Baked Garlic and Thyme

In this version of baked garlic, we season fresh bulbs of fragrant heirloom garlic with thyme. If you can’t consume six bulbs of garlic right away, you can easily freeze the cloves for later use and they keep for several weeks in the refrigerator.

Ingredients

6 bulbs fresh garlic
6 tablespoons olive oil
1 bunch fresh thyme
unrefined sea salt

Instructions

Preheat oven to 400° F.
Gently rub away as much of the papery outer skins of the garlic bulbs of you can, but take care to leave the skins encasing the garlic cloves intact.
Using a good sharp and sturdy knife, chop the very top of the bulbs of garlic off so that you might expose the tops of the individual cloves of garlic.
Place the bulbs of garlic in a clay baker or casserole dish, root-side down.
Dot each bulb with 1 tablespoon of olive oil.
Cover the garlic with fresh thyme and sprinkle the bulbs with unrefined sea salt.
Bake the dish, covered, at 400° F for 30 to 45 minutes.  If you don’t have a covered casserole dish or clay baker, you may tent the bulbs of garlic with aluminum foil.
After about 30 to 45 minutes, when your home becomes fragrant with the rich scent of garlic and thyme, remove the garlic from the oven and allow it to rest and come to room temperature before serving it.  Baked garlic is perfect on its own or with a slice of bread, but it also adds a beautiful, deep richness to any dish in which you would customarily use fresh garlic.
Total Servings: 6

Nutritional Information Per Serving

Calories: 127
Carbohydrates: 4.1g
Cholesterol: 8mg
Fat: 8.0g
Saturated Fat: 3.8 g
Fiber: 0.9g
Sodium: 81mg
Protein: 0.7 g

Tofu Stroganoff

Ingredients:
Marinade:

• 1 pound firm tofu
• 1/4 cup soy sauce
• 1/2 teaspoon garlic powder
• 1/3 teaspoon black pepper
• 1/3 teaspoon cumin

Main Dish:

• 1 tablespoon cornstarch
• 1 cup plain non-fat yogurt
• 1 teaspoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon basil
• dash nutmeg
• 4 cups uncooked flat noodles
• 1/4 cup white wine

How to Prepare:
1. At least 3 hours prior to mealtime, begin marinating tofu; it can be marinated overnight. Cut tofu into 1/2 inch cubes and place in a small deep bowl. add soy sauce, spices, and enough water to cover. Mix well and put into refrigerator until ready to prepare main dish.

2. Begin heating water to cook noodles in large pot. Drain tofu of marinade. Whisk cornstarch into yogurt.

3. Heat oil in large nonstick frying pan. Cook onion in oil for 2-3 minutes, add tofu and mushrooms, and cook 2 to 3 minutes more. Add basil and nutmeg. Reduce heat, cover, and cook about 10 minutes. Begin cooking noodles.

4. When mushrooms are tender, add wine and yogurt-cornstarch mixture. Heat through over low heat. When noodles are done, drain in colander.

5. Serve stroganoff over noodles.

Grilled Tofu and Mushroom Sauce

Ingredients:

• pound firm tofu, sliced into 1-inch thick pieces

Marinade:

• 1/4 cup soy sauce
• 1/2 cup orange juice
• Dash of pepper
• Dash of salt

Mushroom Sauce:

• 1/2 teaspoon olive oil
• 3/4 cup skim milk
• 1 tablespoon all purpose flour
• 1/4 cup vegetable broth
• 1 cup sliced shiitake mushrooms
• 1 tablespoon Dijon mustard
• 3 green onions, chopped fine

How to Prepare:
To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight.

Place on hot grill and cook 4 to 5 minutes on each side.

In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately.

Yield: 2 servings
Difficulty: Easy

Refried Bean Salad

Ingredients:

• 1 Can Refried Beans Tradional
• 1/2 Onion
• 2 Tbl Spoons fat free sour cream
• 1 Tomato
• 1/4 head of lettuce
• 1 oz baked corn chips
• some cilantro
• pam cooking spray

How to Prepare:
shred lettuce, cilantro and dice tomato. Put on plate.crunch up chips put them beside salad.stirfry onion till they look good n ready.Add in can of beans and smash it all up till its hot and smooshable.put beans and onion ontopof chips.top salad and beans with fat free sour cream.  enjoy!

Chillies Rellenos

Ingredients:

• Lrg Can Roasted Green Chillies
• 1/2 Lb Montery Jack In strips
• 1cup Grated cheddar cheese
• 3 eggs
• 1/4 cup flour
• 3/4 cup milk
• 1/4 tsp salt

How to Prepare:
Cut a slit down the side of each chile and remove any seeds.

Gently stuff each chile with a slice of Monterey Jack cheese strips.

Lay them side by side in a 9-13 inch greased pan.

Sprinkle with the cheddar cheese.

Beat eggs with the flour till smooth. add milk and salt.

Pour egg mixture over chillies and bake, uncovered at 350 for 35 minutes. or until a knife is stuck in and comes out clean and casserole is lightly browned.

Let cool for 10 minutes before cutting.

Misir Wot (Ethiopian Lentil Stew)

Ingredients:

• 1 cup dried lentils
• 2 qts. lightly salted water
• 1/4 cup minced shallots
• 2 Tbs. berbere spice (see additional ingredients)
• 1/4 cup light olive oil
• 1/2 tsp onion salt
• Additional water as needed

Berbere spice:

• 1 1/2 Tbsp cayenne pepper
• 2 Tbsp paprika
• 1 Tbsp onion salt
• 1 tsp garlic powder
• 1 tsp basil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1/4 tsp ground cloves
• 1/8 tsp each, ground: cinnamon, cardamom, nutmeg, allspice, cumin, fenugreek, and tumeric

How to Prepare:
1) Cook lentils in boiling water for 35 to 40 minutes, until soft and tender

 

2) Meanwhile, cook shallots in a dry pan until soft and light brown, stirring frequently to prevent burning

 

3) Add garlic and continue stirring. Add 1/4 cup water, berbere spice and olive oil.

4) Drain and mash lentils and add to shallot mixture, then stir in onion salt. Simmer 30 minutes to 1 hour, stirring occasionally. You may need to add more water to keep a consistency similar to oatmeal. Serve hot or at room temperature.

Moroccan Stuffed Peppers

Ingredients:

• 1 cup dried European soldier beans, sorted and rinsed
• 6 cups boiling water
• 1 1/2 cups richly flavored vegetable stock
• 1/4 to 1/2 cup olive oil
• 1 cup uncooked couscous
• 3 Tbsp white wine vinegar
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1 tsp grated lemon zest
• 2 medium garlic cloves, finely minced
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 2 slices red onion, finely diced
• 8 large bell peppers of your color choice, whole

Helpful hints: If you can't find European soldier beans, try mail-ordering them from The Bean Bag in Oakland, California () or Dean and Deluca in New York City ().

Substitute small white beans, such as cannellini or navy beans, for the European soldier beans.

For a super-quick supper, use canned beans.
How to Prepare:
1) For the stuffing, place beans in a large saucepan. Pour boiling water over the beans, cover with lid and allow to soak for 1 hr. (Or soak beans overnight in water.)

2) Drain beans, rinse well, then add fresh water to cover by 1". Simmer until tender but not mushy, about 45 minutes. Drain liquid.

3) In a small saucepan, heat vegetable stock with 1 teaspoon oil until simmering. Remove from heat and stir in couscous. Cook and allow to stand for 5 minutes, until broth is absorbed.

4) In a large bowl, whisk together remaining oil, vinegar, cumin, black pepper, lemon zest and garlic. Add diced green and red peppers and onion. Stir in cooled couscous and drained beans, and toss lightly. Set aside.

5) Slice tops off peppers, scoop out insides, and place on platter. Stuff each pepper with bean mixture and serve.

Mushroom Wild Rice Chowder

Ingredients:

• 2 Tbsp. Vegetable oil
• 8 oz. fresh mushrooms, sliced
• 1 rib celery, thinly sliced
• 1/2 cup unbleached flour
• 3 3/4 cups water
• 3 cups cooked wild rice
• 1 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. dry mustard
• 1/2 tsp. cinnamon
• 2 to 3 drops hot pepper sauce
• 1 1/2 cups evaporated skim milk, half-and-half, or soymilk
• Paprika (optional)
• 1/2 cup toasted, slivered almonds (optional)

How to Prepare:
In a soup pot, heat oil. Add mushrooms and celery and sauté 2 minutes.

Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1 minute.

Gradually add water,stirring constantly; cook over medium heat until mixture is somewhat thickened.

Stir in remaining ingredients, except for the paprika and slivered almonds. Heat thoroughly. Garnish with paprika and toasted almonds, if desired.

Fresh Orange Dressing

Ingredients:

• 1/4 cup white wine vinegar
• 1 tsp. grated orange peel
• 1/3 cup freshly squeezed orange juice
• 1 Tbsp. chopped fresh parsley
• 1 tsp. sugar
• 1/2 tsp. paprika
• 1/4 tsp. vegetarian Worcestershire sauce
• 1/4 tsp. salt
• 1/2 cup vegetable oil

How to Prepare:
1. In small bowl, whisk together all ingredients except oil until well blended. Gradually whisk in oil until mixture has thickened.

2. Use right away or store in an airtight container in refrigerator up to 1 week. Bring to room temperature and whisk before using.

Per tablespoon: 51 calories, 0 Protein, 5G total fat (0 sat. fat), 1g. carb, 0 chol., 27mg sodium, 0 fiber

Recipe from Vegetarian Times