2 t. salt
1/2 t. garlic powder

Heat everything in a Dutch oven to boiling, then cover and reduce heat. Simmer 45 minutes. Add 1/4 c. vegan parmesan cheese, if you'd like. Serve over spaghetti of choice. Enjoy!

Memorial Day Barbecue

My husband, who is a veteran, decided he wanted to grill on Memorial Day. Never one to argue with him when he announces his intention to cook, I nonetheless have to come up with something for him to grill for the vegans in the house. We've had so much great success with the Gardein Chick'n Scallopini that I immediately pulled some of those out of the freezer. I wanted something that didn't require much in the way of preparation, and this was the delicious result!

The Best Ever Grilled Chick'n

1/4 c. organic apple cider vinegar
3 T. coarse ground mustard
3 cloves garlic, minced
1 t. lime juice
1 t. lemon juice
1/2 c. brown sugar
1 1/2 t. salt 
Black pepper
6 T. olive oil
One package Gardein Chick'n Scallopini

Add everything to a gallon sized Ziploc baggie and seal. Turn the bag over and under until the scallopini is well coated, and place in the refrigerator overnight.
Grill over coals, making sure to turn the scallopini over to avoid burning and thorough cooking.
Serve. Enjoy!

These really, really were the best ever grilled chick'n we've had. So tasty and the flavor was incredible! My son, who normally eschews anything I make with brown sugar, claiming he does not like sweet in his savory dishes, loved these. Next time I am doubling the recipe.

Hubby wanted to grill corn and potatoes together, but I wanted something more to go along with everything. This squash dish hit the spot!

Grilled Zucchini and Yellow Squash

3 zucchinis
3 yellow squashes
Olive oil
Salt
2 T. lemon juice
2 t. thyme
2 clove garlic, minced
Vegan butter
2 t. agave nectar

Slice the zucchinis and squashes into half moons. Divide into several foil squares and pour 1 T. olive oil and sprinkle salt over each group and seal up in the foil. I think I got about 10 packets. Grill the packets, keeping a watchful eye that they don't burn. Mix up the remaining ingredients in a bowl. While the vegetables are grilling and you are keeping a close eye on them, periodically pull back the foil and brush on the sauce. Use all the sauce, it is just that good. Serve with a sprinkling of vegan parmesan.

Black Bean and Vegetable Soup

We've had a cold snap where I live, and nothing warms better than soup. In fact, for a period of about one week, I think I made a different soup every night!

Black Bean and Vegetable Soup

One onion, chopped
4 cloves garlic, chopped
1/2 c. dry red wine
28 oz. can diced tomatoes
4 c. vegetable stock
One green bell pepper, chopped
2-3 stalks of celery, sliced
One bag of frozen sliced okra
2 t. grated fresh ginger
1 t. oregano
1 t. thyme
1 t. paprika
1 t. cumin
1/4 t. black pepper
1/4 t. cayenne pepper
One zucchini, peeled and chopped
One can black beans, drained
1 T. soy sauce

Saute onion and garlic in the wine. Add remaining ingredients, except for the zucchini and black beans, simmer for about 15 minutes. Add zucchini and beans and continue simmering for an additional 10 minutes. Add soy sauce and serve over brown rice. Enjoy!

Layered Crockpot Dinner

Today is World Environment Day, so it seems appropriate that I should make a dish in my crockpot. It's cheaper, and saves energy, right?

Maybe.

According to Does Crock Pot Cooking Save You Money?, maybe yes and maybe no. In my house, the answer is yes, it does.

Layered Crockpot Dinner

6 potatoes, sliced
2 carrots, sliced
1 zucchini, sliced
1 c. green peas
1 onion, sliced
1 green bell pepper, sliced
1 c. corn kernels
2-1/2 c. tomato sauce
1 t. thyme
1 t. basil
1/2 t. cinnamon
2 T. parsley
1/4 c. tamari soy sauce
1 t. dry mustard
2 t. chili powder
1/8 t. sage

Layer vegetables in the crock pot in the order given. Mix together the remaining ingredients and pour over the vegetables. Cook on high for six hours or low for 12.

When done, stir it, serve it, enjoy it!

I liked this dish but I'm on the fence about the addition of cinnamon. Even half a teaspoon was very detectable. I might try it again without the cinnamon just to see what difference it makes. This recipe also lends itself to adding any leftover veggies you have in the fridge.

You can easily double this recipe and invite friends over while you find ways to celebrate World Environment Day. There are plenty of suggestions on things to do here.

Peanutty Pasta

I love nuts, especially in pasta. My recipe files are full of recipes that include nuts of all kinds; almonds, pistachios, pecans, walnuts, hazelnuts, pretty much any and every nut I like and will find a way to incorporate it into a recipe.

My husband isn't big on nuts in recipes, but he does like peanuts. Voila!

Peanutty Pasta

Cooked pasta, shape and type your choice

1/4 c. peanuts

Parsley, fresh or dried

2 cloves garlic

1 c. vegetable stock

1/4 t. salt

1/4 t. black pepper

1 T. lemon juice

One zucchini

One can diced tomatoes

In a food processor, whir together the peanuts, parsley and garlic until nicely minced. Cut up the zucchini (I quartered mine) and add to a pot with the diced tomatoes. Heat to boil, then reduce to simmer. In a separate container, mix the stock with the salt and pepper and lemon juice. Whisk until blended.

Place the hot cooked pasta in a bowl. When the zucchini is cooked and soft, add the zucchini-tomato mixture to the pasta. Add the minced peanut mixture to the vegetable stock mixture, whisk well and add to the pasta. Mix everything up gently, serve, enjoy!

You can really play around with this dish. You can use different nuts, you can slice the zucchini instead of quartering it, you can use cherry tomatoes halved or cut up a whole tomato.

Oh, and you can try out different types of pasta or shapes, too. It's a really easy, simple dish.

Tuscan Style Linguine with Chickpeas, Zucchini and Rosemary

You can't go wrong with pasta. Well, I mean, you probably can, but more often than not, everyone loves a pasta dish.

Tuscan Style Linguine with Chickpeas, Zucchini and Rosemary

Another fave from Pasta For All Seasons. Linguine, chickpeas, zucchini, tomatoes, garlic, red pepper flakes and rosemary from my garden. The sauce is a snap to make, and is versatile. One night I made it and didn't have any chickpeas. I did have fava beans, though, and they made a delicious substitution.

If you are in a hurry and need a dish you can whip up quick, this is the one!

Shredded Veggie Rice

I have several vegan cookbooks. There isn't a one I don't love. So I'm going to trip through some of them and introduce others to the fantastic variety out there!

Shredded Veggie Rice

This tasty and very simple dish is courtesy of Rice & Spice by Robin Robertson, one of my favorite vegan cooks. This fried rice is loaded with veggies - squash, zucchini, onions, garlic, ginger, carrots, etc. She suggests using tamari, but I used Braggs Aminos instead. The ginger gives it a really nice kick. I didn't mince the garlic, I just allowed it to be shredded with the rest of the veggies.

Let the Days of Grilling Begin!

You know the weather is warming up when the familiar smell of charcoal permeates the air. You decide you want to throw something on the grill but before you even start you can tell your neighbors have the same idea. Nothing really says it's the weekend like that smell.

We actually have two grills - one charcoal, one gas. Hubby likes the charcoal grill, but I'm seriously considering designating the gas grill as mine and vegan only. I should probably learn how to use it first.

Hubby is really good about it, though - he scrubs the grill before he cooks our stuff, and always cooks the vegan stuff first. He announces his desire to grill and follows it with a directive to me to find something for the vegans in the house to grill, so we can join in on the grilling goodness.

I am particularly fond of The New Vegetarian Grill, and adapted the following recipe from it:

Grilled Veggie Salad

One eggplant, sliced thickly
One zucchini, cut in half lengthwise
One yellow squash, cut in half lengthwise
Two large tomatoes, sliced thickly
One red bell pepper, cut in half lengthwise
One large sweet onion, cut in quarters and skewered
1 T. balsamic vinegar
Olive oil
Salt and pepper to taste
Fresh basil, chopped

Over a medium hot grill, place the veggies. Brush liberally with olive oil and grill until nicely done. When cool enough to handle, cut the veggies up in bite sized pieces and place in a large enough bowl. Add balsamic vinegar, basil and salt and pepper. Mix well and let set for about 30 minutes to allow flavors to blend. Enjoy!

To accompany our salad, I marinated some tempeh strips in some bourbon laced barbecue sauce. After hubby grilled the tempeh, I chopped it up fine with some onion and had myself a delectable sandwich. It was a great Sunday afternoon meal for a beautiful day.

Veggie Fajitas

I think if I had to pick, Mexican food would top the list of favorites. My favorite, of course, is Tex Mex, but I'll try almost any Mexican food restaurant. My favorite is my neighborhood restaurant, Los Caporales. The owner knows us, is always friendly and they have the BEST salsa EVER.

The biggest problem with any Mexican restaurant, though, is finding something vegan. Oh, vegetarian is easy, but vegan? Not so much? Just about everything has cheese on it or in it. And some serve cheese enchiladas with a meat gravy! Yuck and double yuck!

We like to cook Mexican often at home. There is always something different - tacos, burritos, enchiladas, nachos, fajitas. I swear, I never get tired of it.

Veggie Fajitas

Olive oil
One onion, sliced
1 T. chili powder
1 T. paprika
1/4 t. salt
Black pepper to taste
2 zucchini, sliced lengthwise and into half moons
1 green pepper, sliced
4 Portobello mushroom caps, sliced
1 t. tamari
1 can black beans, drained
Whole wheat flour tortillas
Daiya mozzarella style shreds

Saute onions, chili powder, paprika, salt and pepper in olive oil, until onions are soft. Add zucchini, green pepper, mushrooms and tamari, cook until veggies are heated but not soft. Stir in the beans and heat through. Spoon some in a line down a flour tortilla, sprinkle on some Daiya, roll up and enjoy!

Feel free to add sliced avocados or salsa or anything to your liking!