Lemon-Blueberry Muffins

These muffins are the perfect snack, or great for spring events like bridal showers and baby showers.

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 1/2 cup raw sugar, 1 teaspoon baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1/8 tsp. ground nutmeg.

Cut 1/4 cup vegan butter (such as Earth Balance) into small pieces, then cut into the flour mixture - use a pastry blender if you have one, but if not, I find that just using your fingers works great! I originally read the suggestion in a French cookbook, and find it is the best method to mix the ingredients until they look like "coarse meal." Just wash your hands first!

Make vegan buttermilk by pouring 1 and 1/2 tablespoons lemon juice into a measuring cup; fill with plain soy milk (such as Silk) to equal 1 and 1/2 cups. Let stand for 5 minutes to clabber (sour) the mixture.

Combine 1 and 1/4 cups of the 'buttermilk' with the equivalent of 1 egg using egg replacer (such as Ener-G), and 1 tablespoon grated lemon rind. Discard the leftover 1/4 cup of 'buttermilk.'

Pour the 'buttermilk' mixture into the flour mixture, and stir until combined. Fold in 1 cup blueberries.

Coat 12 muffin cups with cooking spray, and divide the batter evenly among them. Bake at 400 degrees for 20 minutes.

Remove the muffins from the pans immediately, and cool completely on a wire rack.

Once cool, make the frosting: combine 1 tablespoon fresh-squeezed lemon juice with 1/2 cup vegan powdered sugar (such as Wholesome Sweeteners). Drizzle the glaze evenly over the muffins.

One muffin is 190 calories.

Cost:
lemon $0.50
blueberries $4.99

Snickerdoodles

The origin of the term 'snickerdoodle' is in dispute; most theories agree that it is merely a whimsical name, originating in early New England cookie baking, though some sources suggest the word derives from German. Either way, the difference between a snickerdoodle and a sugar cookie is the inclusion of cinnamon! So the next time someone asks you, you're armed with the answer.

To make these little cookies vegan takes a few changes, but for the most part I adhered to the original recipe.

Lightly spoon 1 and 3/4 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a bowl with 1/2 tsp. baking soda and 1/2 tsp. cream of tartar; set aside.

Cream of tartar, I always want to point out, contains no cream whatsoever; it is obtained when the tartaric acid in grapes is combined with potassium hydroxide, which is just a fancy way of saying it is an acidic salt, and 100% vegan.

In a bowl or stand mixer, combine 1 cup raw sugar and 1/4 cup vegan butter (such as Earth Balance). Beat until well blended, either with your stand mixer, or a hand beater if you don't have the former.

Add 1 tablespoon corn syrup (I like Wholesome Sweeteners), 1 teaspoon vanilla extract, and the equivalent of 1 egg using egg replacer (such as Ener-G); beat well. Gradually add in the flour mixture, and beat just until combined. At the end, I stirred in an extra tablespoon of water; recognizing that my dough looked a bit too crumbly (a factor I've encountered before in vegan cookie making) I decided to head the problem off with this addition. Cover and chill the dough for 10 minutes.

While the dough chills, combine 3 tablespoons raw sugar and 2 teaspoons ground cinnamon in a shallow bowl.

Using moist hands (and you'll want to re-wet them several times as you work) form the dough into 42 very small balls. Roll the balls in the cinnamon-sugar, then place on baking sheets coated with cooking spray. Don't overcrowd the baking sheets, since the cookies will spread as they cook - I put about 10 per sheet, and baked in two batches, since I only have 2 cookie sheets.

The original recipe said to flatten the cookies with the bottom of a glass, but whether my dough was sticker because it was vegan or because it had been at room temperature too long, I found it easier to flatten them with moistened fingers.

Bake at 375 degrees for 5 minutes. Remove from the oven and let stand on the baking sheets for 2 minutes (they'll go from very soft to nice and crisp in those two minutes!)

Transfer to a wire rack to cool completely. One cookie is 60 calories.

Cost:
all-purpose flour $3.99
corn syrup $6.99

Spinach, Caramelized Onion, and 'Bacon' Pizza

This pizza is entirely homemade, from the crust, to the sauce, to the topping!

To make the dough, lightly spoon 1/2 cup bread flour into a measuring cup, and level with a knife. Combine the flour in a bowl with 1 cup warm water (check with a thermometer to make sure the temperature is between 100 and 110 degrees), 1 teaspoon raw sugar, and 1 package yeast (about 2 and 1/4 teaspoons); stir with a whisk, then let stand for 15 minutes.

Lightly spoon 1 and 1/2 cups all-purpose flour and another 1/2 cup bread flour into measuring cups; level with a knife. Combine the flours in a large bowl with 1/2 tsp. salt. Make a well in the center of the mixture, and add the yeast mixture; stir until you have a dough.

Turn the dough out onto a lightly floured surface and knead for 10 minutes - to knead, punch the dough flat with the heel of your palm, fold it in half on itself, turn it a quarter turn, then repeat the process! Add up to 1/4 cup more all-purpose flour as needed to keep the dough from sticking to your hands - you still want to the dough to be tacky though, so don't overdo it on the flour. I only used about another tablespoon.

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well, then cover, and let rise for 45 minutes. A great place to let dough rise is in an unheated oven, since that will come close to the ideal rising environment - about 85 degrees and free from drafts.

While the dough rises, prepare t he topping: chop 4 vegan bacon slices (such as Light Life) into pieces, and cook in a skillet coated with cooking spray over medium heat for about 4 minutes, until crisp. Remove the bacon from the pan and set aside.

Add one 10-ounce package of fresh spinach to the skillet (although mine was actually a 9-ounce package); cook until the spinach wilts - about 2 to 4 minutes. Transfer to a colander and squeeze out the liquid until the spinach is just barely moist; set aside.

Re-coat the skillet with cooking spray, and add 2 cups sliced onion and 2 teaspoons raw sugar; cook for 12 minutes - the onions should be nicely golden brown. Remove from heat and let cool.

When the dough is done rising, punch it down, then cover and let rest for 20 minutes.

While the dough rests, make the sauce: melt 1 tablespoon vegan butter (such as Earth Balance) in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 2 minutes, stirring frequently. Add 3 tablespoons all-purpose flour and 1/2 tsp. black pepper; cook for 30 seconds, stirring constantly with a whisk. Gradually pour in 1 cup plain soy milk (such as Silk), and cook for 5 minutes, whisking constantly. The mixture will be nice and thick by the end.

Coat a 12-inch pizza pan or baking sheet with cooking spray, and sprinkle with 1 tablespoon cornmeal; set aside.

Roll the dough out into a 12-inch circle on a floured surface. Transfer to the prepared pan (note: it helps to roll the dough up around the rolling pin, while transferring, so it doesn't fold over onto itself).

Crimp the edges of the crust with your fingers to make a rim, then spread the sauce evenly over the crust. Top evenly with the spinach and the onions.

Bake at 475 degrees for about 20 minutes - I pulled mine from the oven at 17 minutes though, because the onions were starting to singe a bit! Over the top, sprinkle the 'bacon' pieces and 1 cup shredded vegan cheese in place of Parmesan (such as the rice vegan mozzarella from Galaxy Foods). Return to the oven for a final 5 minutes.

Slice into 8 wedges. 2 wedges make a yummy supper of 530 calories.

Cost:

vegan sugar $4.99

vegan bacon $3.39

fresh spinach $2.99

onion $1.81

vegan cheese $4.99

Creamy Roasted-Onion Soup

The 'creamy' in the title comes from the pureed onions themselves, not dairy cream. And believe it or not, roasting the onions and garlic makes this soup almost sweet!

Peel and quarter 1 and 1/4 pounds sweet onion (such as Oso or Vidalia). Place the onion quarters on a baking sheet coated with cooking spray, then coat the tops of the onion quarters with cooking spray as well.

Remove the white papery skin from a whole head of garlic, but don't peel or separate the cloves. Place on a piece of aluminum foil, and drizzle with 1 tablespoon water. Wrap up the foil, and place on the baking sheet with the onion quarters.

Bake at 375 degrees for 1 hour, turning the onions over halfway through cooking. Let cool for about 10 minutes.

Place the onion quarters in a saucepan. Separate the garlic cloves and squeeze the pulp into the pan; discard the skins. Add 28 ounces vegetable broth and 1 bay leaf. (Note: you could also add about 1/8 tsp. crushed saffron threads, if you like, although I did not). Bring the mixture to a simmer over medium heat, then stir in 3 tablespoons dry sherry or Madeira (I used the latter, since I already had a bottle at home), 1/4 tsp. black pepper, and 1/8 tsp. salt. Reduce the heat to about medium-low and continue to simmer for 15 minutes.

Note: for more on vegan analysis of Madeira, see my post for Warm Mushroom Spread.

Discard the bay leaf, and transfer the rest of the mixture to a blender; process until smooth. I recommend removing the top piece of the blender and covering over with a paper towel instead, since the soup is still hot; that way steam can escape and you won't have an explosion!

Return the pureed mixture to the saucepan. Cook the soup over low heat until heated again, then stir in an additional tablespoon sherry or Madeira and 1 teaspoon lemon juice.

Ladle 1 cup soup into each of 4 bowls. In place of Swiss cheese to sprinkle on top, I used the smoked cheddar from Sheese (www.veganessentials.com). Whichever vegan cheese you choose, sprinkle each serving with about 2 tablespoons-worth. You could also garnish with some chopped parsley for a pretty presentation!

Each bowl of soup is 160 calories.

Cost:
sweet onions $2.04
garlic head $0.63
vegetable broth $3.49

Eggplant Lasagna

Just about the only draw back I can think of to lasagna is that you're left with tons of leftovers, unless you happen to be making it for a dinner party. That's why I was delighted to try this little recipe, which serves two!

Cut 1 (3/4-pound) eggplant into 1/8-inch thick slices, crosswise. Arrange the slices in a single layer on paper towels, sprinkle with 1/8 tsp. salt, and let stand for 15 minutes. Pat dry.

Place 1/3 cup Italian-seasoned breadcrumbs (such as Jaclyn's) in one shallow bowl. In a second shallow bowl, whisk together the equivalent of 1 egg using egg replacer (such as Ener-G) with 1 and 1/2 teaspoons water and 1 teaspoon vegetable or canola oil.

Dip the eggplant in the 'egg' mixture, then dredge in the breadcrumbs. Place the slices in a single layer on a baking sheet coated with cooking spray. Go easy on the dipping! I ran out of 'egg' mixture about half way through, because I soaked the first few slices a little too completely.

Bake at 450 degrees for 24 minutes, turning the slices at the halfway point. Transfer the slices to a wire rack to cool.

While the eggplant is cooling, make the sauce: heat 1/2 tsp. vegetable or canola oil over medium-high heat in a saucepan. Add 1/2 cup chopped onion and saute for 5 minutes. Add 1 minced garlic clove and saute an additional 30 seconds. Pour in 1/2 cup dry red vegan wine of your choice, and cook for 1 minute.

Add 1 cup canned diced tomatoes (undrained), 1/8 tsp. dried thyme, 1/8 tsp. dried rosemary, 1/8 tsp. black pepper, a dash of salt, and 1 (8-ounce) can of tomato sauce (such as Muir Glen). Reduce the heat and simmer for 20 minutes.

Meanwhile, set aside 3 lasagna noodles. If you can find a vegan version that are oven-ready, use those. I used Whole Foods' brand uncooked lasagna noodles, however, so boiled them for about half the cook time (5 minutes) to pre-soften them a little.

In a small bowl, combine 2 ounces shredded vegan mozzarella (such as Galaxy Foods), 2 tablespoons vegan Parmesan (I used the vegan Parmesan sprinkles, also from Galaxy Foods), and 1/8 tsp. black pepper; set aside.

To assemble the lasagna, start by spreading 1/4 cup of the sauce in the bottom of an 8x4-inch loaf pan. The original recipe said to use 1/4 cup sauce per application in the layering below, which would have meant using 1 cup sauce total in the recipe. However, I had 2 cups of sauce! (Perhaps mine didn't evaporate off enough during simmering?) So everywhere the recipe said to add 1/4 cup sauce, I used 1/2 cup sauce. Do the same if you find yourself in a similar situation, or save the extra sauce for the next night you have pasta!

Place one lasagna noodle over the sauce. Top with 1/3 of the eggplant slices in an even layer, then with 1/4 cup more sauce, then with 3 tablespoons of the 'cheese' mixture.

Repeat the layers - 1 noodle, 1/3 of the eggplant, 1/4 cup sauce, 3 tablespoons 'cheese.' Repeat one more time, and you should have used up all your ingredients!

Cover the pan with foil and bake at 450 degrees for 40 minutes. Divide your lasagna into 2 servings of 450 calories each. On a personal note, I thought the use of a loaf pan for a 2-person lasagna was absolutely ingenious!

Cost:
onion $0.50
canned diced tomatoes $1.99
canned tomato sauce $1.09
eggplant $1.95
Italian-seasoned breadcrumbs $2.99

Green Onion Pancakes with Tomato-Avocado Salsa

Serve these savory pancakes as part of a brunch buffet, or as an appetizer at your next dinner party!

To make the salsa, combine 1 and 1/2 cups chopped and seeded plum tomato, 1/2 cup finely chopped red onion, 1/2 cup chopped and peeled avocado, 2 tablespoons finely chopped jalapeno pepper, 2 tablespoons red wine vinegar, 1 teaspoon minced fresh oregano, 1/8 tsp. salt, 1/8 tsp. black pepper, and just a dash of raw sugar in a bowl. Cover and chill until ready to serve.

To make the pancakes, lightly spoon 1 and 1/2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 2 teaspoons raw sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 tsp. salt, and 1/8 tsp. black pepper; set aside.

Make the equivalent of vegan buttermilk by pouring 1 and 1/2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk (such as Silk) to equal 1 and 1/2 cups; let stand for 5 minutes to clabber (sour) the mixture.

Combine the 'buttermilk' with the equivalent of 1 egg using egg replacer (such as Ener-G), then pour the mixture into the flour mixture; stir just until moist. Let stand for 10 minutes, then stir in 1 cup chopped green onions and 1 and 1/2 ounces shredded vegan cheese in place of provolone (I used the vegan mozzarella from Galaxy Foods).

Heat a nonstick skillet coated with cooking spray over medium heat (or use a griddle, if you have one!). Spoon 1/4 cup of batter per pancake onto the skillet; cook them for about 3 minutes on each side. You'll know it's time to flip the pancakes when the tops are covered with little bubbles and the edges are starting to brown. To avoid overcrowding, I made three batches of 4 pancakes at a time.

You'll have 12 pancakes total. Serve 1 pancake with 3 tablespoons of the salsa for a serving of 130 calories.

Cost:
plum tomatoes $1.73
red onion $0.96
avocado $2.00
jalapeno pepper $0.25
fresh oregano $2.49
green onions $1.98

Gingered Pineapple Juice

This recipe was a great novelty to make, since it involved using the pineapple peels, which I've never done before. It is a drink from the Cote d'Ivoire, where it is called gnamacoudji. I couldn't find a literal translation of the word, but the general sense I got from internet research is that it always involves ginger and pineapple.

Peel 1 whole pineapple; cut the peels into 3-inch pieces. You won't need the pineapple fruit itself for this recipe, but chop the fruit and save it for breakfast the next morning, or a snack later in the day!

Combine the peel pieces and 3 cups water in a saucepan; bring to a boil, then reduce heat and simmer for 30 minutes.

Drain in a colander over a bowl, reserving 2 cups of the cooking liquid. Press the peels to release the moisture from them, then discard the peels.

Meanwhile, coarsely chop 1 peeled (1 and 1/2-inch) piece of ginger, and coarsely chop 2 tablespoons-worth of peeled lemongrass. (Note: to peel lemongrass, just pull back one or two of the outermost layers, to reveal the more tender layers on the inside).

Place the ginger and lemongrass in a food processer with 1 tablespoon water, and process until finely chopped. Spoon the mixture onto a layer of dampened cheesecloth. Gather the edges of the cheesecloth together so you can tie it into a pouch.

Combine the cheesecloth bag and 2 cups water, and let stand for 30 minutes.

Combine the reserved pineapple cooking juice and the cheesecloth mixture in a large pitcher, then discard the cheesecloth bag. Stir in 1/2 cup vegan powdered sugar (such as Wholesome Sweeteners), and stir well until the sugar dissolves.

Chill until ready to serve, and serve this yummy drink over ice. 1 cup is 70 calories. Garnish with some mint leaves if you like, for a pretty presentation!

Cost:
pineapple $3.99
lemongrass $1.00

Turnip Green and Shiitake Mushroom Calzone with 'Smoked Cheddar'

In truth, my calzones tonight were made of beet greens and shiitake mushrooms. I couldn't find turnip greens no matter how many grocery stores I checked, but beet greens are a close cousin and make a fine substitute. You could also use kale or spinach for the filling, though be aware that cooking time will vary (longer for kale, shorter for spinach).

On the other hand, thanks to the British company Sheese, I can now get vegan smoked cheddar! Buy yours online at www.veganessentials.com

For this recipe, start by making the dough. Combine 1 cup boiling water with 1/3 cup yellow cornmeal; let stand for 20 minutes. Towards the end of that time, dissolve 1 packet yeast (about 2 and 1/4 teaspoons) in 1/4 cup warm water (check that the temperature is between 100 and 110 degrees with a thermometer); let stand for 5 minutes.

Lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a food processor with the cornmeal mixture, 1/2 tsp. salt and 1/2 tsp. dried thyme; pulse about 4 times, until combined.

Add the yeast mixture, 1 tablespoon agave nectar (in place of honey), and 1 and 1/2 teaspoons olive oil; process until smooth, and then continue to process for about another minute.

Note: I made the dough in a blender instead, since my food processor wasn't large enough; however, I don't recommend it in retrospect, since the ingredients couldn't blend all that well, and the dough was quite sticky and hard to get out of the blender. If you don't have a food processor that's big enough, I would suggest just stirring everything together in a bowl the old-fashioned way.

Turn the dough out onto a well-floured surface, and knead lightly about 4 or 5 times. Place in a large bowl coated with cooking spray, turning so the top of the dough is coated as well; cover and let rise for about 1 hour, until doubled in size. A good tip I recently learned is to place the bowl in a closed, unheated oven, since that way you come close to ideal rising conditions - about 85 degrees and free from drafts.

While the dough rises, make the filling: bring 4 cups water to a boil in a Dutch oven, and add 3/4 pound coarsely chopped turnip greens (or beet greens: of which I only had 10 ounces, not the full 12 ounces, alas); cook for 1 minute, stirring constantly. Remove the greens with a slotted spoon and transfer to ice water, then drain. Squeeze out any excess liquid; set aside.

Heat a medium skillet coated with cooking spray over medium-high heat. Add 3 cups sliced shiitake mushrooms caps and 2 minced garlic cloves; saute for 5 minutes. Add the greens, 1/4 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp. crushed red pepper, and 1 tablespoon balsamic vinegar; cook for a final minute. Remove from heat and set aside.

Once the dough has risen, punch it down and let it rest, covered, for 5 minutes. Sprinkle a baking sheet with 2 teaspoons cornmeal, and set aside near at hand.

Divide the dough into 4 equal portions. Working with one portion at a time (while you keep the others covered in the bowl), shape it into a ball, and then roll out into a 7-inch circle. The original recipe did not say to do this step on a floured surface, but I highly recommend it - and coating the rolling pin with flour too! - because the dough is very sticky. Place the circle on the baking sheet with cornmeal. Repeat with the remaining dough.

Place 1/2 cup of the mushroom mixture on half of each circle. Sprinkle each half with 1/4 cup shredded vegan smoked cheddar. Fold the dough over so the edges almost meet but not quite, then bring the bottom edge up over the top edge; crimp the edges with your fingers to form a rim. Place the calzones on a baking sheet coated with cooking spray (I assumed a different one than the one sprinkled with cornmeal, although I could have been wrong about that...)

Make the equivalent of 1 egg using egg replacer (such as Ener-G) and brush over the top of the calzones, then bake them at 450 degrees for 12 minutes.

Each calzone is 470 calories.

Cost:
yeast packets $2.69
beet greens $3.49
shiitake mushrooms $7.98
vegan smoked cheddar $7.49

Polenta Lasagna

Two layers of polenta take the place of noodles in this lasagna!

Either the morning of the day you want to serve this dish or the night before, you'll need to do a little prep work. Cut 1 large red bell pepper and 1 large yellow bell pepper in half - discard their seeds and membranes. Place the pepper halves on a foil-lined baking sheet, and flatten with the palm of your hand. Broil for 15 minutes until nicely blackened.

Place in a closed zip-top bag or paper bag for 15 minutes, before peeling off the skins and cutting into 1/4-inch square pieces.

Meanwhile, bring 4 cups water and 1/2 tsp. salt to a boil. Add 3/4 cup dry polenta and cook for about 1-2 minutes, stirring with a whisk, just until you see the polenta start to absorb the water. Then reduce the heat all the way to low and cook for 25 minutes, stirring frequently. The long cook time made me think the polenta would grow too thick, but on the lowest heat setting, my fears were unfounded.

Stir in the bell pepper pieces and 6 tablespoons shredded vegan cheese in place of Parmesan (I used the vegan mozzarella from Galaxy Foods). Pour the polenta mixture onto a baking sheet, and spread to an even layer in a rectangle with dimensions of 8x16 inches (the original recipe said to use a spatula coated with cooking spray to smooth the top, but a wooden spoon did the trick, too).

Let cool to room temperature on a wire rack, then cover and refrigerate at least 8 hours and up to overnight.

When you're ready to make the rest of the lasagna, remove the polenta from the oven, and place a large cutting board over the top of it. Flip over, and remove the baking sheet from the top, leaving the polenta sitting on the cutting board. Divide in half, crosswise; set aside.



For the filling, heat a large skillet over medium-high heat. Add 2 tablespoons water and 1 and 1/2 teaspoons chopped garlic; cook for 1 minute. Add half of a 10-ounce package of fresh spinach; cover and cook for 1 minute. Stir in the remaining spinach, 1/8 tsp. salt and 1/8 tsp. black pepper. Cover and cook for 3 minutes - the spinach should all be wilted by the end.

Transfer the spinach mixture to a colander and drain, then combine in a bowl with 1/4 cup crumbled firm tofu (in place of ricotta), a dash of nutmeg, and the equivalent of 1 egg using egg replacer (such as Ener-G).

To assemble the lasagna, coat an 8-inch square baking pan with cooking spray. Spread 1/4 cup marinara sauce on the bottom of the dish. I like the marinara from Amy's brand not only because it's certified vegan, but also because it is low sodium. Place one of your polenta sheets over the sauce - it should fit the dish perfectly if you sized it right! Spread 1/4 cup more sauce over the polenta. Arrange 3 ounces thinly sliced vegan mozzarella (such as Galaxy Foods) and the spinach mixture over the sauce; top with 1/4 cup marinara. Top that with the second polenta sheet, then top with a final 1/4 cup of marinara. (Note: I had forgotten the marinara atop the spinach, so added all of my remaining sauce at this step. A small mistake!). On top, sprinkle 6 tablespoons more shredded vegan cheese in place of Parmesan (again, I used Galaxy Foods' vegan mozzarella).

Cover the dish with foil and bake at 375 degrees for 35 minutes. Uncover and bake an additional 20 minutes. Let stand 15 minutes before slicing into 9 squares. Each serving is 140 calories, or place 2 squares on each plate for a bigger entree portion.

Cost:
red bell pepper $1.41
yellow bell pepper $2.42
polenta $6.49
vegan cheese $3.39
fresh spinach $2.99
firm tofu $2.69
marinara sauce $7.99

Split Pea-Spinach Dal with Cauliflower

Try this variation on the Indian staple, dal, with some rice to round out the meal.

Combine 2 and 1/2 cups water, 1 cup dried yellow split peas and 1 bay leaf in a saucepan. Bring to a boil, then reduce heat and simmer for 50 minutes, partially covered.

Add 1 cup water, 2 cups chopped cauliflower florets (I chopped them really finely, so they wouldn't overwhelm the small split peas), and 1/2 tsp. salt. Return to a boil, then reduce heat and simmer for 20 minutes, uncovered, stirring occasionally. Remove from heat and discard the bay leaf.

Meanwhile, heat 1 tablespoon vegan butter (such as Earth Balance) and 1 teaspoon vegetable or canola oil in a small skillet over medium-high heat. Once the 'butter' melts, add 1 cup chopped onion, 1 and 1/2 teaspoons minced fresh ginger, and 2 minced garlic cloves; saute for 3 minutes.

Add 1 tablespoon cumin seeds, 1 tablespoon mustard seeds (I was a little short on this one - probably closer to 2 and 1/2 teaspoons), 1 and 1/2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1/2 tsp. ground red pepper, and 1/8 tsp. ground cloves. Reduce the heat to low and cook for 2 minutes, stirring frequently.

Add the onion mixture to the split pea mixture. Simmer for a final 15 minutes (over about medium-low heat), uncovered, until thick. Stir in 4 cups torn fresh spinach, and cook for a final 3 minutes, until the spinach wilts.

You'll have 6 servings of 2/3 cup and 190 calories each.

Cost:
dried yellow split peas $0.93
cauliflower $4.39
onion $0.86
ginger $1.60
fresh spinach $2.50

Root Vegetable Soup

Wondering what to do with all those leftover root veggies from the market, now that spring produce is upon us? This soup ought to take care of them all!

In a Dutch oven, combine 1 and 1/2 cups peeled and chopped baking potato, 1 and 1/4 cups peeled and chopped turnips, 3/4 cup peeled and chopped rutabaga, 1/2 cup peeled and chopped butternut squash, 1/2 cup chopped onion, 1/4 cup peeled and chopped carrot, 3/4 tsp. dried sage, 1/8 tsp. salt, and 14 ounces of vegetable broth.

Bring to a boil, then reduce heat and simmer for 30 minutes. Let stand for 10 minutes before transferring to a blender; process until smooth. Depending on the size of your blender, it will probably be a good idea to work in batches, and transfer the pureed soup to a bowl after each batch.

Return the pureed soup to the saucepan, and stir in 1 cup plain soy milk (such as Silk). Cook over medium heat just until thoroughly heated.

Ladle 1 and 1/4 cups of soup into each of 4 bowls. Each serving is 130 calories. Double all the quantities above, if you have even more leftover root veggies!

Cost:
baking potato $0.92
turnips $0.96
rutabaga $1.85
butternut squash $2.81
onion $0.48
carrot $0.34
plain soy milk $2.49

'Frittata' with Spinach, Potatoes, and Leeks

This dish would be great at a weekend brunch, or for an easy weeknight supper.

Peel and dice 2 cups of red potatoes. Place in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until the potatoes are tender - about 15 minutes. Drain and set aside.

Thinly sliced 2 cups of leek, and then rinse the slices in a colander so you get the dirt from between all the layers. Melt 1 teaspoon vegan butter (such as Earth Balance) in a Dutch oven over medium heat; add the leek, and saute for 4 minutes. Add 1 (10-ounce) package of fresh spinach and continue to saute until the spinach melts - anywhere between 2 and 5 minutes, depending how tough the spinach is.

Transfer the spinach mixture to a colander, and press with paper towels until barely moist; set aside.

The original recipe called for 4 eggs and 4 egg whites for the body of the frittata. For my vegan version, I combined the following ingredients in a blender: 1 (16-ounce) package of lite silken tofu, 1/4 cup water, 2 tablespoons cornstarch, one vegan egg made from Ener-G egg replacer, and 1/8 tsp. turmeric (for color); process until smooth.

Combine your 'eggs' with 1/3 cup plain soy milk (such as Silk), 2 tablespoons finely chopped basil, 1/4 tsp. salt, and 1/4 tsp. black pepper in a large bowl. Add the spinach mixture and the cooked potatoes.

Pour the mixture into a 10-inch round cake pan coated with cooking spray. Sprinkle the top with 1 and 1/2 tablespoons dry breadcrumbs and 2 ounces shredded vegan cheese in place of provolone (I used the vegan mozzarella from Galaxy Foods).

Bake at 350 degrees for 25 minutes - the 'frittata' should be set.

Remove from the oven while you preheat the broiler, then broil until golden brown - the original recipe said 4 minutes, but I probably should have taken mine out after about 2-3 minutes, because as you can see, I blackened the 'cheese' on top just a little too much!



Divide the frittata into 6 wedges - each wedge is 190 calories. Serve with a side salad or some fresh fruit!

Cost:
leek $5.08
fresh spinach $2.49
basil $2.99
lite silken tofu $1.67
red potatoes $1.59

Bittersweet Chocolate Mousse a l'Orange

The tofu in this creamy mousse makes eggs unnecessary!

In a blender or food processor, combine 1/4 cup raw sugar, 3 and 1/2 tablespoons cocoa powder, 1 tablespoon Grand Marnier, 1/2 tsp. grated orange rind, 1/4 tsp. vanilla extract, a pinch of salt, and 1 (12.3-ounce) package of silken tofu; process until smooth.

Place 1.5 ounces of dark chocolate in a microwave-safe bowl and microwave for 1 minute - the chocolate should be almost melted, but not quite. I like using the dark chocolate from the Endangered Species Chocolate Company, not only because it is certified vegan, but because proceeds go towards a good cause.

Add the chocolate to the tofu mixture, and process until smooth. Because my food processor is a little small, I actually transferred the tofu mixture to a bowl for this step, and folded in the almost-melted chocolate.

Divide 2 small oranges into sections. Divide the sections evenly among 4 bowls or pretty glasses. Top each serving with 1/2 cup of the mousse. Cover and chill these desserts for at least 1 hour, but you can actually make them up to 24 hours in advance, which makes them great for entertaining! Each serving is 250 calories.

Cost:
Grand Marnier $3.25
oranges $1.00
silken tofu $5.99
dark chocolate $3.00

Ginger-Zapped Lemonade

Ginger adds a novel note to this refreshing, tart lemonade.

In a saucepan, combine 1/2 cup water and 1/2 cup raw sugar; cook over medium-high heat for 5 minutes until the sugar dissolves, while stirring, then set aside.

Peel and grate 2 tablespoons of fresh ginger. Place the ginger on a double layer of cheesecloth, and gather the edges of the cheesecloth so you can tie it up securely.

Place the cheesecloth bag in a large pitcher. Add 3/4 cup fresh-squeezed lemon juice (about 4 lemons), along with the sugar mixture and 2 and 1/2 cups water (I used filtered water, but regular type would work just as well). Stir well to combine.

Refrigerate the lemonade for about 2 hours, and then discard the cheesecloth bag. Return the rest of the lemonade to the fridge to chill until ready to serve!

1 cup is 110 calories.

Cost:
ginger $1.08
lemons $3.16

Mushroom Lasagna

I love lasagna, because the various combinations of sauce and vegetable fillings to choose from seem almost endless. I made a zucchini lasagna earlier in the month, and will probably do a few more some time in the near future. Tonight, mushrooms take center stage!

(Ahead of time, you'll want to make 1 cup vegan cottage cheese, since it has to chill for 5 hours: mash 7 ounces lite firm tofu with 1 and 1/2 teaspoons lemon juice, with the back of a fork, until the mixture resembles the curds of cottage cheese. Cover and chill for 5 hours.)

So there are three layers to this particular lasagna - the filling, the sauce, and the noodles.

For the filling: Thinly slice 1 and 1/2 cups leek, then wash the slices in a colander to make sure you get the dirt from between all the layers. Thinly slice 2 (8-ounce) packages of button mushrooms. Melt 2 teaspoons vegan butter (such as Earth Balance) in a large skillet over medium heat. Add the leek and mushrooms, and saute for 7 minutes.

Drain the mixture of any liquid that the mushrooms have yielded during cooking, then return the vegetables to the pan. Stir in 1/3 cup chopped flat-leaf parsley, 1/2 tsp. dried oregano, and 2 minced garlic cloves; set aside.

For the sauce: place 1/4 cup all-purpose flour in a saucepan. Gradually stir in 3 cups plain soy milk (such as Silk), stirring with a whisk until well-blended. Bring the mixture to a boil over medium heat. Once boiling, continue to cook for about 5 minutes, stirring constantly, until the mixture is thick. Remove from heat and stir in 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), the previously-made vegan cottage cheese, 1/2 tsp. salt, 1/4 tsp. black pepper, 1/8 tsp. nutmeg, and 1 (10-ounce) package of spinach - previously thawed, drained, and then squeezed dry.

For the noodles: cook 9 uncooked lasagna noodles according to package directions. Drain, and set aside.

And now it's time to assemble!

Spread about 1 cup of the sauce on the bottom of a 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the sauce. Top with about 1 and 1/2 cups of the mushrooms mixture. Repeat the layers - 1 cup more sauce, 3 more noodles, 1 and 1/2 cups more mushroom mixture, then 3 more noodles.

Spread your final 1/2 cup of sauce over the top - I actually had closer to a full cup leftover, which probably means I didn't let it thicken enough, so I just poured in all that I had remaining. (Note: I also had about 1/2 cup more mushroom mixture than expected, so I added that with the last layer of mushrooms).

Cover the dish with aluminum foil and bake at 400 degrees for 25 minutes.

Next, the original recipe called to uncover the dish and sprinkle with a mixture of Parmesan and fontina - 1 cup of cheese total. Instead, I used entirely the vegan mozzarella from Galaxy Foods, but combine any variation of vegan cheeses you like to equal 1 cup.

Bake, uncovered, for a final 15 minutes. Let stand 10 minutes before slicing into 9 servings. Each serving is 270 calories.

Cost:
lasagna noodles $2.99
plain soy milk $2.49
vegan cheese $4.99
lite firm tofu $2.69
frozen spinach $2.99
leek $1.91
button mushrooms $2.98

Spaghetti with 'Parmesan' and 'Bacon'

It's easy to find vegan replacements for the two, key non-vegan elements in this dish, so don't let the recipe title throw you off!

Cook 8 ounces spaghetti according to package directions - for an extra protein boost, try a pasta made from a different flour than whole wheat - I like the Jerusalem artichoke flour spaghetti from De Boles, which is also higher in fiber than regular spaghetti.

Drain the pasta, reserving 1/4 cup of the cooking liquid, and set aside.

Meanwhile, chop 6 slices of vegan bacon (such as Light Life). Cook in a medium skillet coated with cooking spray over medium heat until crisp - about 5 minutes.

Remove the 'bacon' from the skillet, and re-coat the skillet with cooking spray. Add 1 large minced garlic clove; saute 30 seconds, stirring constantly.

Combine 1/2 cup plain soy milk (such as Silk), 1/2 tsp. salt, 1/2 tsp. black pepper, and the equivalent of 2 eggs using egg replacer (such as Ener-G). Gradually add the reserved 1/4 cup of cooking liquid, stirring constantly with a whisk.

Add the cooked pasta, the soy milk mixture, and 1/2 cup frozen petite green peas (thawed in advance) to the skillet with the garlic; cook over low heat for 3 minutes. I forgot to turn the heat down, but luckily it wasn't enough time for anything to overcook or burn!

Stir in the cooked 'bacon' and 3/4 cup grated vegan cheese in place of Parmesan - I like the vegan mozzarella from Galaxy Foods. Stir well to combine, then dish out 1 and 1/4 cups of pasta onto each of 4 plates. Each serving is 360 calories.

Cost:
spaghetti $2.69
vegan bacon $3.39
frozen petite green peas $2.19
vegan cheese $3.39

Mushroom Crepes Chasseur

Chasseur, which means 'hunter' in French, normally refers to a dish of mushrooms and game meat. But we vegans are hunting for just the mushrooms today! These yummy crepes were fun to make, and made me feel oh so French in my kitchen.

Start with the crepe batter: lightly spoon 1/2 cup all-purpose flour and 1/2 cup chickpea (garbanzo) flour into measuring cups, and level with a knife. Combine the two flours with 1/4 tsp. salt. Add 1 cup warm water and 1 tablespoon olive oil, stirring with a whisk until smooth. Let stand for 20 minutes.

Heat an 8-inch nonstick skillet coated with cooking spray over medium-high heat (or use a crepe pan, if you have one!). Remove the pan from heat, and ladle in 1/4 cup of the batter. Quickly tilt the pan in all directions so the batter evenly covers the bottom. Return to the burner and cook for 40 seconds, then carefully flip over and cook for 30 seconds on the other side. The crepe should be able to shake loose from the pan.

Transfer the cooked crepe to a piece of wax paper to cool, then repeat with the remaining batter, until you have 6 crepes total. (Note: I found it was helpful to re-coat the skillet with cooking spray after the third crepe). Stack the crepes between pieces of wax paper so they don't stick together.

Crepes can be hard the first few times, so don't worry if you need a couple of practice rounds. I find that it's easiest to use a very thin spatula to turn them over, and also that it helps to guide the crepe from the pan to the wax paper with the spatula, so it doesn't fold over on itself. Once you get the hang of it, I guarantee you'll have fun with the process!



Now for the filling and sauce! Bring 2 cups vegetable broth and 1/4 cup water to a boil in a saucepan. remove from heat and add 1/4 cup dried porcini mushrooms. Let stand for 30 minutes.

Drain the mixture through a sieve over a bowl. Finely chop the porcini mushrooms and set aside. Return the broth to the saucepan, and stir in 6 tablespoons red wine and 1 tablespoon agave nectar (in place of honey); set aside. (Note: if you want to cut back on dishes, just remove the porcini mushrooms with a slotted spoon, instead of using the sieve!) Any dry vegan red wine of your choice would work well in this recipe, but given the French flavors of the cooking, I recommend a vegan/unfiltered red from France!

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 cup chopped onion and saute 3 minutes. Add the chopped porcini mushrooms and saute for 1 minute. Add 8 ounces coarsely chopped button mushrooms and 4 ounces coarsely chopped shiitake mushroom caps; saute for 4 minutes.

Reduce the heat to medium, and stir in 1/4 tsp. black pepper, 1/8 tsp. nutmeg, and 3 minced garlic cloves; cook for 1 minute before adding 6 tablespoons of the broth mixture. Reduce heat to low, and simmer for about 15 minutes, stirring occasionally.

Bring the rest of the broth still in the saucepan to a boil, and continue to cook until reduced to about 3/4 cups (about 12 to 15 minutes). Whisk together 1 tablespoon water and 1 teaspoon cornstarch, and add to the reduced broth. Return the mixture to a boil, then cook for 2 minutes until the sauce is thick.

To assemble, spoon about 1/3 cup of the mushroom mixture into the center of each crepe. Fold over the sides and the ends, and place 2 crepes, seam-side down on each of 3 plates. Drizzle each serving with 1/4 cup of the sauce, and sprinkle with about 2 teaspoons chopped flat-leaf parsley. Each serving is 340 calories.

Bon appetit!

Cost:
vegetable broth $4.29
dried porcini mushrooms $4.99
dry red wine $19.99
onion $0.72
button mushrooms $1.49
shiitake mushrooms $3.99
flat-leaf parsley $1.69

Zucchini and Basil Lasagna

This dish is relatively simple, as lasagnas go, but don't take that to mean it's good for a quick night! There are still several layers of ingredients to need to come together, and I was perhaps a bit too busy to be ambitious enough for lasagna on this particular weeknight...

The first mistake I made was forgetting to make the vegan cottage cheese in advance. 'Cottage cheese' is a simple process of mashing 2 cups crumbled lite firm tofu with 1 tablespoon lemon juice, then letting it chill for about 5 hours. I only remembered to make my 'cottage cheese' about half an hour in advance, however, but figured it was all right since it was meant for the lasagna filling, not to be eaten by itself.

Combine the 'cottage cheese' in a blender with 1 cup chopped basil (I was little short, probably closer to 3/4 cups), and the equivalent of 1 egg using egg replacer (such as Ener-G). Process until smooth, then set aside.

Heat a large skillet coated with cooking spray over medium-high heat. Add 4 cups chopped zucchini and 1/2 cup chopped onion; saute for 5 minutes. Stir in 2 cups bottled spicy tomato pasta sauce, then remove from heat. Note: There are many brands on the market, most of which were vegan when I glanced at ingredients, but watch out for sneaky things like anchovies. I used the Spicy Tuscan Tomato Sauce from Lucini: www.lucini.com

Grate 1 and 1/2 cups vegan mozzarella (such as Galaxy Foods); set aside.

Now it's time to assemble the lasagna! Spread 1/4 cup of the zucchini mixture on the bottom of a 13x9-inch baking dish coated with cooking spray. Layer 3 lasagna noodles over the mixture; since I prefer the organic lasagna from Whole Foods' house brand, which are not oven-ready, I cooked mine in boiling water for about half their cook time, so they would be slightly supple at this stage, and then finish cooking in the oven.

Cover the noodles with 1/3 of the 'cottage cheese' mixture, 1/3 of the zucchini mixture, and 1/3 of the 'mozzarella.' Repeat the layers: 3 more lasagna noodles, 1/3 of the cottage cheese, 1/3 of the zucchini, 1/3 of the 'mozzarella. Repeat a final time, ending with the mozzarella.

Cover and bake at 350 degrees for 45 minutes. Uncover and bake a final 15 minutes.

Divide into 8 servings of 230 calories each.

Cost:
lite firm tofu $2.00
zucchini $2.51
bottled spicy tomato pasta sauce $8.39

Pasta with Leek, Pepper, and Chive Sauce

I like orecchiette pasta in this recipe, but any pasta shape will do! Cook whichever variety you choose according to package directions while you begin the vegetable prep below, so the recipe all comes together seamlessly.

Thinly slice 3 and 1/2 cups leek, then rinse the slices in a colander to make sure the dirt is gone from between all the layers. Set aside.

Peel 3 yellow bell peppers with a vegetable peeler - I found this to be a slightly tricky maneuver, since it makes the peppers slippery in your hand, but it helps the peppers become soft and adhere to the pasta better later on! Slice the peeled peppers into 1/4-inch strips.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the leek and the pepper strips, and saute for 4 minutes.

Stir in 1 cup vegetable broth, 1 teaspoon grated lemon rind, and 1 tablespoon fresh-squeezed lemon juice; cook for 3 minutes.

Stir in 1/2 cup vegan cream cheese (such as Tofutti Better Than Cream Cheese); reduce the heat to medium-low and cook for 2 minutes, stirring constantly, while the 'cream cheese' melts.

Add 3 cups cooked orecchiette pasta (about 8 ounces uncooked pasta), along with 1/4 tsp. salt, and 1/4 tsp. black pepper; cook for 2 minutes.

Stir in 2 ounces shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 1/4 cup chopped chives, 1/4 cup thinly sliced basil (mine was closer to chopped than sliced), and 3 tablespoons pine nuts (which you can toast first, if you like).

Spoon 2 cups of pasta onto each of 4 plates. Each serving is 400 calories. This dish is best served immediately!

Cost:
leek $4.37
yellow bell peppers $9.58
lemon $0.79
chives $2.49
basil $2.99
pine nuts $0.85

De-lish Oatmeal

Make this yummy breakfast on a morning when you can be leisurely, with a cup of coffee and the newspaper!

Bring 3/4 cup water and 3/4 cup apple cider to a boil in a saucepan. Add 1 cup regular oats and 1/4 tsp. salt; reduce heat to low and cook for 3 minutes, stirring occasionally.

Stir in 1/2 cup diced pear (any variety you like!), 1/4 cup dried cranberries, 1/2 tsp. cinnamon, and 1/4 tsp. vanilla extract; cook an additional 3 minutes or so, until the oats are tender.

Stir in 1/4 cup chopped pecans (toast them first, if you like) and 1/4 cup plain soy milk (such as Silk).

You'll have 3 servings of 3/4 cup and 260 calories each.

Cost:
apple cider $1.29
pear $0.94
dried cranberries $0.56

Raspberry Sparkler

This sparkling drink is great for spring events - think bridal showers, baby showers... or just brunch with friends!

Combine 1 and 1/2 cups cran-raspberry juice with 1 and 1/2 teaspoons fresh-squeezed lime juice. Pour 1/2 a cup of the juice mixture into each of 3 champagne glasses, and divide a split of champagne brut (a small, 375 milliliter bottle) evenly among the glasses. Serve each glass with a thin slice of lime.

Each drink is 180 calories. Repeat the procedure with more juice and champagne as needed, to serve all your guests! These are best served immediately while the champagne is fizzy.

Note: my first choice for cran-raspberry juice is R.W. Knudsen, but since it can be hard to find, the more widely-available cran-raspberry from Apple & Eve is much better than other versions on the market - no sugar or corn syrup added - and will do in a pinch.

There are several certified vegan/organic champagnes on the market; one to try is Serge Faust, available from www.theorganicwinecompany.com

Cost:
cran-raspberry juice $3.49
lime $0.50
champagne $21.99

Garlic-Roasted Potatoes and Fennel

This homey side dish will fill the kitchen with warmth - great for these last few nights that dip down into winter-cool temperatures.

Cut 2 pounds small red potatoes in half, and arrange in a single layer on a baking sheet coated with cooking spray. Drizzle with 1 tablespoon olive oil.

Separate and peel the cloves from one whole head of garlic. Finely chop one of the cloves, and sprinkle over the potatoes. Arrange the remaining whole cloves around the potatoes, along with 2 large green bell peppers (cut into 1/2-inch thick strips), 1 teaspoon crushed fennel seeds, 1 teaspoon crushed coriander seeds, 1/2 tsp. paprika, 1/4 tsp. salt, and 1/8 tsp. black pepper. Toss to combine, and set aside.

Note: a mortar and pestle make easy going of crushing the fennel and coriander seeds!

Meanwhile, heat 1 and 1/2 cups vegetable broth in a saucepan over medium heat, just until warm. Remove from heat and stir in 1/8 tsp. saffron threads; let stand 10 minutes. Stir in 1 tablespoon sherry vinegar, then drizzle the broth mixture over the potato mixture.

Bake at 375 degrees for 30 minutes. While the potatoes cook, cut 2 large fennel bulbs in half. Remove the cores, then cut each half in half again (so you have 8 pieces of fennel total).

After 30 minutes, remove the pan from the oven and arrange the fennel pieces over the potatoes. Return to the oven and cook an additional 50 minutes, stirring halfway through.

You'll have 6 servings of 1 and 1/2 cups and 180 calories each. Garnish with some fronds from the fennel, if you like, for a pretty presentation!

Note: I was distracted (listening to a baseball game, I confess...) and forgot the paprika, salt, and pepper while tossing the ingredients together. So I added those three seasonings when I added the fennel bulbs to the pan at the thirty minute mark. Whoops!

Cost:
fennel bulbs $3.75
small red potatoes $4.99
garlic head $0.36
green bell peppers $2.15
saffron $7.99
sherry vinegar $6.99

Tomato Pachadi

It was great fun to make this dish, a simplified version of a South Indian side dish called pachadi, because my boyfriend's family hails from that part of India. Traditional pachadi usually consists of finely chopped and boiled vegetables, mixed with coconut, chiles, and mustard seeds. This version keeps those last three ingredients in the mix, but makes things easier with the use of canned tomatoes!

Combine 1/2 cup water, 1 tablespoon organic brown sugar, 2 bay leaves, and 1 undrained (28-ounce) can of fire-roasted crushed tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.

Transfer to a bowl, and cool to room temperature. Once cool, discard the bay leaves.

When the tomato mixture is almost cool, heat 1 teaspoon vegetable or canola oil in a small skillet over medium heat. Add 2 and 1/4 teaspoons mustard seeds and 2 dried hot red chiles; cook, partially covered, for 3 minutes, while shaking the pan frequently - the mustard seeds should begin to pop.

Cool the mixture, then discard the red chiles.

Add the mustard seed mixture to the tomato mixture, along with 1/4 cup flaked coconut and 1 seeded and minced serrano chile. Stir in 1/4 cup plain soy yogurt (such as Whole Soy). This is best served immediately. It goes great with some cooked rice and lentils to round out the meal. A 1/4 cup of the pachadi is 90 calories.

Cost:
canned crushed fire-roasted tomatoes $3.39
plain soy yogurt $1.39

Golden Compote of Pineapple, Cardamom, and Rose Water

This intriguing dessert balances sweet, sour, and cool sensations.

Slice 3 (1/4-inch thick) slices of lime, and cut each slice into quarters. Cook the lime in boiling water for 1 minute, then drain and set aside.

Combine 6 tablespoons water, 2 tablespoons raw sugar and 4 cardamom pods in a saucepan; bring to a boil and cook for 1 minute, until the sugar dissolves. Add the lime slices, then reduce heat and simmer for 10 minutes. Remove from heat and let stand for 1 hour; discard the cardamom pods.

In a bowl, combine 1 and 1/2 cups cubed pineapple, 1/4 cup golden raisins and 3/4 tsp. rose water. Pour the lime mixture over the pineapple mixture, tossing gently to combine.

Cover and chill until ready to serve - you can make this up to 24 hours in advance, although mine only chilled for about 7 hours.

Serve 2/3 cup of compote over 1/2 cup vegan vanilla ice cream of your choice (I like the Soy Delicious vanilla from Turtle Mountain). Sprinkle each serving with 2 teaspoons chopped pistachios. Each serving is 250 calories. Double this recipe, if you like!

Note: Look for rose water in the Indian section of the grocery store. Leftover rose water has many culinary uses, but it can also become part of your beauty cabinet. Rub a rose water-soaked cotton ball over your skin as toner, or place cotton pads soaked in rose water over your eyes, to ease stress from staring at the computer screen all day!

Cost:
lime $0.50
pineapple $4.28
rose water $3.69
vegan vanilla ice cream $4.19

Ragout of Cipollini Onions, Tomato, Cinnamon, and Cumin

Eat this as a side dish as it is, or try serving it over rice!

Sprinkle 2 chopped garlic cloves over the bottom of a 13x9-inch baking dish coated with cooking spray. Cut 3 large tomatoes (about 1 and 1/4 pounds total) in half, and place the tomatoes, cut-sides down, over the garlic. Sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper, and lightly coat with cooking spray. Bake at 375 degrees for 55 minutes.

Remove from the oven and cool in the dish - the original recipe didn't specify if they should only cool slightly or all the way, but I was impatient so just gave mine about 10 minutes of cooling.

Transfer the tomatoes and garlic to a blender, but leave the cooking liquid in the pan. Puree the tomato mixture until smooth. Strain through a sieve over a bowl, and discard the solids. Add the reserved cooking liquid to the strained liquid; set aside.

Heat a large skillet over medium-high heat and add 2 pounds peeled cipollini onions - yes, it will be a little bit of work to peel all those onions, but it actually took less time than I would have imagined! Saute for 8 minutes, then remove the onions from the pan.

Add 1 teaspoon ground coriander, 1/4 tsp. ground cumin and 1 cinnamon stick to the pan; saute for 1 minute. Return the onions to the pan, along with the pureed tomato mixture, 1/4 tsp. salt, 1/8 tsp. black pepper, 1 cup vegetable broth, 1/4 cup dried currants, 3 thyme sprigs, 2 bay leaves and 1 (3-inch) strip of orange rind; bring to a simmer over medium heat, and continue to cook for 30 minutes, stirring occasionally. By the end, the sauce should be thick and the onions tender.

Remove from heat and stir in 2 tablespoons fresh-squeezed orange juice and 1 teaspoon organic brown sugar. Remove the cinnamon stick, the bay leaves, and the orange rind. The original recipe didn't say to remove the thyme sprigs, but I'd imagine you'd want to, as well.

Sprinkle 2 tablespoons chopped cilantro over the top, and you're ready to serve! 2/3 cup is 150 calories.

Cost:
garlic $0.57
tomatoes $5.48
cipollini onions $2.73
vegetable broth $3.00
dried currants $
thyme $2.49
orange $0.89

Stuffed Zucchini with Potatoes and Peas

This Indian-spiced dish combines the flavor of the salty stuffing with the sweetness of the zucchini, for a wonderful overall taste!

Slice 6 medium-sized zucchini in half lengthwise. Mine were actually probably a little too small, in retrospect, to hold all of the stuffing, so when you purchase your zucchini, make sure they total about 3 pounds. Scoop out their pulp, leaving about a 1/4-inch thick shell intact. Place the zucchini halves in a baking dish (use two, if you don't have one that's large enough) and sprinkle with 1/2 tsp. salt. Discard the zucchini pulp or save for another use.

Peel and dice 1 and 1/2 cups of baking potato. Cook in boiling water for 2 minutes, then drain and set aside.

Meanwhile, heat 2 teaspoons vegan butter (such as Earth Balance) and 2 teaspoons olive oil in a skillet over medium-high heat - definitely use a large skillet here! I used my medium-sized one, and realized it was nearly overflowing by the end.

Add 2 and 1/2 cups chopped onion, 1 and 1/2 tablespoons minced fresh ginger, 2 crushed garlic cloves (I used 4 very small cloves), and 1 minced serrano chile - keep the seeds in the chile, for authentic Indian-cuisine heat! Saute for 3 minutes, then stir in 2 tablespoons chickpea (garbanzo) flour, 1 teaspoon ground coriander, 1/4 tsp. ground turmeric, 1/4 tsp. ground red pepper, and 1/4 tsp. ground cumin; cook for 5 minutes over medium-low heat.

Stir in 1/4 tsp. salt, the cooked potatoes, 1 and 1/2 cups frozen green peas (thawed in advance), and 2 tablespoons chopped cilantro.

Pat the zucchini dry with paper towels (which I forgot to do!), and fill each shell with about 1/3 cup of the stuffing. Cover with foil and bake at 375 degrees for 20 minutes.

2 stuffed zucchini halves make a serving of 150 calories. Serve with some rice and lentils to round out the meal!

Cost:
zucchini $5.48
onion $1.92
ginger $0.84
serrano chile $0.20
chickpea flour $3.49
frozen green peas $2.99
cilantro $1.69

On a completely unrelated note, my first niece was born just about an hour ago. WELCOME INTO THE WORLD OLIVIA!

Italian Potato Torta

This dish makes a hearty vegan entree, while, say, everyone else eats Easter ham. A torta refers to any wide variety of Italian dishes, ranging from quiche-like tarts to layered cheese-and-vegetable loaves. In a broad sense, the term refers to any tart, cake or pie.

Peel and cube 6 cups of baking potato, and place in a saucepan. Cover with water, then bring to a boil; continue to cook for 15 minutes until the potatoes are tender. Drain, and return the potatoes to the pan. Add 1/2 cup all-purpose flour, 2 teaspoons olive oil, and 1/8 tsp. salt; mash with a potato masher until smooth.

Transfer the mixture to a 9-inch cake pan coated with cooking spray, pressing so you have a smooth, even layer.

In a bowl, combine 1/4 tsp. dried Italian seasoning, 2 minced garlic cloves (I actually used 3, because mine were really small), and 1 drained (14-ounce) can of diced Italian-style tomatoes. Spread the tomato mixture in an even layer over the potatoes.

The original recipe called for a mixture of mozzarella and Parmesan sprinkled on top, but I used just the rice vegan mozzarella from Galaxy Foods for both types. Whatever blend of 'cheeses' you choose, sprinkle 1 and 3/4 cups shredded vegan cheese evenly over the tomato mixture.

Bake at 450 degrees for 25 minutes. Let the torta stand for 20 minutes before dividing into 4 wedges of 460 calories each. Garnish with some fresh thyme sprigs if you like, for a pretty presentation.

Cost:
baking potato $3.50
canned diced Italian-style tomatoes $1.19
vegan mozzarella $3.69

Hibiscus Punch

African cuisine is the one I tap into the least, so I was excited to make this easy punch. Called bissap rouge in Senegal, where it is popular, the punch gets its flavor and color from dried hibiscus flowers, which you can find in Asian or Mexican grocers. The dried hibiscus might also be labeled "hibiscus pods" or "roselle" depending where you buy them.

Combine 4 cups water and 1/2 cup dried hibiscus flowers in a saucepan; cover and let stand for 2 hours.

Bring to a boil, then simmer, uncovered, for 5 minutes.

Strain the mixture through a sieve over a bowl; discard the solids. Stir 1/3 cup vegan sugar into the punch, and stir until it dissolves. Chill until ready to serve!

1 cup of punch is 70 calories.

Note: leftover dried hibiscus makes for great tea infusions - simply place 1 or 2 flowers in the bottom of a tea mug, fill with boiling water, and let steep for about 5 minutes.

Cost:
hibiscus pods $2.75

Salsa Bean Soup

This tasty soup comes together in minutes.

Heat 1 teaspoon vegetable or canola oil in a large saucepan over medium-high heat. Add 1 tablespoon bottled minced garlic (I actually used dried minced garlic) and saute for 1 minute. Stir in 2 cups water, 1/2 tsp. chipotle chile powder, 3 rinsed and drained (15-ounce) cans of black beans, and 8 ounces of bottled salsa; bring to a boil, then reduce heat and simmer for 1 minute.

For the salsa, try Organicville, which is certified vegan. Use mild, medium, or hot, depending how spicy you want this soup to be - I chose mild this time around!

Transfer 3 cups of the soup mixture to a blender and puree until smooth. Return the pureed mixture back to the pan with the rest of the soup. Stir in 1 tablespoon fresh-squeezed lime juice, and simmer the soup for a final 10 minutes.

Remove from heat and stir in 1/2 cup chopped cilantro.

Ladle 1 and 1/4 cups soup into each of 5 bowls. Sprinkle each serving with about 2 tablespoons shredded vegan Monterey Jack (such as Vegan Gourmet). Each serving is 220 calories.

Cost:
canned black beans $5.97
bottled salsa $4.39
lime $0.50
cilantro $1.69
vegan Monterey Jack $4.39

Sweet and Sour Slaw

This slaw is about as simple as a recipe can get! It's great alongside dinners with earthy flavors - think a bowl of stew, or rice and beans scented with paprika.

In a large bowl, whisk together 1 tablespoon raw sugar, 3 tablespoons cider vinegar, 2 teaspoons vegetable or canola oil, and 1/4 tsp. salt, whisking until the sugar dissolves.

Add 4 and 1/2 cups packaged cabbage-and-carrot coleslaw (such as Dole) and 1/4 cup chopped green onions; toss to coat.

You can serve this either at room temperature or chilled - I preferred it made a couple hours in advance and chilled so the flavors had more time to blend.

1 cup of slaw is 50 calories.

Cost:
cider vinegar $3.39
cabbage-and-carrot coleslaw $2.49
green onions $0.99