Ugly Sweater Party 2019 Menu (Vegan/Vegetarian)

Veggie Pasta Fagioli Soup

• Olive oil
• 1 1/2 cups dry small elbow pasta
• 2 tbsp. chopped garlic
• 1 large red onion, chopped
• 4 carrots, peeled and diced
• 3 stalks celery, chopped
• 6 cups reduced sodium vegetable broth
• 1 - 12 oz. jar salsa
• 1 - 15 oz. can petite diced tomatoes
• 1 - 10 oz. can Rotel tomatoes
• 1 1/2 tsp. dried basil
• 1 1/2 tsp. dried oregano
• 1 tsp. dried thyme
• 2 bay leaves
• 1 tsp. salt
•  1 tsp. freeze dried parsley
• 1 - 15.5 oz. can kidney beans, rinsed and drained
• 2 - 15.5 oz. cans small white beans, rinsed and drained

Drizzle a large stock pot with olive oil and heat over medium heat. Add the garlic, onion, carrots and celery to the pot.

Cook, stirring occasionally, until starting to tender, about 5 minutes.

Meanwhile, heat a large pot of water and bring to a boil.  Add the pasta and cook according to package directions.  Drain and set aside.

Add vegetable broth, salsa, tomatoes, Rotel, basil, oregano, thyme, bay leaves, salt and parsley to the stock pot and bring it to a boil.  Reduce heat to a simmer and simmer, covered, for 20 minutes.

Stir the cooked pasta, kidney beans and white beans into the stock pot and allow to warm, about 5 minutes. Remove bay leaves before serving.

Green Chile Soup

• 1/2 cup salsa verde
• 1 - 7 oz. can mild green chiles, drained
• 2 - 4 oz. cans hot green chiles, undrained
• 2 - 15.5 oz. cans small white beans, rinsed and drained
• 1 1/2 tsp. salt
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 cup uncooked brown rice
• 8 cups reduced sodium vegetable broth

Put all ingredients into your crock pot and give it a good stir.  Cover and cook on high for 6 hours.  If you are home, give it a stir every hour or so.  If not, no worries.

Keep warm until ready to serve.

Vegan Spiced Ranch

• 13 oz. package soft silken tofu
• 3 tbsp. unsweetened almond milk
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1/2 tsp. dried parsley
• 1/2 tsp. dried dill weed
• 1/2 tsp. dried chives
• 1/4 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1/4 tsp. beau monde seasoning
• 1/2 tsp. salt
• freshly ground black pepper
• 1 1/2 tsp. white wine vinegar
• 1 tsp. chopped garlic
• dash Cholula hot sauce

Add all ingredients to a blender, cover and blend blend until creamy and smooth.  Transfer to a bowl and chill overnight.  Serve with fresh raw veggies.

Christmas Cucumber Salad

• 1 large English cucumber, partially skinned and chopped
• 2 red bell peppers, chopped 
• 1/2 cup chopped red onion
• 2 tsp. freeze dried minced parsley
• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• 1/4 tsp. crushed red pepper
• 1/4 tsp. garlic powder
• 1 tsp. salt
• Freshly ground black pepper

Combine all ingredients together and toss well.  Let sit in the refrigerator until ready to serve.

Vegan Chocolate Chip Cookies

• 1 cup all purpose white flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup organic cane sugar
• 1/4 cup brown sugar
• 1/3 cup vegan chocolate chips
• 4 - 5 tbsp. unsweetened almond milk
• 2 tbsp. olive oil
• 1/4 tsp. vanilla extract

Combine the flour, baking soda, salt, sugar, brown sugar and chocolate chips in a mixing bowl, stir to mix well.

Add the 3 tbsp. almond milk, oil and vanilla and stir to form a dough. Continue to add the additional almond milk, if needed.  I needed to use all 5 tbsp. to form my dough ball.

Form the dough into one ball, cover and refrigerate for 2 hours.

Preheat oven to 325F.

Form dough into balls and place on a parchment lined baking sheet.

Bake for 11 minutes.  Remove from the oven and allow to sit on the sheet for 10 minutes before moving (or eating!).

Layered Polenta Lentil Casserole (Vegan/Vegetarian)

• 2 cups dry polenta
• 1/4 tsp. baking soda
• 1 tsp. salt
• 3 cups reduced sodium vegetable broth
• 1 cup uncooked sprouted lentils
• 2 cups chopped red onion
• 1 large green bell pepper, chopped
• 2 tbsp. chopped garlic
• 1 tsp. Italian seasoning
• salt & freshly ground black pepper
• olive oil spray
• 1 - 24 oz. bottle Rao's arrabbiata sauce, divided
• 2 cups kale, stems removed and chopped
• 2 tbsp. white wine vinegar
• 1 tbsp. tomato paste
• 1.5 oz. grated vegan parmesan cheese

First, add 8 cups of water to a medium saucepan and bring to a boil.  Gradually whisk in polenta, baking soda and salt.  Reduce heat to low and cook for about 20 minutes, whisking frequently, until mixture is thick and creamy.  Remove from heat and cover until ready to assemble.

Bring 3 cups reduced sodium vegetable broth to a boil in a medium pot.  Stir in 1 cup of lentils.  Cover the pot, reduce heat to a simmer, and let simmer for 5 minutes. Remove from the heat and let stand, covered, for 2 minutes.  Drain any excess broth. Return to pan and keep covered until ready to use.

Meanwhile, heat a large skillet over medium heat.  Spray with olive oil cooking spray and add the onion, bell pepper and garlic.  Sprinkle the Italian seasoning over the veggies and season with salt and freshly ground black pepper. Cook until softened, about 5 minutes.  Once lentils are cooked, add them to the veggie mixture along with 1 & 1/2 cups of sauce, the kale, vinegar and tomato paste.  Mix well and allow to stay on low heat, stirring occasionally, until ready to assemble.

Preheat oven to 350F.  Spray a 11x7 baking dish with olive oil spray.

Evenly spread 1/3 of the polenta into the baking dish.  Spread 1/2 of the veggie, lentil mixture over the top. Top it with 1/3 of the polenta.  Repeat with the remaining veggie, lentil mixture and remaining polenta.  Pop it into the oven and bake for 20 minutes.

Pull the casserole out of the oven and spoon the remaining 3/4 cup of sauce over the top.  Sprinkle the vegan parmesan cheese on top and pop it back into the oven, to warm the sauce and cheese, about 5 minutes. 

Let sit for 5 minutes before digging in.  Enjoy!

Slow Cooker Green Chile Soup (Vegan/Vegetarian)

• 1/2 cup salsa verde
• 1 - 7 oz. can mild diced green chiles, drained
• 2 - 4 oz. cans hot diced green chiles, not drained
• 2 - 15.5 oz. cans small white beans, rinsed and drained
• 1/2 tsp. salt
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• freshly ground black pepper
• 1 cup uncooked brown rice
• 8 cups reduced sodium vegetable broth
• fresh avocado, for serving (optional)

Put all ingredients into your slow cooker and give it a good stir.  Cover and cook on high for 5 hours.  If you are home, give it a stir every hour or so, if not, no worries. Keep on warm until ready to serve.

Yields five 2-cup servings: 339 calories, 1.2g fat, 16g fiber & 14.5g protein.

Serve with diced avocado.  Enjoy!