Mediterranean Chickpea stew

•  1/2 cup olive oil
• 1 medium-sized onion
• 1 large eggplant
• 1 zucchini
• 1 tablespoon pureed or chopped garlic
• 1 tablespoon paprika
• 1 tablespoon black pepper
• 1/2 cup red wine
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 4 teaspoons cumin
• 1 teaspoons cayenne pepper (recommended, but optional)
• 1/2 bunch of Italian parsley, chopped (excluding stems)
• 1 28 ounce can of diced tomatoes
• 1 cup vegetable broth
• 1 lemon
• 2 12 ounce cans of chickpeas, drained

Dice onion and cut eggplant and zucchini into cubes. Place 1/4 cup olive oil in large pot and set on medium heat. Place garlic, diced onion into the large pot. Keep on medium heat for 5 to 10 minutes, or until onion begins to soften. Add in the cubed eggplant, zucchini and the remaining 1/4 cup olive oil.

Add in 1/4 cup red wine, black pepper, salt, cumin, paprika, cayenne pepper and lemon juice. Stir. Add in canned tomatoes, vegetable broth, and another 1/4 cup red wine. Stir and let simmer for 5-10 minutes. Add in chopped parsley and chickpeas. Let simmer on low to medium heat for at least 20 minutes. Adjust spices to taste. Serve with quinoa or brown rice. 

 Note: I used canned beans, but you can make your own beans. If you use dried pintos, simmer with salt, pepper, onion, garlic, bay leaf and a dried ancho chili until beans are soft, ensuring that the beans remained covered with water through the whole process. This can take up to 3 hours. Drain and mash for simple mashed beans or drain and cook for five minutes in a lightly oiled skillet with additions like onion, garlic or tomato (if desired) for refried beans. 

For the corn relish

• 1 can sweet corn
• 1 tablespoon sweet yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• salt and pepper to taste
• juice from 1/4 lime (more if the lime is small)

For the salad bowl:

• 1 head of lettuce
• 1/2 cup canned vegetarian refried beans
• 1 cup cherry tomatoes
• 1/2 cup carrots, shredded
• 1/2 avocado
• 1/2 cup corn relish
• 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup Tofutti vegan sour cream
• lime wedge
• Chipotle Tabasco (or other hot sauce), to taste

 Make the corn relish: drain the corn and place in airtight container. Add all of the remaining relish ingredients and stir to mix. It is best if this chills overnight, but you can also just allow the flavors to mix while you prepare the rest of the salad bowl.Make the salad: chop the lettuce into half-inch strips. Heat the refried beans in the microwave or in a saucepan on the stove. Layer the chopped lettuce, tomatoes, carrots, avocado, relish and beans in a bowl. Garnish with cilantro, lime juice, sour cream and Chipotle Tabasco. Season to taste with salt and pepper.You can turn this into a burrito bowl by adding tortillas or tortilla chips. 

• 1 packet of Chili (or Oriental) Ramen
• 2 cups chopped bok choy, chopped. Other greens like kale or spinach also work
• 2 green onions, finely sliced
• Firm tofu, about 1/4 to 1/3 of a package
• Pickled jalapeños, to taste
• 2 tablespoons soy sauce
• Sriracha to taste
• 1 teaspoon ginger paste

 Steam bok choy until tender. Remove from pot and boil water to cook pasta. Use as much water as you want broth. In the bowl you plan to eat out of, mix the spice packet included with the ramen, ginger, soy sauce, Sriracha and tofu. Add cooked noodles and bok choy to the bowl. Pour water for broth. Stir until well mixed. Top with jalapeños, onions and sliced carrots as garnish.  

• 4 ounces rice vermicelli
• 1 teaspoon vegetable oil
• 1 package (18 oz.) firm tofu, cut into ½-inch cubes
• 1 garlic clove, minced
• 2 teaspoons minced fresh ginger
• 1 cup stemmed and slices fresh shitake mushrooms
• 1 quart Non-chik’n broth (use any vegetarian broth or bouillon flavored to taste like chicken broth; regular vegetable broth doesn’t cut it)
• 2 cups chopped napa cabbage
• 1/2 cup cilantro leaves
• 1/2 cup sliced green onions
• 2 teaspoons soy sauce

  Cook rice noodles per package directions; drain and set aside. Meanwhile, heat oil in large pot over medium heat. Add tofu; cook until browned (2-5 minutes). Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth and cabbage and simmer 5 minutes. Stir in reserved noodles. Add soy sauce. Ladle soup into bowls. Top with cilantro and onions.  

•  16 ounces seitan cutlets, cut into strips; or matchstick strips of uncooked marinated tofu slices, drained; or 4 cups reconstituted soy curls (4 ounces or 3 cups dry)
•  3 tablespoons fresh lime juice, divided
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons thai red chile paste (fish-free), divided
• 1 tablespoon cold-pressed peanut oil
• 1/2 teaspoon dark sesame oil
• 6 small green onions, finely chopped
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 3 cups (12 ounces) young green beans, steamed or blanched until crisp-tender
• 1/4 cup shredded coconut
• 2 tablespoons vegetable broth
• 1/2 teaspoon salt

 In a medium bowl, mix together the seitan strips, 2 tablespoons of the lime juice, ginger, and 1 teaspoon of the chile paste. Set aside.

In a large, nonstick skillet, heat the oils. Add the green onions and garlic and stir-fry until softened. Add the remaining 1 teaspoon chile paste and red pepper flakes and stir-fry for a minute more. Add the seitan mixture to the skillet and stir-fry to combine the ingredients and heat through. 

Turn off the heat and add the cooked green beans, coconut, remaining lime juice, and salt. Mix well. Serve warm, at room temperature, or cold. 

• 1/2 pound tomatoes, chopped
• 1/4 cup red-wine vinegar or sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 to 3 cloves garlic
• 1 to 3 teaspoons chopped fresh herbs (oregano, thyme, savory, basil, etc. all work) (if you are using dried herbs then decrease the total quantity by about half)
• 1/4 teaspoon black pepper
• 1/2 cup extra-virgin olive oil
• 1 large block extra-firm tofu

 Make the vinaigrette: Purée all vinaigrette ingredients (all ingredients except for the tofu) in a blender or food processor. Pour into an airtight container.Chop tofu into squares. Add tofu to the airtight container and gently shake to coat tofu with vinaigrette. Allow the tofu to marinate for at least 30 minutes, rotating once.Skewer the tofu pieces for grilling. Oil your grill well and place skewers on grill. Cook until tofu is desired browness. Un-skewer tofu and mix with remaining vinaigrette and serve. 

 For the curry

• 1/4 cup lime juice
• 1/4 cup olive or vegetable oil
• 1 1/2 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1 1/2 teaspoon minced garlic
• 1 1/2 teaspoon grated fresh ginger root
• 1 block extra firm tofu or 1 can garbanzo beans
• 1 head cauliflower
• 2 potatoes

For the Biryani rice

• 1/2 teaspoon garam masala (spice blend of cinnamon, cloves, cumin, coriander, etc.)
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 1/4 cups brown basmati rice
• 2 1/2 cups water
• 1 bag frozen peas
• Toasted almonds or cashews to garnish (optional)

 For the curry:

Pre-heat the oven to 425°F.Rinse the tofu and cut into approximately 32 cubes. Slice cauliflower into small florets and chop potato into 1/2 inch cubes.

Mix together lime juice, olive oil, paprika, cayenne, salt, turmeric, garlic and ginger to make the marinade. Toss the tofu (or beans), cauliflower and potatoes in the marinade.
Ideally these should marinate for 1-2 hours. (If you are short on time you can just proceed to baking without allowing the tofu and vegetables to sit in the marinade. If you want to do this ahead of time, tofu and vegetables can be marinated in the refrigerator up to 24 hours in advance).

Lightly oil a baking sheet. Evenly spread marinated tofu and veggies on sheet and bake for 25-35 minutes, tossing occasionally to ensure even cooking. Tofu is done when it is lightly browned and slightly puffy.

For the Biryani rice:

Heat the oil in a sauce-pot with a lid. Add garam masala and rice and sauté on high heat until rice is translucent (2-3 minutes). Add the salt and water, cover with the lid and bring to a boil. Once boiling, turn down the heat to simmer for 30 minutes. Put frozen peas in a colander and rinse with cold water. At minute 25 of the rice cooking, add the peas to the rice and allow to cook for the remaining 5 minutes. Allow the rice to sit for 5 minutes after cooking, then fluff with a fork before serving.

To Serve:

Serve the roasted vegetables over the rice. If desired, toast almonds or cashews in a small amount of olive oil with some salt and garam masala. Sprinkle over the vegetables and rice before serving.

Note: you can add whatever veggies you like to the curry, such as tomatoes, eggplant, bell pepper or onions. Just chop them to a size similar to the potatoes and roast them along with those vegetables in the oven. 

• 3 large zucchinis
• 1 teaspoon Himalayan salt
• 2 teaspoons lemon juice
• 2 teaspoons olive oil, grape seed oil, or coconut oil
• 1 small onion, chopped
• 2 garlic cloves, finely minced
• 2 large tomatoes, chopped; or 2 cups of cherry tomatoes, chopped
• 2 veggie sausages (whatever brand you like)
• 1 small bunch fresh basil, finely chopped
• 1/4 cup fresh oregano (or 2 tablespoons dried oregano)
• 1/4 teaspoon red pepper flakes
• 3 heads fresh spinach, triple washed, dried and stems removed
• 1 jar tomato or pesto sauce (optional)

 Cut the ends off of the zucchinis. Use a julienne peeler or spiralizer to shred the zucchinis into long pasta-like strips. Sprinkle with the salt and lemon and set aside. Chop the additional vegetables you want to add. Heat your skillet on low and add the olive oil, onions and garlic. Sauté until onions are translucent. Add the tomatoes and cook with the lid on until tomatoes become slightly soft. Add the chopped sausage and/or mushrooms and sauté until lightly browned, 2-3 minutes.

Increase heat to medium/high and immediately add the zucchini noodles. Replace the lid and stir the noodles every minute or so. When the noodles are just beginning to soften, add the spinach and herbs and cook just until spinach is wilted and noodles are soft, 1-2 minutes. Be careful not to overcook.

If you are adding additional red or pesto sauce, you can add it at the end, turn the heat off, return the lid, and let the sauce and pasta simmer on its own. In a minute or two the flavors will have mixed and it is ready to be eaten.

Notes: this recipe is very adaptable. You can add more veggies of your choice- such as mushrooms, cauliflower or bell pepper. The veggie sausages are optional as well and can be omitted or substituted for another source of protein such as the additional vegetables or some crumbled tofu. 

• 1 package of organic spinach tortellini
• 1 clove organic garlic
• 2 large organic zucchinis
• 16 organic crimini mushrooms
• 1 small organic onion, yellow or white
• 2 tablespoons extra virgin olive oil
• 1 cup Bruschetta or tomato sauce
• 1 cup kidney beans
• 1 teaspoon Italian seasonings

 Boil water for tortellini, add pasta to water, reduce to medium heat. Cook three minutes. Drain and put aside. Sauté all chopped veggies in olive oil, add salt, basil or seasonings of choice for about ten minutes. Add Bruschetta or tomato sauce, and stir in kidney beans and tortellini. Let it all simmer for about 5 minutes and voila. 

Ready to serve.