Hearty Skillet Cornbread (vegan)

Recipe from Vegan Yack Attack on the Go! By Jackie Sobon

Husband-Tested in Alice’s Kitchen
8 servings

This is no ordinary cornbread.  The flavor is fantastic.  The texture is more moist, almost casserole-like.  In fact, I was planning to serve it with soup like regular cornbread, but it was so substantial that I served it along with beans, a salad and fruit.  To us, it seemed more like a side dish, than a “bread.”  I will definitely make this again!!

For the Mix-Ins:
1 cup finely chopped zucchini
1 cup Soyrizo
1 cup corn kernels
½ cup diced roasted red pepper
½ cup diced yellow onion

For the Cornbread Batter:
1 cup yellow cornmeal
1 cup all-purpose flour (or gluten-free all-purpose flour for a gluten free diet)
2 Tablespoons ground flaxseed
1 ½ teaspoon baking powder
1 cup unsweetened nondairy milk
6 Tablespoons melted coconut oil
1/3 cup water
¼ cup (or a bit less) agave nectar or maple syrup
2 Tablespoons chopped fresh cilantro (optional)

To Prepare the Mix-Ins:
Preheat the oven to 375F.  Heat an 8 or 9 inch cast iron skillet over medium-high heat.  Add the zucchini, Soyrizo, corn, red pepper and the yellow onions.  Sauté for 5 minutes, stirring occasionally.  Set aside.

To Prepare the Cornbread Batter:
In a large mixing bowl, whisk together the cornmeal, flour, flax meal, salt, and baking powder until evenly combined.  Make a well in the middle of the dry ingredients and pour in the nondairy milk, coconut oil, water, and agave nectar (or maple syrup).  Fold the batter together until well mixed, with no dry spots.
Next, take the skillet off the heat and pour the batter over the sauteed. mix-ins.  Fold together a few times, then place the skillet in the hot oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Cool the skillet on a rack for at least 10 minutes before cutting it.  Sprinkle the top with the cilantro, if using.

Roasted Bell Pepper and Cannellini Bean Dip/Spread (Vegan)

Here you see some whole grain toast spread with
Roasted Bell Pepper and Cannellini Bean Dip/Spread 
and topped with lettuces, sprouts and fresh tomato slices
and sprinkled with Everything But the Bagel Seasoning. 
This open face sandwich is served along
with fresh grapes for a light and yummy lunch.

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes about 2 cups

This bean spread is perfect for meal prep day since it can be made in advance and stored in the fridge for up to a week.  It can be used to add a little something special to a sandwich or as a dip for veggies for snacking.  

2 roasted red bell peppers from a jar

1 (15 oz.) can cannellini beans, rinsed and drained

Juice from 1/2 lemon

1-2 cloves garlic, chopped

2 Tablespoons nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or pinch of cayenne pepper

1-2 teaspoons maple syrup (I think 1 teaspoon is plenty.)

Garnish (optional) Aleppo pepper and fresh parsley, minced

Place all the ingredients in a food processor or blender and blend until the mixture is smooth.  Scrape down the sides of the processor, if needed.  Taste for seasoning and adjust, if needed.  Garnish, if desired.

Keep in an airtight container in the fridge for up to 1 week.

Spinach & Roasted Red Pepper Lasagna

Martha Bost, my mother (born in 1936) made this for her buddies recently.
She took a photo of this dish and sent it to me.  Thanks, Mother!

Recipe from William Sonoma Essentials of Healthful Cooking

Makes 8-10 servings

Homemade lasagna always draws raves and this one didn’t disappoint. The photo in the cookbook convinced me to try this version. I wanted to make a vegetarian lasagna too and this one includes tofu. Meat eaters will not notice that this dish is meatless. No one will realize that tofu has been added. Tofu is easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free — all of which makes it one of today's most healthful foods. You will need to prepare the Spicy Tomato Sauce recipe which is available on this blog. Make it ahead of time. When making this lasagna, you won’t even need to cook the noodles ahead of time. All of the ingredients can be found at Lost River Market & Deli. This lasagna can be made ahead and reheated. Serve it with a crisp salad, crusty bread and Casa Mon Frare 2005 red wine. We shared this dish with our friends, Andy and Linda, and we all had seconds. And then had plenty left for our lunch the next day. We all agreed that the recipe should be included in the blog. So, here it is.

3 packages frozen chopped spinach

12 oz. soft tofu

2 cups ricotta cheese

2 large egg whites

½ cup freshly grated parmesan cheese

1 cup shredded mozzarella cheese

Kosher salt

Freshly ground pepper

8 cups Spicy Tomato Sauce

9 or more dried lasagna noodles

3 large red bell peppers, roasted; seeded or 1 ½ jars roasted red peppers, drained

2 large cloves garlic, minced

Cook spinach according to package directions. Let cool and squeeze out well so that it is dry. (I placed the spinach in a tea towel and squeezed.)

Crumble the tofu in a strainer and drain well. It should resemble cottage cheese. Place in a large bowl. Add the ricotta and egg whites. Stir well until combined. Stir in the parmesan cheese and ½ cup mozzarella. Stir in 1 teaspoon salt and ¼ teaspoon pepper.

Preheat oven to 350°F.

To assemble the lasagna, cover the bottom of a 9”X13”X3” baking dish with 4 cups of the Spicy Tomato Sauce. Arrange 3 or more dry noodles over the sauce to cover. Cover the noodles with half of the peppers. (There will be spaces.) Cover the peppers with half of the spinach. Sprinkle half of the garlic evenly over the spinach. Using a large spoon, dollop half of the cheese mixture on top of the spinach. With the back of the spoon, spread the cheese as much as possible without pulling up the spinach. There will be some spaces. Top with another layer of the dry pasta noodles and then the remaining peppers, spinach, garlic, and cheese mixture. Cover with the remaining noodles. Spread the remaining 4 cups of the Spicy Tomato Sauce over the top. Cover the baking dish with aluminum foil. Bake until the pasta is almost soft when tested with a knife, about 1 ¼ hours. Uncover. Sprinkle the remaining ½ cup mozzarella evenly over the top. Replace the foil. Continue to bake until the pasta is soft and the cheese on the top of the lasagna is melted, about 15 minutes longer. Uncover and let the lasagna rest for at least 20 minutes before cutting.

Gluten-Free Vegetarian Lasagna

Recipe from The Gluten Free Goddess

Husband-Tested in Alice’s Kitchen

Makes 6 to 8 servings

Making this lasagna was quite a project but turned out to be a work of art.  We had dear friends over for dinner and one of them is allergic to gluten.  Lost River Market & Deli has a whole section of special gluten-free products.  The brown rice lasagna noodles cooked up quick.  Use them to make this delicious lasagna or use them in your favorite lasagna recipe.

1 box brown rice lasagna noodles

For the veggie filling:

2 tablespoons extra virgin olive oil

6 cloves garlic, chopped

5-6 Portobello mushrooms, trimmed, sliced

2 tablespoons balsamic vinegar

1 lb. chopped spinach - fresh, or frozen, thawed (squeeze any liquid out)

1/2 teaspoon nutmeg

Sea salt and fresh ground pepper

1/2 teaspoon red chili pepper flakes, or to taste

2 rounded tablespoons golden raisins

1/2-cup oil-packed sun-dried tomatoes, drained, chopped

1 cup jarred red and yellow roasted peppers, drained, chopped

For the cheese filling:

Combine and set aside:

1 1lb. container part skim ricotta or small curd cottage cheese

1 cup shredded Parmesan

Dash of nutmeg

For the sauce:

Combine in a large food processor and pulse until smooth:

1 28-oz. can Italian tomatoes with juice

1 cup roasted red peppers, drained

4 cloves garlic

1/4 cup oil packed sun-dried tomatoes, drained

1 Tablespoon brown sugar or molasses

1 Tablespoon balsamic vinegar

1 Tablespoon extra virgin olive oil

1 teaspoon rubbed sage

1 teaspoon oregano

1 teaspoon basil

Sea Salt and ground pepper, to taste

For the topping:

4 oz. fresh mozzarella

Chopped fresh Italian parsley

Bring a large pot of fresh salted water to a rolling boil and place the noodles in the pot, gently bending them into the simmering water as they soften. Cook for only a few minutes until softened but not done. You want them slightly tender and al dente. They will continue to cook when you bake the lasagna. Drain well and separate.

Meanwhile make your vegetable filling. Heat the olive oil over medium heat in a large skillet and add the mushrooms and garlic and stir-fry gently for five to seven minutes. Reserve eight of the prettiest slices of the lightly cooked mushrooms and set aside for the topping.

Add in the balsamic vinegar and toss lightly; add the spinach and stir to cook for a minute or two. Season with nutmeg, sea salt and pepper and red chili flakes. Add the raisins, sun-dried tomatoes and roasted peppers and stir to combine. Simmer gently until the excess liquid reduces and evaporates. Set aside.

Preheat the oven to 350 degrees F.

To assemble:

Pour 1 cup of the sauce into the bottom of a large lasagna dish and spread evenly. Lay three noodles flat in the bottom of the pan.

Spoon the veggie mixture evenly over the noodles and press flat. Top with three more noodles.

Spoon the cheese mixture onto the noodles and spread evenly. Add more shredded cheese if you need it. Top with three or four noodles. Press gently to flatten. Cover with the sauce and allow it seep in and around the edges.

Slice 4 to 6 oz. of marinated mozzarella and arrange the slices on the top. Top with the remaining Portobello slices.

Garnish with fresh chopped Italian parsley. Cover loosely with foil.

Bake in the center of a pre-heated oven for 35 to 40 minutes. Remove the foil and continue to bake for 50 to 60 minutes until the noodles are fork tender and the filing is piping hot in the center. Allow the lasagna to rest for five minutes before slicing and serving.

Quinoa Salad with Roasted Asparagus, White Beans and Red Peppers

Serves 4
Recipe from Quick-Fix Vegetarian by Robin Robertson
Husband-Tested in Alice’s Kitchen

If you’ve never tried quinoa, this is a great recipe to introduce yourself to this nutritious food. There are several other quinoa recipes on this blog (Spanish Quinoa, Quinoa Chili, Quinoa Salad Bowl, Sour Cream Fudge Quinoa Cupcakes, and Quinoa Breakfast.) We liked this for a good-for-you lunch! It’s delicious. It’s pretty. It’s healthy. The quinoa takes on the flavor of the orange juice and is the perfect filler for the crisp roasted asparagus and the creamy white beans. Make this for your Meatless Monday lunch or dinner! http://www.meatlessmonday.com/

1 cup quinoa, thoroughly rinsed with hot water (drain) (Rinsing the quinoa will prevent it from having a bitter taste, so don’t skip this step!)
2 cups water
Kosher salt and freshly ground pepper
1 bunch thin asparagus, cut into 2-inch pieces
4 Tablespoons extra virgin olive oil, divided
Juice of one lemon or orange (The original recipe calls for lemon, but I had an orange left over from the holidays, so I used it. Orange and asparagus go well together!)
1 (16 oz.) can cannelini beans (or other white beans), rinsed and drained
1 (6 oz.) jar roasted red bell peppers, drained and cut into ¼ inch by 2-inch strips
2 stalks celery, thinly sliced
2 Tablespoons minced scallions (about 2 large scallions)
Salad greens, for serving

Preheat the oven to 425 F. Combine the quinoa with the water in a saucepan and bring to a boil. Salt the water, reduce the heat to low and simmer for 15 minutes, until all the liquid is absorbed. Drain well and place in a bowl. Set aside to cool.
Arrange the asparagus on a lightly oiled baking pan and drizzle with 1 Tablespoon of the olive oil. Season to taste with Kosher salt and freshly ground pepper. Roast until tender, about 8 minutes.
In a large bowl, combine the remaining 3 Tablespoons olive oil, the lemon or orange juice, and Kosher salt and freshly ground pepper. Add the white beans, roasted red peppers, celery and scallions along with the roasted asparagus and cooked quinoa. Toss gently to combine. Serve on salad greens.

Chicken Manicotti with Chive Cream Sauce

Recipe from Pillsbury and Husband-Tested in Alice's Kitchen

Here’s another one of my favorite manicotti dishes. (For another manicotti recipe, try Spicy Cheese Manicotti. Recipe is on this blog.) Manicotti is the big tube shaped pasta found in boxes in the pasta aisle. I think this is yummy enough for a casual dinner party with good friends. What’s not to like?! It’s pasta filled with chicken, flavorful cream cheese, parmesan cheese, roasted peppers and broccoli. It’s easy to make, but stuffing the pasta can be a bit time consuming. If you own a pastry bag, fill it with the filling and squeeze the filling into the pasta. If you don’t have a pastry bag, try putting the filling in a gallon size Ziploc bag, cutting off a corner of the bag and then squeezing the filling into the pasta. Serve this with a crisp salad and a whole wheat roll or slice of toast for a good-for-you dinner. This recipe can be easily doubled.


12 packaged dry manicotti shells
1 (8-ounce) container soft-style cream cheese with chives and onions
2/3 cup milk (We always use skim milk.)
1/4 cup freshly grated Romano or Parmesan cheese
2 cups (10 ounces) chopped cooked chicken or turkey
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced or one 4 ounce jar of diced pimiento, drained
Freshly ground pepper to taste
Paprika for sprinkling over the top
1. Cook manicotti shells according to package directions. Drain; rinse with cold water and drain again.
2. Meanwhile, for sauce, in a small heavy saucepan, melt cream cheese over medium-low heat; stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.
3. For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.
4. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.
5. Bake in a 350*F (175*C) oven for 25 to 30 minutes or until heated through.
Makes 6 servings.