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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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3 slices day old sandwich bread (cut off crusts and break bread into pieces)
1/2 cup dairy-free parmesan cheese (Galaxy Foods Vegan brand)
2 TBL flat leaf parsley, chopped finely
1/4 tsp sea salt
1/4 tsp ground pepper
1 egg replacer (Bob’s Red Mill 1 TBL egg replacer whisked with 3 TBL water)
1 package Gardein Chick’n Scallopini (remove from freezer as you gather ingredients)
2 TBL olive oil
2 TBL fresh lemon juice
1/4 cup water
1 TBL Dijon mustard
3 TBL dairy-free butter (Earth Balance)

In a food processor, add bread, parmesan, parsley, salt, and pepper and pulse until fine crumbs. Place on a small plate.

Prepare egg replacer and pour onto another small plate. Dip each Gardein chicken piece in the prepared egg replacer so it is lightly covered, then cover with bread crumb mixture, pressing so crumbs adhere.

In a large skillet, heat 1 TBL olive oil and 1 TBL dairy-free butter (Earth Balance). Place 2 pieces of breaded Gardein in pan and cook about 3 minutes each side, pressing down gently with a spatula to brown all crumbs. Repeat with final batch being sure to re-coat pan.

In a small pan, add lemon juice and 1/4 cup water and cook for 1 minute over low heat until steaming. Add in Dijon and whisk. Turn off heat and add in 1 TBL dairy-free butter (Earth Balance) and whisk until melted and combined. Divide sauce into 4 small ramekins for dipping.

Plate each Gardein piece over fresh baby greens and serve with a side of the lemon-mustard sauce.

Tip: If you love sauce, then I recommend doubling the sauce ingredients.

1 8oz container Tofutti Better Than Cream Cheese
1 14oz can artichoke hearts, rinsed, drained and chopped
1 10oz box frozen chopped spinach, thawed, rinsed and squeezed to remove excess water
1/2 cup Veganaise
1/2 cup parmesan cheese (vegan brand I like for this is Soya Kaas), plus more for garnish
1 clove garlic, pressed through garlic press

In a medium bowl, mix all ingredients with an electric mixer on low and then medium speed until combined. Spread mixture in a 9-inch pie tin. Sprinkle top with the additional parmesan Soya Kaas.

Bake at 350 degrees F for 25 minutes. I like to broil the top for 1 minute until slightly golden brown. Serve with Stacy’s Pita Chips, tortilla strips, multi-colored bell pepper sticks or other fresh raw veggies.

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

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1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
1 banana
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes

Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.

Makes 1 serving

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1 yam, peeled and cut into small bite-size pieces
fresh thyme, leaves removed and finely chopped
1 TBL Earth Balance
1 TBL olive oil
Salt and pepper, to taste

In a small skillet on high heat, melt dairy-free butter and add in olive oil. Add in 1/2 tsp thyme and yams and cook on medium to high heat for about 5 minutes, until yams are tender and browned. Remove from pan and place yams on a paper towel. Plate the yams and season with sea salt, pepper, and a light sprinkle of thyme.

Serves 2

Great side dish for breakfast, lunch or dinner. Add as a side dish to quinoa.

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1 butternut squash (3 lbs)
1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1-inch long pieces
1 1/2 cups Silk Creamer Original
1 1/2 cups Silk soymilk plain
3 cups water
salt and pepper to taste
fresh grated nutmeg
1/3 cup seeds or chopped and toasted nuts (pumpkin seeds, pistachios, walnuts, or hazelnuts work well) *optional garnish
1/2 cup non-dairysour cream (Tofutti) *optional garnish

Peel the squash. Remove the seeds and string, then cut into 2 inch chunks. Toss into a large pot. Add leeks, silk, and water. Salt generously and bring to a boil. Once boiling, lower heat to simmer and cook 35 minutes, or until squash is soft enough to mash.

Poor into a blender or food processor and puree until very smooth. You may need to do this part in batches. Leave room in blender for puree to rise. Always place a dish towel on the cover of the blender and hold down with your hand when you turn the blender on as the heat forces the top to want to pop off. Season with salt, pepper, and nutmeg. Return to pot and reheat if needed. This dish is best when very hot.

Ladle into bowls and garnish with Tofutti and a few seeds or nuts.
Serves 6

Tip: apples (tart is best, peeled, cored and cut into tiny pieces) work well for garnish too!

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4 carrots, washed, peeled, and cut into thin strips
4 parsnips, washed, peeled, and cut into thin strips
2 TBL olive oil
8 fresh sage leaves
6 fresh thyme sprigs
salt and pepper, to taste

Preheat oven to 400 degrees F.  Toss together all ingredients in a large baking dish, and season with salt and pepper. Roast for 15 minutes, then gently toss in dish to loosen vegetables. Roast 15 minutes more, toss again and roast 10 minutes more. Vegetables are done when they are fork tender.

Serves 8

Tip: for more flavor, add in 4 TBL maple syrup and juice from 1/2 of an orange.

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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

Flora2000

4 oz organic baby spinach (fresh or chopped frozen)
1/2 cup soymilk
1/2 cup pomegranate cherry juice
1 banana
1 cup frozen cherries
2 TBL ground flaxseed
1 TBL cocoa powder
1/2 tsp vanilla extract

In a blender, add spinach with soymilk and juice and puree for 1 minute. Add in remaining ingredients and puree until blended and smooth. Enjoy!

Serves 2