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!)

Baked Oatmeal

Are you ready for a delicious breakfast?! This was a fast preparation too. I made this the night before and than re-heated my portion for 40 seconds. I finished it off with pouring 1/2 cup of vanilla soy milk over. The aroma of this cooking in the oven is amazing too-Enjoy!

Ingredients:
- 1 1/2 cups old fashioned oats
- 1/4 cup unsweetened apple sauce
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. baking powder
- 1/2 cup soy milk (or skim milk)
- 1 apple peeled and sliced thinly
- 1/2 tsp. cinnamon
- 1/4 cup nuts (I chose almonds and walnuts)
- 1/4 cup raisins

Instructions:
1. Preheat oven to 350 degrees
2. Line the bottom of a 8x8 pan with the sliced apples
3. In a stand mixer or in bowl, cream the apple sauce, sugar and egg.
4. Add all other ingredients and mix well
5. Pour into the 8x8 pan and bake for 30 minutes

Vegetarian Stuffed Peppers

This is a delicious recipe! I made this last night and it was such a comfort food during our rainy Sunday evening. I served this with fresh bread and a mixed green salad. Of course this recipe excited me as it used tofu rather than ground chicken/turkey/beef. This is a must try!

Serving Size: 4-6

Ingredients:
-1/2 cup uncooked white rice
-3/4 cup water
-4 green bell peppers
-1 onion, chopped
-4 tablespoons olive oil
-8 ounces textured vegetable protein (tofu)
-2 tablespoons chopped fresh parsley
-2 cups tomato sauce

- 1/2 cup frozen peas
-4 ounces shredded mozzarella cheese
-salt to taste
-ground black pepper to taste

Directions:

1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
2. Preheat oven to 400 degrees F (205 degrees C).
3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
4. Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein, peas and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
5. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.

Cilantro Tabouli

If you enjoy greek inspired dishes and are looking for a new twist on the tabouli salad, than this is a great one to try! Rather than using mint, this recipe uses fresh cilantro! Enjoy this healthy salad on top of a romaine salad with feta cheese, cucumbers or in a pita wrap with grilled chicken or tofu.

The hardest ingredient to find was the bulgar wheat. I found it at the Whole Foods store and I was able to measure out the exact amount needed as it was in their binds.

Ingredients:

- 2 1/4 cups waters

- 1 cup bulgar wheat

- 2 tomatoes, seeded and finely chopped

- 2 green onions, slicked into thin slivers

- 3/4 cup chopped cilantro

- 2 cloves garlic, minced

- 2 lemons, juiced

- 2 tablespoons olive oil

- 1 teaspoon ground cumin

- 1/2 teaspoon pepper

- salt to taste

Instructions:

1. Bring water to boil in a sauce pan. Turn off the heat and stir in the bulgar wheat. Cover and let sit for 30 minutes.

2. Place the bulgar wheat in a salad bowl and lightly toss with all ingredients.

3. Refrigerate the salad for at least 3 hours to allow the flavors to blend. Serve cold.

Vegetable Barley Soup

For the last seven days or so, we have had what California would call a "colder week." Now I am not complaining or anything, as compared to most parts of the country our cold spell is a heated day for them. We have had some rainy and cooler days, and nothing is better than cooking a fresh, hearty soup from scratch. This is by the far the easiest preparation with a huge benefit. This is a must try! Enjoy with grilled cheese or fresh bread or a side salad. I prepared the soup in a large dutch oven pot or you can use a large soup pot as well. This is a perfect opportunity to use fresh, organic ingredients picked up from your local farmers market (which I did!!)

Ingredients:
- 1 cup frozen peas
- 2 stalks of celery, chopped
- 2-3 large carrots, chopped
- 1 onion, chopped
- 1 (15 ounce) can of diced tomatoes with the juice; I used one with basil, garlic and oregano
- 1 cup uncooked barley
- 2 quarts vegetable broth
- 1 zucchini, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce; I used a vegan one

Instructions: Pour the vegetable broth into the pot. Add the barley, carrots, celery, tomatoes, onion, peas, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium heat for 90 minutes. Remove bay leaves before serving!