Black-eyed Peas, Spinach, and Vegetable Soup

Original recipe makes 10 servings
1 tablespoon olive oil, or as needed
1 large onion, chopped
4 cloves garlic, crushed
6 cups vegetable broth
3 potatoes, cubed
1 1/2 cups dry black-eyed peas
3 carrots, sliced
1 zucchini, peeled and cubed
1 (10 ounce) bag fresh spinach, stems removed
1 tablespoon chopped fresh parsley
2 bay leaves
salt and ground black pepper to taste

Directions

Heat olive oil in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil until lightly browned, about 10 minutes. Add vegetable broth and bring to a boil.
Mix potatoes, black-eyed peas, carrots, zucchini, spinach, parsley, and bay leaves into the broth. Season with salt and black pepper. Bring to a boil, reduce heat, and simmer soup until peas are tender and flavors have blended, 1 1/2 to 2 hours.

Vegan Chocolate Cookies

1 1/2 cups flour + 1 tbsp
1 1/4 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 tbsp cocoa powder
1/2 cup vegan margarine
1/2 cup brown sugar
1/4 cup molasses
1 tsp baking soda dissolved in 1 1/2 tsp boiling water
1/4 cup sugar

Whisk together the flour, ginger, cinnamon, cloves, nutmeg and cocoa in a small bowl and set aside.

Beat together the margarine and brown sugar. Add the molasses and mix well. Add half of the flour mixture and the baking soda mixture and combine well. Add the rest of the flour mixture.

Chill, covered for at least one hour. Pre-heat the oven to 325 degrees.

Spoon dough into 1 1/2 inch balls, then roll each ball in the sugar.

Bake 13-15 minutes, until surfaces start to crack slightly.

Basic Salsa

2 cups seeded, chopped tomatoes (6-7 medium tomatoes)
the leaves from one small bunch of fresh cilantro, chopped
6 cloves fresh chopped garlic
1/2  red onion, chopped
1 jalapeno, finely chopped
1/2 teaspoon salt
about 1 tablespoon lime juice

Preparation:
Chop the leaves of the cilantro trying not to use too much of the stems.  Mix all ingredients until well incorporated. Refrigerate overnight for maximum flavor.

Japanese Ginger Salad Dressing

1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon-style mustard
2 teaspoons honey
ground black pepper to taste

In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

recipe makes 1 1/2 cups

Original recipe found at:
http://allrecipes.com/recipe/japanese-ginger-salad-dressing/

No Bake Fudge Brownies

Makes 10 bars Coconut oil, for pan 4-1/2 cups pecans 3/4 cup pitted dates, packed 3/4 cup raw cacao powder 1/4 teaspoon ground cinnamon 1 teaspoon maca powder 1 teaspoon ground vanilla powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1/4 cup dried black cherries, goji berries, golden berries, or mulberries 1/4 cup hemp seeds, reserved Grease an 8 x 8-inch glass baking dish with coconut oil. In a food processor, process pecans until slightly chunky (do not overprocess into pecan butter). Place 1/2 cup pecans in a separate bowl and set aside. While food processor is running, slowly add dates, rocking base of food processor to combine evenly. Add cacao, cinnamon, maca, vanilla, salt, and cayenne and process again until well combined. Fold in dried fruit, hemp seeds, and remaining pecans. Spread mixture into baking dish, pressing down with your palms. Refrigerate for 30 minutes to set, then cut into squares. Serve with non-dairy ice cream or vegan chocolate sauce. Original Recipe from VegNews Magazine

Black Bean & Roasted Sweet Potato Salad

2 cups dried black beans
2 cups vegetable broth
1 onion
1 carrot
1 rib celery, trimmed
1-2 sprigs fresh flat-leaf parsley
4 sweet potatoes, peeled and
   cut into 1/2 inch pieces
1 tbsp. olive oil
kosher salt
1 red onion, diced
3 tbsp. chopped fresh cilantro
3 tbsp. chopped fresh flat-leaf parsley

Vinaigrette

2 tbsp. red wine vinegar
3 tbsp. fresh orange juice
1 tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 cup extra-virgin olive oil
freshly ground black pepper

Rinse the beans and put in a large bowl.  Cover by about 2 inches with cold water and soak for 6-8 hours or overnight.

Drain the beans and put them in a large soup pot.  Add the vegetable broth, 4 cups water, onion, carrot, celery, and parsley sprigs to the pot.  Bring to a boil over high heat.  Reduce the heat and simmer the beans until just tender, about 45 - 50 minutes.  Be careful not to overcook.  Drain the beans, discarding the vegetables, and rinse them under cold water.  Set aside in a large bowl to cool.

Meanwhile, preheat the oven to 350°F.  Put the sweet potatoes on a baking sheet and toss to coat with the olive oil and a bit of salt.  Bake the sweet potatoes, stirring occasionally, until fork-tender, 50 minutes to 1 hour.  Remove and set aside to cool.

Add the sweet potatoes, red onion, 2 tablespoons of the cilantro, and 2 tablespoons of the chopped parsley to the beans and toss gently to combine.

This recipe was found in the cook book
Sensational Salads by Barbara Scott-Goodman

Tofu Parmigiana

My sister and I love to go out for lunch.  One of our favorite dishes is eggplant parmigiana from Buca de Beppo.  The following recipe is made with tofu instead of eggplant.  In my opinion it is just as delicious as the eggplant parmigiana that we've had at the restaurant.  Try it out for yourself, and let me know what you think.

1/2 cup seasoned bread crumbs
5 tablespoons grated vegan parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm organic tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded vegan mozzarella cheese

Directions

In a small bowl, combine bread crumbs, 2 tablespoons vegan parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
Slice tofu into 1/4 inch thick slices. One at a time, coat tofu slices with crumb mixture, turning to coat all sides.
Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded vegan mozzarella and remaining 3 tablespoons vegan parmesan.
Bake at 400° F for 20 minutes.

This recipe was adapted from 

http://allrecipes.com/recipe/tofu-parmigiana/detail.aspx