Main Dish Index

"Sheppard's" Pie
Vegetable Pot Pie
Green Bean Casserole
Mushroom Noodle Casserole
Spinach Pie
Italian Tomato Sauce
Pasta with Parsley Butter
Spaghetti Florentine in White Wine Sauce
Eggplant Parmesan
Sicilian Bean Saute
Pizza
Mediterranean Pizza
Risotto
Spicy Thai Vegetables
Vegan Indian Stir Fry
Thai Noodles
Vegetable Shish Kabobs
Bean Tacos
Vegetarian Bean Burritos
Vegetarian Bean and Rice Burritos
Vegan Cheese Enchiladas
Guacamole Burritos

"Sheppard’s” Pie (Gluten Free)

6 small potatoes
½ small onion
2 cloves garlic
½ cup rice milk
½ cup vegetable broth
2 tbsp canola butter spread
salt and pepper to taste
1 pot of Vegetable Stew

Chop up potatoes and cook until tender. While potatoes are cooking make stew. Once potatoes are soft, drain and mash. Add rice milk, vegetable broth, canola butter spread, sautéed garlic and onion, and salt and pepper. Put stew in a casserole dish and top with mashed potatoes. Cook covered at 350 degrees for about 25 minutes. Remove lid and cook an additional 20 minutes to brown potatoes.

Vegetable Pot Pie

1 onion
2 cloves garlic
2 tbsp olive oil
3 cups chopped carrots
1 can organic stewed tomatoes
1/8 cup chopped fresh basil
5-6 large potatoes
2 stalks chopped celery
1 large can tomato sauce
1 bay leaf
2 cups Bisquick
½ or ¾ cup Water

In a large saucepan or stockpot sauté onion and garlic in olive oil. Add potatoes, carrots, stewed tomatoes, bay leaf, salt and pepper, fresh basil, celery and tomato sauce. Bring to a boil then reduce heat to medium. Cook stew for about 45 minutes until carrots and potatoes become soft. Place stew in a casserole dish and top with biscuit mix. Cook in the oven for about 15-20 minutes until biscuit mix browns on top. Remove from oven and serve.

Green Bean Casserole

3-4 cloves garlic
1 package mushrooms
2 tbsp canola butter
2 tbsp flour
1 cups rice milk
2 cups vegetable broth
salt and pepper to taste
4 cans green beans
French fried onions
4-5 potatoes
½ cup rice milk
½ cup vegetable broth
2 tbsp canola butter
½ teaspoon pepper

Cut up potatoes and put in water and bring to a boil. Cook potatoes until soft. Mash potatoes add 2 tbsp canola butter, ½ cup vegetable broth, ½ cup rice milk, salt and pepper and mash until smooth. In a iron or stainless steel sauté garlic and mushrooms in canola butter. Add flour and create a rue. Add rice milk, vegetable broth, salt and pepper and cook until the consistency of a cream soup. Open green beans, drain and put in a casserole dish. Add mushroom soup mix and 1 cup French fried onions. Top casserole with mashed potatoes and cook in a 350-degree oven for 25 minutes. Top with another cup of French fried onions and bake for an additional 5 minutes.

Mushroom Noodle Casserole

2 cups Cream of Mushroom Soup
1 package eggless wide noodles
1 package frozen peas
2 heads fresh broccoli
1 cup vegan mozzarella cheese

Preheat oven to 350 degrees. Bring water to a boil in a large pot and add noodles. Cook noodles according to directions. Drain noodles, rinse and put into a large casserole dish. Mix soup and vegetables together and mix into noodles. Top with cheese and cook in the oven for 30 minutes.

Spinach Pie

2 packages frozen spinach 2 medium onions, cut into slices 1 tbsp Arabic Seven Spice ½ teaspoon salt ½ teaspoon fresh ground pepper 10 tbsp olive oil 6 phyllo pastry sheets

Preheat oven to 350 degrees. Put 5 tbsp olive oil in a skillet, heat and add onions. Cook onions briefly for about 1-2 minutes, leaving them slightly crisp. Add spinach, Seven Spice, salt and pepper and cook an additional 2-3 minutes. Put remaining olive oil in a small bowl. Open your phyllo pastry package and lay sheets flat, keeping them all together. Do not pull the phyllo sheets apart. Brush top phyllo sheet with olive oil and place in a glass pie dish. Brush remaining sheets of phyllo one at a time, pulling each sheet off of the remaining sheets only once it has been brushed with olive oil. Immediately fold up remaining phyllo sheets and place in the refrigerator. Spoon spinach mixture on top of the phyllo dough in the pie dish. Wrap the tops of the phyllo dough on top of spinach, closing it up like a pie. Place in the oven and cook about 15-20 minutes, until phyllo begins golden brown and crisp. Serve immediately.

Italian Tomato Sauce

2-3 tbsp olive oil
1 white or yellow onion
4-5 cloves garlic
½ bunch fresh basil
2-3 sprigs fresh oregano
2 tomatoes
salt and pepper to taste
1 large can organic tomato sauce

Sauté onions and garlic in olive oil. Add basil, oregano and tomatoes and sauté. Add tomato sauce salt and pepper and simmer for about 10-15 minutes. Add your favorite pasta and serve. For those who are gluten intolerant you can substitute rice pasta for wheat pasta.

Option 1: add two chopped up fresh squash
Option 2: add 7-8 fresh chopped up mushrooms

Pasta with Parsley Butter

1 package whole-wheat spaghetti
4 tbsp butter
1 tbsp flour
2 ladles pasta water
3 cloves garlic
salt and pepper
2 tbsp chopped fresh parsley

In a large pot bring water to a boil and add spaghetti. In a large skillet melt butter and sauté garlic. Add flour, creating a rue. Ladle in two ladles of the water that the pasta was cooked in and add salt and pepper to taste. Cook until mixture thickens and add parsley. Mix in pasta and serve.

Spaghetti Florentine in White Wine Sauce

¼ cup olive oil
1 bunch of green onions chopped
4-5 cloves garlic
10-15 mushrooms cut into slices
1 red, orange or yellow bell pepper
2 tbsp vegan butter
2 tbsp organic flour
1 cup chopped sun dried tomatoes
2 cups vegetable broth
1 cup rice milk
1 cup white wine
1 ½ cup fresh organic spinach
1 cup vegan mozzarella cheese
salt and pepper to taste
1 package whole-wheat organic spaghetti

Chop white parts of green onions and garlic cloves. Sauté in olive oil until onions begin to soften. Add mushroom slices and sauté. Cut bell pepper into small strips and add to pan. Once bell peppers begin to soften add vegan butter and sun-dried tomatoes. Add flour and create a rue. Add vegetable broth and rice milk and mix in well. Let mixture thicken. In a large pot bring 6-8 cups of water to a boil and add spaghetti. Cook according to directions. Add white wine to sauce and stir to incorporate. Add spinach and continue to cook until spinach begins to wilt. Add salt and pepper and remove from heat. Once removed from heat add vegan cheese and stir until all cheese has melted and incorporated into sauce. Drain pasta and place in a large bowl. Top with sauce and mix well.

Eggplant Parmesan

1 eggplant
4 tbsp olive oil
1 cup vegan breadcrumbs
1 recipe Italian Tomato Sauce
½ package whole-wheat spaghetti noodles
1 package vegan mozzarella cheese

Bring water to a boil and cook spaghetti noodles according to package. Drain noodles and place in the bottom of a baking dish and top with ¼ cup mozzarella cheese. Preheat oven to 350 degrees. Coat sliced eggplant with olive oil and dip into breadcrumbs. Place eggplant on top of spaghetti. Top with Italian Tomato Sauce and top with remaining grated mozzarella cheese. Bake in the oven for 30 minutes.

Sicilian Bean Sauté (Gluten Free)

2 cans cannelloni beans
1 can cut green beans
2-3 tbsp olive oil
1 onion
3-4 cloves garlic
1 tomato
5-6 leaves of fresh basil
½ to 1 tbsp red pepper flake

Sauté onion and garlic in olive oil. Add fresh basil and tomato, sauté. Add green beans, cannelloni beans, and red pepper flake. Sauté for 4-5 minutes and serve.

Pizza

1 prepared pizza crust (such as Pillsbury)
1 cup Italian Tomato Sauce
1 cup shredded vegan cheese
4-5 mushrooms
½ zucchini
¼ onion
½ orange or yellow bell pepper
½ jar marinated artichoke hearts
3 tbsp olive oil
2 cloves garlic

Preheat oven to 425 degrees. Brush pizza crust with olive oil and garlic. Smooth Italian Tomato Sauce over crust. Top with sliced mushrooms, zucchini, onion, bell pepper, artichokes and vegan cheese and bake at 425 degrees for 15-20 minutes.

Mediterranean Pizza

1 prepared pizza crust (such as Pillsbury)
4 tbsp olive oil
2 cloves garlic
¼ red onion
½ jar marinated artichoke hearts
10 chopped pepperoncinnis
1 Roma tomato
¼ cup shredded vegan cheese

Preheat oven to 425 degrees. Brush pizza crust liberally with olive oil and garlic. Top with onion slices, chopped artichoke hearts, chopped pepperoncinis, chopped tomato, and shredded cheese. Bake in the oven for 20-25 minutes

Risotto (Gluten Free)

1 ½ cups brown rice
4 cups vegetable broth
2 tbsp vegan butter
1 onion
4-5 cloves garlic
½ cup white wine
1 cup frozen peas

In a saucepan heat vegetable broth. In an iron or stainless steel skillet melt butter and add chopped onion and chopped garlic. Once onions began to become translucent add rice and brown. Ladle 3 ladles of vegetable broth into skillet with rice. Once liquid has almost absorbed add more vegetable broth. Keep adding vegetable broth as liquid absorbs for about 1-½ hours or until rice becomes soft. Add ½ cup white wine and peas and continue to cook until liquid is absorbed.

Spicy Thai Vegetables (Gluten Free)

3 tbsp olive oil
1 cup dry brown rice
2 cups water
1 medium yellow or white onion
5 cloves garlic
1 cup chopped asparagus
½ cup chopped carrots
½ cup chopped celery
1 cup fresh cut green beans
1 can coconut milk
1/8 cup brown rice syrup
dash salt
1 tbsp curry powder
10-15 spinach leaves

Cook brown rice in water for about 40-45 minutes. Sauté garlic and onion in olive oil. Add vegetables and sauté until tender. Add coconut milk, brown rice syrup and curry and simmer for about 10-15 minutes. Add rice and serve.

Vegan Indian Stir Fry

Rice
½ onion
4 tbsp olive oil
3 cups water
1 ½ cup brown basmati rice
pinch of saffron
½ teaspoon salt
1 cup frozen peas
Curry Vegetables
4 tbsp olive oil
½ onion
4 cloves garlic
10-12 mushrooms chopped
½ package green beans
1-½ cups chopped carrots
½ package peas
1 yellow or orange bell pepper
2 tbsp canola butter
2 tbsp flour
½ cup rice milk
½ cup vegetable broth
1 tbsp ground cumin
2 tbsp ground curry
1 teaspoon salt
1 teaspoon pepper

In a medium saucepan sauté ½ onion in 4 tbsp olive oil. Add 3 cups water to a boil and add rice. Reduce heat to medium low, cover the pot and cook for about 45 minutes. After 25 minutes add saffron and salt. Cook for an additional 10 minutes and add peas. In a large iron or stainless steel skillet sauté the other half of onion, and chopped garlic in 4 tbsp olive oil. Add remaining vegetables and sauté until they begin to become tender. Add canola butter and mix. Add flour and create a rue. Add milk and vegetable broth and stir until mixture begins to thicken. Add cumin, curry, salt and pepper. Plate rice and top with curry vegetables.

Thai Noodles (Gluten Free)

1 bunch green onion
3-4 cloves garlic
1 cup mushrooms
1 cup carrots
2 heads broccoli
2 cups snap peas
4 cups vegetable broth
1 can coconut milk
1 tbsp curry
1 teaspoon salt
1 tbsp Indian chili spice
1 package rice noodles
3 tbsp olive oil

In a soup pan sauté green onion and garlic in olive oil for 3-4 minutes. Add mushrooms, carrots, broccoli and snap peas and sauté until they begin to become tender. Add vegetable broth, coconut milk, curry, chili and salt and bring to a boil. Reduce to a simmer for about 20 minutes. Add rice noodles and cook an additional 8-10 minutes.

Vegetable Shish Kebobs (Vegan)

¼ cup soy sauce
¼ cup Worcestershire sauce
¼ cup pineapple juice
½ cup water
3-4 garlic cloves
2 carton mushrooms
1 yellow or white onion
1 carton red grape tomatoes
1 carton yellow pear tomatoes
1 yellow bell pepper
1 orange bell pepper
½ pineapple cut into cubes

In a bowl mix soy sauce, Worcestershire sauce, pineapple juice, water and garlic. Add vegetables and let soak for 2 hours. Soak wooden shish kebab skewers in water for 15 minutes to keep from burning. Skewer vegetables and grill on the barbeque until vegetables are cooked. Serve with fried rice.

8 gluten free tortillas
1 cup leftover Tortilla Soup
2 cans pinto beans
1 onion
2 cups pico de gallo (see recipe this book)
2 cups iceburg lettuce
1 avocado, cubed

Chop up onion and mix with leftover tortilla soup and pinto beans. Add salt and pepper and heat on the stove at medium heat. Mash beans while they cook. Heat tortillas in a stainless steel skillet with a very small amount of olive oil. Spoon beans onto tortillas and top with lettuce, pico de gallo and avocado. Fold tortillas in half and serve.

Vegetarian Bean Burrito

8 whole-wheat tortillas
4 cups refried beans or left over Native American Beans mashed
½ white or yellow onion
1 avocado
1 tomato
2 jalapenos
2 tbsp chopped fresh cilantro

Heat beans in a saucepan. In a small bowl mash avocado, add chopped tomato, onion, jalapenos and cilantro and mix together. Heat tortillas in the oven at 350 degrees for about 5 minutes. Flip tortillas after 2 and ½ minutes to cook evenly. Take tortillas out of the oven and smear each tortilla with beans. Top beans with avocado mixture, wrap and serve.

Vegetarian Bean and Rice Burrito

8 whole-wheat tortillas
4 cups refried beans or left over Native American Beans mashed
2 cups cooked brown rice
½ yellow or white onion
1 tomato
1 can chili pepper
2 tbsp fresh cilantro

Bring 4 cups of water to a boil. Add brown rice and cook for approximately 45 minutes. Turn off burner, but leave on heat and add chopped onion, tomato, chilies and cilantro. Heat beans in a saucepan. Heat tortillas in the oven at 350 degrees for about 5 minutes. Flip tortillas after 2 and ½ minutes. Take tortillas out of the oven and smear each with beans. Top beans with rice mixture, wrap and serve.

Vegan Cheese Enchiladas (Gluten Free)

12 corn tortillas
1 16 ounce container of vegan sour cream
1 can chili peppers
1 bunch green onions
2 cup vegan cheddar style cheese
1 can red chili sauce

Preheat oven to 350 degrees. Chop green onions and set aside green parts to top the enchiladas with before going in the oven. In a medium bowl mix sour cream, chili peppers, white parts of green onion and 1 cup cheese. Heat red chili sauce in a stainless steel skillet. Dip tortillas in red chili sauce one at a time, place in a baking dish and fill with sour cream mixture and roll. Once all tortillas have been filled, pour the remaining red chili sauce on top of them and top with cheese and green parts of green onions. Place in the oven and cook for 30 minutes.

Guacamole Burritos

Guacamole Mixture
2 avocadoes
¼ cup vegannaise
½ cup salsa

Burritos
4 flour tortillas
1 cup chopped iceburg lettuce
1 tomato, chopped up
1 onion, chopped up
½ cup salsa
Guacamole mixture

Smear guacamole mixture onto tortillas and top with salsa, lettuce, tomato and onion. Wrap up like a burrito and serve.