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Olive oil
1 1/2 cups soy crumbles
1/2 cup chopped onion
1 6 oz package of Lightlife Smoky Tempeh Strips Fakin’ Bacon, chopped into bite-size pieces
1 can (14-15 oz) baked beans, with juice (I used Whole Foods 365 organic original)
1 can (14-15 oz) kidney beans, with juice
1 can (14-15 oz) butter beans, with juice
1/2 cup ketchup
3/4 cup brown sugar (light)
1 tsp salt
2 tsps vinegar
1 tsp prepared yellow mustard (French’s)

In a large kettle, add 1-2 TBL olive oil over high heat, then add in onion and soy crumbles. Cook for 5 minutes, stirring occasionally. In a medium skillet, add in 1-2 TBL olive oil over high heat, then add cut tempeh bacon and fry, stirring on occasion, for 4-5 minutes to lightly crisp the pieces.

Add the beans with juice, and remaining ingredients to onion/soy crumble kettle.  Add in tempeh bacon to kettle mixture as well. Stir to combine. Pour mixture in a casserole or baking dish, about 9X13, and bake at 350 degrees F for 40 minutes.

Serve in bowls and garnish with Tofutti Better Than Sour Cream and sliced scallions. Serves 6

Costume SuperCenter

1 cup vegetable broth
1 TBL tamari (soy sauce)
1 TBL brown sugar
2 tsp cornstarch
1/2 tsp salt
2 tsp vegetable oil
2 tsp Asian sesame oil
1 package of firm tofu, drained, rinsed, patted dry and cut into 1×1/2-inch cubes (I like House brand)
1 large carrot, peeled and cut into small pieces
1 red pepper, cut into 1-inch pieces
3 green onions (scallions), sliced thin
2 garlic cloves, pressed through garlic press
1 TBL minced, peeled fresh ginger (or use frozen Dorot cubes)
8 oz mushrooms, thinly sliced

Combine broth, tamari, brown sugar, cornstarch, and salt until well blended and set aside.

In a large skillet, heat the vegetable oil and sesame oil over high heat. Add cubed tofu and stir fry, turning frequently, until lightly browned, about 4 minutes. Transfer to a bowl once done. In the same large skillet, add in carrot, red pepper, green onions, garlic, and ginger and stir fry until tender yet crisp, about 3 minutes. Add the mushrooms and continue to stir fry for 3 more minutes.

Add in the broth mixture and the cooked tofu cubes and stir fry until the sauce bubbles and thickens, about 3 more minutes.

Serve over brown rice, long grain rice or quinoa.

Serves 4

Costume and Party SuperCenter

3/4 cup brown rice
1/4 cup wild rice
2 tsp sea salt
1 bunch of asparagus, rinsed and bottom ends cut off and discarded
1 TBL olive oil
2 celery stalks, finely chopped
1/2 brown onion, finely chopped
1/3 cup carrot, finely chopped
1/2 tsp dried thyme
6 cups vegetable stock
2 TBL scallions, finely chopped
1 TBL fresh italian parsley, finely chopped
1 TBL soy sauce (use tamari)
1/2 tsp hot pepper sauce (such as Tabasco)
fresh ground pepper, to taste

In a medium saucepan, add water, brown and wild rice, and salt. Bring to a boil, then cover and reduce heat to simmer for 45 minutes, until water is absorbed.

Steam asparagus for 2 minutes until tender but still crisp. Drain and rinse with cold water. Once cooled, cut into 1 inch pieces, keeping a few tips for garnish.

In a large saucepan, add olive oil, celery, onion, carrots, and thyme. Cook for 4-6 minutes on low heat until tender, stirring occasionally. Add in vegetable stock and cooked rice. Bring to a boil, then cover and reduce to simmer for 10 minutes.  Remove from heat and cool a few minutes.

Pour small batches of mixture into a blender (fill only half way). Be sure to leave half of the room since heated ingredients pressurize. Place blender cap on and cover with a towel while holding down cover. Use blend and puree cycles until smooth. Pour into pan and repeat process until all is blended.

Add cut asparagus, scallions, parsley, soy sauce, hot pepper sauce, and freshly ground pepper to blended soup and stir to combine. Simmer to re-heat and serve in bowls with asparagus tip garnish and a dollop of Tofutti Better Than Sour Cream.

Serves 6

This recipe is hearty yet on the bland side. I like to spice up my individual bowl by adding in 1-2 shakes of additional hot pepper sauce. If you are one who prefers a completely smooth soup, then add in the asparagus, scallions, and parsley to the blender and puree with the broth/rice mixture. Serve with a side of crusty bread.