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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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3 cups cooked rice (long grain white or brown)
2 cups cut raw broccoli tips, rinsed
2 TBL sesame oil
1 package (9oz) Gardein Beefless Tips (frozen)
1 clove garlic, pressed through garlic press
1/4 cup scallions, sliced
1 TBL tamari

In a small sauce pan, add broccoli and a little water to cover the bottom of the pan. Put the lid on and steam until tender. Drain water and set aside.

While broccoli is steaming heat wok on medium to high heat. Add in sesame oil. Once oil is hot, add in frozen Gardein Beefless Tips and saute for 4 minutes, turning in pan to brown all sides. With 1 minute left, mix in garlic and scallions. Once done, add in steamed broccoli and tamari and toss to combine. Serve over your favorite rice. Garnish with additional scallions.

Serves 3

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2 slices french bread (toasted)
3 slices Lightlife Tempeh Fakin’ Bacon 
Tomato slices
Mixed Greens
Vegenaise

Cook bacon according to package directions. Once done, lay out on paper-towel. On toasted bread, spread vegenaise on both sides, lay on bacon, top with tomato and lettuce and place bread on top. Cut in half and serve. Makes 1 sandwich. Can use in a tortilla wrap too.

Lightlife Fakin’ Bacon 3 strips contains 8 grams of protein and is low in sugar, carbohydrates and calories.

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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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2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts

Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.

Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.

Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.

Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.

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1 stick Earth Balance
1 large brown onion (diced)
1 shallot (diced)
1 clove garlic (pressed through garlic press)
1 TBL olive oil
2 cups Arborio Rice (risotto) Lundberg brand
8 cups Imagine Organic No-Chicken Broth (bring to boil and keep on         low simmer in separate pan)
¼ cup parmesan (Daiya Italian shreds), plus more for garnish
1 TBL white wine (optional)
1/2 lemon (squeezed, seeds removed)

In large skillet on medium heat, melt earth balance. Then add olive oil, shallot, garlic and onion and sauté for 3 minutes. Add arborio rice and toss until rice turns white (3 minutes).

Ladel in No-Chicken broth (2 big ladels at a time) to cover rice. Simmer until most liquid absorbed. Stir occasionally. Keep adding in 2 big ladels of broth and simmer. Repeat until all broth is gone. This process should take approx 20-25 minutes. Test at 20 minutes.

Once done, season with salt and pepper and add lemon and white wine, if using. Stir in parmy.
Serve with steamed cut asparagus on top or mixed in. Garnish with a light sprinkle of parmesan.

Park Hotel

1/4 round (1.5 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1 TBL olive oil
1 tsp balsamic vinegar
1 Gardein Beefless Burger (frozen)
1 slice of cheese by Galaxy Nutritional Foods Rice Cheddar Flavor
1 English Muffin by Food For Life (Living 7-Sprouted Grains)
handful of baby greens
1 slice of red onion, finely chopped

In a small bowl, crumble in blue cheese, add oil and balsamic and lightly mix to combine.

In a small frying pan, cook frozen burger according to package instructions (you can choose to grill instead). Once done, add on cheddar cheese slice and cover for 30 seconds to melt.

While burger cooks, toast english muffin. Top toasted bottom half of muffin with baby greens and red onion. Then lay on the cheddar cheese burger and top with the blue cheese mixture.

Makes 1 outrageous burger

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1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces

In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.

Preheat oven to 375 degrees F.

In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder.  Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.

In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.

Serves 6-8

Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.

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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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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.