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1 eggplant, medium size
2 1/2 tablespoons olive oil
3/4 teaspoon salt, plus more to taste
Freshly ground black pepper
1 onion, chopped
1 tablespoon freshly minced garlic
28 ounce can diced tomatoes, with juice
1/2 cup chopped fresh basil leaves
1/2 cup breadcrumbs

Preheat oven to 450°

Peel (or not peel) and cut eggplant crosswise into 1/2 inch thick slices. Arrange them on a rimmed baking sheet fitted with parchment paper. Use 1 tablespoon of the oil to brush the tops of the eggplant slices. Sprinkle tops with 1/4 teaspoon salt and some black pepper.
Roast the slices until bottoms and sides are slightly browned, approximately 10 minutes. Flip the slices over, brush with rest of the tablespoon of oil, sprinkle with salt and pepper. Cook until crisp and golden, another 5 minutes.
When finished roasting, remove pan from oven.

Reduce oven temperature to 400°.

While eggplant slices are roasting, prepare the tomato sauce. Place 1 tablespoon olive oil in a large frying pan over medium heat. When hot, add the onion, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until soft, 3 minutes. Add garlic and cook, stirring for 1 minute. Add the tomatoes and cook, stirring occasionally, until mixture thickens, approximately 20 minutes. Taste and adjust seasonings.
Cover bottom of a 11 x 7 inch baking dish with about 1/2 inch of the tomato sauce. Place a layer of eggplant slices on top of the sauce and top with some of the basil. Cover with a thin layer of tomato sauce and repeat until all of the eggplant slices are used up; reserve some of the basil for serving. Sprinkle with breadcrumbs, the remaining salt, lots of black pepper, and drizzle with the remaining oil.
Bake until breadcrumbs are golden and the sauce has thickened, approximately 15 minutes. Let dish rest for 10 minutes before serving. Serve hot, warm, or at room temperature. Garnish with the remaining basil.

Serves 2-3

Note: You will not even miss the Parmesan. It is that good!

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4 – 5 tablespoons extra-virgin olive oil, divided
2 medium baking potatoes, peeled and thinly sliced
1 small Japanese eggplant, ends trimmed, peeled, thinly sliced on the diagonal
1 small zucchini, trimmed and thinly sliced
1 onion, thinly sliced
4 plum tomatoes, thinly sliced
Salt and freshly ground pepper
1 head garlic

Preheat oven to 400°

Coat bottom of 9 inch x 13 inch baking dish with 1 tablespoon oil.
Arrange vegetables in slightly overlapping rows, in baking dish.
Season with salt and pepper.
Place garlic in center of dish.
Drizzle remaining oil over the vegetables.
Bake, swirling baking dish every 10 minutes to distribute oil, until vegetables are tender and garlic is soft, 40 – 50 minutes. This keeps the vegetables moist and tender.
Remove baking dish from oven.
Remove garlic and let stand until cool enough to handle.
Squeeze garlic pulp into a small bowl and mash with a fork.
Spread over vegetables.

Serves 4 – 6

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4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper

Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.

Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.

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1 1/2 cups sliced carrots (thickness of a quarter)
1 1/2 cups sliced onions
1 1/2 cups green pepper strips
1 1/2 cups celery, sliced and peeled
2 tablespoons olive oil
15 ounce can stewed tomatoes
15 ounce can tomato puree
6 ounce can tomato paste
1 cup tomato juice
Juice of 1 lemon
2 – 15 ounce cans kidney beans, drained
15 ounce can chick peas (garbanzo beans), drained
2 large or 4 small garlic cloves, minced
2 tablespoons chili powder
1 teaspoon sugar
1 1/2 tablespoons dried basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot pepper sauce

Preparation

Heat oil in large skillet on medium heat and saute chopped vegetables
until just barely tender. Transfer to large pot and add
the rest of the ingredients. Mix well. Simmer for about 20 minutes
or until hot.
Season with more salt and/or chili powder to taste.

Serves 4
Do not overcook or vegetables will be mushy.

Yield: approximately 3 quarts

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2 pounds tomatoes, halved
1 onion, diced
2 large carrots, diced
4 cloves garlic, minced
4 cups vegetable stock
Olive oil
Non-dairy butter
Salt and pepper

Preheat the oven to 400°F.

Place tomatoes on a roasting sheet, sprinkle with enough olive oil to coat and season with salt and pepper.
Roast in oven for 30 minutes.
In a large pot, heat a couple tablespoons of olive oil over medium.
Add onions and carrots, and cook for 5 to 7 minutes, until vegetables begin to soften.
Add garlic, and sauté for another couple of minutes.
Season with salt and pepper.
Add roasted tomatoes to pot and stir.
Add vegetable stock and bring to a boil.
Lower heat and simmer for 10 to 15 minutes.
Turn off heat and using and immersion blender, blend soup until tomatoes are pureed. (If you do not have an immersion blender, you may ladle soup into a regular blender, returning to the pot once pureed.)
Add 2 tablespoons of butter and stir until it has melted into soup.
Season to taste with salt and pepper.

Serves 6

Note: Inspired by a recipe from today.com/food

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2 pounds fresh green beans, trimmed
1/4 cup extra-virgin olive oil
1 1/2 cups chopped onions
1 tablespoon minced garlic
28 ounce can diced tomatoes with juice
2 tablespoons fresh oregano, minced, or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Rinse the green beans in cold water.
Heat oil in a large pot over medium-high heat.
Add onions and garlic, cook until onions are soft.
Add green beans, tomatoes, oregano, salt and pepper.
Bring to a boil.
Reduce heat to simmer, cover pot and cook 1 hour, stirring once or twice.

Serves 6

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4 cups vegetable broth
4 cups tomato juice
1 can (28 oz.) organic diced tomatoes, undrained
2 medium carrots, sliced
2 medium celery stalks, diced
1 medium onion, diced
1 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried
2 garlic cloves, finely diced
1 1/2 cups uncooked rotini pasta
Shredded vegan Parmesan cheese, if desired

In 4- to 5-quart slow cooker, mix all ingredients, except pasta and cheese.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in pasta.
Increase heat setting to High.
Cover and cook 15 to 20 minutes longer or until pasta is tender.
Sprinkle each serving with cheese.

Serves 4

 

 

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1 medium spaghetti squash (see Note for preparation)
2 tablespoons good quality olive oil
1 medium onion, diced
1 clove garlic, minced
2 1/2 cups Roma tomatoes, seeded and chopped
1/2 cup pitted Kalamata olives
3 tablespoons chopped fresh basil
Salt and pepper

Prepare spaghetti squash (See Note).
Heat oil in a frying pan over medium heat.
Add onion and sauté until tender, approximately 5 minutes.
Add garlic and sauté for 30 seconds.
Stir in tomatoes and cook for approximately 1 minute, just until tomatoes are warm.
Use a large fork to shred the “spaghetti” from the squash and place in a large bowl.
Add sautéed vegetables, olives and basil.
Add salt and pepper to taste.
Serve warm.

Serves 4

Note: Spaghetti Squash The Microwave Way

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3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish

Preheat oven to 400°

Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.

Serves 6

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1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15 ounce cannellini beans , not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional

Heat oil in a large pot on medium heat. Add onion, garlic and carrots. Saute until soft.
Add kale and sauté for about 15 minutes more.
Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt and pepper.
Cover and simmer 20 minutes.

While it is simmering – put reserved beans and broth in blender and blend.
Stir bean mixture into soup to thicken a little bit.
Simmer 15 minutes more.
Sprinkle with cheese, if desired

Serves 4