Meatless Monday Recipe-Chipotle Vegan Mayo

Chipotle Vegan Mayo
2 servings

This is a great spread for sandwiches and with the measurements below make it as you go, so that it doesn't go bad. This makes a great addition to "Mock" Chicken salad-for an added kick add more adobo sauce.

2-3 Tablespoons Vegan Mayo
1/2 teaspoon garlic powder
2 teaspoons adobo sauce
1 chipotle pepper, diced

Mix ingredients together and spread on sandwich of your choice.

Meatless Monday Recipe-Not Your Mothers Potato Salad

Not Your Mothers Potato Salad
Vegan; Serves 4

Using the Chipotle Mayo (recipe in the blog) as the perfect pairing to this recipe.... Depending on if your taking this to a picnic or a potluck, adjust the measurements accordingly.

1/2 a pound of blue potatoes, scrubbed, peeled and chopped
2 Tablespoons of olive oil
zest and juice of 1/2 a lime
2 Tablespoons of chopped fresh cilantro
3 Tablespoons of chipotle mayo
2 Tablespoons of WayFare Pig Out-Whole Grain Bacony Bits (I picked up from Nooch in Denver, CO)

1.Preheat oven to 375 degrees.

2. Place blue potatoes in a small to medium casserole dish. Drizzle with oil. Bake for 50 minutes or until tender. Transfer to a bowl, and prep the rest of the ingredients.

3. Make the chipotle mayo and mix in with the potatoes, until well coated. Add the lime zest, lime juice and the cilantro, mixing again. Toss bacony bits and serve warm or room tempature.

Meatless Monday Recipe-Italian Stuffed Mushrooms

Italian Stuffed Mushrooms
Vegan; Serves 2; 45 minutes

So, I made these 2 nights ago, and they came out fabulous. However, the one complaint from Bruce is "You don't make enough food!" I only had 8 mushrooms, so a girl works with what shes got.... To turn this into a main dish, use more little mushrooms or the large portabella mushroom caps. Sorry about missing last week, I was busy protesting the rodeo.... Happy Eating!

8 open-cap mushrooms (I used button)
4 Tablespoons olive oil, divided
1/3 cup dry white wine, divided
1/3 cup onion, diced
1 large clove of garlic, minced-divided (or 2 small cloves)
1 zucchini, chopped (I used 1/2 a yellow and 1/2 a green)
1/2 cup Italian bread crumbs
1 Tablespoon tomato paste
2 Tablespoons chopped fresh basil
2 Tablespoons pine nuts
1/4 cup Daiya Mozzarella cheese
parsley and crushed red pepper to taste
black pepper to taste

1. Preheat oven to 425 degrees. Remove the stalks from the mushrooms and chop finely. Reserve the caps.

2. Heat 1 Tablespoon oil and 1/2 white wine in a cast iron skillet. Add the onion and half the garlic and onion, sauté till the onion becomes translucent (about 2-3 minutes). Add mushroom stalks and zucchini, cook for about 3-4 minutes stirring occasionally.

3. Stir in bread crumbs, basil, tomato paste, and pine nuts. Spoon mixture into mushroom caps. Sprinkle parsley, crushed red pepper, black pepper and cheese.

4. Place mushrooms in oven-proof dish and pour the rest of the oil and wine around them. Bake for about 20 minutes, or until stuffing is cooked trough and cheese is melted (if you have extra stuffing, sprinkle around the mushrooms in the baking dish). **NOTE: IF the mushrooms are drying out drizzle some olive oil half way through the baking time.**

Meatless Monday Recipe-Peach Blackberry Crumble

Peach Blackberry Basil Crumble
Vegan

While shopping at farmers markets, when I lived in SA-I picked up the blueberry infused balsamic vinegar. Shopping last week at the local farmers markets in COS, I picked up peaches, blackberries and basil. At that moment, I was inspired for what I was making for my potluck. This is the perfect dish that screams summer and will be the talk of anywhere you take this.... Never a bite left to take home ~_^

4 peaches, peeled and chopped
4 cups blackberries (2 pints)
2 tbsp blueberry infused balsamic vinegar
1 large handful of basil leaves, chopped
1⁄4 cup agave nectar or maple syrup – or more, depending on tartness of your berries

1. Preheat oven to 400. Combine the above in an oven-proof casserole dish, mix
and set aside.

5-6 tbsp flour
3 heaping tbsp brown sugar
1 stick cold earth balance

Cut butter into flour and sugar, then rub with your fingers to make a chunky,
crumbly mixture (not uniform). Sprinkle it over the top of the fruit, bake 30
minutes until golden and bubbly.

Adapted from Animal Vegetable Miracle by Barbara Kingsolver

Meatless Monday Recipe-Lime-Cucumber Dill Salad

Lime-Cucumber Dill Salad
Vegan; 30 minutes

So, this is a twist on a classic summer salad. Bruce and I were shopping at the Farmers Market (I'm not sure which one, still learning the city ~_^ ) and picked up some fresh dill. Well, knowing that he was wanting something light, I asked if he could pick up some cucumbers. For those of you growing your own, here is a great recipe-super fast!

2 cucumbers (2 pounds)
1 tablespoon salt
1/4 cup white wine vinegar
1/2 teaspoon sugar
2 tablespoons fresh
the juice from 1 lime, plus the zest (add less depending on your taste)
crushed red pepper (add as much or as little depending on your taste)

Directions

1. Slice the cucumber lengthwise, remove the seeds, and slice thinly.

2. In a colander, toss the cucumber with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

3. In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber and the lime juice including zest and toss to coat. Stir in the dill and crushed red peppers.

Meatless Monday Recipe-Light Creamy Alfredo Sauce

Light Creamy Alfredo Sauce
Vegan; 30 minutes or fewer; Serves 4

I made this last night, and it was a HUGE success! Grant and Max both had 2 servings, and Bruce liked that it was the lightest Alfredo sauce that he has ever had... This recipe is SUPER quick and VERY kid friendly! I guess this will be one of the few repeat recipes, since I try to keep it fresh for all of you....

12 oz fettuccine or pasta of your choice
2 cups hemp milk (or non-dairy)
4 cloves garlic, minced
6 Tbsp. Daiya mozzarella cheese shreds
4 Tbsp. fresh parsley, chopped
ground black pepper, to taste
ground nutmeg, just a few pinches (to taste-no more then 1/8 tsp.)
2 cups vegetables of your choice (I used broccoli, mushrooms, yellow squash and sweet bell peppers) chopped and steamed

1. Cook pasta according to package directions.

2. Steam veggies together.

3. Place in a large nonstick sauté pan (I used my cast iron skillet) non-dairy milk and garlic. Bring to a simmer, stirring frequently. Add the Daiya cheese, continue cooking until the "cheese" melts and the sauce thickens. Add nutmeg and black pepper.

4. Stir in pasta and veggies, tossing gently and serve.

Meatless Monday Recipe-Apple Yellow Squash Sandwiches

Apple Yellow Squash Sandwiches
Vegan; Serves 2

So humor me here, I promise this is really good. Bruce came home for lunch to my surprise, and was famished. Currently I'm between temp assignments, so even if he does make it home, I'm at work. Well, since I was getting myself cleaned up from unpacking and cleaning-just getting back from San Antonio there is a lot to do. Having this on hand, and making some fresh hummus (the last batch was eaten on the way to San Antonio), this turns into a quick gourmet sandwich.

1/2 yellow squash, sliced
1 Fuji apple, sliced thin
Vegan pepper jack cheese slices
spinach or any green
hummus
4 slices rosemary sourdough bread, lightly toasted

1. Heat apple slices and squash slices in a skillet, just until heated through and fragrant. Spread hummus on the slices of bread, add spinach (if using), pepper jack cheese, apples and squash. Slice in half and serve with fruit or chips.

Meatless Monday Recipe-Spicy Tomatillo Banana Pepper Salsa

Spicy Tomatillo Banana Pepper Salsa Vegan While I was visiting friends in San Antonio, TX. I was able to hit my usual farmer market (Legacy Oaks) and got caught up with my farmers. Mr. Estrada (one of my favorite people) had the banana peppers, tomatillos and the tomatoes. Bruce got to go with me, and asked what I had in mind, well.... I wasn't expecting the salsa to be the kind of spicy that you feel in your ears, but his oldest finished the half that was mango free. My friends liked the mango version, even with the heat level. 1 pound small sweet tomatillos, shucked 1/2 pound banana peppers, seeded (save some of the seeds-to taste) 1 pound cherry tomatoes (I used an orange variety that was more sweet then tart) 1 habanero pepper, seeded 1/4 cup onion, coarsely chopped 1/2 bunch of cilantro, coarsely chopped 2 Tbs. lime juice salt to taste **NOTE: To cut the heat add 2 mangoes (which I had to, so I could leave for friends) or 1 cup pineapple and cut the salsa recipe in half. 1. Heat a pot of water and add tomatillos. They will change to a lighter green-white color, remove before they burst. Depending on size, this can take up to 15 minutes. 2. Pulse in a blender or a food processor tomatillos, banana peppers (some seeds) and tomatoes. Add habanero pepper, onion, cilantro and lime juice, pulse again. ** Add the mango or pineapple if using, and pulse

Meatless Monday Recipe-Banana or Mango Lassi

Banana or Mango Lassi Lassi is a sweet and spicy beverage from India that traditionally is made with yogurt. This dairy-free version is delicious and makes a wonderful breakfast or snack. Ingredients Makes 3 servings 2 cups fortified plain or vanilla soy- or rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks 3 pitted dates, chopped 1 teaspoon ground cardamom 1/4 teaspoon black pepper Directions Combine all ingredients in blender and process until very smooth and creamy. Serve cold. Tip: Lassi is best served well chilled. If the nondairy milk and fruit are cold, you can serve at once. If they are room temperature, the lassi will taste best if it is chilled in the refrigerator for at least 30 minutes before serving. Per serving (3/4 cup): calories: 135; fat: 2.6 g; saturated fat: 0.4 g; calories from fat: 17.3%; cholesterol: 0 mg; protein: 5.8 g; carbohydrates: 24.4 g; sugar: 13.1 g; fiber: 3.3 g; sodium: 85 mg; calcium: 188 mg; iron: 1.8 mg; vitamin C: 3.7 mg; beta-carotene: 11 mcg; vitamin E: 2 mg Recipe by Jo Stepaniak found in Breaking the Food Seduction by Neal Barnard, M.D.

Letter to the Editor: World Hunger Day

Dear Editor,
What does World Hunger Day (May 28, 2012) and The Bill and Melinda Gates Foundation have in common? This is why I’m writing you today, and to give you some reasons as to why genetically modified organisms (GMOs) are not the answer to world hunger and that going with an organic locally grown plant-based diet is the answer.

The Bill and Melinda Gates Foundation purchased 500,000 shares of Monsanto in 2010 worth a total of $23 billion USD. Monsanto has a proven track record of selling sterile seeds at excessive costs to poor farmers claiming higher yields of crops, and when the crops don’t produce; the farmer often commits suicide. In fact, thousands of farmers and their families have this as their tragic story. Corn, Soy Beans, Canola and Cotton are the top four GMO seeds that get sold to farmers here in the US and developing nations. Bill Gates has been quoted “GMOs are the solution to world hunger.”

He said this in January of this year, when in 2008 there was a study conducted by a team of 900 scientists and researchers from the International Assessment of Agricultural Knowledge, Science and Technology for Development (IAASTD) finding that GMOs are not the answer to solving the world hunger issue, to put it simply. According to the World Food Programme (WPF):

There are 1.02 billion undernourished people in the world today. That means 1 in 6 people don’t get enough to eat. And, while there are people in the world like Allan Savory and Kenyan Professor Mary Abukutsa-Onyango promoting the indigenous food revolution and are dedicated to the reintroduction of 100 species of the lost 200 indigenous vegetables being cultivated by an organic process including seed production and processing in Kenya, we can make a difference here in our backyards.

Instead of just making that donation to the food bank, look to cutting meat out for one day (cattle consume 16 times the amount of grain then they produce in meat), look at eating local from the Farmers Markets, look for the organic products and look for the fair trade produce. When we take a stand with the Farmers here and internationally, we prove that our health, family and environment are all the same.

Your Reader,
JM Fortune

Meatless Monday Recipe-Eggplant Parmesan

Eggplant Parmesan Serves 8; Prep Time 30 min; Baking Time 45 min. Tip: This is a freezer friendly recipe. Prepare as directed through step 4. Wrap with foil and freeze for up to 3 months. This is my go to recipe for Eggplant Parmesan! Everyone who I have made this for or shared the recipe with has LOVED this dish!!!! Bruce loves it "'cause it's not slimy" and it's a healthier version since there isn't a lot of oil being used or being pan fried. 4 Tablespoons egg replacer, (follow package instructions) (or 3 egg whites and 1/4 cup water) 2 small eggplants, cut horizontally into 1/4-inch thick slices 1/3 cup all-purpose flour 2 cups dried Italian bread crumbs 1 can (28 oz.) crushed tomatoes 1 1/2 cup shredded Daiya mozzarella cheese (or use organic mozzarella cheese) 2 tablespoons grated Parmesan cheese (I use nutritional yeast) 1.) Preheat the oven to 400F. Spray 2 baking sheets with vegetable cooking spray. In a shallow dish, combine egg replacer and water. 2.) Dredge eggplant in flour; tap off excess. Dip slices in egg-replacer mixture, turning to coat and allowing excess to drip back into the bowl. Coat eggplant with breadcrumbs. 3.) Place eggplant in a single layer on prepared baking sheets. Bake, turning once, until golden and tender, about 30 minutes. 4.) In bottom of an 8-inch square baking dish, spread a layer of tomatoes. Place a layer of eggplant over tomatoes; sprinkle with 1/3 of mozzarella. Repeat layering with remaining ingredients. Sprinkle Parmesan cheese on top. 5.) Bake until heated through, about 15 minutes. Place dish on a wire rack to cool slightly.

Meatless Monday Recipe: Simple Sautéed Seasonal Veggies with Ginger Pearl Barley

Simple Sautéed Seasonal Veggies with Ginger Pearl Barley Vegan; 30 minutes or fewer While cooking the pearl barley with the ginger juice, all I could smell was ginger and was afraid that the dish was going to be too much. However, it came out with a subtle flavor, and was perfectly balanced with the veggies. Bruce and I both loved this dish, and it's on the list of repeat recipes.... (There are so many that it's hard to repeat!) The longest part of the recipe is cooking the barley and use as much or as little of the spices.... Sorry about not having accurate measurements..... Happy Mothers Day to all of the moms out there, you are the Earth of your family.... Ingredients 1 cup pearl barley 1 cup water 1 cup ginger juice olive oil, enough to coat the pan (If you're watching your oil/fat intake-use vegetable broth) Seasonal Veggies (I used one of each) 1 clove of garlic, minced 1/2 sliced yellow bell pepper, sliced into strips 1 yellow squash, sliced 5 stalks of asparagus, sliced into approx. 1 inch pieces 1 tomato, diced 1 teaspoon minced or zested fresh ginger 2 pinches of parsley 1 pinch rosemary 1. Combine ginger juice, water and pearl barley in a pot. Bring to boil, then simmer until the liquid is absorbed. (Being at a higher altitude, I had to add more water...) 2. Sauté garlic until fragrant, about 30 seconds. Add asparagus for about 3 minutes or until tender. Add the ginger and peppers (you may have to add more veggie broth-if using) sauté for about 5 minutes add the spices. 3. Combine veggies with pearl barley mixture and enjoy. Bruce and I paired this with some garlic/rosemary bread and dry white wine...... Start following me on twitter and my blog for more recipes and kitchen tips thecompassionatevegan.blogspot.com compassionate vegan@compassionateve

A Different Meatless Monday

So, I've been getting a lot of requests for a list of kitchen staples from my friends and some family.... So, instead of a Meatless Monday Recipe-that I missed.... Helping out with Herb Fest, helping Bruce move and him getting sick-I've been a busy girl.... Whew! I Miss All of my friends in San Antonio, and I keep you in my thoughts and list to return e-mails.... I'm working on the e-mail part... hugs and giggles.... Kitchen Staples Greens: Spinach Kale Swiss Chard Keep fresh longer if you clean it {rinsed/patted dry/in a paper bag in the crisper} Any of these can be substituted for each other. Beans: Chick Peas/Garbanzo Beans Red Beans Black Beans Pinto Beans Always rinse if you're using the cans. Are less expensive when you buy in bulk. Grains: Quinoa {Is related to the Chard family, but is most associated with this category} Bulgur Wheat Couscous Pearl Barley Rice {Brown/Long Grain/etc.} Quinoa is a complete protein by itself. Any of these can be substituted for each other. Are less expensive when you buy in bulk. Can be made in a rice maker. Non-Dairy: Soy {Organic} Almond Coconut Hemp {Great source of omega 3 and 6, always THC Free} Most of these can be substituted for each other. Can be found as “ice cream”. Non-dairy cream cheese {Non-hydrogenated oils} Soy Yogurt {Organic} Vegan Mayo Seeds/Nuts/Dried Fruit: Sun flower Flax Sesame Flax is another great source of omega 6 {it’s better ground} Walnuts Cashews Almonds Peanuts Great source of healthy fats. Raisins Cranberries Dates Mangos Mix dried fruit and nuts to make your own trail mix. Are less expensive when you buy in bulk. Great as toppings for “ice cream” or soy yogurt. Veggies: (Fresh/Seasonal) Sweet Potatoes Tomatoes Zucchini Mushrooms {buttons/portabellas} Wipe clean, and keep fresh in a paper bag in the fridge. Bell Peppers Veggies: (Frozen) Peas Corn {Organic} Green Beans Fruit: (Fresh) Lemons/Limes {Organic if you are going to use the zest} Apples/Pears Can be interchanged in the recipes that call for either one. Bananas

Meatless Monday Recipe-Beer Battered Tofu & Veggies with Sweet Chili Sauce

Beer Battered Tofu & Veggies with Sweet Chili Sauce For those who know me well, you know I'm not one to crave deep fried foods. Nor, am I one to use a lot of oil in my cooking, however I've been craving a deeply encrusted tofu dish. Bruce loved all of it, always one to be up for a gourmet meal. This dish stands alone perfectly with the chili sauce. While I was prepping the chili sauce, I had the tofu between two plates with a can or jar of whatever you have that is 8 oz. or heavier. This squeezes/presses out the extra liquid from the tofu, without a lot of hands on. Sweet Chili Sauce Vegan; Serves 4 (Before I started cleaning the veggies, I prepped the sauce. I put all of the ingredients {except the liquids} in a bowl and set aside until I put the tofu and veggies in the pan. I wanted the sauce and the tofu to be done at about the same time.) 3 Tbs red curry paste (hot ground-I went with a red curry paste, since the chili paste had shrimp.) 2 tsps minced garlic 1/2 cup rice wine vinegar 2/3 cup water 1/3 cup sugar (I used a little over 1/3 cup, and could have cut it to the 1/3 cup) 1 tsp salt 4 tsps cornstarch 4 tbsps chopped cilantro 1. Combine everything, except cilantro, in a small sauce pan and mix. 2. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. 3. Remove from heat and stir in cliantro. Beer Battered Tofu & Veggies Vegan; Serves 4 1 (14 oz) package of drained extra firm tofu 1 (12 oz) can cheap beer (I used a blond lauger) 1 1/2 cups flour (I used 1 cup of whole wheat, and 1/2 cup of all purpose) 1 1/2 cups cornmeal 1 Tbs garlic pepper seasoning (I used a roasted red bell pepper with garlic) 1/2 Tbs oregano and 1/2 Tbs of thyme (I put both in 1 Tbs. measuring spoon) 1/4 teaspoon salt (I used a little less) 1/2 teaspoon garlic powder 3/4 cup canola oil Use veggies you have on hand, I used asparagus and baby portobello mushrooms. Sweet potato and zucchini would be great, too..... Directions: 1. Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter. 2. On a large plate, mix remaining 6 ingredients. 3. Cut tofu into 1/4 inch thick slices. Clean/cut veggies (I left the mushrooms whole and cut the asparagus "butt" ends off.) 4. Heat oil in heavy skillet or cast iron pan. Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick. 5. Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain. 6. Serve with sweet chili sauce, and enjoy!

Meatless Monday Recipe-Kale, Blueberry, Goji & Avocado Salad

Kale, Blueberry, Goji and Avocado Salad Serves 4 2 small bunches of Tuscan kale 1 tablespoon olive oil 1/4 cup dried goji berries (soak them if they’re very hard or dry) 1/4 cup pumpkin seeds, soaked overnight, drained 1 cup blueberries 1 medium avocado, cubed 1. Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes. 2. Add goji berries, pumpkin seeds and blueberries to salad, and toss to mix. Divide between individual plates, top with avocado, and serve. Found: Care2.com

Meatless Monday Recipe-Awfully Good Waffles

Awfully Good Waffles
Vegan, Serves 2

I hope everyone had a beautiful Easter! I spent it with Bruce and his sons, and I made these for breakfast. I'm working on more kid friendly recipes, and using them as my "test subjects". The fact that I had to double this recipe. (Yes, I had to make two batches so Bruce and I could have breakfast!) I know this recipe is definitely a keeper, since his oldest was liked plate clean and had 4 pancakes.....

1/2 cup all purpose flour
1/2 cup whole wheat flour
2 Tbs. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (optional) {I added some salt, since it adds to the taste.}
1 cup soy milk or other non-dairy milk (add more if you are making pancakes) {I used hemp milk-it still has a creamy texture and has more omgea 3s and 6s.}
1/2 cup applesauce {I didn't have applesauce, however, I did have fresh apples. I cut one up [per batch], put apple, a little bit of water [about 2 Tbs.] and 1 tsp of sugar in a food processor until finely chopped. I heated the apple mixture up in a sauce pan, added 1/4 tsp. and 1-2 Tbs. of water on medium heat until fragrant. Add to pancake batter.}

1. Combine the dry ingredients and mix. Add the non-dairy milk and applesauce. pour into an oiled waffle iron, and cook until golden.

Serve with your favorite topping, Grant had his plain (he liked the way the apple chunks kept it sweet), Max had his with agave nectar, and Bruce and I had bananas with agave nectar.....

Meatless Monday Recipe: Spinach-Artichoke Pesto

Spinach-Artichoke Pesto
Vegan

So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....

1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)

1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.

2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.

Meatless Monday Recipe-Peas, Carrots, and Tempeh with Miso-Almond Sauce

Peas, Carrots, and Tempeh with Miso-Almond Sauce
Vegan; 30 minutes; Serves 4

So, when I made this recipe, I used what I had on hand and didn't really follow the recipe. It still came out wonderful, I know this since there weren't any left overs the next day. Sorry about being late...... I was volunteering at a pet adoption yesterday. There were 36 pets adopted.

1 cup quinoa (I used bulgur wheat)
3 Tbs. almond butter
2 Tbs. lemon or lime juice (I used the lime-and zested the peel)
1 Tbs. yellow miso (I used soy sauce)
1 Tbs. grated fresh ginger (I zested mine, and used a tad bit more)
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil (I used canola-organic)
1 8 oz. pkg. plain tempeh, cubed (I used extra firm tofu)
4 carrots, halved and sliced into half-moons (1 3/4 cups) (I used red and orange sweet bell peppers)
1 lb. sugar snap peas (2 1/2 cups) (I used frozen green beans-organic)

1. Bring 2 cups water to boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, let stand 5 minutes.

2. Whisk together almond butter, lemon juice (lime juice and zest), miso, ginger, and garlic. Whisk in 1/3 cup water and set aside.

3. Heat wok (I used a regular skillet) over high heat, until water droplets evaporate within 1 second. Add oil and swirl to coat wok. Add tempeh, and stir-fry two minutes. (If using tofu, this step will take longer. I cooked it until it was golden and "firm".) Add carrots and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.

4. Fluff quinoa with a fork, top with vegetables, and drizzle with miso-almond mixture.

Per 2 cup serving: 448 cal.; 24 g prot.; 17 g total fat (2 g sat fat); 0 mg chol.; 256 mg sod.; 13 g fiber; 9 g sugars.

Found (original recipe): Vegetarian Times April/May 2012

Meatless Monday Recipe-Saag Paneer

Saag Paneer
Vegan; 30 minutes

The sauce for saag paneer, an Indian dish of spinach and cheese, is usually made with lots of butter (ghee) and milk. Here, tofu, soy milk, and soy yogurt make the dish lighter, higher in essential fatty acids, and just as delicious as the original

So, I made this the other night, and needed to add more curry at the end. I zested the ginger to release more of the flavor. While cooking the tofu, I used canola oil and added two green chile peppers. For the most flavor, however to make the dish less spicy use one or half....
Ingredient List

Serves 4
8 oz. extra-firm tofu, cubed
1 Tbs. canola oil
1 medium onion, chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp.)
2 tsp. curry powder
3/4 tsp. grated fresh ginger
1 10-oz. pkg. frozen leaf spinach, thawed and drained (I used fresh-1 pound)
1/2 cup DHA-fortified plain soy yogurt
1/4 cup DHA-fortified plain soy milk, optional (I used hemp milk)
Directions

1. Coat skillet with cooking spray, and heat over medium-high heat. Add tofu cubes, and cook 2 to 3 minutes, or until browned. Transfer to plate, and set aside.

2. Wipe out skillet, add oil, and heat over medium heat. Add onion, and sauté 3 to 4 minutes, or until beginning to brown. Stir in garlic, curry powder, 
and ginger, and sauté 1 minute, or until curry powder darkens. Add spinach and 2 Tbs. water, and cook 1 minute, or until most of water has evaporated. Remove from heat, and stir in yogurt and soy milk, if using, or 1/4 cup water. Fold in tofu cubes.
Nutritional Information

Per 1-cup serving: Calories: 157, Protein: 10g, Total fat: 8g, Saturated fat: <1g, Carbs: 14g, Cholesterol: mg, Sodium: 62mg, Fiber: 4g, Sugars: 5g

Found: Vegetarain Times

Meatless Monday Recipe-Lemongrass Curry Broccoli and Tofu

Lemongrass Curry Broccoli and Tofu
Vegan; Serves 6; 30 minutes or fewer

I found this recipe, and decided to modify it a bit. While I was shopping at an Asian Market, I picked up some frozen lemongrass for next to nothing and Jack Fruit. The story of jack fruit is that it has the texture of chicken (shredding and taste) with being a fruit. This is great for those who don't like tofu or have fallen into the processed "fake" meat trap. When picking out jack fruit, make sure it young, frozen or in a can (I got the frozen). The ripe jack fruit that's in a can has a lot syrup and is sweet. Anything with stars next to it is what I added extra to the recipe.

12 oz. firm tofu, cut into 1/2 inch cubes
**4 jack fruit pieces, cubed
**2 large shallots, chopped (1 1/2 cups) {I used less}
1 stalk lemongrass, inner core chopped (1 1/2 Tbs) {I used dried}
**1/2 serrano chile, chopped (I didn't have this on hand, so I used 2 small Thia green chiles)
2 tsp. chopped fresh ginger (I zested mine to release more of the flavor)
2 cloves garlic, peeled
1 Tbs. vegetable oil
2 1/2 tsp. curry powder
1/2 tsp. ground tumeric
**4 small carrots, peeled and sliced diagonally into 1/4 inch slices (I'm not a huge fan of carrots, so I used eggplant instead)
1 13.5 oz can light coconut milk (I use the stuff out of a box vs. the can)
3 cups broccoli florets (my boyfriend is not a fan of broccoli, so I tossed in shiitake mushrooms)
1 tomato, cut into thin wedges
**1/2 cup of butternut squash, cubed
**1 zucchini, sliced


1. Heat large nonstick skillet over medium heat. Add tofu and jack fruit. Cook for 10 minutes or until golden on all sides, it took longer then 10 minutes.

2. Pulse shallots, garlic, lemongrass, chile, and ginger in food processor until a smooth paste forms.

3. Heat oil in pot over medium heat. Add shallot paste, and cook for 5 minutes, or until starting to brown. Stir in curry powder, tumeric, carrots, coconut milk, 1 1/2 cups of water. Reduce heat to medium-low, and simmer 10 minutes. Add broccoli, tomato and tofu; cook 5 minutes, or until broccoli is tender.

Per 1 cup serving: 189 cal.; 8g prot.; 11g total fat (4g sat fat); 16g carb.; 0mg chol.; 43mg sod.; 3g fib.; 4g sugars

Found: Vegetarian Times: March 2012

Meatless Monday Recipe: Carrot-Pistachio Pesto with Bulgur and Chickpeas

Carrot-Pistachio Pesto with Bulgur and Chickpeas
Vegan; Serves 4

1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge

1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.

2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.

3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.

Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber

Found: Whole Living March 2012

Meatless Moday Recipe-Cashew Nut Cheese

Cashew Nut Cheese
Vegan

Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.

1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)

1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.

Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.

Found: www.Care2.com; Whole Foods Recipes......

Meatless Monday Recipe-Smokey Bell Pepper Pesto

Smokey Bell Pepper Pesto
Vegan

So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!

2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed

Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.

Whole Living March 2012

Meatless Monday Recipe-Simple Vegan Tofu Lasagna

Simple Vegan Tofu Lasagna
Vegan; Serves 8

This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....

Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)

1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.

2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.

3. Spoon enough mixture sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.

Meatless Monday Recipe-Vegetable Pot Pies

Vegetable Pot Pies
Serves 8

Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.

Ingredient List

Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces

Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels

Directions

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

Nutritional Information

Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g

Found: Vegetarian Times

Meatless Monday Recipe: No-Bake Thumbprint Cookies

No-Bake Thumbprint Cookies
Vegan; Makes about 2 dozen

So, I got this recipe from the Whole Foods Cooking demo a few weeks ago. These are great for a quick snack or a light breakfast with your morning cup of coffee. Sorry about missing last week-it's been a little on the crazy side.... I was sick and just started a new job today, hopefully things calm down and my routine finds a "new" normal....

3/4 cup pitted dates
3 cups rolled oats
1 1/2 cup smooth almond butter
1/2 cup shredded unsweetened coconut
zest and juice of one orange
1/2 teaspoon cinnamon (I had to bump it up to 1 teaspoon)
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot (I used the Rainer cherry from Uncertain Farms)

Directions:

1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. **Reserve 1/2 cup of the soaking liquid, and then drain well.

2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and puree until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make dough.

3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

Meatless Monday Recipe-Creamy Root Soup

Creamy Root Soup
Serves 10; Vegan

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free-radical damage. If you've never tried rutabagas before, you'll come to appreciate the subtle and delicious flavor they add. Pair with some crusty garlic bread to make the perfect "cold" winter meal. I say that since you guys have 75 degrees of winter days.....

Ingredients

3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped

Directions

Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.

Nutrition Information | Per serving (1/2 cup):

calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg

Recipe from The Cancer Survivor’s Guide by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.

Meatless Monday Recipe-Portuguese Kale Soup

Portuguese Kale Soup
Makes 12 1-cup servings; Vegan

This hearty soup is a delicious way to enjoy calcium-rich kale. This is for a cold, rainy night in San Antonio and for me a cold, snowy night in Colorado Springs... Hope everyone is doing well and I miss all of you!

1 tablespoon olive oil
1 onion, chopped
4 cups Vegetable Broth
1 large carrot, diced
2 celery stalks, thinly sliced
2 russet potatoes, scrubbed and diced
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 15-ounce can cannellini beans, undrained
1/2 pound fresh kale
1 7-ounce package vegetarian breakfast sausage links

Heat oil in a large pot and add onion, carrot, and celery. Cook over high heat, stirring often, until onions are soft, about 5 minutes.

Reduce heat to medium and stir in potatoes, garlic, oregano, basil, black pepper, and salt. Add water, then cover and cook, stirring often, 5 minutes.

Stir in beans and their liquid and broth. Cover and simmer until potatoes are just tender, about 10 minutes.

Remove stems from kale and chop leaves into small pieces. Add to soup.

Cut vegetarian breakfast sausage links into bite-size chunks and add to soup. Cover and simmer until kale is tender, about 5 minutes.


Per 1-cup serving

Calories: 127; Fat: 2.6 g; Saturated Fat: 0.4 g; Calories from Fat: 18.7%; Cholesterol: 0 mg; Protein: 7.5 g; Carbohydrates: 19.6 g; Sugar: 1.8 g; Fiber: 4.1 g; Sodium: 334 mg; Calcium: 69 mg; Iron: 2.6 mg; Vitamin C: 12.2 mg; Beta Carotene: 1813 mcg; Vitamin E: 0.9 mg

Found: www.pcrm.org
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Meatless Monday Recipe: In-the-Red Smoothie

In-the-Red Smoothie

Bright red berries are among the richest sources of health-promoting antioxidants. This smoothie gives you another way to drink your grapes and berries, along with other nourishing fruits. For all who feel like they over indulged this holiday season and for those who may have left over cranberries in the freezer, this is a perfect recipe.... Happy New Year Everyone! I'm having a hard time trying to figure out what is in season in Colorado since it's winter and cold.... brrr....

Ingredients

Makes about 6 servings

1 cup ice cubes
1/2 cup fresh cranberries
1/2 cup red grapes
1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
1/2 cup fresh or frozen raspberries
1 tablespoon agave nectar, maple syrup, or other sweetener (optional)

Directions

Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.

Nutrition Information | Per serving (1/4 recipe):

calories: 52; fat: 0.2 g; saturated fat: 0 g; calories from fat: 2.8%; cholesterol: 0 mg; protein: 0.5 g; carbohydrate: 13.4 g; sugar: 9 g; fiber: 2 g; sodium: 3 mg: calcium: 20 mg; iron: 0.5 mg; vitamin C: 18 mg; beta-carotene: 21 mcg; vitamin E: 0.4 mg

Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day

Meatless Monday Recipe-Chickpea and Date Tagine

Chickpea and Date Tagine
Serves 6; Vegan

I hope all had a beautiful holiday and I wish everyone a joyous new year!!!!! I made this for a holiday potluck and it was a HUGE success!

1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro

1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.

Found: Vegetarian Times December 2011