Bacon With a Vegan

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Ingredients:

• 1 tablespoon oil neutral tasting don't use extra virgin olive oil-too strong
• 1 14 ounce package firm tofu cut into strips to resemble bacon
• 2 tablespoons soy sauce I use Bragg's Aminos
• 1 teaspoon liquid smoke
• 2 teaspoons brown sugar I might try molasses next time
• 2 tablespoons nutritional yeast
• fresh ground black pepper

Steps:

• Heat oil into large skillet
• Fry bacon strips on low heat until crispy on the outside To do this
• place them in the pan in the oil and let them simmer for about 10 minutes
• without turning Now they are firm enough to turn easily
• Turn them and simmer another 10 minutes on the other side
• Mix the soy sauce with the liquid smoke and brown sugar
• stirring to disolve sugar
• Remove skillet from heat
• Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated Place back on heat
• Sprinkle the nutritional yeast
• covering all sides If you like
• sprinkle a little freshly ground black pepper on now Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast Enjoy

Baked Tempeh

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Ingredients:

• 15 ounces tempeh
• 3 tablespoons olive oil
• 1 teaspoon salt

Steps:

• Cut the tempeh into slices about 1/4 inch thick
• Brush with oil oil and sprinkle with salt
• Bake at 400F until somewhat crispy and lightly browned

Bean Dip With Horseradish

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Ingredients:

• 2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
• 2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
• 1 tablespoon prepared horseradish I prefer 2
• 2 scallions trimmed and minced
• 1 dash salt to taste
• 1 teaspoon crushed garlic

Steps:

• Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
• Taste and season accordingly
• Transfer to serving bowl
• Serve with pita wedges veggies or crackers of choice
• Time to make does not include cooking beans

Beanballs

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Ingredients:

• 20 ounces kidney beans rinsed and drained
• 2 tablespoons soy sauce
• 2 tablespoons steak sauce or 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 1/4 teaspoon lemon zest grated
• 1/2 cup plain breadcrumbs
• 1/4 cup vital wheat gluten
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/3 cup marinara sauce

Steps:

• Preheat oven to 375
• Mash the kidney beans in a mixing bowl until no whole beans are left Add the soy sauce steak sauce 2 T olive oil garlic lemon zest bread crumbs wheat gluten and herbs and use a fork to mix everything together Use your hands to knead the mixture for about a minute until everything is really well combined and firm
• Roll the bean mixture into walnut-sized balls 12-15 total Smaller ones have the best texture
• Grease a rimmed baking sheet with olive oil Place the balls on the sheet and then drizzle them with a little more oil to coat Bake for about 15 minutes until lightly browned on the bottom then flip them and bake for another 10 minutes Remove them from the oven and pour about 1/3 c of your marinara sauce onto them flipping them around to coat Bake for an additional 5 minutes
• Serve with spaghetti and additional marinara sauce

Black Bean Enchilada Soup

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Ingredients:

• 32 ounces vegetable broth i use water with veggie boullion
• 2 14 ounce cans cream-style corn
• 1 15 ounce can enchilada sauce
• 2 15 ounce cans black beans
• 1 26 ounce jar corn and black bean salsa
• 2 3 ounce packages ramen noodles crunched up
• 1 tablespoon cumin
• 1 teaspoon onion powder
• 2 tablespoons cilantro
• shredded jalapeno jack cheese
• corn chips

Steps:

• Add all ingredients except ramen noodles cheese and corn chips to cooking pot
• Heat until just comes to a boil
• Reduce and cook for 20 minutes
• Break up ramen noodles and add to soup simmer until noodles are done
• Serve topped with cheese and crushed corn chips on top

Black Bean Rice Burgers

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Ingredients:

• 1 15 ounce can black beans rinsed and drained
• 1 cup cooked brown rice
• 1 small onion finely chopped
• 1 egg lightly beaten
• 2 tablespoons salsa plus
• 1/4 cup salsa
• 1/4 cup reduced-fat sour cream
• 4 lettuce leaves
• 4 slices reduced-fat cheddar cheese 1 oz slices
• 4 hamburger buns split

Steps:

• In a bowl mash beans with a fork; add the rice onion egg and 2 tablespoons salsa; mix well
• Season if needed with salt and pepper
• Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray
• Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned
• In a small bowl combine sour cream and remaining salsa; on bottom bun place a lettuce leaf burger sour cream mixture and slice of cheese; cover with top bun

Bulgarian Stewed Beans Fassoul Yahnia

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Ingredients:

• 2 cups dry white beans
• water
• 1 cup olive oil or vegetable oil
• 4 onions chopped
• 2 teaspoons paprika
• 2 teaspoons salt
• 1/4 teaspoon dried thyme
• 1/2 cup vinegar

Steps:

• Soak beans overnight in cold water
• Drain
• Add fresh water to cover
• Bring to a boil reduce heat and simmer for 1 1/2 hours or until tender
• Drain
• Heat oil in a saucepan
• Add onions and saute 10 minutes stirring frequently
• Add beans paprika salt thyme and vinegar
• Cook over low heat for 15 minutes stirring occasionally
• Serve hot or cold

Butterbean Burgers

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Ingredients:

• 4 garlic cloves
• 2 chilies
• 1 bunch cilantro
• 2 15 ounce cans butter beans
• 3/4 cup breadcrumbs
• 3 cups shredded mozzarella cheese
• 2 eggs
• salt
• pepper
• cumin

Steps:

• Mince the garlic
• Finely chop the chilis
• Chop the cilantro
• Beat the eggs
• Combine all ingredients in a bowl and knead them together FYI The mozerella cheese is the shredded kind Add the spices to taste
• Form into a ball and roll into a large sausage
• Cut into 10 patties
• Saute on low heat till both sides are browned Itll take about 10 minutes
• Dress up your burger as you like

Chickpea-Quinoa Pilaf Vegan

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Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion chopped finely about one cup
• 2 garlic cloves minced
• 1/2 teaspoon ground cumin
• 1 tablespoon coriander seed crushed spice grinder or mortar and pestle
• fresh ground pepper to taste
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 1 cup quinoa rinsed well
• 1 15 ounce can chickpeas drained and rinsed or 2 cups cooked
• 2 cups vegetable broth or reconstituted bullion

Steps:

• In a small stockpot over medium heat saute the onions in olive oil for about 7 minutes Add the garlic and saute for 2 more minutes
• Add the tomato paste coriander cumin black pepper and salt; saute for another minute
• Add the quinoa and saute for 2 minutes
• Add the chickpeas and broth; cover and bring to a boil Once the mixture is boiling lower the heat to very low cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally
• Fluff with a fork and serve

Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Crazy Good Hummus

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Ingredients:

• 3 garlic cloves
• 1/2 lemon juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/4 cup water
• 1 15 ounce can garbanzo beans drained and rinsed
• 1 teaspoon salt
• 1 tablespoon parsley

Steps:

• Juice lemon and combine with garlic in processor Chop finely Add water
• olive oil and garbanzo beans Chop finely Transfer to a bowl Mix remaining ingredients in bowl
• In a pinch you can use peanut butter in place of tahini
• but it wont be the same Tahini is ground sesame seeds and its a paste -- mmmm

Crunchy Chocolate Truffle Pie Vegan-Friendly

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Ingredients:

• 1 cup vegan semi-sweet chocolate chips
• 12 ounces firm silken tofu
• 1/2 cup pure maple syrup
• 1 cup creamy peanut butter
• 9 inches graham cracker pie crust
• 1/2 cup chopped chocolate-covered pretzels

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
• Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
• Add peanut butter and process until smooth
• Add melted chocolate and process until smooth
• Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
• Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve

Crunchy Exploding Snack Beans/Spicy Chili Variation

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Ingredients:

• 15 ounces kidney beans
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt to taste
• pepper to taste

Steps:

• Preheat oven to 375
• Rinse beans in a colander and drain extremely well
• In a bowl mix beans with oil and seasonings
• Transfer beans to a rimmed baking pan lined with parchment paper and arrange in a single layer
• Roast for about an hour stirring gently every 10 to 15 minutes
• They will burst open explode as they dry
• The beans are done when they are crunchy Feel free to adapt to your favorite seasonings

Curried Lentil Cabbage Salad

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Ingredients:

• 8 cups green cabbage chopped
• 4 cups lentils soaked for 8 hoursdrainedand sprouted
• 1 sweet onion chopped
• 1 yellow bell pepper
• 1 red bell pepper
• 8 cloves garlic
• 1/2 cup fresh lemon juice
• 3 tablespoons curry powder
• 1 1/4 cups cold pressed olive oil
• 3 teaspoons celtic sea salt

Steps:

• Mix cabbage lentils onion and peppers in a serving bowl
• Blend garlic lemon juice curry olive oil and salt for dressing
• Stir the dressing in with the chopped vegetables

Daifuku Cake

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Ingredients:

• 1 cup azuki beans
• 10 cups water
• 1/3 cup sugar
• 1 cup rice flour
• 1/4 cup sugar
• 1 1/4 cups water

Steps:

• For The Anko Filling
• Place 4 cups of water in a pan and add the azuki beans to the water
• Place on high heat and bring to a boil
• Remove from stove when mixture starts boiling and drain the water
• Place 6 cups of water in the pan with the azuki beans
• Place on low heat and simmer for about an hours until the azuki beans are softened
• Remove excess water and add sugar
• Stir on low heat for a few minutes just until it thickens
• Remove from heat and set aside
• For The Dough
• Place rice flour sugar and water in a pan
• Place on low heat and stir constantly until dough thickensPlace the dough on a floured surface and divide into 12 pieces
• Press the pieces into rounds
• Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko
• Shape into a ball

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Double Spinach Fettuccine

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Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Easy Veggie Chili

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Ingredients:

• olive oil
• 1 cup frozen peppers and onions
• 1 tablespoon of minced garlic
• 1 28 ounce can tomato sauce I didn't use the entire can but I guess this depends on how think or thin you like your chili
• 2 8 ounce cans diced tomatoes
• 1 4 ounce can diced green chilies
• 1 1 1/4 ounce packet taco seasoning You choose the spice level mild or hot
• 1/2 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 8 ounce can kidney beans
• 1 8 ounce can black beans
• 1 8 ounce can chickpeas
• 1 cup frozen corn
• salt and pepper

Steps:

• Heat a few tablespoons of olive oil in a large pot Fry the onions/peppers and garlic for about 5 minutes
• Add the diced tomatoes sauce green chilis taco seasoning chili and cumin powder
• Bring to a boil and then add all the beans
• Cook for 25 mins on medium flame
• Add corn and cook for another 5 minutes
• Serve with shredded cheddar cheese and/or sour cream

Elbows With Chickpeas and Escarole

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Ingredients:

• 8 ounces escarole cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon tomato paste
• 1 19 ounce can chickpeas drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

• Combine escarole and water in a saucepan Cook covered over low heat until escarole is tender about 20 minutes
• Do not drain Set aside
• In a skillet heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning about 5 minutes
• Stir in the tomato paste until blended Add the chickpeas; stir to coat with oil
• Mash about 1/4 of the chickpeas with the back of the spatula Add pepper Remove from heat
• Cook the macaroni in plenty of boiling salted water Drain
• Briefly reheat the escarole mixture Combine with the elbows Serve with plenty of cheese grated on top

Ellie Krieger's Dark Chocolate Mousse

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Ingredients:

• 1 12 1/3 ounce package silken tofu drained
• 3 ounces high quality bittersweet chocolate finely chopped
• 1/4 cup unsweetened cocoa powder preferably Dutch-processed
• 1/4 cup water
• 1 tablespoon brandy
• 1/2 cup superfine sugar
• 1/2 teaspoon superfine sugar
• 1/4 cup heavy cream
• 1 1/4 teaspoons chocolate shavings

Steps:

• In a blender or food processor puree the tofu until it is smooth
• Put the chopped chocolate cocoa powder 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water Stir frequently until melted and smooth Remove from heat Mix in 1/2 cup of sugar a little at a time until smooth
• Add the chocolate mixture to the tofu and puree until smooth and well blended Spoon the mousse into serving dishes cover and refrigerate for at least 1 hour
• Whip the cream with a beater When the cream is almost completely whipped add the remaining 1/2 teaspoon of sugar and finish whipping Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve
• Yield 5 servings serving size 1/2 cup of mousse 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate

Ensalata Campesina Chilean Country Salad

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Ingredients:

• 2 cups canned garbanzo beans drained and rinsed chickpeas
• 8 ounces cream cheese diced
• 2 onions thinly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground coriander NOT cilantro
• lettuce for serving
• 3 hardboiled egg peeled and quartered for garnish

Steps:

• Combine beans cream cheese and onions in a bowl
• Mix oil lemon juice salt and coriander
• Pour over bean mixture
• Toss lightly and chill
• Serve on lettuce leaves and garnish with egg quarters

Fava Bean Salad

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Ingredients:

• 1 19 ounce can fava beans or 2 cups young fresh fava beans out-of-the pod and steamed
• 1 medium English cucumber coarsely chopped
• 1 large roma tomato coarsely chopped
• 1 cup pitted kalamata olive chopped
• 1 medium red onion finely chopped
• 1 head romaine lettuce finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried sweet basil leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup flat leaf parsley finely chopped
• coarse-ground black pepper
• sea salt

Steps:

• Combine fava beans chopped cucumber tomato olives red onion romaine and parsley in a bowl
• For the dressing combine olive oil red wine vinegar water and the remainder of the spices in a lidded jar
• Shake jar until dressing ingredients are thoroughly mixed
• Pour dressing over salad and mix ingredients until well coated
• Refrigerate at least 1 hour before serving
• Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation
• Makes 4 main dish or 6 side-dish servings
• Variations on a Theme If fava beans are not available or not in season substitute 2 cups cooked cannellini white kidney or Great Northern white beans in the recipe

Four Bean Mix Bruschetta

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Ingredients:

• 1 75 g can four-bean mix drained
• 1 garlic clove
• 1 tablespoon chili
• 2 cherry tomatoes
• 1/4 roasted red pepper no seeds
• 2 tablespoons water

Steps:

• Combine ingredients in blender
• Blend and serve
• Serve on toast with some boccocini on top with a drizzle of extra virgin olive oil or cut some vegies and serve as a dip

Fried Tofu

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Ingredients:

• 1 350 g package extra firm tofu
• 3 tablespoons tamari or 3 tablespoons soya sauce
• 1/4 cup Red Star nutritional yeast
• 1 teaspoon seasoning EG Tony Chachere's Mrs Dash or mix your own combination
• 1 tablespoon olive oil to lightly grease a skillet or other veggie oil

Steps:

• Lightly grease a non-stick pan with oil
• Put tamari soy sauce in a bowl
• In another bowl mix yeast and spices
• Slice tofu into 1/4-inch slices
• Dip tofu in the tamari and then in the yeast mixture
• Fry until golden; flip and brown the other side
• Add a bit of oil if necessary

Fu Ju Fermented Tofu or Bean Curd

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Ingredients:

• 8 slices fresh firm tofu 3 x 3 x 3/4-inch
• 1 teaspoon crushed dried chili
• 1/2 teaspoon szechuan peppercorns
• 1/2 teaspoon fennel seed
• 3 tablespoons fine salt
• 1/2 cup shaoshing rice wine or 1/2 cup dry sherry

Steps:

• Press the bean curd for 2 hours Dry with towels and cut into 9 pieces Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each Leave space between eachd Place in covered steamer pot in well aired room for 2 to 4 days Trust me you want it well aired It will develop a orangish yellow mold and have a slippery appearance and strong odor
• Grind the crushed peppers peppercorns and fennel Add salt and mix well then pour into a dish Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd Repeat until done
• Put into a wide-mouth jar and pull out skewers carefully Pour wine to cover and sprinkle salt mix on top Cover in keep in refrigerator IT will be ready to use in a week and will keep indefinitely
• NOTE this is highly seasoned Use small portions If wine is too strong use salt dissolved in water It may be made without the spices and just the salt

Green Lentil and Spinach Salad

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Ingredients:

• 1 cup green lentil
• 1/2 lb spinach
• 5 tablespoons extra virgin olive oil
• 1 onion chopped
• 1 lemon
• 2 garlic cloves crushed
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• salt
• pepper

Steps:

• soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
• Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
• Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm

Guasanas mexican Fresh Chickpea/garbanzo Snack

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Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Horseradish amp; Tofu Sandwich

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Ingredients:

• 1/4 cup plain nonfat yogurt or 1/4 cup vegan mayonnaise
• 1 1/2 teaspoons grated fresh horseradish or 1 tablespoon bottled horseradish
• 1 dash cayenne pepper
• 8 slices whole grain bread
• 10 1/2 ounces lite silken extra firm tofu thinly sliced
• 1 large tomatoes thinly sliced
• 1 cup alfalfa sprouts or 1 cup radish sprouts
• 4 lettuce leaves

Steps:

• Note Beginners may want to marinate the tofu in their favorite sauce such as Kens Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken The one I use tastes just like fried chicken
• Also note I omit the sprouts and use lettuce
• In bowl mix the first three ingedients Spread on bread
• Now on the bread layer the tofu
• tomato and sprouts
• Top with bread
• For vegan use the vegan mayo

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Italian Cabbage amp; Bean Soup

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Ingredients:

• 1 teaspoon olive oil
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup carrot sliced
• 1 garlic clove minced
• 1 1/2 cups green cabbage shredded
• 1 cup tomatoes diced with liquid
• 1 cup white beans cooked
• 2 1 1/4 ounce packets onion soup mix prepared
• 1 tablespoon parsley chopped
• black pepper freshly ground

Steps:

• Place all ingredients in a large stockpot
• Bring everything to a boil and let boil for 30 minutes or until veggies are done

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Lentil Bread

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Ingredients:

• 3/4 cup water plus
• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/3 cup cooked lentils
• 1 teaspoon salt
• 1 1/3 cups whole wheat flour
• 1/3 cup unbleached flour
• 1 1/2 tablespoons vital wheat gluten
• 2 tablespoons whey powder I don't use
• 1 1/2 teaspoons active dry yeast

Steps:

• Put all ingredients in bread machine in the order directed by the manufacturer
• Select Basic Wheat Cycle Light Setting or equivalent

Lentil Loaf

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Ingredients:

• 6 ounces red lentils split
• 8 fluid ounces water
• 1 bay leaf
• 4 ounces cheese grated
• 1 onion finely chopped
• 1 1/2 ounces whole wheat breadcrumbs
• 1 tablespoon parsley chopped
• 1 tablespoon lemon juice
• 1 egg
• to taste salt and pepper
• to taste butter for coating tin
• to taste dried crumbs for coating tin

Steps:

• Put lentils water and bay leaf into saucepan and simmer uncovered until lentils are tender all liquid absorbed - about 20 mins
• Remove bay leaf
• Oven to Gas Mark 5
• Grease loaf tin with butter sprinkle with dried crumbs
• Add cheese onion mushrooms breadcrumbs parsley lemon juice and egg to lentils
• Mix well
• Season well
• Bake in tin uncovered for 45-60 mins until firm and golden brown on top
• Hope you like it Eve

Lentil Pilaf

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Ingredients:

• 2 cups lentils washed thoroughly
• 8 cups water
• 1 tablespoon salt
• 1/2 cup rice washed thoroughly
• 1 cup onion chopped
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup vinegar balsamic perhaps

Steps:

• Clean the lentils with fresh cold water to avoid foaming when cooking
• Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt
• Heat on high uncovered for approximately 30 minutes mixing slightly every 10 minutes removing any foam that may have come up
• After the lentils turn tender and soft not melted make sure there is only about 2 cups of water remaining add or remove water
• Add the half cup of rice Cook for 10 mins at medium fire
• Simultaneously with the rice fry the chopped cup of onion in the olive oil and vegetable oil until golden brown should be about 10 minutes
• After the 10 minutes pass slowly pour the oil and onion over the lentils and rice Lower the heat to Low and let it lay for 10 minutes do NOT mix
• After the 10 minutes pass add the quarter cup of vinegar and mix everything
• Cover with a thick clean kitchen towel and leave covered for about 10 minutes
• After the 15 minutes pass you should have a thick pilaf of lentils and rice with onions showing up here and there

Lentils and Spinach

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Ingredients:

• 1 1/4 lbs chopped fresh spinach or 1 1/4 lbs frozen chopped spinach
• 1 medium onion sliced in half rings
• 5 tablespoons oil
• 2 minced garlic cloves
• 1 cup red lentil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper

Steps:

• heat onion and garlic for 2 min
• add lentils and 3 cups water and bring to a boil
• cover and simmer on low for 25 min
• add spinach salt cumin and bring to simmer for another 5 minutes

Lubya Bi-Zayt Lebanese Green Beans

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Ingredients:

• 1/2 cup finely chopped onion
• 3 heads garlic peeled
• 1 kg green beans string and snip off the ends snip each bean into two
• 1 kg peeled chopped tomato
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 1/2 teaspoon salt as desired
• 1 dash ground allspice
• 1 dash sugar
• 1 fresh chili pepper optional green or red
• 1/2 cup water

Steps:

• Fry onion and garlic cloves in oil over high heat stir for 5 minutes
• Add beans cook for 10 minutes stir occasionally
• Add tomato salt sugar chile allspice and water Cover Bring to a boil then reduce heat to low and cook for 35 minutes or till tender
• Remove chile before serving

Mexi Lentil Rice

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Ingredients:

• 1 cup uncooked rice
• 1 cup dried lentils
• 1 cup chopped onion about 1 medium
• 32 ounces water or 32 ounces broth of choice
• 1 -2 teaspoon cumin
• 1 1 ounce package taco seasoning
• 2 -8 ounces of shredded cheese
• shredded cheese
• sour cream
• salsa

Steps:

• spray inside of crock pot with non stick cooking spray
• add all ingredients except toppings and mix well
• cook on high for two to two and a half hours
• serve topped with additional cheese
• sour cream and salsa if desired

Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

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Ingredients:

• 1 lb carrot cut on the diagonal in 1/2' pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
• 8 -10 large medjool dates seeds removed and quartered on the long axis
• 1 14 ounce can garbanzo beans drained
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon reserved for juice
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves chopped
• sea salt
• black pepper

Steps:

• Preheat oven to 375F Place the carrots
• honey
• cinnamon
• sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
• stir in garbanzo beans and cook an additional 5 minutes
• While the carrots are roasting
• prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
• Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
• Combine the carrots and couscous
• lemon juice
• date quarters
• toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
• add in the cilantro and serve in a bowl warm

No More Plain Jane Green Beans

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Ingredients:

• 14 ounces frozen green beans or 1 lb fresh green beans
• 1 tablespoon olive oil
• 1 tablespoon lemon juice bottled is fine
• 1 teaspoon garlic powder
• fresh ground black pepper to taste
• parmesan cheese

Steps:

• Clean green beans if using fresh Steam green beans in the microwave or preferred method
• Mix lemon juice
• garlic powder
• pepper and olive oil together in the bowl you will be serving the veggies If you are using fresh lemon I like to add some of the zest to this as well
• Add cooked green beans and fold to distribute the sauce at the bottom
• Sprinkle with parmesan if desired- kids like that part
• Serve

Parmezano SprinklesVegan

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Ingredients:

• 1/2 cup almonds blanched to remove skins or white sesame seeds or try a mix of both-blanching is optional-I don't blanch
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon ground flax seeds
• 1 -2 teaspoon light miso or 1 -2 teaspoon chickpea miso
• 1/4 teaspoon salt heaping

Steps:

• Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
• its good too
• Store in an airtight container in the refrigerator
• Will keep for a month or longer in the fridge Also may be frozen
• This can easily be doubled or quadrupled

Pumpkin Cheesecake Cheesefake

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Ingredients:

• 1 1/2 cups vegan gingersnaps
• 6 tablespoons margarine melted
• 4 16 ounce containers soy cream cheese softened such as Tofutti
• 16 ounces silken tofu
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/3 cup flour
• 1 cup sugar

Steps:

• Preheat oven to 350F
• Mix gingersnap crumbs and margarine and press into the bottom of a springform pan Wrap outside of pan with foil and let chill in refrigerator
• In food processor or high-speed blender combine all soy cream cheese with silken tofu and blend until smooth Add remaining ingredients blending briefly after each addition Pour into springform pan
• Place springform pan inside a large deep baking dish Fill the baking dish with hot water taking care not to disturb the springform and transfer to oven
• Bake for 50 minutes then turn off the oven open the oven door and let sit for about 1 hour
• Remove both pans and transfer springform to refrigerator Chill covered for at least 3 hours

Quick and Healthy White Bean Hummus

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Ingredients:

• 1 15 ounce can white beans rinsed and drained
• 1/2 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons water use more or less depending on how thick you want your hummus
• 1 teaspoon cumin
• 1/8 teaspoon red pepper flakes

Steps:

• Put all the ingredients into a food processor
• Process until desired consistency and add more water as needed

Red-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

RJ Lopez -Mexican 3 Bean Salad

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Ingredients:

• 1 15 ounce can cannellini beans drained and rinsed
• 1 15 ounce can kidney beans drained and rinsed
• 1 15 ounce can pinto beans drained and rinsed
• 1 15 ounce can corn drained and rinsed
• 1/4-1/3 cup cilantro
• 2 -3 chopped tomatoes
• 1/2 cup red onion
• 1 serrano peppers or 1 jalapeno pepper
• 3 pinches sea salt to taste
• 2 limes juice of

Steps:

• Mix above ingredients except lime in a large bowl squeeze fresh juice over and stir again Add more salt to taste if needed
• Cover with plastic wrap and refrigerate for at least 2 hours or overnight
• Serve with plain corn tortilla chips

Roasted Autumn VegetablesDaphne Oz

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Ingredients:

• 4 small carrots halved lengthwise
• 3 shallots halved or 1 large red onion cut in wedges
• 1 butternut squash halved seeded and cut into 1/2-inch slices
• 1/2 lb Brussels sprout halved
• 4 -6 garlic cloves
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• 1/2 cup dried lentils rinsed Daphne uses black lentils
• 1/2 yellow onion
• 1 bay leaf
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 lb arugula or spinach

Steps:

• Preheat oven to 400F
• In a large bowl combine the carrots shallots squash Brussels sprouts and garlic Drizzle 2 tbls of the olive oil and season with salt and pepper Toss to coat Pour vegetables onto a sheet tray and roast in the oven for 30 minutes tossing once halfway through
• Meanwhile prepare the lentils by putting them into a small saucepan and covering with water by 2 inches Add the onion and bay leaf Bring to a boil then simmer covered for 20 minutes or until tender Drain and discard the onion season with salt and pepper and set aside
• Once the veggies are finished roasting remove the garlic Peel and mash the garlic in a small bowl combine with the remaining 4 tbls of olive oil apple cider vinegar and Dijon mustard and whisk into a vinaigrette Toss the lentils with the vinaigrette fold in the arugula or spinach leaves and then top with roasted vegetables to serve
• Enjoy

Rocco's Vegan Chili

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Ingredients:

• 3 tablespoons olive oil
• 2 cups diced onions divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder to taste
• 1 tablespoon ground cumin
• 1 28 ounce can chopped tomatoes with liquid
• 3 tablespoons tomato paste
• 1 15 ounce can black beans with liquid
• 1 15 ounce can kidney beans with liquid
• 1 11 ounce can whole kernel corn undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt to taste
• black pepper to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese

Steps:

• Heat oil in a large saucepan over medium heat Saut 1-1/2 cups of the onion reserve the other 1/2 cup along with the celery and the carrots until soft
• Stir in the peppers garlic chili powder and cumin Cook about 6 minutes
• Stir in tomatoes tomato paste beans and corn Season with oregano basil salt and pepper
• Bring to a boil and reduce heat to low Cover and simmer for 30 minutes stirring occasionally
• Stir in lime juice and cilantro just before serving Top with the reserved 1/2 cup of chopped onion and soy cheese if using

Sassy Beans

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Ingredients:

• 1 48 ounce jar randall pinto beans drained and rinsed
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1 cup chopped onion
• 3 cloves garlic minced
• 1 8 ounce can tomato sauce
• 1/2 cup salsa
• 1/4 cup honey
• 3 drops liquid smoke
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt

Steps:

• Pour the beans into a mixing bowl
• Heat the oil in a skillet and lightly saute the onions and garlic about 2 minutes
• Remember to stir
• Add the beans
• Stir in remaining ingredients
• Pour into a 15 quart shallow casserole
• Bake in a preheated 350 degree Fahrenheit oven for one hour

Sheila Luskins Summer Succotash Salad

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Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Southwest Cheese Soup

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Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Southwestern Avocado Salsa

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Ingredients:

• 2 avocados diced
• 2 tomatoes diced
• 2 12 ounce cans white shoepeg corn drained
• 2 14 ounce cans black beans drained
• 1/4 cup green onion chopped
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl
• Add the tomato avocado green onion and cilantro to the blackbean and corn mixture
• Fold the ingredients together refraining from smashing the avocados
• Pour the fresh lime juice over the salsa
• Serve with tortilla chips or on fish or burgers

Soy-Glazed Tofu and Carrots

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Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• coarse salt
• 8 -9 medium carrots cut into 2 inch thin lengths
• 2 14 ounce packages extra firm tofu cubed
• 4 scallions thinly sliced
• 1 -2 tablespoon rice vinegar
• 1 -2 teaspoon toasted sesame oil

Steps:

• Heat broiler
• Set oven rack 5 inches from heat
• In a large bowl whisk together vegetable oil soy sauce and 1 teaspoon salt
• Add carrots; toss to coat
• With a slotted spoon transfer carrots reserve bowl with marinade to broiling pan keeping carrots on one side
• A few pieces at a time add tofu to marinade; turn gently to coat and transfer to broiling pan reserve remaining marinade
• Broil until carrots are tender and tofu is browned turning tofu halfway through cooking time
• Toss carrots occasionally more during the last few minutes of cooking 30-35 minutes
• Transfer tofu and carrots to marinade bowl add scallions vinegar and sesame oil; toss gently to combine

Spiced Rice With Lentils

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Ingredients:

• 1 cup brown basmati rice
• 1 cup lentils
• 1 medium onion halved and thinly sliced
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 1 dried red chili
• 3/4 teaspoon ground turmeric
• salt
• 2 tablespoons fresh lemon juice

Steps:

• In large nonstick saucepan saute onion for 2 minutes or until translucent
• Add ginger garlic dried red chile and turmeric Stir fry 1 minute Add rice and lentils Stir gently to mix
• Add boiling water to cover ingredients by 1/2 inch Bring back to boil reduce heat and simmer covered 45-50 minutes or till liquid is absorbed and rice and letils are tender
• Remove mixture from heat and let sit covered about 5 minutes Fluff gently with fork
• Drizzle with lemon juice and garnish with chopped cilantro if desired

Spicy Fried Tofu with Peppers and Cashews

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Ingredients:

• 1 lb firm tofu
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons sucanat
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup cashews
• 2 tablespoons peanut oil
• 2 cups red peppers de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
• 1 cup green onion thinly sliced
• 2 jalapenos de-stemmedde-seededand diced

Steps:

• Cut the block of tofu in half lengthwise
• Turn each half cut-side down on the board and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half
• This means that the block of tofu will yield 8 tofu cutlets
• On a large cookie sheet place a clean lint-free towel or a layer of natural unbleached paper towels then all of the tofu cutlets in a single layer followed by another layer of toweling and finally place another large cookie sheet on top
• Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour
• This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer
• In a small bowl place the cumin coriander Sucanat salt garlic powder paprika and cayenne pepper; stir well to combine and then set aside
• Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl
• Sprinkle the tofu with the reserved spice blend toss well to evenly coat the tofu cubes and set aside
• In a dry wok or large non-stick skillet place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant
• Remove the cashews from the wok and set them aside to cool
• In the same wok heat the peanut oil add the cubes of tofu and stir-fry for 5-7 minute or until crispy and lightly browned on all sides
• Remove the tofu cubes from the wok with a slotted spoon and set them aside
• In the same wok stir-fry the red orange and green peppers for 2 minutes
• Add the green onion and jalapenos and stir-fry an additional 2 minutes
• Roughly chop the toasted cashews add them and the cooked tofu to the wok and stir fry an additional 1 minute
• Transfer to a large platter or bowl for service

Spicy Sizzle Red Lentil Soup

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Ingredients:

• 6 teaspoons extra virgin olive oil divided
• 2 onions chopped about 1 1/2 cups
• 3 garlic cloves minced
• 2 teaspoons ground cumin
• 8 cups reduced-sodium vegetable broth or chicken broth
• 1 1/2 cups red lentils rinsed see Tip
• 1/3 cup bulgur
• 2 tablespoons tomato paste
• 1 bay leaf
• 3 tablespoons lemon juice
• fresh ground black pepper to taste
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Steps:

• Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat Add onion and cook stirring until softened 3 to 5 minutes Add garlic and cumin; cook for 1 minute
• Add broth lentils bulgur tomato paste and bay leaf; bring to a simmer stirring occasionally Cover and cook over low heat until the lentils and bulgur are very tender 25 to 30 minutes Discard the bay leaf
• Ladle about 4 cups of the soup into a food processor or blender and puree Return the pureed soup to the soup pot and heat through Stir in lemon juice and season with pepper
• Just before serving ladle the soup into bowls Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately
• TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes
• MAKE AHEAD TIP - Prepare through Step 3 Cover and refrigerate for up to 2 days or freeze for up to 2 months

Spicy Tempeh and Broccoli Rabe With Rotelle

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Ingredients:

• 1/2 lb whole wheat spiral pasta or 1/2 lb other spiral-shaped pasta
• 1 15 ounce package tempeh cubed
• 1/2 cup vegetable broth plus
• 2 tablespoons vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 garlic clove pressed
• 1 tablespoon fennel seed
• 1 teaspoon red pepper flakes to taste
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red wine vinegar
• 1/4 cup olive oil
• 5 garlic cloves sliced thinly
• 1 bunch broccoli rabe tough stems trimmed chopped coarsely 1/2-3/4 pound
• 2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
• 2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
• salt freshly ground black pepper

Steps:

• Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
• Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
• Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
• Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
• Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Spinach Minestrone

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Ingredients:

• 1 large sweet onion chopped
• 1 garlic clove minced
• 4 cups low sodium vegetable broth or chicken broth
• 1 16 ounce can kidney beans rinsed drained
• 1 14 1/2 ounce can diced tomatoes undrained
• 2 medium carrots sliced
• 1/2 cup uncooked elbow macaroni
• 1/2 teaspoon dried oregano
• 1 12 ounce package fresh Baby Spinach chopped

Steps:

• In a large saucepan coated with non-stick spray saute onion and garlic until tender about 5-8 minutes
• Add the broth beans tomatoes carrots macaroni and oregano
• Cook until vegetables are tender about 20 minutes
• Stir in chopped spinach and bring to a boil
• Remove from heat and let stand for 10 minutes

Stir Fried Vegetables and Tofu in Black Bean Sauce

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Ingredients:

• 1 lb hokkien noodles
• 300 g fresh firm tofu
• 2 tablespoons peanut oil
• 1 eggplant cut into thin strips
• 1 carrot sliced thinly
• 1 red capsicum sliced thinly
• 1 230 g can sliced water chestnuts rinsed and drained
• 1 garlic clove crushed
• 2 teaspoons ginger grated
• 250 g Broccolini chopped coarsely
• 500 g choy sum chopped coarsely
• 2 tablespoons ketjap manis
• 1/2 cup black bean sauce

Steps:

• Place noodles in large heatproof bowl; cover with boiling water Use fork to seperate noodles; drain
• Drain tofu cut into 12 pieces Heat half the oil in wok and stir fry tofu in batches until lightly browned Drain on absorbent paper cover to keep warm
• Heat half the remaining oil in same wok; stir fry eggplant til soft Add carrot capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok
• Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender Add noodles sacues and eggplant mixture stir fry til heated through Add tofu; toss gently to combine

Super Healthy Hummus

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Ingredients:

• 3 garlic cloves minced more if you like
• 1/4 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 1 19 ounce can chickpeas drained and rinsed
• 1 tablespoon fresh parsley chopped

Steps:

• Combine everything in blender or food processor and process until smooth
• The blender gives the best result
• If you need more liquid to make a nice consistency add a bit more yogurt
• Chill
• Serve with pitas or as a veggie dip

Sweet and Savory Vegetarian Bean Casserole

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Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion diced
• 1 apple peeled cored and grated I like Granny Smiths
• 2 medium carrots peeled and grated
• 3 tablespoons tomato paste
• 1 1/4 cups broth or water
• 2 tablespoons apple cider vinegar
• 1 tablespoon dried mustard powder
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoons dark brown sugar
• salt and pepper
• 3 cups cooked beans of your choice
• scallion
• sour cream

Steps:

• Preheat oven to 350 degrees
• In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
• Mix together the tomato paste with the stock or water
• Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
• Stir well cover and simmer for 5 minutes
• Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
• Garnish with swirls of sour cream and thinly sliced scallions if desired
• NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry

Szechwan Eggplant Aubergine and Tofu

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Ingredients:

• 3 tablespoons soy sauce
• 1/4 cup dry sherry or 1/4 cup rice wine
• 1 tablespoon sugar white or brown
• 1 tablespoon cider vinegar
• 3 tablespoons cornstarch
• 2 tablespoons peanut oil
• 1 medium onion sliced
• 1 large eggplant cut into strips
• 3/4 teaspoon salt
• 2 tablespoons garlic
• 1 tablespoon ginger minced
• 1/4 teaspoon pepper
• cayenne
• 3 pieces firm tofu cut into strips
• 8 scallions greens minced white part cut in strips keep separate

Steps:

• Combine soy sauce sherry sugar and vinegar in a measuring cup
• Add water to make 1 cup
• Put cornstarch in a small bowl pour in liquid and whisk till dissolved
• Set aside
• Heat large wok or frying pan over high flame
• Add oil and onion stir fry 1 minute
• Add eggplant and salt stir fry 8 to 10 minutes
• till eggplant is soft
• Add garlic ginger pepper and cayenne
• Cook a few minutes more
• Add tofu and scallion bottoms
• Stir the bowl of liquid step 1 from the bottom using the whisk and add to the wok
• Mix well and stir fry another few minutes until sauce is thick
• Remove from heat serve over rice topped with minced scallion greens and fresh cilantro
• Enjoy

T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free

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Ingredients:

• 1/2 cup boiling water
• 1/2 teaspoon liquid smoke
• 3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
• 1 teaspoon maple syrup
• 1/4 teaspoon blackstrap molasses
• 1/2 cup textured vegetable protein gluten-free if needed for diet
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed sage
• 1/2 teaspoon ground fennel
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• oil for frying

Steps:

• Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
• Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
• Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally

Tempeh Paprikash

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Ingredients:

• 4 cups vegetable broth
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 1 tablespoon smoked Hungarian paprika or 1 tablespoon regular paprika
• 2 teaspoons salt
• 1 tablespoon caraway seed
• 1 teaspoon dried thyme
• 1 teaspoon fresh ground pepper
• 6 garlic cloves minced
• 2 8 ounce packages tempeh diced into 1-inch pieces
• 3 large Spanish onions thinly sliced about 6 cups
• 1 1/2 teaspoons hot Hungarian paprika
• 6 ounces tomato paste
• 2 tablespoons cornstarch dissolved in
• 4 tablespoons cold water

Steps:

• Preheat oven to 400F
• In large saucepan bring vegetable broth to a simmer Turn off heat; cover to keep warm
• In medium bowl combine oil vinegar cider 1 tablespoon paprika salt 1 1/2 teaspoons caraway seeds 1/4 teaspoon thyme 1/2 teaspoon pepper and 1 tablespoon garlic Add diced tempeh and toss to coat
• In large shallow baking dish place tempeh with liquid in single layer Bake uncovered until all liquid has been absorbed about 25 minutes Check often making sure cooking liquid does not burn
• Meanwhile in large Dutch oven combine onions 1 1/2 teaspoons hot paprika caraway thyme and pepper and 1/4 cup hot broth Cover and cook over medium heat until onions are softened about 10 minutes Add tomato paste and stir well Reduce heat to low and cook covered 10 minutes
• In small bowl dissolve cornstarch completely in cold water and add to hot broth Stir with whisk increase heat slightly and return mixture to a simmer Cook whisking until broth thickens about 2 minutes
• Add broth to pan with onions and stir until mixture is well blended Remove tempeh from oven and add to pan along with remaining cooking liquid; stir well
• Cover pan and bake stirring occasionally 45 minutes Serve hot

Tex-Mex Black Beans Saffron Rice

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Ingredients:

• 2 5 ounce packages saffron rice mix plus ingredients to prepare rice according to package directions such as Mahatma brand
• 1 10 1/2 ounce can diced tomatoes with mild green chilies such as Ro-tel mild or spicy
• 1 15 ounce can black beans drained and rinsed well
• 1/4 cup sour cream to taste
• 1/4 cup shredded cheddar cheese to taste
• 2 tablespoons fresh cilantro leaves chopped

Steps:

• Prepare the saffron rice according to the package directions
• using the amount of oil/butter and water as indicated on the package I usually use olive oil
• While the rice is cooking
• rinseamp; drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan
• Pour the entire contents of the diced tomatoes w/chili peppers
• liquid and all
• into the same pan with the beans and stir to combine
• Cover the saucepan with lid
• turn on the heat to low
• and let bean mixture heat while the rice cooks
• stirring occasionally- it should be ready when the rice is done
• When the rice is fully cooked
• pour it into a deep
• medium sized casserole dish
• Pour bean mixture into the center of the rice
• leaving a border of the yellow rice peeking out arounds the sides
• Place the sour cream in the center of the bean mixture in a dollop as a garnish you can use more if you like
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans
• Sprinkle with cilantro leaves optional if you like and serve immediately
• NOTE If you dont have access to canned diced tomatoes with chilis
• then you can substitute an equal amount of chunky salsa
• if you like
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving
• but it isnt necessary

Three Bean Casserole

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Ingredients:

• 1 16 ounce can large butter beans
• 1 16 ounce can navy beans
• 1 15 ounce can whole potatoes sliced or 3 peeled and sliced boiled potatoes
• 1 15 1/4 ounce can corn
• 1 14 1/2 ounce can tex mex diced fire-roasted tomatoes
• 1/3 diced onion
• 1 diced green bell pepper
• 2 cups grated cheese
• 1 15 ounce can ranch style beans

Steps:

• Grease 9x13 pan Slice can of whole potatoes Dice onion and green bell pepper and grate cheese Layer ingredients in pan in the order they are listed Bake at 350 degrees for 20 minutes

Tofu Burritos

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Ingredients:

• 3 tablespoons olive oil
• 3 garlic cloves minced
• 2 medium onions chopped
• 1 bell pepper diced
• 1 1/2 lbs firm tofu crumbled or mashed
• 4 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 teaspoons paprika
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/2 cup cut corn
• 6 whole wheat tortillas
• salsa

Steps:

• Heat the oil in a large skillet Saute the garlic and onions for 2 minute
• Add the bell pepper Cook until the onions are soft
• Add spices corn and tofu
• Mix in tomato paste soy sauce and salt amp; pepper to taste
• Fill each tortilla with 3/4 cup of filling and roll up
• Place in oiled dish cover with foil and bake 20 minute at 350 degrees
• Serve with Salsa

Tofu Stir Fry

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Ingredients:

• 1 lb extra firm tofu
• 1/3 cup white wine
• 2 tablespoons sesame oil or 2 tablespoons vegetable oil
• 4 tablespoons soy sauce or to taste
• 2 minced garlic cloves
• 2 teaspoons ginger juice
• 1 onion thinly slices
• 1 red pepper diced
• 2 cups broccoli florets or 2 cups Chinese cabbage
• 1 bunch spinach
• 8 ounces snow peas
• 1/3 cup roasted cashews or 1/3 cup almonds

Steps:

• Heat up a skillet or Wok
• Bring soy sauce garlic ginger amp; wine to boil
• Add tofu cubes cover amp; simmer for 5-10 minutes
• Remove tofu amp; remaining sauce from wok/skillet
• Heat oil in wok amp; stir fry vegetables over medium heat for 3-5 minutes
• Add remaining sauce tofu amp; cashews
• Heat amp; serve

Tofu Vegetables stir fry

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Ingredients:

• 1 teaspoon olive oil
• 4 cloves garlic minced
• 1/2 cup snow peas sliced
• 1/2 cup thinly sliced napa cabbage
• 1 carrot grated
• 1 8 ounce can water chestnuts drained and sliced
• 1/2 red bell pepper julienned
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• 1 dash red pepper
• 1/2 lb firm tofu cut into 1 inch cubessauteed with herbes de provence
• 6 -8 ounces cooked soba noodles or 6 -8 ounces ramen noodles

Steps:

• In a large non-stick skillet heat oil add garlic then vegetables and cover
• Cook over high heat for about 4 to 5 minutes
• Then lower heat and add orange juice soy sauce and continue to cook 3 to 5 minutes longer
• To cold water add cornstarch and make a paste
• Stir cornstarch mixture into vegetables to thicken
• Cook 3 to 5 minutes longer and add red pepper tofu and noodles
• Toss well coating noodles with sauce and serve

Tofu-Almond French Toast

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Ingredients:

• 8 ounces soft silken tofu
• 3/4 cup non-dairy coffee creamer To make this recipe vegan make sure creamer does not contain casein a milk derivative
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup slivered almonds lightly toasted
• 1/2 lb Italian bread sliced

Steps:

• Combine soft tofu creamer maple syrup vanilla and almond extracts and whip together
• Add spices and salt to the tofu mixture and stir in gently until just incorporated
• Heat a frying pan on medium-high adding a little oil to keep French toast from sticking
• Dip the bread in the tofu mixture until well-coated and in the hot pan
• Cook for a few minutes on each side until lightly browned
• Serve with a sprinkling of slivered almonds on top

Tomato and Lentil Soup

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Ingredients:

• 1 tablespoon olive oil
• 1 leek thinly sliced
• 1 large carrot quasrtered and thinly sliced
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 250 g red lentils
• 1 1/4 liters water
• 350 ml tomato juice
• 1 400 g can chopped tomatoes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 bay leaf
• salt and pepper
• chopped fresh parsley to garnish

Steps:

• Heat the oil in a large saucepan over medium heat
• Add the leek carrot onion and garlic cover and cook for 4-5 minutes or stirring frequently until the leek and onion are a little softened
• Rinse and drain the lentils picking them over for any foreign matter
• Add the lentils to the pan and stir in the waster juice and tomatoes Add the cumin coriander bayleaf and a large pinch of salt
• Bring to the boil and reduce the heat to a simmer and cook for about 45 minutes or until the vegetables are tender
• you can now puree the soup if you prefer it smoother or leave it as it is
• Season well with salt and pepper before serving
• Garnish each serving with a sprinkling of fresh parsley

Trio of Spanish Nibbles Olives, Almonds amp; Chickpeas

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Ingredients:

• 4 cups mixed good-quality olives
• 3 -4 slices orange peel
• 3 -4 slices lemon peel
• 1 teaspoon crushed red chili pepper flakes
• 1 teaspoon fennel seed 1/3 palm full
• 2 -3 tablespoons extra virgin olive oil
• 2 cups marcona almonds or 2 cups toasted peeled whole almonds
• 2 15 ounce cans chickpeas rinsed and drained
• 2 teaspoons smoked paprika
• salt and pepper to taste

Steps:

• Make a double layer pouch of foil for the olives Add citrus peel red pepper flakes and fennel seeds to olives then top with olive oil Seal the pouch and shake it to distribute the spices and oil Place in hot oven at any temperature or on outdoor grill to heat them through
• Place the almonds in a small decorative serving dish
• Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry In the last 5 minutes season the chick peas with paprika salt and pepper If you season them up too soon the paprika will blacken and become bitter
• Place the chick peas in a small serving bowl
• Place the olives on a platter and cut the pouch open to expose them Place the small serving dishes for nuts and chick peas on the platter alongside olives Place a ramekin or other small cup out to collect olive pits

Vegan Carrotaraisinaana Cake

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Ingredients:

• 1 1/2 cups raisins
• 2 cups carrots finely grated
• 2 cups water
• 1 1/2 bananas any size'll do
• 1 cup silken tofu
• 3 tablespoons soy yogurt plain
• 1 1/4 maple syrup
• 3 1/2 tablespoons extra virgin olive oil
• 1/2 cup agave syrup
• 3 1/2 tablespoons applesauce unsweetened
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons iodized salt
• 3 cups spelt flour or 3 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 3/4 cup walnuts chopped
• 8 tablespoons flax seed meal

Steps:

• 1 First get your carrots grated
• and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
• 2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
• otherwise blended smoothly works
• then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
• Now preheat your oven to 350 degrees F
• 3 In one big bowl
• mix applesauce
• spices
• oil
• syrups
• egg replacer
• salt
• 4 After carrot and raisin mix is simmered for 7-10 min
• mix this in with 3
• 5 In separate bowl
• mix flour
• nuts
• flax seed mill
• and baking soda together
• 6 Add 5 to the fluidified mixture slowly
• stirring well but not too much
• 7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
• 8 Pour ingredients into bowls
• then set them into the oven
• all on same rack if baking them together
• 9 Set your timer for 45 minutes
• but a separate timer should be set for 15 min
• which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
• turn oven down to about 300 degrees F
• 10 Should be done after 45 min
• set the cakes on cooling racks and wait about 15 minute to take your first bite
• 11 Enjoy

Vegan Pizza Cheeze, Mozzarella Style

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Ingredients:

• 05 14 ounce package firm tofu
• 1/2 cup slivered almonds
• 1 tablespoon canola oil
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice
• 1/2 tablespoon onion salt
• 1/2 tablespoon sugar
• 1/2 cup rice milk can use soy milk

Steps:

• Place all ingredients into a blender and blend until smooth Pour on top of pizza and bake

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve

Vegan Spam

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Ingredients:

• 1 cup dried soybeans
• 2 cups water
• 1 cup tomato juice
• 1/2 cup peanut butter
• 2 teaspoons sea salt
• 1/3 cup finely chopped celery
• 1/4 cup nutritional yeast
• 1/3 cup finely chopped onion
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 cup cornmeal

Steps:

• Finely chop celery and onion
• Place dried soybeans in a blender and pulse several times until they are pulverized to a powder Add all other ingredients except the cornmeal
• Blend until smooth
• Place everything in a bowl and stir in cornmeal until completely mixed
• Oil two 145 oz cleaned cans from canned foods Put half of the mixture into each Cover with foil secure with rubber bands
• Place the cans into a Dutch oven or large pot and fill with water so they are 1/3 of the way submerged
• Bring the water to a boil then cover reduce heat and simmer steaming the SPAM for approximately two hours
• Remove cans from pot and cool Using a can opener remove the other side of the can and push SPAM through Slice season and enjoy

Vegetarian Enchilada Casserole

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Ingredients:

• 4 cups pinto beans cooked or yu can use the canned kind drained and rinsed
• 1 medium onion chopped
• 1 tablespoon olive oil
• 2 cups cheese grated I use the Mexican blend
• 1 15 ounce can tomato sauce
• 1 15 ounce can can crushed tomatoes if you can't find the 15 oz can just use about 1 1/2 c from the 28 oz can
• 1 7 ounce can diced green chilies I use mild but you use whatever heat you like
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon nutritional yeast flakes
• 12 whole wheat tortillas burrito size I used the smaller taco size and they were corn tortillas
• 1 cup veggie burger crumbles the vegetarian burger You can also use the Boca Crumbles if you prefer those Or you can use the
• 1 1/2 cups salsa use your favorite

Steps:

• Preheat oven to 375
• Saute oniions in the oil and set aside
• Put the crumbles in a bowl
• Add beans
• onions
• green chilies
• half the cheese
• all the seasonings and the salsa
• Mix well
• Spread 2 c of the tomato sauce/crushed tomato mixture in the bottom of a 9x13 pan that has been sprayed with non-stick spray
• Lay the tortillas on top of that
• cutting one to fit around edges if needed Just make sure the whole bottom os covered
• Pour bean mixture over to completely cover tortillas
• Top with another layer of tortillas making sure to cover the sides as well
• Bake at 375 covered until hot and bubbly about 20 minutes
• The last 5-10 minutes of cooking
• add the remaining cheese to top and bake uncovered until cheese is well melted and the casserole is bubbly
• Let stand for 5 minutes before serving
• Garnish top with sliced green onions and sour cream Can also put another dollop of salsa on if you feel like it

Veggie Nachos

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Ingredients:

• 4 -5 ounces tortilla chips pieces okay
• 1/2 cup onion chopped save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles Quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder regular
• 1/4 cup fresh corn or 1/4 cup thawed frozen corn
• 1/2 cup tomatoes diced
• 1 cup romaine lettuce chopped

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
• In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
• Add more beer or water and stir as the mixture thickens
• Add the meatless crumbles
• Stir to mix and add enough liquid to keep it from sticking at all
• Sprinkle the spices on to the most liquid areas and stir
• Remove from heat
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
• Stir corn into the bean mixture and heat through
• Stir in salsa now if you prefer
• Spoon the mixture over the waiting hot chips
• Top with the tomatoes and sliced romaine lettuce
• Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy

Walnut Spread

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Ingredients:

• 2 cups cooked garbanzo beans or 2 cups cannellini beans to cup liquid reserved
• 1 cup chopped walnuts
• 1 cup basil leaves
• 3 tablespoons olive oil
• 5 teaspoons lemon juice
• 1/2 teaspoon salt
• pepper
• 1 pinch cayenne
• sundried tomato flour tortillas or jalapeno flour tortilla
• olive oil

Steps:

• In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients except the tortillas and olive oil
• Cover and blend until nearly smooth
• Add a little more liquid if mixture seems stiff
• Lightly oil a cookie sheet or two
• Preheat oven to 375 degrees
• Cut the tortillas into 8-10 wedges and brush with olive oil
• Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp
• Serve the spread with the tortillas and some celery carrot sticks and scallions for dipping

Ww Spicy Red Lentil Soup

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Ingredients:

• 5 spray low-fat cooking spray
• 1 medium onion peeled and chopped
• 2 sticks celery finely chopped
• 2 garlic cloves peeled and crushed
• 1 tablespoon chili powder
• 2 ounces dried split red lentils
• 1 vegetable stock cube make up to 3 5 c with hot water
• 2 tablespoons tomato paste
• 14 ounces canned tomatoes
• 2 sprigs fresh rosemary plus 2 sprigs chopped to garnish

Steps:

• Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
• Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
• Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
• Serve hot garnished with a sprinkling of chopped rosemary