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Awesome Pesto

Ingredients (use vegan versions):

* 1/3 cup chopped pine nuts
* 1 clove minced garlic (or more)
* 1/3 cup fresh cilantro, packed, chopped
* 1/3 cup fresh bazil, packed, chopped
* 3/4 cup Vegan Rella Italian style (grated)
* 2 tablespoon olive oil
* 3/4 tablespoon sea salt
* 3/4 tablespoon black pepper
* vegan soymilk (optional)

Directions:

This sauce is delicious over pasta and can be made while
pasta is cooking. Ingredients can be mixed in blender,
food processor or by hand. All you have to do is combine
all ingredients until well mixed. Blend until saucy. Add
soy milk if you like a creamy sort of pesto (I do!). I
suppose you can use dairy-free parmesan cheese instead of
the Vegan Rella Italian style, but most have casein, a milk
derivative. When pesto is done, drench your favorite pasta
with it. Pesto can be refrigerated for up to a week.

Serves: 4

Preparation time: 10 - 15 min

Millet Tortillas

Ingredients (use vegan versions):

* 2 cups Millet Flour
* 1 1/4 water
* wax paper

Directions:

1. In a mixing bowl combine Millet flour and water. Knead
mixture until dough is firm but moist (if necessary a small
amounts of water or flour to achieve consistency). Let
dough rest for 15 minutes.

2. Divide the dough into 12 equal portions and shape each
portion into a ball.

3. Use a rolling pin or a tortillas press, flatten each ball
between 2 pieces of waxed paper into a 6-inch circle.

4. Carefully peel off top sheet of waxed paper. Place
tortilla, paper side up, on a medium-hot, ungreased skillet
or griddle. As tortilla begins to heat, carefully peel off
remaining sheet of waxed paper. Cook, turning occasionally,
for 2 to 2-1/2 minutes or until tortilla is dry and light
brown (tortilla should still be soft). Wrap tortillas in
foil if using immediately. Makes twelve 6-inch tortillas.

Serves: 12 6″ tortillas

Preparation time: 45 min

Black Bean Pancakes with Corn Salsa and Roasted Red Pepper Sauce

Ingredients (use vegan versions):

* 2 cans prepared black beans
* 1/4 cup plain vegan bread crumbs
* 1 red onion, chopped
* 1/4 cup chopped fresh cilantro
* 2 jalepeno peppers, seeded and chopped
* 4 cloves of garlic, minced
* 4 red bell peppers
* 1 cup roasted corn
* 3 tablespoon chopped cilantro
* 1/3 cup chopped red onion
* 1/4 lime juice

Directions:

Roast fresh red peppers under broiler until skin is
blackened. Seal peppers in an air tight bowl, or plastic
bag for 20 minutes and then peel off skin. Drain both
cans of black beans and then mash them using fork or
blender. Chop cilantro, onion, jalepeno pepper and mix into
black beans. Add vegan breadcrumbs and mix well. Season with salt
and pepper to taste. Lightly oil a saute pan and drop large
spoonfuls of batter when pan is smoking hot. Flatten batter
with spatula. Cook pancakes two minutes on each side.

For Corn Salsa:
To roast corn, drain well if frozen, place in dry, hot
saute pan and saute until browned.
Combine one chopped jalepeno, 3 T. cilantro, 1/3 c. onion,
and roasted fresh or frozen corn with lime juice. Chill.

For Red pepper Sauce:
Puree peeled and seeded red peppers, add salt and pepper to
taste. Keep warm in a sauce pan until needed. If sauce is
too thick, thin with soy milk if desired.

Assemble by spooning about 1/4 cup of red pepper sauce on
plate. Top with 3-4 pancakes. Garnish with the roasted corn
salsa.

Serves: 4

Preparation time: 20 min

Millet with Red Swiss Chard Leaves and Carrots

Ingredients (use vegan versions):

* 1 medium onion, chopped
* 2 carrots, chopped
* 1 bunch red swiss chard leaves, chopped (use also the stems)
* 1 cup millet
* 2 cups vegetable stock (don’t put too much water, as the chard will leave its juice)
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 Tbl. olive oil

Directions:

In a medium pot, heat the olive oil. Saute the onion. Add
the carrots and saute. Add the swiss chard. When the chard
starts to leave some of its juice (after 1-2 min.), add the
millet, the stock, the salt and the pepper. Bring to boil.
As soon as it starts boiling, cover and cook for 10-15 min.

P.S. You can substitute the millet with quinoa. It’s really good.

Serves: 2 - 3

Preparation time: 15 min

A Twist on Tabbouleh

Ingredients (use vegan versions):

* 1 cup of whole wheat bulgur
* 4 green onions
* 1 Roma tomato or equivalent of sun dried tomato
* 3 garlic cloves
* 2 teaspoon curry powder
* chili powder to taste
* water

Directions:

Bring 2-3 cups of water to a boil, add
the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat
to low.

Chop green onions and garlic, add to
bulgur, stir well. Turn up heat to
medium for 5-8 minutes. You may need to add a little more
water during this time, so watch the
pot!

Chop tomatoes, do not remove seeds,
and add to bulgur mixture.

Reduce heat again and let simmer until
water has almost cooked out.

Serve warm or cold.

Serves: 4

Preparation time: 15 min

Taco Seasoning

Ingredients (use vegan versions):

* 2 Tablespoons Pasilla chile powder
* 2 Tablespoons California chile powder
* 2 Tablespoons white flour
* 1 Tablespoon cumin
* 2 teaspoon cinnamon
* 1 1/2 teaspoon cloves
* 2 teaspoon garlic powder
* 1 teaspoon ground annatto (optional, but nice)
* 2 teaspoon paprika
* 2 teaspoon unsweetened cocoa powder
* salt and cayenne pepper to taste

Directions:

This recipe is very forgiving. Feel free to
adjust proportions to your preference, sometimes I
like a little ground Mexican oregano in this mix.
This is just like packaged, only cheaper and
better quality.

Preparation time: 5 min

Pecan Patties

Ingredients (use vegan versions):

* 1 cup pecans
* 1 cup cold water
* 1 tablespoon Bragg’s Liquid Aminos
* 1/2 teaspoon onion powder
* dash garlic powder [more if you like it]
* 1 cup rolled oats
* 1 cup crumbled tofu
* salt and pepper to taste

Directions:

Whiz nuts til fine or use pecan meal. Combine all
ingredients in bowl.If too wet, add a little more oats. If
too dry,add a few drops of water. Drop 1/4 to 1/2 cup of
mixture onto a sprayed skillet on medium heat til browned on
both sides. Cover while cooking. Serve on buns. Enjoy! This
is my family’s favorite fake burger.

Serves: 6 - 8

Delicious Millet Patties

Ingredients (use vegan versions):

* 1 cup cooked millet
* 2 cups quick oats
* 1 cup vegan bread crumbs
* 3 tablespoons sesame seeds (toasted)
* 1 teaspoon celery salt
* 1/2 teaspoon paprika
* 1/4 teaspoon sweet basil
* 1/8 teaspoon oregano powder
* 1/4 teaspoon garlic granules
* 2 tablespoons grated onion (any kind)
* if you want it, additional salt to taste
* 1 tablespoon Extra Virgin olive oil
* 1 tablespoon cereal coffee

Directions:

Mix all ingredients in a bowl. Add
water till soft (but not mushy) and you
are able to form patties (or if you
want them for an entree,
tiny “meatballs” with toothpicks on
them). Place them on an oiled cookie
sheet. Bake at 350� for 30 min. or till
golden brown. If you want, you can
serve them with your favorite gravy or
sauce if they are to accompany a dish.
These are versatile, you can also serve
them with a lot of sauteed onions and
peppers on top.

Serves: 6

Preparation time: about 1 hour

Oil Pie Crust (No Margarine)

Ingredients (use vegan versions):

* 2/3 cup whole wheat flour
* 2/3 cup all-purpose flour
* 1 tablespoon salt
* 1/3 cup canola oil
* 3 tablespoons cold vegan soymilk

Directions:

A healthy pie crust!

In large bowl, combine flours and
salt. In separate bowl, combine oil
and soy milk. Add oil-milk mixture all
at once to flour mixture and mix with
hands to form smooth ball. You may
need to add 1-2 tablespoons of cold
water if it is too dry to form the
ball. Put ball in between 2 sheets of
wax paper and flatten with a rolling
pin to a 11″ diameter circle, closing
any cracks with a couple drops of water.
Put in pie pan and bake at 400F for 10-
12 minutes.

This is a great alternative to crusts
made with lard, butter, or margarine.
All of the fat is mono-saturated, the
good kind!

Serves: 1 11 inch crust

Preparation time: 20 min

Pecan Patties

Ingredients (use vegan versions):

* 1 cup pecans
* 1 cup cold water
* 1 tablespoon Bragg’s Liquid Aminos
* 1/2 teaspoon onion powder
* dash garlic powder [more if you like it]
* 1 cup rolled oats
* 1 cup crumbled tofu
* salt and pepper to taste

Directions:

Whiz nuts til fine or use pecan meal. Combine all
ingredients in bowl. If too wet, add a little more oats. If
too dry,add a few drops of water. Drop 1/4 to 1/2 cup of
mixture onto a sprayed skillet on medium heat til browned on
both sides. Cover while cooking. Serve on buns.

Serves: 6 - 8

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