Lucie’s Vegetarian Chili

Ingredients

* 1/3 cup olive oil
* 2 cups chopped onion
* 3/4 cup chopped celery
* 1 cup chopped green bell pepper
* 1 cup chopped carrots
* 1 tablespoon minced garlic
* 2 cups chopped mushrooms
* 1/4 teaspoon crushed red pepper flakes
* 1 tablespoon ground cumin
* 2 tablespoons chili powder
* 3/4 teaspoon dried basil
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
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* 2 cups tomato juice
* 3/4 cup bulgur wheat
* 2 cups chopped tomatoes
* 1 (20 ounce) can kidney beans, undrained
* 1/2 teaspoon hot pepper sauce (such as Tabasco®)
* 2 tablespoons lemon juice
* 3 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1/4 cup dry red wine
* 2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 261 | Total Fat: 10.3g | Cholesterol: 0mg

Celeriac and Pear Soup

Ingredients

* 3 tablespoons butter
* 1 clove garlic, minced
* 1 shallot, minced
* 1 onion, chopped
* 4 celeriac (celery roots), peeled and cubed
* 1 carrot, chopped
* 3 stalks celery, chopped
* 1 large potato, peeled and cubed
* 8 cups vegetable broth
* 1 teaspoon crushed black peppercorns
* 1 teaspoon dried tarragon
* 1 teaspoon crumbled dried sage
* 1 tablespoon dried thyme leaves
* 1 tablespoon dried parsley
* 3 pears – peeled, cored, and chopped
* 1/2 cup heavy cream (optional)
* salt and ground black pepper to taste

Directions

1. Melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. Season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
2. Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with salt and pepper before serving.

Footnotes

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Cook’s Note:
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If the soup does not come out thick enough when blended, add flour to thicken to your liking.

Nutritional Information open nutritional information

Amount Per Serving Calories: 193 | Total Fat: 5.9g | Cholesterol: 16mg

Cookie Dough Hummus

Ingredients

* 1 cup hot water
* 1 tablespoon raisins
* 1 pinch ground cinnamon
* 1/4 cup unsweetened applesauce
* 1 1/2 tablespoons peanut butter
* 1 teaspoon vanilla extract
* 1 teaspoon maple syrup
* 1/2 teaspoon canola oil
* 1 teaspoon ground cinnamon
* 1 tablespoon ground flax seed
* 1 (15 ounce) can garbanzo beans, drained
* 1 tablespoon instant oatmeal
* 1 tablespoon shredded coconut

Directions

1. Pour the hot water over the raisins and cinnamon. Let stand for 10 minutes, then drain, and set aside.
2. Place the applesauce, peanut butter, vanilla extract, maple syrup, canola oil, and ground flax seed in the bowl of a food processor; process until smooth. With the motor running, slowly add the garbanzo beans, drained raisins, instant oatmeal, and coconut. Process until the mixture is smooth or to your desired consistency.

Nutritional Information open nutritional information

Amount Per Serving Calories: 33 | Total Fat: 1.1g | Cholesterol: 0mg

Vegetarian Buffalo Chicken Dip

Ingredients

* 1 (8 ounce) package seasoned chicken-style vegetarian strips (such as Morningstar Farms® Chik’n Strips), diced
* 2 (8 ounce) packages reduced fat cream cheese, softened
* 1 (16 ounce) bottle reduced-fat ranch salad dressing
* 1 (12 fluid ounce) bottle hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce)
* 1 cup Colby-Monterey Jack cheese blend

Directions

1. Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

Footnotes

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Cook’s Note
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You can substitute 8 ounces of diced chicken for a non-vegetarian option.

Nutritional Information open nutritional information

Amount Per Serving Calories: 186 | Total Fat: 11.4g | Cholesterol: 24mg

Savory Slow Cooker Squash and Apple Dish

Ingredients

* 1 (3 pound) butternut squash – peeled, seeded, and cubed
* 4 apples – peeled, cored and chopped
* 3/4 cup dried cranberries
* 1/2 white onion, diced (optional)
* 1 tablespoon ground cinnamon
* 1 1/2 teaspoons ground nutmeg

Directions

1. Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.

Nutritional Information open nutritional information

Amount Per Serving Calories: 124 | Total Fat: 0.4g | Cholesterol: 0mg

Potato Crust Quiche

Ingredients

* 3 potatoes, peeled and cut into chunks
* 1/4 cup butter, cut into pieces
* 2 eggs
* 1 (5 ounce) can evaporated milk
* 1 (16 ounce) package frozen mixed vegetables, thawed
* 1/2 cup shredded Cheddar cheese
* 1 tablespoon dry bread crumbs
* salt and black pepper to taste

Directions

1. Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
3. Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
4. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 296 | Total Fat: 14.8g | Cholesterol: 107mg

Creamy Tomato Bisque

Ingredients

* 1/4 cup unsalted butter
* 1 cup chopped onion
* 2 (28 ounce) cans crushed tomatoes
* 1/4 cup anise flavored liqueur (such as Pernod®)
* 1 tablespoon crushed fennel seed
* 4 teaspoons salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups half-and-half
* 1 cup chopped fresh basil

Directions

1. Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the tomatoes, anise liqueur, fennel seed, salt, and pepper, bring to a boil, reduce heat, and simmer to blend the flavors, about 30 minutes.
2. Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the bisque moving before leaving it on to puree. Puree in batches until smooth.

Footnotes

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Cook’s Note
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Adjust basil and fennel seed amounts to taste. Serve with crunchy baguettes or grilled cheddar sandwiches. It makes a fabulous sauce for tortellini and peas.

Nutritional Information open nutritional information

Amount Per Serving Calories: 142 | Total Fat: 8.8g | Cholesterol: 25mg

Coconut-Tamari Mushroom Soup

Ingredients

* 2 cubes vegetable bouillon
* 6 cups boiling water
* 4 cups sliced fresh mushrooms
* 3 tablespoons dried wakame (brown) seaweed
* 3 tablespoons olive oil
* 3 cloves garlic, minced
* 2 (14 ounce) cans coconut milk
* 1/4 cup chopped fresh cilantro
* 1 lime, juiced
* 1 teaspoon tamari, or to taste

Directions

1. Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
2. Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

Footnotes

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Cook’s Note
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Use a variety of mushrooms for a better flavor.

Nutritional Information open nutritional information

Amount Per Serving Calories: 251 | Total Fat: 26.1g | Cholesterol: 0mg

Fire-Roasted Tomato and Spinach Pasta

Ingredients

* 6 ounces linguine pasta
* 1 tablespoon olive oil
* 3 cloves garlic, minced
* 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
* 1 (9 ounce) box frozen creamed spinach, thawed
* salt and pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the garlic, and cook until softened, about 3 minutes. Stir in the fire-roasted tomatoes and bring to a simmer. Cook 1 minute before adding the creamed spinach. Cook and stir 5 minutes; season to taste with salt and pepper. Stir the drained linguine into the tomato sauce before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 349 | Total Fat: 10.3g | Cholesterol: 24mg

Cauliflower and Tofu Masala

Ingredients

* 1 (16 ounce) package tofu
* 1/2 cup plain yogurt
* 2 tablespoons lemon juice
* 2 teaspoons ground cumin
* 1/2 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon garam masala
* 1 tablespoon minced fresh ginger root
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* 2 tablespoons unsalted butter
* 4 cloves garlic, minced
* 3 serrano peppers, seeded and minced
* 4 teaspoons ground coriander
* 2 teaspoons ground cumin
* 2 teaspoons garam masala
* 1/2 teaspoon salt
* 1 (16 ounce) can tomato sauce
* 1 small head cauliflower, cut into florets
* 2 cups half-and-half cream
* 1 cup frozen peas
* 1/4 cup chopped fresh cilantro

Directions

1. Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid.
2. Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. Whisk the yogurt, lemon juice, 2 teaspoons cumin, cayenne pepper, paprika, 1 teaspoon garam masala, and minced ginger together in a bowl. Cut the tofu into 1/2-inch cubes, and gently stir into the yogurt mixture. Arrange the tofu cubes onto the prepared baking sheet so they do not touch each other.
4. Bake the tofu in the preheated oven until the tofu has firmed and the sauce is no longer sticky, 45 minutes to 1 hour. Gently turn the tofu every 15 minutes during baking.
5. Meanwhile, melt the butter in a large skillet over medium heat. Cook the garlic and serrano peppers in the hot butter until softened, about 3 minutes. Stir in the coriander, 2 teaspoons cumin, 2 teaspoons garam masala, and salt. Cook another minute to release the fragrance of the spices. Add the tomato sauce and cauliflower florets; cover and cook, stirring frequently until the cauliflower is tender, about 15 minutes.
6. Once the cauliflower is tender, stir in the half-and-half, peas, cilantro, and baked tofu cubes. Bring to a simmer, and cook 5 minutes, or until your desired thickness is attained.

Nutritional Information open nutritional information

Amount Per Serving Calories: 421 | Total Fat: 27.3g | Cholesterol: 62mg