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.

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 

Bourbon and Brown Sugar Stove Top Baked Beans

After making stove top baked beans before, I decided to play with the recipe and make a bourbon and brown sugar version, kind of like the one you purchase in a can at the store.

Ingredients:
1 tube prepared polenta, cubed
1 cup dry white beans
1 cup dry kidney beans
1 Tbsp oil
1 sweet onion, diced
2-3 garlic cloves, minced
¼ cup Bourbon
3 Tbsp molasses (not blackstrap)
1 Tbsp brown sugar
2 Tbsp soy sauce
4 Tbsp pure maple syrup

Directions:

1. Cook beans either soaking overnight and boiling in a pot for 20 minutes, or use a pressure cooker to cook from dry or soaked.
2. Preheat oven to 350°F and line a baking sheet with parchment paper.
3. Bake cubed polenta for 5-10 mins, until golden and crisp (no need to flip).
4. Sauté onions and garlic in oil until translucent.
5. Add cooked beans, Bourbon, molasses, brown sugar, soy sauce, and maple syrup.
6. Bring to a boil.
7. Reduce heat to low and simmer uncovered until    liquid reduces, about 20 minutes.
8. Serve over baked cubed polenta.

Notes:

• Serves 4.
• You can sub 1 can of white beans and 1 can of kidney beans for the dry beans and skip cooking step.

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.

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

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.

Shells n'Cheeze

Feeling like some comfort food, I found a recipe that was a fancy vegan Mac n'Cheeze. I didn't want all the fancy stuff, and some of their ratios were off. But my adapted version is really tasty. I've made it several time.

Ingredients:
8-oz shells or other pasta, cooked via package directions
1 cup (8-oz) almond milk
2 tbsp nutritional yeast
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric
2 tbsp miso paste**

Optional:
1 can (15-oz) black beans, drained and rinsed
1 bunch green onions, sliced

Directions:

1. In a saucepan, whisk together cold milk, nutritional yeast, cornstarch, onion powder, garlic powder, smoked paprika, and turmeric. 
2. Cover and bring to a near boil, then reduce heat to low. 
3. Uncover and continue to cook, stirring occasionally until the sauce thickens. 
4. Turn off heat and stir in miso. 
5. Fold cooked pasta into sauce, stirring to coat completely. 
6. If using, fold in beans and garnish with green onions.

Notes:

• Serves 4

Butternut Home Fries

This is a single serving as posted. I don't see why you couldn't scale this up, but it's already a lot of chopping. 

Ingredients:
2 cups butternut squash, cubed 
1 potato, cubed 
½ onion, sliced 
½ tsp Old Bay Seasoning
salt & pepper

Directions:

1. Preheat oven to 400F. 
2. Line a cookie sheet with parchment. 
3. Rinse butternut & potato cubes under cool water and shake off excess. 
4. Toss cubes with onion, Old Bay, plus salt & pepper until well coated. 
5. Arrange in a single layer and roast until cooked through, stirring and flipping a few times (about 20-25 minutes).

Notes:

• Serves 1
• Approximately 280 calories

Thai Pumpkin Bisque

While not a shellfish base as traditional bisques are, this creamy pumpkin based soup definitely qualifies. I absolutely loved this dish. You can have it with bread or crackers. It's a lovely fall dish as the weather cools down.

Ingredients:
15-oz canned pumpkin  
10-oz lite coconut milk 
1 tbsp red curry paste 
2 tsp low-sodium soy sauce
½ tsp garlic powder

Directions:

1. Whisk all ingredients together in a small saucepan.
2. Heat over medium for about 10-15 minutes, until flavors are well-combined and the soup is warm.

Notes:

• Serves 1 (although it served me two servings.)

Spinach Strawberry Salad

I LOVE Strawberry Salads!! This one is an excellent salad. It's strawberry season, so enjoy! I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
4 cups fresh spinach 
2 cups sliced strawberries 
1 cored and diced apple
1-2 cups cooked white beans, rinsed 
3 tbsp walnuts

Apple Balsamic Vinaigrette 
¼ cup applesauce 
2 tbsp balsamic vinegar 
1/2 tsp Dijon mustard 
pure maple syrup, to taste

Directions:
Vinaigrette 

1. Whisk together until well combined. 

Salad

1. Toss salad ingredients with Apple Balsamic Vinaigrette until well combined.

Notes:
You can make this as a side salad for dinner, or eat it as dinner, serving 2.
Per serving: 390 calories, 9.5g fat, 62.2g carbs, 18.1g fiber, 20.1g sugars, 18.2g protein

Caesar Taco Salad

This is an everybody-approved salad. It's delicious! I got the recipe from Happy Herbivore Meal Mentor. This is a great salad as a side or main dish.

Ingredients:
1 tbsp low-sodium soy sauce 
2 tsp fresh lemon juice 
2 tbsp taco seasoning 
1.5 - 2 cups chickpeas  
2 corn tortillas 
1 head romaine lettuce, chopped 
5-oz cherry tomatoes, sliced 
2-oz guacamole

Caesar Dressing 
½ cup yogurt 
1 tbsp fresh lemon juice 
1 tbsp Dijon mustard 
1½ tsp Worcestershire sauce 
garlic powder

Directions:

1. Preheat oven to 375F.
2. Make dressing by whisking all ingredients together until well combined, adding garlic powder to taste. 
3. Chill until using.
4. Combine soy sauce, lemon juice, taco seasoning and chickpeas, stir to coat.
5. Place on parchment-lined baking sheet, and bake 20-25 minutes, until crispy but not hard. 
6. During last 5-10 minutes, place tortillas right on the rack and bake until crispy. 
7. In a large mixing bowl, toss chickpeas with lettuce and cherry tomatoes. 
8. Pour dressing over top, and toss to coat. 
9. Crumble corn tortillas over the top. 
10. Top with guacamole.

Notes:

• Serves 2.
• Per serving: 418 calories, 8.6g fat, 63.4g carbs, 12.7g fiber, 9.1g sugars, 19.2g protein

Sweet Tomatoes Bowl

This was amazing. I really like lentils, and there is a fabulous flavor combination here. I got the original recipe from Happy Herbivore Meal Mentor. 

Ingredients:
water
1 zucchini, sliced in half moons 
1-2 tbsp Taco Seasoning 
5-oz cherry tomatoes, or grape tomatoes, or combo of small tomatoes, sliced 
⅓ cup corn 
¾ cup cooked lentils 
¼ cup salsa 

Directions:

1. Heat a skillet, and add ¼-cup water. 
2. Add zucchini and Taco Seasoning. 
3. Cook for a few minutes, until zucchini is just becoming tender. 
4. Add tomatoes and cook until the tomatoes start to soften. 
5. Add corn and cooked lentils. 
6. Continue to cook until vegetables reach desired tenderness, stirring constantly and adding water as needed. 
7. Top with salsa and serve. 

Notes:

• Serves 1
• Per serving: 386 calories, 1.7g fat, 72.2g carbs, 27.1g fiber, 11.6g sugars, 24.6g protein
• You can add hot sauce if you like. 

Spring Grape Salad

This is a great fresh salad to serve as a side or even have as a dessert. It's improved by slightly sweeter grapes for the sweet-toothed, but if you have slightly tart grapes, the tart & sweet is also delish. I got the original recipe as a bonus with the Happy Herbivore Meal Mentor. 

Ingredients:
1 cup sliced red grapes
1 cup sliced green grapes
1/4 cup vanilla Silk soy yogurt
1 tbsp granola

Directions:

1. Toss grapes and yogurt together.
2. Chill for at east 30 minutes.

Notes:

• Serves 4
• You can also top with brown sugar, nuts, or ground cinnamon instead of the granola, or in addition to the granola.
• I also ate it for breakfast. 

Lasagna Soup

I was unexpectedly a fan of this. The flavors work really well together. This could be a side, but really fits better as an entree. It is super filling. I got the original recipe through Happy Herbivore Meal Mentor.

Ingredients:
4-oz dry noodles, ex fettucini, linguini or angel hair
oil
3 cups (24-oz) vegetable broth
½ small onion, diced
2 garlic cloves, minced
1-2 tsp dried oregano
1 tbsp tomato paste
14-oz can diced tomatoes
1 bay leaf
¾ cup prepared white beans
¼ cup plain hummus
1-3 tbsp soy or almond milk
salt and pepper for taste

Directions:

1. Heat oil in a large pot. 
2. Sauté onion and garlic until translucent. 
3. Add oregano and tomato paste, stirring to coat. 
4. Add tomatoes (with juices), bay leaf, and broth. 
5. Stir to combine, cover, bring to a boil. 
6. Reduce heat and simmer for 30 minutes. 
7. While simmering, break noodles in half. Cook noodles via package instructions to al dente texture. Drain, rinse under cold water. Set aside. 
8. Remove bay leaf and stir in white beans. 
9. Transfer HALF to a blender and puree until creamy OR use an immersion blender. Return to pot. 
10. Stir in cooked noodles. 
11. Add salt and pepper, plus more oregano if desired.
12. Spoon into bowls and set aside briefly. 
13. In a small bowl, whisk hummus with milk 1 tbsp at a time until it's a thick sauce.
14. Drizzle or swirl hummus-cream in soup.

Notes:

• Serves 2
• Per serving: 432 calories, 5.4g fat, 81.2g carbs, 15.9g fiber, 12.4g sugars, 17.4g protein
• For omnivores, you could add some browned ground beef