Veggie Chili

• 1 tablespoon olive oil 

• 1 large red onion, chopped 

• 1 red bell pepper, seeded & chopped 

• 1 green bell pepper, seeded & chopped 

• 2 tablespoons minced garlic 

• 2 Serrano peppers, stemmed, seeded & minced 

• 4 medium zucchini (about 1.5 lbs.), chopped into ¼” pieces 

 • 1 – 15 oz. can sweet corn, drained 

• 2 tbsp. chili powder 

• 1 tbsp. ground cumin 

1 tsp. ground coriander

• 1/2  tsp. sea salt 

• ¼ tsp. cayenne pepper 

• 1 can Rotel tomatoes

• 1 – 14.5 oz. can petite diced tomatoes with garlic & olive oil

• 2 cans black beans, rinsed and drained 

• 1 – 15 oz. can tomato sauce 

• 1 cup reduced sodium vegetable broth 

In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 5 minutes. 

Add the zucchini and corn, and partially cover, stirring occasionally, until soft, about 10 minutes. 

Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. 

Add the Rotel, diced tomatoes, beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.  Reduce the heat to medium-low and allow to simmer, uncovered, stirring occasionally, for 30 minutes.

Yields six 2-cup servings.  ENJOY!

Shown here with a sprinkling of plant based smoked provolone.  Yum!

Creamy Corn Polenta

• 5 cups water
• 1 cup polenta
• 1 ½ teaspoons sea salt
• 1 - 15 oz. can sweet corn, drained
• ½ cup Tofutti Better than Cream Cheese (If you eat dairy, use ½ cup mascarpone cheese)
• 1 tablespoon Earth Balance (If you eat dairy, use real butter)

Bring 5 cups water to boil in heavy large saucepan over high heat. Gradually whisk in polenta, then 1 ½ teaspoons sea salt. Reduce heat to medium-low; simmer until polenta is tender, thick, and creamy, stirring often and adjusting heat to maintain a gentle simmer, 25 minutes. Mix in Tofutii and Earth Balance. Add corn and mix well. Season polenta to taste with salt and pepper.

Corn & Zucchini Sauté

• 2 tablespoons extra virgin olive oil
• ½ cup chopped green onions
• 1 teaspoon minced garlic
• 1 – 15 oz. can of corn, drained
• 3 small zucchini, sliced in thin strips and cut into ¼” pieces
• ¼ teaspoon ground cumin
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper

Heat oil in a 12-inch skillet over medium high heat, add garlic, and heat for 30 seconds. Add green onions, stirring occasionally, until softened, about 3 minutes. Add corn, zucchini, cumin, salt & pepper and mix everything up well. Lower heat to medium low, cover the skillet and cook, stirring occasionally until zucchini is tender, 6 to 8 minutes. Add more salt & pepper to taste.

Spicy Tofu & Veggie Stir Fry Served with Mock Mashed Potatoes (Non-Dairy)

Spicy Tofu & Veggie Stir Fry

• 1 – 8 oz. package extra firm tofu
• 3 medium zucchini, sliced into thin 1” strips
• 1 red bell pepper, sliced into bite size pieces
• 1 green bell pepper, sliced into bite size pieces
• 1 medium onion, chopped
• 1 can Rotel tomatoes, drained
• 4 tsp. olive oil, divided
• 4 tsp. minced garlic, divided
• ¼ tsp. crushed red pepper
• ½ tsp. sea salt
• Lots of fresh ground pepper

Place the tofu on a paper towel on a plate and cover with another paper towel. Let drain/dry for 20 minutes. Cut the tofu up into ½ inch squares.

Heat 2 teaspoons olive oil in a 12-inch nonstick skillet over medium high heat. Add 2 teaspoons minced garlic, heat for 45 seconds, until fragrant. Add the tofu and cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Transfer the tofu to a clean bowl.

Heat 2 teaspoons olive oil in the skillet and add 2 teaspoons garlic and heat for 45 seconds, until fragrant. Add the zucchini, bell peppers and onions, and cook until tender, about 5 to 7 minutes. Add the Rotel, red pepper flakes, salt & pepper, reduce heat, cover and cook another 3-5 minutes. Add the tofu in with the vegetables and toss until everything is coated with sauce and sizzling hot. Serve immediately.

Mock Mashed Potatoes (Non-Dairy)

• 1 medium head cauliflower
• 2 tablespoon Tofutti Better Than Cream Cheese (if you eat dairy, use regular cream cheese)
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons Earth Balance Organic Buttery Spread (if you eat dairy, use regular butter)

Get water boiling in a large pot.

Clean and cut cauliflower and cook in boiling water for 6 minutes or until well done. Drain well, and pat dry with paper towels - don't let cool.

In a food processor, puree the hot cauliflower with the Tofutti, garlic, salt, pepper and butter, until smooth.

You can transfer into a saucepan and keep warm covered on low if necessary.

Veggie Wrap

This delcious wrap is great for lunch... Easy to make and easy to devour!

• 1 Flat Out Flatbread Light Original
• Spicy Brown Mustard
• Dill Relish
• Chopped Black Olives
• About 1/2 medium tomato, sliced
• 1/2 avocado, mashed
• Shredded lettuce
• Shredded Soy 3 cheese blend (if you eat dairy, use regular shredded cheese)
• Salt & Pepper

Lay out the flatbread on a paper towel. Spread mustard over ½ of the flatbread, lengthwise. Cover that with dill relish, olives, tomato (salt & pepper the tomato), mashed avocado (salt & pepper the avocado). Continue layering with shredded lettuce and shredded cheese. Carefully roll the wrap up to seal it. Wrap it in a paper towel and microwave for 25 seconds – 10 seconds, turn, 10 seconds, turn, 5 seconds.

ENJOY! Yummm…

Lentils

~ 1 bag lentils, rinsed
~ 1 can Rotel tomatoes
~ 1 - 32 oz. box organic vegetable broth
~ 1 large yellow onion, finely chopped
~ 1 teaspoon sea salt
~ 1 teaspoon ++ ground black pepper
~ 2 tablespoons ground cumin

Directions:

Rinse lentils in a colander under cold water. Combine lentils, Rotel, onion and broth. Bring to a boil, lower heat, cover and let simmer for 30 minutes. Add the spices, and continue to simmer, covered another 30 minutes. Check consistency and cook longer if desired.

Enjoy!!

Low Cal, Easy and Super Delish Spicy Shrimp & Veggie Stir Fry

• 1 - 16 oz. bag cooked large frozen shrimp, thawed
• 1 - 14 oz. bag frozen fire roasted bell peppers & onions
• 3 zucchini, diced
• 1 can Rotel, drained
• Olive oil
• 3 teaspoons minced garlic
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper
• ½ teaspoon sea salt
• 1 teaspoon black pepper

Thaw shrimp by running them under cold water for about 5 minutes.

Heat olive oil in a pan, add zucchini and cook over medium high heat for about 5 minutes, until starting to get tender. Add frozen bell pepper mixture and cook another 7 minutes, until heated through. Add salt & pepper.

Meanwhile, in a separate pan, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté one minute. Turn heat up to high and add shrimp and paprika. Cook, stirring frequently about 2 minutes. Add Rotel and already cooked veggies, mixing well, cook another 2 minutes. Serve with a slotted spoon.

Grilled Veggie Skewers

For the marindade:
• 2/3 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon dry mustard
• ½ teaspoon sea salt
• ½ teaspoon dried basil leaves
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon crushed red pepper
• Fresh ground pepper

Mix all ingredients well. Set into refrigerator to chill.

For the Veggies:
• 1 yellow bell pepper
• 1 green bell pepper
• 1 yellow onion
• 2 zucchini
• 2 summer squash
• 1 8 oz. package crimini mushrooms, rinsed and stems removed

Slice up all veggies into 1 inch or so pieces. Put them in a large mixing bowl and coat with the marinade, toss to coat and stir well. Let marinade chill in the refrigerator for 2 hours.

String the veggies onto skewers (wood, metal or wire) and cook on the barbecue until you reach your desired soft/firmness; about 20 minutes.

NOTE: For wood skewers, soak in water for 30 minutes prior to stringing veggies.

Enjoy!