More Delicious and Healthy Winter Recipes

The dietitians at The Block Center have put together some delicious recipes and treats to enjoy during these cold winter days:

• Cornbread
• African Almond Soup
• Lasagna Rolls
• Almondsan Sprinkle
• "Egg" Nog

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Cornbread
Makes 12 muffins (Adapted from www.allrecipes.com)

• 1 cup cornmeal
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup applesauce
• 1 cup non-dairy milk
• 1/2 cup agave nectar
• 1/4 cup canola oil

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease pan.
2. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, non-dairy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
3. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

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African Almond Soup
Makes 6 servings (Adapted from www.vegparadise.com)

• 2 pounds (900g) Roma tomatoes, chopped
• 2 medium onions, chopped
• 6 cloves garlic, coarsely chopped
• 2 tablespoons extra virgin olive oil


• 5 cups (1.25 liters) water
• 1 8-ounce (225g) can tomato sauce
• 1/2 cup (120 ml) fresh mint leaves, minced, divided (optional)
• 1 tablespoon chili powder (optional)
• 2 teaspoons ground cumin
• 1 3/4 teaspoons salt
• 1/8 teaspoon crushed red pepper flakes or to taste (optional)


• 2 cups (480 ml) finely chopped Swiss chard, spinach, or collard greens
• 3/4 cup (180 ml) natural almond butter


• 1/4 cup (60 ml) chopped and roasted nuts such as almonds, pecans, or walnuts

**To make a complete meal: add in 1 14.5oz can of beans or 2 cups cooked beans.

1. Combine the tomatoes, onions, garlic, and olive oil in a large stockpot and cook and stir over high heat for about 5 minutes, or until the tomatoes are softened and the onions are transparent. Turn the heat down to a simmer.
2. Add the water, tomato sauce, 3 tablespoons of the mint leaves, chili powder, cumin, salt, and red pepper, and simmer for 10 to 12 minutes.
3. Add the Swiss chard and peanut butter and cook 3 to 4 minutes, stirring constantly to distribute the almond butter. The soup will thicken slightly.

To serve, spoon the soup into bowls and garnish with a pinch or two of the remaining mint leaves and chopped nuts.

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Lasagna Rolls
Serves 10 (Adapted from Happyherbivore.com)

Lasagna rolled into single-serving portions. Make a big batch and then reheat individual rolls as needed on nights when you can't cook.

• 8 ounces whole wheat lasagna noodles
• 14 ounces extra-firm tofu
• 10 ounces spinach, frozen
• 2 tbsp Italian seasoning
• 1/4 cup nutritional yeast
• 1/4 cup vegan parmesan (see Almondsan recipe below)
• 1 tbsp lemon juice
• 1 tbsp garlic powder
• 1/4 tsp salt
• 25 ounces marinara sauce

1. In a large pot, cook pasta al dente according to directions. Immediately rinse with cold water, pat dry with a clean towel and set aside laying flat on a plate.
2. Press out any excess water from spinach and combine with tofu and vegan parmesan in a large bowl until well incorporated.
3. Once evenly combined, taste test, adding salt as desired and adjusting nutritional yeast, vegan parmesan (or Almondsan) and seasonings to taste.
4. Then add 1/2 cup of marinara and stir to combine.
5. Line a large pot with a thin layer of marinara.
6. On a clean work surface, spread 1/4 cup of the tofu-spinach mixture on a noodle and roll it close.
7. Place the roll in the pot with the crease facing down. Repeat with all noodles.
8. Pour the remaining marinara over the rolls, cover and bring to a boil.
9. Once boiling, reduce to medium and simmer about five minutes, until rolls and marinara are warm. Serve immediately.

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Almondsan Sprinkle (for Lasagna Rolls)
Use in place of Parmesan or Romano cheese

• 1/2 cup blanched almonds
• 1/4 cup Nutritional Yeast (try KAL brand)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt

1. Grind almonds into a fine powder in a coffee grinder, blender or food processor.
2. Transfer almond powder to a container with a tight fitting lid. Add nutritional yeast, onion powder, garlic powder and sea salt. Put on lid and shake vigorously until well combined. Mixture will keep in your refrigerator for at least 1 month.

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"Egg" Nog
Serves 4

• 10 ounces firm tofu (regular or low fat), chilled
• 8 ounces unsweetened vanilla soy milk or rice milk, chilled
• 1 Tbsp vanilla extract
• 1/4 cup agave nectar
• 1/8 tsp tumeric

Optional:

• 2 tsp rum extract
• 1 scoop Essential Whey (Whey Protein Powder)
• ground nutmeg

1. In a blender or food processor, combine all ingredients except nutmeg
2. Blend thoroughly, stopping occasionally to scrape down sides.
3. Serve well chilled and dusted with nutmeg.

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