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“"Until he extends his circle of compassion to all living things, man will not himself find peace."”
-Albert Schweitzer
BROWN RICE WITH BLACK EYED PEAS
- 2 C. uncooked Brown Rice
- 1/4 C. Olive Oil
- 6 C. Black-Eyed Peas, cooked (you can cook fresh, frozen or use 4-15 oz. cans, drained)
- 1 10ox. Pkg. Baby Bella Mushroom caps, sliced
- 1 Red Bell Pepper, chopped
- 1 Orange Pepper, chopped
- 1 Yellow Pepper, chopped
- 1 large onion, chopped
- 3 Cloves Garlic, minced
- 1/4 C. finely chopped fresh parsley
- 1/4 C. Tamari (soy sauce)
- salt and pepper to taste
- 1/4 C. Roasted Sunflower Seeds
- 2 Tbsp. Roasted Pumpkin Seeds
- 2 large Tomatoes, chopped
Cook rice according to package directions. For more flavor, use vegetable broth in place of the water.
While rice is cooking, in large frying pan, heat the olive oil over medium heat. Add the garlic, onion, peppers, mushrooms, parsley and Tamari. Cook until tender, stirring often, about 10 minutes or so. Stir in the Black-Eyed Peas, and salt and pepper to taste. Stir in the sunflower and pumpkin seeds and heat through.
Serve over brown rice.
Serves 6.
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SPINACH PESTO WITH PASTA
- 1 C. Fresh Basil (with stems cut off)
- 3 C. Fresh Baby Spinach
- 1 1/4 C. Pine Nuts
- 6-8 Cloves of Garlic
- 1 1/2 C. Olive Oil
- Salt and Pepper to taste
- 12 - 16 Oz. Whole Wheat Pasta
In a food processor, add spinach, basil, garlic and chop......gradually add oil, little by little. Add 1 cup of the pine nuts (save the 1/4 cup for garnish) and blend, but don't over-blend. Pesto should have some texture to it. Add salt and pepper to taste.
Cook pasta according to package directions.
Mix the pesto with hot, well drained pasta. The pasta will heat the pesto. Sprinkle with remaining pine nuts.
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CREAM OF POTATO SOUP
- 8-10 Large Red Potatoes, cubed (and peeled if you prefer)
- 2 Onions, chopped
- 2 C. Celery, chopped
- 1 C. Carrots, chopped
- 3 Cloves Garlic, minced
- 6 T. Sunflower or Olive Oil
- 4 C. Vegetable Broth
- 4 C. Soy or Rice Milk
- 6 T. Flour
- 1/4 C. Fresh Parsley, chopped
- 1 Tbsp. Fresh Rosemary, finely chopped
- 1 Tbsp. Fresh Thyme, finely chopped
- Salt and Fresh Pepper To Taste
Heat the oil in a soup pot - add the onion, celery, carrots and garlic and saute till tender.
Stir in the potatoes, parsley, herbs, salt and pepper and vegetable stock. Cover and simmer for 15 - 20 minutes. Stir flour into 1/2 cup of the soy/rice milk. Add to the pot, the rest of the soy/rice milk, and the flour/milk mixture. Stir the soup constantly on low to medium heat until it thickens.
If you prefer a creamier soup, you can use an immersion blender or put this in a blender to do so.
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VEGAN MEXICAN LASAGNE
- 2 C. Textured Vegetable Protein (this is optional...it still tastes great without it)
- 1 (15-ounce) Can Black Beans, drained and rinsed
- 1 (14-ounce) Can Crushed Tomatoes, diced
- 1/4 C. Cilantro, chopped
- 1 Clove Garlic, finely minced
- 1 (4-ounce) Can Chopped Green Chiles
- 2 C. Roasted Corn Kernals (you can use thawed frozen corn but I prefer it roasted)
- 2 Scallions, minced
- 1/2 t. Ground Cumin
- 1/2 t. Oregano, dried
- 12 Corn Tortillas
- 3-4 C. Cashew Jalapeno Cheese Sauce, grated, *recipe below
- Vegan Sour Cream (for garnish)
Preheat oven to 400°F. In a large mixing bowl, combine beans, tomatoes, cilantro, garlic, chiles, corn, scallions, cumin and oregano and mix thoroughly.
Oil a 2-quart baking dish and line with 6 tortillas, overlapping them. Spread half of bean mixture in a layer over tortillas. If you are using the TVP, ten layer that on top of the beans. If not, then prinkle with half of the jalapeno cashew cheese. Repeat with remaining tortillas, beans (and TVP if using) and cheese
Bake 20 - 25 minutes, or until cheese is bubbly. Let stand 1 or 2 minutes, then cut into squares to serve. Top each serving with a dollop vegan sour cream.
*- CASHEW CHEDDAR CHEESE
- 1 1/4 cups raw cashews
- 1/2 cup nutrirional yeast
- 2 teaspoons onion powder
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1/8 teaspoon ground white pepper
- 3 1/2 cups unsweetened plain soymilk
- I cup agar flakes (about 2 ounces)
- 1/2 cup olive oil
- 1/4 cup yellow miso
- 2 tablespoons freshly squeezed lemon juice
Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.
Combine the soymilk, agar, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved. With the food processor running, gradually pour the soymilk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.
For grated or sliced cheese, transfer the cheese to a container, cover, and refrigerate about 4 hours, until very firm. Once it's firm, grate or slice the cheese as desired.
*** Jalapeno Cashew Cheddar Cheese: Stir 2 tablespoons of minced jalapeno chiles into 2 cups of melted cheese. The cheese will keep for 4 days, covered and refrigerated
Make 4 cups. |
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