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Title: Super Stuffed Mushrooms

14 - large button mushrooms, stems trimmed and removed
1/2 C breadcrumbs
1/8 C fresh parsley, chopped
1/8 C celery, finely chopped
1 T tomato paste
2 t balsamic vinegar
1 - clove garlic, minced
1/2 t soy sauce
1/2 t dried mustard
1/2 t dried oregano
1/4 t chili powder
0 - salt and pepper to taste

Preheat oven to 400° F. Remove stems from mushrooms and reserve. Place mushroom caps with hole side up on a baking sheet lined with parchment paper. Bake for 8-9 minutes until the caps have collected some juice from the mushrooms. Remove and let cool a little. Soak up the juices with a cloth or paper towel, or tip the caps upside down, discarding the juices.

For the filling, mince the mushroom stems and combine in a bowl with all the remaining ingredients (except for a small quantity of reserved breadcrumbs for topping).

Work the mixture until it starts to come together, binding a little when pressed. For a tighter mixture, add a little more tomato paste. Spoon filling into mushroom caps. Sprinkle on the reserved breadcrumbs. Bake at 400° F for 10-12 minutes until lightly browned.

From Everyday Vegan
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Title: Roasted Red Pepper Dip

2 - large red peppers, roasted, skins removed
1 - clove garlic, minced
1/4 t dried oregano
1/2 t sea salt
0 - ground black pepper to taste
1/2 C all-purpose potatoes, cubed, cooked, skins removed
1 T olive oil
3/4 T balsamic vinegar
1 T seasoned rice vinegar
1/4 C fresh basil, chopped

In a food processor, purée the roasted peppers with the garlic, oregano, salt, and pepper until fairly smooth. In a separate bowl, mash the potatoes with olive oil and vinegars until smooth. By hand, mix the red pepper purée into the mashed potatoes, stir in the basil, and combine until you have a smooth, consistent texture.

Do not try to purée the potatoes in the food processor, since it can activate the starches and make yoru potatoes gummy.

Place in a baking or serving dish. Serve the dip as is at room temperature, or bake at 375° F for 17-20 minutes until it is lightly brown on top and bubbling around the edges.

From Everyday Vegan
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Title: Roasted Eggplant Dip

1 - medium eggplant
1/3 C fresh parsley
2 1/2 T tahini
2 T rice vinegar
1 - small garlic clove, roughly chopped
1 t curry powder
1/4 t ground coriander
1 T olive oil
1/4 t sweetener
1/4 t salt
0 - ground black pepper to taste

Preheat oven to 400° F. Place whole eggplant on baking dish and bake for 40-50 minutes until it is soft and collapsed a little. Remove and let cool enough to handle. Cut open, remove large clumps of seeds, and scoop out the flesh. Transfer flesh to a food processor and blend with all of the ingredients. Serve warm in a bowl or, as I prefer, transfer the mixture to a small baking dish and bake at 375° F for 15-20 minutes, until golden brown on top.

From Everyday Vegan

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Title: Mexican Tortilla Triangles

3 - large flour tortillas (sun-dried tomato flavor is good)
1 1/2 C butternut squash, cooked
1 - large garlic clove, quartered
1/4 C fresh parsley
3 T sun-dried red peppers or tomatoes, roughly chopped
3 T Vegenaise
1 1/2 T cornmeal
1 1/2 T seasoned rice vinegar
3/4 t cumin
1/2 t chili powder
1/2 t ground coriander
1/4 t sea salt
0 - ground black pepper to taste

Bake the squash for 40-50 minutes at 400° F, or until tender when pierced with a skewer. Let cool, open, remove seeds, and scoop out the flesh.

Preheat oven to 375° F. First, make the tortilla triangles by cutting each flour tortilla into 6 or 8 triangular wedges. Place the wedges on a baking sheet lined with parchment paper. Bake for 6-8 minutes, until they start to get crispy.

In a food processor, purée the squash with garlic until very smooth. Add the remaining ingredients and purée, scraping down the sides of the processor a couple of times.

Smooth a generous layer of the squash mixture over each tortilla triangle and place back on baking sheet. Sprinkle a light layer of extra cornmeal over the triangles. Bake for 10-12 minutes at 375°F until they begin to turn golden and the tortilla shells are light brown and crispy around the edges.

From Everyday Vegan
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Title: Spicy Teff Griddle Cakes

1/2 C teff
3 C water
1 C all purpose flour
1/2 C scallions, minced
1 t baking powder
1/8 t cayenne, or to taste
0 - salt

In a medium-size saucepan over medium heat, combine the teff and 1 1/2 cups of the water. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the water is absorbed, about 15 minutes.

Transfer the teff to a large bowl and add the flour, scallions, and baking powder, cayenne, and salt to taste. Stir in as much of the remaining 1 1/2 cups water as needed to make a batter and mix until smooth.

Lightly oil a griddle and place over medium-high heat. For each cake, ladle about 1/4 cup of the batter onto the hot griddle and cook until it is browned on both sides, 3-4 minutes per side.

From Vegan Planet
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Title: Quinoa with Pine Nuts

1 1/2 C quinoa
2 T olive oil
2 - large shallots, minced
1 t fresh ginger, minced
1/2 t ground cardamom
1/2 t ground coriander
1/4 t ground cumin
1/8 t cayenne
3 C vegetable stock or water
0 - salt and pepper
1/3 C golden raisins
1/4 C pine nuts, toasted
2 T fresh parsley, minced

Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock or water and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover and cook until all water is absorbed, about 10 minutes.

Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.

From Vegan Planet
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Title: Savory Amaranth Porridge

1 C amaranth
3 C water
0 - salt
3 - scallions, minced
1 T soy sauce
1 t olive oil
2 T roasted pepitas

In a medium saucepan over medium-high heat, combine the amaranth and water and bring to a boil. Reduce the heat to low, add salt to taste, and simmer until the water is absorbed, about 30 minutes. During the last 5 minutes of cooking time, stir in the scallions, soy sauce, and olive oil.

Spoon the porridge into serving bowls, sprinkle with the pumpkin seeds, and serve hot.

From Vegan Planet
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Title: Watercress Walnut Stir Fry

2 t peanut oil
1 t fresh ginger, minced
2 - bunches watercress, chopped coarsely
1/4 t crushed red pepper
1 T soy sauce
1/2 C chopped walnuts
2 t walnut oil

heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the ginger and cook until fragrant, about 30 seconds. Add the watercress, crushed red pepper, soy sauce, and walnuts and stir-fry until wilted but not overcooked, about 3 minutes.

Serve hot, drizzled with walnut oil, if desired.

From Vegan Planet
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Title: Broccoli Rabe with Figs and Pine Nuts

2 - bunches broccoli rabe, coarsely chopped
2 T olive oil
3 - cloves garlic, minced
1/3 C dried figs, coarsely chopped
1/4 C pine nuts
0 - salt and pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and boil for 5 minutes. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute. Stir in the broccoli rabe and season with salt and pepper to taste. Cook, stirring occasionally, until tender, about 5 minutes. Serve hot.

From Vegan Planet
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Title: Rosemary-Lemon Potatoes

1 1/2 lbs. small red potatoes
1 T olive oil
2 - shallots, minced
1 t fresh rosemary, chopped
1/2 t salt
2 T lemon juice
1/4 C black olives, pitted and halved
1/4 C sun-dried tomatoes, chopped

Place the potatoes in a large saucepan with salted water to cover. Bring to a boil over medium-high heat and continue to boil until tender, about 30 minutes. Drain well. Cut the potatoes into halves or quarters, depending on their size, place in a large bowl, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, 3-5 minutes. Add the potatoes and cook until browned, 5-7 minutes. Sprinkle with the rosemary, salt, and lemon juice, then add the olives and sun-dried tomatoes and stir gently to combine. Serve hot.

From Vegan Planet
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