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1 stick Earth Balance
1 large brown onion (diced)
1 shallot (diced)
1 clove garlic (pressed through garlic press)
1 TBL olive oil
2 cups Arborio Rice (risotto) Lundberg brand
8 cups Imagine Organic No-Chicken Broth (bring to boil and keep on         low simmer in separate pan)
¼ cup parmesan (Daiya Italian shreds), plus more for garnish
1 TBL white wine (optional)
1/2 lemon (squeezed, seeds removed)

In large skillet on medium heat, melt earth balance. Then add olive oil, shallot, garlic and onion and sauté for 3 minutes. Add arborio rice and toss until rice turns white (3 minutes).

Ladel in No-Chicken broth (2 big ladels at a time) to cover rice. Simmer until most liquid absorbed. Stir occasionally. Keep adding in 2 big ladels of broth and simmer. Repeat until all broth is gone. This process should take approx 20-25 minutes. Test at 20 minutes.

Once done, season with salt and pepper and add lemon and white wine, if using. Stir in parmy.
Serve with steamed cut asparagus on top or mixed in. Garnish with a light sprinkle of parmesan.

Park Hotel

1/4 round (1.5 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1 TBL olive oil
1 tsp balsamic vinegar
1 Gardein Beefless Burger (frozen)
1 slice of cheese by Galaxy Nutritional Foods Rice Cheddar Flavor
1 English Muffin by Food For Life (Living 7-Sprouted Grains)
handful of baby greens
1 slice of red onion, finely chopped

In a small bowl, crumble in blue cheese, add oil and balsamic and lightly mix to combine.

In a small frying pan, cook frozen burger according to package instructions (you can choose to grill instead). Once done, add on cheddar cheese slice and cover for 30 seconds to melt.

While burger cooks, toast english muffin. Top toasted bottom half of muffin with baby greens and red onion. Then lay on the cheddar cheese burger and top with the blue cheese mixture.

Makes 1 outrageous burger

BulkOfficeSupply.com

1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces

In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.

Preheat oven to 375 degrees F.

In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder.  Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.

In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.

Serves 6-8

Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.

Wal-Mart.com USA, LLC

Lima Bean Puree
1/2 onion, chopped
1 10 oz frozen package of lima beans
4 leaves of fresh mint
2 TBL olive oil, plus more for pan

In a frying pan, heat about 1 TBL olive oil, and saute onion and frozen lima beans, on medium heat for 5 minutes, stirring occasionally. Once done, place in a food processor and puree , adding in fresh mint leaves and 2 TBL olive oil until you have a mashed potato consistency.

While the above sautes, get started on your chicken rub.

Chicken
zest of 1 lemon (outside yellow part only of entire lemon)
1 clove garlic, pressed
2 sprigs of fresh rosemary, finely chopped
2 heaping TBL of Dijon Mustard
Dash of cayenne pepper
1 TBL olive oil, plus more for pan
1 package of frozen Gardein Chick’n Scallopini (4 pieces)

In a small bowl, combine the zest of 1 lemon, garlic, rosemary, Dijon, cayenne, and olive oil. Mix to combine.

In a large frying pan, heat 1 TBL olive oil, rub both sides of each piece of Gardein chicken and place in pan. Fry each side for 3 minutes.

Serve over the lima bean puree.

Serves 4

Office Supply

2 TBL olive oil
1 lb soy crumbles frozen (substitute for ground beef)
2 cloves garlic (pressed through garlic press)
1 tsp dried basil
1 tsp dried oregano
3 cups pasta sauce
salt & pepper to taste
1-2 TBL red wine (optional)
1 cup Imagine Organic No-Chicken broth
8 oz Tofutti Better Than Cream Cheese
1-2 TBL white wine (optional)
3 cups grated mozzarella (Daiya shreds)
no-boil lasagna noodles (Whole Foods 365 brand is egg free)
2 cups broccoli (shaved with serrated knife, microwave 1 minute)
1 cup parmesan (Daiya Italian shreds or Soya Kaas)

Pre-heat oven to 400 degrees. Grease 9×13 pan. In large skillet, add olive oil, soy crumbles, garlic, basil and oregano, stirring and combining ingredients, about 4 minutes medium-high heat. Stir in pasta sauce and bring to a simmer. Simmer for 2 minutes. Season with salt and pepper. Add red wine, if using. Set aside.

In medium saucepan over high heat, bring No-Chicken broth to a boil.  Turn to low heat and add Tofutti. Whisk until combined and smooth, about 4 minutes. Season with salt and pepper. Add white wine, if using.

Spoon half of the meat sauce into the pan for an even layer. Sprinkle 1 cup grated mozzarella over the meat sauce. Top with lasagna noodles (4-5). Add shaved broccoli. Pour Tofutti cream cheese sauce over the broccoli. Cover sauce with another cup of grated mozzarella. Arrange lasagna noodles (4-5) over the cheese, then spoon remaining half of meat sauce over the noodles as evenly as possible. Sprinkle with remaining mozzarella and grated parmesan.

Bake 40 minutes. Remove from oven to rest 10 minutes before cutting.

Pass on the garlic bread and have a healthier and delicious side dish of kale chips or heirloom tomatoes cut up with freshly made basil vinaigrette.

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1 lb soy crumbles (frozen)
2 TBL olive oil
1/4 cup taco seasoning, fill with water to 1 cup line and stir
taco shells
Daiya shredded cheddar cheese
shredded lettuce
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
salsa
guacamole

In large skillet or wok, add olive oil and soy crumbles. Heat medium to high and toss for 3-5 minutes.  Add taco seasoning mixed with water, cover and simmer for 5 minutes.

Heat taco shells in oven according to instructions. 
Layer taco shells with cheese, crumbles, more cheese, lettuce, sour cream, red bell pepper, and scallions. Serve with sides of salsa and guacamole, or layer these in if preferred.

Diabetics, use iceberg lettuce cups instead of taco shells.

Tip: I like to spoon the sour cream into the bottom corner of a small zip-lock baggie and seal closed, leaving a small section unsealed to let the air out. Snip the bottom corner (small snip) and squeeze out the sour cream into taco shells. You can do the same for the guacamole. This lets you control the amount you use and disperse it evenly in the taco shells.

Use leftovers for a Taco Salad

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12 large Tuscan kale leaves, rinsed, dried, cut in half lengthwise removing center ribs and stems (also known as dinosaur, lacinato, palm tree, or black  kale)
1 TBL olive oil
1 tsp lemon juice (optional)
sea salt and pepper to taste
Soya Kaas parmesan soy cheese (optional – tastes good without soy cheese)

Preheat oven to 250 degrees F. In a large bowl toss the kale leaves with the olive oil. Season lightly with salt and pepper and sprinkle with soy parmesan cheese. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes. Transfer to paper towels to cool and soak up any excess oil.

Nutritional benefits: Tuscan kale is highly nutritious. One cup provides more than 100 percent of the daily value (DV) of vitamins A and K, and 88 percent of the DV for vitamin C. Kale is a rich source of organosulfur compounds that have been linked to cancer prevention. High in fiber, kale also contains more easily absorbed calcium than milk.

This recipe is a great starter or side dish to lasagna.

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2 cups brussel sprouts
1 clove garlic pressed through garlic press
1 TBL olive oil
1 TBL Earth Balance
2 TBL water
¼ tsp lemon juice
Salt to taste

Rinse brussel sprouts and cut in half. In wok or skillet on high heat, heat olive oil, Earth Balance, garlic and cut brussel sprouts. Saute, turning for 1 minute. Add a 2 Tablespoon of water and cover to get the steam going. Reduce heat to medium and keep covered for about 5 minutes. Check to see if tender. Once done, add lemon juice and salt to taste, giving a final toss in pan to combine.  Serve hot.

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3/4 cup pearl barley
11 cups broth (Imagine No-Chicken broth)
2 TBL olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt and pepper to taste
1/2 bunch chopped parsley (for garnish) 

In a medium saucepan, bring 3 cups of broth and barley to a boil over medium heat. Cover and reduce to simmer for 1 hour, or until the liquid is absorbed.

Heat olive oil in a large pot and add in onion, carrots, celery, and mushrooms. Cover and cook on medium-high for about 5 minutes until softened. Add in the remaining broth and simmer for 30 minutes, covered.

Add the barley to the large pot and simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot and garnish with chopped parsley.

Serves 6

Macys.com

2 cups soy milk (plain or vanilla)
1 cup quinoa, rinsed
3 TBL light brown sugar
1/8 tsp ground cinnamon
1 cup fresh berries

In medium saucepan bring soy milk to boil. Add quinoa and return to boil. Reduce heat to low, and simmer, covered, until most of the soy milk has been absorbed, about 15 minutes.

Stir in brown sugar and cinnamon. Simmer, covered, until almost all the soy milk has been absorbed, about 8 more minutes.

Serve in bowls and garnish with fresh berries. Add in optional items to customize to your liking, such as ground flax seed, nuts, earth balance, sprinkle of brown sugar or a splash of soy milk. Use almond milk instead of soy.

Makes 2 cups