Office Supply

4 medium to large russet potatoes, peeled and diced for boiling
2 TBL Earth Balance (dairy-free butter)
1/4 cup Silk Creamer Original
salt and pepper, to taste
2 packages Hains Vegetarian Brown Gravy Mix (dry)
3 medium sized mushrooms, sliced and diced
1 clove garlic, pressed through garlic press
12 oz of soy crumbles (use your favorite brand)
1 large carrot, peeled and sliced lengthwise and diced into small pieces
1/2 cup frozen peas
1/2 cup frozen corn
1 cup Daiya cheese (yellow) cheddar *optional

Boil the potatoes until soft. Drain and mash the potatoes with the Earth Balance and Silk. Season with salt and pepper, to taste.

While potatoes are boiling, prepare mushroom gravy. Mix dry gravy packets with water according to package instructions, whisk and add in diced mushrooms. Bring to boil and whisk until gravy thickens, about 4 minutes. Turn off heat and add in garlic, whisking to combine, and cover until ready to use.

Preheat oven to 350 degrees F. In a 9×13″casserole dish mix in soy crumbles, carrots, peas, corn, and mushroom gravy. Mix to combine. If using Daiya cheese, sprinkle evenly over the top of the mix. You can even do half with cheese and half without. Finish off by covering the entire top with mashed potatoes, trying to keep the potatoes fluffed. Bake for 40 minutes, until the potato peaks are slightly browned.

Serves 4-6

Tip: For gravy, instead of using water, try using Imagine no-chicken broth or a vegetable broth to give this dish added flavor. If you like onion, add in 1/3 cup diced brown onion to the gravy when you add in the mushrooms.

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4 ears of corn on the cob, husks removed and cleaned (white corn is my favorite)
2 limes (1 lime will be reserved for garnish and cut into 4 pieces or wedges)
1/2 stick of Earth Balance soy butter
1 TBL cilantro, finely chopped
salt for the finished corn *optional

In a large pot, lay in corn on the cob pieces, fill with water, and bring water to a boil. Once water starts to boil, boil for 5 minutes.

While corn is on the stove, make the cilantro lime butter. Place Earth Balance in a zip-lock baggie. Cut 1 lime in half, squeeze the juice into the butter zip-lock baggie and cut off some of the lime pulp after squeezing and add to the baggie. Toss cilantro into baggie and zip shut, except for a tiny corner to let the air out. Gently massage the baggie to combine the butter, lime and cilantro. Once combined, unzip, turn the baggie inside out to lay the mixture on a sheet of saran wrap plastic wrap (note, there will be lime juice that did not mix in with the butter, keep this together with the butter in the plastic wrap). Fold up the plastic wrap to enclose the butter and loose lime juice and roll into a small log. Stick in freezer until ready to use (less than 15 minutes).

Once the corn in done, place each piece on its own plate, spread with the cilantro lime butter and sprinkle with salt. Cut a slice of the butter and lay on top for garnish. Add a lime wedge to the plate for garnish and serve.

Tip: To get my corn water to come to a boil faster, I use some water from my hot water dispenser. If you have one, use half of the water from here so it comes to a boil quicker. You can place a lid on the pot until it starts to boil, but always leave ajar, slightly tilted off so the water does not boil over. Remove cover once boiling.

Park Hotel

1 box of Farfalle bow-tie pasta
splash of olive oil
dash of salt

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

Fill a large pot with water for the pasta and bring to a boil. Add in olive oil, salt, and pasta. Cook according to directions or a few minutes longer if you do not like al dente. Once pasta is done, drain and set aside until ready to use.

When pasta is almost done, 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.

Add cheese sauce to pasta and gently toss. Plate and garnish with parsley. Salt to taste.
Serves 4-6

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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¾ cup Vegenaise
½ tsp curry powder
2 TBL lemon juice
¼ tsp salt
2 packages for Yves Meatless Lemon Herb Chicken Skewers, cook according to package and cut into smaller bite-size pieces
1/3 cup celery, diced
1/3 cup red onion, diced
¼ cup golden raisins
¼ cup roasted salted cashews, coarsely chopped
1 TBL cilantro leaves, minced
Bread of your choice (I like a rustic french bread)

In a large bowl, whisk together Vegenaise, curry powder, lemon juice and salt. Add prepared and cut Yves skewer pieces, celery, onions, raisins, cashews and cilantro. Stir until combined. You can serve immediately or refrigerate for 1 hour to chill. Just before serving, spread on bread and enjoy.  Serve open-face. Makes about 6 sandwiches.

I like to serve with a side of diced celery (small bite-size pieces). If your Whole Foods market does not carry Yves skewers, place a special order with the store. They can order for you. I have had to do this and it works out nicely. Just plan ahead. I also stock up when I find them and stick them in the freezer to keep until I am ready to use.

Costume SuperCenter

1/2 cup uncooked quinoa
1/2 tsp kosher salt
dash of pepper
1 clove garlic, pressed through garlic press
2 TBL extra virgin olive oil
2 TBL lemon juice
1/4 cup finely chopped parsley (curly)
8-12 small cherry tomatoes (use half red and half yellow), sliced in half
1 cup chopped cucumber (English goes well)

Cook quinoa according to package instructions. Once done, transfer to a bowl to cool until ready to use.

Mix remaining ingredients in a medium bowl. Add quinoa and gently toss to combine. Serve with Yves Lemon Herb Chicken Skewers (shown) or Gardein Beefless Tips.

Serves 4
Tip: Whole Foods will special order Yves skewers for you. Just call it in to your store using the grocery department. I order a case, which is only 8 packages (2 skewers each) and keep in the freezer until ready to use. Took 1 day for my order to come in. Give them your number and they will call you once the product is in the store. Try my Madame Curry recipe.

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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