Lentil Tacos

We had these tacos the other night at a friend's house and they were so delicious that I wanted to share the recipe. Unfortunately I didn't take a picture, but they look like your standard tacos, just with lentils. Lentils are so good for you and if you don't have all the ingredients you could alternatively just cook the lentils in water and add a little bit of a taco seasoning packet to the lentils.

We like to use corn tortillas and fry them in a little bit of vegetable oil until still soft (pat dry with paper towels) and then top off the lentils with diced tomatoes, grated cheddar cheese, chopped lettuce, salsa, and diced avocado. Enjoy!

Ingredients

• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
  
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 1/2 cups water
• 1 cup dried lentils, rinsed

Directions

In a large pan, saute the onion and garlic in oil until tender. Add the chili powder, cumin and oregano; cook and stir for 1 minute. Add the lentils stir for 1 minute, add water; bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until the lentils are tender.

Tostada Salad

In Tampa, Florida we frequently went to a restaurant called Bahama Breeze and loved their tostada salad. So, we tried to replicate the salad at home, sans tilapia, and I think we did a good job. This salad is delicious and the cheesy tostada underneath adds a nice texture.

Tostada Salad

Ingredients:

2 flour tortillas

Cheddar cheese - grated

Mixed Greens or shredded cabbage (your favorite)

1 tomato - diced

Half can black beans

1 cup corn (I prefer the frozen roasted corn from Trader Joe's)

1 avocado - diced

1. Turn oven to broil. Place the flour tortillas on a baking sheet and place shredded cheese on top of tortillas. Place in the oven and broil about 5 minutes or until cheese is melted and golden brown (watch closely as ovens vary).

2. Mix greens with all other ingredients and then toss with tropical vinaigrette (see below).

3. Cut broiled tostadas and place on plates. Then add the mixed salad on top and serve.

Tropical Vinaigrette:

(Thanks to the internet we found the vinaigrette here).

Ingredients:
½ cup - White Wine Vinegar
¼ cup - Orange Juice, fresh squeezed
1 Tbsp - Lemon Juice, fresh squeezed
¼ cup - Extra Virgin Olive Oil
1 Tbsp - Dijon Mustard
1 Tbsp - Fresh garlic, minced
1 tsp - Fresh Oregano Leaves (or 1/2 tsp dried)
1 tsp - Fresh Parsley, chopped
1 Tbsp - Brown Sugar
¼ tsp - Salt & Black Pepper, fresh ground

Preparation:
Combine all of the Ingredients in a blender and process until thoroughly blended. Can be made a day in advance and kept refrigerated.

Shirred Eggs

Ever since our stay at a Newport B&B, I've been trying to replicate the delicious baked eggs that we had and finally found a recipe that fits the bill. The recipe is from thekitchn and I like eggs because they are so versatile. I've made this on week nights when time is limited and add a salad with a slice of bread and it's a great quick meal.

Shirred Eggs with Soldiers
serves 2

2 eggs
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
2 teaspoons minced shallot
a few sprigs of thyme
2 pieces of toast, cut into thin slices

Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs).

Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese, shallots and a few thyme leaves onto each egg.

Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toast soldiers. Eggs will continue to set up as you eat, so get them to the table as soon as possible.

Tuscan Lentil Soup

I found this recipe via Pinterest, and it is from here. It's very thick so it's more like a stew, but a filling and good meal. I cut the recipe in half and that served 4 people with some leftover, so I can only imagine the full recipe would serve 6-8 adults. I used a fair amount of salt and pepper to season and lots of Parmesan cheese on top. Also, I found that after cooking the red lentils for 25 minutes they were already tender. I served this with a nice green salad and broiled Parmesan bread.

Tuscan Lentil Soup

1 pound small French green lentils, rinsed (I used red lentils)

7 cups vegetable broth

1 bay leaf

2 Tbs extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup pasta

8 oz spinach, chopped

1 14oz can diced tomatoes

1 Tbs chopped fresh parsley

salt

freshly ground black pepper

fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

Linguine with Tomato-almond Pesto

Picture from Smitten Kitchen

I've been wanting to make this recipe for a while now from Smitten Kitchen and it was everything that I hoped it would be. I like it with lots of grated parmesan cheese on top. This would be a great dish to bring to a potluck or gathering since it makes a good amount.

Linguine with tomato-almond pesto

serves 6-8

3/4 cup slivered almonds

1 large handful fresh basil leaves

1 to 2 large garlic cloves

Several sprinkles of sea salt

6 ripe plum tomatoes, quartered

1/2 cup grated Pecorino or Parmesan

1/4 to 1/3 cup olive oil

1 pound linguine

In a large skillet, sauté the almonds in a little olive oil until toasted. Let cool, then blend them in a food processor or blender until they are in coarse pieces. (“The size of orzo,” the original recipe suggests.) Scoop them out of the processor and set them aside.

Put the basil, garlic and a few pinches of sea salt into the food processor and chop. Add the almonds back to the food processor (keeping them separate will keep them from getting too finely chopped as you get the basil and garlic to the right texture) with the tomatoes, cheese and olive oil and whirl briefly. Season it with freshly ground black pepper.

Cook your linguine until it is al dente and could use another minute of cooking time. Reserve one cup of pasta cooking water and drain the rest. Immediately toss the hot linguine with the pesto and mix quickly so that it drinks the sauce up a bit. Add more pasta water if needed. Serve this lukewarm, or at room temperature, with a glass of wine, after you get the baby to bed.

Pumpkin Soup

I meant to post this a while ago when pumpkins were in season. This is one of my favorite fall/winter soups, which I got from my cousin and it's delicious. It's an easy soup that serves 6 or more, but I usually cut the recipe in half.

Pumpkin Soup

2 carrots - chopped

1 large onion - chopped

1/4 cup butter

1 golden delicious apple - peeled and chopped (I've used other kinds of apples as well)

1 large can packed pumpkin (29 oz)

2 cans vegetable broth

1 cup water

1 tsp ground ginger

1/4 tsp nutmeg

1 cup light cream

salt and pepper

Saute carrots and onion in butter for 10 minutes or until soft. Then add apple, pumpkin, broth, water, spices and cook all for 30 minutes until cooked through. Blend soup with an immersion blender or in batches in a blender. Then add cream and serve warm. Enjoy!

Tomato Sauce

I've never loved spaghetti and refused to make it for years because I didn't love any of the sauces, except from authentic Italian restaurants. However, this tomato sauce from Smitten Kitchen has got me boiling pasta and making this tomato sauce on a regular basis. I do add 2 cloves of chopped garlic to the sauce and I also chop the tomatoes before I place them into the pot to speed up the process. Enjoy!

Tomato Sauce with onion and butter

(Serves 4 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti)

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)

5 tablespoons (70 grams) unsalted butter

1 medium-sized yellow onion, peeled and halved

Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Winter Squash Soup with Gruyere Croutons

(Photo and recipe courtesy of Smitten Kitchen)

I made this soup last night and absolutely loved the simple mix of savory flavors. This soup is not sweet and is even better with the croutons. I substituted gruyere with jarlsburg cheese and I also only used butternut squash since that's what I had on hand. This is perfect for chilly fall days.

Winter Squash Soup with Gruyere Croutons
Adapted from Bon Appétit, December 1996

Serves 8

Soup
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt vegetable broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream

Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

For soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Lemon Blueberry Scones

I tried this new recipe which I got from Vegetarian Times and was surprised by how much I liked it. I did add a little glaze to these scones for a little extra sweetness, but they were also good without it. I'm sure I'll be making these again.

· 2 cups unbleached all-purpose flour

· 1/4 cup granulated sugar

· 2 tsp. baking powder

· 1/2 tsp. salt

· 3 Tbs. unsalted butter

· 1/2 cup plus 2 Tbs. low-fat buttermilk

· 1 tsp. grated lemon zest

· 1 tsp. vanilla extract

· 1 large egg

· 1 cup dried blueberries

· Milk for brushing tops

· Granulated sugar for tops

1. Preheat oven to 350°F. Grease baking sheet. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse meal.

2. Mix buttermilk, zest, vanilla and egg in medium bowl. Stir in dried blueberries. Add to flour mixture, stirring just until moist (dough will be sticky).

3. Turn dough out onto lightly floured surface. Pat into 8-inch circle about 3/4-inch thick. Use 2-inch round cookie cutter to cut out dough. Form scraps into more scones. Place 1/2 inch apart on baking sheet. (If making ahead, stop here, wrap tightly in plastic and refrigerate.) Brush tops with milk, and sprinkle with sugar.

4. Bake 12 to 14 minutes, until tops are lightly browned.

Glaze:

Mix a cup of powdered sugar with the juice of 1 lemon and stir until desired consistency. Then drizzle over scones.

Red Velvet Cookie Sandwiches

I got the idea to make these red velvet sandwiches from my sister Trisha. The recipe can be found here. I would recommend cutting the cream cheese frosting in half, unless you want a lot leftover. They were delicious - enjoy!

Easy Fruit Tart

I saw this peach tart from Veggie Belly and decided to make something similar with berries (raspberries, blueberries and blackberries) and pears. I honestly didn't like the pear tart all that much, but the berries were delicious. This is such an easy dessert and looks beautiful too.

Easy Fruit Tart
about 6 servings
1 sheet puff pastry
4 fresh peaches (or whatever fruit you are using)
1 cup sugar (I used less)
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp salt

Preheat oven to 400f

Thaw the puff pastry sheet for about 30 minutes. Peal and cut fruit and then toss fruit with sugar, cinnamon, allspice and salt.

Cut the puff pastry sheet into thirds and lay it out on a baking sheet. If your the baking sheet is not non-stick, spray it with non-stick spray or oil. Arrange fruit slices or berries on the puff pastry. Bake for 20 minutes or till the puff pastry is golden. Serve with whipped cream or ice cream

Baked Parmesan Tomatoes

Image from here

These tomatoes were the highlight tonight because dinner was a total bust. Luckily I made these for the side dish. The recipe is from Eating Well and it's a great way to use up summer tomatoes.

• Ingredients:
• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil
• 
  

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

• 
  

Fresh Tortellini with Asparagus

This is a meal that I've been making a lot lately. It's quick and a nice light meal for summer. I usually serve this with corn on the cobb, watermelon, and salad. I prefer Buitoni's three cheese tortellini in the refrigerated section, but you could substitute your favorite.

Ingredients:

1 package three cheese tortellini

1 bunch fresh asparagus (cut into 1 inch segments)

Olive oil

Salt and Pepper

Lots of freshly grated Parmesan cheese

Bring 4 cups of water to a boil. Add tortellini and follow cooking instructions (I believe it's only 7 minutes). A few minutes before the pasta is done, add diced asparagus to the boiling water and cook for the remaining time. Drain water when done. Add a little bit of olive oil and salt and pepper. Then add as much Parmesan cheese and serve. Enjoy!

Caprese Skewers

We've had a drought in regards to posting, but I thought I would share these little appetizers, which are super easy and adorable to the eye. Add a drop of balsamic to them and then they are ready. Recipe can be found here.

Arugula Salad

It's that time of year again when I give my oven a break and make simple salads for dinner. I had a similar salad at CPK and surprisingly loved it. This is a light meal, which I usually serve with bread, cheese and fruit.

Arugula Salad

-Fresh arugula greens

-Asparagus, steamed and diced

-Sun-dried tomatoes (from a jar), juillianed

-Shaved Parmesan cheese

-Almonds, toasted and sliced

Toss all ingredients in lemon vinaigrette.

Lemon Vinaigrette

-Juice of 1 lemon

-1/2 tsp Dijon mustard

-Salt & Pepper

-Dash of herbs (basil, parsley, oregano, thyme)

-1/2 cup olive oil

Mix all ingredients except for oil. Slowly add the olive oil while whisking the vinaigrette.

Cobb Salad

Here's another classic salad that I've been liking lately. I like it with creamy poppyseed dressing, but you could use your favorite dressing.

Cobb Salad

-Spring Mix greens

-2 hard boiled eggs, sliced

-Asparagus, steamed and diced

-1 red pepper, diced

-1 yellow pepper, diced

-Cheddar cheese, grated (or your favorite cheese)

-Poppyseed dressing (or your favorite dressing)

Combine all ingredients and coat with dressing. Serve with fresh bread.

Vegetable Crepes

I love crepes, especially sweet ones, but I've been wanting to make some savory crepes ever since we ate at the Skinny Pancake in Vermont (I would highly recommend it if you're in Burlington). The crepe batter recipe is from Susan Branch (from the Vineyard) and is the recipe I use the most. However, I do want to try this vegan crepe recipe from Vegan Yum Yum. The nice thing about crepes is that they are so versatile. With the batter made you can have dinner and dessert easily ready.

Crepe Batter

2 eggs beaten

1 cup milk

1 cup flour

1.5 Tbs melted butter

.5 tsp vanilla

Pinch of salt

Mix all ingredients together in a bowl with a wire whisk. Pour a few tablespoons of batter in a greased saute pan and then spread the batter all over by turning the pan. Cook over medium-low heat. With a spatula, flip the crepe once the edges start to curl away from the pan and cook an additional minute or two. Crepes do not take long to cook, so stay close to the stove. Below is a picture before the crepe is flipped.

Filling

1 small onion - sliced

1 red pepper - sliced

3/4 cup mushrooms - sliced

1/3 cup pesto

1/2 cup fresh baby spinach

In a saute pan with some olive oil, saute sliced onions and red pepper until the onions are almost caramelized (or you could roast the red pepper instead). Add mushrooms and cook until all vegetables are tender. Set aside.

Spread a Tbs of pesto over a crepe and add a desired amount of vegetables. Then add some fresh baby spinach and either fold or roll crepe. Could also add your favorite cheese.

Suggested dessert crepes:

-Nutella

-Sugar and lemon juice

-Raspberry jam with whip cream

-Fresh fruit with some sugar

Bon appetit!

Zucchini Nut Bread Sandwich Cookies

Do you notice a theme here? We're trying to clear out the freezer of last year's produce before the garden is going again this year.

These cookies are great by themselves or with the cream cheese frosting filling.

*photo and recipe courtesy of Everyday Food

Ingredients

Serves 14

• 1 cup all-purpose flour
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• Coarse salt
• 1 1/2 sticks unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 cup finely grated zucchini
• 1 cup old-fashioned rolled oats
• 1/2 cup chopped toasted walnuts
• 8 ounces cream cheese, room temperature
• 1 cup confectioners' sugar, sifted

Directions

1. Preheat oven to 350 degrees. Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners' sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

Curried Zucchini Soup

We love this curried zucchini soup recipe. It definitely also works with frozen shredded zucchini for when you start getting sick of zucchini bread.
*photo and recipe courtesy of Everyday Food

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Coarse salt
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1 1/2 pounds zucchini (about 3 medium), sliced 1 inch thick
• 1 baking potato, peeled and cut into 1-inch chunks
• 1/3 cup sliced almonds, toasted, for garnish

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.
2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.
3. In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds.

peanut butter thumbprint cookies

I can't think of anything that makes more sense than peanut butter and jelly except maybe peanut butter and jelly in a cookie so I made this up based on another thumbprint cookie recipe:

1/3 c canola oil
1/2 cup packed brown sugar (I used light but dark would probably be good too)
1/2 cup peanut butter
1/3 cup nondairy milk
1 tsp vanilla extract
1 1/2 cups flour
2 T cornstarch
1/2 tsp salt (generous)
1/4 tsp baking powder
raspberry jam (unless you are weird and prefer some other flavor)

Preheat oven to 350

In a large mixing bowl, use a fork to mix the oil, sugar, and peanut butter. Mix in the "milk" and vanilla. Sift in the flour, cornstarch, salt, and baking powder. Mix well until a stiff dough forms.
Roll the dough into a walnut size ball. Make a deep thumbprint, fill it with about a teaspoon of jam.

These don't spread much so you can squeeze all twenty on one sheet. Bake for 18-20 minutes. Cool on the baking sheet for five minutes. Transfer to a wire rack to cool completely.

Cauliflower Soup

This recipe is from Real Simple, which I got from my good friend Lisa. Just ignore the sandwich in the picture, but the soup is excellent. It has an interesting flavor and texture, but I started to like it more and more with each bite. This recipe serves 4-6.

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, sliced
• 1 head cauliflower, chopped
• 2 cups vegetable broth
• 2 cups whole milk
• 2 cups (8 ounces) grated white cheddar cheese
• kosher salt and pepper

Directions

1. Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 5 minutes.
2. Add the cauliflower, broth, and milk and simmer until tender, about 15 minutes.
3. Puree the soup in the pan using a handheld immersion blender or, working in batches, a standard blender.
4. Stir in 1 ⅔ cups of the Cheddar, 1 teaspoon salt, and ¼ teaspoon pepper.
5. Divide the soup into bowls. Add the remaining oil and Cheddar and ¼ teaspoon pepper. Serve with rolls or bread.

Veggie Capellini

This is my own creation, inspired from different pasta dishes and changes depending on what vegetables I have or want to use. Capellini is angel hair pasta, which cooks so quickly and I think is great in this dish. This is also great as leftovers (which is saying something because I don't usually like leftovers). You can also omit the sauce and just have it with the vegetables and pesto, but I think I prefer it with the sauce.

Veggie Capellini

Serves 4

1/2 lb capellini pasta - cooked and drained

1 jar roasted red peppers - chopped

1 jar marinated artichoke heats - chopped

1/2 lb asparagus - steamed and chopped

1/2 cup pesto (more or less)

2-3 shallots - chopped

1 cup mushrooms - sliced

1-2 garlic cloves - chopped

olive oil

1/2 cup vegetable broth (more or less)

1/4 cup cooking white wine (optional)

salt and pepper

1. Heat about a Tbs of olive oil in a saute pan. Add chopped shallots, mushrooms, and garlic and saute until slightly brown. Season with salt and pepper. Add vegetable broth and cooking wine and simmer until the liquid is reduced.

2. Have vegetables (artichoke hearts, roasted red peppers, asparagus) all ready and chopped. Including steamed asparagus.

3. Boil water and cook pasta until done. This is fast since the pasta is so thin.

4. Drain pasta and place in a large bowl. Add pesto and coat the pasta evenly. Then add chopped vegetables and the sauce with the mushrooms and shallots. Combine all, serve, and enjoy!

Brown Sugar and Peach Muffins

Another baked goods recipe from Vegan Yum Yum. These muffins are not overly sweet, but are still delicious.

Brown Sugar and Peach Muffins
Makes 12 Muffins

2 Cups Flour (spelt or all-purpose wheat)
1/2 Cup Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Soymilk (+ 2 Tbs more for all-purpose flour)
1 Tbs Lemon Juice
1/3 Cup Oil (like canola)
1 tsp Vanilla Extract
1/2 – 2/3 Cup Peaches, chopped (fresh or canned)
Extra Brown Sugar, for sanding

Preheat oven to 400ºF.

Line your muffin tins with muffin cups. Mix the dry ingredients together.

Whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots. Add the chopped peaches and fold in gently.

Fill muffin cups 3/4 of the way. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.

Lemon Maple Scones

Just think afternoon tea. These delicious scones are more like biscuits, but can be sweeten with yummy jams. The recipe is from Vegan Yum Yum and the pictures are far superior to mine. The link includes a clotted cream recipe, but I think I prefer them with apricot or strawberry jam. Also, I would recommend not broiling them to get the tops brown. They end up too hard and dry. My second batch of (pale) scones were much better.

Lemon Maple Scones
Makes 12-15 2″ Scones

2 Cups All- Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
Zest of 1 Lemon
1/3 Cup Earth Balance Margarine
3 Tbs Maple Syrup (or regular sugar)
1/2 Cup Soymilk
2 Tbs Lemon Juice

Preheat oven to 400º F.

Whisk all the dry ingredients together in a mixing bowl (flour through zest). Mix the wet ingredients together (syrup, soymilk and lemon juice). Using a pastry cutter or a fork, blend the Earth Balance into the dry ingredients until there are no chunks of margarine left and the mixture looks like damp sand.

Pour in the wet ingredients and mix with your hands to form a soft dough. Only mix until just combined, adding more flour if the mixture is too wet. Turn out the dough onto a floured surface and roll out to a slab 3/4″ thick. Using a biscuit cutter or a glass with about a 2″ diameter, cut out your scones. Press the scraps of dough together, roll out again, and continue cutting scones until you’ve used up your dough.

Transfer scones to a cookie sheet covered in parchment paper, or a non-stick mat. Brush the tops with a mixture of soymilk, powdered sugar and lemon juice.

Bake at 400º F for 12-15 minutes. If the scones aren’t lightly brown after 15 minutes, transfer to the broiler for 1-2 minutes, watching carefully, to brown the tops if desired. Remove to a cooling rack.

Simple Red Curry

This simple red curry dish was inspired by Trader Joe's Thai Red Curry Sauce. Chop your favorite vegetables to the desired amount in a saute pan and then pour some of the red curry sauce over and simmer until vegetables are tender. I don't have a picture of the final result, but below is what I usually make. This is a delicious and filling meal. It's even better served with baked garlic naan (which you can also find frozen at TJ's).

Simple Red Curry

1-2 Tbs oil

Chopped onion or 2 shallots

Chopped cauliflower

Chopped zucchini

Frozen peas

TJ's Thai Red Curry sauce

Garbanzo beans (canned)

Diced small potatoes (sometimes I include this)

Coconut milk (light is fine)

Heat oil in a saute pan. Add desired amount of chopped vegetables (and potatoes, if using) to the oil and saute for a few minutes. Add TJ's red curry sauce over the vegetables, as well as some coconut milk and simmer until vegetables are tender. Then add drained garbanzo beans to the mix. Sometimes I add a little extra seasonings like salt, pepper, ground ginger and curry powder. Once the curry is all heated through, serve over rice and enjoy with garlic naan.

Gado Gado

An Indonesian extravaganza: Yellow rice on a bed of spinach, covered with vegetables, tofu, and hard boiled eggs. A gingery peanut sauce gets drizzled over the top, and crunchy, flavorful "final toppings" add a delightful finishing touch.

Note: all the ingredients can be prepared in advance and served warm or at room temperature.

Gado-Gado:
Note: You can vary the vegetables and their amounts. Also, they can be cooked or raw, or some of each. Arrange everything on a platter or on individual plates.

1- A bed of fresh spinach goes on the bottom.

2- Yellow Rice goes on the spinach. (To make yellow rice, cook 2 cups rice in 3 cups simmering water with 1/2 tsp. tumeric. Add a little extra water toward the end of cooking, if needed until tender.)

3-An assortment of vegetables goes on rice. Such as broccoli, green beans, red and green cabbage (very finely shredded), thin slices of carrot, mung bean sprouts.

4- Tofu and hard boiled eggs (sliced or chopped) go on the vegetables
Peanut Sauces:
1 cup creamy peanut butter
1 heaping Tbs grated ginger
1 heaping Tbs minced garlic
1 1/2 cups hot water
4 Tbs cider vinegar
2 Tbs soy sauce
1 tsp salt
crushed red pepper to taste

1- Put everything into a blender and puree until smooth. If it is too thick add a little extra water.
2- Transfer to a serving bowl and adjust seasonings to taste. Serve at any temperature, drizzled over Gado Gado. (This makes about 2 cups sauces)

Final Toppings:
3 Tbs peanut or canola oil
2 Tbs sliced fresh ginger (VERY thin slices, done with your sharpest paring knife)
1 cup finely chopped onion
12 medium cloves garlic, peeled and thinly sliced

Optional toppings:
shredded, unsweetened coconut, lightly toasted
crushed red pepper
slices of fruit: lemons, limes, oranges, apples, pineapple

1-Heat 1 Tbs oil in small skillet. Add ginger, and saute over medium heat for a minute or so, then transfer to small bowl.
2- Repeat with the onion and garlic, sauteing each separately in 1 Tbs oil for 8 to 10 minutes (onion) and about 20 seconds (garlic). Place each in a small bowl.
3- Place some or all of these toppings on the table with the Gado Gado, so each person can liberally garnish their own portion.

I was a bit hesitant to try this when Christian suggested it as it seemed like a weird combination. It turned out to be a very pleasant surprise. The peanut sauce is very tasty and the recipe allows for a nice combination of veggies, protein and carbohydrates. If you want a vegan option you can leave out the egg. One night we did it with the egg, the other night we did it with tofu and both were delish!

Vegan Chocolate Peanut Butter Cupcakes

Recipe is from Vegan Cupcakes Take Over the World and makes 12 regular sized cupcakes. These are delicious!

Basic Chocolate Cupcake:

1 cup soy milk

1 tsp apple cider vinegar

3/4 cup sugar

1/3 cup canola oil

1 tsp vanilla

1/2 tsp almond extract, chocolate extract, or more vanilla extract

1 cup flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain. Pour into cupcake liners and bake at 350 degrees for 18-20 minutes.

Peanut Buttercream

1/4 cup margarine, softened

2 Tbs shortening (Earth Balance sticks are the best for this)

1/3 cup creamy peanut butter

1.5 tsp vanilla

1 1/4 cups confectioners' sugar, sifted

1 to 2 Tbs rice milk, soy milk or soy creamer

With electric handheld mixer, cream together margarine and shortening till smooth. Add peanut butter and vanilla and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be stiff. Slowly add rice milk, beating continuously till frosting is pale tan and very fluffy.

Mexican Pepper Casserole

Sorry there isn't a picture, but it is so great, I had to share!

Mexican Pepper Casserole
45 minutes to prepare, 40 minutes to bake

1 Tbs olive oil
2 cups sliced onion
6-8 medium sized bell peppers (a mix of colors, if available) thinly sliced
4-5 medium cloves garlic, minced
1 tsp salt
1 1/2 tsp cumin
black pepper, to taste
cayenne, to taste
2 Tbs. flour
2-3 eggs
2 cups yogurt and/or sour cream

Optional Items:
1 tsp dried coriander, 1 tsp dry mustard, a handful of freshly minced cilantro, 2 cups sliced jack or cheddar cheese, paprika for the top

1) Lightly grease a 10 inch square pan or its equivalent. Preheat oven to 375

2) Heat the olive oil in a deep skillet or dutch oven. Add onion and saute about 5-8 min over medium heat, until the onions begin to soften.

3) Add peppers, salt, cumin, dried coriander, mustard, black pepper, and cayenne. Saute another 8-10 minutes, then sprinkle in the flour. Cook and stir another 5 minutes, or until the peppers are very tender. Transfer to the baking pan.

4) Beat together the eggs and yogurt or sour cream. Stir in the minced fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if desired, and dust with paprika.

5) Bake uncovered for 40-45 minutes until firm in the center and bubbly around the edges. Serve hot with rice and beans and or warmed tortillas.

We served ours over rice and beans and it was really enjoyable to our taste buds. We added the cilantro and cheese to our casserole and found it to be wonderful.

Sherry Tomato Cream Sauce

I have finally created a tomato sauce that I like and it is delicious over pasta, grilled polenta, as well as bruchetta. This recipe is a combination of a few recipes, so I don't have exact measurements (just estimates). I use cooking sherry and that's what really makes this sauce, but it could probably be substituted.

Sherry Tomato Cream Sauce

Serves 4

Olive oil

2 shallots - chopped

4 small mushrooms - chopped

1-2 cloves garlic - minced

Splash of cooking sherry

1 cup vegetable broth

1 can crushed tomatoes or tomato sauce

Pinch of salt and pepper

Splash of heavy cream (optional)

Chop shallots, mushrooms and garlic. Heat olive oil in a medium to large skillet and then add shallots, mushrooms and garlic. Saute until cooked and lightly brown. Add sherry and scrape all the brown bits. Add vegetable broth and tomato sauce and stir together. Then add a pinch of salt and pepper and stir until sauce thickens or desired consistency (make sure the sauce is simmering). Then lower the heat and add a splash of heavy cream before serving. Incorporate the cream completely and then pour sauce over warm pasta. Enjoy!

Zucchini Vichyssoise

Recipe is from Ina Garten's Barefoot In Paris cookbook and serves 5 to 6 people. It can also be served either hot or cold and is delicious with homemade croutons.

1 Tbs butter

1 Tbs olive oil

5 cups chopped leeks, white and light green parts (4 to 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchinis)

1 1/2 quarts vegetable broth

1 tsp salt

1/2 tsp pepper

2 Tbs heavy cream

Fresh chives for garnish

Heat butter and oil in a large stockpot, add leeks, and saute over medium for 5 minutes. Add the potatoes, zucchini, broth, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process in a food mill or blender till mostly pureed (or desired consistency). Add the cream and season to taste. Serve either hot or cold, garnished with chopped chives and/or zucchini.

Black and "White" Cookies

This vegan recipe is for traditional NYC black and white cookies; however, I substituted white for orange due to the holiday. These cookies are delicious - even on their own without the frosting. Recipe from Vegan Cookies Invade Your Cookie Jar. Makes 16 large cookies.

1 cup soy milk

2 tsp lemon juice

1/2 cup canola or safflower oil

1 1/4 cups sugar

1 1/2 tsp vanilla extract

1/4 tsp lemon extract or 1/2 tsp grated lemon zest

1/4 tsp orange extract or 1/2 tsp grated orange zest

2 1/2 cups flour

1/4 cup cornstarch

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

For the Icing:

3 1/2 to 4 cups powdered sugar

1/4 cup boiling water

1 to 2 drops vanilla or almond extract (optional)

2/3 cup semisweet chocolate chips

1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.

2. In a medium bowl, combine the soy milk and lemon juice; allow mixture to sit 1 minute to curdle. Add the oil, sugar, vanilla, and lemon and orange extracts and whisk till blended.

3. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Form a well in the center of flour mixture and pour in the soy milk mixture. Stir to combine. Stir until almost all the lumps have dissolved and a very thick batter forms.

4. Scoop batter onto baking sheets, leaving 3 inches of space between cookies. These cookies will spread. Bake 18-20 minutes, till a toothpick inserted in the middle comes out clean. Remove cookies and allow to cool for 2 minutes - then transfer to wire racks.

5. For the icing, place powdered sugar in a large mixing bowl. Add 1/4 cup boiling water and stir vigorously with a wire whisk. Add a drop of vanilla or almond extract if desired. If necessary, dribble in additional hot water by the tablespoon till a glossy, thin-but-spreadable icing forms. If it's too runny, add a little bit of powdered sugar.

6. Dust crumbs off the flat bottoms of cookies. Scoop some frosting onto the flat side (the former bottom) of each cookie and spread an even layer of opaque frosting. Return cookies to cooling racks to dry. Use the remaining icing (about 1/2 cup) for the chocolate icing.

7. In a double boiler or microwave, melt the chocolate chips until smooth. Add the melted chocolate to the leftover icing and blend until thick and smooth. It should be slightly thicker than the white icing. Ice one-half of each cookie over the vanilla icing. Best eaten the day they are made - so enjoy!

Quinoa Chili Buns

This chili recipe is from Kate, which is excellent in a bowl or served as a sandwich. The chili thickens over time, so it makes a great consistency for a "sloppy joe" kind of sandwich (which is how I prefer to have it). It's even better when served with sliced avocado.

Quinoa Chili

2 cans kidney beans, rinsed & drained (or whatever beans you like)

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 teaspoon salt

1 green pepper, chopped

2 cloves garlic, minced

2 teaspoons cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne

1/4 teaspoon cinnamon

2/3 cup quinoa, rinsed in warm water

1 cup frozen corn

1 can tomato sauce (about 2 cups)

1 cup water

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with sliced avocados, cheese, and sandwich buns.