Crockpot Lentil Vegetable Barley Soup or Stew

Crockpot Lentil Vegetable Barley Stew

Serves 6

• 1/2 large or 1 small onion, diced
• 1 bell pepper, seeded and diced
• 2 medium zucchini or yellow summer squash, halved lengthwise and thinly sliced
• 1 cup thinly sliced carrots
• 1/2 cup red lentils
• 1/2 cup yellow split peas
• 1/2 cup barley
• 1 can diced tomatoes
• 3 cups vegetable broth (or water & bouillon)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper

Layer vegetables in crock in the order listed. Add lentils, split peas and barley.
Add tomatoes including liquid. Stir salt, sugar and pepper into broth and pour over all. This will make a thick soup or stew; if thinner is desired add more water. Cook on LOW 8 hours or on HIGH 4 hours.

Roasted Lemon Garlic Chick'n

Roasted Lemon Garlic Chick'n, with
Braised Cabbage & Carrots

Roasted Lemon Garlic Chick'n, double batch

Serves 4

• 2 1/2 pounds red-skinned or Yukon gold potatoes, cut into 1 1/2-inch wedges
• 3 tablespoons olive oil
• 2 Lemons: 1 sliced & pitted; 1 juiced
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried
• 3 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 package (4) Gardein Chick'n Scallopini (or other vegan cutlet), thawed

Preheat oven to 450 degrees F.

In a large roasting pan toss potatoes with 1 tablespoon olive oil. Season with salt and pepper to taste. Spread in a single layer and roast until parcooked with a nice skin, 20 minutes.

Meanwhile, place 2 tablespoons olive oil in a nonreactive bowl. Add lemon juice, basil, garlic, salt, and pepper. Add cutlets and coat with marinade. Set aside, turning occasionally.

Push potatoes to outer edges of roasting pan. Fill center area with a layer of cutlets. Arrange lemon slices on cutlets and spoon marinade over top. Reduce temperature to 400 degrees F and roast until potatoes are tender and browned, and until cutlets are golden-brown around the edges, 25 to 35 minutes.

Moroccan Chick'n or Tofu, and Couscous

Moroccan Chick'n or Tofu, and Couscous

Serves 4 to 6

• Olive oil as needed
• 1 to 1 1/2 packages (4 to 6 pieces) Gardein Chick'n Scallopini, OR 1 block extra-firm tofu, drained and pressed 
• 1/2 cup diced onion
• 1 clove garlic, minced
• 2 cups water
• 1 (15 ounce) can diced tomatoes
• 2 teaspoons vegetable bouillon
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 1/4 teaspoon salt
• Cayenne to taste, optional
• 1 pound cubed butternut squash
• 1/2 cup raisins
• 1 cup plain couscous
• 1 cup frozen peas

IF USING CHICK'N: Heat a small amount of oil in skillet and lightly brown Chick'n cutlets on both sides; transfer to a plate and set aside. Add oil to skillet if needed. Sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top, then Chick'n. Cover, turn off heat, and let stand 5 minutes; serve.

IF USING TOFU: Preheat oven to 450 degrees F. Line 1 baking sheet per block of tofu with nonstick foil or regular foil lightly brushed with oil. Cut each block into 24 cubes. In a large bowl toss cubes with oil to coat. Place cubes on prepared baking sheet. Bake 15 minutes; turn cubes and bake until golden, 15 minutes longer. Meanwhile, heat a small amount of oil in a skillet  and sauté onion until translucent, 3 minutes. Add garlic and cook until aromatic, 1 minute. Add water, tomatoes, bouillon, cumin, cinnamon, paprika, salt, and cayenne if using. Mix well, then add squash and raisins and mix again. Bring to a boil, cover, and simmer 15 to 20 minutes. Stir in couscous. Add peas on top. Cover, turn off heat, and let stand 5 minutes. Stir in tofu, and serve.

Lentil Butternut Stew

Serves 8

• 2 tablespoons vegetable oil, if using stovetop method
• 3 large stalks celery, chopped
• 1 large onion, chopped 
• 2 1/2 pounds (1 large) butternut squash or sugar pumpkin, peeled, seeded, and cut into 1-inch dice; if less than 2 1/2 pounds, add a sweet potato
• 1 pound brown lentils, picked over and rinsed
• 5 1/2 to 6 cups vegetable broth or water and bouillon (enough to just cover vegetables)
• 1/2 teaspoon dried rosemary
• 3/4 teaspoon salt, or to taste (less if using salted broth or bouillon)
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 cup chopped fresh parsley, or 4 teaspoons dried parsley
• For serving: hot cooked rice, potatoes, or crusty bread

STOVETOP METHOD:  In a 6-quart saucepan heat 1 tablespoon olive oil and sauté onion and celery until softened. Add remaining ingredients, cover, and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until lentils are tender, about 40 minutes.

SLOW COOKER METHOD:  Combine all ingredients in the crock of a 6-quart slow cooker, cover and cook on LOW 8 hours.

Serve over rice or potatoes, or with bread.

Moroccan Stew

Moroccan Stew

Serves 6

SEASONINGS

• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 3/4 teaspoon cinnamon
• 1 teaspoon ground coriander
• 3/4 teaspoon turmeric
• 3/4 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1 1/4 teaspoon salt
• 1/4 teaspoon cayenne, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

STEW

• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 large sweet onion, chopped
• 4 large cloves garlic, minced
• 2 pounds (2 large or 3 medium) sweet potatoes, diced (6 cups)
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 pound greens, tough ribs removed, chopped or shredded (kale, spinach, chard, green cabbage)
• 1 heaping tablespoon freshly grated ginger
• Bread or hot cooked rice for serving

In a large saucepan heat oil, add seasonings and cook, stirring, over medium heat 2 minutes. Add water, onion, sweet potato, and garlic. Mix to coat well with spices. Cover and cook on medium, stirring occasionally, until onions have started to soften, 10 minutes. Add beans, chickpeas, lentils, and broth. Bring to a boil, then cover and simmer 25 minutes. During simmering time, add greens according to their texture -- in the last 15 minutes for tough greens such as cabbage to become tender, or in the last 5 minutes for delicate greens such as spinach just to wilt. Add greens by placing them on the surface of the stew, and covering, so they will steam. In the last 2 minutes, add ginger and mix well. Stew is done when lentils are fully dissolved and vegetables are tender. Taste and adjust salt or cayenne if needed. Serve with bread or hot rice.

Easy Pad Thai

Easy Pad Thai

Serves 6

FOR SAUCE

• 1/2 cup peanut oil
• 1/4 cup maple syrup
• 1/4 cup rice vinegar
• 1/4 cup fresh lemon juice
• 3/4 cup creamy peanut butter
• 3 tablespoons sesame oil
• 3 tablespoons soy sauce
• 1 1/2 teaspoons Sriracha or Tabasco, to taste
• 1 1/2 tablespoons tamarind paste

FOR SAUTE

• 1 pound dry banh pho -- Thai or Vietnamese flat rice noodles a.k.a. rice sticks or chantaboon
• 1 (16 ounce) package frozen stir-fry vegetable mixture such as Birds Eye Sugar Snap Stir-Fry (sugar snap peas, mushrooms, onions, carrots)
• 1 tablespoon peanut oil
• 1 (5 ounce) can water chestnuts, drained
• 1 (5 ounce) can bean sprouts, drained
• 1/2 block firm tofu, drained, pressed, crumbled
• 1/2 teaspoon granulated garlic
• 1/2 cup chopped fresh cilantro
• 3/4 cup finely chopped peanuts, for serving

Directly into a 4-cup measure, using marks as a guide, pour peanut oil, maple syrup, rice vinegar, and lemon juice. This will equal 1 1/4 cups. Add peanut butter to the 2-cup mark. Add sesame oil, soy sauce, and sriracha. Using an immersion blender, blend until peanut butter is incorporated. Add tamarind paste and blend until smooth. Sauce may be mixed in advance and refrigerated.

Meanwhile, submerge banh pho in a bowl of cold water and soak 15 to 30 minutes and bring a saucepan of water to a full boil. When noodles are flexible, drain, then add to boiling water. Stir and untangle noodles. When noodles are soft but still somewhat chewy, 2 to 3 minutes, drain. (Alternatively, soak noodles in warm water 15 to 20 minutes.) Rinse noodles in cold water and return them to pan. Add sauce to noodles and toss to fully coat; set aside.

In a large skillet on medium, heat oil and warm frozen vegetables until thawed. Add water chestnuts, bean sprouts, tofu, garlic and cilantro and cook until heated through. Add noodles, scraping pan to get all the sauce, and toss with vegetables until well mixed and heated through.

Serve sprinkled with chopped peanuts.

Chimichangas

Chimichangas

Topped with guacamole and sour cream

Makes 4 cups filling
Serves 6 to 8

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red or orange bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained (reserve liquid for another use)
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried
• 2 teaspoons nutritional yeast flakes
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ancho (or regular) chili powder
• 1/2 teaspoon salt, or to taste
• Rounded 1/4 teaspoon ground cumin
• 1 (10 ounce) package frozen Gardein Chick’n Scallopini or Beef Tips, thawed slightly, diced
• 6 to 8 large flour tortillas
• About 1/2 cup Daiya shredded cheddar/Jack
• Vegetable oil for frying
• For serving: hot rice and beans
• Optional toppings: vegan sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced black olives

1. Heat olive oil in a large skillet on medium and sauté onion, pepper and garlic until onion is softened, 5 minutes. Add tomatoes, chilies, cilantro, nutritional yeast, oregano, chili powder, salt and cumin, and mix well. Add vegan meat and mix well. Taste and adjust seasonings. Turn off heat.
2. On a tortilla place 1/2 to 1/3 cup filling and 1 to 2 tablespoons cheese, and fold burrito-style. Repeat with remaining tortillas.
3. In a medium skillet place vegetable oil to a depth of about 1/2 inch. Heat to 375 degrees F. Batching, fry chimichangas on both sides until golden-brown and crispy. Drain on paper towels. 
4. Serve chimichangas topped with a dollop of sour cream, guacamole, and/or salsa, next to rice and beans, shredded lettuce, chopped tomatoes and sliced black olives.

Homemade Pizza

Homemade Pizza

Makes 1 (13-inch) pizza, 6 slices, serves 2

• 1 (about 28 ounce) ball refrigerated pre-made pizza dough (pizzeria, Italian pork store, supermarket)
• Extra-virgin olive oil, as needed
• 2 cups tomato sauce
• 3 ounces tomato paste (6 tablespoons; 1/2 can)
• Sugar to taste, optional
• 1 (8 ounce) package Daiya mozzarella shreds
• Salt to taste
• Freshly ground black pepper to taste

Optional toppings:

• 6 (1/4-inch) round slices Globe eggplant
• 1/2 red bell pepper
• About 6 large fresh basil leaves
• 1/4 cup diced onion
• A few slices vegan pepperoni
• About 4 ounces sliced mushrooms
• 1 (2 ounce) can sliced black olives, drained
• Etc!

1. Remove dough from refrigerator, place on a floured surface and cover with a clean dish towel. Allow to come to room temperature, about 30 minutes.
2. Meanwhile, combine tomato sauce, tomato paste and sugar (if using) and mix well. If sauce is chunky, puree if desired. Set aside.
3. If using eggplant, broil 5 minutes on each side until browned. If using bell pepper, roast over an open gas flame until skin is somewhat blackened, then remove char and slice pepper.
4. Place oven rack in center position. Preheat oven to 500 degrees F. Lightly brush pizza pan with olive oil.
5. On floured surface using a floured rolling pin, roll out dough from center to edges until it approximates the sizes of the pan. Fold dough into quarters, transfer to pizza pan, unfold, and shape edges with fingers to fit into pan.
6. Ladle 1 to 2 cups sauce (to taste) onto dough and use back of ladle to spread sauce over entire surface. Sprinkle mozzarella evenly over sauce. Arrange basil leaves on mozzarella. Add toppings. Drizzle a little olive oil over all. Season with salt and black pepper to taste.
7. Bake until edges are golden brown and cheese is melted, about 10 minutes.

Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Three Sisters Stew

Three Sisters Stew, with bread

Makes 2 quarts, serves 4

• 3 tablespoons olive oil
• 3 cups peeled, cubed butternut squash or sugar pumpkin (1 1/4 pounds)
• 1 cup diced onion (1/2 large onion)
• 1 dried ancho chili pepper or fresh poblano pepper (same pepper)*
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt, or to taste
• 2 cups water, divided
• 1 (15 ounce) can diced tomatoes
• 1 cup kernel corn, frozen or canned (drained)
• 1 (15 ounce) can pinto or black beans, rinsed and drained

*If substituting a hot pepper for the mild ancho/poblano, halve chili pod lengthwise and cut out stem and seeds before adding to stew. Discard chili before serving.

In a Dutch oven or saucepan heat oil on medium-high and sauté squash and onion 5 minutes. Add chili, paprika, cumin, coriander, salt, and half the water. Mix to coat squash with seasonings. Bring to a gentle boil, cover, and steam 5 minutes. Mash some of the squash cubes (thickens the stew). Add remaining water and tomatoes. Reduce heat, cover and simmer 20 minutes. Add corn and beans, cover and simmer 15 minutes.

Black Bean Butternut Chili

Black Bean Butternut Chili, pictured with Cornbread
and Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder*
• 1 1/2 pounds butternut squash, peeled and cubed 1/2 inch (about 4 cups)
• 1 1/2 cups corn kernels (fresh, frozen or canned)
• 2 cups cooked black beans or 1 (15 or 19 ounce) can
• 2 cups fresh diced tomatoes or 1 (15 ounce) can
• 1/2 teaspoon salt, or to taste
• 1 1/2 to 2 cups vegetable broth
• 2 tablespoons cold water + 1 tablespoon cornstarch, for thickening, optional
• Optional garnishes: vegan sour cream, shredded vegan cheddar, chopped cilantro

In a large saucepan on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Add corn, beans, tomatoes, and salt. Add broth to cover. Bring to a boil, then reduce heat, cover and simmer until squash in tender and flavors are blended, about 45 minutes, adding broth if necessary to keep vegetables covered. Thicken chili if desired by adding cornstarch whisked in cold water.

Slow Cooker Method: In a large skillet on medium-high, sauté onions until translucent, 5 minutes. Add garlic, chili powder and squash, and sauté 5 minutes. Pour into a large slow cooker. Add corn, beans, tomatoes, and salt. Add broth to cover. Cook on LOW 6 to 8 hours or until squash is tender. Thicken chili if desired by adding cornstarch whisked in cold water.

*For 2 tablespoons chili powder:

• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/2 rounded teaspoon ground cumin
• 1/2 rounded teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 1/4 rounded teaspoon granulated onion

Savory Veggie Bread Pudding

Savory Veggie Bread Pudding

Serves 4 as a main dish

• 4 slices whole grain bread, stale is fine
• 1 tablespoon fresh dill leaves (or 1/3 the amount dried dill)
• 1/2 teaspoon paprika, plus more for sprinkling
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 3/8 teaspoon freshly ground black pepper
• 3/4 cup unsweetened nondairy milk
• 2 tablespoons olive oil
• 1 medium onion
• 4 cups raw chopped vegetables, any/all of the following: small cauliflower florets, broccoli florets, peeled diced eggplant, thinly sliced zucchini, diced red bell pepper, halved or quartered mushrooms, corn kernels (may use frozen or canned, drained), seeded and diced tomatoes (may use canned diced tomatoes, drained)
• 1/2 cup shredded vegan mozzarella
• 1/4 cup vegan mayonnaise

Preheat oven to 375 degrees F. Oil a 2-quart baking dish.

Tear bread into bite-size pieces and place in a large bowl. Sprinkle with dill, paprika, thyme, salt, black pepper; toss to evenly distribute. Drizzle in 2/3 of the milk and stir to moisten; set aside.

In a large covered skillet, place 1 1/2 inches of water and a steamer basket. Steam cauliflower (if using) 7 minutes; transfer to bowl with bread, mix and set aside. Steam broccoli (if using) 5 minutes; add to the bowl, mix and set aside. Steam eggplant (if using) 3 minutes; add to the bowl. If using canned or frozen vegetables, add them to the bowl, mix and set aside.

Remove steamer basket and drain skillet. Heat oil in skillet on medium and sauté onion until translucent, 3 minutes. Add zucchini, bell pepper, and fresh corn kernels if using, and sauté until softening, 5 minutes. Transfer sauté, and fresh tomatoes if using, to the bowl, mix and set aside. Add mushrooms to skillet and sauté until liquid has been released and evaporated, and mushrooms are browning, 7 to 10 minutes; transfer to the bowl.

To vegetable mixture add remaining milk, mozzarella, and mayonnaise; mix well. Transfer to prepared pan. Sprinkle top with paprika. Bake until top is golden and edges are crusty, 35 to 40 minutes. Brown top under broiler 4 to 5 minutes. Let stand 5 to 10 minutes, then cut and serve.

Lentil Rice Soup

Lentil Rice Soup

Serves 8

• 2 tablespoons olive oil
• 4 carrots, peeled and chopped
• 3 stalks celery, de-stringed and chopped
• 1 onion, coarsely chopped
• 5 cloves garlic, minced
• 8 cups vegetable broth (or water + bouillon)
• 1 (28 ounce) can crushed tomatoes including liquid
• 3/4 cup brown rice and/or wild rice
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1 cup lentils, rinsed
• 1 bunch kale, de-stemmed and chopped, 1 bunch spinach, chopped, or 1 (16 ounce) bag baby spinach
• French or Italian bread, for serving

In a large heavy saucepan or Dutch oven combine broth, tomatoes, rice, salt, pepper, and thyme. Bring to a boil, then add lentils. Cover and simmer until rice is tender, 45 to 55 minutes. Meanwhile, in a large skillet heat oil on medium and sauté carrots until softening, 10 minutes. Add celery and onion and sauté until onion is translucent, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add sauté to simmering saucepan. Adding greens: add kale or regular spinach in the last 10 minutes of cooking time; add baby spinach when soup is done, and stir to wilt. Serve soup with bread.

Italian Winter Stew

Italian Winter Stew

Serves 6 to 8

• 2 tablespoons olive oil
• 1 diced sweet onion
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 (28 ounce) cans diced tomatoes
• 4 cups vegetable broth
• 5 potatoes, diced 1-inch
• 1 small acorn squash, peeled, seeded and diced 1-inch
• 3 tablespoons fresh oregano or marjoram leaves, or 1 tablespoon dried oregano
• 3 tablespoons fresh chopped basil leaves, or 1 tablespoon dried basil
• 1 teaspoon salt or to taste
• 3/4 teaspoon freshly ground black pepper
• 6 to 8 packed cups de-stemmed and chopped kale
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• Italian bread, for serving 

Heat olive oil in a 6-quart saucepan and sauté onion until golden, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine and cook 2 minutes. Add tomatoes including liquid, broth, potatoes, squash, oregano, basil, salt and pepper. Bring to a gentle boil, then stir in kale. Cover and simmer, stirring occasionally, until all vegetables are tender, 30 to 40 minutes. Stir in cannellini and red kidney beans and simmer 5 minutes. Taste and adjust seasonings. Serve with Italian bread.

Corn & Bean Casserole

Corn & Bean Casserole

Serves 6

• Vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 (15 ounce) can corn kernels, drained, liquid reserved
• 1 1/2 (15 ounce) cans black eyed peas, small red kidney beans or black beans, drained and rinsed (2 1/4 cups cooked beans)
• 1 (15 ounce) can diced tomatoes
• 1 1/2 to 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 1/2 teaspoons salt, divided
• 4 cups water
• 1 1/4 cups corn flour or cornmeal
• 1 cup grated or shredded cheddar-style nondairy cheese, optional

In a large skillet, heat oil and sauté onion until translucent, about 3 minutes. Add garlic and bell pepper and sauté until onion is golden, about 5 minutes. Add corn, beans, tomatoes, chili powder, oregano, cumin, and 1/2 teaspoon salt. Simmer 10 to 15 minutes. Remove from heat.

Meanwhile, place reserved corn liquid in a measuring cup and add water to equal 1 cup; transfer to a saucepan. Add 4 cups water and 1 teaspoon salt, and bring to a boil. Whisking continuously, slowly add cornmeal. Whisk until mixture is smooth with no lumps. Reduce heat to very low, cover and cook, stirring occasionally, 10 to 15 minutes for corn flour or 20 minutes for cornmeal.

Preheat oven to 375 degrees F. Oil a square or rectangular 2-quart baking dish. Spread half the cooked cornmeal into bottom of baking dish. Spread vegetable mixture over cornmeal. Add a layer of cheese if using. Top with remaining cornmeal and smooth the top. Bake about 1 hour, until cornmeal is golden brown and crusty and filling is bubbly. Let stand 10 minutes, then cut into serving pieces.

NYC Halal Cart-Style Chick’n or Tofu, Yellow Rice & White Sauce

Serves 6

*VEGAN YOGURT SUBSTITUTE (for use in recipes, makes 1 cup)

• 1 cup drained silken tofu
• 2 teaspoons freshly-squeezed lemon juice
• 2 teaspoons red wine vinegar

WHITE SAUCE  (Makes 2 cups)

• 1/2 cup vegan mayonnaise
• 1/2 cup Vegan Yogurt Substitute* or commercial plain nondairy yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon freshly-squeezed lemon juice, or to taste
• 1/4 cup chopped fresh parsley or 1 rounded tablespoon dried parsley
• 1 teaspoon freshly ground black pepper, or to taste
• Salt, optional, to taste

**HALAL SEASONING   (Makes 1 tablespoon)

•  3/4 tsp coriander	•  1/4 tsp cardamom	•  1/4 tsp turmeric
•  3/4 tsp cumin	•  1/4 tsp cinnamon	•  1/8 tsp allspice
•  3/4 tsp paprika	•  1/4 tsp cloves	•  1/8 tsp cayenne
•  1/4 tsp black pepper	•  1/4 tsp nutmeg	•  1/8 tsp ginger

MARINADE & CHICK’N / TOFU

• 1/2 cup Vegan Yogurt Substitute * or commercial plain nondairy yogurt 
• 1 tablespoon freshly-squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1 tablespoon Halal Seasoning**
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons extra-virgin olive oil
• 2 packages Gardein Chick’n Scallopini (8 cutlets), thawed, OR 1 block extra-firm tofu cut into 8 slices, drained and pressed*
• High-heat oil (canola, safflower, grapeseed)
• Salt & freshly ground black pepper to taste

YELLOW RICE

• 2 tablespoons non-hydrogenated vegan margarine
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1 1/2 cups white long-grain or Basmati rice
• 2 1/2 cups chicken-flavor vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

FOR SERVING

• 1 head iceberg or romaine lettuce, shredded
• 1 large tomato, sliced
• 1 cucumber, sliced
• Hot sauce

FOR VEGAN YOGURT SUBSTITUTE:  In a blender combine tofu, lemon juice and red wine vinegar; blend until thoroughly combined. Remove 1/2 cup and set aside for marinade.

FOR WHITE SAUCE:  To the 1/2 cup Vegan Yogurt Substitute in blender add mayonnaise, sugar, vinegar, lemon juice, parsley, and pepper; blend until smooth. Season with salt if desired. Transfer to a bowl, cover and refrigerate.

FOR MARINADE:  Return reserved Vegan Yogurt Substitute to blender. Add lemon juice, oregano, Halal Seasoning, garlic and olive oil; blend until smooth. Transfer marinade to a Ziploc bag, add chick’n or tofu, seal, turn to coat, and marinate 30 minutes, turning occasionally.

FOR YELLOW RICE:  In a heavy 4- to 6-quart saucepan having a tight-fitting lid, melt margarine over medium heat. Add turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add rice and cook, stirring frequently, until rice is fully coated and lightly toasted, 4 to 5 minutes. Add broth, salt and pepper. Raise heat to high and bring to a boil. Cover, reduce heat and simmer 15 minutes. Keeping covered, remove from heat and let rest until water is completely absorbed and rice is tender, about 15 minutes.

FOR CHICK’N:  Preheat a 12-inch skillet, add high-heat oil and heat until shimmering. Remove chick’n from marinade, add to skillet and brown on both sides. Season with salt and pepper if needed. Transfer chick’n to a dish and cut into 1/4- to 1/2-inch slices. If serving immediately, return chick’n to skillet with all remaining marinade, and stir to coat cut edges. If preparing in advance, return chick’n to bag with marinade and refrigerate.

TO SERVE:  Divide rice among 6 plates. Alongside rice and add lettuce, tomato and cucumber. Place chick’n over rice and top with white sauce. Serve immediately, passing hot sauce and extra white sauce at the table.

Chickpea Cutlets

Tastes a lot like chicken with a satisfying meaty texture. Delicious with sweet mustard sauce!

Makes 6 cutlets; Serves 6

• 1/4 cup agave nectar, optional
• 1/4 cup prepared mustard, optional
• 1 (15 ounce) can chickpeas, or 1 1/2 cups cooked chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable broth (1/2 cup water + bouillon)
• 1/4 cup soy sauce
• 4 cloves garlic, finely minced
• 1 cup vital wheat gluten
• 1 cup dry breadcrumbs
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Oil for pan-frying (canola, safflower, grapeseed)

In a cup mix together agave and mustard for sweet mustard sauce, if using; set aside. In a bowl mash chickpeas with olive oil, broth, soy sauce and garlic. In a separate bowl whisk together gluten, crumbs, thyme, paprika and sage. Set out a dinner plate. Add dry mixture to wet mixture and, using hands, mix very well to thoroughly combine. Divide mixture into 6 even portions and form into 6 cutlets about 4 inches in diameter (a hamburger press works well). Heat a 10-inch skillet on medium-high until hot. Add oil to a depth of about 1/4 inch. Add 3 cutlets and fry undisturbed until browned and crispy, about 5 minutes. Flip and fry on reverse side until browned and crispy, about 5 minutes. Serve immediately with sweet mustard sauce.

Shepherd’s Pie

Serves 6

• 1 cup dried French green lentils (Lentilles du Puy), rinsed OR one of the following vegan meatless options: 1 (12 ounce) package Lightlife Smart Ground Crumbles Original; 1 (12 ounce) package Boca Meatless Ground Crumbles; 1 (14 ounce) package Lightlife Gimme Lean Ground Sausage
• 2 pounds (about 4 medium) russet or Idaho potatoes, peeled and quartered
• 4 tablespoons non-hydrogenated vegan margarine
• 1/2 cup unsweetened nondairy milk
• Salt to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons canola oil
• 1 onion, diced small
• 3 cloves garlic, minced
• 2 stalks celery, diced small
• 1 large carrot, diced small
• 1 teaspoon dried thyme
• Dash cayenne, to taste
• 3 tablespoons flour
• 1 1/2 cups vegetable broth
• 1/2 cup frozen peas or canned or frozen corn kernels

Place potatoes in a saucepan with 1 teaspoon salt and cold water to cover. Cover, bring to a boil, reduce heat and simmer until potatoes are soft, about 25 minutes. Meanwhile, if using lentils, place lentils in a medium saucepan with cold water to cover by 1 inch. Cover, bring to a boil, reduce heat and simmer 20 minutes, until just undercooked; drain and set aside.

Preheat oven to 425 degrees F. Lightly grease an 11- x 7-inch baking dish. Drain potatoes (keep pan handy), place in prepared baking dish and bake 5 minutes to remove excess moisture. Return potatoes to saucepan, add margarine, and mash. Add milk and mix well. Season to taste with salt and pepper. Lightly grease baking dish again; set aside.

Heat oil in a large skillet on medium until shimmering. Add onions and sauté until golden, 5 minutes. Add garlic, celery, carrot and thyme, and sauté 3 minutes. Sprinkle flour over vegetables and stir in. Stir in broth (mixture will thicken). Stir in lentils or meatless crumbles and simmer 5 minutes (mixture will be thick). Add peas or corn to skillet and season with salt, pepper and cayenne. Spread mixture evenly into prepared baking dish. Top with mashed potatoes and smooth top with a spatula. Bake 25 minutes or until filling is bubbly and top begins to brown. Allow to cool 15 minutes before serving. May be prepared a day ahead and baked when needed.

Veggie Soba Sauté

Serves 6

• 1 onion, julienned
• 2 stalks celery, julienned (1 cup)
• 2 inches fresh ginger, peeled and grated
• 4 large cloves garlic, minced

Aside from onion, ginger and garlic, veggie selection and quantities are variable depending on what you have on hand. Select from the following (about 10 cups total):

• 1/2 bunch kale or other greens, stemmed and sliced (about 2 cups) 
• 1/4 medium green cabbage, shredded (about 2 cups)
• 2 heads broccoli, stems peeled and thinly sliced, heads separated into small florets (about 2 cups)
• 2 carrots, peeled and julienned (about 1 cup)
• 1 bell pepper, seeded and julienned (1 cup)
• 1 summer squash, trimmed and julienned (1 to 2 cups)
• 8 ounces mushrooms, thinly sliced (2 to 3 cups)
• 8 ounces snow peas, strings removed, julienned (about 2 cups)

FOR SOBA

• 4 quarts water
• 1 tablespoon salt
• 1 (8 ounce) package dry soba noodles, broken into halves

FOR TOFU  (tofu is optional)

• 1 block firm tofu, frozen, thawed and cubed, OR drained, pressed, and cubed
• About 1 tablespoon soy sauce

FOR SAUTÉ & SAUCE

• 2 tablespoons water
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 1/3 cup rice wine or dry white wine
• 2 tablespoons brown or white sugar, or agave nectar
• 1 teaspoon toasted sesame oil
• 5 tablespoons high-heat oil (canola, safflower, grapeseed) for sauté, or as needed
• 2 tablespoons peanut oil (for flavor, optional), or as needed

INSTRUCTIONS:  Group prepped veggies in bowls as follows:

1. kale, cabbage, broccoli
2. carrots
3. onion, celery
4. bell pepper, summer squash, mushrooms, snow peas
5. ginger, garlic

In a large saucepan bring salted water to a boil. Add kale, cabbage and broccoli; return to a boil. Add soba; return to a boil and cook until al dente, about 6 minutes. Drain all into a fine mesh strainer, rinse under cool water, and return to saucepan. Toss with a little peanut or sesame oil, cover and set aside.

Meanwhile, if using tofu, in a large wok or deep 12-inch skillet heat 2 tablespoons of canola oil and 1 tablespoon peanut oil over high heat. When shimmering, sauté tofu cubes until browned. Toss with a little soy sauce. Transfer to a bowl and set aside.

In a cup, stir together water and cornstarch; set aside. In another cup, stir together wine, soy sauce, sugar and sesame oil; set aside. Place 2 tablespoons canola oil and 1 tablespoon peanut oil in wok over high heat. When shimmering, sauté carrot until softened, about 5 minutes. Add onion and celery and sauté until onion is translucent, 5 minutes. Add bell pepper, squash, mushrooms and snow peas and sauté until squash is beginning to soften, 3 minutes. Push vegetables away from center of pan, add 1 tablespoon canola oil to clear spot and sauté garlic and ginger until aromatic, about 30 seconds. Toss garlic and ginger with veggies and cook until squash is softened, 2 minutes longer. Stir wine mixture and add to wok; toss to coat. Sauté about a minute until alcohol has evaporated. Push vegetables away from center of pan and stir cornstarch mixture into simmering sauce until thickened, 1 to 2 minutes. Add soba mixture and toss to fully coat and distribute. Reheat through; serve immediately.

Tofu Veggie Miso Soup

Tofu Veggie Miso Soup

Serves 6 as a meal
Serving size = 3 to 4 cups

• 2 blocks firm or extra-firm tofu, drained, pressed if desired, each block cut into 24 cubes
• 1/4 cup dry white wine or mirin
• 2 teaspoons sugar (omit if using mirin)
• 4 to 8 ounces sai fun (cellophane; mung bean thread noodles), or mei fun (thin rice noodles), or soba noodles broken in half, or capellini ("angel hair" pasta) broken in half
• 1/4 cup high-heat oil (canola, safflower, grapeseed)
• 8 cups vegetable broth
• 4 cups water, divided
• 3 tablespoons soy sauce
• 1 teaspoon (or more, to taste) sriracha, optional
• 1/4 to 1/2 teaspoon freshly ground black pepper, to taste
• 3 sheets nori (dried seaweed), cut into large rectangles, optional
• 1/2 cup miso (chickpea, brown rice, white or mellow)

VEGETABLES

• 1 large sweet onion, julienned
• 4 stalks celery, de-stringed and julienned (2 cups)
• 4 large carrots, peeled and julienned (2 cups)
• 6 cloves garlic, minced
• 1 tablespoon freshly grated ginger, optional
• 1/2 medium green cabbage, shredded (4 cups)
• 4 cups total, choose from the following:
  •  Crimini or button mushrooms, sliced (8 ounces = 2 cup)
  •  Zucchini or yellow summer squash, julienned (1 small = 1 cup)
  •  Red, orange or yellow bell pepper, seeded and julienned (1 small = 1/2 cup)
  •  Snow peas, strings removed, julienned (4 ounces = 1 cup)
  •  Broccoli, cut into small florets (1 head = 3 to 4 cups)
  •  Spinach leaves, or de-stemmed kale, chopped (8 ounces = 3 cups)

1. Heat oven to 450 degrees F. Line 2 baking sheets with nonstick foil (preferred), or use regular foil and brush lightly with oil. Arrange 24 tofu cubes in a single layer on each baking sheet and brush lightly with oil. Bake until firm and golden brown, 30 minutes, turning once during baking; remove from oven and keep warm.
2. Meanwhile, in a cup stir together wine and sugar; set aside, stirring occasionally to dissolve.
3. Meanwhile, prepare noodles according to package directions; rinse in cold water, drain, cover to keep moist, and set aside.
4. Meanwhile, heat oil in a 6- or 8-quart stockpot on medium-high and sauté carrots, onions and celery until onion is translucent, 5 minutes.  Add garlic, ginger, mushrooms, zucchini, bell pepper, and snow peas and sauté until all veggies are softened, 5 minutes. Add wine mixture and cook 2 minutes. Add broth, 2 cups water, soy sauce, sriracha, and black pepper. Cover and bring to a boil. Add cabbage, broccoli, kale, and nori. Return to boiling, then reduce heat and simmer until vegetables are just tender, 5 to 10 minutes. Add spinach and prepared noodles, and simmer just until spinach is just wilted. Turn off heat and keep covered.
5. Bring remaining 2 cups water to a boil in the microwave or on the stove; remove from heat. When boiling has stopped (boiling will destroy miso’s beneficial enzymes), stir in miso until mixture is smooth, then mix into soup. Taste and adjust seasonings.
6. To serve, place a few cubes of tofu in bowls and add soup on top.
7. When reheating, bring soup almost to a simmer and turn off heat; do not boil.