Main / Side Dishes

Macaroni and "Cheese" with Spinach

This is largely based off of a recipe from Very Vegetarian, but after a couple years of enjoying it, Clare helped me find the missing ingredient — spinach. The downside of mac and cheese is that it is low on the vegetables. I tried broccoli, green beans, and snap peas, but they weren't that good. Spinach goes very well though. The "cheese" part is actually a nutritional yeast sauce, which doesn't sound too tasty, but it is. Even my parents liked it! macAndCheese mac and cheese closeup
  • 1/2 cup all-purpose flour
  • 1/2 cup nutritional yeast
  • 1 1/2 cups unsweetened soymilk (not plain — make sure you get unsweetened
  • 1 1/2 cups hot water
  • 2-3 tbsp. miso (I like the barley kind, but any kind should work)
  • 1/2 stick margarine
  • 2-3 tbsp. mustard
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1 tsp. white pepper
  • 1 tsp. black pepper
  • 1/2 tsp. seasoned salt
  • 1 tsp. Mrs. Dash (or similar spice mixture
  • 1 tsp. paprika
  • 16 oz. package dried pasta (I like whole wheat penne or rotini)
  • 16 oz. package frozen chopped spinach, defrosted
 Boil the pasta according to instructions. While the pasta is cooking, lightly toast the flour and nutritional yeast over medium heat in a large, deep pan for 2 minutes. I like to use a non-nonstick pan, so I can stir with a wire whisk, to avoid clumps. Combine the miso, soymilk and hot water in a small bowl or measuring cup with the whisk, then add to the pan, and stir vigorously. Add the margarine, mustard, and the spices, and continue stirring. The sauce should be smooth, but not runny. If it starts getting clumpy or too thick, add a bit more water. Add the spinach and continue cooking for another 3 minutes. At this point I usually switch from a whisk to a spoon, because the spinach gets caught in the whisk. Once the pasta is cooked al dente, drain, and stir into the sauce. Serves 3-5. Also makes good leftovers.

Whole wheat vegan pizza

Pizza is a very common food in the United States, and it is difficult to avoid. Many people find it very tasty, but it is also seen as very practical, in that it can be ordered for delivery, is relatively inexpensive, and usually pleases most. As a vegan, I started experimenting with cheeseless pizza. This may seem like heresy to some -- pizza without cheese -- but I have learned that if it is made with certain parameters, it can be very tasty. For eating pizza out, it is crucial to have ample sauce and tasty toppings. A no topping, $5 pizza from Hungry Howies will not be good. But a $10 pizza with extra sauce and lots of tasty vegetable toppings from Papa John's can be very tasty. But if you want truly good vegan pizza, you probably need to make it yourself. This recipe aims to be both tasty and healthy, and is actually not that difficult to make. I took the dough recipe from a recipe for calzone dough I found on the Vegan Chef (Sometimes I do put on some cheese. The top picture does have a little mozzarella and feta cheese on it). pizza picture pizza picture

Dough:

  • 1 1/3 cups warm water (110 degrees)
  • 3 T. olive oil
  • 1 - 1/4 oz. pkg. active dry yeast
  • 1 3/4 cups whole wheat flour
  • 1 3/4 cups unbleached flour
  • 1 1/2 t. salt
  • olive oil

Sauce:

  • 8 oz. package frozen chopped spinach (thawed)
  • 1 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 small can tomato paste
  • Spices: (to taste)
  • oregano, rosemary, sage, thyme, marjoram, fresh basil, salt

    • Toppings:

    • artichoke hearts (cubed)
    • olives (in order of my preference: kalamata, green, black)
    • fresh mushrooms (sliced)
    • fresh green pepper (cubed or sliced)
    • banana pepper rings (from a jar)

    Making the dough:

    Combine warm water, olive oil, and yeast. Allow the mixture to sit for 10 minutes or until foamy. Add both types of flour and salt, and mix until the dough comes together to form a ball. Transfer the dough to a floured work surface and knead the dough for 5-7 minutes or until smooth and elastic. Lightly oil a large bowl with a little olive oil, transfer the ball of dough to the bowl, and roll the dough around the inside of the bowl to thoroughly coat it with the oil. Cover the bowl with a clean towel, place it in a warm place, and leave the dough to rise for 1 hour or until doubled in bulk.

    Making the sauce:

    Heat olive oil in large non-stick skillet over medium-high heat. Sauté onion app. 5 minutes, then add garlic and continue sautéing several minutes. Add spinach, cooking for several minutes. Add tomato paste and spices; reduce heat to medium-low, and add water until desired consistency is reached. Remove sauce from heat and allow it to cool while preparing the pizza toppings.

    Putting everything together:

    Preheat oven to 550ºF. Divide the dough into two pieces. Roll out one piece at a time (or attempt throwing it in the air if you are bold) to about 1/4-1/2 inch thick. Spread an ample amount of the sauce over the pizza, and add desired toppings. Bake on a pizza stone or cookie tray 6-8 minutes. If desired, top with crushed red pepper and/or vegan parmesan cheese
    Note: I usually double the dough recipe to make four pizzas. They are very tasty leftover (cold or re-heated).

    Cowboy Potatoes

    This is the first recipe I would call all mine. One summer I had a few days at home between travels, and I wanted to use what was on hand. I think I came up with a very tasty combination. It is very similar to rice and beans, except with potatoes instead of rice.     		cowboy potatoes picture
    6-8 medium potatoes, diced (peeled, or redskin unpeeled)
    1 medium green pepper, diced
    1 large onion, minced
    1 15 oz. can beans, drained (red, kidney, or black)
    1/4-1/2 cup salsa
    1/8-1/4 cup chopped fresh cilantro
    1 tsp. ground cumin
    1 tsp. ground coriander
    1 tsp. chili powder
    1/4 tsp. cayenne pepper
    2 tbsp. olive oil
    		 Heat olive oil in large non-stick skillet over medium-high heat. Saute potatoes app. 10 minutes. Add spices. Add onion and peppers and continue cooking until potatoes are fully cooked and somewhat crispy and browned, and the onions and peppers are soft. Add beans and salsa. Add cilantro right before serving.
    As a main dish, serves 2-3 people.

    Worldly Rice & Beans

    Rice & Beans is a staple dish for many countries around the world, especially poorer countries. Apparently they figured out long before recent scientific affirmation that the combination of grains and legumes makes for a very healthy and tasty meal.
    1 cup rice (not converted)
    1 can diced tomatoes
    1 can beans (I prefer black beans)
    2 cups water
    1 medium onion, diced
    1 medium green pepper, diced
    1-2 cloves garlic, minced
    2 tsp. cumin
    1 tsp. coriander
    1/2 tsp. ground cayenne pepper
    1/4 cup fresh cilantro, finely chopped
    salt to taste
    1-2 tbsp. olive oil
    		 Heat olive oil over medium-high heat in large sauce pan. Add onions and saute 2-3 minutes. Add peppers and garlic and continue sauteing 5-10 minutes, or until peppers and onions are soft. Add spices (except cilantro). Add rice and continue cookin g 1-2 minutes. Add tomatoes, water, and beans. Bring to a boil, then reduce heat to low and cook covered approximately twenty minutes, stirring occasionally. Add cilantro. Serves 3-4.

    Quick and Tasty Bean Burritos

    This recipe started very differently. A couple roommates in college showed me how to make bean and cheese burritos in the microwave. It did not take me long to realize that tortillas warmed in the oven are much better, and adding the sauteed onions and garlic, plus the spices makes them very tasty indeed. When I decided to become vegan, I simply left out the cheese.
    1 can vegetarian refried beans
    1 small onion, finely diced
    1 clove garlic, minced
    1/4-1/2 cup salsa
    5-6 burrito size tortillas
    Ground cumin
    Ground coriander
    Ground cayenne pepper
    Fresh cilantro

    		 Walk in door tired and hungry. Pre-heat oven to 350ºF. Heat oil over medium-high heat. Chop onion and garlic. Wrap tortillas in aluminum foil. Place tortillas in oven. Saute onions 3 minutes. Add garlic and spices and continue cooking for a few minutes. Add salsa and reduce heat to medium-low. Add refried beans. Chop cilantro. Cook bean mixture until heated through. Add cilantro. Remove tortillas from oven. To construct burritos, place one tortilla on a plate, spoon app. 1/2 cup of bean mixture onto 1/3 of tortilla nearest you. Fold in the right side of the tortilla 1/4 of the way, then fold the burrito starting at the end nearest you. Enjoy burritos. Check watch. 30-40 minutes will have passed. Serves 2. (For one person, simply use half a can of beans.)

    Pasta with red lentil bolognese

    This recipe is based off a recipe from the Vegetarian Cooking, but I have modified it signficantly. It definitely ranks in my top five recipes. The picture pairs the bolognese with carrot apple walnut salad lentil bolognese

    Canned and dry ingredients

    • 2 cups dry red lentils
    • 1 lb. dry pasta (I like whole-wheat rotini best)
    • 4 cups water
    • 2 cubes vegetable bouillon
    • 2 14 oz. cans diced tomatoes
    • 1 8 oz. can tomato paste
    • 1/2 cup dry white wine
    • 2-3 tbsp. olive oil

    Vegetables

    • 1 large onion, diced
    • 1-2 cloves garlic, minced
    • 3-4 stalks celery, sliced on a diagonal
    • 3-5 carrots, shredded (food processor works well for this)

    Spices

    • 1 tsp. tarragon
    • 1 tsp. oregano
    • 1 tsp. marjoram
    • 1 tsp. thyme
    • 1/2 tsp. sage
    • 1/4 cup fresh cilantro
    • 1/4 tsp. black pepper
    • 1/8 tsp. white pepper
    • salt to taste

    Optional:

    • 8 oz. fresh mushrooms, sliced
    • 8 oz. frozen chopped spinach, thawed
    		 Start boiling water for pasta. In medium saucepan heat olive oil over medium-high heat. Saute onions and celery 4-6 minutes. Add garlic and carrots (and mushrooms if using them); continue sauteing for another 3-5 minutes. Add canned tomatoes, and wine ; cook for another 2-3 minutes. Add lentils, water and spices (and spinach if using it). Cover and simmer over medium heat, stirring occasionally, until lentils are soft (app. 20 minutes). Add the tomato paste and lower the heat. Drain the pasta, and serve the bolognese on top of the pasta. Top with a little vegan parmesan cheese and fresh cracked pepper. Serves 4-6.

    Thai Peanut Noodles

    I developed most of this recipe on my own, though the peanut sauce is largely taken from Very Vegetarian. It is a very quick, tasty, and healthy meal. thai noodles picture
    • 1 lb. whole wheat pasta (regular pasta works too, but whole wheat is healthier) — I prefer smaller shapes like rotini
    • 1 cup peanut butter (crunchy or creamy)
    • 1/2 cup warm water
    • Juice of 1 lime (try adding just half the juice first, then tasting)
    • 3 Tbsp. rice vinegar
    • 3 Tbsp. soy sauce
    • 1 Tbsp. sesame oil
    • 1 clove garlic, minced
    • 1 inch cube fresh ginger, minced
    • 1 Tbsp. crushed red pepper (or more if you like things spicier)
    • 1 lb. bag of frozen chopped broccoli (thawed)
    • 1 Tbsp. vegetable oil (I like olive oil) for sautéing garlic and ginger
    		 Thaw the frozen broccoli (microwave is good for this). Bring water to boil for pasta, and cook as directed. Meanwhile, mix the peanut butter, water, sauces, and crushed red pepper together in a bowl with a wisk. In a large saucepan, heat up the oil over medium-high heat and sauté the garlic and ginger for 2 minutes. Add the peanut sauce mixture and stir for a minute or two. If too thick, add additional water. Add the broccoli and continue cooking for 5 minutes. By now the pasta should be about done. Lower the heat on the sauce to medium-low. Drain the pasta, and stir in the pasta to the sauce pan. Garnish with herbs of your choice. Serves 2-4.

    Quinoa with vegetables

    Barley used to be my favorite grain - until I discovered quinoa. Quinoa is a South American grain, once a staple of the Incas, rich in protein and minerals. The Incas referred to it as the "mother grain". It is quite small and light, and has a very pleasant texture. You can find it most health food stores. So far in my life, everyone for whom I have made this dish had never had quinoa before, and everyone enjoyed it very much. Enjoy. quinoa picture
    • 1 cup Quinoa
    • 2 cups water
    • 1 cube vegetable bullion
    • 1 large onion, diced
    • 1-2 cloves garlic, minced
    • 1 green pepper, diced
    • 8-16 oz. fresh mushrooms, thinly sliced
    • 14 oz. can diced tomatoes
    • 1-2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1/2 tsp. ground cayenne pepper
    • 1/4 cup fresh cilantro
    • Salt
    • Pepper
    • 1 tbsp. olive oil
    		 In medium saucepan heat olive oil over medium-high heat. saute onions 1-2 minutes. Add green pepper and garlic; continue sauteing for 4-6 minutes. Add mushrooms; cook until liquid is evaporated. Add spices (except cilantro), tomatoes, quinoa, water, and vegetable bullion. Bring to a boil, then simmer over low heat, covered, for app. 20 minutes. The quinoa is done when the germ ring appears. Add cilantro, salt & pepper to taste. Variation: For added protein, try adding your favorite beans (I suggest kidney or black), or TVP.

    Thai Tofu Curry

    This one comes from Vegetarian Cooking, though I have made my own modifications. Two key points I have learned about cooking tofu: (1) press the tofu, and (2) fry the tofu. These two steps will give it a very nice texture, which is frequently the complaint of many people who do not like tofu. There's a good chance they have never had it cooked well. thai tofu curry frying tofu thai tofu curry
    • 14 oz. package firm tofu, water drained
    • 1/3 cup soy sauce
    • 8 oz. package frozen broccoli
    • 8 oz. package frozen snap peas
    • 3-4 carrots, julienned or matchsticked
    • 1 green pepper, julienned or diced
    • 2-3 stalks celery, sliced on a diagonal
    • 2 -3 tbsp. Vegetable oil (preferably canola)
    For the sauce:
    • 1 medium onion
    • 2 cloves garlic
    • 1-inch cube fresh ginger, peeled
    • 1 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. grated lemon rind
    • Juice of 1 small lime
    • 15 oz. can cocunut milk
    • 1/8 cup fresh cilantro, minced
    • 1-3 tsp. Thai red curry paste
    		 To press tofu, lay the tofu on a plate or in a pie pan, and put another plate or pie pan on top of the tofu. Then place something heavy on the top plate, such as several cans of beans. Let the tofu sit for at least 30 minutes, then drain off the water. Doing this twice will produce even firmer tofu; pressing also helps the tofu absorb any marinades you might use with it better. Cut tofu into cubes and marinate with soy sauce for 15 minutes. Meanwhile place ingredients for the sauce into food processor and process briefly. Heat oil in NONSTICK skillet over high heat. Drain excess soy sauce from marinading tofu into the sauce mixture. Add tofu to skillet and fry until browned on all sides. Next add additional fresh vegetables and fry for several minutes, being careful not to overcook the vegetables. Next add the sauce and any frozen vegetables. Continue cooking over medium-high heat until the sauce starts to bubble. If sauce is already thick enough, serve. Otherwise add some cornstarch and water to thicken. Serve with brown rice. Serves 2-4.

    All Sorts of Hummus

    In the last 10 years, hummus has become virtually ubiquitous in the U.S., much to the delight of many vegetarians, who now have something other than salad to eat at dinner parties. Even though there is a lot of good hummus available for sale in many grocery stores, I still prefer to make my own, mostly because I am cheap (mmmm... thrifty), and because it is fun to experiment with. Here I will give my basic recipe, along with a somewhat more exotic variant (pictured here). One note of caution: Be careful with the amount of garlic you use; a little raw garlic goes a long way. hummus picture
    Basic Recipe:
    • 2 14 oz. cans of chickpeas (drained, but reserve liquid)
    • Juice of 1-2 lemons or limes
    • 1 small clove garlic (optional)
    • 1/2 cup tahini (sesame seed paste)
    • 1-2 tsp. ground cumin
    • 1 tsp. ground coriander
    • 1 tsp. dried spearmint (optional)
    • Salt and Pepper to taste
    • 1 tbsp. olive oil (optional)
    Black Bean sun-dried tomato Chipotle Pepper variation:
    • Subsitute one can of black beans for one of the cans of chickpeas
    • 1/2 - 3/4 cup sun-dried tomatoes
    • 2-4 dried chipotle peppers
    		 Combine ingredients in food processor. I find that going from more solid to more liquid works best with food processors (the opposite for blenders). Therefore, I recommend adding the ingredients in the order listed, processing first just the chickpeas, and then stirring before adding additional ingredients. As is also good general practice, don't add all the lemon juice immediately, but rather go by taste. Process until smooth. You may wish to add some of the reserved liquid from the chickpeas to achieve the desired consistency, depending on your intentions. I frequently use hummus as a sandwich spread, and therefore like it a little thicker than if being used as a dip. Also note that it will thicken somewhat in the refrigerator. Makes app. 4 cups of hummus. Should stay good at least one week in the refrigerator.
    Instructions for the variant are the same. (Note that the sun-dried tomatoes and chipotle peppers must be soaked in boiling water 15-30 minutes prior to processing.)

    Ratatouille

    Ratatouille is a traditional French dish, and comes in many different variations. From my perspective, two ingredients are absolutely critical — eggplant and tomatoes. The dish pictured here is fairly traditional. lentil ratatouille

    Vegetables

    • 2-3 medium-sized eggplant
    • 2-3 cloves garlic, minced
    • 1 large onion, diced (or several pearl onions, as pictured here)
    • 1 lb. red or new potatoes, quartered
    • 3-4 medium tomatoes, diced (or 2 cans of diced tomatoes)
    • 2 cubes vegetable bouillon
    • 2 bell peppers, diced
    • 1 can butter beans (or beans of your choice)
    • 7-10 tbsp. olive oil

    Spices

    • 1 tsp. tarragon
    • 1 tsp. oregano
    • 1 tsp. marjoram
    • 1 tsp. thyme
    • 1/2 tsp. sage
    • 1/2 cup fresh basil, finely chopped (or frozen basil)
    • 1/4 tsp. black pepper
    • 1/8 tsp. white pepper
    • salt to taste

    Optional

    • 1 small can of tomato paste
    • 3-4 small zucchini
    • 3-4 small yellow summer squash
    • 3-4 hot peppers
    • 1 lb. cooked pasta
    • 1/2 cup dry white wine
    		 Cut the eggplant into 1 inch cubes, then place in a colander and salt generously. Let the eggplant sit for 10-20 minutes while you are cutting other vegetables. Salting makes the eggplant less bitter. Cut remaining fresh vegetables. Heat olive oil, and sauteé the eggplant and potatoes for 5–10 minutes. Undercooked eggplant is not very tasty! Add the onions and garlic, and continue sauteéing for another 5-10 minutes. Add peppers, tomatoes, beans, and spices, and continue cooking for another 5 minutes or so. If using optional ingredients, put any other squash in at the same time as the eggplant. If you like it thickened, add the tomato paste last. Top with a little vegan parmesan cheese and fresh cracked pepper. Serves 4-6.

    Stuffed Squash

    This recipe is largely inspired by a combination of recipes from the Moosewood New Classics and Very Vegetarian cookbooks. It is a bit time intensive, so it is not the kind of dish I prepare often, but it is fun for dinner parties, and most of the preparation can be done the day before. Stuffed Squash picture Stuffed Squash Close-up picture
    • 4 medium winter squashes (acorn or similarly shaped squash works best. Avoid butternut or spaghetti)
    • 1 cup brown rice
    • 1/4 cup wild rice
    • 4 1/2 cups water
    • 2 vegetable buillon cubes
    • 6 carrots, peeled and diced
    • 6 stalks celery, sliced
    • 1 large onion, diced
    • 1 cup dried cranberries
    • 2 Tbsp. olive oil
    • 2 14 oz. cans kidney beans, rinsed and drained
    • 1 clove garlic, minced (optional)
    • 3 Tbsp. italian seasoning
    • 1 Tbsp. black pepper
    • 1 tsp salt
    		 Preheat oven to 350ºF. Slice each squash in half lengthwise. Scoop out any seeds and pulp. Place cut-side down in a 9"x11" baking dish, and add enough water to fill it about 1/2"-1" deep. Bake for 45-60 minutes. Meanwhile, bring 4 1/2 cups water to a boil. Add vegetable bouillon, brown rice, and wild rice. Simmer brown rice and wild rice over medium-low heat for 45-60 minutes. Sauté the celery in the olive oil over medium-high heat for 3-4 minutes. Add onion and continue sautéing for about 5 minutes. Next add the carrots, and continue cooking for another 2-3 minutes. Finally, add the cranberries and spices. By now the squash should be about done. Remove the squash from the oven, and carefully scoop out most of the flesh from the shells into the vegetable mixture. Next add the rice mixture to the vegetable mixture (you may need to transfer to a larger bowl). Add the kidney beans and any additional seasoning to taste. Then place the stuffing mixture into the shells. Place the shells in the same 9"x11" baking pan, now with the cut side up. Add a bit more water to the pan if necessary to prevent burning. Bake for an additional 30 minutes at 350ºF. Instead of baking immediately, it is possible to put the stuffed squash in the refrigerator overnight, and then bake the next day. If so, bake slightly longer (about 45 minutes). Serves 8.