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!

Spiced Vegan Chili

• 1 small green bell pepper chopped (about 1/2 cup)
• 2 celery stalks chopped (about 1/2 cup)
• 1/2 cup chopped baby carrots
• 1/2 cup chopped red onion
• 1 jalapeno pepper, minced
• 1 cup packed kale, stems removed, chopped 
• 1 tbsp. chopped garlic
• 2 small zucchini, thinly sliced into quarter moons (about 2 cups)
• 1 - 28 oz. can petite diced tomatoes, undrained
• 1 cup reduced sodium vegetable broth
• 1 - 15.5 oz. can small white beans, rinsed and drained
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 tsp. salt
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1/2 tsp. crushed red pepper
• 1 tbsp. Sriracha hot sauce
• 1 - 8 oz. bag frozen organic cooked quinoa, prepared according to package directions (from TJs)

Heat a soup pot over medium heat and generously spray with olive oil cooking spray.  Add the bell pepper, celery, carrots, red onion, jalapeno, kale, garlic and zucchini and stir to combine.  Saute, stirring occasionally, until veggies are tender, about 5 minutes.

Stir in the tomatoes, beans, broth, spices and Sriracha and stir to mix well.  Cover the pot and adjust temperature to a simmer.  Allow to simmer covered for 30 minutes.

After 30 minutes, uncover the pot and stir. 

Cook the quinoa according to package directions and add to the pot.  Stir to combine everything together and allow to simmer, uncovered, for 5 minutes. 

Enjoy with your favorite chili toppings, such as:

• chopped green onions
• avocado chunks
• shredded vegan cheese
• vegan sour cream

Thanksgiving Vegan Shepherd's Pie & Autumn Chopped Salad

Vegan Shepherd's Pie

For the topping:

• 24 oz. fingerling potatoes
• 1/3 cup unsweetened almond milk
• 1/3 cup reduced sodium vegetable broth
• 1 tbsp. Melt vegan butter
• 1/2 tsp. salt

For the filling:

• olive oil cooking spray
• 1/2 cup chopped red onion
• 1/2 cup chopped baby carrots
• 1/2 cup chopped celery
• 1/2 cup chopped kale
• 1 tbsp. chopped garlic
• 2 cups sliced mushrooms
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 2 tbsp. all purpose flour
• 1 3/4 cups reduced sodium vegetable broth
• 1 cup frozen peas
• 3/4 cup dry lentils

Put the potatoes in a pot and cover with water.  Bring to a boil and boil until tender, about 15 minutes.

Rinse the lentils and put into a sauce pan with 2 1/2 cups water.  Bring to a boil and then reduce to a simmer.  Allow lentils to simmer until tender, about 30 minutes.

Preheat oven to 350F.  Spray a casserole dish with olive oil spray.

Heat a large saute pan over medium heat and generously spray with olive oil spray.  Add the onion, celery, carrots, garlic and kale to the pan and saute for 2 minutes.  Add the mushrooms, thyme and salt to the pan and stir to combine.  Continue sauteing until vegetables are tender, about 5 minutes.  Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute.  Gradually pour in the broth, whisking it as you pour.  Keep whisking in broth until the consistency is like gravy. 

Add the peas and cooked lentils to the pan and allow to simmer for 5 minutes. Pour the vegetable mixture into the casserole dish.

Once the potatoes are tender, remove from the water and mash with a potato masher, incorporating the almond milk, broth, vegan butter and salt. 

Spoon the mashed potatoes over the top of the vegetable mixture.  Cover the dish with foil and pop it into the oven for 20 minutes. 

Remove the foil from the dish and turn the oven to broil.  Broil until the topping is lightly browned, about 5 minutes.

Autumn Chopped Salad

• 8 cups chopped romaine
• 2 medium pears, chopped
• 1 cup dried cranberries
• 1 cup chopped pecans
• 2/3 cup poppy seed dressing
• 1/3 cup balsamic vinaigrette

Add the romaine to a large bowl and top with the pears, cranberries and pecans.  Cover and refrigerate until ready to serve.

Combine the poppy seed dressing with the balsamic vinaigrette and pour over the salad.  Toss to combine.

ENJOY!  Happy Thanksgiving from my family to yours!

Vegan Zucchini Quinoa Lasagna 🍝

• 3 medium zucchini, cut lengthwise into 15 thin slices, removing the ends
• 1/2 tsp. salt
• 2 cups reduced sodium vegetable broth
• 1 cup quinoa, rinsed
• 1/2 cup tomato sauce
• 1/4 cup finely chopped white onion
• 1 tsp. dried oregano
• 1 tbsp. dried basil leaves
• 1 tbsp. dried parsley leaves
• 2 tbsp. vegan cream cheese (I use Miyoko's)
• 1 - 24 oz. jar Rao's spicy arrabiata sauce
• 3/4 cup shredded vegan mozzarella cheese (I use Violife)

First, slice the zucchini lengthwise into 15 thin slices. Place the slices onto paper towels and sprinkle the salt over them.  Cover with paper towels and let sit until you are ready to use.

In a small saucepan, bring broth, tomato sauce, quinoa, onion, and dried oregano to a boil.

Cover, reduce heat to a simmer, and let simmer for 15-20 minutes, or until all liquid is absorbed. Remove pan from heat and stir in dried basil, parsley and cream cheese, set aside.

Preheat oven to 400F.

Spray a 6x10 baking dish with olive oil spray. Pour 1/2 cup of the arrabiata sauce to cover the bottom of the dish.

Pat the zucchini dry with the paper towels and cover the sauce with 5 slices of zucchini.

Spoon half the quinoa mixture over the zucchini slices and cover with 1/2 cup of arrabiata sauce.

Repeat with 5 zucchini slices, the other half of the quinoa mixture and another 1/2 cup of sauce. Top with the last 5 zucchini slices, the remaining sauce and sprinkle the cheese over the top.

Bake 20-25 minutes, until the sauce is bubbly and cheese is slightly browned.

Let sit for 10 minutes before digging in.  Enjoy!

Yields 6 servings:  223 calories, 6 g protein, 21 carbs, 12 g fat.

Vegan Pumpkin Bread 🎃

• 3 tbsp. Just Egg
• 1 cup pumpkin puree
• 1/3 cup vegan butter, melted
• 1/4 cup almond milk
• 1 tsp. vanilla
• 1 cup organic granulated cane sugar
• 2 cups whole wheat flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1/3 cup chopped pecans

Preheat oven to 350F.  Line a loaf pan with parchment paper.

In a medium mixing bowl, combine the Just Egg, pumpkin puree, melted vegan butter, almond milk, vanilla and sugar.  Stir to mix well.  

Add in the flour, a little at a time, stirring as you add it in.  Add the baking powder, baking soda, salt, cinnamon, nutmeg and pecans and stir to mix everything together.

Scoop the batter into the parchment lined loaf pan and pop it in the oven for 50 minutes.

Remove pan from the oven and let sit for 15 minutes.  

Remove the bread from the pan and let it sit on a cooling rack for an additional 30 minutes before slicing.

Yields 10 yummy slices of bread.  Enjoy!!!

Crockpot Lentil Quinoa Stew (Vegan/Vegetarian)

• 1 - 32 oz. box reduced sodium vegetable broth
• 1 cup chopped baby carrots
• 1 cup chopped celery
• 1 cup chopped red onions
• 1 tbsp. crushed garlic
• 1 1/2 cups brown lentils
• 1/2 cup quinoa
• 1 - 8oz. can tomato sauce
• 1/2 cup ketchup
• 2 tbsp. Cholula hot sauce
• 2 tbsp. dijon mustard
• 1 tbsp. chili powder
• 1 tsp. paprika
• 1/2 tsp. salt

Spray your crock pot with olive oil spray and pour in the broth.  Add the carrots, celery, onions, garlic lentils and quinoa into the crock and stir.

In a small bowl combine the tomato sauce, ketchup, Cholula, dijon, chili powder, paprika and salt. Blend together with a whisk.

Pour the sauce into the crock and stir to combine. Cover crock and cook on high for 3 hours. 

Enjoy with freshly grated Vegan Parmesan cheese (or normal cheese).

YUMMMM!

Southwestern Stuffed Spaghetti Squash (Vegan/Vegetarian)

• 2 large spaghetti squash
• olive oil
• salt and freshly ground black pepper
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15.5 oz. can black beans, rinsed and drained
• 1 - 11 oz. can sweet corn, drained
• 1 - 4.5 oz. can chopped green chiles, drained
• 2 tsp. dried cilantro
• 1 tsp. cumin
• 1/2 tsp. salt
• 1 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• Vegan or regular cheese (optional)

Preheat oven to 400 F.  Line a baking sheet with parchment paper.

Slice each spaghetti squash in half lengthwise.  Be careful as this requires a very sharp knife and some muscle!  Use a spoon to remove the seeds and membranes.

Brush the flesh sides of squash with olive oil and season with salt and pepper. (only 1 squash shown here - recipe yields 4 halves)

Place the squash flesh side down on your parchment lined baking sheet and pop into the oven for 55 minutes.

When there is about 30 minutes left for the squash, heat a large skillet over medium heat and drizzle with olive oil.  Add the chopped onion and bell pepper to the pan and saute until the onion is starting to get translucent, about 5 minutes.  Add chopped garlic to the pan and continue to saute for another minute, stirring continuously.

Add black beans, corn and green chiles to pan and stir to combine.  Season with the cilantro, cumin, salt, coriander and cayenne and stir to mix well.  Keep on warm, stirring occasionally, until ready to transfer to the squash.

When the squash is out of the oven and cool enough to handle,  Use a fork to scrape the "spaghetti" stands inside the squash.   Spoon 1/4 of the bean mixture each of the 4 squash halves. Top with shredded vegan or regular cheese (optional) and pop them back into the oven for 5 minutes, until cheese is melted.

Garnish with fresh avocado, or your toppings choice.   ENJOY!