Recipe: Chickpea Quinoa

[INGREDIENTS]

* Olive Oil (1 tbsp)
* Chopped Small Onion (1)
* Minced Garlic Cloves (3)
* Quinoa (1 cup)
* Vegetable Broth (2 cups)
* Chickpeas (1 14oz can)
* Chopped Spinach (1 cup) (Frozen works!)
* Ground Cumin (1 tsp)
* Cayenne Pepper (1/2 tsp)
* Soy Sauce (1 tbsp)
* Salt (1 tsp)

[STEP 1]
Heat oil in saucepan over medium heat. Add onion and garlic and saute until translucent.

[STEP 2]
Add the quinoa to the pan and toast for a couple of minutes.

[STEP 3]
Add the vegetable broth to the pan and bring to a boil.

[STEP 4]
Add the remaining ingredients and simmer over medium-low heat until all the liquid has been absorbed.

Recipe: Baked Tofu

[INGREDIENTS]

* Extra-Firm tofu (1 package)
* Corn Meal (1/2 cup)
* Onion Powder (1/2 tsp)
* Garlic Powder (1/2 tsp)
* Garlic Salt (1 tbsp)
* Cayenne Pepper (1/2 tsp)

[STEP 1]
Preheat oven to 400 degrees.

[STEP 2]
Press and slice tofu (about 10 slices per package), then lay slices out with paper towels above and below the slice on a cutting board. Place another board or cookie sheet over the paper towels and put something relatively heavy on top (soy-milk container...) in order to get more liquid out of the tofu. let sit for 15 minutes or so.

[STEP 3]
Meanwhile, mix the remaining ingredients and lay the mixture out on a plate for coating the tofu.

[STEP 4]
Take the drained tofu and press all sides into your coating, then lay the tofu out on a non-stick cookie sheet.

[STEP 5]
Bake the tofu for 20 minutes on each side, flipping them halfway. For crunchier tofu, broil for a few minutes on each side (watch closely though!).

[STEP 6]
Serve with lots of ketchup! (with no high-fructose corn syrup...)

Recipe: Vegan Pad Thai

[INGREDIENTS]

* Extra-Firm tofu (1 package)
* Olive Oil (2 tbsp)
* chopped garlic (1 tbsp)
* Pad Thai Noodles (1 package / 8 oz)
* red pepper sauce (2 tbsp or to taste)
* brown sugar (2 tbsp or to taste)
* rice vinegar (1/8 cup)
* soy sauce (1/8 cup)
* chopped peanuts (1/2 cup)
* chopped green onions (1/2 bunch)
* bean sprouts (2 cups)
* lime (1...or more!)

[STEP 1]
Drain and cube tofu. Meanwhile, boil the noodles, drain and set aside.

[STEP 2]
Pan fry the tofu in the olive oil over medium high heat until lightly golden brown. When tofu is just about finished, add the garlic and stir for a minute or so, but don't burn. Remove from heat.

[STEP 3]
Add the noodles from step 1 to the tofu pan and place over medium heat.

[STEP 4]
Add the red pepper sauce, brown sugar, soy sauce, rice vinegar, and juice from half the lime to the pan. Stir continuously and cook over medium heat for about 5 minutes.

[STEP 5]
Stir in the bean sprouts, green onions and peanuts. Cook for another minute or two, stirring continuously.

[STEP 6]
Serve immediately with a slice of lime and peanuts on top!

Recipe: Vegan Pepper Pretzels

[INGREDIENTS]

* Quick Rise Yeast (1 1/4 tbsp or 1 packet)
* Warm Water (1 1/2 cups)
* Flour (4 cups)
* Sugar (1 tbsp)
* Salt (1 tsp)
* Chopped Serrano Peppers (6!...or so)
* Olive Oil (1 tbsp)



[STEP 1]
Preheat oven to 425 degrees.

[STEP 2]
Stir together the warm water and yeast until it gets 'muddy'.

[STEP 3]
Add the remaining ingredients and knead for 5 minutes or so.

[STEP 4]
Roll out the dough flat and slice off strips to form into pretzels.

[STEP 5]
Brush lightly with olive oil, and add kosher salt or any other spices.

[STEP 6]
Place on baking sheet and bake for 12 - 15 minutes, or until slightly browned.

Recipe: Balsamic Couscous with Tomatoes

[INGREDIENTS]

* Uncooked Couscous (1 1/2 cups)
* Vegetable Broth (2 cups)
* Dried Basil (1 tbsp)
* Minced Garlic (1 clove/1 tsp)
* Small Tomatoes (3)
* Balsamic Vinegar (3 tbsp)
* Olive Oil (2 tbsp)
* Ground Black Pepper (1/2 tsp)



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

[STEP 2]
Once boiling stir in the garlic and basil.

[STEP 3]
Add the couscous, remove from heat and let sit for about 5 minutes (or until all the liquid has been absorbed).

[STEP 4]
In another bowl mix together the balsamic vinegar, olive oil, pepper and tomatoes (chopped).

[STEP 5]
Combine the vinegar mixture with the finished couscous, and serve hot or cold.

Recipe: BBQ Tofu

[INGREDIENTS]

*Extra-Firm Tofu (1 package)
*Olive Oil (1 tbsp)
*Vegan BBQ Sauce (2/3 cup)
*Water (1/3 cup)
*Hot Sauce (3 tbsp)
*Sugar (1 tsp)



[STEP 1]
Drain and cube your tofu.

[STEP 2]
Heat oil in sauce pan over medium heat. Add tofu and saute until lightly golden.

[STEP 3]
Combine remaining ingredients and heat in microwave for 30 seconds.

[STEP 4]
Pour the BBQ mixture over your tofu. Cook over medium heat until it becomes the desired consistency, and enjoy!

Recipe: Roasted Green Beans

[INGREDIENTS]

*Green beans (1 lb)
*Olive Oil (1 tbsp)
*Salt (1/2 tsp)
*Fresh ground black pepper(1/2 tsp)



[STEP 1]
Preheat oven to 425 degrees.

[STEP 2]
Wash green beans and trim off the ends.

[STEP 3]
Place green beans on a cookie sheet, add the salt, pepper and olive oil.

[STEP 4]
Toss the beans around with your hands until thoroughly coated.

[STEP 5]
Bake for 20 minutes, turning half-way through, let cool, and enjoy!

Recipe: Vegan Pesto

[INGREDIENTS]

*Pasta (1 package 16oz)
*Olive Oil (6 tbsp)
*Fresh Basil (1 large bunch)
*Walnuts (1 cup)
*Garlic (4 cloves)
*Sun-dried Tomatoes (1/4 cup)
*Nutritional Yeast (1/4 cup)
*Salt (1/2 tsp)



[STEP 1]
Boil pasta in a large pot.

[STEP 2]
Meanwhile, in a food processor, combine all of the remaining ingredients. If it becomes too thick, add a splash of water to loosen it up.

[STEP 3]
Once the pasta has finished cooking, drain and combine with the pesto sauce, and enjoy!