UMB > UM Go Green > Tools and Resources > Winter Recipes

Winter Recipes

Trying to cut back on meat? Not sure what to do without your local Farmers Market produce? UM Go Green has compiled a list of winter vegetarian recipes for you. Check it out!

Pumpkin SoupCauliflower and Chickpea Stew with Couscous


  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 1 ½ teaspoon of ground cumin
  • ½ teaspoon of chili powder
  • kosher salt and black pepper
  • 1 28 ounce can of whole San Marzano tomatoes
  • 1 15 ounce can of chickpeas, rinsed
  • 1 head of cauliflower, cored and cut into small florets
  • 1 five ounce package of baby spinach, chopped
  • 1 cup of couscous


  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, four to five minutes.
  2. Add the cumin, chili powder, ½ teaspoon of salt and ¼ teaspoon of pepper, and cook, stirring, until fragrant, one minute.
  3. Add the tomatoes, crushing with your hands as you add them, and their liquid, chickpeas, cauliflower, and ½ cup of water, and bring to a boil.
  4. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
  5. Fold in the spinach and cook until just wilted, one to two minutes.
  6. Meanwhile, place the couscous in a large bowl. Add one cup of hot tap water, cover, and let sit for five minutes. Fluff with a fork. Serve with the stew.

Maple Sweet Potato Ravioli


For the maple cream sauce:

  • 4 tablespoons of butter or butter substitute
  • 2 tablespoons of all-purpose flour
  • 2 cups of milk or plain unsweetened soymilk
  • ½ cup of cashews, ground with a food processor
  • 3 tablespoons of nutritional yeast
  • ½ tablespoon of salt
  • ¼ cup and 1 tablespoon of maple syrup

For the pumpkin sweet potato ravioli

  • 1 package of wonton wrappers (about 50)
  • 1 ½ cups of sweet potatoes, diced
  • 2/3 cup of canned pumpkin puree or roasted pumpkin puree
  • 2 tablespoons of butter or butter substitute, melted
  • 2 tablespoons of maple syrup
  • ¼ cup of walnuts, roughly chopped


To make the maple cream sauce:

  1. In a saucepan over medium-high heat, melt the butter. Add the flour to the pan, stirring constantly until flour is completely integrated to make a rue.
  2. When rue is bubbling, add the milk and stir until milk is thoroughly combined. Bring sauce to a rolling boil, and turn heat down to low. Simmer for five to six minutes, or until sauce is thickened, stirring constantly.
  3. Remove from heat and stir in ground cashews, nutritional yeast, salt, and maple syrup. Set aside.

To make the pumpkin sweet potato ravioli

  1. Bring a large pot of water to a boil.
  2. Put the diced sweet potatoes in a steamer bag, and microwave for four minutes, until steamed. Place in a bowl with the pumpkin puree. Add the melted butter, maple syrup, and mash with a potato masher until smooth and thoroughly mixed.
  3. Lay out half your wonton wrappers, and place one tablespoon of sweet potato pumpkin filling in each.
  4. Moisten the edges of the wrapper with water, and top each with the other 25 empty wonton wrappers. Create an air-tight seal around the pumpkin sweet potato mixture.
  5. Drop raviolis into a pot of boiling water, and cook for three to four minutes.
  6. Top with sauce, and sprinkle with raw walnuts as a garnish if desired.

Quinoa Chili


  • ½ tablespoon of olive oil
  • 1 medium onion, diced
  • 1 tablespoons of chili powder
  • 1 tablespoon of cumin powder
  • 1 ½ teaspoons of onion powder
  • 1 ½ teaspoons of garlic powder
  • 1 teaspoon of paprika
  • ¼ teaspoon of cayenne pepper
  • 1 cup quinoa, uncooked and rinsed
  • 3 cups of low-sodium vegetable broth
  • 1 tablespoon of unsweetened cocoa powder
  • ½ cup of nutritional yeast
  • 1 15 ounce can of your favorite beans
  • salt and pepper, to taste


  1. In a large skillet over medium-high heat, heat the olive oil. Add the onion and sauté for five to seven minutes or until the onions are soft. Season with the chili powder, cumin powder, onion powder, garlic powder, paprika, and cayenne pepper.
  2. Add the vegetable broth and the quinoa. Bring to a boil, and then lower heat to a simmer. Simmer for 10 minutes.
  3. Add the beans, cocoa powder, nutritional yeast, and salt and pepper to taste. Turn heat up to high, bring back up to a boil, and then lower to a simmer for 20 to 30 minutes or until the quinoa has finished cooking. While quinoa is cooking, stir occasionally so that the chili does not stick to the bottom of the pan. Serve and enjoy!

Ratatouille with Eggplant and Tomatoes


  • 1 can (28 ounces) of whole peeled tomatoes
  • 6 tablespoons of extra-virgin olive oil
  • 1 large eggplant (1 pound), cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 2 large yellow onions (1 pound total), diced large
  • 1 head garlic, cloves smashed and peeled
  • 2 bell peppers (any color), seeded and diced large
  • 2 large zucchini (1 pound total), diced large
  • 1 bay leaf
  • 1 tablespoon fresh marjoram or oregano leaves
  • 2 to 3 tablespoons of red-wine vinegar 


  1. Preheat oven to 350 degrees. Place tomatoes and juices on a rimmed baking sheet, and use your hands to break tomatoes into ¾-inch pieces. Drizzle with two tablespoons of oil, and bake until thickened, 30 minutes, stirring every 10 minutes.
  2. Meanwhile, in a colander, toss eggplant with 1 ½ teaspoons of salt. Let sit 20 minutes, then squeeze out excess liquid. In a large Dutch oven or heavy pot, heat four tablespoons of oil over medium. Add onion and cook, stirring occasionally, until translucent, five minutes. Add garlic and cook until onions and garlic are soft, five minutes. Add peppers and cook, stirring, until crisp-tender, four minutes. Season with salt and pepper.
  3. Add tomatoes, eggplant, zucchini, bay leaf, and marjoram to pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender but not mushy, 15 minutes. Season to taste with vinegar, salt, and pepper. Remove bay leaf before serving.

Lemon Rosemary Zucchini Bread


  • 3 cups of whole wheat pastry flour
  • 2 teaspoons of baking soda
  • ½ teaspoon of baking powder
  • 2 tablespoons of minced fresh rosemary
  • 2 eggs
  • 2 avocados
  • ½ teaspoon of salt
  • 1 ¼ cup combo of honey, agave, and brown rice syrup
  • 1 tablespoon of fresh lemon zest
  • 3 cups of grated zucchini


  1. Preheat oven to 350 degrees. Prepare two 4×9-inch loaf pans, either coating with butter or spraying with baking spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.
  3. Beat the eggs in a mixer (or by hand) until frothy. Beat in the avocados until combined, then add in honey, agave, and brown rice syrup. Continue beating until combined. Stir in the lemon zest and grated zucchini.
  4. Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.
  5. Divide batter/dough into two loaf pans. Bake in a 350 degree oven for 25 to 35 minutes. Test after 25 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.
  6. Remove from the oven. Let cool for a few minutes, and then remove the loaves from their pans to cool on a rack.

Tofu and MushroomsTofu and Wild Mushrooms


  • 8 dried shiitake mushrooms
  • 2 tbsp sesame oil
  • 1 1-inch piece of fresh ginger, peeled and minced
  • 2 cloves of garlic, peeled and minced
  • 2 green onions, cut into 1/4 inch pieces, roots and tough tips discarded
  • 1 package firm tofu, cut into 1 inch cubes
  • 2 tbsp cold water
  • 1 tbsp powdered kudzu, arrowroot, cornstarch of other thickener
  • 1 tbsp soy sauce, or to taste
  • 1 tsp lemon juice, or to taste
  • A pinch of red pepper flakes


  1. Soak the shiitake mushrooms in 1 1/2 to 2 cups of water for 20 minutes, or until soft. Drain, reserving the liquid for later use. Cut off and discard the stem, if desired, and slice the remainder in 1/4 inch pieces.
  2. Heat the oil in a wok or skillet over medium-high heat. Add the shiitakes, green onions, and tofu and stir to combine.
  3. Add 1 cup of the mushroom liquid, cover and cook over medium-high heat for 5 to 7 minutes.
  4. While the tofu and mushrooms are cooking, in a small bowl, stir together 1/4 cup of the reserved mushroom liquid and the kudzu or other thickener until no lumps remain. Heat a small saute pan over medium-high heat, add the ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add the kudzu mixture and soy sauce and stir. Cook for another minute until the sauce has thickened.
  5. Add the sauce to the tofu and mushrooms and stir to coat. Flavor with lemon juice, and sprinkle with red pepper to the right spiciness for you. Enjoy!