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: 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: '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: 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: 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: 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!

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 Lentils with Rosemary

[INGREDIENTS]

* Lentils (1 bag 12oz)
* Red Onion (1/2 onion)
* Fresh Rosemary (1/5 cup)
* Red Wine Vinegar (1 tbsp)
* Olive Oil (3 tbsp)
* Salt and Pepper (to taste)


[STEP 1]
Rinse lentils. In a pot, cover lentils with at least 2 inches of water. Boil for 30 minutes or until tender.


[STEP 2]
Drain lentils.


[STEP 3]
Toss with the chopped red onion, chopped rosemary, red wine vinegar, olive oil and salt & pepper to taste, and enjoy!

Recipe: Vegan Mac and Cheese

[INGREDIENTS]

* Macaroni Shells (1 package 16oz)
* Vegan Butter (1/2 cup)
* Whole Wheat Flour (3/4 cup)
* Turmeric (1 tbsp)
* Chili Powder (1 tbsp)
* Garlic Powder (1 tbsp)
* Salt (1/2 tbsp)
* Cayenne Pepper (1/2 tbsp)
* Soy Sauce (2 tbsp)
* Boiling Water (2 cups)
* Nutritional Yeast (1&1/2 cups)

{Optional Toppings}
* Bread Crumbs (1/4 cup)
* Paprika (2 tbsp)
* Extra Cayenne Pepper (1/2 tbsp)
* Hot Sauce (lots)


[STEP 1]
Boil pasta and set aside. Preheat oven to 350 degrees. Boil 2 cups of water in preparation for STEP 3.



[STEP 2]
Melt butter in separate sauce pan over medium heat.

[STEP 3]
Add flour, turmeric, chili powder, garlic powder, salt, cayenne pepper, soy sauce, and boiling water to the melted butter. Stir till smooth and bubbly.

[STEP 4]
Add the nutritional yeast, and stir thoroughly.



[STEP 5]
Combine pasta with sauce in a baking pan, add optional toppings.



[STEP 6]
Bake for 12 minutes, and enjoy!