5 cups (1 inch) cut green beans (about 1 pound)
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-dairy butter
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated Parmesan cheese, vegan
Preheat oven to 400°F.
Cook green beans in large pot of boiling water for 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 5 ingredients (onion through butter).
Saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7 inch baking dish coated with cooking spray. Top with onion mixture.
Arrange tomatoes on top of onion mixture, and sprinkle with cheese.
Bake for 35 minutes or until the cheese is lightly browned.
Note: This slightly sweet vegetable dish takes its name from the French term for mixed vegetables prepared gratin-style.
1 small spaghetti squash, leave whole
3 tablespoons extra virgin olive oil
1 clove fresh garlic, diced small
1/2 medium red onion, diced small
1 medium zucchini, diced small
3 medium tomatoes, diced large
1 teaspoon celtic sea salt
1/2 teaspoon fresh cracked black pepper
1/4 cup imported Parmesan cheese, freshly grated (or soy cheese), optional
6 leaves of fresh basil, slivered
Pinch of red pepper flakes
Preheat oven to 375°F.
Pierce squash with fork. Place squash in shallow baking dish
and bake for one hour.
Let cool, cut in half and scoop out seeds with a spoon. Then with the tines of a fork scrape the squash strands into a large bowl.
In a large skillet, add olive oil, garlic, onions and cook for about 3 minutes on medium heat.
Add zucchini and cook about 4 minutes. Add tomatoes, salt, pepper, fresh basil and gently simmer for 10 minutes. Add squash to the pan and mix together.
Drizzle with some more olive oil, if desired. Adjust seasonings and sprinkle with cheese (optional).
Note: Can microwave squash on high for 15 minutes.
Fresh herbs make all the difference.
Kosher or sea salt can be used. Celtic salt is available at Whole Foods Market.
4 tablespoons nondairy butter
4 carrots, cut into coins
4 celery stalks, chopped
2 garlic cloves, minced
3/4 cup chopped yellow onions
32 ounce carton vegetable soup stock
1 large potato, peeled and chopped
1/2 sweet potato, peeled and chopped
15 ounce can kidney beans, in liquid
15 ounce can chopped tomatoes, or 2 tablespoons of tomato paste
2 tablespoons fresh basil, chopped
1/2 package of frozen spinach
1/2 cup cooked lentils
dashes of: red pepper flakes, cayenne pepper, ground cumin, curry, salt and pepper
cooked noodles, optional
vegan Parmesan cheese, optional
Melt butter in a large pot. Add vegetables and saute until beginning to soften. Add the rest of the ingredients. Bring to a boil. Lower to simmer.
Cook for 1 hour, or until the potatoes are cooked through, the longer, the better.
Add cooked noodles and vegan Parmesan cheese, if desired.
Ingredients for Salad
Bunch of kale, coarsely chopped, large part of stems removed
Baby spinach, torn or chopped
Ingredients for Dressing
1/4 cup freshly squeezed lemon juice
1 garlic clove, finely chopped
1/4 cup walnut oil
1/4 cup olive oil
Pinch of red pepper flakes
Salt and pepper, to taste
4 tablespoons Parmesan cheese substitute
4 tablespoons walnuts or pecans, toasted and coarsely chopped
Mix lemon juice with chopped garlic and pepper flakes.
Add walnut oil and olive oil. Mix vigorously.
Add salt and pepper to taste.
Stir in Parmesan cheese substitute and nuts.
Place salad in a bowl. Pour dressing over it and toss.
Note: Cheese substitute may be omitted. Just adjust seasonings to modify the acidity of the lemon juice. This salad has infinite possibilities.