Vegan and Sides

English Muffin Bread

Source: Better Homes and Gardens

Prep: 20 minutes
Rise: 45 minutes
Bake: 25 minutes

  • Cornmeal
  • 6 cups all-purpose flour
  • 2 packages active dry yeast
  • 1/4 teaspoon baking soda
  • 2 cups milk
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt

Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.

In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree to 130 degree). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.

Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes). Bake in a 400 degree oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

One Pan Cheesy Tortellini

  • 1 lb ground beef
  • 16-oz package refrigerated tortellini
  • 1 can diced tomatoes
  • 1 small can of tomato sauce
  • 2 cups water
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 cups shredded cheddar cheese

Brown the hamburger in a large skillet then drain off the fat. Add the tortellini, water, garlic powder, and onion powder and stir together. Bring the skillet to a boil, reduce heat, and cover. Cook until the tortellini is soft then drain off the excess water. Stir in the diced tomatoes and tomato sauce. Sprinkle the cheese over the mixture evenly and let it melt then serve.

7-Up Biscuits

  • 2 cups Bisquick
  • 1/2 cup sour cream
  • 1/2 cup 7-Up
  • 1/4 cup butter, melted

Preheat oven to 450 degrees. In a medium bowl, combine sour cream and Bisquick and mix together. Add 7-Up. The dough will be very soft. Sprinkle additional Bisquick onto the counter and gently pat the dough out to desired thickness (about 1 inch). Use the bottom of a glass or a biscuit cutter to cut out biscuits. Place melted butter into 9 x 9 pan. Bake until golden brown, about 8-10 minutes.

Chile Rellano Casserole

  • Large can green chilis
  • 4 cups cheese
  • 5 eggs
  • 2 1/4 cups milk
  • 1/4 cup flour
  • Dash of salt

Beat eggs and milk.  Add flour and salt.  Spray the bottom and sides of 9×13 pan.  Lay layer of chili and 2 cups of cheese; repeat.  Pour egg mix over layers.  Bake at 350 degrees for 45-60 minutes.

Eggplant Roma

Recipe courtesy of Theresa Fettig, “Fettig’s Favorite 1,227 Foods” cookbook

  • 3 medium eggplants
  • 3 eggs, beaten
  • 3/4 cup American cheese, sliced
  • 2-8 oz cans tomato sauce
  • 1 cup olive oil
  • 3/4 cup minced onion
  • 1 Tbs salt

Peel eggplant and cut into crosswise slices, 1/4 inch thick.  Add 1/2 Tbs of the salt to the beaten eggs and dip the slices.  Saute slices in hot oil until brown on both sides.  In a shallow baking dish, arrange the eggplant slices on the bottom, then add a layer of cheese, continue making layers of eggplant and cheese (making the last layer cheese). 

Heat the tomato sauce, onion, and remaining salt.  Pour around the eggplant and bake at 350 degrees for 30 minutes.  Makes approx. 12 servings. 

Asparagus and Tomatoes Angel Hair Pasta

Time:  20 min.

  • 1 9-oz package refrigerated angel hair pasta
  • 16 stalks fresh asparagus
  • 1 Tbs olive oil
  • 4 cloves garlic, minced
  • 6 or 2 1/4 cups Roma tomatoes, chopped
  • 1/4 cup shredded fresh basil
  • 1/4 cup dry white wine
  • 1/4 tsp salt
  • 1 Tbs butter

Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1 to 1-1/2” pieces; set aside.

Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.

Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.

Italian Pasta Salad

Source: Better Homes and Gardens

Start to Finish: 25 minutes

  • 1/2 of a 16-oz pkg (about 2 cups) frozen cheese-filled tortellini or one 9-oz pkg refrigerated cheese-filled tortellini
  • 1 1/2 cups broccoli flowerets
  • 1 large carrot, thinly sliced
  • 1/4 cup white wine vinegar
  • 2 Tbs olive oil
  • 1 tsp dried Italian seasoning, crushed
  • 1 tsp Dijon-style mustard
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • 1 medium red or yellow sweet pepper, cut into thin strips

In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.

Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.

In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.

Best Ever Potatoes

Courtesy of Better Homes and Gardens

Prep: 25 minutes

Bake: 30 minutes

  • 7 cups coarsely chopped small red potatoes
  • 1 cup chopped onion
  • 1 8-oz carton dairy sour cream
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 cup (4 oz.) shredded sharp cheddar cheese
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp ground red pepper
  • 2 medium tomatoes, seeded and chopped

In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degrees oven about 30 minutes or until heated through.

Green Bean Bake

Source: Better Homes and Gardens

 Prep: 50 minutes
Bake: 25 minutes

  • 1 large sweet onion (white, yellow, or red), cut into 1-inch wedges
  • 1/4 cup cooking oil
  • 3 Tbs packed brown sugar
  • 2 lbs fresh or frozen whole green beans, trimmed
  • 6 oz. baby portobello (cremini) or button mushrooms, halved
  • 2 Tbs olive oil
  • 1 Tbs soy sauce
  • 2 tsp balsamic vinegar
  • 6 oz. goat cheese (chevre), softened or cream cheese, softened
  • 2 to 3 Tbs milk

In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Set aside.

Preheat oven to 400 degrees. In a large saucepan cook green beans, covered, in a small amount of boiling water for 3 minutes. Drain. In a 3-quart baking dish combine green beans and mushrooms. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Roast for 15 to 20 minutes, stirring once, until crisp tender.

Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through. Makes 10 to 12 servings. 

Veggie Pasta

  • 1 lb box pasta spirals
  • 1 medium zucchini, chopped (you can also use yellow squash)
  • 8-oz mushrooms, diced
  • 1 jar pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Dried Italian seasoning

Bring a large pot of water to a boil and cook the pasta according to package directions for al dente. Drain the pasta. Pour the pasta sauce in a large saucepan over medium heat and add the pasta and vegetables. Stir in half of the mozzarella cheese until melted and the sauce is heated. Pour the pasta and sauce into a large baking dish and top with rest of the mozzarella and the grated Parmesan. Season with Italian seasoning. Broil for 5 minutes or until the cheese is beginning to brown.

Potato and Zucchini Bake

  • 1 lb potatoes, peeled and sliced
  • 4-5 zucchini, peeled and sliced
  • 1 onion, sliced
  • 1 cup of your favorite cheese
  • 2 garlic cloves, crushed
  • ½ cup water
  • 4 Tbs extra virgin olive oil
  • 1 tsp dry oregano
  • 1/3 cup fresh dill, chopped
  • Salt and pepper

Place the potatoes, zucchinis, onion and ½ cup of cheese in a shallow baking dish. Pour the olive oil and water over all. Add salt, black pepper to taste, and toss everything together. Bake at 350 degrees for 40 minutes, stirring halfway through.  Top with remaining cheese and bake for approximately 15 minutes or until cheese is melted.

Caprese Tart

  • 2 sheets frozen puff pastry sheets, thawed but chilled
  • 20 cherry tomatoes
  • 3 cups mozzarella
  • 1 large red onion
  • 1 Tbs olive oil
  • 2 Tbs balsamic vinegar
  • 2 Tbs brown sugar
  • 2 tsp mixed herbs
  • 1 egg and a little milk
  • Butter to grease tray
  • Flour for dusting

Take the pastry sheets out of the fridge about 20 minutes before use. Preheat the oven to 400 degrees. Peel, halve and thinly slice the red onion. Heat the olive oil over a low heat and gently cook the red onion for 10 minutes to soften. Add the balsamic vinegar and the brown sugar and raise the heat to vaporise the vinegar for 1 minute, reduce the heat and cook for 4 minutes and then set aside to cool.

Heat two greased baking trays in the oven while rolling out the pastry on a lightly floured board. Rinse and cut the cherry tomatoes in half and roughly chop up the mozzarella. Place the pastry sheets on the heated baking trays and use a knife to score all the way around the edge of the pastry leaving a border about 1cm wide. Spread the red onion mix over the pastry, a little in from the edge. Add the halved cherry tomatoes and scatter the mozzarella cheese and mixed herbs on top. Brush the border of the pastry with beaten egg and milk. Bake for 15–20 minutes until golden. Serve hot with some dressed salad leaves.

The Best Cooked Vegetables

Are steamed!  I am not a chef so I have learned a lot about cooking by stumbling onto things.  One of those things was the steamer basket

This is the greatest little gadget!  It fits most bigger pans and I love the freshness of steamed vegetables.  I think they are so flavorful when steamed.  I even use my little steamer basket as a colander to rinse the prepared vegetables before I put it in the pan with water.  If you are a beginner cook, know that you don’t need much water in the pan to create steam.  The water should not touch the bottom of the basket but shouldn’t be so shallow that it evaporates too quickly. 

Corn on the Cobb

If you want that grilled corn on the cob experience but aren’t able to grill, use your oven!  Lay each ear of corn in a piece of aluminum foil, spray it with Pam Olive Oil cooking spray, and season each one with salt and pepper.  Cook them in the oven at 400 degrees for about 45 minutes to an hour.   This isn’t a practical method for weeknights, necessarily, but on the weekend when you have the time.  It is very tasty cooked this way!


Try crock pot corn on the cob!  Lay each ear of corn in a piece of aluminum foil, spray it with Pam Olive Oil cooking spray and season each one with salt and pepper. Wrap each corn cob in aluminum foil. Place them all in the crock pot and cook for 2 hours.