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.

Pumpkin Bisque

Pumpkin Bisque (no creamer added)

Serves 8 to 10

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, chopped
• 1/2 cup dry white wine
• 4 to 5 cups mashed cooked pumpkin, pureed*
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 6 cups vegetable broth, or water & bouillon
• 1 teaspoon ground cardamom, or 1/2 teaspoon nutmeg + 1/2 teaspoon cinnamon
• 2/3 cup unflavored unsweetened nondairy creamer, optional

Heat oil in a large saucepan on medium and sauté onion until translucent, 5 minutes. Add wine and simmer 2 minutes. Add pumpkin puree (*or add mashed cooked pumpkin and puree in saucepan using immersion blender). Add thyme, salt, pepper, broth, wine and cardamom (or nutmeg and cinnamon), bring to a boil, then simmer 10 minutes. If preparing in advance, turn off heat and let sit. When ready to serve, bring soup back to a simmer. Remove from heat and whisk in cream/creamer if using.

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.

Lemon Red Lentil Soup

Serves 4 to 6

• 2 to 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 to 1 1/2 teaspoons ground cumin, to taste
• 3/4 teaspoon turmeric
• 3/4 to 1 teaspoon salt, to taste
• 1/4 to 1/2 teaspoon ground black pepper, to taste
• 1/8 teaspoon cayenne, more to taste
• 1 quart vegetable broth
• 2 cups water
• 2 teaspoons vegetable bouillon, optional
• 1 cup red lentils, picked over and rinsed
• 1 large carrot, peeled and diced
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1/2 to 1 lemon

Heat oil in a large saucepan on high until shimmering. Sauté onion and garlic until golden, 4 minutes. Add tomato paste, cumin, turmeric, salt, black pepper and cayenne; sauté 2 minutes. Add broth, water, bouillon if using, lentils, carrot, and dried cilantro if using. Bring to a simmer, then simmer, partially covered, until lentils are soft, 30 minutes. Taste and adjust salt. Using an immersion or countertop blender, purée half the soup. Reheat if necessary, then stir in lemon juice and fresh cilantro if using.

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.

Tom Kha Gai (Thai Coconut Soup)

Tom Kha Gai 

Bangkok Center Grocery in NYC's Chinatown is the best place to find fresh lemongrass, kaffir lime leaves, galangal root, and Thai basil.

Serves 4

• 4 cups vegetable broth
• 1 (15 ounce) can full-fat coconut milk
• 1 stalk fresh lemongrass, trimmed, pounded to release flavor
• 6 kaffir lime leaves
• 6 thin slices fresh peeled galangal root or ginger root
• 4 ounces thinly sliced mushrooms
• 1 small red bell pepper, seeded and thinly sliced
• 1 small red onion, thinly sliced
• 3 tablespoons soy sauce or vegan fish sauce
• 2 tablespoons fresh lime juice
• 1/4 teaspoon chili flakes
• 1/2 block firm tofu, drained, pressed, and diced, optional
• 1 tomato, seeded and diced
• 1/4 cup cilantro leaves
• 1/4 cup Thai basil (not Italian or sweet basil), roughly chopped
• Thinly sliced scallions for garnish, optional

In a large saucepan on medium-high, bring broth to a boil. Add coconut milk, lemongrass, lime leaves, galangal, mushrooms, bell pepper, onion, fish sauce, lime juice, chili flakes, and tofu. Simmer 15 minutes; turn off heat. Remove lemongrass stalks and kaffir lime leaves. Stir in tomato, basil and cilantro. Ladle into bowls and serve immediately, topped with scallions.

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.

Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Apple Vanilla "Depression Cake"

Apple Vanilla Depression Cake

Serves 8

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar or white vinegar
• 3 apples, peeled and thinly sliced
• Powdered sugar, optional

Preheat oven to 350 degrees F. Oil a nonstick 9-inch round or 8-inch square pan. Alternatively, use a regular pan, oil the sides, line the bottom with parchment paper and oil the parchment. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt. In a small bowl whisk oil, water, vanilla and vinegar. Pour wet mixture into dry and mix until just combined. Batter will be thick. Arrange apple slices in an overlapping pattern in the bottom of prepared pan. Chop remaining apples and fold into batter. Spoon batter into pan and smooth the top. Bake 20 minutes. Rotate cake and continue baking until lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes longer. Cool on a rack. When cool, invert onto a serving dish. Gently peel off parchment. Just before serving, sprinkle with powdered sugar and/or cinnamon.

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.

Rosemary White Bean Soup

Serves 6

• 1 teaspoon canola oil
• 1 large onion, diced small
• 4 stalks celery, diced small (about 1 1/2 cups)
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried crushed rosemary
• 4 cloves garlic, minced
• 2 (15 ounce) cans Great Northern beans or cannellini, drained and rinsed OR 3 cups cooked OR 1 cup dried white beans, soaked and cooked
• 6 cups chicken-flavor or regular vegetable broth (or water + bouillon)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 1/6 to 1/8 teaspoon cayenne, to taste
• Chopped parsley, optional garnish

Heat oil in a large saucepan on high. When shimmering, sauté onions and celery until translucent. Add rosemary and garlic and cook 2 minutes. Add beans and broth, bring to a simmer, then simmer gently 15 to 20 minutes. Puree using an immersion blender, or allow soup to cool slightly and puree in a countertop blender then return soup to saucepan. Reheat if necessary before serving. Garnish bowls with chopped parsley if desired.

Chayote Soup

Chayote Soup

Serves 6 to 8

• 1 tablespoon olive oil
• 2 chayote, peeled, seeded and diced 1/2 inch
• 1 onion, finely diced 
• 4 cloves garlic, minced
• 1 jalapeño chili, ribs and seeds removed, finely diced
• 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
• 1 (15 ounce) can corn kernels, liquid reserved
• 1/2 to 1 cup water
• 1/4 cup tomato paste
• 1 teaspoon salt, or to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth (or 4 cups water + 4 teaspoons bouillon)
• 2 tablespoons vegetable bouillon, or to taste
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1 lime
• Thinly sliced avocado for garnish, optional

In a saucepan heat oil on medium and sauté chayote and onion until softened, about 10 minutes. Add garlic, jalapeño, and cumin, and sauté until fragrant, 1 minute. Place corn liquid in a 2-cup measure and add water to total 2 cups; add to saucepan. Add tomato paste and salt, bring to a boil, then simmer until chayote is tender, about 20 minutes. Add chickpeas and corn. Using an immersion blender or countertop blender, puree until as chunky or smooth as desired; return soup to saucepan. Add broth, bouillon, and cilantro, and simmer until heated through. Turn off heat and stir in lime juice. Garnish with avocado slices if desired, and serve hot.

Braised Green Beans

Braised Green Beans

Serves 4

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 pound fresh green beans, cut into 1- to 2-inch pieces
• 1 1/2 teaspoons salt
• About 2 cups water
• Juice of 1/2 lemon, or more to taste
• 3 tablespoons minced fresh dill or tarragon
• 1/8 teaspoon freshly ground black pepper, or to taste

In a heavy saucepan heat oil on medium-low and cook garlic just until aromatic, 1 minute. Add green beans, salt, and water to just cover beans. Cover, bring to a slow simmer, and simmer until beans are tender, 20 to 30 minutes. Drain beans and place in a serving bowl. Toss with lemon juice and dill. Taste and adjust salt, pepper and lemon juice if needed. Serve hot, chilled, or at room temperature.

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.

Jalapeno Green Beans

Jalapeno Green Beans

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno pepper, seeded if desired, chopped
• 1 pound green beans, trimmed, halved if desired
• 1 tomato, diced, or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• Salt to taste

In a medium saucepan heat oil on medium-high until shimmering. Add onion and jalapeno and sauté until onion is tender, 5 minutes. Add green beans and a little water or reserved tomato liquid. Cover tightly and steam until beans are crisp-tender, 5 to 10 minutes. Add tomato, cover and simmer until beans reach desired tenderness, at least 10 minutes. Season to taste with salt.

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