Stuffed Mushroom al la Ritz

Ingredients:

Makes: 16 large stuffed mushrooms

•     1 (0.9-ounce) package hollandaise sauce mix, prepared according to package directions

•     16 large mushrooms (about 1 pound)

•     1/2 small onion, minced

•     1/4 cup chopped red bell pepper

•     1/2 pound turkey sausage

•     2 tablespoons plain bread crumbs

•     1/4 teaspoon salt

•     1/4 teaspoon black pepper

See an Asian Pot Roast Recipe

Directions:

1.  Preheat oven to 350 degrees F.

2.  Remove mushroom stems from caps; finely chop stems. 

3.  In a large skillet, saute chopped mushroom stems, onion, bell pepper, and sausage over medium-high heat until sausage is crumbled and browned. Remove from heat and stir in remaining ingredients; mix well then stuff each mushroom cap and place on a large rimmed baking sheet.

4.  Bake 20 minutes, or until mushrooms are tender. Spoon hollandaise sauce over mushrooms, and serve immediately.

Farmgirl Susan's Fiesta Cottage Cheese Veggie Dip

Ingredients:

1 16-ounce container organic cottage cheese
1 cup chopped Roma, San Marzano, or other paste tomatoes (about 4 large)
1 cup chopped sweet red pepper
3 large scallions (green onions) white and green parts, chopped
1 large clove garlic, minced or 1/2 teaspoon garlic powder
1 jalapeno pepper, chopped (optional)
1/4 cup chopped fresh cilantro
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt

Instructions:
Mix all the ingredients in a medium bowl. Feel free to add even more veggies if you like. The original recipe says to chill at least 3 hours before serving, then pass with tortilla or corn chips. Waiting a few hours, or even overnight, does improve the flavor, but, as usual, I nibbled away while I chopped and mixed, and it tasted just fine to me.

It's funny, though, how you can add so many ingredients to a container of cottage cheese and have it all fit back in the original container. This dip will keep two to three days in the fridge. 

Recipe found at: http://www.farmgirlfare.com/2007/10/factory-tours-fiesta-cottage-cheese.html

Grilled Marinated Potato Slices, Green Onions, and Romesco Sauce

INGREDIENTS

• For the romesco sauce
• 1/2 cup extra-virgin olive oil, as needed
• 3 to 4 tablespoons fresh bread crumbs
• 3 to 4 garlic cloves, unpeeled
• 1/4 cup dry-roasted almonds
• 3 tomatoes, fire-roasted (from a can is fine; otherwise, roast over a barbecue or under a broiler until the skin is charred and the tomatoes collapse)
• 1/2 to 1 red bell pepper, fire-roasted
• 1/4 to 1/2 teaspoon chile powder, such as ancho or New Mexican
• 1/2 teaspoon Spanish sweet paprika (pimentón)
• About 1/4 cup tomato juice (from the tomatoes you have used, or bottled)
• 1 to 2 teaspoons sherry vinegar
• Salt
• For the potatoes
• 1 1/2 pounds large baking potatoes, such as russet, peeled
• Salt and pepper
• 1 to 2 tablespoons fresh thyme leaves
• Juice of 1/2 lemon
• 1/2 cup extra-virgin olive oil, as needed
• 1 bunch green onions, trimmed to tidy up the rough ends
• Romesco Sauce

DIRECTIONS

• Make the romesco sauce
• 1. In a heavy skillet, heat a tablespoon or two of the olive oil and toast the bread crumbs until they are lightly golden and crisp. Remove from the heat and leave to cool.
• 2. In a food processor, purée the garlic, then add the almonds and purée them into a fine-ish mix. Add the bread crumbs and whirl again; it will be a gritty mixture. Add the tomatoes, red bell pepper, chile powder, and paprika, and whirl together until it thickens; add enough of the tomato juice to give it a juicy, creamy consistency, then gradually add a few tablespoons of the olive oil, as desired. It should be a thick, emulsified sauce.
• 3. Add the vinegar and salt to taste, and whirl again. Add a few tablespoons of cold water if the mixture needs smoothing out, or another slosh of vinegar or tomato juice if the mixture needs either a tart edge or a tomato sweetness. Chill until ready to use.
• Make the potatoes
• 4. Parboil the potatoes in salted water to cover, at a gently simmering boil, until they are half cooked: tender on the outside but a bit crunchy when you reach the center. Drain and set aside.
• 5. When cool enough to handle, slice the potatoes lengthwise into steaks about 1/2 to 3/4 inch thick, taking care to keep the potatoes in big thick slices; do not let them fall apart unnecessarily or they will fall through the spaces on the grill of the barbecue. Sprinkle with salt, pepper, thyme, and lemon juice, and then drizzle lightly with olive oil as needed. Set aside.
• 6. Heat the barbecue or stovetop grill; when hot, barbecue the potato slices and whole green onions until they are charred here and there, and tender but not overcooked.
• 7. Serve the hot grilled potatoes and green onions with the Romesco Sauce. 

Recipe found at: http://leitesculinaria.com/7360/recipes-grilled-potato-slices-green-onions-romesco-sauce.html

Corn and Black Bean Salad with Peppers and Cherry Tomatoes

Corn and Black Bean Salad with Peppers and Cherry Tomatoes
In a dish like this, the exact measurement of the ingredients isn’t so important. Use what you have and enjoy summer!
1 ½ cups corn kernels (cut from 3 to 4 cobs, or thawed if frozen)
3 tablespoons cider vinegar
½ teaspoon chili powder
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon honey
1 garlic clove, minced
½ teaspoon coarse salt
3 tablespoons olive oil
1 (15 ounce) can black beans, drained and well rinsed
½ cup finely-chopped bell pepper
1 cup quartered cherry tomatoes
½ cup chopped green onions (scallions)
1 small chile pepper, seeds and ribs removed, finely diced
¼ cup chopped fresh cilantro

Directions: 

1. Cook corn in a skillet over medium heat until most of its liquid has evaporated and some kernels begin to brown, about 8-10 minutes. Stir frequently. Remove from heat and set aside to cool.

2. In a large bowl, combine the vinegar, chili power, coriander, cumin and honey. On a cutting board, sprinkle the salt on the minced garlic. Chop together, then press the salt into the garlic repeatedly with the side of a large knife to form a paste. (Alternatively, crush the garlic and salt together in a mortar and pestle.) Add the pasted garlic to the vinegar mixture.

3. Add the olive oil to the vinegar mixture and whisk well to combine completely. Add the remaining ingredients to the bowl and toss well to coat with the dressing. Serve at room temperature or chilled. Taste before serving and add vinegar or salt if desired (especially if the corn is especially sweet). 

Recipe found at:http://themessyapron.blogspot.com/2009/08/cob-and-kernel.html 

Lemon Herb Potato Salad

Lemon Herb Potato Salad

Inspired by a recipe in Cooking Light magazine

2 pounds red potatoes, or other thin-skinned, potatoes
1/4 cup extra virgin olive oil
grated zest of 1 lemon
3 tablespoons fresh lemon juice
2 tablespoons dill relish
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil
2 tablespoons fresh thyme leaves, preferably lemon thyme
1 tablespoon chopped fresh tarragon
1/3 cup sliced onion or chopped scallions or chives

Directions: 

1. Place potatoes in a large pot and cover with cold water by a few inches. Cover the pot and bring to aboil. Reduce to a simmer and cook until potatoes can be easily pierced with a fork. Drain and cool.

2. In a large bowl, combine olive oil, lemon zest and juice, dill relish, salt and pepper. Whisk until well combined. Stir in basil, thyme and tarragon.

3. When the potatoes have cooled (preferably still a little warm) peel if desired and chop into 1-inch cubes. Add to the dressing in the bowl. Add the onions. Stir gently to coat the potatoes well. Taste for seasoning and add lemon juice or salt if necessary.

Recipe found at: http://themessyapron.blogspot.com/2009/07/potato-salad_26.html

Quinoa-Stuffed Peppers with Almonds and Mint

Ingredients

• 4 bell peppers (capsicum)
• 1 cup quinoa, rinsed and drained
• 1 540g jar pasta sauce
• 1+1/4 cup water
• ½ cup slivered almonds
• 1 tbsp olive oil
• 1 onion, diced
• 1 garlic clove, minced
• 2 tbsp nutritional yeast
• ¼ cup fresh mint
• salt & pepper

Instructions

1. Preheat oven to 350°F/175°C.
2. If serving full peppers, use a pairing knife to carefully cut the tops off the bell peppers, otherwise slice them lengthwise to serve them as half-stuffed peppers. Using a spoon, gently remove the seeds and scrape out the white flesh inside the peppers. Set aside.
3. Mix quinoa, 1 cup of the pasta sauce, and 1+1/4 cups of water in a medium saucepan and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until all liquid is absorbed, about 15 minutes.
4. Meanwhile, toast the almonds in a frying pan for a few minutes by sauteing them and being sure to not let them burn. When toasted, place them in a mixing bowl.
5. Heat olive oil in frying pan over medium heat and cook the onions and garlic until translucent, about 3 minutes. Add to the mixing bowl.
6. When the quinoa is ready, add it to the mixing bowl along with the remaining pasta sauce, nutritional yeast and mint. Season with salt and pepper.
7. Divide quinoa mixture evenly among the bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top, if using.
8. If making ahead, cool and chill the peppers in the fridge or freezer, being sure to protect them from from freezer burn.
9. (If frozen, defrost peppers in fridge overnight.) Arrange peppers upright in a parchment paper-lined oven-safe dish, cover snugly with foil and bake for 1 hour. Transfer to plates and serve. 

Recipe found at: http://vegangela.com/2013/11/25/quinoa-stuffed-peppers-with-almonds-and-mint/

Lavender Roasted Onions Recipe

Ingredients: 

• 2 medium onions
• A pinch of dried lavender
• ½ tbsp fresh chopped thyme
• ¾ tbsp olive oil
• Salt and pepper 

Directions: 

• Pre-heat oven to 400 degrees
• Peel and then cut each onion into wedges, keeping the root end intact. Place the onion wedges on a baking sheet. Sprinkle lavender, thyme, salt and pepper over the onions. Drizzle olive oil and toss everything to coat.
• Roast in the oven for about 10 minutes or till the onions are brown and crisp on the edges. 

Recipe found at: http://www.veggiebelly.com/2009/07/lavender-roasted-onions.html 

African Peanut Stew

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, very finely minced
• 3 cloves garlic, finely minced
• 1 tbsp fresh minced ginger
• ½ tsp crushed red chili flakes
• 1 – 14.5 oz (400 g) can crushed or diced tomatoes
• ½ cup peanut butter (or almond or sunflower butter)
• 1 tsp dried coriander (optional)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (about 1 lb), peeled and diced
• 1 can kidney or black beans, drained and rinsed
• 1 ½ cups frozen peas (or frozen/canned corn)
• 2 cups hearty leafy greens (spinach, arugula, kale, collard)
• Salt and pepper

Instructions

1. If you’re using a can of diced tomatoes, blend them along with their juice for a few seconds in the food processor or blender, just to break them up.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
3. Add the garlic and chili and cook for about 5 minutes to soften.
4. Add the tomatoes, stir to combine then add the peanut butter (and coriander, if using), stirring it in until smooth.
5. Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart, about 15 minutes.
6. Add the black beans, peas/corn, greens and cook until the beans and peas/corn are heated through and the greens are wilted.
7. Season with salt and pepper, and add additional crushed chili flakes, as per your heat preference. 

Recipe found at: http://www.vegangela.com/2013/09/20/african-peanut-and-sweet-potato-stew/

Gluten-Free Onion and Olive Pan Bread

Ingredients:
1 large tablespoon of extra virgin olive oil or dairy-free margarine
2 large onions (red or brown), sliced about 0.5cm thick
1 tablespoon of brown sugar
250 grams of gluten-free plain (all‐purpose) flour
1 dessertspoon of gluten-free baking powder
1 teaspoon of salt
1 teaspoon caster sugar (optional)
1 dessertspoon of caraway seeds (optional)
1 dessertspoon of fresh or dried rosemary, chopped into small pieces
1 handful of green olives, roughly chopped
1 egg
125ml dairy-free milk (I used soy)
Dairy-free margarine or olive oil for greasing the pie dish

Extras: I also added a handful of linseeds. Sunflower seeds or pepitas would be nice too. The sky’s the limit!

Instructions:1. Pre-heat the oven to 175°C (350°F).
2. Place the olive oil in a medium to large frypan over medium heat.
3. The oil is hot, add the onions and cook. Stir occasionally until the onions have softened and started to turn golden (about 10 minutes).
4. Grease a 23cm round pie dish or pan using dairy-free margarine or olive oil.
5. Sprinkle the dish with brown sugar and spread the cooked onions around the bottom.
6. In a large bowl, mix together the flour, baking powder, salt, caraway seeds and caster sugar.
7. In another bowl, beat together the egg, milk and olive oil. Stir in the olives and the rosemary. Add this to the dry ingredients and stir together quickly.
8. Spread the batter over the onions as evenly as you can.
9. Bake for 20 to 40 minutes, until a skewer inserted in the center comes out dry and the top crust is golden.
10. Remove from oven and let stand for 5 minutes before cutting into wedges. Serve warm or cool and then keep in a tightly sealed container for a few days. 

Recipe found at: http://vegematarian.com.au/2013/07/14/onion-olive-bread/

Quinoa Cauliflower Patties

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cauliflower florets
• 4 eggs
• 6 scallions, white and green parts
• 3/4 cup rolled oats
• sea salt and pepper
• 1 1/3 cup sheeps milk feta
• zest of one large or two small lemons
• 1/2 cup roughly chopped flat leaf parsley
• ghee, for cooking ( or butter)

Directions: 

Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4'' wide and 1'' thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days. 

Recipe found at: http://www.sproutedkitchen.com/home/2013/9/26/quinoa-cauliflower-patties.html

Quinoa Falafel with Avocado Tahini Dressing

Ingredients

• 540 mL can chickpeas, rinsed & drained
• vegetable oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• ⅓ cup cooked quinoa
• 2 tbsp cilantro (fresh coriander)
• 1 tbsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 2 vegan “eggs” (Ener-G Egg Replacer)

Avocado Tahini Dressing

• 1 ripe avocado
• ¼ c tahini
• 1 tbsp fresh lime juice (about ½ lime)
• 2 tbsp cilantro (fresh coriander)
• ½ cup water

Instructions

1. Blend all dressing ingredients in a food processor or blender. Set aside.
2. Pulse the chickpeas in a food processor until no more whole chickpeas remain.
3. Heat 1 tbsp vegetable oil in a frying pan on medium heat and fry the onions and garlic until soft.
4. Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan “egg” mixture.
5. Form the mixture into 12 balls, and flatten them slightly.
6. Heat a couple tablespoons vegetable oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned.
7. Serve with dressing, either straight-up, or in pita bread with lettuce, tomato, etc. 

Recipe from: http://www.vegangela.com/2013/04/07/quinoa-falafel-with-avocado-tahini-dressing/

Eggplant Balls

Preparation time: 80mins
Makes 15-20

• 3 large eggplant (aubergine)
• olive oil
• 1 brown onion, finely diced
• 2 cloves of garlic, crushed
• 1 red chilli, finely diced (optional)
• 1 – 1 ½ cups fresh wholemeal breadcrumbs
• 1 tsp dried oregano or thyme
• 1 free-range egg or ½ tbs plain flour
• ¼ cup grated fresh vegetarian parmesan or sharp tasty cheese (optional) 

Directions: 

Preheat the oven to 180°C/356°F and lightly oil two large oven trays.

Peel and slice the eggplant into 1cm thick disks; evenly space the sliced eggplant on the oven trays. Sprinkle with a little salt and lightly drizzle with olive oil.

Bake in a moderate oven for 35-40mins or until golden and soft; remove from the oven and allow to cool slightly.

In a food processor (or by hand) chop the cooked eggplant finely.

In a large bowl mix the finely diced onion, garlic, chilli, 1 cup of the bread crumbs, oregano or thyme; combine well. Add the whisked egg, cheese and eggplant mixture; season with salt and pepper.

Mix thoroughly (easiest with your hands); check consistency and add more bread crumbs if the mixture is not coming together easily.

Form mixture into small balls and set aside. I try to make the balls a few hours ahead so as to rest them in the fridge to set firmly but this is not essential.

Place the balls on non-stick oven trays and bake in a moderate oven for 30 minutes; until golden.

Alternatively they can be deep fried for added crunch and naughtiness : )

Serve as a side or appetizer with bread and dips or try them in this pasta recipe. 

Recipe found at: http://www.veggienumnum.com/2010/01/eggplant-balls/

Easy Raw Pumpkin and Onion Wraps

Ingredients: 
2 cups of pumpkin, chopped
1 red onion (or Yellow Onion), chopped
1 cup freshly ground flax meal
1 cup almond meal
2 cups water
2 tablespoons nutritional yeast
2 teaspoons garlic powder
½ teaspoon cumin powder 

Directions: 

• Firstly, this recipe will make enough batter to fill two dehydrator trays, you won’t be able to get everything into your blender all at once so it is best to make this in two batches
• To make the batter, simple blend the pumpkin and water, then add the rest of the ingredients
• Spread evenly onto a dehydrator teflex sheet
• Dehydrate at 145˚F for two hours, at this point, remove from the dehydrator, place another teflex sheet and tray over the top, carefully flip over and peel the original teflex sheet off so that you can dry the under side of the wrap
• Turn down the temperature to 115˚F and continue to dehydrate for a further three hours
• Once the wraps are fully dry and still pliable, remove from the trays. Cut each wrapper into three equal rectangle strips, and store in an airtight container. Storing them like this actually makes the wrappers a little more pliable than when they first come out of the dehydrator
• Fill with an abundance of greens, avocado and tahini, roll and enjoy! 

Recipe found at:http://ascensionkitchen.com/?s=corn#search

PASILLA CHILE + LIME CABBAGE SLAW

Ingredients: 

// dressing //

zest and juice of two large limes

1 Tbsp. honey

1/2 tsp. sea salt

1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)

1/4 cup olive or grapeseed oil

2 Tbsp. greek yogurt or mayonaise (see note)

1 head green cabbage

1/4 cup finely diced red onion

1 bunch of cilantro, roughly chopped

1 ripe mango, peeled and diced

3/4 cup toasted macadamia nuts  

Directions: 

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.  

Recipe found at: http://www.sproutedkitchen.com/home/2012/7/2/pasilla-chile-lime-cabbage-slaw.html