Cheddar Broccoli Soup

Melted cheddar on broccoli always tastes delicious, but it tastes even more delicious when added to soup.

Ingredients

• 1 bunch of broccoli
• 1 onion (chopped)
• 1 red-skinned potato (diced)
• 1/4 cup of all-purpose flour
• 3 cups of vegetable broth
• 1/4 tsp of nutmeg (grated)
• 1 cup of Cheddar (grated and extra-sharp)
• 1 tsp of Worcestershire sauce
• One can of evaporated fat-free milk
• Kosher salt
• Black pepper
• 2 scallions (sliced)

Preparation

1. Cut off the florets and stems from the broccoli.
2. Throw away the bottom part of the stems and peel off the outer layers.
3. Chop the stems and florets.
4. Place a pot over medium heat.
5. Add onions, potatoes, broccoli stems, and cook for 10 minutes.
6. Add flour and cook for 2 minutes.
7. Add in broth and bring it to a boil.
8. Decrease the heat, stir occasionally, and let it simmer for 15 minutes.
9. Combine 1/2 cup of water and florets in a pan, bring to boil, and steam for 5 minutes.
10. Add everything including the nutmeg to the soup, stir to combine, and remove from heat.
11. Add milk, Worcestershire sauce, and cheddar.
12. Season it with black pepper and salt.
13. Top it off with scallions and serve.

Barley Mushroom Risotto

Prepare this hearty dish for your family today, especially if they love mushroom and risotto.

Ingredients

• 2 tbsp of olive oil
• 1 onion (chopped)
• Kosher salt
• Black pepper
• 1 pound mushrooms (cremini and sliced)
• 1 1/2 cups of barley (pearl)
• 4 sprigs of thyme
• 8 oz. of carrots (chopped)
• 3 cups of vegetable broth
• 2/3 cups of Parmesan cheese (grated)
• 1 tbsp of sherry vinegar

Preparation

1. In a pan, heat the oil over medium-high heat.
2. Add the onions and 1/8 tsp of black pepper and salt, and cook for 5 minutes.
3. Add mushrooms, stir, and cook for 2 minutes.
4. Add thyme and barley and cook for 2 minutes.
5. Place everything in the slow cooker, and add carrots, 1 1/2 cups of water, broth, and 1/4 tsp of salt.
6. Cover and cook on high for 3 hours.
7. Throw away the thyme and add the cheese, 1/2 tsp of salt, vinegar, and 1/4 tsp of black pepper.
8. Use warm water to thin out the risotto.
9. Garnish it with parsley and season it with black pepper and salt.
10. Serve.

Acorn Squash Stuffed With Tofu

Do not let the name of the dish scare you, but give it a try, as you just might like it.

Ingredients

• 2 acorn squash (halved, seeded, and stemmed)
• 1/4 cup of dill (chopped)
• Salt (kosher)
• Black pepper
• 3 tbsp of olive oil
• 1 pint of cherry tomatoes (halved)
• 1 tbsp of lemon juice
• 1 red onion (sliced into 1/2-inch pieces)
• 3 garlic cloves (minced)
• 1 packet of tofu (firm, drained, and crumbled coarsely)
• 2 pitas (whole-wheat, toasted, and cut into 1-inch pieces)
• 8 cups of baby spinach
• 2 tbsp of parmesan cheese (shredded)

Preparation

1. Add 1 tbsp of dill, drops of water, black pepper and salt to the bowl with the squash, cover it, pierce the cover, and put in the microwave for 15 minutes.
2. In a pan over medium-high heat, heat 1 tbsp of olive oil.
3. Add garlic, onion, and cook for about 3 minutes.
4. Add tofu, 1/4 tsp of salt, and cook for 2 to 3 minutes.
5. Add 1/2 of the tomatoes to one side of the pan and season it with salt.
6. Cook the tomatoes for about 3 minutes. Combine it with onion mixture and tofu.
7. Add spinach, water, and wait for it to wilt.
8. Add 1 tbsp of parmesan cheese and 1 tsp of lemon juice.
9. Place the pitas, the rest of the tomatoes, spinach, 3 tbsp of dill, 1 tbsp of parmesan cheese, 2 tsp of lemon juice, 2 tbsp of olive oil, and salt into a bowl.
10. Stuff the squash with the mixture.
11. Serve with fresh salad.

Cuban Tofu Sandwiches

Ingredients

• 1 packet of tofu (extra firm)
• 2 juice of freshly squeezed oranges
• 1 onion (sliced)
• 3 garlic cloves (chopped)
• 1 1/2 tbsp of olive oil
• 4 hoagie rolls (whole-wheat and split)
• 1 jicama
• 1/4 tsp of chili powder
• 1/4 cup of dill pickle (kosher and chopped)
• 1/4 cup of yellow mustard
• 1 1/4 cups low-fat Swiss cheese (shredded)
• 2/3 cup of roasted red peppers (chopped, drained, and rinsed)

Preparation

1. Place the tofu on the cutting board and cut into 8 equal and horizontal slices.
2. Place the tofu in a dish along with the garlic, olive oil, onion, and 1/2 cup of orange juice to marinate it for about 10 minutes.
3. Use a serrated knife to peel the jicama and chop into long sticks.
4. Place them in a bowl with the rest of the orange juice and chili powder.
5. Place a pan over medium-high heat, coat the tofu, place it in the pan, and cook each side for about 3 minutes.
6. Place them onto the plate, add the marinade to the pan, and cook for about 4 minutes.
7. Spread mustard and cheese on the sliced sides of the rolls.
8. Sandwich it with pickle, onion mixture, tofu, and peppers.
9. Heat a skillet over medium heat.
10. Add the sandwiches in batches and flatten them by pressing them with another skillet.
11. Cook each side for 3 minutes.
12. Serve it with jicama sticks.

Vegetarian Meatloaf

Ingredients

Loaf:

• 3 eggplants
• 1/2 cup of walnuts
• 1 pound of tofu
• 8 oz. of shiitake mushrooms (stemmed)
• 2 garlic cloves (minced)
• 1 cup of wheat germ
• 1 cup of oats
• 1/4 cup of parsley (chopped)
• 1 tbsp of sage leaves (chopped)
• 2 eggs
• 1 tbsp of thyme leaves (chopped)
• 1 tbsp of salt (kosher)
• Black pepper
• 1/4 tsp of red chili flakes

Mushroom Gravy:

• 6 oz. of shitake mushrooms
• 2 tbsp of butter (unsalted)
• Kosher salt
• 1/4 cup of heavy cream
• Black pepper
• 1 1/2 tbsp of all-purpose flour
• 1 cup of vegetable broth
• 1 tbsp of Sherry
• 2 sprigs of thyme
• 1 tsp of thyme leaves

Preparation

Loaf:

1. Char the eggplants using an electric broiler.
2. Wrap the eggplants in foil and allow it to steam for about 20 minutes.
3. Take off the foil and wash the skin under warm water.
4. Preheat your oven to 400 degrees Fahrenheit.
5. In the food processor, grind the walnuts and place them in a bowl.
6. Next, grind the mushrooms, eggplant, and tofu into small pieces.
7. Add the mixture and the loaf ingredients into the bowl containing walnuts.
8. Mix to combine and place the mixture into a casserole dish to bake for an hour.

Gravy:

1. Add butter into a pan over medium-high heat.
2. Add the mushrooms and stir for 8 minutes.
3. Season the mushrooms with black pepper and salt.
4. Spread the flour over the mushrooms and stir for 1 minute.
5. Add broth and sherry and bring it to a boil.
6. Cook it for 2 minutes.
7. Add thyme leaves, cream, and season it with black pepper and salt.
8. Take out the loaf, slice it, and serve it with gravy.

Stuffed Chili And Cheese Mushrooms

Ingredients

• Cooking spray
• 4 Portobello mushrooms
• 1 tbsp of butter (unsalted)
• 4 scallions (sliced)
• 1 chili pepper (seeded and chopped)
• 3 garlic cloves (minced)
• 1/2 cup of wheat germ
• 1/4 cup of parsley (chopped)
• Salt (kosher)
• Black pepper
• 1 1/4 cups of low-fat mozzarella cheese (shredded)
• 1/3 cup of low-fat sour cream
• 1 jalapeno pepper (seeded and diced)

Preparation

1. Preheat your oven to 375 degrees Fahrenheit.
2. Use the cooking spray to coat the baking sheet.
3. Cut off the mushroom’s stems and chop them coarsely.
4. Use a spoon to scrape the mushroom’s gills.
5. Place a skillet over medium heat.
6. Add scallions, butter, garlic, poblano, and stir for 4 minutes.
7. Place the mushroom stems and cook for 3 minutes.
8. Add 1/4 cup of wheat germ and cook for a minute.
9. Take off the pan from the stove, add parsley, and season with black pepper and salt.
10. Stuff the caps of the mushroom with the poblano and mozzarella mixture.
11. Spread it on a baking sheet, sprinkle 1 tbsp of wheat germ on top of it, and spray with cooking spray.
12. Bake for 20 minutes and top it with jalapeno, scallions, sour cream, and serve.