More Delicious Recipes

This are some of the past monthly recipes, both Vegetarian and Vegan.

Corn Chowder​

1 cup grated potatoes
1/2 cup finely chopped onions
1 cup boiling water
1/4 cup finely chopped celery (optional)
1 to 2 tbsp Golden seasoning
1 can creamed corn
1 1/2 cups soy  milk
sea salt to taste


Combine all, bring to a boil, reduce heat and simmer until potatoes are done

Serves 4
Prep Time 10 minutes
Cook Time 25 minutes

Double Broccoli Quinoa


3 cups cooked quinoa
5 cups chopped broccoli
3 cloves garlic
2/3 cup sliced almonds (toasted)
1/3 cup grated parmesan cheese or cheese substitute
2 pinches Real salt (at health food stores)
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup heavy cream or Vegan substitute


Bring 3/4 cup water to a boil in a large pot. Add a pinch of salt.
Stir in broccoli, cover and cook for 1 minute. Transfer to a strainer to drain.
For the broccoli pesto, use a food processor to puree 2 cups broccoli, garlic cloves, 1/2 cup almonds, parmesan, salt, and lemon juice. Pulse while adding olive oil and cream until smooth.
Toss cooked quinoa with remaining broccoli and 1/2 the broccoli pesto. Taste and add pesto, salt, and additional lemon juice as desired.

Place on serving platter and add additional toppings as desired.
Optional toppings: sliced basil, fire oil (see recipe below), avocado pieces, crumbled feta or goat cheese.

To make the fire oil: heat 1/2 cup olive oil in a saucepan until hot but not smoking. Turn off the heat and add 1.5 teaspoons crushed red pepper flakes and stir. Allow to cool before using. A nice addition to other healthy vegetarian recipes as well if you want to give them a little kick.

Mediterranean Rigatoni

Gardein Meatless Products
1 pkg chick'n scallopini

Other ingredients
1 lb rigatoni pasta
3 small lemons, zested
1/2 cup olive oil
2 tsp chili flakes
1/2 tsp pepper black
2 cups tomato sauce (your favorite)
2 cups grape tomatoes, whole
3 tbsp olive oil
1/2 cup kalamata olives diced
3 garlic cloves, minced
1.5 cups roasted red peppers , ½” sliced
2 tbsps capers
4 tbsp basil fresh, chiffonade
2 tbsp feta cheese (vegan options available)
2 tsp parsley

Cook rigatoni as per cooking instructions on package.

For the sauce...mix together lemon zest,  olive oil, chili flakes, black pepper and tomato sauce. Fry the scallopini for 2-3 minutes on each side until golden brown and hot through. Let rest for one minute and cut into 1” slices. in a non stick pan at medium high heat sauté grape tomatoes in olive oil until dark golden brown 1-2 minutes. Add kalamata olives, roasted red peppers, capers and garlic and cook for 1 minute. Add  olive oil sauce, rigatoni and bring to a high simmer. toss with basil and pasta in serving dish , garnish with scallopini , feta cheese and parsley.