captain-ally
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Vegetable Pot Pie (serves 6)
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) pie crusts
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl,
combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust.
Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes.
Remove from oven, and cool for 10 minutes before serving.
Meatless Stuffed Peppers (serves 5)
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, chopped, divided
4 tablespoons uncooked white rice
1 cup vegetable broth
1 pound firm tofu, crumbled
1/4 cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
1/4 cup dry bread crumbs
1 cup finely chopped walnuts
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon paprika
6 green bell peppers
1 (8 ounce) can crushed tomatoes
1/4 cup wine
1 tablespoon tomato paste
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of
garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done,
about 15 minutes. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts,
Worcestershire, soy sauce, paprika, and cooked rice. Slice the tops off of the peppers; save tops. Core peppers and stuff with
tofu mixture. Replace tops on peppers. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic.
Place peppers in dish and cover. Bake in preheated oven for 1 hour.
Vegan Potato Curry (serves 6)
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low,
cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Meanwhile, heat
the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened
and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt;
cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a
simmer. Simmer 5 to 10 minutes before serving.
Vegetarian Shepherd's Pie (serves 6)
2 tablespoons extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
2 small red or green bell peppers, chopped
3 cups cubed eggplant, with peel
1 (15 ounce) can diced tomatoes
1/2 cup water
1 1/4 pounds small red potatoes, halved
1/2 cup fat-free half and half (or milk)
1 cup frozen or fresh peas
1/2 cup grated Parmesan cheese
1 pinch Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute
until onions are soft, about 5 minutes. Remove to a bowl. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and
1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish. In a saucepan,
boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with
Parmesan. Bake 15 minutes. Brown in broiler. Serve
Spicy Veg Lasagna (serves 12)
1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
2/3 cup diced red bell pepper
2/3 cup diced orange bell pepper
2/3 cup diced yellow bell pepper
2/3 cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 dash crushed red pepper flakes
1/4 cup grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese
4 eggs
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crushed
1/4 cup grated Parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente.
Drain, rinse with cold water, and place on wax paper to cool. Cook bell peppers and onion in olive oil in a large sauce pan
until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can
be added if spicier sauce is preferred. Simmer for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). In a medium
bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano. Place a small amount
of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in
pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining
ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if
desired. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Vegetarian Chili (serves 6)
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute
over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil,
then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve alone or over rice
(preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream,
guacamole, fresh cilantro.
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) pie crusts
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl,
combine potato soup, mixed vegetables, milk, thyme, and black pepper.
Spoon filling into bottom pie crust.
Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes.
Remove from oven, and cool for 10 minutes before serving.
Meatless Stuffed Peppers (serves 5)
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, chopped, divided
4 tablespoons uncooked white rice
1 cup vegetable broth
1 pound firm tofu, crumbled
1/4 cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
1/4 cup dry bread crumbs
1 cup finely chopped walnuts
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon paprika
6 green bell peppers
1 (8 ounce) can crushed tomatoes
1/4 cup wine
1 tablespoon tomato paste
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of
garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done,
about 15 minutes. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts,
Worcestershire, soy sauce, paprika, and cooked rice. Slice the tops off of the peppers; save tops. Core peppers and stuff with
tofu mixture. Replace tops on peppers. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic.
Place peppers in dish and cover. Bake in preheated oven for 1 hour.
Vegan Potato Curry (serves 6)
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low,
cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Meanwhile, heat
the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened
and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt;
cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a
simmer. Simmer 5 to 10 minutes before serving.
Vegetarian Shepherd's Pie (serves 6)
2 tablespoons extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
2 small red or green bell peppers, chopped
3 cups cubed eggplant, with peel
1 (15 ounce) can diced tomatoes
1/2 cup water
1 1/4 pounds small red potatoes, halved
1/2 cup fat-free half and half (or milk)
1 cup frozen or fresh peas
1/2 cup grated Parmesan cheese
1 pinch Salt and freshly ground black pepper to taste
Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute
until onions are soft, about 5 minutes. Remove to a bowl. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and
1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish. In a saucepan,
boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with
Parmesan. Bake 15 minutes. Brown in broiler. Serve
Spicy Veg Lasagna (serves 12)
1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
2/3 cup diced red bell pepper
2/3 cup diced orange bell pepper
2/3 cup diced yellow bell pepper
2/3 cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 dash crushed red pepper flakes
1/4 cup grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese
4 eggs
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crushed
1/4 cup grated Parmesan cheese (optional)
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente.
Drain, rinse with cold water, and place on wax paper to cool. Cook bell peppers and onion in olive oil in a large sauce pan
until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can
be added if spicier sauce is preferred. Simmer for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). In a medium
bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano. Place a small amount
of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in
pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining
ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if
desired. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Vegetarian Chili (serves 6)
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute
over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil,
then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve alone or over rice
(preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream,
guacamole, fresh cilantro.
