Stuffed tomatoes

I adapted this recipe from Alton Brown on the Food Network. One of my favorites! You can make it using any kind of cheese, even vegan cheese if you'd like!


STUFFED TOMATOES (makes 6 servings)


INGREDIENTS
6 medium sized tomatoes
2 cups mushrooms, chopped (about 1 box-- I use portabellas)
1/2 yellow onion, chopped
1 shallot, chopped
2 cloves garlic, chopped
1/4 cup marsala wine (any kind of wine works)
1/2 cup canned diced tomatoes (about 1/2 can)
1/2 cup breadcrumbs (any kind, italian or panko both work)
Olive oil
4 oz goat cheese, room temperature
Handful chopped parsley


DIRECTIONS
1. Prepare the tomatoes: cut a hole in the top, scoop out the center, sprinkle some salt in them and set them upside down on paper towels to drain while you cook the filling
2. Heat olive oil in skillet
3. Chop onion, garlic, and shallots and cook them in the oil until onions are translucent
4. Add chopped mushrooms and cook until soft
5. Add diced tomatoes and marsala wine
6. Reduce mixture for about 20 mins, until there is only a little
liquid leftover
7. Remove from heat and add the breadcrumbs
8. Mix the room temperature goat cheese with parsley in a small bowl
9. Add half the goat cheese to the veggie/breadcrumb mixture
10. Stuff tomatoes with the mixture
11. Top each tomato with a bit of the remaining goat cheese
13. Cook in the oven at 350 for 15 minutes (the goat cheese should melt a little bit and the tomatoes will look soft)


While I love this particular recipe, you could stuff the tomatoes with just about anything. I would suggest making these with whatever you have around. Peppers, leeks, artichokes, sundried tomatoes, and any kind of veggies would work in the filling. Tofu or seitan would make great additions as well. If you decide to whip up your own recipe, make sure you keep roughly the same ratio of veggies to breadcrumbs for texture. 


I also like to use stale bread to make the breadcrumbs-- just mix the bread, olive oil, salt and pepper in a food processor, and you have homemade breadcrumbs! 

Mexican Lasagna

My boyfriend Cole actually whipped this one up for me. He adapted it from a recipe by Rachel Ray, but used Soyrizo instead of chicken. Yummy, and even better as leftovers!

INGREDIENTS
3 tablespoons olive oil
1 medium yellow onion, finely chopped
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
2 cloves garlic, finely chopped

1 container Soyrizo (vegetarian "chorizo" sausage-- if you can't find it, tofu works)

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons paprika

1 can black beans

1 can corn
1 can petite diced tomatoes
Salt and Pepper
8 (8 inch) flour tortillas
2 1/2 cups shredded cheddar, pepper jack, or Daiya vegan cheddar cheese
2 scallions, finely chopped
Regular or Tofu sour cream, if desired
Salsa, if desired

DIRECTIONS
Preheat the oven to 425 degrees.

Preheat a large skillet over medium high heat. Add 2 tablespoons olive oil. Add chopped onion, garlic, and peppers and season with the chili powder, cumin, and paprika. Cook 5 minutes, until the onions are translucent. Add diced tomatoes, black beans and corn. Heat the mixture for 2-3 minutes. Season with salt and pepper to taste.

Coat a shallow baking dish with remaining olive oil, about 1 tablespoon. Cut the tortillas in half or quarters. Build lasagna in layers-- start with Soyrizo/bean mixture, then cheese, then tortillas. Repeat, finishing with cheese on top. Bake lasagna 12-15 minutes until cheese is bubbly. Top with scallions, sour cream and salsa if desired, and serve.

You could even top this with guacamole for extra deliciousness!

Pasta and bean soup

I like to make this soup when I have a little bit of everything lying around: some noodles, veggies, and beans.  This time, I used pipette noodles, but you could use rotini or any other small noodle. You can also add Tofurky Italian sausage for extra protein, but it also tastes great without.

INGREDIENTS: 

1/2 box pipette noodles (1/2 lb)
2 quarts veggie stock (I prefer Emeril's, but any brand works, you can also use water)
1 yellow onion, chopped
3-4 large carrots, peeled and chopped
2 stalks celery, chopped
1/2 zucchini, chopped
1/2 squash, chopped
2 cans petite diced tomatoes
1 can cannelloni (white) beans
2 Tofurky Italian sausages (optional)
Salt and pepper
1 tsp Italian seasoning blend

DIRECTIONS: 

1. In a large pot, heat olive oil over medium-high heat.
2. Add onion, carrots, and celery. Cook until veggies are softened. Add zucchini and squash and continue to cook, stirring occasionally.
3. If desired, add Tofurky sausage and cook until browned.
4. Add diced canned tomatoes, including liquid.
5. Pour veggie stock into the pot and bring to a simmer.
6. Add pasta and simmer in the stock until al dente.
7. Add cannelloni beans. Salt and pepper to taste. Add about a teaspoon of Italian seasoning blend. Simmer everything together for about 10 minutes.
8. Taste, and add extra seasoning as desired (you could also add oregano, fresh rosemary, basil, or any other fresh or dried herbs).
9. Serve and enjoy!

"Sausage" and leek casserole

I made this egg casserole for brunch this weekend, along with the banana crumb muffins described in an earlier post. I adapted the recipe from Pat and Gina Neely's recipe calling for regular sausage, and substituted Tofurky Italian sausage instead. I also made some other slight modifications, like adding onions. It was a hit, even with non-veggies! It has a little kick from the cayenne and pepper jack, which is balanced out by the cheddar, eggs and French bread. Delish!

Here is the link to the original recipe:
http://www.foodnetwork.com/recipes/neelys/sausage-and-leek-casserole-recipe/index.html

INGREDIENTS: 

2 leeks, cut in rings, rinsed thoroughly after cutting
1/2 large red onion (or 1 small yellow onion) finely chopped
1/4 tsp cayenne
Salt and black pepper
2 Tofurky Italian sausages, cut into small pieces
1/2 French baguette, cut into slices
1 cup grated cheddar cheese
1 cup pepper jack cheese
6 large eggs
1/2 cup milk
1/4 cup heavy cream

DIRECTIONS: 

1. Preheat the oven to 375 degrees.
2.  Heat oil in a skillet on medium-high heat. Saute the leeks and onion with salt, pepper, and 1/8 tsp cayenne.
3. When the leeks are translucent, add the Tofurky sausage and cook until just browned. Remove from heat.
4. In a separate bowl, whisk the eggs together with the cream, milk, remaining cayenne, salt and pepper.
5. Cut the baguette into slices and layer them on the bottom of a 9x9 casserole dish. Sprinkle the cheddar cheese over the bread. Pour the sausage and leek mixture and the egg mixture on top. Finally, top with pepper jack cheese. Cover and refrigerate overnight if desired (to save time the next morning!)
6. Place in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from the oven and allow the casserole to sit for 10 minutes before serving.
7. Cut into squares and enjoy!

Banana crumb muffins

I made these muffins for brunch with friends this weekend. They were some of the tastiest muffins I've ever had, and everyone loved them! Definitely make these if you have some old bananas laying around. PS-- since there is only 1 egg in this recipe, you could easily make them vegan by using egg substitute, and using vegan butter instead of regular (I almost always use Earth Balance anyway).

INGREDIENTS: 

1 1/2 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3 ripe bananas, mashed

1 egg

1/2 cup white sugar

1/4 cup packed brown sugar

1/3 cup butter, melted

1 tsp vanilla

For the topping: 

1/3 cup packed brown sugar

2 Tbsp flour

1/8 tsp ground cinnamon

1 Tbsp butter (room temperature)

DIRECTIONS: 

1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 C flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter, and vanilla. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 

3. In a small bowl, mix together brown sugar, 2 Tbsp flour and cinnamon. Cut in 1 Tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of muffin comes out clean. 

The topping will bake into the muffins, adding a crunchy-cinnamon deliciousness to the moist banana muffins. Perfect for breakfast, or anytime really :)

The delicious finished product!