General Tsos Sauce

So this is a recipe that I have been working on for a while. I've gone to all different sites to see what ingredients were in common and then added or left off ingredients that were unique to a recipe. The following recipe is what I came up with after experimenting for a while. My husband and I love to order Chinese every Friday, but unfortunately because of my sensitivity to salt, I can't eat the Chinese food from the restaurant. So instead I steam up some broccoli, carrots, and tofu, and then make my own sauce!

1 teaspoon of sesame oil (or any of kind oil if you don't have this)

2-3 scallions (green onions) chopped up

1 teaspoon of chopped garlic

1/2 cup of vegetable broth

1 teaspoon-1 tablespoon of soy sauce (depending on how salty you like it)

1/4 - 1/2 teaspoon of red pepper flakes (depending on how hot you like it)

1/2 teaspoon of dried ginger

1 tablespoon of sugar (or agave nectar if you have it)

1 tablespoon of sherry vinegar (or plain vinegar works fine too)

1/2 tablespoon of cornstarch, dissolved in water

Heat up the oil in a pan and add the scallions and garlic.

Once these have browned, add the vegetable broth, soy sauce, red pepper flakes, ginger, sugar, and vinegar. Mix the ingredients together over medium heat to let the flavors come together.

When the sauce is hot enough, add the cornstarch to thicken up the sauce.

And that's it! It's yummy and a lot healthier than what you get at fast food places.

Chocolate Chocolate Chip Pancakes

These are my absolute FAVORITEEEE pancakes ever!! So chocolately that you will seriously overdose on chocolate. Worth every single calorie.

Click on the recipe to enlarge it!

From: "Vegan with a Vengeance" by Isa Chandra Moskowitz

Scrambled Tofu

So I've made a few different tofu scrambles and this one is by far my favorite. It's an awesome alternative to scrambled eggs and it really keeps me full for hours and hours. I usually have this as a big brunch and don't eat again until dinner.

Click on the recipe to enlarge it!

From: "Vegan with a Vengeance" by Isa Chandra Moskowitz

Scones

This is my absolute favorite scone recipe because it is so simple and doesn't have too much sugar. Of course I add chocolate chips to my scones because I am a chocolate addict. I used to buy the whole foods vegan scones all the time, but these are so easy and I just freeze what's left over so I can have them whenever I want!

Click the recipe to enlarge.

From: "Vegan with a Vengeance" by Isa Chandra Moskowitz

Nutritional Yeast Queso Sauce

I always make this for taco night and I love love love it so much! Nutritional yeast is NOT the same as yeast that you use in breads! =]

1/4 cup nutritional yeast
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
dash of garlic powder
1 cup water
1 tablespoons margarine
1 1/2 cups salsa
tortilla chips

Directions:

Combine dry ingredients in a saucepan. Add water. Whisk constantly over medium heat until mixture is thick and bubbly. Remove from heat and add margarine. Stir until margarine is melted. Stir in can of tomatoes.

Return to low heat and cook just long enough for tomatoes to heat. Pour over chips and eat like nachos or use as a dip.

Remember to always whisk it!!

From: vegweb.com

Buffalo Style Tofu

Ingredients:
1 pound of extra firm tofu.
1/4 cup of non-hydrogenated, vegan margarine
1/2 cup of hot sauce

After you have pressed all of the water out of the tofu (I put it on a plate and then put about 5 plates on top of it and let it sit out for 30-60 minutes), cut it up into whatever sized chunks you want. Heat up some non-stick cooking spray with 1 tsp of oil. Place the tofu in the pan to fry up, turning each side as it browns.

Melt the margarine in the microwave, add the hot sauce and stir.

When the tofu is done place it in the sauce.

From: vegweb.com

Impossible Vegan Pumpkin Pie

I haven't made this yet, but the blog that it came from always has delicious recipes. This is def something I want to make for Thanksgiving this year!

If you aren't vegan, then you can substitute the 1 tbsp. Ener-G egg replacer for 2 eggs and take out the 1/4 cup of water.

Ingredients:

1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer
1/4 cup water
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice)
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Makes 8 servings, each containing 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 34g Carbohydrate; 0mg Cholesterol; 264mg Sodium; 3g Fiber.

From: http://blog.fatfreevegan.com

Simple Sugar Cookies

So my sister and I made these last year in North Carolina with our cousin Sammy and we couldn't stop eating them... like seriously they were gone so fast!!!

1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 Tbsp. vanilla
1 Tbsp. maple syrup
1 tsp cornstarch and 2 Tbsp of water
Cinnamon and sugar, to coat

• Mix the dry ingredients in a bowl.
• Mix the wet ingredients in a measuring cup (make sure they’re blended well).
• Stir the wet ingredients into the dry ingredients. Using your hands, form the dough into a big ball. (If it sticks together well, then it’s the right consistency. If not, add a bit of water and mix it well.) Form the dough into cookie-sized balls and roll them into the cinnamon-sugar mixture.
• Place on an ungreased cookie sheet. Flatten each ball a little bit.
• Bake at 375°F degrees for about 7 minutes.

Makes about 18 cookies

From: vegweb.com

Moo Shu Tofu

I loveeeeeeeee Chinese food so much and this is super yummy! If you don't want to use tofu then use whatever you feel like using! Enjoy.

Ingredients:

2 tsp vegetable oil
12 oz Nasoya Extra Firm Tofu, or other brand, cut into 1-inch chunks
2 cups packaged coleslaw mix (shredded cabbage and carrots)
2 cups mushrooms, sliced
1 1/2 cups sweet red peppers, sliced
1 cups scallions, sliced
1 tbsp minced garlic
1 tbsp ginger root, minced
2 tbsp low-sodium soy sauce
10 medium tortilla, flour, fat-free, taco size
7 tbsp hoisin sauce

Directions:

Heat 1 teaspoon oil in a large nonstick skillet. Add tofu and cook over high heat, 5 minutes, turning occasionally until golden. Remove to a plate.

Heat remaining teaspoon oil in skillet. Add coleslaw mix, mushrooms and pepper and stir-fry over high heat, 5 minutes, until crisp-tender. Add scallions, garlic and ginger and stir-fry 1 minute until fragrant.

Remove skillet from heat and stir in soy sauce. (Note: This mixture can be transferred to a food storage container and refrigerated for up to 3 days. To serve, reheat in microwave before rolling in tortillas.)

To serve, heat tortillas as package directs. Spread each tortilla with about 2 teaspoon of hoisin sauce and top each with about 1/2 cup of tofu mixture. Roll up and fold in 1 end of tortilla to seal in mixture. Yields 2 filled tortillas per serving.

From: I can't remember? I googled moo shu tofu and this is a recipe that I found and liked.

Pasta and Vegetables with Peanut Sauce

This is really flavorful because it has a peanut taste to the sauce while it's also spicy, sweet, and salty. You can use any veggies that you want, but I really love broccoli, carrots and any kind of squash. If you have frozen veggies then use those!

Ingredients:
8 ounces pasta, cooked
1/2 bunch broccoli, cut into florets and stems peeled and sliced
14 baby carrots, halved lengthwise
2 zucchini, halved lengthwise and sliced into 1/2-inch pieces

Sauce:
2 tsp. dark sesame oil
2-3 cloves garlic, chopped
1 tsp. ginger root, minced (or ¼ tsp of the dry stuff)
2 tablespoons natural peanut butter
1/2 - 3/4 cup hot water
1/4 cup soy sauce (replace with more water if you're salt-free)
2 tsp. apple cider vinegar
1/8 - 1/4 tsp. cayenne pepper
2-4 green onions, sliced

Prepare the pasta and keep it warm. If you're using pre-cooked pasta, bring it to room temperature.

Begin steaming the broccoli and carrots. After a few minutes, or when the broccoli begins to turn bright green, add the zucchini and steam until all vegetables are tender but still crisp. The time will vary depending on the method of steaming you use, so just watch them carefully and don't let them over-cook.

While the vegetables are steaming, heat the sesame oil in a large pot over medium-low heat. Add the garlic and ginger and cook for a couple of minutes. Add the peanut butter, and cook, stirring, until it is heated through. Slowly stir in the hot water and add soy sauce, vinegar, and cayenne. Stir until it is a smooth mixture, adding more water if it is too thick. Then add the cooked pasta and toss to coat.

Once the vegetables are steamed, add them to the pasta and sauce. Mix well and serve sprinkled with chopped green onions.

From: http://blog.fatfreevegan.com/2006/06/pasta-and-vegetables-with-_115029395634594142.html

Peanut Butter and Chocolate Oatmeal

I was really into this last year and used to make it at least twice a week for a while. Soooooo yummy!! This is enough for one person, so double it if you want it for two!

Ingredients:

1/2 cup oatmeal
1-1 1/2 cup(s) water
1 tablespoon maple syrup
1 tablespoon vegan chocolate chips
1 tablespoon natural unsweetened peanut butter
pinch of salt


Directions:
Prepare oatmeal on the stove, in a microwave, or by adding water(however you like it).
Add maple syrup, peanut butter, and salt and stir.
Fold in chocolate chips and enjoy immediately.

From: vegweb.com

Homemade Cinnamon Rolls

If you have about 30-45 minutes on a Saturday or Sunday morning to make these, then they are worth every single minute spent in the kitchen. I've made them a few times and they are nothing short of AMAZING. And I grew up on those Pillsbury Cinn Rolls every single weekend with my Mom and sister. These are actually better =]

Ingredients:

1 1/2 cup flour (unbleached white flour is best)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon yeast
1 tablespoon vegetable oil
3/4 cup soy milk
1/4 cup sugar
2 tablespoon cinnamon
2T melted margarine

Icing:
1/2 cup confectioners sugar
1 tablespoon soy milk
1 teaspoon vanilla extract

Directions:
Preheat oven for 375. mix dry ingredients first. add oil and soy milk and mix until dough becomes sticky mass. melt margarine and mix cinnamon and sugar together in a separate container. spilt dough in half, (using some flour to reduce stickiness) flatten dough into a rectangular shape-approximately 4x8 inches. spread half of the melted margarine onto dough and then sprinkle on cinnamon/sugar mix until it is covered to your liking. roll the dough into a long tubular shape and cut into mini rolls (cutting approximately every inch and a half) place mini rolls into a non stick pan, and repeat above steps with second half of dough. bake for 9-12 minutes.

to make icing: blend sugar until it is powdery, add soy milk and vanilla extract and pour onto rolls immediately after taking them out of the oven.

From: vegweb.com

Chocolate Peanut Butter Cups

I made these tonight and OH MY GOD. They are so DECADENT and AMAZING. I could only have one because they were so rich, but wow these are def worth the calories. Perfect treat for Halloween! Esp for us vegans who can't eat all that halloween candy that is loaded with dairy, hydrogenated oils, and high fructose corn syrup (yuck!). I hope you guys love these as much as I did!!!! And they're pretty easy to make too =]

MAKES 12

INGREDIENTS
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares ground up in a food processor
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped pecans, almonds, or peanuts

STEPS
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Set aside.
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving.

They are great soft, but even better a little firmer!

From: "The Kind Diet" by Alicia Silverstone

Eggplant Pasta

I saw the guy from "Good Eats" on The View one morning and he made this and it looked SO delicious so I made it for dinner that night. And the next day for lunch. It was so good!!!!

Ingredients:

1 large eggplant, about 1 pound
kosher salt
1 tablespoon olive oil
1/4 teaspoon garlic minced
1/4 teaspoon red pepper flakes
1 small tomato, seeded and chopped
3 tablespoons heavy cream
1 tablespoon basil chiffonade
2 tablespoons Parmesan cheese grated
1 tablespoon breadcrumbs

Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices. (I would use a mandolin for this.)

Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.

Heat a 10-inch sauté pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss, and serve immediately.

Yield: 2 servings

From Good Eats: The Early Years

Low Fat Brownies

So I made this recipe and while the brownies are really good, they do have a strong banana taste to them. I'm going to try substituting with applesauce next time and see how they come out. But overall, they were really delish... and no you can't taste the beans at all! Just fudge-y, chocolate-y, banana-y tasting goodness!

PS you can use regular sugar instead of agave nectar =]

Ingredients:
15oz can black beans, drained and rinsed
2 bananas
1/3 cup agave nectar
1/4 cup cocoa
1 tbsp ground cinnamon
1 tsp vanilla extract
1/4 cup quick/instant oats
a few drops mint extract *optional
1/4 cup raw sugar **optional
chocolate chips *optional
chopped walnuts *optional

* if you’re bananas are really ripe (browning) you probably won’t need the extra sugar; I suggest making the batter without it, then taste testing it to see if you need to add more sugar.

Directions: 1. Preheat 350F
2. Combine all ingredients, except oats, in a food processor or blender
3. Blend until smooth, scrapping sides as needed
4. Stir in the oats ** if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour
5. Pour into a greased 8×8 in pan
6. Bake approx 30 minutes, toothpick test
7. Allow to completely cool before slicing

Nutritional Info: (without optional ingredients) each: 85 calories, 1g fat, 16g carbs, 4g protein

(with additional 1/4 cup sugar) each: 105 calories, 1g fat, 21g carbs, 4g protein

Pumpkin Panckaes and Cranberry Ginger Sauce

So I made these because I had some extra canned pumpkin left over from when I made pumpkin bread. I LOVE making pancakes on the weekends and these are def one of my favorites!

Click the picture to enlarge the recipe!

From: the book "Vegan Brunch" by Isa Chandra Moskowitz

Bitchtastic Brownies

These are seriously my favorite brownies of all time. I only make them once or twice a year because they are just so RICH and decadent. You can use any kind of cane sugar that you have for the Sucanat (that's just a special kind of sugar in its rawest form).

Click on the photo to enlarge it so you can see the recipe better!

From: the book "Skinny Bitch"

Pumpkin Soup

So I made this tonight for dinner and it was sooo yummy. I have been on such a soup kick since I made the butternut squash soup, and I usually don't like soup. I made mine with pumpkin puree because honestly I don't have the time to chop up a real pumpkin haha. But if you want to use pumpkin, then I left the original amount. You can also use any other kind of winter squash instead of pumpkin. This would be good with beans or barley in it too.

1 large onion chopped
2 cloves garlic
a smidge of olive oil (or just non-stick cooking spray)
6 cups chopped pumpkin, or two 15oz cans of pumpkin puree
3 cups chopped sweet potato
2 large carrots chopped
a pinch of habanera pepper (you could skip this if you don't like spicy)
5 1/2 cups veggie broth
a good size pinch of nutmeg
a teaspoon or so of lemon juice
salt and pepper to taste

Cook the onion and garlic with the oil on medium low until the onions are soft, but not browing.
Add the veggies and pepper and cover and sweat on medium low for 12 minutes or so.
Add the broth and nutmeg and bring to a boil then reduce to medium low for about 20 minutes (this will really depend on the size of your chopping), until the veggies are all tender.

Let the soup cool a bit and add it to the food processer and blend it up smooth. Transfer back to the pot and stir in the lemon juice and salt and pepper to taste.

I use about 1/4 of habanera pepper and it seems to get even hotter the next day so if you don't taste enough spice maybe add a little black pepper or red pepper flake to your bowl and wait until the next day toadd extra habanera .

From: http://www.thekindlife.com/discussion_posts/list/2/644/1

Best Ever No Fat Banana Bread

So my sister made this for us tonight and it was delish!! She added chocolate chips to it and the pan was gone.

2 very ripe bananas, mashed
1/3 cup unsweetened applesauce
2/3 cup sugar
2 egg substitutes
1/4 cup water or soymilk
1 2/3 cups flour

1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
cinnamon to taste (I use several shakes worth)

Optional: Add 1/2 cup of chocolate chips (they make vegan ones without milk in them!)

Directions:

1. Preheat oven to 325 degrees and spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.

2. In a large mixing bowl, mix together first five ingredients until well incorporated.

3. In a medium bowl, mix the remaining ingredients.

4. Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.

5. Dump into prepared pan and give it a couple shakes to distribute the batter.

6. Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.

From: http://vegweb.com/index.php?topic=21324.0

Vegan Chili

If you aren't vegan, then please go ahead and use whatever meat you like in your chili. I really love the tofu though because it takes on all the rich flavors of this chili and just adds a nice texture without a lot of calories! I understand that tofu makes some people feel uneasy, but it's really awesome once you get comfortable with it and learn how to cook it properly!

I really love hot sauce and add a ton to my bowl of chili before I eat it up! This isn't spicy on its own, which is good if you like mild food. I also love serving it with corn bread.

Vegan Chili

1 pound frozen extra-firm tofu, thawed
Non-stick cooking spray
1 large green bell pepper, cored, seeded and chopped
1 large yellow onion, chopped
1 small jalapeño, seeded and finely chopped (optional)
2 cups frozen corn
1 1/2 cups gluten-free vegetable broth or water
1 (15-ounce) can kidney beans
1 (14-ounce) can diced tomatoes, with their liquid
1 (14-ounce) can tomato sauce
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
Salt to taste

Once tofu is thawed, press out as much water as possible. Crumble tofu and set aside.
Spray a soup pot with non-stick cooking spray over medium high heat.
Add peppers, onions, jalapeño and corn and cook for 5 minutes.
Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and salt (if you want) and stir well.
Bring to a boil, then reduce heat and simmer, uncovered or partially covered, stirring occasionally, for 45 minutes.
Ladle chili into bowls and serve.

Grilled Corn and Tomato Salad

What a yummy summer dish to make on the grill with the family!

Serves 4 Anytime you have the grill warmed up, throw on some extra corn-on-the-cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.

Ingredients

4 ears grilled corn on the cob
1 cup chopped tomatoes
1/2 cup chopped red onion
1 jalapeño pepper, seeded and finely chopped
1 tablespoon extra virgin olive oil
2 teaspoons lime juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon chipotle chile powder (optional)
3 tablespoons chopped cilantro

Method

Cut the corn off the cob by holding the corn lengthwise on a cutting board and slicing the kernels off carefully with a sharp knife, taking care to not cut any of the cob off with the corn. (You should have about 3 cups of kernels.) Combine the corn with the tomatoes, red onions, and jalapeño peppers in a large bowl. Toss with oil, lime juice, salt and pepper. Stir in the chipotle chile powder, if using. Fold in the chopped cilantro and serve.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=546

Roasted Spiced Carrots

I made these in conjunction with the roasted sweet potatoes with macadamia nuts last year, and again I was making them non-stop for a month bc I was so hooked on them!

Serves 6 Spicy, earthy spices combine beautifully with the natural sweetness of baby carrots and honey. Prep time is literally a few minutes for this easy-to-assemble side dish. A perfect complement to roasted turkey, chicken or pork.

Ingredients

2 pounds baby carrots
1 1/2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon olive oil, plus more for drizzling
2 tablespoons lemon juice
1 tablespoon honey

Method

Preheat oven to 400°F. Put carrots, paprika, cumin, salt, ginger, cinnamon, garlic powder, cayenne, black pepper and 1 tablespoon of the oil into a large bowl and toss to coat. Transfer carrots to a large rimmed baking sheet and spread out in a single layer. Roast, tossing halfway through, until just tender, 30 to 40 minutes.

Remove carrots from oven and transfer to a large bowl. Add lemon juice and honey and toss well. Drizzle with a bit more oil, if you like, then serve.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2384

Roasted Butternut Squash with Sage and Cranberries

So they had this in the little premade meals section in wholefoods. I had them make a 1 quart container for me and when we tried it at home we couldn't believe how delicious this was! Such a simple recipe, but the sage and cranberries really bring it all together. Just as addicting as the sweet potatoes with macadamia nuts. I've already made this a few times this fall and I love it!

Also, I tried using dried sage one time and it came out terrible. Fresh sage really makes it 100x better.

Serves 4 to 6 Roasted squash embodies the essence of winter meals, caramelized onions add a piquant touch, and fresh sage and dried cranberries dress it up for the holidays. A versatile side dish that complements anything from a weekday family dinner to a lavish holiday celebration.

Ingredients

1 medium butternut squash
Non-stick cooking spray
Sea salt and ground pepper
2 medium onions
2 tablespoons chopped sage
4 tablespoons dried cranberries or cherries

Method

Preheat oven to 375°F.

Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with non-stick cooking spray. Season with salt and pepper to taste and arrange on a parchment-lined baking sheet. Bake for about 30 minutes, or until well caramelized.

Peel onions and cut into large chunks and coat with non-stick cooking spray. Season to taste with salt and pepper and spread on a second lined baking sheet. Bake for about 20 minutes, or until well caramelized. When squash and onions are done, toss with sage and cranberries. Serve immediately.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1216

Butternut Squash Soup

So I'm not really a big soup person, but I decided to give this a try. Oh my god, this was seriously the most creamy, delicious soup that I've ever had. I couldn't believe that there wasn't any dairy in it because it was soooo creamy. Perfect for the chilly weather that is coming up. I love to eat this with a big salad for lunch! I also didn't add the pecans to mine (because I forgot) and it was delish without them. Add them if you want though!

Also, I found low sodium vegetable bouillon cubes at wholefoods and I toss a few of those in with the water at the end instead of spending tons of money on pre-made containers of it.

Serves 4
Naturally sweet, you won't crave dessert after this warming soup. The easy preparation combines with the seasonal colors — orange squash and brown pecans — to make this a perfect dish for an autumn lunch. Delicious topped with Gruyére cheese. Serve with a salad and rustic, crusty bread.

Ingredients
1 large leek
Non-stick cooking spray
1 medium sweet onion, chopped
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
5 cups vegetable stock
Sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup toasted pecans, chopped

Method
Halve the leek lengthwise, rinse thoroughly and chop the white and light green parts only. Discard the tough dark green parts.

Heat a large saucepan over medium heat with non-stick cooking spray; add onion and leek and sauté until they start to turn golden, 8 to 10 minutes. Add squash (spray more non-stick spray or add a little olive oil) and continue cooking 10 minutes longer.

Add stock and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 20 minutes. Let soup cool slightly. In a food processor, purée half of the soup until smooth. Take extreme care when puréeing a hot liquid. Mix purée back into soup and season to taste with salt and pepper. Top with toasted pecans and serve.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=364

Roasted Sweet Potatoes with Macadamia Nuts

I made these last year around Thanksgiving, and we couldn't stop eating them. They were the first thing gone off the table. The mix of flavors makes them so delicious, like nothing I've ever had before. I really became addicted to these for like a month and made them ALL the time!

Ingredients - Serves 4
1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
3 Tbsp extra virgin olive oil
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard

Method

Preheat oven to 350°F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400°F.

Oil a baking dish with non-stick cooking spray. Cut sweet potatoes lengthwise into wedges and toss them in non-stick cooking spray. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.

When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.

Whisk together oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1373

Spicy Spaghetti Squash with Black Beans

I made this last week and added hot sauce to mine while eating, and MMMMMM it was like taco night at our house, but with squash! So yummy!!

Serves 4 Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

Ingredients
1 medium spaghetti squash

Filling
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt

Method
Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat a large pan and sauté red onion, jalapeño chili and red pepper in non-stick cooking spray for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

From: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1381

Mango Salsa

To make my life easier, I use frozen mango that I've defrosted in the microwave. I made this for a family gathering last year and everyone loved it SO much and couldn't stop eating it! So yummy as a topping on veggies as well.


Ingredient List Makes 3 cups
2 mangoes, peeled, pitted, and diced (2 cups)
1 large yellow bell pepper, finely chopped (1 cup)
1/2 cup finely chopped red onion
1/4 cup chopped cilantro
2 Tbs. lime juice
1 red jalapeño chile, finely chopped
1/2 tsp. smoked paprika

Directions:
Toss together all ingredients in small bowl. Season with salt and additional paprika, if desired.

Nutritional Information
Per 1/4-CUP SERVING: Calories: 25, Protein: 1g, Total fat: g, Saturated fat: g, Carbs: 6g, Cholesterol: mg, Sodium: 98mg, Fiber: 1g, Sugars: 5g

from: http://www.vegetariantimes.com/recipes/10642?printer=yes

Sushi Rice Salad

Sushi Rice Salad is super yummy for lunch. I usually make enough just for me, but you can go visit the original website for the recipe that serves 6. I also modified it a little bit by adding soy sauce. You basically can use whatever veggies you have on hand, I always buy bags of frozen veggies and use those. They're cheap and don't go bad bc they're in the freezer!

Sushi Rice Salad

1/4 cup dry short-grain brown rice

1/2 cup water or veggie broth
1 Tbsp seasoned rice vinegar

1/2 - 1 Tbsp Soy Sauce (depending on how salty you like it)
1/2 cup boiled edamame, shelled
5 baby carrots, sliced thick
1/4 cup cucumber cubes
1/4 cup chopped red pepper
1/4 cup chopped portabella or shiitake mushrooms
optional: slivers of nori (seaweed they use for sushi rolls) for garnish

Cook up the 1/4 cup of brown rice with 1/2 cup of liquid according to the directions (usually about 40 minutes).

While rice is cooking, chop up the veggies. Use as little or much as you want. Use whatever veggies you want, but the ones suggested here are pretty yummy all together.

Once the rice is done, turn the burner off and add all the veggies, rice vinegar, and soy sauce into the pot and stir together.

Viola! Now you have a yummy lunch with whole grains, veggies, and protein! Perfect combination.

from: http://blog.fatfreevegan.com/2006/10/sushi-salad.html

Pumpkin Bread

A little note about egg subtitute: If you are not vegan then go ahead and use 2 eggs or 2 egg whites for this recipe. If you are vegan, then a good egg substitute is EnerG Egg Replacer which you can find at Whole Foods. Or you can simply substitute 2 Tbsp of cornstarch mixed with 4 Tbsp of water.

Whatever you choose to do, this is super yummy and low fat and low calorie, so there is no reason to feel guilty for eating half the pan (as I did when we made it over the weekend).

Pumpkin Bread

1/2 cup sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup water
egg substitute equivalent to 2 eggs
1 2/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Directions:
Combine first five ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well.

Use a non-stick 9x 5 loaf pan (or a non-teflon pan *very lightly* sprayed with Canola Oil cooking spray). Pour batter into loaf pan and bake at 350 degrees for 60 to 70 minutes or until toothpick inserted in the middle comes out clean. Cool 10 minutes in the pan before moving to wire rack.

Recipe taken from: http://vegweb.com