Black Bean, Zucchini & Corn Casserole

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 medium green bell pepper, chopped
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1 jalapeno, seeded and finely minced
• 1 – 15 oz. can corn, drained
• 1 – 28 oz. can crushed tomatoes
• 2 – 15 oz. cans black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 6 - 6-inch Smart & Delicious Whole Wheat tortillas
• 8 ounces grated Soy Cheese (or regular cheese)

Preheat the oven to 400° F. Lightly spray a 9 by 13 inch baking pan with cooking spray.

Heat the oil in a large saucepan. Sauté the onion over medium heat until translucent, about 4 minutes. Add the garlic and sauté 30 seconds. Add the bell pepper, zucchini and jalapeno pepper and continue to sauté until the veggies have softened, stirring frequently, about 10 minutes.
Stir in the tomatoes, seasonings, beans, and corn. Bring to a simmer for 10 minutes.

Meanwhile, heat the tortillas one at a time in a small skillet with cooking spray over medium heat for about a minute and a half per side. Re-spray the pan for each tortilla. Set aside.

Layer as follows in the prepared pan: Three tortillas (cut each tortilla in half to fit the pan), half of the tomato black bean, mixture, and half the cheese. Repeat the layers. Bake for 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares. Serve with soy supreme or sour cream and salsa, if desired.

Serves 8.

Apple Strudel

• 6 tablespoons Earth Balance, or regular butter
• 1/4 cup Panko bread crumbs
• 2 Golden Delicious apples
• 2 Sweet Tango apples
• 1/4 cup plus 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 teaspoon juice from a lemon
• 5 sheets defrosted phyllo dough
• 1 1/2 teaspoons confectioners’ sugar

Preheat oven to 475 degrees.

Melt 1 tablespoon Earth Balance (or butter) in a small skillet over medium heat. Once melted, add bread crumbs and cook, stirring frequently, until golden brown, about 2 minutes. Transfer bread crumbs to a small bowl and set aside.

Peel, quarter, and core apples; cut each quarter lengthwise into slices 1/8 inch thick.

Toss apples, bread crumbs, 1/4 cup granulated sugar, cinnamon, salt and lemon juice in a large bowl to combine.

Melt remaining 5 tablespoons of butter.

Place a sheet of parchment paper slightly larger than the phyllo on your work surface. Place 1 phyllo sheet on parchment paper, brush it with butter and sprinkle with 1 teaspoon sugar. Repeat with remaining 4 sheets, layering on top of each other.

Place filling in a 3-inch wide strip about 2 1/2 inches from bottom and 2 inches from sides of phyllo. Fold shorter ends of phyllo over filling, then fold longer end closet to you over filling.

Roll loosely. Place strudel seem side down on baking sheet. Brush with butter and sprinkle with remaining 2 teaspoons of granulated sugar. Cut four 1-inch vents in the top of the strudel.

Bake until golden brown, about 15 minutes. Cool on baking sheet on wire rack, until warm, about 40 minutes.

Sprinkle confectioners’ sugar over the top and transfer to a wood cutting board. Cut into slices with a serrated knife.

YUMMMOOO!

Baked Polenta with Vegetable Ragu

For the Polenta:
• 2 tablespoons olive oil
• 3/4 cup finely chopped red onion (about ½ large red onion)
• 2 cloves garlic, finely minced
• 4 cups vegetable broth
• 1 cup polenta
• 3 tablespoons Earth Balance (or regular butter)
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Preheat oven to 350 degrees.

In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and cook until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic and sauté for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the vegetable broth and bring to a boil. Once boiling, gradually add the polenta while continually whisking. Once you have added all of the polenta cover the pot and place it in the oven. Cook for 35 minutes, vigorously stirring every 10 minutes to prevent lumps.

Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Pour the polenta into a 9 by 13-inch pan sprayed with cooking spray. Place in the refrigerator to cool completely.

For the Sauce:
• 1 tablespoon Olive oil
• 1 medium onion, thinly sliced into 1/4" pieces
• 1 green bell pepper, thinly sliced into 1/4" pieces
• 1 red bell pepper, thinly sliced into 1/4" pieces
• 2 medium zucchini, thinly sliced into 1/4" pieces
• 1 medium yellow squash, thinly sliced into 1/4" pieces
• 3 cloves garlic, minced
• 1 – 28oz. can crushed tomatoes with oregano & basil
• 1/4 teaspoon red chili flakes
• 2 tbsp chopped fresh oregano
• Salt & Pepper to taste
• 2 cups shredded Mozzarella Soy, Rice or Regular Cheese

Heat the crushed tomatoes and oregano in a medium saucepan over medium low heat. Simmer uncovered 15 minutes.

In a large pot, heat 1 Tbsp olive oil over medium-high heat. Add onion and cook until starting to get translucent, about 4 minutes. Add garlic and heat 30 seconds. Add bell peppers, zucchini, yellow squash, salt, pepper, and red pepper flakes; mix well. Partially cover, lower heat to medium, and cook 10 minutes, stirring frequently, until veggies are tender.

Pour the tomatoes and oregano into the veggie mixture and let simmer 10 more minutes.

To assemble the dish:

Once the polenta is cooled completely, place under the broiler, and broil on high until crispy – about 10 minutes, making sure not to burn it. Pour the sauce mixture over the polenta and cover in shredded soy, rice or regular mozzarella cheese. Broil until the cheese is bubbly and browning.

You can also make this ahead to serve later, which is what I typically do… Fix the polenta and fix the vegetable ragu. Refrigerate both. When ready to serve, broil the polenta until browned and heat the sauce on the stove over medium heat. Pour the sauce over the polenta and bake at 375 for 10 minutes. Cover the dish with cheese and broil until the cheese is bubbly and starting to brown, about 3 minutes.

Bon Appétit!

Roasted Red Pepper Bruschetta

• 2 tablespoons fresh Italian parsley, minced
• 2 teaspoons capers, drained
• 1 teaspoon minced garlic
• ¼ teaspoon sea salt
• 1 tablespoon red wine vinegar
• 14 ounces roasted red peppers, drained and patted dry
• 1 baguette, sliced into ¼” thick slices
• Olive oil

Combine parsley, capers, garlic, salt, and vinegar in a food processor and process until very finely chopped. Add the peppers and pulse until they are coarsely chopped, scraping the bowl often.

Meanwhile broil the sliced baguette until just starting to get toasted, about 2 minutes. Pull out and brush each slice with olive oil. Put back under the broil and broil another minute, or until crispy and browned. Let the baguette cool.

Put about a tablespoon of red pepper mixture on each slice of baguette, and serve at room temperature.

Barbecue Party Mix

• 5 cups Chex corn cereal
• 2 cups corn chips
• 1 cup rye melba rounds
• 1 cup pretzel sticks
• 1 cup smoked almonds
• 6 tablespoons Earth Balance (or regular butter), melted
• ¼ cup barbecue sauce
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper

Preheat oven to 250 degrees.

Combine cereal, corn chips, rye rounds, pretzels and almonds in a large bowl, mix well. Whisk melted butter and barbecue sauce together in a small bowl, then drizzle over mixture, mix well. Sprinkle with chili powder, oregano and cayenne and mix well.

Pour mixture onto a rimmed baking sheet and spread to distribute evenly. Bake, stirring every 15 minutes, until golden and crisp, about 45 minutes.

Cool to room temperature and serve.

(This can be stored in an airtight container for up to a week)

Asparagus!

• 4 paper towels
• 1/4 cup water
• 1 bunch fresh asparagus, 1 to 1 ½ inches cut off the bottom
• Olive oil
• 1 tbsp butter (or Earth Balance if you don’t eat dairy)
• Salt & Pepper

Pour the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, about 3 to 4 minutes.

Meanwhile, heat the butter in a sauté pan. Remove the asparagus from the microwave using tongs and carefully unwrap. Add the asparagus to the heated butter, drizzle with olive oil, generously season with salt & pepper, and sauté for another 3-5 minutes.

Polenta Rounds with Onion, Pepper, Tomato and Cheese

· 1 – 1 lb. tube of Basil & Garlic Polenta
· 1 small onion, cut into thin strips
· 1 red bell pepper, sliced into thin strips
· 2 teaspoons minced garlic
· 1 large tomato, chopped
· 1 cup shredded mozzarella flavored rice or soy cheese (or regular shredded mozzarella)
· Salt & Pepper, to taste
· Olive oil
· Vegetable oil spray

In a large skillet, over medium heat, sauté the onion, garlic and pepper in olive oil until softened, about 8 minutes. Season with salt & pepper. Add tomato and let simmer, about 2 more minutes. Set aside.

Preheat Broiler to High.

Slice the polenta into 16 slices and place on a baking sheet coated with vegetable oil spray. Broil on high for 5 minutes. Take out and turn each slice and broil another 5 minutes.

Turn the polenta over again and cover each slice with a tablespoon of the veggie mix and shredded cheese. Put back under the broiler and cook another 2 minutes, or until the cheese is golden brown and bubbly.

Serves 2 – 4.

Vegan Jiffy Corn Bread Muffins

· 1 - 8.5 oz. box Jiffy Corn Bread Mix
· ¼ cup egg substitute
· 1/3 cup soy milk

Preheat oven to 400 degrees.

Mix all ingredients in a bowl. Let rest for 4 minutes. Stir again and fill 6 muffin cups with the mixture. Bake for 20 minutes, or until golden brown.

YUM!

Butternut Squash Fries

· Vegetable cooking spray
· 1 large butternut squash, peeled, seeded and cut into strips
· Sea salt
· Chili powder

Preheat oven to 450 degrees.

Coat a baking sheet with cooking spray. Arrange squash on sheet and sprinkle liberally with salt and chili powder. Liberally coat the squash with cooking spray.

Cook for 10 minutes, bring out of the oven and turn. Return to oven for another 10 minutes. Turn and cook another 5 minutes, or until desired crispiness.

Garbanzo Salad

• 2 – 16 oz. cans Garbanzo beans, rinsed and drained
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• ½ cup chopped red onion
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• 1 teaspoon ground cumin
• ½ teaspoon chili powder

Combine all ingredients and mix well in a bowl. Let chill 30 minutes before serving.

Makes 8 – ½ cup servings (118 calories per serving)

Spicy Three Bean Chili

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, chopped
• 4 teaspoons minced garlic
• 1 cup vegetable broth
• 1 – 28 oz. can crushed tomatoes
• 1 can black beans, rinsed and drained
• 1 can pinquinto beans, rinsed and drained
• 1 can sweet corn
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• ½ 6b6teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 cup spicy vegetarian refried beans

Over medium heat, add olive oil to a deep pot and combine onion, garlic and peppers. Sauté for 5 minutes until the vegetables are softened. Add the broth, tomatoes, corn, black beans and pinquinto beans, stir to combine and simmer for 5 minutes.

Add chili powder, cumin, cayenne and salt. Thicken the chili by stirring in the refried beans. Simmer over low heat about 10 minutes.

Serve with sour cream and cheese (optional). Use Tofutti Sour Supreme & Rice or Soy Cheese if you are a non-dairy eater.

Makes 8 – 1 cup servings. 214 calories per 1 cup serving.

Veggie Pizza (Non-Dairy or Dairy)

• 1 – 11oz. can Pillsbury Thin Crust Pizza Crust
• 1 – 15 oz. jar Contadina pizza sauce (or less depending on sauce preferences)
• ½ medium yellow onion, chopped
• 1 tablespoon minced garlic
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 ½ cups shredded Soy or Rice mozzarella flavored cheese (if you eat dairy, use regular shredded mozzarella cheese)
• Olive Oil
• Salt & Pepper

Sauté onion and garlic over medium heat with a small amount of olive oil for about 3 minutes. Add the zucchini and bell peppers, partially cover and continue to cook until the veggies are all well cooked, about 10 more minutes. Season with salt & pepper, to taste.

Meanwhile, preheat oven to 400 degrees. Spray a 15” x 14” cookie sheet with cooking spray. Unroll the dough onto the cookie sheet. Pre-bake the dough for 5 minutes.

Top with pizza sauce, cooked veggies and cheese. Bake for 10-15 minutes, until cheese is golden brown. Let it sit 3-5 minutes before cutting.

Serves 3-5.

Veggie Sandwich

• 1 Earth Grains whole wheat thin bun
• Vegan mayo (or regular, if you eat dairy)
• Spicy brown mustard
• Dill relish
• ¼ cup shredded soy or rice cheese (regular cheese if you eat dairy)
• 1 large slice tomato, lightly salted & peppered
• ¼ avocado, mashed
• A few thin slices yellow onion

Layer the sandwich with condiments, cheese, tomato, avocado and onion.

Heat a small fry pan over medium heat. Once hot, spray the pan with cooking spray. Add the sandwich and cook until warm and cheese is melted, about 5 minutes, turning carefully a few times.

Serves 1.

Spicy Black Bean Soup

• 1 teaspoon olive oil
• 1 medium onion, finely chopped
• 4 teaspoons minced garlic
• 3 - 15 oz. cans black beans
• 1 teaspoon red pepper flakes
• 1 ½ teaspoons ground cumin
• ½ teaspoon sea salt
• ½ teaspoon fresh ground pepper
• 1 ¾ cups vegetable broth
• 1 can Rotel tomatoes, drained
• 1 – 15 oz. can sweet corn, drained


Coat the bottom of a large stock pot with olive oil. Add the onion and garlic and cook, stirring frequently, about 5 minutes.

Place one can of beans, undrained, in food processor or blender. Add sautéed onion mixture, red pepper flakes and cumin. Cover and blend until smooth, about 30 seconds. Pour the mixture back into stockpot. Add vegetable broth, salt & pepper.

Put a second can of beans, undrained, in food processor or blender and puree until smooth, add to stockpot.

Add the third can of beans, rinsed and drained, the Rotel and corn into the stockpot. Bring it to a boil, lower heat and simmer for 25 minutes.

Serves 4 (2 cup servings)

MEXICAN CASSEROLE

For the skillet mixture:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 teaspoons minced garlic
• 1 medium red bell pepper, chopped
• 1 – 15 oz. can sweet corn, drained
• 2 – 15 oz. cans Pinquito beans, rinsed and drained
• 2 cans Rotel tomatoes, drained
• 1 – 4 oz. can fire roasted chiles
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Sea salt, to taste

For the polenta topping:

• 1 cup polenta
• 4 cups water
• 1 teaspoon sea salt
• 2 tablespoons Earth Balance (or butter if you eat dairy)

Heat the oil in a large skillet over medium heat. Add the onion and sauté until it is translucent, about 5 minutes. Add the garlic and bell pepper and continue to sauté until the onion is golden brown, about 3 more minutes. Add the corn kernels, beans, tomatoes, green chilies and seasonings. Stir well and simmer on medium-low for 10 minutes. Season to taste with sea salt. Remove from the heat.

Gradually add polenta to boiling, salted water, stirring constantly until it starts to thicken. Lower the temerature to simmer, stirring frequently, for approximately 20 minutes. Blend in butter and mix well.

Preheat the oven to 375 degrees. Spray a 3-quart 9 x 13.5 x 2 baking dish with Pam and pour in the veggie/bean skillet mixture. Top with the cooked polenta. Bake for 45 minutes, or until the polenta is golden and begins to get crusty. Let stand for 5 minutes. Scoop out sections to serve.

Serves 6 – 8

Black Bean Burgers

1 (15-ounce) can black beans, rinsed and drained
1/4 cup egg substitute (or 1 whole egg)
1/2 yellow onion, chopped
1 cup Panko bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon sea salt
2 teaspoons Cholula hot sauce
Fresh fround pepper
Olive oil
Cheese (optional)

Put beans in a food processor to mash. Put mashed beans in a bowl and add egg substitute, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 4 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer and cook, flipping, until golden brown on both sides and cooked through, about 10 minutes total.

Add cheese (or soy cheese) and cover to melt.

Mexican Polenta Stuffed Peppers

Mexican Polenta Stuffed Peppers
• 4 bell peppers
• ½ cup polenta
• 2 cups vegetable broth (plus a little extra)
• ½ teaspoon sea salt (plus a little extra
• 1 tablespoon butter (If you don’t eat dairy, use Earth Balance)
• 1 can black beans, rinsed & drained
• 1 can corn, drained
• ½ onion, finely chopped
• 2 teaspoons minced garlic
• 1 jalapeno, stemmed, seeded & minced
• Salt & Pepper to taste

Cut off the tops of bell peppers and cut slits in the bottom of each pepper. Remove seeds and stem. Par boil peppers in boiling salted water for 5 minutes. Remove, lightly salt the insides and set aside.

Meanwhile, bring 2 cups vegetable broth to a boil. Gradually stir in polenta & salt. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, stirring often and adjusting heat to maintain a gentle simmer, about 15 minutes. Stir in butter (or Earth Balance) and set aside.

Heat oven to 375 degrees.

Sauté the onion in olive oil until soft, about 5 minutes. Add garlic and jalapeno and cook for a minute, until fragrant. Add beans and corn and mix. Add this into the polenta and mix well.

Fill each pepper with the polenta/bean/corn mixture. Bake until peppers are soft and polenta mixture is hot, about 30 minutes.

If you choose, top each pepper with shredded cheese (soy cheese for non-dairy) and put under the broiler until cheese is melted and crispy brown.