Vegetarian Sloppy Joes

Finally a meal we remember as kids (at least for me) has a vegetarian twist so I can enjoy it now. This was fairly simple to make with an approximate prep and cook time of under 30 minutes. I served with toasted sourdough bread with a slice of cheddar cheese. To make this dish vegan, eliminate the cheese entirely or try soy or rice cheddar flavored cheese.

Substitution Tip: You can also substitute the Morningstar veggie crumbles with Two 8 ounce packages of tempeh

Serving Size: 2-4

Ingredients:

- One 12 ounce package of Morningstar Veggie Crumbles
- 1/4 cup vegetable oil
- 1/2 cup minced onion

- 1/2 cup minced green or red bell pepper

- 2 cloves garlic, minced

- 1/4 cup tomato sauce

- 1 tablespoon Worcestershire sauce ( I used vegan version)

- 1 tablespoon honey

- 1/4 teaspoon cayenne pepper

- 1/4 teaspoon celery seed

- 1/4 teaspoon ground cumin

- 1/4 teaspoon salt

- 1/2 teaspoon ground coriander

- 1/2 teaspoon dried thyme

- 1/2 teaspoon oregano

- 1/2 teaspoon paprika

- 1 pinch ground pepper

- hamburger buns or sourdough bread slices

- slice of cheddar cheese or vegan alternative (optional)

Directions:

1. Heat oil in a 10 inch skillet over medium-low heat. Cook the onion in the oil until translucent

2. Add the veggie crumbles into the skillet and cook until golden brown; approx. 2-3 minutes

3. Add the green pepper and garlic; cook for another 2-3 minutes

4. Add the tomato sauce, worcestershire sauce, honey, cayenne pepper, celery seed, cumin, salt, coriander, thyme, oregano, paprika, and black pepper. Stir.

5. Simmer another 10-15 minutes

6. Spook hot on toasted hamburger buns or sourdough bread with sliced cheese (optional)

Greek Marinade

Last night's dinner inspiration came from a yogurt cilantro sauce I purchased at Trader Joes this last weekend. I bought some fresh Naan bread and cucumbers. I really wanted to make a healthy Greek meal for Gary. I also bought some organic chicken breasts. How could I flavor the chicken to match the Greek inspiration and flavors from the sauce. Here is a simple herb combination I found online. We combined the following herbs and applied to the chicken breasts with some olive oil. The chicken breasts were baked in foil on the grill outside for approx. 20 minutes or so. Enjoy!

Greek Marinade
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried mint
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried minced onion
- 1/4 teaspoon dried minced garlic

Pumpkin Muffins

I awoke Halloween morning with the desire to make a fresh breakfast for myself and my husband. With our pumpkin carving party beginning at 11AM, I had a few hours to make a delicious breakfast. While the hubby slept, I went downstairs in my pjs (LOL) and prepared these muffins. The aroma was out of this world! The taste was just as sweet and amazing. I served these muffins alongside a veggie and cheese egg frittata baked in the oven. I highly suggest sharing this with your family or friends. Enjoy the declicious flavor of fall-pumpkin!

Health Plus: Did you know that walnuts are a great source of those all-important omega-3 fatty acids. The potential health benefits range from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis.

Yielded 6 Large Muffins

Ingredients:

- 1 1/2 cups all purpose flour

- 2 eggs

- 1/2 cup packed brown sugar

- 1/2 cup raisins

- 1/2 cup chopped walnuts

- 3/4 cup canned pumpkin puree, organic

- 1/2 cup vegetable oil

- 1/2 cup honey

- 1 teaspoon pumpkin pie spice

- 3/4 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees

2. Grease or line your muffins pan with paper liners.

3. In a large bowl or stand mixer, stir together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Mix well.

4. Add the eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Add the walnuts and raisins and mix well again.

5. Spoon into the muffin cups so they are 2/3 full

6. Bake for 18 minutes or until the tops spring back when lightly touched.
7. Serve with butter or pumpkin butter (in season now!)