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Brussels Sprouts with White Beans and Pecorino

Makes 8 servings 8 tablespoons extra-virgin olive oil, divided(less needed if cooking only one pound of Brussel sprouts) 2 pounds Brussel sprouts, trimmed, cut in half lengthwise (We use one pound) 6 garlic cloves, chopped 1 cup low-sodium chicken broth 1- 15-ounce can cannellini (white kidney beans), drained 2 tablespoons (1/4 stick) butter 1 cupContinue reading “Brussels Sprouts with White Beans and Pecorino”

Baked Tofu Sticks

Makes 12 sticks Sticks 1 cake firm tofu ( 16 ounces) . drained and pressed 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 garlic clove, minced or pressed 1 cup whole wheat bread crumbs 2 tablespoons minced fresh parsley 1 teaspoon paprika 1/2 teaspoon salt 1.5 teaspoon ground black pepper pinch of cayenne, toContinue reading “Baked Tofu Sticks”

Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust

Ingredients For the peanut butter pretzel crust: 100 pretzels, gluten free if desired (about 4 heaping cups or 6.5 ounces) 1/2 cup creamy natural peanut butter 2 tablespoons coconut oil (or vegan buttery stick), melted 1 tablespoon coconut palm syrup or maple syrup For the filling: 1 package (1 pound) Nasoya organic silken tofu 12 Continue reading “Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust”

Corn Casserole

This makes enough for 12. 5 slightly beaten eggs 1 can whole kernel corn drained 2 cans cream style corn 1/2 c. Low fat milk 1/2 cup melted butter 1/4 cup sugar – I think you can omit this is you like 4 Tbsp Corn starch 1 and 1/2 teaspoon season salt 1 TbspContinue reading “Corn Casserole”

Half Hour Vegetarian Chili

Serves 4 1 Tbsp vegetable oil 1 onion, chopped 3 carrots, chopped 1 Tbsp. minced jalapeno pepper (fresh or canned) 2 cloves garlic, minced 3-4 tsp chili powder 2 tsp ground cumin 1 – 28 oz can and 114 oz can diced or chopped tomatoes, with juice 1 tsp brown sugar 1 -15 oz cansContinue reading “Half Hour Vegetarian Chili”

Vegan Rice Pudding with Mixed Berry Sauce

Makes 6 puddings Ingredients For the Mixed Berry Sauce 10 ounces strawberries, hulled (2 cups) 1 cup blueberries 1 cup raspberries 2 tablespoons pure maple syrup ½ teaspoon arrowroot powder For the Rice Pudding 3 tablespoons chia seeds 1 tablespoon pure maple syrup ½ cup brown rice flour 8 dates, pitted and chopped ½ cupContinue reading “Vegan Rice Pudding with Mixed Berry Sauce”

Quinoa Stuffed Peppers

Serves 8 1 medium onion, finely chopped 2 Tbs. olive oil 2 ribs celery, finely chopped 1 Tbs. ground cumin 2 cloves garlic, minced 10 oz spinach (frozen or fresh) 2 15oz cans diced tomatoes, drained but reserve the liquid 1 15oz can black beans, rinsed and drained ¾ cup quinoa (uncooked) 3 large carrots,Continue reading “Quinoa Stuffed Peppers”

Vegan Mac n Cheez

Makes 8 Servings Make 8 servings 2 cups cashews rinsed or soaked 2 hours 1 lb box shells or macaroni ¼ cup nutritional yeast 1 tsp Himalayan sea salt ½ garlic powder 1 tsp ground mustard 1 tsp turmeric 3 Tbsps lemon juice ¾ cup water Sprinkle paprika Directions Boil pasta according to directionsContinue reading “Vegan Mac n Cheez”

Knoor’s Spinach Dip

Make 4 cups 1 box (10oz) frozen chopped spinach (defrost/squeezed dry) 1 16oz sour cream or plain yogurt 1 cup mayonnaise 1 pkg. Knoor’s Vegetable Recipe Mix 1 can (8 0z) water chestnuts – drained and chopped 3 green onions – chopped Combine all ingredients and chill about 2 hours. Serve with favorite veggies orContinue reading “Knoor’s Spinach Dip”

Quick and Easy Chana Masala

Serves 4 Prep Time 20 minutes; Cook Time 20 minutes Ingredients 1 tablespoon coconut oil or olive oil 1.5 teaspoons cumin seeds 1 yellow onion, diced 1 tablespoon minced peeled fresh ginger 1 green serrano chili pepper, seeded and minced 1.5 teaspoon garam masala 1.5 teaspoon ground coriander 1/2 teaspoon ground turmeric 3/4 teaspoon fine-grainContinue reading “Quick and Easy Chana Masala”