Easy Vegetarian Pasta Recipe

This is a very easy and quick healthy pasta dish with no meat and great for leftovers.

This is a very easy and quick healthy pasta dish with no meat and great for leftovers.

Yield: 8 servings

Ingredients:

1 – 25.5 oz jar prepared pasta sauce (I use one flavored with Italian herbs) or use homemade

1 – 16 oz. package 100% whole wheat organic chiocciole (or other medium-sized pasta)

1 – 14 oz package extra firm organic tofu (non-GM), drained and cut into cubes

8 oz. organic mozzarella cheese, shredded (I often use rice cheese.)

Preparation:

Cook pasta according to directions on package (approx. 10 minutes). Drain.

While pasta is cooking, in a large bowl, mix together pasta sauce, tofu, and 3/4 of the cheese.

Add pasta to sauce mixture and mix together.

Pour into a greased large casserole dish or 9” x 12” pan.  Sprinkle remaining cheese on top.

Bake uncovered at 350 degrees F. for 25 minutes until heated through.

Baked Macaroni and Cheese

I have taken the classic recipe and made this one of our favorite meals. This version is much healthier than the original recipe.

I have taken the classic recipe and made this one of our favorite meals.  This version is much healthier than the original recipe found on boxes of elbow noodles.

Makes 6 servings.

Ingredients:

2 Tbsp. organic corn starch

1 tsp. Celtic sea salt

1/2 tsp. dry mustard

1/4 tsp. pepper

2-1/2 cups plant-based milk (almond, oat, brown rice or soy)

2 Tbsp. organic unsalted butter

8 oz. shredded organic cheddar cheese (I use Organic Valley brand)

8 oz. spelt or quinoa* elbow noodles, cooked 6 minutes and drained

Preparation:

In a medium sauce pan combine corn starch, salt, dry mustard, and pepper.

Stir in milk until smooth.  Add butter.

Stirring constantly, bring to a boil over medium-high heat and boil one (1) minute.

Remove from heat.

Reserve 1/4 cup cheese for topping.  Stir in remaining cheese until melted.

Add elbows and mix.

Pour into a greased 2-quart casserole dish.  Sprinkle with reserved cheese.

Bake uncovered in 375 degree oven 25 minutes or until hot and bubbly.

*Note: Quinoa is pronounced “keenwa” and is a wheat and gluten-free alternative to wheat noodles.

“The Best” Vegetarian Chili

This chili recipe is the BEST vegetarian chili and you won’t even miss the meat. This recipe can be doubled and freezes great.

This chili recipe is the BEST vegetarian chili and you won’t even miss the meat.  This recipe can be doubled and freezes great.

Serves 8-10

Ingredients: Continue reading ““The Best” Vegetarian Chili”

Crustless Quiche

This casserole is quick to put together and very filling. Serve with a great big salad and some whole grain bread and you have one wonderful dinner.

This casserole is quick to put together and very filling.  Serve with a great big salad and some whole grain bread and you have one wonderful dinner.

Serves about 6

Ingredients:

• 1 dozen eggs, beaten like for scrambled eggs

• 1/4 cup plant-based milk (Almond, Oat, Rice or Soy)

• Celtic sea salt and pepper to taste

• 1 small package of frozen, chopped spinach; drained

(You can substitute broccoli for spinach if you like.)

• 1/2 a small onion chopped and sauteed

• 6 oz. shredded sharp cheddar (organic) cheese

Preparation:

In a bowl, beat your eggs and add milk, salt and pepper.

In a lightly greased 9 x 13 pan, put spinach (broccoli) and cheese down then top with egg mixture.

Bake at 350º for 20-30 minutes, but check it often.  I have noticed a great deal of difference in cooking times on this.


(Reciped from Leanne Ely – Healthy Foods Cookbook)

Black Bean and Sweet Potato Chili

This is not your usual chili recipe so give it a try to add variety to the winter days.

This is not your usual chili recipe so give it a try to add variety to the winter days.

Serves 4-6

Ingredients:

2 Tbsp. cold-pressed virgin coconut or olive oil
2-1/2 cups chopped onions
3 garlic cloves, pressed
2-1/2 cups 1/2-inch pieces peeled sweet potatoes
2 Tbsp. chili powder
2 tsp. ground cumin
Celtic sea salt and pepper to taste
3 – 15 oz. cans black beans, rinsed, drained
2-1/2 cups chicken or vegetable broth
1 – 14-1/2 oz. can diced tomatoes in juice
3 cups (packed) coarsely chopped kale

Preparation:

In a large soup pot, add the oil and heat over a medium high heat.

Add the onions and garlic and sauté until onions are translucent.  Add in the sweet potatoes and spices, stir.  Add the remaining ingredients.

Cover, bring to a simmer and cook for 20 minutes or until sweet potatoes and kale are fork tender.  Ladle it up and enjoy!


(Recipe from Leanne Ely of Healthy Foods)