panko veggie sandwiches.

panko veggie sandwiches

1 batch panko eggplant

1 batch panko onion

1 large beef steak tomato

4-5 wheat buns

kale leaves

Vegenaise®

hummus

Prepare the eggplant according the previously posted recipe.

Clean and slice the onion into 1/3 inch slices and prepare them using the same eggplant recipe.

Clean and slice the beef steak tomato into 1/3 inch slices.

Prepare the sandwiches by spreading a thin layer of Vegenaise® on each side of the bun, and a thick layer on hummus on the bottom of the bun. Add the cold and grilled veggies to the sandwich. 

tossed kale & apples.

tossed kale & apples

2-3 handfuls of organic kale (chiffonade)

1 large organic pink lady

1-2 tablespoons fresh squeezed lemon juice

poppy seed dressing

Clean and chiffonade the kale. Wash and core the apple, leaving the peel on using a food processer or shredder, shed the apple. Quickly toss the kale and apple in a large salad bowl with the lemon juice to prevent browning and preserve the flavors. Lastly, toss the salad with the poppy seed dressing.

super yummy oatmeal.

super yummy oatmeal

1 1/2 cups cooked oatmeal

1/3 cup organic blackberries

1/3 cup organic blueberries

*1 tablespoon freshly ground flaxseeds
*1 tablespoon organic chia seeds

1 tablespoon brown sugar

Almond or rice milk

In a large cereal bowl pour in cooked oatmeal. Layer on the remaining ingredients and serve warm. (1 serving)

*Note: Flaxseeds and Chia Seeds are highly nutritious superfoods. To include more superfoods try substituting the blackberries with mulberries (excellent source of plant protein).

flaxseed brownie cookies.

flaxseed brownie cookies

1/2 cup Earth Balance® butter

1 1/2 cup organic sugar

1 banana

2 teaspoons vanilla

1 1/2 cups flour

1/4 cup flaxseed meal

2/3 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt
1-2 tablespoons coconut yogurt

1 cup non-dairy chocolate chips

Preheat the oven to 350 degrees. In a large bowl combine butter, sugar and banana. Once the mixture is smooth, add all the remaining ingredients and mix until texture is thick and smooth.

Drop rounded teaspoon balls onto an ungreased cookie sheet, and bake for about 8-10 minutes.

blender wheat pancakes.

blender wheat pancakes

(courtesy of Erica's kitchen)

1 cup of whole wheat berries

1 1/3 cup almond milk

2 vegan egg replacements

3 tablespoons coconut sugar

1/4 teaspoon salt

2 tablespoons coconut oil

1 teaspoon baking soda

1 teaspoon baking powder

*1/4 cup flaxseed meal with 1/4 cup water 

Pour milk and wheat into the blender and blend for about 4 minutes until the mixture is smooth. Add the remaining ingredients and blend just until it’s the consistency of pancake batter. Pour the batter from the blender and cook on a hot skillet.

spinach with pine nuts.

spinach with pine nuts

5 cups organic spinach

1 tablespoon Earth Balance® butter

2 teaspoons minced garlic

1/3 cup pine nuts

1/2 teaspoon salt

Sauté the spinach in a large wok with the vegan butter over medium heat, stirring often. After about a minute add the garlic, pine nuts, and salt. Sauté for another minute or two, just until the spinach is wilted, but still bright green.

watermelon & blueberries.

watermelon & blueberries

watermelon

blueberries

This is one of my kids’ favorite snacks. It’s fast, easy and the flavors complement each other nicely. 

It’s also a perfect side dish for any barbeque, especially on the 4th of July.

beans & apples.

beans & apples

2 cans Amy's® baked beans

1 larger granny smith apple, cored and chopped

In a medium pot sauté apple chunks just until apples begin to soften. Add two can’s of vegan baked beans and barbeque sauce. Let simmer for about 15 minutes. Serve warm.

fresh orange lemonade.

fresh orange lemonade

4 cups water

1 cup organic sugar

1 tablespoons fresh orange zest

1 tablespoon fresh lemon zest

1 1/2 cups fresh squeezed orange juice

1 1/2 cups fresh squeezed lemon juice

In a medium sauce pan combine 2 1/2 cups of water and sugar. Cook over medium heat, just until sugar dissolves. Remove from heat and let cool. Store the syrup in the refrigerator for at least an hour.

In a large pitcher combine the syrup, zests, juices and remaining 1 1/2 cups cold water. Stir mixture together. Pour in tall glasses filled with ice.

mint pea soup.

mint pea soup

(courtesy of Jamie's kitchen)

2 large organic carrots

2 stalks of organic celery

2 medium onions

2 cloves of garlic

Olive oil

1 quart organic vegetable broth

5 1/2 cup frozen peas

Small bunch of fresh mint, leaves removed

Sea salt and fresh ground pepper

Peel and roughly slice the carrots and celery. Peel and chop the onions. Peel and slice the garlic. Place the carrots, celery, onions and garlic in a large soup pot with a little olive oil. Sauté for the vegetables for about 10-15 minutes until the carrots are soft, but have not lost their shape. Add the broth and peas and let simmer on low heat for about another 15 minutes.

Once the peas have softened, removed the pot from the heat and add the mint leaves. Using a blender or liquidizer, pulse the soup until it’s smooth.

Serve hot with a loaf of homemade whole wheat bread.

*Note: We like our soup with a little extra texture so we only blend it until slightly chunky, but it can also be blended to the consistency of bisque. Blend to your preference.

chocolate dipped strawberries.

chocolate dipped strawberries

(courtesy of Patti's kitchen)

2 pints organic strawberries

1 cup vegan cacao chocolate chips

2 tablespoon agave

5 tablespoons vegan butter

Wash strawberries, gentle pat dry and set on a towel at room temperature to completely dry. The chocolate will not stick to the stawberries unless they are dry.

In a small sauce pan over low heat, melt the chocolate chips, corn syrup and vegan butter stirring constantly. Remove from heat and cool for 3 minutes.

Dip strawberries in the warm chocloate mixture. Set dipped strawberries on a cookie sheet with a layer of wax paper to cool. The wax paper will prevent the strawberries from sticking to the cookie sheet. 

Refrigerate for at least 15 minutes. Best served within the first 5 hours of dipping to prevent strawberries from spoiling.

pineapple rice.

pineapple rice

(courtesy of Breann's kitchen)

2 cups uncooked brown rice

1/2 pineapple, peeled and chopped

1/2 cilantro, cleaned and chopped

1 organic red bell pepper, seeded and chopped

1 1/2 teaspoon extra virgin olive oil

1 lime, juiced

1 lime cut into wedges for garnish

Cook rice according to package instructions.

In a large wok sauté pineapple, cilantro, bell pepper and olive oil just until warm. Add rice and stir in lime juice. Fry mixture for about 5 minutes. Season with a little salt and pepper.

Can be served warm or chilled. Garnish with lime wedges. Goes nicely with fajitas or tacos.

orange soy smoothie.

orange soy smoothie

1/2 cup soy milk

2 oranges

1/2 cup frozen peaches

Place ingredients in a blender in order and blend on high for about 2 minutes. Add ice to the blender to desired consistency.

kombu & noodles.

kombu & noodles

8 cups water

1 foot kombu seaweed

8 ounces shiitake mushrooms, thinly sliced

3 leeks, thinly sliced and rinsed

2 carrots peeled and cut into match sticks

1/3 cup low-sodium soy sauce

1/3 cup teriyaki sauce

12 ounce package of soba noodles

1 bunch watercress

4 green onions, thinly sliced

Bring to boil in a large soup pot the water and kombu. Let simmer for about 20 minutes until the kombu is breaking apart. Add the mushrooms, leeks, carrots, soy sauce, and teriyaki sauce. Let simmer for 10 minutes.

Cook soba noodles according to package directions. Drain and set aside.

To serve divide the noodles and watercress among four bowls. Pour broth and vegetables over the noodles and garnish with the green onions.

oatmeal muffins.

oatmeal muffins

Muffin:

1 cup oats

1 cup almond milk

1/2 cup brown sugar

1/4 cup organic apple sauce

1/4 cup coconut yogurt

1 cup organic whole wheat flour

1/2 cup organic flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

Schmear Filling:

8 oz Tofutti® cream cheese

1/2 cup organic pumpkin

1 teaspoon cinnamon

1 teaspoon all spice

1 teaspoon vanilla

5 tablespoons coconut sugar

Place oats and milk in a large bowl. Let the oats soak for 30 minutes.

Make the schmear. Beat the cream cheese until soft and smooth. Then add the remaining ingredients and beat until well combined. Set aside. *This schmear is delicious on bagels or toast when you’re having a late night craving for something sweet.

In the same bowl the oats are soaking in, add brown sugar, apple sauce and yogurt. Mix. Add flour, baking powder and salt. Mix batter. Spoon 1/2 the batter into 12 muffin tins. Place a dollop of schmear in the center of each one, then top with the remaining half of the muffin tin with the remaining batter.

Bake for about 20 minutes at 350 degrees. 

sweet enchiladas.

sweet enchiladas

1 organic orange bell pepper, chopped

1 yellow onion, chopped

1 tablespoon taco seasoning

2 cups chopped organic spinach

1 cup finely chopped pineapple

1 cup cilantro, chopped

1 can organic corn

1 cup uncooked brown rice

1 can Rosarita® enchilada sauce(30 oz can)

6-8 flour tortillas

Cook rice in a rice cooker or over a stove according to package directions.

To make the vegetable mixture, sauté bell pepper and onion with taco seasoning until almost cooked; the vegetables should still be firm. Add spinach, pineapple, cilantro and corn and sauté for about 3 minutes just until spinach begins to wilt. Remove from heat and stir in cooked rice and 1/3 cup of the enchilada sauce.

Coat the bottom of the pan with no stick spray and a thin layer of enchilada sauce. Lay out one tortilla on flat surface and fill it with a generous scoop of vegetable mixture. Fold up the tortilla like a burrito and place it in the pan. Once the pan is filled with the enchiladas, pour the enchilada sauce over the enchiladas completely covering the tortillas with the sauce.

Bake for about 10-15 minutes at 350 degrees.

Serve with fresh chopped tomatoes, lettuce, salsa, chips, guacamole, pineapple and fresh lime wedges.