Roasted Vegetable Lasagna

Makes 8 servings

7 WW pts/ serving

1/2 lb lasagna noodles (about 12 noodles), cooked according to package directions and drained on paper towels until ready to use.

For the Vegetable Filling:

1 large eggplant, sliced into 1/4" rounds

1 large zucchini, sliced into 1/4" rounds

1 large summer squash, sliced into 1/4" rounds

1/2 red bell pepper, cut into 1" pieces

1 medium yellow onion, sliced into quarters

1 tsp sea salt

1 tsp fennel seed

1 tsp dried rosemary

1 tsp dried oregano

1/4 tsp black pepper

cooking spray

Preheat oven to 350 degrees. Combine all ingredients in a large baking dish, tossing to combine. Coat with cooking spray and stir again. Bake veggies for 45 minutes to an hour, stirring at least once, or until very tender. Set aside.

Note: This can be done ahead of time.

For the Tofu Cream Filling:

1 (12.3-oz) pkg firm tofu

2 Tbsp fresh parsley

1 Tbsp nutritional yeast

1 bulb roasted garlic (see recipe below), cloves removed from paper skins

1 tsp sea salt

1/2 tsp fennel seed

1/2 tsp dried oregano

1/8 tsp black pepper

Combine all ingredients in a food processor. Process until smooth. Set aside.

For Roasted Garlic:

1 bulb garlic

1 tsp olive oil

1/8 tsp sea salt

pinch black pepper

Preheat oven to 350 degrees. Cut top off garlic to expose cloves. Place garlic on a piece of aluminum foil, then place in a small ramekin (to avoid dripping). Pour olive oil over garlic, then sprinkle with salt and pepper. Bake for 45 minutes or until garlic very soft and fragrant.

(I do this when I roast the veggies. Takes the same amount of time).

For the Sauce:

1 (1 lb. 10-oz) jar spaghetti sauce (I like Ragu's No Sugar Added Light Tomato Basil)

1 (14-oz) can no-salt added diced tomatoes

1 tsp fennel seed

1 tsp dried oregano

1 tsp dried basil

To Assemble:

Preheat oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray. Place a small amount of sauce on the bottom of the pan, using the back of a spoon to get an even layer. Top with 3 noodles, then top with about 1/3 of the tofu cream, 1/2 the veggies, and 1/3 of the sauce. Repeat once. Top with remaining noodles, remaining tofu cream, and remaining sauce.

Bake for 45 minutes to an hour, or until bubbly and heated through.

Note: Can be made ahead and frozen. Just cover with plastic wrap and aluminum foil. Just to be safe, I like to write on the foil what the hell is in the dish and what date I made it on. This avoids mystery. If you like mysteries, by all means, throw caution to the wind.

Chipotle Black Bean Soup

Makes 12 (1-cup) servings
2 WW pts/serving

1 Tbsp extra virgin olive oil
1 medium red bell pepper, seeded and finely diced
1 medium onion, finely chopped
4 cloves garlic, minced
4 adobo chipotle peppers, finely chopped
1 Tbsp chipotle sauce from peppers
6 c. vegetable stock (preferrably homemade)
1 (14.5-oz) can diced tomatoes, no salt added variety preferred
6 c. cooked black beans, most of liquid drained
2 tsp ground cumin
2 tsp sea salt
1/2 tsp dried oregano
1/4 tsp black pepper

In a large stockpot, heat olive oil over medium heat. Add onions and peppers, and saute for 3-4 minutes until onion translucent. Add garlic and saute for 1 more minute, being careful not to burn garlic. Add chipotle peppers, stock, tomatoes, and black beans. Add seasonings; cover and bring to a boil. Reduce heat to simmer for 15 minutes.

For a creamier texture, use a hand-held immersion blender to roughly puree soup.

Vegetarian Chili

WARNING - NOT VEGAN!

Makes 6 (1-c.) servings
5 WW points/serving

1 tsp olive oil
1 c. yellow onion, finely diced
2 c. zucchini and yellow squash, diced
3 cloves garlic, minced
1 (12-oz) package Quorn Grounds or Morningstar Farms Crumbles (contain egg products)
1 (14-oz) can black beans (do not rinse or drain)
1 (29-oz) can tomato sauce
2 (14.5-oz) cans diced tomatoes with jalapenos
1 c. frozen sweet corn
1 Tbsp chili powder
1 Tbsp sugar
2 Tbsp ground cumin
1-1/2 tsp sea salt
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp black pepper

Preheat a slow cooker over HIGH heat.

Meanwhile, heat olive oil in a 10-inch skillet over medium heat. Add onion, zucchini, and garlic. Cook 3-5 minutes, or until onion becomes translucent. Add Quorn Grounds; cook until heated through. Transfer mixture to slow cooker.

In slow cooker, add remaining ingredients, stirring well. Cook on HIGH for 4 hours, or LOW for 8 hours.

Note: can be made ahead and frozen.

Red Lentil-Cauliflower Coconut Curry

Makes 8 (1/2-c.) servings
5 WW pts/serving

1 c. red lentils, uncooked
3 c. water
2 c. cauliflower florets
1 Tbsp Earth Balance organic buttery spread
1 small jalapeno, seeded and finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (14-oz) can diced tomatoes
1 c. coconut milk
2 tsp turmeric
1/4 tsp crushed red pepper flakes
1/4 tsp coriander
1 tsp ground cumin
1/8 tsp allspice
2 tsp sea salt

In a medium saucepan, combine water, lentils, and cauliflower. Bring to boil, then reduce to simmer for 30-40 minutes, or until lentils become mushy, cauliflower very tender, and most of liquid absorbed.

Meanwhile, melt Earth Balance in a large stockpot over medium heat. Add jalapenos, onion, and garlic. Cook for 3-5 minutes, or until onions become translucent. Add tomatoes, coconut milk, and spices. When lentil-cauliflower mixture finished cooking, add that mixture to tomato mixture. Let simmer 15 minutes, covered.

Serve over basmati rice.

Note: Can be made ahead and frozen.

White Bean, Kale, and Barley Soup

Makes 8 (1-c.) servings
4 WW pts/serving

2 tsp olive oil
2 celery stalks, with leafy tops, diced
1 c. yellow onion, finely chopped
1 medium red bell pepper, seeded and cored, diced
3 cloves garlic, minced
1/2 c. baby carrots, thinly sliced into rounds
1 (28-oz) can crushed tomatoes
2 (32-oz) cartons organic vegetable stock (I used Pacific brand)
1/2 c. white wine
2 c. Great Northern beans, soaked overnight and drained
1/2 c. pearl barley, uncooked
1 tsp sea salt
1/2 tsp black pepper
1 Tbsp fennel seed
1 Tbsp dried rosemary
1 Tbsp dried oregano
1 Tbsp dried basil
1 bunch kale (about 4 c.), stem removed, and chopped

Heat olive oil in large stockpot over medium heat. Add celery, onion, red bell pepper, garlic, and carrots. Cook 3-5 minutes, or until onions translucent. Add tomatoes, vegetable stock, wine, beans, and barley. Add seasoning. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes. Add kale, and simmer an additional 50-60 minutes, or until beans, barley, and kale very tender.