Smoky Tempeh and Collard Greens

Recipe from Veganomicon (purchase here http://www.amazon.com/dp/156924264X/?tag=googhydr-20&hvadid=37420780265&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1439449386966434121&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8mo0rxgupz_b)

Ingredients for Tempeh and marinade:

1 8-oz package tempeh
3/4 cup vegetable broth
2 Tbsp soy sauce
2 Tbsp liquid smoke
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 tsp pure maple syrup
2 cloves garlic, crushed

For collard greens:
1 bunch (1 lb) collard greens
4 cloves garlic
1 Tbsp olive oil
1/2 cup leftover tempeh marinade


Instructions:
Cut tempeh in half width-wise, and then each piece along the diagonal so you have 4 triangles.
Bring a saucepan of water to a boil, and add the tempeh triangles. Lower the heat to a simmer and simmer for 10 minutes.
In the mean time, make the marinade by mixing together all of the other ingredients and wisking together in a shalow dish. As soon as the tempeh is done, place it in the dish to marinade for 1 hour, flipping the tempeh every 15 minutes or so.

Preheat the oven to broil. Place the tempeh in an oven-safe pan. Spoon some marinade over the tempeh and broil for 5 minutes. Flip it and spoon some marinade over it, and cook for another 5 minutes. Then, spoon some more marinade over it and cook for 30 more seconds.

For the collard greens:
Preheat a large skillet over medium heat. Sautee the garlic in the olive oil for about a minute. Add the collards and sautee for about 2 minutes, then add the marinade and cook for another 10 minutes, until the collards are tender and deep green.

Summer Thai Green Curry with Tofu

Ingredients:
1 block extra firm tofu + soy sauce and sesame oil to season it
1 onion
1 green bell pepper
1 medium zucchini
1 medium summer squash
3 cloves garlic, minced
3-4 Tbsp thai green curry paste (check ingredients - some are not vegetarian)
2 Tbsp soy sauce
1/2 Tbsp brown sugar
red pepper flakes, to taste
1 can light coconut milk
juice of 1/2 lime

Directions:

Press the tofu for 30 minutes to 1 hour, then cut into bite-sized chunks (I use a Tofu Xpress to do this).
Add to a frying pan and drizzle some toasted sesame oil and soy sauce over the tofu. Cook over medium-high heat, flipping occasionally, until it is browned on all sides.
While the tofu is cooking, in a separate, deep wok/pan, Add the oil, garlic and onion. Cook for a few minutes, then add the pepper, zucchini and squash. Cook veggies until tender, then add the green curry paste. Cook for a few more minutes, then add the coconut milk, soy sauce, brown sugar, and a few shakes of red pepper flakes if you want some spice. Simmer for 10 minutes, then stir in the tofu and lime juice. Serve with lime slices and jasmine rice.

Tempeh Lettuce Wraps

Recipe adapted from: http://www.vegetariantimes.com/recipe/thai-lettuce-wraps/

Ingredients for Filling:

2 8-oz. pkg. plain tempeh, broken into chunks

1 Tbs. vegetable oil

1 Tbs. minced ginger

2 cloves garlic, minced

1 cup low-sodium vegetable broth

¼ cup chopped fresh basil

¼ cup lime juice

2 shallots, chopped

1 Tbs. low-sodium soy sauce

1 Tbs. rice vinegar

1 tsp. sriracha

1 tsp. light brown sugar

Toppings:

Peanuts (ground into small pieces is best)

Raw green beans (chopped)

Carrot (shredded)

Cucumber (shredded)

Plus:

1 bunch of romaine lettuce

Sriracha, for serving,

Peanut sauce, for serving

Directions:

To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated. Stir in remaining filling ingredients.

Wash and dry the individual lettuce leaves. Fill the lettuce with filling, then top with toppings and serve dipping sauces on the side.

Buttered Bread Crumb Wax Beans

Ingredients:

3-4 handfuls Yellow Wax Beans

1 onion (optional)

2-3 fresh cloves garlic, minced (optional)

3-4 Tbps Earth balance margarine (or butter)

plain bread crumbs

salt to taste

Directions:

If using, chop the onion and garlic.

Cut the ends off of the beans, and cut into smaller pieces if necessary. Bring a pot of water to boil and cook the beans 5-8 minutes, or until desired tenderness is reached.

While beans are cooking, melt a Tbsp of margarine and cook the onion and garlic until the onion is soft. When the beans are done, drain them and add them to the pan along with the rest of the margarine. once it is melted and the beans are coated, pour thin layer of bread crumbs over the beans, mix, and repeat. Once desired amount of breadcrumbs is reached, continue to cook over medium heat to toast the breadcrumbs. Season lightly with salt.

Moroccan Spiced Chickpeas and Spinach

recipe from: http://www.cookrepublic.com/recipe-archive/moroccan-spice-chickpea-and-spinach/

Spice Mixture

Shown served with Quinoa

Ingredients:
2 tablespoons olive oil
1 yellow onion, finely chopped
6 garlic cloves, finely chopped (jarred kind works fine)
2 small red chilis, seeded and finely chopped
4 tablespoons Moroccan Spice (see below)
salt and pepper to taste
1 cup tomato paste
1/2 cup water or low sodium vegetable broth
3 to 4 cups spinach leaves, coarsely chopped
~30oz can chickpeas, rinsed and drained
juice of half a lemon

Spice Mix (makes about 10 Tbsp so you could half it, or save the rest in an airtight container):
5 tablespoons ground cumin
5 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon allspice
1 tablespoon ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground turmeric

Directions:
First, mix together all of the spices.
Heat oil in a large frying pan over medium heat. Cook onion, garlic and chili for about 5 minutes until soft. Add Moroccan spice. Mix well.
Add tomato paste. Cook for a minute. Add water until desired consistency is reached. Add the spinach and chickpeas. Cook, stirring occasionally until spinach has wilted (about 3 to 4 minutes). Remove from heat.
Stir in the lemon juice. Season with salt and pepper. Garnish with coriander (optional).

Vegetarian Sausage, Asparagus and Corn Risotto

adapted from: http://vegenista.com/post/22065874565/vegan-sausage-fennel-risotto

Ingredients:
3 Tbsp olive oil
1 1/2 cups arborio rice
~5 cups low sodium vegetable stock (I used 5 cups hot water mixed with 5 tsp vegetarian better than buillion)
1/2 cup dry white wine
1 small yellow onion, chopped
1/2 package (2 sausages) Tofurky italian sausage with tomato and basil, chopped
1 bunch asparagus, stalks chopped into thirds or fourths
1 cup frozen corn
1/4 cup parmesan cheese
1 Tbsp Earth Balance (or butter)
salt + pepper to taste

Directions:
In a large skillet, heat 1 Tbsp. of the olive oil. Add vegan sausage & cook over medium-high heat until browned, about 5 minutes. Add asparagus and corn and cook until asparagus starts to soften (but is still crunchy) and corn is hot. (alternatively, roast the asparagus in the oven for 10 min at 400 degrees F). Cover and keep warm.

In a small sauce pan, bring vegetable stock to a simmer; reduce heat & keep warm.

In a large saucepan, heat the remaining 2 Tbsp. olive oil. Add onion, salt & pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add rice & cook for 1 minute, stirring constantly to thoroughly coat it with the oil, & becomes lightly “toasted." Add the wine to the rice, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until liquid is absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until liquid is nearly absorbed between additions. The risotto is done when the rice is al dente, thick & creamy, about 20-30 minutes total. Season with salt & pepper. Stir in the margarine/butter and parmesan. Then stir in the veg sausage, asparagus and corn mixture.
Serve immediately.

Three Bean Salad

recipe from: http://www.simplyrecipes.com/recipes/three_bean_salad/

INGREDIENTS
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1/2 large red onion, chopped
1 medium bell pepper (any color)
1 cup (lightly packed) fresh flat-leaf parsley
1/3 cup apple cider vinegar
3 to 4 Tbsp granulated sugar, to taste
1/4 cup olive oil
2 cloves garlic, minced (jarred)
1 teaspoons salt
1/4 teaspoon black pepper

DIRECTIONS
Chop bell pepper into very small pieces. Chop onion into small pieces, then add to a food processor and pulse until pieces are very small. In a large bowl, combine all of the beans with the pepper and onion.
In the bowl of a food processer, combine oil, apple cider vinegar, salt, pepper, sugar, garlic and parsley. Pulse until mixed and parsley is finely chopped.
Add the dressing to the bean mixture and mix until coated. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Black Bean and Marinated Tofu Tacos

Ingredients:
1 package (8 count) 8-inch tortillas
1 batch of Copycat T-Sam's Marinated Tofu
1 can (15 oz) black beans (not drained)

optional ingredients:
lettuce
chopped tomato
salsa
avocado/guacamole
hot sauce
sour cream
shredded cheese

Instructions:

In a frying pan, cook the tofu over medium heat until it begins to brown. In a small saucepan, empty the can of black beans and heat over medium-low heat.
While the tofu and beans are cooking, prepare the optional ingredients. Heat the tortillas in the microwave, then assemble the tacos.

Copycat T-Sam's Marinated Tofu

Ingredients:
1/3 cup tamari (soy sauce)
2 to 3 Tbsp cup sesame oil (or toasted sesame oil)
1 tsp cilantro ( I used dried, but fresh would probably be better)
1 tsp rice vinegar
1.5 tsp minced or crushed garlic
1/4 tsp powdered ginger
2 to 4 Tbsp water

Directions:

Drain and press tofu (I use Tofu Xpress) for at least 30 min to an hour. Cut into bite sized pieces.

Mix together all ingredients and combine with tofu in a sealed container, making sure all tofu is coated. Let marinate in the fridge overnight.

"Skinny" Spaghetti Squash Alfredo with Tomato and Vegetarian Chicken

Recipe adapted from:  http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Ingredients:
1 medium-large spaghetti squash
3 cloves garlic
1 Tbsp butter (I used Earth Balance margarine)
1 1/2 cups milk (I used almond milk)
2 Tbsp flour
1 Tbsp cream cheese
1 cup parmesan cheese (I used shredded)
few shakes red pepper flakes
few shakes italian seasoning
salt to taste
pepper to taste
1 large tomato (or 2 small, or 4 little)
1 package Quorn chicken tenders (or other vegetarian chicken)

Directions:
Roast the squash:
Preheat oven to 375 degrees F. Cut squash in half, and scrape out the seeds and gooey bits. Place sides face down in a baking pan with sides, filled with 1/2-1 inch of water. Roast for 30-45 minutes.

While the squash is roasting:
- Chop the tomatoes into bite sized pieces
- Cook the veg chicken in a frying pan until browned and cooked through
- Make the sauce:
---melt the butter in a saucepan, add garlic and cook for a few minutes.
---add the flour and wisk into a paste
---add the milk and wisk until combined well over medium heat
---once hot, add cream cheese and spices and wisk until combined well
---take off of heat and mix in parmesan cheese

Remove all of the flesh from the squash with a fork - it will be a spaghetti consistency.
In a square baking dish (8x8 or 9x9):
layer squash, some of the sauce and chicken and tomatoes. Then layer with the remaining squash, sauce, tomatoes and chicken. Stir until mixed well and spread evenly in the dish. Top with parmesan cheese, and place under the broiler (low) for up to 5 minutes - until cheese is melted and starts to brown.

Vegan Red Beans & Cauliflower Rice

Recipe from: http://quicheaweek.wordpress.com/2013/05/17/vegan-red-beans-and-cauliflower-rice/

Ingredients:
for red beans:
2 tablespoons of vegetable stock or water
½ medium onion, diced
½ green bell pepper, diced
2-3 stalks celery, diced small
3 cloves of garlic, minced
1 14oz can of diced tomatoes
2 15oz cans of red beans, drained from their goo (I used 1 can of kidney and 1 can of small red beans)
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon creole/cajun seasoning
½ teaspoon cayenne
¼ teaspoon ground black pepper
½ - ¾ tsp salt
1 cup (dry) textured vegetable protein, hydrated with veggie broth

for cauliflower rice:
½ medium onion, diced
2 stalks celery, diced
2 cloves of garlic
1 head of cauliflower, cut into florets

Directions:
In a large pot, heat up your vegetable stock or water over medium heat.
Cook the onions, celery, bell pepper, and garlic for 3-5 minutes or until they’re soft. Add the can of diced tomatoes and both cans of red beans, stir.
Add in the paprika, oregano, cajun seasoning, cayenne, salt, and pepper. Bring to a boil then down to a simmer, cover and cook for 30 minutes.

Uncover, mix all about, adjust the seasonings as you see fit, and add the hydrated TVP. Bring to a boil again then down to a simmer, cover and cook for another 30 minutes. Adjust seasonings if you need to.

Make your cauliflower rice while your beans are simmering:

Put the onion, celery, and garlic into a food processor and pulse a few times til minced. Heat a tablespoon or two of water in a wok over medium heat. Add the onion/celery/garlic mixture and saute for 10 minutes or so.

In a food processor, pulse the cauliflower florets until the pieces are rice kernel sized. Add the cauliflower to the skillet, cover and cook for 5-10 minutes. Salt to taste.

Beer Battered Tofu

recipe from: http://somethingsavory.wordpress.com/2011/02/19/beer-battered-tofu-bites/

Shown here served with smashed potatoes, buffalo sauce and garlic aioli.

Ingredients:

1 block of extra firm tofu

1/2 cup self-raising flour (or 1/2 cup plain flour + 1/2 tsp baking powder)

1/4 cup cornmeal

3/4 cup beer ( I used Sierra Nevada Pale Ale)

Seasoning: cumin, cayenne, paprika, basil, oregano, etc

Salt & pepper, to taste

dipping sauces

Directions:

Drain and press the water out of your tofu - I use my Tofu Xpress tofu press. 

Press for about 30 minutes, hen cut it into bite-size pieces.

In a separate bowl, mix together the flour, cornmeal, spices, a bit of salt and pepper, and enough of the beer to make a batter the rough consistency of thick pancake mix.

Cover the bottom of your frying pan with oil. Roll each of the bites of tofu in the batter, then plop into the oil and fry on each side for about 2-3 minutes, until golden and crispy. Careful not to crowd the bites, as you’ll want to use tongs to easily flip them over.

Serve with your favorite dipping sauce.

Smashed Potatoes

recipe adapted from: http://userealbutter.com/2012/02/20/parmesan-gremolata-smasher-potatoes-recipe/

Shown here served with beer battered tofu

Ingredients:
small potatoes (such as fingerling)
salt
pepper
olive oil
spices (garlic, italian seasoning...)

Directions:
Preheat oven to 400 F.
Boil potatoes until they are cooked through - about 15 minutes for small potatoes.
On a rimmed baking sheet lined with foil, drizzle some olive oil. Place drained potatoes on the baking sheet in a single layer and use a potato masher or meat tenderizer to press each one flat. Drizzle the tops of the potatoes with olive oil, then sprinkle with salt pepper and spices. Roast for about 30 minutes.

Sopapilla Cheesecake

recipe from: http://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a

Ingredients:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (I used the Stop&Shop brand)
2 packages (8 oz each) cream cheese, SOFTENED
1 cup + 1/2 cup sugar, divided
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F.
Very lightly grease a 13x9 glass baking dish and roll out one can of crescent rolls so that it covers the bottom and forms a single sheet (push the perforations together). In a bowl combine both (softened) packages of cream cheese along with 1 cup of sugar and the vanilla. Mix well until combined. Spread cream cheese mixture over the crescent layer, forming an even layer. Now top the cream cheese layer with the other package of crescent rolls - it should be pushed into an even, smooth layer.
Mix the remaining 1/2 cup of sugar with the cinnamon. Melt the butter, and pour it over the top layer. Then evenly distribute the cinnamon sugar mixture over the top. Bake for about 30 minutes, or until center is set. Cut into bars. After it cools, store in the refrigerator.

Garlic Aioli

Adapted from : http://allrecipes.com/recipe/garlic-aioli

Ingredients:
1/2 cup mayonnaise (or veganaise)
1 1/2 tsp lemon juice
3-4 cloves garlic, minced (I used the jarred/squeeze bottle kind which is probably more mild than fresh)
few dashes garlic powder
1/4 tsp salt
1/8 tsp ground black pepper

Directions:
Mix all ingredients. Refrigerate well before eating - I recommend refrigerating at least 1-2 hours to let the flavors blend. Making the day before is best. Otherwise, it will taste too much like mayonnaise.

Garlic Mashed Cauliflower

Recipe from: http://www.foodnetwork.com/recipes/george-stella/mock-garlic-mashed-potatoes-recipe/index.html

Shown here served with vegetarian honey mustard pretzel-crusted "chicken"

Ingredients:


1 medium head cauliflower
1 tablespoon cream cheese
1/4 cup grated (or shredded) Parmesan
1-2 teaspoons minced garlic
1/8 teaspoon "better than buillion" veggie base
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives
1-2 Tbsp Earth Balance margarine (optional)

Directions:



Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, buillion, and pepper until smooth. Mix in the chives and earth balance.

Vegetarian Honey Mustard Pretzel-Crusted "Chicken"

Recipe is adapted from: http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/

Note: I changed the sauce recipe a bit - added half the amount of vinegar and also reduced the amount of bread crumbs and pretzels. Adjust the sauce to your tastes.

Shown here served with garlic mashed cauliflower.

Ingredients:

1 package Gardein chikn scallopini (freezer section)

1 cup panko crumbs

1 cup pretzel crumbs (about 2 cups of whole pretzels)

1/2 cup flour, plus more if needed

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey (Iike clover or orange blossom)

1/4 cup water

1.5 Tbsp red wine vinegar

coarse salt and fresh ground black pepper

Directions:

Preheat the oven to 400° F. Grease a baking pan, or line with tin foil.

In a food processor pulse the pretzels until they are coarsely ground (some small pieces left). Add them to a shallow, wide bowl and mix with the panko crumbs. 

Add the oil, mustard, honey, water and vinegar to a food processor and blend a few seconds until smooth.

Season with salt and pepper.

Set up one bowl with flour and another bowl with half of the dressing - so you have 3 bowls including the one with the bread crumbs and pretzels. Take the (frozen) gardein cutlets one by one. First, coat with flour shaking off any excess. Then, fully coat with the dressing. Place in the third bowl and cover fully with the bread crumb mixture, pressing it on if necessary.

Add the cutlets to the baking pan and bake for about 20 minutes, flipping halfway. Serve with the remainder of the dressing.

Chickpea Cutlets with Mustard Sauce

Chickpea cutlets recipe is from Veganomicon.
Mustard sauce recipe is from: http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/

shown served with mashed potatoes and roasted asparagus

CHICKPEA CUTLETS:

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

instructions:

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and them place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375 degrees F, lightly oil baking sheet. Brush each side of pattey with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden-brown.

MUSTARD SAUCE:

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup PURE maple syrup (again, no substitutes)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. fresh rosemary for garnish (optional, can also use dried rosemary)

instructions:

combine all ingredients in a small saucepan, whisk, and heat until warm. 

Summer Couscous Salad with Halloumi and Chickpea Cutlets

adapted from http://www.bbcgoodfood.com/recipes/2394/summer-couscous-salad
Chickpea cutlet recipe here: (TBD)

INGREDIENTS:

1 package far east plain couscous plus water or vegetable broth for cooking
1 recipe chickpea cutlets:(TBD)
chickpeas left over from chickpea cutlet recipe, drained and rinsed
1-2 tbsp vegetable or olive oil
2 small zucchini, sliced
1 package cherry-sized tomatoes,  sliced in half
1 small red onion
250g pack halloumi cheese , sliced

dressing:

1/2 cup olive oil
3 tbsp fresh lime juice (2 small limes)
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Instructions:

Cook the couscous according to package directions (does not take very long, so you do not HAVE to do this first).
Make the chickpea cutlets according to the instructions linked above.
Meanwhile, add all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well.
Heat 1 tbsp oil in a large frying pan and fry the onion and zucchini slices over a high heat for 2-3 minutes. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the veggies.
If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Cut the chickpea cutlets into strips. Pile the halloumi and chickpea cutlets on top of the couscous and veggies, and drizzle with the remaining dressing. Serve as soon as possible.

Healthy Banana "Ice Cream"

The idea is that you can freeze bananas, throw them in a food processor until the consistency is creamy, and it will be similar in texture to soft serve ice cream. The frozen banana will be crumbly at first but you have to keep blending it and it will become smooth - you do not have to add any liquid other that some vanilla extract which is optional.

BASE RECIPE:

2 ripe bananas

splash of vanilla extract

instructions:

Slice the bananas and freeze. Once frozen, add to a food processor (I used a Ninja) with the vanilla and blend until smooth.

CHOCOLATE:

add 1 to 2 Tbsp cocoa powder (you can use unsweetened) to the recipe above before blending.

PEANUT BUTTER:

Add 1 Tbsp peanut butter to the recipe above before blending.

CHOCOLATE PEANUT BUTTER:

Add 1 Tbsp of peanut butter plus 1 to 2 Tbsp cocoa powder (you can used unsweeted) to the base recipe above before blending.

Healthy Vegan Chili

Recipe is from: http://86lemons.com/fat-melting-veggie-chili/

Ingredients:

3 Tbsp. vegetable oil

2½ cups diced red onions
1 cup diced carrots
2 bell peppers, diced
1 medium sweet potato, diced

1 (10 oz) bag frozen corn

2 Tbsp. ground cumin
½ tsp. crushed red pepper flakes
2 Tbsp. chili powder
4 Tbsp. chopped garlic
2 Tbsp. chopped jalapeños
2 Tbsp. dried oregano
1 tsp. ground cinnamon

3 (14.5 oz) cans diced fire roasted tomatoes
1 (15 oz) can garbanzo beans
1 (15 oz) can red kidney beans
1 (15 oz) black beans
1 (15 oz) can Adzuki beans (I used white northern beans instead)
2 Tbsp. chopped chipotle in adobo sauce
3 Tbsp. tomato paste

optional:
1 to 2 cups vegetable  broth or vegetable juice (You can also just use water.)


Directions:
STEP 1
In a large, heavy-bottom pot, warm the oil and sauté the onions, carrots, peppers, and sweet potatoes, stirring occasionally until vegetables start to soften, about 10 minutes.

STEP 2
Stir in the cumin, crushed red pepper flakes, chili powder, garlic and jalapeño and cook a few more minutes until fragrant.

STEP 3
Add the tomatoes, beans, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth, vegetable juice or water if you like your chili a bit thinner.

STEP 4
Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through. Serve with your favorite toppings.

Jalapeno Popper Grilled Cheese

Recipe idea is from: http://www.closetcooking.com/2011/04/jalapeno-popper-grilled-cheese-sandwich.html

I omitted the tortilla chips.

Ingredients (Makes 4 large sandwiches):
1 loaf of sourdough bread
cream cheese
8 jalapenos
shredded cheddar jack cheese
margarine or butter

Directions:
Cut the jalapenos in half lengthwise and de-seed them. Place them upside down on a foil-lined baking sheet and roast them under the broiler until the skin begins to blacken. When they are done, put them in a paper lunch bag and fold the top over. Let them sit while you gather the other ingredients.

Spread thin layer of cream cheese on both slices of bread. Add the shredded cheese and four jalapeno halfs. Assemble the sandwich and butter the outer sides of the bread. Cook over medium heat until golden brown.

We ate the sandwich with tomato soup.

Vegetarian Beef-less Stew

I followed this recipe almost exactly: http://www.gardein.com/recipe_detail.php?r=84

Ingredients:
1 package Gardein beefless tips

3 Tbsp vegetable oil
10 oz pearl onions, peeled
2 cloves garlic, minced
2 celery stalks, thinly sliced
2 medium carrots, ½ inch diced
½ tsp dried thyme
½ tsp dried rosemary
3 tbsp flour
3 cups vegan "beef" broth (try better than bouillon brand) or roasted vegetable stock
1 cup dry red wine such as cabernet sauvignon
2 medium potatoes, ½ inch diced
salt and pepper to taste

Directions:

Heat oil in a large saucepan on medium high heat, add beefless tips and brown on all sides. Remove from saucepan and set aside. I recommend chopping the beef tips in half so the chunks aren't as large in the stew.

Peel the pearl onions. I found this link helpful: http://www.seriouseats.com/2011/02/knife-skills-how-to-peel-pearl-onions.html . Basically, cut the top and bottom off of each onion. Score the top of the onion (see the video) so the skin will be easier to remove. Add them to boiling water for 1 to 2 minutes and remove. The skins should come off easily.

Add pearl onions, garlic and celery to saucepan and cook for 3 minutes. Add carrots, thyme, and rosemary and continue to cook for 3 minutes. Sprinkle in flour, then slowly add broth and wine while stirring.Add potatoes and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add beefless tips back in and cook for an additional 5 minutes. Season with salt and pepper and serve.

Buffalo Seitan Pizza

Ingredients:
Pizza Dough - I bought a pre-made whole wheat dough from Whole Foods (bagged in refrigerator section)
Tomato Pizza Sauce
1 Package plain seitan (I used Upton Naturals traditional seitan)
Buffalo sauce of choice
Shredded Mozzarella cheese
1 red onion, sliced
Diced jalapeno/habanero peppers (optional)


I marinated the seitan in buffalo sauce overnight.
Cook the red onion with some oil over medium heat until softened.
Assemble the pizza: dough, sauce, onions and seitan, then cheese. Drizzle buffalo sauce over the top. Add hot peppers if using.
Bake according to dough directions. I baked mine on a pizza stone.

Easy Vegetarian Chicken (Soy Curl) Pot Pie

Recipe from: http://www.bettycrocker.com/recipes/impossibly-easy-chicken-pot-pie/f56faec7-3303-4720-9e68-adbd534fb0f6

I doubled this recipe and it fit in a 9x13 pyrex baking dish. Here is what I used:

Ingredients:

3 1/3 cups frozen mixed veggies
2 cups soy curls
2 cans (10 3/4 ounces) condensed cream of something soup (use potato, mushroom, broccoli, asparagus, celery, etc - you can mix and match)
various herbs of choice
2 cups Original Bisquick mix
1 cup milk
2 eggs

Directions:
Heat oven to 400ºF.
Cover soy curls in water or vegetable broth and let soak for 10 minutes. Drain and press the soy curls.

Mix vegetables, soy curls and soup in a bowl. Add teaspoons of any herbs of choice (oregano, parsley, thyme, dill weed, etc). Pour into a 9x13 baking dish.
Stir together remaining ingredients with fork until blended. Pour on top of the soycurl/veggie mixture.
Bake 30 minutes or until golden brown.

Vegetarian (Gardein) Chicken Parm

Recipe from: http://www.gardein.com/recipe_detail.php?r=79

Ingredients:
1 package Gardein Chikn Scallopini (In this recipe you bread/fry it yourself. You can also skip this by getting the Gardein cutlets which are already breaded and come with sauce. But doing it yourself is better)


white all purpose flour
1 whole egg
bread crumbs

2 cups tomato sauce of your choice
~1 cup canola oil for frying
7oz | 200g dried spaghetti noodle of your choice
2oz | 50g olive oil
1/2 cup parmesan cheese
1 cup mozzarella cheese
to taste: salt, black pepper

Directions:

for the spaghetti, bring to the boil heavily salted water. (follow cooking instructions on the box).

In a large flat bottom bowl (large enough to fit the scallopini) whisk the egg until smooth.
Dust the scallopini in flour, shake off excess flour and roll in whisked egg. gently roll in the bread crumbs and fully coat the scallopini.

Add canola oil (at least 1/4" of oil) and preheat pan to a medium heat. pan fry the scallopini for about 90 secs each side until golden brown.once golden, spoon enough sauce to cover the scallopini and top with the mozzarella and parmesan. keep the rest of the cheeses for the pasta. bake at 375°C until cheese is melted and lightly golden (about 5-10 mins).

once the spaghetti is cooked and drained, return to heat and add sauce, olive oil, salt and pepper.neatly arrange the noodles in the center of both plates, sprinkle with the remaining parmesan. top with the gardein™ chick´n parmesan and garnish with a sprig of herb.

tip: do not rinse pasta under cold water, this rises off the starch and lowers the quality of the dish.

Smoky Peach Tofu with Coconut Curry Polenta

Recipes are from the "I <3 Trader Joe's Vegetarian Cookbook" which can be purchased here: http://www.amazon.com/Love-Trader-Joes-Vegetarian-Cookbook/dp/1612431097/ref=sr_1_1?ie=UTF8&qid=1363574372&sr=8-1&keywords=trader+joes+vegetarian

Shown here served with steamed sesame spinach:

For the Smoky Peach Tofu:
Ingredients:
2 Tbsp olive oil
1 block of extra firm tofu, drained and pressed and cut into 1-inch cubes
1 red bell pepper
1 (12 ounce) jar Trader Joe's Spicy Smoky Peach Salsa
1/4 cup water

drain the tofu and press (I use a tofu x-press). Cut into 1-inch cubes. Marinated overnight in the refrigerator if desired (optional - a good marinade is some garlic, soy sauce, water, oil, some kind of vinegar, maybe some sesame oil and herbs).
Heat the oil in a pan and add the tofu cubes. Cook the tofu until lightly browned. Add the pepper, salsa, and water and simmer until pepper is tender - 15 to 20 minutes.

For the Coconut Curry Polenta:
Ingredients:
2 Tbsp olive oil
1 Tbsp grated ginger (I used jarred)
2 tsp curry powder
1 cup light coconut milk (canned)
1 (18 ounce) log of polenta, crumbled

In a saucepan, heat the oil and add ginger and sautee for 2 to 3 minutes. Add the curry powder and stir to form a paste. Whisk in the coconut milk. Add the polenta and whisk until smooth. Cook until creamy, about 5 to 10 minutes.

Jerk Soy Curls with Caribbean (Cauliflower) Coconut Rice & Beans

Recipe from: http://quicheaweek.wordpress.com/2012/09/20/jerk-seitan-andor-tofu-over-caribbean-rice-and-beans/

The first step is to prepare and marinate the soy curls. The marinade is homemade, so I recommend making a night ahead and marinating the soy curls overnight to have it ready the next day.

Marinade ingredients:


2 Tbsp low sodium soy sauce
2 Tbsp olive oil
2 Tbsp water
1 Tbsp distilled white vinegar
juice from two limes
3 tsp brown sugar
2 cloves of garlic, minced
1/2 a medium sweet onion
2 green onions, sliced a little past where it turns green
1 tsp ground allspice
1 tsp ground black pepper
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cayenne
1/4 tsp cinnamon
2 tsp dried thyme
1/2 (or a whole) scotch bonnet (or habanero) pepper, carefully deseeded and chopped

~3 cups Butler soy curls

Directions for marinating soy curls:
Soak the soy curls in water or veggie broth for 10 minutes. Drain and press most of the liquid out.
Combine all the ingredients above except for soy curls in a food processor and process (I used my Ninja).
Add prepared soy curls to a tupperware and pour marinade. Mix to coat.
Store in the fridge, covered, for at least a couple hours (preferable overnight).

Ingredients for "rice":


one small head of cauliflower, broken into florets
1 medium-large sweet onion, diced
2 cloves of garlic, minced
1 tsp grated ginger (I used jarred ginger)
3/4 cup lite coconut milk
3/4 cup vegetable stock
juice from 1 lime
1 scotch bonnet (or habanero) pepper, intact
1 15oz can of kidney beans, drained and rinsed
salt and pepper to taste
1/2 cup pineapple, diced
green onions for garnishing (optional)

DIRECTIONS:

Saute the soy curls over medium heat with any excess marinade until it begins to brown.

Meanwhile, make the "rice".

Process your cauliflower florets until they are the consistency of rice. Set aside.

Spray a wok or a big pot or a skillet or something with some cooking spray and saute the onions, garlic, and ginger until softened. Add the coconut milk, stock, lime juice, pepper, and cauliflower. Cover and bring to a boil. Take down to a strong simmer and continue to cook until most of the liquid has been absorbed by the cauliflower, 15-20 min. It still might be a little sloppy and that’s cool too. Add the kidney beans and cook a bit. Salt and pepper to taste. Remove from the heat. Remove the pepper. Add the pineapple and stir. Top with green onions before serving.

Vegetarian Buffalo Mac and Cheese

adapted from : http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html

Ingredients:

7 Tbsp unsalted butter
salt
1 pound elbow macaroni (I used whole wheat elbows)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups Butler soy curls, soaked in water for 10 minutes then drained & pressed
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank's extra hot buffalo)
2 Tbsp all-purpose flour
2 tsp dry mustard
2 cups half-and-half
1/2 cup additional half and half or milk
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup breadcrumbs (you are supposed to use panko but I used normal italian style)
1/2 cup crumbled blue cheese (OPTIONAL - I didn't use)
2 Tbsp chopped fresh parsley (OPTIONAL - I didn't use)

Directions:


Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the soy curls and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spray the baking dish with cooking spray or coat with butter.
Spread half of the macaroni in the prepared baking dish, then add about 1/3 of the cheese sauce. Then, top with the chicken mixture and the remaining macaroni. Pour the rest of the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the breadcrumbs, plus blue cheese and parsley (if using). Sprinkle over the macaroni and bake until bubbly, about 30 minutes. Let rest 10 minutes before serving.

Roasted Chickpeas

Recipe adapted from: http://www.fitsugar.com/Roasted-Garbanzo-Beans-Chickpeas-Recipe-9136958

These are really good and really easy to make for a snack. The recipe is for 1 15 oz can of chickpeas but you could get the larger can and easily double it.

Ingredients:
1 can (~15 oz) garbanzo beans (chickpeas)
1 Tbsp olive oil
1/2 tsp sea salt
2 tsp other spice mixture

What I used for the spice mixture: 1/2 tsp garlic powder, 1 1/2 tsp curry masala spice mix, and a few strong shakes of cayenne pepper

(I'll update this as I try new spices)

Directions:
Preheat oven to 400 F. Drain and rinse the chickpeas. Pat the chickpeas dry with a paper towel - if they are too wet, they won't get crunchy in the oven. In a bowl, mix chickpeas with oil, salt and spice mixture. Mix to coat well. Pour chickpeas onto a roasting dish and roast in the oven for 30 minutes. Be sure to shake the pan occasionally so they do not stick.

Any smaller chickpeas should be very crunchy. Slightly larger ones may not be as crunchy, but they are very good anyway.

Thai Green Curry Lentil and Potato Stew

adapted from a recipe from the trader joes vegetarian cookbook (http://www.amazon.com/Love-Trader-Joes-Vegetarian-Cookbook/dp/1612431097/ref=cm_cr_pr_product_top)

(Note: The original recipe called for 1/2 package of lentils, so I doubled it in order to use the whole package since I didn't have a plan for the rest and didn't want to waste them)

Ingredients:
2 small yellow onions
olive oil
1-2 tsp minced garlic (jarred)
1 package trader joe's cooked lentils
2 medium sized potatoes
2 jars trader joe's thai green curry simmer sauce
4 medium sized tomatoes

for serving:
Trader joe's frozen thai jasmine rice (comes in a box with 3 individual bags of rice)

Directions:
Chop onions. In a large pan, cook onions and garlic in olive oil for about 5 minutes, or until onions start becoming translucent. Peel and chop the potatoes into 1/2 inch cubes. Microwave the potatoes until they are starting to get soft (this is necessary or else you will be simmering FOR EVER). Add potatoes, lentils, and simmer sauce to the pan. Bring to a simmer, cover, and simmer for about 15 minutes, or until potatoes are soft enough to eat. While simmering, chop tomatoes (remove the seeds). Add tomatoes to the pan and simmer (covered) for 5 more minutes. Serve with rice.