Apricot and Nectarine Salsa

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Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

Basic Taco/Fajita Seasoning

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Ingredients:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin I prefer more
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes or pinch of cayenne to taste

Steps:

• Combine all ingredients and store in an airtight container

Cheese-Stuffed Potatoes/Yogurt-Spice/Sesame Seed Crust

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Ingredients:

• 1 cup packed coarsely grated monterey jack cheese about 4 ounces
• 3 large unpeeled russet potatoes scrubbed each about 16 ounces
• 2 tablespoons butter melted
• 2 tablespoons chopped fresh cilantro
• 1 green onion finely chopped
• 1 serrano chili seeded minced
• 1 tablespoon sesame seeds
• coarse kosher salt
• 2 garlic cloves coarsely chopped
• 2 teaspoons chopped peeled fresh ginger
• 2 teaspoons sweet paprika or 2 teaspoons hot paprika
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 cup plain whole-milk Greek yogurt A thick yogurt sold at Whole Foods Market or Trader Joes or at Greek markets
• 4 teaspoons vegetable oil
• 2 teaspoons fresh lemon juice
• 1/2 cup sesame seeds about 26 ounces

Steps:

• POTATOES amp; STUFFING
• Position rack in center of oven and preheat to 400F
• Place potatoes directly on oven rack and bake until tender when pierced with fork about 1 hour 15 minutes
• Transfer to platter and let stand until cool enough to handle Can be made 1 day ahead; Cover and chill
• Cut potatoes horizontally in half
• Using spoon scoop out pulp leaving 1/3-inch-thick shell
• Transfer potato pulp to medium bowl and mash; mix in cheese melted butter cilantro green onion chile and sesame seeds
• Season potato mixture generously with salt and pepper; divide among potato shellsCan be made 6 hours ahead
• Cover and chill
• YOGURT-SPICE PASTE
• Combine first 6 ingredients in processor
• Using on/off turns blend until mixture is finely chopped
• Add yogurt oil and lemon juice and process until smooth puree forms
• Transfer to small bowl
• Season to taste with salt and pepperCan be made 6 hours ahead
• Cover and refrigerate
• Remove top rack from grill
• Place disposable aluminum baking pan in center of bottom rack if using 2-burner gas grill place pan on 1 side of burner
• Add enough water to pan to reach depth of 1 inch
• Prepare barbecue medium heat
• If using charcoal grill light briquettes in chimney and pour half onto rack on each side of disposable pan
• If using 3-burner gas grill light burners on left and right leaving center burner off
• If using 2-burner gas grill light burner on side opposite disposable pan
• Return top rack to grill
• Place sheet of foil on grill rack above unlit burner; brush with vegetable oil
• Place sesame seeds on small plate
• Place half of yogurt-spice paste in shallow bowl and reserve
• Spread remaining yogurt-spice paste over top of potato filling in each potato half
• Sprinkle with half of sesame seeds
• Dip bottom of each potato half into reserved spice paste then dip into remaining sesame seeds
• Place potatoes atop foil on grill rack above disposable pan
• Cover barbecue and grill until potatoes are heated through and bubbling in center 25 to 30 minutes
• Transfer potatoes to platter 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

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Chipotles in Adobo Sauce - Tex Mex

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Ingredients:

• 10 chipotle chiles stems removed and slit lengthwise
• 1/3 cup white onion 1/2 inch slices
• 5 tablespoons cider vinegar
• 2 garlic cloves sliced
• 4 tablespoons catsup
• 1/4 teaspoon salt
• 3 cups water

Steps:

• Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup

Cocktail Nachos

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Ingredients:

• 3 1/2 ounces cheddar cheese
• 2 ounces green pickled jalapeno peppers
• 20 corn tortilla chips
• 2 tablespoons chile salsa
• fresh cilantro leaves for serving

Steps:

• Heat the oven to 400F
• Coarsely grate the cheddar cheese and finely slice the jalapeno chilies
• Lay out the unbroken corn chips on a baking tray and top each one with a little grated cheese and two slices of jalapeno chili
• Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp
• Add a dab of chili salsa and a cilantro leaf and serve hot

Festive Candied Apple Chex

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Ingredients:

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Wheat Chex
• 1 cup pecan halves
• 1/2 cup red cinnamon candies
• 1/4 cup sugar
• 1/4 cup margarine or 1/4 cup butter melted not spread or tub product
• 1/4 cup water
• 1 cup cut-up dried apple pieces 1/2- to 3/4-inch pieces

Steps:

• Preheat oven to 300
• Mix cereals and pecans in large bowl and set aside
• Heat next four ingredients in a large saucepan over medium heat stirring frequently until melted and blended
• Pour over cereal mixture gently stirring until evenly coated
• Spread in ungreased large roasting pan and bake for 20 minutes
• Stir in dried apple pieces and bake for 15 additional minutes
• Spread on waxed paper or aluminum foil to cool
• Sprinkle with ground cinnamon if desired
• Store in airtight container

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

Healthy Low-Fat Baked Berry and Fruit Oatmeal

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Ingredients:

• 3 cups quick-cooking oats
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/8 teaspoon grated orange rind
• 1/3 cup chunky applesauce if you only have smooth applesauce use 1/4 applesauce diced apples to make up the rest of the 1/3 c
• finely diced apple to make up the rest of the 1/3 cup
• 1/3 cup chunky mashed banana coarsly mashed so there are still chunks
• 3/8 teaspoon banana extract banana flavour
• 1/3 cup brown sugar
• 1/2 cup egg substitute
• 1 cup skim milk
• 3/4 cup blueberries can be subbed for other berries

Steps:

• Mix all ingredients and pour into a lightly greased 8x8 dish the night before Cover and refridgerate until morning
• Preheat oven to 375
• Bake 30-45 minutes
• Serve topped with extra skim milk maple syrup to sweeten and additional berries

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Indian-Style Potatoes - Khatta Aloo

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Ingredients:

• 2 tablespoons vegetable oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon caraway seed
• 3/4 teaspoon cumin seed
• 1/4 teaspoon ground coriander
• 1/2 cup finely chopped red onion
• 3 cloves garlic minced
• 1 hot chili pepper seeded and finely chopped amount to taste
• 1 teaspoon minced fresh ginger
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 1/2 cups cooked diced new potatoes
• 2 tablespoons chopped cilantro fresh coriander
• 2 tablespoons chopped of fresh mint
• 1 lime juiced
• salt to taste
• black pepper to taste

Steps:

• In a large skillet heat cumin caraway cuminseed ground coriander in the oil only until fragrant swirling the pan
• Add the onion and cook 1 minute
• Add the garlic hot chile and ginger and cook until the onion is tender
• Add the turmeric and cayenne to the pan and mix into the onion mixture before adding the potatoes and lime juice; season with salt and pepper
• Warm the dish through until hot and garnish with the cilantro and mint leaves
• Serve hot

Lalab Platter With Sambal Terasi

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Ingredients:

• 10 Thai chiles
• 3 arbol chili peppers
• 2 tomatoes
• 1 tablespoon shrimp paste vegetarian or 1 tablespoon yellow bean paste vegetarian
• 1 teaspoon salt
• 1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
• 1 tablespoon lemon juice
• 2 cups cabbage sliced
• 1 large cucumber sliced
• 2 cups lettuce sliced
• 1 cup sour papaya sliced
• 2 cups green beans cut into 1 inch pieces
• 2 cups small tomatoes quartered
• 1 cup fresh basil minced
• 2 cups spinach leaves
• 1 green eggplant thick sliced small

Steps:

• Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
• When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw

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

Nacho Potatoes

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Ingredients:

• 3 large russett baking potatoes
• 1 tablespoon oil
• 1 16 ounce can refried black beans
• 1 cup colby-monterey jack cheese shredded
• 1 2 1/4 ounce can sliced black olives
• 1/2 cup mild chunky salsa
• 1/2 cup sour cream

Steps:

• Preheat oven to 400 degrees F
• Slice baking potatoes into 1/4 inch thick rounds about 8 slices per potato
• Brush both sides of potato slices with oil can use non-stick cooking spray
• Bake for 20 minutes turning after 10 minutes Remove from oven
• While potatoes are baking heat black beans on top of stove or in microwave
• Top each potato with 1 tablespoon of the heated beans and then sprinkle with the cheese and olives
• Place potatoes back in the oven to melt the cheese about 5 minutes
• Serve with salsa and sour cream

Pin's Cheese Crisp

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Ingredients:

• 1 large flour tortilla
• 1/2 cup shredded cheese your preference
• 2 green chilies skin removed torn in strips
• 1 large tomatoes thinly sliced and quartered
• 1/2 cup chopped white onion

Steps:

• Heat oven to 400 degrees
• toast tortilla until lighty browned
• remove from oven
• while its still hot add toppings beginning with shredded cheese
• add green chilie strips
• add tomato slices
• sprinkle onion all over
• return the tortilla to oven and bake til cheese has melted
• remove and cut in serving size portions
• I cut it with a pizza cutter
• serve with a side of salsa if desired
• enjoy

Quick, Easy and Spicy Peanut Sauce

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Ingredients:

• 3 tablespoons natural unsalted creamy peanut butter non-hydrogenated
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons tamari
• 1 teaspoon dark brown sugar
• 1 small garlic clove minced
• 1 tablespoon sriracha chili sauce to taste
• 1/3 cup water
• 2 tablespoons chopped fresh cilantro

Steps:

• In a medium sized bowl mix all ingredients except the cilantro Check for seasoning and adjust chili sauce to your taste
• You may need to add a little more water depending on how thick you like your sauce
• Add cilantro and enjoy over your favorite veggies cold noodles or anything really-

Red Pepper and Garlic Dip for Vegetables

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Ingredients:

• 2 large garlic cloves
• 1/2 cup diced drained roasted red pepper
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon cayenne pepper
• 1/2 cup mayonnaise

Steps:

• With a food processor running drop the garlic through the feed tube and mince Scrape down sides of bowl
• Add roasted pepper vinegar and cayenne and process until mixture is almost smooth
• Add 1/4 cup of the mayonnaise and process using on/off turns until combined
• Scoop mixture into a small bowl
• Mix in remaining 1/4 cup mayonnaise
• Season to taste with salt and pepper
• Cover and refrigerate at least 30 minutes
• Put dip in center of a serving platter and surround with assorted fresh vegetables
• Scoop Enjoy

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

Simple Spicy and Sweet Oven Fries

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Ingredients:

• 3 large baking potatoes peeled and cut lengthwise into 1/2 inch strips and then again into 1/2 inch wide strips Russet Idaho
• 2 tablespoons olive oil
• 1 teaspoon salt sea salt
• 1 teaspoon shichimi-togarashi
• 1 teaspoon sugar

Steps:

• Preheat oven to 400 degrees with rack on top
• Put potatoes on parchment lined baking sheetDrizzle with olive oil and toss to coat
• Roast for 25 minutes Flip over and roast for 15 - 20 minutes longer or until golden and tender
• Mix salt shichimi and sugar in small bowl and sprinkle over fries

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

Singapore Hot Spicy Sesame Noodles

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Ingredients:

• 2 tablespoons ketchup
• 2 1/2 teaspoons brown sugar
• 1 1/2 teaspoons chopped cilantro
• 1 teaspoon cornstarch
• 3/4 teaspoon garlic powder with parsley
• 1/4 teaspoon red pepper flakes crushed
• 1/2 lb spaghetti or 1/2 lb linguine
• 1/4 cup tamari soy sauce
• 1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
• 2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
• 1 tablespoon dark sesame oil
• 2 cups shredded cabbage and carrot coleslaw mix
• 1 cup bean sprouts
• 4 scallions chopped on an angle
• 2 tablespoons toasted sesame seeds

Steps:

• Cook pasta to al dente
• then cold shock it by running it under cold water in colander
• Drain the pasta very well Set aside
• Prepare the Singapore Sauce by combining all the ingredients in a small bowl
• In the bottom of a large bowl
• whisk together soy
• peanut butter
• vinegar
• oil
• sesame oil and 2 Tablespoons of Singapore Sauce
• Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
• Sprinkle scallions and sesame seeds throughout the salad
• Shredded cabbage
• mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes
• Serve and enjoy

South Texas Spanish Rice

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Ingredients:

• 1 1/2 cups white rice
• 1 8 ounce can Ro-Tel tomatoes stewed diced tomatoes with green chiles
• 1 teaspoon cumin
• 1 -2 teaspoon chili powder personal taste
• 1 teaspoon salt to taste
• 1 teaspoon pepper to taste
• 3 cups water
• 1 medium onion
• 1 teaspoon minced garlic
• 1 tablespoon cooking oil

Steps:

• Saute garlic and onions with cumin salt amp; pepper
• Add rice and brown It should take 2-4 minutes stirring frequently
• Add chili powder; stir well
• Add undrained Ro-tel tomatoes Let sit on heat for 2-3 minutes
• Add water bring to boil reduce to good simmer cover and cook 17-20 minutes
• Remove from heat stir cover and let sit 5 minutes

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 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

Tamarind Chutney

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Ingredients:

• 2 tablespoons tamarind paste
• 5 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon sugar
• cilantro chopped to garnish

Steps:

• Whisk all of the ingredients together and garnish with as much or as little cilantro as you like
• Cover and refrigerate until ready to serve
• This keep well in the fridge
• Enjoy

Thai Cantaloupe Soup

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Ingredients:

• 1 medium cantaloupe
• 3 tablespoons canola oil
• 1 small onion chopped
• 3/4 cup grape tomatoes or 1 tomato chopped
• 2 cups water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 teaspoons nuoc nam fish sauce
• 1 green onion minced
• 2 tablespoons peanuts chopped
• 1 tablespoon cilantro minced

Steps:

• Half cantalope
• discard seeds
• scoop out flesh and set aside
• Reserve shells to use for bowls
• Heat oil in a saucepan
• Add onion
• Saut 2 minutes
• Add cantaloupe flesh and tomatoes
• Cook 5 minutes
• Add the next 5 ingredients
• Bring to a boil
• Reduce
• Simmer 5 minutes
• Pure in batches
• Return to pot
• Re-heat
• Ladle into shells
• Top with the last 3
• YUM

Thai Veggie Peanut Noodles

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Ingredients:

• 300 g thin rice noodles
• 350 g quorn mince
• 250 g snow peas trimmed
• 3 tablespoons crunchy peanut butter
• 1 red chile deseeded and chopped
• 2 teaspoons light brown sugar
• 1 teaspoon soy sauce
• 1/4 cup coriander chopped

Steps:

• Place noodles in a bowl of boiling water
• Soak or 5 mins and drain
• Heat wok and fry the quorn until golden
• add the snow peas/mangetout and cook for another 2 minutes
• Whisk the peanut butter chilli brown sugar and soy in a bowl loosening with 2 tbsp warm water
• Add noodles and sauce to pan and toss to coat and warm through
• sprinkle over coriander to serve

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

Tomato Rasam Soup

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Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot

Vegan Pasta Amatriciana

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Ingredients:

• 2 cups tomato sauce Prego basil and garlic is good
• 6 leaves basil
• 2 garlic cloves minced
• 2 teaspoons crushed red pepper flakes
• fresh ground black pepper to taste
• 1 dash salt to taste
• 3 slices vegetarian bacon I like smart bacon or tempeh strips
• 4 ounces pasta shells or any other pasta you prefer

Steps:

• In a small sauce pan over low heat add the tomato sauce basil garlic crushed red peppers and black pepper
• Let simmer 10-15 minute
• Fry the soy bacon for a few minutes in a small skillet
• Chop it into small pieces
• Add to sauce
• Leaving the sauce on low to get nice and thick cook the pasta according to directions
• Drain the pasta
• Taste-test the sauce and add salt or pepper to taste
• Toss pasta and sauce
• Enjoy

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

Weight Watchers Spanish Pepper Soup

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Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 2 large garlic cloves
• 3 1/2 cups reduced-sodium vegetable broth
• 2 cups green beans trimmed and cut into 1/2-inch lengths
• 1 cup canned tomato puree
• 1/4 cup brown rice
• 1 tablespoon red wine vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• tiny pinch saffron
• 1/4 cup parsley

Steps:

• Preheat the broiler
• setting the rack 6 below the heat Line a baking sheet with foil; place both kinds of peppers and garlic on the foil Roast
• turning as needed until the peppers are evenly blistered and lightly charred on all sides
• and the garlic is deep brown
• 7-10 minutes Set aside 10 minutes to cool
• Wearing gloves
• peel and seed the peppers over a bowl
• saving the juices Chop the peppers and place in a medium saucepan Peel and smash the garlic; add to the peppers
• Strain the pepper juices into the saucepan Add the broth
• green beans
• tomato puree
• rice
• vinegar
• brown sugar
• paprika
• cayenne
• and saffron; bring to a boil Reduce the heat and simmer
• covered
• until the rice and beans are tender
• about 45 minutes Serve
• sprinkled with the parsley
• 1 serving = 2 points

Zingy Vegetable Curry

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Ingredients:

• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 tablespoons sunflower oil
• 1 teaspoon whole mustard seeds
• 2 teaspoons cumin seeds
• 1 onion chopped
• 1 garlic clove chopped
• 1 inch ginger peeled and chopped
• 2 green chilies chopped seeds optional
• 1 small butternut squash peeled and cubed
• 1 aubergine cubed
• 1/2 head cauliflower broken into florets
• 2 tomatoes chopped

Steps:

• Mix coriander and turmeric with 2 tbsp water
• Heat oil and add mustard and cumin seeds fry until mustard seeds begin to pop Add onion and cook until soft Add chillies garlic and ginger and cook for 30 seconds more
• stir in the coriander mix and add the squash and aubergine Reduce heat to low and stir for 1 minute
• Add 400ml cold water cover and simmer for 15 minutes
• Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes
• Serve with rice naan or chapatis and sprinkled with fresh coriander if desired

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift