Spanakorizo (Greek Spinach Rice)

3 C baby spinach
1 small leek, chopped
1 small onion, chopped
3 tomatoes, chopped
4 cloves garlic, minced
1/2 C Basmati rice
1/2 C fresh parsley, chopped
1/4 C dill, chopped
1 tbls. Greek oregano (dried)
Pinch red pepper flake
1/4 C olive oil
1/2 C vegetable stock
Salt & pepper to taste
1/2 lemon juiced

1. In a large pot, heat olive oil over medium heat. Add all ingredients to the pot with the exceptions of lemon juice. Stir until all ingredients are well incorporated and brought back to temperature. Reduce heat and cover, cook for 20 minutes, stirring every so often to insure rice is not sticking. If all liquid has absorbed and rice is still not cooked add a little more vegetable stock.

2. When rice is cooked completely, squeeze lemon juice over and mix well.

Serve with vegan pita bread and a nice side of vegetables.

Enjoy!

Prep time: 10 minutes
Cooking time: 20-25 minutes

Chocolate Peanut Butter Pie

1 14 oz. soft tofu, drained
3 tbls. Peanut Butter, smooth or any flavor you like*
2 tbls. Unsweetened cocoa powder
2 tbls. agave or other liquid sweetener
Almond milk if needed
Vegan graham cracker crust

1. In a blender, add drained soft tofu, peanut butter, cocoa powder and agave syrup and blend well. Taste, adjust cocoa and sweetness to your liking. If mixture is to thick add a little bit of almond milk. Should be the consistency of pudding. Pour into prepare vegan graham cracker shell. Chill for at least 4 hours before eating (if you can lol :0)

Enjoy!

Prep time: 5 minutes
Serves: 6-8

* I love Peanut Butter & Co. to me they have the best pb : ) I have used their White Chocolate PB, Mighty Maple, Chocolate Dream etc. Also I have used different flavored agave ie raspberry, blueberry, I have also used maple syrup as the sweetener! OMG! Have fun with different flavors and flavor combos! I have also used firm tofu for this if you do just blend longer and add almond milk if needed. Send me your pics on twitter if you make I would love to see your flavor combos. xo Theresa xo

Black Bean, Chipotle, Sweet Potato Chili

2 C black beans*
1 (14.5 oz) can fire roasted tomatoes
1 (8 oz) can tomato sauce
1 medium onion, diced
1 medium green onion, diced
4 cloves garlic, minced
1 large sweet potato, small cubed
2 C water (I use 1 cup water & 1 cup reserved bean water)
1 tbls. olive oil
1 tbls. oregano
2 tbls. chili powder
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. ancho chili powder
1/4 tsp. cayenne pepper
1 chipotle pepper in adobe sauce , chopped
1 bay leaf
Salt
Pepper

1. In large pot heat olive oil, add onion, pepper and garlic. Cook until veggies are soft and onions translucent. Add paprika, chili powder, cumin, bay leaf, oregano, ancho chili powder, cayenne pepper, salt & pepper, cook for a minute stirring constantly.

2. Add tomatoes, tomato sauce, water, chipotle pepper, and beans cook for 10 minutes covered.

3. Now add your sweet potatoes and check seasoning. Make adjustments if needed. Cook until potatoes are soft about 10 minutes.

I like to top with vegan cheddar and avocado : )

Enjoy!

Prep time: 5-10 minutes
Cooking time: 25-30 minute
Serves 4-6

*I like using beans which I make myself . I soak 1 cup of beans over night, Drain and add to 5 cups of water with 1 bay leaf. Cook until beans are tender. If using canned beans drain and rinse and try to use organic and/or no salt. : )

Beefless Stew and Dumplings

1 C carrots, sliced
1/2 C celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 C peas, frozen
2 large red potatoes, cubed
1 bay leaf
1 tbls. olive oil
5 C vegetable stock
1 tbls. Herbs De Provence
1 9oz package Gardein Beefless Tips
Salt to taste
Pepper to taste

DUMPLINGS

1 C Unbleached AP flour
2 tsp. baking soda
1/2 tsp. salt
1 tbls. parsley, dried
1/2 C almond milk, unsweetened
2 tbls. vegetable oil

CORNSTARCH SLURRY

1 tbls. cornstarch
2 tbls. cold water

1. In a large pot heat olive oil add carrots, celery, garlic and onion, sauté for 5 minutes. Add vegetable broth, salt, pepper, Herbs de Provence or other herbs, bay leaf and potatoes. Bring to a boil and reduce heat.

2. While stew is cooking make the dumplings. Add unbleached all purpose flour, baking soda, salt, parsley, almond milk and vegetable oil mix and set aside. Do not over mix.

3. When vegetable are almost done add beefless tip and frozen peas. Bring back to temperature and thicken with cornstarch slurry, stir until stew has thickened. Using a tablespoon drop dumplings into stew, cover with lid. Cook covered for 10 minutes. DO NOT PEAK!

Enjoy!

Mediterranean Israeli Couscous

1 3/4 C vegetable stock
1 3/4 C Israeli couscous
1 tbls. basil, chopped
1/2 tbls. oregano, dried
1 tbls. parsley, chopped
1/2 tbls. lemon zest
1/4 C red onion, chopped
1 tomato, diced
2 cloves garlic, minced
1 tbls. Earth Balance (vegan margarine)
1/4 tsp. red pepper flake (optional)
2 C baby spinach
8-10 Kalamata olives, chopped
Salt & pepper to taste
Slivered almonds

1. Heat olive oil in a medium size sauce pan, add red onion and garlic until onions are translucent. Add couscous, stirring often, cook until slightly browned.

2. Add vegetable broth, salt, pepper, dried oregano and red pepper flake , bring to a boil. Reduce heat and cover. Cook until liquid is absorbed and couscous us tender.

3. Stir in baby spinach, basil, parsley, lemon zest, tomatoes and Kalamata olives. Top with slivered olives.

Enjoy!

Prep time: 10 minutes
Cooking time: 10-15 minutes
Serves 2 large or 4 small

Raw Pecan Balls

1 1/2 C dates
1 C raw pecans, chopped
1 tsp. lemon zest
1 tsp. vanilla or 1/2 tsp. vanilla powder
1/2 tsp. cinnamon

1. In a food processor add dates and process until in fine mince add pecans, lemon zest, vanilla and cinnamon, pulse until well incorporated. Don't over process you just want the nuts to be incorporated.

2. Form into balls and chill.

Enjoy!

Makes: 12 balls
Prep time: 10 minutes