Groundnut Stew

2 tsp coriander seed
1 tsp ground ginger
1 tsp mild paprika
1/2 tsp red pepper flakes
1 tbsp vegetable oil
1 tbsp minced ginger
2 cloves garlic, minced
1 tsp dried minced onion
1 15-oz. can diced tomatoes
1 cup natural peanut butter
4 cups vegetable stock
3/4 cup green lentils
2 medium carrots, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 1/4 tsp salt

Juice from 1/4 medium lemon

In a spice grinder, grind together the coriander, ginger, paprika, and red pepper. Heat the oil in a large pot over medium heat and add the ginger, garlic, dried onion, and spice mixture. Cook for one minute, then add the tomatoes and peanut butter and stir to combine. Stir in the vegetable stock, then add in the lentils, carrots, and bell pepper. Bring to a boil, then cover and simmer over low heat for 45 minutes. Stir in the salt and lemon juice, cook for another 2 minutes, then add additional salt to taste. If a thicker stew is desired, briefly puree the stew with an immersion blender.

Oat Flour Cookies

1 3/4 cups rolled oats
1/4 cup dried unsweetened coconut
1 dry egg replacer

1/2 tsp baking soda

1/4 tsp salt
3/4 cup cane sugar
1/3 cup vegetable oil
1/4 cup almond milk

additional ingredients below

Preheat your oven to 350°F.

Add the rolled oats to a blender carafe and blend for 1 minute, scraping down the sides as necessary. Add the dried coconut and blend for another 30 seconds. Move the oat-coconut flour to a large mixing bowl along with the egg replacer, baking soda, and salt. In a medium mixing bowl combine the sugar, oil, almond milk, vanilla and almond extract. Add the wet ingredients to the dry and mix with a fork until combined, then fold in one of the following:

- 3/4 cup chocolate chips
- 1/2 cup raisins & 1/4 cup sliced almonds.
- 1/2 cup dried cherries & 1/4 cup sliced almonds.

To bake, drop the dough in 2-3 tbsp measurements onto a baking sheet lined with parchment paper.  Bake for 11-13 minutes.  Let cool for a few minutes, then move to a cooling rack.

Herbed Tempeh and White Bean Patties

8 oz. tempeh, crumbled
3/4 cup warm water
1 tbsp low-sodium tamari
1 tbsp tomato paste
1 15 oz. can cannelini beans
1 tbsp olive oil
1 tsp balsamic vinegar
1/2 tbsp dried thyme
3/4 tsp dried basil

1/2 tsp dried minced onion

1 tsp mild paprika
1/4 tsp cayenne
1/8 tsp salt
few grinds black pepper
1/4 cup almond meal

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomato paste for 10-12 minutes, until water is absorbed but the tempeh is still moist.  Uncover and stir the tempeh and cook for another minute, then transfer the tempeh and the beans to a medium mixing bowl.  Let sit for a few minutes so that the beans heat through, then use a fork to mash the white beans.  Mix in the olive oil and balsamic vinegar along with the dried herbs, onion, paprika  cayenne, salt, and pepper, then mix in the almond meal.  Add additional salt and pepper to taste.

Refrigerate the mixture for at least one hour. When ready to cook, portion out into 1/3 cup or 1/2 cup servings and form into patties, then cook in oil over medium heat until browned, around 3 minutes on each side.

How to Pan-Fry Tofu

1 block extra-firm or firm water-packed tofu
Marinade of your choice
Vegetable oil

If you'd like the tofu to have a chewier texture, begin by draining it and freezing it overnight.  Thaw the tofu (this can be quickly done in a microwave) and squeeze out as much remaining water as you can.  Otherwise, remove the tofu from its package and drain, gently applying pressure to the block to remove what water you can.

Slice the tofu into steaks and move to the marinade.  When ready to cook, add the vegetable oil to a pan over medium heat.  Add the tofu and cook for 5 minutes on each side, until the tofu is golden brown and can be flipped without sticking to the pan.

White Bean and Herb Dip

1 15 oz. can great northern beans
1 tbsp lemon juice
1 small clove of garlic, crushed
1/2 tsp dried cut rosemary
1/4 tsp dried thyme
1/4 tsp red pepper flakes
5-6 grinds black pepper
1/2 tsp salt
2 tbsp olive oil

Drain and rinse the beans and add them to a food processor along with the lemon juice, garlic, rosemary, thyme, red pepper flakes, black pepper, and salt to a food processor and process for around a minute.  Drizzle in the olive oil while the machine is running and continue to process for another 30 seconds.  Transfer to a serving dish and serve immediately or refrigerate.

Chocolate Silk Pie

1 14 oz. block of silken tofu
1 3/4 cup semi-sweet chocolate chips
1/2 cup shredded coconut
2 tbsp almond milk
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp salt

In a blender combine the tofu, almond milk, vanilla, and salt. Add the coconut to a coffee grinder and pulse for 10 seconds until ground somewhat fine, then add to the blender.

Melt the chocolate chips over a double boiler and add to the blender, then blend until smooth. Pour the mixture into a graham cracker pie crust or the gluten-free crust below, then refrigerate at least 3-4 hours until firm.

Vegetarian Chili

2 tbsp vegetable oil

4 cloves garlic, minced

1 tsp dried minced onion

1 tsp cumin seeds

1 red bell pepper, diced

1 serrano or anaheim pepper, diced

1 medium zucchini, diced

1 large carrot, diced

3 cups cooked kidney beans

1 1/2 cups cooked black beans

1 tbsp chili powder

1 tsp cocoa powder

1 28 oz. can diced tomatoes

1 cup vegetable broth

3/4 tsp salt

black pepper to taste

Heat the oil in a large pot over medium heat, then add the garlic onion, and cumin seeds. Cook for 1 minute and then add the peppers, zucchini, carrot, and 1/4 tsp salt. Cook for 10 minutes, stirring occasionally. Add  the beans along with the chili powder and cocoa and stir to coat, then add the tomatoes and broth.  Bring the chili to a boil and then lower the heat to a simmer and cook for 45-50 minutes, stirring occasionally to prevent burning. Add the remaining 1/2 tsp salt and add black pepper and additional salt to taste.