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Grilled Garlic-Herb Corn
1 cup margarine, softened
Salt and pepper, to taste
1 Tbsp. minced parsley
1 Tbsp. minced basil
1 Tbsp. minced chives
6 garlic cloves, crushed
6 ears corn, husked
Add cayenne for a kick

 Combine the margarine, salt, pepper, parsley, basil, chives, and garlic. Cover and refrigerate for 2 hours.  Spread the herbed margarine over the corn, covering completely.  Wrap in aluminum foil and grill for 15 to 20 minutes, turning often, until cooked thoroughly.   Makes 6 servings

Spinach-and-Vegetable Dim Sum
1 cup cooked spinach
1 cup cooked broccoli
1 cup cooked Shanghai cabbage or watercress
2 Tbsp. finely chopped tree ear mushrooms
2 Tbsp. diced shitake mushrooms
3/4 cup diced cooked carrots
3/4 cup vegetarian burger crumbs
2 Tbsp. sesame oil
1/4 cup canola oil
1 tsp. sea salt
1 tsp. white pepper
1 pkg. spinach wonton wrappers
 Mix all the ingredients, except for the spinach wonton wrappers, together in a large bowl.  Spoon into the center of the wrappers. Gather the corners and seal to create a bundle.
 Steam for 10 minutes and serve.
Makes 4 to 6 servings

 

Grilled Red Potatoes
Extra-virgin olive oil
8-10 baby red potatoes, quartered
1 onion, sliced
1 Tbsp. minced garlic
Salt and pepper, to taste
 Stack 2 approximately 2-foot-long pieces of aluminum foil on top of each other.
 Spread a layer of olive oil in the center and top with the potatoes, onions, and garlic. Season  with the salt and pepper. Drizzle with olive oil until lightly coated.  Fold over the aluminum foil to create a packet. Double fold the edges to ensure that the potatoes stay sealed.  Cook on a grill for 20 minutes, flipping occasionally, until potatoes are lightly crispy.
Makes 4 to 6 servings

 

 

 

 

 

Roasted Brussels Sprouts
16-20 Brussels sprouts
Salt, to taste
1/4 tsp. red pepper
3 Tbsp. balsamic vinegar (optional)
4 Tbsp. extra virgin olive oil
Wash and trim the base of the sprouts and remove the dead discolored leaves. Cut them in half, arrange in a baking dish, and set aside.   Mix the salt, pepper, and vinegar in a bowl and whisk until the salt is dissolved.  Slowly beat in the olive oil and pour the mixture over the Brussels sprouts. Bake in a preheated oven for about 25 minutes at 375. Turn after about 15 minutes to ensure even cooking. They are done when they look brown and glazed.  Reheat and serve hot.
Makes 4 servings

Tomato Rockefeller
1/2 cup onion, diced
3 Tbsp. olive oil
2 Tbsp. garlic, minced
5 cups spinach,  roughly chopped
1/4 cup freshly chopped basil
2 Tbsp. freshly chopped parsley
1/2 tsp. sea salt
1/4 tsp. paprika
1/8 tsp. freshly red pepper
1/8 tsp. ground nutmeg
4 large tomatoes
2 Tbsp. breadcrumbs
  Sauté the onion in the olive oil for 3 minutes to soften. Add the garlic and sauté an additional 1 minute. Add the spinach, fresh herbs, salt, paprika, pepper, and nutmeg, and sauté an additional 2 minutes or until spinach wilts. Remove the skillet from the heat. Carefully remove the stems from the tomatoes, then cut them in half crosswise, remove the seeds while keeping the tomatoes halves intact. Place the tomato halves, cut-side up, in a casserole dish. Divide the spinach mixture evenly among the tomato halves and then sprinkle the breadcrumbs over the top. Bake at 375 degrees for 15 minutes or until the breadcrumbs are lightly browned.
Serves 6

Sweet Potato Twice Baked
 6 large sweet potatoes, washed well (do not peel)
3 Tbsp. maple syrup
2 Tbsp. orange juice
2 tsp. ginger, minced
1 t. salt
 
Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake at 400 degrees for 60-75 minutes or until soft. Remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool. When they are cool enough to handle, cut each one in half lengthwise. Using a spoon, carefully scoop out the cooked flesh into a food processor, leaving the skin intact to form a shell, and set skins aside. Add the maple syrup, orange juice, ginger, cinnamon, and salt to the food processor, and puree for 2-3 minutes or until very smooth and creamy.
Lightly oil large cookie sheet or baking pan, and place the reserved sweet potato skins in the pan. Refill the skins with the puree mixture, and then swirl the top of each filled skin decoratively with the back of a spoon. Bake at 350 degrees for 15-20 minutes or until heated through. Using a spatula, carefully transfer the halves to a large platter for service. Serve one Twice-Baked Sweet Potato half per person.
Serves 12

Zucchini Boats
3 to 5 medium zucchini
1 medium onion, chopped
1 Tbsp. olive oil
1 lb burger crumbles
3 Tbsp. nutritional yeast flakes
1 tsp. garlic salt
1/2 tsp. oregano
16 oz tomato sauce
 Slice the zucchini lengthwise, scoop out the pulp, chop, and set aside. In a nonstick pan, brown the onion in olive oil.  Combine the onion, burger crumbles, zucchini pulp, nutritional yeast, garlic salt, and oregano in a large bowl. Fill the boats with the crumble mixture. Pour the tomato sauce over the zucchini boats, overflowing into the pan.  Cover with tin foil and bake for 20 minutes at 375°F. Remove the foil and bake for another 15 minutes.  Serve hot.
Makes 6 servings

Cheesy Scalloped Potatoes
2 Tbsp. dried minced onion
1 garlic clove, crushed
1 Tbsp. minced parsley
2 tsp. salt
red pepper, to taste
8 medium potatoes, sliced
8 oz. vegan cream cheese, cubed
 Lightly grease a slow cooker.  In a small bowl, combine the onion, garlic, parsley, salt, and pepper.  Layer 1/4 of the sliced potatoes on the bottom of the slow cooker. Sprinkle with 1/4 of the seasoning and top with 1/3 of the vegan cream cheese cubes. Repeat the layers, ending with the seasonings.  Cover and cook on high for 3 to 4 hours, or until the potatoes are tender. During the last half hour of cooking, stir the potatoes.
Makes 4 to 6 servings

Orange-Scented Sweet Potatoes
6 baked sweet potatoes
5 Tbsp. orange juice
1 tsp. grated orange rind
1 tsp. grated lemon rind
1 tsp. grated fresh ginger root
Pinch of ground nutmeg
2 1/2 Tbsp. maple syrup
1/4 tsp. salt or to taste
Lightly toasted, chopped pecans for garnish
 Preheat the oven to 350 degrees.  Peel the sweet potatoes and put the flesh into a food processor, along with the remaining ingredients. Process until smooth.  Bake the purée in a casserole dish until heated through, about 15 minutes.  Garnish with the pecans and serve hot.
Makes 6 servings

Sage Potatoes
6 medium potatoes
2 Tbsp. olive oil
2 Tbsp. ground sage
2 tsp. paprika
Salt and pepper, to taste
 Use baked potatoes that have been refrigerated over night.
 Cut, with the skin on, into small chunks. In a large skillet, heat the oil over medium-high heat.
Place the potatoes in the pan and sprinkle with the sage, paprika, salt, and pepper. Stir until well blended. Continue frying, turning the potatoes occasionally, until the desired crispness is achieved, about 20 minutes.
Makes  6 servings.

Twice-Baked Potatoes #2
4 baking potatoes
1/2 cup nondairy sour cream
3 Tbsp. margarine, divided
2 Tbsp. faux bacon bits
1/4 cup vegan parmesan
2-3 Tbsp. chives, chopped
Salt and pepper, to taste
Paprika
 Preheat the oven to 450°F.  Poke a few holes in each potato, or wrap in aluminum foil, and bake for 45 minutes, or until tender. Allow them to cool slightly, lightly roll potatoes to soften insides, cut open the top of each, then scoop out most of the insides of the potatoes, leaving about 1/4 inch in the shell.  Put the scooped-out potato into a bowl, add the nondairy sour cream and 2 Tbsp. of the margarine, and mash or whip until smooth and fluffy. Stir in the faux bacon bits, nondairy parmesan, chives, salt, and pepper and then fill each potato shell with this mixture.  Place the potatoes on a baking sheet. Melt the remaining 1 Tbsp. of margarine and brush or drizzle it over the top of each potato. Sprinkle the potatoes with paprika, and cook them in the oven for another 10 minutes until the tops are browned.
Makes 4 servings

Chicken Stuffed Baked Potato
4 large baking potatoes
4 tsp. olive oil
 4 Tbsp. taco or fajita seasoning
1 Tbsp. olive oil
1 bell pepper, fine chopped
1/2 cup chopped white onion
2 cups chopped vegan chicken
4oz. can diced green chilies
1 cup salsa
 Preheat the oven to 375°F.  Poke several holes into the potatoes.  Coat with the olive oil and sprinkle with the seasoning.  Bake for 45 minutes, or until soft on the inside and lightly crisp on the outside.  Meanwhile, heat the olive oil in a sauté pan over medium heat. Add the bell pepper and onion. Sauté until tender. Add the remaining ingredients and cook until heated through.  Slice the potatoes  and stuff with the filling.
Makes 4 servings

Roasted Corn With Chipotle Mayonnaise
For the Corn:
1/3 cup chipotle salsa (see recipe)
2/3 cup vegan mayonnaise
8 ears corn with the husks intact
Sea salt, to taste

 Preheat the oven to 375°F.  Mix the salsa (see recipe below) with vegan mayo. Add salt to taste.  Fold down each layer of the corn husks. Remove the silks and use a brush to coat each corn cob with the mixture.  Replace the husks and place on a baking sheet. Cover with foil and cook for 35 to 40 minutes. Remove the foil and cook uncovered 5 to 10 minutes more.  Fold down the husks and season with salt to taste.

For the Chipotle Salsa:
1 lb. tomatoes, cut in half
1 chipotle chili
1/2 small white onion, minced
1 Tbsp. olive oil
3 cloves garlic, minced
1 tsp. cumin
1 tsp. sea salt, or to taste

 Broil the tomatoes until slightly blackened (leave skin on).  Heat the chili on a griddle until soft, about 30 to 40 seconds.  Open and remove the seeds.  Simmer in water for 10 minutes. Drain. Blend the chili with the tomatoes until smooth.   Sauté the onion in oil. Add the garlic and cumin and cook until soft. Add tomato mixture. Cook until thick and dark, stirring occasionally. Add salt to taste and water to the desired consistency.
Makes 8 servings