Chickpea Wrap
Skewers of Squash, Seitan in Pineapple‐Ginger Marinade with Brown Rice
Ingredients
1/4 cup rice vinegar
1/4 cup unsweetened pineapple juice (from the pineapple or the can)
1/4 cup minced cilantro
2 tablespoons grated fresh ginger
1 1/2 tbs soy sauce
2 cloves of garlic, minced
squash
1 pkg. seitan
1 cup of uncooked brown rice
1/4 teaspoon salt
1 large red bell pepper
1 1/2 cups peeled and cubed pineapple
Wooden skewers
Combine the vinegar, pineapple juice, cilantro, ginger, soy sauce, and garlic to a shallow dish. Add the squash, seitan and toss gently to coat, cover and refrigerate.
Preheat the grill to medium-heat. Place 2 1/4 cups of water in a medium saucepan over high heat and bring to boil. Add the rice and salt, cover, reduce the heat to very low, and cook for about 35 minutes.
Meanwhile, cut the bell pepper into 1 1/2 inch pieces. Just before grilling, evenly distribute the squash, seitan, pepper and pineapple among the skewers. Reserve the marinade. Place skewers on the grill and cook for 4 minutes then turn and grill about 4 minutes longer. Mount the rice into the center of the serving plate, place two skewers atop each serving. Strain the reserved marinade and pass it as a sauce.
Crunchy Chinese Salad
1/4 cup unseasoned rice vinegar
2 tbs. dark sesame oil
2 tbs. canola oil
2 tbs. soy sauce
1/4 tsp chili powder
1/4 tsp salt
6 oz. dried ramen noodles
1 1/2 lbs cabbage, shredded
2 cups of bean sprouts
1 medium bell pepper
3 oz unsalted cashews
In a small bowl combine the vinegar, oils, soy sauce, chili powder and salt. Use your hands to break up dried ramen noodles. Combine the cabbage, noodles, sprouts, and bell pepper in a large bowl. Pour the dressing over the mixture and combine. it's best to refrigerate for 6 - 8 hours (make the night before). Meanwhile, toast the cashews in a heavy-bottomed skillet over medium heat. Once they are golden brown, removed them from the pan, place them in a bowl and pour 1 tablespoon of soy sauce over them. Toss to coat and set them aside at room temperature. When the salad has marinated, toss with cashews then serve.
Mixed Mushrooms and Tofu Pasta
1 lb. Mixed mushrooms (shiitake)
4 garlic cloves
1 large onion sliced
3 tbs. olive oil
2 tbs. freshly torn basil leaves
2 tbs. chopped thyme
2 tsb. parsley
1 block firm tofu
juice of 1/2 lemon
14 oz. pasta of your choice
salt and pepper
Slice the mushrooms into chunks, put the mushrooms, garlic, and onion in a food processor or blender and process into a chunky paste. Heat the olive oil in a frying pan. Add the mushroom paste and saute over moderate heat for 5 minutes. Stir in the herbs and cook for 5 minutes. Put the tofu in the blender and process enough to make a coarse puree - it must not be too creamy. Add the tofu and the lemon juice to the mushrooms. Stir well and cook, covered over moderate heat for 10 minutes. Meanwhile cook the pasta according to the instructions on the package (they should be al dente). Drain the pasta, toss with mushroom sauce and season with salt and pepper.
Red Bean and Quinoa Chili
Ingredients
2 cans of red beans (adzuki or kidney beans)
1 cups of water
2 tsp. ground cumin, divided
1 tbs. olive oil
2 tsp sea salt
2 cloves of garlic
1 large green or red pepper, chopped
1 tsp. dried oregano
1/4 tsp. ground cinnamon
1/8 tsp. cayenne
2/3 cup quinoa
1 cup frozen corn
1 to 2 cups organic tomato sauce
grated cheese (optional)
Heat the oil in a large pot over medium heat. Add onion, 1 tsp. of salt, garlic and green pepper, the remaining 1 tsp of cumin and the rest of the spices and saute for 5 - 10 minutes. Add quinoa and stir in. Add corn, tomato sauce and water to the onion/quinoa mixture. Simmer for 20 minutes. Add the beans and a second tsp. of salt, simmer another 10 minutes.
Hummus
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).