Amazingly "cheesy" healthy Pizza!

(makes 2 large crusts)

2 cups whole wheat flour

11/4 cup white flour
1/2 cup almond flour
1/4 cup ground flax seeds
2 tsp salt
2 tsp sugar
1 tsp rapid rise yeast
1 1/2 cups water

• Place all ingredients in bread machine
• Set to "quick dough" or dough cycle
• Preheat oven to 425
• When dough is ready, use your hands to spread onto the pans 
• Bake crusts for 8 minutes
• Remove crusts from oven and allow to cool off a bit 
• Turn oven down to 425 
• Add tomato sauce, mozzarella "cheese"and toppings to crusts
• Sprinkle with oregano or any other spices you like 
• Bake at 425 for 15 min 
• Turn oven off and leave in the oven for another 15 minutes until cheese looks slightly browned.

Spinach Mushroom Quiche (egg-free, oil-free)

Crust:

1 cup almond flour

1/2 cup regular flour

1 tsp. salt

2 tsp. sugar

1/4 cup applesauce

1/4 cup cashew butter

1-2 TB. water, as needed

Filling:

Vegetable Broth

2 onions, diced

2 - 8oz. Mushrooms,diced

1 box- 5 oz fresh spinach or 6 frozen Bodek spinach balls

1 cup cashews

1/2 package (7oz) of tofu

2 TB. nutritional yeast

1 cup water

1/2 cup cornflake crumbs

1/2 cup flour

2 TB. minced onion

1/2 tsp. baking powder

1 1/2 tsp. salt

1/4 tsp. black pepper

• Preheat oven to 350
• Combine crust ingredients in standing mixer, and mix until dough is formed
• Press dough firmly into 2 8 inch round pans
• Bake at 350 for 10 min
• Remove pie crusts from oven and set aside
• Preheat oven to 375
• Saute onions, mushrooms, and spinach in some vegetable broth until little or no liquid is left
• Place tofu, cashews, nutritional yeast, milk, and water in a high-power blender (if using a regular blender, soak cashews first) and blend until smooth
• Pour blended mixture into a large mixing bowl, and add remaining ingredients.
• Mix until well-combined
• Add in the veggies and mix well
• Pour mixture into crust and use a spatula to smooth down the tops
• Bake at 375 for about an hour, until top is slightly browned

Super Healthy and Super Easy Vegetarian Chili

2 large onions, diced
4 celery stalks, chopped
2 cups chopped collard greens or kale
1/2 cup quinoa
1 15 oz can chickpeas, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can diced tomatoes
2  4oz cans diced green chile peppers
1-2 T chili powder
2 tsp garlic powder
1 tsp cumin
hot mexican chili powder, to taste
salt and pepper, to taste
water, as needed

• In a large stock pot, saute onions, celery, tomatoes, and chiles in some vegetable broth
• Add spices and heat while stirring occasionally for 10 min
• Add quinoa, beans, and kale
• Simmer for at least an hour

Chickpea Cutlets

2 cans chickpeas, drained and rinsed
1/2 cup walnuts
1 T ground flax seeds, mixed with 3 T warm water
2 T tehina
2 T lemon juice
2 cups cooked rice
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp rubbed sage
cornflake crumbs to coat (about 1 cup)

• Process chickpeas and walnuts in food processor 
• Mix well with remaining ingredients
• Refrigerate batter for a few hours or overnight
• Preheat oven to 375
• Roll batter into about 22 balls and flatten into cutlet-shaped patties
• Place crumbs on a plate and press cutlets into cornflake crumbs, coating both sides.
• Bake on large baking sheet for 25 minutes
• Flip and bake for 10 more minutes

Portobello Mushroom Steak

10 Portobello mushrooms, sliced into thick strips
1/2 cup vegetable broth
2 T BBQ sauce
1 T soy sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp liquid smoke
Steak seasoning to taste

• Wash and cut mushrooms, removing the fans
• Combine remaining ingredients, and mix well
• Pour over mushrooms and set aside to marinate for at least 30 minutes
• In a large skillet, saute the mushrooms in the marinade until little or no liquid remains

Fat-free, Gluten-free, Vegetarian Shabbos Cholent

2 onions, chopped
6 cloves garlic, minced
1/2 cup dry, soaked pinto beans (or one 15 oz can)
1/2 cup dry, soaked kidney beans (or one 15 oz can)
1/2 cup dry, soaked navy beans (or one 15 oz can)
1 cup brown rice
6 medium potatoes, cut into chunks
2 tsp salt
2 tsp chili powder
2 tsp paprika
black pepper, to taste
4 T ketchup
2 T BBQ sauce
4 T homemade onion soup mix
water to cover (about 5-6 cups)

• Combine all ingredients and mix well
• Cook in crockpot on high for 6 hours, then turn to low
• Continue to cook on low overnight (or at least 6 more hours)

Meatless Moroccan Stew

1 onion, chopped
6 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tsp sweet paprika
Dash of cayenne pepper (or more, to taste)
A few pinches of saffron, crushed (optional)
salt and pepper, to taste
1 medium/large eggplant, cubed
2 medium zucchini, chopped
1 14 oz bag shredded cabbage
1 28 oz can/box chopped or crushed tomatoes
1 1/2 cups cooked chickpeas
1/4 cup fresh parsley, chopped
6 cups vegetable broth
1-2 cups water

• Saute onions and garlic in a bit of vegetable broth, until soft
• Add spices and heat for another minute
• Add eggplant and 4 cups of vegetable broth
• Bring to a boil, lower the heat a bit and boil for 15-20 min
• Add zucchini, cabbage, tomatoes, chickpeas, and 2 more cups of broth
• Bring to a boil and add the parsley and 1 cup of water
• Simmer for 30 more minutes
• Add more water and salt if needed
• Serve over angel-hair pasta

Easy Low-Fat Potato Knishes

10-12 medium-sized yukon gold potatoes, peeled and cut into chunks
1 cup non-dairy milk
Seasoned-salt, to taste
Pepper, to taste
1/2 cup potato starch
1/2 cup flour

• Boil potatoes in a large pot for about 15 min, until soft
• Add milk, salt and pepper
• Mash well
• Add the potato starch and flour and mix well
• Refrigerate mixture for an hour or two or overnight
• Form into balls- about 2 T in size, and place on a cookie sheet (about 15 knishes per sheet)
• Gently flatten the top of each ball
• Bake at 375 for 30 min until slightly brown
• Let them cool off completely before removing from the pans

BBQ Tofu

30 oz tofu (2 Packs)
1/4 cup soy sauce
1/4 cup vegetable broth
1 T maple syrup
2 T BBQ sauce
1 tsp liquid smoke
1 tsp onion powder
1 tsp garlic powder
1/4 tsp smoked paprika

• Cut tofu into strips about 1 inch thick
• Combine the remaining ingredients and mix well
• Pour over tofu
• Marinate overnight
• set aside the marinade mixture
• bake the tofu at 375 
• after 45 min, flip the the tofu and pour some of the marinade to cover
• continue to bake for about an hour, until well-browned 

Beet Burgers #1- Gluten Free

2 1/2 cups cooked brown rice
2 cups cooked lentils or 2 cans lentils or other bean
1 can beets, drained
1 large onion, sauteed

2 frozen garlic cubes, sauteed
1 tsp salt
1 tsp oregano

1/2 ground fennel
Black pepper, to taste
2 tsp mustard
(2  T ketchup)
4 T Sunbutter, Almond butter, or Peanut butter
3/4 cup Cornflake crumbs

• Chop beets, rice, and lentils in food processor
• In a large bowl mix together with the remaining ingredients
• Refrigerate for a few hours, or overnight
• Form into about 20 medium-sized burgers
• Bake at 375 for 10 min
• Flip, and bake for an additional 10 min
• turn up to 450, bake for 5 more min
• Let them cool off completely

*1 1/4 cups dry, with 3 cups vegetable broth and 1 T no-salt seasoning- yields aprox. 4 cups cooked lentils

"Meat" Loaf

3/4 cup dry lentils
2 cups cooked brown rice
1/2 cup ground walnuts (try 1/4 cup, and 1/4 cup oats)
1/4 cup ground flax seeds
1 1/2 tsp no-salt seasoning
1 carrot, finely chopped
1 large onion, chopped
1/2 cup tomato sauce
2 T soy sauce
2 T apple cider vinegar
1/4 cup unsweetened ketchup
2 T mustard
2 T unsweetened ketchup
1 tsp maple syrup
1 T balsamic vinegar

• Place the lentils, onion, and carrot in a pot, and cover with vegetable broth
• Bring to a boil and then simmer until lentils are completely cooked
• Mash lentils and mix with walnuts, flax seeds and spices
• Mix the rice with tomato sauce, soy sauce, 1/4 cup ketchup, vinegar and mustard
• Combine the lentil mixture with the rice mixture and spread into a 2 qrt casserole dish
• Refrigerate for a few hours
• Before baking, mix the 2 T ketchup with maple syrup and balsamic vinegar
• Pour over the "meat" loaf and bake at 325 for 1 hour
• Cover and let it cool off before cutting

Enchilada Casserole

2 T  flour
1 tsp cocoa or carob powder
2 T chili powder
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
2 cups vegetable broth
1/2 cup water
1 15 oz can tomato sauce
16 6 inch corn tortillas, cut in half
2 cups corn
2 cups black beans
1 4 oz can diced green chiles
1 can olives, sliced

• Whisk cocoa, flour, and spices together
• Stir in 1/4 cup vegetable broth to make a paste
• Slowly add in the remaining broth and water, and bring to a boil
• Add tomato sauce and cook for a few more minutes until sauce thickens slightly
• Remove sauce from heat 
• Mix beans, corn, and chilies together
• Line a 9x13 casserole dish with a layer of tortillas
• Pour sauce over the tortilla layer, covering it completely
• Spread half of the bean mixture on top of the sauce
• Add another layer of tortillas and sauce
• Add the rest of the bean mixture and top with a layer of tortillas
• Pour the rest of the sauce over the casserole and top with sliced olives
• bake for 30-40 minutes at 350

Chickpea Tuna

3 cups cooked chickpeas, or 2 15 oz cans drained and rinsed
2 celery stalks, minced
1 cup baby carrots, minced
3 slices of sandwich sliced dill pickles, chopped
3 T cashew mayo
1 tsp lemon juice
1 tsp mustard
salt and black pepper to taste

• Using a masher or food processor, mash chickpeas, leaving some chunks 
• Combine with all ingredients, mix well, and refrigerate.

Quinoa Stuffed Peppers

6 red or orange bell peppers
2 cups cooked quinoa
1 26 oz jar tomato sauce
1 onion, chopped
6 cloves garlic, minced
1 medium eggplant, diced
2 medium zucchini, diced
1 10 oz pack mushrooms
1 tsp oregano
1 tsp basil
salt and pepper to taste
vegetable broth

• Saute onion and garlic in vegetable broth until soft
• Add zucchini, eggplant, and mushrooms
• cook over medium heat, until most of the liquid has evaporated
• Add quinoa, tomatoes and spices and continue to heat for a few more minutes
• Cut peppers in half and fill them with quinoa-vegetable mixture
• Bake for 20 minutes at 350

Chickpea Teriyaki With Hawaiian Salsa

4 cups cooked chickpeas
4 cups cooked rice
1/4 cup soy sauce
1/4 cup agave or honey
1/4 tsp ground ginger
1/2 tsp garlic powder
1 1/2 cups mango chunks
2 1/2  cups pineapple chunks
1 T lemon juice
1/4 tsp dried cilantro

• Combine pineapple, mango, lemon juice, and cilantro into blender or food processor and blend until a chunky-salsa consistency is reached
• Refrigerate salsa for at least one hour
• Combine soy sauce, agave, ginger, and garlic powder. Mix well.
• Place chickpeas in a large pot.
• Pour the mixture over the chickpeas and marinate for at least 20 min.
• Cook over medium heat, stirring regurlarly, until most of the liquid is absorbed.
• Serve chickpea teryaki over rice and top with hawaiian salasa.

Pasta Primavera

Two onions, chopped
6 stalks of celery, sliced
4 carrots, sliced
1 10 oz pack of mushrooms, sliced
1 large zucchini, sliced
2 28 oz cans of chopped tomatoes
1 cup frozen corn
1/2 T dried parsley
1 tsp oregano
1 tsp basil
1 tsp garlic powder
Salt and black pepper to taste

• Saute onions in some vegetable broth or water until soft
• Add celery, carrots, zucchini and mushrooms and saute for 5 minutes
• Puree one of the cans of tomatoes in the blender and pour over the veggies
• Heat for several minutes
• Add corn and the rest of the tomatoes and saute for 15 minutes
• Add spices and heat for another 10 minutes
• Serve over pasta or rice

Easy Mexican Vegetable dish

2 26-28 oz cans chopped tomatoes
2 onions, chopped
2 cups frozen broccoli
2 cups frozen cauliflower
1 cup of frozen corn
1 cup frozen green beans
1 T chili powder
1 tsp hot mexican chili powder
1 tsp garlic powder
Salt and black pepper to taste

• Saute onion in chopped tomatoes for 15 min, until onions are soft
• Add spices
• Continue to heat for another 5 minutes
• Add remaining ingredients, mix well
• Cover pot and cook over medium-low heat for 20 min
• Serve over rice or pasta

Everyone's Favorite Veggie Burger

2 onions (or 1 cup scallions)
8 cloves garlic
4 carrots
2 yellow squash
4 zucchini
3 cups oats
1 cup oat flour
2 flax seed egg substitute
4 T soy sauce

1 tsp garlic powder

1 tsp onion powder

• Using a grater, shred all vegetables
• Place grated veggies in a pot and cook on low heat until softened, about 15 min
• Combine cooked veggies with all other ingredients 
• Mix well, and refrigerate for at least 1 hour
• Form burgers (about 22) and bake at 375 for 35 min
• flip and bake for 10 more min or until crispy and slightly brown on outside

Breaded Tofu Salad

1 12 oz package extra firm tofu
1 T lemon juice
3 T soy sauce
bread crumbs
romaine lettuce
tomatoes, chopped
cucumbers, sliced
mushrooms, sliced
scallions, chopped
Montreal chicken seasoning or all-purpose vegetable seasoning

• cut tofu into cubes
• mix lemon juice and soy sauce
• place cubes into container with mixture and marinate for a few hours, turning occasionally
• put tofu cubes into ziploc bag
• generously pour bread crumbs and seasoning into bag and shake well
• spray baking pan with cooking spray and arrange cubes in a single layer
• spray cubes lightly with cooking spray and bake uncovered at 400 for 40 minutes.
• serve over salad with ponzu sauce /dressing.