African Peanut Soup

Total time: 1 hour
Level: Easy

Serves 5-6

Ingredients:
1/2 large Onion, diced (sweet, white, yellow, or red)
1/2 Red Bell Pepper, chopped
2 cloves Garlic, minced
1 large Yam, chopped
1 can Black Beans (or any bean of choice)
4 c Leafy Greens, chopped (Kale, Chard, Spinach, etc)
1/4 c Peanut Butter (or nut butter of choice)
2 tbsp Olive Oil
4 c Vegetable Broth (or use a Bouillon Cube and 4 c water)
2 tsp Cumin
2 tsp Black Mustard Seeds (or Mustard Seed Powder)
1/2 tsp Cinnamon
1-2 tsp Garam Masala (or Curry Powder)
1-2 tsp Salt
1-2 tsp Pepper
1/2 tsp Cayenne, Chili, or Chipotle Powder (optional)

Directions:

1) In a 4 quart sauce pan, heat Olive Oil over medium-low heat. Add Onion and Red Bell Pepper. Cook for about 2 minutes.
2) Add Garlic, Mustard Seeds (or powder), and Cinnamon. Stir and cook for another minute.
3) Add Yams and Vegetable Broth. (If using a Bouillon Cube, add the cube in with the garlic before adding yam and water). Cover and let simmer until Yams are cooked (10-15 minutes).
4) Add Beans and Greens. Let simmer for another 10 minutes.
5) Mix Peanut Butter with some broth to let thin before adding it to the soup. Stir until Peanut Butter is melted.
6) Add Garam Masala, Salt, and Pepper. Cover and let simmer for another 10-15 minutes before shutting off heat.

Enjoy! This is delicious on its own or over some Brown Rice or Quinoa.

Tahini Dressing

Recipe by Winnie
Yields 4-6 servings

In a small mixing bowl whisk together the following ingredients in order:

Juice from 1 Lemon
Juice from 1 Lime
1 tsp Herbamere or Salt (or 1 tbsp Tamari if preferred)
1 tsp Garlic Powder (or Onion Powder – or 1/2 tsp of both – onion makes it sweeter)
3-4 tbsp Dried Parsley (this helps mild the tartness of the fruit)
3/4-1 cup Tahini

Continue to stir until everything blends well (should be thick). Add WARM WATER until preferred consistency. The more you stir, the thicker it will get, so add the water slowly and evenly. For a sweeter taste, add 1 tbsp Honey or Agave.

Goes great on salads or for dipping raw veggies! ­čÖé

Hearts and Brussels Margharita

Recipe by Winnie

Serves 4

Ingredients:

2 Brussels Sprouts (per person)
1 16 oz jar Artichoke Hearts (quartered)
3/4 c Garbanzo Flour
1/2 14.5 oz can Stewed Tomatoes
5 oz Baby Spinach
3 tbsp Earth Balance (or butter)
2 tbsp Olive Oil

Directions:

1) Cut washed brussels sprouts in half.
2) Combine butter and oil in pan on low-medium heat. Place sprouts face down around edge of pan.
3) Drain artichoke hearts. Toss in a bowl with the garbanzo flour.
4) Place breaded hearts in center of pan. Add a little olive oil if necessary. Continue to cook, turning hearts until golden brown.
5) Add stewed tomatoes and cleaned baby spinach. Cover and cook 3-4 minutes, or until spinach wilts and tomatoes get hot.

And you’re done! Serve as an appetizer, or part of your main course with pasta, rice, or quinoa ­čÖé

Spaghetti Squash Mexican Lasagna

Recipe by Winnie & Liz

Serves 6

Ingredients:

1 large Spaghetti Squash
6 Carrots
1 1/2 bunches Kale
3 c Spaghetti Sauce
1 c Salsa
1 can Beans (red, black, or pinto)
3 stalks Celery (rough chopped)
1 pk Daiya Shredded Mozzarella Cheese
1 tsp Italian Seasoning
1/2 tsp Cumin Powder
2 tbsp Tamari
1 tsp Coconut Oil (or other)

Salt
Olive Oil

Cooking Directions:

1) Preheat oven to 350.
2) Bring 4 QTs water to a boil.
3) Slice squash in half the long way. Removes seeds. Place in water. Boil gently until a fork will pull the squash out like spaghetti (about 35 mins). When squash is finished, place in a colander to cool.
4) Grate 3 carrots and chop the celery.
5) Heat sauce and salsa in sauce pan. Add carrots and celery. Let cook for 5 minutes.
6) In a sauce pan, dump can of beans (including the liquid). Add Italian seasoning, cumin, tamari, and coconut oil. Mix with fork. Partially mash the beans (leaving some whole). When 1/2 the liquid from the beans has evaporated, they are done.

Assembly Directions:

1) Use a fork to remove the squash from the shell in spaghetti strands. Place at the bottom of a 13″x9″ baking dish.
2) Slather 1/2 the sauce over the squash.
3) Spread the beans over the sauce.
4) Slather the remaining sauce over the beans.
5) Generously sprinkle the Daiya cheese package over the top.
6) Bake for 35 minutes (or until hot).

Side Dish:

1) In a large pan, bring 1 cup water to a boil.
2) Chop remaining 3 carrots. Add to water.
3) Remove stems from washed kale. Tear the kale and add to water.
4) Cook for about 8 minutes. Drain water. Sprinkle kale and carrots with salt and olive oil.

Voila! You’re finished ­čÖé Enjoy this delicious, flavor-blasted lasagna with a heaping helping of the tender kale and carrots.┬á

Lentil Rice Loaf

Recipe by Winnie
Serves 6

Ingredients:

2 cups Cooked Rice
3/4 cup Lentils
2-3 tbsp Olive or Coconut Oil (can be combined)
1 Large Onion Medium Chop
3 Garlic Cloves Minced
3 Stalks Celery Rough Chop
2 tbsp Flour of Choice
1/2 tsp Salt
1 tsp Sage
1 tsp Rosemary
1 tsp Thyme

Directions:

1) Preheat over to 350.
2) Oil an 8.5×4.5 bread pan (or large pan if┬ápreferable).
3) Cook lentils in 3 cups water for 30 minutes.
4) Saute onions, celery, and garlic with salt.
5) After 4 minutes, add herbs.
6) Add the cooked rice. Mix well. Turn off heat. Let rest for a bit for flavors to blend.
7) Mix in the cooked lentils and flour then add the concoction to the bread pan.
8) Bake for 40 minutes.

Serves great with delicata squash and gravy!

Creamy Apple Pie

Recipe by Winnie

Ingredients:

1 9″ Frozen Pie Crust (whole wheat or gluten free)
4 tbsp Sugar of Choice
2 tbsp All Purpose Flour (whole wheat or gluten free)
1/8 tsp Salt
6 oz Plain Yogurt of Choice
1 tbsp Vanilla Extract
1/4 tsp Cinnamon
1 tbsp Arrowroot Powder
4 c Chopped Apples (about 4 medium sized apples)

Topping:

1/3 c All Purpose Flour (whole wheat, gluten-free, or almond meal)
3 tbsp Sugar of Choice
2 tbsp Earth Balance (or butter)
1/4 tsp Cinnamon
1/8 tsp Ground Cloves

Directions:

1) Preheat oven to 375.
2) Place frozen pie crust in oven for 5 minutes.
3) Chop up cored apples.
4) In a large mixing bowl, add sugar, 2 tbsp flour, and salt. Mix in yogurt, vanilla, and arrowroot with fork until smooth.  Stir in chopped apples.
4) Add filling to crust. Bake 45 minutes (until center is set).

Topping:

1) In a mixing bowl, combine flour, sugar, cinnamon, and cloves. Add the butter and mix until crumbly.
2) Sprinkle the topping over the partially cooked pie. Put back in the oven for 15 minutes (or until golden brown).

Serve warm with a scoop of your favorite ice cream! We prefer the Vanilla Island Coconut Bliss ­čśë

Glazed Orange Scones

Recipe from Vegan With A Vengeance
Reformulated by Winnie

Makes 8

Scone Ingredients:

1/4 c Coconut Creamer
1/3 c + 1 1/2 tsp Milk of Choice
1 1/2 tsp Apple Cider Vinegar
1 1/2 c All purpose flour (whole wheat or gluten free)
3 tbsp Sugar of Choice
1 tbsp Baking Powder
1/8 tsp Salt
5 1/2 tbsp Grapeseed Oil
1 1/2 tbsp Orange Zest

Glaze Ingredients:

1/2 c Confectioner’s Sugar (if you prefer less sugar, substitute 2 tbsp Arrowroot Powder for 2 tbsp Sugar)
1 tbsp Earth Balance (or butter)
1 tbsp Freshly Squeezed Orange Juice
1/2 tsp Orange Zest

Directions:

1) Preheat oven to 400.
2) Lightly grease a cookie sheet.
3) In a measuring cup, combine cream, milk, and vinegar. Set aside to let curdle.
4) In a mixing bowl, combine flour, sugar, baking powder, and salt.
5) Add cream mixture, oil, and orange zest to dry ingredients. Mix until everything combines (should be slightly clumpy).
6) Knead the dough then form a 6″ disk. Cut into 8 slices like you would cut a pizza. Place each slice on the cookie sheet.
7) Bake 12-15 minutes (until slightly brown on bottom and firm).
8) Transfer to cooling rack.

Glaze:

1) Melt the Earth Balance (or butter) in a saucepan.
2) Add remaining ingredients to melted butter. Mix until smooth.

When scones are cool, transfer to plate and drizzle about 2 tbsp of glaze over each scone. Enjoy ­čÖé