Chickpea and Asparagus Curry

A nice curry with noddles when asparagus is in season. This recipe came about when I didn't have the ingredients for one of the recipes I had.  

Ingredients:
8-oz dry elbows

olive oil

1 onion, diced
4 garlic cloves, minced
1-2 Tbsp ginger paste
1 bunch asparagus, with stems snapped off
1 can chickpeas, drained and rinsed
1 cup vegetable broth
1-2 tsp mild curry powder
1 can lite coconut milk
1 tsp garam masala
½ tsp ground coriander

Directions:

1. Cook noodles per package directions.
2. Drain, rinse, and set aside.
3. Heat 1 Tbsp oil over medium-high heat.
4. Add onions, garlic, ginger, and asparagus and sauté until the onions are translucent and asparagus is cooked to your liking.
5. Stir in curry powder to coat.
6. Add broth, coconut milk, and chickpeas.
7. Heat over low until warm.
8. Stir in garam masala and coriander, plus salt and pepper if desired.
9. Cover and rest 5 minutes.
10. Taste, adding more garam masala or coriander as desired.
11. Divide noodles equally among 4 bowls.
12. Ladle warm curry evenly over noodles and serve.

Notes:

• Serves 4

Leeky Polenta

The photo may not look like much, but this creamy leek polenta is buttery and oh-so-tasty! It is a go-to when it's cool out. You can eat it as an entree or as a side.

Ingredients
1-2 Tbsp olive oil
3 large leeks, thinly sliced and diced (be sure to wash thoroughly)
2 cups+ water
2 1/4 cups veg broth
1 cup dry polenta
1/2-3/4 cup unsweetened almond milk
1 tsp salt
fresh pepper, to taste

Directions

1. Heat olive oil in a large saucepan over medium heat.
2. Add the leeks, and stir to coat. 
3. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
4. Add the water and broth, cover, and bring to a boil. 
5. Slowly pour in the polenta, while whisking simultaneously to prevent clumping of cornmeal. 
6. Reduce the heat to medium-low, and cook until the mixture is thick and creamy, stirring often. 
7. As it begins to thicken, add some of the milk, stir, and continue cooking.
8. Add about ¼ teaspoon salt. 
9. Continue stirring, cooking, and adding more milk and salt, until you’ve got a creamy mixture.
10. Remove the saucepan from the heat, and stir in the remaining tablespoon of nondairy butter. 
11. Season with salt and pepper, to taste, and divide the polenta among plates.

Notes:

• Serves 4 to 6
• Use a wooden spoon for best results.

White Wine Risotto

While I was helping my parents out this past winter, my mother procured several recipes from other vegans she knows that I could make while I was visiting. My mother never wants me to go hungry. One recipe was this White Wine Risotto from Isa Does It that I skipped the "extras" and did my own. The fun fact about Isa Chandra Moskowitz is that her restaurant, Modern Love, has a location in Omaha not far from the home I grew up in. 

Ingredients:
1/2 cup cashews
1 cup water
4 cups or so vegetable broth
olive oil
1 sweet onion, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 1/2 cups Arborio rice
1 1/2 cups white wine 
fresh black pepper
1/2 tsp salt
2 tbsp lemon juice

Directions:

1. Soak the cashews in enough water to cover and adsorb for at least 2 hours or up to overnight.
2. When ready to make the risotto, drain the cashews.
3. Add the cashews plus the 1 cup water to a blender, and blend until smooth. Set aside.
4. Warm a large pot over medium heat.
5. Add olive oil and warm.
6. Saute onions and garlic in oil until translucent.
7. Mix in the thyme and saute for 1 minute more.
8. Add the rice and use a wooden spoon to stir and coat with oil. 
9. Add the white wine and stir occasionally, until the wine is mostly absorbed.
10. Add a few dashes of black pepper and 1/4 tsp salt.
11. Turn the heat to medium-low.
12. Add the broth in 1-cup increments, stirring the risotto after each addition until the broth is mostly absorbed (6-8 minutes per each cup added.)
13. With the last cup of broth, add the blended cashew mixture and lemon juice.
14. Add remaining salt if needed by taste. 
15. The risotto is ready when the rice is chewy but not over-cooked and the sauce is creamy.

Notes:

• Serve topped with an additional green vegetable. I had sauteed brussels sprouts on hand that I served my risotto with. 
• They don't make blenders like they used to. This is my mom's Hamilton Beach that she received as a wedding gift in 1970. (Meanwhile, I've gone through many, many blenders in the last 20 years I've been married.)

Grilled Yam Nachos

On August 15, in honor of the inventor of Nachos, Ignacio Anaya, I veganized a nachos recipe from Pinch of Yum. I believe my work had published this recipe in a series during 2018 about healthy eating. I had an alternate cheese sauce I planned to use (from my shells n'cheeze) because I knew it was an easy and slightly spicy cheese sauce. However, I ended up just altering the one given. It was a very nice nachos sauce.


Ingredients:
2 large red garnet or jewel yams
1 tbsp olive oil
1 tsp chili powder

1 tsp cumin
1 14-ounce can vegetarian refried black beans
1 cup frozen sweet corn
1 oz. multigrain tortilla chips
chopped cilantro for topping

crumbled vegan cheese of your choosing

For sauce:

1/2 teaspoon Earth Balance butter
1 large clove garlic, minced
1 1/2 cups unsweetened almond milk (or non-dairy milk of your choosing)
2 tbsp flour
1/4 tsp salt – more to taste
1/2 cup shredded non-dairy cheese of choice (I used Daiya cheddar shreds)

Directions:

1. Preheat the grill with medium-high heat.
2. Wash yams and pierce with fork.
3. Wrap in a paper towel and microwave on high for 5 minutes.
4. When cool enough to handle, cut yams into wedges.
5. Toss wedges with olive oil, chili powder, cumin, and salt to taste.
6. Transfer yam wedges to the hot grill and grill for a few minutes on each side until roasted. Be careful because the wedges are likely to slide between the grates of the grill.
7. While grilling, make the cheese sauce.
8. Melt the butter in a small saucepan over medium to medium-high heat.
9. Add the garlic and saute for 1-2 minutes.
10. Add 3/4 cup almond milk and heat until simmering.
11. In a small bowl, whisk the remaining 3/4 cup milk with the flour until smooth.
12. Add to the saucepan and stir until smooth and thick.
13. Turn to low heat, and whisk in the salt and shredded cheese until melted.
14. Remove from heat.
15. Meanwhile, heat the refried beans in the microwave or on the stove per your preference until warmed through.
16. Warm the corn either in the microwave or in a non-stick skillet on the stove. 
17. On a large platter, arrange the chips in a single layer.
18. Top with the grilled yam wedges, black beans, and corn. Drizzle the cheese sauce over the stack and top with the cilantro and additional crumbled cheese.

Notes:

• Serves 4 as an entree, about 520 Calories per serving depending on your chips and how big your potatoes are.
• Serves 6+ as a side.

White Bean Minestrone

This is a great year-round soup. You can serve this warm or cold, but make sure to serve with your favorite crackers.

Ingredients:
olive oil

4 garlic cloves, minced
1 onion, diced
1 red bell pepper, seeded and diced
2 cans (15-oz ea) white beans, drained and rinsed
1 tsp Italian seasoning
1 can (14-oz) diced tomatoes
fresh basil
crackers

Directions:

1. Heat a large pot over medium-high heat.
2. Add olive oil, about 1 Tbsp, and allow to warm up.
3. Sauté garlic, onion, and bell peppers until tender.
4. Stir in Italian seasoning and cook 1 minute.
5. Add beans and tomatoes (with juices), cover, and cook until warm throughout.
6. Garnish with fresh basil and serve with crackers

Notes:

• Serves 4
• Per serving (without crackers): 241 calories, 1.9g fat, 42.4g carbs, 13.6g fiber, 6g sugars, 14.1g protein

Lattice-Top Chicken Bake

This has been in our digital codex for a very long time. We made it a lot when the kids were little, but did not make it as often in the past decade. We got out and brushed off the recipe. It was still well-liked, a good one to have in the list for my omnivore family.

Ingredients:
1 pkg (16 oz) frozen mixed vegetables, thawed
2-3 boneless, skinless chicken breasts
1 can (10 3/4 oz) condensed cream of potato soup
1 cup milk
1/2 cup shredded cheddar cheese
1/2 cup French fried onions
1/2 teaspoon seasoned salt
1 tube (8 oz) crescent rolls

Directions:

1. Cook chicken as desired. Cube into small pieces. 
2. In a bowl, mix veggies, chicken, soup, milk, cheese, onions, and salt. 
3. Transfer to a greased large baking dish.
4. Bake, uncovered, at 350 degrees for 20 minutes.
   While it bakes, separate crescent dough into 2 rectangles. 
5. While it bakes, separate crescent dough into 2 rectangles. 
6. Seal perforations; cut each rectangle lengthwise into 4 strips. Weave strips
7. over warm filling, forming a lattice crust.
8. Bake 15 min longer or until crust is golden brown.

Notes:

• Serves 6-8, according to the recipe, and if you have small children. It's closer to 4-6 

Mujadara (Lentils & Bulgur)

In one of my trips to visit my parents, my  mother asked around for vegan recipes. Apparently she'd had this at my sister's house, so she got the recipe. My sister had gotten it from refugees she volunteers with. I added carrots, just to fill out the dish a little more just because it was about the only item I ate during that trip.

Ingredients:
1 cup small brown or green lentils
4 cups water, divided
1/4 cup safflower or canola oil
2 large onions, diced
1 tsp kosher salt
1 cup course bulgur (#3 or #4 grade)
black pepper

Directions:
Boil lentils with 2 cups water, reduce to simmer (about 5-10 minutes).
In a large skillet or saute pan with lid, heat oil. Add onionss and cook until a dark golden brown, stirring frequently. Sprinkle onions with salt as they cook.
Carefully pour remaining 2 cups water into saute pan. Bring to a boil.
Add bulgur and lentils with liquid.
Cover and bring back to a boil. 
Add salt and pepper to taste.
Reduce to simmer, cover, and cook until lentils and bulgur are consistency you like (al dente). (About 10-15 minutes.) You may need to add water as it cooks.

Pizza Bites

These can be eaten as a side or as a main entree. 

Ingredients:
1½ cups cooked green or brown lentils 
2 tubes prepared polenta, cut into ½” rounds 
1 bunch kale, stem and chop
¾ cup marinara sauce
¼ cup vegan parmesan 

Directions:

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper. 
2. Bake polenta rounds   for 8-10 mins, until golden and crisp (no need to flip). 
3. Steam kale. 
4. Toss lentils with marinara sauce. 
5. Top polenta rounds with steamed kale and marinara lentils. 
6. Garnish with vegan parmesan.

Notes:

• Serves  4
• Total Time: 10 min  
• Active Time: 10 min 

Ratatouille Rice

I'll admit it doesn't look great in the image, but it tastes fantastic and is amazingly filling.

Ingredients:
4 cups cooked brown rice 
1 sweet onion, diced 
3-4 garlic cloves, minced 
2 zucchinis, sliced 
2 yellow squash, sliced 
2 red bell peppers, seeded and diced 
½ cup fresh basil, chopped 
1 can white beans, drained and rinsed
1 cup low-sodium vegetable broth 
Italian seasoning 
1 cup marinara sauce 

Directions:

1. Sauté onions and garlic until translucent. 
2. Sprinkle generously with Italian seasoning, stirring   to coat. 
3. Add zucchini, squash, red peppers, and marinara sauce.
4. Cover and bring to a boil. 
5. Reduce heat to low and simmer until vegetables are fork-tender. 
6. Stir in cooked rice and beans, plus broth to help moisten and combine everything. 
7. Continue to cook and stir until vegetables reach desired tenderness. 
8. Turn off heat. Add salt and pepper to taste, plus more Italian seasoning if desired. 
9. Stir in fresh basil, reserving a little for garnish.

Notes:

• Serves 4    
• Total Time: 20 min  
• Active Time: 15 min 
• Per serving: 415 calories, 6.6g fat, 64.7g carbs, 16.1g fiber, 11.6g sugars, 26.2g protein 

Sweet Corn Risotto

Such a yummy summer dish!

Ingredients:
2 cups cooked brown rice 
1 small sweet onion, diced 
2 garlic cloves, minced 
1 cup corn (boiled and cut from cob or thawed if frozen)
1½ cups veg broth 
16-oz cauliflower rice 
1 tbsp nutritional yeast 
1 tbsp miso paste 
2 cups fresh spinach 
2 tbsp soy or almond milk

Directions:

1. Line a large pot with ¼-cup broth. 
2. Sauté onions and garlic until translucent. 
3. Stir in cauliflower rice and cook 5 minutes, adding   splashes of broth to prevent sticking. 
4. Add remaining broth, nutritional yeast, and miso,    stirring to combine. 
5. Stir in cooked rice, cover, and simmer for a few minutes. 
6. Uncover and stir in corn and spinach. 
7. Continue to cook and stir until spinach turns bright   green, folds in, and excess liquid cooks off. (Risotto   should be soft.) 
8. Turn off heat and add milk to cream it up, adding   more as desired. 
9. Let rest a few minutes.

Notes

• Serves 2
• Per serving: 207 calories, 4.4g fat, 40.4g carbs, 6g fiber, 20.1g sugars, 4.3g protein 

Ryan's Painful Tacos

These tacos got this name from frying the taco shells crispy and getting splattered with frying oil in the process. These are a great addition for build your own taco bar, or taco night all put together.

Ingredients:
Filling: 
2 Tbsp vegetable oil or corn oil                        
2 tsp vinegar (preferably apple cider vinegar)    
1 small onion, chopped (about 2/3 cup)            
3 medium cloves garlic, minced or pressed through garlic press (~1 Tb) 
2 Tbsp chili powder 
1 tsp  ground cumin            
1 tsp ground coriander 
½ tsp dried oregano 
¼ tsp cayenne pepper 
table salt 
ground black pepper 
1 pound 90% lean beef (or leaner) 
½ cup tomato sauce 
½ cup chicken broth 
1 tsp brown sugar

Shells: 
3/4 cup vegetable oil, corn oil, or canola oil 
8 corn tortillas (6-inch)

Toppings:
shredded cheese: Colby Jack; Mexican mix; Cheddar
diced tomatoes
chopped lettuce
corn
black beans
refried beans
salsa
guacamole
your choice

Directions:
Filling: 

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. 
2. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. 
3. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. 
4. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. 
5. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. 
6. Adjust seasonings with salt and pepper. 
7. Using wide, shallow spoon, divide filling evenly among taco shells.  

Shells: 

1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). 
2. Meanwhile, line rimmed baking sheet with double thickness of paper towels. 
3. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds. 
4. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. 
5. Flip again and fry other side until golden brown, about 30 seconds. 
6. Transfer shell upside down to prepared baking sheet to drain. 
7. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Notes:

• Serves 4 
• Per serving: 330 Cal + shell 
• Serve immediately, passing toppings separately.

Winter Skillet Lasagna

Ingredients:
1 butternut squash, 3 cups cubed 
1 onion, diced 
3-4 minced garlic cloves 
Italian seasoning 
4 dry lasagna noodles 
14-oz (1½ cups) marinara sauce

Tofu Ricotta 
15-oz extra-firm tofu, drained 
¼ cup nutritional yeast 
1 Tbsp Italian seasoning 
1 tsp fresh lemon juice 
¼ tsp garlic powder 
¼ tsp onion powder


Directions:
Tofu Ricotta: 

1. Press tofu for 20 minutes. 
2. Crumble tofu with your hands. 
3. Mix in remaining ingredients, plus salt & pepper to taste.

Winter Skillet Lasagna

1. Sauté onions and garlic until translucent. 
2. Add butternut squash and several shakes of Italian seasoning, plus salt and pepper. 
3. Cover and simmer until butternut is just fork-tender, adding water as needed. 
4. Once butternut squash is tender, break lasagna noodles into thirds and lay on top OR crumble noodles and sprinkle over top. 
5. Add marinara sauce on top, then cover and bring to a boil. 
6. Once boiling, reduce heat and simmer until noodles are fully cooked, about 10 minutes. (If noodles starts to dry out, add water. If you crumbled the pasta, stir occasionally as the noodles cook). 
7. Divide equally among 4 bowls and top with Tofu Ricotta.

Notes:

• Serves 4
• Per serving: 402 calories, 11.5g fat, 57.2g carbs, 11g fiber, 14.2g sugars, 22.7g protein

Anti-Vampire Soup

This served two VERY LARGE portions for me.

Ingredients:
2 cups cooked chickpeas (1 can, drained)
garlic powder (optional)
1 head garlic
2 cups (16-oz) veg broth
½ diced small onion
2 cups cauliflower florets
1 diced potato
¾ cup (6-oz) soy or almond milk
crackers {60 calories per serving}

Directions:
To Roast Chickpeas:

1. Preheat oven to 400F. 
2. Line a baking sheet with parchment paper. 
3. Spread chickpeas in an even layer and sprinkle with garlic powder. 
4. Bake until crispy and golden, about 10-15 minutes.

To Roast Garlic:

1. Preheat oven to 400F. 
2. Peel away all loose, papery, outer layers, leaving the head intact and cloves connected. 
3. Trim ¼-inch off the top of the head to expose cloves. 
4. Wrap entire bulb in foil and bake 20-35 mins, or until center clove is completely soft. 
5. Let cool.

To Prepare Soup:

1. Peel and mince roasted garlic. Set aside. 
2. Sauté onions until translucent. 
3. Add broth, cauliflower, and potatoes. 
4. Cover and bring to a boil. 
5. Reduce heat to low and simmer until potatoes are very tender, 15-20 minutes. 
6. Transfer half of the soup to a blender with roasted garlic and puree until creamy OR use an immersion blender. 
7. Add milk as necessary to thin out. 
8. Season with salt and pepper. 
9. Spoon into bowls and top with garlic roasted chickpeas.
10. Serve warm with crackers.

Baked Beans

Tis the season for baked beans. This can be made as a main meal or it can be a side. They'd be great to bring to a potluck.

Ingredients:
1 tube prepared polenta, cubed (optional) 
1 onion, diced 
2-3 minced garlic cloves 
1 cup dry white beans 
1 cup dry kidney beans
1/4 cup water 
2 Tbsp ketchup 
1/4 cup molasses (not blackstrap) 
2 Tbsp soy sauce 
2-4 Tbsp pure maple syrup 

Directions:
Optional if using polenta: 

1. Preheat oven to 350°F and line a baking  sheet with parchment paper. 
2. Bake cubed polenta for 10 mins. No need to flip. 

To make beans:

1. Cook beans using Instant Pot. Drain and rinse.
2. Sauté onions and garlic until translucent. 
3. Add beans, water ketchup, molasses, soy sauce, and maple syrup. 
4. Bring to a boil. 
5. Reduce heat to low and simmer uncovered until liquid reduces, about 20 minutes. 
6. Once beans are done, divide equally among 4 bowls. 
7. Optional: Top with polenta cubes or gently mix in.

Notes:

• Serves 4 (if as entree)
• You can sub  1 can each white beans and kidney beans.
• Pictured with a side of green beans.

Paradise Breakfast Burritos

I decided to make my own breakfast burritos based upon the Sin City Breakfast Tacos. We still make "crispies" and our own fried potatoes for other things on occasion. Paradise Breakfast Burritos have fresh-made tortillas and are vegan. Paradise would also be someone else making them for you and cleaning them up, or at least it's paradise when you share them.

Ingredients:
Tortillas
1 cup whole wheat flour + additional to form

2 tbsp olive oil
¼ cup water
salt
Crispies
corn tortillas, sliced into strips

Filling
canola oil
1 large potato, peeled and diced
1 large tomato, diced
1 medium white onion, diced
30 oz tofu, pressed and crumbled
1 tsp turmeric
2-4 Tbsp nutritional yeast
salt
pepper


Directions:
Tortillas

1. Mix all the tortilla ingredients together in a bowl until combined in a large ball. Add a tad more water if the dough is too dry. 
2. Divide into 4 smaller balls. Use additional flour on your hands to keep the dough from sticking to them.
3. Sprinkle some flour on a flat surface and place the first ball on it.
4. Flatten the ball using your hand.
5. Then use a rolling pin to flatten the dough into a thin circle, about 6-8" in diameter.
6. Heat a large pan over high heat. Once hot, place first tortilla in the pan. Watch for it to puff up, about a minute or so. Using tongs or heat-resistant fingers, flip the tortilla. Watch for more puffing.
7. Remove from pan.
8. Repeat steps 3-7 for all balls.

Crispies

1. In the same pan, heat 2 tablespoons of oil in a nonstick pan on medium heat.
2. Fry the corn tortilla strips until crispy. 
3. Put aside on a plate lined with a paper towel. 

Filling

1. To the same pan, add 2 more tablespoons of oil and heat (if necessary).
2. Fry the potatoes until soft but not crispy.
3. Add salt and pepper. 
4. Scoop the potatoes to a plate lined with a paper towel. 
5. If necessary, add 2 more tablespoons of oil to the same pan and heat.
6. Add onion and tomato, and cook until onions are translucent.
7. Add crumbled tofu, turmeric, nutritional yeast, and salt and pepper to taste.
8. Stir to combine well, then continue to cook over medium-high heat until thoroughly warm.

Paradise Burritos

1. Combine crispies, 1/4 fried potatoes, and 1/4 tofu mixture on a fresh tortilla. 
2. Fold in half for a soft taco or wrap for a burrito.

Notes:

• Serves 4.
• Approximately, 370 calories per serving.
• Tortilla recipe adapted from Hurry the Food Up.
• For the filling, you can make any Tofu Scramble you like. 

Open Faced Sloppy Lentils

These are really great sandwiches. They weren't originally supposed to be open-faced, but I couldn't eat them in a traditional way. The other suggestion I have would be to serve the filling on hoagies.

Ingredients:
3 garlic cloves, minced
4 cups fresh spinach
2 tomatoes, diced
3/4 cups green or brown lentils
1 diced green bell pepper
1½ cups marinara sauce

8 slices of whole grain bread (or 4 hoagies)

Directions:

1. Add lentils to a saucepan of water. Bring to boil, then reduce to low to simmer for 15-20 minutes. Drain and rinse when cooked.
2.  Sauté garlic and red pepper flakes, if using, until fragrant. 
3. Add spinach and tomatoes, continuing to cook until spinach turns dark green and tomatoes soften. 
4. Stir in cooked lentils, and marinara sauce until combined. 
5. Spoon onto bread (or hoagies) and serve.

Notes:
Serves 4 sandwiches
Per serving: 403 calories, 8.2g fat, 67.7g carbs, 20.6g fiber, 13g sugars, 18.5g protein

Spring Roll Noodles

This is a great summer pasta salad. Eating fresh with the noodles and veggies still warm is awesome, but if you eat as leftovers, just eat cold straight out of the fridge.

Ingredients:
1-inch fresh ginger root, peeled and minced
8 oz thin noodles, ex soba or vermicelli
16 oz fresh asparagus
2 red bell peppers, seeded and diced
2 cucumbers, diced
fresh basil
fresh cilantro
lime juice
1/4 cup soy sauce
1 avocado, sliced
1 bunch green onions, sliced

Directions:

1. Trim ends of asparagus by cracking them off. Cut remaining parts in half.
2. Cook noodles according to package instructions.
3. Meanwhile, saute ginger, asparagus, and bell peppers. Once you reach desired tenderness, turn off heat.
4. Once the noodles are cooked, drain and rinse with cold water. 
5. Add cucumber and noodles to the sauteed vegetables. Stir in basil and cilantro.
6. Squirt with lime juice (either from fresh lime fruit or bottled), and pour soy sauce over the vegetables and noodles. Mix thoroughly.
7. Top with the sliced avocado and green onions.

Notes:

• Serves 4

White Bean Zucchini Burgers

Burger season calls for yummy burgers. So many vegetarian and vegan burgers are so easy to make! I love collecting bean burger recipes.

Ingredients:
1 shredded zucchini 
¾ cup prepared white beans 
1 shredded carrot 
2 tbsp flour 
1 tsp garlic powder 
1 tsp onion powder 
dash smoked paprika 
2 burger buns
Burger Toppings (your choice) (optional)

Directions:

1. Preheat the oven to 400F and line a baking sheet with parchment paper. 
2. Place shredded zucchini in a colander and gently press out excess liquid. (Leave in the sink to continue to drip.) 
3. In a mixing bowl, mash beans with a fork or potato masher until no whole beans are left. 
4. Add zucchini, carrots, flour, and spices. 
5. Mix together well. 
6. Divide mixture and make 2-4 balls. (Regular burger or sliders.) 
7. Shape into patties using your hands and place on the baking sheet. 
8. Bake 15-30 minutes, or until patties are brown and crisp, flipping halfway. 
9. Serve on a bun with toppings.

Notes:

• Per serving (without toppings): 314 calories, 3.2g fat, 57.9g carbs, 12.5g fiber, 7.0g sugars, 15.3g protein
• Serves 2

Butternut Squash and Sage Oven Risotto

My mother made this for me when I was in recovery from surgery. I liked it. It makes a lot, though. Short-grain is in bold because it really needs short grain rice.

Ingredients:
2 Tbsp Extra-Virgin Olive Oil
2 onions, diced
1 tsp sea salt
5 - 7 cups vegetable broth
4 garlic cloves, chopped
1/4 cup lightly packed fresh sage leaves, thinly sliced
2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 1/2 cups short-grain brown rice

Directions:

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large Dutch oven.
3. Add onions and salt, stirring frequently, cook until the onions are translucent and slightly caramelized, about 10 minutes over medium heat. Add a little broth if the pot becomes too dry.
4. Stir in the garlic and sage, cooking until fragrant.
5. Add the squash, rice, and 5 cups of the broth.
6. Stir well, cover, and transfer to the oven.
7. Bake for 20 minutes.
8. After 20 minutes, stir once and check liquid levels. If the broth is not still covering the rice, add 1 cup or so of the broth, then cover and return to baking.
9. Check every 15 minutes or so until the rice is tender and the risotto is creamy and loose but not runny.
10. If the risotto seems too stiff, stir in a little broth to loosen slightly.
11. The risotto should cook for about 90 minutes.

Notes:

• Serves 8.
• You can pre-soak the rice overnight. Cook time will reduce to 60 minutes.
• Recipe was adapted from the Omaha World Herald newspaper recipe page.

Mediterranean Hummus Pasta

This is a nice, light spring dish. This got an approval from the family omnivores. You may not think the flavors will go together, but it's amazing.

Ingredients:
12-oz linguine
1 zucchini, half-moons
10-oz cherry tomatoes, sliced
1 red bell pepper, seeded & diced
1 cup plain hummus
1 cup fresh basil, chopped
dash dried oregano
¾ cup olives

Directions:

1. Cook noodles via package instructions, adding zucchini, tomatoes, and bell pepper to soften and cook a few minutes before noodles are done cooking. 
2. Drain, reserving ½-cup cooking water. 
3. Return noodles and vegetables to pot. Set aside. 
4. In a small bowl, whisk hummus, basil, and oregano with hot cooking water. 
5. Pour sauce over noodles and vegetables. 
6. Stir to coat.
7. Serve with a side of 1/4 cup olives.

Notes:
Serves 4