A Gnocchi-Inspired Christmas Menu

The Menu

I scored two bags of Aldi's Christmas Gnocchi earlier this month and decided to base our Christmas dinner menu around it. 

We went with a brown butter & sage sauce for the gnocchi accompanied by a kale/cranberry salad, air fryer broccoli, and oven-roasted mushrooms. Dessert was apple pie à la mode.

Recipe-by-Recipe Breakdown

Gnocchi

The gnocchi were awesome! Would definitely do that again (and fortunately, we have a second bag to experiment with). The shapes are super cute and hold up well even after boiling and sautéing. The gnocchi themselves are also very tasty and have a great texture.

Brown Butter & Sage Gnocchi

The brown butter & sage recipe called for a LOT of red pepper flakes. We used about half. Ultimately, my husband thought the spice level was just right, my 15yo son thought it could have been spicier, and I could have taken it down a notch. For the next batch, I'll probably try a different type of sauce, maybe something tomato-based to kick up the red on the plate.

Cranberry Kale Salad with Roasted Pecans and Feta

This is a lovely salad. We took a couple of shortcuts by buying pre-chopped kale and pecans. The cinnamon gives the dressing a very interesting flavor that contrasts well with the tangy feta, and the combination of crunchy and soft bits is perfect. The 15yo is not a huge fan of kale but still liked the dressing and feta.

Air Fryer Broccoli

The air fryer makes this recipe super easy, quick, and delicious! We took a shortcut with this one, too, by buying a bag of pre-chopped broccoli florets. Still, some of the larger stem pieces were still quite crunchy after air frying, so if I make this again, I will take time to be sure that everything is small florets. The flavors and textures were just right!

Garlicky Roasted Mushrooms

This recipe was definitely the hit of the meal! Even though the 15yo is not a big fan of mushrooms, he loved these. The flavors are amazing, and it was very easy to prepare. 

Apple Pie à la Mode

Aldi came through for us on the apple pie, too, with their Baker's Corner Apple Pie Filling. We also got a frozen pie crust, though we dressed it up a little and made a lattice top. Be sure to read the ingredients to verify that they are vegetarian; the first crust we got had lard in it. 

Although the can for the filling seemed to indicate that one can would work for a 9-inch pie, we found that we needed two. Adding a little vanilla ice cream on the side made for a perfect conclusion to the meal!

The Verdict 

It was a great meal! It was tasty, a nice change of pace from the traditional holiday fare, and it looked very festive with lots of green, white, and touches of red.

Cranberry Coffee Cake

Too much of Grandma Edgecombe's Cranberry Sauce sitting in the refrigerator after Thanksgiving? Here's a great way to use up leftovers and make a delicious breakfast!

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter
• 1/4 cup chopped or slivered almonds
• 1/2 teaspoon ground cinnamon (allspice works, too, in a pinch)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 beaten eggs
• 1 cup Grandma Edgecombe's Cranberry Sauce
• 1/2 teaspoon almond extract
• 1/2 cup cranberries, roughly chopped (optional)

Preheat oven to 375.

Topping

In a bowl, combine 3/4 cup flour and all the sugar. Cut in butter until pea-sized clumps form. Remove 1/2 cup crumb mixture; stir in nuts and cinnamon/allspice. Set aside.

Coffee Cake

To remaining crumb mixture, add remaining flour, baking powder, and baking soda. Add eggs, cranberry sauce, and almond extract; mix until well blended. If desired, stir in chopped cranberries. Pour into a greased 8x8x2-inch baking pan. Sprinkle topping over batter. Bake in a 375 oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. 

Serve warm. Serves 9.

Mazidra

This is a delicious vegan Middle Eastern dish that we love!  It takes 45 minutes to an hour to cook, but the hands-on time is still quite short.

Ingredients:

• 6 cups water
• 2 cups (1 bag) dried lentils
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 bay leaves
• 1/4 teaspoon thyme

Directions:

Bring all ingredients to a boil, then reduce heat and simmer for 45 to 60 minutes, until lentils are tender and you have a nice, thick stew.

Serve over rice.

You may like a splash of balsamic vinegar added just before serving.  For a luxurious treat, caramelize some onions to go on top.

Some people also like to top with shredded lettuce, diced tomatoes, chopped green onions, black olives, fresh lemon juice, and/or fresh garlic.

Quick Vegetarian Breakfast Recipes!

Have a Kindle? I just got this recipe book with 15-minute breakfast recipes for free!  If you miss the free window, looks like it's only going to cost $0.99 after that.  Also, note that if you don't have a Kindle, you can download free readers for most operating systems and phones.  I read my Kindle stuff using the free reader for my iPhone.

Easy Cuban Black Beans

Oh my word.  This crockpot recipe for Cuban Black Beans from Betty Crocker is SO GOOD.

We had chopped cilantro and avocado on top.

Totally to die for.  And totally vegan!

Easy Personal Sushi Bar

A couple of weeks ago, The Vegan Stoner posted some really yummy-looking Rice Balls. We just happen to have a lot of TVP sitting around that we need to find a way to use, so I added it to my list of things to try.  And, of course, as I got ready to make it, the recipe took on a Lazy Spin.

This recipe serves one person.  Multiply it by the number of people you're serving to make it as big or as little as you need!

Ingredients:

Basics - everyone needs these:

• 1 cup sushi rice, cooked with 2 tsp. vinegar
• 1/4 cup DRY burger-style TVP, rehydrated with 1/8 to 1/4 cup hot water
• 1 Tbsp. mayonnaise or vegenaise
• 1 small package roasted seaweed (nori)

Creative ideas - mix and match any or all of these to create your own custom sushi bar!  Pre-mix some ingredients or give each diner a small bowl to mix up their own concoction.

• Pickle relish - sweet and/or dill
• Chopped olives
• Soy sauce
• Wasabi paste (Japanese horseradish)
• Sesame seeds
• Tabasco sauce
• Gochuchang (Korean red pepper paste)
• Pickled ginger
• Veggies, such as avocado, carrots, cucumber, green onions
• Any other spicy or savory favorites!

Directions:
Take a sheet of nori out of the package. Put a spoonful of rice on it, then a spoonful of your delicious personalized sushi concoction.  Fold it up like a little seaweed taco, and enjoy!

My favorite blend was: TVP, mayo, soy sauce, tiny touch of wasabi, sesame seeds, and gochuchang
Mr. Vegetarian liked: TVP, mayo, dill relish, olives, soy sauce, sesame seeds, and wasabi
The Veggie Kid liked it simple: nori, rice, and soy sauce.  But, boy, does he love that nori!

Easy Southwest Quinoa

This is a delicious vegan recipe using quinoa, a protein-rich grain.  It's a quick and easy one-dish meal!  I adapted this from the recipe on the back of my Archer Farms quinoa.

Ingredients:

• 1 cup quinoa, rinsed
• 1.5 cups water
• 1 bag frozen steam-in-bag southwest corn & black bean mix*
• 3 Tbsp. lime juice
• 2 Tbsp. olive oil
• 2 tsp. ground cumin

After rinsing, combine the quinoa and water in a rice cooker and cook using the white rice setting.  When quinoa is ready, follow package directions to steam the frozen veggie mix in the microwave.  Meanwhile, combine lime juice, olive oil, and cumin in a small bowl.

Add vegetables and dressing to quinoa and mix together.

Makes 4 servings.

*Note: If you don't have the frozen veggie mix, the recipe is still pretty easy. In place of the mix, use

1 can black beans, rinsed and drained
1 can sweet corn, drained
1 red bell peper, diced
1/4 cup cilantro, chopped

Vegetarian 15-bean soup

I love the 15-bean soup mixes you can find at the store, but most of them come with a ham or "ham" flavoring packet. After a few unsuccessful experiments, I finally found the right mix of seasonings to make a delicious vegan soup!

In classic Lazy Vegetarian style, I use a crockpot to make this a minimally hands-on recipe.

• 1 (16-20 oz.) bag of 15-bean soup mix
• 1 large onion, chopped
• 2 tsp. minced garlic (I use the refrigerated kind, but you could use fresh if you're ambitious)
• 1 tsp. chili powder
• 1 can diced tomatoes (preferably no salt added)
• 3 bay leaves
• 1 tsp. dried rosemary (crush between fingers before adding to release the flavor)
• 1 tsp. black pepper
• salt (to taste)
• 2 tbsp. extra virgin olive oil
• 2 vegetarian bouillon cubes OR 2 tbsp. McKay's chicken seasoning

Discard the seasoning packet from the soup mix. Soak beans overnight in 8 cups water. In the morning, drain and rinse.

In the crockpot, combine beans, 8 cups water, onion, and garlic. Cook on low approx. 8 hours (longer shouldn't hurt as long as you have enough water). About 30 minutes before serving, add the remaining seasonings and turn crockpot to high.

Future variations I'd like to try:

• omit tomatoes and use diced potatoes instead (you'd have to add them earlier in the cooking process, I think)
• use lemon juice instead of the chili powder - or in addition

Aunt Marcia's Lentil Stew

We had this over Christmas while staying with Aunt Marcia, and WOW is it delicious!!

Bring 6 cups water to a boil and add the following ingredients:

• 1/3 c. brown rice
• 1/4 - 1/3 medium onion, chopped
• 1 stalk celery, chopped
• 8 shakes each: ground thyme & sage
• 1 Tbsp rosemary leaves
• 2 bay leaves
• 2 cloves garlic, minced

Set a timer for 40 minutes. At the 35-minute mark, add:

• 2/3 c. brown lentils
• 1 carrot, chopped
• 1 med. red potato, finely cubed

At the 25-30 minute mark, add:

• 1/3 c. red lentils
• 1 tsp salt (or to taste)

Easy Vegetarian "Hash"

This is a Sunday morning favorite at our house.

1 can Superlinks*, smashed (you can smash them with a fork or a food processor)
1 bag frozen Potatoes O'Brien
OR
1 bag frozen hash browns + 1 medium onion, diced
2 tbsp. vegetable oil
salt, to taste
garlic powder, to taste
onion powder, to taste

Heat oil on medium heat (5-6) in a large skillet. Add remaining ingredients and saute slowly, turning about every 5 minutes, until potatoes are cooked through and you start to see brown crispies forming.

We like to eat this with fruit salad and waffles or toast.

*Superlinks do contain eggwhites; that's why this is lacto-ovo

Easy Enchilada and Rice Meal

This easy meal uses a slow cooker and rice cooker, so you can prepare your ingredients the night before, set the timer in the morning when you leave for work, and come home to a delicious, nutritious Mexican meal!

Vegetarian Enchilada Casserole
originally from The Best Slow Cooker Cookbook Ever

The Main Dish
28 oz. canned crushed tomatoes in tomato puree
14.5 oz. canned chunky salsa
6 oz. canned tomato paste
30 oz. canned black beans, rinsed and drained
15.25 oz. canned whole kernel corn, drained
4 oz. canned diced green chiles
1.5 Tbsp. ground cumin
1/2 tsp. garlic powder

Layering Items
5 corn tortillas
2.25 oz. canned sliced ripe olives, drained

Combine all main dish items in a large bowl and mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart crockpot or slow cooker; spread evenly. Top with one whole tortilla and whatever portion of another one you need to completely cover the area. Repeat layers 2 more times, ending with the rest of the tomato mixture (spread it evenly over the top tortillas). Sprinkle the olives on top.

Cover and cook on the low heat setting for about 5 hours. Serve hot.

I like to serve it with corn or tortilla chips to add a little crunch. You can also add some shredded cheese or sour cream if you don't mind it not being vegan.


Cilantro Rice
originally from The Ultimate Rice Cooker Cookbook

1 tbsp. butter
1/2 small white onion, chopped
1 cup long grain white rice
1.5 cups water
1/2 tsp. salt
1/2 cup fresh cilantro, chopped

If you want to use only the rice cooker, turn it on the regular cycle, melt the butter and sauté the onion right in the cooker. You can also do this step in a frying pan if you'd rather. In either case, sauté the onion until it's soft and clearish.

Combine the onion and all remaining ingredients in the rice cooker; mix well. Set on regular rice cycle and enjoy. It smells heavenly while cooking and tastes just as good!

I was able to successfully make a double recipe in our 5.5 cup rice cooker.

Easy Vegetarian "Chicken" and Rice Crockpot Meal

2 cups minute rice
2 cans broccoli/cheese soup (undiluted)
2 cans FriChik*, cubed
liquid from FriChik cans
2 cups frozen broccoli florets
3 tbsp McKay's chicken seasoning (available from Apple Valley Natural Foods)

Spray a crockpot with non-stick cooking spray. Combine all ingredients and mix together in crockpot. Cook 3 hours on high or 6 hours on low.

Great for potlucks and easy weekend suppers!

*Under no circumstances should you use the lowfat FriChik or the pre-diced version. They do not taste the same!

A Baked Potato Meal

The mild-mannered baked potato -- no longer just a side dish!

The Basics
Baked potato
1/2 cup vegetable
1/2 cup beans
1/3 cup cheese
condiment

By changing up the toppings, you can create a completely different meal!

Variations

• Traditional: pinto beans, broccoli, cheddar, and sour cream
• Mexican: black beans, mixed veggies with corn, colby/jack cheese, and salsa
• Greek: white beans, spinach, feta, and canned diced tomatoes with garlic, basil & oregano

Elsie's Good Soup

This lacto-ovo* recipe, adapted from a family friend's, is a favorite on chilly winter evenings

This recipe does take a bit longer than most Lazy Vegetarian recipes, since it has to simmer for 45 minutes. Hands-on time is still under 20 minutes, though.

1 onion, sliced thinly or diced
1 can Superlinks*, diced
olive oil
2 cans stewed tomatoes
1 can tomato soup
4 cups water
1 envelope dried onion soup mix
20 oz. frozen or canned soup vegetables
2 Tbsp sugar

Brown onion and Superlinks in olive oil. Add remaining ingredients, and simmer 45 minutes.

*Superlinks do contain eggwhites, so this soup is lacto-ovo. I've tried making it with other vegetarian hot dogs, but Superlinks are by far the best.

A Lazy Vegetarian Thanksgiving

An easy lacto-ovo* menu

These recipes don't all meet classic "Lazy Vegetarian" standards, but they are relatively quick and easy for a Thanksgiving meal. I make the pumpkin pies and cranberry sauce the day before, and do all the prep work for the stuffing ahead of time as well, cutting down considerably on hands-on time on the day itself. Frozen vegetables and refrigerated bread dough make everything come together quickly for the big dinner.

Menu

• Broccoli coleslaw salad
• Lima beans
• Corn with butter sauce
• Crescent rolls
• Mashed potatoes (instant)
• Sherry's Thanksgiving Dressing (recipe below)
• Grandma Edgecombe's Cranberry Sauce (recipe below)
• Pumpkin pie
• White grape raspberry juice

Sherry's Thanksgiving Dressing
1 (8 oz.) pkg. Pepperidge Farm herbed bread cubes
1/2 (42 oz.) can Fri-Chik, diced OR 1.5 (12.5 oz.) cans
3 celery ribs, chopped
2 medium onions, chopped
1/2 cup fresh parsley, chopped
2 eggs
3/4 cup hot water
1/4 lb. margarine, melted
FriChik liquid (optional)

Saute onion and celery in vegetable oil or margarine until soft and translucent. Combine in large bowl with all remaining ingredients, adding bread cubes last. Place loosely in a 9x13 casserole (sprayed with cooking spray) -- don't pack too tightly!
To make ahead, bake at 325 for 30 minutes, then refrigerate or freeze. Before serving, thaw 24 hours in refrigerator, then bake 20-30 minutes at 325. OR, to prepare immediately, bake 45 minutes at 325.

While dressing is baking, fry up remaining 1/2 can of Fri-Chik. Arrange on top of dressing before serving.


Grandma Edgecombe's Cranberry Sauce
2 cups cranberries (1/2 lb.)
1 orange, plus 1/4 of its peel (grated)
3 med. apples
1 cup sugar

Chop together in food processor and refrigerate several hours or overnight. The flavor improves the longer it stands, though you may also wish to add Fruit Fresh to prevent apples from browning if you won't be serving it immediately.

*Fri-Chik contains milk and egg whites, making the dressing lacto-ovo. Grandma's cranberry sauce is vegan, though!

Ridiculously Easy Fruit Salad

Lacto vegetarian (possibly vegan with substitutions)

This is a super-easy fruit salad made extra yummy by vanilla yogurt. I've had many people ask me what the delicious "secret sauce" is... and then confess that they don't usually like yogurt! At our house, this salad, a big bowl of popcorn, and lemonade often make for an easy, light supper on weekend evenings.

1 med. can mandarin oranges, drained
1 can pineapple tidbits, drained
1 banana, sliced
1 cup seedless green grapes
1 container (6-8 oz.) vanilla yogurt*

Combine in a bowl. Serve.

*Substitute soy yogurt for a vegan option.

Easy Vegetarian Stroganoff

A quick and comforting family favorite
Lacto-ovo

This is a delicious and satisfying family meal which is ready in under 30 minutes.

2 tablespoons vegetable oil
1 can Vegetable Steaks, cut into bite-size chunks*
1 can healthy-style cream of mushroom soup (undiluted)
1/2 cup water
1 envelope dried onion soup mix
1/2 cup light sour cream
1/2 package whole wheat egg noodles

In a large, non-stick frying pan, stir-fry vegetable steaks in oil over medium-high heat until slightly browned and crispy. Add mushroom soup, water, and onion soup mix. Cover and reduce to low heat; simmer for 20 minutes. Meanwhile, cook egg noodles according to package directions, then drain. After 20 minutes, stir in sour cream and remove stroganoff from heat. Serve over cooked egg noodles.

*Or, use your favorite gluten product. Might also work well with mushrooms (such a portabella), though I haven't tried it that way.

Speedy and Summery

Taco salad with corn on the cob
Lacto-ovo and vegan options

This is a great meal that has that summery feel to it! Thanks to the beans and chips in the salad, it includes a complete protein as well as plenty of veggies.

Corn on the Cob
Pre-heat oven to 350. When oven is heated, place unhusked corn on the oven rack and bake 20-30 minutes (until husks are slightly brown and shriveled). After removing from the oven, husk -- be sure to use a hot pad or mitt to protect your hands from the steam. Delicious by itself, with no added seasonings!

Taco Salad
1 bag salad mix (or 1 head lettuce, chopped)
1 can chili beans, undrained
2 tomatoes, chopped
1/2 lb. shredded cheese (optional)
1/2 bag corn or tortilla chips

Combine all ingredients, adding chips just before serving.

Desperation Dinner: Pasta and Sauce

Vegan and lacto-ovo options

The Basics:
Boil water. Throw in spaghetti. Warm your favorite sauce in microwave. Eat.

Pasta Variations:
Super-quick: angel-hair pasta
Healthy: whole wheat spaghetti
Less messy to eat: rotini or penne

Topping Variations:
Off-beat: diced tomatoes with basil, garlic, and oregano
Healthy: chunky garden-style pasta sauce with vegetables
Quasi-gourmet: pesto (bottled) and shredded parmesan
Note: Do NOT heat the pesto in the microwave - just mix a spoonful into the warm pasta

Be sure to make LOTS of pasta. It refrigerates well for 5-7 days, providing you with even more, even easier desperation dinners in the future!

Easy Bean and Cheese Enchiladas

Hearty and filling
Lacto-ovo (vegan if you use imitation cheese)

1 can vegetarian refried beans
2 cans red enchilada sauce
10 whole wheat tortillas
1 1/2 cups cheese

Garnishes: tomatoes, shredded lettuce, olives, salsa, sour cream, etc.

Preheat oven to 350 and spray a 13x9 inch casserole with non-stick cooking spray. In a bowl, mix the beans, half of one sauce can, and half the cheese. Place approx. 1/4 cup bean mixture down the center of each tortilla and roll up. Place rolled-up tortillas seam-side down in the casserole. Pour remaining sauce over the top and sprinkle with remaining cheese. Bake 20 min. at 350. Serve with garnishes.

Make-ahead tip: Freeze some or all of the enchiladas in an oven-ready casserole dish. When ready to eat, bake at 350 for 30 minutes.