Vegetarian Recipes from Cooking Classes with Meals on Wheels and the Village Table

Friday, October 20, 2017


  • Lentil Meatloaf
  • Ginger Garlic Tofu and Stir Fry
  • Chickpea Quinoa Salad
  • Sweet Potato Kale Frittata


Sweet Potato, Pepper, and Kale Frittata


  •  2 sweet potatoes, peeled and grated
  • 2 red peppers, small dice
  • 1 small onion, small dice
  • 1⁄2 bunch kale, veins removed and thinly chopped
  • 1 teaspoon smoked paprika
  • 1 cup shredded mozzarella cheese
  • 8 eggs
  • Salt and pepper to taste
  • 1⁄4 cup olive oil


In a large bowl, whisk together the eggs with smoked paprika and salt and pepper to taste and set aside.

Heat 1⁄4 cup olive oil in a large nonstick frying pan over medium heat, and add onions, and sweet potatoes.

Cook about 5 minutes and add red peppers.

Continue cooking until sweet potatoes are well cooked and onions

and peppers are very soft, about 8 minutes.

Add kale, and continue cooking about 4 minutes until kale is

softened and wilted.

Turn down heat to low, and add eggs.

Mix around in the pan until thoroughly mixed with vegetables,

and then sprinkle cheese allover mixture.

Let sit until eggs are cooked through, then carefully flip pan

upside down onto a clean cutting board.

Cut frittata into slices like a pizza. 


Ginger Garlic Tofu


  • 1 16-ounce package of hard/firm tofu
  • 1/4 cup hot water
  • 2 tablespoons brown sugar
  • 1/2 cup cold water
  • 1/2 cup soy sauce 
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper (optional)
  • 2 teaspoons minced/grated fresh ginger
  • 4 cloves garlic, minced


Remove the tofu from its package. Slice the tofu into smaller blocks. One half inch by 2 inches is a nice size. Drain the blocks on clean kitchen towels or paper towels.

Combine the sugar and hot water and mix until the sugar is fully dissolved.

Combine the sugar-water with the remaining ingredients in a small bowl or container, just big enough to fit the tofu.

Place the tofu in the container, followed by the marinade. Soak for at least four hours, ideally overnight.

Remove the tofu from the marinade, then fry, grill, or steam as desired.

I like to saute this tofu in a cast iron skillet, frying it in a little bit of oil until it becomes dark and crusty on both sides. I often eat it with a bowl of brown rice and vegetables. 

To make a sauce from the marinade, pour it into the hot skillet after you finish cooking the tofu. Mix two tablespoons of cornstarch with a little bit of cold water, forming a slurry. Whisk the slurry into the marinade after it starts bubbling. Cook the sauce over medium heat until it becomes thick and slightly clear. Pour a little of the sauce over the tofu, then sprinkle it with scallions and sesame seeds. 



Chickpea Quinoa Salad



  • 1 ½ cups cooked quinoa (or ½ cup uncooked)
  • 1 cup matchstick carrots
  • 4 scallions, thinly sliced
  • 1 (15 ounce) can of chickpeas, rinsed and drained
  • ⅓ cup chopped dates
  • ⅓ cup golden raisins
  • ¼ cup chopped pumpkin seeds, or nuts
  • 1 bunch flat leaf parsley, chopped
  • ½ teaspoon cumin powder
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey (maple syrup or brown sugar for vegans)
  • ½ teaspoon salt
  • ⅛ teaspoon chili powder


Salad: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.

Dressing: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!


Vegetarian Meatloaf 


  • 2 cups water
  • 1 teaspoon salt
  • 1 cup lentils
  • 1 small onion, diced
  • 1 cup quick-cooking oats
  • 3/4 cup grated cheddar cheese or 3/4 cup swiss cheese, cheese or 3/4 cup monterey jack cheese or 3/4 cup American cheese
  • 1 egg, beaten
  • 4 1/2 ounces spaghetti sauce or 4 1/2 ounces tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon black pepper


Add salt to water and boil in a saucepan.

Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.

Remove from fire.

Drain and partially mash lentils.

Scrape into mixing bowl and allow to cool slightly.

Stir in onion, oats and cheese until mixed.

Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.

Mix well.

Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.

Smooth top with back of spoon.

Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.

Cool in pan on rack for about 10 minutes.

Run a sharp knife around edges of pan then turn out loaf onto serving platter.


Photos by Phoebe Say


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