Recipe: Curried Quinoa

[INGREDIENTS]

*Quinoa (1 cup)
*Olive Oil (1 tbsp)
*Water (2 cups)
*Almonds (1/4 cup chopped / food processed)
*Dried Cranberries (1/4 cup)
*Tomato (1 large diced)
*Carrots (2 chopped / food processed)
*Peas (1 cup)
*Green bell pepper (1/2 large)
*Curry Powder (3 tsp)
*Nutmeg (1 tsp)
*Cilantro (1/4 cup chopped)
*Salt / Braggs Liquid Aminos (to taste)






[STEP 1]
Heat olive oil over medium heat and add the quinoa. Stirr around for a few minutes until it browns and smells like popcorn :).

[STEP 2]
Add water, cover and boil for about 15 minutes until the water is absorbed.

[STEP 3]
Heat the frozen spinach in a pan over medium heat until thawed. Drain and set aside.

[STEP 4]
Meanwhile, chop all the other veggies and such.

[STEP 5]
Stir in the almonds, cranberries, tomato, carrots, peas, bell pepper, curry, nutmeg and salt. Stir over medium heat for a minute or two. Remove from heat.

[STEP 6]
Stir in cilantro and enjoy!

Recipe: Spinach Vegan Quiche

[INGREDIENTS]

*Frozen Spinach (1 pound)
*Onion (1 medium chopped)
*Garlic (3 cloves chopped)
*Olive Oil (1 tbsp)
*Extra Firm Tofu (1 package drained)
*Soy Milk (1/2 cup)
*Vegan Parmesan Cheese (4 tbsp)
*Mustard (1/4 tsp)
*Salt (1 tsp)
*Ground Nutmeg (1/2 tsp)
*Red Pepper Flakes (1 tsp)
*Nutritional Yeast (2 tbsp)
*Vegan Pie Crust






[STEP 1]
Pre-cook the pie crust according to package directions. Set aside.

[STEP 2]
Preheat oven to 400 degrees.

[STEP 3]
Heat the frozen spinach in a pan over medium heat until thawed. Drain and set aside.

[STEP 4]
Heat olive oil in a pan over medium heat then saute onion and garlic until tender. remove from heat.

[STEP 5]
Squeeze all the excess liquid out of the tofu between two plates (it doesn't have to look pretty...or even stay together).

[STEP 6]
In a food processor blend the tofu, soy milk, vegan cheese, mustard, salt, nutmeg, red pepper flakes and nutritional yeast until smooth.

[STEP 7]
Mix together the tofu mixture, spinach, and onions and pour into the pie shell.

[STEP 8]
Cook for 45 minutes, brushing the top with olive oil towards the end of baking. Let sit for a while before cutting, and enjoy!

Recipe: Eggplant Parmesan

[INGREDIENTS]

*Eggplant (1)
*Italian Salad Dressing (1/2 bottle)
*Breadcrumbs (1 1/2 cups)
*Garlic salt (2 tbsp)
*Olive Oil (1 tbsp)
*Spaghetti Sauce (1/2 jar)
*Spaghetti Noodles (1/3 package)
*Vegan Parmesan (to taste)






[STEP 1]
Boil the spaghetti according to package directions. Drain and set aside, but keep warm.

[STEP 2]
Preheat oven to 400 degrees.

[STEP 3]
Wash eggplant and slice into 1/2 inch thick rounds.

[STEP 4]
Dip both sides of eggplant rounds into italian dressing and let excess drip off. While wet, dredge the rounds in bread crumbs on all sides.

[STEP 5]
Place breaded rounds on a cookie sheet which has been coated in olive oil.

[STEP 6]
Bake for 20 minutes then flip and bake for another 20, or until they seem slightly gooey inside and crispy outside

[STEP 7]
Top eggplant with heated spaghetti sauce and parmesan cheese, serve with noodles.

Recipe: Sage Pumpkin Orzo

[INGREDIENTS]

*Orzo (8 oz)
*Sage (1/4 cup chopped)
*Shallot (2 chopped)
*Olive Oil (2 tbsp)
*Veggie Broth (1 1/4 cup)
*Unsweetened Soy Milk (1/2 cup)
*Pumpkin (1 can pureed)
*Vegan Parmesan Cheese (3 tbsp)
*Salt (1 tsp or to taste)
*Pepper (1 tsp or to taste)





[STEP 1]
Boil the orzo according to package directions. Drain and set aside.

[STEP 2]
In a medium pan heat olive oil over medium heat. Add sage and shallots and saute until shallots are tender.

[STEP 3]
To the pan add half of the veggie broth and all of the soy milk. Allow to simmer for 5 minutes.

[STEP 4]
After simmering add the remaining veggie broth, pumpkin, parmesan cheese, salt and pepper. Stir until warmed through, or about 5 minutes.

[STEP 5]
Mix the sauce with the orzo and serve.

Recipe: Veggie Stir Fry

[INGREDIENTS]

*Olive Oil (2 tbsp)
*Sesame Oil (2 tbsp)
*Extra-Firm Tofu (1 package cubed)

*Red Bell Pepper (1/2 pepper sliced)
*Yellow Bell Pepper (1/2 pepper sliced)
*Baby Carrots (1 cup)
*Broccoli (1 cup bite sized)

[SAUCE]
*Hoisin Sauce (3 tbsp)
*Sesame Oil (1 tbsp)
*Soy Sauce (2 tbsp)
*Mirin (1 tbsp)
*Sugar (2 tbsp)
*Veggie Broth (3/4 cup)
*Corn Starch (1 tbsp)
*Warm Water (2 tbsp)((to dissolve corn starch in before mixing with rest of sauce))

[OPTIONAL]
*Brown Rice (1 cup dry)






[STEP 1]
Press and drain your tofu and cut into cubes. (Or you can use the already cubed tofu)

[STEP 2]
Heat olive oil and sesame oil over medium heat and fry your tofu until they become a crispy golden color.

[STEP 3]
Add the veggies to your tofu and 'stir fry' for about 5 minutes or until tender.

[STEP 4]
Mix together the hoisin sauce, sesame oil, soy sauce, mirin, sugar, veggie broth, corn starch and warm water for the sauce.

[STEP 5]
Add the sauce to the veggies and tofu and stir over medium heat until it thickens slightly. Serve alone or over rice!

Recipe: Kung Pow Tofu

[INGREDIENTS]

* Extra-firm Tofu (1 package)
* Olive Oil (2 tbsp)

* Water (1/2 cup)
* Soy Sauce (1/3 cup)
* Rice Vinegar (2 tbsp)
* Sugar (1 tbsp)
* Red Pepper Flakes (1 tbsp)
* Cornstarch (1 tbsp)
* Warm Water (2 tbsp)((for dissolving the cornstarch in))

* Olive Oil (1 tbsp)
* Onion (1 small chopped)
* Garlic (3 cloves chopped)

[OPTIONAL]
* Sesame Seeds (to top)
* Basmati Rice






[STEP 0?]
If you want a chewier tofu texture, and to make the tofu easier to work with, you can freeze the tofu over night and then thaw it. But be sure to start thawing in the fridge atleast a day ahead of time, because it seems to take a painfully long time. (atleast in my fridge!)

[STEP 1]
Press and drain your tofu and cut into cubes. (Or you can use the already cubed tofu)

[STEP 2]
Heat olive oil over medium heat and fry your tofu until they become a crispy golden color. Set aside (you can drain them on paper towels if they seem oily).

[STEP 3]
In a small bowl stir together the water, soy sauce, rice vinegar, sugar, red pepper flakes, and the cornstarch dissolved in the warm water. Set aside.

[STEP 4]
Heat one tbsp of olive oil over medium heat in a medium pan. Add onions and garlic and cook until tender.

[STEP 5]
To the onion pan add the sauce you just mixed up and the fried tofu. Stir over medium heat until the sauce becomes as thick as you would like. Top with sesame seeds and serve alone or over basmati rice!

Recipe: 'Cheesy' Tofu Scramble

[INGREDIENTS]

* Flour (1/4 cup)
* Nutritional Yeast (1/4 cup)
* Garlic Powder (1/2 tsp)
* Soy Sauce or Bragg liquid Aminos (1 tbsp)
* Water (1 cup)
* Yellow Mustard (1 tsp)
* Vegan Butter (1 tbsp)

* Onion (1/2 chopped)
* Green Bell Pepper (1/2 chopped)
* Olive Oil (2 tbsp)

* Extra-firm Tofu (1 package drained and crumbled)
* Olive Oil (2 tbsp)
* Turmeric (1 tsp)
* Cayenne Pepper (1/2 tsp) (optional for spicy-phobes)
* Salt and Pepper (to taste)






[STEP 1]
Make the 'cheese' sauce: In a medium sauce pan combine the first 5 ingredients. Heat the mixture over medium heat until thick and bubbly. Remove from heat.

[STEP 2]
To the cheese sauce stir in the mustard and butter until combined and the butter is melted. Set aside.

[STEP 3]
In a separate pan heat 1 tbsp of olive oil over medium heat and then add your chopped onion and bell pepper. Cook until tender and onions are mostly transparent. Set aside.

[STEP 4]
In another pan (but preferably a wok) heat 2 tbsp of olive oil over medium heat and add your crumbled tofu. Cook until tofu begins to slightly brown.

[STEP 5]
To the tofu add the cooked onion and bell pepper, turmeric, cayenne pepper, salt, pepper and the cheese sauce.

[STEP 6]
Continue cooking over medium heat for a few minutes until everything is heated through. Serve alone or on toast!