Tofu-Stuffed Mushrooms

These mushrooms are just as good at room temperature as they are hot from the oven, so you don’t have to worry about reheating throughout the party. The stuffing also makes a great filling for an omelet.

Directions

1. Preheat oven to 375F. Line large baking sheet with foil. Remove mushroom stems and finely chop. Set aside. Place caps, top side down, on prepared baking sheet.
2. Heat oil in large nonstick skillet over medium-high heat. Add mushroom stems, tofu, tomatoes, garlic powder, salt and pepper. Cook 5 minutes, or until tender. Stir in parsley, breadcrumbs and 1 Tbs. water. Remove from heat and cool about 5 minutes.
3. Stuff each mushroom cap with generous 2 tsp. filling. Bake 20 minutes, or until browned and crisp on top.

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ingredient list

Makes 22 mushrooms

• 1 lb. large mushrooms
• 2 Tbs. olive oil
• 1/2 7-oz. pkg. firm tofu, finely chopped (about 1 1/3 cup)
• 8 sun-dried tomatoes, finely chopped (about 1/4 cup)
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbs. chopped fresh parsley
• 2 Tbs. dried breadcrumbs

Savory Leek Quiche

Quiches are ideal for potlucks because they don’t have to be piping hot to be delicious. Recipe by Myra Kornfeld.

Directions

1. To make Crust: Preheat oven to 350F. Coat 9-inch springform pan with cooking spray. Pulse flour, pine nuts and baking powder in food processor until finely ground. Whisk together soymilk, oil and salt in bowl. Stir in flour mixture. Press into pan. Bake 5 minutes, then cool.
2. To make Filling: Heat 1 Tbs. oil in skillet over medium heat. Add leeks, and sauté 8 minutes, or until softened. Set aside. Bring large saucepan of water to a boil. Add tofu, and simmer 5 minutes. Drain, and pat dry. Whisk together remaining oil, lemon juice, miso, garlic and salt in bowl. Mash in tofu with fork. Stir in breadcrumbs, basil, sun-dried tomatoes and leeks.
3. Spoon filling into crust. Bake 40 minutes, or until crust is browned. Cool 5 minutes, then unmold.

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ingredient list

Serves 10

    Crust

• 1 cup whole-wheat pastry flour
• 1/2 cup pine nuts
• 1/4 tsp. baking powder
• 1/4 cup plain soymilk
• 2 Tbs. olive oil
• 1/4 tsp. salt

    Filling

• 4 Tbs. olive oil, divided
• 2 medium leeks, white and light green parts chopped (about 3 cups)
• 1 lb. firm or extra-firm tofu, drained and cut into 11/2-inch cubes
• 2 Tbs. fresh lemon juice
• 2 tsp. miso paste
• 1 clove garlic, minced (about 1 tsp.)
• 3/4 tsp. salt
• 1 cup whole-wheat breadcrumbs
• 1/4 cup chopped fresh basil
• 1/4 cup chopped marinated sun-dried tomatoes, drained

Rainbow Bell Pepper Medley

Looking for a salad that’ll stand out in a sea of mesclun greens and mock Caesars? This one-bowl wonder is just the ticket. If you’re not big on bell peppers, try it with 4 1/2 cups grated summer squash and zucchini, or 4 cups bagged coleslaw mix.

Directions

1. Combine peppers and onion in large nonreactive bowl.
2. Whisk together mustard, vinegar, olive oil, 1/2 cup water, celery seeds, salt and pepper in saucepan. Bring to a boil, then remove from heat.
3. Pour dressing over peppers, and toss to coat. Chill 4 hours or overnight. Serve on bed of lettuce.

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ingredient list

Serves 8

• 1 each large red, yellow, orange and green bell peppers, cut into 2-inch strips (about 4 1/2 cups)
• 1 red onion, thinly sliced
• 1/2 cup Dijon mustard
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 2 Tbs. celery seeds
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

New World Chili

This chili showcases ingredients that early explorers discovered in the New World—pinto beans, corn, tomatoes and lima beans. Sprinkle diced avocado and chopped red onion on top for a flavorful garnish. If you don’t have a slow cooker, this recipe is still very easy. For stovetop prep, all of the ingredients except the avocado and red onions go into the pot at once, then everything simmers for about 2 hours.

Directions

1. Combine all ingredients except avocado and red onions in 4-qt. slow cooker or large pot.
2. Cover slow cooker, and cook on low 4 to 6 hours. Or place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low, and simmer, covered, stirring occasionally, 1 1/2 to 2 hours. Season to taste with salt and pepper.
3. Spoon chili into bowls, and garnish each serving with diced avocados and chopped red onion.

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ingredient list

Serves 8

• 1 24-oz. jar medium tomato salsa
• 1 15.5-oz. can pinto beans, drained and rinsed
• 1 12-oz. pkg. crumbled soy “meat”
• 2 cups fresh or frozen corn kernels
• 1 1/2 cups frozen lima beans
• 1/4 cup chili powder, or to taste
• 1/2 tsp. hot pepper sauce, or to taste
• 1/4 tsp. ground black pepper
• 1 ripe avocado, diced, for garnish
• 1 cup chopped red onions, for garnish