Bev's Recipe Collection

This is one of my favorite meals!

Ingredients:

• 1 small onion, chopped
• 1 red bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can organic sweet corn, drained and rinsed
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1 Tbs Cajun Seasoning
• 3 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper

Serve with:

• Whole Wheat Tortillas (or gluten-free tortillas)
• Butternut Squash Hummus
• spinach
• 2 tomatoes, thinly slices
• Additional toppings: salsa, sour cream, and slices of avocado.

Directions:

1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped onion, and saute until the onion is tender.
3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

• 1 large sweet onion, chopped
• 3 T coconut oil
• 3 ribs celery, finely chopped
• 1 1/2 T ground cumin
• 3 cloves garlic, minced
• 16 oz. frozen spinach (If possible, thaw overnight)
• 2 C hot water (to thaw the spinach)
• 3 (15 oz.) cans diced tomatoes
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 C quinoa, rinsed
• 4 large carrots, grated (2 1/4 C)
• 8 oz. pepper jack cheese, shredded or sliced
• 6 large red bell peppers, cut in chunks

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.

Adapted from vegetariantimes.com

• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can tomato sauce
• 32 oz vegetable broth
• 3 cups almond milk
• 4 cloves garlic, minced
• 2 Tablespoon chili powder
• 2 teaspoon ground cumin
• 2 teaspoon dried oregano
• 1 teaspoons ground cinnamon
• 1 teaspoons ground nutmeg
• ¼ teaspoons ground cayenne pepper
• 1 Tbs salt
• 1 onion, diced
• 3 large sweet potatoes, peeled and chopped into bite-size pieces
• 4 apples, peeled and chopped into bite-size pieces
• 5 carrots, chopped into bite-size piece
• 2 cups peeled and chopped butternut squash
• 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

• 1 sweet onion, chopped
• 4 carrots, sliced
• 4 stalks celery, sliced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 t dried thyme
• 1 t dried rosemary
• 1 t salt
• 1/2 t black pepper
• 64 oz. chicken broth
• 2 (15 oz.) cans of diced tomatoes

Place all ingredients in roaster at 200 degrees for 4 to 5 hours.

• 1 (15 oz.) can cannellini beans, drained, rinsed, and mashed with a spoon or in the processor
• 3 (15 oz.) cans cannellini beans, drained and rinsed
• 4 C spinach leaves, chopped
• Parmesan cheese, shredded (optional)

Add beans and spinach leaves to roaster. Cook at 300 degrees for 45 minutes.  Top with Parmesan.

Adapted from foodnetwork.com

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.

from About.com

• 3 C dry pasta (8 oz.), your choice
• 1 medium zucchini, diced
• 1 C frozen peas
• 1/2 C red sweet pepper, diced
• 8 oz. cheddar cheese, cubed
• 1 C cherry tomatoes, halved
• 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
• 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

• 24 oz. cheese and garlic tortellini, uncooked
• 20 oz. salad greens
• 1 1/2 C grape tomatoes, cut in half
• 1 1/4 C croutons (see Creamy Caesar Salad recipe on this site)
• 1 C Caesar salad dressing, divided (see Creamy Caesar Salad recipe on this site)

Cook pasta according to package directions.  In bowl, toss salad greens with tomatoes, croutons, and half of the dressing.  In another bowl, toss cooked pasta with the remaining dressing.  Serve pasta mixture over salad greens.

(recipe from Ronzoni tortellini package)

• 1 large eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 1 C bread crumbs or matzo meal
• 1 T Italian seasoning
• 48 oz. spaghetti sauce
• 8 oz. shredded cheese
• 1/3 C grated Parmesan cheese, divided
• 1/2 t dried basil

Mix bread crumbs with Italian seasoning.  Dip eggplant slices in egg, then in bread crumb mixture.  Place in a single layer on parchment covered trays and bake at 350 degrees for 10 minutes on each side.  Spread spaghetti sauce in the bottom of a 13×9″ baking pan.  Place a layer of eggplant slices in the sauce, followed by more sauce, shredded cheese, and Parmesan cheese.  Repeat, ending with the cheeses.  Sprinkle basil on top.  Bake at 350 degrees for 40 minutes, or until golden brown.

Serve with noodles and some extra sauce.

• 2 cans (15 oz.) red beans, drained and rinsed
• 2 cans (15 oz.) great northern beans, drained and rinsed
• 2 cans (15 oz.) black beans (undrained)
• 1 can (28 oz.) Bush’s Vegetarian Baked Beans (undrained)
• 1 large sweet onion, chopped
• 2 t salt
• 2 t lemon juice
• 1/2 t each dried basil, dried oregano, ground cumin, garlic powder, and pepper

Saute onion in a large pot with a little olive oil, then add the remaining ingredients.  Stir, heat through and serve over rice.

• 3 T coconut oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 3 medium zucchini, thinly sliced
• 1 large red bell pepper, thinly sliced
• 48 oz spaghetti sauce
• 12 oz lasagna noodles
• 3 eggs, slightly beaten
• 24 oz small curd cottage cheese
• 9 oz. fresh spinach (or 6 cups packed)
• 12 oz shredded cheese of your choice

In large skillet, saute onion in oil on medium-high. Add garlic halfway through.  Add zucchini and pepper.  Cook on medium heat until tender.  Stir in spaghetti sauce; lower to simmer for 5 minutes.  Set aside. Cook noodles following package directions, soaking in water till ready to use.  In bowl, mix together eggs and cottage cheese.  Oil bottom of 2 (13″ x 9″) glass baking dishes.  Start layering lasagna with a little sauce on bottom, then half the noodles, half the cottage cheese, half the spinach, half the sauce mix, and half the cheese.  Repeat.  Bake at 350 degrees for 45 minutes.  Serves 10

This is a time consuming recipe; great to make ahead and bake later.  A side fruit and fresh bread is all that’s needed to complete the meal.

(slightly adapted from The Maximum Energy Cookbook)

Gluten-free version (half recipe):

1 1/2 T coconut oil
1/2 sweet onion, chopped
1 clove garlic, minced
2 small zucchini, thinly sliced
1/2 red bell pepper, thinly sliced
25 oz. spaghetti sauce
6 oz. spiral noodles
3 C (packed) fresh spinach (4 or 5 ounces)

Saute onion in oil on medium-high. Add garlic halfway through. Add zucchini and pepper. Cook on medium heat until tender. Stir in spaghetti sauce; lower to simmer for 5 minutes. Set aside. Cook 6 ounces of noodles according to instructions. Oil a baking dish. Place a little sauce in the bottom. Add the noodles and top with spinach. Spread sauce mix on top. Bake at 350 degrees for 45 minutes.