Black Bean Chili

1 Tbsp. coconut oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
1 jalapeno, finely chopped
2 cans black beans, rinsed
2 cans diced tomatoes, rinsed
1 1/2 C. water
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
1 can corn, drained

In large pot, heat oil over medium heat.  Add onion, bell pepper, garlic, and jalapeno and cook for 5-7 minutes, until tender.  Add black beans, tomatoes, water, chili powder, cumin, and salt.  Bring to a boil.  Cover and simmer for 30 minutes.  Add corn.  Bring to a boil.  Simmer uncovered for 5 minutes.  Serve over 1 C. of cooked brown rice.

Adapted from The Best Life Diet. 

Corn Tacos

Taco Shells
Corn (canned, drained, + 1tsp. olive oil)
Refried Beans
Chopped Tomatoes
Iceburg Lettuce

Layer and eat!

Pressed Cabbage Salad

1/3 head green cabbage, shredded
1/3 bunch red radishes, matchstick sliced
1 green apple, matchstick sliced
2 stalks celery, sliced
1 tsp. salt
2 tangerines, juiced
3/4 tsp. apple cider vinegar

Combine cabbage, radishes, apple, celery, and salt in large bowl.  Press salad into bowl and cover with a flat plat plate, top with a weight (gallon water jug) and place in fridge.  Press for 4+ hours.  When finished pressing, toss with combined tangerine juice and vinegar.

Adapted from The Great Life Cookbook. 

Peanut Butter Rice Crispies

3/4 C. Peanut Butter
3/4 C. Honey
6 C. Rice Crispy Cereal

Melt peanut butter and honey over medium heat for 3 minutes.  Stir into the rice crispy cereal and spread into an oiled baking pan.  Refrigerate for 1 hour.

Adapted from So Easy. 

Split Pea and Navy Bean Soup

1 C. dried Navy Beans
2 C. dried Green Split Peas
2 inch strip Kombu
8 C. Water
1 1/2 C. Carrots, sliced
2 Onions, chopped
1/2 tsp. Salt
4 Celery stalks, diced
2 Tbsp. Tamari

Soak navy beans and kombu in lots of water, overnight or 8 hours.  Rinse beans.  In a pressure cooker, add navy beans, kombu, and 4 C. water.  Bring to a boil, cover with lid, bring to pressure, and cook for 1 hour on high pressure.  Next, bring split peas to a boil in 4 C. of water in a large pot; simmer for 1.5 hours.  Add onions and carrots to split peas and cook for 5 minutes on high.  Add cooked navy beans with cooking liquid and salt to split pea pot and simmer for 10 minutes.  Add celery and tamari to pot and simmer for 10 minutes.  Serves 12.

Adapted from The Great Life Cookbook. 

Pan-Fried Tofu with Apricot Sauce

Pan-Fried Tofu
2 Tbsp. Tamari
1/2 C. Nutritional Yeast
1 tsp. Spike Seasoning
14 oz. Extrafirm Tofu, 1/4 inch slices
Olive Oil to oil pan

Preheat a nonstick pan over medium heat.  Pour tamari into a bowl.  Combine nutritional yeast and spike seasoning in another bowl.  Dip tofu into the tamari, then nutritional yeast bowl, and place in hot pan.  Cook each side for two minutes.  Dip into apricot sauce when eating for yum.

Apricot Sauce
3 Tbsp. Apricot Jam
1 Tbsp. Dijon Mustard
1 Tbsp. Balsamic Vinegar

Adapted from Raising Vegetarian Children.

Breakfast Muffins

2 C. Whole Wheat Pastry Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
2 Bananas
3/4 C. Almond Milk
1/2 Brown Rice Protein Powder
1/4 C. Canola Oil
1/4 C. Molasses
1/4 C. Maple Syrup
2 tsp. Apple Cider Vinegar

Preheat oven to 350 and oil muffin tins.  Combine dry ingredients.  In a blender, blend bananas and wet ingredients together.  Combine wet and dry ingredients and bake for 30-35 minutes.  Makes 12.

Adapted from Raising Vegetarian Children.

Minestrone Soup

1 C. dried Kidney Beans
1/2 C. dried Chickpeas
2 strips Kombu, each 2 inches long
1 Leek,white/green separated, diced small
4 oz. Brown Rice Noodles, cooked for a stir-fry
1/2 Onion, diced
4 cloved Garlic, minced
1 Tbsp. dried Basil
1/2 Tbsp. dried Oregano
1 1/2 C. carrots, sliced rounds
2 quarts Water
1/2 head Cauliflower, cut small
1 tsp. Salt
1 Tbsp. Mirin
1/4 C. + 2 Tbsp. Brown Rice Syrup
1 Tbsp. Balsamic Vinegar
1 1/2 Tbsp. Tamari
Pinch of Black Pepper
3 stalks Celery, diced
1 1/2 Tbsp. Miso

Soak Chickpeas and Kidney Beans separately overnight with a piece of Kombu in each soaking bowl.  For Chickpeas: Rinse and cover with 2 inches of water in a pressure cooker; include the Kombu inside.  Bring to boil, cover, bring to pressure, and cook for 1 hour on high pressure.  Kidney Beans: Same as chickpeas, but for 45 minutes on high pressure.  In a large soup pot, water saute white part of leeks, onion, garlic, basil, and oregano for 5 minutes.  Add carrots and saute for 3 minutes.  Add water, cauliflower, salt, mirin, brown rice syrup, balsamic vinegar, tamari, and black pepper.  Cook covered over medium heat for 30 minutes.  Add chickpeas and kidney beans and simmer for 15 minutes.  Add celery, noodles, and green part of leeks and simmer for 6 minutes.  Dissolve miso in some of the soup broth and return to the pot.  Simmer for 3 minutes and serve.  Serves 12.

Adapted from The Great Life Cookbook.  

Corn Muffins

2 C. Corn Meal
1 C. Brown Rice Flour
1 C. Oats blended into flour
2 Tbsp. Baking Powder
Pinch of salt
1/2 C. Brown Rice Syrup
1/4 C. Maple Syrup
1 C. Almond Milk
1 C. Apple Juice
1/2 C. Canola Oil
7 oz. Soft Tofu
2 tsp. Umeboshi Plum Vinegar

Preheat to 350.  Mix dry ingredients.  In blend, blend all wet ingredients except for vinegar.  Oil muffin pans.  Combine wet and dry ingredients; stir in vinegar.  Bake 20-25 minutes.  Makes 24.

Adapted from The Great Life Cookbook.

Tofu Scramble

1 tsp. vegetable oil
1/2 container mushrooms, sliced
1/4 C. carrot, grated
1/4 C. scallions, chopped
1/8 tsp. turmeric
1/2 container extra firm tofu
1/2 Tbsp. nutritional yeast
salt and pepper to taste

Heat oil in non-stick skillet over medium high heat.  Add mushrooms and cook for 2 minutes until browned.  Add carrot, scallions, and turmeric for 2 minutes.  Add tofu (use spatula to break apart into small pieces) and yeast and cook for 5 minutes.

Adapted from Raising Vegetarian Children.

Rosemary Potatoes

6 potatoes, cut in chunks
2 Tbsp. Olive Oil
3/4 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic, minced
2 tsp. dried Rosemary

Preheat oven to 400.  Mix potatoes with oil, salt, pepper, garlic, and rosemary.  Roast for 1 hour, tossing twice.

Adapted from Ina Garten.

Stir-Fry

Marinade
3 Tbsp. Tamari
1 Tbsp. grated ginger
1 Tbsp. Corn Syrup

Stir Fry
Can chickpeas, rinsed
2 Tbsp. Coconut Oil
Onion, diced
2 carrots, sliced
3 C. broccoli

Marinate chickpeas for at least 30 minutes; shake often.  Heat skillet to medium high.  Melt oil and cook onion for 2 minutes, until golden brown.  Add carrots for 2 minutes until beginning to soften.  Add broccoli and marinated chickpeas for 2-3 until warmed and just tender.  Serve over rice, noodles, quinoa, or millet.

Adapted from Raising Vegetarian Children. 

Tempeh with Rice and Peanut Sauce

Peanut Sauce
1/2 C. Peanut Butter
1/2 C. Water
1/4 C. Lime Juice or Rice Vinegar
2 Tbsp. Miso
2 Tbsp. Agave or Maple Syrup
1 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/2 tsp. Ground Ginger

Tempeh
1 tsp. Coconut Oil
12 oz. Tempeh, sliced
Juice of Lime or Lemon
1 Tbsp. Tamari
1 Tbsp. Water
Melt coconut oil in pan over medium heat.  Cook tempeh 5 min. each side.  Toss tempeh with lime juice, tamari, and water.

To serve: 1 C. cooked brown rice, then tempeh and peanut sauce (1/4 C.-1/3 C. serving size).

Adapted from Eat and Run.

Cup of Hot Chocolate

1 C. Almond Milk
1 tsp. Raw Cacao
1/4 tsp. ground stevia

French Bread Pizza

1 loaf french bread, cut open
1/2 block firm tofu
2 Tbsp. tomatoe paste
2 Tbsp. olive oil
1 Tbsp. Tamari
1 tsp. ground fennel or dried basil
1 tsp. dried oregano
1 tsp. minced garlic
salt and pepper

Preheat oven to 450.  Food process all ingredients and spread on french bread.  Bake 10-15 minutes.

Recipe adapted from Raising Vegetarian Children.

Chocolate Peanut Butter Smoothie

1 C. Almond Milk
2 Tbsp. Peanut Butter
1 Tbsp. Honey
1 Tbsp. Raw Cacao
Frozen Banana
1 C. Ice

Blend and Serve.

Adapted from Say Yes to Hoboken.

Fruit Slush

1 can condensed orange juice, thawed
1 can mandarin oranges with juice
1 can crushed pineapple with juice
Can of R.W. Knudsen Spritzer

Combine thawed orange juice, mandarin oranges, and crushed pineapple in a large pan.  Freeze. Cut out 1/6 of the frozen pan in squares, place in a cup, and top with a can of spritzer (any flavor).

Adapted from Say Yes to Hoboken.

Artichoke Puffs

1 sheet frozen vegan puff pastry, thawed
1 tsp. coconut oil
1/4 chopped scallions
1 6 oz. jar marinated artichoke hearts, drained and finely chopped
2 Tbsp. minced oil-packed sun-dried tomatoes
1 tsp. capers
3 Tbsp. vegan cream cheese
Salt and Pepper

Preheat oven to 400.  Line a baking sheet with parchment paper.  Cut pastry into 15 squares and arrange on baking sheet.  Bake 10 minutes.  Set aside.  Reduce oven to 375.  Heat oil in skillet over medium.  Add scallions and cook 3 minutes.  Add artichokes, tomatoes, capers, and cream cheese.  Season to taste with salt and pepper.  Mix well and remove from heat.  Top cooked pastries with the artichoke mixture and bake for 5 minutes.  Serve hot.

Adapted from Quick-Fix Vegan.