- 1. Vegan Mac Daddy
- 2. Enchiladas
- 3. Mini Burger Brochettes
- 4. Very Veggie Pita
- 5. Hash Brown Casserole
- 6. Layered Taco Bake
- 7. Lily’s famous Chili
- 8. “Chili” Baked Potatoes
- 9. Brown Rice Bowls
- 10. Lebanese Braised Eggplant with chickpea
- 11. Veggie Lasagna
- 12. Chickpea Tacos
- 13. Kale, Mushroom and Tomato Saute with Polenta
- 14. Sara’s “Chicken” Parmesan
- 15. BBQ tacos
- 16. Curried Potatoes
- 17. Polenta Lasagna (adapted from Cooking Light)
- 18. Tomato Alfredo
- 19. Weeknight Pasta with Garbanzo Beans
- 20. Zucchini Boats
- 21. Easy Baked Polenta
- 22. Amy’s snack wheels
- 23. Southwestern Salad with Avocado-Lime Dressing
- 24. Veggie Burger Hero Sandwich
- 25. Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage
- 26. Vegan Sweet and Sour Tempeh
- 27. Amy’s Mac and Cheese with Tomatoes and Green Peppers
- 28. Warm Veggie Burger Hummus Wrap (Vegan)
- 29. Mexican Quinoa Salad
- 30. Savory Mushroom Tart
Vegan Mac Daddy
Even though Amy's has a Vegan Mac & Cheeze (using Daiya Cheeze), we would like to offer a recipe for Vegan Mac & Cheeze created by one of our favorite Vegan Chefs. Isa Chandra Moskowitz is the host of The Post Punk Kitchen and along with Terry Romero, they write some great cookbooks.
We asked Isa if we could post this recipe on our website. She said, sure! And here it is:
Time: 1 hour 10 minutes
3 cups vegetable Broth or water
¼ cup all purpose flour (for a gluten free version, use an all purpose GF flour such as Bob's Red Mill)
1 tablespoon olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
¼ teaspoon salt
Several pinches of freshly ground black pepper
1/8 teaspoon turmeric
¾ cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard
Scant 1/2 Pound Elbow Macaroni (Lundberg Gluten Free Elbow Macaroni is a good GF pasta)
1/2 Pound Extra Firm Tofu
1/2 Teaspoon salt
1/2 Tablespoon Olive Oil
1 Tablespoon fresh lemon juice
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, about 10 minutes. Meanwhile, prepare your Cheezy Sauce.
Preheat the oven to 325 degrees F. When the pasta is ready, drain and set aside. When sauce is ready, begin assembling.
To Prepare Cheezy Sauce:
Combine the broth and flour in a measuring cup and whisk with a fork until dissolved (a couple of lumps are okay).
Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat on a bit higher.
Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more, depending how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine.
Crumble the tofu into an 8x8 inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon uice, then stir.
Add ½ cup Cheezy Sauce to the tofu and stir. Use a dry measuring cup with a handle so that you can just dip it in to the sauce and pour—you don’t need to be very precise. Add the macaroni to the tofu, along with 1 1/2 more cups of sauce, and stir well.
Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce over the pasta and smooth again.
Base for 30 minutes; the top of the macaroni should be slightly browned. It’s a good idea to wait about 20 minutes before serving, so that it can cool down and firm up a bit, but if you can’t wait, more power to you.
Mac & peas: add 1 cup of frozen peas when you add the macaroni to the casserole.
Broc Mac Daddy: Add 1 1/2 cups of small brocooli florets when you add the macaroni.
Autumn Mac Daddy: Add 1 1/2 cups of roasted or boiled butternut squash when you add the macaroni. Omit the thyme from the nutritional yeasty sauce and add 1 teaspoon of ground nutmeg.
Spicy Mac Daddy: Add 1/2 teaspoon of red pepper flakes to the nutritional yeasty sauce when you add the black pepper.
Mac & Greens: Add 2 cups of finely chopped kale, spinach, or chard when you add the macaroni.
Mac & Chicks:
Instead of tofu, use 1 cup of mashed chickpeas.
4 whole wheat tortillas
4 ounces cheddar or Jack Cheese, grated
3 tablespoons additional Cheddar or Jack cheese, grated
2 Amy’s Burgers (your choice)
1 Can Amy’s Cream of Tomato Soup
3 Tablespoons Amy’s Salsa (your choice)
8x8 casserole dish
Non stick cooking spray
1 onion, sliced and sautéed in 2 tablespoons cooking oil
Directions: Preheat over 350 degrees
1. To make enchilada filling: Defrost burgers and crumble. If using sautéed onions, combine onions with crumbled patties and 4 ounces grated cheese into a bowl and set aside.
2. Coat casserole dish with cooking spray.
3. Take one tortilla and place one quarter of the filling on one half of the tortilla. Roll the empty side of the tortilla into the filled side to make a enchilada roll. Place in one end of the casserole dish.
4. Fill remaining tortillas in the same way and place in casserole dish.
5. Combine Soup and salsa and pour over filled tortillas. Top with remaining cheese and bake in the preheated oven for 20 minutes, until cheese is melted and bubbling.
Mini Burger Brochettes
Fire up the grill. It’s a burger on a skewer! Serve with a green salad
4 whole-wheat English muffin halves, quartered
4 Amy’s veggie burger, any flavor quartered
16 red onion wedges (1/2 medium onion)
16 cherry tomatoes
8 oz. reduced-fat Cheddar cheese, cut into 16 cubes
32 sweet pickle slices, optional
2 Tbs. balsamic vinegar
1 tsp. Dijon mustard
2 Tbs. garlic oil
1/2 cup low-fat plain yogurt
1/4 cup ketchup
Thread English muffin wedge, veggie burger wedge, onion wedge, and cherry tomato onto skewer. Sandwich Cheddar cube between 2 pickle slices, if desired, and slide onto skewer. Continue adding ingredients until each of 4 skewers holds 4 English muffin quarters, 4 burger quarters, 4 onion wedges, 4 cherry tomatoes, and 4 pickle-cheese sandwiches.
Whisk together vinegar and mustard in bowl. Whisk in oil until thickened, and season with salt and pepper. Brush over skewers.
Oil grill grates and preheat grill to medium. Place skewers on grill, close hood, and cook 3 minutes. Turn skewers, close hood again, and cook 3 minutes more.
Whisk together yogurt and ketchup in bowl. Divide greens among 4 plates, top with brochettes, and serve with yogurt sauce.
Per SERVING: Calories: 466, Protein: 36g, Total fat: 18.5g, Saturated fat: 7.5g, Carbs: 48g, Cholesterol: 32mg, Sodium: 764mg, Fiber: 9g, Sugars: 23g
Very Veggie Pita
This is a great vegetarian dish and so easy to make and customize to your liking. You can add whatever vegetables and spices you like and it will always come out tasting great. I like the mixture of veggies and spices with the warm pita bread. It is an enjoyable quick dinner and healthy, too. The addition of the crumbles adds a little protein and flavor to the dish.
1/3 cup frozen cauliflower
1/3 cup frozen broccoli
1/3 cup frozen peas and carrots
1/3 cup frozen green beans
1 Amy’s Bistro Burger Patty sliced in crumbles (or your favorite variety)
4 pearl onions
1 teaspoon garlic
1 tablespoon Amy’s salsa
1 whole-wheat pita
1) Preheat oven to broil.
2) Bring 1/2 cup of water to a boil in a medium saucepan.
3) Add frozen vegetables and simmer 3 minutes.
4) Add veggie burger crumbles and pearl onions and cook until heated through.
5) Remove saucepan from heat.
6) Add garlic and salsa and stir to combine.
7) Slice pita pocket in half and broil for one minute.
8) Place pita on plate and top with vegetable mixture and ENJOY!!!
Contributed by: Stefanie Schmidt Las Vegas, NV
Hash Brown Casserole
This down-home side dish boasts a buttery cornflake crust on top.
3/4 cup chopped onion
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
5 large baking potatoes, diced
2 tablespoons butter, melted and divided
1 can Amy’s Cream of Mushroom Soup
8 ounces shredded cheddar cheese
¼ cup low fat milk
½ cup lowfat sour cream or yogurt
2 cups cornflakes, coarsely crushed
Preheat oven to 350°.
Placed diced potatoes in boiling water for 5 minutes and drain.
Combine first 4 ingredients and 1 tablespoon butter in a large bowl; toss well.
Combine soup and cheese and milk in a medium microwave-safe bowl. Microwave at HIGH 2 minutes or until cheese melts, stirring a few times. Stir in sour cream or yogurt. Pour cheese mixture over potato mixture, and stir well. Spread mixture evenly in a 13 x 9-inch baking dish coated with cooking spray.
Combine cornflakes and remaining 1 tablespoon butter; sprinkle evenly over top of potato mixture.
Bake at 350° for 1 hour. Serves 12 about 1/2 cup
Layered Taco Bake
4 Amy's Burgers (your favorite kind)
1 pkt. Taco seasoning
2 cans Amy's refried beans, traditional or black
2 cans enchilada sauce
12 corn tortillas
1 bag Mexican shredded cheese (or your favorite shredded soy cheese)
2 cans diced tomatoes and green chilies (mild, medium or hot)
1 bag corn or tortilla chips, crushed
1 8oz container sour cream or soy sour cream.
1 can black olives, chopped
1/2 cup chopped green onion
1 jar Amy's salsa
Preheat oven to 375. Defrost and crumble burgers. Coat with two tablespoons of the taco seasoning. Mix the remaining taco seasoning with the refried beans and set aside. Spray a 9X13-inch baking dish with oil. Cover the bottom of the ban with a thin layer of enchilada sauce. Layer 4 corn tortillas then some bean mixture on top. Next layer cheese and tomato with green chilies and top with enchilada sauce. Continue with 4 more corn tortillas, beans, cheese, tomatoes/green chili and enchilada sauce. Finish last layer of 4 corn tortillas, remaining enchilada sauce and cheese. Bake, covered with foil for 30 minutes. Remove foil and top with crushed corn chips then bake another 12-15 minutes, or until heated and bubbly. Serve with sour cream, olives, salsa and onions.
Note: if you are having trouble spreading the beans, you can add 1 cup of the enchilada sauce to them.
Lee’s Summit, MO
Lily’s famous Chili
Serves 2-4 (depending on how hungry you are!)
1 can Amy's Black Bean Chili
1 can Amy's Spicy Chili
Coarsely chopped fresh organic cilantro
Crumbled feta cheese
1 organic lime
1 organic avocado
1/4 cup organic red onion (chopped)
First, combine both cans of Amy's Chili in a medium saucepan and heat (medium-low temp. works great). Next, distribute the chili into serving dishes and garnish with cilantro, feta, a few slices of avocado, chopped red onion, and a wedge of lime. Voila!
This is a very simple, very tasty dish. The spice of the chili combined with fresh ingredients make this dish refreshing during the summer and the warmth of the chili makes it comforting during the winter.
I like to also eat a salad of organic mixed greens tossed in a lime vinaigrette--a great way to get all those nutrients our bodies need. If you crave crunch, scoop your chili up with some blue corn chips. Enjoy!
Amy’s Kitchen Purchasing Coordinator
“Chili” Baked Potatoes
Brown Rice Bowls
How to do it! Three different ideas!
1 - Heat Brown Rice Bowl as directed. Stir in salsa for a bit more spice.
2 - Heat Brown Rice Bowl as directed. Let cool. Serve cool on top of fresh greens.
3 - Heat Brown Rice Bowl as directed. Add to Vegetable Stock for a great tasting soup.
Lebanese Braised Eggplant with chickpea
This recipe comes from vegetariantimes.com it calls for slow simmering in the oven, but it could probably be done in a slow cooker on low for 4-6 hours. In step two transfer the items to your slow cooker and cook on low for 4-6 hours, or until eggplant is tender.
- 2 Tbs. olive oil
- 1 large onion, diced (1 1/2 cups)
- 6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces
- 1 clove garlic, minced (1 tsp.)
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cumin
- 1 cup Amy’s Family Marinara Sauce
- 1 Tbs. balsamic vinegar
- 1 15-oz. can chickpeas, rinsed and drained
- 2 large mint sprigs, plus 2 Tbs. chopped mint
- Preheat oven to 325°F. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 minutes, or until soft. Stir in eggplant, and cook 5 minutes or until beginning to brown. Add garlic, allspice, and cumin, and cook 1 minute more.
- Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in chickpeas. Season with salt and pepper. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. Cook 45 to 50 minutes, or until eggplant is tender.
Remove mint sprigs, and stir in chopped mint. Serve hot or at room temperature.
Per SERVING: Calories: 188, Protein: 7g, Total fat: 16.5g, Saturated fat: 1g, Carbs: 29g, Cholesterol: mg, Sodium: 427mg, Fiber: 8g, Sugars: 11g
Here’s a quick-to-fix lasagna made with a medley of fresh vegetables.
Hands on time 30 minutes, total time 1 hour 25 minutes
Makes 4-6 servings (1 piece each)
No-Stick Cooking Spray
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped (optional)
4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
2 cloves garlic, minced
1 15oz container part-skim ricotta cheese or crumbled tofu
2 tablespoons chopped fresh parsley
1 jar Amy’s Pasta Sauce
8 dry no-boil flat lasagna noodles, uncooked
1/3 cup shredded part-skim mozzarella cheese or ¼ cup Vegan Parma Cheese
- Preheat oven to 350°F.
- Spray 8x8-inch baking dish with cooking spray; set aside.
- Spray large skillet with cooking spray; heat over medium heat.
- Add veggies and and sauté for 5 minutes. Set veggies aside.
- Combine ricotta cheese a(or tofu) and parsley in small bowl; set aside.
- Spread about 1/2 cup of the pausta sauce evenly onto bottom of prepared dish; top with 2 of the noodles.
- Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese (or tofu) mixture and 1/3 of the vegetables.
- Repeat layers 2 more times, beginning with noodles and ending with vegetables.
- Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese or vegan parma.
- Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
- Bake 30 minutes.
- Remove foil; bake an additional 15 minutes or until hot and bubbly.
- Let stand 10 minutes before serving.
Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup sour cream (regular or nondairy)
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
Per SERVING: Calories: 402, Protein: 11g, Total fat: 19g, Saturated fat: 4g, Carbs: 51g, Cholesterol: mg, Sodium: 800mg, Fiber: 10g, Sugars: 2g
Kale, Mushroom and Tomato Saute with Polenta
From the Whole Foods Market Website
If you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.
2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper to taste
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1 (18-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
Per serving (about 11oz/309g-wt.): 230 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 800mg sodium, 28g total carbohydrate (3g dietary fiber, 3g sugar), 8g protein
Sara’s “Chicken” Parmesan
(light in sodium, vegetarian)
Preparation time: less than 10 minutes
Makes 4 servings.
In an oven-safe dish:
1. Lightly grease dish with extra-virgin olive oil
2. Making sure each side gets a little brush of oil, place 4 frozen imitation chicken cutlets into dish
3. Sprinkle cutlets with a few shakes of ground paprika
4. Smother cutlets with handfuls of fresh baby spinach leaves (they will wilt)
5. Generously cover spinach with Amy's Organic Low Sodium Marinara Sauce
6. Cover, as desired, with (part-skim, if desired) shredded mozzarella cheese
7. Sprinkle grated Parmesan cheese on top
8. Add a few shakes of dried basil for the finishing touch
Bake for 20 minutes, or until cheese melts and sauce slowly bubbles
and enjoy the wafting scent and awesome sight of a super-speedy,
restaurant-style Italian dinner -- courtesy of Amy's Kitchen! Serve
as-is or on bun.
-- submitted by Sara C. Miller
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 crumbled Amy’s veggie burger, your choice
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded Cheddar cheese
1. To make BBQ Sauce: Combine all ingredients in bowl.
2. To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture.
3. Top with red onion, tomatoes, lettuce and cheese.
Serve with BBQ Sauce.
Source: Vegetarian Times Issue: June 1, 2008
Serve this dish on its own or with steamed rice. Serves 8
* 1 1/2 Tbs. vegetable oil
* 2 medium onions, diced (3 cups)
* 3 cloves garlic, minced (1 Tbs.)
* 4 large Yukon gold potatoes, peeled and cut into chunks
* 3 carrots, peeled and cut into 2-inch pieces (1 cup)
* 3 Tbs. Madras curry powder
* 1 15-oz. can black beans
* 3 medium tomatoes, coarsely chopped (1 1/2 cups)
* 1 cup low-sodium vegetable broth
* 2 jalapeño chiles, seeded and finely chopped (1/4 cup)
* 1 tsp. balsamic vinegar
1. Heat oil in large skillet over medium heat. Add onions and garlic, and cook 5 to 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots, and curry powder, and cook 4 minutes.
2. Add beans and their liquid, tomatoes, broth, jalapeño chiles, vinegar, and 1 cup water; season with salt and pepper. Cover and simmer 45 minutes, or until potatoes are flaky and carrots are cooked through, stirring occasionally.
Calories: 282, Protein: 9g, Total fat: 4g, Saturated fat: 0.5g, Carbs: 55g, Cholesterol: 0mg, Sodium: 499mg, Fiber: 10g, Sugars: 9g
Polenta Lasagna (adapted from Cooking Light)
1 jar of your favorite Amy’s Pasta Sauce, divided
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup chopped red bell pepper
2 patties, your favorite Amy’s burger, defrosted and crumbled
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
1 (16-ounce) tube of polenta, cut into 18 slices
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese (soy or regular)
• Preheat oven to 350°.
• Spoon 1/2 cup Amy’s pasta sauce into an 8-inch square baking dish to cover bottom, and set aside.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in crumbled burgers; cook 2 minutes.
• Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
• Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
• Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
6 servings (serving size: 1 piece)
Ready from start in 25 minutes
1 tbsp. olive oil
1 medium sweet onion, chopped (about 1/2 cup)
4 cloves of garlic
1 can Amy's Condensed Organic Cream of Mushroom Soup
1/2 cup milk (may substitute soy milk, but beware of curdling at boil)
1 cup diced canned organic tomatoes
4 cups Hot cooked organic pasta
1/4 tsp. each Fresh seasonings (thyme, rosemary, basil, and oregano) or added to taste
Add your choice of fresh, frozen, or grilled vegetables to the sauce mixture.
1. Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and garlic, and cook until it’s tender.
2. Stir in the soup, milk and tomatoes. Heat to a boil. Add the veggies to the skillet and reduce the heat to low. Cover and cook for 10 minutes or until the veggies are cooked through.
3. Serve over pasta.
Contributed by: Amber Lucas, Ft. Wright, KY
Weeknight Pasta with Garbanzo Beans
Saute 2 cloves of chopped garlic, two fresh or canned roma tomatoes over medium heat for 1 minute. Add 3 cups of chopped greens (chard, collards, spinach, etc) and sauté until the greens cook down. Add 1 cup of vegetable broth and 1 can of chickpea or white beans andcook until the broth boils. For some additional flavor, add1 teaspoon of dried basil, oregano and a pinch of dried chili flakes. Scatter 1 tablespoon of flour over the mixture and stir in to thicken slightly. Pour the mixture over pasta of your choice. Pass around a small amount of grated parmesan cheese at the table to put on top of the pasta.
A recipe from Prevention Magazine
Transform savory squash into a heart-healthy Mediterranean meal.
by Raquel Pelzel
· 2 zucchini (6-8 oz each),
· 1 tsp extra virgin olive oil
· 4 veggie burgers, defrosted
· 1/2 c marinara sauce (we used Amy's Organic)
· 2 Tbsp part-skim ricotta cheese
1. Set oven rack at upper-middle position and turn broiler to high.
2. Using teaspoon, remove seeds from zucchini halves, creating well in center. Rub zucchini with oil and season with salt and pepper to taste. Place on rimmed baking sheet open-side up. Place crumbled veggie burgers in even layer around zucchini halves.
3. Broil 8 minutes or until zucchini are fork-tender and veggie burgers are browned.
4. Meanwhile, microwave sauce 30 seconds or until warmed through.
5. Remove zucchini from oven and transfer to platter. Combine veggie burgers and sauce and spoon into zucchini. Serve warm or at room temperature, topped with 1/2 tablespoon of cheese on each boat.
Makes 4 Servings
Per Serving 172 cal, 16 g pro, 13 g carb, 2 g fat, 1 g sat fat, 2 mg chol, 6 g fiber, 467 mg sodium
Prep Time 8 minutes
Cooking Time 8 minutes
Easy Baked Polenta
As a child, Rachel often made this for Amy. It was one of her favorites. This tasty dinner is also gluten free. Serves 4 as a main dish or 6 as a side dish.
1 roll of premade packaged polenta, room temperature (Food Merchants makes an Organic Packaged, polenta)
1 jar Amy’s Pasta Sauce (any flavor)
1 cup shredded mozzerella cheese (or _ cup of parmesan cheese)
9 x12" baking dish
Non-stick cooking spray
1. Preheat oven to 350.
2. Coat baking dish with non-stick cooking spray
3. Slice up polenta in to 1/2 inch discs
4. Cover the dish with one layer of polenta discs
5. Pour Pasta Sauce over layer of polenta.
6. Top with shredded cheese
7. Bake in uncovered dish for 15 minutes
Amy’s snack wheels
Amy loved this snack. When she was big enough she would make them herself.
Barbara Lite Rite Rounds
Amy’s Organic Pasta Sauce (your choice)
Shredded parmesan cheese
Using as many crackers as you would like, spoon a bit of pasta sauce over each cracker and top with cheese. Place crackers on the tray of your toaster over and toast until warm. Alternatively, place crackers on a plate and microwave until warm
Southwestern Salad with Avocado-Lime Dressing
2 cups chopped romaine lettuce
1 1/2 cups cooked pinto beans or 1 15-oz. can pinto beans, rinsed and drained
1 cup grape tomatoes, chopped
1/2 cup fresh or frozen corn kernels
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 ripe avocado
3/4 cup Amy’s Salsa
1/2 cup low-fat sour cream, regular or vegan
3 Tbs. lime juice
4 drops hot sauce, optional
1/3 cup crushed corn tortilla chips (about 20 chips), optional
- Combine lettuce, beans, tomatoes, and corn in clear glass bowl. Sprinkle green onions and cilantro on top.
- Mash avocado in separate bowl, and whisk in salsa, sour cream, and lime juice.
- Season with hot sauce (if using), and salt and pepper, if desired. Pour dressing over salad, toss well, and top with crushed corn chips.
Veggie Burger Hero Sandwich
Rita Rosen has been making little Veggieburger Hero Sandwiches for her kids, and they love it.
1. Start by slightly defrosting Amy's California Veggieburgers
2. Once they are soft enough to mold, cut one burger into 4 equal sections and either roll or squish them into a little balls.
3. Coat them with a little olive oil and place them in a frying pan.
4. After the "mini" veggie- balls develop an outer crust, remove them from the pan.
5. Then in the same pan measure out about 5 -6 tablespoons of your fantastic Amy's Marinara Sauce, and heat it until just warm.
6. Once the sauce is warm, put the veggie-balls and the sauce onto a slightly hollowed out whole grain bun.
7. To make it kids size, cut the bun in half, and it feeds 2 kids, depending on their age.
You can also add some shredded or diced lettuce to finish off the hero sandwich.
Melted soy or rice cheese sprinkled inside for more protein is also a favorite.
Hope others will enjoy making this recipe for their family. It's a quick healthy meal for lunch or dinner.
I have even made it for a birthday party treat.
Warm Millet Salad with Brussels Sprouts, Creamed Mushrooms and Sage
Here is a great, fall dish. Perfect for a main course or a side dish.
1 cup millet
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
1 teaspoon dried sage
1 Can Amy’s Cream of Mushroom Soup
2 tablespoons lemon juice
Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, sage and cook until golden, about 5 minutes; transfer to a large bowl. Heat one can of Amy’s Cream of Mushroom soup and add to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss and serve.
Vegan Sweet and Sour Tempeh
Recipe submitted by Carly Hill, RD. Find out more about Carly at: Sweet yet sour. A lip smackin' good vegan entree. Serve atop a cooked grain such as brown rice or quinoa(a complete protein).
· 8 ounces tempeh cut into thin 1" squares (this tempeh should already have been steamed for about 20 minutes; read why below.)
· 1 cup vegetable stock
· 1 Tablespoon Bragg's Liquid Aminos, or Tamari
· 2 Tablespoons oil (olive, coconut or even sesame)
· 1 (15-oz.) can pineapple tidbits, drain, reserving liquid
· 1 green pepper, cut into 1" squares
· 1 onion, cut in thin half-moons
· 1 cup boiling water
· 2 Tablespoons agave nectar or brown rice syrup
· 2 Tablespoons Bragg's Liquid Aminos
· 2 Tablespoons arrowroot
· 1/4 cup cider vinegar
1. In a medium saucepan, add tempeh, vegetable stock and Bragg's. Cook for 10 minutes. Drain tempeh, reserving liquid for sauce. Add pineapple liquid to sauce.
2. Heat oil in a skillet and sauté tempeh until lightly browned.
3. Boil water in a medium pot, and add green peppers and onion. Bring to a boil again, and drain. Put liquid from tempeh and pineapple juice into a measuring cup and add enough water to make 2 cups.
4. Stir in Agave nectar, Bragg's, arrowroot and cider vinegar. Cook sauce until thickened and bubbly, then combine with peppers, onion, pineapple and tempeh. Serve over hot rice.
Per Serving without grains present: 205 Calories; 8g Fat (26.4% calories from fat); 10g Protein; 43g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 619mg Sodium.
What is Tempeh? It is a fermented soy product comes in a patty form. It has a mushroom and nutty flavor. The fermentation helps you digest it and makes nutrients far more readily available for your body to use. Unlike tofu which is very processed, it is made with the whole soy bean with very little processing it is high in protein, which makes it an excellent vegetarian protein source.
Find tempeh pre-packaged in the refrigerated section of most natural foods stores; unlike tofu it has not made main stream grocery stores yet. But, try requesting it and see what happens, it can be frozen unitl ready to use. Try to make sure it is organic because almost all soy and (corn products for that matter) are grown GMOs (Genetically Modified Organisms.)
It normally comes in two forms:
1) Fresh/Frozen: more rare, but food is filled with live cultures. Note: it is best pre-cooked (steamed for 20 minutes) before eating or marinating. Whole Foods Store stated: it is illegal for them to sell non-pasteurized tempeh. So, you may want to try an Asian store to get top of the line culture filled tempeh.
2) Vacuum-sealed (refrigerator section): is normally the pasteurization ensures that all the bacteria is killed off (including, unfortunately, beneficial bacteria) so it can be packaged and sold in stores. These are ready-to-eat and usually do not have to be pre-cooked.
No matter which tempeh you choose the soybeans are fermented so it's much easier for our bodies to digest. And of course the tempeh is a nice source of protein.
Amy’s Mac and Cheese with Tomatoes and Green Peppers
1 pkg Amy's Mac and Cheese (whichever type feeds your needs - I use Lactose free)
1/2 fresh tomato, diced
1/2 green pepper, diced
1 tbs olive oli
1/2 tsp. Basil
Lightly cook tomato, pepper and Basil in olive oil while the Mac and Cheese is cooking in the Microwave. Pour the tomato/pepper mixture over the mac and cheese on the plate for a delicious new zing to this comfort food.
Warm Veggie Burger Hummus Wrap (Vegan)
Amy's Texas Burger, cooked on the stove top
Whole wheat wrap or tortilla (I use Food for Life)
1/4-1/2 Avocado scooped out and sliced
Handful of Spinach or Kale
2 TBSP hummus
1 small tomato, sliced
Any other veggie you may want (optional) sometimes I throw in bell pepper or onions
1. Start layering the ingredients on the whole wheat wrap, starting with hummus, then spinach or kale.
2. Add the veggie burger and cut into pieces
3. layer sliced tomato, any other veggie, and top with mustard.
You can then roll up the wrap, or eat it open faced.
Recipe submitted by Rebecca Rawling
Mexican Quinoa Salad
¼ cup cooked quinoa (instructions for cooking quinoa are below)
¼ cup chopped red or yellow bell pepper
½ chopped onion
1 cup cooked black beans (canned is fine)
½ cup chopped kale
½ cup of your favorite Amy’s salsa
1 T olive oil
juice of ½ lime
dash of cumin
salt and pepper
- In a large salad bowl, combine quinoa, bell pepper, onion, black beans and kale.
- Whisk together salsa, olive oil, lime juice, cumin and salt and pepper to taste. Add mixture to salad bowl.
How to cook quinoa:
One cup of dry quinoa will make 2-3 cups cooked. Cooked quinoa lasts about 5 days in the refrigerator, or can be frozen to use later. If freezing, store in individual sized portions.
- 1 cup dry quinoa needs 2 cups water for cooking.
- Prior to cooking, rinse the measured quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing.
- Put the rinsed quinoa into a 4 cup saucepan and add 2 cups cold water.
- Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. Thoroughly cooked quinoa is slightly transparent with a little spiral sprout on the inside.
- If the quinoa is tender but there’s excess water in the bottom of the saucepan just leave the lid off completely for a few minutes until the water evaporates. When done turn off the heat, put the lid on and let sit for about 5 minutes.
- Use a fork to fluff up the quinoa and serve.
Savory Mushroom Tart
1 ready made-egg free pie crust
1 Tbsp Olive OIl
1 Tbsp Unsalted Butter
3 Cups SLiced button mushrooms
1 cup diced celery
1 cup purple onion diced fine
1 Tbls minced garlic
1 Tbls chives, diced fine
2 Tbls Parsley Flakes
1 tsp thyme
2 tsp unbleached flour
1/3 C Amy's Cream of Mushroom Soup
1 tsp. low fat milk
1/3 C grated Parmesan Cheese
Preheat oven to 350 Degrees F. In a large skillet, cook olive oil over medium flame. Add mushrooms, celery, onions and garlic. Saute for 10 minutes. Remove from heat and using a strainer, transfer mixture to a large bowl. Add spices to bowl and mix well.
Heat butter in a saucepan. Stir in flour. Pour in soup and milk. Mix gradually while stirring. Remove saucepan from heat and stir flour mix into mushroom mix in the bowl. Stir in cheese. Pour bowl mixture into a pie crust.
Bake for 40 minutes, or until tart is golden brown. Garnish with basil leaf, if desired. Slice and serve.
Recipe by Sonya Sargent
Photo by Ken Sargent