.

2 cups plus 3 tablespoons water, divided

3 tablespoons white rice, uncooked

2 cups frozen stir-fry vegetables

1 package extra-firm tofu, cut into small cubes

2 1/2 tablespoons miso

3 scallions, thinly sliced

1 teaspoon rice vinegar

1/2 teaspoon sugar, or to taste

.

bring 2 cups of water and rice to a boil in a medium saucepan over high heat. cover, reduce heat and simmer until rice is just tender. about 12-15 minutes.

add frozen vegetables to pan and turn heat to high. bring to a boil.

cook until vegetables are heated through. about 4-5 minutes.

add tofu and cook until heated through. about 3 minutes.

turn heat to low.

combine miso and remaining 3 tablespoons water in a small bowl and stir to combine.

add miso mixture, scallions, vinegar and sugar to soup. stir to combine.

.

1 package (8 ounces) unseasoned stuffing mix

2 cups vegetable broth

1/2 cup celery, chopped

1/2 cup onion, chopped

1 1/2 teaspoons ground sage

1 teaspoon dried thyme

1 teaspoon dried parsley

1/4 teaspoon dried crushed rosemary

.

preheat oven to 350°F.

melt butter in large skillet over medium heat.

add celery and onion, cook and stir 5 minutes.

add stuffing mix, broth and herbs. toss gently.

spoon into lightly greased 2 quart baking dish.

bake 30 minutes or until heated through and slightly browned on top.

.

1 package extra-firm tofu, drained and cut into 1 inch cubes

1 medium red onion, sliced

1 tablespoon canola oil

2 teaspoons toasted sesame oil

salt and freshly ground black pepper to taste

1 tablespoon tahini

1 tablespoon soy sauce

2 teaspoons maple syrup (the real stuff)

1 teaspoon cider vinegar

2 cups sugar snap peas (green beans also work well in this recipe)

1 tablespoon sesame seeds

.

preheat oven to 450°F.

toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl.

spread on a baking sheet (non-stick helps a lot here) in a single layer and roast until tofu is golden and onions are beginning to brown. about 15-20 minutes.

meanwhile, whisk tahini, soy sauce, maple syrup and vinegar in a small bowl until well combined.

remove tofu from oven, add peas, drizzle with maple/tahini sauce and stir to combine.

sprinkle with sesame seeds and return to oven.

continue roasting until peas are  crisp-tender. about 8-12 minutes.

serve with noodles or rice.

1 package extra firm tofu, drained and patted dry

1/4 cup lemon juice

3 tablespoons olive oil, divided

4 cloves garlic, minced

2 teaspoons dried oregano

2 medium tomatoes, seeded and diced

1 cup seedless cucumber, diced

3 scallions, chopped

1/4 fresh parsley, chopped

1/4 cup kalamata olives, pitted and chopped

1 1/2 tablespoons white wine vinegar

sea salt and freshly ground black pepper to taste

lightly oil and preheat grill.

combine lemon juice, 1 tablespoon olive oil, garlic, oregano and salt and pepper in a small bowl. reserve 2 tablespoons of this mixture for basting.

cut drained tofu crosswise into eight 1/2″ slices. place in a shallow glass dish, add marinade and turn to coat.

cover and refrigerate at least 30 minutes.

meanwhile, combine tomatoes, cucumber, scallions, parsley, olives, remaining olive oil, vinegar, salt and pepper in a medium bowl. toss to mix.

remove tofu from refrigerator and grill over medium-high heat. bast occasionally with reserved lemon juice mixture.

tofu is done when lightly browned on both sides.

serve immediately, topped with tomato mixture.

2 teaspoons butter

1 teaspoon curry powder

1/2 teaspoon lemon juice

1/4 teaspoon salt

2 teaspoons olive oil

1 shallot, finely diced

1 bunch asparagus, trimmed and cut into 1 inch pieces

combine butter, curry powder, lemon juice and salt in a small bowl.

heat oil in a large non-stick skillet over medium heat.

add shallot and cook, stirring, until soft. about 2 minutes.

add asparagus and cook about 5 minutes or until tender.

remove from heat and add the curry butter. toss to coat.

1 package frozen broccoli florets, thawed

1 tablespoon soy sauce

1 tablespoon rice vinegar

pinch brown sugar

1 teaspoon sesame seeds, toasted*

2 teaspoons canola oil

crushed red pepper flakes to taste (i use about 1/2 teaspoon and its pretty spicy)

1/2 teaspoon fresh ginger, minced

2 cloves garlic, minced

combine soy sauce, rice vinegar and brown sugar in a small bowl. set aside.

heat oil in skillet or wok over medium heat. add red pepper flakes, ginger and garlic and fry about 30 seconds.

add broccoli and cook 2 minutes.

add soy sauce mixture and mix well.

cover and cook 3 minutes or until broccoli is crisp tender.

remove from heat and sprinkle with sesame seeds.

* to toast sesame seeds, heat skillet over medium heat. when hot, add sesame seeds and toast, stirring, for about 1 minute. remove from heat and set aside.

1 box frozen spinach, thawed and well drained

1 cup arborio rice

1 medium onion, chopped

1 tablespoon olive oil

2 tablespoons butter, at room temperature

3 eggs, lightly beaten

1/2 cup parmesan cheese, freshly grated

1/2 teaspoon nutmeg

sea salt and freshly ground black pepper to taste

preheat oven to 400°F. spray 8″x11″ baking dish* with cooking spray.

boil rice in salted water until al dente. drain and combine with spinach in a large bowl.

fry onion in olive oil until golden brown. add to spinach/rice mixture.

add butter, eggs, parmesan cheese, nutmeg and salt and pepper to bowl. mix well.

press mixture into baking dish and bake 25 minutes or until golden.

* shape of dish does not really matter, i have made this in a pie dish before. mixture should be about 3″ in depth though.

1 package Quorn Naked Chicken Cutlets, thawed

1 (8 ounce) container plain greek yogurt (Fage’s the best)

4 teaspoons garam masala, or to taste

3 spring onions, finely chopped

4 cloves garlic, minced

2 tablespoons milk

1 cup panko bread crumbs

2 tablespoons butter, cut into 4 pieces

preheat oven to 375°F. spray baking dish with cooking spray.

combine yogurt, garam masala, spring onions (reserve a few for garnish), garlic and milk.

dredge cutlets in yogurt mixture and then in bread crumbs.

place in baking dish and top each cutlet with 1 piece of butter.

cover and bake 15 minutes.

change oven to broiler setting, uncover dish and broil 5 minutes or until bread crumbs become crispy.

3 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon allspice

1/2 teaspoon nutmeg

1/2 cup canola oil

1/4 cup applesauce

3 eggs

1 1/2 cups white sugar

1/2 cup brown sugar

2 cups peeled, shredded pears

1/2 cup chopped pears

1 tablespoon vanilla extract

preheat oven to 325°F. spray 2 8″x5″ loaf pans with baking spray.

in a large mixing bowl combine flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. stir to combine and make a well in the center of the bowl.

in a separate bowl combine the oil, applesauce, eggs, sugar, pears and vanilla. mix well.

add wet mixture to dry ingredients and stir just until blended.

pour batter into loaf pans.

bake 1 hour and 15 minutes or until toothpick inserted in center of loaf comes out clean.

cool on wire racks before removing from pans.

1 cup brown rice

2 cups water

1 tablespoon olive oil

1/4 teaspoon sea salt

1 cup frozen corn kernels

1/4 cup chopped onion

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon dried cilantro

in medium saucepan combine rice, water, olive oil and salt. bring to a boil, cover, and cook 25 minutes.

uncover rice and add corn, onion, cumin, chili powder and garlic powder.

cover and continue cooking 20-25 minutes or until all water is absorbed.

stir in cilantro.

* to make this a little heartier or into a main dish, add 1 package of Morningstar Farms Crumbles. Just cook the crumbles in a skillet with a little olive oil and combine with the rice after it is finished cooking. this is super yummy served with tortilla chips.

2 tablespoons olive oil

1 1/2 cups chopped onion

1/4 teaspoon sea salt

1 3/4 cups sour cream

1/4 cup mayonnaise

1 teaspoon garlic powder

1/4 teaspoon ground white pepper

1/4 teaspoon sea salt

1 teaspoon vegetarian worcestershire sauce

heat the oil in a large skillet over medium heat. add onions and 1/4 teaspoon sea salt.

cook and stir until onions are golden brown, but not burnt. about 30 minutes.

remove from heat and let cool.

stir together the sour cream, mayonnaise, garlic powder, white pepper, worcestershire sauce and remaining sea salt. stir in onions once they are cool.

cover and refrigerate at least 2 hours, overnight is really better.

1 (15 ounce) can solid pack pumpkin

1 (16 ounce) contained frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

2 teaspoons pumpkin pie spice

in a large bowl mix together pumpkin, pudding mix and pumpkin pie spice until well combined.

fold in  whipped topping.

chill until serving.

1 package Quorn Naked Chicken Cutlets, thawed

1 packet taco seasoning (mild, medium or hot depending on your taste)

1 cup salsa

1 cup shredded cheddar cheese

sour cream as garnish

preheat oven to 375°F.

spray baking dish with cooking spray.

sprinkle taco seasoning over both sides of cutlets. place in baking dish.

pour salsa evenly over cutlets.

bake 15 minutes, remove from oven and sprinkle with cheese.

continue baking 3-5 minutes or until cheese is melted.

top with a dollop of sour cream, if desired.

1 pound carrots, peeled and sliced diagonally

5 cloves garlic, unpeeled

4 tablespoons olive oil, divided

1/2 pound orzo pasta, uncooked

zest of 1 lemon*

juice of 1 lemon

5 scallions, finely chopped

1/4 cup loosely packed fresh dill

salt and freshly ground black pepper to taste

preheat oven to 450°F.

toss carrots and garlic cloves with 2 tablespoons of the olive oil.

spread on baking sheet and bake 15-20 minutes or until carrots are browned and tender.

remove from oven and let cool about 10 minutes.

squeeze pulp from garlic cloves into a small bowl and mash with a spoon until it has formed a paste.

meanwhile, cook orzo according to package instructions. drain (do not rinse) and transfer to a large bowl.

toss with remaining olive oil and carrots.

add lemon juice, zest and scallions to garlic paste and mix well. stir in dill and pour over salad. stir until well combined.

season with salt and pepper.

* tip: zest the lemon before you juice it!

1 package Quorn Naked Cutlets, thawed

1/4 cup butter

salt and freshly ground black pepper to taste

1/4 cup all-purpose flour

1 yellow onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 cloves garlic, chopped

1 1/2 cups vegetable broth*

1 1/2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

melt butter in large skillet over medium-high heat.

mix salt, pepper and 1/4 cup flour together on plate and coat cutlets with mixture.

place cutlets in skillet and brown on both sides. remove from skillet.

reduce heat to medium low and add onions, celery, garlic and carrots.

cook about five minutes or until just tender. stir in 1 1/2 tablespoons flour and cook an additional 5 minutes.

stir in veggie broth and season with cayenne pepper, salt and pepper.

bring to a boil, then reduce heat to low.

return cutlets to skillet, cover, and cook 20 minutes.

* the company Imagine Organics makes a product called No Chicken Broth which works especially well in this recipe. regular vegetable broth will also work just fine though.

1/2 cup butter or margarine

1 1/3 cups packed brown sugar

1 egg

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

2 cups apples, peeled, cored and finely diced

1/4 cup milk

glaze:

1 1/2 cups powdered sugar

1 tablespoon butter

1 teaspoon vanilla extract

2 1/2 tablespoons milk

1/4 teaspoon cinnamon

preheat oven to 375°F.

beat butter and brown sugar in large mixing bowl until light and fluffy.

beat in egg until well combined.

in separate bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. stir to combine.

stir half of the dry ingredients into creamed mixture. add apples and stir well. add the rest of the dry ingredients and mix well.

line cookie sheets with parchment paper.

drop spoonfuls of dough onto cookie sheet 2 inches apart.

bake 10-12 minutes or until golden.

to make the glaze:

combine powdered sugar, butter, cinnamon, vanilla and milk. beat until smooth.

transfer glaze to ziplock baggie and place in refrigerator for 10-15 minutes.

make a small hole in the corner of the baggie and use to pipe glaze onto cooled cookies. (i like to make a spiral design!)

1 package Quorn Tenders

1 cup diced carrots

1/2 cup frozen peas

1/2 cup diced celery

1 small potato, peeled and cubed

1/2  onion, chopped

3 cubes vegetable bouillon

1/3 cup butter

1/3 cup all-purpose flour

2 cups vegetable broth

1 cup milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon celery seed

1/2 teaspoon ground sage

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1 egg white, beaten

2 (9 inch) unbaked pie crusts

preheat oven to 425°F.

in saucepan, combine carrots, peas, celery, quorn tenders and bouillon cubes. cover with water and boil 15 minutes. drain and set aside.

in the saucepan over medium heat cook onions in butter until very soft.

stir in flour, salt, pepper, celery seed, garlic powder, sage and thyme.

slowly stir in vegetable broth and milk.

simmer over medium-low heat until thick. remove from heat and set aside.

place one pie crust in bottom of 9 inch pie plate. brush with egg white.

add veggie mixture to crust and pour sauce over top.

cover with top crust and seal. brush with egg white. make several small slits in top tp allow steam to escape.

bake 30-35 minutes until crust is golden brown and filling is bubbly.

allow to cool 10 minutes before serving.

2 tablespoons canola oil

2 medium potatoes, peeled and cubed

2 cups frozen cauliflower florets

1 teaspoon cumin seeds

1 clove garlic, minced

1 teaspoon minced ginger

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon cayenne pepper

1 teaspoon fresh cilantro, finely chopped

salt to taste

steam potatoes and cauliflower in separate baskets of bamboo steamer for 3-4 minutes to partially cook. (potatoes in lower basket)

heat oil in wok or skillet over medium heat.

add cumin seeds, garlic and ginger. cook about 1 minute or until fragrant.

add potatoes and season with turmeric, paprika, cumin, garam masala, cayenne pepper and salt.

cover and cook 5-6 minutes, stirring occasionally.

add cauliflower, reduce heat to low, cover and cook 10 minutes or until potatoes and cauliflower are tender, stirring occasionally.

remove from heat and stir in cilantro.

1 cup basmati rice

1 3/4 cups water (or as directed)

1/2 cup frozen peas

2 spring onions, thinly sliced

1 teaspoon ground cumin

1/4 teaspoon sea salt

in a saucepan, bring water to a boil and add rice.

cover and reduce heat to low. cook until all water is absorbed.

add peas, spring onions, sea salt and cumin. mix well.

cover and let stand 5 minutes.

1 package Quorn Naked Chicken Cutlets, thawed

3 tablespoons canola oil

1 clove garlic, minced

1 teaspoon curry powder

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon sea salt

1/2 teaspoon paprika

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1 small squeeze lemon juice

combine oil, garlic, lemon juice and all spices in a small bowl and mix to form a thin paste.

rub thawed cutlets with paste, cover and refrigerate for 30 minutes.

preheat broiler.

place cutlets in baking dish, flat side up, and broil for 7 minutes.

flip cutlets over and broil for another 5 minutes.

2 ears of corn, husked

1 tablespoon butter, cut into 4 cubes

1 clove garlic, peeled and halved

1 tablespoon dried parsley

salt and freshly ground black pepper to taste

prepare grill for low heat.

place each ear of corn on a square sheet of tin foil large enough to completely wrap corn.

vigorously rub the surface of each ear with half of the garlic clove.

center ear on tin foil and place 2 cubes of butter on top of corn.

sprinkle with parsley, salt and pepper.

wrap foil around ear leaving slightly loose.

place corn on grill and cook about 20 minutes, turning occasionally.

depending on the size of the ears they may take more or less time.

1 package Quorn Naked Chicken Cutlets, thawed

1 tablespoons olive oil

1 teaspoon ground sage

1/2 teaspoon dried thyme, crushed

1/4 teaspoon crushed rosemary

4 cloves garlic, halved

salt and freshly ground black pepper to taste

1/3 cup vegetable broth

preheat oven to 350°F.

in a small bowl, combine sage, thyme, rosemary, salt and pepper.

brush both sides of cutlets with olive oil and rub with herb seasoning.

spray baking dish with cooking spray.

place cutlets and garlic cloves in single layer in baking dish. add add broth at corners of dish to avoid washing seasoning from cutlets.

bake for 20-25 minutes or until most of liquid has evaporated.

1 pound new potatoes, washed and quartered (halved if they are small)

2 tablespoons olive oil

2 teaspoons crushed rosemary

2 teaspoons dried thyme

salt and freshly ground black pepper to taste

preheat oven to 450°F.

place potatoes in a large bowl and coat with olive oil.

add rosemary and thyme and stir to evenly coat.

season with salt and pepper.

spread potatoes in a single layer, cut side down, on a non-stick cookie sheet.

roast potatoes 45 minutes, stir, and continue to roast another 20-30 minutes, or until tender on the inside and crispy on the outside.

variations:

• try using cajun/creole seasoning in place of rosemary and thyme
• add a drizzle of balsamic vinegar close to the end of cooking time
• add a clove or two of minced garlic to the olive oil
• season potatoes with oregano instead of rosemary and thyme and add a squeeze of lemon juice after you take them out of the oven. great as a side dish to greek food.
• try adding bit of whole grain or dijon mustard and some parsley

8 ounces whole-wheat spaghetti

1 package extra-firm tofu, well drained and cut into bite-size pieces

2 cups fresh or frozen shelled edamame

6 scallions, thinly sliced

2 medium carrots, cut into matchsticks

1/4 cup vegetarian oyster sauce

1/4 cup rice-wine vinegar

2 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon sesame oil

2 tablespoons canola oil

crushed red pepper flakes to taste

bring a large pot of water to a boil. add spaghetti and edamame and cook, stirring occasionally, until pasta is just tender. drain.

meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar has dissolved.

heat canola oil in a large skillet or wok over high heat.

add tofu and carrots and cook, stirring often, until tofu begins to brown and carrots are slightly softened, about 5-6 minutes.

add the pasta and edamame, cook 3-4 minutes.

turn off heat and add sauce. stir to combine.

serve immediately.

2 tablespoons brown sugar

1 teaspoon butter

1/2 teaspoon canola oil

2 tablespoons dark rum

1 teaspoon lime juice

1/8 teaspoon ground cinnamon

2 small bananas, quartered

1/2 cup low-fat vanilla yogurt/frozen yogurt

stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling.

add rum, lime juice and cinnamon and cook until slightly thickened.

add bananas and cook, stirring, until tender.

divide between 2 bowls and top with a dollop of yogurt.

1 small red onion, finely diced

1 fresh jalapeno pepper, seeded and finely chopped

2 sprigs fresh cilantro, chopped

1 spring onion, finely chopped

1 clove garlic, minced

small squeeze lime juice, or to taste

salt and freshly ground black pepper to taste

combine all ingredients in bowl.

stir well and refrigerate 30 minutes.

1 package Morningstar Farms Chik’n Strips, cooked according to package instructions and shredded

4 (12 inch) tortillas

1 1/2 cups shredded reduced fat cheddar and/or jack cheese

1 cup baby spinach

1/2 cup thinly sliced spring onions

1 teaspoon ground cumin

1 teaspoon garlic powder

salt and freshly ground black pepper to taste

crushed red pepper flakes to taste

preheat the broiler.

place an oven rack in highest position, about 4-6 inches from heat source.

arrange 2 tortillas side by side on a baking sheet.

sprinkle half of the cheese over the tortillas.

top with shredded chik’n strips, spinach leaves, spring onions, garlic powder and cumin.

season with salt, black and red peppers.

top with the rest of the cheese.

cover with remaining tortillas.

broil until the cheese is melted and the tortillas are slightly toasted, about 2-3 minutes.

1 package Tofurky Kielbasa

1 pound new potatoes, washed and halved

1 bunch spring onions or 1 small red onion

2 cubes vegetable bouillon

1 packet McCormick Grill Mates Zesty Herb, prepared according to package instructions

10 bamboo skewers, soaked in cold water for 30 minutes

place potatoes and bouillon cubes in medium saucepan and cover with water. bring to a boil over high heat. cook potatoes until almost tender. drain and allow to cool slightly.

meanwhile, cut roots and green parts off spring onions (reserve green parts for another use). if using red onion, cut into large dice.

chop kielbasa into 1 inch chunks.

preheat grill for low heat.

slide potatoes, kielbasa chunks and onions onto skewers in an alternating pattern.

brush kabobs generously with marinade and place on grill.

baste with leftover marinade halfway through cooking.

cook until slightly charred.

2 cups water

1 1/3 cups couscous

1 teaspoon salt

freshly ground black pepper to taste

3 tablespoons red wine vinegar

1 1/2 tablespoons dijon mustard

1/3 cup olive oil

1 cucumber, seeded and chopped

1 (4 ounce) container feta cheese

6 green onions, chopped

1/2 cup chopped fresh parsley

1/4 cup toasted pine nuts

bring the water to a boil in a saucepan over high heat. remove from heat and stir in the couscous. cover and let stand 10 minutes.

scrape couscous into mixing bowl and fluff with a fork. refrigerate  about 1/2 hour.

meanwhile whisk together in small bowl the salt, pepper, vinegar, mustard and olive oil.

fold the cucumber, feta cheese, green onions, parsley and pine nuts into the couscous.

pour dressing over salad and stir until evenly moistened.

chills 30 minutes before serving.

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

in  a large bowl, sift together the flour, baking powder, salt and sugar.

make a well in the center of flour mixture. pour in milk, egg and melted butter.

stir until well combined.

heat a lightly oiled griddle or frying pan over medium high heat.

pour or scoop desired amount of batter onto the hot griddle.

cook until batter bubbles up and is golden brown on the bottom. flip over and cook until brown on both sides.

serve hot.

1 cup butter, softened

1 cup packed brown sugar

1 egg

1 cup real maple syrup

2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

4 cups all-purpose flour

about 1/2 cup white sugar

preheat oven to 350°F. grease cookie sheets.

in a large mixing bowl, cream butter and brown sugar.

add egg, syrup and vanilla. mix until well blended.

in separate bowl combine flour, baking soda and salt.

slowly stir into wet ingredients until smooth.

shape dough into 1″ balls and roll in white sugar.

place on cookie sheet about 2″ apart and flatten slightly.

bake 8-10 minutes. cool on wire rack.

1 package quorn cutlets, thawed

3 tablespoons chopped onion

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

3 cloves garlic, minced

2 tablespoons honey

1/4 cup chopped spring onions

in a small bowl combine onion, soy sauce, ginger, garlic and honey.

brush cutlets with marinade, cover and refrigerate 1 hour.

preheat oven to 400°F.

spray baking dish with cooking spray. place cutlets in baking dish.

bake for 15 minutes, turn, sprinkle with spring onions and continue baking 5-10 minutes.

1 (15 ounce) can chickpeas/garbanzo beans

1 spring onion, chopped

1/4 cup red onion, finely chopped

2 tablespoons celery, finely chopped

1 tablespoon sweet or dill relish

2 tablespoons mayonnaise (light mayo is ok here)

2 teaspoons mustard of choice

1 teaspoon dried chives

1/2 teaspoon garlic powder

salt and freshly ground black pepper to taste

drain chickpeas and place in medium bowl. mash with a fork until desired texture.

stir in spring and red onions and celery.

add mayonnaise, mustard, and relish. adjust amounts to your desired consistency.

season with chives, garlic powder, salt and pepper. stir well, cover and refrigerate at least 2 hours.

serve in a sandwich/melt or with Ritz crackers.

* this is a basic tuna salad recipe. try adding whatever you usually would make tuna/chicken salad with.

* for a little variation add 1 teaspoon curry powder.

* i like to use spicy brown mustard or a combination of dijon and yellow mustard, depending on what i have.

1 package Quorn Tenders, thawed

1 (16 ounce) package penne pasta

1/2 cup olive oil

1/4 cup red onion, thinly sliced

3 cloves garlic, minced

1/4 cup sliced black olives

1/2 cup sun dried tomatoes, finely chopped

1/2 cup crumbled feta cheese

1/4 cup pine nuts

3 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

salt and freshly ground black pepper to taste

cook pasta according to package instructions. drain.

heat olive oil in large skillet over medium heat.

add onions, garlic, olives and sun dried tomatoes. cook, stirring frequently until onion begins to soften.

add quorn tenders and pine nuts. cook until tenders are beginning to brown.

add parsley, oregano, and crushed red pepper. turn off heat.

add cooked pasta to sauce and toss to coat.

stir in feta cheese and season with salt and pepper.

serve immediately.

3/4 pound fresh green beans, trimmed

2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon chili garlic sauce

1 teaspoon honey

2 teaspoons canola oil

steam green beans in bamboo steamer or metal steamer basket for 3-4 minutes.

in a bowl mix together the soy sauce, garlic, chili garlic sauce and honey.

heat the oil in a skillet over medium heat.

add the green beans and saute for 3-5 minutes.

pour in the sauce mixture and continue cooking and stirring for 2 minutes or until most of the liquid has evaporated.

serve immediately.

1 cup butter, softened

1/4 cup white sugar

1/4 cup packed brown sugar

2 cups all-purpose flour

1/2 cup (about) fruit jam

preheat oven to 375°F.

cream butter and sugars together until light and fluffy.

add flour, mix well.

shape dough into 1 inch diameter balls and place on cookie sheets.

imprint your thumb into the center of the balls to make a 1/2 inch deep indentation.

fill with jam.

bake 15-20 minutes or until golden brown at the edges.

1 package Morningstar Farms Chik’n Strips, cooked according to package instructions and shredded

1 package light cream cheese

1 cup sour cream

5 green onions, chopped

1 (10 ounce) can diced tomatoes with green chili peppers

2 cloves garlic, minced

2 tablespoons chopped fresh cilantro

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

combine cream cheese, sour cream, garlic, chili powder, cumin, oregano and paprika in large bowl. beat until smooth.

stir in shredded chik’n strips, green onions, canned tomatoes and cilantro.

refrigerate at least 2 hours for flavors to meld.

serve with tortilla chips.

1 package quorn naked cutlets, thawed

1 tablespoon cajun seasoning

1 tablespoon olive oil

4 slices swiss cheese

1/4 cup mayonnaise or creamy salad dressing (ranch, blue cheese, parmesan, etc.)

4 sandwich rolls, split and toasted

4 slices tomato

8 leaves lettuce (red/green leaf, romaine)

8 slices Morningstar Farms Veggie Bacon strips, cooked according to package instructions

heat olive oil in large skillet over medium heat.

sprinkle quorn cutlets with cajun seasoning and place in skillet. fry until golden brown on both sides.

place a slice of cheese over each cutlet. remove from heat, cover and let stand 1 minute or until cheese begins to melt.

spread mayonnaise or dressing over both halves of rolls.

layer bottom half of roll with 2 lettuce leaves, a slice of tomato, quorn cutlet and 2 slices of bacon. replace tops.

4 eggs, lightly beaten

1/2 cup tofurky smoked turkey deli slices, torn into small pieces

1/4 cup crumbled feta cheese

1 tablespoon dried basil

1 teaspoon butter

salt and freshly ground black pepper to taste

add turkey, feta, basil, salt and pepper to eggs and mix to combine.

melt butter in skillet over medium heat.

pour egg mixture into skillet and stir until eggs are set.

1 cup long grain white rice

2 cups water (or as directed on rice package)

2 cubes vegetable bouillon

1 tablespoon olive oil

1 large carrot

1 large stalk of celery

1/2 onion

3 cloves garlic

1 teaspoon dried thyme (or herb of choice)

freshly ground black pepper

combine carrot, celery, onion and garlic in the bowl of a food processor. pulse until minced to desired consistency.

heat oil in medium saucepan over medium heat. add rice and minced veggies.

saute about 4-5 minutes, until rice begins to lightly brown.

add water and bouillon cubes and bring to a boil. stir until bouillon is dissolved.

cover and reduce heat to low.

simmer 20 minutes or until rice is tender and all liquid is absorbed.

season with pepper and serve.

* sometimes i add a bit of baby spinach or some peas to the veggies in the food processor

* vegetable or mushroom broth can be substituted for the water and bouillon cubes

* when using bouillon cubes i usually use one regular and one “no salt added” to cut down the sodium a bit

1 package quorn naked cutlets, thawed

2 tablespoons all-purpose flour

salt and freshly ground black pepper to taste

2 tablespoons olive oil

1/2 cup fresh mushrooms of choice, chopped

6 cloves garlic, sliced

1/4 cup balsamic vinegar

3/4 cup mushroom or vegetable broth

1 bay leaf

1 teaspoon dried thyme

1 tablespoon butter

season the flour with salt and pepper.

dredge the cutlets in flour mixture to coat.

heat oil in skillet over medium high heat. saute the cutlets until nicely browned on one side.

add the garlic and mushrooms. turn the cutlets and continue to saute until browned on both sides.

add the vinegar, broth, bay leaf and thyme.

cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

remove cutlets from pan and keep warm.

continue simmering the sauce, uncovered, over medium high heat for 2-3 minutes.

discard bay leaf and swirl in butter.

pour sauce over cutlets.

1 package extra firm tofu, drained

4 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon firmly packed brown sugar

1 tablespoon soy sauce

1 teaspoon dijon mustard

1 teaspoon chili garlic sauce

2 cloves garlic, minced

1 teaspoon sesame oil

preheat oven to 450°F.

cut the tofu lengthwise into 4 slices, cut each slice into 2 triangles.

in a small bowl, whisk together the hoisin sauce, rice vinegar, brown sugar, soy sauce, mustard, chili garlic sauce and garlic.

spread 1/3 of the mixture in baking dish.

arrange the tofu triangles in the dish and brush with the remaining hoisin mixture.

bake 10-15 minutes or until heated through.

my tips:

• saute about 1/2 onion and one hot pepper in just a touch of olive oil until it is soft, then add the crumbles.
• when you add the packet of taco seasoning, it will instruct you to add some water to the ground beef. do not add water. if you do, you will end up with a sticky, gooey mess. it will still taste ok, but the consisancy will be all wrong. instead, just sprinkle the seasoning over the crumbles and mix really well. it might seem too dry at first, but keep mixing and you will have perfect taco meat.

1/2 package vegetarian meatballs (Quorn, Nate’s or Gardenburger all work well)

4 cups vegetable broth

2 cups mushroom broth

1 cube vegetable bouillon

2 cups orzo

2 cups baby spinach, chopped

2 carrots, chopped

4 cloves garlic, minced

1/4 cup onion, minced

1/4 cup fresh parsley, chopped

2 teaspoons dried basil

1 tablespoon olive oil

1 tablespoon butter

cook orzo according to package instructions.

heat olive oil in large saucepan. add carrots, onions and garlic and saute 5 minutes.

add broth, spinach, parsley, basil and bouillon cube.

in medium skillet cook frozen meatballs until heated through. do not allow to burn.

add cooked orzo and meatballs to soup. stir in butter. serve immediately.

to make a simple vinegarette:

1   buy good olive oil. period.

2   choose your acid. vinegar is my choice, but many people like the freshness of lemon juice. again, quality really matters here, buy good vinegar, especially important for white/red wine vinegars and balsamic vinegar. if you are going to use regular white vinegar or apple cider vinegar the cheap stuff will work just fine. do experiment with different brands though, as the flavor will vary greatly. and please don’t make me have to tell you to use freshly squeezed lemon juice. the stuff in the little lemon shaped squeeze bottle will not do the trick.

3   choose your flavorings. whichever herbs and/or spices you like or think will complement you salad. fresh herbs are great but dried herbs are more than good enough. other flavorings you might like include mustard (anything but the bright yellow stuff, dijon is my personal favorite), whole garlic cloves, cheese, minced onion, the possibilities are endless.

4  experiment with your oil/acid ratio. the typical ratio is 3 parts oil to 1 part acid. i prefer a more acidic dressing, so my ratio is more like 1 part oil to 1 part acid. you just have to play around and see what you like.

my go to vinegarette recipes:

• olive oil
• white wine vinegar
• dried thyme
• dijon mustard
• pecorino romano cheese
• ground black pepper
• sea salt
• 1 clove garlic, halved

• olive oil
• red wine vinegar
• small squeeze of lemon juice
• dried oregano
• dried marjoram
• freshly ground black pepper
• sea salt

1 package Morningstar Farms Grillers Recipe Crumbles

1 jar pasta sauce of choice

approximately 18 large pasta shells, cooked according to package instructions and drained

1 8-ounce container ricotta cheese (regular or reduced fat)

1 cup shredded mozzarella cheese, divided

1/2 cup shredded parmesan cheese

1/4 cup grated pecorino romano cheese

1 cup baby spinach, chopped

1 egg

3 cloves garlic, minced

1/4 cup onion, minced

2 teaspoons olive oil

2 teaspoons dried basil

2 teaspoons dried oregano

2 teaspoons dried marjoram

2 teaspoons dried parsley

1 teaspoon sugar

1/4 teaspoon cinnamon

1 teaspoon crushed red pepper

freshly ground black pepper

salt to taste

preheat oven to 350°F.

heat olive oil in medium skillet. add crumbles, garlic and onion. cook until crumbles are heated through and onion is soft. let cool.

in large mixing bowl combine ricotta cheese, 1/2 cup mozzarella cheese, parmesan cheese, pecorino romano cheese and egg. mix well.

add spinach and all herbs, spices and sugar to ricotta mixture.

line bottom of 8″x11″ baking dish with 1/3 jar of pasta sauce.

stir veggie crumbles into ricotta/spinach mixture.

fill cooked pasta shells with spoonfuls of filling and place side by side in baking dish.

pour remaining sauce over shells. sprinkle with remaining mozzarella cheese.

bake, covered, for 25 minutes. uncover and continue baking for an additional 10 minutes.

* i always use Locatelli Pecorino Romano cheese, it really is the best

1/2 package Tofurky Kielbasa, sliced into 1/2 inch rounds (two links)

1 pound new potatoes, halved

3 large carrots, sliced on the bias

1 large onion, roughly chopped

2 tablespoons olive oil

2 cups vegetable or mushroom broth

2 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried parsley

freshly ground black pepper

salt to taste

preheat oven to 400°F.

combine potatoes, carrots and onions in large baking pan. drizzle with olive oil, season with salt and pepper and stir.

bake veggies for 25 minutes, stirring once or twice.

meanwhile, heat broth in saucepan with garlic, thyme and parsley.

remove veggies from oven and add sliced kielbasa and broth.

return to oven and bake for 30 minutes, stirring every 5-10 minutes.

serve alone or over egg noodles or brown rice.

* it is important to stir the stew often to keep the kielbasa from drying out.

* for a little variation try substituting parsnips for some of the potatoes.

1 tablespoon olive oil

1 cup jasmine rice, uncooked

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried cilantro

3/4 cup salsa

1 1/3 cups water

2 vegetable boullion cubes

heat oil in medium saucepan over medium-high heat. add rice and garlic and saute until rice begins to brown.

stir in cumin and salsa.

add water and boullion cubes. bring to a boil, stirring to dissolve boullion.

cover and reduce heat to low.

cook 15-20 minutes or unitl all liquid is absorbed.

1 package Morningstar Farms italian sausages, thawed

1 1/2 cups uncooked orzo

5 cups water

5 cubes vegetable boullion

4 cloves garlic, minced

3 sundried tomato halves, thinly sliced

1/2 small onion, finely chopped

2 tablespoons olive oil, divided

1/2 cup shredded parmesan cheese

1/4 cup grated pecorino romano cheese

1 teaspoon dried basil

1 teaspoon dried marjoram

cook orzo in water, adding boullion cubes. drain and set aside in colinder, reserving 1/2 cup of the pasta water.

meanwhile, crumble thawed sausages into large chunks.

add sausage, 1 tablespoon olive oil, garlic, onion and sun dried tomatos to saucepan over medium heat. cook until sausage is well browned.

reduce heat to medium-low and add orzo, remaining 1 tablespoon of olive oil, reserved pasta water and herbs and cheeses. stir until heated through and cheeses are melted.

1 package seitan, chopped into small pieces

1 can 98% fat free cream of mushroom soup

1/4 cup milk

1/2 onion, chopped

3 cloves garlic, minced

1 tablespoon vegetarian worschestershire sauce

black pepper to taste

1 teaspoon dried thyme

1 tablespoon olive oil

3 steak rolls

6 slices cheese

heat oil in large skillet over medium heat. saute onions and garlic until softened.

add seitan and vegetarian worschestershire sauce. saute until heated through.

add cream of mushroom soup and milk. reduce  heat to low and stir until well combined and hot.

season with black pepper and thyme.

place two slices of cheese in steak rolls and fill with seitan mixture.

yum.

1 package Quorn Tenders

1 can lite coconut milk

2 tablespoons thai red curry paste, or to taste

1 tablespoon vegetarian oyster sauce or soy sauce

3 spring onions, chopped

1 cup fresh vegetables of choice, chopped

1 tablespoon brown sugar

2 cloves garlic, minced

combine coconut milk, curry paste, brown sugar and vegetarian oyster sauce in skillet or wok over medium heat. stir until well combined and smooth.

add Quorn Tenders, veggies and garlic. stir until sauce begins to thicken. add spring onions.

cook until Quorn Tenders are heated through and veggies are at desired doneness.

serve with rice or noodles.

the most common brands i use are Morningstar Farms (may be located in the breakfast section of your grocer’s freezer because of the “morning” in the name rather than in the vegetarian section, go figure), Quorn (pronounced “corn”) is a european product now becoming quite readily available in the states, and the classic Tofurky.

i don’t mention BOCA here because Morningstar Farms makes mirror products of much better quality, in my opinion. if you find that you prefer BOCA by all means use it instead.

so lets begin with Morningstar Farms. besides the obvious veggie burgers (i recommend Grillers Prime) you will find a good selection of other vegetarian foods. my most used are the Crumbles (ground beef), the Chik’n Strips (good for countless uses – stirfrys, salads, shredding, tacos, etc.) and hotdogs and chicken nuggets (by far the best on the market).

next . . . Quorn. oh, what would i do without Quorn? this company deserves a giant pat on the back for making a product unlike ANYTHING else out there. chicken cutlets (Naked Cutlets), roasts, tenders, breaded chicken cutlets, and many more. Quorn is a fermented product, made in a similar process to yogurt or cheese, that has the texture and consistancy of meat. not to mention the taste, great plain, but can be seasoned to replicate almost any dish you can make with boneless, skinless chicken breasts. i will use this extensively in my recipes.

and lastly, Tofurky. maybe you’ve had the Tofurky roast on Thanksgiving (or know someone who has). delicious as that is, there is a whole other world of Tofurky products. italian sausages, kielbasa, bratworst (all good for more than grilling up and sticking in a bun), deli slices (thats right, lunchmeat!) that make spectacular subs, and beef jerky (not used so much in cooking but tasty all the same).