Tofu Lasagna

Ingredients

• 1 (14-ounce) package firm tofu, drained
• 1/4 tsp garlic powder
• 1/4 tsp italian seasoning
• sea salt and pepper to taste
• 1 jar vegan marinara sauce
• 2 bell peppers, cored, seeded and chopped (red and green)
• 1 onion diced
• 5 mushrooms chopped
• 2 cloves garlic
• 2 cups baby spinach chopped
• 9 rice lasagna noodles
• 1 tsp coconut oil

 

Method

1. Preheat oven to 350°F
2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed
3. Transfer tofu to a large bowl and add garlic powder, italian seasoning, sea salt and pepper and mash with a fork. Set tofu mixture aside.
4. Heat coconut oil into a medium pot on low-medium heat until translucent.  Add peppers and mushrooms and simmer until tender
5. Add marinara sauce into pot and bring to boil and then simmer for 10 min
6. Spoon enough marinara sauce into baking dish to cover the bottom and then arrange 3 noodles on top
7. Spread one-third of the tofu mixture over the noodles and then sprinkle spinach over the tofu mixture.
8. Spoon more sauce over the spinach. Repeat the process 2 more times, ending with sauce and tofu.
9. Bake for 40 min and then set aside for 10 min before serving

Serves 8

Cook Time and Prep Time: 60 min

Dr Patel’s Homemade Tomato Sauce

Ingredients

• 2 medium onion diced
• 7-8 cloves garlic minced
• 8-10 fresh roma tomatoes
• 6 mushrooms chopped
• 1 green pepper diced
• 1 carrot diced
• 1 stalk celery diced
• 1 zucchini diced
• 2 tsp fresh basil chopped
• 1/2 tsp dried thyme or fresh
• 1/4 tsp red chili powder
• 1 tsp garlic powder
• 2 tsp balsamic vinegar
• 2 tsp grape seed oil
• sea salt and black pepper to taste

Directions

• Puree tomatoes in a food processor
• In a medium sauce pan, saute onion on medium-low heat until translucent
• Add garlic and saute for 1 min
• Add carrot, green pepper, celery and zucchini saute for another 3 min, then add mushrooms and saute for another 2 min
• Add pureed tomatoes and bring to boil
• Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
• Boil for another 2 minutes, bring to simmer covered for 15 min
• Add basil and then simmer for another 5 minutes
• Serve with your favorite brown rice pasta!

Thanks to Linda for the farm fresh roma tomatoes!!!!

Zucchini & Spinach Lasagna

Ingredients

• 1 medium onion diced
• 7-8 cloves garlic minced
• 8-10 fresh roma tomatoes
• 6 mushrooms chopped
• 1 green pepper diced
• 2 tsp fresh basil chopped
• 1/2 tsp dried thyme or fresh
• 1/4 tsp red chili powder
• 1 tsp garlic powder
• 2 tsp balsamic vinegar
• 2 tsp grape seed oil
• sea salt and black pepper to taste
• 3 cups spinach
• 1.5 lbs zucchini

Directions

• Puree tomatoes in a food processor
• In a medium sauce pan, saute onion on medium-low heat until translucent
• Add garlic and saute for 1 min
• Add green peppers, saute for another 3 min, then add mushrooms and saute for another 2 min
• Add pureed tomatoes and bring to boil
• Add balsamic vinegar, red chili powder, garlic powder, thyme, sea salt and black pepper
• Boil for another 2 minutes, bring to simmer covered for 15 min
• Add basil and set aside
• Chop ends off zucchini and slice thinly – similar to pasta (may use a mandoline) and set aside
• Wash and chop spinach and set aside
• Preheat oven to 375 F
• In a greased glass dish layer zucchini, then sauce, then spinach
• Repeat 2 more times
• Bake for 40-45 min
• Let it sit for 10 min before slicing

Tandoori Veggie Kebobs (Skewers)

Ingredients

• 1 green pepper cut in 1 inch cubes
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 8 mushrooms
• 2 tbsp grape seed oil (like coconut oil, this oil can withstand high temp – at room temp it remains in a liquid form, whereas coconut oil is solid)
• 1/4 tsp red chili powder
• 1/4 tsp tumeric
• 1/4 tsp ground coriander seed
• 1/4 tsp tandoori powder
• 1/2 a small jalapeno minced
• 1 garlic clove minced
• juice of 1/2 fresh lemon
• sea salt and black pepper to taste
• You can also add red onion, tofu and grape tomatoes to the skewers and for those who eat meat, you can add chicken

Directions

• In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, tumeric, tandoori powder, sea salt and black pepper
• Mix in mushrooms, red, yellow, green and orange peppers
• Allow this to marinate in fridge for several hours
• Using wooden or metal skewers, alternate veggies until skewer is full
• Grill on barbeque until mushrooms are tender or alternatively you can bake in oven at 375 F for 20 min

Prep Time and cook time: 40 min

Makes about 10 skewers  (If you add more veggies, it will make more skewers)

Spinach and Mushroom Quiche

Ingredients

• 2 cups baby spinach
• 8 mushrooms cubed
• 1 red pepper diced
• 1/2 green pepper diced
• 1 clove garlic minced
• 1-2 shallots finely chopped
• 8-10 eggs
• Mediterranean feta cheese (available at trader joe’s – see picture) (optional)
• sea salt and black pepper to taste
• 1/4 tsp red chili flakes
• 1/4 tsp thyme leaves
• 1/4 tsp italian seasoning
• 2 tsp olive oil
• 2 spelt flour pie shells (see picture)

Directions

• In a large mixing bowl combine baby spinach, mushrooms, red pepper, green pepper, shallot and garlic
• Add sea salt, black pepper, red chili flakes, thyme, italian seasoning, olive oil and feta cheese to the bowl and mix well
• In a separate bowl crack eggs and beat well and then add them to the large mixing bowl and mix well (number of eggs depends on size of pie shells)
• Pour mixture into pie shells equally
• Bake in oven for 50 min at 375 F

Cook time and Prep Time: 1 hr and 15 min

Serves: 6 -8

Mushroom and Potato Soup

Ingredients

• 1 onion diced
• 15 mushrooms chopped
• 1 large potato diced
• 3 cloves garlic pressed
• 4 cups vegetable stock
• 1 tbsp truffle oil (if you have it)
• 1/2 tsp fresh thyme leaves
• sea salt to taste
• ground black pepper to taste
• 1/4 tsp garlic powder
• 1/2 tsp italian seasoning
• 2 tsp coconut oil

Directions

• In a stock pot heat coconut oil
• Add onion and saute until translucent
• Add mushrooms and cook for another 5 min
• Add potato and garlic and saute for another minute
• Add truffle oil, sea salt, fresh thyme leaves, black pepper, italian seasoning
• Add vegetable stock and bring to boil, then reduce to simmer

Mushroom and Tomato Quiche/Frittata

Ingredients

• 6 eggs
• 2 tsp coconut oil
• 1/2 tomato finely diced
• 1 medium onion diced
• 2 cloves garlic
• 5 mushrooms diced
• 1/2 green pepper diced
• red chili powder to taste
• 1/4 tsp tumeric
• 1/4 tsp black pepper
• sea salt to taste
• 1 tbsp basil chopped
• feta cheese (optional)

Directions

• Heat oil in deep medium sized skillet on low to medium heat
• Saute onion until it is translucent
• Add garlic and green pepper and saute for another 2 min
• Add mushrooms and tomatoes and saute for 2 min
• Add red chili powder, tumeric, black pepper and sea salt and mix well
• In a bowl beat eggs along with basil (and desired amount of feta cheese if you choose to add this ingredient)
• Pour egg over vegetables in skillet and mix
• Cover skillet and cook for 15 min on low heat until well cooked

Stuffed Bell Peppers

Ingredients

• 4 large green, red, yellow or orange bell peppers
• 1 cup uncooked quinoa
• 1/4 tsp tumeric
• 1/4 tsp red chili powder
• 1/2 green chili minced
• 3 cloves garlic pressed
• 1 medium red onion diced
• 1 red pepper diced finely
• 2 carrots chopped finely
• 5 mushrooms diced finely
• 2 tablespoons cilantro chopped
• sea salt and ground black pepper to taste
• 2 tsp coconut oil
• 1/2 lemon freshly juiced
• extra virgin olive oil

Directions

• Cook quinoa as directed on package and set aside
• In a medium sized skillet, heat coconut oil and add onion.  Cook onion until translucent
• Add garlic, red chili powder and tumeric
• Add carrot and saute for 3 min
• Add red pepper saute for 2 min, add mushroom, saute for another 2 min
• Add green chili
• Add quinoa and stir well
• Add sea salt, ground black pepper and lemon juice, mix well and set aside
• Cut tops off bell peppers and remove seeds
• Stuff peppers with quinoa mixture
• Bake peppers in oven at 350 F for 25 min
• Once cooked, drizzle with a small amount of olive oil and top with freshly chopped cilantro

Polenta Lasagna – Gluten Free!

Ingredients

• 1 package of polenta sliced into 1/4 inch slices
• 1 jar of your favorite marinara sauce
• 3 cloves garlic pressed
• 1 small onion diced
• 1 zucchini diced
• 5-6 mushrooms quartered
• 3 cups spinach
• feta cheese (optional) omit to make this vegan
• sea salt and black pepper to taste
• coconut oil

Directions

• In a large skillet add about 1 tsp of coconut oil and lightly brown polenta on each side and set aside
• In a medium sauce pan, heat 1 tsp coconut oil and saute onions until translucent on medium heat
• Add garlic, zucchini, and mushroom and saute additional 5 min
• Add marinara sauce
• Add sea salt, black pepper and any other seasoning to taste if needed
• Heat and then turn off stove and set aside
• In a casserole dish add a small amount of sauce at bottom and cover entire surface with sauce
• Layer polenta, then spinach, then feta cheese, then repeat
• Bake in oven at 375 F for 20 minutes

Prep time and Cook time: 60 min

Serves: 4-6

Butternut Squash and Mushroom Soup

Ingredients

• 8-10 mushrooms quartered
• 1 medium sized butternut squash peeled, seeds removed and diced in 1 inch cubes
• 1 medium sized onion, diced
• 3 cloves garlic pressed
• 4 cups vegetable broth
• 1/4 tsp italian seasoning
• sea salt and black pepper to taste
• 1-2 tsp coconut oil

Directions

• Heat coconut oil in a stock pot over medium heat
• Add onion to stock pot and saute until translucent
• Add garlic and butternut squash and saute with lid covered for 5 min
• Add mushrooms and continue to saute with lid covered for another 5 min or until squash is tender
• Add vegetable stock, sea salt, black pepper and italian seasoning and bring to boil
• Once boiled, bring to simmer and blend until smooth with hand blender
• Simmer for 10 min and then turn off heat and serve

Prep time and cooking time 45 min

Serves 4-6