Spiced Tomato & Couscous Soup

1 tbsp. olive oil
1 medium yellow onion, chopped
1 cup shredded carrots, chopped
2 tbsp. chopped garlic
2-14 oz. cans petite diced tomatoes
1 – 32 oz. box vegetable broth
3/4 cup Israeli (pearl) couscous
1 tsp. ground cumin
1/4 tsp. cayenne pepper


Heat the oil in a soup pan, add the onion and carrots, and cook for about 8 minutes until softened. Add the garlic and cook another minute. Add the tomatoes with their juices, broth, cumin, and cayenne pepper. Bring the soup to the boil, then reduce the heat slightly and simmer gently for 10 minutes, stirring occasionally. Add the couscous and cook about 8 minutes, or until the couscous is just tender.

Serves 4.

Harvest Grains, Asparagus & Leeks with Spicy Garlic Shrimp

Harvest Grains, Asparagus & Leeks
• 1 bunch asparagus, sliced into 1 inch pieces
• 2 medium leeks, white & light green parts, sliced
• 2 tbsp. Earth Balance, divided
• 1 1/4 cup Harvest Grains Blend (from Trader Joe’s)
• 1 3/4 cup vegetable broth
• Salt & Pepper, to taste

Bring broth to a boil. Add 1 tbsp. Earth Balance and stir in the grains. Bring back to a boil, reduce heat and simmer, covered, for 10 minutes.

While the grains are cooking, heat 1 tbsp. Earth Balance in a sauté pan. Add the asparagus and leeks, drizzle with olive oil and cook, partially covered, stirring occasionally, for about 8 minutes. Season with salt & fresh ground pepper.

Remove from heat. Fold the grains into the pan with the asparagus and leeks. Serve immediately.


Spicy Garlic Shrimp
• 2 tbsp. olive oil
• 1 tbsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 3/4 pound medium shrimp, peeled and deveined
• 1 1/2 tsp. Montreal Steak Seasoning by McCormick
• Juice of 1 lemon
• 2 tbsp. chopped parsley

Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes and shrimp. Season with steak seasoning and cook shrimp 3-4 minutes or until just pink. Toss with lemon juice and chopped parsley.
 

Poached White Fish over Miso Noodle Soup

1 – 32 oz. box vegetable broth
3 tbsp. white miso paste
1 cup Sake
2 baby bok choy, julienned (white parts only)
1/2 cup shredded carrots
2 scallions, thinly sliced
1 tbsp. low sodium soy sauce
1/2 tsp. red pepper flakes
4 – 4oz. light white fish filets (tilapia, sole, etc) seasoned with fresh black pepper
1 – 9 oz. package Nasoya Japanese style noodles

Cook noodles according to package directions.

Meanwhile, in a large skillet or wok, over medium-high heat, whisk together broth, sake, soy sauce and red pepper flakes. Whisk in miso and stir until completely dissolved. Add boy choy, carrots and scallions. Bring to a boil; add fish, reduce to simmer, cover, and poach for 10 minutes.

Transfer fish to a plate with a slotted spoon. Divide noodles between four bowls, top with broth and fish.

Serves 4.

Vegan Enchiladas

•1 cup spicy jalapeno refried beans
•4 – 8 inch Smart & Delicious whole wheat tortillas
•1 cup Smart Ground Mexican Style
•1/4 cup diced red onion
•1 cup enchilada Sauce
•1/2 cup shredded soy cheese
•Chopped green onions
•Sliced black olives (optional, for garnish)
•Sliced pickled jalapenos (optional, for garnish)
•Sour Supreme (optional, for garnish)

Preheat oven to 400 degrees.

Spread 1/4 cup beans over each tortilla, leaving a boarder around edges. Sprinkle 1/4 cup meat crumble mixture down center of each tortilla and sprinkle with red onions. Roll tortillas up and arrange, seam side down in a sprayed baking dish. Pour enchilada sauce over the top and sprinkle with cheese. Bake for 15 minutes or until sauce is bubbly and cheese is melted. Top with green onions. Garnish with black olives, jalapenos and sour cream, if desired.

Serves 2-4.

Miso Soup with Shrimp, Veggies & Noodles

1- 9 oz.-ounce package Nasoya Japanese Style Noodles
6 cups vegetable broth
2 cups frozen broccoli florets
1/2 lb. uncooked shrimp, peeled and deveined
1/2 cup shredded carrots
1 cup snow peas, sliced on the diagonal (about 2 handfuls)
1 cup julienned baby bok choy – white parts only (about 2)
2 tablespoons white miso
1 tsp. ground ginger
1/4 cup water
1/2 cup green onions
1/4 tsp. red pepper flakes

Cook the noodles according to the package directions, rinse, drain and set aside.

Meanwhile, in a large saucepan, bring the broth to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1-2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the bok choy and cook for 1 minute. Add shrimp and frozen broccoli and cook 4-5 minutes.

Meanwhile, spoon the miso in a medium bowl and add the water & ginger. Whisk until the miso is completely dissolved and pour the miso mixture into the soup. Do not boil the soup with the miso. Stir in the noodles, green onions and red pepper flakes, transfer soup to bowls and enjoy!

Serves 4.

Shrimp Creole with Red Beans & Rice

Red Bean & Rice Casserole

1 tbsp. olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper (about 1 small)
1 cup brown rice medley
2 1/2 cups vegetable broth
1 tsp. Earth Balance
1 - 15 oz. can Pinquitos (or any red beans), drained and rinsed
1 - 14.5 oz. can Petite cut diced tomatoes with jalapenos, drained
1 - 4 oz. an Diced green chiles
1/2 cup vegan sour cream
2 tsp. chili powder
3/4 tsp. sea salt
1/4 cup bread crumbs

Bring 2 1/2 cups vegetable broth to a boil. Add 1 tsp. Earth Balace and 1 cup brown rice medley. Bring back to a boil, reduce heat and simmer covered for 45 minutes. Remove from stove and let rest 10 minutes.

Preheat oven to 375 degrees.

Heat the oil in a large skillet over medium heat. Ad the onion and bell pepper, cover, and cook 5 minutes, or until softened. Transfer the mixture to a large bowl. Add the cooked rice, beans, tomatoes and green chiles. In a small bowl, combine the sour cream, chili powder and salt, blend well. Fold the sour cream mixture into the rice and bean mixture and mix well.

Transfer the mixture to a cooking sprayed baking dish. Cover and bake 25 minutes. Uncover and sprinkle the top with bread crumbs. Bake uncovered 5 minutes. Turn broiler to high and broil 2 minutes, until top is crispy and browned.

Shrimp Creole

2 tbsp. olive oil
1/2 cup diced green bell pepper (about 1 small)
1/2 cup diced onion (about 1/2 medium)
1/2 cup diced celery (about 3 small stalks)
1 tsp. chili powder
1 - 14.5 oz. can petite diced tomatoes, drained
1 - 8 oz. can tomato sauce
1 tbsp. hot sauce
1 tbsp. Worcestershire sauce
1 tsp. white sugar
Sea salt & pepper
1 1/2 pounds shrimp, peeled & deveined

Preheat crock pot on high.

In a fry pan, heat olive oil. Add peppers, onions and celery and cook until softened, 5 minutes. Add chili powder and cook another 2 minutes, stirring constantly. Remove from heat and pour into crock pot. Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar and salt & pepper. Stir well and cook for three hours on high.

Add shrimp and cook for about 5 minutes.

Serve shrimp on top of beans & rice. Serves 4 - 6.

YUMMMM

Vegetable Lo Mein

• 1 package Nasoya Chinese Style Noodles
• 1 tbsp. chili oil
• 1 red bell pepper, sliced into matchsticks
• 1 cup shredded carrots
• 1 yellow onion, chopped
• 2 tsp. chopped garlic
• 1 – 8 oz. package snow peas, sliced in half
• 3 baby bok choy, thinly sliced crosswise
• 1/2 cup chopped green onions
• 1 – 15 oz. can whole baby sweet corn, drained & cut in half
• 1 tbsp. cornstarch
• 1 cup vegetable broth
• 1/4 cup Hoisin sauce
• 2 tbsp. low sodium soy sauce
• 1/2 tsp. ground ginger
• 1/4 tsp. red pepper flakes

Cook noodles according to package, drain, and set aside.

While the noodles are cooking, heat oil in a large pan. Cook bell pepper, carrots, onion, garlic, baby bok choy and snow peas partially covered, until tender, about 8 minutes, stirring frequently. Stir in green onions and baby corn, cook one minute.

Mix cornstarch and vegetable broth in a small bowl and add it to the vegetables. Stir in hoisin sauce, soy sauce, ginger and red pepper flakes. Cook and stir until thickened, about 2-3 minutes. Add cooked noodles and toss.

Serve hot. Enjoy!

White Bean Chili

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 1 red bell pepper, chopped
• 2 tsp. chopped garlic
• 2 fresh Serrano chilies, seeded and minced
• 3 tbsp. chili powder
• 1 tsp. sea salt
• 1 tsp. ground cumin
• 1/4 tsp. dried oregano
• 1/4 tsp. cayenne
• 1/4 tsp. ground black pepper
• 1 – 28 oz. can crushed tomatoes
• 1 cup vegetable broth
• 3 – 15 oz. cans white beans, drained and rinsed

Heat the oil in a soup pot over medium heat. Add the onion, carrot, bell pepper, garlic and chilies, mix well, cover and cook until tender, about 10 minutes, stirring occassionally. Blend in the chili powder, salt, cumin, oregano, cayenne and black pepper, stir for 2 minutes. Add the tomatoes and broth and bring to a boil. Reduce heat, stir in beans, cover and simmer 45 minutes, stirring occasionally.

Serves 6.