Empanadas

Recipe to come...

Hamentashen

Recipe to come...

Orzo

Recipe to come...

Babkalah

Recipe to come...

Vegetarian Shepherds Pie

Serving 8 as a main dish

Ingredients

• 6 potatoes potatoes and/or cauliflower
• 3/4 cup greek yogurt
• 2 tablespoons butter or butter spread
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• 2 tablespoons olive oil
• 1 large onion, chopped fine
• 2-3 large ribs of celery, chopped fine
• 1 large carrot, chopped fine, about 3/4 cup 
• 2 tablespoons garlic
• 1 cup green beans
• 1 cup mushrooms
• 1 cup corn, thawed if frozen
• 1 cup peas, thawed if frozen
• 2 packages Trader Joe's "beef" crumbles
• 2-4 tablespoons tomato paste
• 1 cup of water
• 1 teaspoon each dried basil, oregano and thyme
• 1 teaspoon sweet paprika
• 1- 14.5 ounce canned diced tomatoes

Directions

Heat oven to 350 degrees

• Boil potatoes until tender.  Blend in food processor with butter and greek yogurt.
• Sautee/cook all of the vegetables in a large pan (onion, celery, carrot, garlic, green beans, mushrooms).  Blend in food processor.
• Cook peas and corn in large pan.  Add "beef" crumbles.  Then add tomato paste,  diced tomatoes, water, and spices.
• In a large bowl, mix beef mixture with processed vegetables.
• Layer beef and vegetables in the bottom of a casserole dish.  Layer potatoes on top of beef and vegetables.
• Bake for 30 minutes or until top is golden.  (Maybe cover with foil for the last 10 minutes)

Risotto

OMG yum.


INGREDIENTS

• 1 cup risotto
• 3ish cups veggie stock
• mix-in veggies (mushrooms, brussels sprouts, etc.)
• 1 onion
• 1 tbsp. garlic
• spices (basil, rosemary, thyme, oregano, any other spices)
• olive oil
• 1 tbsp butter
• 1/2-1 cup parmesan cheese 

DIRECTIONS

Prepare (sauté) all of the mix-ins (veggies like mushrooms, brussels sprouts, etc.) beforehand, on the side.

Sauté the onion, then add the garlic in olive oil and butter in a large saucepan with high walls.

Add the dried spices and dry risotto.  Cook for 2-3 minutes while stirring.

Add a ladle of veggie stock and stir.  Repeat.  A lot.  Until the risotto is fork tender which should be about 25 minutes.

Once it is the right consistency, add the mix-ins, then the parmesan and mix it all up.

Enjoy!

Stuffed Peppers

Ingredients

1 tablespoon salt
4 large bell peppers - tops, seeds, and membranes removed
1 tablespoon olive oil
1/2 cup chopped onion
2 cups cooked rice
15 oz can black beans, drained, rinsed
14.5 oz can chili-style diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
8 oz shredded Mexican cheese

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Directions

• Preheat oven to 350 degrees F
• Bring a large pot of water and 1 tablespoon salt to a boil; cook bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
• Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.