Roasted Squash with Corriander Pesto

Source: Fuss Free Cooking  http://www.fussfreecooking.com/meatless-recipes/roast-squash-with-coriander-pesto/

Serves 4

2 onion or butternut squash

2 tbsp olive oil

4 tbsp fresh coriander leaves

2 garlic cloves

2 tbsp toasted pine nuts

Sea salt

1 tsp cumin seeds

½ tsp ground cumin

1 tbsp lemon juice

150ml virgin olive oil

Extra coriander leaves

Extra toasted pine nuts

Method:

1. Heat the oven to 350 degrees.

2. Scrub the squash but do not peel. Cut each squash into 6 or 8 thick half-moon wedges, coat in olive oil and place “sitting up” on an oiled baking tray. Bake for 40 to 50min until tender and lightly scorched on the tips.

3. Pound the coriander, garlic, toasted pine nuts, sea salt, cumin seeds, cumin, lemon juice and a little of the olive oil in a mortar with a pestle, or in a food processor, until you have a mushy paste, then slowly pour in the remaining olive oil, stirring well.

4. To serve, drizzle the squash with the pesto and scatter with the extra coriander leaves and pine nuts.  To serve as a meal, toss in cooked pasta if you like.

Chickpea Fries

Procedure

1.  Boil 2 cups of water, then add farina, salt, peppers, paprika and olive oil.  Whisk well constantly for about 1 minute.
2. Remove and spread in a 9 x 13" pan or similar, smoothing surface.  Cool at room temperature for about half an hour, then press plastic wrap directly onto dough and refrigerate at least an hour, or up to 3 days.
3. Heat oil for frying (we used our deep fryer) to 375°.  Cut fries into strips, then fry.  When golden brown, remove to paper towels to drain, sprinkling with more sea salt.
4. Serve with dipping sauce of your choice.

Roasted Sweet Corn and Tomato Soup

Source: Our Best Bites http://www.ourbestbites.com/2012/08/roasted-sweet-corn-and-tomato-soup/ 

Yield about 6 cups

3 cups fresh corn kernels (about 4 cobs)
10 ounces cherry tomatoes (about 2 cups)
4 cloves garlic, roughly chopped
1 tablespoon olive oil, divided
1 medium onion, any color, diced
8 ounce jar roasted red bell peppers, drained
32 ounces veggie broth (modified from original recipe to keep it vegan)
3/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
kosher salt
fresh cracked black pepper
optional: chopped herbs for garnish

Preheat oven to 400 degrees.

Place corn, tomatoes, and garlic on a foil-lined baking sheet.  Drizzle with 2 teaspoons olive oil and sprinkle lightly with salt and pepper.  Gently toss with hands and then arrange in an even, flat layer.  Bake for 15-20 minutes or until tomatoes are crinkled and burst.

While vegetables are roasting, heat a stock pot to medium high heat on stove top.  Add remaining one teaspoon olive oil and diced onion.  Saute about 5 minutes, or until tender.  Add roasted bell peppers, veggie broth, smoked paprika and chipotle chili powder.  Add a light sprinkling of kosher salt and black pepper (I add about 1/2 teaspoon salt and a few cracks of pepper at this point and then season to taste at the very end.)

When corn and tomatoes are done roasting, add them to the pot*, making sure to scrape off all of the bits on the pan.  (*If desired, reserve a couple spoonfuls of roasted corn for garnish.)  Bring soup to a low simmer and cover.  Simmer for 20 minutes.  Use an immersion blender, or transfer soup to stand blender and puree until smooth.  Taste, and add additional salt and pepper (and chipotle chili powder if you want a little more heat) to taste.  Divide into bowls and garnish with a sprinkle of smoked paprika, a few corn kernels, and some chopped herbs if desired.

Wild Onion and Mushroom Polenta

Source: Foy Update http://foyupdate.blogspot.com/2010/04/wild-onion-and-mushroom-polenta-recipe.html

(Modified slightly from original recipe to keep it vegan)

2-3 cups of wild onions greens and white parts, cleaned and chopped.  Note: When unable to get wild onions, we use a blend of green onions and vidalia onions and it tasted great.
1 basket of mushrooms, sliced
3 tablespoons Earth Balance buttery spread
1 cup dry polenta
3 cups veggie broth
1/2 cup Go Veggie vegan Parmesan cheese, grated
1 cup Field Roast vegan sausage, chopped (if you wish)

Step 1: Add the wild onions, Earth Balance and mushrooms to a sauce pan over medium heat. If you want to use sausage add that now as well. Allow the onions and mushrooms to cook uncovered. It will take a while for the onions to lose their water, but eventually things will start to brown. Depending on your heat, about 20 minutes of cooking should do it. Once the mushrooms start to brown mix more frequently to keep from burning until all the mushrooms are evenly brown. The onions will wilt quite a bit and brown a little, watch the onions they are the best indicator of carmelization. When the mushrooms have been evenly browned, move the mixture to a bowl off the heat.

Step 2: In the same pan you just caramelized the onions and mushrooms in, pour the three cups of broth, cover and bring to a boil over medium heat. When the broth is boiling slowly pour in the polenta, whisking as you pour. When all the polenta is into the pan, continue whisking until it starts to thicken (about one minute). Then add back in the mushrooms and onions as well as the grated Parmesan. Mix it all together. Then take it off the heat and let it stand covered for 5 minutes.

Mango Ginger Maple Tofu

Source: Averie Cooks http://www.averiecooks.com/2010/07/mango-ginger-maple-tofu-5-goals-for.html 

1/4 C Mango Chutney (if you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit like nectarines/peaches/mangoes and dice/mash into 1/4 c worth) Note: To keep this vegan, make sure your chutney/jelly is pectin free.
1/4 C Maple or Agave
1 to 2 Tbsp Apple Cider Vinegar (or Orange Juice)
1 Tsp Ground Ginger

Optional:
1 to 2 Tbsp EVOO
Pinch of Cayenne
Pinch of Chili Powder

Stir ingredients together to Combine

Slice the Tofu. Slice thinner if you prefer a more dense, well-cooked tofu.  

Allow to Marinade for 15 minutes to Overnight.

Place Tofu on a Non Stick and/or Sprayed Cookie Sheet

Bake at 450F for 15-18 Minutes.  Watch it based on your oven and desired “done” level.  Flip Over and Bake for another 3 to 8 Minutes, or to your desired level.  The second side will cook fast, watch it.   If you don’t like well-done tofu, then reduce the cooking time.

Spring Pasta with Cashew Alfredo and Roasted Asparagus

Source: In Pursuit of More http://inpursuitofmore.com/2013/04/25/recipe-spring-asparagus-pasta-w-vegan-alfredo-sauce/

(1) bunch fresh asparagus
(1-2) tbsp olive oil
(1) pinch of salt
(3) cups dry pasta of choice, cooked according to package directions
(1-2) cups alfredo sauce, recipe below
(2-3) leaves fresh basil, slices into ribbons (optional)
black pepper as desired

Start by heating the oven to 425 degrees. Lightly oil a flat baking tray with a little oil and set aside. Rinse the asparagus under cold water and trim off the rough bottom edges (about 1-2 inches). Toss the cut asparagus in a bowl with a tablespoon of oil or so and some optional salt.

Lay the asparagus spears flat on the baking try and place in the pre-heated oven. Cook for 12 – 15 minutes until browning. Remove from the oven and allow to cool before using as is or cutting into halves lengthwise to add to your pasta & sauce.

Once the asparagus is in the oven, put up some water to boil for the pasta. Cook the pasta, drain, and set aside until the sauce and asparagus is ready.

 The Alfredo Sauce:

~ adapted from Silvers Hills Kitchen

Combine all ingredients except for the dried basil in a blender and blend until smooth, letting the blender run a full minute or two to ensure the cashews are well blended. Alternatively, you can start with 1/2 the water and add the remainder after the first 30 seconds or so of blending.

Pour the blended mixture into a saucepan and bring to a slow boil, stirring as you go here and there. Once rthe sauce is bubbling and thick, add the basil and remove from the heat.

To serve this dish, combine the cooked pasta and a cup or so of the prepared sauce in a wok or larger saucepan. Add sauce as desired and taste for salt. Toss the hot sauce with freshly cooked pasta until desired sauce coating is reached, and the mixture is hot.

Serve immediately by arranging the pasta either in individual bowls or on a platter and top with roasted asparagus, basil ribbons, fresh pepper and additional olive oil if desired (I always desire olive oil).

Bourbon Maple Slow Cooker Baked Beans

Source: Averie Cooks  http://www.averiecooks.com/2013/05/bourbon-maple-slow-cooker-baked-beans.html

Yield about 8 cups

Roasted Cauliflower and Mushroom Quinoa Salad in Balsamic Vinaigrette

Source: Closet Cooking http://www.closetcooking.com/2013/04/roasted-cauliflower-and-mushroom-quinoa.html

Serves 4-6

Ingredients

1/2 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 1/2 cups water or veggie broth
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta or blue cheese, crumbled (we skipped this altogether but you can use vegan cheese crumbles if you prefer)
1/4 cup balsamic vinaigrette (see recipe below)
1/2 teaspoon thyme, chopped

Directions

1. Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through.
2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
3. Mix everything and enjoy.

Balsamic Vinaigrette

Orzo Pasta With Roasted Broccoli and Chickpeas

Source: Family Fresh Cooking  http://www.familyfreshcooking.com/2013/03/11/orzo-pasta-with-roasted-broccoli-chickpeas-recipe/#.UcnAX5yOmIY

Yield 4 servings

1/2 pound (226 g) Orzo Pasta
15 ounces (425 g) canned Garbanzo Beans (Chickpeas), rinsed & drained
1 head Broccoli, cut into small florets
Curry Powder
Cracked Black Pepper
Garlic Salt
Olive Oil
Lemon Juice
1 cup (57 g) Toasted Pine Nuts

Preheat oven to 375 F with the rack in the middle. Prepare a baking sheet with parchment paper or a silicone liner. Cook orzo pasta, toss with olive oil and set aside. 

Dry chickpeas with paper towels. Toss broccoli and chickpeas with olive oil, curry powder, garlic powder and pepper. Roast about 25-30 minutes, until golden brown and soft.

Toss orzo with roasted broccoli & chickpeas. To taste: mix with lemon juice and additional curry powder, pepper and garlic salt if needed. Top with toasted pine nuts.

To toast Pine Nuts: In a small skillet heat pine nuts over medium low heat for a few minute until slightly browned. Stir and shake the pan so they do not burn.

One Pot Wonder Tomato Basil Pasta

Source:  Apron Strings  http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish (we love the Go Veggie vegan grated Parmesan)

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with vegan Parmesan cheese.