rating: 9

Bucatini with Olive-Caper Sauce
(Food Network Magazine, May 2013)

serves 4
time needed: 25 min.

Ingredients:

Kosher salt
12 ounces bucatini or spaghetti
1 small clove garlic
2 tablespoons capers, drained and rinsed
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1 pound tomatoes, diced
2/3 cup pitted kalamata or nicoise olives, chopped
3 tablespoons unsalted butter, cut into pieces, at room temperature
3 tablespoons chopped fresh basil
8 ounces fresh mozzarella cheese, finely chopped (I used feta)
Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.

Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef’s knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.

Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.

Black Bean Soup
(http://goodthingsgrow.com)

serves 4

Ingredients:

1 tablespoon vegetable or canola oil
2 garlic cloves
1 large onion, chopped
2 celery stalks, including leaves, chopped
2 carrots, peeled and chopped
1/4 cup minced fresh cilantro
1 tablespoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 teaspoon chile powder
1 teaspoon dried oregano
2 bay leaves
3 cups cooked black beans, drained and rinsed
1 tablespoon fresh lemon juice
salt and freshly ground black pepper to taste
cotija cheese, for sprinkling, optional

Directions:

Heat the oil in a large saucepan over medium-high heat. When it’s hot, add the garlic, onion, celery, carrots, cilantro, cumin, coriander, paprika, oregano, and bay leaves. Reduce the heat to medium, and sauté, stirring often, until the vegetables have softened, about 10 minutes.

Stir in the black beans, lemon juice, and enough water to cover by 2 inches. Bring the soup to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until the water reduces to the point where it barely covers the beans, about 45-55 minutes. Check the water level, adding more if the soup is cooking down rapidly. I wanted my soup to be thicker, so I didn’t add anymore water than what I originally put in.

Remove the bay leaves and puree the soup with an immersion blender or in a food processor. If using a food processor, transfer the soup back to the saucepan. Reheat before serving. Season with salt and pepper, and serve hot.

rating: 8

Shiitake Mushroom and Potato Enchiladas
(www.realsimple.com)

serves 4
time needed: 45 min.

Ingredients:

1 ounce dried shiitake mushrooms (about 1 cup)
2 tablespoons olive oil
1 white onion, chopped
1 large russet potato (about 8 ounces), peeled and diced into 1/4-inch pieces
1 cup frozen corn, thawed
kosher salt and black pepper
2 cups grated Monterey Jack (about 8 ounces)
1 14-ounce can green chili enchilada sauce (about 1 1/2 cups)
8 corn tortillas, warmed
fresh cilantro, for serving

Directions:

Heat oven to 400° F. Combine the mushrooms and 2 cups boiling water in a small bowl and let sit until softened, 20 to 30 minutes. Remove the mushrooms and chop; reserve the soaking liquid.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and potato and cook, tossing often, until the potato begins to soften, 6 to 8 minutes. Add the corn, mushrooms, 1 cup of the soaking liquid, ½ teaspoon salt, and ¼ teaspoon pepper. Reduce heat to medium and cook, stirring often, until the potatoes are tender and most of the liquid is absorbed, 6 to 8 minutes. Transfer to a large bowl and stir in 1 cup of the Monterey Jack.
Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Dividing evenly, roll up the mushroom mixture in the tortillas and place seam-side down in the dish. Top with the remaining enchilada sauce and sprinkle with the remaining Monterey Jack. Bake until the sauce is bubbling and the Monterey Jack is melted, 12 to 15 minutes. Sprinkle with the cilantro.

rating: 9

Spaghetti Squash with Almonds
(Real Simple, Oct. 2011)

serves 4
time needed: 1 hour

Ingredients:

1 3-pound spaghetti squash, halved lengthwise and seeded
3 tablespoons olive oil
1/4 cup sliced almonds
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon ground cumin
kosher salt and black pepper
4 scallions, thinly sliced
Directions:

1. Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with 1 tablespoon of the oil, and turn cut-side down. Roast until tender, 40 to 50 minutes.

2. Meanwhile, spread the almonds on a second rimmed baking sheet and toast in oven, tossing occasionally, until golden brown, 6 to 8 minutes.

3. In a medium bowl, stir together the lime juice, honey, cumin, the remaining 2 tablespoons of oil, 1 teaspoon salt, and ¼ teaspoon pepper.

4. With a fork, gently scrape the strands of squash flesh into the bowl and toss with the lime juice mixture. Sprinkle with the almonds and scallions.

rating: 7

BBQ Tempeh Sandwiches
(http://ohmyveggies.com/)

makes 4 sandwiches
time needed: 1 hour, 5 min.

Ingredients:

8 oz. tempeh, cut into thin strips
3/4 c. barbecue sauce
1 tbsp. olive oil
1 tbsp. apple cider vinegar
pinch of sugar
salt + pepper to taste
1 c. shredded cabbage or coleslaw mix
olive oil mister or cooking spray
4 hamburger rolls

Directions:

Spread 1/4 cup of barbecue sauce on the bottom of a small baking dish. Add tempeh and top with remaining barbecue sauce. Gently toss to coat. Let marinate for an hour, stirring after 30 minutes.
Meanwhile, whisk together olive oil, vinegar, sugar, salt and pepper in a small bowl. Stir in cabbage and set aside.
Spray a medium skillet with oil or cooking spray and heat over medium heat. Add tempeh and sauce; cook until heated, about 5 minutes. Serve on rolls with slaw and additional barbecue sauce (if desired).

rating: 9.8

Matzo Ball Soup
(http://hellyeahitsvegan.com/)

Prep time: 8 hours 30 mins
Cook time: 40 mins
Total time: 9 hours 10 mins

Serves: 6-8

Ingredients:

12.5 oz silken tofu
¼ cup plus 2 Tbsp olive oil, separated
1 c matzoh meal
1 Tbsp nutritional yeast
1 tsp salt
½ tsp baking powder
½ tsp onion
½ tsp pepper
½ tsp garlic
¼ tsp celery seed
2 Tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped into half-circles
2 celery stalks, chopped into half-moons
1 handful fresh dill, chopped (I used dried)
6 cups vegetable stock (I used veggie chicken broth)
salt and pepper to taste
Directions:
In a food processor, blend together tofu and ¼ cup oil.
Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
Place dough in an air-tight container and refrigerate overnight.
In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
Add dill and stock and set aside.
Using your hands or a cookie scoop, form mixture into 2″ balls.
Drop balls into broth.
Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
Season with salt and pepper to taste. Serve hot.

Coconut Corn Salad
(http://www.101cookbooks.com/)

Ingredients:

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Directions:

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl. Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

rating: 5

Cinnamon-Strawberry Cake
(www.health.com)
Ingredients:

1 pound strawberries, quartered
1/2 tsp cinnamon
store-bought angel food cake
1/4 cup sliced almonds, toasted

Directions:

In a bowl, toss the strawberries with the cinnamon; let sit until juicy, about 20 minutes. Cut the cake into 12 slices. Top with strawberries and juices and almonds.

rating: 8

Simply Perfect Vegan Garlic Bread
(http://www.peacefulplate.com/)

Ingredients:

1 medium french, italian, or baguette loaf, sliced in half lengthwise
4 cloves garlic, minced
1/8 cup olive oil
1 1/2 tbsp Earth Balance Spread
1/4 tsp garlic powder
1/4 tsp italian seasoning
1/8 tsp salt
Directions:

Preheat oven to 350 degrees. In a small saute pan over low heat, saute garlic, oil, earth balance, garlic powder, italian seasoning, and salt together stirring often. Once the garlic starts to sizzle, cook for 2 minutes and remove from heat. Be careful not to overcook the garlic, if you see it starting to brown remove it from the heat immediately and transfer to a heat proof bowl to help stop the cooking. Using a basting or pastry brush, I use a silicone one, spread the oil and garlic mixture generously over the cut side of the bread halves be sure to distribute equally. Put halves back together to make a loaf and wrap in aluminum foil. Bake for 15 minutes. Remove from oven and turn the broiler on low. Open the garlic bread and place the halves cut side up on a cookie sheet. Broil for approx 2 minutes until the edges of the bread starts to get browned. Remove from oven and cut into thick slices. Eat while warm and crunchy.

rating: 7.5

Zucchini Burgers
(www.tasteofhome.com)

serves 4
time needed: 30 min.

Ingredients:

2 cups shredded zucchini
1 med. onion, finely chopped
1/2 cup dry bread crumbs
2 eggs, lightly beaten
1/8 tsp salt
dash cayenne pepper
3 hard-cooked egg whites, chopped
2 tbsp canola oil
4 whole-wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Directions:

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.

Heat 1 tbsp oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Serve on buns with lettuce, tomato and onion.