Sheet Pan Fajitas with Chile-Lime Tempeh

Yield: 12 servings         1 recipe Chile-Lime Marinade        1 (8-ounce) package tempeh, sliced into ¼-inch strips        1 red bell pepper, cut into ½-inch strips        1 yellow or orange bell pepper, cut into ½-inch strips        1 poblano or Anaheim chili pepper, cut into ¼-inch strips        1 large onion, sliced into ¾-inch strips        8 […]

Wild Rice With Tofu

Try this healthier dish as a substitute for turkey and dressing.    1 (14-ounce) package extra firm tofu, drained 1 cup wild rice 2 cups vegetable broth 1 teaspoon olive oil ½cup diced yellow onion (approximately 1 small or ½ medium onion) 2 stalks celery, thinly sliced ½ teaspoon sage ½ teaspoon salt splash of soy […]

One-Step Red Lentil Dahl

This is a simple leave-it-and-go recipe for the slow cooker. Mix everything up and forget it until dinnertime! Serve over brown rice. ½ medium onion, chopped 2 rounded teaspoons garlic paste 2 rounded teaspoons grated ginger or ginger paste 1 (6-ounce) can tomato paste 1–2 rounded tablespoons mild curry powder 1 teaspoon ground cumin 4 […]

White Bean and Pumpkin Lasagna

Yield: 6 servings Total prep time: 20 minutes Total cooking time: 3-4 hours on low, or 1½-2 hours on high This lasagna is perfect for a meat eater who’d like to try a vegetarian dish. It’s easy to make and hearty. Add a nice spinach salad, and you’re all ready to have friends over for […]

Lentil Artichoke Stew

Yield: 6 servings ¼     cup vegetable broth 1     onion, chopped 2     large garlic cloves, pressed or minced 2     teaspoons ground cumin 1     teaspoon ground coriander 1     cup dry (uncooked) red lentils (3 cups cooked) 1     bay leaf 2     cups water juice of 1 lemon 2     24-ounce […]

Sprouted Lentils

Ingredients: 2 lbs. sprouted lentils 2 c. diced celery with leaves 2 c. chopped onions 3 T. olive oil 1/2 t. salt 1 T. soy sauce Directions: In a skillet heat oil, sauté celery and onions until tender; add salt, sprouted lentils, and soy sauce. Toss; tenderize sprouts for 4 minutes. Cover; steam for 5 […]

Honey-Wheat Pizza Dough

Ingredients: 4 c. Water (very warm) 2/3 c. Canola oil 1 T. Salt 2/3 c. Honey 1 c. Oatmeal (cooked) 1/2 c. Molasses 4 c. White-wheat flour 4 T. Yeast (active dry) 5 to 8 c. Whole-wheat flour Directions: In a large mixing bowl, place warm water, oil, salt, honey, oatmeal, molasses, and 4 cups […]

Broccoli Pepper Stir-Fry

Ingredients: 1 T. peanut or canola oil 1/4 c. broccoli florets 1/4 c. carrots (julienne cut) 1/4 c. onions (julienne cut) 1 clove garlic (crushed) 1/2 c. teriyaki sauce (recipe folllows) 1/4 c. red pepper (julienne cut) 1/4 c. gluten strips 1/4 c. mushrooms (sliced) 1/2 t. All-Purpose Veggie Salt (optional) 1/4 t. salt (optional) […]

Chilaquiles with Tofu and Spinach

Ingredients: Freeze firm tofu and let it thaw at least 3 or 4 hours before using. This gives the tofu a chewy texture. 10 oz. fresh spinach 2 t. olive oil 3 cloves garlic 1/4 t. salt 1 lb. firm tofu, frozen and then thawed 3/4 c. vegetable broth 1/2 c. tofu sour cream 6 […]