Slow Cooker Tailgate Chili

In the deep winter, it's still a great time for chili and slow-cooker chili! 

Ingredients:

1 tbsp olive oil

1 onion, diced
4 garlic cloves, minced
1 can (15-oz) kidney beans, drained and rinsed
1 can (14-oz) diced tomatoes
2 tbsp soy sauce
2 tbsp cocoa powder
2 tbsp nutritional yeast
2-3 tbsp chili powder
1 tbsp (vegan) Worcestershire sauce
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground ginger
dash ground cloves 

1 bay leaf
1 cup dry bulgur wheat

2 cups vegetable broth 
1½ cups corn
1 cup (9-oz) salsa
4-oz guacamole

Directions:

1. Heat oil over medium-high heat. Sauté onions and garlic until translucent.
2. Combine onions and garlic with all ingredients except guacamole in slow cooker. 
3. Cook on low approximately 8 hours.
4. Remove bay leaf and season with salt and pepper.
5. Thin with water or veg broth if necessary.
6. Garnish with guacamole.

Notes:

• Serves 4
• Per serving: 397 calories, 8.1g fat, 73g carbs, 21g fiber, 9.9g sugars, 16.9g protein

Vegetable Korma

Vegetable Korma is a wonderful winter dish. It's good in the summer, too, but I love its heartiness.

Ingredients:
oil

½ onion, diced
4-5 garlic cloves, minced
2 carrots, diced
4-oz green beans, trimmed
1 potato, diced
½ can chickpeas, drained and rinsed
1 tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
½ cup tomato sauce
½ cup peas
¼ tsp garam masala
dash cayenne pepper
rice

Directions:

1. Sauté onions and garlic in oil until translucent.
2. Add carrots, green beans, and potatoes, and cook 3-5 minutes more.
3. Stir in coriander, cumin, and turmeric to coat.
4. Add tomato sauce, cover, and bring to a boil.
5. Reduce heat to low and simmer until vegetables are fork tender, adding water as needed. (You want to
6. keep a thin layer of liquid along the bottom).
7. Stir in chickpeas and peas and heat over low until thoroughly warm.
8. Add garam masala and stir to combine.
9. Rest 5 minutes then taste, adding salt or more garam masala if desired. You can also add cayenne
10. pepper for a spicy dish. 
11. Serve with rice (or on warmed pita) 

Notes:

• Serves 2
• Per serving: 394 calories, 3.5g fat, 78.2g carbohydrates, 17.6g fiber, 13.8g sugars, 17.3g protein
• You can add ¼-cup coconut milk for a creamy curry version.

Simple Lentil Chili

There's nothing like a bowl of soup or chili in the cold, wintry months. This simple lentil chili cooks the lentils while simmering the chili. An easy dish for the upcoming weeks between snacks and time-intensive meals.

Ingredients: 

1 onion, diced 

3-4 garlic cloves, minced 

1 bell pepper, seeded and diced 

1 qt vegetable broth 

2-3 tsp chili powder 

1/4 tsp smoked paprika 

1 1/4 cup dry lentils 

1 can (14-oz) diced tomatoes 

crackers 

Directions 

1. Sauté onion, garlic and bell peppers until onion is translucent. 
2. Stir in chili powder and smoked paprika to coat. 
3. Add lentils and cook, stirring frequently, for 1 minute. 
4. Add tomatoes (with juices) and broth. 
5. Cover and bring to a boil. 
6. Reduce heat to low and simmer until lentils are tender. 
7. Salt and pepper to taste, plus more chili powder or smoked paprika if desired. 
8. Serve with crackers or crusty bread.

Notes:

• Serves 4 
• Takes ~40 minutes after prep
• Nutritional Analysis per serving (sans crackers): protein 16.3g, sugars 6.8g, fiber 17.7g, carbs 40.5g ,fat 1.1g , calories 235

Vegetable Rice Casserole

Ingredients:
4 cups cooked brown rice 

2 zucchinis, diced 

10-oz cherry tomatoes, halved 

2 bell peppers, seeded and diced 

1 onion, diced 

2 garlic cloves, minced 

1 cup frozen corn, thawed 

½ cup fresh basil, chopped
½ cup vegetable broth 

2 Tbsp flour 

2 cups unsweetened almond milk

2 tbsp nutritional yeast 

¼ cup breadcrumbs 

Directions: 

1. Cook rice if not pre-cooked. 
2. Preheat oven to 425°F and line a baking sheet with parchment paper. 
3. Place zucchini on baking sheet in a single layer. 
4. Sprinkle cherry tomatoes and bell peppers over zucchini. 
5. Bake 20-25 minutes or until zucchini is roasted and tomatoes are shriveled. 
6. While the vegetables bake, sauté onions and garlic until translucent. 
7. Turn off heat and add flour, stirring to evenly coat onions and garlic. 
8. Stir in cold milk and broth. Stirring until there are no lumps. 
9. Cover and bring to a boil, then reduce heat and simmer. 
10. Once it starts to thicken, turn off heat and stir in nutritional yeast, plus salt and pepper. Set aside. 
11. In a glass casserole dish, mix together cooked rice, roasted veggies, and corn. 
12. Add sauce and mix again. 
13. Sprinkle with basil and breadcrumbs. 
14. Bake 25 minutes or until sauce bubbles and the top is toasty. 

Notes:

• Total Time: 50 min  Active Time: 10 min
• Per serving: 404 calories, 5.6g fat, 78.2g carbs, 11.3g fiber, 10.4g sugars, 15.3g protein
• I do not suggest making this in the summer. This is too warm of a dish for that.

Pumpkin Sloppy Joe

Sticking with the theme of lentils, and the seasonal pumpkin goodness, and warm sloppy joe sandwiches are a great winter meal.

Ingredients:

2 cups cooked lentils 

1 onion, diced 

4-6 garlic cloves, minced 

2 tbsp chili powder 

2 tsp ground cumin 

1 cup vegetable broth 

1 cup canned pumpkin 

¼ cup tomato paste  

pure maple syrup 

8 slices bread 

Directions:

1. Cook lentils if not using pre-cooked. 
2. In a separate skillet, sauté onions and garlic until translucent. 
3. Stir in chili powder and cumin to coat. 
4. Add broth, pumpkin, and tomato paste, stirring to combine. 
5. Taste, adding maple syrup for a sweeter dish. 
6. Stir in cooked lentils. 
7. Heat over low until warm. 
8. Taste, adjusting spices as desired. 
9. Combine to make sandwiches and serve. 

Notes

• Makes 4 sandwiches
  
• Per serving: 390 calories, 4.2g fat, 67.2g carbs, 23.2g fiber, 9.8g sugars, 23.8g protein

Pasta with Red Lentils

Resuming posting recipes, starting with this pasta and lentil dish. It's one of my favorites, takes about 20 minutes, and is perfect comfort food.

Ingredients:
1 Tbsp olive oil 

1 onion, diced
3 garlic cloves, minced
1 green bell pepper, seeded and diced
8-oz dry macaroni or shells
1 quart vegetable broth
¼ cup tomato paste 

1 cup dry red lentils 

Directions:

1. Cook macaroni according to package instructions. Drain and rinse. (While boiling, proceed to steps 2-8.)
2. Heat olive oil over medium-high heat in a skillet.
3. Saute onion, garlic, and bell pepper until onion is translucent.
4. Stir in tomato paste to coat.
5. Add broth and lentils.
6. Cover and bring to a boil.
7. Reduce heat to low and simmer until lentils are soft, about 20 minutes.
8. Add salt and pepper to taste.
9. Stir together with cooked macaroni and serve.

Notes:

• Serves 4
• Per serving: 434 calories, 2.8g fat, 78.7g carbs, 20.7g fiber, 4.9g sugar, 26.6g protein

Slow-cooker Moroccan Chili

It's still chili season, so here is another slow-cooker chili for you. Here's a hint, I have a few of these slow-cooker chili recipes and I hope to get them all up this fall.

Ingredients:
2 baking potatoes
1 onion, diced
2-4 garlic cloves, minced
2 red bell peppers, seeded and diced
4 carrots, sliced
4 celery stalks, sliced
2 cans (15-oz ea) kidney beans, drained and rinsed
2 tbsp Ras el Hanout
2 cans (14-oz) diced tomatoes

Directions:

1. Throw everything except the potatoes together in a 6-8 quart crock pot.
2. Cook on low 6-8 hours until veggies are soft, the chili is warm and tasty.
3. Meanwhile, bake your potatoes.
4. Serve chili over potato.

Notes:

• Serves 4
• You can make this stove-top by sauteing the onion and garlic until translucent, adding the veggies and cooking until tender, stirring in spices to coast, then adding beans and tomatoes plus some water, cooking for about 20 minutes, stirring as needed, until warm and tasty.

Slow-cooker Sweet and Teriyaki Chili

It's the perfect time of year for slow-cooker chili. This has no right being as good as it is. You might think, "Pineapple in my chili?!" But it's oh so good.

Ingredients:

1 onion, diced
2-3 garlic cloves, minced
2 bell peppers, seeded and diced
2 tsp chili powder
1 tsp ground cumin
2 cans (15-oz ea) kidney beans (undrained)
2 cans (14-oz ea) diced tomatoes
3 cups (24-oz) frozen pineapple
2-4 tbsp teriyaki sauce
crackers 

Directions:

1. Throw everything into a 6-8 quart crockpot.
2. Cook on low 6-8 hours, stirring every so often.

Notes:

• Serves 4
• This can also be made stovetop in a large pot by sauteing the first 3 items until translucent, stir in spices to coat, then stir in remaining ingredients (not the crackers). Cook over low for 20 minutes or so until everything is warm and the flavors meld.

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

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.)

Orzo Chili

I've been loving chili. Last fall, I made chili in the crockpot every weekend. This is one of them. You can make it stovetop or in the crockpot. The only problem with pasta in the crockpot is that you slip over the done line to over-done quiet quickly. You need to watch it carefully.

Ingredients:
1 onion, diced 
3 garlic cloves, minced 
2 bell peppers seed, diced 
1 can kidney beans drain, rinsed
1 quart veg broth 
1-2 tbsp chili powder 
1-2 tbsp dried oregano 
2 cans diced tomatoes 
1 cup dry orzo 

Directions:

1. Line a large pot with ¼-cup broth.  
2. Add onions, garlic, and bell peppers and sauté until onions are translucent.
3. Stir in chili powder and oregano to coat. 
4. Add 2 cups broth, tomatoes (with juices), and orzo or rice. 
5. Stir together, cover, and bring to a boil.  
6. Reduce heat to low and simmer until orzo or rice is cooked, 10-40 minutes. 
7. Stir frequently. 
8. Check both periodically to see if additional broth is needed. 
9. Once cooked, stir in beans plus additional broth to thin chili as desired. 
10. Warm over low heat, if needed. 
11. Season with salt and pepper.
12. Ladle chili equally among 4 bowls and serve.

Notes:

• Slow Cooker option: Combine all ingredients in a slow cooker and cook on high 3-4 hours.
• Per serving: 383 calories, 2.3g fat, 79.4g carbs, 14.7g fiber, 19.5g sugars, 16.3g protein.

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.

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.

Tofu Salad with Peanut Sauce Sandwiches

These are tasty sandwiches that are a great substitute for other "salad sandwiches."

Ingredients
15-oz extra-firm tofu
1 tbsp low-sodium soy sauce
½ tsp garlic powder
1 bunch green onions, sliced
14-oz coleslaw mix
½ cup sugar snap peas, chopped
1 red bell pepper, seeded and diced
4 burger buns

Peanut Sauce 
2 tbsp peanut butter
2 tbsp unsweetened almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
4 tsp low-sodium soy sauce
2½ tsp rice vinegar
garlic powder
ground ginger

Directions:
To Make Peanut Sauce: 

1. Whisk peanut butter into 2 tbsp HOT water, then whisk in remaining.

To Make Sandwiches:

1. Drain tofu and crumble into a skillet. 
2. Stir in soy sauce and garlic powder. 
3. Cook until thoroughly warm, adding splashes of water or broth as needed. 
4. Mix in vegetables and cook to desired tenderness. 
5. Stir in Peanut Sauce. 
6. Scoop “salad” onto buns and serve.

Notes:

• Serves 4
• Total Time: 10 minutes
• Active Time: 10 minutes
• Per serving: 357 calories, 12g fat, 46.8g carbs, 9.2g fiber, 14.3g sugars, 21.2g protein
• Substitute tamari (GF) or coconut aminos (SF) for soy sauce
• Lower Fat: Use PB2 (or other low fat peanut butter) OR omit Peanut Sauce and use hoisin to taste.
• Add-on: Add crushed peanuts or cashews.

Cauliflower Samosa Tacos

... not to be confused with the previous Cauliflower Samosa Burrito, which was made slightly differently.

Ingredients
1 tomato, diced 
½” fresh ginger root, peeled 
1 garlic clove 
½ small red onion, diced 
½ tsp ground cumin 
¼ tsp paprika 
½ tsp mild curry powder 
3 cups (11-oz) cauliflower florets 
1 cooked potato, diced 
½ cup green peas
6 corn tortillas 
3 tbsp raw cashews

Directions:

1. In a food processor or blender, puree tomatoes, ginger, and garlic. Set aside. 
2. Line a skillet with ¼-cup water. 
3. Sauté onions until translucent. 
4. Stir in blended tomato mixture, ground cumin, paprika, and curry powder. 
5. Add cauliflower and sauté until cauliflower is cooked but not mushy, about 10 minutes. 
6. Add potatoes and peas and cook until very warm. 
7. Taste and adjust seasonings. 
8. Scoop cauliflower mixture onto tortillas and top with cashews.

Notes:

• Serves 2
• Per serving: 383 calories, 8.7g fat, 68.6g carbs, 13.5g fiber, 9.3g sugars, 13.5g protein
• Total time: 20 min
• Active time: 10 min

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.