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I just now realized that I didn’t peel the eggplant for this recipe… oops. Still turned out well. This is such a traditional vegetarian dish that I just had to try it out. I’m not a huge eggplant fan, but this was pretty good. You can serve this on pasta, put it in a sandwich, or eat by itself!

INGREDIENTS

• 2 eggplants, peeled and thinly sliced
• 2 eggs, beaten (whites work too)
• 2 cups Italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried basil
• Pasta of Choice (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Sweat the 1/4″ slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat very dry with paper or cloth towel.
3. Pour breadcrumbs into cereal bowl. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a non-stick sprayed baking sheet. Bake in preheated oven for 5-7 minutes on each side.
4. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 35 minutes, or until golden brown.

Rating:

4 out of 5 penguins were impressed with this restaurant-style dish!

This is, by far, the best spaghetti salad recipe I’ve ever had. Unfortunately, it’s not vegan (the mix that “makes” the dish contains cheese). Make it a day in advance for best flavor. This serves a lot of people. (My picture isn’t impressive, but I didn’t add some of the ingredients.)

INGREDIENTS

• 1 Lb bag spaghetti
• 16 oz bottle Italian Dressing
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 can olives (3.8 ounce cans)
• 1 bell pepper, diced
• 4 Tbl McCormick Salad Surpreme

DIRECTIONS

1. Cook spaghetti, drain. Transfer to large bowl. After allowing the pasta to cool just a little bit, add all ingredients and mix. Refridgerate overnight.

Rating:

4 out of 5 penguins loved this and will make it for the next BBQ!

Very Very soon! I have about 4 or 5 recipes just waiting to be posted.

This soup is so quick, easy, cheap, and flavorful! Thank you Michael (from the Veggieboards)! I used Great Northern and Black beans.

INGREDIENTS

• 2 cans of beans (Black Beans, Pinto, Great Northern, Red, etc.)
• 1 can diced or stewed tomatoes
• 1 can of corn, drained
• 1/2 cup chopped yellow onion
• 2 tablespoons taco seasoning (about half a packet, read ingredients)
• Cilantro, handful
• 1 1/2 cups water

DIRECTIONS

1. Combine all ingredients, including liquid, bring to a boil, then simmer for 15 minutes. Serve hot and top with sour cream or cheese (optional).

Rating:

5 out of 5 penguins liked the spice of this soup!

This recipe doesn’t really taste like pumpkin, but I thought it was good.

INGREDIENTS

• 1 medium onion, chopped
• 2 tablespoons vegan butter
• 2 (14.5 ounce) cans vegetable broth
• 2 cups sliced peeled potatoes
• 2 cups canned cooked pumpkin
• 2 cups soy milk
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup vegan sour cream
• 1 tablespoon chopped fresh parsley
• Bac’n pieces

DIRECTIONS

1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan.
2. Add the soy milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bac’n.

Rating:

4 out of 5 penguins thought this was the perfect way to begin fall!

By far, these are my favorite cookies EVER.

INGREDIENTS

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Rating:

5 out of 5 penguins ate the 36 cookies in one sitting. They had a belly ache for 6 months.

This recipe is very healthy and surprisingly good. I usually don’t eat foods like this (it’s like a casserole), but I do like this recipe. If you can’t find canned lentils, buy dried and cook them before you start preparing this recipe. I couldn’t get the top to brown, I believe it was because of the vegan substitutes I used. You can try using the broiler if you can’t get yours to brown either.

INGREDIENTS

• about 1/2 cup olive oil
• 1 onion, chopped
• 4 celery stalks, chopped
• 1 garlic clove, finely chopped
• 14 oz canned chopped tomatoes
• 10 1/2 canned green lentils
• 2 tbsp chopped fresh parsley
• 1 large eggplant, sliced
• salt and pepper

SAUCE:

• 2 tbsp vegan butter
• 1/4 cup all-purpose flour
• 1 1/4 cup soy milk
• pinch of freshly grated nutmeg
• 1 egg or equivalent substitute (I use Ener-G)
• 1/2 cup freshly grated Parmesan cheese (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the celery, garlic, tomatoes, lentils and their canned juices, and parsley. Season to taste with salt and pepper. Reduce the heat, cover, and let simmer gently, stirring occasionally, for 15 minutes, or until the mixture has thickened.
2. Meanwhile, heat a little of the remaining oil in a large, heavy-bottom skillet. Add the eggplant slices, in batches if necessary, and cook until golden on both sides, adding more oil as necessary. Remove with a slotted spoon and drain on paper towels. Layer in oven proof dish with the lentil and tomato mixture and the eggplant slices, ending with a layer of eggplant.
3. To make the sauce, put the butter, flour, and milk in a pan over medium-low heat and bring to a boil, whisking constantly. Season to taste with salt and pepper and nutmeg. Remove from the heat, let cool slightly, then beat in the egg. Pour the sauce over the eggplant, sprinkle with the Parmesan cheese, and bake in the preheated oven for 30-40 minutes until golden on top. Serve immediately. (Warning, it’s going to be HOT)

Rating:

4 out of 5 penguins enjoyed this dish!

The first time I made these, it didn’t turn out good at all. The original recipe called for more than twice the pepper needed. I made some modifications and now it’s perfect! It cooks all day, so it will be ready for you when you get home from work, school, or.. whatever

Serves 15

INGREDIENTS

• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded
• 2 tablespoons minced garlic
• 3 teaspoons salt
• 2 cups vegetable broth
• 6 cups water
• 1/2 – 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional

DIRECTIONS

1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and broth and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, remove onion and jalapeno, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Rating:

5 out of 5 penguins had burritos for a week!

This recipe comes from Linda McCartney’s “Home Cooking.” I recommend this cookbook, but it’s mostly lacto-ovo recipes.

Serves 6

INGREDIENTS

• 4 tablespoons butter
• 1 large onion, chopped
• 6 cups mushrooms, sliced
• 1 teaspoon paprika
• 1/4 cup flour
• 6 vegetable burgers, thawed and cubed
• 1 cup white wine
• a little vegetable stock or water
• 6 tablespoons sour cream
• 1/2 teaspoon mild mustard
• Egg Noodles

DIRECTIONS

1. Melt the butter in a pan, and fry the onions and mushrooms, with the paprika, for 10 minutes. Add the flour and the cubed vegetable burgers, stir well and brown for 2 minutes.
2. Pour in the wine and simmer very gently for 10-15 minutes. Stir often and add a little vegetable stock if the mixture seems dry. Start the water boiling for the egg noodles.
3. Finally, add the sour cream and mustard, then heat through but do not boil or simmer. Serve immediately on noodles.

Rating:

4 out of 5 penguins were impressed with Linda’s recipe and went out to buy this cookbook.

This is a very tropical drink, something many people drink in Hawaii. This serves 1-2. I’m not sure if 2 oz of strawberries means strawberry puree, but I think the puree would work best. I couldn’t get my drink to look fancy… didn’t have the hurricane glass when I first made this (2nd picture). It can be done though.

INGREDIENTS

• 1 oz light rum
• 1 oz Malibu coconut rum
• 2 oz strawberries
• 1 banana
• 2 oz pineapple juice
• 2 oz coconut cream

DIRECTIONS

1. Blend banana, coconut cream, pineapple juice, and ice in a blender and set aside. In the bottom of a hurricane glass, stir together both rums and strawberries.
2. Pour banana/coconut/pineapple mix slowly into the glass. The strawberry/rum mix should creep up the sides of the glass to make a wonderful looking cocktail!

Rating:

5 out of 5 penguins drank these by the pool.