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 package Nate’s frozen vegan meatballs
1 14oz can jellied cranberry sauce
1/2 cup brown sugar
1 TBL Dijon mustard
1/2 cup red wine

In a small bowl, mix cranberry sauce, brown sugar, mustard and wine until combined. Place frozen meatballs in large skillet and pour sauce over meatballs to cover. Simmer on low, covered, for 30 minutes.

Vegan meatballs are not as firm, so be careful if you move them around in the pan and when you remove them from the pan. Serve over a bed of long grain white rice. Or, you can let cool slightly and serve alone on individual mini plates with a toothpick or mini fork.

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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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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

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½ cup all-purpose flour
1 cup Bob’s Red Mill Rolled Oats
¼ cup Earth Balance, softened
¼ cup brown sugar
4 cups frozen berries (used mixed or any of your favorites)

Preheat oven to 375 degrees F. In a medium bowl, mix together the flour, oats, Earth Balance, and brown sugar until combined. In a 8” or 9” baking dish, lay in frozen berries. Crumble flour oat topping over the berries to cover. Place a piece of aluminum foil under the pie dish to catch any spills. Bake for 65 minutes. Serve warm garnished with a scoop of vanilla soy ice cream or some SoyaToo Rice Whip or Soy Whip topping.

*can make in individual ramekins if preferred.

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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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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

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.

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1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
2 TBL ground flaxseed
1/2 cup chopped nuts *Optional (walnuts and pecans work well)
2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water
3 ripe bananas, mash with a fork
1/2 cup olive oil (or a vegetable oil of your choice)
1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a loaf pan and set aside.

In a medium size bowl, add in flour, baking powder, baking soda, salt, brown sugar, and flaxseed. Mix well to combine. Add in nuts, if using, prepared egg replacer, mashed bananas, oil, and vanilla. Mix well until all of the ingredients are combined.

Pour batter into the greased loaf pan and bake for 60 minutes. Cool for 15 minutes before removing from the pan. Flip pan over to remove loaf and continue to cool on a piece of parchment paper or wire rack covered with parchment.

*Tip: you can add in nuts once you pour the batter into the pan. I like to make half without nuts, 1/4 with pecans and 1/4 with walnuts. I use a knife to work the nuts into the batter and lay a few of the same nuts on top of the batter.

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3/4 cup frozen edamame beans, pre-shucked
2 cups fresh spinach, tightly packed
3 cloves of garlic, pressed
1/2 cup tahini paste
2 TBL olive oil
2 TBL flax oil
1 TBL lemon juice
1 TBL Braggs or tamari
1-2 tsp Asian chili-garlic sauce
1/2 tsp salt
1/4 tsp pepper
sesame seeds for garnish (optional)

Steam edamame until thawed and bright green. In food processor, add in edamame remaining ingredients and blend until smooth. Serve with pita wedges and fresh raw veggies. Use in wraps as a spread.  Great source of protein.

Makes about 2 cups