|with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser 8 servings 2 teaspoons olive oil 1/4 teaspoon crushed red pepper 5 cloves, garlic, minced 1 medium onion, chopped 4 slices Veggie Canadian Bacon, diced 2 cups cooked lentils 1/4 cup dry sherry 1 (25 ounce jar) Roasted Red Pepper Tomato Sauce 1 (14 1/2 ounce can) Mexican stewed tomatoes, diced 1 teaspoon dried marjoram 12 ounces penne pasta, cooked according to package directions 1/3 cup soy Parmesan cheese|
|In a 5 quart saucepan, heat oil and crushed pepper over medium high heat, 1 minute. Add garlic, onion, and diced bacon. Cook 5 minutes and add lentils. Cook, stirring 3 minutes, add sherry, and reduce heat to low. Add tomato sauce, stewed tomatoes, and marjoram. Simmer 15 minutes. Combine with cooked pasta and soy Parmesan cheese. Enlightened Neapolitan Pasta and Lentils Nutrition Analysis: per serving: 2 cups Protein 16g, Carbohydrate: 37g, Fiber 6g, Fat 3g, Sat Fat 0, Cholesterol 0mg, Calcium 40mg, Sodium 653 mg. Calories 242 from Protein 26%, from Carbohydrate: 61%, from Fat: 13% http://www.vegtv.com|
|1 chopped onion
2-3 cloves of chopped garlic
3 large potatoes (or a few small red ones) cut into chunks
1 basket of button mushrooms
3 chopped portobello mushrooms
2 bay leaves
1 can tomato sauce (8oz, I usually use my homemade)
1 cups of vegetable broth
1 tablespoon Worcestershire sauce (don’t think this is vegan?)
3/4 teaspoon thyme
5 tablespoons quick cook tapioca
Black Pepper (I use about 1.5 tablespoon, love pepper)
|Toss the potatoes into the crockpot and than the garlic. Add onion, carrots, mushrooms and bay leaves. Mix the tomato sauce, water, Worcestershire, thyme, tapioca, and 1/2 the pepper in bowl. Stir well and pour over veggies. Cover and cook on low for 6-8 hours.
|1 tablespoon olive oil
1 cup minced onion
1 cup millet
1 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1 pinch saffron threads
1 teaspoon salt
ground black pepper to taste
2 3/4 cups water
2/3 cup white wine
1/3 cup minced shallots
2 cloves garlic, minced
1 1/3 cups frozen corn kernels
1 teaspoon grated orange zest
1 1/2 cups chopped tomatoes
|-In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
-Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
-In a separate pan, cook the white wine, shallots and garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer 10 minutes or until the wine is reduced by half.
-When the millet has simmered for 30 minutes, add the shallot mixture. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
-Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates.
|3 large Russet Potatoes, peeled and cubed
1 Tablespoon butter or margarine
1/4 cup chopped green onions
|-Juice the lemon and set aside the juice and the rind.
-Put the potatoes in a saucepan and cover with salted water.
-Add the lemon rind and bring to a boil.
-Reduce heat and cook 15 minutes or until potatoes are tender.
-Drain off the water and remove the lemon rind.
-Using a potato masher, mash potatoes until blended and smooth.
-Add 1 teaspoon of lemon juice, the green onions, and salt and pepper to taste.
-Stir until creamy.
|1 prepared pie crust (I like Marie Callender’s brand)
1 box Mori Nu Firm Silken Tofu (I use the Lite version)
1 bag fresh baby spinach (I get the kind you can microwave right in the bag)
1/2- 1 Cup frozen peas, cooked
1 bag Veggie Shreds cheese, any flavor you like
1/2 cup Nutritional Yeast
optional: sauteed garlic, onions, your favorite spices.
|Preheat oven to 375 degrees.
After you cook the spinach, place it on a chopping board and chop it up.
In a large bowl, place the Mori Nu Tofu, and break it up with a fork.
Add the spinach, peas, cheese, nutritional yeast, and any additional flavorings.
Mix all together and pour into the frozen pie crust shell.
Bake on a baking sheet at 375 degrees for 50 minutes or until knife comes out clean when poked in the center of the quiche.
Let stand about 10 minutes before serving. Enjoy!
|2 packages Gardein Chicken Cutlets
2 cups Flour
2 tsp Salt
2 tsp Paprika
1 tsp Pepper
1/2 cup Olive Oil
2 Tbl grated lemon zest
1/4 cup brown sugar
1/4 cup Better Than Bouillon
lemon juice from 1 lemon
2 lemons, sliced paper thin
Put flour & spices in plastic bag and coat cutlets evenly.
Heat corn oil in frying pan and fry Gardein Cutlets until brown.
Sprinkle with brown sugar and lemon zest.Mix Better Than Bouillon and lemon juice and pour around the cutlets.
Heat in pan until all mixed and coated.
Serve with a sliced lemon slice on each cutlet.
|4 boneless, skinless chicken breasts
1 cup flour
2 lemons, juiced (approximately 1/3 cup of lemon juice)
1 tablespoon parsley
1 cup water
1 cup chicken or vegetable broth
1 tablespoon butter
|-Wash chicken and dry slightly.
-Coat chicken with egg then dust with flour.
-Fry the chicken in oil or butter to brown. Once browned remove and lay on paper towel to drain.
-Wash the pan and place water, lemon juice, and chicken broth in the pan, bring to a boil.
-Add the chicken and simmer for fifteen minutes on low.
Serve garnished with fresh lemons.
|1 package no-boil lasagna noodles (Trader Joe’s makes a good one – also Barillla and Ronzoni)
1 box Mori Nu firm Silken Tofu
3 tablespoons nutritional yeast
2 teaspoons garlic powder
2 bags veggie shreds Mozzerella “cheese” (or Daiya cheese for strict vegans)
2 jars pasta sauce (I like to get mine at the Italian deli – it’s made fresh there)
optional: 1 bag of fresh baby spinach, cooked
|Spray a casserole dish with non-stick spray.
Using a fork, mash up the tofu with the nutritional yeast and garlic powder. This makes the “ricotta” layer.
Top with pine nuts and a drizzle of white truffle oil.
Let sit on the counter 20-30 minutes so the noodles get a little soft from the sauce.
Bake at 375 degrees F for 45 minutes. Top should be bubbly and hot.
Let sit for 10 minutes to set up before serving.
|1 bag Gardein Chicken Scaloppini (4 cutlets)
2 Tablespoons Earth Balance vegan butter
1 cup orange juice
2 T lemon juice
1/4 c brown sugar
1 T arrowroot
3 t soy sauce
1 cup pineapple cubes (if you are using canned cubes you can use some of the juice from the can in place of the orange juice)
1 cup sliced green pepper
parsley flakes for garnish
|take Chicken Cutlets and dust with flour.
Melt 1/2 cup of Earth Balance vegan butter in skillet on the stove.
Brown the cutlets on each side, then remove from heat
While cutlets are cooking, combine orange juice, lemon juice, brown sugar, arrowroot and soy sauce.
Add sauce to skillet and heat until thick.
When sauce is thickened, add pineapple cubes and sliced green pepper.
Add chicken cutlets back into the pan and cook another 2 minutes .
Sprinkle with parsley for garnish when done.
|4 Tuna Steaks
|Place 4 large tuna steaks on large platter. Combine 2 tbsp Worcestershire sauce and 2 tbsp olive oil and brush on both sides of steaks……….. Place steaks on oiled grid. Grill over hot coals 10 min or until fish is opaque, but still feels somewhat soft in center (tuna becomes dry and tough if overcooked), turning once.. remove from grill………..to prepare nicoise dressing (combine 1/2 cup prepared vinaigrette dressing, 1/4 cup dijon mustard, 1/4 cup sour cream, 1tbsp capers drained, and 2 cloves garlic minced in small bowl; mix well)……………… To serve, arrange assorted washed and torn mixed lettuce, tuna steaks, 8 small cooked red potatoes, 2 tomatoes (cut into wedges), 1 small cucumber (sliced), 1/2 lb cooked until tender green beans, and 1/2 cup oil-cured black olives on individual plates, dividing evenly. Serve with Nicoise dressing.|