Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Caulifredo Pasta

1 Lb whole wheat pasta

1 head of broccoli cut into small florets (optional, you could use frozen as well)

1 small head of cauliflower

1 1/2 cups plain soy milk

1/2 cup nutritional yeast

1 tsp salt

pepper to taste

Preheat the oven to 400.   Cut the cauliflower into small florets and put them on a lightly oiled baking pan.  Roast the cauliflower for about 15 minutes.  Check it after 10 minutes and toss to around.  When it is done it should be fork tender.

While the cauliflower is roasting cook the pasta according to the box directions.  If you are using broccoli add it in with the pasta about 4 minutes before it is finished boiling.  When the pasta and broccoli is finished drain it and then return it to the pot or put it in a large serving bowl.

When the cauliflower is finished roasting put it into the blender with 1 cup of soy milk, nutritional yeast, salt and pepper.  Blend it until smooth adding more milk as it needs it.  Jut keep checking the consistency, you want it to be thick and creamy.  Pour the sauce over the pasta and mix it until well combined.

Lentil “Meat”Loaf

serves about 6

3 TBSP ground flax seeds

6 TBSP hot water

2 cups of oats

2 TBSP olive oil

1 onion

1/2 lb mushrooms

1 carrot

2 cloves of garlic finely minced

1  5 oz bag spinach washed and roughly chopped

1 tsp thyme

4 cups cooked lentils cooled (about 1 3/4 cups dry)

3 TBSP tomato paste

salt and pepper

Preheat the oven to 375.  Combine the flax seed and the hot water and set side.  Grind 1 cup of the oats in the food processor and put into a large bowl along with the other oats.  Next grind the mushrooms, onion and carrot in the food processor just until they are finely chopped.  In a large skillet heat the oil.  Add in the minced veggies and cook for about 5 minutes.  Add in the garlic and cook for another minute.  Add in the spinach and cook until it is wilted. Remove the pan from the heat and let it cool a little.

Puree half of the cooked lentils in the food processor and add the other half to the oats.  Add in the cooked veggies, the thyme, tomato paste, salt, pepper and flax seed mixture.  Mix thoroughly until it is all very well combined.  You may have to get your hands in there.  Cover a baking pan with parchment or a silpat.  Place the lentil mixture on the pan and form it into a loaf shape.  Cover it with foil and bake for 20 minutes.  Then remove the foil and bake another 20-25 minutes.  Remove the lentil meatloaf from the oven and let it cool at least 5-10 minutes before cutting.

Cashew Cheese Dip

1 cup raw cashews

3/4 cups water

1/2 cup of roasted red peppers chopped

1/4 cup nutritional yeast

1 tsp salt

1 tsp garlic powder

2 tsp onion powder

1/4 cup lemon juice

2 Tbsp tahini

Soak the cashews in the water for a least 30 minutes.  Put the cashews and all of the other ingredients in a blender and blend until smooth.  You made need to add a little more water to get the cashews to blend all the way, but just add a little at a time.  Serve at room temperature or chilled.

Vegetable Gumbo

Serves 6 -8

2 cups brown rice

3 TBSP canola oil

3 TBSP whole wheat flour (white will work too)

1 onion diced

4 stalks celery chopped

1 green bell pepper diced

2 carrots diced

2 cups okra

1 28oz can diced tomatoes

3 1/2 cups vegetable broth

1 tsp salt

1 tsp pepper

1/4 tsp cayenne pepper

1 tsp dried thyme

1 TBSP paprika

1 can chick peas drained and rinsed

Bring 4 cups of water to a boil and add a few pinches of salt.  Add in the rice and stir.  Turn down to heat to a simmer and cover.  Cook the rice for 45 minutes.  Remove it from the heat and let it sit covered for 10 minutes.

While the rice is cooking make the gumbo.

In a large pan heat the oil over medium high heat.  Add in the flour and whisk it in with the oil.  Cook the flour for about 5 minutes stirring frequently.  Add in the onion, celery, bell pepper, carrots and okra.  Stir until all the veggies are coated in the flour mixture.  Lower the heat and cook for about 10 minutes.  Add in the tomatoes, vegetable broth, salt, pepper, thyme, paprika and cayenne.  Let it simmer all together for about 15-20 minutes, it should get much thicker.   Add in the chick peas and cook a few more minutes to heat them through.  Serve over the brown rice.

Irish Soda Bread

2 TBSP flax seed meal

4 TBSP water

1 1/4 cups soymilk

2 tsp apple cider vinegar

2 cups whole wheat flour

1 cup unbleached flour

2 TBSP sugar

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup Earth Balance

1 TBSP caraway seeds

1 cup raisins

Preheat oven to 375.  Mix together the flax meal and the water in a small bowl and set aside.  Combine the soy milk and the vinegar and set aside.  In a large bowl combine the flours, sugar, baking powder, baking soda and salt.  Add in the butter and rub it into the flour until it is completely incorporated.  Mix the milk and the flax seed mixture together and then add to the flour.  Mix it in with a fork until it is well combined.  Turn it out onto a well floured surface and shape into a round loaf.  Put the dough on a baking sheet lined with parchment, foil or a silpat.  Cut a cross on the top of the dough.  Bake it for 35 to 40 minutes.  Let cool on a rack.

Potato Leek Soup

1 cup raw cashews

1 1/2 cups water

2 TBSP olive oil

2 large leeks cleaned and sliced

3 large baking potatoes peeled and diced

6 cups vegetable broth

2 bay leaves

2 tsp dried thyme

salt and pepper to taste

Soak the cashews in the water for at least and hour then blend until creamy and thick.

In a large pot heat the oil.  Add in the leeks and cook for about 5 minutes.  Add in the potatoes and cook 5 more minutes.  Add in the broth, bay leaves, thyme, salt and pepper.  Simmer for 20 minutes until the potatoes and very tender.  Turn off the heat and remove the bay leaves from the soup.  Blend the soup until it is creamy and then stir in the cashew cream.

Spinach Pesto Pasta

Serves 4

1 5 oz box of fresh spinach rinsed

1 clove of garlic

1 cup fresh basil

juice of 1 lemon

1 cup of walnuts

2 TBSP nutritional yeast

1 tsp salt

1/2 cup water

1 Lb whole wheat pasta (any shape)

Bring a large pot of water to a boil and cook the pasta according to the package directions.  Put 1/2 of the spinach and the rest of the ingredients in a food processor.  Pulse the processor until the spinach is blended a little and then add the rest of the spinach.  Blend until the pesto sauce is smooth.  When the pasta is finished, drain it and put into a large bowl.  Add in the pesto and mix until the pasta is evenly coated with the sauce.

Kale Chips

1 large bunch of kale

2 TBSP of olive oil

salt

Preheat oven to 350.  Wash and dry the kale and tear it off the stem.  Then tear it into 2 inch pieces and put it on a baking sheet.  You will probably need to pans.  Make sure the kale isn’t piled up to much, you want it in a single layer.  Rub it with the olive oil until it is evenly coated.  Bake the kale for 10 minutes and then toss it around on the pan.  Return it to the oven and toss it again after 5 minutes.  It should be getting crunchy at this point.  Keep checking the kale every couple minutes until it is all very crispy.  It usually takes about 20 minutes, but it can take more or less time so keep a close eye on it.  As soon as it comes out of the oven lightly sprinkle it with salt.  Eat it right away so it stays really crisp.

Taco Lasagna

serves 6

2 TBSP Canola or olive oil

1 medium onion diced

2 large zucchinis shredded

2 cloves garlic minsed

2 14 oz cans of black beans drained and rinsed

2 TBSP chili powder

2 tsp cumin

salt and pepper

1/4 cup water

10 8″ flour tortillas cut in half

1 cup cheddar style Daiya cheese

1 cup mozzarella style Diaya cheese

1 small head of romaine sliced

2 tomatoes chopped

1/2 cup black olives sliced

optional garnishes: Vegan sour cream, guacamole, salsa, hot sauce

Heat the oil in a large skillet over medium heat.  Add the onions and cook for 5 minutes.  Add in the zucchini and cook 5 more minutes.  Add in the garlic and black beans and cook for 2 minutes.  Add in the chili powder, cumin, salt, pepper and water.  Turn down the heat and let it simmer for about 5 minutes while you prepare the pan and tortillas.

Preheat the oven to 375.  Lightly oil a large casserole dish.  Layer 1/2 of the tortillas on the bottom of the dish.  Add in the filling then cover it with the rest of the tortillas.  Sprinkle the cheese across the top of the tortillas like a lasagna.  Bake for 15 minutes.  Remove the taco lasagna from the oven and let it cool for at least 5 minutes before serving.

White Bean and Kale Soup

2 cans of white beans rinsed and drained or 1/2 pound of dried beans cooked

1 TBSP olive oil

1 medium onion diced

2 carrots chopped

2 stalks of celery chopped

1 clove of garlic finely diced

1/2 of a large bunch of kale, stems removed and cut into small pieces

5 cups vegetable broth

2 tsp herbs de provence

salt and pepper to taste

Heat the oil in a large pot.  Add the onion, carrot and celery and cook for 10 minutes until the veggies are softened.  Add in the garlic and cook 1 minute more.  Add in the stock, beans, kale, herbs, salt and pepper.  Bring it up a gentle boil and then turn down the heat.  Simmer the soup for 10 minutes.