Lentils and Jasmine Rice

1. lb lentils
1 medium green pepper, chopped
1 medium onion, chopped
6 glove garlic
1 tbsp olive oil
1/4 cup sherry, reserve vinegar
1 tbsp organic cumin
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 bay-leaf
1. 28 oz organic, no salt crushed tomatoes
enough water to cover lentils
salt to taste
12 oz. beefless grounds
1 tbsp olive oil

Pick through and rinse the lentils. Soak overnight (opt) Drain lentils. Add lentils to a pot of water, enough to cover beans and boil them for 15 minutes on low heat. Add the crushed tomatoes, sherry, oregano, basil, bayleaf cumin, and salt&pepper. In a frying pan, add 1 tbsp of olive oil and saute onions, peppers and crushed garlic until translucent. In another frying pan, add 1 tbsp of olive oil and fry the grounds for 4 minutes until crumbly. Add the beefless grounds and saute vegetables to the lentils and simmer for 45 minutes or until the lentils are tender.

Serve over your favorite rice or pasta.

The lentils are even better the following day!

Italian Bread

2 1/2 cups unbleached flour

1 cup warm water

3 tbsp grapeseed oil

1 tsp pure can sugar

1 packet mix on active dry yeast (fast rise)

Add flour, sugar, and yeast in a stand mixer. attach the dough hook and mix on low or add dry ingredients to a bowl and mix with a fork. Add warm water,oil. mix until dough is smooth. Add dough to a large glass, well greased bowl and cover it with saran wrap and let the dough double in size. (1 hour) Remove dough from bowl. Divide dough in salf. On a floured board, shape dough into logs. Let dough rise for about 1/2 hour. Brush dough with melted earth balance butter

 bake at 400 degrees for 15 - 20 minute

Potato Corn Chowder

Ingredients
4 Large Russet Potatoes Chopped
1 Medium Onion, Chopped
4 Celery, Chopped
2 Large Glove garlic, Minced
2 Cups Sweet Yellow Corn
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to your taste buds
1 Tbsp of Better Than No Chicken Bouillon Base
1 Cup Raw Cashew

In a tall stock pot add, olive oil, onions, celery, and garlic. Saute until translucent. Add potatoes, 8 cups of water. Cook on high until potatoes are tender. Add corn.

Instructions
Broth Cream Mixture
Add a cup of raw cashews and the bouillon to a powerful blender. Blend mixture. Add 1 cup of the liquid from the stock pot, blend until creamy and smooth. Add cashew mixture to the stock pot, stir and heat chowder for about 5 more minutes. Serve the potato corn chowder in your favorite soup bowls, topped with croutons.

Dairy Free Lemon Whipped Cream

Full Fat Coconut
1/2 organic powered sugar
1/4 cream of tartar
1 tbsp lemon zest
1/2 fresh lemon juice

Add all ingredients to a mixer or use a hand mixer and whip cream until it has doubled in volume
ONLY USE THE THICK CREAM PART OF THE COCONUT. Make sure the coconut is cold!

Super Moist Lemon Muffins

Ingredients

2 cups organic flour
2/3 cups pure can sugar
1 tbsp baking powder
1 egg replacement (I used bob redmill)
1 cup coconut milk ( I used organic natural value)
1/2 cup vegetable oil
zest of 2 lemons
2 tbsp lemon fresh juice

Grease 12 cup muffin pans
In a large bowl, mix the flour, sugar, baking powder together
In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside
In another bowl mix the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until smooth with a wooden spoon. Pour the mixture into the muffin pans and bake at 400 for 20 minutes

Dairy Free Lemon Whipped Cram Recipe is here

Pizza!

I used the dough recipe that I made my spinach pie
or

 you can use this New York Style Dough Recipe
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  

1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Your Favorite Vegan Cheez.
I used trader Joe's Mozzerella

Pomegranate Molasses

4 cups pomegranate juice
1/2 cup organic pure cane sugar
1/4 cup lemon juice


In a large sauce pan bring all ingredients to a boil, stirring constantly for 2 minutes. Turn down flame and simmer until the juice has reduced to 1 1/2 cups. Once cooled, pour into a glass jar and refrigerate.

Spinach and Chorizo Pies (No Meat)

Dough

1 Tbsp fast rise active dry yeast

1 1/2 cups warm water (115 degrees F)

5 cups all purpose flour

1 tbsp sugar

1 tbsp salt

3/4 cup olive oil

non-dairy mozzarella cheese

Place flour,sugar, salt and yeast in a stand mixer.  Add the Hook to the mixer. Mix dry ingredients on low and gradually add the oil, then water until dough comes together. On a floured counter, knead the dough until smooth and elastic. Use a pastry cutter to

divide the dough. Place one in a plastic bag and freeze it for a later time. Place the other dough in an oiled glass bowl for 2 hours to let it double in size.

Spinach Filling

2 lbs fresh baby spinach

2 sweet onions

2 tsp sumac (add in a coffee grinder or to turn them into powder form)

3 tbsp Pomegranate Molasses

Rinse, and dry spinach. I used a  salad spinner Saute onions and spinach until done. In a glass bowl add half of the saute onions, spinach. sumac powder and pomegranate molasses, mix well and set aside.

Chorizo

Remove casing from chorizo and add 1 tbsp olive oil to a pan and the chorizo and fry for 5 minutes until done. Add the other half of the saute onions and place mixture into a glass bowl.

Preparing pies

Roll half the dough until thin. Use wide circle cutter to cut out dough. Place about 1 tbsp of filling in the center of each circle. Don't forget to add the mozzarella to the chorizo before baking them. Pinch 3 edges of the circle over the center of the filling. Seal down one side, then across the other to form a pyramid shape. 

The non-meat, Chorizo I use is this 

Veggie Noodle Bowl

4 round guang dong dried noodles
2 cups fresh broccoli
1 sweet onion or red chopped
1 green zucchini
1 small green pepper
1 tbsp chikin better than bouillon
1 tbsp olive oil
1 tbsp sweet soy sauce
1/4 cup water
water for noodles

Add olive oil to a wok or frying pan. Stir-fry broccoli, onion, zucchini, pepper until the vegetable are done to your liking. Add the bouillon, sweet soy sauce and water. Add a cover and steam for 1  minute.

In another pot add water and boil noodles for 2 to 3 minutes. Drain and rinse noodles and add them to the stir-fry vegetables

Veggie Panini

2 cups Broccoli
1 cup salad mixed lettuce
1/2 cup mushrooms (optional)
1/4 cup thinly sliced red onion
1/2 thinly sliced cucumber sliced
vegan mayo
salt&pepper to taste
1 sheet of flax oat bran&whole wheat lavash bread (square)



Steam or stir-fry broccoli and mushrooms until it's done, set aside. Take 1 sheet of flax oat bran&whole wheat lavash bread (square) and lay it on a cutting board. Spread vegan mayo, add salad mixed lettuce, mushrooms, broccoli and sliced red onions. Fold the lavish bread like a burrito and brush it with some earth balance butter then, grill on both sides.

YUM!

Dark Chocolate Oatmeal Cookies

Ingredients

3/4 cup flour
1/4 cup unsweetened organic cacao powder
1/2 tsp baking soda
1/2 cup earth balance butter
1/2 cup organic cane sugar
1/2 tsp vanilla
2 tbsp steel cut oats
2 tbsp pecan nuts, chopped


Preheat oven to 350 degrees F. Spray oil on a cookie sheet or use parchment paper. Sift the first 3 ingredients into a bowl, set aside. In another bowl, using a hand mixer, cream earth balance butter until fluffy, add sugar and vanilla: beat until blended.

Add dry ingredients to the wet ingredients, Mix in oats with a wooden spoon until evenly distributed. Use your hands to form the cookie dough into a ball. You might have to wet your hand with water, first. Flatter dough to 2" round and placed them on a cookie sheet. Bake for 14 minutes.