Spicy Shitake Soup (AKA Tom Yum's Cousin)

We love the tom yum soup found at Thai restaurants, so much that we'd rather not have to drive 90 miles and pay $6 a bowl each time the mood strikes us. This soup isn't exactly like what our favorite Thai place serves, but it's pretty close! The ingredients -like shitake mushrooms, ginger, garlic, fresh herbs, onions, and lemongrass - are all proven to boost the immune system and fight infections. I'll take this over a flu shot any day!

2 tsp. toasted sesame oil
1 onion, diced
1 pepper, diced, heat of your choice (I chose a low-medium heat pepper)
6 cloves garlic,  minced
1-2 tsp. minced fresh ginger
10 shitake mushrooms, sliced
1 Tbsp. extra virgin olive oil
1 Tbsp. tamari or soy sauce (I used San-J Sachuan sauce,  it's a spicy tamari)
2 carrots, sliced thinly on a diagonal
1 1/2 cups chopped fresh tomato
1 Tbsp sliced fresh lemongrass (optional if available)
1-2 Tbsp. red curry paste
6 cups water
1 1/2 tsp. salt, or to taste
2 cups sliced baby spinach leaves
6 basil leaves, sliced thin
1/2 cup chopped cilantro

Heat Dutch oven over medium heat. At sesame oil, onions, and pepper and saute for 2 minutes. Add garlic, ginger, mushrooms, tamari and olive oil and cook until mushrooms become dark and tender. Add carrots, tomatoes,  lemongrass, and curry paste. Stir well and cook until tomatoes begin to simmer out their juices. Add water and salt and bring to a boil.  Reduce heat and simmer until carrots are just tender. Add spinach, basil, and cilantro,  stir well, and let sit a moment before serving.

All-Purpose Vegan Cheese Sauce

1 cup nutritional yeast
8oz. Can tomato sauce
1/3 cup potato flour
1 Tbsp. Salt
1/3 cup grapesees oil

Whisk all ingredients except oil together in saucepan and bring to a boil. Pour in blender and blend on high until smooth. Serve warm.

Strawberry Spinach Salad

This salad vanishes at church pot lucks and family gatherings! Feel free to double the recipe for large groups.

2 quarts organic baby spinach, 2 packages usually

1 pint fresh strawberries, washed and sliced

1/3 cup pecan or walnut halves

1/4 cup grape seed oil

1/4 cup organic apple cider vinegar (such as Bragg's), or fresh lemon or lime juice

1/4 cup organic cane sugar

1 Tbsp. poppy seeds

1 tsp. salt

1/2 tsp. prepared mustard

1/2 tsp. vegan Worcestershire sauce (such as Annie's brand, found at health food stores)

Spread out spinach in a large, wide bowl or serving plate/platter. Spread sliced strawberries around edge. Place nuts in the middle in a pile. Whisk dressing ingredients in a small bowl or shake in a jar until well mixed and sugar is dissolved. Pour dressing evenly over salad just before serving.

Cauliflower Curry

1 small onion, chopped

3-4 large carrots, sliced on the diagonal

1 head cauliflower, cut into florets

2 cups other mixed veggies of choice

1/2 cup frozen sweet peas

1 lb. tofu, marinated or sauteed, optional

1 can coconut milk

2 Tbsp. curry paste, such as Thai Kitchen brand (available in the Asian food section at major grocers)

2 tsp. curry powder

Salt to taste

1 cup dry brown rice, cooked according to package directions

Heat Dutch oven on medium heat. Add onion and saute until just softened. Add remainder of veggies except for cauliflower and saute until they just begin to brown. Add cauliflower and about a cup of water. Cover, and steam until cauliflower is beginning to soften. You do not want to cook the veggies too long. Add coconut milk, curry paste, curry powder, and salt. Simmer until veggies are cooked though. Check salt, and add more to taste. Serve over brown rice.

Portobello Pot Roast with Rosemary Roasted Green Beans

This hearty meal comes together surprisingly quickly, on the table in less than 30 minutes. Feel free to use a variety of vegetables in the pot roast!

PORTOBELLO POT ROAST
1 medium onion, coarsely chopped
3-4 Portobello mushroom caps, cut into large cubes
4 large carrots, cut in large slices
15 small red potatoes or new potatoes, cut into chunks
2 cups water
2Tbsp. Chicken style seasoning
1/2 tsp thyme
1/4 tsp sage
1/2 tsp garlic and herb seasoning, such as McCormick
Salt to taste

Heat Dutch oven over medium high heat. Add a small amount of grape seed oil and onions. Cook onions until they just start to soften, then add mushrooms. After mushrooms begin to brown, add carrots and potatoes and cook for a minute or two. Add remaining ingredients, reduce heat to medium, cover, and simmer for 15 minutes or until veggies reach desired level of tenderness. Garnish with fresh chopped parsley, if desired.

ROSEMARY ROASTED GREEN BEANS
3 cloves garlic, minced
2 tsp olive oil
1Tbsp fresh rosemary, chopped or 1 1/2 tsp dried rosemary
1 bag frozen trimmed green beans
Salt to taste

Combine all ingredients in medium bowl and toss to coat green beans. Roast in 475°F oven for 18 minutes, or until they are heated through and have your desired texture.

Banana Pancakes

I added the walnuts after we made banana walnut pancakes at the Lifestyle Center for the Nedley Depression Recovery Program. You can leave them out, but they add a nice crunch, as well as a punch of omega-3. The banana replaces the need eggs and oil, making this recipe much lower in fat.

1 cup cornmeal
1 cup flour (just about any type of flour will work here, I like barley the best, but whole wheat, spelt, garbanzo, buckwheat and others work great also)
1 Tbsp Truvia sweetener blend
1 Tbsp aluminum free baking powder
1 tsp salt (can reduce)
1 ripe banana, mashed well
1 cup almond milk
1 cup water
Chopped walnuts, optional

Whisk dry ingredients together until well mixed. Add remaining ingredients except walnuts and stir until just mixed. You can stir in walnuts at this stage, or sprinkle them on top of freshly poured batter. Pour desired amount of batter in a hot griddle, cook until edges are firm, flip, and cook for a few minutes more. Serve hot with banana slices on top and the syrup of your choice (just, please, no high fructose corn syrup - read the label on your syrup bottle!).

Variations:

Peanut Butter Pancakes - omit walnuts and banana. Add 1/4 cup natural, unsweetened, no oil added peanut butter with the liquid ingredients, or add 1/4 cup peanut butter powder with the dry ingredients. If using the peanut butter powder, you may want to add more liquid to get your desired batter consistency. You can substitute the walnuts with carob or chocolate chips for an extra special treat. Serve with syrup, jelly/jam, or with carob or chocolate sauce (recipe to come).

Blueberry Pancakes - omit banana and replace with 1 Tbsp flax or chia seed meal, or use a very small banana. Place blueberries on freshly poured batter. Serve with syrup or blueberry sauce (recipe to come).

Thai Ri-Coco-Mango

This dessert was inspired by a dish brought to fellowship lunch at our church... and named by Josh. It has less fat and much less sugar than the original. This is a light and cooling dessert, a perfect finisher for a traditional Thai meal, or whenever you want to make an elegant impression with just a few ingredients and very little time. Serves four.
2 cups dry rice (even brown rice will stick together well if you pack it together while its still hot), cooked according to package directions
1 can Thai Kitchen coconut milk
3 Tbsp Truvia sweetener blend, or your choice of sweetener
1/4 tsp vanilla
1 bag frozen mango, thawed
Shaved unsweetened coconut, toasted (for garnish, optional)
Press freshly cooked rice into desired mold, like a bundt pan or medium bowl, or smaller bowls or bundt pans for individual servings. Chill in the refrigerator or let cool on the counter until completely cool. Blend the coconut milk, sweetener, and vanilka in blender on low until well mixed. Transfer rice molds to serving plate by placing the plate over the mold, then flipping them quickly. Rice should cone right out. Pour coconut milk mixture over rice, top with mango and toasted coconut of using, and serve.

Cream of Winter Soup

This rich, decedent soup is so full of flavor and color, and you'd never guess there's no dairy cream! Serve with a hearty whole grain bread. Keep warm and enjoy!

1 large sweet potato, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
2 large stalks celery, thinly sliced
2 large carrots, sliced
4 - 5 large mushrooms, sliced and cut in half
6 cups water
About 1 cup of your favorite greens, torn into bite size pieces
1 cup walnuts
1 cup water
1tsp arrowroot powder or organic cornstartch
1/4 tsp thyme
1/4 tsp rosemary
1/8 tsp sage
1 tsp cumin
1/8 tsp paprika
Dash of coriander
Salt to taste
1/2 bunch fresh cilantro, chopped (optional)

Combine sweet potato, onion, garlic, celery, carrot, mushrooms, and water in a dutch oven. Bring to a boil, then reduce heat and let simmer until veggies reach desired tenderness. Add greens. Meanwhile, combine walnuts, water, and arrow root powder in blender, and blend on high until completely smooth and there is no grit. Pour this mixture into veggies and stir well. Add seasonings, and let simmer for another 5 to 10 minutes. Add fresh cilantro and serve.

Zucchini Lasagna

This gluten free take on a long-time favorite is a crowd pleaser for taste buds of all kinds! There's no noodles to worry about, and zucchini seems to always be on sale or your next door neighbor or friend at church is always giving them away, so its more cost effective too. Its also a better alternative for those wanting to jump-start their weight loss. Feel free to add more veggies like mushrooms, eggplant, onions, etc.

1 jar marinara sauce (no added sugar or oil, or very little olive oil)
1 lb firm water packed tofu, drained
Juice of one lemon
Salt to taste
1/2 tsp each garlic powder, onion powder, basil, and oregano
8 oz. spinach or greens of choice, chiffonde (you can use more if you wish)
1 - 3 Awesome Oat Burgers, crumbled (optional)
3 - 4 large zucchini, cut in half and sliced thinnly, lengthwise
1/2 cup raw cashews
3/4 - 1 cup water
2 Tbsp nutritional yeast
1/8 tsp turmeric
1/2 tsp salt, or to taste
1 tsp onion powder
Splash of lemon juice or pinch of citric acid

Spread a layer of sauce over a 9 x 13 glass or ceramic baking dish. Crumble tofu into medium bowl, and combine with lemon juice, salt, and seasonings. Prepare zucchini. Add cashews and remaining ingredients to blender and blend on high until there is no grittiness. Layer the Lasagna top top of the sauce in the following manner:

zucchini
tofu
oat burger crumbles (if using)
spinach
zucchini
sauce
tofu
spinach
zucchini
sauce
cashew sauce

Bake at 350 degrees F for 20 to 30 minutes, or until zucchini is tender, sauce is bubbly, and cashew sauce has begun to harden.

Vegan Thanksgiving: It's Possible!

To me, Thanksgiving just isn't the same without stuffing and cranberry sauce! This stuffing recipe is very versatile, and you can substitute your favorite veggies like butternut squash, zucchini, sweet peas, mushrooms... you name it! You could also replace the turkey sometimes found in dressings with soy curls soaked in some chicken style seasoning and water or vegetable broth. This recipe is easily made gluten free by using gluten free bread or cracker crumbs in place of the whole wheat bread crumbs. Happy No-Turkey Day, and enjoy!

Quinoa Dressing

1 cup dry quinoa

½ cup water

½ cup vegetable stock or broth

1 cup finely diced celery

1 cup finely diced onion

1 cup diced carrot

3 cloves garlic, minced

1 cup whole wheat bread crumbs

1 tsp chicken style seasoning (http://reddirtvegan.blogspot.com/2011/09/bbq-soy-curls.html)

1 tsp sage

½ tsp thyme

½ tsp rosemary

Herbamare or salt to taste

1.      Bring water and vegetable stock to a boil in a 2 qt. saucepan. Add quinoa and simmer for 15 minutes or until no liquid remains.

2.      Meanwhile, sauté celery, onion, carrots, and garlic in a small amount of olive oil until carrots are tender and onions are translucent.

3.      In a serving bowl, mix quinoa, sautéed vegetables, and remaining ingredients. If you like it crispy, you can bake it in the oven for 10-20 minutes at 350 degrees until desired crispiness is reached. Serve with love!

Cranberry Sauce

4 cups fresh or frozen cranberries, (you can use dried sweetened cranberries, but cut the sweetener by 1/3 – ½)

2 cups water

1 - 1 1/2 cup xylitol 

1/4 1/2 tsp liquid stevia extract

1 Tbs orange peel, optional

1.      Bring water and sweetener to a boil over medium heat. Boil for 5 minutes.

2.      Stir in cranberries,  heat to boiling and boil for about 5 minutes or until cranberries pop. Adjust sweetness to taste. Cover and refrigerate about 3 hours or until chilled.

Southern Specialties: New Year Soup and "Buttermilk" Skillet Cornbread

New Year Soup
This soup is traditionally eaten on New Year's Day here in the South, and is believed to give one good luck in the coming year. I don't believe in luck, but I do believe eating greens and black-eyed peas any time of year will give you good health! You can use any green you wish in this soup, and you can also use dry black-eyed peas instead of canned; just increase the simmer time before you add the pasta.

1 large onion, coarsely chopped
2-4 cloves garlic, minced or pressed
1 tsp all purpose seasoning
8 oz. of dark leafy greens, cut into 2-inch pieces (kale, spinach, Swiss chard, turnip greens, etc)
1 15-oz. can diced tomatoes
1 can black-eyed peas, drained, OR 3/4 cup dry black eyed peas, soaked for 1 hour and rinsed
5 cups water
1 Tbsp chicken-style seasoning
1/2 tsp sage
3/4 cup pasta of your choice (I prefer brown rice fussili)
Salt to taste

Saute onion in a hot dutch oven over medium heat until soft. Add garlic and all purpose seasoning, and saute one minute more. Stir in greens, and cook until greens are wilted, stirring occasionally. Add diced tomatoes, black-eyed peas, water, chicken-style seasoning, and sage. If using dry black-eyed peas, simmer until peas are almost ready before adding pasta. If using canned, add pasta and simmer until pasta is al dente.

"Buttermilk" Skillet Cornbread
Sweet cornbread is a part of many traditional Southern meals, and no look at Southern cuisine would be complete without it. It is served with everything from chili  to soups and stews, from home style beans to black-eyed peas and mashed potatoes, and and topped with anything from butter to sorghum syrup (or both!). It is unfortunately packed with fat, cholesterol, sugar, and calories. All that changes with this gluten free vegan version of the Southern staple. A cast iron skillet seasoned with extra virgin coconut oil is highly recommended.

1 1/2 tsp baking yeast
1/2 tsp organic cane sugar, brown sugar, etc (this is food for the yeast and will be broken down by the time it gets eaten)
1 cup almond milk (or your choice of dairy free milk) whisked with 1 Tbsp lemon juice
1 1/2 cup stone ground organic cornmeal, such as Arrowhead Mills
3/4 - 1 tsp salt
1 Tbsp flaxseed meal
1/4-1/2 cup xylitol, molasses, or sorghum syrup (depends on how sweet you want it, I recommend tasting it before you put in the yeast to see if its sweet enough for your taste)

Preheat oven to 450 degrees F. Place a cast iron skillet in the oven to heat. Combine yeast and sugar in a bowl with just enough warm water to cover. Let sit until it begins to foam and bubble. Meanwhile, add lemon juice to almond milk and set aside.  Add cornmeal, salt, flax, and honey or xylitol to yeast mixture and  combine with wooden spoon. Add almond milk to mixture and stir until just combined. DO NOT OVER MIX. You may add more milk if the mixture seems dry. Remove skillet from oven and immediately pour the batter in the skillet. Return to oven, and bake for about 20 minutes, or until top dries and starts to crack and takes on a golden look.

Sweet Potato-Broccoli Stratas

These easy individual casseroles are great for a dinner with friends or a romantic dinner for two, and are loaded with nutrition! You can even make them the night before and pop them in the oven half an hour before guests arrive. Makes 4 casseroles (this recipe is easy to cut in half if you're only cooking for two ;).

2 large sweet potatoes
Pinch of cardamom
1 bag broccoli florets, frozen
2 boxes Mori-Nu soft tofu
1 Tbsp flaxseed meal
1 Tbsp nutritional yeast
1/4 cup crushed crackers or chips of choice
1/2 tsp salt
1/4 tsp citric acid
1/2 tsp onion powder
2/3 cup frozen spinach, thawed and squeezed, or equivalent amount of pan-wilted fresh greens of choice

Preheat oven to 400 degrees. Pierce sweet potatoes with fork, and wrap in foil. Bake for 30-50 minutes, or until they can be easily pierced with fork and spread open. Unwrap, and allow to cool for a few minutes. Halve and scoop out flesh into bowl. Add pinch of cardamom, and season with salt and all purpose herb seasoning if desired. Mash tofu in bowl with hands or fork in a separate bowl, then place in a fine mesh strainer or cheese cloth and drain as much liquid out as possible. You may need to gently squeeze or press tofu. Place back in bowl and beat with flaxseed meal until well mixed. Add spinach, nutritional yeast, salt, citric acid, and onion powder and mix well. Spoon tofu mixture evenly between 4 loaf pans, 4 souffle cups, or spread all of it on the bottom of one small glass casserole dish. Then, layer crushed crackers or chips over tofu. Next, layer sweet potato mixture, then layer with broccoli florets. Top with salt and nutritional yeast or vegan Parmesan, if desired. Bake 20 minutes at 375. Cool 10 minutes and serve. You may also unmold the individual casseroles and serve without the pan if you are using a nonstick pan. Enjoy!

No-Bake Carob Crunch Cookies

These were inspired by a sugar-laden classic recipe that had rolled oats. I cut the sugar way back, cut the fat in half, and substituted carob for the cocoa powder for even less fat, no caffeine or tannin, and more fiber. These cookies still have full flavor, though, and are a great treat! I've also used whole millet here instead of oats for a crunchy, high protein change. Millet is actually a plant-based source of complete protein, is very easily digestible, and its high in iron and other essential nutrients. You can use oats if you want, but the millet is where the crunch comes from!

1 1/2 cup date sugar
1/4 tsp stevia
1 tsp vanilla
1/4 cup coconut oil
1/2 cup dairy free milk
1/4 cup carob powder
1 cup peanut butter (any other nut or seed butter could be used here if you have peanut allergies)
1 1/2 cup whole millet

In saucepan, combine all ingredients except peanut butter and millet. Heat and mix until smooth. Add peanut butter and millet, and stir until well combined. Roll in your hands to form a ball, then press to flatten. Place on a wax paper-lined cookie sheet, and chill in freezer or fridge until set.

Awesome Oat-nut Burgers

This recipe is originally from the recipe section of Dr. Neil Nedley's book, Depression: The Way Out. I've taken out the oil, reduced the soy sauce and doubled the flax, so it's even healthier and more mood boosting than the original! These are yummy on a hamburger bun with your favorite toppings, with Cashew Country Gravy, as "meat"balls for spaghetti dishes, as breakfast sausage patties, or crumbled into casseroles. Use your imagination! This recipe makes a lot, so feel free to cut it in half or in quarters; but they freeze wonderfully, so if you have time, make the whole batch.

4 cups water
6 Tbs low sodium tamari or soy sauce
1/4 cup nutritional yeast flakes
2 Tbsp flaxseed meal
1 Tbsp dried sweet basil
2 tsp garlic powder
2 tsp onion powder
1 tsp Vegetarian Express beef-style seasoning
1 tsp coriander
1 tsp dried sage or savory
1 tsp liquid smoke
1 cup walnuts or pecans, finely chopped (your blender or food processor will do this for you very well)
4 cups rolled oats

Combine all ingredients except the rolled oats in a large pot over medium heat in the order given. Bring to a boil; add oats, stir well, and remove from heat. Allow mixture to cool, then form them into the shape and size you want. For burgers, a measuring cup (1/3 cup is a good size) works well; pack it tightly then slap it on the cookie sheet to get the burger out, then press it with your hand to flatten it. Bake patties at 350 degrees for 20 minutes on one side, then flip them over and bake for another 15 minutes. Smaller items like sausages and meat balls will take less time, so adjust this accordingly. Any leftovers will keep well in the fridge, and they freeze wonderfully.

Classic Basil Pesto and Cilantro Lime Pesto

I love pesto in any form, and there will be more recipes to come, I can promise you! Sunflower seeds replace half of the pine nuts here to reduce the cost. You can use all pine nuts or all sunflower seeds if you want. Use these as a dip for toasted bread, a coating for pasta, or as a sandwich spread. Fresh herbs, especially cilantro and parsley, seek out heavy metals in your body and remove them, and are great for your immune system. Use them as much as you can! Enjoy!

Classic Basil Pesto
1 2.5 oz container fresh basil, washed and dried
1/4 cup pine nuts
1/4 cup sunflower seeds
1/4 cup full flavor extra virgin olive oil
1 lemon, juiced (approx. 2-4 Tbsp, adjust to taste)
1/2 Tbsp salt
2 Tbsp nutritional yeast
4 cloves fresh garlic, pressed (you can put them in whole, but pressing gives the best flavor)

Blend all ingredients in blender until smooth. To make it more of a sauce consistency rather than a paste, add more liquid and adjust seasonings to taste.

Cilantro Lime Pesto
Same ingredients as listed above but make the following substitutions:
1 bunch cilantro for the basil
1/4 cup fresh lime juice for the lemon juice

Chocolaty "Cream" Pie with Raw Nut Crust

This is a real treat! The crust is raw and gluten free, and can be used in any pie or tart recipe, and the filling is raw with the exception of the carob powder and Roma. Bet you can't eat just one piece!

3 large ripe avocados
1/4 cup plus 1 Tbsp coconut oil
1/2 cup carob powder
3 Tbs Roma instant coffee substitute (to make gluten free, use 1 1/2 Tbsp brewed roasted dandelion tea)
1 cup molasses or agave
1/2 tsp salt

Put all ingredients in a food processor and process until smooth and no chunks remain. Pour into crust, and put in freezer for at least 30 minutes before serving. This makes it easier to cut.

Crust:
1 cup almonds
1 cup walnuts
1 1/2 Tbsp coconut oil
2 Tbsp molasses or agave

Grind nuts in your blender or food processor until fine. Add remaining ingredients and mix well. Press into a pie pan.

Lazy Lasagna

I love to cook, but I'm all for fast and easy! A notoriously unhealthy comfort food gets a healthy, time-saving makeover!

1 jar of Classico roasted garlic marinara sauce, your favorite jarred marinara, or homemade

1 box whole grain lasagna noodles (I prefer brown rice lasagna noodles)

1 lb. water packed firm tofu, drained and soaked in warm water for a few minutes

3/4 cup vegan mayonnaise (I use Just Mayo Garlic flavor, found at walmart)

1-2 tsp onion powder

1-2 tsp garlic powder (you can also use fresh pressed garlic)

1/2 tsp salt

1 small pkg. baby mushrooms (optional; you could use your favorite veggies here)

1 bunch Swiss chard, kale, spinach, turnip greens, collard greens, beet greens, or your favorite green, stems removed if necessary and cut into bite size squares

1 bag Daiya mozzarella flavor vegan cheese, or 1 cup fresh mozzarella, shredded

Cook lasagna noodles according to box directions, being careful not to overcook them. Drain and rinse with cold water. While noodles are cooking, mash tofu with vegan mayo, garlic powder, onion powder, and salt. Layer the lasagna this way, starting at the bottom of the pan: sauce, noodles, tofu, mushrooms or other veggies (if using), greens of choice, cheese (optional on this level), noodles, sauce, tofu, mushrooms or veggies, greens of choice, cheese, noodles, sauce, cheese. Bake at 350 for 30 minutes or until cheese on top is melted. Enjoy!

Rustic Rosemary Potato

This is a favorite! This is a brothy potato soup, not creamy, so it doesn't require blending or adding milk of any kind. It tastes best with fresh rosemary, but you can use dry if you can find fresh. You can find fresh rosemary in various places depending on where you live: Walmart or other chain grocers, local grocery stores, farmers markets, health food stores, or your garden!

1 large onion, diced
3 cloves garlic, minced
1/2 a bunch of celery, sliced
1 red bell pepper, diced
10 cups potatoes, cubed
8-10 cups water (depending on how chunky you want it)
1/4 cup chicken style seasoning, then more to taste if desired
1/4 tsp thyme
1/2 tsp sage
1/2 tsp oregano
1/2 tsp cumin
1/2 cup fresh rosemary

Saute onion, garlic, and bell pepper until peppers start to brown a bit. Add potatoes, water, and chicken style seasoning, and bring to a boil. Reduce heat to simmer, and add remaining ingredients. Let simmer for 20 - 30 minutes or until potatoes are soft.

Mushroom Quinoa Vegetable Soup

I got the original recipe for this from the 30 Day Diabetes Miracle Cookbook, but I have made enough changes that it really has my own twist to it. This is a protein rich, nourishing soup that is simple enough to make in 30 minutes, but has complex enough flavors to taste like it took you hours. Enjoy!

1 tsp oil
1/2 cup quinoa
2 1/2 tsp cumin seed or 1 1/2 tsp ground cumin
1 tsp thyme
1 1/4 oregano
1/4 tsp cardamom
1/4 tsp coriander
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 can organic diced tomatoes
1/2 small package of baby mushrooms, chopped or sliced
1 tsp salt, or to taste
7 cups of water, plus 1/4 cup chicken style seasoning (feel free to add more if needed)
1 can beans of your choice
1/4 cup chopped fresh cilantro or parsley

Heat the oil in a large pot over medium heat. Add the quinoa, cumin seed or ground cumin, coriander, and cardamom, and cook for 2 to 3 minutes, stirring constantly. Add the thyme, oregano, onion, bell pepper, garlic, and jalapeno, and stir well. Add the tomatoes, mushrooms, salt, water, chicken style seasoning, and beans, and bring to a boil. Reduce heat, and simmer until the quinoa and mushrooms are soft, about 20 minutes. Remove from heat, stir in cilantro or parsley, and serve.

Chunky Chili and Grandma's Crockpot Beans

This warming chili has no gluten, no funky fake meats, and no spice - so if you like it spicy add your own! It's kid tested and approved by one of the pickiest eaters I know: my 3 year old! The crockpot beans are my grandma's time-tested recipe, with a couple of additions by my mother and me. Enjoy!

Chunky Chili
4 cups Grandma's Crockpot Beans ( you may used canned if you are making this spur of the moment, just add 2 cans of beans, and the spices listed for the bean recipe)
3 cups soy curls, broken or crushed into desired sizes
2 1/4 cup water
2 1/2 Tbsp Vegetarian Express Beef Style seasoning
1/2 tsp cumin
1 medium onion, diced
2-4 large cloves garlic, minced
1 - 2 cans organic diced or fire roasted tomatoes
1 4-oz. can green chilies
1/4 tsp coriander

Combine beans, soy curls, water, and beef style seasoning in a large pot. Bring to a boil. Meanwhile, saute onions and garlic on medium heat until onions are clear, adding the cumin to the last couple minutes of cooking. Add onions and garlic to large pot. Add remaining ingredients and stir well. Let simmer for 10-15 minutes.

Grandma's Crockpot Beans
2 cups dry beans of your choice, soaked overnight or up to 36 hours, and rinsed (if soaking longer than overnight, it is recommended to change the water at least once)
4 - 5 cups water (enough to cover in your crockpot by about 1/2 inch)
2 Tbsp paprika
1 Tbsp onion powder
2 tsp salt
2 tsp all purpose seasoning, or herb blend of your choice
1 tsp cumin

Combine all ingredients in your crockpot and stir well. Cook on high until beans are soft, approximately 5 hours. Cooking time will vary based on several factors.