Wild Rice and Toasted Seaweed Salad

Quick and easy (especially if you have leftover tofu on hand).
Fresh, healthy and delicious.
http://www.101cookbooks.com/archives/print/wild-seaweed-salad-recipe.html

Roasted Burdock and Lotus Root

This was insanely good. I know Lotus root is hard to find, but the Burdock (also called a Jerusalem artichoke) scrubbed, sliced and roasted with a little sliced onion a tablespoon of maple syrup and shoyu (or soy sauce).

Green Beans with Leeks and Dill

So easy. So good!
http://www.101cookbooks.com/archives/vibrant-tasty-green-beans-recipe.html

Quinoa with Basil and Pine Nuts

This is a good basic protein/grain dish. There's no recipe except following the directions on the quinoa and adding some chopped basil (a handful) and toasted pine nuts. Light, but filling and would definitely make again. (This was also courtesy of Kind Diet book. I will often times go on a cookbook binge and make every recipe that sounds appealing before moving on so don't be surprised to see more from this one!)

Tofu Salad

Also, from Alicia Silverstone's the KIND DIET. Her take on egg salad, but made vegan with tofu. It was by far the freshest and best version of this recipe (including ones made with eggs).
Drain and Steam 1 block tofu in steamer pot for 5 minutes.
Mash in a bowl and combine with
3 olives
2 tbsp scallion
1 tbsp Veganaise or Mayonaise (to taste)
1/4 cup to 1/2 cup frozen (thawed) or fresh peas
1 tbsp parsley
1 tbsp lemon juice
1 tbsp capers
Combine and enjoy!

Mung Bean with Dried Apricots and Rice

This is from Mark Bittman's Vegetarian Cookbook. I had never even eaten Mung Beans before as they sounded way too hippy for anything that could taste remotely good. I was so wrong. It's outrageously good. John called it one of the most interesting vegetarian dishes I have made. It involves some cayenne so if you are making it for the kids, just omit that part way down. It was extremely easy.
One cup Mung bean
A cup and a half brown Rice.
1 large onion thinly sliced
3/4 cup dried apricots
1 teaspoon ground cardamom
1 teaspoon ground cumin
2 teaspoons ground cinammon
1/2 teaspoon cayenne
Bring a medium saucepan to boil and add in mung bean and brown rice.
Cook for 15 minutes. Drain and set aside.
In a heavy large pot, cook onions slowly for ten minutes. Add dried apricot and spices and cook for a minute.
Then add Mungbean rice mixture with 1/3 cup water. Put a towel under lid (make sure it doesn't touch stove!) and cook on medium high for five minutes until you hear a sizzle. then turn very low and cook unattended for 30 minutes. Take off top and let sit for 5 minutes.
Delicious!!
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Vegetarian Sushi

John made this for me on Mother's day and it was fantastic. We used grilled tofu, scallion, avocado, broccoli, pumpkin, asparagus and cucumber and mixed and matched. It's so easy and delicious. We even had some sake which was the perfect accompaniment.
http://www.nytimes.com/2010/05/05/dining/05mini.html?src=me&ref=homepage

Ginger Fried Rice with Egg

This is the perfect recipe for when you are low on groceries, but want something truly satisfying for dinner! We substituted scallion for the leek (lots of them).
http://www.nytimes.com/2010/01/27/dining/271mrex.html

Asparagus Tofu Stir Fry

We loved this recipe and was much simpler than it looks. Took about 20 minutes prep time.
http://hubpages.com/hub/Asparagus_Tofu_Stir-Fry_Recipe

Vegan Sloppy Joes

Highly recommend this one. It is from my new favorite cookbook VEGANOMICON by Isa Moskowitz and Terry Romano. So easy and a great twist on this classic. Very healthy and low fat too, but tastes kind of decadent!
Ingredients
1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium onion, chopped
1 pepper (any color), small dice
2 cloves garlic
3 tablespoons chile powder
2 teaspoons dried oregano
1 teaspoon salt
1 can tomato sauce or diced tomato (8 oz)
1/4 cup tomato paste
2 - 3 tablespoons maple syrup
1 tablespoon (or less, I did mine to taste) yellow mustard , keep in mind dijon is much stronger
rolls
Cook lentils. About 10 minutes before they are done preheat a medium saucepan and saute onion and pepper for about 7 minutes. Add the garlic and saute for a minute more.
Stir in Cooked lentils, chile powder, oregano and salt. Add tomato sauce and tomato paste. Cook for 10 minutes. Add maple syrup and mustard (to taste). Turn off heat and let sit for ten minutes. Serve on a bun!

Creamy Parmesan Polenta with Broccoli

I usually buy the Trader Joe pre-made polenta, but went out on a limb and decided to make it from scratch. It was beyond simple to make and much more satisfying. I used a recipe from epicurious with parmesan cheese (http://www.epicurious.com/recipes/food/views/Creamy-Parmesan-Polenta-797). I steamed broccoli and added it in at the last minute. Very good!!

Broccoli, Leek and Cheddar Savory Bread Pudding

Made this last night with left over olive bread. A big hit with the family. Always a great way to make use of whatever ingredients you have on hand and can be made with an endless combination of ingredients, asparagus, mushroom, spinach etc...

Elysa's Italian egg scramble

After staying out to 11 and waking up with Ruby at 5 am (the crack of dawn would be sleeping in at this point), I was feeling extremely tired. In need of some energy/pick me up, I looked to the fridge for inspiration. I was looking for something that felt like an early lunch, but as it was still only 9:30 am- also breakfast.
I used the ground kale from last night's supper with the marinara sauce, goat cheese, two eggs and some red pepper flakes. Next time, I would even add a little onion. This was just what the doctor ordered and relatively low fat (I used very little goat cheese). I would definitely make this again.

A healthy and delicious pasta

Tonight I ground steamed kale in the cuisin art for Ruby's dinner. Since I had some extra, I put it into fusilli pasta with Lentils and marinara sauce. I added a little ricotta for creaminess. This was outrageously good and a great way to get in your dark greens.

Vitamin supplements and Vegetarians

I have been very careful in the last year to make sure I was getting enough protein in my vegetarian diet. After going for my yearly check up, I realized that I also need to take B-12 and Vitamin D supplements. Apparently, these are the vitamins that come from meat and fish and are very hard to get from a strict vegetarian diet. Easy to take a couple of supplements a day and was very happy to know this information! Thought I would pass along.

Chickpea, Broccoli and Brown Rice

This is a wonderful midweek meal that I got from one of my favorite web sites. I usually make it with asparagus and onion, but since I was out-substituted the broccoli and shallots. It is topped with slivered almonds for a nice crunch and a tahini lemon dressing. Quick, healthy and very tasty. I highly recommend this one.
http://www.101cookbooks.com/archives/ten-minute-tasty-asparagus-and-brown-rice-recipe.html

Kale with raisins and pine nuts

Sautee Kale in olive oil with a little garlic until it becomes tender. Meanwhile soak raisins in water (I used golden ones for color). Once Kale is tender, add the raisins and pine nuts and cook for another couple of minutes. Great way to enjoy a super healthy green.

Vegetarian Pate

Courtesy of my friend Rachel:

1 cup and 1/2 or so of brown or black lentils.
1 onion sauteed.
1 cup of walnuts
A tablespoon or two of soy sauce (to taste)
Put in blender or cuisin art.
Voila!! Vegetarian Pate. I had it as a sandwich spread with greens dressed in oil and balsamic on a chive and garlic bread (from hollywood farmers market. So good!

Rolled Kale with Feta and Olives

This is my new favorite recipe from Bittman's vegetarian cookbook. I didn't have olive so used feta and added some pine nuts. It was outrageously good and the presentation was gorgeous. A perfect midweek meal since it took very little time, but could also double as a dinner party dish.

Ingredients:
8 large kale leaves
8 oz feta cheese
2 tablespoons of olive oil
2 tablespoons of garlic
slat and pepper to taste
1/2 cup white wine, stock or water ( the wine made it amazing)
1 cup diced tomato canned or chopped
1/2 cup kalamata olivees
pine nuts optional
1 small red onion for garnish

1) Cut each half of the the kale leaf off, leaving it intact. Save the stems. you should have about a dozen kale leaves and a bunch of stems. Chop the stems and sautee for a few minutes with the garlic until soft.
2) Roll the kale leaves with the feta cheese and pine nuts.
3) Put the rolled leaves on top of the stem and garlic mixture. Repeat until all the ribbons are nestling next to each other in the pot. add the wine and top with the tomato and olives. Return the pan to medium high heat. When the liquid starts to boil, cover and turn the heat down to medium low.
4) cook undisturbed for 10 minutes, then check to make sure kale is tender and cheese is hot.
5) garnish with pine nuts and onion.

A typical Ruby dinner

Fresh asparagus from the Farmers Market for appetizer (I always make sure she eats her greens while she's hungriest!). Red beans and cous cous with marinara sauce. Orange for desert. Fresh, wholesome and yummy!