Ingredients:

1 block tofu, drained and sliced into 1 inch square
¼ oz coconut milk
1 ½ tbsp curry powder (or more)
1 cup water
1 onion, chopped
3 cloves garlic, finely minced
½ tsp freshly grated ginger
3 tbsp olive oil
Red pepper flakes (optional)

Instructions:
In a blender, process the ginger, garlic, onion and a splash of olive oil, until smooth.

Heat the 3 tbsp olive oil on medium high heat in a large wok and add the ginger/garlic mixture. Stir-fry for about 3 minutes, then add the tofu and some red pepper flakes. Sauté gently for about 5 minutes.

Reduce the heat slightly and add the water, coconut and curry powder. Combine well, and simmer for about 20 minutes, while stirring occasionally.

Serve immediately with a bowl of fragrant rice and some Naan bread.

Ingredients:
1 lb pasta (of your choice)
½ cup cashew nuts
1 tbsp flour
½ red onion, chopped
1 clove of garlic, chopped
1.5 tbsp fresh basil leaves, chopped
¼ tsp Italian spice
1 ¼ cups water
3 tbsp Parmesan
Salt and pepper

Instructions:
Cook the pasta according to package instructions. Drain and set aside.

In the meantime, place the cashew nuts, garlic, onion, flour and Italian spice into a blender together with the water. Blend until smooth. Then pour the sauce into a small saucepan and slowly bring to a boil. Stir constantly. The sauce should start to thicken. Season with salt and pepper. Sprinkle with the basil and serve immediately with the cooked pasta.

Ingredients:
6 medium potatoes, washed, peeled, cooked and diced
3 celery stalks, sliced
2 medium carrots, grated
1 tbsp green onion, finely sliced
1 tbsp fresh parsley, chopped
¼ cup cooked peas

For the Dressing:
1 block medium firm tofu, drained and mashed
1 tsp sugar
1 tsp Dijon mustard
1 tsp paprika
2 tsp white wine vinegar
Pinch of garlic powder
3 tbsp extra-virgin olive oil
1.5 tbsp lemon juice
Salt and pepper

Instructions:
Place all vegetables in a bowl and mix.

Add all dressing ingredients in a food processor and blend until smooth. Adjust seasoning. Then pour over the vegetables, toss and enjoy.

Ingredients:
1 onion, finely sliced
2 garlic cloves, crushed
1 lb mushrooms of your choice, chopped
½ cup white wine
1 tsp paprika
1 tbsp red wine vinegar
2 tbsp fresh cilantro, chopped
3 tbsp natural yogurt
1 tbsp oil
Salt and pepper

Instructions:
Heat the vegetable oil in a non-stick frying pan and sauté the onion until almost cooked. Then add the garlic and stir for a few minutes. Increase the heat and add the mushrooms. Season with salt and pepper, as well as sprinkle with paprika. Sauté until the mushrooms are tender and brown. Then pour on the wine and vinegar. Stir well. Reduce the heat and allow to simmer for a few minutes. Then stir in the yogurt and cilantro and adjust seasoning.

Serve with mashed potatoes and steamed broccoli.

Ingredients:
5 oz small whole-wheat pasta shapes
1 (15oz) can garbanzo beans, drained and rinsed
1 tbsp extra-virgin olive oil
1 large garlic clove, minced
2 large ripe tomatoes, diced
2 tbsp black olives, pitted and chopped
Handful of fresh basil, torn
2 tbsp Parmesan cheese, grated
Salt and pepper

Instructions:
Cook the pasta according to package instructions, drain and set aside.

In the meantime, heat the olive oil in a large skillet and add the garlic. Sauté for a few minutes, then add the beans. Stir until the beans are heated through. Remove from the heat and mix in the tomatoes, olives and basil. Season with freshly ground pepper and salt. Divide the pasta on dinner plates and serve with the bean/tomato mixture. Sprinkle with cheese and serve immediately.

Ingredients:
1 can (15oz) black beans
1 tsp jalapeno peppers, thinly sliced
1 large ripe tomato, diced
¼ cup red onion, diced
Pinch of garlic powder
Pinch of cumin
Salt and pepper
4 tortillas

Instructions:
Heat the beans and mash with a potato masher.

In a separate bowl, mix the rest of the ingredients and season well.

Serve the mashed black beans with the salsa and the tortillas as a delicious and quick brunch or lunch

Ingredients:
2 medium zucchini, cubed
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, chopped
Handful of mushrooms, cleaned and sliced
4 cups cooked brown rice
1 (15oz) can chunky tomato sauce
1 cup Cheddar cheese, shredded
¼ cup Parmesan, grated
Fresh chopped parsley
5 tsp olive oil
Salt and pepper

Instructions:
Preheat the oven to 425°F.

Place the vegetables in a large roasting pan and drizzle with the olive oil. Stir until coated. Roast the vegetables in the oven for about 30 minutes, until browned. Remove from oven. Then reduce the oven temperature to 325°F.

In a large bowl, combine the roasted vegetables with the rest of the ingredients (excluding Parmesan) and stir well. Place the mixture into a baking dish and smooth the top with the back of a spoon. Top with the Parmesan cheese, cover with foil and bake in the oven until heated through – about 25 minutes.

Enjoy immediately!

photo credit: scaredy_kat

2 Tbsp cooking oil
1 medium sweet onion, diced
2 celery ribs, diced (including the leaves)
1 regular carrot (not baby), peeled and diced small
1 garlic clove, grated or minced
2 cans (14 oz size) chicken or vegetable broth
1 cup diced cooked ham (or 1/2 cup bacon, or omit meat)
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
3 cans (15 oz size) black beans, drained and rinsed (about 4 to 5 cups cooked beans)
Optional: shredded Cheddar cheese and sour cream for garnish

Put a Dutch oven over medium heat on stovetop.
Pour in oil, add onion, celery, and carrot; cook stirring for 4 minutes or until softened.
Add garlic and cook 1 more minute.
Add broth and bring soup just up to a slow boil.
Turn heat down to low heat, add ham and seasonings, and simmer for 15 minutes.
Add black beans, stir to combine, and simmer on very low heat for 10 minutes.
To thicken soup, scoop out about 3 to 4 cups of soup (mostly black beans) and put in food processor or blender. Blend until smooth making a puree. Add puree back to soup pot, stir to combine and serve.
Top with a sprinkling of cheese and a dollop of sour cream if desired.

Preheat oven to 350 degrees.
Arrange the broccoli and carrots in a single layer on the baking sheet and drizzle with 1 Tbsp olive oil, mixing veggies a bit to coat.
Put in preheated oven and roast for 25 to 30 minutes, turning several times during cooking time, until tender and browned slightly; remove and set aside.
Meanwhile, fry bacon until crisp in a large soup pot over medium heat; remove to paper towels to drain.
In same soup pot, add onion and celery and cook in the bacon drippings for 3 minutes or until soft.
Add garlic and cook for 1 minute, stirring constantly.
Add chicken stock, bay leaves, thyme, marjoram, parsley, and bring to a boil; turn to low and simmer for 10 minutes.
Pull out bay leaves.
Add roasted broccoli and carrots to soup in pot, and continue simmering over low heat for 15 minutes or until vegetables are very soft.
Remove from heat and allow to cool enough to handle.
Strain soup through sieve or colander (retaining liquid) and put solid veggies from colander into food processor.
Add 2 cups reserved cooking liquid to food processor and blend until solids are smooth.
Add more cooking liquid if necessary until you have a puree.
Return puree back to soup pot, pour reserved liquid in, and reheat over low heat only until hot; do not boil.
Remove from heat and stir in half and half.
Serve immediately in soup bowls with added toppings if desired, like a dollop of sour cream, a sprinkling of crispy bacon bits, or fresh grated Parmesan cheese.

Ingredients:
2 tbsp vegetable oil
1 tsp fennel seeds
1 tsp curry powder
1 tsp ground coriander
1 red onion, finely minced
1 ½ cup white button mushrooms, chopped
1 ½ cup canned garbanzo beans
4 medium carrots, grated
¼ cup walnuts, chopped
3 tsp cilantro, chopped
Salt and pepper to taste
Flour

Instructions:
In a large skillet, heat 1 tbsp of vegetable oil and sauté the onions until softened. Stir in the spices (coriander, curry and fennel) and cook for a further few minutes. Then add the mushrooms and continue cooking for about 5 minutes.

Add the mixture to a food processor together with the garbanzo beans. Pulse the mixture until it is well chopped, but not puréed. Place the mixture into a large bowl and add the remaining ingredients (except the flour). Shape five burgers with floured hands.

Heat 1 tbsp of vegetable oil in a frying pan and fry the burgers on each side until cooked through and browned.

Serve with homemade potato wedges or in a bun, together with a tossed green salad.