Tofu Chili

Serves 6

Ingredients:

• 1 tbsp oil (Olive, avocado, sunflower, flax, etc.)
• 1 (14 oz) package of firm or extra firm tofu, crumbled
• 1 small onion, diced
• 1 medium green bell pepper, diced
• 1 cup frozen corn
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 3 tbsp chili powder (or more if you like)
• fresh cracked pepper to taste
• ¼ tsp cayenne pepper
• 1 tsp cumin
• 1 &1/3 cups tomato sauce (we made a homemade salt-free sauce that worked awesomely! Ask me about it, if you’re interested)
• 24 oz  of tomatoes, diced (about 6 medium tomatoes or 3 cups)
• 3 cups beans of your choice, rinsed & drained (we used what we had, black eyed peas, black beans, & pinto beans)
• Optional: 
• 1 Jalapeno, diced 
• 1 Serrano pepper, diced
• 1 tsp red pepper flakes  

Directions:
In a large pan, sauté the tofu in the oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, pepper, cayenne, cumin, & frozen corn. Cook until veggies are just barely tender, about 5 minutes.

Add the tomato sauce, diced tomatoes, & beans. Bring to a slow simmer. Cover and allow to cook for at least 45 minutes. Nom, nom, nom!

Recipe adapted from, http://vegetarian.about.com/od/tofurecipes/r/tofuchili.htm

Spicy/Sweet Pinto bean dip

Makes about 3 cups

Ingredients:

• 2 cups pinto beans, rinsed & drained
• ¼ cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 lemon juiced
• 1 tbsp cider vinegar
• 1 tbsp tahini
• ½  tsp ground cardamom (if you don’t have cardamom, use equal parts cinnamon & nutmeg)
• ½ tsp chilli powder
• ½ tsp ground cumin

Directions:
Place the pinto beans in a food processor & pulse until smooth.  Add the remaining ingredients & continue to blend until thoroughly mixed. You can heat this over the stove with a bit of vegan cheese or oil for a nice, warm bean dip. We used it as a bean burrito mix, layering hummus, sriracha, vegan cheese, sun dried tomatoes, & a mixture of greens. It is so Unique with the sweetness from the cinnamon & nutmeg. MMMmm...








Recipe adapted from, http://mouthwateringvegan.com/2010/08/17/my-spicy-greek-indian-style-pinto-bean-dip/

Edamame Hummus

Makes about 6 cups (you may want to cut the recipe in half)

Ingredients:

• 2 ½ cups frozen shelled edamame
• 2 cups frozen peas
• ½ cup fresh lemon juice
• 5 cloves garlic, minced
• ½  tsp ground coriander
• ¼ tsp ground cumin
• 2 tbsp oil (Olive, avocado, sunflower, flax, etc.)
• ¼ cup fresh cilantro, Finely chopped
• ¼ cup chopped fresh mint (if you don’t have any mint handy, try using 1 tbsp oregano) 
• Freshly ground black pepper

Directions:
Cook edamame & peas according to the package. Add the edamame & peas to the food processor & pulse until a coarse purée forms, about 30 seconds. Add in the remaining ingredients & pulse until thoroughly mixed. Season with pepper to taste. 








Recipe adapted from, http://www.bonappetit.com/recipes/2011/12/edamame-hummus

Crustless Tofu Quiche with Mushrooms & Herbs

Serves: 6

Ingredients:

• 1 tbsp oil (Olive, avocado, sunflower, flax, etc.)
• 1 ½ cups chopped onion
• 3 cloves garlic, minced
• 8 ounces cremini or baby bella mushrooms, sliced
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 to 2 tbsp chopped fresh herbs of your choice (try a mixture of stronger-flavored herbs such as thyme, tarragon, &/or rosemary )
• 1 pound medium-firm tofu, drained well and coarsely crumbled
• 2 tsp curry powder
• freshly ground pepper to taste
• 3/4 cup fresh bread crumbs
• Sliced tomatoes (1 small tomato or 6 ounces of cherry tomatoes)

Directions:
Preheat the oven to 350 degrees.

Heat the oil in a skillet. Add the onion & garlic & sauté until the onion is just beginning to brown. Remove from the skillet & set aside.

In the same skillet, cook the mushrooms over medium heat, covered, until they are slightly wilted and beginning to give off liquid. Stir in the fresh herbs & remove from the heat.

Transfer half of the onion mixture to the container of a food processor along with the tofu & process until smooth.

In a mixing bowl, combine the blended tofu, the remaining onion mixture & the mushroom-herb mixture. Mix thoroughly.

Oil a 9-inch quiche pan or tart pan. Sprinkle the bottom with half of the bread crumbs. Pour in the tofu-mushroom mixture and pat in. Top with concentric circles of thinly sliced tomatoes, then with the remaining bread crumbs.

Bake for 40 minutes, or until firmly set. Let stand for 10 to 15 minutes. Cut into wedges to serve.




Recipe adapted from, http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/versatile-tofu/crustless-tofu-quiche-with-mushrooms-and-herbs/

Asparagus Pasta Salad

Serves 8 -10 (as a side dish)

Ingredients:

• 2 cups bowtie, shell or macaroni whole wheat pasta, cooked
• ½ pound asparagus, diced
• 3 Large carrots, diced
• 1 yellow bell pepper, diced (optional)
• 3 small tomatoes, diced
• ¼ cup chopped fresh parsley
• 1 tbsp oil (olive, avocado, sunflower, etc.)
• 2 tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 1 tsp dried basil
• pepper to taste

Directions:

Steam the asparagus, carrots and bell pepper separately in a bit of water just until cooked. In a large bowl, combine the asparagus, carrots, bell peppers, tomatoes, pasta and parsley.
In a small bowl or blender, whisk together the olive oil, vinegar, mustard, basil and pepper. Pour this dressing over the pasta, stirring well to coat. I chilled mine before serving it. 
Viola! Super easy. I made this for Easter & it was a huge success, even among the anti-health foodies.




Recipe adapted from http://vegetarian.about.com/od/soupssalads/r/asparaguspasta.htm