Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Thursday, October 26, 2006

Zucchini Pie

Sounds healthy, no?
Well, it's not. But it tastes amazing and is fun and easy to make.
This is adapted from my beloved college choir director, David Connell (but it's definitely adapted, so if you don't like it, don't blame him).

4 cups zucchini, thinly sliced
1 cup onion, chopped
2 eggs, beaten
8 oz. grated mozzarella or muenster cheese
1 premade pie crust (plain pastry to be conventional, graham cracker to be adventurous)
mustard (spicy if you like that kind of thing; I recommend Guilden's spicy)
parsley
fresh garlic
basil
oregano

Preheat oven to 375 degrees.
Spread the mustard in a thin layer over the pie crust.
Saute the onions and zucchini in a large pan over medium heat until they are mostly done.
Combine the herbs and spices, then stir them into the vegetables.
Combine the eggs and cheese in a separate bowl first and then stir them slowly into the vegetables.
If there is a lot of liquid in the pan, pour off some of the liquid so it's not too watery.
Pour the vegetable/cheese/egg mixture into the crust.
Bake at 375 for 20-25 minutes (until it gets a nice golden crust on top).

Yum!!

Thursday, October 19, 2006

Vegetarian Chili that Rocks

Everyone has their version of veggie chili that they like; this is mine. Road-tested and approved by my good friends over at the Pizza Place.
1 medium onion, medium or small dice
1-2 cloves of garlic, minced (whatever amount you like)
1 pkg. YVES brand soy ground round (brand makes a difference, I think. I don't care for Morningstar)
1 can kidney beans
1 can navy beans
1 can black beans
1 bottle Heinz chili sauce
1 box POMI chopped tomatoes (or 1 28 oz. can plain, chopped tomatoes) DO NOT DRAIN
1-2 tbsp. chili powder
1/8 tsp. cayenne powder, or to taste.

Saute onions and garlic until soft, but not brown. Add soy ground round, season with salt & pepper, and saute a few more minutes. Add beans, chili sauce, tomatoes w/all their juices and spices. Simmer for 15-20 minutes. Done!

This is one of those dishes that is best made a day or two in advance - it just tastes better the next day, but feel free to serve it right away. Also good wrapped in a whole grain tortilla or in a taco shell with cheese and other acoutrements. Works perfectly in a crock pot (for 6 qt. crock pots, double the recipe) & great for vegans or vegetarians on Shabbes. Enjoy!

Wednesday, October 11, 2006

butternut squash soup

Soups aren't always the best to bring to potlucks, but should you find yourself wanting to make one, this is scrumptious and easy (~ an hour for prep/cooking time).

1 onion
2 tbsp butter
1 butternut squash
4ish cups of vegetable broth
nutmeg, salt, and pepper

Melt butter and saute onions until translucent.
Meanwhile, peel squash and cut into chunks.
Add broth and squash to onions. Bring to a boil, then simmer until chunks are tender (easily pierced w/ a fork). Puree squash, and add nutmeg, salt and pepper to taste.

Voila! An excellent addition to a fall potluck.

Thursday, October 05, 2006

Vegan Chocolate Peanut Butter Cheesecake

This is a great no-bake recipe; the catch is that you have to make it the night before or the morning of your dinner. I made it at 7:30am on a Friday morning and it wasn't quite frozen in time for dinner, but it was perfect for lunch the next day. That being said, my freezer isn't great, so that could have been the problem.

The best part about this cake is that it lasts for WEEKS.

Ingredients:
8 oz vegan chocolate chocolate chip cookies (grahm crackers are fine too, but aren't always vegan)
1 stick of earth balance margarine
1 lb chocolate chips
1 half gallon of chocolate soy delicious (or other frozen chocolate dessert)
1 jar peanut butter
4 cups chocolate soy milk

How to prepare:
Grind down the chocolate cookies with a food processor (or by smashing). Melt margarine and mix with grinded cookies. Spread on the bottom of on large casserole dish or two pie plates.
Melt half of the chocolate chips and spread on top of cookie crumbs.
In a new bowl, stir together soy delicious, peanut butter and soy milk until smooth. Pour into dish with cookie mixture. Sprinkle with remaining chocolate chips.
Freeze.
Serve immediately. Sprinkle with powdered sugar (optional).

Sunday, October 01, 2006

Traditional Yom Kippur Stew

Ingredients:






Directions:
Combine all ingredients, enjoy!

stores and travels well