Preparation: 20 minutes
Cooking Time: 20 minutes
Serves: 6 side dish or 4 main dish
Ingredients:
½ cup finely chopped carrot
½ cup chopped onion
1 pasilla pepper, seeded and finely chopped
1 serrano pepper, seeded and finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 cup rice
2 ¼ cup vegetable broth
¼ teaspoon salt
1 cup green beans, diced
1 15oz can black beans, rinsed and drained
- Heat oil in a large skillet on medium-high heat. Add carrot, onion, peppers and garlic and cook for 3 minutes.
- Stir in uncooked rice. Cook and stir constantly over medium heat for 2 to 3 minutes.
- Slowly stir in broth and salt. Bring to a boil and reduce heat. Simmer, covered, for 15 minutes.
- Add green beans. Cover and cook for about 5 minutes or until rice is tender and liquid is absorbed.
- Stir in black beans; heat through.
(Recipe modified by Dayna Panella from Better Homes & Gardens)
Preparation: 20 minutes
Cooking time: 30 – 40 minutes
Serves: 8 – 10 burritos
Ingredients:
1 pound (1 tub) firm tofu
¾ teaspoon turmeric (optional)
1 medium onion, diced
4-5 garlic cloves, minced or crushed
8 oz carrots, diced
2 extra large potatoes, diced
1 green pepper, diced
1 red pepper, diced
2 medium zucchini, diced
8 oz mushrooms, coarsely chopped
4 celery stalks, diced
1 15oz can pinto beans, rinsed and drained (you can use any type of bean you like)
1½ teaspoons dried oregano
½ cup cilantro
Salt and pepper
1 package large flour tortillas
Guacamole (optional)
Hot sauce (optional)
Directions:
- Preheat oven to 400°F
- Drain tofu and press out excess water.
- Crumble tofu. Add turmeric, if using, and stir well.
- Chop all the vegetables approximately the same size so that they will cook evenly.
- Place tofu and vegetables on a large cookie sheet , making sure they're spread evenly and not too thickly.
- Mix about ½ cup olive oil, oregano, salt and pepper around with the vegetables to coat evenly. - Roast in the oven, uncovered, until mixture is lightly charred, about 30 – 40 minutes.
- When mixture is done, mix with the beans of your choice, & spoon the filling onto warmed tortillas.
- Season the burritos with whatever you like, roll and serve.
(Recipe by Dayna Panella)
Standing time: 1 hour
Preparation time: 10 minutes
Serves: 8 as a side dish
Ingredients:
1 cup boiling-hot vegetable broth or water
1 cup coarse bulgur
¼ – ½ cup fresh lemon juice
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
½ teaspoon salt
3 large plum tomatoes, seeded and cut into 1/4-inch dice
1 cup diced cored seedless cucumber
1 cup diced peeled jicama
1½ - 2 cups chopped cilantro
½ cup chopped mint leaves
¼ cup pine nuts, lightly toasted
Salt and pepper to taste
Directions:
- Pour boiling broth or water over bulgur in a heatproof bowl, then cover bowl tightly with a plate and let stand 1 hour.
- Transfer to a large bowl. Add ¼ cup lemon juice, oil, cumin, and salt and toss well.
Stir in tomatoes, cucumber, jicama, 1½ cups cilantro, mint and pine nuts.
- Add more lemon juice, cilantro, salt and pepper if desired and serve at room temperature.
- Salad can be made 1 hour ahead and kept, covered, at room temperature.
Preparation time: 20 minutes
Serves: Approximately 1 medium pan of enchilada’s
Ingredients:
4 cups (1 carton) vegetable stock
3 tablespoons onion powder
2 tablespoons garlic powder
Salt to taste
3 tablespoons flour
1 tablespoon olive oil
¼+ cup chili powder
Directions:
- In a large sauce pan, combine the flour and oil over med-low heat to create a roux. Stir until smooth.
- Slowly whisk in your stock until dissolved.
- Once all of the stock has been added add a pinch of salt, 1 tablespoon onion powder, 1 tablespoon garlic powder and 1/4 cup chili powder.
- Let the mixture come up to a low boil for 10 minutes and taste. Add more chili powder and salt if needed.
- Let simmer for 5 minutes.
- The consistency should be like gravy. If it is too thick it will gel when baked. Add more vegetable broth to thin it.
(Recipe modified by Dayna Panella from www.vegweb.com)
Preparation time: 10 minutes
Cooking time: 30 – 45 minutes
Serves: 6-10
½ cup flour
½ cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
¼ cup (4 tablespoons) non-dairy butter or margarine
10 tortillas
1 batch of enchilada sauce or 2 small cans enchilada sauce
3 cans beans (kidney, pinto, black), drained
2 medium onions, chopped
¼ cup chopped cilantro
½ cup salsa (optional)
Directions:
- Preheat oven to 350°F
- In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder.
- Add water and mix thoroughly.
- Heat on medium heat until bubbling and thick.
- Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container.
- Add onion, beans, cilantro and salsa to sauce. Mix it up.
- Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan.
- Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan.
- Continue until all tortillas filled.
- Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step.
- Bake until brown, 30-45 minutes.
(Recipe modified by Dayna Panella from www.vegweb.com)
* Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.
* After purchase, refrigerate cantaloupes promptly.
* Wash hands with hot, soapy water before and after handling fresh cantaloupes.
* Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.
* Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.
* If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.
* Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.
* Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.
