Recipe: Tomato Couscous with Capers

[INGREDIENTS]

*Diced tomatoes (1 14oz can)
*Olive Oil (2 tbsp)
*Dried Oregano (1 tsp)
*Whole Wheat Couscous (1 1/2 cups uncooked)
*Ground Cloves (1/4 tsp)
*Cayenne Pepper (1 tsp)
*Salt (1/2 tsp)
*Small Capers (2 tbsp drained)


[STEP 1]
Strain the juice from the tomatoes into a bowl until you have 1 1/2 cups of juice. (If you can't squeeze out enough, add some water or veggie broth)

[STEP 2]
Coarsely chop strained tomatoes and set aside.

[STEP 3]
Combine the tomato juice, olive oil and oregano in a large saucepan at medium-high heat until boiling.

[STEP 4]
Stream in couscous continuously while stirring. Remove from heat.

[STEP 5]
Swiftly stir in cloves, cayenne and salt. Cover and let absorb liquid for 5 minutes.

[STEP 6]
Stir in the capers and diced tomatoes, cover for a few more minutes, and enjoy!

Recipe: Vegan Spinach Calzone

[INGREDIENTS]

[VEGAN CALZONE CRUST]
*Yeast (1 pkg fast-rise)
*Water (1/2 cup luke-warm)
*Salt (1 tsp)
*Olive Oil (2 tbsp)
*All-Purpose Flour (1 ½ cups)

{OPTIONAL CALZONE CRUST ADDITIONS}
*Minced Onions (1 tbsp)
*Thyme (1/2 tbsp)

{FILLINGS}
*Pizza sauce (1/4 cup, or to taste)
*Shredded mozzarella vegan cheese (3/4 cup, or to taste)
*Spinach (1/2 cup)
*Sliced garlic (4 cloves)
*Oregano, basil, cayenne pepper, crushed red pepper (to taste)
*Anything you want!


[STEP 1]
Preheat oven to 375 degrees.

[STEP 2]
Stir together yeast with warm water, and let sit for a few minutes.

[STEP 3]
Stir in salt and olive oil.

[STEP 4]
Stir in minced onions, thyme and flour, kneed and roll out into two flat circles.



[STEP 5]
Add pizza sauce, toppings and cheese.



[STEP 6]
Fold crust over and pinch edges together with a fork. Poke steam-holes in the top with a fork.

[STEP 7]
Bake for 20 minutes.



[STEP 8]
Cool for 10 minutes, and enjoy!

Recipe: Vegan Indian Chickpea Curry over Jasmine Rice

[INGREDIENTS]

* Water (3 cups)
* Jasmine rice (2 cups)
* Kosher Salt (1 tbsp)
* Turmeric (1 tbsp)
* Onion (Medium Onion)
* Garlic (4 cloves)
* Olive Oil (1 tbsp)
* Chili Powder (1 tsp, 1 tbsp divided)
* Cumin (1 tbsp)
* Curry Powder (2 tbsp)
* Cayenne Pepper (1 tbsp)
* Coriander (1 tsp)
* Chickpeas, Organic (24oz, 2 cans, keep the liquid in one can of peas, and rinse the other)
* Fresh Lime Juice (1/2 limes' worth)
* Tomato Paste (3 tbsp)
* Natural Creamy Peanut Butter (2 tbsp)


[STEP 1]
Bring water to a boil in a medium pot.

[STEP 2]
Add jasmine rice, salt and turmeric to the water. Immediately reduce heat to medium, cover and let simmer for 15 minutes or until all the liquid is absorbed.

[STEP 3]
Set covered rice aside.



[STEP 4]
Chop onion, mince the garlic and saute both in olive oil in a large deep saucepan until transparent.

[STEP 5]
Add 1 tsp of the divided chili powder to the saucepan and stir for one minute.

[STEP 6]
Add cumin, curry powder, cayenne pepper, coriander, and the remaining 1 tbsp of chili powder to the saucepan. Stir for another minute.

[STEP 7]
The saucepan may become dry, so feel free to add some water until it becomes saucy.

[STEP 8]
Add the chickpeas and the reserved liquid to the saucepan and stir into all the spices.

[STEP 9]
Add the lime juice, tomato paste, and cook on medium heat for 5 minutes.

[STEP 10]
Transfer 1/3 of the chickpea mixture into a blender and blend for 20 seconds, along with some water if it is too thick to blend.



[STEP 11]
Return blended chickpeas to saucepan and melt peanut butter into the curry.

[STEP 12]
Season with salt and pepper, serve over your rice, and enjoy!

Recipe: Vegan Chocolate Chip Walnut Cookies

[INGREDIENTS]

* Unbleached All-Purpose Flour, Organic (2 cups)
* Unsweetened Dark Cocoa Powder (2/3 cup)
* Baking Soda (1 tsp)
* Salt (1/2 tsp)
* Canola Oil, Organic (2/3 cup)
* Vegan Sugar, Organic (1 1/2 cups)
* Ground Flaxseeds, Organic (4 tsp)
* Vanilla Soy Milk, Organic (1/2 cup)
* Vanilla Extract (2 tsp)
* Almond Extract, Organic (1/2 tsp)
* Vegan Chocolate Chips (3/4 cup)
* Walnuts (3/4 cup chopped)

[STEP 1]
Preheat the oven to 350 degrees.

[STEP 2]
Sift together the flour, cocoa powder, baking soda, and salt, into a medium-sized bowl. Mix well.

[STEP 3]
In a large bowl, combine the oil and sugar. Mix well.

[STEP 4]
Add the flaxseeds, soy milk, vanilla extract and almond extract to the large bowl. Mix well.

[STEP 5]
Slowly fold the flour mixture into the large bowl. Mix well until it forms a dough.

[STEP 6]
Add the walnuts and chocolate chips. Mix until well distributed.

[STEP 7]
Spoon small amounts of dough onto a lightly greased cookie sheet and press flat until the rounds are 1 1/2 inches wide. (~ 24 cookies)

[STEP 8]
Bake for 10 minutes, allow the cookies to cool for a few, and enjoy!

Recipe: Vegan French Toast

[INGREDIENTS]

* Soy milk (1 cup)
* Flour (2 tbsp)
* Sugar (1 tbsp)
* Nutritional Yeast (1 tbsp)
* Cinnamon (2 tsp)
* Wheat bread (as many as you want to eat)

{OPTIONAL}
Natural Maple Syrup (to taste)
Powdered Sugar (to taste)

[STEP 1]
In a medium sized bowl, mix: soy milk, flour, sugar, nutritional yeast, and cinnamon.

[STEP 2]
Coat both sides of bread in the mixture, and fry it on a skillet (or nonstick pan) until both sides are golden brown.

[STEP 3]
Cut the pieces of French toast diagonally, arrange on a plate, pour syrup, sprinkle sugar, and enjoy!

Recipe: Vegan Lime Tortilla Chips

[INGREDIENTS]
* Corn Tortillas (10)
* Fresh Squeezed Lime Juice (2 limes worth)
* Kosher Salt (1 tbsp)
* Vegetable Oil (2 cups)

{OPTIONAL SALSA}
* Salsa (1 jar)
* Serrano Peppers (7…if you’re adventurous like us)

[STEP 1]
Cut tortillas into quarters.



[STEP 2]
Mix lime juice and salt in a bowl.



[STEP 3]
Dunk the tortilla slices into the lime mixture, and lay out to dry completely on a cooling rack for about one hour.

[STEP 4]
Heat oil in a pot to 165°F-175°F.

[STEP 5]
Place about four tortillas into the hot oil for 20-30 seconds, or unitl the edges start browning.

[STEP 6]
Remove from pot and return to drying rack to cool, and enjoy!



[OPTIONAL STEP 7]
Blend any store-bought salsa with ~7 serrano peppers for a very spicy salsa.