1 Large Onion Chopped
1 Large Green Pepper Chopped
1 Large Red Pepper Chopped
4 Stalks Celery Chopped
1.5 T Cumin
1/2 T Cayenne Pepper
1/2 T Salt
1/3 T Black Pepper
1 Can of Corn
2 28oz Can of Diced Tomatoes
6 C Vegetable Broth
1 Package Vegetarian Soyrizo
1 Bag of Tortilla Chips

In a large soup pot, Saute Onions, Peppers, Celery in olive oil until soft and then add spices cooking until well mixed. Add in corn, tomatoes, broth and soyrizo. Season to taste. Cook over medium heat and simmer 30 minutes. Drop in tortilla chips immediately prior to serving.

NOTE: If you have a slow cooker/crock pot, all ingredients should be placed in the order listed above. Cook over LOW heat for 8 hours, adding in the chips immediately prior to serving.

Add some salsa and avocado for a little more “fiesta in your mouth.”


[recipe] Teriyaki Tofu Bites

1 package super firm tofu cut into 1/2 inch cubes (can get it at Trader Joe’s and most health food stores)*
1/2 T Sesame Oil
3/4 C Teriyaki Sauce
Sesame Seeds

Mix Sesame Oil and Teriyaki Sauce in a bowl, whisking together
Spray Large Frying Pan (or wok) with cooking spray
Pan Fry Tofu over medium heat until it is cooked and brown on all sides (takes about 20 minutes)
Add Sauce mixture to the pan and saute about 5 minutes- until the sauce is bubbling and becomes thickened
Cool the Tofu Bites in the pan or in a container without the top
Sprinkle with Sesame Seeds, Chill Overnight and serve cold

*If you can find the super firm tofu that is packed in plastic, you only need to drain it for a few minutes prior to cooking. If you purchase more standard tofu, I recommend using the “extra-firm” variety. You should make sure to cut it into chunks and then press it between cheesecloth or paper towels for at least an hour prior to cooking.

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5 out of 5)

Loading ... Loading …


[recipe] Spring Risotto

1T Olive Oil
1/2 White Wine
1 Shallot
2 Cloves Garlic, Minced
1T Chopped Fresh Basil
1t Chopped Fresh Parsley
1/2 T Red Pepper Flakes
Salt & Pepper
1C Arborio Rice
1/2 C Lemon Juice
4C Vegetable Broth + 1 C Water (mixture should be simmering)
1 C Peas
1 C Chopped Artichoke Hearts

Cook Oil, Shallot, Garlic, Herbs & Spices in wine over medium heat for 5 minutes or until shallot softens
Stir in Rice and Sautee 3 minutes or until rice absorbs all liquid
Add in lemon juice and cook until absorbed
Add broth/water mixture in 1/2 C batches until gone,8 stirring constantly so that the rice absorbs the liquid between each addition*
Add in peas and artichoke hearts- stirring until incorporated and excess water is absorbed

*Takes about 30-45 minutes
Top with Parmesan cheese
Enjoy hot with Cracked Rosemary Bread


3T Butter
3T Flour
1 1/2 C Organic Milk
1 1/2 C Beer
5 C organic mixed cheese (cheddar, mozerella, parmesean)
1lb Ziti or other shaped pasta (cooked)

Melt Butter in saucepan and whisk in flour stirring for 2 minutes over medium heat

Add Milk to mixture and cook until bubbling

Add Beer into mixture and cook until bubbling- cover partially and cook 10 minutes stirring periodically

Add in Cheese and stir until melted

Add in Pasta, Salt, Pepper, Hot Sauce, any other spices

Bake in a buttered 13"x9" baking dish at 375 for 35 minutes- let cool 10-15 minutes before eating


Recipe created by Meg 3/6/07

1 1/2 C red lentils
1/2 T Olive Oil
2 Portobello Mushrooms Chopped
4 Cloves Garlic Crushed
1 Large Red Onion Chopped
2 Green Peppers Chopped
4 oz Canned Jalapenos (with juice)
6oz Tomato Paste
1 T Chili Paste
2t salt
2t pepper
1T cumin
1T corriander
1 T oregano
1 Sprig of Fresh basil
6 C Vegetable Stock
10 Oz can unsweetened coconut milk
1 lb super firm tofu drained and pressed

Saute mushrooms, onion, green pepper, garlic in pan until tender (10-12 minutes)
Place all ingredients (plus the above mixture) into crock pot and set on low for 5 hours
Meanwhile, cut tofu into chunks and then saute in oil/cooking spray over medium heat 15-20 minutes rotating sides until firm/crispy
Once cooked, stir tofu into soup mixture and continue cooking

NOTE: If you do not have a slow cooker, this soup can be cooked on the stovetop.  Once you saute the vegetables, cook all ingredients except the tofu, tomato paste, chili paste and coconut milk in a large saucepan over medium heat, simmering for 20 minutes.  While cooking, saute tofu and then add to soup mixture.  Then, add the pastes and coconut milk and simmer 20 more minutes (stirring occasionally) or until lentils are tender and soup thickens. 

Recipe Created by Meg 2/19/07

3 C cooked brown rice
3 Veggie Patties (best to use the type with actual chopped vegetables)
Chili Flakes

Spray sauce pan with cooking spray
Add in veggie patties until they are soft and start to break apart
Add in rice, chili flakes and saute until rice and burgers combine and are heated througly
Serve topped with cheese or alone

Recipe Created by Meg 2/15/07


[recipe] Lentil & Quinoa Pilaf

1 C Black Lentils
1 C Quinoa
5 1/2 C Vegetable Broth
1 Clove Garlic Chopped
Red Pepper
Black Pepper
Sour Cream
Shredded Cheese

Bring Lentils, spices and 2 1/2 C Broth to a boil in medium sauce pan
Cover and simmer 15 minutes
Add remaining broth and quinoa and bring a boil
Cover, lower heat and simmer 15-20 minutes until water is almost absorbed
Let sit 5 minutes
Serve topped with sour cream and cheese

Recipe created by Meg 2/16/07

10 Tortillas (flour, wheat, corn, etc.)
5 Large, Ripe Tomatoes
4oz Canned Jalapenos
4 Cloves Garlic
1t Sugar
1t Salt
1 t Pepper
2 Medium Sized Onions
1t Coriander
1t Cumin
1T Crushed Red Pepper
1T Oregano
2 Medium Sized Yellow Squash Cut Into 1/4" Pieces
1 14oz Can Black Beans (drained)
1 Package of Extra Firm Tofu (crumbled and drained)
1C Shredded Pepper Jack Cheese (can use chedder, jack, etc.)

Make Sauce:
In food processor, combine tomatoes, 2 cloves garlic, jalapenos (with juice), sugar, salt and pepper.  Process until smooth and set aside.

Make Enchilada Filling:
Saute Onions with remaining 2 cloves garlic and spices.   Cook over medium heat 5 minutes. 
Add Squash and Saute another 5 minutes.
Add Beans and Tofu and cook another 10 minutes.
Season with additional spices, salt & pepper to taste.

Assemble Enchiladas:

Spray 13"x9" Baking Dish
Warm Tortillas one at a time and drop 1/4C-1/2C filling and roll tightly
Place in Dish with no space between
Cover with sauce
Sprinkle additional cheese on top if desired
Bake at 400 for 30 minutes covered with tin foil
Remove tin foil and bake additional 15 minutes until bubbling

Recipe created 2/9/07 by Meg


[recipe] Baked Ziti

1 lb Ziti or other shaped pasta
1 T Olive Oil
1 T Basil
1/2 T Oregano
1T Crushed Red Pepper
2 Cloves Garlic Minced
2 Medium Onions Sliced
2 Green Peppers Sliced
1C Shredded Parmesan Cheese
1C Shredded Mozzarella Cheese
2 Jars Marinara Sauce

Cook pasta according to directions, leaving 2 minutes off of cooking time.  Drain and set aside.
Meanwhile, saute Basil, Oregano, Red Pepper, Garlic, Onions and Peppers in the Olive Oil 5-10 minutes over medium until vegetables are tender and begin to brown.

Mix Vegetables, Pasta, Sauce and Parmesan Cheese together until evenly combined
Spread into oiled 13"x9" baking dish and cover with Mozzarella

Bake 30 minutes at 400 covered with tin foil
Remove foil and bake 15 more minutes or until bubbly and top begins to brown
Wait 10 minutes before enjoying

Recipe created by Meg 2/6/07

Recipe Makes 2 Large Omelets
6 Organic Free Range Eggs
3 T Organic Milk
1 t Salt
1/2 t Black p\Pepper
2 Ripe Avocados Peeled & Sliced
1 Green Pepper
1 C Chopped Spinach
2 t Hot Sauce
1 C Shredded Mozzarella Cheese

Mix eggs, milk, salt & pepper in bowl and set aside.
Spray skillet with cooking spray and saute 1/2 pepper, 1 chopped avocado, 1/2C chopped spinach and 1t hot sauce
Add 1/2 of egg mixture and cook, loosening sides, until firm
Add 1/2 of shredded cheese and fold eggs over on top
Repeat with other 1/2 of mixture

Serve with additional hot sauce

Recipe created by Meg 2/4/07

Next »

Sitemap | Posts