Black Bean Brownies

1 can black beans, drained and rinsed
3 eggs
3 Tbsp coconut or canola oil
1/3 cup cocoa powder
2 tsp instant coffee
1/2 tsp baking powder
2 tsp vanilla extract
1/4 cup SweetLeaf sugar/stevia blend (or 3/4 cup sugar)
Salt to taste
Preheat oven to 350. Grease a baking dish. Blend all ingredients and pour into dish. Bake for 30 minutes. Makes 15 brownies.

Savory Vegan Gravy

This is based off a recipe my friend Kelli once served us on stuffed peppers.

1 cup veggie broth (I used mushroom broth)
1/2 cup nutritional yeast flakes
1/4 cup olive oil
1/4 cup white wine
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp paprika


1/3 cup white beans

Combine all ingredients in a saucepan, blend with a stick blender and heat until bubbling.  Cook for 10-15 minutes, or until it thickens.

Roasted Cauliflower

1 head cauliflower, broken up into florets
olive oil spray
smoked salt
chipotle powder

Preheat the oven to 375.  Scatter the cauliflower florets on a cookie sheet.  Spray with olive oil and sprinkle with salt and chipotle powder.  Bake for 20 minutes.

Baba Ghanoush

1 medium-large eggplant
1 head garlic
olive oil
1/4 tsp smoked sea salt
1/3 cup Trader Joe's tahini sauce
1/2 tsp chipotle powder
1/4 tsp cumin
1 dash liquid smoke (optional)

Preheat the oven to 350 degrees.  Poke the eggplant all over with a knife or fork, spray  or rub with olive oil, and bake for 1 hour, or until collapsing.

Meanwhile, rub the extra skin off a head of garlic, cut the top off and spray/rub with oil.  Bake for 20 minutes, or until the cloves are soft.

Let the eggplant cool for a bit, then peel off the skin.  Remove as many of the seeds as you can get (don't stress about it, though).  Peel the roasted garlic cloves.  Add the garlic, salt, tahini, chipotle and cumin to the eggplant flesh.  Mash thoroughly or blend with a stick blender.  Taste, and if you like it a bit smokier, add a dash of liquid smoke.

Chipotle Devilled Eggs

6 eggs
1/4 cup mayo (I used reduced fat mayo from Trader Joe's)
1 tsp stone-ground mustard
1 tsp vinegar (I used the dark chocolate balsamic vinegar from Allspice)
1/8 tsp salt
1/4 tsp chipotle powder
smoked paprika for dusting

Put the eggs in a pan with just enough water to cover them.  Bring to a roiling boil, then lower to a simmer and cover.  Cook for 15 minutes.  Immediately remove from the heat and pour in cold/ice water to cool them down.  Peel and halve the eggs, scooping the yolks out.

Mash the yolks with the mayo, mustard, vinegar, salt and chipotle powder.  Spoon the filling back into the egg whites and dust with paprika.  Serve chilled.

Roasted Broccoli, Balsamic Mushrooms & Hot Sauce Glazed Tempeh

Hot Sauce Glazed Tempeh (from Veganomicon)

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Roasted Broccoli

This couldn't be easier.

1 head broccoli, cut into florets
olive oil spray
sea salt (smoked or regular)

Preheat your oven to 400.  Scatter the broccoli florets on a cookie sheet.  Spray with olive oil and sprinkle with salt.  Stick in the oven for 25 minutes.

***

Balsamic Mushrooms


1 Tbsp olive oil (I used the Wild Mushroom & Sage olive oil from AllSpice)
8 oz crimini mushrooms, halved
1/2 tsp salt
1 tsp balsamic vinegar

Heat the olive oil over medium heat.  Add the mushrooms and salt and stir until the mushrooms have darkened.  Sprinkle with balsamic vinegar and cook for 1-2 more minutes.

Scrambled Eggs with Soyrizo and Salsa

1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chipotle powder
1/2 cup salsa
1/2 tsp salt
1/2 tube soyrizo, crumbled
4-5 eggs
1/4 cup cheddar or gouda, shredded

Heat the olive oil over medium heat.  Add the onions and soyrizo and cook for 5-7 minutes, or until the onions are translucent.  Add the garlic, spices and salt and cook for 1 more minute.  Add the salsa and simmer for 2-3 more minutes.  Add the eggs and cook until no longer liquidy, stirring occasionally.  Sprinkle on the cheese and serve immediately.

Pumpkin-Ricotta-Spinach Casserole

1 small pumpkin (or spaghetti squash), roasted
1 bag frozen spinach
1 container fat-free ricotta
1 egg
1 tsp nutmeg
1 tsp roasted garlic powder

1 tsp white pepper
1 tsp salt
nutritional yeast
pine nuts


Shred the squash/pumpkin flesh.  Mix with the frozen spinach, ricotta, beaten egg, nutmeg, salt, white pepper and roasted garlic powder.  Dust with nutritional yeast and sprinkle on some pine nuts.  Bake at 350 for 45 minutes.

Refried Beans (a la Kelli)

My friend Kelli taught me how to make beans this way, and I haven't looked back since.

2 Tbsp olive oil
1/4 tsp cumin
1/4 tsp chipotle powder (optional but awesome)
2 cloves garlic

3 cups cooked pinto beans, black beans or black-eyed peas
salt to taste

Heat the olive oil over medium-low heat.  Add the garlic and spices and heat for 2-3 minutes, being careful not to burn the garlic.  Add the beans and salt and mash the beans until creamy.  Cook until the desired consistency.

Mexican Tofu Scramble

1 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp chipotle powder
1 tsp salt (can use up to half black salt if an 'eggy' flavor is desired)
1/4 cup salsa
1 pound firm tofu, mashed
1/2 tube soyrizo
hot sauce to taste

Heat the olive oil over medium-high heat.  Add the onion and cook for 5 minutes, or until translucent.  Add the spices, salt and garlic and cook for another 2 minutes.  Add the tofu, salsa and soyrizo and cook for 5 more minutes, or until heated through.

Mediterranean Casserole

This was thrown together from things in my pantry.  I actually have yet to sample the finished product.  It was pretty easy to make, though.

6 oz. marinated artichoke hearts, drained and chopped
1 can white kidney beans, drained
1 can diced tomatoes, drained
1 can whole black olives, drained and smooshed
1/4 cup eggplant/garlic dip from Trader Joe's (I might leave this out next time)
1/3 cup hummus
3 Tbsp chopped basil
1/4 cup dry red wine

Mix together.  Bake for 40 minutes at 350 degrees.

Broccoli Gardein Divan (Vegan Option)

Thaw by microwaving, steaming, or pouring boiling water briefly over them in a colander.

• 2 Gardein chick'n scallopini breasts
• 1 bag frozen broccoli florets

Chop the Gardein into bite-sized pieces. Blend up the sauce (you could also use Hurry-Up Vegan Alfredo):

• 1 cup nonfat Greek plain yogurt (or plain soy yogurt)
• 1/2 cup reduced fat mayo (Trader Joe's brand is accidentally vegan)
• 1/4 cup hummus

Mix into the sauce:

• 1 tsp curry powder
• 1/2 tsp celery flakes

Put a layer of Gardein bits in the bottom of a casserole dish.  Top with broccoli. Top with sauce.
Top that with:

• 2 Tbsp nutritional yeast
• 1/3 cup toasted almond slivers

Bake for 40 minutes at 375 degrees.

Cauliflower Butternut Red Lentil Curry (Vegan)

1 head cauliflower, cut into bite-sized pieces
1 can fire-roasted tomatoes
1 small butternut squash, peeled and diced
2/3 cup red lentils
1 jar Trader Joe's Masala curry simmer sauce
1/2 tsp curry powder
1/2 tsp garam masala
2 cups veggie broth

Put all ingredients in a crock pot and cook on low for 6-8 hours.

Vegan Pumpkin Spice Bread

This recipe was originally from PPK, back in the day.  I think it's no longer available online, but you really can't go wrong with this pumpkin bread.  It's all kinds of moist and delicious.

Preheat your oven to 350 degrees. Spray a loaf pan with canola oil.

Mix together:
2 cups flour
1 Tbsp baking powder
1/4 tsp salt
1 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp allspice (I used garam masala)
1/8 tsp cloves

In a separate bowl, combine:
1 cup pumpkin or squash puree
1 cup light coconut milk
1 tsp vanilla bean paste or extract
2 Tbsp maple syrup (I used sorghum molasses)
1-1/2 tsp powdered egg replacer OR 1 Tbsp soy yogurt

Fold dry ingredients into wet ingredients. Pour the batter into loaf pan and bake for 1 hour, or until a knife inserted into the center comes out clean.  (Mine didn't exactly get to the clean/knife stage, but that's fine by me. And since the batter's vegan, it's safe if undercooked.)

This photo is all that remains after taking this to a gathering of friends.

Mini Portable Breakfast Things

These are awesome and easy to make. If you're vegan, you can sub the eggs with this tofu mini quiche recipe.

A dozen eggs OR one batch tofu mini quiche mixture
12 slices smoked tomato Field Roast OR vegetarian bacon
1/2 cup finely chopped spinach OR kale (optional)
Smoked salt
Tobasco (optional)

Spray twelve muffin tins with oil. Line each tin with a slice of Field Roast or vegetarian bacon. Top with 1 tsp spinach or kale. Crack 1 egg on top of each one (or spoon in a few tablespoons of vegan quiche mixture). Top each cup with a pinch of salt and a dash of hot sauce. Bake at 375 for 15 minutes (30 if using the vegan option).

Each cup is about 100 calories of protein-y goodness.

Kale and Hearts of Palm Greek Yogurt Quiche (with vegan options)

2 bunches kale, trimmed and chopped
1/2 zucchini, shredded*
4 cloves garlic
1.5 cups hearts of palm, chopped finely
1 leek, chopped finely*
1 Tbsp olive oil
1.5 cups plain Greek yogurt OR soy yogurt
2 Tbsp capers*
3 eggs OR 1/3 cup hummus
1 Tbsp fresh oregano
2 Tbsp nutritional yeast*
Salt and pepper to taste
1 tsp smoked paprika*
1 Tbsp pine nuts*

* optional ingredients

Heat the olive oil over medium heat. Add the garlic, leek, zucchini and kale and stir for a few minutes. Add some water, cover and cook for 3 more minutes, or until the kale is dark green.

Meanwhile, beat the eggs/hummus and yogurt together. Mix in the salt, pepper, paprika and nutritional yeast. Spray a casserole dish well.

Mix the kale mixture with oregano,  pine nuts, hearts of palm and capers. Pour the yogurt mixture over the vegetables, and stir well. Bake for 30 minutes at 350 degrees.

Serves 8.

Vegan Tempeh Bacon Stuffed Mushrooms

1 package baby bella mushrooms, cleaned
1/2 Tbsp olive oil
2 smallish shallots
3 slices tempeh bacon
1/2 cup cooked pinto beans
1 head roasted garlic (optional)
1/2 tsp rubbed sage
1/4 tsp Better than Bouillon vegetable base or miso
1 Tbsp nutritional yeast
1 Tbsp balsamic vinegar
1 Tbsp soy sauce

Twist the stems gently out of the mushrooms. Mince them along with the shallots and tempeh bacon. Heat the olive oil over medium heat. Add the mushroom stems, shallots and tempeh and cook for 3-5 minutes.

Meanwhile, combine the soy sauce and balsamic vinegar and brush the mushroom caps with the mixture.

Mash the pinto beans and roasted garlic. Add the sage, bouillon/miso and nutritional yeast and mix well. Add the shallot/tempeh mixture to the beans and stir to combine.

Spoon a heaping spoonful into each mushroom cap. Bake at 400 degrees for 30 minutes.

Cheezy Broccoli Tempeh Divan

1 batch Vegan Alfredo (recipe follows)
1 tsp curry powder
8 oz. frozen broccoli, thawed
2 cups baked winter squash cubes (optional)
1 block (8 oz.) tempeh, steamed and mashed
1/2 cup french fried onions OR slivered almonds

Combine broccoli, tempeh, vegan alfredo and curry powder in a casserole dish. Top with onions and/or almonds. Bake for 30 minutes at 350 degrees.

Vegan Alfredo
1/3 cup raw cashews, preferably soaked for an hour or so (if not, just blend longer)
2/3 cup vegetable broth
1/4 cup nutritional yeast
2 Tbsp white miso
2 Tbsp olive oil
2 tsp stone ground mustard
1/4 tsp smoked paprika
1 Tbsp hummus

Combine in a blender and blend for 3 minutes, or until completely smooth.

Stuffed Delicata Squash w/ Apples, Onions, "Sausage" and Beets

Ingredients: Makes 6 servings

3 delicata or acorn squash, halved, seeds scooped out1 Tbsp. olive oil1 apple, diced1 medium onion, diced2 Morningstar Farms veggie sausage patties,s diced1 beet, roasted2 tsp. pomegranate molasses1 tsp. sage1/4 tsp. turmeric1/4 tsp. garam masala1/2 tsp. smoked salt

2 Tbsp hummus

Directions:

Preheat the oven to 400 degrees. Place the squash halves cut side down in a baking dish with a little water in it and let cook while the rest of your ingredients are being prepared.

Dice the roasted beet and toss with pomegranate molasses.

Heat the olive oil in a skillet. Add the onion, apple and sausage chunks and cook for 5 minutes, or until the onion is translucent. Add the spices and stir for another few minutes. Turn off the heat and stir in the hummus and beets.

Remove the squash halves from the oven. Drain off the water. Spoon the apple mixture into the squash halves and bake for 20 minutes.

Vegan Mexican "Eggs"

2 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
1 black bean burger, minced*
1/3 cup salsa
1 cup corn

1/2 tsp turmeric
1/4 tsp chipotle powder
A pinch cumin
1 Tbsp nutritional yeast
1/2 tsp black salt
1/2 tsp smoked salt

1 pound firm tofu, drained
1 cup pepper jack Daiya shreds
tortilla chips

Heat the olive oil over medium heat. Add the onions and cook for a few minutes. Add the burger crumbles and cook for 3 minutes. Add the corn, salsa, spices and salt. Cook until no longer soupy. Crumble the tofu in and stir for another 3 minutes or so. Add the Daiya and cook until melty.

Serve by spooning onto tortilla chips.

* I really like the MorningStar Farms black bean chipotle burgers, but they're not strictly vegan.