Vegetarian Spaghetti Pie

The weather has turned decidedly cooler, which has made me feel like cooking something much more substantial than the salads I've been eating of late. This spaghetti pie fits the bill, it's very filling. If you use jarred spaghetti sauce it is an easy, quick meal. If you make sauce fresh for this, it will take longer, but be oh so worth it. Or, if you want the best of both worlds like me, you could use home canned spaghetti sauce. This goes well with fresh steamed green beans and a large green salad. It makes 6 servings.

Vegetarian Spaghetti Pie

Preheat oven to 350.

Cook and drain

8 oz. wholegrain spaghetti

combine with:

2 eggs

1/3 c. parmesian cheese

1 T. butter

press into a 9" pie plate. Mix:

8 oz. light ricotta cheese

8 oz. lowfat cottage cheese

Spread over spaghetti crust. Over this pour:

1 1/2 c. spaghetti sauce

Sprinkle a handful of shredded mozzarella over this. Cover and bake 30 min.

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Ultimate Recipe Swap

I've been tagged by Debbie at http://familyfoodies.com/ to participate in the Ultimate Recipe Swap meme, hosted by Life as Mom at:

http://www.lifeasmom.com/2009/06/ultimate-recipe-swap-feeding-crowd.html .

The theme is Feeding a Crowd. Nearly every year for the last 24 years we have had the family bbq at our house for father's day. We have a lot of dietary issues to deal with; vegetarian, diabetic, lactose intolerant, atkins-type low-carb, and picky eaters. So we always do buffet and try to serve a big enough variety that there is something for everyone. My hubby mans the grill and does the meats-usually steaks and burgers, I generally do everything else- a variety of salads, bean dishes, veggies and desserts. I recently found this raw blueberry pie which has become my new favorite dessert and will be served at the next gathering. It is very healthy-made entirely of fruits and nuts, so it can be eaten by vegans, lactose intolerant, atkins-type eaters, and diabetics, and my kids enjoyed it.
The recipe is not mine, I have seen it all over the web, as well as in raw cookbooks at the library. This is my take on it. This is important-you must use fresh blueberries in order for them to gel, frozen will not work.

Raw Blueberry Pie

In food processor combine:

1 1/2 c. raw nuts of your choice ( I used a combination of 1/4 c. brazil nuts, 3/4 c. pecans and 1/2 c. almond meal)

1 1/2 c. dried fruit of your choice ( I used 1 c. dates and 1/2 c. dried blueberries)

Pulse, then run continually until it begins to form a dough. Press into a pie pan.

Slice 1 banana, lay slices on crust. In blender puree:

1 pint fresh blueberries

until smooth. Pour over bananas in pie pan, chill at least 2 hours. Garnish with fresh whole berries if desired.

I am tagging iRaw at http://irawvegan.blogspot.com/ to be next, she always has the most delectable looking food!

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Cannelini Bean, Tomato and Feta Salad

Here is another easy but satisfying vegetarian recipe. It is close to 90 again today, and the ridiculous humidity continues, so cool salads reign supreme. This is full of protein, yet makes a nice light meal.

Cannelini Bean, Tomato and Feta Salad

Combine:

1 1/2 c. cooked cannelini beans, (can sub 1 can rinsed and drained)

1 small cucumber, diced

1/4 c. red onion, diced

3 T. olive oil

1 T. balsamic vinegar

1/4 tsp. dried basil

sea salt and pepper to taste

Cut 4 tomatoes into six wedges each, leaving base of tomatoes intact. Spoon bean salad over tomatoes and sprinkle each with 1 T. feta cheese. Makes 4 servings.

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Repackaged Recalled Food

There is yet another recall, this time it's for pistachios that were already recalled. It seems that they were repackaged and then sent back out to be sold to unsuspecting consumers. You can read about it here:
http://www.reuters.com/article/topNews/idUSTRE55M6A420090623
or at the FDA here:
http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm168574.htm

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Cherry-Berry Popsicles

It has been close to 90 here this week with ridiculous humidity, so the kids and I have been looking for cool treats. Commercial popsicles are full of artificial colors and high fructose corn syrup or sugar, so I won't go there. It's simple to make your own and these are extremely healthy - made from pureed fruit, they are loaded with antioxidants and vitamins. They are easy to customize to your own tastes and simple enough for kids to make themselves. I have always liked getting the kids involved in cooking because I believe everyone should know how to make healthy food. I used 2 popsicle trays that I purchased at target, which make a total of 8 popsicles. You can easily go oldschool and use paper cups with plastic spoons inserted to use as handles. Use any combination of fresh or frozen fruit that suits you, and 100% juice, water or yogurt of your choice.

Cherry-Berry Popsicles

1/2 c. cherries, pitted

1 c. strawberries

1 c. blueberries

3/4 c. 100% juice ( I used cherry)( you can use yogurt if you want to make creamsicles)

Puree all ingredients in blender or food processor, pour into 8 popsicle compartments, freeze 4 hours or overnight.

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Stuffed Tomatoes

One of the best things about summer is fresh tomatoes. Along with biting into one of these juicy treats fresh off the vine, there are so many things you can do with them. They are loaded with vitamins C, A and K, minerals potassium, manganese and magnesium, as well as phytonutrients. Researchers have studied isolated lycopene and beta-carotene, but are now learning that the array of nutrients found in whole foods including tomatoes, work together for health. A recent study in the Journal of Nutrition showed that consuming tomato paste made from whole tomatoes (including the peels) improved absorption of lycopene by 75% and beta-carotene by 41% over consuming tomato paste made without peels. If we want good health, we need to do what mother nature intended and eat whole foods. This recipe makes a quick and easy light meal if you have leftover brown rice, and it works equally well with quinoa.

Stuffed Tomatoes

Preheat oven to 350. Cut tops off of

5 tomatoes, scoop out pulp, chop pulp and put in a bowl. Sprinkle inside of tomatoes with sea salt and invert on paper towel. In bowl with pulp combine:

1 clove garlic, minced

1 c. cooked brown rice

1 T. parmesian cheese

10-12 fresh basil leaves, chopped

sea salt and pepper to taste

Stuff tomatoes with rice mixture, place in a 2 qt. glass casserole with lid. Sprinkle with sea salt, pepper, and paprika. Bake covered 25 min. Sprinkle tops of tomatoes with

1 tsp. shredded mozzarella , if desired.

Serve on bed of fresh greens.

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What's On My Food?

A new searchable database detailing which pesticide residues can be found on foods along with the toxicology for each chemical is now online. It can be searched by food or by pesticide. For example- peaches, listed by the Enviromental Working Group as containing the most pesticides and residues of all conventionally grown fruits and vegetables, and the number one choice to buy organic, were found to contain 8 known or probable carcinogens, 24 suspected hormone disruptors, 9 neurotoxins, and 8 developmental or reproductive toxicants. This is a great resource and can be found here:

http://www.whatsonmyfood.org/index.jsp

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Farmers' Market Fruit Dip

I adore the farmers' market, it is one of the best things about summer. I was so excited to go there this week and finally find something other than flowers. I got honey and fresh strawberries! I was hoping for spinach, since mine is done already, but no greens at all. Maybe next week. The wonderful lady who sells honey and handmade lavendar/honey soaps gives out recipes each week to use with her honey. This week it was for a whipped honey fruit dip, perfect for the fresh strawberries I purchased. It also went well with the peaches and plums I had at home. This dip would be great for a summer barbeque.

Farmers' Market Fruit Dip

Whip 3/4 c. heavy cream till slightly thick.

Combine:

2 T. honey

1 T. orange juice

1 tsp. lemon juice

1/4 tsp. cinnamon

Fold into whipped cream, serve with assorted fresh fruit.

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Food Inc,

A new documentary out about our industrialized food system called Food, Inc. should be mandatory viewing for every person in this country. Many of the reasons I switched to a vegetarian whole foods diet are found in this film and most of mainstream America is totally oblivious to how their food is grown and raised.
A trailer can be found here:
http://www.youtube.com/watch?v=c2sgaO44_1c

A very detailed review can be found here:
http://jujudish.blogspot.com/2009/06/food-inc-when-food-stinks.html

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Bean and Rice Burritos

This quick vegetarian recipe is for my daughters' friend Lauren, (they told me you were searching my blog for this) who went vegetarian early this year. (Yay Lauren, you will live a longer and healthier life!) I make these burritos quite often and they disappear quickly. They are so much healthier than the fast food teens typically eat, and simple enough for teens to make themselves.

Bean and Rice Burritos

Preheat oven to 350. Combine:

15 oz. can meijer organics traditional refried beans

2 c. cooked brown rice

Brush one side of

5 wholegrain tortillas ( I use trader joe's)

with olive oil, lay oiled side down on baking sheet. Spread bean mixture on half of each tortilla, sprinkle with a little

shredded cheddar cheese(I use about 1 c. total)

fold tortilla over. Bake about 10 min. till crisp and cheese is melted.

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Blueberry Lemon Poppyseed Cake

The Ina Garten lemon yogurt cake is very popular right now and I have seen various versions of it all over the web. The original can be found here:

http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html

It looked so yummy that I had to try it even though it's full of sugar. As usual, I can't stick to a recipe, I always have to change things-even when I'm using my own recipes! So here is my version. I did do the glaze as directed, and it was quite runny, so I would use less lemon juice next time. This was very moist and delicious and disappeared fast.

Blueberry Lemon Poppyseed Cake

Preheat oven to 350. Combine:

1 c. all-purpose flour

1/2 c. whole wheat pastry flour

2 tsp. aluminum-free baking powder

1/2 tsp. sea salt

Then add:

1 c. fat-free vanilla yogurt

1 c. sugar

3 eggs

zest of 2 lemons

1/2 c. coconut oil

1/2 tsp. vanilla extract

1/2 tsp. poppy seeds

Then stir in:

1/2 pint blueberries

Pour into greased bundt pan, bake about 50 min. till toothpick comes out clean.

Meanwhile, in a small pan cook:

1/3 c. fresh lemon juice

1/3 c. sugar

till sugar dissolves and liquid is clear, set aside.

When cake is done, cool in pan 10 min., turn out onto serving plate. While still warm pour lemon sugar mixture over it and let it soak in.

For glaze combine:

1 c. confectioners sugar

2 T. lemon juice( I would try 1 1/2 next time)

Drizzle glaze over cooled cake.

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Veggie Tart

I came up with this recipe to use up leftover grilled vegetables. Now I make sure to grill enough so that I have leftovers to make this with. It makes a quick meal the next day and it's also great using leftover roasted veggies. I used a springform pan, but a pie plate will do fine also.

Veggie Tart

Preheat oven to 350.

To make pastry for crust combine in food processor:

1 c. whole wheat flour

1/4 c. shredded cheddar cheese

3 T. butter

1 T. olive oil

1/4 c. water

1 T. fresh dill

Pulse to combine, remove from processor when crumbly, before it forms a ball. Press into greased springform pan, or pie plate. Bake 350 for 10 min.

Meanwhile, get veggies ready-

1 tomato, sliced

2 c. leftover grilled or roasted veggies- I used zucchini, mushrooms, peppers and asparagus which I cut into 2" pieces for the tart

Combine in small bowl or large measuring cup:

4 eggs

1/2 c. half and half

1/4 c. shredded cheddar

Lay veggies in crust, pour egg mixture over, arrange tomato slices on top. Sprinkle with sea salt, pepper and paprika. Bake 25 to 30 min.

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Basic Wheat Bread Recipe

I don't buy much bread because the list of ingredients on most of them is as long as my arm. Good bread should only have a handful of ingredients- wholegrain flour, sugar, salt, yeast, and maybe some gluten. So most of the time I make my own. This recipe is my basic wheat bread recipe. It is easily altered to suit your tastes. When I was switching my family from useless white bread over to whole grain, I devised this recipe to ease them into it. At first I used 3 cups of bread flour and 1 cup of whole wheat, then each time I made it I would use a little more whole wheat and a little less white bread flour until I got them used to it with all whole wheat flour. My picky daughter now loves whole grain bread. When making it with all whole wheat flour I sometimes add 1-2 T. of gluten to make the bread lighter and less dense. To increase the nutrition, I often add a tablespoon or two of ground flaxseed to this. I use a bread machine for mixing, but you can also do it by hand. I bake it in the oven rather than in the bread machine, the crust is better this way. One of the best things about making your own bread is how wonderful it makes your home smell!

Basic Wheat Bread

In bread machine pan place:

1 1/3 c. water

4 c. flour( any combination of whole wheat and bread flour)

2 T. sugar

1 1/2 tsp. sea salt

2 1/4 tsp. yeast

Run through bread machine on dough cycle, remove, punch down and knead a few times on a floured surface, shape into a loaf. Preheat oven to 350. Place dough in greased loaf pan, brush with olive oil, let rise 20 min. till doubled. Bake 30 min., cool in pan 10 min., remove to wire rack and cool completely before slicing.

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Cucumbers stuffed with Black Bean Salad

It won't be long till I have cucumbers coming out of my ears from the garden, so I am coming up with uses for them now. This is a nutrient dense salad that is great for a light lunch or as a side dish at a summer barbeque, there is just something fun about eating them this way. I used just a pinch of cayenne for a hint of heat to go with the cucumber, if you like a lot of heat feel free to add a diced up hot pepper or more cayenne. If time is short, just serve in a bowl instead of in hollowed out cukes.

Cucumbers stuffed with Black Bean Salad

3-4 cucumbers; cut in half lengthwise and hollow out with a spoon. Then salt the boats and set upside down on paper towel to drain. Dice up the cucumber that you hollowed out, salt it and let it drain in a strainer while you make the rest of the salad.

In a bowl combine:

1 1/2 c. cooked black beans (you can sub 1 can rinsed and drained)

1 small red onion, diced

1 tomato, diced

1/2 of a red pepper, diced

1/2 of a green pepper, diced

To make dressing, in a small bowl combine:

Juice of 1 lime

3 T. olive oil

1 tsp. rice vinegar

1/4 tsp. sea salt

1/4 tsp. dried basil

1/8 tsp. dry mustard

1 clove garlic, minced

pinch of cayenne pepper

Mix well, pour over veggies, stir in drained chopped cucumber and fill boats. Serve any leftover in a bowl.

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Wild Rice Casserole

This creamy vegetarian casserole is full of broccoli and mushroom goodness. It is full of calcium,manganese, b vitamins, and protein. The cheese on top is optional, but goes over well when I make this for family get togethers.

Wild Rice Casserole

2 c. cooked brown and wild rice blend(can use leftover, but I make it just for this recipe.)While it cooks I do the following;

Preheat oven to 375.

In 2 qt. glass casserole with cover, place:

1-2 T. water

1 head broccoli, chopped

1 clove garlic, minced

1 small onion, diced

Cook in microwave, covered 4-5 min. on high. Drain, and keep in casserole.

Saute

1 lb. sliced mushrooms in 1 T. olive oil and 1 T. butter

6-7 min. till juices run out from mushrooms, then add:

1/4 c. skim milk

1/4 c. sour cream

1/2 tsp. sea salt

Stir cooked rice into broccoli, then stir in mushroom sauce. Bake covered for 20 min., then top with a handful of shredded cheddar cheese if desired and bake 5 min. uncovered to melt.

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Lentil Sloppy Joes

Lentils are a favorite of mine. They require no pre-soaking, are quick to cook, extremely versatile, highly nutritious, and best of all very tasty! I have tried lots of sloppy joe recipes from the web and various cookbooks, but none tasted the way I envisioned. So I came up with this and finally I am satisfied. Hope you like them.

Lentil Sloppy Joes

In a large pan combine:

1 c. lentils

4 c. water

1 red onion, diced

2 cloves garlic, minced

1 carrot, diced

1 green pepper, diced

1/2 red pepper, diced

1 bay leaf

Simmer 20 min. till tender, drain, remove bay leaf. Stir in:

6 oz. can tomato paste

8 oz. can tomato sauce

2 1/2 T. chili powder

1 tsp. oregano

1 tsp. sea salt

1/2 tsp. paprika

1/2 tsp. sugar

1 T. prepared mustard(can use yellow or spicy brown)

1/4 tsp. apple cider vinegar

Heat through and serve on whole wheat rolls.

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Vegan Blueberry Banana Muffins

I came up with this vegan recipe a few years ago when I was helping my son to lose weight, as an occasional treat. I helped him to lose 80 pounds and he's kept it off for over 2 years now. These are much better than any store bought snacks. Those 100 calorie packs they sell annoy me-they are just 100 calories of nutrient deficient crap. A snack can have some nutritious ingredients and still taste yummy. These muffins have only 128 calories each if you make 16 and they are full of antioxidants, omega 3, potassium, b vitamins and fiber. Extras can be frozen for up to a month.

Vegan Blueberry Banana Muffins

Preheat oven to 375. Combine:

1 c. whole wheat pastry flour

1/2 c. all-purpose flour

1/8 c. ground flaxseed

1 tsp. baking soda

1 tsp. aluminum-free baking powder

1/2 tsp. sea salt

3/4 c. raw turbinado sugar

Then mix in:

4 very ripe mashed bananas

1/4 c. unsweetened applesauce

2 T. coconut oil

1/2 pint blueberries

Pour into greased cupcake or muffin pan. (Should fill 16-18 holes depending on size of your pan)

Sprinkle with this topping:

1 tsp. brown sugar

1 T. ground flaxseed

1 T. wheat germ

1/2 tsp. cinnamon

Bake 15-20 min. till toothpick inserted in center comes out clean.

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Pasta Salad

Everyone has their favorite version of pasta salad and this is mine. I never use bottled dressings since they are full of nasty genetically engineered ingredients like high fructose corn syrup, soybean and canola oil, and msg and preservatives. It's fast and easy to avoid the bottle'o'chemicals and make your own dressing. I find it amusing that most of this salad is healthy raw veggies loaded with vitamins, antioxidents and phytonutrients, and most people turn their noses up at a bowl of raw veggies. But throw a few noodles in and it's Yay, pasta salad! and it dissapears quickly.

Pasta Salad

In large bowl combine:

1 box whole wheat or tri-color rotini, cooked and drained and rinsed under cold water

1 english cucumber, peeled and diced

2 tomatoes, diced

small head of broccoli, chopped

1 small red onion, diced fine

1 green pepper, diced

1 yellow pepper, diced

To make dressing, combine:

1/3 c. olive oil

1/3 c. red wine vinegar

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. dried mustard

1/2 tsp. sea salt

1/8 tsp. black pepper

Whisk together, pour over salad, toss to mix and chill.

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The Vintage Homemaker's Cookbook Giveaway

The Vintage Homemaker is giving away some of her fabulous cookbooks. To enter her drawing go here:
http://melissaringstaff.blogspot.com/2009/06/cookbook-giveaway.html

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Mexican Lasagna

This is a hearty and filling vegetarian meal that pleases non-veggies as well. While the ingredients list appears long, half of it is spices that are in most pantries. Serve this with a big green salad.

Mexican Lasagna

8 whole grain tortillas

8 oz. lowfat cottage cheese

3 c. refried beans

8 oz. can tomato sauce

8 oz. shredded cheddar cheese

2 ears cooked corn, kernels removed (you can sub 1 c. frozen or canned corn)

2 diced tomatoes, I used 1 red and some yellow cherry tomatoes

paprika

chili powder

oregano

garlic powder

onion powder

parsley

sea salt

In a medium bowl combine:

1 1/2 tsp. paprika

1 tsp. chili powder

1/2 tsp. oregano

1/2 tsp. garlic powder

8 oz. can tomato sauce

3 c. refried beans

In another bowl combine:

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. parsley

1/2 tsp. sea salt

8 oz. cottage cheese

Preheat oven to 350. Line greased lasagna pan with 4 tortillas. Top with half of the bean mixture. Spread the corn over this, follow with the cheese mixture. Arrange 4 more tortillas over this. Spread remaining bean mixture on, sprinkle with shredded cheddar, top with tomatoes. Bake uncovered 25-30 min. till cheese is melted and casserole bubbles.

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Fruit Pinwheel with Blueberry Sauce

This is as tasty as it is pretty. Fast, fresh, and nutritious, this is loaded with antioxidants, phytonutrients, vitamin c, manganese and potassium. Peaches, plums and blueberries help to protect against age related macular degeneration as well as heart disease and cancer. Somehow eating a peach, a plum and some blueberries is not as appealing as it is when the presentation is so pretty. My blueberry sauce recipe makes about 1 cup, the leftover sauce is also good on pancakes or icecream.

Fruit Pinwheel with Blueberry Sauce

On a plate place:

1/4 c. lowfat cottage cheese

Arrange in pinwheel fashion around cottage cheese:

1 black plum, sliced

1 peach, sliced

handful of blueberries

To make blueberry sauce puree the following in food processor:

juice of 1 key lime

2 T. honey

1 c. blueberries

Drizzle sauce over fruit and cheese.

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Tempeh Wraps

If you have been reading my blog you know I do not like fake or processed foods, which includes most soy. Organic tempeh is one of the few soy products I use. It is made from whole soybeans, has been fermented to remove phytates and trypsin inhibitors, and has been safely consumed for thousands of years. Tofu, soy milk and tvp retain phytates and trypsin inhibitors which block the body from absorbing minerals and nutrients, and tvp and soy milk are highly processed using chemicals that should not be consumed. There is an interesting article here :

http://www.cornucopia.org/2009/05/soy-report-and-scorecard/ about the use of neurotoxic hexane used in the processing of some soy products.

Organic tempeh is highly nutritious and loaded with protein. It comes in handy for the occasional quick meal.

Tempeh Wraps

To make sauce, mix:

juice of 1 lime

2 cloves garlic, minced

1 tsp. organic soy sauce

set aside.

In skillet in 1 T. olive oil cook:

1 green pepper, sliced into strips

1 yellow pepper, sliced into strips

1 red onion, sliced into thin rings

about 10 min. till tender. Remove from pan and set aside.

In 1-2 T. olive oil, saute

8 oz. organic three grain tempeh, sliced 1/4" thick till nicely browned. Stir in sauce mix, then return veggies to pan and stir to mix all. Place tempeh and veggies in center of 4 whole grain tortillas, top with 1 chopped tomato and roll up.

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Coconut Key Lime Smoothie

I nearly always load my smoothies up with greens, but today I wanted a change of pace. I had a thai coconut on hand and decided to use that. Coconut water and meat are loaded with minerals and key limes are loaded with vitamin c. This was a simple and refreshing smoothie, perfect after my workout. Here is a video showing how to open a thai coconut if you have never done it- http://www.ehow.com/video_2332207_open-thai-coconut.html

Coconut Key Lime Smoothie

In blender or smoothie maker place:

the water and meat of 1 thai coconut

juice of 1 key lime

blend till smooth then add:

8 oz. organic fat-free vanilla yogurt

blend till combined, enjoy.

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