Mujaddara

1 ¼ cup lentils (brown or green rinsed)
salt
1¼ cup brown basmati rice
1 cup chopped onions (dried or fresh)
3 garlic cloves, minced
1 teaspoon coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3 tablespoons minced fresh cilantro or parsley

Instructions:
1. Bring lentils, 4 cups water and 1 teaspoon of salt to boil in a medium saucepan over high heat. Reduce heat to low and cook until lentils are tender, 15-17 minutes. Drain and set aside.
2. Place rice in medium bowl and cover with 2 inches of hot tap water, let stand for 15 minutes. Using your hands, gently swish rice grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Drain rice in a fine mesh strainer.
3. Heat garlic, coriander, cumin and cayenne in a little water. Add rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add 2 1/4 cups water and 1teaspoon salt and bring to a boil. Reduce heat to low, cover, and cook until all liquid is absorbed, about 40 minutes. Mix rice and lentils together with a fork and garnish with grilled red onions and cilantro.

Feelin’ Good Stew

Adapted from ohsheglows.com.

8 cups water

2 zucchinis, sliced or chopped (I used my garden zucchini frozen)

24 oz. fresh mushrooms, sliced

2 medium sweet potatoes, chopped

2 cloves garlic, minced

2 bay leaves

2 tsp. sea salt (I used coarse gray)

2 cups cooked chick peas

2 cups frozen cauliflower

One 6-oz can of tomato paste (I used Cento)

¾ cup rinsed quinoa, cooked

Cook ¾ cup quinoa separately in 1½ cups water. Set aside.

Combine water, zucchini, mushrooms, sweet potatoes, garlic, bay leaves, and sea salt. Cook until potatoes are tender. Add chick peas, cauliflower tomato paste, and quinoa. Cook until heated through.

Puy Lentils with Tahini and Cumin

1 cup Puy Lentils (special type of French green lentils)

3 cloves garlic, crushed

1 tsp ground cumin

1 tsp black cumin seeds

4 medium tomatoes, peeled and cut into ¼ inch dice

1 ½  cilantro chopped

¼ cup tahini paste

2 T lemon juice

½ small red onion, thinly sliced

½ tsp paprika, to garnish (optional)

salt to taste

Bring a saucepan of water to boil.  Add the lentils and cook 30 mins, until completely cooked.  Drain and set aside.

Put the cumin seeds in a dry pan, heat slowly on the stove (stir often) until the taste goes from bitter to bland. Add a small amount of water and the crushed garlic and allow to continue to cook together until soft.  Add the tahini paste,  ground cumin, four-fifths of the chopped cilantro and lemon juice and continue to heat until the mixture is hot and thickened.  Add the cooked, drained lentils and chopped tomatoes .

Spread the lentil mixture on a flat serving plate and sprinkle with the onion and the remaining cilantro.  Optional: Drizzle with good olive oil and sprinkle with paprika.

Wild Rice & Quinoa Stuffing

 Wild Rice & Quinoa Stuffing

 Recipe By: Michael LaCharite
 Serving Size: 12

 Ingredients:

 1 6 oz. pkg Wild Rice
 1 cup Quinoa
 8 tablespoons Vegan Butter
 5 Celery Stalks, diced
 1 Onion, large, chopped
 1 pound Mushrooms, sliced
 1 16 oz. pkg Pepperidge Farms Stuffing
 2 Tablespoons Flaxseed, ground
 1 1/2 cups Vegetable Broth

 Directions:

 1. Cook wild rice and quinoa according to package directions. Drain. Transfer to a large mixing bowl.

 2. Mix flaxseed with 6 tablespoons of water and set aside.

 3. In a large skillet over medium heat melt butter. Stir in celery and onions. Cook, stirring occasionally for 5-7 minutes or until vegetables are tender. Stir in mushrooms. Cook for 10 minutes or until mushrooms are soft, stirring occasionally. Add vegetables to rice mixture.

 4. Stir in stuffing, toss lightly until well mixed. Stir in vegetable broth and flaxseed mixture and blend. Turn stuffing into a greased 3 quart casserole or into muffin tins. Bake, uncovered, in a 350℉ oven for 40 minutes or until golden brown.

Carrot Rice Loaf

( gluten free, oil free )

1 onion, chopped

2 cups carrots, grated

2 cups steamed brown rice

1/2 cup nuts, finely chopped  ( I used almonds )

1/2 cup flaxseed meal or bread crumbs

1-2 cloves garlic, minced

1/2 teaspoon thyme

1 teaspoon sage

1 teaspoon salt, or to taste

1/4 cup organic barbecue sauce  ( optional, omit 1/4 cup of milk or water )

1 cups water or use soy or nut milk

paprika for sprinkling on the top

Combine all ingredients together in a mixing bowl.  Mix well.  Place in a 9 X 11 baking dish and sprinkle with paprika.  Bake at 350º for 45 minutes.  

Spontaneous Couscous  (from Food Network)

1 tsp. olive oil

1 garlic clove minced

1 c. chopped onion

1/2 c. frozen corn

1/2 c. chopped tomatoes

1/4 c. couscous

1/2 c. water

1 tsp. parsley (chopped)

1/4 tsp. chili powder

Saute garlic & onion in oil on med/low heat for 10 min. or until onions are slightly browned, stirring occasionally...

Add corn, tomatoes, water & couscous....

Cover & cook on low heat for 5-8 min. until all water is absorbed & couscous is soft....

Add parsley & chili powder & salt & pepper to taste...

Enjoy!!

                                                  submitted by Janet Libby

MOCHI (Japanese dish with whole grain sweet brown rice)

4 c. (dry) sweet brown rice (cook & use when cooked & hot)

1 can crushed organic pineapple

1/2 can  thick coconut milk

1/2-1c. chopped dates

1/2-1c. cranberries

(salt to taste after rice is cooked)

1 c. coconut flakes

Cook rice in rice cooker

Empty rice into large bowl, pounding rice while hot with wooden mallet

Add all ingredients & pound

Use coconut oil to oil 9x13 baking dish

spread mixture into dish.....

Bake at 400* 'til crispy

Can eat hot or cold!    

                    

                      Enjoy!!

                                            submitted by Janet Libby

Indian Vegetable Stew

Indian Vegetable Stew

Adapted from Dr. Dean Ornish’s Program for Reversing Heart Disease.

1 cup dry split peas (I used green)

5 cups water

2 cups chopped onion

½ tsp. turmeric

2 tsp. ground cumin

2 tsp. ground coriander

2 cups chopped carrots (I used purple and yellow)

3 cups fresh broccoli (flowers and some stems are OK)

3 cups fresh cauliflower (flowers and some stems are OK) (I used purple and Romanesco)

1 quart of canned tomatoes or one 28 oz. can (diced)

2½ tsp. sea salt (I used coarse gray)

Boil split peas in 5 cups of water for 40 minutes. If you want a really thick soup, use less water. Use an immersion blender, blender, or food processor to puree the peas. Meanwhile, sauté onions, turmeric, cumin, and coriander in a little water. When the onions are tender, add carrots, broccoli, cauliflower, tomatoes, and sea salt. Cook vegetables until partially cooked, adding a little more water if necessary. Add split peas and cook until all vegetables are tender. Add additional water to thin if desired. Add additional sea salt if desired.    

African-Style Stewed Kale

6 servings

Heat

1 chopped onion and 3 minced garlic cloves

Sauté in water or some of the tomato juice until soft. 

Stir in:

1 Tbsp. ground cumin and

1 Tbsp. ground coriander, then

1 28-oz. can of crushed tomatoes and

chopped stemmed leaves from 2 heads of kale. 

Cover and cook until kale is just tender, about 15 minutes.

1/2 cup fresh cilantro leaves and simmer for 10 minutes

Stir in ¼ cup natural peanut butter, optional ( I did not use )

Serve over corn meal, rice or couscous.

Perfect Patties

Adapted from "The Guilt-free Gourmet" by Vicki B. Griffin

4 cups rolled oats
1 large onion, finely chopped
1/2 cup chopped walnuts
1/2 cup raw sunflower seeds
1 Tbsp Herbamare or other seasoned salt
1/2 tsp salt
1 Tbsp molasses
3 Tbsp nutritional yeast flakes
1 Tbsp Italian seasoning
1/2 Tbsp savory
1/2 Tbsp basil

Boil 4 cups water. Mix in all other ingredients. Let sit for 20 minutes. Form into patties (using wide-mouth mason jar lid and ring). Bake on baking paper at 350 degrees F for 20 minutes. Turn patties over and bake another 20 minutes.

Serve with cheese sauce or cashew gravy.

American Chop Suey

1 onion, peeled and chopped
1 clove garlic, minced
4 Tbsp water
1 quart home-canned tomatoes or 1 28-oz can, diced or broken up
1 6-oz can tomato paste
1 cup textured vegetable protein (TVP)
1 cup water
2 Tbsp liquid aminos
1/2 tsp sea salt (optional)
1 lb brown rice macaroni (I used Tinkyada)

Saute onion and garlic in water in a large saucepan for 2 minutes. Cover and cook until onions are tender. Add tomatoes, tomato pate, TVP, water, and liquid aminos. Simmer, covered, for about 30 minutes.

Meanwhile, cook pasta in a saucepan in boiling water until "al dente." Drain and rinse with hot water. Add pasta to tomato mixture and mix well. Add sea salt.

Vegetarian Fried Rice

In this simple recipe, cooked rice is fried with vegetables and cashew nuts. It can either be eaten on its own or served as an accompaniment.

Generous 3/4 cup long-grain rice
1/2 cup cashew nuts
1 carrot
1/2 English cucumber
1 yellow bell pepper
2 scallions
2 Tbsp vegetable oil
1 garlic clove, crushed
3/4 cup frozen peas, defrosted
1 Tbsp soy sauce
1 tsp salt
cilantro leaves, to garnish

• Bring a large pan of water to a boil. Add the rice and simmer for 15 minutes. Tip the rice into a strainer and rinse: drain thoroughly.
• Heat a wok or large skillet. Add the cashew nuts and dry-fry until lightly browned. Remove and set aside.
• Cut the carrot in half along the length, then slice thinly into semi-circles. Halve the cucumber and remove the seeds, using a teaspoon; dice the cucumber. Slice the bell pepper and chop the scallions.
• Hat the oil in the woke or large skillet. Add the prepared vegetables and the garlic. Stir-fry for 3 minutes. Add the rice, peas, soy sauce, and salt. Continue to stir-fry until well mixed and thoroughly heated.
• Stir in the reserved cashew nuts and serve garnished with cilantro leaves.

Serves 2-4

Last-Minute Meal:
You can replace any of the vegetables in this recipe with others suitable for a stir-fry, and using leftover rice makes this a perfect last-minute meal.

Sweet Potato Curry

Submitted by Mary Penner

Combine in blender:
1 cooked sweet potato, baked or boiled
1 thumb-size piece of fresh ginger, peeled
1 Tbsp tomato paste
2 Tbsp lime juice
1 can coconut milk
1 Tbsp onion powder or 1/2 fresh onion
2-4 tsp Thai Kitchen red curry paste, (available in most grocery stores)
1 clove garlic
1 1/2 tsp coriander
1-2 tsp salt
Add enough water to blend well.

1 sweet potato, sliced
4 medium potatoes, chopped
1/2 head cauliflower, separated into flowerets
1 zucchini, in half rounds
1 green bell pepper, chopped
1 block tofu, chopped and steamed for about 1 hour on a steamer

Cook sweet potatoes and potatoes until just barely tender, set aside. Place the blended sauce in a large kettle and bring to a simmer. Add the rest of the veggies and cook until just tender. Add the potatoes, sweet potatoes, and steamed tofu. Blend and adjust seasoning.

Serve as soon as possible, while vegetables are bright green and crisp.

Stir Fry

Submitted by Stacie Buccina

2 containers of firm tofu (14 oz. each), frozen, thawed, squeezed, and cubed
4 Tbsp liquid aminos (I use Bragg's)

2 Tbsp water
4 cloves garlic, minced
1 onion, peeled and chopped

10 oz. of fresh mushrooms
3 cups celery, chopped
3 cups canned bamboo shoots
3 cups canned water chestnuts
1 lb. bean sprouts
8 Tbsp liquid aminos (or to taste)
½ lb frozen broccoli florets
1 can of pineapple chunks, reserving the liquid

2 Tbsp cornstarch
Juice from the can of pineapple

3 cups raw brown rice
6 cups water
3 Tbsp liquid aminos

When freezing tofu, remove it from the water that it came in. Place it in a plastic bag or container to freeze. Freeze at least overnight, but longer is better. A few days before you want to make the stir fry, move the tofu to the refrigerator to thaw.

Place dry rice in a large saucepan, stir over medium heat, and toast until rice snaps and pops. Be sure to stop toasting if the rice begins to smoke. Add 6 cups of water. Bring to a boil, reduce heat and cook, covered for about 40 minutes, or until tender.

Squeeze the tofu with your hands over the sink like you would a sponge until you have squeezed as much water out of it as you can without breaking the tofu. Cut the tofu into cubes. Place the tofu in a shallow dish and drizzle with 4 Tbsp liquid aminos. Press the tofu to squeeze the liquid aminos evenly into the cubes. Let tofu sit for 30 minutes. Set aside.

Sauté garlic and onion in 2 Tbsp water for 2 minutes. Cover and cook until onions are tender. Add mushrooms, celery, bamboo shoots, water chestnuts, bean sprouts, and 8 Tbsp liquid aminos and cook until vegetables are crisp tender. Add broccoli and pineapple and cook until heated.

Whisk cornstarch and juice from pineapple. Add to vegetables and stir until thickened. Add tofu and stir until heated through.

Drizzle 3 Tbsp liquid aminos (or to taste) over the rice and toss it in. Serve stir fry over the brown rice.

Baked Jambalaya Casserole

From "1000 Vegan Recipes"

All the flavor of jambalaya without a pot to watch. Once you put it together, just pop it in the oven and let it bake. This is a great way to make jambalaya for company, since you can assemble it ahead of time and then bake and serve it in the same dish. If you like vegan sausage links, you can use them instead of or in addition to the tempeh or kidney beans.

8 oz. tempeh
2 Tbsp olive oil (may omit)
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 (28 oz.) can diced tomatoes, undrained
1/2 cup white rice
1 1/2 cups vegetable broth
1 1/2 cups cooked dark red kidney beans, drained and rinsed
1 Tbsp chopped fresh parsley
1 1/2 tsp cajun seasoning
1 tsp dried thyme
1/2 tsp salt

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and pat dry. Cut into 1/2-inch dice. Preheat the oven to 350˚F.
2. In a large skillet, heat 1 T of the oil or water over medium heat. Add the tempeh and cook until brown on both sides, about 8 minutes. Transfer the tempeh to a 9x13-inch baking dish and set aside.
3. In the same skillet, heat the remaining oil or water over medium heat. Add the onion, bell pepper garlic. Cover and cook until the vegetables are softened, about 7 minutes.
4. Add the vegetable mixture to the baking dish with the tempeh. Stir in the tomatoes with their liquid, the rice, broth, kidney beans, parsley, cajun seasoning, thyme, salt. Mix well, then cover tightly and bake until the rice is tender, about 1 hour. Serve immediately.

Oat Sausage

Submitted by Jody Quittmeyer

2 cups water
1/2 cup ground raw cashews
1/4 cup soy sauce (I used Bragg's)
1/4 cup nutritional yeast flakes
1 Tbsp tahini
1 1/2 tsp onion powder
1 1/2 tsp oil
1/4 - 1/8 tsp garlic powder
3/4 tsp sage (or 1 Tbsp fresh minced sage)
1 tsp basil (or 1 Tbsp fresh minced sweet basil)
1/4 tsp thyme (or 3/4 tsp fresh minced thyme)
1/4 tsp oregano (or 1 1/2 tsp fresh minced oregano)
2 cups quick oats (add after ingredients come to a boil)

Combine all ingredients in saucepan and bring to boil. Stir in oats and remove from heat. Cover and let sit until cool. Scoop onto prepared cookie sheet and flatten to sausage size. Bake 15 minutes at 325˚F. TURN and bake 15 additional minutes. Serve with catsup or gravy for breakfast.

Leah’s Oat Patties

Submitted by Julie Penner

3 cups water
4 Tbsp Bragg’s Liquid Aminos
1/2 tsp sage
2 tsp chicken seasoning
3 Tbsp Nutritional yeast
1/2 cup sunflower seeds
1 tsp garlic powder
1 Tbsp onion powder
3 cups oats

Bring first 9 ingredients to boil. Add oats and stir. Cook for 5 minutes. Cool for about 30 minutes or longer (unless transfer to shallow pot). Shape patties using a metal jar ring.

Bake 20 minutes on each side at 350˚F.
If you want dried, crisp patties, bake at 250˚F for 2 hours.

Fried Rice

Submitted by Viji

3-4 small cinnamon sticks
2 Bay leaves, broken into two or three pieces
3-4 cloves
2 small pieces ginger
4 or 5 cloves garlic
(Chop both ginger and garlic, and grind it to a paste with little water.)
1 pod cardamom seeds
2 medium-sized onions, finely chopped
2 medium green chilis
2 bunches cilantro leaves, cut fine
2 teaspoons olive oil, divided
Frozen green peas – just a little (I don’t put too much because it might ruin the taste)
Handful cashews
Handful raisins
2 cups of brown rice
2 cups water
Salt (depends on your taste)

I make the fried rice in two different ways, but this one is the quickest.

• Cook rice first – don’t overcook. Use Basmati rice for best results.
• Pour oil in a large frying pan. Put the cinnamon sticks, cloves, cardamom seeds in first – don’t burn it. Add bay leaf – let it sauté for a few seconds in medium heat.
• Add chopped onions. Let the onions become translucent, and then add ginger-garlic paste – mix the paste well with the onions. Keep stirring maybe for 2 to 3 minutes – you will be able to smell the ginger and garlic. Cook on low to medium heat.
• Add chopped green chili, and then add half the cut cilantro (save the other half). Stir the mixture for a few minutes.
• Add peas and a little salt to taste. Stir again for a few seconds.
• Let the mixture cook for a few more minutes, making sure it doesn’t burn. Turn off the stove.
• Meanwhile, take another pan, add a spoon of olive oil and fry cashews and raisins. Again don’t burn it.
• Take the cooked rice and keep it ready to mix it with the mixture. Add the rice to the mixture and mix well.
• After mixing the rice add the cashews raisins. Mix well and then add the rest of the cilantro. There is your delicious fried rice!

Let me know how you make it. Have fun!

Special K Loaf

1 1/2 cup finely chopped onion
1 pkg. firm tofu, drained
3 Tbsp Bragg's Liquid Aminos
1/4 cup nuts, finely chopped
4 cups cereal, (I used Weetabix)
1 tsp salt
1 Tbsp chicken like seasoning
1 tsp sage
1 Tbsp onion powder
1/2 cup “Follow Your Heart” Vegenaise
(or see below for no-oil recipe)

Combine all ingredients and press into a 9x11 casserole dish. Cover and bake at 350˚F for 1 hour. Uncover the last 15 minutes.

Fat-free Vegenaise:
1 pkg. firm tofu
1/2 tsp dry mustard, optional
1 Tbsp lemon juice
1 tsp honey
1 tsp salt

Note: One box of Weetabix and one recipe of vegenaise is enough for two casseroles.

Gluten “Steaks”

1 cup gluten flour
2 Tbsp white flour (rounded)
1 cup cold water

Mix the flour and water until it makes a ball then elongate the mass into a roll. Put in the refrigerator for 20 minutes to rest. Cut into 1/4-inch slices (makes a patty size) and drop into the boiling broth. Simmer for 45 minutes.

Broth:
8 cup water
1/2 cup Bragg's Liquid Aminos
1/4 cup yeast flakes
1 whole onion

Optional:
Blend with the above ingredients in a blender:
3 cloves of garlic
1 inch of ginger
1 Tbsp honey

After the gluten steaks have simmered for 45 minutes, drain and reserve the broth for gravy if desired. Bread the gluten by dipping each one in nutritional yeast or fine bread crumbs. Bake on a greased cookie sheet until slightly crisp. Serve topped with sauteed onions and mushrooms.