Szechuan Shrimp with Vegetarian Egg Rolls

Szechuan Shrimp

1 – 16 oz. bag cooked frozen shrimp, thawed
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1 small onion, thinly sliced
2 tsp minced garlic, divided
2 tbsp. olive oil
3 tbsp. San-J Szechuan sauce, divided
2 tbsp. dry white wine
1 tbsp. earth balance

Thaw the shrimp in a colander. Once thawed, put them in a bowl and add 2 tbsp. Szechuan sauce & 1 tsp. minced garlic. Mix well, cover and let refrigerate for 30 minutes.

Cut bell peppers and onion into 1 inch strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 tsp. garlic, cook until fragrant, about 10 seconds. Add bell peppers and onion and cook until starting to soften, about 5 minutes. Add 1 tbsp. Szechuan sauce and 2 tbsp. dry white wine. Cook until veggies are tender, 2-3 minutes. Add marinated shrimp and 1 tbsp. earth balance and cook until heated through, 1-2 minutes. Do not overcook the shrimp!

Makes 4 servings.


Vegetarian Egg Rolls (Baked, Not Fried)

1 tsp olive oil plus some for brushing
1 cup Fresh Express 3-Color Deli Coleslaw mix (chopped cabbage & carrots)
1 cup shredded carrots
1 cup bean sprouts
2 tbsp green onions, sliced
1/4 tsp dry ginger
1 tbsp low sodium soy sauce
1 1/2 tsp corn starch
2 tbsp water
6 egg roll wraps

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, brush the tops of each roll with olive oil.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown.

For dipping sauce: Whisk 2 tbsp. extra hot Chinese mustard into 1/3 cup low sodium soy sauce.

Yields: 6 egg rolls

Sugar & Spice Nuts

• 2 tablespoons Earth Balance
• 1/4 cup light brown sugar
• 2 tablespoons water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups mixed nuts
• 1/4 cup white sugar

Mix spices and reserve.

Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 5 minutes. Transfer to a small bowl and set aside. Add the Earth Balance, brown sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 4 minutes. Return the nuts to the skillet and toss to combine with the glaze. Cook for 2-3 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 30 minutes.

In a large Ziploc bag, toss the cooled nuts with 1/4 cup white sugar, use your fingers outside of the bag to break up any nut clumps.

Store in an airtight container.

Banana Blueberry Bread

3 ripe bananas
1 tbsp lemon juice
1/3 cup apple sauce
1/2 cup agave nectar sweetner
2 cups whole wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 - 6 oz. package blueberries

Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray.

In a large bowl, mash the bananas and add the lemon juice, apple sauce, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. The mixture will be very thick/dense. Fold in the blueberries.

Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Cool completely before cutting and serving.

Creole Shrimp over Creamy Polenta

• 1 – 16 oz. bag of cooked frozen shrimp, thawed
• 2 tbsp. olive oil, divided
• 2 tbsp. earth balance, divided
• 4 tsp. minced garlic, divided
• 1 medium onion, finely chopped
• 2 ribs of celery, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 4 sprigs fresh thyme, intact
• 1 dried bay leaf
• Salt & black pepper
• 1 tbsp. Worcestershire sauce
• 2 tbsp. plus 1 tsp. Frank’s Red Hot sauce, divided
• 2 tbsp. flour
• 1/2 cup beer
• 1 cup vegetable broth
• 1 – 10oz. can Rotel, drained
• 1/2 cup polenta
• 2 cups water

In a bowl, mix together 1 tbsp. olive oil, 1 tbsp. Franks Red Hot sauce, 2 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. black pepper. Add the thawed shrimp and mix well, coating all the shrimp well. Cover and refrigerate for one hour or more. Take out and set on counter when you begin cooking.

Heat a large skillet over medium high heat. Add 1 tbsp. olive oil and 1 tbsp. earth balance to the pan. Once melted, add 2 tsp. garlic, onion, celery, bell pepper, thyme, bay leaf and season with salt & pepper. Cook 7-8 minutes, until tender. Add the Worcestershire, 1 tbsp. Frank’s and the flour and cook 1 minute. Add beer and cook it off, another minute or so. Whisk in 1 cup vegetable broth and add Rotel, bring to a simmer, and cook until reduced, about 5 minutes. Add the shrimp and cook until they are just heated through, 2 minutes. Remove thyme and bay leaf.

Meanwhile, bring 2 cups water to a boil, add 1/2 cup polenta and 1/2 tsp. salt. Cook over medium low heat, stirring frequently, about 10 minutes. Once the mixture is creamy, stir in 1 tbsp. earth balance and 1 tsp. Frank’s.

Ladle the shrimp onto a bed of creamy polenta. Enjoy!

Serves 4.

Peach Strudel with Carmel Sauce

1/4 cup egg substitute (or 1 egg)
1 tbsp. water
1 - 16 oz. package frozen sliced peaches, thawed and drained
1/3 cup brown sugar
1 tbsp. flour
1 tsp. vanilla extract
1 puff pastry sheet, thawed
2 tbsp. sugar
Prepared Carmel sauce

Thaw the peaches in a colander (this takes several hours). Thaw the puff pastry for 40 minutes.

Heat oven to 400F. Beat the egg substitute and water in a small bowl, set aside. Stir the peaches, brown sugar, flour and vanilla extract in a large bowl.

Unfold the pastry sheet on a lightly floured surface and roll it into a 14x12" rectangle. Spoon the peaches lengthwise down the center of the pastry. Cut slits 1" apart from the 2 sides of hte pastry to within 1/2" of the peaches. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture entirely. Brush the pastry with the egg mixture and sprinkle with sugar. Place the pastry onto a baking sheet and bake for 25 minutes, or until golden brown. Let it cool for 20 minutes before enjoying. Cover each sliced with prepared Carmel sauce.

Enjoy!

Broiled Lobster Tails

2 large lobster tails
2 cloves of garlic, minced
2 tbsp. earth balance (or butter)
1/2 lemon, juiced
1/2 tsp. Old Bay Seasoning
2 tbsp. dry white wine

Preheat broiler. With scissors, cut the underneath, soft shell away so the meat is showing. Top meat with garlic and earth balance. Squeeze lemon juice over lobster meat and dust liberally with Old Bay Seasoning. Put 2 tbsp. white wine in your roasting pan, add lobster tails and cook 6 inches from heat for 12 - 15 minutes, until meat is opaque in center.

Bon Appétit!

Blueberry Vanilla Waffles

1 1/4 cups flour
2 tsp. Baking powder
1 tsp corn starch
1/2 tsp baking soda
3/4 tsp salt
1 1/3 cups soy milk
1 tbsp. Apple cider vinegar
2 tbsp. Agave nectar sweetner
1 tsp vanilla extract
1 - 6 oz. Container blueberries

Combine the dry ingredients in a medium sized bowl. Combine the soy milk, cider vinegar, vanilla extract and agave in a small bowl. pour the wet ingredients into the dry and mix well. Fold in the blueberries. Set batter aside, preheat oven to 250F and heat waffle iron.

Spray waffle iron with cooking spray and make waffles according to your machines instructions. Keep waffles warm in the oven until all batter is used.

Enjoy!

Asparagus, Leek, Pea & Onion Risotto

1 lb. Asparagus, sliced into 1/2" pieces
2 medium leeks, light green parts, thinly sliced
1 small onion, chopped
4 cups vegetable broth
3 cups water
4 tbsp. Earth balance (or butter), divided
1/2 cup frozen peas
2 tsp. Minced garlic
1 1/2 cup Arborio rice
1 cup dry white wine
1/2 tsp salt
1/2 tsp pepper

Bring the broth and water to a boil, reduce heat, cover and let simmer.

Heat 1 tbsp earth balance over medium heat, add asparagus, cook 5 minutes, until tender Add leeks and cook 3 minutes. Transfer to a bowl, cover and set aside.

Melt 2 tbsp earth balance in the same skillet and add leeks, onion, garlic, salt and pepper. Cook until softened, 3 minutes. Stir in rice and cook 3 minutes, stirring frequently. Add the wine and cook until absorbed, 3 minutes

Add 3 cups warm broth and simmer until all liquid is absorbed, about 15 minutes. Continue adding 1/2 cup liquid at a time until all liquid is absorbed.

Remove from heat, stir in 1 tbsp. Earth balance. Add asparagus and peas and serve.

Serves 6.

Orzo with Red Onions and Beets

3 large beets
2 tbsp olive oil
1/2 medium red onion, thinly sliced
2 tsp minced garlic
8 oz. orzo pasta
Sea salt & ground pepper

Peel the beets and slice into bite size pieces. Boil in a pot of salted water, until tender, 15 minutes. Remove with a slotted spoon and set aside.

Heat oil in a skillet and add onion and garlic. Cook until tender and golden, 10 minutes.

Add the orzo to the beet water and boil 9 minutes.

Combine the beets, onions and orzo in a bowl, season with salt and pepper and serve.

Herb Shrimp

• 1 – 16 oz. bag of cooked frozen shrimp, thawed
• 2 tsp. minced garlic
• 1/2 small red onion, finely chopped
• 2 tbsp. minced fresh parsley
• 1 tbsp. dry basil
• 1/2 tsp. dry mustard
• 1 tsp. Dijon mustard
• ½ tsp. sea salt
• Freshly ground pepper
• Juice from 1/4 lemon
• 2 tbsp. olive oil (plus 1 tbsp. for cooking)

In a bowl, mix together everything but the shrimp and oil for cooking. Add the shrimp to the mixture and mix well, cover and put in the refrigerator for 1 hour or more. Let sit out on the counter for 30 minutes prior to cooking.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shrimp; cook until heated through, 2 minutes.

Serves 4

Butternut Squash Risotto with Red Snapper

Butternut Squash Risotto:
• 4 cups vegetable broth
• 1 cup water
• 2 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 cups Arborio rice
• 1 cup white wine
• 1 – 10oz. box cooked frozen butternut squash
• Salt & Pepper
• 1 tbsp. earth balance (or butter)

Bring broth and water to a simmer in a sauce pan and reduce heat to low.

Heat a medium skillet over medium high heat. Add olive oil and cook the onion and garlic 2-3 minutes. Add rice and brown 3 minutes, stirring frequently. Add wine and cook until the wine is completely evaporated, stirring occasionally, 2-3 minutes. Add the stock/water mixture 1 cup at a time and let the liquid evaporate each time you add it.

Meanwhile, defrost the squash in the microwave and discard any liquids. Stir the squash into the risotto at the last few minutes of cooking. Season with salt & pepper and stir in the butter. Serve hot.

Pan Fried Red Snapper:
• 1/2 cup flour
• 2 tsp. Sea salt +
• 1 tsp. black pepper
• 4 fresh red snapper filets
• 2 tbsp. earth balance (or butter)

Combine the flour, salt and pepper in a shallow plate. Pat the snapper filets with a paper towels and sprinkle one side with sea salt.

Dredge 2 filets in the seasoned flour on both sides.

Heat the earth balance in a sauté pan of medium heat until it melts. Place the filets in the melted butter and cook for 2 minutes. Turn the filets and cook another 2 minutes.

Serve with fresh lemon juice.

Succotash served over Creamy Polenta

• 1 tbsp. earth balance (or butter)
• 1 large white onion, chopped
• 1 tsp. minced garlic
• 4 medium zucchini, chopped
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 – 10 oz. package frozen lima beans, thawed
• 1 – 15 oz. can corn, drained
• 1 tbsp. fresh minced marjoram
• Sea Salt & Fresh ground pepper

Melt butter in a skillet over medium-high heat. Add onion, cook until golden, about 5 minutes. Add garlic and cook 1 minute. Add zucchini and peppers and cook, partially covered until beginning to soften, about 10 minutes. Add lima beans and corn; cook until heated through, stirring frequently, about 5 minutes. Mix in marjoram. Season with sea salt & fresh ground pepper.

Cook the polenta according to the directions on the package.

Spoon polenta onto your plate and cover with Succotash. YUMMO!

Butter Cookies (Vegan, but who would ever know!)

• 1 cup Earth Balance
• 4 oz. Tofutti Better Than Cream Cheese
• 1 cup Sugar
• 1 1/2 tsp. Vanilla Extract
• 1 3/4 cups all purpose Flour
• 1/4 tsp. Baking Powder
• Dash Salt

Preheat the Oven to 350 degrees.

Add the Earth Balance, vegan cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.

In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, until just blended.

Scrape the batter into a pastry bag or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips on a baking sheet. Bake for 15 minutes, or until golden.

Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack.

Yields about 2 dozen cookies.

Israeli Couscous with Roasted Vegetables

First, prepare the roasted vegetables:

• Cooking spray
• 1 medium red bell pepper, cut into strips
• 1 yellow summer squash, cut into thin rounds
• 2 small zucchini, cut into thin rounds
• 1 medium red onion, cut into wedges
• 1 – 14 oz. can artichoke hearts, without oil, drained and halved
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. fresh thyme, minced
• 1 Tsp. salt, or to taste
• 1/2 Tsp. black pepper, or to taste

Preheat oven to 450 degrees.

Spray a large baking sheet with cooking spray. Arrange pepper, squash, zucchini, onion and artichokes on prepared baking sheet and coat with cooking spray; drizzle with balsamic vinegar, sprinkle with thyme, salt and black pepper.

Roast until vegetables are tender and golden brown, shaking pan once or twice during cooking, 30 minutes.

While veggies are roasting, prepare the couscous:

• 1 bag of Osem Israeli Couscous (8.8 oz/ 250g)
• Olive oil
• 1/2 yellow onion, chopped
• 1 clove of garlic, crushed
• 2 cups vegetable broth, warmed
• Salt and pepper, to taste

Sauté the onion and garlic in olive oil over a medium heat until the onion turns tender and translucent, about 8 minutes. Add a few more dashes of olive oil and couscous, stir well. Pour in 2 cups of hot vegetable broth bring to a boil and reduce heat to a simmer. Continue to stir until couscous is tender, about 10 minutes.


Fix each plate by spooning the desired amount of couscous and top with the roasted vegetables. ENJOY!

Baked Salmon with Asparagus & Basmati Rice

Baked Salmon

Preheat the oven to 450 degrees F.

Heat a dry oven-proof sauté pan over high heat for 4 minutes.

Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper.

When the pan is very hot, place the salmon fillets seasoning-sides down in the sauté pan and cook over medium heat without moving them for 2 minutes, until very browned.

Turn the fillets and place the pan in the oven for 7 to 15 minutes, depending on thickness, until the salmon is cooked medium.

Asparagus

• 4 paper towels
• 1/4 cup water
• 1 bunch fresh asparagus, 1 to 1 ½ inches cut off the bottom
• Olive oil
• 1 tbsp butter (or Earth Balance if you don’t eat dairy)
• Salt & Pepper

Pour the water onto 4 paper towels. Spread out the paper towels and lay the asparagus on top of the dampened towels. Sprinkle with the salt. Roll up the asparagus in the dampened towels. Lay the bundle, seam side down, in the microwave. Microwave on high until the asparagus is just crisp tender, 3 minutes.

Meanwhile, heat the butter in a sauté’ pan. Remove the asparagus from the microwave using tongs and carefully unwrap. Add the asparagus to the heated butter, drizzle with olive oil, season with salt & pepper, and sauté for another 3-5 minutes.

Basmati Rice

Follow instructions on package.

Pumpkin Cheesecake - VEGAN (but they'll never know)

• 8 oz. Tofutti Better Than Cream Cheese
• 12 oz. Silken Firm Tofu, drained
• 1/2 cup sugar
• 2 tbsp. cornstarch
• 1/2 tsp. vanilla

• 1/2 cup pumpkin
• 3 tbsp. brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground nutmeg

• 1 reduced fat 8-inch graham cracker crust

Preheat oven to 350 degrees.

Put the first 5 ingredients into a food processor and mix until well blended and creamy. Put one cup of the mixture into the crust.

Add the next 5 ingredients to the ingredients remaining in the food processor and blend until well mixed and creamy. Smooth this mixture over the white mixture.

Bake until set, 60 minutes++ . Start checking the center with a toothpick at 50 minutes and go from there – you want the toothpick to come out clean.

Let sit to cool and then refrigerate until totally cool, about 3 hours.

Serves 8.

Bagel Pizzas

· 4 Thomas’ Everything Bagel Thins
· Contadina Pizza Sauce in the squeeze bottle
· 1 tsp. olive oil
· 1/2 large yellow onion, chopped
· 1 tsp. minced garlic
· 1 large bell pepper, chopped
· 2 small zucchini, chopped
· Mozzarella Cheese, shredded
· Veggie Shreds, Mozzarella flavor

Heat olive oil in a sauté pan over medium heat. Add onion, and cook until translucent, about 5 minutes. Add garlic and cook 1 minute. Add zucchini and bell pepper and cook, partially covered, until soft, about 10 minutes.

Heat broiler. Broil bagel thins, everything side up, until crispy, 3 minutes. Pull out of broiler and flip. Squeeze sauce onto each bagel, spoon veggies on top and cover with cheese or veggie shreds. Broil until cheese is browning and bubbly, about 5 minutes.

Low Cal Spicy Mexican Soup

• 1 tsp. Olive oil
• 1 large onion, chopped
• 3 tbsp. minced garlic
• 1 medium jalapeno, minced
• 3 small zucchini, cut into small pieces
• 2 cups green beans cut into small pieces (about a pound and a half)
• 1 green bell pepper, cut into small pieces
• 1 cup chopped tomatillos (about 3 small)
• 1 tsp. fresh oregano, minced
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 cans Rotel tomatoe, drained
• 2 roasted red peppers, water packed
• 2 canned chipotle peppers in adobo sauce (about 2 tbsp)
• 6 cups vegetable broth
• Salt & Pepper, to taste

Puree the roasted red peppers and chipotles peppers with adobo sauce in a food processor, set aside. Put the olive oil into a soup pot over medium high heat. Add onion and sauté until starting to get translucent, about 5 minutes. Add minced garlic and cook another minute. Add jalapeno, zucchini, beans, bell pepper and tomatillos and cook, partially covered, another 10 minutes, until veggies are getting soft. Add spices and cook 30 seconds. Add pureed peppers, Rotel tomatoes and vegetable broth. Turn heat to high and bring to a boil. Lower heat and let simmer, partially covered for 30 minutes. Stir in salt & pepper, to taste.

Spicy Garlicky Shrimp Pasta

• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme

• 1 – 1lb. bag of frozen shrimp, thawed
• 2 teaspoons olive oil
• 1 tablespoon Earth Balance (or Butter if you eat dairy)
• 1 tablespoon minced garlic
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 16 oz. cooked penne pasta
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped green onion, tops only

Mix the first six ingredients thoroughly. Toss the shrimp with the spices until well blended.

Place the olive oil and Earth Balance in a large 14-inch skillet over high heat. Add the shrimp to the pan, cook for 2 minutes, stirring occasionally. Add the garlic to the pan and cook for 30 seconds. Add the wine and lemon juice and cook for 1 1/2 minutes. Season the shrimp with the remaining salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well and serve.

Serves 4.

Slow Cooker Lentil Soup

• 2 medium carrots, peeled and cut into small pieces
• 2 celery stalks, cut into small pieces
• 1 white onion, chopped
• 3 teaspoons minced garlic
• 2 cups dried lentils, rinsed and picked over
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1 can Rotel, drained
• 8 cups vegetable broth
• salt & pepper to taste

Spray the inside of a slow cooker with cooking spray. Place ingredients in the following order: carrots, celery, onion, garlic, lentils, spices, Rotel, broth.

Cover and cook on high 3 hours. Remove lid and stir well, cover and cook another hour.

Banana Bread

• 3/4 cup Splenda
• 1/3 cup egg substitute
• 3 medium ripe bananas, smashed
• 1/3 cup soy milk
• 1/3 cup applesauce with cinnamon
• 1 tablespoon olive oil
• 1 tablespoon vanilla extract
• 1 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Preheat oven to 325 degrees F. Spray a loaf pan with cooking spray and lightly dust with flour.

Using electric mixer, beat egg substitute and Splenda for 3 minutes. Meanwhile smash the bananas and mix with applesauce. Add the bananas with applesauce, soy milk, oil and vanilla to the egg/Splenda mixture and mix well.

Sift flour, baking powder, baking soda and salt over mixture, beat until just blended. Transfer batter to prepared pan.

Bake bread until golden brown on top and toothpick inserted into center comes out clean, about 45 minutes. Put bread on cooling rack.

Yields 12 slices.

Savory Corny Grits served with Zucchini Sauté

• Olive oil
• 1 cup chopped shallots (about 3 medium)
• 1 teaspoon dried thyme
• 2 ½ cups canned corn, drained
• 5 cups vegetable broth
• 1 cup quick-cooking grits
• ½ cup chopped green onions
• ½ teaspoon hot sauce (Tapatio)

Heat a small amount of olive oil in a skillet over medium heat. Add shallots and thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 ½ cups corn and sauté 3 minutes. Remove from heat and set aside.

Puree one cup corn with ½ cup vegetable broth in a food processor, set aside.

In a medium sauce pan, bring 4 ½ cups vegetable broth to a boil. Gradually wisk in grits. Reduce heat to medium and cook until grits thicken, stirring occasionally, about 6 minutes. Ad shallot mixture, pureed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, about 4 minutes.

Season with fresh ground pepper and shredded cheese or soy cheese. Serve with Zucchini Sauté (recipe previously posted).

The Perfect Baked Potato

• Large Russet Potatoes
• Olive Oil
• Sea Salt

Heat oven to 375 degrees and position racks in top and bottom thirds.

Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry them. Using a fork, poke 12 holes all over. Coat lightly with olive oil. Sprinkle with sea salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

Serve with butter, sour cream, green onions, crumbled bacon, salsa, chili, or whatever you so desire!

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

Mike’s Dinner: Baked Potato with Earth Balance, Fat Free Sour Cream, Low Fat Cheese, Salsa, Bacon Bits, Green Onions and Salt & Pepper.

My Dinner: Vegan Baked Potato with Earth Balance, Sour Supreme, Green Onions, Shredded Soy Cheese and Salt & Pepper. YUM!

Spicy Vegetarian Soup

• 1 red onion, finely chopped
• 1 large jalapeño pepper, finely chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 small zucchini, chopped
• 1 – 15 oz. can of corn, drained
• 2 – 15 oz. cans of black beans, rinsed and drained
• 1 – 7 oz. can diced green chiles, drained
• 1 – 10 oz. can Rotel tomatoes, drained
• 1 – 14.5 oz. can Fire Roasted Tomatoes, drained & diced
• 6 cups Organic Vegetable broth
• 2 tablespoons minced garlic
• 1 tablespoons ground cumin
• 1 tablespoons chili powder
• Salt & Pepper, to taste
• Olive oil

With a small amount of olive oil in a stock pan, heat onion over medium heat until starting to get translucent, about 4 minutes. Add the garlic and cook another minute. Add the jalapeno, bell peppers and zucchini and cook, partially covered, about 10 minutes, until veggies are getting soft.

Stir in beans, tomatoes, green chilies and spices, and mix well. Add vegetable broth and bring to a boil. Let simmer 30 minutes or longer.

Serve with a dollop of sour cream & cheese (if desired).

Penne Pasta with Veggie Sauce

• 1/2 of a large white onion, chopped into small pieces
• 1 tablespoon minced garlic
• 2 small zucchini, chopped into small pieces
• 1 green bell pepper, chopped into small pieces
• 1 red bell pepper, chopped into small pieces
• Olive oil
• 1 – 15 oz. can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt & pepper to taste
• 16 oz. cooked penne pasta

With a small amount of olive oil in a pan over medium heat, sauté the onion until it begins to turn translucent, about 4 minutes. Add the garlic and cook 30 seconds. Toss in the zucchini and bell peppers, partially cover, and cook 10 minutes, until veggies are getting soft. Add the tomato sauce and spices and simmer 10 minutes. Toss in the cooked penne and serve.

Serves 4-6.

Portabella Mushroom Sandwich for One

~ 1 large portabella mushroom
~ 1 large slice of tomato
~ A few slices of white onion
~ 2 tablespoons shredded soy cheese
~ 1 Orowheat Sandwich Thin
~ Olive oil
~ Salt & Pepper

Cut off the stem from the mushroom. Heat a small amount of olive oil in a small fry pan and cook the mushroom over medium heat, turning several times, until warm and beginning to get crispy, about 5 minutes. Meanwhile, slice the tomato and onion and put on one side of the bun. Put the cheese on the other side of the bun. Season the mushroom generously with salt & pepper. Cover the tomato and onion with the mushroom and close it to make a sandwich. Heat the sandwich in the same pan using cooking spray until browned and the cheese is melted, about 2 minutes per side.

Split Pea Soup

• 1 – 20 oz. bag of split peas
• 12 cups vegetable broth
• 2 small onions, finely chopped in a food processor
• 2 carrots, peeled and finely chopped in a food processor
• 2 celery stalks, finely chopped in a food processor
• 1 tablespoon minced garlic
• 1 teaspoon sea salt, or to taste
• Fresh ground pepper

Add the chopped onion, carrot and celery to a small amount of olive oil in your soup pan, and cook until warmed through, about 4 minutes. Add the garlic and cook 1 minute. Add the peas and broth, partially cover, and bring to a boil. Let boil for 30 minutes. Add salt & pepper, to taste, and reduce heat and simmer for 45 minutes, or until desired consistency.

You can add a splash of hot sauce to your bowl to spice it up a bit!

Enjoy!

Mini Personal Veggie Pizza

• 6 Oroweat Whole Wheat Sandwich Thins, split
• About 1/2 of a 15 oz. jar Contadina pizza sauce (or less depending on sauce preferences)
• ½ medium yellow onion, chopped
• 1 tablespoon minced garlic
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 ½ cups shredded Soy or Rice mozzarella flavored cheese (if you eat dairy, use regular shredded mozzarella cheese)
• Olive Oil
• Salt & Pepper

Sauté onion and garlic over medium heat with a small amount of olive oil for about 3 minutes. Add the zucchini and bell peppers, partially cover and continue to cook until the veggies are all well cooked, about 10 more minutes. Season with salt & pepper, to taste.

Meanwhile, preheat oven to 400 degrees. Spray a 15” x 14” cookie sheet with cooking spray. Place buns upside down on the pan and bake for 5 minutes.

Turn each bun over and top each with pizza sauce, cooked veggies and cheese. Bake for 10 minutes. Rotate pans and broil until cheese is brown and bubbly, about 3 minutes. Let it sit 3-5 minutes before serving.

Serves 4-6.

Black Bean, Zucchini & Corn Casserole

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 1 medium green bell pepper, chopped
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1 jalapeno, seeded and finely minced
• 1 – 15 oz. can corn, drained
• 1 – 28 oz. can crushed tomatoes
• 2 – 15 oz. cans black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 6 - 6-inch Smart & Delicious Whole Wheat tortillas
• 8 ounces grated Soy Cheese (or regular cheese)

Preheat the oven to 400° F. Lightly spray a 9 by 13 inch baking pan with cooking spray.

Heat the oil in a large saucepan. Sauté the onion over medium heat until translucent, about 4 minutes. Add the garlic and sauté 30 seconds. Add the bell pepper, zucchini and jalapeno pepper and continue to sauté until the veggies have softened, stirring frequently, about 10 minutes.
Stir in the tomatoes, seasonings, beans, and corn. Bring to a simmer for 10 minutes.

Meanwhile, heat the tortillas one at a time in a small skillet with cooking spray over medium heat for about a minute and a half per side. Re-spray the pan for each tortilla. Set aside.

Layer as follows in the prepared pan: Three tortillas (cut each tortilla in half to fit the pan), half of the tomato black bean, mixture, and half the cheese. Repeat the layers. Bake for 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares. Serve with soy supreme or sour cream and salsa, if desired.

Serves 8.