Cherry Tomato and Yellow Squash Crumble

Credit: Vegetarian Times, August 2012

 I think what made this so delicious was that I made fresh bread crumbs for it. I used Prairie Grain Honey Whole Wheat bread and processed it in my handheld mini-processor (love that thing!) and they are so moist and crispy after baking - yum!

 Preheat oven to 400 F and spray a baking dish with cooking spray. I used two glass pie pans and made one vegan and one vegetarian.

Add these to processor and process together:
3-4 slices of bread
2 TBs parsley
1 tsp olive oil
Set aside.

Saute until soft:
1 large onion, chopped
2 cups (about 4) yellow squash, diced

Add until warmed:
3 cups cherry tomatoes
1 clove garlic, minced

Season with salt and transfer to prepared dishes.
Add:
1/2 cup grated swiss cheese to vegetarian dish.

Layer breadcrumb mixture over both dishes and bake 30-35 min.

Vegan Chimichurri Tacos

Credit: Vegetarian Times, Chef Chloe

 These were Delicious! I think the fresh herbs are the key.

 Taco Filling:
1 onion, chopped
8 oz mushrooms, sliced
15 oz can of black beans 

Saute onions and mushrooms and drain off water. Add beans and warm.

 Chimichurri Sauce: (I made this in my little cuisinart food processor that came with my immersion blender.)
 4 cloves garlic, peeled (mince this first in the processor, then add the other stuff)
1 cup cilantro leaves
1/2 cup italian parsley leaves
1/8 c olive oil (I decreased this from the original recipe)
1/4 cup fresh lime juice
2 TBs agave nectar
1 tsp salt
1/2 ground cumin
1/2 tsp black pepper

 Process until consistency of a sauce. Pour sauce over filling and serve with warm tortillas. Reserve some sauce for extra on the table. Serve with Spanish rice.

Veggie Bake

This doesn't even count as a recipe, it is just a dinner we eat, usually when I look in the cupboard at 3 o'clock and chuck a bunch of stuff in the oven.

2 sweet potatoes or yams, cut into large rounds
1 bag small red potatoes, cut in half
2 onions, quartered

Place in glass baking dish and spray with cooking spray, salt and pepper. Bake at 400 45min- 1 hour.

In separate glass baking dish spread out a package of butternut squash, cubed (from Costco or Trader Joe's). Place a little water in bottom of pan and cover with tinfoil. Bake 20-30 min at 400.

Mix
1/2 tsp cinnamon
1/2 tsp nutmeg
2 T brown sugar

And sprinkle over butternut squash. Toss with a handful of toasted pecans and serve.

I usually sauté some strips of tofu lightly dusted with garlic salt for a little protein.

Maple Nut Oaties

Another favorite for Brent's lunches. Adapted from "School Time Recipes" by Heather Eats Almond Butter

1 cup toasted rolled oats (just toast them at 350 for a few minutes on a cookie sheet- or skip this step if you want!)
1/2 cup almond butter
1/2 cup maple syrup
1/2 cup unsweetened shredded coconut
1/2 cup chopped almonds
1/2 cup dried cherries (can sub any dried fruit you'd like)
1/2 cup choc chips
1 tsp vanilla extract
1 tsp ground cinnamon

Mix and refrigerate for 15 min. THen take out and form into balls or bars, whatever your preference. Place on parchment paper or greased cookie sheet and cook at 325 10-12 min until beginning to brown. Cool and store in saran wrap or tinfoil.

Oat Fruit Bars

I make these for Brent's lunches. Adapted From "School Time Recipes" by Amy of Simply Sugar and Gluten free.

2 cups oats
2 T falx seed meal (optional)
1/2 cup whole wheat flour
1/2 cup dried figs (can sub dried apricots, cherries or any fruit of your choice)
1/2 cup raisins
1 cup chopped nuts (walnuts, almonds, or pecans)
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Mix together.

2 eggs, beaten
1/3 cup agave nectar ( can sub maple syrup or honey)
2 T water

Mix wet ingredients. Combine wet and dry. Take half mixture and pulse in cuisinart until mixture is chopped and sticky. Mix back with the rest of batter. Press into square glass pan sprayed with cooking spray an d bake at 350 for 15-20 min until golden brown. Let cool completely and then cut into bars and wrap in saran wrap.

Vegan Loaf #2 and Zucchini Parmesan Crisps

I made up this vegan loaf recipe and we ended up liking it better than our other one. (Two things are not technically vegan about it, the eggs and the worcester sauce which apparently has anchovies in it)

1 medium onion, sautéed
10 baby carrots, chopped and sautéed
1 cup walnuts, finely chopped
1 pkg soy ground fake meat
6 Morningstar sausage patties, chopped
1/4 cup sundried tomatoes, chopped
1/4 cup oats
1/2 cup soy milk
2 TBSP worcester sauce
2 eggs, beaten
salt and fresh ground pepper

Mix together ingredients and shape into a loaf in a glass pan. Bake for 20 min at 350. Take out and spread with mixture of:

1 cup ketchup
1/4 cup brown sugar
1 tsp dry ground mustard

Bake again 10-15min at 350 until ketchup is bubbling. Serve!

These Zucchini Crisps are our favorite way to eat zucchini. Add if you have a picky veggie kid this is a sure fire way to get them in!
Courtesy of my favorite, Ellie Krieger.

3 medium zucchini, cut into rounds
1 TBSP olive oil ( I might use a little more than this, I estimate)
1/4 cup shredded Parmesan
1/4 cup dry bread crumbs
Fresh ground pepper and salt

Mix together in bowl. Prepare baking sheet with tinfoil and cooking spray. Spread zucchini in a single layer. Pinch up the leftover topping in the bowl or between the rounds and sprinkle it over the rounds. Bake at 450 F 20-25 min until crisp and brown. Serve immediately. Delicious!!

Vegetable Ragout with Polenta slices (Vegan)

I modified this from a food network recipe (mine is much more simple)

1 onion, chopped
1 stick of celery hearts, chopped
3-4 carrots, chopped
2 yellow squash, cut into half coins
2 zucchini, cut into half coins
1 eggplant, cubed

1 small can tomato paste
handful of fresh parsley, chopped
4 fresh basil leaves, chopped

1 tube of cooked polenta (store bought)

Saute veggies in tsp of olive oil until soft. Salt and pepper to taste. Add tomato paste and 1-2 cans full of water (enough to thin the consistency a bit) and fresh herbs and simmer for 5-10min. Slice polenta into rounds and lightly sauté to warm through on both sides. Serve rounds covered in ragout.