Chicken pot pie

1 lb chicken (breast) cubed
1 c. carrots, sliced
1 c. frozen green peas
1/2 c. celery, chopped
1/3 c. butter (make sure you don't ever eat margarine. eat real butter!)
1/3 c. onion, chopped
1/3 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp celery seed
1 3/4 c. chicken broth
2/3 c. milk
2 (9-inch) unbaked pie crusts (you can find them in the freezer section. we like the wheat)


**Preheat oven to 425' and remove one pie crust and let it slowly flatten out as you prepare the rest.


1. Add chicken, carrots, peas, celery in a pan and add enough water to cover. Boil for 15 minutes, then drain.

2. In the same pan melt butter and add onions and cook until transparent. Add flour, S&P, celery seed seasoning. Slowly stir in milk and broth. Turn heat to medium low, cook until think. Stir often.

3. Pour chicken mixture into one pie crust, pour hot liquid mixture over. Cover with other crust and seal edges (you can use your fingers to make a wavy edge or a fork to make a lined look), cut the center (to vent steam while baking)

4. Bake 30-35 minutes or until the crust is golden brown

5. Let stand 10 minutes to firm. ENJOY!

Millet with Mushroom Gravy

• 1/2 cup uncooked millet (makes ~2 cups cooked)
• 1/2 tsp extra virgin olive oil
• 2 cups chopped sweet onion (1 medium onion)
• 3 garlic cloves, minced
• 4 cups sliced crimini mushrooms (300 grams)
• 1.5 tbsp minced fresh rosemary
• 2 tbsp nutritional yeast
• 1.5 tbsp low-sodium tamari (soy sauce)
• 1/2 tbsp cornstarch
• 1 & 1/4 cup vegetable broth
• 1 cup fresh chopped kale, stems removed
• Freshly ground black pepper & kosher salt, to taste

Instructions

• 1. Toast millet: In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
• 2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.
• 3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
• 4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

Recipe from "oh she glows"

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!

Pumpkin Maple Baked Bean Cornbread Casserole

Pumpkin Maple Baked Bean Cornbread Casserole

From" Oh She Glows"


Yield: 6 servings
Pumpkin Maple Baked Beans:

• 3 (15oz) cans navy beans, drained and rinsed
• 1 sweet onion, chopped finely
• 1 large garlic clove, minced
• 3 tbsp blackstrap molasses
• 4-5 tbsp pure maple syrup, to taste
• 1.5-2 tbsp regular mustard
• 1 tbsp ketchup
• 2 tbsp apple cider vinegar
• 1/2 cup canned pumpkin
• 1/4 tsp ground cinnamon
• 1/2 cup dried cranberries
• 1 tsp kosher salt, or to taste

1. Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.
2. Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.
Vegan Cornbread (I don’t suggest making this on its own as cornbread, it works as a topping only)

• 1 cup cornmeal
• 1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)
• 2 tbsp ground flax
• 3/4 tsp kosher salt
• 1 tbsp baking powder
• 1/4 cup organic cane sugar
• 1 cup almond milk
• 1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or canola)

3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.
4. Grease a casserole dish (I used 2.3 L), spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.
Note: Does not keep well for leftovers (it dries out a bit). I suggest serving immediately or halving the recipe if needed.

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.

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

Pumpkin (Sweet) Potato Bake

Pumpkin Potato Bake
1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp. Olive Oil
Sea/Celtic Salt and Pepper to taste

Roast pumpkin (remove top and seeds – great for baking too)
Cut pumpkin into sections and place in baking dish flesh side down with water in the pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin – wash well and pierce with fork first.

Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a baking dish and return to oven at 350 to warm.

Harvest Roasted Veggies

Harvest Roasted Veggies
1 Butternut Squash – peeled, seeded and chopped
4 medium Sweet Potatoes – peeled and chopped
2 cups Baby Bella Mushrooms washed and cut into quarters
1 Yellow Onion peeled, cut into thick slices
4 Garlic Cloves – peeled and whole
Olive oil sprayed or drizzled over vegetables (1-2 Tbsp)
1/2 teaspoon Sea or Celtic salt
1 tsp. Fresh Ground Black Pepper – to taste
Dried Basil to taste (1 teaspoon)
Dried Thyme to taste (1 teaspoon)

1)Preheat oven to 450 degrees

2) Place first five ingredients on a baking sheet with parchment paper
3) Spray or drizzle with olive oil. Add pepper, thyme and basil and salt.

4) Bake for 10 minutes, turning them over half way. Add onions and mushrooms and bake for 30 minutes more.

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.

Baked Zucchini with Tomatoes and Herbs

5 small zucchini

4 scallions, sliced, white and green parts

1 small onion, chopped

2 plum tomatoes, coarsely chopped

2 tbs celery leaves (from inner stalks), chopped

4 tbs basil leaves, chopped

1/4 cup olive oil

1 tsp salt

1/2 tsp pepper

Preheat oven to 425'. 

1. Slice zucchini in half crosswise, then again lengthwise, then slice each half again to make sticks

2. Combine zucchini sticks, scallions, onion, tomatoes, celery leaves and basil. 

3. Mix in the olive oil, salt, and pepper. Toss to combine. 

4. Pour into a 3 quart dish and bake for 20 minutes. 

(Garnish with extra green onion and basil, if desired.)

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.

Roasted Acorn squash stuffed with Mushroom and Sage

1 medium acorn squash
3/4 tsp plus 1/4 tsp salt
1/2 tsp ground black pepper
6 TBS olive oil, plus extra for brushing
2 cloves garlic, minced
1 large portobello mushroom, chopped
1 small onion, chopped
2 tsp fresh sage, finely chopped
Optional: pinch of red pepper flakes

1. Preheat oven to 450'.
2. Trim off ends of the squash. Stand upright and slice in half lengthwise. Scoop out pulp and seeks and discard. Brush each half with olive oil and sprinkle with salt and black pepper.
3. Place acorn squash cut side down on baking dish. Roast until flesh is tender and edges are golden brown, apx 25-35 minutes.

4. Meanwhile, heat olive oil in a medium sauce pan over medium high heat. Add onions and garlic and saute 2 minutes or until onions are translucent.
5. Add mushrooms and sage and 1/4tsp salt (and red pepper flakes if using). Saute until mushrooms begin to soften, about 5 minutes.
6. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

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

Hawaiian Rice

2 cups prepared brown rice (when cooking the rice substitute 1/2 the water for vegetable broth) 
2 TBS butter
3/4 cup roasted macadamia nuts
1 onion
1/4 tsp garlic powder
Salt


1. In a frying pan or wok heat 1 TBS butter. Add macadamia nuts, onion,  garlic powder, and lightly sprinkled salt. Stir and cook until onions are opaque and nuts start to brown. About 3 minutes. Add rice and stir until warm.

This rice is delicious served with Hawaiian Shrimp and Scallop Kabobs

Hawaiian Scallop and Shrimp Kabob

1 pound large shrimp - peeled and deveined
1/2 pound scallops
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 fresh pineapple - peeled, cored and cut into wedges

• Marinade: 
• 1/2 cup rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger root
• 3 tablespoons light soy sauce

1. If using wooden skewers, soak them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. 
2.  In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well. Add Shrimp and Scallops and let them soak. 
3. Thread the shrimp, scallops, peppers, and pineapple on the skewers.
4. Place the skewers on the grill and brush with the sauce.  Rotate the kabobs often. Cook until shrimp turns pink and scallops are white in the middle. 

ENJOY YOUR HAWAIIAN MEAL!

This pairs nicely with Hawaiian Rice