Blackened Tofu with Succotash

This recipe is yummy and easy to throw together. It is from page 32 of the January/February 2015 issue of Eating Well Magazine. It makes 4 servings.           Blackened Tofu with Succotash 3 1/2 tablespoons extra-virgin olive oil, divided 1 small onion, chopped 1 large red bell pepper, diced 1 (10-ounce) … Continue reading

Squash Enchiladas with Tomatillo Sauce

This recipe is from page 28 of the July 1998 issue of Bon Appetit magazine. It is very tasty. The recipe makes 6 servings.         Squash Enchiladas with Tomatillo Sauce 2 small butternut squash (about 2 1/2 pounds total), halved 2 tablespoons olive oil 1/4 cup chopped onion 1/2 cup drained canned … Continue reading

Spanakopita Crescent Rolls

I found this recipe on pinterest. It is fairly easy and kinda messy to put together. It makes 8 appetizer servings.           Spanakopita Crescent Rolls 1 container of Crescent Rolls (8 count) 10 ounces frozen chopped spinach (defrosted and drain all excess liquid from spinach) 4 ounces crumbled feta 3 green … Continue reading

Kung Pao Tofu with Honey-Roasted Peanuts and Asparagus

This recipe is from page 662 of the Passionate Vegetarian cookbook. It is yummy. The recipe makes 4 servings. Serve with rice.             Kung Pao Tofu with Honey-Roasted Peanuts and Asparagus 1 recipe traditional Asian-style “Crisping” marinade for oven-baked tofu 2/3 cup vegetable stock 3 tablespoons soy sauce 2 tablespoon … Continue reading

Good and Classic Trail Mix

This recipe is from page 45 of the September 2013 issue of  Vegetarian Times magazine. It is easy to put together. The recipe makes 8 servings.              Good and Classic Trail Mix 1 cup unsalted roasted almonds 1 cup dried cherries 2/3 cup raw, unsalted pumpkin seeds 2/3 cup golden raisins … Continue reading

Polenta and Black Bean Casserole

This is not a pretty casserole. It makes up for its ugliness in its deliciousness. The recipe is from the February 2002 issue of Bon Appetit magazine. It makes 6 main dish servings.              Polenta and Black Bean Casserole 3/4 cup chopped fresh cilantro 2 (4-ounce) cans diced green chilies, … Continue reading