Dinner: Warm Couscous, Tempeh and Cauliflower

Warm Couscous, Tempeh and Cauliflower

Warm Couscous

• 1 1/3 cup couscous
• 2 cups vegetable broth
• 1/2 red onion chopped
• 1 tablespoon olive oil
• a dash of cinnamon grounded
• salt to taste
• a small handful of cashews toasted and chopped
• a small handful raisins chopped
• 1 teaspoon parsley dried
• 1 tablespoon green onion chopped
• 1/2 teaspoon fresh mint chopped

In a saucepan, mix the couscous with olive oil, chopped onion, cinnamon and salt.

Turn on the heat and stir until golden.

Bring the vegetable broth to a boil and mix with the couscous.

Turn on the heat and let stand until the water is absorbed (stirring when needed to prevent burning).

Turn off the heat and mix the dried parsley, green onions, mint, cashews and raisins.

Stir and serve.

Home Made Vegetable Broth:

• 2 cups water
• 1 teaspoon dried parsley flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon Italian Seasoning
• 1 teaspoon 21 Seasoning (or unsalted lemon pepper)
• 1 teaspoon dried basil
• 2 tablespoon nori seaweed chopped
• 1 small mushroom chopped
• freshly grounded black pepper
• a pinch of salt

Mix all the ingredients with water and bring it to a boil.

Oatmeal Burgers

• 2 cups oatmeal
• 2 cups water
• 1/2 onion chopped
• 1/4 cup olive or sesame oil
• 1 1/2 tablespoon soy sauce
• 1 1/2 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon basil dried
• 1/2 teaspoon coriander dried
• 1 teaspoon sage chopped
• 1/2 cup nutritional yeast
• 1/4 cup toasted sunflower seeds chopped

Use a non-sticky saucepan.
Bring water to a boil and add the oatmeal.
Put the lid on and cook for five minutes in low heat, stirring from time to time to prevent burning
Turn off the heat and let stand for 5 minutes.
Mix the other ingredients and form the patties.
Put in the fridge and let stay for at least 30 minutes before baking.
Arrange the patties in a baking sheet and bake them in the oven until golden brown.

Dinner: Tofu Steak, Brown Rice, Beans, Salad and "Farofa"

 

Tofu Steak, Arugula Salad, Brown Rice, Pinto Beans, and Wheat Germ "Farofa"

Tofu Steak

• 1 pack firm tofu
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon lime juice
• granulated garlic

Drain the tofu as much as you can and slice it.
Arrange the tofu in a non-sticky saucepan (no oil needed).
Grill each side until golden.
Mix sesame oil, soy sauce and lime juice in a plate and marinade each side of the tofu slices.
Top with granulated garlic.

Greens Pizza

• 4 whole wheat pita breads
• nutritional yeast cheese
• Italian seasoning
• Trader Joe's Southern Greens Blend (half the package)
• 1 tablespoon sesame oil
• granulated garlic
• pinch of salt

Spread sesame oil on the breads.
Top with nutritional yeast cheese and Italian seasoning.
Bake until crispy.
While baking, heat 1 tablespoon of sesame oil in a saucepan and saute' the greens with granulated garlic and salt (be careful to not overcook).
Top the pizzas with the greens and serve.

Note: When preparing the nutritional yeast cheese, use half of the cornstarch, so it won't thicken to much. Make sure you don't let the "cheese" cool after cooking, spreading it on top of the breads right after cooking.

Veggie Skewers

Dinner: Kibe, Butternut Squash, and Brocoli Slaw Salad

 

Kibe, Butternut Squash, and Brocoli Slaw Salad

Wheat Germ "Farofa"

• 1 cup wheat germ
• 1 tablespoon sesame oil
• 1 tablespoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon Trader Joe's 21 Seasoning
• pinch of salt

Mix all the ingredients in a saucepan.
Toast (medium heat) until golden, stirring vigorously to prevent from burning.
Let cool and place it in an airtight glass jar for freshness.

Aragula and Red Cabbage Salad

 

• organic arugula (I used Trader Joe's pre-packed)
• chopped red cabbage
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Trader Joe's 21 Seasoning

Dinner: Polenta Steaks, Bok Choy and Butternut Squash

 

Polenta Steaks, Bok Choy and Butternut Squash

Note: The butternut squash was simply cooked in water. To serve, top it with olive oil, granulated garlic, and chopped green onions.

Polenta Steaks

 

• 1/2 cup polenta (dry)
• 1 /2 cups water
• pinch of salt
• 1/2 teaspoon safflower oil
• 1 tablespoon sesame oil
• 1/2 tablespoon tamari
• granulated garlic

Mix the water with the safflower oil, add the polenta and salt, and bring to a boil.
After boiling, turn to medium heat and cook (stirring from time to time) until thick enough.
Transfer to a cereal or soup bowl and let cool.
The polenta will be bowl shaped.
Turn the polenta into a plate and slice the "steaks".
Heat the sesame oil in a saucepan and stir fry the steaks (both sides).
Spread the tamari in a plate and rub the steaks (both sides).
Top with granulated garlic

Bok Choy

 

• 2 heads baby bok choy
• 1 garlic clove minced
• 1 teaspoon freshly squeezed ginger juice
• 1 1/2 teaspoon peanut oil

Mix the oil with garlic and ginger juice in a saucepan.
Stir and turn on the heat (medium).
Cook until fragrant.
Mix the chopped bok choy and stir for 1 minute.
Add 1/2 cup of water and cook until almost dry.

Dinner: Buckwheat Noodles with Mushrooms and Red Onions with Herb Salad

 

Buckwheat Noodles with Herb Salad

Herb Salad

 

• pre-packed herb salad
• 1 1/2 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Trader Joe's 21 Seasoning
• granulated garlic

Digestive Apricots

 

• unsulfured dried apricots
• water

Cook with water until soft.
Place in an airtight glass jar and keep refrigerated.

Note: It has a bittersweet taste. You can use it in salads, desserts, or eat it by itself.

Buckwheat Noodles with Mushrooms and Red Onions

 

• 2 bundles buckwheat noodles (aproxx. 90g)
• 2 quarts water
• 1 teaspoon sesame oil
• chopped mushrooms
• 1/2 red onion chopped
• 1 tablespoon safflower oil
• 1 teaspoon tamari

Heat the safflower oil in a saucepan and cook the onions and mushrooms with tamari until soft.
Bring 2 quarts of water to boil with sesame oil.
Add the noodles and cook for 7 minutes.
Drain most of the water and add the mushrooms and onions.

Tempeh

• tempeh (I used Trader Joe's Organic 3 Grain Tempeh)
• 2 teaspoons sesame oil
• 2 teaspoons tamari (or shoyu)
• 2 teaspoons lime juice
• garlic powder

Cut the tempeh in 1 inch slices.
Steam the tempeh for 30 minutes to improve flavor and avoid bitterness.
Heat the sesame oil in a pan and add the tempeh slices.
Saute each side until golden brown.
Spread the lime juice over the tempeh.
Do the same with the tamari.
Sprinkle garlic powder.

Note: The picture shows half of the recipe.

Red Kale Pizza

• 4 whole wheat pita breads
• 1 teaspoon sesame oil
• 1/2 red onion chopped
• red kale chopped
• 1 teaspoon safflower oil
• vegan cheese (made of nutritional yeast)

Heat the safflower oil in a pan and add the chopped onions.
Cook for 2 minutes and turn off the heat. Add the red kale and stir.
Spread the safflower oil over the breads and toast them in a preheated oven for 7 minutes.
Add the onion with kale and top with sliced vegan cheese.
Return to the oven for 3 minutes.

Note: The vegan cheese can be spread over the breads prior to toast.

Kibe

• 1 cup cracked wheat
• 2 cups water
• 2 garlic cloves minced
• 1/4 red onion chopped
• chopped fresh mint
• 1 tablespoon lemon juice
• 1 tablespoon Italian herbs
• 1 tablespoon olive oil
• 1 teaspoon tamari
• chopped toasted nori seaweed for stuffing 

Simmer the cracked wheat in water for 30 minutes.
Let cool and mix the other ingredients (except the nori).
Spread half of the mixture in a rounded pan sheet previously greased with 1 teaspoon of safflower oil.
Arrange the chopped nori and spread the other half on top of it.
Bake until golden brown.

Nutritional Yeast "Cheese"

 

• 1/2 cup nutritional yeast
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon granulated garlic

Blend all the ingredients until smooth and stir over medium heat until thick.
Let bubble for 30 seconds.
Remove and whisk with 1/2 tablespoon of safflower oil and 1 tablespoon of water.
Let cool.

Note: The picture shows a slice of cheese prepared in an small saucepan. The "cheese" will be shaped according to the pan you used to cook (unless you transfer to another recipient while still warm).

Quick Garbanzo Beans

 

• 1 can drained and washed Trader Joe's Organic Garbanzo Beans
• 1 teaspoon parsley flakes
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon safflower oil
• 1/2 cup water

Mix all the ingredients in a saucepan and bring it to a boil.
Cook (medium heat) until almost dry, stirring frequently.

Sesame, Olive, Safflower and Coconut Oils

Spices

Seasonings

Seaweed

Home Grown Mint

 ♥

Trader Joe's Unsulfured Dried Apricots

Buckwheat Noodles

Trader Joe's Tempeh