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
2 cans 14 oz each cannellini beans
1 bunch of asparagus, rinsed and cut into bite-size pieces (discard bottom 2 inches)
2 cloves garlic, pressed through garlic press
2 TBL olive oil
1 TBL Earth Balance
Lemon juice (about 1 TBL)
Daiya Mozzarella Shreds (1/4 cup to mix in and more for garnish-Optional)
Salt to season
In wok or large sauté pan, add olive oil, Earth Balance, garlic and asparagus. Sauté for 3-5 minutes on medium to high heat. Add cannellini beans with juice from cans. Bring to mild boil to thicken sauce. Cover while boiling and reduce to low simmer for about 5-7 minutes, stirring every few minutes. Sauce will thicken and turn to a creamy texture. Once done, add in lemon juice. Stir to combine and serve in bowls. Season with salt and garnish with a sprinkling of Daiya Mozzarella Shreds.
1 14 oz package extra-firm tofu
2 TBL extra-virgin olive oil, divided
1 TBL balsamic vinegar
3/4 tsp sea salt, divided
1/2 tsp freshly ground pepper, divided
1 cup frozen pearl onions, thawed
2 medium carrots, halved lengthwise and sliced
2 cloves garlic, minced
1 bay leaf
8 oz mushrooms, sliced
2 TBL plus 1 tsp all-purpose flour
2 cups light- to medium-bodies red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir
2 tsp earth balance
Drain, rinse and pat tofu dry, then cut into 1/2 to 3/4 inch cubes. Heat 1 TBL oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, about 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit in one layer. Sprinkle with vinegar, 1/4 tsp salt and 1/4 tsp pepper and gently toss to combine.
Heat the remaining 1 TBL oil in the pan over medium heat. Add onions, carrots, garlic and bay leaf and cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms and cook while stirring until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour and stir to coat.
Add wine, the remaining 1/2 tsp salt and 1/4 tsp pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add earth balance and stir until heated through, about 1 to 2 minutes. Remove the bay leaf before serving. Serve over pasta or rice.
4 servings (1 cup each)
3/4 cup pearl barley
11 cups broth (Imagine No-Chicken broth)
2 TBL olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt and pepper to taste
1/2 bunch chopped parsley (for garnish)
In a medium saucepan, bring 3 cups of broth and barley to a boil over medium heat. Cover and reduce to simmer for 1 hour, or until the liquid is absorbed.
Heat olive oil in a large pot and add in onion, carrots, celery, and mushrooms. Cover and cook on medium-high for about 5 minutes until softened. Add in the remaining broth and simmer for 30 minutes, covered.
Add the barley to the large pot and simmer for another 5 minutes. Season with salt and pepper to taste. Serve hot and garnish with chopped parsley.
1 lb soy crumbles (frozen)
2 TBL olive oil
1/4 cup taco seasoning, fill with water to 1 cup line and stir
Daiya shredded cheddar cheese
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
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
1 frozen package Gardein Mandarin Orange Crispy Chick’n
1 cup bell peppers (orange, yellow & red), cut into bite-size pieces
1/4 cup diced scallions
2 cups of your favorite already prepared grain (long grain, brown or wild rice, or quinoa).
Prepare Gardein Chick’n according to package instructions. Dice bell pepper and scallions. When you add in the sauce to the chick’n, also toss in the bell peppers and scallions. Serve half of the chick’n bell pepper mixture over 1 cup of your favorite grain (long grain rice, brown rice, wild rice, or quinoa).
1 cup quinoa, rinsed
2 cups of water
1 small head of broccoli, rinsed and cut into small pieces (about 1 cup)
1 10.5oz box Vegetarian Plus Vegan Orange Chicken (frozen)
2 TBL Earth Balance
2 scallions, diced
In medium pan, add quinoa, water, and broccoli and bring to a boil. Once boiling, reduce heat to lowest and simmer, covered, for 15 minutes.
Prepare frozen orange chicken according to package directions. Once done, fluff quinoa and add in 2 TBL Earth Balance and stir to melt and combine. In bowls, add in quinoa and top off with orange chicken and scallion garnish.
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.
4 baking potatoes (choose same size medium potatoes – Russet)
1 cup broccoli cut into small pieces
½ cup Daiya shredded cheddar cheese
salt & pepper to taste
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