Tuno Salad

Ingredients:

15 ounces chickpeas, drained and rinsed

2 whole celery stalks

2 tbsp relish

1 clove of garlic, peeled

1/2 of a medium onion

2 tsp nutritional yeast

1 tbsp low sodium soy sauce

2 tbsp vegan mayo

Instructions:

Pulse onion, garlic and celery in your food

processor a few times. Add drained chick peas

and pulse until coarsely ground. Add relish,

nooch, soy sauce and mayo, pulse until combined.

refrigerate for an hour or two to blend

flavors.

chick’n mediterranean rigatoni

1 pkg gardein™ chick’n scallopini

1 lbs rigatoni pasta

3 lemons, zested

5 oz wine vinegar

1 cup olive oil

2 tsp chili flakes

1/2 tsp pepper black

2 cups tomato sauce (your favorite)

2 cups grape tomatoes, whole

3 tbsp olive oil

1/2 cup kalamata olives diced

3 garlic cloves, minced

1.5 cups roasted red peppers , ½” sliced

1 tbsp capers

4 tbsp basil fresh, chiffonade

2 tbsp feta cheese (vegan options available)

2 tsp parsley

cook rigatoni as per cooking instructions on

package.

for the sauce….mix together lemon zest, wine

vinegar, olive oil, chili flakes, black pepper

and tomato sauce.

fry the scallopini for 2-3 minutes on each side

until golden brown and hot through. let rest for

one minute and cut into 1” slices.

in a non stick pan at medium high heat sauté grape

tomatoes in olive oil until dark golden brown 1-2

minutes. add kalamata olives, roasted red peppers,

capers and garlic and cook for 1 minute. add

olive oil sauce, rigatoni and bring to a simmer.

toss with basil and plate.

place pasta in serving dish , garnish with scallopini,

vegan feta cheese and parsley.

Baked Southwestern Egg Rolls

Ingredients:

2 cups thawed frozen corn

1 can black beans, drained and rinsed

10 oz frozen chopped spinach, thawed

and squeezed out

1 can diced green chilies (4 oz)

2 cups daiya cheddar style "cheese"

4 green onions

egg roll wrappers

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp red pepper

(adjust your seasonings accordingly if you have

littles in residence)

Directions:

Mix everything together in a big bowl

(except for the wrappers).

Lay an egg roll wrapper out on a flat surface

with one corner facing you, like a diamond.

Place about 1/4 cup filling on it.

Fold the corner nearest you over the filling.

Roll a bit. Fold the two sides in towards the center.

Then roll it up the rest of the way.

Dab a bit of water on the far corner.

Seal up the egg roll so that it doesn’t come apart.

Do this until all egg roll wrappers are filled.

The filling should make about 24 rolls.

Preheat oven to 425 degrees.

Place rolls, seam side down, on a lightly sprayed

baking sheet. Spray the Southwestern egg rolls with

a light layer of olive oil cooking spray.

Cook for about 15 minutes until heated through,

golden, and slightly crispy. It’s best to turn

them half way through the cooking time.

Serve with salsa and vegan sour cream and ENJOY!

Mediterranean Veggie Burgers

adapted from Vegetarian Times

Ingredient List

4 oz. whole wheat pasta

1/2 cup red quinoa

1 cup vegetable broth

1 1/2 tsp. olive oil

3/4 cup chopped onion

a couple of big ol’ garlic cloves minced or grated on your micro plane

1 1/2 cups cooked white beans, or 1 15-oz. can white beans, rinsed,

drained, and thoroughly patted dry

1/2 cup steamed broccoli

1/4 cup plus 2 Tbs. finely shredded green cabbage

3 Tbs. finely chopped red bell pepper

2 Tbs. tomato sauce

6 kalamata olives, sliced

2 oil-packed sun-dried tomatoes, drained and finely chopped

2 Tbs. olive oil for oiling patties and grill topper

Directions

1. Cook pasta in large pot of boiling salted water 19 minutes,

or untilvery soft. Drain, measure out 1 1/2 cups very tightly

packed pasta, and set aside. This will be the “glue” that helps

hold your burgers together. If you have any left over, pop it

in the freezer for next time.

2. Bring quinoa and broth to a boil in saucepan. Cover, reduce

heat to low, and cook 10 minutes, or until slightly undercooked;

some of the white germ will have opened, but much of the quinoa

will still have a slight bite. Drain, and set aside.

3. Heat oil in small saucepan over medium heat. Add onion, and

cook 1 minute. Add garlic, and cook 1 minute more. Set aside.

4. Buzz the pasta and white beans in food processor 1 minute, or

until smooth and paste-like (it’s OK if there are a few small bits of

pasta still intact). Transfer mixture to large bowl. Stir in 3/4 cup

quinoa, broccoli, cabbage, bell pepper, tomato sauce, olives,

sun-dried tomatoes, and onion-garlic mixture. Season with salt

and pepper, if desired. Mash to combine--really get your hands in

there and squish it around! Remember making mud pies as a kid?

Form 6 1/2-cup-sized patties. Brush tops of each patty with olive oil.

5. Heat grill to high heat. Brush grill topper with olive oil. Place each

patty oiled-side down on grill topper. Set grill topper on grill, close

grill cover, and cook 6 to 7 minutes. Brush each patty again with oil,

and carefully flip. Close grill, and grill 3 to 4 minutes more. These can

easily be pan fried as well, or done on your trusty George Foreman grill.

Makes about 6 burgers

orange rolls

for the rolls:

1/2 cup water

1/2 cup milk

1/3 cup brown sugar

2 1/4 teaspoons active dry yeast (.25 oz package)

1 egg

1/3 cup butter, softened

1 teaspoon salt

3 3/4 cups bread flour

For the filling:

1 cup brown sugar

1/3 cup butter, softened

zest of two oranges

For the glaze:

3 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1/2 teaspoon vanilla extract

juice of 1/2 orange

1/8 teaspoon salt

in a small saucepan, heat the milk and water until the mixture

reaches 120 degrees. pour the mixture into the bowl of a

stand mixer fitted with a dough hook. add the sugar and yeast and

let sit until the mixture bubbles (around 10 minutes).

with the mixer on medium low speed, add the egg, butter,

salt and flour. mix for 8 minutes. the dough will be slightly sticky.

lightly grease a medium bowl. add the dough, and turn to

coat the top. cover with a towel and let the dough rise in a warm

place for one hour.

punch down the dough and cover again with the towel while you

mix together the filling ingredients.

turn the dough out onto a lightly floured surface and roll into a

25 x 6 inch rectangle

(you may want to split this into two 13 x 6 inch rectangles).

spread with the filling mixture. roll up the dough and pinch

together. slice into 24 one inch slices and place on a baking sheet.

cover with a clean kitchen towel and let rise in a warm place

for about 45 minutes.

preheat the oven to 350°. bake for 20-25 minutes, until the tops

of the rolls begin to brown. while the rolls bake, whisk together the

icing ingredients until smooth. remove the rolls from the oven and

slather with the icing.

asian style oven-fried chicken

asian style oven-fried chicken

1 tbsp unsalted butter

2/3 cup buttermilk baking mix

3 tbsp sesame seeds

1 tbsp soy sauce

1 tbsp lemon peel, grated

2 tsp parsley

1-1/2 tsp instant garlic powder

3-1/2 lb whole chicken, cut up

preheat oven to 425°F. melt butter in a 9x13 inch pan in oven until melted.

combine baking mix, next 5 ingredients and salt to taste in a shallow bowl.

coat chicken. place skin side down in pan. bake 35 minutes uncovered.

turn, and bake about 15 minutes more, until chicken is cooked through.

chicken paprikash

2 T. butter
2 onions, thinly sliced
salt and pepper, to taste
1 lb. boneless, skinless chicken breasts
1 T. sweet paprika
1 c. chicken stock
1 c. sour cream
1/2 lb. fully cooked & drained egg noodles

1. heat the butter in a large skillet. add the onions and season with salt and pepper. cook for 3 minutes.

2. cut chicken into cubes and add to the skillet, then add the paprika and chicken stock. stir to incorporate the paprika. bring to a boil. reduce heat to a simmer, cover skillet, and let simmer for one hour. remove from heat.

3. stir the sour cream into the sauce in the skillet. nd stir to coat. Serve over egg noodles