Brown Lentil Bake with Pineapple Recipe

Ingredients:
  • 2 tablespoon olive oil
  • 2 large onion
  • 1 large clove garlic
  • 1 cup dry lentils
  • 2 tablespoon parsley
  • 1 teaspoon herbs de provens
  • 1 tablespoon soy sauce
  • 1/3 – 1/2 cup whole wheat vegan bread drumbs
  • 1 8oz can pineapple rings
Directions:

Heat oven 350. Heat oil in large skillet and saute onion. Add garlic, lentils, parsley, herbs and soy sause. Mash by hand or in blender. Season with salt/pepper to taste. Transfer to oven safe dish. Sprinkle with crumbs. Bake 20 minutes, then add pineapple and bake 10-15 minutes more or until pineapple is hot.
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Garbanzo and Quinua Pockets Recipe

Ingredients:
  • DOUGH:
  • 2/3 Cup Water
  • 1 Cup Wheat flour
  • 1 Cup Quinua flour
  • 1 Tsp.Sea salt (or regular salt’s O.K.)
  • Some flour for kneading
  • FILLING:
  • 1/4 Cup Minced green pepper
  • 1 Tbs.Minced onion
  • 1/2 Cup Cooked and mashed garbanzo beans
  • 1/2 Cup Quinua – washed well and well cooked
  • You can also vary by adding minced carrots, shredded
Directions:

DOUGH: In a bowl, mix both flours,the salt and water. Knead well for about 5 mins. on the counter or large cutting board, squeezing the dough with your fists and turning it once in a while. Roll the dough out until its thin and cut into 4″ x 4″ squares.
FILLING: Mix all the ingredients in a bowl.
TO COMBINE: Place about 2 Tbs. (it’s trial and error to get just the right amount) of the filling in the center of each dough square, fold all four corners towards the center and seal all edges with water. Fry them in a little oil until brown or vapor cook them for about 15 mins.
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Mmmm Chickpeas Recipe

Ingredients:
  • 1 cup of cooked chickpeas (easy to cook them in a pressure cooker for 7-8 minutes)
  • 1 small or medium sized potato, cooked
  • 1/4 cup of chopped red onion
  • 1 tablespoon of tahini
  • 2 teaspoons of garam masala
  • a squeeze of fresh lemon
  • a dash of hot sauce, optional
  • some freshly chopped dill, optional
  • salt, to taste
Directions:

Spray a pan with cooking spray. When hot add the onions and stir fry for a minute or until onion is slightly tender.
Add chickpeas, potato, tahini, hot sauce and stir fry for a few seconds. Then put in the garam masala, squeeze in a little lemon and fry for 1 minute.
Add some chopped dill and squeeze a little more lemon if needed. Add salt to taste. Serve.
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Khodra bi Furn (Lebanese Casserole) Recipe

Ingredients:
  • 2 large potatoes, peeled and boiled
  • 1/2 cup soy yogurt
  • 1/2 cup chopped green onions
  • 1/4 cup chopped parsely
  • 1-2 tablespoon oil
  • 1 onion, chopped
  • garlic, minced
  • 1/2 cup bulgar wheat
  • 1 medium eggplant, cubed
  • 1/2 cup mushrooms, sliced
  • 1 cup frozen peas, thawed
  • fresh bazil, oregano, thyme, salt & pepper to taste
Directions:

1. Mash the boiled potatoes with the yogurt, green onions and parsely. Season with salt and pepper and set aside.
2. In a large skillet or wok, fry the onion, garlic and bulgar wheat in the oil until onion is translucent (about 5 minutes.) Season with salt and pepper while frying.
3. Add the eggplant and mushrooms and continue cooking, covered, until the eggplant is just soft, about 10 minutes. You could also add 1/2 cup of chopped celery and/or 1/2 cup of chopped green peppers, if you’d like.
4. Add the peas and herbs. Continue cooking, covered, for about 5 minutes.
5. Place the filling in a deep casserole dish and spread the mashed potatoes on top. Bake uncovered for 40-45 minutes at 350 degrees F.
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Lentil Shepherd Pie Recipe

Ingredients:
  • 2 cups cooked lentils
  • 1/2 cup celery, sliced
  • 8 oz tomato sauce
  • 4 medium potatoes, cooked and mashed
  • 1 medium sized yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons nutritional yeast
  • olive oil for sauteing
  • your favorite herbs – bazil, oregano, parsley,
Directions:

Preheat oven to 350 degrees. Saute onion, celery, and garlic in a little olive oil. Add lentils and tomato sauce and cook 15 minutes. Pour into a baking pan and cover mashed potatoes. Sprinkle nutritional yeast on top of potatoes. Top with your favorite herbs to taste. Delicious!
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Artichoke Pie Recipe

Ingredients:
  • 3tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 to 3 cloves garlic, minced
  • 3 or 4 egg replacements, beaten
  • 1 9oz package frozen artichoke hearts, thawed and coarsely chopped
  • 2tablespoon minced parsley (fresh)
  • 1 teaspoon dried bazil
  • 1/4 cup grated Parmesan style soy cheese
  • 1/4 vegan soymilk
  • dash of your favorite hot sauce (we prefer Frank’s Red Hot for this)
  • salt and freshly ground pepper to taste
Directions:

***You will also need a pie crust for this. If you don’t want to make your own, you can often find excellent frozen organic pie crusts in many health food stores.***
Preheat the oven to 350 degrees.
In a nine or ten inch pie dish or quiche pan prebake the pie crust. I like to pre-bake the crust because it keeps it from getting too mushy on the bottom. To do this, prick the uncooked crust in a few places. Loosely line the pan (with the crust already in it) with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. You just want to get the crust **barely** cooked. Carefully remove foil and beans. (Save the beans for the next crust–you can’t cook these now!)
NOW….heat 2 Tbls of oil in a skillet. Add the onion and sautee over a medium heat until translucent. Add garlic and continue to sautee until onion is golden.
In a bowl, combine Ener-G Egg Replacer, onion mixture and all remaining ingredients **except** the remaining olive oil. Fill your pre-baked crust with the mixture. You may want to garnish the top with a ring of thinly sliced tomato rings. Sprinkle with a bit more of the soy cheese and drizzle remaining olive oil over the top. Bake for 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly wa
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