My Vegetarian Recipe of the Day

Lasagna is a perfect meal for the holidays. It can be prepared ahead of time and reheated for parties or family dinners. This one is a non-traditional winter inspired acorn squash creation from Martha Stewart. When I make this I plan to double it and use a 9×13 pan or my lasagna pan, but this size would be perfect for a buffet, if you’re serving lots of other dishes.

Acorn Squash Lasagna

Olive oil, for baking dish
4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée, thawed
1/2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package) (You could also use regular noodles— just prepare them according to the package ahead of time.)

Preheat oven to 400°. Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. In another bowl, mix ricotta with 1/2 cup Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining noodles and mixtures. Sprinkle top (ricotta mixture) with remaining 1/2 cup Parmesan.

3. Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

It’s actually acting like it may become fall this year in South Texas. This is the time of year I always begin to doubt it and then, what do you know, it gets down in the 50s one night and, just like that, summer is gone. When that happens, I can retire my salads and start making soups, stews and chilis. This recipe is an adaptation (not mine) of a recipe from Alex Jamieson’s “The Great American Detox Diet”. It’s perfect for cool autumn evenings. It also freezes well, so you can put some in the freezer for another night. And vegetarian chili is a breeze to make, if you use canned or made ahead beans. You can literally have dinner on the table in 30 minutes, or less.

Black Bean and Sweet Potato Chili

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried

Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.

I’m really a sucker for easy casseroles, and this one is really good— and really easy. Make up extra ones and pop them in the freezer for a great, super easy alternative to supermarket frozen meals.

1 package (7 ounces) elbow macaroni
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (16 ounces, each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese or Cheddar
2 jalapeno peppers, seeded and chopped

Cook macaroni according to package directions. Meanwhile, in large saucepan or Dutch oven, cook onion and garlic over medium heat until onions are translucent. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into bean mixture.

Transfer to two greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly and heated through. Serve one casserole. Cool the second casserole; cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator for 8 hours. Cover and bake at 375° for 20-25 minutes or until heated through. Makes 2 casseroles (6 servings each).

If you’re cajun, veggie jambalaya is probably an oxymoron. But you can make a tasty jambalaya that is completely vegetarian. Really. Double or triple this recipe and eat some now and some later for once a month cooking.

Veggie Jambalaya

1 package veggie sausage or veggie hot dogs, cut into 1/2-inch slices
2 cups cooked white beans, canned or made ahead of time
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
Hot cooked rice, optional

In a large saucepan, saute the veggie sausage, beans, onion, celery, green pepper and garlic in butter until onions are translucent. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until warm.

Serve over rice if desired; or cool, cover and freeze for up to 2 months. Or double and serve half now and freeze half. Makes 8 servings.

I grew up eating my mother’s “beef stroganoff”. It wasn’t really stroganoff— it didn’t have sour cream. Really it was just cream of something soup, ground beef and onions over noodles, but I really liked it. I’ve found that I can get a similar result from frozen soy crumbles. The addition of some frozen vegetables makes it a bit healthier. The fact that the recipe can be frozen ahead of time is an additional bonus.

Veggie stroganoff

1 package veggie crumbles
1/4 cup chopped onion
1 garlic clove, minced
1 1/4 cup veggie broth
1 can (4 ounces) mushroom stems and pieces, undrained (or fresh ones sauteed)
3 tablespoons lemon juice
1/4 teaspoon pepper

ADDITIONAL INGREDIENTS (for each dish):

2 cups cooked spiral pasta
1 can cream of mushroom soup
1/2 cup sour cream
2 tablespoons water
1 package frozen mixed vegetable, corn or peas

In a skillet over medium heat, cook veggie crumbles, onion and garlic until onions are translucent. Stir in broth, mushrooms, lemon juice and pepper. Place the mixture in a freezer container; cover and freeze for up to 3 months (if making ahead of time). If making immediately, add pasta, cream of mushroom soup, sour cream, frozen vegetables and water; heat through until frozen vegetables are cooked (do not boil). To use frozen mixture: Thaw in a saucepan or skillet and prepare as directed if making immediately. Yield: 4 servings.

You can make your own frozen burritoes and just pop them in the oven or microwave whenever you need a quick meal. To make them even more inexpensive, make your own beans.

Vegetarian Burritos for Once A Month Cooking

1 large green pepper, chopped
1 medium onion, chopped
2 cans (15 ounces) black beans, rinsed and drained (can substitute pintos or refried beans)
1 1/2 cup salsa
1 cup frozen corn, thawed
2 1/2 cup cooked rice
2 teaspoons chili powder
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
8 flour tortillas (10 inches)

Sour cream, chopped tomatoes, guacamole, additional cheddar cheese and salsa, optional

In a large skillet, cook the green pepper and onion over medium heat until translucent. Add the next six ingredients; mix well. Sprinkle about 1/4 cup cheese off-center on each tortilla; top with about 1 cup bean mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet; bake at 350° for 25 minutes or until heated through. Serve with sour cream, tomatoes, guacamole, cheese and salsa if desired. Makes 8 burritos.

To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Or microwave until heated through.

Yes, you can even make breakfast ahead of time. One option is to make your favorite french toast, using a whole loaf of bread. Then freeze the pieces on a cookie sheet, put them back in the bag for the loaf of bread and keep them in the freezer until you need them. Then you can just pop them in the toaster whenever you need a quick breakfast.

These french toast sticks are another option for busy mornings. They’re a little more convenient for an on the road breakfast than regular french toast. This recipe comes from Taste of Home.

Make Ahead French Toast Sticks

6 slices day-old Texas toast (or any other slightly stale bread, thicker works better but is not necessary)
4 eggs
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon ground cinnamon
1 cup crushed cornflakes, optional

Confectioners’ sugar, optional
Maple syrup

Cut each piece of bread into thirds; place in an ungreased 13-in. x 9-in. x 2-in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with cornflake crumbs on all sides. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425° for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1-1/2 dozen.

I got this recipe from Ellen’s Kitchen website. I’ve adapted it some because it came from a low fat recipe, and I’d rather have real cheese than the lowfat variety, so I’m adapting it to reflect that. By the way Ellen’s Kitchen has a lot of great ideas for Once a Month Cooking and a lot of recommendations regarding cooking for a crowd, how to freeze things, and more. This recipe only makes 6 patties. I would recommend doubling or quadrupling it, so you have these ready in the freezer whenever you need a quick meal.

Freezer veggie burgers

2 tablespoons bulgur
1 pound mushrooms, quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded mozzarella cheese
2 tablespoons shredded cheddar cheese
2 tablespoons cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash pepper
2 tablespoons cornstarch
olive oil cooking spray

Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour.

Saute mushrooms and onions in olive oil. You can also microwave each one covered for 8 minutes.

Add 1/2 cup of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, onions, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.

Pour mixture into a bowl with the cornstarch and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 – 4 inch patty that is approximately 1/2 inch think.

Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.

Makes 6 patties

To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

Lasagna is an intimidating dish for many. It seems like it ought to be really difficult. It conjures images of Italian grandmothers slaving over stoves for days. But this recipe is a breeze, especially since the sauce could already be sitting in your freezer. And it’s just about as easy to make two as one, so you can assemble two and put one in the freezer for an easy meal that is so much better than one of those Stouffer’s frozen lasagnas— and cheaper, too. You could play around with this recipe and add vegetables, if you like. You could also use no-cook noodles, but I believe you would then need to add more liquid.

Oven-Ready Lasagna

2 cups Soy meat substitute sauce
6 oz. tomato paste
2 t. driedbasil (or 2 T. fresh)
2 cups (16 oz.) small curd cottage cheese
1 egg
6 cooked lasagna noodles
4 cups shredded mozzarella cheese
1/3 c. shredded Parmesan cheese

In a saucepan, combine sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. Spoon a third of the sauce into a greased 13×9x2 baking dish. Layer with three noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining sauce and mozzarella.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

Another recipe using the sauce you’ve got stored in the freezer. You have all run right and made the sauce, haven’t you? Well, if you haven’t, you’ll need to do that first, but after you’ve already made the sauce, the rest of this recipe is a breeze. Perfect for any night you need to eat and run. And so much healthier than Taco Bell.

2 cups Soy meat substitute sauce, thawed
1 envelope taco seasoning
1/4 cup water
6-8 taco shells or flour tortillas
Toppings (lettuce, diced tomatoes, olives, cheese, soy cheese, onions, sour cream (or substitute), salsa, guacamole, or whatever else suits your fancy)

In a pan, combine sauce, seasoning and water. Bring to a boil; reduce heat. Simmer until well heated. Spoon about 1/4 c. mixture into each taco shell or tortilla. Serve with toppings.

As promised, here is the first of several recipes using the Soy meat substitute sauce. If you like, you could add other chopped vegetables to this, instead of— or in addition to— the mushrooms. Zucchini or eggplant would be especially good additions. You might want to double this recipe if you have a big family, as it yields only about 3-4 cups of sauce.

Speedy Spaghetti

2 cups Soy meat substitute sauce
8 oz. tomato sauce
4.5 oz can of mushrooms, drained (or one package fresh mushrooms sauteed in olive oil or butter— if using other fresh vegetables, saute them along with the mushrooms)
2 t. Italian seasoning

Hot cooked spaghetti (or other pasta)

Thaw the Soy substitute sauce if you froze it. In a saucepan, combine all the ingredients, except the spaghetti. Bring to a boil; reduce heat. Simmer for 5 minutes. Serve over spaghetti.

One of the ways to do Once a Month Cooking without getting bored of the three dishes in your freezer is to make a base sauce and put IT in the freezer. It can then be used to make several different meals. A good meat substitute sauce is a must. From it, you can make dozens of recipes, some of which I’ll be posting over the next few days. But let’s start with the sauce.

Basic soy meat substitute sauce

2 lbs. soy ground meat substitute (there are several different frozen types of these in the refrigerated or frozen food section— choose your favorite one)
2 T. olive oil
4 medium onions chopped
5 celery ribs, thinly sliced
3 cans (28 oz. each) diced tomatoes, undrained
2 cans (6 oz. each) tomato paste
9 oz. jarred sliced mushrooms (or you can slice and saute one package of fresh mushrooms or leave this out altogether if you don’t care for mushrooms)
1/4 cup minced fresh parsley
1 T. salt
2 t. dried oregano
2 t. dried basil
1 t. pepper
1/2 t. crushed red pepper flakes

In a large pot over medium heat, cook meat substitute, onions, celery and garlic in olive oil until vegetables are tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered for 1 – 1 1/2 hours, stirring periodically. Cool. Transfer to freezer bags or containers, about 2 cups in each. Label with recipe name and date. May be frozen up to 3 months. This will yield about 14 cups, or 7 servings.

Check back for recipes that use the sauce.

You may be saying, “What is OAMC?”. Well, OAMC stands for Once a Month Cooking. No, that doesn’t mean you get to cook once, then go out for the rest of the month. It’s a plan to cook all of your food for the month in one marathon day. Some people use some sort of modified plan, perhaps choosing to cook for the week, or just to get a few things in the freezer for those times when you just can’t manage a home cooked meal.

I’m currently in the process of trying to cut back on our food bill. I’m accomplishing this by utilizing our CSA fresh produce and inexpensive protein options (eggs, beans, and tofu, primarily). I’m also trying to bake more for kids’ snacks, instead of just handing them the box of goldfish. So, the only downside is that all this cooking takes time. I’m trying to get some things in the freezer so that even on days when we’re running short of time, I don’t have to resort to expensive processed foods or expensive eating out.

And I’ve decided to take you along with me on my journey Even if you don’t decide to commit wholeheartedly to OAMC, I think there are some principles that would serve as all well and help us waste not, want not.