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!

Recipe: Avocado Pasta

[INGREDIENTS]

* Avocados (2 diced)
* Garlic (2 cloves minced)
* Lemon Juice (1/2 lemon)
* Unsweetened Soymilk (1/4 cup)
* Water (1/2 cup)
* Salt (to taste)
* Red Pepper Flakes (1 tbsp, or to taste)
* Cooked Pasta (1/2 box)





[STEP 1]
Cook your pasta, drain and set aside.

[STEP 2]
In a food processor, blend together the avocado, garlic and lemon juice.

[STEP 3]
Add in the soymilk and water, blend until smooth and creamy. Add more water if it seems too thick.

[STEP 4]
Mix in as much salt and red pepper as you would like.

[STEP 5]
Combine sauce with your pasta and serve.

Recipe: Chili Tofu

[INGREDIENTS]

* Extra-firm Tofu (1 block)
* Tumeric (1 tbsp)

* Garlic Salt (1 tsp)

* Oil (for greasing the cookie sheet)

* Chili Paste (4 tbsp)

* Water (4 tbsp)

* Organic Ketchup (1 tbsp)

* Lime Juice (1/2 lime)

* Sugar (1/2 tbsp)

[OPTIONAL]

* Green Onion (one stalk chopped thin for garnish)

[STEP 1]

Preheat oven to 450.

[STEP 2]

Press and drain your tofu block. Slice into 8 rectangles. Place those slices on paper towels and press out a little more liquid.

[STEP 3]

On a flat plate mix together the tumeric and garlic salt. Dredge the tofu slices in the tumeric mixture until all sides are coated. (If more is needed to cover all sides...mix up some more.)

[STEP 4]

Grease cookie sheet and bake tofu until edges are crispy and golden brown. About 40 minutes, flipping once.

[STEP 5]

Ten minutes before the tofu is done, stir together the chili paste and water in a sauce pan over medium-high heat. Then stir in the ketchup, lime juice and sugar. Stir for a few minutes until saucy.

[STEP 6]

Once the tofu is done, drizzle the tofu with the chili sauce, garnish (if you like), and serve!

Recipe: Tomato Spinach Dhal

[INGREDIENTS]

* Dry Lentils(1 cup)
* Water (3cups)
* Onion (1 medium, diced)
* Garlic (3 cloves, diced)
* Olive Oil (2 tbsp)
* Chopped Tomatos (1 can)
* Frozen Chopped Spinach (1/2 package)
* Powdered Ginger (1 tsp)
* Curry Powder (3 tbsp)
* Chili Powder (1 tbsp)
* Ground Cumin (1/2 tbsp)
* Ground Coriander (1/2 tbsp)
* Salt and Pepper (to taste)

[OPTIONAL]

* Basmati Rice (1 cup uncooked)






[STEP 1]
Bring the water to a boil in a medium pot and add the lentils. Cook for one minute on high, then reduce heat to medion and continue cooking until all the water has been absorbed and the lentils are very soft.

[STEP 2]
Meanwhile, heat olive oil in large pan over medium heat. (And if you are serving with rice start that cooking also.)

[STEP 3]
Add the onion and garlic. Cook stirring until the onions are soft and transparent.

[STEP 4]
To the onions add the chopped tomatos, spinach, ginger, curry, chili, cumin, coriander and salt and pepper. Cook over medium heat until everything has been warmed through.

[STEP 5]
Once the lentil have absorbed all the water, stir them into the pervious spice mixture.

[STEP 6]
Serve over bastmati rice, or eat as is!

Recipe: Chickpea and Zucchini Orzo

[INGREDIENTS]

* Olive Oil (3 tbsp)
* Zucchinis (2 medium, chopped)
* Red Onion (1/2 large, chopped)
* Garlic (4 cloves minced)
* Chickpeas (1 can drained and rinsed)
* Orzo (1/2 box)
* Fresh Parsley (1/2 bunch)
* Salt (to taste)
* Pepper (to taste)

[STEP 1]
In a large pot boil water and cook orzo according to box directions, drain and set aside.

[STEP 2]
Meanwhile, heat olive oil in large pan over medium heat.

[STEP 3]
Add your zucchinis, red onion and garlic. Cook stirring until zucchini is tender and onions are transparent.

[STEP 4]
Add chickpeas and salt and pepper to taste. Cook for 5 more minutes or until warmed through, then remove from heat.

[STEP 5]
Stir orzo and chopped parsley into the veggie mixture and serve.

Recipe: Orange 'Chicken' Tofu

[INGREDIENTS]

* Olive Oil (2 tbsp and 1 tbsp)
* Extra-Firm Tofu (1 package)
* Minced Garlic Cloves (3)
* Garlic Cloves (3)
* Green Onions (1/2 bunch)
* Water (1/4 cup and 4 tbsp)
* Orange Juice (1/4 cup)
* Lemon Juice (2 tbsp)
* Vinegar (1 1/2 tbsp)
* Soy Sauce (2 tbsp)
* Brown Sugar (1/4 cup)
* Red Pepper Flakes (1 tbsp)
* Corn Starch (4 tsp)
* Basmati Rice (your call)

[STEP 1]
Drain and cube tofu.

[STEP 2]
Cook tofu in 2 tablespoons of olive oil over medium heat until it starts browning up.

[STEP 3]
In a separate pan cook the minced garlic and chopped green onions in 1 tablespoon olive oil over medium heat until the garlic turns golden.

[STEP 4]
Add the water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, red pepper flakes and the garlic/green onion mixture to the tofu pan, bring to a boil then reduce heat to medium.

[STEP 5]
In a separate bowl mix together your corn starch with 4 tablespoons of warm water until it dissolves.

[STEP 6]
Add the cornstarch solution to your pan stirring continuously, you made add more until it is as think as you would like. Serve over warm basmati rice!

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: 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: 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!

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!