Adapted from www.allrecipes.com

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 3 cloves minced garlic
• 1 teaspoon ginger paste
• 4 medium sized red potatoes potatoes, scrubbed and cubed (I prefer to leave the skin on)
  
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower (one large head will do)
• 3/4 cup crushed tomatoes
• 3/4 cup peas
  
• 3 teaspoons chopped fresh cilantro

Preparation

1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes, stirring occasionally.
2. Mix the cauliflower, tomatoes, peas and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

I cannot recall where this recipe originally came from, but I am glad I finally had the gumption to try it (even with the few tweaks I made)!

• 1 roasted red pepper, skin, stem & seeds removed (the red pepper I was going to roast looked good from the outside, but was not so fresh looking on the inside, so I substituted it for 1 chili in adobo sauce - which gave it a nice smoky flavor)
  
• 1 1/2 cups raw cashews
• 1-7 ounce can jalapenos, drained
• 2/3 cup nutritional yeast
• 2/3 cup water
• 1/4 cup toasted sesame seeds
• 1/4 cup olive oil
• juice from 1 lime
• 1 1/2 tablespoons low sodium tamari sauce
• 1 1/2 teaspoons paprika (for color)
• dash of hot sauce or salsa

Preparation

1. Throw all the ingredients into a blender and blend until creamy. Warm sauce gently over low heat and pour over corn chips.

Recipe and photo from http://kblog.lunchboxbunch.com/

• 2 cups diced tofu, extra firm
• 3 Tbsp creamy peanut butter
• 1/4 cup white sesame seeds
• 3 Tbsp peanut or olive oil
• 1 lime, juiced
• 3 Tbsp soy sauce
• 2 Tbsp water
• 2 Tbsp agave syrup
• 1 tsp red pepper flakes (or cayenne)
• 2 Tbsp fresh ginger, chopped
• 3 garlic cloves, grated or chopped

Preparation

1. Add oil, garlic, ginger, peanut butter, agave syrup, lime juice and a pinch of sesame seeds to a satue pan.
2. Saute on medium-high heat for a minute.
3. Chop the tofu into cubes or thin slices and marinate in 3-4 tbsp soy sauce soy sauce and 2 Tbsp water for five minutes (while you do the first saute above).
4. Add tofu to pan with the peanut mixture. Stir/toss well over high heat for a minute to coat tofu.
5. Turn heat to medium. Cover pan and allow steam and heat to cook tofu for a few minutes. Constantly move covered pan around, to preventing burning.
6. Uncover pan and check for doneness of tofu. It should be fluffy from the steam and cooked through. If the mixture looks dry, add a Tbsp of water and a tsp of soy sauce and re-cover to steam. Once the tofu looks fluffy with a few browned edges, turn heat to medium-low.
7. Sprinkle in red pepper flakes and toss tofu a few times-gently. Pour in sesame seeds. Allow the seeds to stick to tofu. Add more or less if necessary to coat about 1/2 of the total surface area of the tofu.
8. Saute sesame crusted tofu for a few minutes, uncovered. Sesame seeds should be crusted and lightly toasted.

Serve over a bed of fresh chopped cabbage or on a bed of steamed veggies and brown rice.

Recipe from: www.care2.com

• 1 tablespoon extra-virgin olive oil
• 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
• 2 cups chopped yellow onion
• 1/2 teaspoon sea salt
• 3 cloves garlic, minced
• 2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
• 4 cups vegetable stock
• 2-3 teaspoons fresh rosemary leaves

Preparation

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Adapted from www.theppk.com

• 8 oz dry round udon noodles (I like buckwheat udon, which is made from a seed and has many health benefits)
  
• Olive oil for sauteeing
• 1 pound broccoli florettes (6 cups)
• Medium red onion, thinly sliced
• 2 teaspoons fresh minced ginger
• 3 cloves garlic, minced
• Big pinch red pepper flakes
• 2 cups vegetable broth mixed with 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1 Tablespoon soy sauce
• 1/2 cup light coconut milk
• 4 teaspoons toasted sesame seeds

Preparation

1. First boil water for the udon. Cook udon according to package directions. Once cooked, drain and rinse with cold water and set aside.
2. Meanwhile, preheat a large pan over medium heat. Saute broccoli in a few drops of oil and a pinch of salt for about 7 minutes. Keep covered while cooking, lifting the lid just to stir a few times. In the meantime, prep everything else.
3. When broccoli is done, remove from pan and set aside. Next saute onions in a drop of oil, with a pinch of salt for about 3 minutes. You want them to retain some crunch. Remove from pan (transfer to the same bowl as broccoli to cut down on dishes). Now you’ll make the sauce in the same pan.
4. Saute the garlic and ginger in a little oil for about 1 minute. Mix in the red pepper flakes. Add the vegetable broth/cornstarch, the curry powder and soy sauce. Cover pan and bring to a boil. Let thicken a bit, for about 3 minutes. Mix in coconut milk and turn off the heat.
5. Add noodles to the pan and mix to coat. Then fold in the broccoli and onions. Divide between bowls and sprinkle with sesame seeds.

• 1/2 cup raw walnuts
• 1/4 cup raw almonds
  
• 1 tbsp. ground flax seeds (optional)
  
• 1/3 cup dried organic cherries
• 1/3 cup dried organic strawberries
• 5 large organic Medjool dates, pitted (about 1/3 cup)
• flaked coconut

Preparation

1. Chop the nuts until coarsely chopped. (Optional: Add the flax seeds to the mixture.) Finely chop the cherries, strawberries and dates, and press together until combined. 
2. In a separate, small bowl mix the chopped nuts and coconut together.
   
3. Form the sticky ingredients into balls about the width of a quarter. Roll them in the nut and coconut mixture. Makes about 16.
4. Chill for 2 hours and store in the refrigerator for a few days (if they last that long).
   

For faster preparation: if you have a food processor, you can chop the nuts/flax seeds in it, remove, and then chop the moist ingredients in it.

Adapted from www.101cookbooks.com

• 8 ounces sliced Seitan
• 1 cup brown rice
  
• 6-8 stalks of Broccolini
• 2 Clementines
• 1 Tablespoon Vegetable Oil
  Clementine Teriyaki Sauce
• 1/2 cup low sodium Tamari
• 1/3 cup honey
  
• 1/3 cup fresh Clementine juice
• 1/4 cup + 1 Tablespoon rice vinegar
• 1/4 cup water
• Zest from 1 Clementine

Preparation

1. Cook rice.
   
2. Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. (The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles, so if you don’t see those, keep cooking). Once the sauce is done, it’ll taste good but pretty strong. Set aside.
3. While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8″ thick medallions.
4. Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.
5. Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the brown rice.

Adapted from www.allrecipes.com

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 30 ounces black beans, rinsed, drained, and mashed
• 2 tablespoons yellow cornmeal
• 1 1/2 tablespoons cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 cup salsa

Preparation

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

From http://veganyumyum.com

• 1 large, ripe tomato (2 cups roughly chopped, 1 1/2 cups blended)
• 1/2 cup Raw Cashews
• 1 Tablespoon tomato Paste
• 1/4 cup Water
• 2 Tablespoons Olive Oil
• 2-4 Cloves Garlic, minced
• 6 ounces Whole Wheat Spaghetti
• 1 teaspoon Salt
  
• 2-3 Tablespoons Wine or Water, optional
• 1-2 teaspoons Freshly Cracked, Coarse Black Pepper
• 1 Large Handful Fresh Basil Leaves, chopped

Preparation

1. Put a large pot of salted water on to boil.
2. Core the tomato, then roughly chop it. Add it to your blender, seeds, skin and all. Add cashews, tomato paste, and water. Blend until very smooth.
3. Add olive oil to a large saute pan over medium-high heat. Add garlic and saute until golden, being careful not to burn. Once water is boiling, add pasta. Pour sauce from the blender into the saute pan and bring to a simmer. Add salt and let cook for 4-5 minutes, stirring occasionally.
4. If desired add wine/water to thin out the sauce. Taste and season more if necessary. Let simmer until pasta is finished cooking. Once pasta is cooked, drain. Add pasta to the saute pan with black pepper and freshly chopped basil leaves. Toss to coat. Serve immediately, garnishing with more pepper and basil.