Source:

Ingredients:

• Egg
• Mayo
• Mustard
• Bread

Directions:

1. Boil eggs

2. Peel eggs

3. Add mayo and mustard

4. Put on bread

Source: http://orangette.blogspot.com/2007/10/sneaky-sneaky.html

Ingredients:

• 1 medium garlic clove, finely minced with a pinch of salt
• 3 1/2 Tbsp. lemon juice
• 3 Tbsp. well-stirred tahini
• 2 Tbsp. water
• 2 Tbsp. olive oil, plus more to taste

Directions:

1. In a small bowl, whisk together the garlic and lemon juice.

2. Add the tahini, and whisk to blend.

3. Add the water and olive oil, whisk well, and taste for seasoning.

4. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.

5. (I found that my tahini was a little bitter and that the lemon was a bit much, so I added additional olive oil to tame both.)

serve w/ tahini sauce

Source: http://orangette.blogspot.com/2007/10/sneaky-sneaky.html

Ingredients:

• 1 medium butternut squash (about 2 to 2 1/2 lb.), peeled, seeded, and cut into 1 1/2-inch pieces
• 1 medium garlic clove, pressed
• 1/2 tsp. ground allspice
• 2 Tbsp. olive oil
• Salt
• One 15-ounce can chickpeas, drained and rinsed
• 1/4 of a medium red onion, finely chopped
• 1/4 cup coarsely chopped cilantro leaves

Directions:

1. Preheat the oven to 425 degrees Fahrenheit.

2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt.

3. Using a large spoon or your hands, toss until the squash pieces are evenly coated.

4. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft.

5. Remove from the oven and cool.

6. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl.

7. Add tahini sauce to taste, and toss carefully. Alternatively, you can also serve the salad undressed, with the tahini sauce on the side.

8. Serve, with additional salt for sprinkling.

Source: www.veggiemealplans.com

Ingredients:

• Spaggetti
• Greens
• Walnuts
• Dried Cherries

Directions:

1. Combine cooked pasta with chard sauteed in olive oil with a bit of garlic.

2. Toss it all together with a handful of toasted walnuts and dried cherries.

3. Season with salt and pepper to taste.

Source: www.veggiemealplans.com

Ingredients:

• 1 tablespoon oil
• 1 large onion, chopped (approximately 2 cups)
• 6 cloves of garlic, minced (just under 2 tablespoons - use less if you prefer)
• 1 tablespoon ground cumin
• 1 bay leaf
• 2 tablespoons cocoa powder
• 1 cinnamon stick
• 2 teaspoons dried oregano
• 1 28-ounce can organic, unsalted tomatoes, hand crushed and juices included
• 3/4 cup cooked, mashed butternut squash (may use pumpkin)
• 2 cups brewed coffee (coffee leftover from the morning is fine!)
• 1-2 chipotle peppers in adobo sauce, minced, plus some of the adobo sauce*
• 3 1/2 - 4 cups cooked red beans, drained (rinsed and drained if using canned)

Directions:

1. In a large pot, saute onions in oil until softened.

2. Add garlic and spices.

3. Cook until fragrant.

4. Add remaining ingredients.

5. Cover and simmer about 20-25 minutes.

6. Remove lid and simmer until thickened to desired consistency (about 10 minutes for me).

7. Remove and discard bay leaf and cinnamon stick.

8. Season chili with salt and pepper to taste.

9. Yields approximately 8 cups.

10. *The hotness of the peppers can vary so use your personal taste as a guide as to how much you should use. I always start with a little and add more if needed.

11. *Commenter added 1/2 of a lime’s juice, used all the squash and added a bit of salt and about 1 tbsp more of cumin. It won a chili cookoff

serve with homemade bread and side of veggies

Source: www.veggiemealplans.com

Ingredients:

• 4 cups low-sodium vegetable broth
• 1 cup dried split peas, yellow or green, sorted and washed
• 1/2 teaspoon dried, crumbled savory
• 1 small bay leaf
• a few drops of liquid smoke
• 2 cloves garlic, minced
• 3 small-medium carrots, chopped
• 1 potato, peeled and cubed
• 1/2 medium onion, chopped
• 1 celery stalk, chopped
• small handful of fresh parsley, chopped
• juice of half a lemon

Directions:

1. Bring broth to a simmer in a large pot. Add peas, savory, bay leaf, liquid smoke, and garlic. Cover and simmer for about 45 minutes, giving the peas an occasional stir.

2. Add carrots, potato, onion, and celery. Simmer, uncovered, approximately 30 minutes, until peas and veggies are tender. Remove bay leaf. Stir in lemon and parsley. Season with salt and pepper to taste.

3. Soup will thicken upon standing. If it gets too thick, you can thin it out with a bit of water.

4. Yields 4-5 servings.

Source: www.veggiemealplans.com

Ingredients:

• olive oil
• mushrooms
• garlic
• rosemary and thyme
• salt
• pepper

Directions:

1. Mince garlic

2. Slice the mushrooms and toss into a heated, oiled skillet along with garlic and light sprinkling of herbs.

3. Saute until lightly browned.

4. Season with salt and pepper.

Source: www.veggiemealplans.com

Ingredients:

• small beets
• carrots
• olive oil

Directions:

1. Trim beets, scrub and quarter (didn’t bother to peel them)

2. Chop carrots roughly the size of beet quarters

3. Place beets and carrots on a baking sheet.

4. Drizzle with a small amount of olive oil.

5. Sprinkle with rosemary, thyme and black pepper.

6. Roast at 400 F for approximately 30 minutes, or until tender.

Serve topped w/ mushrooms, roasted beets, carrots

Source: www.veggiemealplans.com

Ingredients:

• white beans, cooked and drained (you can use canned beans if you like)
• soy milk (use as much as needed to get desired consistency)
• vegan margarine*
• salt and pepper
• toasted pumpkin seeds, for topping

Directions:

1. Exact measurements are not necessary here. Just use as much of each ingredient as you need.

2. Add beans to food processor along with a splash of soy milk.

3. Pulse to a whipped consistency.

4. Transfer beans to a microwavable dish.

5. Add a dab of margarine, some salt and pepper and heat through.

6. Serve whipped beans topped with roasted beets, mushrooms and toasted pumpkin seeds.

7. • I use about 1 teaspoon margarine to 1-1 1/2 cup of whipped beans. You can leave the margarine out entirely if you prefer or substitute with olive oil.

From site “My mother made this spinach salad often when I was growing up, along with many other Korean dishes. It was a favorite then and remains a favorite still today. This variation is pretty close to how I remember hers tasting and it is a little on the spicy side. If you make it yourself, please adjust the amount of hot pepper to suit your personal heat tolerance. In fact, make any adjustments you desire to suit your taste.”

Source: www.veggiemealplans.com/

Ingredients:

• 20 ounce bag of fresh spinach leaves
• 2 small cloves garlic, finely minced
• 1-2 scallions, chopped
• 1/4-1/2 teaspoon red chili flakes (vary according to taste)
• 2-3 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds

Directions:

1. Bring a large pot of water to a boil.

2. Fill a large bowl with water and ice. Set aside.

3. Add spinach to boiling water and blanch for just a couple of seconds to wilt the leaves.

4. Immediately remove spinach from boiling water and plunge into ice water to stop the cooking.

5. Drain spinach and squeeze out excess water.

6. Roughly chop and add to a bowl.

7. Mix in remaining ingredients.

8. Serve cold or at room temperature.

9. Yields approximately 1 1/2 cups.

Source: chooseveg.com

Ingredients:

• 4 acorn squash, halved lengthwise; seeds and membrane removed (see note)
• 1 cup organic brown rice
• 1/2 cup wild rice
• 4 cups vegetable broth or water
• 1/4 teaspoon sea salt
• 1 TBSP olive oil
• 1 medium onion, chopped
• 3/4 cup diced celery
• 1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
• 1/2 cup dried apricots, diced
• 1/2 cup cranberries
• 1/2 teaspoon sea salt
• 2-1/2 teaspoon ground ginger
• 1/8 teaspoon each ground black pepper
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 375º F.

2. Cook both varieties of rice together in broth or water with ¼teaspoon of salt (omit salt if broth is already salted).

3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.

5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.

6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)

7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

8. Note: Don’t discard the nutritious squash seeds. Instead, rinse the seeds and remove the membrane. Pat dry. Spray a baking sheet with olive oil and spread the seeds evenly on the sheet. Spray seeds lightly with olive oil or with mix with Earth Balance and sprinkle with sea salt or any other favorite seasoning (optional). Bake the seeds in a 375º F. oven for about 15 minutes, or until they’re golden brown. Enjoy immediately as a warm snack, or store them in an airtight container for up to one week.

Source: Crock-Pot Cookbook (from RecipeThing user kintyre) (from RecipeThing user Violetdragonfy)

Ingredients:

• 1 medium onion, peeled and finely chopped
• Nonstick cooking oil spray
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 t chili powder
• 1 can (15 ounces) black beans, rinsed and drained, divided
• 6 tall green bell peppers, tops removed, seeded and cored
• 1 cup reduced fat Monterey Jack cheese, grated
• 1 cup tomato salsa
• 1/2 cup fat free sour cream

Directions:

1. Cook the onion in a medium skillet sprayed with nonstick cooking oil until golden

2. Add cayenne pepper, oregano, cumin and chili powder

3. Mash half the black beans with the cooked onions in a medium mixing bowl

4. Stir in the remaining beans

5. Place the bell peppers in the Crock-pot, and spoon the black bean mixture into the bell peppers

6. Sprinkle the cheese over the peppers

7. Pour the salsa over the cheese

8. Cover

9. Cook on low for 6-8 hours or on High for 3-4 hours or until done

10. serve each pepper with a dollop of sour cream

Source: Alton Brown, Good Eats, episode “Beet It”

Ingredients:

• 1 tablespoon butter
• 12 ounces sliced mushrooms
• 2 cloves garlic, minced
• 1 pound beet greens, cleaned and picked
• Kosher salt and fresh ground black pepper
• 4 egg yolks, beaten
• 1 cups ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 3/4 cup crumbled crackers (recommended: Ritz crackers)

Directions:

1. Preheat the oven to 375 degrees F.

2. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.

3. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Serve with sausage or vegetarian sausage as a tasty addition.

Source: Boistfort Valley Farm (Gourmet, November 1997)

Ingredients:

• 6 ounces penne or other tubular pasta
• 1 1/2 pounds Swiss chard
• 1/4 teaspoon dried hot red pepper flakes
• 1 small onion
• 2 teaspoons unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons freshly grated Parmesan

Directions:

1. Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.

2. Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.

3. While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.

Source: Boistfort Valley Farm (Modified from: Bon Appétit, January 2005)

Ingredients:

• *Easy Vinaigrette dressing*
• 1/3 cup balsamic vinegar
• 2/3 cup olive oil
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1/4 tsp fresh ground pepper
• Salt to taste (optional)
• 1 tsp ground coriander seeds (optional)
• *Pesto*
• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, toasted
• 1 bunch fresh cilantro, coarsely chopped (about 2 cups)
• 1 bunch fresh chives, coarsely chopped (about 1/3 cup)
• 1/4 cup (packed) fresh mint leaves
• 1 tablespoon chopped seeded jalapeño chile
• 1 small garlic clove, peeled
• 1 teaspoon (scant) coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons fresh lime juice
• *Beets*
• 2 pounds 1-inch-diameter baby beets
• 1 tablespoon olive oil
• Coarse kosher salt
• 6 cups assorted greens (arugula and lettuces)

Directions:

1. For vinaigrette: Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Add vinegar, garlic, salt, and pepper. Gradually whisk in oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)

2. For pesto: Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

3. For beets: Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Rinse under cold water and rub off skin from beets. Cut beets in half. Toss beets in bowl with 4 tablespoons vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve. Beets may be steamed instead of roasted for a quicker fix. Steam until fork tender.

Source: Diet Science Podcast – processfreeliving.org

Ingredients:

• 1 cup water
• 1 package cranberries
• 1 T agar (seaweed)
• 1/2 tsp. stevia

Directions:

Follow directions on back of cranberry package, using agar in place of the thickening action of sugar, and stevia for the sweetness of sugar.

Source: http://captious.wordpress.com/2006/12/26/oatmeal-walnut-pancakes/

Ingredients:

• 1.25 cups quick cooking oats, or regular rolled oats blended to a coarse flour
• 1 cup lowfat or nonfat yogurt, unsweetened
• 1 cup skim or lowfat milk or plain soymilk
• 1 tsp. sugar or honey (omit if soymilk or yogurt are sweetened)
• 1/4 cup white flour
• 1/4 cup whole wheat flour
• 1 scant tsp. salt
• 1 tsp. baking soda
• 2 large eggs, beaten
• 1/4 cup chopped walnuts

Directions:

1. Combine liquids in bowl (minus eggs)

2. Stir in dry goods (minus nuts)

3. Add eggs and mix well

4. Stir in nuts

5. Use 1/4 cup per pancake (100 calories per cake)

Source: Oma

Ingredients:

• 24 oz frozen berries
• 2 cups of clear soda
• 1 yellow cake mix

Directions:

1. Preheat oven to 350

2. Spread berries evenly in a 9×13 dish

3. Mix cake mix and soda

4. Pour cake/soda mixture over berries

5. Cover and bake for 30 minutes

6. Uncover and bake for additional 45 minutes.

Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20175,00.html

Ingredients:

• 20 Roma tomatoes, halved and seeded
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon pepper
• 1 cup finely diced onion
• 2 teaspoons minced garlic
• 1 tablespoon finely chopped oregano leaves
• 1 tablespoon finely chopped thyme leaves
• 1 cup white wine

Directions:

1. Preheat oven to 325 degrees F.

2. In 2 (13 by 9-inch) pans place tomato halves cut side up.

3. Sprinkle with oil, salt and pepper, onion, garlic, and herbs.

4. Bake tomatoes for 2 hours.

5. Check the tomatoes after 1 hour and turn down the heat if they seem to be cooking too quickly.

6. Then turn the oven to 400 degrees and bake another 30 minutes.

7. Remove from the oven and process tomatoes through a food mill on medium dye setting over a small saucepan.

8. Discard skins.

9. Add white wine, bring to a boil, reduce heat to low and cook for 5 minutes.

Source: Healthy Appetite with Ellie Krieger, Episode: Fuss Free

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 to 3 garlic cloves, peeled and chopped
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 1/2 cup low-sodium chicken stock or vegetable stock
• 1 cup crumbled feta cheese or a 6-ounce block
• 1 pound whole-wheat fettuccine
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat the oil in a heavy skillet over medium-high heat.

2. Saute onion and garlic until soft, about 10 minutes.

3. Add roasted peppers and saute until heated through.

4. Remove from heat and let cool slightly.

5. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.

6. Cook pasta according to package directions.

7. Drain, reserving 1/2 cup pasta water.

8. Toss pasta with sauce, adding pasta water by the tablespoon, if needed.

9. Sauce should cling nicely to pasta.

10. Season with salt and pepper, to taste.

11. Divide among pasta bowls.

12. Sprinkle with parsley and remaining feta cheese.