Entrees

Chickpea Eggy Salad

1 1/2 15 oz cans of chickpeas

5 tbsp tahini

3/8 teaspoon black salt

5-6 grinds black pepper

juice from one half lemon

1/4 teaspoon soy sauce

1/4 teaspoon white wine vinegar

3/8 tsp salt plus more to taste

1-3 tbsp water to reach desired texture

one pickle, diced

Combine all ingredients except the water and pickle and mash together with a fork until combed but chunky with no whole chickpeas remaining. Mix in the water a tablespoon at a time until salad reaches the desired consistency, then stir in the pickles. Serve immediately or refrigerate.

Ginger Miso Tempeh

2 8-oz. packages tempeh, cubed

3 tbsp light miso

2 tbsp tamari or soy sauce

2 tbsp rice wine vinegar

2 tbsp vegetable oil

1 tsp toasted sesame oil

1 1/2 tbsp cane sugar

1/2 tbsp minced ginger

In a medium ziploc bag, combine all of the ingredients except for the tempeh. Mix until thoroughly combined. Add the tempeh and mix until the marinade evenly covers the tempeh, then seal the bag and refrigerate for at least 8 hours.

When ready to cook, preheat the oven to 350°F and line a baking sheet with foil. Spread the tempeh in an even layer and cover with additional foil (essentially making a tent for the tempeh to bake while covered). Bake for 20 minutes, then remove the foil and flip the tempeh and bake for an additional 15 minutes.

Sweet Mustard Tempeh

2 8-oz. packages tempeh, cubed

3 tbsp stoneground mustard

2 tbsp agave syrup

2 tbsp olive oil

1 tbsp lemon juice

1/2 tbsp dried tarragon OR 1/2 tsp ground cumin

10-15 grinds black pepper

3/4 tsp salt

Herbed Tempeh and White Bean Patties

8 oz. tempeh, crumbled

3/4 cup warm water

1 tbsp low-sodium tamari

1 tbsp tomato paste

1 15 oz. can cannelini beans

1 tbsp olive oil

1 tsp balsamic vinegar

1/2 tbsp dried thyme

3/4 tsp dried basil

1/2 tsp dried minced onion

1 tsp mild paprika

1/4 tsp cayenne

1/8 tsp salt

few grinds black pepper

1/4 cup almond meal

Cook the tempeh in a covered saucepan over medium heat along with the water, tamari, and tomato paste for 10-12 minutes, until water is absorbed but the tempeh is still moist. Uncover and stir the tempeh and cook for another minute, then transfer the tempeh and the beans to a medium mixing bowl. Let sit for a few minutes so that the beans heat through, then use a fork to mash the white beans. Mix in the olive oil and balsamic vinegar along with the dried herbs, onion, paprika cayenne, salt, and pepper, then mix in the almond meal. Add additional salt and pepper to taste.

Refrigerate the mixture for at least one hour. When ready to cook, portion out into 1/3 cup or 1/2 cup servings and form into patties, then cook in oil over medium heat until browned, around 3 minutes on each side.

Homemade Seitan (roast turkey style)

2 cups vital wheat gluten

1/2 tbsp dried rubbed sage

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried minced onion

3/4 tsp dried garlic granules

1/4 tsp black pepper

1/4 tsp salt

3/4 cup great northern beans

1/3 cup nutritional yeast

1 cup vegetable broth

1/4 cup + 2 tbsp water

2 tbsp vegetable oil

1 tbsp soy sauce

1 tbsp tahini

Preheat oven to 350°F. In the bowl of a stand mixer with a dough hook attachment, combine the wheat gluten, thyme, sage, rosemary, dried onion, dried garlic, pepper, and salt. Set aside. In a blender combine the beans, nutritional yeast, broth, water, oil, soy sauce, tahini, and salt, then blend together. Add the wet ingredients to the dry and use the dough hook to knead for 2 minutes, being sure to scrape down the sides as needed so that all of the dry ingredients are incorporated.

Form the dough into a log and roll up like a tootsie roll in two layers of aluminum foil, twisting the ends to seal. Place on a baking sheet and bake 350°F for 1 hour, turning the seitan every 20 minutes to ensure even cooking.

Black Bean Burgers

1 15 oz. can black beans

3/4 cup wheat gluten

3/4 tsp cumin seeds

1/4 tsp coriander seeds

1 tsp mild paprika

1 tsp smoked paprika

1/4 tsp dried oregano

1/2 tsp dried minced onion

1/4 tsp dried garlic granules

1/4 tsp cayenne pepper

1/4 tsp salt

few grinds black pepper

1 tbsp ketchup

1 tbsp olive oil

1/4 cup warm water

Drain and rinse the beans, add to a medium bowl, and mash well with a fork. In a spice grinder, combine the cumin seeds, coriander seeds, mild and smoked paprikas, and oregano and grind together, then add to the beans along with the minced onion, dried garlic, cayenne, black pepper, and salt. Mix together along with the ketchup and olive oil, and water, then add the wheat gluten. Mix with a fork until combined, then knead by hand for 2-3 minutes until the mixture comes together. Separate the mixture into four equal-sized balls, then flatten into patties. When ready to cook, add 1 tsp of vegetable oil per patty to a pan and cook over medium heat for 5 minutes on each side.

Thai Coconut Curry

2 1/4 cups boiling water

1 cup dried unsweetened coconut

1 tbsp coconut oil

1 medium potato, diced

1 medium carrot, diced

1 red bell pepper, diced

1/4 tsp salt

2 tbsp red curry paste

1 15 oz. can chickpeas

Combine the boiling water and dried coconut in a blender carafe and cover. Let sit for 10-15 minutes, then blend for 1 minute. Strain the coconut and water mixture, reserving the liquid and discarding the solid coconut. Set aside.

Add the coconut oil to a large pot and heat over medium heat. Add the potato, carrot, bell pepper, and salt and cook for 7-8 minutes, stirring every 1-2 minutes to keep the vegetables from sticking. Add the coconut milk and curry paste to the pot and stir until combined, then add the chickpeas. Bring the mixture to a boil, then cover and lower the heat until simmering. Cook for 40 minutes. Add additional salt to taste.

Chickpea and Tomato Curry

1 tbsp coriander seeds

2 tsp cumin seeds

1 tsp mustard seeds

1 tsp fennel seeds

5 green cardamom pods

1 tsp ground chiles

1 tsp mild paprika

1 tsp fenugreek seeds

1/2 tsp turmeric

1/2 tsp black peppercorns

2 whole cloves

Add the dry spices to a spice grinder and grind to a powder. Set aside.

2 tbsp vegetable oil

2 tbsp fresh minced ginger

4 cloves minced garlic

1 tsp dried minced onion

3 15 oz. cans chickpeas

1 28 oz. can diced tomatoes

1 cup water

2 medium carrots, diced

1 cup green peas

1 small lemon, juiced

1 tsp salt

In a large pot, heat the oil over medium heat. When hot, add the oil, ground spices, ginger, garlic, and dried onion and cook, stirring frequently, for one minute. Add the chickpeas, tomatoes, water, carrots, peas, then cook uncovered for 40-45 minutes, stirring occasionally. Add the lemon juice and salt and cook for 2 more minutes. Add additional salt to taste.

Sour Chickpea Curry

3 15-oz cans chickpeas

1 15-oz can tomatoes

3 tbsp lemon juice (from 1 small lemon)

1 tbsp grated ginger

1/2 tbsp brown sugar

4 cloves garlic, minced

1 tbsp dried minced onion

1 tbsp cumin seed

1 tbsp ground coriander

1/2 tsp ground turmeric

1 tsp red chili flakes

2 small (1/2 lb.) potatoes, diced small

3 tbsp warm water

1/4 cup + 2 tbsp vegetable oil

1 1/4 tsp salt, divided

1/2 cup hot water

3/4 cup green peas

2 tsp garam masala

additional salt to taste

Add the lemon juice, ginger, and brown sugar to a small container and set aside. Add the minced garlic, dried onion, cumin seed, coriander, turmeric, and red chili flakes to a separate small container and set aside.

Place the potatoes on a microwave-safe plate, cover with the warm water, and microwave for 3 minutes. Drain the potatoes, then heat the oil in a large pot over medium heat and add the potatoes and 1/4 tsp of the salt. Cook for 7-8 minutes, stirring occasionally so the potatoes don't stick and burn. Add the garlic and spice mixture to the potatoes and cook for another minute, stirring frequently. Add the drained and rinsed chickpeas and stir briefly to coat.

Add the can of tomatoes, hot water, green peas, garam masala, and the remaining teaspoon of salt and stir to combine. Cover the pot and lower the heat so the mixture simmers, cooking for 20 minutes. Add the lemon juice and ginger mixture and the brown sugar and cook for another minute. Add additional salt to taste.

Curried Red Lentils

2 cups red lentils

1 tbsp coriander seed

2 tsp cumin seed

1 tsp mustard seed

1 tsp fennel seed

1 tsp fenugreek seed

1/2 tsp black peppercorns

2 tsp ground chiles

1/2 tsp ground ginger

1/2 tsp turmeric

1 1/2 tbsp vegetable oil

3 cloves minced garlic

1 tbsp minced ginger

1 tsp dried minced onion

1 15 oz can coconut milk

2 cups water

juice from 1/4 lemon

1/2 tsp cane sugar

1 tsp salt

Rinse and pick over the lentils, then set aside. In a spice grinder, combine the coriander, cumin, mustard, fennel, fenugreek, peppercorns, ground chiles, ground ginger, and turmeric and grind until fine. Heat the vegetable oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for one minute, then add the lentils, coconut milk, and water and stir. Cover and raise the heat to bring the mixture to a boil, then lower to a simmer and cook for 35 minutes, stirring occasionally so that the lentils do not stick to the bottom of the pan and burn. Add the lemon juice, sugar, and salt and cook for another 2 minutes, adding additional salt if needed.

Curried Lentils with Vegetables

1 1/4 cup green lentils

2 tsp cumin seed

1 1/2 tsp coriander seed

1 tsp mustard seed

1/2 tsp fennel seed

1/2 tsp fenugreek seed

1/4 tsp black peppercorns

1/2 tsp ground ginger

1/4 tsp turmeric

1 tsp mild paprika

1/4 tsp red pepper

2 tbsp coconut oil oil

1 tbsp minced ginger

1/2 tbsp minced garlic

1/2 tsp dried minced onion

1 tbsp tomato paste

3 cups water

3 medium carrots, diced

2 bell peppers, diced

1 small potato, cubed

juice from 1/2 lemon

1 1/4 tsp salt

Rinse and pick over the lentils, then set aside. In a dry pan, toast the cumin, coriander, mustard, fennel, fenugreek, and peppercorns until fragrant. Add to a spice grinder along with the dried ginger, turmeric, paprika, and red pepper, then grind until fine. Heat the coconut oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for a minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water followed by the carrots, peppers, and potato. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 45 minutes. Add the lemon juice and salt and cook for another 2 minutes. Add additional salt to taste.

Chickpea and Cauliflower Tacos

1/2 head of cauliflower

1 1/2 tbsp vegetable oil

2 cloves garlic, minced

2 tsp dried minced onion

2 15 oz cans chickpeas

3/4 cup frozen corn

1 1/2 tbsp chili powder

1 tsp paprika

1 tsp lime juice

3/4 tsp salt

Prepared into small florets and add to a large frying pan along with the vegetable oil. Season with 1/4 tsp salt and cook over medium heat for 5 minutes. Add the garlic and dried onion and cook for another minute, then add the chickpeas, corn, chili powder, and paprika. Cook for another 5 minutes and add the lime juice and remaining 1/2 tsp salt. Add additional salt to taste. Serve in corn tortillas. Makes 5-6 tacos.