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!