Wild Mushroom-Barley Soup.

 Another Rachael Ray....

1 ounce dried porcini mushrooms or mixed wild mushrooms

1 quart vegetable stock

3 cups water

3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
1 bay leaf, fresh or dried
2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
4 cloves garlic, chopped or grated
Salt and pepper
3 tablespoons fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15-ounce can diced, fire roasted tomatoes
1 cup pearl barley
1 bunch kale or dinosaur kale, leaves stripped from stems
Freshly grated nutmeg, to taste

3 tablespoons fresh sage, very thinly sliced

splash of liquid smoke (optional)

Place dried mushrooms in a medium pot with stock and 3 cups of water. Bring to a bubble and reduce heat to simmer.

In a large soup pot over medium-high heat add mushrooms and bay leaf. Cook 10-12 minutes to soften and darken the mushrooms. Add leeks or onions and garlic, season with salt and pepper, and cook 5 minutes more. There should be enough water from the mushrooms for it to not stick, if not, add some water. Add sage, rosemary and tomatoes.

Remove softened dried mushrooms from the stock and chop. Add them along with their cooking liquids to the soup pot, taking care to leave behind any grit from the mushrooms. Stir in barley and kale, add a little freshly grated nutmeg. Bring soup to a boil, cover and reduce heat to simmer. Add splash of liquid smoke. Cook 20 minutes.

Taste to adjust seasonings and serve in shallow bowls.

Belly Biters

Ava - not.a.chance, Nolan & Coco - tore.it.up, Shayne & I - liked it

Vegan Red Beans and Rice.

When I saw these on FatFreeVegan I knew I had to try them ASAP. Healthy. Crockpot.Beans. A total winner for my family. And they were. I'm still working on the perfect amount of seasoning since we like stuff with lots of flavor. But these are totally rotationable. And I'll try her Real Louisiana Red Beans and Rice next too.

2 cups dry red beans
6 cups water
4 cloves garlic, minced
4 bay leaves
2 teaspoons salt-free Cajun seasoning (or use below)
A few drops liquid smoke or smoked salt
Tabasco, optional (to taste or serve on the side)
salt, to taste
cooked brown rice for serving
optional: cooked vegan sausage links or grilled tofu

The night before: In your slow cooker add the dried beans, water, garlic, and bay leaves. Cook on low overnight. (If your 1 1/2 quart slow cooker does not have a low/high setting then it should run on low.)

In the morning: Add the Cajun seasoning, liquid smoke, and Tabasco if using and 1/4 to 1/2 cup of water depending on how long you will be gone for the day or if they just look to dry to cook all day. You can cook these a very long time if you just add extra water, so they are good for days you know you are coming home late.

Before serving: Taste and adjust seasonings and add hot sauce, and add salt if needed.

Serve over brown rice with vegan sausage or grilled tofu if desired. A side salad helps balance out the meal.

Simple Cajun Seasoning from allrecipes

3 teaspoons salt

1 tablespoon dried oregano

1 tablespoon paprika

1 tablespoon cayenne pepper

1 tablespoon ground black pepper

Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

Perfect Pesto Stuffed Mushrooms.

These are the yummiest little pockets of shrooms. I'm loving Chef AJ's cookbook, Unprocessed. You can also see her make these on YouTube with "The Chef and the Dietitian".

12 crimini mushrooms
1 cup pine nuts
2 cloves garlic
1 tablespoon yellow miso
1 cup fresh basil
juice of one lemon, or to taste

Destem mushrooms and set aside. Remove some of the center if necessary. Place the rest of the ingredients in a food processor fitted with the "S" blade and process until smooth. Fill the mushroom cups and dehydrate 2-4 hours until warm. OR bake at 350*F for 45 minutes or until soft.

Roasted Garlic Pasta Sauce.

While I was searching for a copycat recipe of my newly in-love-with-pasta Pomodoro from Cafe Express, I found this Emeril Lagasse one that looked scrumpy. And it was. I added 6 sun-dried tomatoes and next time I'll use half roasted cherry tomatoes. It was a good start to the "penne pasta with grape, oven roasted & sundried tomatoes, basil" that I dream about. It also makes a lot, so I froze it and will whip it out for an easy post-baby meal.

1 large onion, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup tomato paste
1 1/2 teaspoons salt (or use lots less)
1 teaspoon balsamic vinegar
1/2 teaspoon hot sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil leaves
2 (28-ounce) cans whole Italian plum tomatoes, with their juices
3 whole heads roasted garlic, cloves removed from peels [and I mashed them]
6 sundried tomatoes, diced
penne pasta

In a large saucepan saute the onion in the olive oil over medium-high heat until soft and lightly golden, 4 to 6 minutes. Add the minced garlic and cook, stirring, for 1 minute. Add the tomato paste, salt, balsamic vinegar, hot sauce, crushed red pepper, Italian seasoning, and basil, and cook for 1 minute. Add the tomatoes, crushing with your hands as you place them in the pan, and their juices. Stir to combine well and bring to a boil. Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.

Add the roasted garlic cloves and stir to combine. Continue to simmer for 30 to 45 minutes longer, or until the flavors have come together. The last 15 minutes add the sundried tomatoes and stir. You still want some chew to them once the sauce is done.

Serve over pasta of choice.

A Hummus Recipe.

I posted this forever ago when I posted my Rainbow Wraps... but never posted it's on it's own... with a picture. Love how it looks in the blender. All fluffy, yummy and creamy.

2 (15 oz.) cans chickpeas, drained and rinsed {i've used navy & pinto beans in here too}

1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time

Spicy Peanut Noodles with Broccoli.

This month my parents went to Dr. McDougall's advanced study weekend seminar (so jealous!) and they took a class from this amazing vegan, unprocessed, salt-free, sugar-free chef, Chef AJ. My mom loved her class, loved her personality and loved her food. She was sold. Bought her book. Bought me her book. And now we're both sold.

I skipped the reading and went straight to the recipes. She doesn't use any processed foods. No salt and she only uses dates to sweeten things. Her stuff is awesome. Here's the first thing I tried from Chef AJ. Sold and love how it comes together so quickley!

1 pound brown rice noodles (spaghetti or linguine)

1 pound broccoli florets

3/4 cup peanut butter, unsweetened and unsalted

3/4 cup water

1/4 cup rice vinegar

2 tablespoons low sodium tamari

2 tablespoons date syrup

2 garlic cloves, pressed

1/4 - 1/2 ounce piece of fresh ginger, pressed

1/2 teaspoon red pepper flakes

8 scallions, thinly sliced on the diagonal

sesame seeds or chopped unsalted peanuts for garnish (optional)

Cook pasta according to directions on package. {Run under cold water when done. She serves it cold, I've never tried it that way... so if you want it warm, don't rinse. If you want it cold, rinse and tell me how it was.} Drain and place in a large bowl.

Blanch broccoli {and run under cold water when done}. Dran and add to pasta bowl along with the scallions.

To make the sauce, combine peanut butter, water, rice vinegar, tamari, date syrup, garlic, ginger and red pepper in a suacepan over medium-high heat. Whisk until smooth and cook for about 10 minutes until thickened. Pour dressing over noodles and broccoli and thoroughly combine. {Chill until it becomes cold.}

Chef AJ

Unprocessed

Whole Wheat Penne with San Marzano Tomatoes

I was so excited to try this one out because I love fennel... knowing full well that I'd need to puree it before I fed it to the kids to avoid any nose turning ups. It was good but it didn't shine the way I thought it would... I think the pureeing mutilated the tastes. If that even makes sense. 

I'm not giving up on it that easily though... next time: I won't puree, cut the fennel really small, serve the swiss chard on the side, and go with regular tomatoes. I'm not convinced paying the extra bucks for the san marzano's is entirely worth it.

2 onions, quartered and sliced
2 fennel bulbs, halved and sliced
1 (28-ounce) can peeled Italian San Marzano tomatoes, drained
4 garlic cloves, minced
½ cup vegetable stock
½ cup white grape juice (wine)
4 cups roughly chopped Swiss chard
Freshly ground black pepper
Juice of 1 lemon
¾ cup Manzanilla (green) olives, roughly chopped
1 tablespoon fresh tarragon, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
8 ounces whole wheat penne, cooked al dente according to package

Place a large sauté pan over medium-high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 more seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the onions and fennel and cook for 3 to 4 minutes, stirring occasionally. Add the tomatoes, crushing each with your hand, along with the garlic, stock, wine, and chard. Season with salt and pepper to taste. Reduce the heat to medium and cook for 5 minutes.

Add the lemon juice and olives and simmer for 3 to 5 minutes, until the olives are tender. Fold in the tarragon, thyme, and parsley, along with the hot pasta. Serve immediately.

**Swap out anything you don’t like or don’t have on hand – chard for kale or olives for capers (which I did instead of the olives).

belly biters: Coco: awesome - Shayne, Nolan & I: good -

Ava: no way {she saw me cutting up the fennel and swiss chard}

The Conscious Cook

Tal Ronnen

Ancho Chili.

I've had this recipe in my arsenal since it aired on the Rachael Ray Show over 2 years ago. I figured it was about time because I was sick of seeing it, along with about 50 other bookmarks on my google homepage.

It was good... Ava loved it... but wasn't exactly worth the 2 year wait. Still trying to decide if it'll go into the much coveted rotation around this house. Although, while I was typing it up I realized that the avocado mixture was suppose to be use in the soup and not just as a garnish - which I omitted. So, I'll for sure be trying it again... and figured I'd throw it up here in case it suits someone else's fancy.

1 quart vegetable stock

4 ancho chilis (dried poblano peppers), seeded (next go round, I'll use 3)

1 red onion, chopped
3 to 4 cloves garlic, finely chopped or grated
1/2 cup raisins, roughly chopped (sounds beyond weird, but trust me-or Rachael)
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon {i omit}
Salt and ground black pepper
1/4 cup tomato paste
1-2 cans of black beans {3 cups}

1/4 cup cilantro leaves
1 ripe avocado
Zest and juice of 1 lime

1 1/2 cups shredded pepper jack cheese, for garnish {i used an almond pepper jack}

Yields: 6 servings

Place a medium sauce pot over medium-high heat with the stock and ancho chilies. Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened. Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth. Reserve.

While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat, steam fry the onion, garlic, raisins and spices to the pan. Season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute. Add black beans.

Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble.

While that's working, in a food processor {or just mash together} the cilantro, avocado, lime zest and juice. Season the mixture with salt and pepper, and puree until smooth.

Add the avocado mixture to the pot of chili stirring to incorporate. Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside.

Hurry Up Alfredo.

Ya'll are going to love me for this one. Like, "L-O, L-O, L-O, L-O-V-E, L-O, L-O, L-O... I'm talkin bout... I'm talkin bout love!" (Any Ashlee Simpson Wentz fans out there? Nope? No one? Yeah, me neither!)

Anyhow, back to this amazing pasta. It's for sure going into the Hatch Family rotation. It couldn't be more delicious. It couldn't be more easy. And it couldn't be more any on-hand, go-to meal to make, whatsoever. [any Chandler fans catch that one?... Man, I have got to stop writing these up late at night!] Although if you're just starting up on this vegan/plant-based thing it won't seem at all 'on-hand' ingredients to you at first. But this one alone is well worth the investment of the ingredients.

I seriously wanted more and more of this one, and couldn't believe that it was vegan. Seriously, just try this tonight. Or, right now. I can't wait to play with it some and add roasted red peppers... or try it into a rose sauce... and try roasted garlic with it... yum!

The only downfall was the garlic is not cooked, so the garlic flavor is strong - be ready for that. Too strong for my little Ava... "it's so good Mom... but it's just too strong!" I'll tone that down or try some roasted garlic cloves next time.

1 cup soy or almond milk

1/3 cup raw, unsalted cashews

1/4 cup nutritional yeast

3 tablespoons low-sodium tamari/soy sauce/bragg's liquid amino's

2 tablespoons Earth Balance margarine

1 tablespoons tahini

1 tablespoons fresh lemon juice

2 teaspoons dijon mustard

1/2 teaspoon paprika (smoked is awesome)

1 pinch nutmeg

2-4 cloves of garlic, optional (used 2, will use 1 next time)

Black pepper, to taste

whole wheat thin spaghetti

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!

belly biters: amazing!!

5 Star Hurry-Up Alfredo...

I just moved this already yummy dish up to 5 star yumminess... I cut up sundried tomatoes and added to the pasta water 1 minute before it's done. And sauted baby bella mushrooms and added them in after I mixed the pasta and sauce together. SOOOOOOO yummy!

Italian Chili.

This is one of my most favoritest soups... ever. The Rachael Ray original is made with turkey - but here is my vegan version. I loved it... so did the kids... but Shayne swore it was too sweet. Huh. Don't know where that came from.

3-4 cups great northern beans (2 cans)
2 onions, chopped
2 carrots, peeled and grated
6 large cloves garlic, 3 grated & 3 smashed
Salt and freshly ground black pepper
1/3 cup balsamic vinegar
1 bay leaf
4 jarred roasted red peppers, drained
1 quart (4 cups) vegetable broth
4 to 5 sprigs thyme
2 tablespoons (a couple palmfuls) chili powder
2 teaspoons (2/3 palmful) sweet, smoked paprika
1/2 teaspoon ground allspice (eyeball it)

croutons
3 tablespoons earth balance butter
1 loaf crusty bread (about 1 pound), cut into 1-inch squares
3 tablespoons fresh rosemary, finely chopped


Preheat oven to 375°F.

In a big pot over medium-high heat, steam fry onions, carrots, grated garlic and bay leaf until browned, about 8 minutes more. Add beans. Season with salt and freshly ground pepper, then stir in the balsamic vinegar, scraping up the brown bits on the bottom of the pot.

While the veggies are browning, puree the roasted peppers in a food processor. Stir the puree into the pot then add the vegetable broth, thyme sprigs, chili powder, paprika and allspice, and season with salt and pepper. Bring up to a boil. Once boiling, reduce heat and simmer for 20 minutes. 

croutons: While the chili is simmering, place a small skillet over medium heat. Add remaining 2 tablespoons olive oil, butter and crushed garlic cloves, and cook 2-3 minutes. Place bread in a large bowl. Pour the garlic butter evenly over the bread. Sprinkle with rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake for 15 minutes, until golden and crunchy, tossing occasionally. Remove from oven and let cool.

To serve, remove bay leaf and thyme springs from the pot. Ladle chili bowls and top with a handful of the croutons.

Yields: 6 servings {I needed to serve more, so I added 4 more cups of vegetable broth to the above ingredients and it still came out perfect! seasonings and all...}

Tip: To make life easier but get the same yummy rosemary taste with the soup,  I buy the rosemary crusty bread at central market, slice it, toast it, rub with a clove of garlic while hot and use it as a dipper instead of croutons.

Tomato Bisque.

You are going to loooooooove me for telling you about this soup. I saw Tal Ronnen on Oprah, he's a gourmet vegan chef. He sold me on how yummy his Celery Root Soup with Granny Smith Apples looked. I instantly put myself on the waiting list for his cook book at the library. When it came in months later, I picked it up and almost went right to the grocery store to buy the stuff for half of his recipes. Then I told myself to calm down... which I did... and then I calmed down a little too much because it's taken me 9 months to try any of his recipes. Other then the cashew cream & whipped cashew cream, I haven't tried a single one. Even the celery root one... crazy how that happens.

Shame.on.me... because this soup is amazing. So super simple, but it feels like you're eating a big bowl of naughtiness! Which, I like that feeling. Sure it has some fat in it from the cashew cream... but hey - would you rather be getting your fat from nuts or the cow down the road? I'll choose the nuts.

sea salt
4 tablespoons earth balance
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tablespoons unbleached all-purpose flour (i used whole wheat)
5 cups vegetable broth
1 (28-ounce) can while fire-roasted tomatoes, juices included
1 tablespoon minced fresh parsley
leaves from 2 fresh thyme sprigs
1 bay leaf
freshly ground black pepper
1 1/2 cups regular cashew cream
parsley for garnish

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and head for 1 minute. Add the earth balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.

Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the cashew cream. Continue to simmer (do not boil) for 10 minutes.

Remove the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high for several minutes until very smooth. Ladle into bowls and garnish with parsley.

The Conscious Cook
Tal Ronnen
page 94
makes 6 serving
time: 1 hour, 20 minutes

The same night I tried my hand at brussel sprouts. B.O.M.B. You can't win them all. I have never had them - or at least that I remembered. And I hear that you either love them or hate them. And in Veganomicon it said the only way to eat them is roasting them... so I did... and I still reside on the hating side. Funny thing is, Coco ate them. What a weird little girl.

Sunflower Seed Sour Cream.

I love real sour cream. I remember while growing up and clearing off the table... I'd use the spoon from the leftover sour cream, get a big scoop, eat it, then stick the spoon in the dishwasher. While it doesn't repulse me to think about it now, I'll never know - but it should. This is from my friend Brooke and is a great sub, and super easy to make.

If I think about it the night before or morning of, I'll soak the sunflower seeds. Makes it so they blend up a lot creamier. If not, no biggie. So good!

1 cup raw sunflower seeds
1 cup water
4 tablespoons lemon juice
1 garlic clove pressed (or 1/2 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon salt

Place ingredients in blender and blend until smooth.

Red Lentil Soup.

This soup is from my friend, Brooke's "Simply Real Food" food blog. It's yummy. It's also the soup that my Coco-koala climbed up the spindles on our kitchen chair to get to. It's also the soup that she ate so fast I wondered if she even chewed anything up. Basically, it was really good. Thanks Brooke!

1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1 can diced tomatoes (or use fresh to equal about 1 1/2 cups)
1 celery rib, chopped
5-6 kale leaves, stems removed, finely chopped
1 1/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon coriander
1 cup dried red lentils
1/2 cup millet, optional
5 1/2 cups water
2-3 vegetable bouillon cubes
2 tablespoons chopped fresh parsley

Steam fry in a 4-5 quart saucepan over med high heat, onion, stirring until golden. Add garlic, carrots, tomato, celery, kale, cumin, coriander, and salt and saute 2 minutes. Add lentils, millet, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes. Stir in parsley, season with salt and pepper as desired, and serve.

Italian Fusilli with Sundried Tomatoes & Artichoke Hearts.

This stuff is goooood. Light and fresh - but fills you up as a pasta dish should. And don't even get me started on sun-dried tomatoes and artichoke combo... yum.

1/2 cup sun-dried tomatoes

1/4 cup vegetable broth

1 medium onion, coarsely chopped

3 garlic cloves, minced

1 (14-ounce) can artichoke hearts, drained and quartered

1/2 cup white grape juice

sea salt to taste

freshly ground black pepper to taste

2 teaspoons chopped fresh oregano

1/4 cup loosely packed fresh basil, thinly sliced

1 (10-ounce) package fusilli pasta, whole wheat {I used a veggie pasta combo that I got at Costco}

Cover the sun-dried tomatoes with boiling water in a small bowl and let stand for about 10 minutes to soften. Drain and slice tomatoes into thin strips. Set aside.

Heat the broth over medium-high heat. Add the onion and garlic and saute for 3 to 5 minutes, until softened and translucent. Add the tomatoes, artichoke hearts, grape juice, salt, and black pepper. Lower heat and simmer for 5 minutes. Stir in the oregano and basil.

Meanwhile cook the pasta according to package directions until al dente. Drain. Toss the pasta with the artichoke mixture. Serve.



page 106

Beanballs with Tomato-Balsamic Gravy & Mashed Potatoes.

I've morphed another one of our meat loving recipes into one we can now eat. And lemme tell ya, yum. I think I say yum for every recipe on here, I guess that's the point though. I need to pull out the thesaurus, change it up a little. Anyhow... try these... and if you want the meat try these... Mini Meatloaves with Tomato-Balsamic Gravy. It looks lengthy and forever long to make, but it's well worth it. And it comes together fast. When I make the beanballs, I usually double or triple the recipe, bake and freeze them. They're great to have on hand for spaghetti and subs.

Mashed Potatoes
1-2 red potatoes per person, cut in chunks
2 cloves of garlic
1-2 tablespoon vegan butter

Put potatoes into a pot and cover with water - and then some, add the garlic cloves and bring to boil. Once potatoes are tender, drain water, and mash potatoes - adding vegan butter. Add sea salt and freshly ground pepper to taste.

Beanballs

1 (20-ounce) can kidney beans, rinsed and drained (about 3 cups)
2 tablespoons soy sauce
2 tablespoons steak sauce or tomato paste
2 tablespoons olive oil, plus additional for frying or baking
2 garlic cloves, grated or minced finely
1/4 teaspoon grated lemon zest
1/2 cup plain bread crumbs
1/4 cup vital wheat gluten
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme

Preheat oven to 375*F.

Mash the kidney beans in a mixing bowl until no whole beans are left. You don't want them to be completely smooth, you should still be able to recognize that they are kidney beans. Add the soy sauce, steak sauce/tomato paste, 2 tablespoons of the olive oil, the garlic, lemon zest, bread crumbs, wheat gluten, and herbs, and use a fork to mix everything together. Use your hands to kneed the mixture for about a minute, until everything is really well combined and firm.

Roll the bean mixture into walnut-size balls (I use a cookie scoop so they're all uniform). But don't make them too big; smaller makes for the best texture.

Grease a rimmed baking sheet with olive oil {i spray}. Place the balls on the sheet and then drizzle them with a little more oil, to coat {i spray a liberal coat}. Bake for about 15 minutes, until lightly browned on the bottom, then flip them and bake for another 10 minutes. Remove them from the oven.

Tomato-Balsamic Gravy
Salt and freshly ground black pepper
2 pints grape tomatoes
Extra-virgin olive oil spray 
1/2 medium red onion, sliced
2 tablespoons vegan butter
2 tablespoons whole wheat flour
1 tablespoon balsamic vinegar
1 to 1 1/2 cups vegetable broth

Preheat oven to 375ºF.

Toss the grape tomatoes and onion slices onto a baking sheet along with a spray of EVOO spray, salt and freshly ground black pepper. Put the tray of veggies in and roast until the onions are caramelized and the tomatoes have burst open, about 15 minutes.

While the tomatoes and onion are roasting away, get the roux started: Melt the butter in a medium-size skillet over medium-high heat. Sprinkle the flour over the melted butter, cook for 1-2 minutes, then add the balsamic and broth to the pan, whisking to incorporate. Cook until thickened, then remove it from the heat and reserve.

Add the roasted tomatoes and onion to the sauce and break up the veggies with a potato masher (I usually just pulse it in the blender, Shayne and the kids don't like chunks). Serve a  side of mashed potatoes and a handful of beanballs per person with a hearty ladle of the tomato balsamic gravy.

A merge of Rachael Ray, Veganomicon; Tal Ronnen's The Conscious Cook

Pasta Della California.

The kids loved this... they love broccoli. Too bad for Shayne who just thought it was just "eh." Because if the kids like it, like devour it like it... it's gonna be made again!

1/2 pound thin spaghetti
3 cups sliced broccoli (tops cup into small florets, stalks sliced thinly)
8 cloves garlic, minced
1/4 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 cup white grape juice
1 cup vegetable broth
2 tablespoons lime juice
1/2 teaspoon salt
several pinches of freshly ground black pepper
1 cup loosely packed arugula leaves
2 avocados; peeled, pitted, and sliced into 1-inch chunks

Bring a large pot of water to boil and prep all your ingredients while the water boils, because this dish comes together in no time. Once the water is boiling, add the pasta and cook according to the package directions, usually about 10 minutes. In the last minute of cooking you will be adding the broccoli, so keep that in mind.

Meanwhile, preheat a large nonstick skillet over medium heat. Add about 2 tablespoons of of water, garlic, lime zest, and red pepper flakes, and gently heat, stirring often, for about 2 minutes, being careful not to burn the garlic. Pour in the white grape juice and raise the heat to bring to a boil, to reduce the white grape juice, about 2 minutes. Add the vegetable broth, lime juice, salt, and pepper, and bring again to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula.

By this point the pasta should be almost done, so add the broccoli to the boiling pasta and cook for 1 more minute. Drain all into a colander.

When the arugula is wilted, add the broccoli and pasta to the pan and use a pasta spoon to toss it around, making sure to get everything coated in garlic. Cook for about 3 more minutes. Add the avocado and turn off the heat. Gently toss the pasta for another minute to incorporate the avocado without smushing it, just until it is warmed through.

Serve with generous grinds of black pepper. There is usually a lot of garlic left in the pan, so be sure to spoon that over your bowls of pasta.

adapted from Veganomicon

by: Isa Chandra Moskowitz & Terry Hope Romero

page 192-193

My changes: omited 2 tablespoons olive oil, subbed grape juice for white wine, and I only used a cup of spicy arugula instead of the 4 cups they had (way too spicy for us)

Salsa.

Shayne and I love salsa. The kids love it too, especially Coco. It's probably been the hardest thing about our diet to keep. Not because of the actual salsa, because that's straight up healthy. It's those chips. The multigrain ones are our favorite... but with the oils and salt - they're still not entirely good for us. But, we've all got our Everest's, right!? {any Friends fans out there? Joey's "Thanksgiving Pants" where eating a whole turkey is his "Everest"....} Let ours be chips and salsa.

I've been on the hunt to find the best salsa recipe for quite sometime. We actually like the salsa from Chili's of all places. So I use to make a copycat version of that all the time. Until Carrie told me she had the best salsa from her sister-in-law Joleen. Well, after begging her for it... because it wasn't ever really written down. That is until now. John (Carrie's husband, and Joleen's brother) almost didn't want to give it to me because he knew I'd ruin it with cumin. I love cumin. It's seriously in the genes. That and cilantro, my mom and I both adore. Anyhow... if you're not a fan - obviously omit it and make John happy. And I changed it up even more from them by using fire roasted tomatoes. Shayne and I love the roastedness. I think I've found our new favorite salsa... the next step is eventually finding one without using cans, all fresh. Until then, I'll thouroughly enjoy this one...

2 - 14.5 oz. cans fire roasted diced tomatoes
4 garlic cloves, minced
1/2 bundle green onions
1 jalapeno pepper
1/3 bunch fresh cilantro
1 - 4 oz. can diced green chiles
1 teaspoon salt
1 teaspoon cumin

Pulse all ingredients in food processor or blender.

Cheezy Sauce.

Love this for nachos, pastas, to dip broccoli or steak fries in. Yum.

2 cups vegetable broth or water
1/4 cup whole wheat flour
1 tablespoon olive oil
3 garlic cloves, minced
pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.

Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes (or just steam-fry), stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.

Veganomicon, page 214-215

Isa Chandra Moskowitz & Terry Hope Romero

Snobby Joes.

I loved these. The kids not so much. Which I totally don't understand what-so-ever because it's full of stuff that they love. I'm not going to just not make them again - they were that good. I haven't had RR's Sloppy Veg-Head Joes in a long time... so I'll have to decide between the 2 which I like best. Both yummy and healthy. I had the leftovers for lunch in my wraps with peppers, sprouts, tomatoes and avocado. Yum.

1 cup uncooked lentils
4 cups water
1 medium-size yellow onion, cut into small dice
1 green bell pepper, seeded and cut into small dice
2 garlic cloves, minced
3 tablespoons chile powder
2 teaspoons dried oregano
1 teaspoon salt
1 (8-ounce) can tomato sauce
1/4 cup tomato paste
2-3 tablespoons maple syrup
1 tablespoon prepared yellow mustard
4-6 kaiser rolls or sesame buns, sliced in half horizontally

Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes, until the lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done, pre-heat a medium-size saucepan over medium heat. Steam-fry the onion and pepper in water for about 7 minutes, until softened. Add the garlic and saute for a minute more.

Stir in the cooked lentils, chile podwer, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.

Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait. We like to serve these open faced, a scoop of Snobby Joe on each slice of bun.

Veganomicon
Isa Chandra Moskowitz & Terry Hope Romero
page 98-99

Carrot Cream Soup.

I have mixed feelings about this soup, and almost didn't post it because I'm not sure if and when I'll make it again. The kids weren't fans... I thought it was pretty good considering it's so healthy. It's just in serious need of some spices and herbs. So, froze half of it and am gonna post it so it will remind me to work on it later.

20 carrots, washed, peeled, and cut into large chunks

{I used 10 because I get those big fatty ones from Costco}

2 potatoes, peeled and cut into large chunks

3 onions, peeled and chopped

2 cups soy milk

2 cups water

1 small zucchini, sliced

1 tablespoon minced fresh ginger root {optional}

2 garlic cloves

1 tablespoon dehydrated vegetable instant soup mix or VegeBase

1/4 cup raw cashews

1/4 cup raw almonds

Add all the ingredients except the nuts to a pot and summer on low heat for 20 minutes. Then puree the cooked soup with the nuts in food processor or blender until smooth.

Disease-Proof Your Child
Dr. Joel Fuhrman, MD
page 181