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2 slices french bread (toasted)
3 slices Lightlife Tempeh Fakin’ Bacon 
Tomato slices
Mixed Greens
Vegenaise

Cook bacon according to package directions. Once done, lay out on paper-towel. On toasted bread, spread vegenaise on both sides, lay on bacon, top with tomato and lettuce and place bread on top. Cut in half and serve. Makes 1 sandwich. Can use in a tortilla wrap too.

Lightlife Fakin’ Bacon 3 strips contains 8 grams of protein and is low in sugar, carbohydrates and calories.

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1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

In a medium saucepan, add water and quinoa and stir. Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside to cool.

In a large skillet on medium heat, heat oil and add in onion, garlic, and sweet potatoes and saute until sweet potatoes are tender but firm to the bite.  Add in cumin (if using bell pepper, add in now) and saute for 2 minutes. Set aside.

If using chopped nuts, toast in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

In a large bowl, whisk together the lemon juice, Braggs and maple syrup. Add spinach leaves and toss to coat. Add in quinoa, sweet potato mixture, and nuts and stir gently to combine. Salt and pepper to taste. Serve warm or chilled.

Serves 4

Sweet Potatoes are loaded with sweet flavor and nutrients that help boost the immune system and provide disease-preventing, cancer-fighting benefits. Loaded with vitamins A and C, this tuber vegetable acts as an anti-inflammatory.

Low on the glycemic index this root vegetable has less of an effect on blood glucose levels, making it desirable for diabetics.

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1 head of broccoli, cut into small pieces and rinsed
1 TBL Earth Balance
1/4 tsp lemon juice
salt to taste

Cheese Sauce:
1 TBL Earth Balance
8 TBL Silk Original (use 1-2 TBL more after adding cheese if you like sauce thinner)
1/4 cup Daiya yellow shredded cheese
1/4 cup Daiya mozzarella shredded cheese

Place cut broccoli in medium pan and fill bottom with water. Over medium-high heat, bring to low boil, with cover on, and reduce to a low simmer so broccoli steams, about 5 minutes. Drain water, add in 1 TBL Earth Balance and lemon juice, salt lightly to taste, toss, and place cover back on until ready to use.

While broccoli is steaming, make the cheese sauce. In a small pan, warm Earth Balance and Silk over low-medium heat. Add in Daiya cheese and stir until melted and combined.

Plate broccoli and drizzle on cheese sauce.
Serves 4-6

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2 TBL extra virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups Imagine no-chicken broth (vegan)
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 TBL chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper

*Best made a few hours before you are ready to serve. Let stand at room temperature.

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add no-chicken broth, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.

While rice cooks, preheat oven to 400 degrees F. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.

Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Serves 6

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2 cups raw whole cashews
1 1/3 cups of filtered water
½ lemon (squeeze juice and discard lemon)
1 TBL Coconut Oil Spectrum Organic
2 TBL chives or scallions diced
1 clove garlic (pressed through garlic press)
¼ tsp sea salt

Put cashews in blender. Pour in water. Use mix, chop and puree settings on blender until smooth (1 minute).  Add in lemon juice, coconut oil, scallions, garlic and sea salt. Mix and puree for 1 minute longer. Refrigerate for 1 hour before using. Spread will firm up in the refrigerator. Spread on bagels and toast or use as a dip for Amy’s tofu scramble in pocket.

For a sweet twist, substitute garlic, scallion and sea salt with 1-2 TBL Agave Nectar to your liking. Spread on pancakes and waffles for a sweet cream cheese spread.

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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

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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.

La Quinta Corporation

4 TBL Vegenaise
1 TBL prepared horseradish
4 slices Rice mozzarella cheese (Galaxy Foods)
1 cup baby greens (spring mix) lettuce
1 package Tofurky roast beef style slices
1 tomato, sliced thinly
4 french rolls (sub style)

Mix together vegenaise and horseradish in a small bowl until combined. Lightly toast french rolls. Lay a cheese slice on the bottom of each warm toasted roll. Top with baby greens. Pile on 4-5 slices of tofurky roast beef slices. Drizzle horse radish sauce over roast beef. Top with tomato slices. Spread horseradish sauce on the inside of the top roll and place on sandwich. Serve with fresh raw veggies.

Makes 4 sandwiches

Tip: Add in more or less of the horseradish to your liking.

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1 tortilla (I used a small red chile tortilla)
2 pieces Health is Wealth Chicken-Free Buffalo Wings Vegan
1/4 avocado, cut into chunks
1/4 red bell pepper, diced (use any color you like)
handful of mixed baby greens
1 TBL BBQ sauce by Organic Ville
drizzle of creamy garlic dressing by Follow Your Heart (vegan)

In a small bowl, toss baby greens with bbq sauce and dressing. Lay baby greens in tortilla. Sprinkle in avocado and red bell pepper. Microwave 2 faux chicken pieces on paper plate, covered in damp paper towel, for 30 seconds. Turn and do another 20 seconds. At the touch, pieces should be warm, cooked through but not dried out. Cut into pieces and lay in tortilla. Roll up tortilla, cut in half and enjoy. Makes 1 tortilla.