BOUNTIFUL HARVEST

“BEEF” STEW

1 MEDIUM ONION PEELED AND DICED

1 12 OUNCE BAG BABY CARROTS

1 CAN 15 OZ DICED TOMATOES (OR 6 WHOLE TOMATOES PEELED AND DICED)

1 CAN 8 OUNCE TOMATO SAUCE

1 VEGGIE BOULLION CUBES SUCH AS CELIFIBR

1-1/2 POUNDS SMALL RED POTATOES CUT INTO QUARTERS

1/3 CUP FLOUR OR CORNSTARCH

1 TABLESPOON ANNIE’S® ORGANIC WORCESTERSHIRE SAUCE

1 TSP SALT

1 TSP FLORIDA CRYSTALS® OR AN ORGANIC SUGAR

¼ TPS PEPPER

1 TSP DRIED BASIL

1 TSP DRIED ORGANO

2 CUPS MUSHROOMS

2 PACKAGES GARDEIN® BEEFLESS TIPS

HEAT OVEN TO 350°.   Mix cornstarch with tomato sauce until well blended. In a 4 quart oven safe Dutch oven, mix all ingredients except beefless tips. Add the cornstarch tomato sauce mixture and blend well.  Bake in oven for 45 minutes until potatoes and carrots are tender.  Add beefless tips and return to oven.  Bake for another 15-20 minutes until beefless tips are heated through.

TOMATO BASIL SOUP

A delicious fresh soup.

2 tablespoons vegetable or olive oil

1 medium carrot finely chopped

1 medium onion finely chopped

1 large green pepper diced

6 large tomatoes diced

Pinch of salt

Pinch of pepper

1 8 ounce can tomato sauce

2 teaspoons dried basil

½ teaspoon Florida Crystals® or organic sugar

In a 4 quart sauce pan, heat oil.  Sauté carrot, onion and green pepper until tender.  Add remaining ingredients.  Cook over medium heat about 15 minutes until heated through.

I like to add a cup of precooked pasta to this soup.  Be sure to cook the pasta to the point just before al dente as it will continue to cook and expand in the soup. Top with Go Veggie!® Vegan Parmesan if desired. (Shown in picture).

Quick Easy Delicious Summertime dinner

SLOPPY JOES

 These are the healthiest sloppy joes your family will ever eat, and they are not greasy.  This is a quick and easy summer time recipe. The pineapple gives them an Hawaiian flare.  Great served with pasta salad, recipe also listed below. 

2 tablespoons olive oil

1 cup onion finely chopped

1 cup of green pepper finely chopped

1 8 ounce can crushed pineapple (without sugar added)

1 12 ounce package LifeLight® ground soy

1 15 ounce can organic lentils

1 14 ounce can organic tomato sauce such as Muir Glen® or Field Day®

¼ cup organic soy sauce

¼ cup packed organic brown sugar

1 tablespoon vinegar

In a large pot, sauté onions and green pepper in olive oil until tender.  Add all other ingredients and simmer for about 15 minutes until heated through.  Serve on Rudi’s® hamburger buns.

MEDITERRIAN PASTA SALAD

12 ounce box of carrot, tomato, spinach pasta blend rotini

12 ounce organic balsamic vinegar salad dressing

2 cups cauliflower broken into bite size pieces

2 cups broccoli florets broken into bite size pieces

2 cups grape tomatoes

1 cup baby carrots

1 zucchini diced

½ cup black olives

1 teaspoon basil

Cook pasta blend per package directions al dente.  Rinse with cold water, drain well.  Put cauliflower, broccoli, and carrots into microwave safe dish.  Add about ¼ cup water.  Cook in the microwave for about 2 minutes—just until a little tender, but not fully cooked.  Drain well.  Mix all ingredients in a big bowl with pasta.  Mix in salad dressing. Chill for at least an hour before serving.

I would also add artichoke hearts to this, but you can basically add whatever vegetables you would like.

Vegan Creamy Cucumber Salad Recipe

CREAMY CUCUMBER SALAD

3 large cucumbers

½ cup sliced red onion

8 ounce container vegan cream cheese--Daiya®, Follow Your Heart®, GoVeggie®

¼ cup soymilk

¼ cup white vinegar

¼ cup organic sugar or stevia

Peel and thinly slice cucumbers.  Place in a bowl with the onions.  Add remaining ingredients and mix well, until blended.  Refrigerator at least 2 hours before serving.  I often add ½ cup shredded carrots to this for color.  I also make this without onions.

Vegan good, vegan easy.

Vegan "Chicken" Salad Sandwich

“CHICKEN”  SALAD SANDWICH

 Quick and easy lunch.  Delicious and vegan.

 1 package Gardein teriyaki chick’n strips®

1/ 2 cup Nasoya® vegan mayonnaise

¼ cup chopped green pepper

¼ cup chopped celery

2 tablespoons onions (optional)

2 tablespoons OrganicVille® cole slaw dressing

Salt and pepper.

Rudi’s bread or hamburger buns

Cook the chick’n strips according to package directions.  Save the teriyaki sauce packets for another recipe (like stir fry).  Cut the strips into small cubes.  Put in a bowl.  Add mayonnaise, green pepper, celery, onions and slaw dressing.  Mix well.  Salt and pepper to taste.  Add more mayonnaise if needed.  Spoon on bread or hamburger buns.  You can add a tomato slice to the sandwich, but keep in mind, it will make the bread soggy if you want to pack this in a lunchbox.

Links to items used:

Gardein® http://gardein.com

Nasoya® http://www.nasoya.com/

Rudi’s®  http://www.rudisbakery.com/

OrganicVille®  http://organicvillefoods.com/