Tortilla Lasagna

Tortilla Lasanga- Found this on vegetarian times website. I was unsure of it but it was delicious!

6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder (I used creole seasoning)
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 15-oz. can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese

1. Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once. This is an important step so that the tortillas dont become soggy in the lasagna.

2. Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, zucchini, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

3. Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

Butternut Squash Mac & Chz

Butternut Squash Mac ‘n Cheeze (Vegan with Gluten-free & Nut-Free options)

From " Oh She Glows"
Yield: 4 servings or 1.5 cups of cheeze sauce
Ingredients:

• 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
• Extra virgin olive oil, S & P
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp arrowroot powder (or cornstarch)
• 6 tbsp nutritional yeast, or more to taste
• 2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
• 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
Notes: 1) My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover. 2) The sauce does not cut in half well (the blender has a hard time blending it up), 3) I tried this recipe with canned pumpkin and it was awesome!

Black bean and butternut squash burritos

Black Bean and Butternut Squash Burritos

Yield: 4 burritos or 3.5 cups of filling
from "Oh She Glows"
Ingredients:

• 1 medium butternut squash, peeled, cubed, & roasted or sweet potato or pumpkin
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper, or to taste
• One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
• 3/4 cup Daiya cheese 
• 4 tortilla wraps (large or x-large)
• Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Veggie Stir Fry

Veggie Stir Fry
1 cup Chopped Broccoli
1/2 Red Pepper julienne
1/2 Green Pepper julienne
2 Medium Carrots julienne
1 cup Mushrooms sliced
1/2 Medium Onion sliced
1 Tbsp. Ginger root finely sliced
1 clove Garlic finely chopped
1 Tbsp. Canola oil (expeller pressed)
2 Tbsp. water
Ground Black Pepper to taste
1 Tbsp. Low sodium Soy Sauce
1 tsp. Rice vinegar
Red Pepper flakes to taste

1) Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside.

2) Heat oil and sauté veggies – add onion first and cook about 2-3 minutes until clear, then add garlic and ginger, then the rest of the vegetables.
3) When veggies are almost cooked (retain bright color and are still crunchy), add the sauce and stir into veggies. Cook briefly.

Roasted Veggies – Mushroom, Eggplant, Sweet Potato, Kale

Roasted Veggies – Mushroom, Eggplant, Sweet Potato, Kale 
6 Portabella Mushroom Caps or 1 package Baby Bella Mushrooms
1 Eggplant
1 medium Sweet Potato
1 Onion
8-10 leaves Kale
3 cloves Garlic
1 pinch Paprika
1/8 tsp. Fresh Ground Black Pepper
1/8 tsp. Mustard Seed
1/4 tsp. ground Cumin



Preheat oven to 450 degrees
Wash all ingredients well (except onion). Cut into medium sized wedges. Place on parchment paper. Spray with Olive oil, add seasonings.
Roast in oven at 450 degrees for 20 minutes. Add kale last 5 minutes of roast.
Place into bowl, squeeze garlic onto other veggies.

Green Basil Salad

Green Basil Salad
Mix fresh basil leaves into 1 cup arugula and 1 cup red or green leaf lettuce.
Add 1 large or 2 small Tomatoes
1/4 cup diced Red Onion
1/2 cup chopped Avocado
1/2 cup Cucumber slices
1/2 cup shredded Carrots
1/2 cup Broccoli
1/2 cup Jicama

Kale-Zucchini Stir Fry

Kale-Zucchini Stir Fry
6 leaves Lacinato green Kale
1/2 Eggplant cut into half moons
1 Zucchini or 1/2 large zucchini cut into circles
2 cloves Garlic, minced or chopped
1/2 Onion, finely chopped
Fresh Chives, finely chopped
Parsley, finely chopped
Sea or Celtic Salt
Fresh Ground Pepper

1) Heat olive oil in pan on medium – add onion and sautee
2) Add eggplant, zucchini and garlic – cook until lightly browed and soft
3) Add Kale and chives. Sautee briefly, 1-2 minutes so that kale remains a rich green

Serve with steamed fresh corn ear

Fresh Summer Veggie Mix (tastes great year round!)
(make big batch and refrigerate)
2-3 sliced heirloom Tomatoes (when seasonal – otherwise any tomato)
Large handful Basil
1/2 Cucumber sliced
1 Tbsp Olive Oil
1 tsp Sea salt
Fresh Ground Pepper
Balsamic Vinegar to taste

Lettuce Wraps

Lettuce Wraps
6 leaves Romaine Lettuce
Fill with chopped tomato, corn, avocado, red onion, jicama, drizzle with olive oil, sprinkle with fresh ground black pepper. Add sliced jalepeno for a kick

Apple, Parsnips and Sweet Potatoes

Apple, Parsnips and Sweet Potatoes
4 Parsnips, peeled and cut into bite size pieces
2 medium Sweet Potatoes, peeled and cut into bite size pieces
1 small Onion, sliced
2 Apples (try fuji or gala) cored and diced
2 cloves Garlic
Black pepper to taste

Preheat oven to 450 degrees

Place sweet potatoes, parsnips and apples with garlic and onions in a covered baking dish and spray with olive oil, add pepper to taste.
Roast for 40-50 minutes until tender.

Pear and Squash Soup

Pear and Squash Soup
1 Butternut Squash
1 tablespoon Olive Oil
3 Bartlett pears, peeled and chopped
1 1/2 cups Onion, thinly sliced
2 1/3 cups water
30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site)
1/2 teaspoon Celtic or Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
For a kick add 1-2 teaspoons yellow curry powder and 1 teaspoon cumin

Preheat oven to 375°

1) Cut squash in half lengthwise and scoop out then discard seeds.
2) Place squash halves, flesh sides down in a baking dish with water
3) Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of squash and spoon flesh into a bowl then mash.

4) In a large pot or dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).
5) Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
6) Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot.
7) Warm over low heat 3 minutes or until heated.

Sweet Potato and Bok Choy Soup

Sweet Potato and Bok Choy Soup
3 Tbsp. Olive Oil
1 medium Onion, diced
2 Leeks, white part only, roughly chopped
2 cloves Garlic, minced
Pinch Red Pepper Flakes
2 medium Carrots, sliced into 1/4-inch thick rounds
2 Celery Stalks, diced
1 large sweet potato, peeled and roughly chopped
2 sprigs Thyme
2 sprigs Parsley
1 tsp. Salt
4 cups water
1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces
1/2 tsp. fresh ground Pepper

1) Heat the oil in a large pot over medium heat. 

2) Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.

3) Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes. 

4) Add the water and increase the heat to high. Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes. 

5) Stir in the bok choy and cook for another 5 minutes. Stir in the pepper and any additional salt if necessary. 

6) Remove the thyme and parsley sprigs and serve.

Refreshing Cucumber Salad

Refreshing Cucumber Salad
3 seedless Cucumbers
1 tsp Celtic or Sea Salt
1/2 a medium Red Onion
1/2 Tbsp. Ginger, finely minced
2 Tbsp. fresh Lime juice
2 Tbsp. fresh Dill, chopped
Dash of Cayenne Pepper, optional

1) Peel the cucumbers and slice in half lengthwise. Place the cucumber halves cut side down on a cutting board and slice into thin half moons, about 1/4 “ thick. Place in a medium sized bowl and toss with the salt.  Toss with the red onion, lime juice, ginger, cayenne pepper and fresh dill.

Sweet Potato and Carrot “Fries”

Sweet Potato and Carrot “Fries”
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin**
1/4 tsp. Pepper
1/2 tsp. Sea Salt

1) Preheat oven to 425 degrees. 

2)Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
3) Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. 

4)Arrange on baking sheet lined with parchment paper. 

5)Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

** You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper.

Green Vegetable Soup

2 TBS olive oil
2 leeks, white and green parts, thinly sliced
3 cloves garlic, minced
1 head broccoli
2 medium zucchini
1 head spinach
4 leaves basil
1 tsp salt
1/2 tsp ground pepper
6 cups water


1. In a large stock pot or dutch oven, heat the olive oil over medium high heat.
2. Add the leeks and garlic and saute for 3 minutes
3. Add the broccoli, zucchini, spinach, basil, salt and pepper. Stir and cook for 5 minutes.
4. Add the water and bring to a boil. Lower heat and simmer for 15 minutes.
5. Remove from heat and add 3tbs more basil, chopped, if desired.

Steamed snow peas, broccoli and green beans

1/3 lb snow peas
1/3 lb green beans
1 head broccoli

Heat pot with boiling salted water and cover with a steamer basket. Add veggies and steam for 5 minutes, until cooked but still crisp.

Drizzle with Ginger honey soy dressing

Salsa-avocado, red pepper sandwich

This sandwich is so delicious, easy, and inexpensive.

1-2 slices of bread
One quarter red bell pepper
2 romaine lettuce leaves
1 TBS salsa, more or less to taste
1 avocado


Start with a hearty piece of bread.
1)Put it in the toaster and while it is toasting slice the red pepper into long strips.
2) cut the avocado in half and scoop out both sides into a small bowl. Add about 1TBS salsa. Mix.
3) when toast is ready place a few romaine lettuce leaves on top. Then spread the avocado over the lettuce and top with red pepper strips.
Yum!

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