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Quick Southwest Skillet Dinner

1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 Tbsp. chili powder
1/2 tsp. Mrs. Dash Table Blend
1/2 tsp. cumin
1 Tbsp. cooking liquid (broth, water, etc.)
1 (15-oz.) can no-salt-added diced tomatoes
1 (15-oz.) can no-salt-added kidney beans, rinsed and drained
1 1/2 cups frozen organic corn
8 oz. whole-wheat elbow macaroni or other pasta, cooked
Hot sauce to taste

Saute onion, green pepper, garlic, chili powder, Mrs. Dash, and
cumin until vegetables are tender. Stir in tomatoes. Add kidney
beans and corn; bring to boil. Reduce heat and simmer 15
minutes, stirring occasionally. Toss with elbows. Add hot sauce
to taste.

Makes 4 servings.

NOTE: The amount of chili powder does not make this dish hot,
and should be added even by those who don't like spicy foods.

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Easy Bean Tostadas

4 Food for Life Sprouted Corn Tortillas
1 (15-oz.) can no-salt-added pinto beans, drained and rinsed
1 cup low sodium salsa (All Natural Santa Fe Restaurant Chunky Salsa)
Shredded lettuce
Chopped tomato or halved grape tomatoes
Chopped onion (red onion gives color or chopped green onions)

Preheat the oven to 375 degrees F.

Place the pinto beans in a bowl; add the salsa and mash with a
fork until well combined.

Place tortillas on a baking sheet, and place in oven for five
minutes, until slightly crispy. Remove from oven and divide
bean-salsa mixture among the tortillas. Return to the oven until
beans are heated, about five minutes.

Top with shredded lettuce, chopped tomato and chopped onion.

Serve immediately.

Makes 4 servings.

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Easy Pizza Sauce

1 (15-oz.) can no-salt-added tomato sauce
1 (6-oz.) can tomato paste
2 tsp. ground oregano
2 tsp. dried basil
1 1/2 tsp. dried minced garlic
1 tsp. ground paprika

In a medium bowl, mix together tomato sauce and tomato paste until
smooth.  Stir in oregano, basil, garlic and paprika.

Yields 2 3/4 cups.
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Easy Pizza Sauce

1 (8-oz.) can no-salt-added tomato sauce
1/4-1/2 tsp. garlic powder
1/2-1 tsp. dried oregano
1/2-1 tsp. dried basil
1/8 tsp. pepper (optional)

In a medium bowl, combine tomato sauce, garlic, oregano and
basil and mix all together. It is good to make sauce ahead of
time and let it sit in the refegerator for 30 minutes or so to
develop flavors. Spoon the sauce on the pizza crust and smooth
around with the back of the spoon.

Yields about 1 cup.

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Pita Pizzas

1 (15-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 tsp. garlic granules or powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
6 pieces Ezekiel 4:9 Whole Grain Pocket Bread
1 medium red onion, thinly chopped
1 large green bell pepper, seeded and chopped
8-oz. sliced mushrooms
Italian seasoning or basil (optional)
Nutritional Yeast Seasoning (optional)

Preheat oven to 425 degrees F.

Combine tomato sauce, tomato paste, garlic, basil, oregano, and thyme.
Whisk together until well combined.

Turn a piece of pita bread upside down and spread with 2 to 3
tablespoons of sauce. Top with mushrooms, onion, and bell pepper
in that order. Repeat with remaining pita breads. Arrange on a
baking sheet and bake until edges are lightly browned, about 15
minutes.

Sprinkle with Italian seasoning and/or nutritional yeast, if desired.

Makes 6 pita pizzas.

NOTE: You will only use about half the sauce. Refrigerate or
freeze the remainder for use at another time.

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Spinach Enchiladas


3 Tbsp. cooking liguid (broth, water, etc.)
1/2 cup onion, finely diced
8 oz. fresh mushrooms, sliced
1 (10-oz.) pkg. fresh baby spinach
2 (15-oz.) cans pinto beans or black beans, rinsed and drained
3 tsp. chili powder, divided
1/4 tsp. red pepper flakes
1/2 tsp. cumin
1 cup low-sodium tomato sauce
2 Tbsp. water
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
1/4 tsp. Mrs. Dash Table Blend Seasoning
12 (6-inch) Food for Life Sprouted Corn Tortillas

Preheat oven to 350 degrees.

In a large saucepan heat cooking liquid and add onion and
mushrooms. Saute until onion becomes translucent and mushrooms
have given off their juices. Add spinach, beans, 2 tsp. chili
powder and red pepper flakes. Cook 5 minutes over medium heat,
stirring often. Remove from heat.

Combine tomato sauce, water, remaining 1 tsp. chili powder,
cumin, pepper sauce and Mrs. Dash in a pie pan. Stir well.
Soften tortillas by microwaving before you dip them to keep them
from breaking. Dip tortillas into tomato sauce mixture and stack
on wax paper.

Divide spinach filling into 12 portions. Spoon onto centers of
tortillas. Roll up and place tortillas in a baking dish. (You
want the enchiladas to nestle together.)

Spread remaining tomato mixture over enchiladas. If you need
more sauce, you could put some salsa over the enchiladas. Cover
dish with unbleached parchment paper and bake for 20 minutes.

Remove parchment paper. Bake another 5-10 minutes.

Makes 4 servings.

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30-Minute Minestrone

2 medium carrots, chopped
1 cup chopped cabbage
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 tsp. cooking liquid (broth, water, etc.)
3 cups low sodium vegetable broth
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
1 cup torn fresh spinach
2/3 cup cooked elbow macaroni
1/4 tsp. pepper

In a 3-qt. saucepan, saute carrots, cabbage, celery, onion and
garlic in cooking liquid for 5 minutes. Add broth and tomatoes;
bring to a boil. Reduce heat. Simmer, uncovered, for 20-25
minutes or until vegetables are tender. Stir in spinach,
macaroni and pepper; heat through.

Makes 5 servings.

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15-Minute Vegetarian Chili

1 (15-oz.) can no-salt-added kidney beans
1 (15-oz.) can no-salt-added black beans
1 (15-oz.) can no-salt-added fire-roasted tomatoes
1 cup low-sodium salsa
1 tsp. dried onion
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 tsp. oregano
3/4 cup (1/2 of 8.8-oz. bag) Whole Foods 365 Everyday Value
          Organic Long Grain Brown Rice (ready in ten minutes)

Combine all ingredients, including rice poured from bag, in a
saucepan.

Cover and simmer over medium heat for 15 minutes.

Serve with hot sauce and/or Baked Tortilla Chips (Baked Tortilla Chips).

Makes 2-3 servings.

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Taco Seasoning (Low Sodium Substitute)

1 Tbsp. chili powder (no sodium) (click here)
2 tsp. onion powder (granulated onion)
1 tsp. ground cumin
1 tsp. garlic powder (granulated garlic)
1 tsp. paprika
1 tsp. ground oregano

Mix all ingredients together. Adjust the strength of any
ingredient to your taste.

Number of Servings:  6

NOTE: This recipe is the equivalent to one package of taco
seasoning (or 3 Tablespoons.)

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Super Simple Beans and Greens Soup

4 cups low-sodium vegetable broth
2 (15-oz.) cans white beans, rinsed and drained
1 (16-oz.) bag frozen chopped greens (chard, spinach, etc.)
Garlic powder
Freshly ground black pepper

Bring broth just to a boil. Add beans and cook until heated
through. Add frozen greens and garlic powder to taste. Simmer
until greens are fully cooked according to package directions.
Serve hot with freshly ground black pepper on top.

Variations:
If you want to use some aromatics, heat a tablespoon or two of
water in the soup pot. Add a chopped onion, a chopped leek, a
couple chopped shallots, or a few cloves of minced garlic. Cook,
stirring, until aromatics are soft, about 3 minutes, before adding
the broth and continuing.

Spice it up with a shake or two of red chile flakes.

Add a cup or so of cooked barley for a heartier soup.

Cook a 10-oz. pkg. frozen roasted organic red potatoes (nothing
added) in the microwave. Add to the basic soup and heat through.
Season the soup at the table with different vinegars.

Note:
Fresh baby spinach or baby kale can be used instead of the
frozen greens. They will cook faster than the frozen greens.

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Quick Vegetarian Taco Soup

2 Tbsp. cooking liquid (broth, vinegar, water, etc.)
1 onion, chopped
1 (15-oz.) can diced tomatoes
1 (14.5-oz.) can no sodium added Eden Organic Diced Tomatoes with
          Green Chilies
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
2 cups low sodium vegetable broth
2 cups frozen organic corn kernels
1 (1 1/4-oz.) pkg. reduced sodium taco seasoning mix or
          Taco Seasoning (Low Sodium Substitute) (click here)

Heat cooking liquid in a large stockpot and saute onions.

Add the two cans of tomatoes to the stockpot along with the
beans, broth, and organic corn kernels. Stir.

Add the taco seasoning mix. Bring the soup up to just a boil.

Cover and simmer for 1 hour.

Serves 8.

NOTE: This soup can be served over baked tortilla chips. Cut
Food for Life Sprouted Corn Tortillas into 8ths and put chips on
a baking sheet. Bake in a preheated 400 degree F. oven for 5-6
minutes. It is important to watch the chips closely since they
burn easily. Let chips cool a little before putting into bowls.

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Oven-Roasted Corn-on-the-Cob

Preheat oven to 350 degrees F.

Put organic corn (in husk) directly on the oven rack and roast
for 30 minutes or until tender. The husk traps the steam so the
corn cooks in its own moisture.

Once cooked, the silks come off the corn much more easily than
they do with uncooked corn. Peel down the husks after cooking
and use them as a handle for eating or peel the husks back and
then cut them off with a big chef's knife. Add corn holders and
enjoy!

Roasted corn has so much more flavor than boiled or microwaved
corn. Try eating it au natural. You can't get much
healthier or easier than that!

For additional seasoning after it is cooked, squeeze 1/2 lime
over each cob and sprinkle cayenne pepper, granulated garlic,
and fresh ground black pepper.

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Fresh Black-eyed Peas

1 small onion, chopped
2 cups black-eyed peas, fresh
1 cup water
1 cup vegetable broth
1/4 tsp. Mrs. Dash Table Blend
1/4 tsp. pepper
1/8 tsp. smoked paprika

Saute the onion in a little water in a saucepan until soft. Add
the peas, water, broth, Mrs. Dash and pepper. Simmer on low until
done, about 45 minutes. Add smoked paprika and cook 2 or 3 minutes
longer.

Number of servings:  2.

NOTE: Purple hull peas can be used in this recipe also. This
recipe can be doubled or tripled keeping the same proportions as
above.

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Homestyle Green Beans and Potatoes

1 large onion, chopped or thinly sliced
2 cloves garlic, minced or pressed
1 1/2 pounds green beans, trimmed and cut into 1 1/2-inch pieces
2 lbs. small new red potatoes, halved
4 cups low sodium vegetable broth
Freshly ground black pepper, to taste
1/4 tsp. sweet smoked paprika
Mrs. Dash Table Blend to taste

In a large Dutch oven or saucepan, cook the onion until it
begins to brown, adding a splash of water when necessary to keep
it from sticking. Add the garlic and cook for another minute.

Add the green beans and the potatoes and then add enough broth
to barely cover the potatoes. Add black pepper to taste, bring
to a boil. Reduce heat to simmer and cover. Cook until potatoes
are tender, about 15-20 minutes.

Add the smoked paprika and cook for another minute.  Season with Mrs.
Dash if desired.

Yield:  4-6 servings.

NOTE: Any small new potatoes will do -- a combination of small
purple potatoes and tiny gold ones -- or chop large potatoes
into 3/4-inch cubes. Waxy new potatoes taste best in this and
hold together better.

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Bean Spread


1 (15-oz.) can chickpeas, pinto, or cannellini beans,
          rinsed and drained
1 Tbsp. flaxseed meal (optional)
1 1/2 tsp. seasonings, to taste (cumin, paprika, chipotle, etc.)
1/4 tsp. garlic powder
1/2 tsp. low sodium soy sauce
3 Tbsp. lemon or lime juice
2 Tbsp. water, as needed

Place the ingredients except for the water in a small food
processor. Process, adding the water 1 tablespoon at a time, to
the desired texture (chunky or smooth).

Use as a sandwich filling, dip for vegetables or baked chips,
or, thinned with vinegar, a dressing for salads, whole grains,
or starchy vegetables.

Makes about 1 cup.

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Best Vegan Mexican Pinto Beans Ever

1 lb. pkg. dried pinto beans
4 tbsp. cumin
1/2 tsp. red chili pepper flakes
3 tsp. paprika
3 tsp. garlic powder
1 large onion, diced
1 red ripe tomato, diced
5 cloves garlic, chopped
1 medium fresh bell pepper, diced
1 bunch fresh cilantro/parsley, chopped
1 1/2 Tbsp. Taco Seasoning (click here)

Soak beans overnight according to package directions.

Add dry washed beans to crockpot.

Add cumin, chili flakes, paprika and garlic powder to the beans.
Mix thoroughly with a spoon making sure all the beans are coated
with the spices.

Add chopped onion, tomatoes, peppers, garlic and chopped
cilantro/parsley.

Add taco seasoning and mix thoroughly.

Add approx. 5-6 cups of water and turn the crockpot to HIGH.

Cover and cook for 5-7 hours (depends on crockpot) checking and
stirring regularly.

Serve with Food for Life Sprouted Corn Tortillas and a homemade
Pico De Gallo. Leftovers are good to mash with some lime juice
and serve with baked tortilla chips!

Makes 12-14 servings.

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Brown Rice Pilaf

1 medium onion, chopped
1 medium green pepper, chopped
1 Tbsp. cooking liquid (broth, vinegar, water, etc.)
1 1/4 cups long grain brown rice, uncooked
2 garlic cloves, minced
1 1/2 cups water
1 cup reduced-sodium vegetable broth
1/2 tsp. dried thyme
1/4 tsp. black pepper

In large saucepan, saute onion and green pepper in cooking
liquid until tender.

Add rice and garlic; cook and stir for 3-4 minutes or until
rice is lightly browned.

Add the water, broth, thyme and pepper.

Bring to a boil.

Reduce heat; cover and simmer for 35-40 minutes or until rice
is tender.

Fluff with fork.

Makes 6 servings.

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Summer Vegetable Spaghetti


2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1 1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 Tbsp. minced fresh parsley
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. Mrs. Dash Table Blend
Black pepper to taste
1 (6-oz.) can tomato paste
1 lb. uncooked whole-wheat spaghetti

Combine first 10 ingredients in large saucepan; cook for 10
minutes, then stir in tomato paste. Cover and cook gently, 15
minutes, stirring occasionally until vegetables are tender.

Cook spaghetti in unsalted water according to package directions.

Spoon sauce over drained hot spaghetti.

Makes 9 servings (1 cup spaghetti and 3/4 cup sauce with
vegetables each).

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Easy Black Beans and Rice

1 cup brown rice, cooked according to package instructions
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can diced tomatoes with green chiles
Seasoning:  chili powder, cumin, etc.

Cook rice according to package directions.

In another large saucepan, combine black beans with tomatoes.
Season to taste with chili powder, cumin, etc. Add cooked rice
and stir to combine.

Makes 4 servings.

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Veggie Tacos


8 Food for Life Sprouted Corn Tortillas
3 cups shredded cabbage
1 cup sliced onion
1 cup julienned sweet red pepper
2 Tbsp. cooking liquid (broth, water, etc.)
1 (15-oz.) can black beans, rinsed and drained
1 cup salsa
1 (4-oz.) can chopped green chilies
1 tsp. chili powder
1 tsp. minced garlic
1/4 tsp. ground cumin

Warm tortillas in a 350 degree F. oven for a few minutes.

Meanwhile, in a large skillet, saute the cabbage, onion and red
pepper in cooking liquid for 5 minutes or until crisp-tender.

Stir in the beans, salsa, chilies, chili powder, garlic
and cumin. Bring to a boil. Reduce heat; cover and simmer
for 5 minutes or until heated through. Spoon into tortillas.

Makes 4 servings.

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Winter Restaurant-Style Salsa

Winter Restaurant-Style Salsa

1 (15-oz.) can diced tomatoes
1 (14.5-oz.) can no-salt-added Eden Organic Diced Tomatoes with
          Green Chilies
3 cloves garlic, chopped
1/2 onion, chopped
Cilantro/parsley (a medium sized handful)
1/2 tsp. Mrs. Dash Table Blend
1/4 tsp. cumin
Juice from 1/2 lime (or more to taste)

Put all ingredients in a food processor or good blender and
pulse to combine. (Longer to achieve a smoother consistency, or
shorter for chunkier salsa.)

Taste and adjust seasonings if necessary.

Serve with chips, over burritos, tacos, etc.

NOTE: This is a good winter homemade salsa when ripe, summer
fresh tomatoes are out of season!

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Dijon Beets


2 (8.8-oz.) pkgs. Love Beets (organic all-natural cooked
          beets with no added colors or preservatives)
1 Tbsp. Dijon mustard (or whole-grain mustard)
2 Tbsp. lemon juice
1 Tbsp. apple cider vinegar (or balsamic vinegar)
1 tsp. dried dill weed

Slice beets into 1/4-inch slices.

Whisk remaining ingredients in a small bowl.

Pour over beets.

Stir to combine.

Serve warm or let marinate in the fridge for a couple hours.

Makes 4 servings.

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Broccoli Cauliflower Combo

Broccoli Cauliflower Combo

4 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 shallots, chopped
1/2 cup low sodium vegetable broth
1 tsp. dried basil
1/2 tsp. Mrs. Dash Table Blend
1/8 tsp. pepper

In a large skillet, combine all ingredients. Cover and cook
over medium heat for 6-8 minutes or until vegetables are
crisp-tender, stirring occasionally.

Makes 6 servings.

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Oil-Free Roasted Asparagus

Oil-Free Roasted Asparagus

1 bunch asparagus (about 1 pound), tough ends snapped off
Juice of 1/2 orange or 3 Tbsp. balsamic vinegar
Freshly ground pepper
2 Tbsp. chopped mixed herbs such as parsley, thyme and mint

Preheat oven to 400 degrees. Line a large rimmed baking sheet
with unbleached parchment paper or use a shallow baking dish.

Arrange spears on baking sheet. Squeeze orange or drizzle
vinegar over asparagus, toss to coat and season with pepper.
Roast, shaking the pan occasionally, until just tender,
about 8-10 minutes. Watch carefully to avoid overcooking!
Transfer to a platter, scatter herbs over the top, and serve.

Makes 4 servings.

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Roasted Vinegar Baby Potatoes

Roasted Vinegar Baby Potatoes

1 pound baby Yukon potatoes, washed and cut in half
6 Tbsp. apple cider vinegar
Dried rosemary
Dried thyme
Simply Organic All-Purpose Seasoning
Freshly ground black pepper

In a large bowl, toss the potatoes with the vinegar and allow
to marinate for 30 minutes turning potatoes a few times
periodically to evenly coat them with vinegar.

Preheat the oven to 400 degrees F. Line a baking pan with
unbleached parchment paper or a silicone baking mat.

Add rosemary, thyme, all-purpose seasoning and pepper to the
potatoes and toss well. Spread the potatoes in a single layer in
the baking dish and bake for 35-45 minutes, stirring every 15
minutes. Check to see if they are done by piercing the potatoes
with a fork.

If the potatoes are not done, mix the potatoes and bake for an
additional 5-10 minutes.

Makes about 3 servings.

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Portabella Steaks

Portabella Steaks

2 whole Portabella mushrooms
1/2 small onion, diced
1 garlic clove, minced
1/4 cup low sodium vegetable broth plus more if needed
4 Tbsp. balsamic vinegar
1 tsp. dried thyme
1 tsp. dried chives (optional)
1/2 tsp. dried basil

Brush mushrooms clean and remove stems.  Set aside.

Put a thin layer of broth in a large skillet. Add onion and
garlic and cook for 2 minutes over high heat. Add remaining
broth and other ingredients, except for the mushrooms, and turn
heat to medium. Stir well.
Add mushrooms, cover and cook for five minutes. Gently turn
mushrooms over and cook for 5 minutes more, adding more broth as
needed to prevent sticking or burning.

Serve mushrooms with leftover juices on top.

Makes 2 servings.

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Red Beans and Rice Burgers

Red Beans and Rice Burgers

1 (15-oz.) can no-salt-added red kidney beans, rinsed and drained
1/2 cup finely chopped onion (or shredded carrot)
1/4 cup finely chopped celery
1 slice soft Ezekiel 4:9 Low Sodium Whole Grain Bread, crumbled
2 Tbsp. fresh parsley/cilantro
1 clove garlic, minced
1/2 tsp. dried oregano, crushed
1/2 tsp. ground cumin
1/4 tsp. Simply Organic All-Purpose Seasoning
1/4 tsp. black pepper
3/4 cup cooked brown rice

In a medium bowl coarsely mash beans with a potato masher or
fork. Stir in onion, celery, breadcrumbs, parsley, garlic,
oregano, cumin, all-purpose seasoning, and black pepper. Stir in
rice.

Shape the bean mixture into four 1/2-inch-thick patties.

Grill for 10 minutes in a George Foreman grill. Patties can be
put in a skillet over medium heat and cooked for 10 to 12
minutes or until heated through, turning patties once.

Serve burgers alone as a meat patty or put them in Ezekiel 4:9
Sprouted Whole Grain Burger Buns with mustard, lettuce/spinach,
tomato, red onion, etc.

Makes 4 burgers. Double the recipe and freeze extras for
cooking later.

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Sweet Potato and Black Bean Sausage

Sweet Potato and Black Bean Sausage

1 1/2 cups sweet potato, cooked
1 (15-oz.) can black beans, rinsed and drained
1/4 cup chia seed meal (ground seeds) or whole-wheat pastry flour
4 tsp. onion powder
2 tsp. rubbed sage
1 tsp. fennel seed, ground (use a mortar and pestle)
1/2 tsp. granulated garlic
1 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. black pepper
1/2 tsp. cumin

Preheat oven to 375 degrees and line a baking sheet with a
silpat or silicone baking mat.

In a large bowl, mash beans with a potato masher. Add sweet
potato and mash until well combined.

Add the chia meal and spices. Stir well to combine.

To make patties and/or links, divide the bean mixture into 12
pieces and roll each piece into a ball and place them on the
baking sheet. If you want patties, gently smash them down onto
the baking sheet. If you want a link, roll the ball between your
two palms until it is a log shape.

Bake in the oven for 12 minutes, remove, flip them over, and
place back in the oven for another 10 minutes. Remove from oven
and let cool in pan for a few minutes then enjoy!

These can be stored covered in the refrigerator and eaten warm or cold
or frozen and re-heated at a later time.

Makes 12 patties/links.

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Veggie Sausage

Veggie Sausage

10-oz. bag of frozen lima beans, thawed
3/4 cup vegetable broth
1/2 tsp. ground dried sage
1/2 tsp. dried rosemary leaves, crumbled
1/4 tsp. Simply Organic All-Purpose Seasoning
Pinch of black pepper
4 + 2 Tbsp. cornmeal

Preheat oven to 375 degrees and line a baking sheet with a
silpat or silicone baking mat.

In a blender, or using an immersion blender, chop up the lima
beans in the vegetable broth. Don't over do it! The beans should
remain somewhat chunky.

In a medium saucepan, heat the lima bean mixture, sage,
rosemary, all-purpose seasoning and pepper until bubbling.

Add in 4 Tbsp. of cornmeal, stirring until the mixture becomes
thick and bubbling. Remove from heat and allow to cool.

Use your hands to flatten into nine small patties, cover with
the remaining 2 Tbsp. cornmeal.

Bake in the oven for 12 minutes, remove, flip them over, and
place back in the oven for another 10 minutes. Remove from oven
and let cool in pan for a few minutes before serving.

Makes 9 patties.

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Vegan Chili

Vegan Chili

1 cup low sodium vegetable broth
1 1/2 cups diced celery
1 (28-oz.) can tomato puree or tomato sauce
2 (15-oz.) cans diced tomatoes
1 (15-oz.) can cannellini beans, rinsed and drained
1 (15-oz.) can red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can garbanzo beans, rinsed and drained
1 1/2 Tbsp. chili powder
1/2 tsp. red pepper flakes
1 tsp. cumin
1/4 tsp. Simply Organic All-Purpose Seasoning
1/4 tsp. black pepper
1 (10-oz.) bag frozen sweet organic corn

Simmer for 30 minutes until hot and bubbly.

Serve alone or over cooked brown rice or cooked whole grain pasta.

Makes about 8 servings.

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Grilled Portabella Mushrooms

Grilled Portabella Mushrooms

3 portabella mushrooms
4 Tbsp. low sodium vegetable broth
3 Tbsp. chopped onion
4 cloves garlic, minced
4 Tbsp. balsamic vinegar

Clean mushrooms and remove stems. Place caps on a plate with
the gills up.

In a small bowl, combine the broth, onion, garlic and vinegar.
Pour mixture evenly over the mushroom caps and let stand for 1
hour.

Grill on a preheated George Foreman grill for 10 minutes. Serve
immediately.

Makes 3 servings.

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Italian Bean Burgers

1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can cannellini beans, drained and rinsed
1 cup cooked brown rice
1 cup rolled oats
4 Tbsp. fire-roasted tomatoes or any low-sodium mild salsa
1/2 tsp. basil
1/2 tsp. marjoram
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1 tsp. garlic powder
1 tsp. onion powder

Put beans into a bowl and mash with a potato masher. Don't
blend or overly mash, they need a bit of roughness to help the
recipe stick together.

Add remaining ingredients and mix thoroughly with a sturdy
spoon. The consistency will be a semi-dry mash.

Using a knife divide the ingredients into quarters and then
eighths in pie shaped pieces. Form each eighth in a pattie.

Let the patties set for 5 to 10 minutes (can refrigerate).

Preheat George Forman grill while the patties set.

Place patties into the George Foreman and grill for 10 minutes.

Serve and enjoy!

Makes 8 patties.

Based on a Jeff Novick burger recipe.

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Three Bean Salad

Three Bean Salad

1 (15-oz.) can chickpeas, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 cup green or red bell pepper, chopped  (or combination of both)
1/3 cup celery, finely chopped
3/4 cup green onions, sliced
5 Tbsp. apple cider vinegar
1 1/2 tsp. Dijon mustard
Simply Organic All-Purpose Seasoning to taste
Freshly ground black pepper to taste
3/4 cup apple, chopped (peeling optional), and tossed in 3/4
          tsp. lemon juice
Couple pinches ground cloves

In a large bowl, combine all the ingredients (no need to mix
the vinaigrette separately), tossing well to fully mix. Season
to taste with all-purpose seasoning and pepper if desired.

Serves 6 as a side dish.

NOTE: This salad tastes best after it's had about a day to sit
and the beans have absorbed some of the marinade. Be sure to
toss again to redistribute any dressing lingering at the bottom
of your container.

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Italian Roasted Veggies

1 medium zucchini, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium red onion, sliced 1/4-inch thick
4 Tbsp. balsamic vinegar
1 Tbsp. dried basil
1/2 tsp. Simply Organic All-Purposes Seasoning
1/4 tsp. ground black pepper

Preheat oven to 425 degrees F.

Combine all ingredients in large bowl; toss to coat.

Spread vegetables in single layer in shallow baking pan. Bake
12 minutes or until crisp tender, turning once.

Makes 4 servings (3/4 cup each).

NOTE: This recipe works great for any vegetables -- carrots, red
potatoes, white or portabella mushrooms, bell peppers, etc.

------------------------------------------------------------ ------------------------------------------------------------
Black Bean and Corn Chowder

2 (15-oz.) cans low sodium black beans, rinsed and drained
1 (15-oz.) can Muir Glen fire-roasted tomatoes
1 (4-oz.) can chopped green chilies
16-oz. frozen organic corn
1 small onion, finely chopped
2 cups low sodium vegetable broth
4 cups water
1/2 tsp. garlic powder
Pepper to taste

Combine ingredients in a large pot and simmer over medium heat
for 25 minutes.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Esselstyn's Pumpkin Lentil Soup

1 large onion, chopped
2-6 garlic cloves, chopped
3 ribs celery, chopped (3/4 cup)
3 carrots, chopped
2 cups red lentils
7-8 cups low sodium vegetable broth or water
1 (15-oz.) can pumpkin (no sugar)
1/4 tsp. dried marjoram
1/4 tsp. dried thyme
Lots of Tabasco

Combine onion, garlic, celery, carrots, lentils, and broth or
water in a soup pot. Bring to a boil.

Lower heat and simmer, covered, 30 minutes, or until vegetables are
soft and lentils have turned to mush.

Add pumpkin and spices and simmer until all is blended. Consider
using a blender or immersion blender if you prefer a smooth soup.

Add Tabasco to taste. The Tabasco makes the difference -- 15 to 20
shakes! Consider adding it at the table so the heat can be
personalized.

Makes 8 servings (1 1/3 cups each).

------------------------------------------------------------ ------------------------------------------------------------
Easy Cornbread Muffins

2 cups cornmeal
2 cups oat bran
4 tsp. baking powder
1 tsp. garlic powder (optional)
1/2 tsp. chili powder (optional)
2 cups unsweetened apple juice

Preheat oven to 350 degrees F.

Stir cornmeal, oat bran, baking powder, garlic powder, and
chili powder together. Add apple juice and stir until just
mixed.

Spoon the batter into 18-24 silicone muffin cups and bake for 30
minutes, or until lightly browned.

Makes 18-24 muffins.

NOTE: The oat bran in this recipe provides soluble fiber that
has special cholesterol-lowering properties.

Recipe adapted from Mary McDougall.

Make Green Onion Cornbread for Southern-Style Cornbread
Stuffing by adding 1/2 cup green onion, thinly sliced, to the
batter.

Make Mexican Cornbread by adding:
1/2 cup green onion, thinly sliced, or 1 small onion, finely chopped
1 (4 oz.) can green chilies, drained or 2 jalapeno peppers, finely
          chopped
1 1/2 cups frozen organic corn kernels

------------------------------------------------------------ ------------------------------------------------------------
Easiest Veggie Salad


1 head broccoli, cut up
1 head cauliflower, cut up
2 carrots, sliced thin
1 small red onion, sliced thin
1 zucchini, sliced thin
1 summer squash, sliced thin
2 recipes (about 1 1/2 cups) No Fat Italian Dressing (click here)

Prepare two recipes of the salad dressing according to the
recipe instructions. Allow at least two hours for the dressing
to sit in the refrigerator before using on the salad. Plan to
make the dressing ahead of time.

Place all vegetables in large bowl.

Pour dressing over the top stirring to mix.

Cover tightly and refrigerate overnight or longer.

Serve.

Makes 6-10 servings.

------------------------------------------------------------ ------------------------------------------------------------
No Fat Italian Dressing


1/4 cup lemon juice
1/4 cup cider vinegar
1/4 cup unsweetened apple juice
1/2 tsp. oregano
1/2 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. basil
1/8 tsp. thyme
1/8 tsp. rosemary

Combine all ingredients. Chill at least an hour or two to allow
herbs to blend.

Makes about 3/4 cup (6 servings).

------------------------------------------------------------ ------------------------------------------------------------
Cinnamon Oranges


2 oranges, the sweetest you can find
1 apple, sliced (optional)
1 Tbsp. cinnamon

Peel oranges, then slice crossways into rounds and arrange on a
pretty plate.

Add a few apple slices, if desired.

Lightly dust with cinnamon and serve immediately.

Makes 2 servings.

NOTE: This is a very simple dessert that is served in Morocco.
It also makes a good snack or breakfast food.

------------------------------------------------------------ ------------------------------------------------------------
Pumpkin Muffins

1 (14-oz.) can pure pumpkin puree (no sugar added)
2 ripe bananas, mashed
1 cup unsweetened applesauce
1/2 cup organic raisins (optional)
2 to 3 dashes pumpkin pie spice
1 tsp. vanilla extract
3 cups oat flour
1 tsp. baking soda
1 tsp. baking powder

Preheat the oven to 350 degrees F. Set out a silicone muffin
tray or 12 silicone baking cups.

In a large bowl, stir together the pumpkin, bananas,
applesauce, raisins (if using), pumpkin pie spice, and vanilla.
In a separate bowl, combine the oat flour, baking soda, and
baking powder.

Combine the wet and dry ingredients. Spoon the batter into the
muffin pan. Bake for 33 minutes. Set aside to cool for a few
minutes; they should pop out of the muffin pan very easily.

Makes 12 muffins.

NOTE: These muffins are best served warm!

Esselstyn, Rip.  My Beef with Meat.  p. 145.

------------------------------------------------------------ ------------------------------------------------------------
Plant Based Nachos


20 Baked Tortilla Chips (click here)
1/2 cup "Oat" Cheese Sauce with Mexican seasoning (click here)
1/2 cup 2-Minute Refried Beans (click here)
1/2 large tomato, chopped
1/2 cup frozen organic corn, thawed
2-3 green onions, chopped

Prepare the chips, sauce, and beans according to the recipe
instructions.

Put chips on two serving dishes.

Add the sauce, beans, tomato, corn, and onions in that order.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------
Vegetarian Chickpea Sandwich Filling


1 (15-oz.) can garbanzo beans, rinsed and drained
2 stalk celery, chopped
1/2 red onion, chopped or 2 green onions, chopped
1 medium carrot, grated (optional)
1/4 cup red bell pepper, chopped (optional)
1/4 cup chopped curly or Italian parsley (optional)
2 garlic cloves, minced
4 Tbsp. spicy brown mustard or Dijon mustard
4 Tbsp. lemon juice or vinegar
1 tsp. dried dill weed
Mrs. Dash Table Blend and pepper to taste

Drain and rinse chickpeas. Pour chickpeas into a medium size
mixing bowl and mash with a fork. Mix in celery, onion, carrot,
bell pepper, parsley, garlic, mustard (to taste), lemon juice,
dill, Mrs. Dash and pepper to taste.

Serve this tasty sandwich spread on crusty whole grain rolls or
pita bread, with lettuce and tomato. Other raw, chopped
vegetables can be substituted for the celery.

Makes 2 to 3 servings.

NOTE: Use a fork, pastry blender, or potato masher to mash the
chickpeas.

------------------------------------------------------------ ------------------------------------------------------------
Pumpkin Hummus

4 (6-inch) pitas (pocket bread), each cut into 8 wedges
1 (15.5-oz.) can chickpeas or garbanzo beans, rinsed and drained
3/4 cup canned pumpkin  (about half a 15-oz. can)
3 Tbsp. fresh lemon juice
1 Tbsp. water
1 clove garlic, finely chopped
1/2 tsp. Mrs. Dash Table Blend
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley
Sprinkle of paprika (optional)

Preheat oven to 425 degrees.

Place pita wedges on silicone mat lined baking sheet. Bake at
425 degrees for 6 minutes or until toasted.

Place chickpeas, pumpkin, lemon juice, water, garlic, Mrs. Dash
and pepper into food processor; cover. Blend for 1 minute or
until smooth. Additional water, a teaspoon at a time, can be
added if a smoother consistency is desired. Stir in parsley.
Spoon hummus into a serving bowl. Sprinkle with paprika, if
desired. Serve with pita wedges.

Makes 10 servings (serving size: about 3 Tbsp. hummus and about
3 pita wedges). Makes 2 cups hummus.

NOTE: Refrigerate in tightly covered container for up to 4
days. Hummus can be served with raw veggies cucumber slices,
baby carrots, cherry tomatoes, etc. or fresh fruit apple wedges,
pear wedges, grapes, etc. It is a little chunkier than a typical
store-bought hummus.

------------------------------------------------------------ ------------------------------------------------------------
Summer Water

1/2 English cucumber, sliced
1/2 lemon, sliced (leave the peel on if organic)
5-8 mint leaves (optional)
1 (64-oz.) mason jar with lid

Add sliced lemons and cucumbers to mason jar. Add mint leaves
and fill with water. Cover with lid and store in fridge
overnight or for about 4 hours before consuming.

------------------------------------------------------------ ------------------------------------------------------------
Angel Potatoes

1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 cup Healthy Homemade Hummus (click here)
6 small red potatoes
Dash of paprika or smoked paprika
Dash of hot sauce (optional)
1/4 tsp. Dijon mustard

Boil potatoes until fork-tender, then let cool completely.

Meanwhile, mix hummus, mustard, garlic and onion together,
stirring to combine. (Add hot sauce here if you prefer a spicy
angel potato.) Taste, adding more Dijon to taste, then set
aside.

Once potatoes cool, slice in half long-ways and use a little spoon or
melon baller to scoop out a small circle of the potato flesh (this is
your "egg").  Mix the scooped out bits into the hummus mixture,
mashing it all together well.  Spoon mixture into the scooped out
holes and garnish with paprika or smoked paprika.

Makes a dozen "angel eggs".

NOTE: These taste best when allowed to chill a while before
serving.

Adapted from recipe by Ann Esselstyn.

------------------------------------------------------------ ------------------------------------------------------------
Grape-sicles

Just take plump red (or green) grapes, pop them onto a skewer,
stick'em in the freezer for a couple hours and BAM,
Grape-sicles. A perfect alternative to the standard sugar-sicle!

------------------------------------------------------------ ------------------------------------------------------------
Family Pasta Sauce

2 Tbsp. balsamic vinegar
1 tsp. minced garlic
1 (28-oz.) can crushed tomatoes with puree
2 Tbsp. dried parsley
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. black pepper
1/2 tsp. crushed red pepper flakes (use more to make a spicier sauce)

Heat vinegar and saute garlic being careful not to brown the
garlic. Add can of tomatoes and then the spices. Stir well and
let simmer for 15 minutes.

Serve over pasta.

Use this sauce for almost anything that requires a tomato sauce:
lasagna, stuffed shells, baked ziti, etc.

------------------------------------------------------------ ------------------------------------------------------------
Basic BBQ Sauce

2 1/3 Tbsp. dried minced onion
1 (15-oz.) can tomato puree or tomato sauce
1 1/4 cups water
5 1/3 Tbsp. apple cider vinegar
3 1/2 Tbsp. low sodium Worcestershire sauce
3/4 tsp. Simply Organic All-Purpose Seasoning
1 3/4 tsp. paprika
1 3/4 tsp. chili powder
3/4 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp. ground cloves

Combine all ingredients in a saucepan. Over medium heat, bring
to a boil. Stir frequently until thickened. Store in the fridge.
Keeps very well.

------------------------------------------------------------ ------------------------------------------------------------
Healthy Homemade Hummus

1 (15-oz.) can chickpeas, rinsed and drained
2 cloves garlic, minced
2-3 Tbsp. fresh lemon juice
1/4 to 1 tsp. ground cumin (optional) *
1 tsp. Bragg Liquid Aminos or low-sodium tamari (low-sodium soy
          sauce works fine too) (optional) *
3 Tbsp. water or vegetable broth, as needed
Dash Mrs. Dash Table Blend (optional) **

Blend all the ingredients into a thick paste, using a small amount of
water as necessary to achieve desired consistency.  Makes 1   cups.

Variations: Customize by adding one or more of the following:
1 fresh jalapeno, seeded and chopped
1 roasted, seeded, and chopped red bell pepper
1 cup fresh spinach
Several chopped green onions
1/4-1/2 tsp. smoked paprika
1/8 to 1/2 tsp. chipotle chili powder or cayenne pepper
1/2 cup chopped parsley or cilantro
1/2 pkg. Melissa's Peeled and Steamed Ready to Eat Baby Beets,
          chopped

Serving suggestion: Spread a thick layer inside a pita. Top
with cucumbers, tomatoes, shredded carrots, squash, really any
veggies you have on hand would work. Serve with a side of canned
black-eyed peas (drained and rinsed) warmed in water or veggie
broth and topped with some hot sauce.

From THE ENGINE 2 DIET by Rip Esselstyn. c2009.
*McDougall recipe does not include this item.
** McDougall recipe includes "dash sea salt." Esselstyn recipe
does not.

NOTE: Other pita vegetables are baby spinach and roasted red
peppers. To change the hummus flavor, leave out the cumin and
add 1/2 tsp. smoked paprika and 1 1/2 tsp. hot sauce.

------------------------------------------------------------ ------------------------------------------------------------
Ketchup

6-oz. tomato paste
2/3 cup apple cider vinegar
1/3 cup water
2 Tbsp. onions
2 cloves garlic
Mrs. Dash Table Blend, to taste
1/8 tsp. ground allspice
1/8 tsp. ground cloves
1/8 tsp. pepper

Combine ingredients in food processor and blend until the onion
disappears. Spoon mixture into an airtight container and store
in the refrigerator.

------------------------------------------------------------ ------------------------------------------------------------
Mushroom Rice Bowl

2 cups brown rice, rinsed and drained
1 (16-oz.) bag frozen green peas
16-oz. baby bella mushrooms, sliced
1 bunch green onions, sliced
2 cloves garlic, minced

In a large saucepan over high heat, bring the rice and 3 1/2
cups water to a boil. Reduce the heat, cover, and simmer gently
until the water is absorbed, about 45 minutes. Fluff with a fork
and serve hot.

Meanwhile, cook the frozen green peas in a saucepan according to
package directions.

Heat 2 Tbsp. water or low sodium vegetable broth in a large
skillet over high heat. Add the mushrooms in a single layer,
stir well, and cook until the mushrooms release their liquid,
and then brown, about 5 minutes more. Stir a few times along the
way, but don't overdo it; you want the mushrooms to be deeply
browned on both sides. Stir in the onions about 5 minutes before
the mushrooms finish cooking. Stir in the garlic and cook for 20
seconds more.

Put individual servings of rice on plates or bowls. Add green
peas and the mushroom mixture to the top.

Makes 4 servings.

NOTE: Brown rice can be cooked with half water and half low
sodium vegetable broth for more flavor.

------------------------------------------------------------ ------------------------------------------------------------
Mexican Rice Bowl

Cooked brown rice
Basic Taco/Fajita Seasoning (click here)
Cooked black beans
Cooked frozen organic corn
Diced tomatoes
Diced red onion
Chopped cilantro/parsley
Fresh lime juice
Low sodium salsa (optional)

Add taco seasoning to cooked brown rice. Put brown rice in a
bowl or plate. Top with black beans, corn, tomatoes, onion, and
cilantro/parsley. Squeeze fresh lime juice over the entire dish.
Add a spoon of salsa, if desired. Serve warm.

NOTE: Make individual bowls so everyone can add their favorite
toppings.

------------------------------------------------------------ ------------------------------------------------------------
Chickpea and Broccoli Bowl

3 cups cooked quinoa, brown rice, or other grain (made from 1 cup
          uncooked grain)
2 medium onions, chopped
4 cloves garlic, minced
2 tsp. cumin seeds
2 (15-oz.) cans chickpeas, rinsed and drained
1/4 cup water
2 tsp. smoked Spanish paprika, hot or mild
1/2 tsp. ground cumin
Simply Organic All-purpose Seasoning
1 large bunch broccoli, cut into small florets
1 cup baby carrots or sliced carrots

Make sure you have 3 cups cooked quinoa or other grain on-hand.
If not, cook 1 cup according to package directions.

Cook the chickpeas: Heat a large saucepan. Add the onions and
cook until they soften and begin to brown, about 5 minutes. (Add
water by the tablespoon if necessary to prevent sticking.) Add
the garlic and cumin seeds and cook 1-2 minutes, until fragrant.
Add the chickpeas, water, paprika, and cumin. Stir well, cover,
and cook on low, stirring often, for 10-15 minutes. (Most of the
liquid will evaporate, but if they get too dry, add water by the
tablespoon.) Check seasoning and add all-purpose seasoning to
taste.

While the chickpeas are cooking, steam the broccoli and carrots for
about 5 minutes, until tender but still brightly colored.

Assemble the bowl with grain on the bottom and chickpeas and
vegetables on top.

Makes 6 regular servings or 4 large servings.

------------------------------------------------------------ ------------------------------------------------------------
Easy Fried Rice With Veggies

3 Tbsp. cooking liquid (water, broth, etc.)
2 Tbsp. low sodium soy sauce
16-oz. frozen stir-fry vegetables, thawed
3 cups cooked brown rice
1/2 tsp. granulated garlic (optional)
1/2 tsp. ground ginger (optional)

Heat skillet over medium heat, add cooking liquid and swirl to coat
pan.

Add veggies, cook, stirring often, for 1-2 minutes.

Add rice, cook for 10 minutes, and stir often until rice is light
brown.

Add soy sauce, stir to coat rice. Add garlic and ginger, if
desired. Stir. Serve warm.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Stuffed Baked Potatoes

4 baking potatoes
1 (15-oz.) can black beans, undrained
1 small red onion, diced
1/2 cup roasted red peppers, diced
1 (8-oz.) container sliced mushrooms
2 cloves garlic, minced
2 tomatoes, diced
1 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. pepper
1/2 tsp. basil
Balsamic vinegar

Preheat oven to 400 degrees F. Scrub and wash potatoes and pierce with
a fork in several places. Bake for 45 to 60 minutes depending on
size of potatoes, until they are done.

In a small bowl mix diced tomatoes, 1/2 tsp. all-purpose
seasoning and basil. Set this aside for garnish on top of beans.

In a skillet saute red onion and mushrooms in 1/3 cup of water
for about 4 minutes. Add black beans, garlic, 1/2 tsp.
all-purpose seasoning, pepper and roasted red pepper. Heat for
another 4 to 5 minutes until mixture is well heated.

In a serving plate, cut potato lengthwise and ladle bean
mixture and then about 1/2 cup of tomatoes on the top. Drizzle
good quality balsamic vinegar on top and serve.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Mushroom Stuffed Baked Potato

1/2 recipe of Garlicky Mushrooms (click here)
6 medium baking potatoes
1 tsp. Simply Organic All-Purpose Seasoning
Dash of freshly ground black pepper
1/2 cup unsweetened applesauce

Wash and then pierce potatoes with a fork. Do not grease or
wrap in foil. Bake for 1 hour at 400 degrees F.

Prepare the Garlicky Mushrooms according to recipe
instructions. Set aside.

Remove potatoes from the oven, hold them in your hand with a
potholder and cut away the top. Remove the potato insides with a
spoon, being careful to keep the skin whole. Combine the potato
pulp with the all-purpose seasoning, pepper and applesauce and
mash until fluffy with no lumps. Then add the mushrooms.

Put this mixture back into the potato skin. It will fill the
skin and be mounded on the top. Bake 20 minutes more at 300
degrees F. to heat through.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Chili Topped Potatoes with Corn Salsa

6 large russet potatoes, scrubbed
2 (15-oz.) cans pinto beans, drained and rinsed
1 cup low sodium salsa
1 (4-oz.) can chopped green chilies
1 small onion, chopped
1-2 cloves garlic, minced
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground red pepper
Simply Organic All-Purpose Seasoning and pepper to taste
Corn Salsa: 1 1/2 cups frozen organic corn
          1 tomato, chopped
          1/4 cup chopped fresh cilantro/parsley, divided
          4 scallions, (green and white parts), chopped
          1 lime, juiced

Preheat the oven to 400 degrees. Pierce each potato several
times with a fork. Place the potatoes on the rack in the oven
and bake for about 60 minutes or until tender.

In a saucepan, stir together the beans, salsa, chilies, onions,
garlic, chili powder, cumin, red pepper and half of the
cilantro/parsley. Add all-purpose seasoning and pepper to taste.
Cook over low heat, stirring occasionally, for 15 minutes.

In a separate bowl, stir together the tomato, corn, scallions,
remaining cilantro/parsley and lime juice.

To serve, split potato down the center with a knife and fill
with chili. Top with corn salsa.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Black Bean and Corn-Topped Potatoes

4 (6-oz.) baking potatoes, baked
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1 (15-oz.) can no-salt-added black beans, rinsed and drained
1 1/2 cups frozen whole-kernel organic corn
1 1/2 cups fresh low-sodium salsa
1/4 cup chopped fresh cilantro/parsley

While potatoes bake, heat a large skillet over medium-high
heat. Coat pan with a little water. Add onion and next 3
ingredients; saute 3 minutes. Reduce heat to low. Add beans,
corn, and salsa; cook 4 minutes or until thoroughly heated.

Split potatoes lengthwise, cutting to, but not through, other
side. Fluff with a fork. Spoon about 1 cup bean mixture over
each potato. Top each serving with cilantro/parsley.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Barbecue Bean Sloppy Joes on Baked Potatoes

1 onion, chopped
1 bell pepper, chopped
1/4 cup low sodium vegetable broth
3 cups cooked brown rice
2 (15-oz.) cans pinto beans, undrained
3/4 cup Basic BBQ Sauce (click here)
1 1/2 Tbsp. chili powder

Place the onion and bell pepper in a saucepan with the
vegetable broth. Cook, stirring occasionally until vegetables
soften slightly, about 3 minutes. Add remaining ingredients and
cook for about 12 minutes, until well heated. Serve over baked
potato.

NOTE: This is a Mary McDougall recipe. The original recipe
calls for this to be served on buns.
------------------------------------------------------------ ------------------------------------------------------------
Old Bay Seasoning

Old Bay Seasoning

2 Tbsp. bay leaf powder  (use mortar and pestle or small spice
          grinder)
2 Tbsp. celery seeds
1 Tbsp. dry mustard
2 tsp. ground black pepper
2 tsp. ground ginger
2 tsp. sweet paprika or smoked paprika
1 tsp. white pepper
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground mace
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon

Combine all ingredients in an airtight jar; mix thoroughly.

Keep sealed until ready to use.

Makes about 1/2 cup.

NOTE: This seasoning can be used in recipes for potato salad,
potatoes, and other vegetables.
------------------------------------------------------------ ------------------------------------------------------------
Zesty Salt Substitute

3 Tbsp. dried oregano
3 Tbsp. garlic powder
1 1/2 Tbsp. paprika
1 1/2 Tbsp. mustard powder
2 tsp. dried thyme
1 tsp. onion powder
1/2 tsp. ground dill

Grind in food processor or coffee grinder and store in sealed
container until ready for use.
------------------------------------------------------------ ------------------------------------------------------------
Spicy Salt Substitute

6 tsp. onion powder
3 Tbsp. paprika
2 tsp. ground oregano
2 tsp. white pepper
2 Tbsp. mustard powder
1 tsp. chili powder
1 Tbsp. garlic powder

Grind in food processor or coffee grinder and store in sealed
container until ready for use.
------------------------------------------------------------ ------------------------------------------------------------
Cajun Seasoning

2 Tbsp. sweet paprika
2 Tbsp. granulated garlic powder
1 Tbsp. cayenne pepper
1 Tbsp. chili powder
1 Tbsp. black pepper
1 Tbsp. dried oregano or marjoram
1 Tbsp. granulated onion powder
1/2 Tbsp. ground nutmeg (optional)

Mix to combine and store in an airtight container.

Makes 1/2 cup.
------------------------------------------------------------ ------------------------------------------------------------
Salt Free Creole Seasoning

3 Tbsp. granulated onion
3 Tbsp. granulated garlic
1/2 tsp. white pepper
2 Tbsp. black pepper
2 Tbsp. thyme
2 Tbsp. basil
2 Tbsp. oregano
1 tsp. cayenne
1 Tbsp. paprika
Pinch dry mustard

Mix all ingredients and store in airtight jar. It is great for
seasoning rice, soups and stews, or anything that needs a flavor
boost.
------------------------------------------------------------ ------------------------------------------------------------
Garam-Masala (Indian Curry Spice Mix)

4 tsp. ground coriander
1 tsp. pepper
2 tsp. ground cumin
1 tsp. ground cloves
1 tsp. ground cinnamon

Mix together. Store in tightly covered jar.

Makes about 3 Tbsp.
------------------------------------------------------------ ------------------------------------------------------------
Chili Powder (Low Sodium)

3 Tbsp. paprika
2 tsp. finely crushed oregano
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garlic powder
1/4 tsp. cayenne pepper

Mix all ingredients together thoroughly and use in place of
chili powder.

Makes 4 Tbsp. This recipe contains no salt. Most bought chili
powder does contain salt.
------------------------------------------------------------ ------------------------------------------------------------
Lemon Herb Seasoning

4 1/2 Tbsp. dried basil
3 3/4 Tbsp. dried oregano
1 1/2 Tbsp. black pepper
1 1/2 Tbsp. onion powder
1 1/2 Tbsp. whole celery seeds
1 1/4 Tbsp. powdered basil
1/2 tsp. garlic powder
1/2 tsp. fresh lemon rind, grated

Combine all ingredients in medium bowl. Toss gently with spoon
until well blended. Store in an airtight container in a cool,
dry, dark place for up to six months.

Makes about 3/4 cup.
------------------------------------------------------------ ------------------------------------------------------------
Tuscan Herb Spice Mix

2 Tbsp. dried basil
2 Tbsp. dried marjoram
1 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. thyme
1 Tbsp. rosemary
1 Tbsp. crushed red pepper flakes

Mix all of the spices together until well blended.  Store in a tightly
capped jar and use as needed.

Makes about 3/4 cup spice mix.

NOTE: This spice mix can be added to pasta sauce and roasted
vegetables. It can also be used to make vinaigrette dressing by
adding 1/2 tsp. of the spice mix to 1/4 cup balsamic vinegar.
Stir and let sit about 10 minutes. Makes about 2 servings.
------------------------------------------------------------ ------------------------------------------------------------
Italian Seasoning

3 Tbsp. dried basil
3 Tbsp. dried oregano
3 Tbsp. dried parsley
1 Tbsp. granulated garlic
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried rosemary
1/4 tsp. black pepper
1/4 tsp. red pepper flakes

Mix all ingredients in a spice grinder or put in a small bowl
and crush with the back of a spoon. Store in an airtight jar for
up to 6 months.
------------------------------------------------------------ ------------------------------------------------------------
Ranch Style Seasoning

1 tsp. dried parsley
1/4 tsp. ground black pepper or to taste
1/4 tsp. Mrs. Dash Table Blend
1/2 tsp. dill weed
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. dried thyme or basil

In a small bowl, stir together the parsley, pepper, Mrs. Dash,
dill, garlic powder, onion powder and thyme. Use as a substitute
for one packet of Ranch Dressing Mix in recipes for croutons,
baked potato fries, vegetables, etc.
------------------------------------------------------------ ------------------------------------------------------------
Chipotle Rub

1 Tbsp. chipotle chile powder
1 Tbsp. sweet or hot paprika
1 1/2 tsp. garlic powder
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. smoked paprika

In a small bowl combine the rub ingredients.

Use on vegetables that are roasted in the oven.
------------------------------------------------------------ ------------------------------------------------------------
Basic Taco/Fajita Seasoning

1 Tbsp. chili powder
1 1/2 tsp. cumin  (more if desired)
1 tsp. black pepper
1/4 tsp. Mrs. Dash Table Blend (optional)
1/2 tsp. paprika (or smoked paprika)
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes (or pinch of cayenne, to taste)

Combine all ingredients and store in an airtight container.

This will replace one whole taco or fajita seasoning packet you would
buy in the store.
------------------------------------------------------------ ------------------------------------------------------------
Chiles in Adobo Sauce

For each whole chipotle chile called for in a recipe, combine:
          3/4 tsp. chipotle powder
          1/4 tsp. red wine vinegar
          1/4 tsp. tomato paste

For every teaspoon of adobo sauce, combine:
          1/8 tsp. chipotle powder
          1/2 tsp. red wine vinegar
          1/2 tsp. tomato paste
------------------------------------------------------------ ------------------------------------------------------------
Smoked Paprika Chickpeas

1 (15-oz.) can garbanzo (chickpeas) beans, rinsed and drained
Garlic powder
Smoked paprika

Preheat oven to 400 degrees F. Line a baking sheet with
unbleached parchment paper or a silicone baking mat.

Sprinkle beans liberally with garlic and paprika.

Spread beans on baking sheet, leaving space between the beans
so they'll crisp.

Watch closely, remove when crispy, about 40 minutes.

Use as a snack or serve on salad greens.
------------------------------------------------------------ ------------------------------------------------------------
Old Bay Chips

3 russet potatoes (1 1/2 lb. total), scrubbed well
1 1/2 tsp. Old Bay Seasoning (click here)

Heat oven to 375 degrees F. Prepare 2 large baking sheets with
silicone baking mats.

Using a mandolin, cut half of potatoes (with skin) into very
thin (1/16 inch) slices. Arrange in single layer on prepared
pans.

Using a small sieve, sprinkle half of the seasoning over top.

Bake in upper and lower thirds of oven until crisp and golden
brown, about 20 minutes. Transfer to cooling racks.

Repeat process with remaining ingredients.

Makes about 96 chips (8 servings).
------------------------------------------------------------ ------------------------------------------------------------
Basil Watermelon Mojito

1 cup watermelon
1/2 cup frozen red or green grapes
Small handful of fresh basil
Pinch of cayenne (optional)

Scoop out watermelon into a blender; add frozen grapes and
basil. Blend until smooth. This should only take a few seconds
in the blender.

Sprinkle cayenne moderately and serve in chilled glasses.

Garnish with a sprig of basil for presentation.
------------------------------------------------------------ ------------------------------------------------------------
Tomato Seasoning

1 tsp. Simply Organic All-Purpose Seasoning
1/4 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. cayenne

Grind up together in a mortar/pestle. Sprinkle on fresh
homegrown tomatoes. Store in a covered container.
------------------------------------------------------------ ------------------------------------------------------------
Montreal Steak Seasoning

2 Tbsp. paprika
2 Tbsp. crushed black pepper
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 Tbsp. crushed coriander
1 Tbsp. dill
1 Tbsp. crushed red pepper flakes

Combine spices and mix well. Store in a sealed container.

Makes about 1/2 cup.
------------------------------------------------------------ ------------------------------------------------------------
Pumpkin Pie Spice

1/4 cup cinnamon
1 tsp. ground ginger
2 tsp. nutmeg
2 tsp. allspice powder
1/2 tsp. cloves powder (optional)

Blend spices together until well mixed. Store in a covered
container until ready to use.
------------------------------------------------------------ ------------------------------------------------------------
Poultry Seasoning

1 Tbsp. dried rosemary
1 Tbsp. dried thyme
1 Tbsp. dried sage
1 Tbsp. dried marjoram (or oregano)
1 Tbsp. dried parsley (or basil)

Grind the dried herbs with a mortar and pestle until they are
course, but not powdered. Store in a tightly covered container
until ready to use.
------------------------------------------------------------ ------------------------------------------------------------
Greek Seasoning

1 1/2 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried minced onion
1/4 tsp. dried minced garlic
1/2 tsp. mint (optional)

Combine ingredients in a small bowl. Store in an airtight
container in a cool, dry place up to 6 months.
------------------------------------------------------------ ------------------------------------------------------------
Lime Pepper

4 tsp. granulated lime zest
4 tsp. ground black pepper

Combine the ingredients in an airtight jar. Shake to mix. Use
in recipes where you would use lemon pepper and add Zesty Salt
Substitute to taste. (click here)

NOTE: To make your own dried lime zest: zest your limes with a
small-mesh grater and either leave the zest out to dry naturally
or put it in a 200 degree F. oven for an hour or two, until it
hardens up, then crush it with a mortar and pestle until it's
small enough to use as a spice.
------------------------------------------------------------ ------------------------------------------------------------
Sweet Curry Powder

3 tsp. turmeric
2 tsp. coriander
1 1/2 tsp. cumin
1 tsp. cinnamon
1 tsp. ginger
3/4 tsp. yellow mustard
1/2 tsp. white pepper  (hard to find.  Omit if necessary.)
1/2 tsp. fenugreek
1/2 tsp. cardamom
1/2 tsp. cloves
1/2 tsp. nutmeg
1/8 tsp. cayenne pepper
1/4 tsp. black pepper

Place all ingredients (all are ground spices) in a bowl.

Mix thoroughly.

Store in an airtight container.

Makes about 1/4 cup.
------------------------------------------------------------ ------------------------------------------------------------
No Salt Seasoned Salt Mix

1 1/2 tsp. garlic powder
3/4 tsp. dried thyme leaves
1/2 tsp. dried oregano
1 1/2 tsp. onion powder
1 1/4 tsp. paprika
1 tsp. celery seed
1 1/2 tsp. white pepper
1 1/2 tsp. dry mustard
1 tsp. dried lemon peel
1 tsp. ground black pepper

Whisk together garlic powder, thyme leaves, oregano, onion
powder, paprika, celery seed, white pepper, dry mustard, lemon
peel, and black pepper in a small bowl until well-combined.

Funnel into a dry glass container and seal tightly. Store away
from heat and light. Use within 6 months for best flavor.

Mix makes a great kitchen gift.

Yield: about 1/4 cup.
------------------------------------------------------------ ------------------------------------------------------------
Herb Blend for Dips and Spreads

3 tsp. dried minced onion
2 tsp. dried basil, crushed
2 tsp. dried oregano, crushed
2 tsp. dried thyme, crushed
2 tsp. dried parsley, crushed
1 tsp. garlic granules
1 tsp. dried tarragon, crushed
1 tsp. dried rosemary, crushed

Combine all ingredients in an airtight container.

Add about a tablespoon or so to a hummus recipe for seasoning.

Makes about 1/4 cup.
------------------------------------------------------------ ------------------------------------------------------------
Bouquet Garni Seasoning

1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1/2 tsp. ground bay leaves

Combine parsley, thyme, oregano, rosemary, basil, and bay leaves;
store in an airtight container.

Makes 3 tablespoons.
------------------------------------------------------------ ------------------------------------------------------------
Apple Pie Spice

2 Tbsp. ground cinnamon
1/2 Tbsp. allspice
1 tsp. nutmeg
1 tsp. ginger
Optional: add 1/2 tsp. grated dried lemon peel to add some
          brightness

In a small bowl, mix together all ingredients.

Pour into an airtight container and it will last for months.

Use 1/4 tsp. homemade apple pie spice for every 1 cup sliced
apple chunks heated in the microwave.
------------------------------------------------------------ ------------------------------------------------------------
Vegetable Herb Blend

1 tsp. celery seed
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 Tbsp. dried basil

Mix ingredients together and either grind all at once, or grind
what is needed in a mortar and pestle just before using.

This is good over cooked vegetables.
------------------------------------------------------------ ------------------------------------------------------------
Vegetable Broth Blend

2 Tbsp. celery seeds
4 Tbsp. dried parsley
6 tsp. garlic powder
6 tsp. dried summer savory
2 tsp. dried marjoram
2 tsp. dried thyme
1 tsp. onion powder
1 tsp. ground black pepper
1 tsp. turmeric
1 tsp. dried sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dill weed

Mix together and store in airtight container.

To make a cup of broth for sipping, use one teaspoon with one
cup of boiling water. You can also add to soups and stews as a
seasoning.

Makes about 3/4 cup.
------------------------------------------------------------ ------------------------------------------------------------
Herbal Thai Seasoning Mix

4 Tbsp. dried mint
2 Tbsp. dried lemon zest
4 tsp. ground white pepper
2 tsp. ground black pepper
2 tsp. dried lemongrass
1/4 tsp. ground cumin
1/2 tsp. cayenne powder

Mix and grind finely in a blender or grinder. Store in an
airtight jar, away from heat and light.

Makes about 1/2 cup.

------------------------------------------------------------ ------------------------------------------------------------
Better Than Salt Mix

3 dried bay leaves, broken up
4 Tbsp. onion powder
4 Tbsp. dried oregano leaves
1 Tbsp. dried lemon zest
4 tsp. ground dried savory
4 tsp. garlic powder
4 tsp. dried basil
4 tsp. dried marjoram
2 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme leaves
1 tsp. ground black pepper

Grind everything fine, or crush to a coarse powder with a
mortar and pestle. Use in a large-holed shaker, and store in an
airtight container away from heat and light.

Makes about 1 cup.

------------------------------------------------------------ ------------------------------------------------------------
Herbes de Provence

4 Tbsp. dried thyme
2 Tbsp. dried marjoram
1 Tbsp. dried rosemary
1 Tbsp. dried savory
2 tsp. dried lavender flowers
1 tsp. fennel seeds

Mix well and store in an airtight container, away from light
and heat.

This is a classic French blend, good in anything with tomatoes.

Makes about 1/2 cup.

------------------------------------------------------------ ------------------------------------------------------------
Orange Lemon Vinaigrette

1/2 cup white wine vinegar
4 Tbsp. lemon juice
4 Tbsp. orange juice
Grated rind of 1 lemon
1/2 tsp. French mustard
Pinch granulated garlic
Freshly ground black pepper

Place all ingredients in a bowl, and mix thoroughly. Keep in
the fridge and use within 2 days.

Makes about 1 cup.

------------------------------------------------------------ ------------------------------------------------------------
Apple Herb Salad Dressing

1 cup apple juice
1/4 cup apple cider vinegar
1/4 tsp. dried basil
1/3 tsp. dried oregano
1/4 tsp. Simply Organic All-Purpose Seasoning, or to taste

Whisk together the apple juice, cider vinegar, basil, oregano,
and all-purpose seasoning.

Refrigerate in a jar with a tight fitting lid for at least 2
hours; shake before serving.

Makes 1 1/4 cups.

------------------------------------------------------------ ------------------------------------------------------------
Strawberry Balsamic Dressing

2/3 cup sliced strawberries
1/4 cup balsamic vinegar
1/2 shallot, chopped
2 tsp. fresh thyme leaves (1 tsp. dried thyme)
1 1/4 tsp. Dijon mustard
1/4 tsp. ground black pepper

Combine all ingredients and 1/4 cup water in a blender and
blend until very smooth.

Makes about 1 cup to serve 8.

NOTE: This flavorful fat-free salad dressing is great over
spinach and arugula, and it's also delicious as a dip for pear
or apple wedges or raw vegetables.

------------------------------------------------------------ ------------------------------------------------------------
Oil-Free Blueberry Vinaigrette

1/2 cup fresh blueberries
1 Tbsp. red wine vinegar
1 Tbsp. water
1/8 tsp. onion powder
Dash of black pepper

Add all ingredients to a blender/food processor and whiz until smooth.

Allow to rest for a few minutes to congeal.

NOTE: This salad dressing is good on spinach, mixed greens, red
onions, blueberries, and sliced nectarines.

------------------------------------------------------------ ------------------------------------------------------------
Balsamic Vinaigrette

1/2 cup water
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
6 pitted, chopped dates
4 cloves garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. onion powder
Simply Organic All-Purpose Seasoning, to taste
1/2 tsp. ground black pepper

Put ingredients in a blender and blend until smooth.

It should store 4-5 days in the fridge.

------------------------------------------------------------ ------------------------------------------------------------
Pumpkin Pie Mousse

1 cup canned pumpkin
1 tsp. cinnamon
2/3 cup Banana Milk (click here)
4 ice cubes (optional)
4-6 dates, chopped

Whip all ingredients in a blender until a smooth pudding consistency
is achieved.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------
Thanksgiving Bean Burger

1 (15-oz.) can cannellini beans, rinsed and drained
1 (15-oz.) can great northern beans, rinsed and drained
1 cup dry rolled oats
1 cup cooked brown rice
2 tsp. poultry seasoning
1/2 tsp. Simply Organic All-Purpose Seasoning
2 Tbsp. mustard
2 Tbsp. low sodium vegetable broth
Healthy Homemade Cranberry Sauce, optional burger topping (click here)

In a large bowl, mash beans with a potato masher. Add all other
burger ingredients and stir to combine well.

Divide mixture into eight equal portions. Shape each portion
into a burger. Place burgers on a plate in the refrigerator for
at least 20 minutes.

Grill burgers on a preheated George Foreman grill for about 10
minutes. Top each burger with about 2 Tbsp. cranberry sauce for
a holiday taste.

Makes 8 burgers.

------------------------------------------------------------ ------------------------------------------------------------
Southern Cornbread Stuffing

2 cups chopped onions (part chopped green onions can be used)
2 cups chopped celery
1/4 cup chopped fresh parsley
1 (12-oz.) pkg. mushrooms, sliced
1 recipe Easy Cornbread Muffins (click here)
          or 12 cups dried out Ezekiel 4:9 Low Sodium Sprouted
          Grain Bread or a combination of the two
1 tsp. poultry seasoning
Mrs. Dash Table Blend to taste
1 1/2 tsp. sage
1 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. marjoram
4 cups low sodium vegetable broth

Prepare the Easy Cornbread Muffins the day before making
stuffing and dry out in the oven overnight (see NOTE below).

Saute onion, celery, mushrooms, and parsley in a little of the
veggie broth. The vegetables will give off juices as they cook.

Pour sauteed veggies over breadcrumbs in a very large mixing bowl.
Add all seasonings and toss together.

Pour in the rest of the broth to moisten.

Pack stuffing lightly into crockpot, and cover. Set on HIGH for
45 minutes; reduce to LOW and cook for 4 hours.

Optional method: Put stuffing into a caserole dish.
Cover and bake at 350 degrees F. for 30 minutes. Remove the lid
and bake an additional 10-15 minutes or until lightly browned on
top.

Makes 8 large servings.

NOTE: Heat the oven to 275 degrees F. and arrange a rack in the
middle. Using your hands, crumble the cornbread into pieces no
larger than 3/4 inch onto a rimmed baking sheet. Spread into an
even layer and bake for 15 minutes. Turn off the oven and let
the cornbread dry out inside the oven overnight. The next day,
transfer the cornbread to a very large mixing bowl and continue
with recipe.

------------------------------------------------------------ ------------------------------------------------------------
Three Sisters Harvest Stew

1 medium onion, chopped
2 cloves garlic, chopped
1 jalapeno chili pepper, seeded and minced
1 (15-oz.) can no-salt-added beans (kidney, pinto or black), drained
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
2 cups frozen organic corn kernels
2-4 cups low sodium vegetable broth
2 (10-oz.) bags Earthbound Farm Organic Butternut Squash  (3 cups)
2 tsp. ground cumin
1 1/2 tsp. chili powder or to taste
1 (15-oz.) can no-salt-added fire roasted diced tomatoes
1/2 cup low sodium salsa
1/2 tsp. smoked paprika
1 tsp. dried oregano
1/8 tsp. ground black pepper
5-oz. fresh baby spinach

Heat 2 tablespoons water or broth in a soup pot. Add the onion
and saute until tender. Add the garlic and jalapeno and continue
to saute for an additional minute or until tender.

Add remaining ingredients EXCEPT spinach -- using 2 cups of
vegetable broth to start. Bring to a boil, reduce heat,
partially cover with lid and simmer until all the vegetables are
tender, about 35-40 minutes.

Add additional broth -- up to 2 cups if needed to achieve
desired consistency. Stir in spinach and heat until wilted.

Serve with baked corn tortilla chips if desired.

Makes 4 huge servings.
------------------------------------------------------------ ------------------------------------------------------------
Portabella Pumpkin Spaghetti

1 lb. whole grain spaghetti, cooked to package directions
2-3 portabella mushrooms, cubed
1-2 heirloom tomatoes, diced
1/2-3/4 cup tomato sauce
1/2 cup canned pumpkin
1/4 cup diced onion
1/4 cup low sodium vegetable broth
2 Tbsp. Italian seasoning
Simply Organic All-Purpose Seasoning and fresh cracked black pepper
          to taste

Cook spaghetti according to package directions.

While pasta is cooking, line a skillet with a thin layer of
water and saute onion over medium-high until translucent.

Add portabella mushrooms and saute until water is completely
absorbed.

Stir, and add vegetable broth to de-glaze the pan.

Lower the heat to low medium and stir in diced heirloom
tomatoes, pumpkin, tomato sauce, Italian seasoning and
all-purpose seasoning and pepper to taste and let simmer 5-10
minutes.

Serve over drained pasta.

Makes 6-8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Healthy Green Bean Casserole

2 Tbsp. cooking liquid (water, broth, etc.)
1 cup onion, chopped fine
1-2 garlic clove(s), minced
1 1/2 cups chopped celery
2 cups shredded carrots
1 pound green beans (fresh or frozen)
1 tsp. dried basil
1 pinch Mrs. Dash Table Blend
1 pinch black pepper
4 Tbsp. low sodium vegetable broth

Steam the green beans until just tender or prepare frozen green
beans according to package directions.

Heat the cooking liquid in a skillet and saut the chopped onion
and garlic, stirring constantly. Add the celery and carrot and
saut for 4 minutes more, stirring constantly.

Add the cooked green beans, basil, Mrs. Dash, and pepper. Pour
in vegetable broth if mixture seems dry. Cover and simmer for 5
minutes. Serve warm.

Serves 4 to 6.

------------------------------------------------------------ ------------------------------------------------------------
Jeff Novick Roasted Brussels Sprouts

1 lb. frozen petite Brussels sprouts

Heat oven to 450 degree F.

Layer frozen Brussels sprouts on glass baking dish in single
layer. Cook until roasted--about 20 minutes. Stir halfway
through cooking.

(You can thaw them first in the fridge and broil them and they take
even less time.)

Drizzle 2-3 Tbsp. balsamic vinegar over Brussels sprouts and serve.

Makes about 4 servings.

Jeff Novick recipe.

------------------------------------------------------------ ------------------------------------------------------------
Fingerling Potatoes with Herb Vinaigrette

2 pounds red or yellow fingerling potatoes (small new potatoes),
          scrubbed and halved
1/3 cup fresh lemon juice
3/4 tsp. thyme leaves
1 tsp. basil leaves
1/2 tsp. oregano leaves
1 Tbsp. shallots, finely chopped
1/3 cup vinegar (balsamic, white wine, red wine, etc.)
1 tsp. Dijon mustard, grainy style
Mrs. Dash Table Blend and freshly ground black pepper

Place potatoes in a medium pot and cover with cold water by
about an inch. Bring to a boil. Lower the heat to a simmer and
let simmer until the potatoes are fork tender, about 6-8
minutes.

While potatoes are cooking, prepare the herb vinaigrette. In a
small bowl, whisk together the lemon juice, thyme, basil,
oregano, shallots, vinegar, and mustard.

Strain potatoes from the water and place them in a large bowl.
Sprinkle the potatoes generously with Mrs. Dash and pepper. Add
the herb vinaigrette. Gently toss until all potatoes are coated
with the vinaigrette. Let sit for at least 10 minutes before
serving.

Serve slightly warm, room temperature, or chilled.

Yield: Serves 6-8.

------------------------------------------------------------ ------------------------------------------------------------
Healthy Homemade Cranberry Sauce

1 (12-oz.) bag fresh cranberries
Chopped dates, amount depends on how sweet you want it
          (about 6 large dates)
1 chopped apple (optional)

Add cranberries, dates and apple to about a half cup of water
in a pot on the stovetop and heat until boiling. Simmer for
about ten minutes until the cranberries pop and the sauce
thickens, stirring often. May be served hot or cold.

------------------------------------------------------------ ------------------------------------------------------------
Hot Spiced Pineapple Tea

2 cups water
2 cups pineapple juice
1 tsp. whole cloves
2 sticks cinnamon  (plus extra for garnish)
1 lemon, halved and sliced

Heat water and pineapple juice in a saucepan until it boils.
Add cloves, cinnamon, and lemon and lower heat. Simmer 10
minutes over medium heat. Remove cloves and cinnamon and serve
hot.

Garnish each mug with a cinnamon stick.

Makes 5 servings.

------------------------------------------------------------ ------------------------------------------------------------
Banana Milk

1 large ripe banana, peeled and sliced
1 cup water
1/2 tsp. vanilla extract (optional)

Blend all ingredients in a blender or food processor until smooth.

Serve over hot or cold cereal.

Makes 1 1/2 cups.

------------------------------------------------------------ ------------------------------------------------------------
Garlic Toast

1/3 cup red wine vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. smoked paprika
Ezekiel 4:9 Low Sodium Whole Grain Bread
Parsley flakes
Black pepper

Preheat broiler to 500 degrees F.

In a salad shaker or jar with a tight-fitting lid, add the
vinegar, garlic powder, onion powder, basil, oregano, and smoked
paprika. Shake until well mixed.

Brush dressing on Ezekiel 4:9 Low Sodium Whole Grain Bread
slices and arrange them on a baking sheet.

Place baking sheet on middle shelf of oven below broiler area.
Broil for 3-4 minutes watching to make sure that they get crisp
but not burned.

Sprinkle slices with parsley flakes and black pepper before
serving.

Makes 8-10 garlic toast slices.
------------------------------------------------------------ ------------------------------------------------------------
Quick and Easy Garlic and Herb Croutons

8-10 slices Ezekiel 4:9 Low Sodium Sprouted Grain Bread
1/4 cup low sodium vegetable broth
Granulated garlic
Onion powder
Parsley flakes
Thyme or Sage

Preheat oven to 450 degrees F.

Brush one side of the pieces of bread with vegetable broth and
dust with granulated garlic, onion powder, parsley, and thyme.
Flip the bread over and repeat.

Using a pizza cutter, cut the bread up into bite size pieces
and place them on a silicone mat lined baking sheet.

Bake at 450 degrees for 5-8 minutes or until they are toasty
brown, tossing the croutons every 2-3 minutes. Leave croutons on
the baking sheet to cool.

The croutons can be added to salads or soup.

Makes 4-5 cups of croutons.

Alternate seasoning: 2 Tbsp. granulated garlic
          1 tsp. dried rosemary
          1 tsp. dried marjoram
          1/2 tsp. Mrs. Dash Table Blend

------------------------------------------------------------ ------------------------------------------------------------
Drop Biscuits

2 cups whole-wheat pastry flour
1/2 tsp. baking soda
1/2 tsp. Mrs. Dash Table Blend
1 tsp. baking powder
1 1/4 cups Banana Milk (click here)
          mixed with 1 Tbsp. lemon juice

Preheat oven to 400 degree F.

Mix the dry ingredients together in a medium bowl. Stir in
Banana Milk with a fork. Stir quickly to moisten the dry
ingredients.

Drop the mixture by large spoonfuls onto a silicon mat lined
baking sheet, far enough apart so they don't touch.

Bake in a 400 degree F. oven for about 10 minutes, or until
golden brown on the bottom and beginning to color on the top.
Serve immediately, if possible.

Makes 14 to 16 biscuits.

Variation: For herbal biscuits, add 1/4 tsp. pepper, 1/2 tsp.
minced garlic, 1 tsp. dried basil, 2 tsp. dried chives, and 1/2
tsp. dried oregano, thyme or marjoram to the dry mixture.

------------------------------------------------------------ ------------------------------------------------------------
Easy Croutons or Bread Crumbs

1 loaf Ezekiel 4:9 Low Sodium Whole Grain Bread, cubed and placed in a
          bowl to dry for 1-3 days
1/4-1/2 cup low sodium vegetable broth

Preheat oven to 375 degrees. Add 1/2 cup vegetable broth to the
bread, making sure you coat the bread. You do not want to turn
your bread into mush; you just want to coat it. Using your
hands, mix well. If needed, slowly add more vegetable broth a
little at a time. Mix well.

Place the bread on a baking sheet lined with a silicone baking
mat and spread evenly. Bake the bread, checking it every 10
minutes. When the bread has started to turn golden brown (about
20 minutes), turn off the oven. Taste is the best way to see if
it's done. Bread should be crispy, but not rock hard.

For croutons:  Place in a container and use when needed.

For breadcrumbs: Place in a sealed zip lock bag, and
place that in another sealed zip lock bag. Pound it until you
have breadcrumbs.

------------------------------------------------------------ ------------------------------------------------------------
Breakfast Potatoe Bake


8 medium russet potatoes, scrubbed
2 cups small cauliflower florets
2 cups quartered white mushrooms
6 roma tomatoes, cubed
1 small yellow onion, diced
1/4 tsp. granulated garlic
1/4 tsp. granulated onion
1 Tbsp. dried basil  (3 Tbsp. chopped fresh basil)
1 Tbsp. dried parsley  (3 Tbsp. chopped fresh parsley)

Preheat the oven to 350 degrees F.

Pierce each potato a few times with a fork or paring knife. Put
the potatoes directly on a rack in the center of the oven and
bake for 45-60 minutes, or until tender. The potatoes are done
when a parking knife can be easily inserted in the center. Turn
off the oven. Transfer the potatoes to a cooling rack.

When the potatoes are cool to the touch, peel and dice them.
Line a rimmed baking sheet with unbleached parchment paper or a
silicone baking mat. Arrange the potatoes on the lined baking
sheet. Scatter the cauliflower, mushrooms, tomatoes, and onion
over the potatoes. Sprinkle with the granulated garlic and
granulated onion. (At this point, the baking sheet can be
covered with plastic wrap and refrigerated for 8 to 12 hours.)

When you are ready to bake the dish, bring the vegetables to
room temperature while you preheat the oven. Remove the plastic
wrap before baking.

Preheat the oven to 350 degrees F.

Bake for 12 to 15 minutes, until all the vegetables start to brown.
Remove from the oven and sprinkle with the basil and parsley.  Serve
hot.

Makes 6 servings.

NOTE: It takes about 1 hour for the baked potatoes to cool down
enough to be peeled. For speed and convenience, the potatoes can
be baked 1 day in advance and stored in the refrigerator. These
are diced potatoes cooked in the oven and eaten like hash
browns.

Cut potatoes into cubes and drop them into boiling water for
about 5 minutes. If they are diced really fine, give them less
time. Remove them from the heat and drain them really well.
Towel them off with a paper towel. Put them on a silicone lined
baking sheet in a 375 degree oven. Sprinkle with seasonings if
you like, but wait until the last 5 minutes to throw in diced
peppers, onions, etc.

Turn them after about 10 minutes and check them often after
that for doneness. Eat these as breakfast potatoes.

French fries can be made the same way, just cut the potatoes
into larger pieces.

------------------------------------------------------------ ------------------------------------------------------------
Crockpot Mixed Fruit Butter

4 pears, peeled and chopped
4 apples, peeled and chopped
4 peaches, peeled and chopped
Lemon Zest Peeling
Cinnamon/Allspice to your taste

The ingredients fill a small crockpot. If using a standard
sized crock, consider doubling the recipe.

Place all ingredients into the Crockpot and cook on LOW. 4-6
hours should give you a nice applesauce type consistency. 8-12
hours will give you a gloriously brown, caramel butter. Use a
whisk when stirring the mixture, which breaks down the fruit to
a nice slightly chunky consistency.

Remember, you can't burn the butter in a crock. It will just
caramelize more and more! Just don't forget to stir every few
hours.

You can freeze this butter, which should last up to 6 months in a
frozen state, or place in the fridge to be used within 2 weeks.

Serve on toasted Ezekiel 4:9 low sodium sprouted grain bread.

NOTE: Select sweeter varieties of pears, apples, and peaches.

------------------------------------------------------------ ------------------------------------------------------------
Berry Breakfast Syrup

1/2 cup frozen unsweetened blueberries
2 slices French Toast (click here)

Microwave frozen blueberries for about one minute until they
are warm. Pour berries and their juice over French Toast instead
of syrup.

Makes 1 serving.

------------------------------------------------------------ ------------------------------------------------------------
Breakfast Bean Sausage

2 (15-oz.) cans no-salt-added kidney beans, rinsed and drained
1 cup rolled oats
1 cup cooked brown rice
4 Tbsp. diced tomatoes (no-salt-added)
Homemade Sausage (Poultry) Seasoning:
          1/4 tsp. ground sage
          1/8 tsp. dried thyme
          1/8 tsp. ground savory
          1/8 tsp. garlic powder
          1/4 tsp. black pepper
          1/4 tsp. fennel seeds, crushed

Mash kidney beans by hand with a potato masher.

Add the remaining ingredients and mix thoroughly.

Divide into 8-12 equal parts and shape each part into a pattie.

Let sit for a few minutes in the refrigerator to set.

Grill (or broil) on each side till golden brown.

Makes up to a dozen sausage patties.

Jeff Novick recipe.

------------------------------------------------------------ ------------------------------------------------------------
Cranberry Applesauce

3 lbs. apples, peeled and cored  (half Braeburn and half Granny
          Smith for a tarter flavor or all sweet apples for a
          less tart flavor)
1/2 tsp. ground cinnamon
1 cup fresh cranberries
1 1/2 cups water
2 thick lemon slices
Juice of 1/2 orange
1/4 tsp. Mrs. Dash Table Blend

Cut apples into approximately 1-inch cubes.

Add all ingredients to pot, and turn heat on high. Bring to a
boil, then cover and reduce heat to low. Simmer for 20 minutes
or until the apples have softened significantly.

Stir frequently, making sure that the apples are not sticking
to the bottom of the pot. Add more water if necessary. Remove
lemon slices.

Mash with a potato masher or use a food mill for a smoother
consistency. Serve warm or at room temperature.

Makes 8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Whole Wheat Pumpkin Cranberry Scones

1 1/2 cups whole-wheat pastry flour
1 Tbsp. baking powder
Pinch of Mrs. Dash Table Blend
3 1/2 Tbsp. raisins, chopped fine or 3 1/2 Tbsp. mashed banana
1/2 cup pumpkin puree
1 tsp. pumpkin pie spice
2 Tbsp. Banana Milk (optional) (click here)
1/2 cup cranberries, chopped

Preheat oven to 350 degrees F. Line a baking sheet with a
silicone baking mat.

Combine flour, baking powder, Mrs. Dash and pumpkin spice and
whisk together to ensure even distribution of the ingredients.

Add wet ingredients: pumpkin, raisins, and cranberries.
Incorporate all ingredients together. Scones make a dry dough
(like biscuits) but if you think your dough is too dry and all
your flour hasn't been incorporated, add Banana Milk 1 Tbsp. at
a time.

You can make these "drop" scones by using a measuring scoop and
dropping the dough onto the prepared baking sheet, or you can
cut them into triangles. To make triangles, roll dough into one
large ball and then flatten slightly. Cut the dough like you
would cut a pizza! Cut in half and then divide each section into
"slices".

Bake for 13 to 15 minutes, or until firm to the touch.

Makes 6 scones.

------------------------------------------------------------
Whole Wheat Fat-Free Gingerbread Scones

1 1/2 cups whole-wheat pastry flour
1 Tbsp. and 1/8 tsp. baking powder
Pinch of Mrs. Dash Table Blend
4 Tbsp. raisins, chopped fine or 4 Tbsp. mashed banana
1 cup unsweetened applesauce
1 tsp. vanilla
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 to 1/2 tsp. ground cloves
2 Tbsp. Banana Milk (optional) (click here)

Preheat oven to 350 degrees.

Combine whole-wheat pastry flour, baking powder, Mrs. Dash, and
spices in one bowl. Whisk together until all of the dry
ingredients are combined.

Create a well in the center of the dry ingredients.

Pour your applesauce, vanilla and raisins into the well.
Combine wet and dry, if it seems too dry add the optional Banana
Milk. You do not want a very wet/runny dough, but it should be
tacky.

Use a large cookie scoop or 1/3 cup measuring cup to get the
same amount of dough in each scone. Place scoops on a silicone
lined baking sheet.

Bake for 13 to 15 minutes, or until firm to touch.

Makes 6 scones.

------------------------------------------------------------ ------------------------------------------------------------
Esselstyn Breakfast Bowl

1/2 cup dry old-fashioned rolled oats
1 Tbsp. ground flaxseed meal
12 red grapes, halved or 1/2 navel orange, chopped or
          1/2 grapefruit, chopped (seasonal choice)
1/2 apple, chopped
1/2 banana, chopped
1/2 cup fresh or frozen berries (blueberries, blackberries,
          cranberries, raspberries, strawberries,
          mixed berry blend, etc.)
1/4 tsp. cinnamon (optional)
1/8 tsp. ground ginger (optional)

Put the dry oats in a bowl and sprinkle the flaxseed meal on
top. Add the grapes or orange or grapefruit, apple, banana, and
berries. Sprinkle spices, if desired. Stir and eat.

Makes 1 serving.

NOTE: Frozen berries do not need to be thawed ahead.
They will thaw quickly as the breakfast bowl is eaten.









------------------------------------------------------------ ------------------------------------------------------------
French Toast

2 cups Banana Milk (click here)
3 Tbsp. chopped dates
1/8 tsp. cinnamon
Dash turmeric
12 slices Ezekiel 4:9 Low Sodium Sprouted Grain Bread

Place 1 cup of the Banana Milk in a blender jar. Add the dates,
cinnamon and turmeric. Process until well blended. Add remaining
milk and blend again. Pour into a bowl. Dip slices of bread into
the banana mixture, coating well. Brown on a medium-hot
non-stick griddle or skillet, turning once so both sides are
evenly browned.

Serve with Berry Breakfast Syrup (click here)
or Crockpot Mixed Fruit Butter (click here)
or No Added Sugar Pumpkin-Apple Butter (click here)

HINTS: These are easy to store for later use. Place them in
individual zip-lock bags and refrigerate. Reheat in microwave.
They may also be frozen and popped into the toaster for
reheating.

------------------------------------------------------------ ------------------------------------------------------------
No Added Sugar Pumpkin-Apple Butter

1 (29-oz.) can pumpkin puree
1 cup apple juice
1 Tbsp. pumpkin pie spice
1 Granny Smith apple, peeled and diced

Place all ingredients in a lidded saucepan. Cover and simmer
over moderate heat for 10 minutes. Remove the lid and cook for
an additional 20 minutes. Stir frequently, as the mixture gets
quite thick.

Puree with an immersion blender or in a food processor. Pour
into canning jars or sealed containers. Refrigerate until
chilled.

Makes 3 cups, 2 Tbsp. per serving.

NOTE: Give away small canning jars of pumpkin butter as gifts.
Due to the low acid in the pumpkin, it is not suitable for
canning. Place a label on the jar with the date made. Note that
it will keep in the refrigerator for one week or up to three
months in the freezer. Be sure to use pumpkin puree, not pumpkin
pie mix, which contains spices and sugar.

This butter is good on toast or over bananas for breakfast. It
can also be used as a dip with apple wedges.

------------------------------------------------------------ ------------------------------------------------------------
Strawberries and Balsamic Non-Alcoholic Aperitif

1 lb. fresh strawberries, washed, hulled and cut
2 cups organic apple juice
1 tsp. balsamic vinegar

Blend everything well and serve in small glasses. Tie a white
and red bow to the stem of the glasses.

NOTE: This is a great aperitif before a meal and it is suitable
for children too. Using strawberries that are frozen will make
it become more like a sorbet.

------------------------------------------------------------ ------------------------------------------------------------
Fat Free Tomato Soup

1 cup onion, chopped
2 cloves garlic, crushed
1/4 tsp. cumin
1/2 tsp. black pepper, freshly ground
3 (26.46-oz.) cartons Pomi Chopped Tomatoes
2 medium ripe tomatoes, chopped well
2 Tbsp. fresh parsley, minced
1/2 tsp. dried oregano

In a large stockpot, saute the onions and garlic over medium
heat. Cover pan and stir occasionally. When onions are cooked,
add the cumin and black pepper and stir. Turn the heat to low
and cover.

Add tomatoes to the onion mixture. Cover pot and let simmer on
low heat for 45 minutes.

Remove from heat. Sprinkle each bowl of soup with parsley and
oregano and serve.

Makes 8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Beet Salad

3 (8-oz.) pkgs. Melissa's Peeled & Steamed Ready to Eat Baby Beets
4 Tbsp. red wine vinegar
3 Tbsp. chopped chives
3 Tbsp. diced red onions
Black pepper to taste
6 cups baby spinach (about 10-oz. pkg.)
3 blood oranges or navel oranges, segmented

Slice beets into wedges. In a large bowl, toss beets with
vinegar, chives, onions and black pepper. Add spinach and orange
segments, and toss.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Esselstyn Lentil Oat Loaf

1 1/2 cups dry uncooked red lentils, rinsed
2 1/2 cups water
1 large onion, chopped
1 (8-oz.) pkg. mushrooms, chopped
4 garlic cloves, chopped
4 cups packed fresh spinach, chopped
1 (15-oz.) can diced tomatoes, with juices
1 tsp. dried sage
1 tsp. garlic powder
1 tsp. Mrs. Dash's garlic and herb seasoning blend, or similar
          spice blend
1/4 tsp. dried marjoram
1/2 cup chopped fresh cilantro or parsley, or as desired
2 cups old-fashioned rolled oats
1 to 1 1/2 cup(s) Basic BBQ Sauce (click here)
          or Ketchup (click here)

Preheat oven to 375 degrees F.

In a saucepan, bring the lentils to a boil in the water.
Decrease the heat to low, cover, and simmer until the lentils
are tender and most of the water is absorbed, 8 to 10 minutes.
In the same saucepan, mash the lentils with the back of a spoon
or a potato masher; don't worry, red lentils cook quickly and
mash easily.

In a large soup pot, cook the onions over medium heat, stirring
constantly to avoid burning, until soft and translucent. Add the
mushrooms and garlic and continue to cook over medium heat until
soft. Add water or vegetable broth, if necessary, to keep the
vegetables from sticking. Add the spinach, cover, and continue
to cook over medium heat until the spinach wilts, 4 or 5
minutes.

Add the lentils to the onion-mushroom-spinach mixture and stir
to combine. Add the diced tomatoes, sage, garlic powder, Mrs.
Dash seasoning, marjoram, and cilantro and stir. Add the oats and
stir it all again.

In the bottom of two 9 x 5-inch loaf pans, spread half of the
barbecue sauce or ketchup. Add the lentil-oat mixture to the
loaf pans, and then spread the remaining barbecue sauce or
ketchup in a generous layer on the tops.

Bake for 45 to 55 minutes until the barbecue glaze turns crispy
on the edges. Let set for 10 to 15 minutes before cutting and
serving ideally until the next day!

Serve with mashed potatoes, mushroom gravy, and salad.

Makes 2 loaves (8 servings). For a holiday loaf, use these
spices instead: 1 1/2 tsp. poultry seasoning, 1 tsp. paprika,
tsp. 1/2 dried thyme, pinch of Mrs. Dash Table Blend and pepper.

------------------------------------------------------------ ------------------------------------------------------------
Vegetarian Mushroom Gravy

8 oz. white or button mushrooms, chopped
1 small yellow or white onion, minced
1/4 cup cooking liquid (broth, water, etc.)
2 1/2 cups low sodium vegetable broth
1-2 Tbsp. low sodium soy sauce
1/4 cup whole-wheat pastry flour
1/2-1 Tbsp. poultry seasoning (or 1/2 tsp. each of sage, thyme and
          marjoram)
Mrs. Dash Table Blend (optional) and pepper to taste

In a large skillet, heat cooking liquid and add onion and
mushrooms. Saute for just a minute or two over high heat.

Mix about 1/2 cup of the vegetable broth with the flour. Reduce
heat to medium and add the flour mixture, the rest of the broth
and soy sauce. Stir well to combine and prevent lumps from
forming. Bring to a simmer or a low boil, and then reduce heat.

Add poultry seasoning, Mrs. Dash (optional) and pepper,
stirring consistently. Allow to cook for 8-10 minutes, stirring
regularly, until gravy thickens.

NOTE: This can be put over veggie burgers in a baking dish and
heated in the oven for Salisbury steak.

A reviewer suggested making a double recipe since it is so good!

------------------------------------------------------------ ------------------------------------------------------------
Harlequin Rice

1 onion, chopped
1 red bell pepper, chopped
1/2 cup chopped green onion
1 tsp. minced fresh garlic
2 1/4 cups low sodium vegetable broth
1 cup uncooked brown basmati rice
1 (4-oz.) can chopped green chilies
1 (4-oz.) jar chopped pimientos
1 cup fresh or frozen organic corn kernels
1 Tbsp. parsley flakes
1 tsp. ground cumin
2 cups packed chopped spinach
1/4 cup chopped fresh cilantro
Freshly ground pepper to taste

Place 1/4 cup of the vegetable broth in a large pot with the
onion, bell pepper, green onion and garlic. Cook, stirring
occasionally, until vegetables soften slightly, about 3 minutes.

Add the remaining broth, the rice, green chilies, pimientos,
corn, parsley and cumin. Cover, bring to a boil, reduce heat and
simmer for about 45 minutes until rice is tender.

Stir in remaining ingredients and cook for 2 minutes longer.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Fresh Cranberry Relish

1 (12-oz.) bag fresh organic cranberries
1 organic orange, washed, quartered and seeded (USE rind)
1 organic Granny Smith apple, cored
12 pitted organic dates (medjool, deglet noor)

Combine all ingredients in a food processor and blend.

NOTE: Ingredients can be put through a food grinder.

------------------------------------------------------------ ------------------------------------------------------------
Garlic Sweet Potato Mash

4 large sweet potatoes, peeled and cubed (2 lbs.)
3-4 Tbsp. cooking liquid from potatoes or low sodium vegetable broth
3 cloves garlic, minced
Fresh ground pepper
Mrs. Dash Table Blend (optional)

In a large pan boil sweet potatoes until tender. Drain
reserving 4 tablespoons of the liquid.

Mash sweet potatoes in a large bowl.

Saute garlic in a little cooking liquid until lightly browned.
Return potatoes to pan and add additional cooking liquid until
smooth and creamy. Add pepper and Mrs. Dash and serve
immediately.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Herbed Broccoli Spears

1 lb. fresh broccoli, cut into spears
1 medium tomato, chopped
1 garlic clove, minced
1/4 tsp. onion powder
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 Tbsp. cooking liquid (broth, water, etc.)

Place 1 inch of water and broccoli in a saucepan. Bring to a
boil. Reduce heat; cover and simmer for 5-8 minutes or until
crisp-tender.

In a skillet, saute the tomato, garlic, onion powder, basil and
oregano in cooking liquid for 1 minute or until heated through.
Drain broccoli; top with tomato mixture and stir gently.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Carrot Cake Bites


2 large ripe bananas or 1 cup unsweetened organic applesauce
1 1/2 cups quick cooking oats (NOT instant)
1 cup shredded carrots
1/2 cup raisins
1 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/8 tsp. ground cloves

Mash bananas and oats together with a fork. Add other
ingredients and mix well. If it seems too runny and the cookies
would flatten out too much, add in more oatmeal.

Cook in a preheated 350-375 degree F. oven for 15-20 minutes on
a silicone mat lined baking sheet.

Makes about 15-20 cookies.

------------------------------------------------------------ ------------------------------------------------------------
Spicy Roasted Chickpeas

2 (15-oz.) cans organic chickpeas, rinsed and drained
1 tsp. cumin
1 tsp. paprika or smoked paprika
1/2 tsp. cayenne pepper
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. freshly ground black pepper
Juice of 1/2 lemon (about 1 1/2 Tbsp. juice)

Preheat oven to 400 degrees F.

Rinse and drain the chickpeas then pour them into a large bowl.
Pat them dry with a paper towel.

In a small bowl, combine the dry seasonings.

Pour lemon juice over chickpeas, and then add the seasonings.
Use a silicone spatula to combine until evenly coated.

Pour chickpeas out in a single layer on a silicone mat lined
baking sheet.

Place in oven for 45 minutes, or until crisp. Toss with a spoon
every 15 minutes. Watch carefully just before they are finished
to avoid burning.

Makes approximately 2 cups of chickpeas.

Alternate seasoning:
2 (15-oz.) cans organic chickpeas, rinsed and drained
1 heaping Tbsp. Cajun seasoning
1 tsp. garlic powder
1 tsp. onion powder
Cayenne, to taste

------------------------------------------------------------ ------------------------------------------------------------
Red Lentil Meatballs

1 cup red lentils
2 cloves garlic, minced
1/2 small red onion, chopped
2 cups chopped mushrooms
1 tsp. dried basil
3 kale stalks (or about 3 loosely packed cups of chopped baby kale)
1 cup crumbs from Ezekiel 4:9 Low Sodium Whole Grain Bread, toasted

Rinse red lentils, and bring two cups of water to a boil.

Once water is boiling, add lentils, lower heat and cover. Cook
lentils for 15-20 minutes, or until water is absorbed and
lentils are soft.

Remove lentils from heat and let cool.

Add garlic, onion, chopped mushrooms and basil to a skillet and
cook until mushrooms lose their juices.

Let mushrooms cool.

Add kale, mushrooms and lentils to a large bowl and mix. Add
breadcrumbs slowly. You only need enough to get the mixture
sticky enough to form balls.

Place mixture in refrigerator for 10 minutes.

While mixture is cooling, preheat oven to 425 degrees F.

Remove mixture from refrigerator and form meatballs. You want
them to be about 1-2 inches.

Place on a baking sheet lined with a silicone baking mat.
Place in oven and cook for 10 minutes. After 10 minutes, flip
and cook for 5 more minutes.

Makes 24 meatballs (4-6 servings).

------------------------------------------------------------ ------------------------------------------------------------
Mixed Green Salad

3 1/2 cups baby spinach
2 cups torn leaf lettuce
1/2 cup chopped sweet red pepper
1/2 cup sliced red onion
1/4 cup mandarin oranges
1/4 cup sliced fresh mushrooms
2 heaping Tbsp. White Bean Hummus (click here)
2 Tbsp. raspberry vinegar or cider vinegar
1/2 tsp. mustard of choice
1/4 tsp. parsley flakes
1/4 tsp. dried basil
Pepper to taste

In a large salad bowl, combine the spinach, lettuce, red
pepper, onion, oranges and mushrooms. In a small bowl, whisk the
dressing ingredients. Drizzle over salad; toss to coat.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Lemon Roasted Carrots

5-6 large carrots
Mrs. Dash Table Blend and freshly ground pepper
Juice of 1/2 lemon

Preheat oven to 400 degrees F.

Cut the carrots into coins.

Toss with seasoning and lemon juice.

Spread on a baking sheet lined with a silicone baking mat and
roast for 20-30 minutes until crispy and caramelized and
absolutely delicious!

Enjoy some serious plant-based snacking!

NOTE: Add whatever seasoning you like.

------------------------------------------------------------ ------------------------------------------------------------
New Year's Day Collards

1 pound collard greens (with smaller leaves)
3/4 cup chopped Vidalia onion
2 cloves garlic, sliced
1 1/2 cups water
2 tsp. apple cider vinegar
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. smoked paprika
1/4 tsp. hot pepper sauce, (or more to taste)

Start by removing the ribs of the collards. The small ribs are
fine to keep. Wash the collards thoroughly. Stack the leaves,
roll them up and then chop coarsely.

Saute onion in a large pot with 2 Tbsp. water for 5 to 7
minutes. Add garlic and stir until fragrant, about 30 seconds.
Add collard greens to pot and increase heat to high; cook,
stirring, until greens wilt, about 2 minutes.

Add water and bring to a boil; reduce heat to low, cover and
simmer, stirring occasionally, until greens are tender, about
45-60 minutes.

Remove from heat and stir in vinegar, all-purpose seasoning,
smoked paprika and hot sauce. Serve extra hot pepper sauce on
the side if desired.

Makes 4 servings (about 3/4 cup per serving).

------------------------------------------------------------ ------------------------------------------------------------
Slow Cooker Southern Style Vegetarian Black-Eyed Peas

1 large onion, diced
1 large green bell pepper, finely diced
2 stalks celery, finely diced
6 bay leaves
1 tsp. dried thyme
4 garlic cloves, minced
1 tsp. ground allspice
1 tsp. red pepper flakes
2 1/4 cups (1 pound) dried black-eyed peas
6 cups water or low sodium vegetable broth
1/2 tsp. smoked paprika
Simply Organic All-Purpose Seasoning, to taste

Combine all ingredients in a 5-quart slow cooker.

Cover and cook on LOW for 6 to 8 hours, until the peas are tender.

Serve over cooked brown rice.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Christmas Spaghetti Salad

Cooked spaghetti is tossed with chopped red and green foods
(bell pepper, tomato, & zucchini), seasoned with desired
Vinaigrette dressing.

5 cups cooked and cooled spaghetti
1 large bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped onion, chopped
1 medium zucchini squash, chopped
1 cup Vidalia sweet onion
Balsamic Vinaigrette dressing (click here)
or Dijon Vinaigrette dressing (click here)
or Oil-Free Blueberry Vinaigrette dressing (click here)

Place all ingredients in a zipper-locking gallon bag, seal and
rotate gently to combine. Chill about 1/2 hour (or longer)
before serving.

Number of Servings: 8

Note: Keeps well in refrigerator.

------------------------------------------------------------ ------------------------------------------------------------
Creamy Beet Soup

2 Tbsp. cooking liquid (water, broth, etc.)
3 medium onions, chopped (about 1 1/2 cups)
1 medium potato, peeled and chopped (about 1 cup)
1 clove garlic, minced
4 (8-oz.) pkg. Melissa's Peeled & Steamed Ready to Eat Baby Beets,
          beet juice reserved
3 cups low sodium vegetable broth
1 tsp. dried dill weed, crushed
1/4 tsp. ground black pepper

Heat the cooking liquid in a 4-qt. saucepan over medium heat.
Add the onions and cook until they're tender-crisp. Add the
potato and garlic and cook for 1 minute.

Drain and reserve beet juice. Slice beets and stir into the
saucepan with the vegetable broth. Heat to a boil. Reduce the
heat to low. Cover and cook for 15 minutes or until the potato
is tender.

Place half of the broth mixture into a blender or food
processor. Cover and blend until smooth. Pour into a medium
bowl. Repeat the blending process with the remaining broth
mixture.

Return all of the broth mixture to the saucepan. Stir in the
reserved beet juice adding water to make 1 cup. Add the dill and
black pepper. Cook over medium heat until the mixture is hot.

Makes 8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Chocolate Berry Parfait

2 Tbsp. cocoa powder
Flesh from 1 very ripe mango (or 2 very ripe bananas)
Fresh or frozen berries

Place mango (or banana) in food processor and blend till
smooth. Add cocoa powder and blend till smooth.

Layer parfait glass with alternating layers of berries,
chocolate, berries, chocolate till full.

------------------------------------------------------------ ------------------------------------------------------------
Smoky Corn Salad

2 cups frozen organic corn kernels
2 Tbsp. fresh lime juice
1/8 tsp. chipotle chile powder
1 cup finely chopped red pepper
1/2 cup fresh cilantro/parsley leaves
1/8 tsp. Simply Organic All-Purpose Seasoning

Cook frozen organic corn according to package directions and
drain. Heat a large skillet on medium-high until hot. Add corn
kernels and cook 3 minutes or until browned, stirring
occasionally.

Transfer to large bowl and immediately stir in fresh lime juice
and chile powder. Cool slightly, and then stir in finely chopped
red pepper, cilantro leaves, and all-purpose seasoning.

Makes 4 side-dish servings.

------------------------------------------------------------ ------------------------------------------------------------
Seasoned Green Beans

2 Tbsp. water
1 Tbsp. garlic, peeled and minced
1 green onion, chopped or 1 cup chopped onion
1 cup low sodium vegetable broth
1 sweet red bell pepper, seeded and chopped
1 tsp. dried basil (optional)
1/2 tsp. Mrs. Dash Table Blend
1/2 tsp. pepper
1 (20-oz.) pkg. frozen green beans or 1 pound fresh green beans

Heat skillet to medium-low and saute garlic and onion with 2
Tbsp. water for a minute. Then add green beans and cook for a
minute until beans turn bright green.

Add the broth, chopped red pepper, basil, Mrs. Dash and black
pepper. Turn heat to low and cover with a lid, leaving lid
cracked to allow steam to escape. Cook for 20 to 30 minutes or
until liquid evaporates and beans are fairly soft, yet still a
bit crisp.

You can add more broth during the cooking process, but don't be
afraid to let it all cook away so the onions and peppers can
caramelize.

Transfer to a serving bowl.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Apple Bites

1 medium apple
1/2 tsp. cinnamon (more/less -- how you prefer)

Cut up apple (with or without skin -- your choice) into bite
sized chunks.

Put the chopped apple into a container with a lid (plastic
storage container).

Sprinkle on the cinnamon, put the lid on the container, and
gently shake so cinnamon covers apple.

Eat and enjoy immediately.

Number of servings:  1.

NOTE: One reviewer said to microwave the apple bites for a
minute and a half and it tastes like a mini apple pie!

------------------------------------------------------------ ------------------------------------------------------------
Broccoli, Grape and Chickpea Salad

2 cups fresh broccoli florets, blanched for 2 minutes in boiling
          water and then rinsed with cold water
2 cups red grapes, sliced in half if large
1 (15-oz.) can chickpeas, rinsed and drained
1/2 organic English cucumber, diced 1/4 inch (leave skin on)
1/4 cup red onion, finely diced
1/4 cup flat leaf parsley, chopped
1/4 cup water
1 Tbsp. Dijon or coarse grain mustard
1/4 cup white wine or red wine vinegar
1 clove garlic, minced
1/8 tsp. Simply Organic All-Purpose Seasoning
Freshly ground pepper

Whisk together the water, mustard, vinegar, garlic, all-purpose
seasoning and pepper in a small bowl. Make ahead of time to let
flavors blend.

Mix first 6 ingredients in a large bowl.

Combine dressing with salad, and stir again before serving.

Best served at room temperature.

Makes 8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Slow Cooker Irish Bean and Cabbage Stew

1 medium onion, chopped
3 medium stalks celery, chopped
3 cloves garlic, minced
1/2 head cabbage, chopped
4 medium carrots, sliced
1-1 1/2 lb. red potatoes, scrubbed and cut into large dice
1/3 cup pearled barley, rinsed or brown rice
1 bay leaf
1 tsp. dried thyme
1/2 tsp. caraway seeds
1/2 tsp. dried rosemary, crushed
1/2 tsp. freshly ground black pepper
6-8 cups low-sodium vegetable broth
2 (15-oz.) cans no-salt-added beans (your choice: great northern,
          pinto, etc.), drained and rinsed
1 (15-oz.) can no-salt-added diced tomatoes, with juice
2 Tbsp. chopped fresh parsley (optional)

Prep vegetables and place into a large slow cooker, at least 5
quart capacity. Add the seasonings and barley and stir. (It may
be a bit awkward; the cooker will be full.) Add 6 cups vegetable
broth to just cover the vegetables. Add more broth as needed.
Cover cooker and set to LOW. Cook 7 hours.

Add beans, tomatoes, parsley, and Mrs. Dash Table Blend to
taste. Check seasonings and add more herbs if necessary. Cover
and cook for another hour (or two, depending on your time).

Ladle into bowls and serve, sprinkled with fresh parsley, if desired.

Serves 8.

------------------------------------------------------------ ------------------------------------------------------------
Oatmeal Raisin Cookies

1 cup water
6 medjool dates, pitted

2 cups oat flour
1 cup rolled oats
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg

3 Tbsp. lemon juice
1/2 ripe banana, sliced
1 tsp. vanilla extract

1 cup raisins

Preheat oven to 350 degrees F. Line the bottom of a baking
sheet with a silicone baking mat or unbleached parchment paper
and set aside. Place pitted dates in a bowl with the water and
soak for at least 30 minutes.

Combine all of the dry ingredients (oat flour, oats, baking
powder, cinnamon, and nutmeg) in a large bowl and mix with a
fork.

Combine the dates and their soak water with the lemon juice,
banana and vanilla in a high-speed blender, and blend until
smooth. Add to the bowl of dry ingredients and mix; add in the
raisins.

Using a one-tablespoon measure, place a scoop of cookie dough
on your baking sheet and press down just slightly (oil-less
cookies don't spread as much). Bake for 15-18 minutes on the
middle rack, until cookies are lightly browned on top (check at
15). Remove from oven and let sit for 5 minutes before
transferring to a cooling rack.

Makes about 2 dozen cookies.

------------------------------------------------------------ ------------------------------------------------------------
Bulgur Chili


3/4 cup bulgur
2 cups boiling water
1 1/2 cups finely chopped green bell pepper
1 large onion, chopped
4 cloves garlic, minced
8-16-oz. mushrooms, sliced
2 medium large carrots, peeled and chopped
2-3 stalks celery, chopped
2 Tbsp. cooking liquid (water, broth, etc.)
2 cups R. W. Knudsen Family Organic Low Sodium Very
          Veggie Juice
1 (15-oz.) can no-salt-added kidney beans
1 (15-oz.) can no-salt-added pinto beans
1 (14.5-oz.) can no-salt-added diced tomatoes, undrained
1 (15-oz.) can no-salt-added tomato sauce
3 Tbsp. chili powder
2 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1-2 Tbsp. balsamic vinegar (optional)

Place bulgur in a large bowl; stir in boiling water. Cover and
let stand for 30 minutes or until most of the liquid is
absorbed. Drain and squeeze dry.

In a large saucepan, saute green pepper, onion, garlic,
mushrooms, carrots and celery in cooking liquid until tender.

*Stir in the bulgur, veggie juice, beans, tomatoes, tomato
sauce, water, chili powder, smoked paprika, cumin, oregano, and
cayenne. Bring to a boil. Reduce heat; cover and simmer for 30
minutes or until heated through. If necessary, add a small
amount of additional water or low sodium vegetable broth for
desired consistency. Add balsamic vinegar for extra flavor, if
desired.

Garnish with small strips of bell peppers, carrot curls or
chopped green onions.

Makes 9 (1 cup) servings. (Add a thin cornbread muffin to the
top of a small ramekin of chili to give a potpie look.)

*After sauteing vegetables, add ingredients to a slow cooker. Stir.
Cook on LOW for 8 hours.

------------------------------------------------------------ ------------------------------------------------------------
Slaw and Order

1 (9-oz.) pkg. broccoli slaw (3 cups)
1 (15-oz.) can tomato sauce
2 (15-oz.) cans no-salt-added pinto beans,
          drained with liquid reserved
5-oz. pkg. fresh baby spinach
1 tsp. minced garlic, or more to taste (1/2 tsp. granulated garlic)
1/4 cup diced onion
1/2 tsp. basil
Dash red pepper flakes, or more to taste (optional)
Simply Organic All-Purpose Seasoning and freshly ground black pepper
12 Food for Life Sprouted Corn Tortillas or 6 Ezekiel 4:9
          Whole Grain Pocket Bread

Bring a skillet to medium-high heat on the stove. Add slaw and
1/4 cup water or reserved bean liquid. Stirring occasionally,
cook until water has evaporated and slaw has softened slightly,
about 5 to 8 minutes.

Add tomato sauce, beans, spinach, garlic, onion, and basil;
dash each red pepper flakes, all-purpose seasoning and black
pepper. Add a few tablespoonfuls of the reserved bean liquid
until a firm texture is achieved. Stir and continue to cook
until hot, about 3 to 4 minutes. Keep turning the mixture over
on the spinach to make sure that all the spinach wilts and cooks
a little. If the mixture is too dry, add 2-3 tablespoons of bean
liquid or water and continue cooking.

Season with additional spices, if you like. Recipe can be eaten
by itself or used as a filling in corn tortillas or pocket bread
halves that have been warmed.

Fills 12 corn tortillas or 12 pocket bread halves.

------------------------------------------------------------ ------------------------------------------------------------
Aloo Mattar (Potato and Pea) Burgers

1 (15-oz.) can no-salt-added kidney beans, drained and rinsed
1 (15-oz.) can no-salt-added garbanzo beans, drained and rinsed
1/4 cup canned diced tomatoes (fire roasted are good)
1 cup rolled oats
1 cup cooked potatoes  (any variety -- sweet potatoes,
          Irish Potatoes, etc.)
1 Tbsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. garam masala (click here)
1 cup frozen peas

Place kidney beans and garbanzo beans in a large bowl and mash
with a potato masher.

Add tomatoes, oats, potato, curry powder, garlic powder and
garam masala and continue to mash together, changing to stirring
with a spoon, until ingredients are incorporated. Gently stir in
frozen peas.

Form into 8 burger patties and place on a plate. Refrigerate
for 10-20 minutes.

Use a George Foreman Grill to cook the burgers about 10-12 minutes
until crispy and brown on the top and bottom.

Makes 8 burgers.

Preparing to make eight burgers.


Dividing up the patties.


The burgers ready to broil.


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Banana Berry Pudding

2 ripe bananas
1/4 cup frozen blueberries
6 large frozen strawberries

Process ingredients in a food processor. Put back in the
freezer for about 30 minutes.

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Purple Cabbage and Radish Crunch Salad

2 cups purple cabbage, shredded
1 bunch radishes, sliced thin
4 green onions, chopped
1/2 cucumber, peeled and chopped
Lettuce

Orange Balsamic Salad Dressing
          4 Tbsp. lime juice
          4 Tbsp. orange juice
          4 Tbsp. balsamic vinegar
          Orange zest
          1 tsp. Dijon mustard (optional)
          Simply Organic All-Purpose Seasoning/pepper

Add lettuce in bite-sized pieces to a salad bowl. Top with
other prepared vegetables.

Blend all dressing ingredients together. Pour over salad and
enjoy!

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Roasted Asparagus with Balsamic Sauce

40 asparagus spears, trimmed (about 2 pounds)
1/4 teaspoon Simply Organic All-Purpose Seasoning
1/8 teaspoon freshly ground black pepper
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)

Preheat oven to 400 degrees.

Arrange asparagus in a single layer on a baking sheet. Sprinkle
with all-purpose seasoning and pepper. Bake at 400 degrees for
12 minutes or until tender.

Mix soy sauce and balsamic vinegar in a small bowl. Drizzle
over asparagus, tossing well to coat. Garnish with cracked
pepper and rind, if desired.

Yield: 8 servings (serving size: 5 spears)

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Mushroom Stroganoff

1 large yellow onion, chopped
8-oz. crimini or other mushrooms, sliced
8-oz. white mushrooms, sliced
4 cloves garlic, minced
4 Tbsp. whole wheat flour
3 Tbsp. balsamic vinegar
1/2 cup low sodium vegetable broth
2 cups chopped kale
Thyme to taste
Simply Organic All-Purpose Seasoning and freshly ground
          black pepper to taste
16-oz. whole wheat fettuccine/rotini noodles, cooked

Cook the onion in a large skillet on high heat for 3 minutes.
Add the sliced mushrooms and garlic, and then cook until the
mushrooms begin to release their juices.

Sprinkle the flour over the mushrooms. Stir continuously with a
whisk or wooden spoon until the flour is evenly dissolved.

Add the vinegar and broth, stirring constantly until the sauce
thickens. Add kale and cook until wilted and tender. Add thyme,
all-purpose seasoning and pepper to taste.

Serve warm over cooked noodles.

Makes 3 to 4 servings.
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Curried Carrot Soup

2 Tbsp. cooking liquid (water, broth, etc.)
1 onion, chopped
1 Tbsp. curry powder
2 lbs. carrots, chopped
4 cups low sodium vegetable broth
2 cups water, or as needed
Fresh parsley or chopped green onions, for garnish

Heat cooking liquid in a large pot over medium heat. Saute
onion until tender and translucent. Stir in the curry powder.
Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are
soft, about 20 minutes.

Transfer the carrots and broth to a blender, and puree until
smooth. Pour back into the pot, and thin with water to your
preferred consistency.

Garnish bowls with fresh parsley or chopped green onions.

Makes 6 servings.

NOTE: Additional seasonings to add garlic, cumin and garam
masala.
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Easy Crock Pot Spanish Rice

2 cups uncooked brown rice
1 onion, diced
1 green bell pepper, diced
1 (15-oz.) can diced tomatoes, including liquid
1 3/4 cups water or low sodium vegetable broth
1 1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. onion powder
1/4 cup salsa

Combine all ingredients in a crock pot or slow cooker.

Cook on LOW for 6 to 8 hours.

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Baked Asparagus

1 lb. asparagus
Low sodium vegetable broth
1 Tbsp. toasted sesame seeds  (optional)
Mrs. Dash Table Blend and pepper
1 lemon
Lemon wedges for garnish

Preheat oven to 375 degrees F.

Break off ends of asparagus stalks.

Put in baking pan or dish.

Drizzle broth over asparagus (amount to liking).

Add Mrs. Dash and pepper to taste.

Spritz it with fresh lemon juice.

Finally, sprinkle sesame seeds on top of asparagus.

Bake at 375 degrees for about 12 minutes -- depending on thickness of
stalks or until fork tender.

Serve with lemon wedges.

Makes 4 servings.

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Mexican Corn Salad

2 cups frozen organic corn kernels
1 large cucumber, peeled and diced
1/2 cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
1/2 cup chopped fresh cilantro/parsley
2 Tbsp. red wine vinegar
2 Tbsp. apple cider vinegar
1 Tbsp. lemon or lime juice
1 garlic clove, minced
1 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne pepper

In a large salad bowl, combine corn, cucumber, onion, bell
pepper, tomato, and cilantro/parsley. In a small bowl, combine
vinegars, lemon or lime juice, garlic, cumin, coriander, and
cayenne. Pour over the salad and toss gently to mix.

Makes 6 servings.

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Strawberries with Chocolate Cream Filling

2 Tbsp. unsweetened cocoa powder
1 large very ripe banana
4 large fresh strawberries

Blend the banana with the cocoa powder.

Wash strawberries and halve lengthwise through the stem. Place
strawberries cut side up on a serving plate. Pipe
chocolate/banana mousse onto strawberries. Refrigerate
leftovers.

Makes 4 servings.

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Bulgur Taco Soup

1/2 cup raw bulgur
1 Tbsp. cooking liquid (water, broth, etc.)
1 large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, finely diced
2 (15-oz.) cans no-salt-added pinto beans, rinsed and drained
2 (15-oz.) cans no-salt-added tomato sauce
1 to 2 fresh hot (jalapeno or Serrano) chilis, or 1 mild (poblano)
          chili
1/4 cup chopped fresh cilantro/parsley, optional
1 Tbsp. chili powder, or to taste
2 tsp. ground cumin
1 tsp. dried oregano
Simply Organic All-Purpose Seasoning to taste
Garnishes:
          Thinly shredded romaine or green leaf lettuce
          Finely diced firm, ripe tomatoes (about 1 cup)
          Large triangular Baked Tortilla Chips (click here)
          Hot sauce seasoning

Bring 1 cup of water to a boil in a small saucepan. Add bulgur
and simmer, covered, for 15 minutes, or until the water is
absorbed.

Heat the cooking liquid in a soup pot. Add the onion and saute
over medium heat until translucent. Add the garlic and bell
pepper and continue to saute, stirring frequently, until all are
golden.

Add the remaining ingredients, except the garnishes, plus the
cooked grain and 3 cups water. Bring to a rapid simmer, and then
lower the heat. Cover and simmer gently for 10 to 15 minutes,
then remove from the heat. This should have the texture of a
thick chili, but if too thick, stir in a little more water.

Assemble each serving as follows: Fill each bowl about 2/3 full
with soup. Top with some shredded lettuce and diced tomatoes.
Line the perimeter of each bowl with several tortilla chips,
points facing upward, for a kind of star-shaped effect. The
tortilla chips can be used to scoop up the solid parts of the
soup or just nibbled along with the soup. Pass around a bowl of
extra tortilla chips and hot sauce seasoning for embellishing
individual portions.

Makes 6 servings.  Serve with a colorful salad and a green veggie.

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Easy Vegetable Soup


2 (15-oz.) cans no-salt-added tomato sauce
4 cups low sodium vegetable broth
2 (16-oz.) pkgs. frozen mixed vegetables  (California blend)
2 (15-oz.) cans no-salt-added black beans
2 cups dry 100% whole grain shell pasta  (8-oz.)
1 tsp. dried basil or Italian seasoning
1 tsp. granulated garlic
1 tsp. granulated onion
1 Tbsp. parsley flakes
Dash hot sauce

Combine all ingredients except the shell pasta in a large
saucepot. Bring to a boil.

Reduce heat and add the shell pasta; stir well. Cover and
simmer for 30 minutes, stirring every 5-10 minutes to keep pasta
from sticking.

Remove from heat. Stir and serve.

Makes 6 servings.

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Fast Minestrone

4 cups low sodium vegetable broth
1 (14.5-oz.) can no-salt-added tomato sauce or diced tomatoes
1 (15-oz.) can no-salt-added kidney beans, rinsed and drained
1 (15-oz.) can no-salt-added cannellini beans, rinsed and drained
1 (16-oz) bag frozen Italian-style vegetables
          (Mediterranean Blend)
2 tsp. parsley
1/2 tsp. basil
1/2 tsp. marjoram
Freshly ground black pepper
1 tsp. Italian seasoning
1 tsp. garlic powder
1 1/2 cups macaroni (or other small pasta) or 1 bag Success
          Precooded Boil-in-Bag Whole Grain Brown Rice opened
          and poured into boiling ingredients
1 Tbsp. balsamic vinegar

Combine all ingredients except macaroni and vinegar in a large
saucepot. Bring to a boil, reduce heat and add macaroni; stir
well. Cover and simmer for 30 minutes, stirring every 10 minutes
to keep macaroni from sticking. Remove from heat. Add balsamic
vinegar, stir and serve.

Makes 6 servings.

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Cauliflower Scramble

1 medium red onion, peeled and cut into 1/2-inch dice
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 medium green bell pepper, seeded and cut into 1/2-inch dice
2 cups sliced mushrooms (from about 8-oz. whole mushrooms)
1 large head cauliflower, cut into florets
Simply Organic All-Purpose Seasoning to taste
1/2 tsp. freshly ground black pepper
1 1/2 tsp. turmeric
1/4 tsp. cayenne pepper, or to taste
3 cloves garlic, minced
1 to 2 Tbsp. low sodium soy sauce

Place the onion, red and green peppers, and mushrooms in a
skillet or saucepan and saute over medium-high heat for 7 to 8
minutes, or until the onion is translucent. Add water 1 to 2
tablespoons at a time to keep the vegetables from sticking to
the pan.

Add the cauliflower and cook for 5 to 6 minutes, or until the
florets are tender. Add all-purpose seasoning, black pepper,
turmeric, cayenne pepper, garlic and soy sauce to the pan and
cook 5 minutes more or until hot and fragrant.

Serves 6.

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Carrot Hot Dogs

6-8 whole carrots, cut into bun-length (6") pieces with ends
          removed (Use a vegetable peeler to shape each
          end so it's rounded, if desired.)
1/3 cup apple cider vinegar
1/2 cup water
1 Tbsp. low sodium soy sauce
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. liquid smoke
Pepper, to taste
6-8 Food for Life Sprouted Wheat Hot Dog Buns

Desired hot dog toppings:
Basic BBQ Sauce (click here),
15-Minute Vegeterian Chili (click here),
Ketchup (click here),
Broccoli and Cabbage Slaw (click here),
mustard, chopped onions, sauerkraut, etc.

Fill a large pot halfway with water and bring to boil.

Lower the heat to medium and cook the carrots until you can
barely pierce through them with a fork -- about 10 minutes. Be
careful not to cut the carrots when testing! Rinse the carrots
under cold water when done and set aside.

Combine all the other ingredients together in a container to
make a marinade. Place the cooked carrots inside, shake up, and
set aside to marinate for at least 3 hours. You can marinate for
up to a few days.

When you're ready to serve, pour the carrots and marinade into
a large pan on the stovetop and place on medium heat, rotating
periodically, for 5 to 10 minutes, until carrots are heated all
the way through.

Place on a hot dog bun, add the toppings of your choice, and
enjoy!

Makes 6-8 servings.

NOTE: Grill carrot dogs by removing carrots from marinade.
Slice each carrot in half lengthwise. Place carrot halves on a
George Foreman grill or Panini grill along with the open buns
and heat until grill marks appear.

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Braised Garlicky Kale

1 bunch kale -- washed, deribbed, chopped
1-2 tablespoons cooking liquid (water, broth, etc.)
1-2 cloves garlic, pressed or chopped fine
Simply Organic All-Purpose Seasoning and pepper to taste

In a skillet, heat the cooking liquid over a medium high heat
and saute the garlic till tender, but don't let it brown. Add
the kale and keep stirring till they are nice and bright green.
Now add about an inch of water to the bottom of the skillet,
cover, and simmer till tender. You might want to add a little
more water if it evaporates all the way and they're still not
done. Stick a fork in to test for tenderness; when fork tender,
they're ready to serve. Add all-purpose seasoning and pepper to
taste; then serve with red wine vinegar on the side. Makes about
4 servings.

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Broccoli and Carrots

1 pound (1-inch diagonally cut) carrots (about 3 cups)
1 (12-ounce) bag broccoli florets (about 6 cups)
1 Tablespoon cooking liquid (broth, water, etc.)
1/4 cup finely chopped shallots
1/2 cup low sodium vegetable broth
1/2 teaspoon Mrs. Dash Table Blend
1/4 teaspoon freshly ground black pepper

Place carrots in a large saucepan of boiling water; cook 3
minutes. Remove with a slotted spoon. Plunge into ice water, and
drain. Place broccoli in boiling water; cook 2 minutes. Drain
and plunge into ice water; drain.

Heat cooking liquid in a 12-inch skillet over medium-high heat.
Add the shallots; saut 2 minutes or until tender. Reduce heat to
medium. Add carrots, broccoli, broth, Mrs. Dash, and pepper;
cover and cook 6 minutes or until carrots and broccoli are
crisp-tender.

Serve immediately.

Yield: 12 servings (serving size: 1/2 cup)

NOTE: Blanch the vegetables a day ahead to ease preparation.

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New Potato Salad

2 lb. bag small new red potatoes
3 Tbsp. white wine vinegar or red wine vinegar
1/2 tsp. dry mustard (optional)
1/4 cup green onions, chopped
1/4 tsp. black pepper
1-2 tsp. dried dill weed

Thoroughly clean potatoes with vegetable brush and water.

Boil potatoes for 20 minutes or until tender.

Drain and cool potatoes for 20 minutes.

Cut potatoes into fourths and mix with vinegar, onions, and
spices.

Refrigerate at least an hour and serve.

Yield: 5 servings (Serving size: 1 cup).

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Ridiculously Easy Pineapple Sorbet

2 (14-oz.) cans pineapple chunks packed in juice

A few hours (or days) beforehand, open the cans of pineapple and
pour it, juice and all, into a freezer-safe container; a large,
flat one works best. When it's frozen hard, remove it from the
freezer and let it sit on the counter for 10 minutes. Use a
table knife to break the block of pineapple into several large
chunks; then put it into the food processor. (If your processor
is small, you'll have to do this in more than one batch.)

Process the pineapple, stopping often to push the chunks under
the blades, until it is a smooth, creamy consistency. This will
take a few minutes, and you may have to be patient as the
friction of the blades heats the pineapple slightly, allowing it
to blend smoothly. Serve immediately. If you have leftovers,
return them to the freezer and re-process briefly before serving
later.

Makes 4-5 servings.

Variations: Substitute half of the pineapple with frozen
mangos, bananas, peaches, or berries. Get as creative as you
want!

Reader review: This is good with all kinds of fresh fruits and
juices (strawberries and bananas with orange juice, etc.). If
you don't have a very good blender, try giving the fruit a good
rough chop, spoon it out generously into an ice cube tray and
pour the juice over. Freeze as normal, but the smaller pieces
blend better in lower end equipment.

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Baked Potato Steak Fries

Bake several large russet potatoes.  Let cool.
Slice into steak fries, keeping skin on.
Place under broiler and broil till golden brown.

Variations:
          Make the fries with sweet potatoes and top with cinnamon.
          Try other potatoes and spices.

NOTE: These are excellent cold as a snack.

Recipe by Jeff Novick, M.S., R.D.

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White Bean Hummus with Thyme and Basil

1 (15-oz.) can cannellini beans, drained and rinsed
1 Tbsp. freshly squeezed lemon juice
1 small to medium clove garlic, sliced
2 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Simply Organic All-Purpose Seasoning
1 tsp. dried thyme
4 tsp. dried basil
1-2 Tbsp. water (may not need, just to thin dip as desired)
Freshly ground black pepper to taste

In a food processor, combine all ingredients except water,
thyme, and basil. Puree until smooth, gradually adding water as
desired to thin dip and scraping down sides of bowl as needed.
Add thyme and basil and puree briefly to incorporate
ingredients.

Serves 6 (makes about 2 1/2 cups).

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No Fat Slow Cooker Caramelized Onions

5 pounds sweet onions, sliced thin
1 1/2 cups fat free, low sodium vegetable broth

Cut peeled onion in half vertically. Cut each half in half
making quarters. Cut each quarter in 1/4-inch slices. Add sliced
onions to a large slow cooker, and then pour broth over onions.

Cook on LOW for 12 to 15 hours until the onions reduce and turn
a golden color.

Drain from broth with a slotted spoon or colander.

Caramelized onions take on new personalities with these mix-ins:
Fresh or dried herbs
A splash of balsamic vinegar

NOTE: There will be several cups of sweet onion broth. Use it
as a base for soups or as a base for a sauce for pasta or rice.
Freeze onions in zip-lock bags for use later in recipes.

Suggested uses for caramelized onions:
~as a pizza topping
~on a burger, in a grilled Panini or hot sandwich
~on a baked potato
~stirred into mashed potatoes
~mixed into sauteed greens
~tossed with pasta
~stirred into dips
~stirred into soups

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Southwest Black Bean and Corn Burger

1 (14-oz.) can no-salt-added kidney beans, rinsed and drained
1 (14-oz.) can no-salt-added black beans, rinsed and drained
1 cup dry rolled oats
1 cup cooked brown rice
1/2 cup frozen organic corn kernels
4 Tbsp. low sodium salsa or no-salt-added tomato sauce
1/4 - 1/2 tsp. smoked paprika
2 Tbsp. Taco seasoning, optional (click here)

Mash the two cans of beans by hand with a potato masher. DO NOT
use a blender or food processor.

Add in the remaining ingredients and mix thoroughly.

Divide into 8 equal parts and shape each part into a burger.

Let sit for a few minutes in the refrigerator to set.

Grill (or broil) on each side till golden brown.

8 servings.

Recipe by Jeff Novick.

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Chickpea Nuggets

2 cups Healthy Homemade Hummus (click here)
1/2 to 3/4 cup breadcrumbs (made from toasted Ezekiel 4:9
          Low Sodium Whole Grain Bread)

Preheat oven to 350 degrees F.

Mix ingredients and form into 2 Tbsp. balls (will make 18-24).
Place on baking sheet lined with a silicone baking mat. Flatten
slightly and bake 15-20 minutes, flipping once, until golden.

Serve with dip if desired. Basic BBQ Sauce (click here)
would be a good dipping sauce.

Yield: 18-24 nuggets; Serving size: 6 nuggets.

Freezing Instructions: Divide among quart freezer bags and
freeze. To Serve: Thaw. Heat in microwave for 1 minute.

NOTE: Just about any pureed veggies can be added to the recipe
for bonus nutrition! Mix in enough breadcrumbs to form into
nugget-sized balls. Chickpea Nuggets can be served in pita bread
or on top of a salad or pasta.

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Rainbow Salad

Red:     1 red pepper or 1 large and/or 2 small red tomatoes
Orange:  2 carrots and/or 1 large orange heirloom tomato
Yellow:  2 fresh ears of organic corn and/or 2 lemon cucumbers
Green:   1 lb. of lettuce or baby greens and 2 cucumbers, and/or 1
          large Green zebra tomato
Blue:    1 cup of blackberries or concord grapes
Purple:  2 purple carrots or 1 cup of freshly grated purple cabbage
Pink:    4 radishes or 1 large chiogga beet (or other pink beet)
Dijon Vinaigrette (click here)

Prepare Dijon Vinaigrette ahead of time and store in refrigerator for
flavors to blend.

Rinse all the vegetables under the faucet, and peel the carrots and
cucumbers.

Cut the peppers, tomatoes, radishes, beets and cucumbers using
a cutting board and knife. Put all the pieces into the salad
bowl.

Grate the carrots and cabbage into the salad bowl.

Tear the lettuce gently and put it in the salad bowl.

Place the grapes or blackberries in the salad bowl.

Cut each ear of corn in half, stand each half ear on end, cut off the
kernels and place them in the salad bowl.

When ready to serve, add about half the dressing to the salad.  Using
tongs or large spoons, toss the salad until evenly coated with the
dressing.  Add more dressing to taste.

Makes 4 servings.

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Dijon Vinaigrette

1/4 cup water
1/2 tsp. Dijon mustard
1/4 cup white wine or red wine vinegar
1 clove garlic, minced
1/8 tsp. Mrs. Dash Table Blend Seasoning
Fresh cracked pepper

Place all ingredients in either a bowl and wisk together or put
in salad dressing jar and shake with lid on. Make ahead of time
to let flavors blend.

Makes about 1/2 cup.

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Frozen Fruit Pops

1/3 cup diced kiwi
1/3 cup diced watermelon
1/3 cup diced strawberries
1/3 cup diced pineapple
1/4 cup fresh pineapple juice or orange juice
4 (5-oz.) disposable cups
4 craft sticks

Combine diced fruit in a bowl and fill each 5-oz. cup with fruit.

Add 1 Tbsp. of juice and insert craft sticks into each cup.
They stay in place because of all the fruit.

Place in the freezer a few hours until firm.

To remove the pops from the cups, run under warm water a few seconds.
Enjoy!

Makes 4 servings.

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Pear Tidbit

Chunky pears:
     3 pears, cored and diced
     1 Tbsp. lemon juice

Pear sauce:
     2 pears, cored and diced
     2 Tbsp. lemon juice
     6 pitted medjool dates, diced
     1/4 tsp. cinnamon
     1/4 tsp. nutmeg

Zest of one lemon

In a bowl, toss the 3 diced pears with 1 Tbsp. of lemon juice
and set aside.

Next, in the food processor, blend the ingredients of the pear
sauce (pears, lemon juice, dates, cinnamon and nutmeg) until
smooth. Toss the sauce and diced pears together.

Place one-fourth of the pear mixture into 4 small dessert
dishes. Sprinkle each with a dusting of lemon zest.

Serves 4.

NOTE: Use a variety of pear types if you like, and use the
softest pears in the sauce.

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Cucumber, Tomato and Onion Salad

2 cucumbers, peeled and thinly sliced
1 pint cherry tomatoes, halved
1/2 Vidalia onion, very thinly sliced
2 Tbsp. chopped fresh parsley leaves
2 Tbsp. apple cider vinegar
Simply Organic All-Purpose Seasoning
Freshly ground black pepper

In a large serving bowl, toss together the cucumbers, cherry
tomatoes, onion, parsley, vinegar, all-purpose seasoning, and
pepper, to taste. Let the salad stand for 10 minutes before
serving.

Makes 4 servings.

NOTE: This salad can be eaten by itself, put on a bed of
lettuce or even put on top of cooked garden-fresh black-eye peas
for "Chop-chop Salad". Some people include chopped carrots,
sliced green onions with tops included, and a sprinkle of dried
dill weed.

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Carrot Coins with Thyme

4 cups carrots, sliced thin
1 cup sliced celery
1/2 cup chopped onion
1/4 cup low sodium vegetable broth
2 teaspoons lemon juice
1/2 teaspoon Mrs. Dash Table Blend
1/4 teaspoon dried thyme
1/4 teaspoon pepper

In a large skillet, saute the carrots, celery and onion in
broth until tender. Stir in the lemon juice, Mrs. Dash, thyme
and pepper; heat through.

Makes 4 servings.

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Slow-Cooked Stuffed Peppers

6 medium sweet red peppers
2 (15-oz.) cans black beans, rinsed and drained
1 1/4 cups low sodium chunky salsa
1 (4-oz.) can chopped green chilies
1 onion, chopped
3/4 cup frozen organic corn
1-2 cups cooked brown rice
2 tsp. chili powder
3/4 tsp. ground cumin
3/4 cup low sodium chunky salsa for the bottom of the crockpot

Cut tops off peppers and remove seeds; set aside.

In a large bowl, combine the beans, salsa, chilies, onion,
corn, rice, chili powder and cumin; spoon into peppers. Place in
a 6-qt. slow cooker that has the salsa in the bottom.

Cover and cook on LOW for 3 1/2-4 hours or until peppers are
tender and filling is heated through.

Makes 6 servings.

NOTE: Tomato sauce or crushed tomatoes can be used instead of
salsa. Portabella mushrooms could be used instead of corn. Some
reviewers have cooked the peppers as long as 6-8 hours on LOW.

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Pasta in One Pot

16-oz. sliced mushrooms
1 large onion, chopped
4 cloves garlic, thinly sliced
2 Tbsp. cooking liquid (water, broth, etc.)
16-oz. regular whole wheat spaghetti
2 (15-oz.) cans no-salt-added diced tomatoes
1 Tbsp. low sodium soy sauce (optional)
2 Tbsp. dried basil
2 Tbsp. dried oregano
1/4 tsp. red pepper flakes (optional)
4 cups low sodium vegetable broth or water
Simply Organic All-Purpose Seasoning and freshly
          ground black pepper, to taste
2-3 cups (5-oz.) fresh baby spinach

In a large stockpot over medium high heat, saute mushrooms,
onion, and garlic in cooking liquid until mushrooms give off
their juices.

Add spaghetti broken in half, tomatoes, soy sauce, basil,
oregano, red pepper flakes, and broth. Season with all-purpose
seasoning and pepper, to taste.

Bring to a boil; reduce heat to medium and add spinach. Simmer,
uncovered, until pasta is cooked through and liquid has reduced,
about 10 minutes. Stir pasta every few minutes while it cooks to
keep it from sticking to the pan.

Serve immediately. Pass balsamic vinegar, red wine vinegar, or
apple cider vinegar for extra flavor.

Makes 6 servings.

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Our Hummus

1 (15-oz.) can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic, chopped
2 Tbsp. fresh lemon juice
1 1/2 Tbsp. spicy brown mustard, or to taste
Freshly ground black pepper, to taste

In a food processor, combine the chickpeas, garlic, lemon
juice, mustard, pepper to taste, and 2 Tbsp. water, and process
until uniformly smooth.

Serve immediately or refrigerate until ready to use;
refrigerate any leftovers.

Makes 1 1/4 cups.

Ann Esselstyn recipe.









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Greens and Sauerkraut Sandwich

1 recipe Our Hummus (click here)
Organic lemon pepper seasoning (salt free)
Prepared mustard of choice
1 small onion, chopped
2 large garlic cloves, minced
16-oz. bag power greens (baby kale, chard, and spinach)
16-oz. bag refrigerated low sodium sauerkraut, rinsed and drained
3 Roma tomatoes, sliced
12 slices Ezekiel 4:9 Low Sodium Whole Grain Bread

Prepare recipe of hummus.

Put about 1/4 cup water in a skillet and heat on medium high
heat. Add the onion and garlic and cook until onion is
transparent -- about 4 minutes. Add some of the greens and turn
them over in the skillet to wilt as they heat. Use a lid on the
skillet to keep steam on the greens. Keep adding more greens as
they wilt until all greens have wilted and cooked. It will be
necessary to add a little more water. Drain the greens in a fine
mesh strainer and push down with a spoon to make as dry as
possible.

Put the sauerkraut in a fine mesh strainer and drain thoroughly
using a spoon to push it down. To cut down on the sodium, the
sauerkraut could be rinsed with water before being drained.

Slice Roma tomatoes in thin slices or use cherry tomatoes cut
into halves.

Toast two slices of bread. On one piece of toast, put a layer
of mustard and set aside. On the second piece of toast, put a
layer of the hummus, sprinkle with lemon pepper seasoning, a
layer of greens, a layer of sauerkraut, and a layer of tomatoes.
Finish the sandwich by putting the piece of toast with the
mustard side down on the tomatoes. Continue preparing the other
sandwiches by repeating these steps.

Makes 6 sandwiches.

Adapted from Ann Esselstyn's recipe.









------------------------------------------------------------ ------------------------------------------------------------
Roasted Garlic

1 head of garlic (or about 1/4 cup peeled garlic cloves)
1 cup water

Preheat oven to 450 degrees F.

Use your hand to smash open the head of garlic. Break apart
cloves and peel.

Place garlic cloves and water into a small baking dish.

Roast for about 20 minutes, until garlic is golden on top.

Remove from the oven.









------------------------------------------------------------ ------------------------------------------------------------
Slow Cooker Ancho Chili Enchilada Sauce

1 recipe Roasted Garlic (Use as much as you like in this sauce
          recipe.)
2 cups low sodium vegetable broth
1 cup (8-oz.) tomato sauce
2 Tbsp. chili powder
2 Tbsp. ancho chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. Simply Organic All-Purpose Seasoning
3 Tbsp. organic cornstarch + 3 Tbsp. water whisked
           to a smooth paste

Prepare Roasted Garlic recipe according to recipe instructions.

Add as much garlic as you like and all other ingredients to a
2-quart slow cooker.

Cover and cook on HIGH for 2-3 hours or LOW for 4-6 hours or
until sauce has reached desired thickness.

Use immediately or cool and place in zipper bags or airtight
containers and refrigerate for up to 3 days or freeze for up to
6 months.

Makes about 3 cups.

NOTE: Make a single, double or even a quadruple batch and
freeze! Then you will have all sorts of sauce ready to go for
all sorts of easy meals.









------------------------------------------------------------ ------------------------------------------------------------
Chickpea "Chicken" Salad

1 (15-oz.) can chickpeas, drained and rinsed
1 stalk celery, diced
2 green onions, chopped
1/2 cup grapes, halved  (or chopped cucumber)
2 Tbsp. Our Hummus (click here)
1 Tbsp. Dijon mustard
1/2 tsp. dried dill
1/2 tsp. poultry seasoning
Dash of Simply Organic All-purpose Seasoning/pepper to taste

In a medium bowl, slightly mash the chickpeas with a potato masher or
fork.

Add the remaining ingredients and mix well.

Refrigerate until ready to serve.

Makes 2-3 servings.

NOTE: Enjoy this salad on it's own, stuffed in a pita, between
two slices of bread with a thick slice of tomato or atop a green
salad.









------------------------------------------------------------ ------------------------------------------------------------
Mushroom Skillet Spaghetti

16-oz. mushrooms, cleaned and sliced  (See note below)
1 medium onion, chopped
3-4 garlic cloves, minced
1 Tbsp. low sodium soy sauce
16-oz. whole-wheat spaghetti, uncooked and broken in half
1 tsp. Simply Organic All-Purpose Seasoning
2 tsp. dried parsley flakes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans diced tomatoes  (can be fire roasted diced tomatoes)
Vinegar (apple cider, wine, balsamic, etc.)
Nutritional yeast

In a large skillet, saute mushrooms, onion, and garlic in 2
Tbsp. water until mushrooms have given off their juices and
onions are translucent. Add more water as needed to keep it from
sticking to the pan.

Add the low sodium soy sauce to give the mushrooms more of a
beef flavor.

Sprinkle over the mushroom mixture the uncooked spaghetti,
all-purpose seasoning and parsley.

Pour the tomato sauce and tomatoes over all.  DO NOT MIX.

Place close fitting cover on the pan and turn heat to medium-low.

Let cook slowly without lifting lid for 30 minutes. Pasta will
steam as it cooks. Add water if mixture seems dry before
serving.

Place in serving dish. Sprinkle additional fresh parsley over
top, if desired, and serve at once. Pass vinegar and/or
nutritional yeast at the table for extra seasoning.

Makes 4 servings.

NOTE: A 10-oz. bag of frozen mixed mushrooms and a 10-oz. bag
of frozen bell pepper or a second bag of frozen mushrooms can be
used in place of fresh mushrooms. Microwave frozen mushrooms and
bell pepper about 7 minutes, stirring after 2 minutes. Drain and
add them to the sauteed onion and garlic and continue with above
directions.









------------------------------------------------------------ ------------------------------------------------------------
Roasted Vegetable Medley


8-10 cups of different vegetables:
          red, yellow, and/or white onions, cut into eights
          yellow summer squash, cut into 1/2-inch-thick slices
          zucchini, cut into 1/2-inch-thick slices
          red, yellow, and/or green bell peppers, cut into
                    1/2-inch-wide strips
          Irish potatoes, cut into 1/2-inch cubes
          sweet potatoes, cut into 1/2-inch cubes
          mushrooms, quartered
          baby carrots, cut into thirds
          cherry tomatoes, halved
          celery, sliced into 1/2-inch pieces
          okra, sliced into 1/2-inch pieces
1 tsp. granulated garlic
1 Tbsp. dried parsley
1 tsp. smoked paprika, or to taste
1 tsp. dried oregano, crushed
1 tsp. Italian seasoning
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. ground black pepper
4 Tbsp. balsamic vinegar

Preheat oven to 425 degrees F. Line a 13x9x2-inch roasting pan
with unbleached parchment paper.

In a large bowl, combine the prepared vegetables of choice.

Sprinkle garlic, parsley, smoked paprika, oregano, Italian
seasoning, all-purpose seasoning, and black pepper over the
vegetables. Add the balsamic vinegar. Toss gently to coat all
vegetables. Spread vegetables in prepared baking pan.

Roast about 60 minutes or until vegetables are crisp-tender,
stirring twice.

Makes 6-8 servings.

NOTE: Vegetables that require more cooking time are cut smaller
than vegetables that cook quickly. It may take more than 60
minutes to cook depending on the vegetable combination used.
Stirring periodically helps the pieces cook evenly. These
vegetables are even good as a cold snack from the refrigerator!









------------------------------------------------------------ ------------------------------------------------------------
Corn Butter


1/4 cup cornmeal  (or 1/2 cup polenta)
1 1/4 cups water
1-2 tsp. lemon juice
1 tsp. Simply Organic All-Purpose Seasoning

Place the cornmeal in a saucepan with 1 cup of the water. Cook,
stirring constantly until mixture is smooth and thick.

Place the cooked cornmeal in a blender jar. Add the remaining
water, 1 tsp. of the lemon juice and the seasoning. Process
until very smooth, adding a bit more water, if necessary, to
reach the desired spreading consistency.

Taste and add more lemon juice if desired.

Place into a covered container and refrigerate.

Makes 1 1/2 cups.

NOTE: This is a wonderful spread for toast or muffins, and it
also works on vegetables. It keeps for about a week in the
refrigerator.









------------------------------------------------------------ ------------------------------------------------------------
Taco Shells


Food for Life Sprouted Corn Tortillas or Ezekiel 4:9 Sprouted
          Whole Grain Tortillas

Preheat oven to 325 degrees F.

Place each tortilla so that it is centered over two of the wires on
the oven rack, placing the edges of the tortillas under the wires.

Bake until they begin to turn a darker color, about ten
minutes, but remove immediately, as they will burn if left in
the oven any longer. They will curl around in an upside-down "U"
shape to make perfect taco shells. Tongs may be useful to remove
the baked shells.

------------------------------------------------------------ ------------------------------------------------------------
10-Minute Black Bean Tacos


2 (15-oz.) cans no-salt-added black beans, rinsed and drained
1/2 (16-oz.) bag frozen organic corn
2/3 cup low sodium salsa
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. smoked paprika
2 Tbsp. dried parsley
8-12 Food for Life Sprouted Corn Tortillas or Ezekiel 4:9
          Sprouted Whole Grain Tortillas
Optional toppings:  salsa, shredded lettuce, chopped tomatoes,
          diced onion

Place frozen organic corn in a medium-sized glass
bowl/casserole dish and microwave for 1 minute to thaw.

Add the beans, salsa, chili powder, garlic powder, onion
powder, cumin, paprika, and dried parsley to the dish. Mix well
and warm in the microwave for 6 minutes.

For crunchy taco shells, prepare tortillas according
to Taco Shells recipe (click here).
For soft tacos, heat tortillas in the microwave. Serve taco
filling in warm tortillas with whatever toppings you like.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
2 Ingredient Banana "Ice Cream"


4-6 over-ripe bananas
1 tsp. vanilla extract (or to taste)

Peel the bananas and slice into 1/2-inch pieces. Put the
bananas in an airtight container such as a freezer-safe glass
bowl with a lid or a freezer bag. Freeze for at least 2 hours,
but ideally overnight.

Blend the frozen banana pieces in a food processor with vanilla
extract, pulsing a few times to start, for several minutes,
until smooth and whipped. It takes approximately 3-5 minutes.

This will produce vanilla "soft serve." Formula: frozen bananas
+ flavor mix-ins (other frozen fruit, spices, flavoring, etc.) =
"ice cream"

Make other flavors by adding any mix-ins as the bananas turn
creamy. Blend to incorporate the added flavor and aerate the ice
cream. The frozen bananas must be used to give the creamy
texture and any frozen fruit combinations can be used for
flavor. The bananas do not give a strong banana flavor.

Serve immediately as "soft serve." For firmer ice cream, place
in an airtight freezer-safe container and freeze for at least 1
hour.

Makes 2 (1/2 cup) servings for every two frozen bananas plus
mix-ins. Recipe quantity depends on size of food processor.
Flavor examples are given below.

Flavor Mix-ins: (For every two bananas use the
following for flavor.)

Apple Pie = 1/2 cup frozen apple slices + 1 tsp. cinnamon
          + 1/2 tsp. allspice + 1/2 tsp. nutmeg

Blueberry = 1 1/2 cups frozen blueberries

Caramel Apple = 6 pitted medjool dates, chopped + 1 cup frozen
          apple slices

Chocolate = 2 Tbsp. unsweetened cocoa powder

Chocolate Cherry = 2 Tbsp. unsweetened cocoa powder +
          1 1/2 cups frozen dark sweet cherries cut into halves
          to be sure the pits are out

Cinnamon Cocoa = 2 tsp. unsweetened cocoa powder + 1/2 tsp. ground
          cinnamon

Mango Peach = 1 cup frozen mango chunks + 1 cup frozen peach slices

Pumpkin Spice = 3/4 cup unsweetened pumpkin puree
          frozen in ice cube tray (6 cubes) + 1 tsp. cinnamon +
          1/8 tsp. ground ginger + 1/8 tsp. nutmeg + Dash of
          allspice + Dash of ground cloves + 2 pitted medjool
          dates, chopped

Strawberry = 1 1/2 cups frozen strawberries

Strawberry Date = 3/4 cup frozen strawberries + 3 pitted medjool
          dates, chopped

NOTE: This recipe can be made in a Yonanas machine
(fruit soft serve machine) rather than a food processor or
high-speed blender. Yonanas machines are sold on Amazon or
yonanas.com. When using a Yonanas machine, the bananas can be
frozen whole and broken in half to insert into the Yonanas
machine. Keep frozen bananas in the freezer to have "ice cream"
at any time!
------------------------------------------------------------ ------------------------------------------------------------
Bacon Flavored Broccoli Salad


5 cups broccoli florets
1/3 cup raisins
1/3 cup chopped red onion
3/4-1 cup cooked sweet potato
1 Tbsp. lemon juice
1 tsp. Simply Organic All-Purpose Seasoning
1 clove garlic, minced
1/4 tsp. smoked paprika
1/4 tsp. black pepper
Dash liquid smoke (optional)

Place broccoli, raisins and onions into a large bowl.

In a medium bowl, mash the sweet potato until no chunks remain,
and then add remaining ingredients (or combine all ingredients
in a blender or food processor and blend until smooth). Combine
sweet potato mixture with broccoli mixture.

Refrigerate for at least 1-2 hours for dressing to soften the
broccoli.

Makes 6 servings.

NOTE: Make 1 1/2 times the dressing recipe if you prefer it to
be a bit creamier.

------------------------------------------------------------ ------------------------------------------------------------
BBQ Chickpea Salad


1 (15-oz.) can no-salt-added garbanzo beans, rinsed and drained
Leafy greens (mixed greens, romaine, spinach, kale)
Cherry tomatoes, halved
Peppers, chopped
Carrot coins
Red onion slices
Cucumber slices
Mushroom slices
Celery, diced
Frozen organic corn kernels, thawed

Prepare Basic BBQ Sauce Basic BBQ Sauce.

In a small pan heat drained chickpeas until warm.

Pour BBQ Sauce onto chickpeas and stir. Reduce temperature to
low. Use as much BBQ Sauce as you want.

Assemble salad with your favorite veggies.

Place warm BBQ Chickpeas on salad and enjoy.

Makes 2 entree salads.

NOTE: BBQ Chickpeas are good on baked potatoes. They can be
mashed and put between bread for a BBQ sandwich. This salad
could be taken on the go very easily as the chickpeas don't
really need to be warm. Add them to the veggies when you are
ready to eat.

------------------------------------------------------------ ------------------------------------------------------------
Cucumber Slices


2 cucumbers, sliced
Lemon pepper
Dill weed
Garlic powder (optional)

Slice cucumbers and arrange on a plate. Sprinkle lemon pepper
and dill weed on top of cucumber slices. Add garlic powder if
desired.

Serve as a snack or a side with a sandwich.

------------------------------------------------------------ ------------------------------------------------------------
Cheese Sauce


2 cups chopped peeled potatoes
1 cup chopped carrots
3/4 cup water or Oat Milk (click here)
4 Tbsp. nutritional yeast
1 Tbsp. Simply Organic All-Purpose Seasoning
2 Tbsp. lemon juice
2 tsp. garlic powder
1/2 tsp. onion powder  (optional)
1/8 tsp. (dash) cayenne  (optional)

Steam or boil the potatoes and carrots for about 20 minutes or
until soft.

Put all the ingredients in a blender and blend until smooth.

If the cheese is too thick, add more water or lemon juice.

Makes 4-6 servings.

NOTE: Some reviewers used the potato/carrot cooking water
rather than water or Oat Milk.

------------------------------------------------------------ ------------------------------------------------------------
Ranch Salad Dressing


1 (15-oz.) can white beans, rinsed and drained (great Northern)
1/2 cup (to 1 cup) water
2-3 Tbsp. fresh squeezed lemon juice
3/4 tsp. dried chives
3/4 tsp. dried parsley
3/4 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. Simply Organic All-Purpose Seasoning
1/8 tsp. ground black pepper

Warm beans slightly then place in a blender or food processor.

Pour in 1/2 cup water.

Squeeze juice from lemon into a small dish, remove any seeds
then pour juice into dressing. Start with 2 Tbsp. of lemon juice
and add one more tablespoon of juice if needed.

Add the rest of the spices then blend/process well.

Scrape sides of container and add more water if necessary.

Dressing should come out creamy and smooth. More water and
spices can be added to meet your preferences.

Use within 5 days.

Makes approximately 2 cups.

------------------------------------------------------------ ------------------------------------------------------------
Pasta Shells with Chickpea "Meat" Sauce


1 large onion, chopped
1 small carrot, peeled and minced
3 cloves garlic, minced
1 (15-oz.) can chickpeas, rinsed and drained
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. dried rosemary
Dash red pepper flakes
2 (15-oz.) cans tomato sauce
2 Tbsp. tomato paste
16-oz. whole wheat/grain pasta shells
Nutritional yeast, for garnish (optional)
Chopped fresh basil, for garnish (optional)

Heat a large skillet to medium-high; add a splash of water or
low sodium vegetable broth, and saute the chopped onion and
carrot for about 5 minutes. Add the garlic and saute an
additional minute.

While the carrots and onion cook, put the chickpeas in the bowl
of a food processor and pulse to break them down. You don't want
hummus but you also don't want any whole chickpeas remaining.
Set aside.

Stir the herbs and spices into the onion/carrot mixture and
cook for about 30 seconds. Add the chickpeas and saute for about
5 minutes, letting them brown a bit.

Add the tomato sauce and tomato paste, scraping up the yummy
browned bits and stirring well to combine. Turn down the heat to
low and let the sauce bubble for about 30 minutes.

Stir the sauce occasionally, adding broth or water if it
becomes too thick. While it cooks, get the pasta water going and
cook according to package directions. Drain, reserving 1/4-1/2
cup of the pasta water, if desired (you can use this to further
thin the sauce, if necessary).

When the sauce is done, taste and adjust the seasonings. Pour
the pasta into the sauce and stir well, making sure to coat each
and every tender shell. Serve with nutritional yeast and fresh
basil.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
"Oat" Cheese Sauce


1/2 cup organic rolled oats
1/4 cup nutritional yeast flakes
1 tsp. fresh lemon juice
1/4 cup roasted red bell pepper (can be from a packed in water
          jar of roasted red bell pepper)
1 tsp. Simply Organic All-Purpose Seasoning
Dash (or more) of black pepper
1 Tbsp. organic cornstarch or arrowroot powder
2 cups water

Put ingredients in blender and blend for a few minutes until
very smooth. Pour into a saucepan and cook over medium heat
until thickened, whisking the entire time after about one
minute. BE PATIENT! It will thicken to a beautiful, smooth,
cheesy sauce.

Makes about 2 1/2 cups.

NOTE: To make a Mexican flavored sauce to put over baked
potatoes, steamed broccoli or cauliflower, add the following
ingredients to the recipe: 1 tsp. cumin powder, 1/2 tsp. onion
powder, and a dash (or more) of cayenne pepper.

------------------------------------------------------------ ------------------------------------------------------------
Oil-Free Cheesy Ranch Tortilla Chips


Seasoning mix:
          1 tsp. dried parsley
          1/2 tsp. dried dill
          1 tsp. garlic powder
          1 tsp. onion powder
          1/2 tsp. Simply Organic All-Purpose Seasoning
          1/8 tsp. ground black pepper
          3 Tbsp. nutritional yeast (less if you like less cheesy)

Food for Life Sprouted Corn Tortillas

Preheat oven to 350 degrees F.

Mix seasoning ingredients together in a small bowl. Cut each
tortilla into 6 triangles and place on a baking sheet.

Use a pastry brush to brush chip pieces with water. Sprinkle
seasoning mix over them.

Bake until crispy and lightly browned 8-15 minutes. Keep
checking them after 8 minutes to make sure they don't burn.

Take the baking sheet out of the oven and allow the chips to
cool a few minutes. The chips will get crisper as they cool.

------------------------------------------------------------ ------------------------------------------------------------
Garlicky Mushrooms


2 Tbsp. cooking liquid (broth, vinegar, water, etc.)
10 cloves garlic, sliced
40 large white button mushrooms, quartered
1 1/2 cups low sodium vegetable broth
1/2 cup fresh lemon or lime juice
2 Tbsp. chopped parsley

Heat cooking liquid in skillet over low heat. Add garlic, and
cook 1 minute or until transparent. Add mushrooms, and cook 10
minutes without stirring. Add broth and juice and cook 15
minutes, or until liquid has evaporated and mushrooms are
browned. Stir in parsley, and cook 2 minutes. Season with
pepper, if desired. Serve hot or at room temperature.

Serves 8.

------------------------------------------------------------ ------------------------------------------------------------
Overnight Oats

1/2 large ripe banana, mashed
1 Tbsp. ground flaxseed meal
1/4 tsp. cinnamon
1/2 cup uncooked rolled oats
1/2 cup water
1/4 tsp. pure vanilla extract  (optional)
1/2 apple, chopped
12 grapes, halved or 1/2 navel orange, chopped
          or 1/2 grapefruit, chopped (seasonal choice)
1/2 cup berries (fresh or frozen) : blueberries, cranberries,
          strawberries, raspberries, blackberries,
          mixed berry blend, etc.

In a small bowl (or pint jar with lid for "grab and go!"), mash
the banana until almost smooth. Stir in flaxseed meal and
cinnamon until combined.

Stir in the oats, water, and vanilla (if using).

Top with fruit now or put it on in the morning.

Cover and refrigerate overnight, or a minimum of 2 hours.

In the morning, stir the oat mixture to combine. Let sit on the
counter for 1/2 hour or so to take the chill off or eat straight
from the refrigerator. If you want to warm them up you can do so
in the microwave or on the stove.

Makes 1 serving.

NOTE: A 10-oz. bag of frozen berries can be used for four bowls
of oats.

To add more protein and fiber, mash 1/4 cup of garbanzo beans,
cannelini beans, or pinto beans with the banana in the first
step of the recipe above. It will add a creaminess that blends
right into the oatmeal.

------------------------------------------------------------ ------------------------------------------------------------
Cheesy Popcorn


1/2 cup organic popcorn kernels
2 Tbsp. nutritional yeast
1 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. cumin

Pop the popcorn kernels in a hot air popper. Pour the popped
popcorn into a large bowl.

Sprinkle the other ingredients over the popped popcorn and toss
gently to coat.

Makes 1-2 servings.

------------------------------------------------------------ ------------------------------------------------------------
Golden Flax Seed Crackers


1 1/2 cups whole wheat flour or whole spelt flour
1/2 cup golden flaxseed meal
1/2 tsp. baking powder
1/2 tsp. Simply Organic All-Purpose Seasoning
1 Tbsp. nutritional yeast (optional)
1/2 cup low sodium vegetable broth or water

Combine all of the ingredients except the broth/water and mix
well.

Add vegetable broth/water to the dry mix and combine into a
dough.

Put dough in fridge for 10 minutes to let it cool and rest.

Preheat oven to 350 degrees F.

Roll dough flat and evenly on unbleached parchment paper on a
cutting board. Score shapes using a pizza cutter or knife.

Sprinkle any desired seasoning over the top and roll lightly
using rolling pin.

Carefully move the sheet of parchment paper with the scored
dough to a baking sheet. Place in oven for 20 to 30 minutes
until desired crispiness is achieved. This will vary depending
on how thinly you have rolled the dough.

Baked crackers can be broken apart along the scored shapes.

NOTE: Vary the flavor by adding different herbs and spices. Add
variety by cutting different shapes.

------------------------------------------------------------ ------------------------------------------------------------
2 Ingredient Gluten Free Crackers


2 medium-large ripe bananas (7" long) (yellow--not overripe)
3/4 cup rolled oats
Pinch Simply Organic All-Purpose Seasoning

Preheat oven to 375 degrees F. Line large baking sheet with
unbleached parchment paper.

In a medium bowl, mash bananas with a fork really well. Add
oats and stir to combine. Transfer onto prepared baking sheet
and using spatula spread the dough in a thin layer. Take your
time and make nice thin layer without gaps and holes.

Bake for 20 minutes or until golden edges and brown spots
appear. Ovens and baking sheets vary. Just watch your crackers
after 17-minute mark.

Remove from the oven and let cool for 5 minutes. Carefully peel
off the parchment paper and place baked cracker crust on a
cutting board. Using pizza cutter cut into desired crackers
shape and size and place back on a baking sheet, crowding a bit
is OK. Bake for another 5-7 minutes or until crispy.

Store on a larger platter in a cool dark place uncovered. This
way crackers stay crispy.

------------------------------------------------------------ ------------------------------------------------------------
Colorful Corn Salsa


1 cup frozen organic corn kernels, thawed
2 medium tomatoes, diced
1/2 cup diced green bell pepper
1/2 cup diced orange bell pepper
1/4 cup chopped onion
3 to 4 Tbsp. apple cider vinegar
10 fresh basil leaves, thinly sliced

Combine all of the salsa ingredients in a large bowl and set
aside for 15 to 20 minutes to allow the flavors to develop.

Serve at room temperature.

Stored in a covered container in the refrigerator, leftover
Colorful Corn Salsa will keep for up to 3 days.

NOTE: For the best flavor, remove the desired portion of
leftovers and allow it to come to room temperature before
serving. If you are preparing the salsa in advance, wait to add
the basil until 15 to 20 minutes before serving, as basil
quickly oxidizes.

Makes 4 1/2 cups or 18 servings.

------------------------------------------------------------ ------------------------------------------------------------
Baked Tostada Shells


Food for Life Sprouted Corn Tortillas
Apple cider vinegar
Chili powder or cayenne

Preheat oven to 400 degrees F.

Brush both sides of a tortilla lightly with apple cider
vinegar. Sprinkle chili powder or cayenne for extra taste.

Place tortilla on a baking sheet.

Repeat the process with additional tortillas. Usually you can
fit about 4 to 6 tortillas per baking sheet.

Bake tortillas for 3 to 5 minutes on the first side, or until
tortillas turn crispy, with light to medium golden-brown color.

Remove the sheet from the oven, turn the tostada shells over
and repeat the process.

------------------------------------------------------------ ------------------------------------------------------------
Smoky Pinto Bean Tostadas


1/2 medium onion, diced
1/3-1/2 cup low sodium vegetable broth, divided  (can use water)
1 garlic clove, minced
1 tsp. cumin
1 1/2 tsp. smoked paprika
1/2-1 tsp. chile powder
2 (15-oz.) cans pinto beans, rinsed and drained
Dash of liquid smoke, optional
Squeeze of lime juice, optional
4-6 Food for Life Sprouted Corn Tortillas
Suggested toppings:
          halved cherry tomatoes
          cilantro/parsley
          diced jalapeno
          diced red onion
          chopped radishes
          salsa

Prepare the Baked Tostada Shells (click here)
according to recipe instructions and set aside.

Saute the onion over medium heat with 2 Tbsp. vegetable
broth/water until soft, about 5 minutes. Keep an eye on it the
whole time and add an additional tablespoon or 2 of the
vegetable broth/water if the onions get too dry and start to
stick.

Add the garlic and saute another minute.

Add the spices and pinto beans. Mash everything with a potato
masher or fork until desired consistency.

Add another few tablespoons of vegetable broth/water to loosen
up the mixture and heat through for 2 minutes, again to desired
consistency. You don't want it soupy, but it should be moist,
not a dry paste.

Add a dash of liquid smoke and/or squeeze of lime juice, if
using and stir.

Serve on a tostado shell with your choice of toppings.

Makes 4-6 tostadas.

------------------------------------------------------------ ------------------------------------------------------------
BBQ Sauce


1 1/2 cups water
1 (6-oz.) can tomato paste
1/2 cup black beans, rinsed and drained
1/4 cup brown raisins
2 Tbsp. stone-ground mustard
1 tsp. chili powder
1 tsp. apple cider vinegar
3/4 tsp. granulated garlic
3/4 tsp. granulated onion

Place all ingredients into a blender and blend for 1-2 minutes,
until smooth. Pour into a saucepan.

On medium heat, bring to just almost boiling then reduce to a
low simmer and cook for 15 minutes, stirring occasionally.

Serve hot or cold.

Makes about 2 cups.

------------------------------------------------------------ ------------------------------------------------------------
Sweet BBQ Sauce


3/4 cup warm water
5 dates, pitted
1 (6-oz.) can tomato paste
1/2 cup pineapple chunks
1/2 cup pineapple juice
2 Tbsp. apple cider vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder or chipotle pepper powder to taste
1 tsp. onion powder

In a food processor or blender, combine BBQ sauce ingredients.
Blend to an even consistency.

------------------------------------------------------------ ------------------------------------------------------------
Oat Milk


1 cup dry rolled oats
5 cups cold, filtered water
1 Tbsp. alcohol-free vanilla extract

Add the oats, water, and vanilla to a blender.

Blend on high with the lid secured for at least 1 full minute.
You want the oats to be fully incorporated.

Strain over a bowl with a nut milk bag, cheesecloth, strainer,
or even a colander.

Pour the oat milk into a well-sealed container.

Store in the fridge up to 3-4 days.

Use on oatmeal, cooking recipes, sauces, baking, etc.

Makes 5 servings.

NOTE: Re-use the leftover (fiber-rich, nutrient-dense) oat pulp
in any baking recipe or oatmeal dish.

------------------------------------------------------------ ------------------------------------------------------------
Baked Tortilla Chips


Food for Life Sprouted Corn Tortillas

Preheat the oven to 350 degrees F.

Cut the tortillas into chip size (6th's) and bake on an
unbleached parchment paper lined baking sheet for approximately
8-10 minutes or until crisp.

------------------------------------------------------------ ------------------------------------------------------------
Caramel Dip for Fruit


1 banana
5 dates

Blend ingredients until a smooth paste forms.

------------------------------------------------------------ ------------------------------------------------------------
2-Minute Refried Beans


1 (15-oz.) can no-salt-added kidney, pinto,
           or black beans, drained
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. low sodium soy sauce
Freshly ground black pepper, to taste

Place ingredients into a small food processor and pulse
until smooth.

Serve immediately. Warm if desired.

------------------------------------------------------------ ------------------------------------------------------------
Homemade Refried Beans Low Fat Crock Pot Style


2 lbs. dried pinto beans, rinsed and sorted
24 cups water (12 for soaking and 12 for cooking)
2 Tbsp. adobo seasoning
1/2 Tbsp. garlic powder
1 1/2 sweet onions, chopped

Rinse and sort the dried beans.

Put the beans in the crock and add the 12 cups of water. It
should cover the beans entirely and be about 2-3 inches over
them to allow for the beans to expand. Allow the beans to sit,
covered, overnight.

Drain the beans in the morning and put back into the crock pot.
Add 12 more cups of water to the beans and cook on LOW 10-12
hours.

Once the beans are done (soft enough) to your liking, drain
them BUT RESERVE THE COOKING WATER!

Mash the beans by hand with a potato masher or a hand mixer.
Add enough cooking water to make the beans to a consistency that
you prefer.

Soften the chopped onions with a little water in a pan over
medium heat, and then add them to the finished refried beans.
Add the adobo seasoning and garlic powder.

Makes 5 servings.

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Date Paste


1 lb. pitted dates
1 cup of liquid (water, unsweetened non-dairy milk,
          unsweetened juice)

Soak dates in liquid overnight or for several hours until much
of the liquid is absorbed.

In food processor fitted with the "S" blade, process dates and
liquid until completely smooth.

Store date paste in the refrigerator.

Chef AJ recipe.

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Ladybugs on a Log


Celery stalks
Our Hummus (click here)
Red bell pepper or pimiento (no oil), finely diced

Stuff celery stalks with hummus and top with finely diced red
bell peppers or pimiento.

NOTE: The red and green make this a nice appetizer for the
holidays.

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Mini Party Kabobs


2-3 Mini Cucumbers or 1 English cucumber
1-2 carrots
1/2 pkg. grape tomatoes
2-3 celery stalks
2 bell peppers (red, green, yellow, or orange)
Mini-bamboo skewers, 4.5-inch China knot or looped bamboo
          skewer or other decorative skewer
Optional other vegetables:  pearl onions, radishes, etc.

Make 5-6 cuts down length of cucumbers, make cut on each side
of each cut, to remove small triangle of rind, so cucumber
slices resemble flower petals when sliced. If using regular
cucumber, you may have to quarter the slices.

Slice carrots with wavy vegetable cutter or knife.

Wash tomatoes.

Slice celery.

Cut bell peppers into squares.

Alternate ingredients on mini-bamboo skewers. Optional, stand
each skewer upright on a serving plate. To get the skewers to
stay upright, add carrot or mini-cucumber slice last, at the
bottom of skewer.

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Pickled Grapes


1 cup water
3/4 cup red wine vinegar
1 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. allspice berries
5 whole cloves
2 bay leaves, lightly torn
24 large red seedless grapes
Decorative picks

Combine water, vinegar, coriander seeds, mustard seeds,
allspice berries, cloves and bay leaves in a small saucepan.
Bring to a boil, reduce heat to medium-low and simmer 1 minute.

Place grapes in a heatproof bowl. Pour vinegar mixture over
grapes. Cool to room temperature, cover and refrigerate at least
2 hours.

To serve, drain grapes and pat dry. Spear 1 or 2 grapes on each
decorative pick.

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Strawberry Cuties


Organic strawberries
Organic dates, as moist as you can find

Cut the tops off the strawberries and then cut them in half
lengthwise. Pit dates and cut them in half lengthwise.

Place the cut side of a strawberry together with the cut side
of a date and stick together with a toothpick.

Arrange on a pretty plate.

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Cranberry Orange Relish


3 cups fresh, raw cranberries
4 navel oranges
Fresh ground cloves
Cinnamon

Using a food processor, coarsely chop the cranberries.

Peel the oranges, remove any seeds, and slice them into small pieces.

Mix orange slices in with cranberries, and add cinnamon and ground
cloves to taste.

Delicious Variation:
Add in 1 gala apple. Core and slice the apple, then coarsely
chop it in the food processor and mix into the relish.

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Pickled Red Onions


1 red onion, finely chopped
Balsamic vinegar

Place the red onion in a ramekin, or other small container.
Pour balsamic vinegar over the onions until they are completely
covered. Cover and refrigerate.

Makes 4 servings.

NOTE: Use these onions as a topping for salads, sandwiches,
burgers, wraps, burritos, potatoes, etc.

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No Salt Dill Pickles


1/3 cup water
1/4 cup onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. dill seed
1 tsp. celery seed
1 Tbsp. pickling spices
2 tsp. mustard seed
5 small Kirby (pickling) cucumbers, cut into spears or "chips"
3/4 cup organic white vinegar

Combine water, onion, garlic and spices in a clean quart jar.

Pack cucumber spears or "chips" in the jar.

Fill jar with vinegar (leave 1/2-inch air space in top of jar).

Add lid and shake well to mix/circulate spices.

Place in refrigerator. Spears or chips can be eaten in 36 to 48
hours.

If you like things spicy, add 2 tablespoons of crushed red
pepper or 1 small jalapeno (thinly sliced). For REALLY HOT, add
1 sliced Habanero with seeds. (Handle Habaneros with care!!!)

Makes 32 servings.

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Granola


1/2 cup water
3 ounces dates, pitted and quartered (about 6 medjool or 12 deglet)
1 1/2 tsp. vanilla
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
2 cups old fashioned rolled oats
1 cup raisins

Place the water, dates, vanilla, cinnamon, and nutmeg into a
blender and set aside for at least 15 minutes (so the dates can
soften).

Preheat oven to 250 degrees F. Line a large baking sheet with
unbleached parchment paper or a silicone mat.

In a medium bowl, combine the rolled oats and raisins.

Blend the dates, water, vanilla, cinnamon and nutmeg until
smooth. Pour into the bowl of oats and raisins, and mix with a
fork.

Spread the granola evenly on the baking sheet, breaking up any
big clumps. Cook on the center rack for 30 minutes. Remove the
pan from the oven, and using a spatula, shuffle the granola
around a bit. Return to the oven for an additional 25 to 30
minutes. It should be a light to medium brown when done. For
full crunchiness, completely cool the granola first. Store in an
airtight container in the refrigerator to preserve freshness.

Makes 3 1/2 cups (4 servings).

Straight Up Food recipe.

NOTE: Make Chocolate Granola by adding 2 Tbsp. unsweetened
cocoa powder to the rolled oats and raisins and continue with
the recipe.

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Black Beans with Salsa on Toast


1 (15-oz.) can black beans, drained and rinsed
1 tsp. Simply Organic All-Purpose Seasoning, to taste
1 tsp. garlic powder, to taste
1 tsp. ground cumin, to taste
1 tsp. thinly sliced jalapeno pepper
1 large tomato, chopped
1/4 cup chopped onion
4 slices toast, or 2-4 tortillas

Mash the beans in a microwave safe bowl with the all-purpose
seasoning, garlic powder and cumin. Warm in the microwave.

For the salsa, mix the jalapeno, tomato, and onion, adjusting
amounts to taste.

Spread toast/tortillas with the bean mixture and top with the
salsa.

Makes 2 servings.

NOTE: A low sodium prepared salsa could be used to make a quick
recipe.

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Berry Sauce


1 1/2 cups frozen raspberries
1/4 cup orange juice
1 cup fresh or frozen blueberries

Combine raspberries and orange juice in a small saucepan.
Simmer until raspberries become sauce-like, about 5 minutes.

Add blueberries and cook for 2 more minutes.

Serve warm over fruit sorbet, poached pears, 2 Ingredient Banana
Ice Cream (click here)
or Simply Yonanas.

Makes 6 servings.

NOTE: Leftover sauce can be served on oatmeal for a special
morning treat!

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Banana and Raisin Sandwich


4 Tbsp. Our Hummus (click here)
1 banana, sliced
2-3 Tbsp. raisins
4 slices Ezekiel 4:9 Low Sodium Whole Grain Bread

Toast the bread if desired. Spread hummus evenly on 2 slices of
bread.

Top with sliced banana and sprinkle with raisins.

Top with remaining bread.

Makes 2 sandwiches.

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Garlic Bread


2 heads Roasted Garlic (click here)
1-2 tsp. Italian seasoning
1/2 tsp. Simply Organic All-Purpose Seasoning
Ezekiel 4:9 Low Sodium Whole Grain Bread

Preheat broiler to 500 degrees F.

Place roasted garlic heads in a small bowl. Mash with a fork
and then mix in Italian seasoning and all-purpose seasoning.

Spread on bread slices and arrange them on a baking sheet.

Place baking sheet on middle shelf of oven below broiler area.
Broil for 3-4 minutes watching to make sure that they get crisp
but not burned.

Makes about 20 slices.

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Chickpea, Spinach and Mushroom Saute


3 Tbsp. cooking liquid (water, broth, etc.)
8-oz. sliced white mushrooms
1/4-1/2 tsp. crushed red pepper flakes, or more to taste
1/2 tsp. dried basil
1/4 tsp. smoked paprika
1/2 tsp. granulated garlic
2 (15-oz.) cans chickpeas, drained and rinsed
2 Tbsp. water
5-oz. baby spinach
Simply Organic All-Purpose Seasoning and black pepper to taste

Heat cooking liquid in a saute pan over medium heat. Place the
mushroom slices into the pan. Let them cook undisturbed for 3
minutes. Stir and continue cooking till the mushrooms are golden
brown.

Season with all-purpose seasoning and pepper. Add the red
pepper flakes, basil, and paprika. Stir seasonings to coat the
mushrooms. Add the garlic last. Stir and cook for 1 minute till
fragrant.

Stir in the chickpeas till all ingredients are well combined.
Let the chickpeas heat up for 2 minutes, stirring as they warm.
Pour 2 Tbsp. water into the bean and mushroom mixture and bring
to a boil.

Meanwhile, place the fresh spinach over the top of the
chickpeas. It will seem like a lot of greens at first, but they
will shrink up a lot as they cook.

Reduce heat to medium low. Cover the pan and allow spinach to
cook over medium heat for about 5 minutes, or until wilted. Stir
the spinach into the chickpeas and mushrooms. Season with
all-purpose seasoning and pepper to taste. Turn heat to medium
and let the mixture continue to cook till excess liquid has
evaporated.

Serve with chili pepper flakes on the side so individuals can
spice it more to taste, if desired.

Makes 3 entree portions.

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Baked Carrot Bacon


6-8 large carrots
1/2 cup low sodium vegetable broth
1 tsp. low sodium soy sauce
1/2 tsp. liquid smoke
1/2 tsp. smoked paprika
Simply Organic All-Purpose Seasoning and pepper to taste

Preheat oven to 400 degrees F. Line a baking sheet with
unbleached parchment paper.

Use a vegetable peeler to peel the carrots into long strips.

In a small bowl, whisk together broth, soy sauce, liquid smoke,
and smoked paprika. Then in a shallow dish, toss sliced carrots
with broth combination until carrots are completely coated.

Arrange carrot slices on prepared baking sheet so that they
don't overlap. Put in oven and bake for 7 minutes. Pull baking
sheet from the oven, and using tongs, flip carrots. Put baking
sheet in the oven to bake for another 7-8 minutes. It might take
more or less time depending on how thick or thin carrots are
sliced. You will know the carrot bacon is done when the edges
are crispy and the center of each slice looks dry.

Use the tongs to transfer the carrots to a wire cooling rack,
so they can stay crispy as they cool down. Season with
all-purpose seasoning and pepper to taste. Once cool, the carrot
bacon can be cut into 1-inch pieces or crumbled.

Use as a topping for baked potatoes, make carrot bacon,
lettuce, and tomato sandwiches with hummus spread, etc.

Store in an airtight container in the fridge.

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Caramel Sauce


12 large medjool dates
1 cup water
1 tsp. vanilla extract

Add all ingredients to a high-speed blender or food processor
and blend until you get a creamy, uniform consistency.

Store in an airtight container in the refrigerator.

Makes 2 cups.

NOTE: If you are not using fresh soft dates, soak them in warm
water for at least an hour before blending. If using smaller
dates, add more until you get a desired consistency.

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Chocolate Sauce


12 large medjool dates
1 cup water
1 tsp. vanilla extract
2 Tbsp. unsweetened cocoa powder

Add all ingredients to a high-speed blender or food processor
and blend until you get a creamy, uniform consistency.

Store in an airtight container in the refrigerator.

Makes 2 cups.

NOTE: If you are not using fresh soft dates, soak them in warm
water for at least an hour before blending. If using smaller
dates, add more until you get a desired consistency.

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Pintos and Corn Topping


1 (16-oz.) bag frozen organic corn
1/2 (16-oz.) bag frozen onions, diced
1 (16-oz.) bag frozen mixed peppers
1 cup low sodium salsa (mild or medium)
1 (15-oz.) can pinto beans, drained and rinsed
1 Tbsp. Mrs. Dash Southwest Chipotle Seasoning Blend
2 Tbsp. dried parsley leaves
1 pinch Simply Organic All-Purpose Seasoning
1 pinch ground black pepper

Place all ingredients except spices into a large pot and cook
over medium-high heat until bubbly and tender.

Add seasoning and cook for another 10 minutes.

Serve over rice, baked potatoes, etc.

Makes 10 servings.

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Roasted Beets with Balsamic Vinegar


1 pound fresh red beets
Balsamic vinegar
1 1/2 tsp. dill weed

Preheat the oven to 425 degrees.

Slice off the greens but leave about a half inch of the stem
end intact (this preserves the nutrients). (There is no need to
trim the root end, just wash them well.) Wash well. Place all
the beets in a single layer in a covered casserole dish. Add
1/4-inch of water to the dish. Cover tightly. Place in the oven
and roast small beets (three ounces or less) for 30 to 40
minutes, medium beets (four to six ounces) for 40 to 45 minutes,
and large beets (eight ounces or more) for 50 to 60 minutes.
They're done when they're easily penetrated with the tip of a
knife. Remove from the oven and allow to cool in the covered
baking dish. Cut away the ends and slip off the skins.

Splash with balsamic vinegar and/or dill weed.

Serves 4.

NOTE: Remove from oven and cool. Put one beet on a paper towel.
Trim ends. Using another paper towel, rub off beet skins and
discard. They should come off without any trouble. Repeat with
remaining beets.

Roasted Beets with Orange and Thyme: Transfer beets to a large
bowl and drizzle with 2 Tbsp. red wine vinegar and 1/4 cup fresh
orange juice. Top with 2 tsp. finely grated orange zest and 1
tsp. dried thyme leaves.

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Baked Onion Rings


1 large onion, peeled
3/4 cup whole-wheat flour
1/4 cup chickpea flour
1 tsp. cumin
1 tsp. turmeric
1 tsp. garlic powder
Simply Organic All-Purpose Seasoning and pepper, to taste
1/4 cup water (up to 1 cup)

Preheat oven to 415 degrees F.

Slice onions into even rings and pat them dry.

Make the batter by combining all the other ingredients. Adjust
the water if its too thick or add flour if too thin.

Coat the rings evenly and place them on an unbleached
parchment paper lined baking sheet. Pop into the oven for
about 20 minutes (or until crisp) and just starting to
brown. Let cool for a few minutes.

Serve with your favorite sauce or eat as is.

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Chili Frito Pie


Pickled Red Onions (click here)
Baked Chili Cheese Fritos (click here)
1 cup leftover chili, heated
1 Tbsp. chopped cilantro/parsley (optional)
1 or 2 sliced scallions (optional)
1 lime wedge (optional)

Prepare recipe of Pickled Red Onions ahead of time and store in
a sealed container in the refrigerator until ready to make Chili
Frito Pie.

Prepare Baked Chili Cheese Fritos according to recipe
directions.

Add chips to a serving bowl. Add half of the chili and stir to
combine. Top with remaining chili. Garnish with pickled onions,
cilantro/parsley, and scallions if desired.

Allow to sit until softened to desired texture and eat with
lime wedge, if desired.

Makes 1 serving.

NOTE:
Any chili recipe can be used for Chili Frito Pie.
Some recipes on this website are:
3 Bean Chili (click here)
15 minute Vegetarian Chili (click here)
Bulgur Chili (click here)

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3 Bean Chili


2 Tbsp. cooking liquid (water, broth, etc.)
1 small chopped yellow onion
2 tsp. minced garlic
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. ground cayenne pepper
1/2 tsp. ground oregano
1/2 tsp. ground black pepper
Simply Organic All-Purpose Seasoning to taste
2 (16-oz.) cans low-sodium dark red kidney beans
2 (16-oz.) cans low-sodium pinto beans
2 (16-oz.) cans low-sodium black beans
1 (16-oz.) bag frozen organic corn
1 (14.5-oz.) can no-salt-added diced tomatoes or fire roasted tomatoes
Chopped cilantro/parsley to garnish

In a soup pot, saute onions and garlic in cooking liquid over
medium heat for two to three minutes.

Add all the dry ingredients and mix well.

Stir in remaining ingredients (beans, corn and tomatoes) except
cilantro/parsley.

Simmer on low heat for 20-30 minutes or until beans are hot
throughout the pot.

Top with cilantro/parsley and serve hot.

Makes 8 servings.

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Baked Chili Cheese Fritos


Food for Life Sprouted Corn Tortillas
1 tsp. Simply Organic All-Purpose Seasoning
1 1/2 tsp. chili powder
1/8 tsp. (dash) smoked paprika
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. nutritional yeast

Preheat oven to 380 degrees F. Line a baking sheet with
unbleached parchment paper.

Add all spices and seasonings to a small bowl and whisk until
well combined. Set aside.

Working on wax paper, moisten one side of a tortilla with water
using a pastry brush. Sprinkle seasoning mix over tortilla. If
desired, turn tortilla to other side and repeat moistening and
seasoning on that side.

Using kitchen shears, a knife, or pizza cutter, cut tortilla
into equal strips or triangles. Place tortilla pieces on
prepared baking sheet.

Repeat preparing as many tortillas as desired and placing the
pieces on the baking sheet.

Bake for 12-15 minutes, or until golden brown and crispy. Watch
carefully because they burn quickly after 14-15 minutes. Chips will
crisp a little after they cool.

Extra seasoning can be stored for later use if desired.

Serve immediately with chili, soup or dips. Store leftovers in
a storage bag or covered container at room temperature for up to
two days, though they are best when fresh.

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Raisin-Filled Baked Apple


1 medium apple (Honeycrisp)
1 Tbsp. raisins
About 1/16 tsp. cinnamon

Place raisins in a heat-proof bowl and pour boiling water over
them. Allow them to soak until plump (time will depend upon the
age of your raisins) and remain in soaking liquid until you are
ready to cook.

Wash an apple and remove most of the core, leaving about
1/4-inch at the bottom. Remove a thin strip of peel from around
the cavity. Place the apple into a deep microwave-safe baking
dish or bowl. Sprinkle the inside with a little cinnamon and
fill with drained raisins. Pour a teaspoon of the soaking water
over the raisins.

Microwave, uncovered, on high power until apple is tender, 3-5
minutes, testing with a fork after 3 minutes. Allow to cool for
5 minutes before serving. (Caution: Inside can be very hot, so
do let them cool before eating.)

NOTE: To cook more than one apple at a time, increase the
cooking time by about 1 minute per extra apple. And remember,
microwaves vary so yours may take a little less or more time.

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Gingerbread Cookie Balls


1 1/4 cups pitted dates, packed
1/2 cup + 1 Tbsp. buckwheat groats
3/4 cup rolled oats
1 Tbsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. vanilla
1/4 tsp. cloves

Blend all ingredients, except for dates, in a high-speed
blender or food processor until you get a fine consistency like
flour.

Add in half of the dates and process until well combined, and
then add the remaining dates until you have a uniform dough.

Scoop dough out about 1 tablespoon in size, roll into balls or
flatten with a rolling pin and use a cookie cutter to make
desired shapes.

Serve with a warm cup of tea!

Makes 18 cookie balls.

NOTES:
Make sure the dates are soft. You can soak them in warm water
at least an hour before blending.

Store gingerbread balls or cookies in an airtight container at
room temperature for 2-3 days or in the refrigerator for a week.

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Chickpea Sausage Crumbles


2 (15-oz.) cans chickpeas
2 Tbsp. fennel seeds
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 Tbsp. dried thyme
1 tsp. lemon pepper
1 tsp. garlic powder
1 tsp. Simply Organic All-Purpose Seasoning
1-2 tsp. crushed red pepper (optional)
1 Tbsp. oat flour

Preheat oven to 375 degrees F. Line a baking sheet with
unbleached parchment paper.

Rinse and dry chickpeas very well. Put them in a kitchen towel
and rub dry. Try to remove as many of the outer thin skins as
possible, rolling them around with your hand on the towel helps.
Don't worry about getting them all, just as many as you can
easily remove. Place dried chickpeas in a bowl.

Add all the spices to the bowl, everything except the flour.

Using a potato masher, begin to crush chickpeas and break them
into small pieces. The more skins that were removed, the easier
this will be. You don't want them mashed, just crumbled.

Add oat flour to the bowl and using your hands combine well to
coat the crumbles. This will help separate the crumbles as well.

Spread onto baking sheet in an even layer. Bake for 20 minutes,
until outside is just beginning to get crispy.

Sprinkle over everything and anything!

Makes 2 cups.

NOTE: These are very flavorful and not meant to be eaten alone
as a meat substitute. They work best sprinkled on things for
that added sausage like flavor. Sprinkle on pizza sauce, then
put the veggies on top. They are best fresh, but if stored in
the fridge warm them up a bit unless they are put on a pizza,
which will be baked.


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Easy Salad Dressing


2 lemons, juiced
1 Tbsp. low sodium soy sauce
1 Tbsp. no-salt-added stoneground mustard
1/4 cup apple cider vinegar
3 Tbsp. nutritional yeast
1 tsp. cayenne pepper  (optional)

Juice the lemons and whisk in all the other ingredients in a
small bowl. Add cayenne if you want it a little spicy.

Makes 4-6 servings.

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Light Mashed Potatoes


4 cups low sodium vegetable broth or water
5 large potatoes, peeled and cut into 1-inch chunks
Simply Organic All-Purpose Seasoning and pepper to taste

Place broth/water and potatoes in saucepan. Heat to a boil.
Cover and cook over medium heat 10 minutes or until tender.

Drain, reserving liquid.

Mash potatoes with 1 1/4 cups of reserved liquid and add
all-purpose seasoning and pepper to taste. Add additional
liquid, if needed, until desired consistency.

Makes 6 servings.

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Loaded Chickpea Salad Sandwich


2 (15-oz.) cans chickpeas, rinsed and drained
2 (15-oz.) cans pinto beans, rinsed and drained
1-2 Tbsp. Our Hummus (click here)
1-2 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. Simply Organic All-Purpose Seasoning
1/4 tsp. black pepper
Ezekiel 4:9 Low Sodium Whole Grain Bread
Sandwich toppings:
          Spinach, lettuce, mixed greens
          Sliced tomatoes, cucumber
          Chopped onion, bell pepper
          Grated carrot

In a large bowl add the beans and mash with a potato masher
leaving it a bit chunky.

Add the remaining filling ingredients.

Mix well.

Use as a sandwich spread between bread with toppings of choice.

Makes 6 big sandwiches.

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Cajun Popcorn


1/2 cup organic popcorn
1 1/4 Tbsp. low sodium vegetable broth or water
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. paprika
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper

Pop the popcorn using an air popper, then place in a
large bowl.

Add all the spices and herbs along with the broth/water to a
small bowl. Heat in the microwave.

Drizzle the mixture evenly over the warm popcorn and toss to
coat thoroughly.

Serve immediately.

Makes about 16 cups.

------------------------------------------------------------ ------------------------------------------------------------
Nacho Cheese Sauce


4 cups water
1/2 cup whole-wheat flour
1 (15-oz.) can white beans (Cannellini, Navy, Great Northern,
          Butter), drained and rinsed
4-oz. roasted red peppers, drained
1/2 cup nutritional yeast
1 Tbsp. cumin
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. Simply Organic All-Purpose Seasoning

Add all ingredients to blender.  Blend until smooth.

Pour mixture into large saucepan.

Turn heat to medium-high. Once mixture is warm, start whisking.

Continue whisking until mixture has come to a boil and
thickened.

Spoon over baked tortilla chips and serve with your favorite
nacho ingredients!

Leftovers can be stored in the fridge. Mixture will thicken.
Reheat over medium-high and whisk to remove any lumps, adding a
splash of water to thin if necessary.

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Chickpea Apple Salad Sandwich


1 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. black pepper
1 (15-oz.) can chickpeas, rinsed and drained
1 recipe Our Hummus (click here)
1 1/2 tsp. Dijon mustard
2 Tbsp. chives
1 Tbsp. tarragon
1 apple
1 1/2 Tbsp. lemon juice
1 cup red seedless grapes, halved
Greens of choice (spinach, power greens, leaf lettuce,
          Romaine lettuce, etc.)
12 slices Ezekiel 4:9 Low Sodium Whole Grain Bread

Prepare the recipe of Our Hummus according to recipe directions
and set aside.

In a medium bowl, combine all-purpose seasoning, pepper,
chickpeas, 1/2 cup hummus, and mustard. Use a potato masher (or
similar tool) to mash the mixture (you don't want it to be
smooth, but you want the chickpeas to open up a bit).

Stir the chives and tarragon into the chickpea mixture. Peel
and core the apple and then cut it into 1/4-inch chunks. Stir
the apple, lemon juice, and grapes into the chickpea mixture
until well combined. Check the consistency and add more hummus
if desired.

Spread extra hummus on bread slices, if desired. Add chickpea
filling and greens to make sandwiches.

Makes 6 sandwiches.

------------------------------------------------------------ ------------------------------------------------------------
Curried Chickpea Salad with Apples and Raisins


1/2 cup Our Hummus (click here)
1 1/2 tsp. curry powder
1 (15-oz.) can chickpeas, drained and rinsed
2 Tbsp. lemon juice
1 tsp. thyme
1 Tbsp. dried parsley
1 cup chopped Braeburn apple
1/2 cup diced celery
1/4 cup raisins

Combine hummus and curry powder stirring with a whisk until
well blended. Set aside.

Add chickpeas to a large bowl. Season with the lemon juice,
thyme, and parsley. Mix well to coat the chickpeas.

Add the apple, celery, and raisins and gently mix to combine.

Pour blended hummus over the salad and stir mixture well to combine.

Cover and chill.

Makes 2-3 servings.

------------------------------------------------------------ ------------------------------------------------------------
Hot Chickpea "Chicken" Salad


3 (15-oz.) cans chickpeas (garbanzo beans), rinsed and drained
2 (8-oz.) pkg. sliced mushrooms
2 cups baby carrots, finely chopped
2 cups chopped celery
1 large red bell pepper, chopped
4 green onions, chopped
1 recipe of Our Hummus (click here)
3 Tbsp. prepared no-salt-added stoneground mustard
1 1/2 tsp. dried dill
1 1/2 tsp. poultry seasoning
1/2 tsp. Simply Organic All-purpose Seasoning
1/2 tsp. black pepper
4 slices Ezekiel 4:9 Low Sodium Whole Grain Bread, toasted
Garnish: chopped fresh parsley (optional)

Preheat oven to 350 degrees F. Process toasted bread in a food
processor to make breadcrumbs. Set aside.

Prepare the recipe of Our Hummus and set aside.

In a skillet saute mushrooms, carrots, celery, red pepper, and
onions in a little water until mushrooms give off juices and
other veggies are tender.

In a large bowl add the chickpeas and mash a little with a
potato masher leaving some larger pieces of beans. Add the
mushroom/veggie mixture and all other ingredients except toasted
breadcrumbs and garnish. Mix well.

Transfer salad to a 9x13-inch ceramic baking dish. Top with
breadcrumbs.

Bake, uncovered, in the preheated oven for 30 minutes, until
lightly browned.

Garnish with fresh chopped parsley, if desired.

Makes 12 servings.

------------------------------------------------------------ ------------------------------------------------------------
Chili Mac


2 cups elbow macaroni
1 onion, chopped
1 (15-oz.) can no-salt-added tomato sauce
1 1/2 cups water
4 tsp. mild chili powder
1/4 tsp. chipotle chili powder (or cayenne)
10-oz. frozen organic corn kernels
1 (16-oz.) can pinto or kidney beans, rinsed and drained
2 to 3 Tbsp. nutritional yeast (optional)
5 cups thinly sliced kale (thick stems removed before slicing)
          or other greens
Mrs. Dash Table Blend and pepper, to taste

Cook the pasta in plenty of boiling water until nearly tender.
Drain.

Saute onion in a large pot until translucent. Add remaining
ingredients, as well as nearly cooked pasta. Simmer for 15
minutes, stirring occasionally. Top bowls with sliced green
onions, if desired, and serve hot.

Makes 6 servings.

NOTE: If you use a faster-cooking green such as spinach, add it
during the last 3 minutes of cooking.

------------------------------------------------------------ ------------------------------------------------------------
Quick Mac N Cheese


6-7 Tbsp. nutritional yeast flakes
1 1/2 cups Oat Milk (click here)
1 cup cooked sweet potato, mashed
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. apple cider vinegar (optional)
1/2 cup onion
8-oz. whole-wheat pasta shells/macaroni

Boil some water on the stove and cook pasta as directed on
package.

Add nutritional yeast flakes, garlic powder, pepper, vinegar
and oat milk to a large mixing bowl. Stir well.

Finely chop onion and add it to the mixing bowl. Mix to
combine.

Peel sweet potato and mash it well. Scoop about 1 cup of the
mashed sweet potato into the mixing bowl. Mash it well into the
liquid. You should get a nice thick creamy orange sauce. You can
always add more liquid if you would like a thinner sauce. And
you can add more sweet potato if you would like it super thick
and a tad sweeter. You can even add in more nutritional yeast
flakes for an extra strong nutty "cheese" flavor.

Drain cooked pasta and drop it right into the mixing bowl and
fold in the sauce. You won't need to heat the pasta "cheese"
sauce separately because the warm pasta will provide heat.
However, you can keep the pasta warm in a 180 degree F. oven, or
re-heat in oven or microwave as needed.

Serve and enjoy some easy vegan comfort pasta!

Makes 2-3 servings.

------------------------------------------------------------ ------------------------------------------------------------
Meal in Minutes


1 (15-oz.) can no-salt-added black beans, rinsed and drained
1 (15-oz.) can diced tomatoes or tomato sauce
1 1/2 to 2 cups cooked brown rice  (or 1 Success Precooked
          Boil-in-Bag Whole Grain Brown Rice, cooked)
1 to 1 1/2 cups frozen organic corn kernels

Cook brown rice or use leftover cooked rice.

Combine all ingredients in a large saucepan, heat through and eat!

Makes 1-2 servings.

HINT: Use any kind of beans that you like in this recipe, or
any leftover cooked grains that you have in the refrigerator.
Add herbs and spices that you like for extra flavor.

------------------------------------------------------------ ------------------------------------------------------------
Juicy Tomato Hummus Tartines


4 slices Ezekiel 4:9 Low Sodium Whole Grain Bread
1 large ripe tomato, thinly sliced
4 Tbsp. Our Hummus (click here)
Simply Organic All-Purpose Seasoning
Pepper
Dried basil

Lightly toast the bread or leave it plain.

Spread the hummus evenly onto each piece of bread.

Top with 1-2 slices of tomato.

Sprinkle with all-purpose seasoning, pepper, and dried basil.

These open-faced sandwiches make a nice light lunch or snack.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------
Mexican Veggie Burger


1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
1 cup rolled oats
1 cup cooked brown rice
1/2 yellow onion, diced
2 tsp. garlic powder
1 tsp. dried oregano
2 tsp. ancho chili powder
1 tsp. dried basil
1 tsp. cumin
1/4 tsp. granulated onion
1/2 tsp. smoked paprika
1/4 cup Ketchup (click here)
          or low sodium salsa or no-salt-added
          tomato sauce or Fast Enchilada Sauce (click here)

In a large bowl mash the beans with a potato masher. Add the
other ingredients and mix until well combined.

Divide mixture into 8 evenly sized patties. Chill in the
refrigerator for about 20 minutes to firm burgers.

Grill on a George Foreman grill for about 8-10 minutes.

Makes 8 burgers.

NOTE: Serve burger on a warmed Food for Life Sprouted Corn
Tortilla topped with shredded romaine and low sodium salsa. On
the side serve Unfried Beans (click here)

and/or Fiesta Lime Rice (click here)

Burgers can be served in toasted Ezekiel 4:9 Sprouted Whole
Grain Burger Buns with mustard, romaine lettuce/fresh baby
spinach, red onion slices, tomato slices, and cucumber slices.

Add Herbed Tortilla Chips (click here)
for a traditional burger meal.

------------------------------------------------------------ ------------------------------------------------------------
Unfried Beans


1 (15-oz.) can pinto beans, rinsed and drained
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/2 tsp. Simply Organic All-Purpose Seasoning
Small amounts of water
Hot sauce (optional)

Add beans and all the spices to a large bowl and mash with a
potato masher.

Add small amounts of water until the desired consistency is
reached.

Taste and add more seasonings or hot sauce, if desired.

The Unfried Beans can be heated or used to make nachos,
burritos, or a host of other things and heated in those recipes.

NOTE: This recipe is easy to double or triple. This recipe can
also be made in a small food processor if you don't want to mash
the beans by hand.

------------------------------------------------------------ ------------------------------------------------------------
Fiesta Lime Rice


3 cups cooked brown rice
1 (15-oz.) can black beans, rinsed and drained
1 1/2 cups frozen corn kernels
2 large tomatoes, diced
2 large scallion, diced fine
1/4-1/2 cup chopped cilantro/parsley
2 Tbsp. fresh squeezed lime juice
Simply Organic All-Purpose Seasoning to taste

Cook frozen corn. Add beans and heat through.

In a large bowl, combine hot rice, heated corn, heated beans,
tomato, scallion, cilantro/parsley, lime juice and all-purpose
seasoning. Toss and serve.

Makes 8 (3/4 cup) servings.

------------------------------------------------------------ ------------------------------------------------------------
Herbed Tortilla Chips


1/2 tsp. dried oregano
1/4 tsp. dried parsley flakes
1/2 tsp. dried rosemary, crushed
1/4 tsp. garlic powder
1/8 tsp. Simply Organic All-Purpose Seasoning
Dash freshly ground pepper
2 Food for Life Sprouted Corn Tortillas (6 inches)
2 tsp. low sodium vegetable broth, red wine vinegar
          or apple cider vinegar

In a small bowl, combine the first six ingredients. Brush
tortillas with broth/vinegar and sprinkle with seasoning
mixture. Cut each tortilla into six wedges with kitchen sheers
or pizza cutter. Arrange in a single layer on a baking sheet
lined with a silicone baking mat.

Bake at 425 F. for 5-7 minutes or until golden brown. Watch
carefully to keep from burning chips. Cool for 5 minutes.

Makes 3 servings (4 chips each). Additional recipes can be made
for additional baking pans and servings.

------------------------------------------------------------ ------------------------------------------------------------
Fast Enchilada Sauce


1 (16-oz.) can no-salt-added tomato sauce
1 tsp. oregano
1 tsp. garlic powder
1 tsp. chili powder, or more to taste
2 tsp. onion powder
1/2 tsp. cumin

Mix it all up and heat through.

Yield: 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Cantaloupe Fruit Salad


1 cantaloupe, cut into bite size pieces
1 orange, peeled and cut into bite size pieces
1 gala apple, cut into bite size pieces
1 cup green grapes, halved

Mix everything together and refrigerate.

This will last a few days in the refrigerator if covered tightly.

Makes 8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Carrot Summer Salad


1 1/4 cups shredded carrots
1/2 cup raisins
1/2 cup diced pineapple
1/2 cup apple, diced
1/4 cup grapes, halved
1/2 cup Our Hummus (click here)
1/4 tsp. Simply Organic All-Purpose Seasoning

Combine carrots, raisins, pineapple, apple, and grapes in a
large bowl.

Mix hummus and all-purpose seasoning. Thin, if necessary, with
a little more lemon juice. Pour over carrot mixture.

Cover and refrigerate.

Makes four servings.

NOTE: Canned diced pineapple in its own juice can be drained
and used in this recipe.

------------------------------------------------------------ ------------------------------------------------------------
Dilly Cucumbers


1 medium cucumber, peeled and thinly sliced
1/2 small red onion, thinly sliced
1/4 cup chopped fresh dill or 4 tsp. dried dill weed
2 Tbsp. apple cider vinegar
1/4 tsp. Simply Organic All-Purpose Seasoning

Combine ingredients in a bowl, cover and refrigerate until ready to
serve.

------------------------------------------------------------ ------------------------------------------------------------
Spinach Fruit Salad


1 (10-oz.) bag fresh baby spinach
1 cup berries or 1 cup grapes, halved
10 strawberries, sliced
1 cup mandarin or clementine orange sections
          or grapefruit sections
1/4 cup Raspberry Salad Dressing (click here)

Add spinach and fruit to a salad bowl.

Pour dressing over salad.

Toss to combine.

Makes 6 servings.

NOTE: Mandarin orange sections canned in their own juice and
drained can be used in this recipe.

------------------------------------------------------------ ------------------------------------------------------------
Raspberry Salad Dressing


2 cups fresh or frozen raspberries
1-2 large dates, chopped
2 tsp. Dijon mustard
1-2 Tbsp. balsamic vinegar
1 tsp. thyme or rosemary (optional)
1/4 tsp. Simply Organic All-Purpose Seasoning or to taste
1/4 tsp. black pepper or to taste

Puree raspberries and dates in a blender. Remove and place in a
bowl.

Whisk in mustard, vinegar, herbs (if using), all-purpose
seasoning and black pepper. Start with 1 tablespoon vinegar and
add more after tasting.

Store in a covered container in the refrigerator. Leftover
Raspberry Salad Dressing will keep for up to 3 days.

------------------------------------------------------------ ------------------------------------------------------------
Corn and Cucumber Picnic Salad


1 (16-oz.) bag frozen corn
3 cucumbers, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1 recipe of No Fat Italian Dressing  (click here)

Prepare dressing ahead according to recipe instructions and
allow time for herbs to blend in the refrigerator.

Cook corn until tender according to package instructions. Rinse
under cold running water or put in an ice bath; drain well.

Chop cucumber, red and green bell peppers, and onion. Add to
corn in a large bowl.

Pour dressing over corn mixture and toss well.

Chill 2 hours before serving.

Makes 6-8 servings.

------------------------------------------------------------ ------------------------------------------------------------
Crunchy Rainbow Broccoli Slaw


1 (9-oz.) pkg. organic broccoli slaw  (3 cups)
1/2 cup shredded purple cabbage
1 small sweet apple, chopped with peel
1 (10.7-oz.) can mandarin oranges in juice, drained with
          juice reserved
1/4 cup raisins
4 heaping Tbsp. Our Hummus (click here)
4 Tbsp. reserved mandarin juice
1 tsp. mustard of choice

In a large bowl, toss broccoli slaw, cabbage, apple, mandarin oranges
and raisins; set aside.

In a small bowl, whisk hummus, juice, and mustard to blend.

Pour the dressing over the slaw and toss well to coat.  Refrigerate
for one hour and serve.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Spinach Vegetable Salad


5 oz. fresh baby spinach
2 cups frozen super sweet bicolor corn, thawed
1 large bell pepper, chopped
8-oz. mushrooms, sliced
1 pint cherry or grape tomatoes, cut in half

Dressing:
     3 tsp. Dijon mustard
     3/4 cup red wine vinegar
     3 tsp. low sodium Worcestershire sauce
     6 cloves garlic, minced
     1 1/2 tsp. Simply Organic All-Purpose Seasoning
     1 1/2 tsp. freshly ground pepper

Place all washed vegetables in a bowl.

Whisk together all dressing ingredients.

Pour as much dressing as desired over salad.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Herb-Mustard Potato Salad


4 lbs. russet potatoes, washed and peeled
Simply Organic All-Purpose Seasoning
2 Tbsp. apple cider vinegar
4 stalks celery, diced
1/2 green bell pepper, diced
1/4 cup red onion, finely diced
4 green onions, whites and greens, thinly sliced
Dressing:
          3/4 cup Our Hummus (click here)
          1/4 cup low sodium yellow mustard
          2 Tbsp. Dijon mustard
          1/4 cup fresh parsley, chopped
          3 Tbsp. fresh dill, chopped   (1 Tbsp. dried dill weed)
          2 Tbsp. fresh chives, chopped   (1 Tbsp. dried chives)
          Fresh ground pepper

Prepare hummus and combine dressing ingredients. Set aside.

Cut the potatoes into 1-inch cubes. Add 2-inches of water to a
large saucepan, then arrange the chopped potatoes in a steamer
basket inside. Bring the water to a boil over high heat, then
reduce the heat and cover, allowing to steam for about 10
minutes, or until the potato chunks are just fork-tender. (Be
careful not to overcook!) An alternate method would be to bring
the potato cubes to a boil in cold water seasoned with some
Simply Organic All-Purpose Seasoning, then reduce the heat to
cook the potatoes at a simmer until fork tender, about 5-10
minutes.

Place potatoes in a large bowl and toss with 2 Tbsp. apple
cider vinegar while still warm.

Add diced celery, green pepper, red onion and green onion.
Adjust seasoning to taste. Toss with dressing and let sit at
least an hour -- preferably overnight.

Makes 12 servings (about 1/4 cup each).

------------------------------------------------------------ ------------------------------------------------------------
Red Bean Vegetable Soup


2 (15-oz.) cans no-salt-added kidney beans
4 cups R. W. Knudsen Family Organic Low Sodium Very
          Veggie Juice
2-3 tsp. oregano or Italian-style seasoning
2 (16-oz.) bags frozen Stir Fry Blend vegetables
1 (8.8-oz.) bag Whole Foods 365 Everyday Value Organic
          Long Grain Brown Rice (ready in ten minutes)

In a soup pot, combine all ingredients including rice poured
from the bag. Bring to a boil and simmer until vegetables are
crisp-tender, about 25-30 minutes.

Makes about 4 (2-cup) servings.

------------------------------------------------------------ ------------------------------------------------------------
Taco Salad To Go


Cilantro/Parsley-lime dressing:
          1 Tbsp. apple cider vinegar
          Juice from one lime
          1/2 cup fresh cilantro/parsley, loosely packed
          1/4 cup Our Hummus (click here)
          Pinch of Simply Organic All-Purpose Seasoning

Salad:
          1/4 cucumber, diced
          1/2 cup black beans, rinsed and drained
          1 roma tomato, diced
          1/2 cup frozen corn, thawed
          1/4 cup red bell pepper, diced
          3 cups greens:  spinach, mixed greens, power greens, etc.
          1 Tbsp. nutritional yeast seasoning  (optional)

Blend the ingredients for the salad dressing until smooth. Pour
into the bottom of a quart-sized mason jar (wide-mouth works
best for filling and eating).

Then layer the ingredients in the order listed above --
cucumbers, black beans, tomato, corn, red pepper, greens, then
nutritional yeast seasoning, if using.

Secure the lid, and store in the fridge for up to five days.
You can also pack a small container of Baked Tortilla Chips (see
recipe) to crumble on top when you're ready to eat.

Makes 1 serving.

------------------------------------------------------------ ------------------------------------------------------------
Quick Three Bean Soup


2 Tbsp. cooking liquid (water, broth, etc.)
1 medium onion, diced
4 cloves garlic, minced
1 (15-oz.) can no-salt-added black beans
1 (15-oz.) can no-salt-added kidney beans
1 (15-oz.) can no-salt-added chickpeas
1 (14-oz.) can no-salt-added crushed tomatoes or tomato sauce
2 (16-oz.) pkgs. frozen mixed vegetables (carrots, green peas,
          corn, green beans)
2 bags Success Precooked Boil-in-Bag Whole Grain Brown Rice,
          opened and poured into ingredients
4 cups reduced sodium vegetable broth
1 tsp. smoked paprika
1/2 tsp. black pepper
1 heaping tsp. dried parsley
1 tsp. oregano

In a large soup pot, saute onion and garlic in cooking liquid
over medium high heat until onion is slightly transparent.

Add remaining ingredients. Cover and cook on medium low heat
for 30 minutes.

Makes 4 servings.

NOTE: For variety, leafy greens like kale or chard and seasonal
vegetables like zucchini, carrots, green beans, and corn are
especially good in this recipe as a substitution for the frozen
vegetables.

Recipe adapted from LeAnne Campbell, PHD (The China Study
Cookbook)

------------------------------------------------------------ ------------------------------------------------------------
Baked Oatmeal with Apples and Raisins


2 1/2 cups old-fashioned rolled oats or quick oats
1 3/4 cups water
1 large apple, cored, skin on, and chopped  (about 1 1/2 cups)
1/2 cup raisins
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Preheat oven to 375 degrees F. In a medium bowl, mix all
ingredients together with a spoon.

Spread into an 8x8-inch square baking pan lined with unbleached
parchment paper (or use a silicone pan), and bake uncovered for
30 minutes, until lightly browned on top.

Spoon out portions while warm for breakfast, topped with cut up
fruit if you like, or let cool and cut into snack bars.

Makes 5 servings (or 12-15 bars).

Sweeter Baked Oatmeal: Soak 6 medjool dates, pitted and
chopped in the water to soften (15 to 30 minutes). Blend in a
food processor until smooth.

Strawberry-Cardamom Baked Oatmeal: Instead of the apples
and raisins, add in 1 1/2 cups sliced strawberries and tsp.
ground cardamom. Make this version unsweetened or with dates.

Other fruit options: sliced pineapple, bananas, pears,
raspberries, and/or blueberries.

Straight Up Food recipe.

------------------------------------------------------------ ------------------------------------------------------------
Burrito Bowl To Go


1 veggie/bean burger (click here)
or 1 bean burger (click here)
1/2 cup black beans, rinsed and drained
1 small head romaine lettuce, chopped
1/3 cup brown rice, cooked
1/4 cup reduced sodium salsa, divided
1 Tbsp. nutritional yeast seasoning  (optional)

Cook burger according to recipe instructions and set aside.

Assemble salad in a transport bowl layer by layer starting with
romaine, then brown rice, black beans, and half the salsa.

Top with veggie/bean burger; add the remainder of the salsa,
and sprinkle the nutritional yeast seasoning, if using.

Enjoy immediately, or put a lid on the bowl and store in the
refrigerator for lunch tomorrow!

Makes 1 serving.

------------------------------------------------------------ ------------------------------------------------------------
Tangy Hummus Sandwich


Our Hummus (click here)
Ezekiel 4:9 Low Sodium Whole Grain Bread
Frozen cranberries, thawed and halved
Raisins
Granny Smith apple, thinly sliced
Cucumber, thinly sliced
Tomatoes, sliced
Lettuce (spring mix, spinach or red leaf, green leaf, etc.)

Prepare a recipe of the hummus. Toast the bread, if desired.

Spread two slices of bread with hummus.

On one piece, sprinkle cranberries and raisins.

On the other piece, place apple slices.

Add the cucumber slices, tomatoes, and lettuce and put the two
sides together for the sandwich.

Makes 1 sandwich.

------------------------------------------------------------ ------------------------------------------------------------
Chocolate Date Oat Balls


1 cup rolled or quick oats
1 1/4 cups chopped Medjool dates
1/4 cup cocoa powder

Blend oats into almost a flour or half-blended or leave as
rolled oats.

Add chopped dates.

Add cocoa powder and blend, turn up to full speed using the
tamper to help mix. It should be a thick blob. If still powdery
add a few more dates and blend again.

Pull off small pieces and roll into a ball using the palm of
your hand.

Put in a container and refrigerate but this makes them a bit
harder to chew. Take them out and let thaw a bit before eating.

Makes about 12 balls.

------------------------------------------------------------ ------------------------------------------------------------
Banana Blueberry Bars


1 cup medjool dates (about 7), pitted and diced
1 1/2 cups apple juice or water (which makes them less sweet)
          OR 1 cup unsweetened applesauce
1 cup oat flour
2 cups rolled oats
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 medium ripe bananas, diced
1 tsp. vanilla extract
1 cup blueberries, frozen or fresh

Place pitted and diced dates in a bowl with the apple juice.
Set aside and soak for at least 20 minutes.

Preheat oven to 350 degrees. Line a 9x9 baking dish with
parchment paper, making sure the sides are lined as well (cut
slits in the corners of the paper so that it overlaps).

Combine the flour, oats, cinnamon, and nutmeg in a large bowl
and set aside. Place the diced bananas, vanilla extract, apple
juice, and dates into a blender and blend until creamy.

Pour the banana mixture into the dry ingredient bowl and mix
with a fork. Fold in the blueberries. Pour the batter into your
baking dish and smooth the top. Bake for 30 minutes. Test for
doneness by poking bars with a fork or knife. It should come out
clean. The top should be a light brown. Let cool for 5-10
minutes before cutting and serving.

Makes 12-24 bars depending on how you cut them.

NOTE: Make 12 muffins using silicone baking cups. Baking time
will be about 3-5 minutes less using the baking cups.

------------------------------------------------------------ ------------------------------------------------------------
Bulgur Salad with Cucumbers, Red Peppers, Chickpeas, Lemon and Dill


2 cups bulgur
2/3 cup diced red onion
2 red bell peppers, diced
1 large English (or hothouse) cucumber, seeded and diced
1 cup finely chopped fresh dill  (6 Tbsp. dried dill)
2/3 cup finely chopped fresh parsley  (4 Tbsp. dried parsley)
2 (15-oz.) cans chickpeas, drained and rinsed
3/4 cup fresh lemon juice, from 3-4 lemons
3/4 cup apple cider vinegar
2 large garlic cloves, finely minced
2 tsp. Simply Organic All-Purpose Seasoning
1 tsp. freshly ground black pepper
2 tsp. cumin

Bring a kettle of water to a boil. Place the bulgur in a large
bowl with 2 1/2 cups boiling water. Cover the bowl tightly with
plastic wrap and let sit for 25-30 minutes, or until all of the
water is absorbed.

Meanwhile, to soften the bite of the raw onions, place them in a
small bowl and cover with cold water. Let them sit for ten minutes,
and then drain. (Feel free to skip this step if you don't mind the
taste of raw onions.)

Combine the cooled bulgur with the red onions, and all of the
other ingredients. Use a large bowl because this makes a big
salad.

Serve cold.

Makes 8 entree servings.

------------------------------------------------------------ ------------------------------------------------------------
Beet Greens and Chickpeas Saute


1 small yellow onion, coarsely chopped
3 cloves garlic, peeled and minced
3 cups beet greens and stems, washed, shaken dry and coarsely
          chopped
1 (15-oz.) can no-salt-added chickpeas, rinsed and drained
1/2 tsp. Simply Organic All-Purpose Seasoning
Splash or two apple cider vinegar
Twist freshly ground black pepper

Saute onion and garlic 1-2 minutes in 2 tablespoons water over
medium heat.

Add beet stems and half the greens and saute 1-2 minutes more.

Stir in chickpeas, remaining greens, all-purpose seasoning and
vinegar, in that order.

Cover and heat through, 3-4 minutes, adjusting heat as
necessary.

Garnish with a twist of pepper and serve immediately.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Skillet Mexican Brown Rice Casserole


3 Tbsp. cooking liquid (water, broth, etc.)
1 small red onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and diced
1 1/2 cups frozen corn kernels
1 tsp. ground cumin
1 tsp. smoked paprika
Pinch of cinnamon
1/2 tsp. Simply Organic All-purpose Seasoning, or to taste
Pinch of cayenne, or to taste
1 Tbsp. tomato paste
1 bag Success Precooked Boil-in-Bag Whole Grain Brown Rice
1 (15-oz.) can no-salt-added fire-roasted diced tomatoes,
          drained well
2 (15-oz.) cans black beans, drained and rinsed
2 1/2 cups low sodium vegetable broth
Nutritional yeast seasoning, for garnish  (optional)
Chopped fresh cilantro/parsley, for garnish

Set a large skillet over medium heat. Add in cooking liquid.
When hot, add in the onion and cook for about 2 to 3 minutes,
until it starts to soften. Add in the bell pepper, jalapeno,
corn, cumin, paprika, cinnamon, all-purpose seasoning and
cayenne. Cook for about 5 minutes, until the veggies are all
tender. Add in the tomato paste and dry brown rice poured from
the bag. Cook for 1 to 2 minutes, stirring almost constantly.

Add in the drained tomatoes, black beans and veggie broth. Give
the mixture a good stir then bring to a boil. Turn down the
heat, cover and let simmer for about 10 to 15 minutes, until
almost all of the broth has been absorbed by the rice (and the
rice is tender).

Garnish with the nutritional yeast seasoning, if using, and
cilantro/parsley before serving.

Makes 4 to 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Broccoli Slaw Stir-Fry


1 1/2 Tbsp. reduced-sodium soy sauce
2 Tbsp. red wine vinegar
2 Tbsp. ginger, grated with microplane or 2 tsp. dried ginger
2 Tbsp. cooking liquid (water, broth, etc.)
1/2 red bell pepper, diced
1 zucchini, diced
1 cup sliced mushrooms
2 cloves garlic, minced
1 (9-oz.) bag organic broccoli slaw
Sesame seeds, to garnish

Combine the soy sauce, red wine vinegar, and ginger in a small bowl.
Mix well and refrigerate.

Heat cooking liquid in a large skillet over medium-high heat.

Add the red peppers and zucchini, and cook for about 3 minutes.

Add the mushrooms and garlic, and cook for another 2 minutes,
stirring well to make sure the garlic doesn't burn.

Add the broccoli slaw to the skillet, pour the soy-ginger sauce
into the skillet, and stir to combine all the vegetables into
the slaw. Continue stirring for about 4 minutes, or until the
broccoli slaw starts to soften.

Serve with sesame seeds and enjoy.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------
10-Minute Veggie Stir-Fry


1 cup onion, sliced
1 cup mushrooms, sliced
1 cup celery, diced
2 cups cabbage, sliced
1/4 tsp. Simply Organic All-Purpose Seasoning
A few turns of cracked black pepper

Heat a skillet for a minute or so, until the pan is hot.

Add the onion and cook for a couple of minutes. When the onions
start to stick to the pan and turn brownish, add 2 tablespoons
of water, stir, and keep cooking. Add another 2 tablespoons of
water when they start to stick to the pan again and brown.

Cook the onions for about 6-7 minutes, adding water and
stirring, as needed.

Add the mushrooms, celery, cabbage, all-purpose seasoning, and
black pepper, and stir to combine.

Cook for an additional 4-5 minutes, stirring occasionally until
the vegetables are soft to your liking.

Eat as is, serve on the side of your meal, or add to a wrap.
Serve over grains with a drizzle of your favorite sauce. This
could also top a baked potato.

------------------------------------------------------------ ------------------------------------------------------------
Hummus Vegetable Sandwich


2 slices Ezekiel 4:9 Low Sodium Whole Grain Bread
1/4 cup Our Hummus (click here)
1 Tbsp. no-salt-added stoneground mustard
1/4 cucumber, thinly sliced
1 coarsely grated carrot

Spread one bread slice with hummus and spread mustard on the
other slice.

Top hummus with cucumber slices and carrot.

Close with bread slice spread with mustard.

Makes 1 sandwich.

NOTE: Any acceptable hummus recipe can be used for this
sandwich depending on the flavor desired. Any favorite veggies
(tomatoes, onion, spring mix lettuces, power greens, etc.) can
be added.

------------------------------------------------------------ ------------------------------------------------------------
Brocco Taco Salad


1 (9-oz.) bag organic broccoli slaw mix
1 (15-oz.) can red kidney beans, rinsed and drained
1/2 cup celery, chopped
1/2 cup cucumber, chopped
2 Roma tomatoes, chopped
1/2 cup frozen corn, thawed
1/4 cup finely chopped red onion
1 recipe Taco Salad Dressing (click here)
1/4 cup low sodium salsa
Food for Life Sprouted Corn Tortillas

Prepare the Taco Salad Dressing and set aside.

In a large bowl, combine the broccoli slaw, kidney beans,
celery, cucumber, tomatoes, corn, and onion, tossing to mix
well.

Add salad dressing and salsa, tossing again to coat. (Salad can
be made up to this point 24 hours in advance, cover, and
refrigerate.)

Prepare Baked Tortilla Chips (click here)
with corn tortillas.

Serve Brocco Taco Salad over tortilla chips or garnished with
tortilla chips.

Makes 2 entree servings.

------------------------------------------------------------ ------------------------------------------------------------
Taco Salad Dressing


1/3 cup tomato sauce
1 Tbsp. balsamic vinegar
2 Tbsp. lime juice, or more, to taste
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. Simply Organic All-Purpose Seasoning
Freshly ground pepper to taste

Combine the dressing ingredients in a small bowl and stir
together until well blended. Pour over the salad, toss well, and
distribute to individual serving bowls.

Makes 2-3 servings.

------------------------------------------------------------ ------------------------------------------------------------
Fruit Mocktail Salad


2 Bosc pears
3 peaches, white or yellow
2 cups green grapes
2 cups cherries
1-2 Tbsp. lemon juice

Gather ingredients.

To prepare the fruit: Core and dice the pears into bite-sized
pieces. Pit and dice the peaches into bite-sized pieces. Halve
the grapes. Remove the pits of the cherries. Halve the cherries.

Combine all of the fruit with the lemon juice in a large bowl.
Stir well. Serve slightly chilled.

Makes 8 servings (about 1 1/2 cups each).

Tips: Let the seasons and the market guide you on the freshest
fruit. You can use different varieties of pears, white peaches
or nectarines, or golden cherries.

------------------------------------------------------------ ------------------------------------------------------------
Vegetarian Taco Salad


2 Tbsp. cooking liquid (water, broth, etc.)
1 large onion, chopped
1 orange bell pepper, chopped
1 1/2 cups frozen corn kernels, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice
1 (15-oz.) can black, kidney or pinto beans, rinsed and drained
1 Tbsp. chili powder
1 1/2 tsp. dried oregano, divided
1/4 tsp. Simply Organic All-Purpose Seasoning
1/2 cup chopped fresh cilantro/parsley
1/3 cup prepared low sodium salsa
2 cups shredded iceberg or romaine lettuce
2 1/2 cups coarsely crumbled Baked Tortilla Chips (click here)
Lime wedges for garnish

Heat cooking liquid in a large skillet over medium heat. Add
onion, bell pepper and corn; cook, stirring, until the onion
begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it
to the pan along with rice, beans, chili powder, 1 tsp. oregano
and 1/4 tsp. all-purpose seasoning. Cook, stirring frequently,
until the tomato cooks down, about 5 minutes. Let cool slightly.

Coarsely chop the remaining 3 tomatoes. Combine with
cilantro/parsley, salsa and the remaining 1/2 tsp. oregano in a
medium bowl.

Toss lettuce in a large bowl with the bean mixture and half the
fresh salsa. Serve sprinkled with tortilla chips, if desired,
passing lime wedges and the remaining fresh salsa at the table.

Makes 6 servings, about 1 1/2 cups each.

Make Ahead Tip: Prepare bean mixture through Step 1,
cover and refrigerate for up to 3 days; reheat slightly before
serving.

Kitchen Tip: To cook rice, bring 1 cup water and 1/2 cup
long-grain brown rice to a boil in a small saucepan. Reduce heat
to low, cover, and simmer at the lowest bubble until the water
is absorbed and the rice is tender, about 40 minutes. Remove
from the heat and let stand, covered, for 10 minutes. Makes
1 1/2 cups.

------------------------------------------------------------ ------------------------------------------------------------
Dilled Carrots


3 cups whole baby carrots
1/2 tsp. lemon pepper
1 tsp. dried dill

Steam the carrots until tender, about 5-8 minutes.

Sprinkle with lemon pepper and dried dill and serve.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Sloppy Garden Joes


1 onion, chopped
1 carrot, chopped fine
1 green pepper, chopped fine
8-oz. sliced mushrooms
1 (15-oz.) can no-salt-added tomato sauce
1 (15-oz) can no-salt-added pinto beans, rinsed and drained
1 1/4 cups Basic BBQ Sauce (click here)
Black pepper to taste
6 Ezekiel 4:9 Sprouted Whole Grain Burger Buns

Saute onions, carrot, green pepper and mushrooms in a skillet
with 1/4 cup water over medium-high heat for 5 minutes.

Add tomato sauce, beans, barbecue sauce and black pepper. Bring
to a boil

Reduce heat and simmer for 10 minutes, stirring occasionally.

Serve on toasted or plain buns.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------
Sloppy Lentil Joes


3 1/3 cups water
1 large onion, chopped (1 cup)
1 bell pepper -- any color -- seeded and chopped (1 cup)
1 Tbsp. chili powder
1 1/2 cups dried lentils, red or brown
1 (15-oz.) can crushed or diced tomatoes
1 Tbsp. low-sodium soy sauce
2 Tbsp. mustard, Dijon or your choice
1 Tbsp. red wine vinegar
1 tsp. vegetarian low sodium Worcestershire sauce
1 bunch cilantro/parsley, chopped
Freshly ground black pepper, to taste

Place 1/3 cup water in a large pot. Add onions and bell pepper
and cook about 5 minutes, until onions soften slightly, stirring
occasionally.

Add chili powder and mix well.

Add remaining water, the lentils, tomatoes, and the rest of the
ingredients. Mix well, bring to a boil, lower heat, cover, and
cook over low heat for 55 minutes, stirring occasionally.

Makes 8-10 servings.

NOTE: This is Mary McDougall's recipe, slightly adapted.
We found it very flavorful, and like it best by itself, with
steamed spinach or kale and a big salad, although it is also
good served on whole-grain buns or over rice. Caldwell B.
Esselstyn, Jr., M.D.

------------------------------------------------------------ ------------------------------------------------------------
Best Veggie Burgers


1 (15-oz.) can kidney beans, drained and rinsed
6-8 mushrooms, diced small (white button, cremini or shitake)
1 cup rolled oats
1 cup cooked brown rice
1/2 yellow onion, diced small
1/4 cup tomato paste
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. ancho chili powder
1 tsp. dried basil
1 tsp. cumin
1/2 tsp. granulated onion

Rinse and drain the beans thoroughly and then pour them into a
large bowl.

Mash the beans with a potato masher leaving some chunks.

Add the mushrooms, oats, rice, onion, tomato paste, and spices.

Mix well and form into 8 patties about 3-4 inches wide and
about a half-inch thick.

Place burgers on a plate in the fridge and let them firm for at
least 20 minutes.

Use a George Foreman grill to cook the burgers about 10 minutes
until done. Burgers can be baked on an unbleached parchment
paper lined baking sheet at 375 degrees F. for 10 to 15 minutes
each side.

Dress burgers with favorite veggies (lettuce, red onion,
tomato) and condiments.

Makes 8 burgers.

------------------------------------------------------------ ------------------------------------------------------------
Spicy Quick Pickled Radishes


1 bunch radishes
1/4 cup white wine vinegar or apple cider vinegar
3/4 cup water
3 Tbsp. date paste
2 tsp. Simply Organic All-Purpose Seasoning
1/2-1 tsp. red pepper flakes  (optional)
1/2 tsp. whole mustard seeds  (optional)
Optional add-ins:  garlic cloves, black peppercorns, fennel seeds,
          coriander seeds

To prepare the radishes: Slice off the tops and bottoms of the
radishes, then use a sharp chef's knife or mandolin to slice the
radishes into very thin rounds. Pack the rounds into a
pint-sized canning jar. Top the rounds with red pepper flakes
and mustard seeds.

To prepare the brine: In a small saucepan, combine the vinegar,
water, date paste and all-purpose seasoning. Bring the mixture
to a boil, stirring occasionally, and then pour the mixture over
the radishes.

Let the mixture cool to room temperature. You can serve the
pickles immediately or cover and refrigerate for later
consumption. The pickles will keep well in the refrigerator for
several weeks, although they are in their most fresh and crisp
state for about 5 days after pickling.

Makes about 1 1/4 cups pickles. These pickled radishes are
amazing on tacos, burgers, salads and more.

NOTE: You can pickle any thinly sliced vegetables in this
manner. Try carrot ribbons, cucumbers, red onions, cabbage
and/or fennel! The thinner you slice the vegetables, the faster
they absorb the vinegar solution and taste like pickles.

------------------------------------------------------------ ------------------------------------------------------------
Cauli Tots


1 head cauliflower, separated into florets
1/4 cup nutritional yeast seasoning
2 Tbsp. whole-wheat flour
1/4 tsp. Simply Organic All-Purpose Seasoning, or to taste
Black pepper to taste
1/2-1 tsp. onion powder (optional)
1 tsp. granulated garlic (optional)
1 Tbsp. parsley flakes (optional)

Preheat oven to 350 degrees F. Line a baking sheet with a
silicone baking mat or unbleached parchment paper and set aside.

Place the cauliflower florets into a large microwave-safe dish
along with 2 tablespoons of water. Cook the cauliflower in
microwave for 6 minutes or until soft. Transfer the cauliflower
(and any remaining water) into a food processor.

Puree in the food processor until very finely ground and
uniform. Add in nutritional yeast and flour and process until
smooth. Add all-purpose seasoning and pepper to taste along with
any optional seasoning you like.

Scoop in heaping teaspoon sized balls and space evenly apart on
the prepared baking sheet. If the mixture is way too wet to form
into balls, add in more flour. Feel free to play around with the
spices too!

Bake in the oven for about 35-40 minutes, or until golden.
Broil for 1-2 minutes or until crispy. Cool and serve with
decorative picks!

Makes 30 cauli tots.

------------------------------------------------------------ ------------------------------------------------------------
Easy Oven Fries


1 1/2 lbs. large Russet baking potatoes
Seasonings (see options below)

Preheat oven to 450 degrees F. Line 2 large baking trays with
unbleached parchment paper.

Peel and slice potatoes into wedges of a medium thickness.
Place sliced potatoes in a large mixing bowl, sprinkle with
spice seasoning, and toss to combine. Season with Simply Organic
All-Purpose Seasoning and pepper or seasoning of choice
(see options below), mixing spices together in a small bowl
before sprinkling on potato wedges. Spread potatoes out over
baking trays, leaving a small gap between wedges.

Bake for 25-30 minutes, until potatoes are golden brown. (You
may need to rotate your trays once or twice during cooking to
ensure they are evenly baked.)

Serve with a side of Ketchup (click here)
or Hummus (click here)

Seasoning Options:

Italian Herb Oven Fries
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. garlic granules

Smoky-Spiced Oven Fries
1 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin

Garlic Curry Oven Fries
1/2 tsp. garlic granules
3 tsp. mild curry powder
1 tsp. garam masala

------------------------------------------------------------ ------------------------------------------------------------
Broccoli and Cabbage Slaw


1 (8-oz.) pkg. broccoli slaw (3 cups)
2 cups finely sliced red cabbage
1 Granny Smith apple, chopped (optional)
1/4 cup apple cider vinegar
2 Tbsp. lemon juice
1 tsp. lemon zest
1/4 tsp. celery seed
1/2 tsp. Simply Organic All-Purpose Seasoning
1/4 tsp. black pepper
1 clove garlic, finely minced
1 tsp. dried parsley

Place the broccoli slaw, red cabbage, and apple in a bowl.

Combine the remaining ingredients in a glass measuring cup,
whisking together with a fork.

Pour over the vegetables and stir well to combine.

Chill for at least 30 minutes or until ready to serve.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Strawberries and Cream


1 ripe banana
1/4 tsp. natural vanilla extract
3-4 strawberries

Mash banana with a fork. Whip until banana has the consistency
like that of a heavy cream.

Mix in vanilla.

Slice strawberries and place in bowl with banana.

Makes 1 serving.

NOTE: Finely grated zest of one small orange can be added to
the banana mixture and/or used as garnish with strawberry slices
on top of the serving.

------------------------------------------------------------ ------------------------------------------------------------
Quick Mexican Rice and Beans


4 cups cooked brown rice
1/2 cup low sodium salsa
1 cup frozen organic corn, thawed
1 tsp. Simply Organic All-Purpose Seasoning
1 Tbsp. lime juice
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. red pepper flakes (optional)
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained

Add all of the ingredients to a microwave safe dish. Stir to
combine. Heat in the microwave until warm -- about 3-4 minutes.

Serve warm with steamed greens or a salad on the side.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------
Frozen Grapes and Kiwi


1 cup red grapes
1 kiwi, peeled and cut into 1-inch pieces

Freeze grapes and kiwi on a parchment-lined baking sheet.

Transfer to an airtight container to store.

NOTE: Freezing brings out the sweetness of the fruit and the
cool temperature reminds you to slow down while eating.

------------------------------------------------------------ ------------------------------------------------------------
Fiesta Black Beans


1 (15-oz.) can black beans, rinsed and drained
2 cups cooked brown rice
1 1/2 tsp. granulated onion
1 tsp. dried basil
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/4 tsp. paprika
1 1/2 cups frozen corn, thawed
1/4 cup lemon juice
3 green onions, chopped
1/2 bell pepper, diced
1 tsp. Simply Organic All-Purpose Seasoning
2 medium fresh tomatoes, diced small

Combine all ingredients, except tomatoes, and mix well.

Gently stir in tomatoes.

Adjust seasonings to taste.

Serve chilled or at room temperature.

------------------------------------------------------------ ------------------------------------------------------------
Baked Banana Chips


2 overripe bananas
1 Tbsp. lemon juice
1 Tbsp. water
Cinnamon

Preheat oven to 200 degrees F. Line a baking sheet with
unbleached parchment paper.

Thinly slice bananas (they should be between 1/8-and 1/4-inch
thick) and transfer to the prepared baking sheet.

Combine the lemon juice and water in a small bowl. Brush onto
banana slices. Sprinkle with cinnamon. Turn slices over and
repeat process.

Bake in oven for 90 minutes. Turn banana slices over and bake
for 30 minutes more.

Remove from oven and let cool. (Banana chips will get crispier
as they cool.) Store in an airtight container until ready to
eat.

------------------------------------------------------------ ------------------------------------------------------------
Easy Party Veggie Cups


2 lbs. carrots, peeled and chopped into sticks
2 bunches of celery, washed and chopped into sticks
2 yellow or orange bell peppers, sliced
2 pints grape tomatoes
12 party picks
2 1/2 cups dressing or dip -- make 2 recipes of Ranch Salad Dressing
12 half-cup (4-oz.) mason jars

Pour a half-inch of dressing into the bottom of each jar.

Thread four grape tomatoes onto party picks.

Add 3 carrot sticks, 2 celery sticks, 1-2 pepper strips, and 1 tomato
party pick to each jar.

Arrange jars on a cutting board or the table for serving.

Makes 12 servings.

NOTE: Be sure to cut the veggie sticks long enough. You want
them to stick out of the jar by at least 1 inch.

------------------------------------------------------------ ------------------------------------------------------------
Veggie Sandwich with Hummus


Our Hummus (click here)
4 slices Ezekiel 4:9 Low Sodium Whole Grain Bread, toasted
3/4 cup baby spinach
1 tomato, sliced
1 Kirby cucumber, sliced

Prepare Our Hummus according to recipe instructions. NOTE: Any
acceptable hummus recipe can be used for this sandwich.

Spread 2 tablespoons of the hummus on each slice of bread.

Top with the spinach. Spoon on 1/2 tablespoon of the hummus on
top.

Top with the sliced tomato and cucumber and a final dollop of
hummus.

Serve 2 open-face sandwiches per person.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------
Chickpea Spinach Salad


7-oz. fresh baby spinach leaves, chopped
2 (15-oz.) cans chickpeas (garbanzos), drained and rinsed
1 red bell pepper, seeded, ribs removed, and chopped medium dice
1 1/2 Tbsp. finely chopped scallion (white and light green parts)
2 lemons, juiced  (about 1/2 cup juice)
1 Tbsp. low sodium soy sauce
1 Tbsp. no-salt-added stoneground mustard
1/4 cup apple cider vinegar
3 Tbsp. nutritional yeast
1 tsp. cayenne pepper (optional)

Prepare salad dressing by whisking lemon juice, soy sauce,
mustard, vinegar, and nutritional yeast in a small bowl. Add
cayenne if you want it a little spicy. Set dressing aside.

In a large bowl combine the spinach, chickpeas, bell pepper,
and scallions.

Pour salad dressing over the chickpea/spinach mixture. Toss to
evenly coat. Serve as a main course salad or side dish. Put
Chickpea Spinach Salad in pocket bread for a sandwich or serve
with Baked Pita Chips (click here).

Makes 3 servings.

------------------------------------------------------------ ------------------------------------------------------------
Baked Pita Chips


6 Ezekiel 4:9 Prophet's Pocket Breads
Mrs. Dash Lemon Pepper Seasoning

Cut each pita into 8 pieces, and then separate the pita
"halves" to make 16 triangles per pita. Sprinkle cut side with
seasoning. Spread wedges in single layer on silicone mat lined
baking sheet. Bake at 350 degrees for 10 to 15 minutes or till
crisp.

Serve as dippers for spread or dip. Can keep in airtight
container for a few days.

NOTE: Brush triangles with red wine vinegar before adding
seasoning to increase flavor.



------------------------------------------------------------ ------------------------------------------------------------
5-Minute Gravy


2 cups water or low sodium vegetable broth
1/4 cup whole-wheat flour
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. soy sauce
1 Tbsp. nutritional yeast
1 tsp. dried basil
1/4 tsp. Simply Organic All-Purpose Seasoning

Place all of the ingredients into a large jar and secure with a
lid.

Shake the jar vigorously until all the ingredients are combined
and there are no clumps of flour in the mixture.

Pour the gravy into a small saucepan, and heat over medium
heat, whisking frequently until the gravy is thick, about 3-5
minutes.

------------------------------------------------------------ ------------------------------------------------------------
Winter Squash and Apple Soup


3 pounds winter squash such as butternut, kabocha,
          acorn or delicate, peeled and cut into
          1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chopped
4 cloves garlic, sliced
1 tsp. ground ginger
3 cup low-sodium vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees F. Line two rimmed baking sheets or
shallow roasting pans with unbleached parchment paper.

In a large bowl, toss squash, apples, onion, garlic and ginger
until mixed well. Spread mixture on baking sheets in a single
layer. Roast squash mixture until tender and beginning to brown,
about 45 to 50 minutes, rotating pans between oven racks halfway
through baking.

Remove from oven and puree squash mixture with broth, 1 cup
water and nutritional yeast in a blender or food processor in 2
batches until smooth.

Transfer to a medium saucepan and bring to a simmer over medium
heat. Add more water if needed to thin soup to desired
consistency.

Serve garnished with parsley.

Makes 4-6 servings.

Whole Foods recipe.

------------------------------------------------------------ ------------------------------------------------------------ Gingerbread Ice Cream


3 ripe bananas, frozen
2 Tbsp. Date Paste (click here)
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Leave frozen bananas out in a bowl for about 10-15 minutes.

Add all the remaining ingredients. Feed through a Yonanas
machine, or blend in a blender.

Enjoy the ice cream!

------------------------------------------------------------
------------------------------------------------------------

Holiday Eggnog




1 1/2 very ripe bananas
1 1/2 cups water
2 tsp. imitation rum extract
1/2 tsp. powdered nutmeg
Garnish: few pinches of cinnamon or nutmeg (optional)

Place all the ingredients in a blender and liquefy.

Serve chilled.

Add cinnamon or nutmeg on top for garnish.

Makes 1 serving.

Variation:  Add ice to create a yummy eggnog frappe!

------------------------------------------------------------ ------------------------------------------------------------ Asian Salad


Baby spinach
Green cabbage, shredded
Carrots, chopped
Snap peas
Mushrooms, sliced
Orange Balsamic Dressing: equal parts of balsamic vinegar and
          freshly squeezed orange juice

In a large salad bowl, toss the first five ingredients together
in desired amounts for the number of servings needed.

Mix balsamic vinegar and orange juice together for the dressing
and add to the salad. Toss to coat all ingredients.

NOTE: If you want the dressing to have a little more body, you
can make an orange-balsamic reduction. Use 1/4 cup of balsamic
vinegar and cup of orange juice, and bring to a boil on the
stove. Reduce the heat to medium, allow it to simmer and thicken
slightly, then remove from the heat and set aside to cool.
Transfer to a glass jar or bottle and refrigerate before using.

------------------------------------------------------------ ------------------------------------------------------------ Cauliflower Taco Meat


1 small head cauliflower
4-oz. fresh mushrooms
2 Tbsp. low sodium soy sauce
2 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground pepper
1/4 tsp. Simply Organic All-Purpose Seasoning

Preheat oven to 350 degrees F.

Lightly pulse the mushrooms in a food processor until you have
a rice like consistency. Add to a large mixing bowl.

Remove the core and leaves of the cauliflower and cut into
small pieces. Pulse the cauliflower to the same consistency and
add to the bowl.

Stir in soy sauce and mix.

Stir in spices and mix well, making sure everything is mixed
thoroughly.

Spread mixture onto an unbleached parchment paper lined baking sheet
and bake for 30 minutes.

Stir lightly and continue baking for an additional 10-15 minutes.

Use in taco shells with shredded lettuce, diced tomatoes, and chopped
onion.

------------------------------------------------------------ ------------------------------------------------------------ Sauerkraut Casserole


1/4 onion, diced
2 stalks celery, chopped
2 small carrots, chopped
1 medium sweet potato, diced
8-oz. mushrooms, sliced
1 1/2 cups low sodium vegetable broth, divided
1 tsp. caraway seed
1/2 tsp. fennel seed
1 braeburn apple
2 1/2 cups sauerkraut
3 Tbsp. apple cider vinegar
1 Tbsp. spicy brown mustard
1/4 tsp. pepper
1/4 tsp. Simply Organic All-Purpose Seasoning
1/2 bag frozen hash browns

Preheat oven to 400 degrees F.

Saute onion, celery, carrot, and sweet potato in 1/2 cup veg
broth until softened.

Add seasonings, apple, mushrooms, and 1 cup veg broth and cook
until liquid is mostly reduced.

Add sauerkraut, vinegar, and mustard and stir to combine.

Add all-purpose seasoning and pepper to taste.

Transfer to 9x13-inch casserole dish and top with potatoes.

Bake for 60 minutes or until potatoes have browned.

Makes 6-8 servings.

------------------------------------------------------------ ------------------------------------------------------------ New Age "Wine"


6 cups of grapes, chilled
3-6 ice cubes, optional

Blend and serve.

If you find it too sweet, you may dilute it with some water or
blend in a rib of celery.

For best digestion, drink the "wine" 20 minutes before the
meal.

------------------------------------------------------------ ------------------------------------------------------------ Balsamic Roasted Baby Carrots


2 pounds baby carrots
6 Tbsp. balsamic vinegar (good quality)
Dash of Simply Organic All-Purpose Seasoning
Dash of pepper if desired
Dried or fresh parsley

Preheat oven to 400 degrees F.

Line a rimmed cookie sheet with unbleached parchment paper.

Rinse carrots and pat dry.

In a medium sized glass bowl place the carrots inside.

Pour the balsamic vinegar over the top of the carrots. Toss the
carrots until well coated. Pour them onto the cookie sheet.

Place in oven and roast them for about 30 to 40 minutes,
depending on how crisp or soft you like your carrots, and how
thick they are. Flip halfway through roasting if desired.

Remove from oven. Transfer to a bowl. Sprinkle with all-purpose
seasoning, pepper and parsley.

------------------------------------------------------------ ------------------------------------------------------------ Orange Balsamic Salad Dressing


For a zingy dressing that's perfect on green salads, mix equal
parts of balsamic vinegar and freshly squeezed orange juice.

If you want your dressing to have a little more body, you can
make an orange-balsamic reduction. Use 1/4 cup of balsamic
vinegar and 1/4 cup of orange juice, and bring to a boil on the
stove. Reduce the heat to medium, allow it to simmer and thicken
slightly, then remove from the heat and set aside to cool.
Transfer to a glass jar or bottle and refrigerate before using.

------------------------------------------------------------ ------------------------------------------------------------ Garbanzo Burgers


1 large onion, finely chopped  (about 1 1/2 cups)
3 medium carrots, finely chopped  (1 1/2 cups)
1 1/2 cups yellow, red or green bell pepper, chopped
3 garlic cloves, minced
2 (15-oz.) cans garbanzo beans, rinsed and drained
1 1/2 cups cooked bulgur  (Use 1 cup dry bulgur)
3 Tbsp. low sodium soy sauce
1 1/2 tsp. curry powder
1 Tbsp. ground cumin
1 1/2 tsp. coriander
1/2 tsp. cayenne pepper
1 1/2 tsp. Simply Organic All-Purpose Seasoning
3/4 cup potato flour

NOTE: To cook bulgur, place 1 cup bulgur that has been well
rinsed into 2 cups boiling water. Cover pot, turn off burner and
let bulgur sit for 1/2 hour. That's it. Cooks so easily!

In a large bowl, mix the beans with all the spices and soy
sauce. Mash with a potato masher. Add the finely chopped onion,
peppers, carrots, garlic, bulgur and flour. Mix well.

Form into 12 patties. Cook the burgers on a George Foreman
grill until browned. You can also bake these at 400 degrees F.
for about ten minutes on each side.

Makes 12 servings.

------------------------------------------------------------ ------------------------------------------------------------ Smoky Cajun Black Eyed Peas Pasta


1/2 white onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
1/4 cup low sodium vegetable broth or water
2 (15-oz.) cans tomato sauce or tomato puree
1 1/2 Tbsp. smoked paprika
2 tsp. dried oregano
1 tsp. dried thyme
2 tsp. liquid smoke
1 tsp. Simply Organic All-Purpose Seasoning, or to taste
1/4 tsp. pepper, or to taste
1 tsp. cayenne pepper, optional
1 cup power greens, chopped (baby kale, spinach, and chard)
2 (15-oz.) cans black eyed peas, rinsed and drained
16-oz. long whole-wheat noodles  (spaghetti, linguine, fettuccine,
          etc,), cooked according to package directions

In a large deep skillet over medium heat, saute the onion, garlic,
peppers and celery until softened -- about 7-9 minutes.

Add the crushed tomatoes and spices, turn down heat to med-low and
simmer for 20 minutes, stirring occasionally.

Add the black eyed peas and greens and simmer another 5 minutes to
heat through.

Serve over pasta (or brown rice).

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------ Black Eyed Peas Salad with Baby Power Greens


For the salad:
1 (15-oz.) can black eyed peas, rinsed and drained
1 sweet bell pepper, diced
2 cups cherry tomatoes, halved (or quartered if they are bigger)
1/2 large cucumber, diced
1 cup frozen organic corn kernels, thawed
3/4 (16-oz.) bag fresh power greens (mix of baby kale,
          chard and spinach)
For the dressing:
1/4 cup apple cider vinegar
1/4 cup unsweetened applesauce
3 Tbsp. Date Paste  (see recipe)
1 Tbsp. Dijon mustard
2 garlic cloves, minced
1 tsp. smoked paprika
Dash or two of liquid smoke, optional
Simply Organic All-Purpose Seasoning/pepper to taste

Whisk all of the dressing ingredients together in a small bowl
and set aside.

Assemble all of the salad ingredients in a large bowl and mix
well.

Pour the dressing over the salad and toss well when ready to
serve. Alternately, plate the salads and pass the dressing at
the table so everyone can take as little or as much as they
want.

Makes 4 servings.

NOTE: This recipe is good for New Year's Day since the black
eyed peas and greens are said to bring good luck.

------------------------------------------------------------ ------------------------------------------------------------ Sugar-Free BBQ Sauce


2 Tbsp. apple cider vinegar
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. basil
1 (15-oz.) can no-salt-added tomato sauce
4 Tbsp. low sodium soy sauce
1/8 tsp. chili flakes

Combine all of the ingredients in a food processor for a few
minutes until super smooth.

It's always good to taste the sauce when it's still in the food
processor, as you can add in more spices if you feel it needs
any.

The sauce should be kept in a sealed container in the
refrigerator and consumed within a week.

------------------------------------------------------------ ------------------------------------------------------------ Customizable Taco Salad


Lettuce: mix of greens and romaine
Broccoli slaw mix
Lime juice and zest
Canned beans, rinsed and drained: pinto, black, etc.
Cooked grains: leftover brown rice, bulgur, etc.
Organic frozen corn, thawed
Red onion, diced
Bell pepper, diced
Tomato, diced
Low sodium salsa
Baked Tortilla Chips (Baked Tortilla Chips)

Pour lime juice and zest over broccoli slaw and set aside to
soften for a few minutes.

Layer all ingredients except chips into a bowl.

Toss the salad so everything is well mixed.

Serve with baked tortilla chips.

This salad makes a good "buffet night" dish. It can be made
quickly with leftovers and canned/packaged ingredients with
fresh produce.

------------------------------------------------------------ ------------------------------------------------------------ Frank n' Burgers


2 (15-oz.) cans no-salt-added pinto beans, rinsed and drained
1 Tbsp. dried minced onion
1/2 tsp. garlic powder
2 tsp. liquid smoke
1 cup old fashioned rolled oats
1 cup cooked sweet potato
1 cup sauerkraut, drained
1/2 tsp. smoked paprika
Black pepper, to taste
1 tsp. liquid smoke  (optional addition)
Onion Sauce for topping (Onion Sauce)

Place the beans in a large mixing bowl and mash with a potato
masher until roughly mashed.

Add the remaining ingredients except for the additional liquid
smoke. Mix until combined. The mixture will be chunky. Taste the
mixture before adding any additional liquid smoke.

Divide mixture evenly and form into patties.

Refrigerate patties about 30 minutes until firm before cooking.

Heat a George Foreman Grill and cook burgers until browned on
both sides, about 12-15 minutes. You can also bake in a 375
degrees F. oven on a rimmed baking sheet lined with unbleached
parchment paper, turning once halfway through cooking (about 20
minutes total).

Serve on toasted buns and topped with mustard and onion sauce.
Enjoy the smoky hot dog/burger flavor.

Makes 8 burgers.

------------------------------------------------------------ ------------------------------------------------------------ Onion Sauce


2 medium onions, thinly sliced
1 cup no-salt-added tomato sauce
1 Tbsp. apple cider vinegar
Garlic powder and black pepper to taste

Place all ingredients in small saucepan. Bring to a boil, and
then reduce to simmer.

Cook until onions are soft and sauce has thickened and becomes
flavorful.

Use as a burger topping.

------------------------------------------------------------ ------------------------------------------------------------ Fast Mexican Gumbo


1 (15-oz.) can no-salt-added kidney, pinto, or black beans,
          juice and all
1 cup frozen organic corn
1 (15-oz) can no-salt-added fire roasted diced tomatoes
1/2 tsp. smoked paprika
Hot sauce to taste
3/4 cup (1/2 of 8.8-oz. bag) Whole Foods 365 Everyday Value
          Organic Long Grain Brown Rice (ready in 10 minutes)

In a small saucepan, prepare the rice according to package
directions. Leftover rice can also be used.

Simmer beans, corn, tomatoes, and smoked paparika in a saucepan
for about 10 minutes.

Spoon veggie mixture over a bed of rice to serve.

Add hot sauce to taste at the table.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------ 15-Minute Simple Vegan Tacos


1 (15-oz.) can no-salt-added pinto beans, rinsed and drained
1 cup no-salt-added tomato sauce
1-2 tsp. Tabasco or hot sauce, to taste
2 tsp. ground cumin
8 chopped cherry tomatoes
1/4 cup frozen organic corn kernels, thawed
1/4 cup thinly sliced green onions or 1/4 cup chopped red onion
1/2 cup shredded lettuce
8 Food for Life Sprouted Corn Tortillas

Heat the tortillas for soft tacos or make Taco Shells
for hard taco shells.(Taco Shells)

Cook the beans, tomato sauce, Tabasco and cumin in a small
skillet over medium-high heat for about 5 minutes.

To assemble the tacos, place the bean filling in the taco
shells and top with the toppings (chopped cherry tomatoes, corn
kernels, onion and shredded lettuce). Serve immediately.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------ Fiesta Bean Salad


1 (15-oz.) can no-salt-added garbanzo beans,
          rinsed and drained
1 (15-oz.) can no-salt-added black beans,
          rinsed and drained
3 Roma tomatoes, chopped
1/2 small red onion, chopped
1/3 cup cilantro/parsley, chopped
1/2 cup frozen organic corn, thawed
Dressing:
          3 Tbsp. lime juice
          1-2 cloves garlic, minced
          3/4 tsp. cumin
          1/4 tsp. Simply Organic All-Purpose Seasoning

Make the dressing: in a small bowl, add all ingredients and
whisk to combine. Set aside.

Rinse and drain beans. Add to a medium bowl.

Dice tomatoes, roughly chop cilantro/parsley, and finely dice
red onion. Add to the beans along with the corn.

Pour dressing over bean mixture and stir.

Can serve immediately or chill for at least an hour.

Makes 3 entree servings.

------------------------------------------------------------ ------------------------------------------------------------ Lemon Dill Sauce


4 Tbsp. Our Hummus (Our Hummus)
2 Tbsp. mustard
1 tsp. lemon juice
1 tsp. grated lemon peel
1/4 tsp. cayenne pepper
2 tsp. onion, minced
2/3 tsp. dried dill
1 tsp. dried basil

Combine all lemon dill sauce ingredients together in a small
bowl, cover and refrigerate until ready to use.

Makes about 4 servings. Use as a burger topping.

------------------------------------------------------------ ------------------------------------------------------------ Garlic Herb Sauce


1/4 cup Our Hummus (Our Hummus)
1 Tbsp. lemon juice
3/4-1 tsp. dried dill
2 cloves garlic, minced
Simply Organic All-Purpose Seasoning  (optional)
Water to thin

Combine ingredients except the water together in a small bowl.

Add a little water to thin to desired consistency.

Cover and refrigerate until ready to use.  Use as a burger topping.

------------------------------------------------------------ ------------------------------------------------------------ Berry Oatmeal in a Jar


1/2 cup rolled oats
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/2 cup frozen mixed berries

Mix together the rolled oats, cinnamon, and ginger.

Add the berries and stir well.

Place in a jar and add about 1/2 cup water.

Cover and refrigerate overnight.

Makes 1 serving.

NOTE: These breakfast jars are healthy and portable to grab one
and go in the morning.

------------------------------------------------------------ ------------------------------------------------------------ Simple Bean Burgers


1 (15-oz.) can no-salt-added kidney or black beans,
          drained and rinsed
2 Tbsp. low sodium salsa
1 Tbsp. yellow mustard
1 tsp. garlic powder
1 tsp. onion powder
1/3-1/2 cup quick cooking rolled oats

Preheat oven to 400 degrees F. Line a baking sheet with
unbleached parchment paper and set aside.

Mash beans in mixing bowl until there are no whole beans left.

Add in the rest of the ingredients using only 1/3 cup of oats
and stir until well combined. If mixture seems too soft, add a
little more oats.

Divide mixture into four equal portions, and roll into balls
with clean hands.

Place on prepared baking sheet, and flatten with the palm of
your hand.

Bake for 10 minutes, flip (carefully), and bake for another 10
minutes on the other side. These burgers tend to be a little
soft so handle carefully.

Makes 4 burgers.

------------------------------------------------------------ ------------------------------------------------------------ Smoky Mushroom and Pepper Tacos


2 Tbsp. cooking liquid (water, broth, etc.)
1/2 red onion, thinly sliced
1 small orange (or color of choice) bell pepper, thinly sliced
1/2 tsp. smoked paprika
1/2 tsp. cumin
2 cups pre-sliced baby portabella mushrooms
To serve:
          Food for Life Sprouted Corn Tortillas
          Cilantro/parsley
          Hot sauce
          Low sodium salsa

Slice red onion and bell pepper into thin pieces.

Warm cooking liquid in a large skillet over medium-high heat.
Add onion and peppers and cook, stirring for 5 minutes. Add a
splash or two of water if the pan becomes dry.

Add smoked paprika and cumin, and cook, stirring for 1 minute.

Add mushrooms, and cook, stirring, for 2 to 3 minutes until the
mushrooms are nicely browned.

Heat corn tortillas in a dry pan over high heat until slightly
charred on either side.

Build tacos with desired toppings.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------ 10-Minute Mexican Rumba


2 (15-oz.) cans no-salt-added diced tomatoes
2 (15-oz.) cans no-salt-added black beans (or beans of choice)
2 lbs. frozen veggie mix
1/2 lb. frozen organic corn
Mexican spice mix:
          1 Tbsp. chili powder
          1 1/2 tsp. cumin
          1 tsp. smoked paprika  (or 1/2 tsp. paprika)
          1/4 tsp. cayenne pepper
          1 1/4 tsp. Simply Organic All-Purpose Seasoning
          1/4 tsp. coriander
For serving:
          Cooked brown rice or roasted potato chunks

Add all ingredients to a large pot and heat. The longer you
simmer, the stronger the spices. If you are in a hurry, just
bring to a boil and simmer for 10 minutes.

Spoon chili mix onto bowl of rice or potatoes. Add
cilantro/parsley for a fun garnish.

------------------------------------------------------------ ------------------------------------------------------------ Chickpea and Roasted Red Pepper Spread


1 (15-oz.) can no-salt-added chickpeas, rinsed and drained
1/4 cup water
1 small clove of garlic
1 large roasted red pepper (from a jar, packed in water)
Ground black pepper to taste
1/4 - 1/2 tsp. ground cumin  (optional)

Add chickpeas to a food processor fitted with an S-blade.

Add garlic.

Place lid on processor and turn on highest speed.

Slowly pour water into the chute while processor is running --
adding just enough to create a smooth consistency. (You may not
need to use all of the water.)

Add roasted red pepper and pulse until the pepper is roughly
chopped and mixed through the spread.

Scrape spread into a serving bowl or storage container.

Stir in ground black pepper to taste and optional ground cumin.

Serve immediately or store in sealed container in the
refrigerator for up to 4 or 5 days.

Makes 6-8 servings. Use as a burger topping or sandwich spread.

------------------------------------------------------------ ------------------------------------------------------------ Black Bean and Salsa Soup


2 (15-oz.) cans no-salt-added black beans
1 cup frozen organic corn
1 cup low sodium vegetable broth
1 cup low sodium salsa
1 tsp. ground cumin
1/4 tsp. chipotle chili powder (optional)

Toppings:
Baked Tortilla Chips (Baked Tortilla Chips)
Chopped cilantro/parsley
Hot sauce
Thinly sliced green onion
Chopped red or orange bell pepper

Put beans in a large sauce pan. Mash some of the beans with a
fork or potato masher if a thicker liquid base of the soup is
desired.

Add corn, broth, salsa, cumin, and optional chili powder to the
saucepan set over medium heat. Bring to a slow boil; cover and
simmer gently but steadily for 10 minutes.

Ladle into bowls, and top each with favorite toppings.

Makes 2-4 servings.

------------------------------------------------------------ ------------------------------------------------------------ Black Bean and Cilantro or Parsley Spread


1 (15-oz.) can no-salt-added black beans, rinsed and drained
1/4 cup water
1/4 wedge of fresh lemon
1 small clove garlic
1/4 medium red onion
6 large sprigs of cilantro or parsley
1/4 - 1/2 tsp. chili powder  (optional)
1/4 cup frozen corn, thawed (optional)

Add black beans to a food processor fitted with an S-blade.

Add garlic and squeeze juice from wedge of lemon into the beans.

Place lid on processor and turn on highest speed.

Slowly pour water into the chute while processor is running --
adding just enough to create a smooth consistency. (You may not
need to use all of the water.)

Add onion to processor and pulse until the onion is chopped and
mixed through the spread.

Rinse cilantro or parsley and pat dry. Strip leaves from the
stems and add to food processor. Discard stems.

Pulse processor until cilantro or parsley is chopped and mixed
through spread.

Scrape spread into a serving bowl or storage container.

Stir in optional chili powder and optional frozen corn, if
desired.

Serve immediately or store in sealed container in the
refrigerator for up to 4 or 5 days.

Makes 6-8 servings. Use as a burger topping or sandwich spread.

------------------------------------------------------------ ------------------------------------------------------------ Mustard Hummus


1 (15-oz.) can no-salt-added chickpeas, rinsed and drained
2 cloves garlic, chopped
2 Tbsp. lemon juice
2 Tbsp. prepared yellow mustard
2 Tbsp. (or more) water
1/2 tsp. turmeric
1/2 tsp. Simply Organic All-Purpose Seasoning
1/2 tsp. onion powder

Place all ingredients in food processor and blend until smooth.

Add more water for a thinner consistency.

NOTE: Mustard Hummus makes a tasty dip for veggies, as well as
a great sandwich spread or potato topping.

Food ideas:

Cook small whole potatoes. Cut in half lengthwise. Hollow out
center with a melon baller. Fill with Mustard Hummus and garnish
with parsley for a deviled egg look.

Spread toast with Mustard Hummus. Add sliced tomato for an
appetizer or open-faced sandwich.

------------------------------------------------------------ ------------------------------------------------------------ White Bean Soup with Sage


1 large onion, diced
5 cloves garlic, minced
2 Tbsp. cooking liquid (water, broth, etc.)
2 (15-oz.) cans no-salt-added great northern white beans
2 cups low sodium vegetable broth
1 Tbsp. dried sage
Black pepper

Saute onion and garlic in saucepan with cooking liquid.

Stir in beans with their liquid.

Add broth and sage.

Heat to boiling and then simmer for 15 minutes.

Add pepper to taste.

------------------------------------------------------------ ------------------------------------------------------------ Frozen Hot Cocoa


2 frozen bananas
1 1/2 cups Banana Milk (Banana Milk)
1 1/2 Tbsp. cocoa powder, unsweetened
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Topping: 1/2 fresh banana, sliced

Add the banana milk, cocoa, spices to blender, blend until
smooth.

Add the 2 frozen bananas. Blend until frosty smooth.

Pour into serving glasses and top each glass with sliced
banana. Serve with a sprinkle of cinnamon on top.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------ Healthy Hot Chocolate


3 cups Banana Milk (Banana Milk)
2 Tbsp. cocoa powder
6-7 medjool dates

Add all the ingredients to a high speed blender or food
processor and blend together.

Taste and add more dates to make it sweeter and/or more cocoa
powder to make a more chocolate flavor.

Pour liquid in a small pot. Heat on the stove over medium heat
until it's warmed. Make sure to stir occasionally while heating.

Serve hot and enjoy!

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------ Spiced Chickpea Breakfast Scramble


1 (15-oz.) can no-salt-added chickpeas
Water, as needed
1/4 Vidalia onion, minced
1 spring onion, trimmed and minced
1/2 tsp. ground cumin
1/4 tsp. turmeric
Pinch of cayenne pepper
Simply Organic All-Purpose Seasoning and pepper, to taste
Optional add-ins:
          greens
          chives
          parsley
          cherry tomatoes
          hot sauce
          toast, for serving

In a saute pan, heat 2 Tbsp. water and add onions and spring
onions to cook.

Drain chickpeas and reserve liquid. Mash chickpeas in a bowl
with a potato masher or fork.

Add spices to the chickpeas and a little reserved liquid to add
some moisture (just a few drops are necessary).

Once mixed well, add to the pan with the onions and heat
thoroughly or cook until golden brown.

Serve scramble atop toast and greens with garnishes of your
choice.

------------------------------------------------------------ ------------------------------------------------------------ Chickpea and Spinach Salad


7-oz. fresh baby spinach leaves, chopped
2 (15-oz.) cans no-salt-added chickpeas, drained and rinsed
1 red bell pepper, seeded, ribs removed, and chopped
1 small cucumber, diced
1 1/2 Tbsp. finely chopped scallions
1/4 cup lemon juice or apple cider vinegar
1/4 tsp. Simply Organic All-Purpose Seasoning
1/8 tsp. freshly ground black pepper

Add spinach, chickpeas, bell pepper, cucumber, and scallions to
a large bowl.

Season with all-purpose seasoning and pepper.

Pour lemon juice/vinegar over the chickpea spinach mixture and
toss gently.

Serve as a salad or put into a pita or wrap if desired.

------------------------------------------------------------ ------------------------------------------------------------ Simple Dip


2 (15-oz.) cans no-salt-added black beans, rinsed and drained
1 cup low sodium salsa

Blend together until desired consistency is achieved.

------------------------------------------------------------ ------------------------------------------------------------ Simple Salsa


1 (15-oz.) can no-salt-added black beans, rinsed and drained
1 (16-oz.) jar low sodium salsa
1 1/2 cups frozen organic corn, thawed

Mix ingredients together in a bowl and use as a topping for
almost anything!

------------------------------------------------------------ ------------------------------------------------------------ Quick and Easy Plant Based Stir Fry


1 (8.8-oz.) bag Whole Foods 365 Everyday Value Organic Long
          Grain Brown Rice (ready in 10 minutes)
1 (16-oz.) bag frozen Whole Foods 365 Everyday Value Organic
          Stir Fry Blend
2 (15-oz.) cans no-salt-added chickpeas, rinsed and drained
Simply Organic All-Purpose Seasoning and pepper, to taste
Low sodium soy sauce

In a medium saucepan, combine the bag of rice (1 1/2 cups rice)
and 4 1/2 cups water or low sodium vegetable broth. Bring to a
boil; reduce heat to low, cover and cook for 10 minutes. Remove
from heat and let stand covered 5 minutes. If you prefer softer
grains, cook 2-3 minutes longer. Drain any excess water and
fluff with a fork.

Pour frozen vegetables into a cold skillet. Add 2 tablespoons
water. Cook over high heat for 5-7 minutes or until tender,
stirring frequently. Season to taste with all-purpose seasoning
and pepper.

Add rice, chickpeas, and soy sauce to the skillet. Mix to
combine and heat until warm.

Makes 4 servings.

NOTE: To make the recipe faster and easier, use leftover
cooked brown rice and add it to the skillet of cooked
vegetables.

------------------------------------------------------------ ------------------------------------------------------------ Bean Dip


2 Minute Refried Beans (2 Minute Refried Beans)
1 cup prepared low sodium salsa
1 1/2 tsp. chili powder
Optional garnishes:
          1/2 cup fresh cilantro, finely chopped parsley
                    or lettuce
          1/2 cup fresh tomatoes, diced
Baked Tortilla Chips (Baked Tortilla Chips)

Prepare tortilla chips according to recipe instructions and set
aside.

Prepare refried beans according to recipe instructions.

In a medium saucepan over medium heat, place refried beans,
salsa, and chili powder. Stir while the mixture heats and
combines. Once the beans are smooth, turn off heat.

Spread bean dip onto the bottom of a medium-sized serving bowl.
Sprinkle cilantro, parsley or lettuce over beans. Garnish with
fresh diced tomatoes.

Serve with baked tortilla chips. The dip is also good with
fresh veggies baby carrots, celery sticks, broccoli florets,
cauliflower florets, bell pepper strips, etc.

------------------------------------------------------------ ------------------------------------------------------------ Quick Rice and Beans


1 (8.8-oz.) bag Whole Foods 365 Everyday Value Organic Long Grain
          Brown Rice (ready in 10 minutes)
1 (15-oz.) can no-salt-added beans, rinsed and drained
2 (15-oz.) cans low sodium diced tomatoes/fire roasted tomatoes,
          undrained
1/2 (16-oz.) bag frozen organic corn
1 (16-oz.) bag frozen peppers and onions
1/2 (16-oz.) bag leafy greens  (frozen kale, collard greens, or
          spinach)
1 tsp. ground cumin
3 tsp. chili powder
Cilantro/parsley, chopped  (optional topping)

Combine rice, beans, tomatoes, frozen vegetables, cumin and
chili powder in a 5-quart saute pan and set to medium high heat
on stove.

Stir with a stiff spatula and cover.

Simmer on medium/high for approximately 10-15 minutes, stirring
occasionally.

Serve in pasta bowls topped with chopped cilantro/parsley.

Makes 4 servings.

NOTE: Warm leftovers and serve over a baked sweet potato
or with salad greens in a whole grain wrap. Leftover cooked rice
(3 cups) can be used in this recipe. After other ingredients are
cooked, add cooked rice and stir until warmed through.

------------------------------------------------------------ ------------------------------------------------------------ Speedy Veggie Stew


1 (15-oz.) can no-salt-added tomato sauce
1/2 (16-oz.) bag frozen mixed vegetables
1 (15-oz.) can no-salt-added beans (any variety),
          rinsed and drained
1 tsp. Italian seasoning
2 fresh garlic cloves, minced

Combine all ingredients in a small saucepan. Bring to a boil,
reduce heat, and simmer 10 minutes or longer. Adjust flavors and
serve.

Makes 2 servings.

------------------------------------------------------------ ------------------------------------------------------------ Black Bean Wrap


1 large (10 inch) Ezekiel 4:9 Sprouted Whole Grain Tortilla
3 Tbsp. low sodium salsa
3 Tbsp. no-salt-added canned black beans, rinsed and drained
2 Tbsp. organic frozen corn
1 small beet (from Love Beets organic all-natural cooked beets
          package), diced
2 Tbsp. Cortland Valley Organic Sauerkraut (refrigerated), drained
1/2 tsp. dried parsley
1/2 cup power greens (baby spinach, kale, and arugula)

Place frozen corn in a strainer and rinse with warm water for
about minute until thawed.

Warm tortilla in microwave about 30 seconds.

Pour salsa in a strip on the half of the tortilla that is
closest to you.

Spread black beans, corn, beets, and sauerkraut over salsa.

Sprinkle parsley over the bean mixture.

Top with power greens.

Fold side edges of wrap over the ingredients and then roll from
the front edge closest to you.

Slice the wrap in half and enjoy!

Makes 1 wrap.

NOTE: Ingredients may need to be changed a little to fit the
tortilla.

------------------------------------------------------------ ------------------------------------------------------------ Roasted Corn and Lime Tortilla Soup


1 cup frozen organic corn kernels  (no need to thaw)
1 Tbsp. cooking liquid  (water, broth, etc.)
4 garlic cloves, minced
1 tsp. ground cumin
1 tsp. chili powder
2 (15-oz.) cans no-salt-added diced fire-roasted tomatoes, undrained
2 (15-oz.) cans no-salt-added black beans, rinsed and drained
3 cups low sodium vegetable broth
1 cup crushed Baked Tortilla Chips (Baked Tortilla Chips)
1 Tbsp. fresh lime juice
Simply Organic All-Purpose Seasoning and fresh ground black pepper
Garnish: tortilla chips, lime wedges, sliced jalapenos, etc.

Prepare Baked Tortilla Chips according to recipe instructions.

Heat a large pot with cooking liquid over medium-high heat. Add
the corn and roast until the corn is golden brown, about four
minutes, stirring occasionally.

Add the garlic, cumin and chili powder. Stir and cook for 30
seconds.

Add the tomatoes, beans and broth. Cover and bring to a boil.
Reduce to a simmer and add the chips. Stir and cook until the
chips are soft and the soup is thickened, about three minutes.
Add lime juice and season the soup with all-purpose seasoning
and pepper.

Serve the soup with any or all of the garnishes.

Makes 4 servings.

------------------------------------------------------------ ------------------------------------------------------------ Instant Burrito


Ezekiel 4:9 Sprouted Whole Grain Tortillas (large size)
Cooked/canned no-salt-added pinto beans, drained
Frozen organic corn defrosted in a mesh strainer under
          running water
Thinly chopped green onions (optional)
Hot sauce (optional)
Low sodium salsa
Nutritional yeast

Top a tortilla with pinto beans, corn, green onions, hot sauce,
prepared salsa and a sprinkling of nutritional yeast. Roll and
heat in the microwave.

NOTE: Frozen tortillas can be quickly defrosted in the
microwave before preparing the burritos.

------------------------------------------------------------ ------------------------------------------------------------ Italian Style Rice and Beans


1 (15-oz.) can no-salt-added fire roasted diced tomatoes
1 (15-oz.) can no-salt-added Great Northern beans or cannellini
          beans, drained
3/4  cup (1/2 of 8.8-oz. bag) Whole Foods 365 Everyday Value
          Organic Long Grain Brown Rice (ready in 10 minutes)
1 tsp. Italian seasoning
Fresh black pepper to taste
Nutritional yeast  (optional)

Put the diced tomatoes (don't drain), the beans (drained), and
instant rice (uncooked) in a medium saucepan. Season with
Italian seasoning and black pepper.

Place the saucepan over medium-high heat and allow to come to a
simmer, stirring occasionally.

Simmer for 10 minutes until rice is cooked.

Top it off with a bit of nutritional yeast, if desired.

NOTE: Leftover cooked brown rice can be used and heated with
the other ingredients. Serve with a side green salad and/or
Garlic Toast (see recipe).

------------------------------------------------------------ ------------------------------------------------------------ Barbecue Chips


Seasoning mix:
          2 tsp. smoked paprika
          1 tsp. garlic powder
          1/2 tsp. onion powder
          1 tsp. chili powder
          1/4 tsp. ground mustard
          1/8 tsp. cayenne pepper

Food for Life Sprouted Corn Tortillas

Preheat oven to 350 degrees F.

Mix seasoning ingredients together in a small bowl. Cut each
tortilla into 6 triangles and place on a baking sheet.

Use a pastry brush to brush chip pieces with water to moisten a
little. Sprinkle seasoning mix over them.

Bake until crispy and lightly browned -- 8-15 minutes. Keep
checking them after 8 minutes to make sure they don't burn.

Take the baking sheet out of the oven and allow the chips to
cool a few minutes. The chips will get crisper as they cool.

------------------------------------------------------------ ------------------------------------------------------------ Homemade Doritos


Nacho "Cheese" Seasoning:
          1/4 cup nutritional yeast
          2 tsp. paprika
          1 tsp. chili powder
          1 tsp. onion powder
          1/2-1 tsp. Simply Organic All-Purpose Seasoning

Cool Ranch Seasoning:
          1/4 cup nutritional yeast
          2 tsp. onion powder
          2 tsp. garlic powder
          2 tsp. dried parsley
          2 tsp. dried chives
          1/2-1 tsp. Simply Organic All-Purpose Seasoning

Spicy Taco Seasoning:
          1/4 cup nutritional yeast
          2 tsp. chili powder
          2 tsp. onion powder
          1 tsp. smoked paprika
          1 tsp. garlic powder
          1/2-1 tsp. Simply Organic All-Purpose Seasoning
          1/2 tsp. cumin
          1/2 tsp. coriander

6 Food for Life Sprouted Corn Tortillas

Preheat oven to 350 degrees F.

Cut tortillas into 8 pie slices. Brush or spray tortilla slices
with a little water to moisten. After mixing selected seasoning
ingredients together, coat each chip with seasoning by
sprinkling the seasoning with a spoon over it, making sure that
both sides are perfectly coated.

Place on a baking sheet and bake for 12-15 minutes, rotating
the pan at the 7-minute mark. You want the edges to be lightly
browned but keep your eye on burning during the last 2 minutes.

Allow to cool before thoroughly enjoying. Serving size is 10
chips.

------------------------------------------------------------ ------------------------------------------------------------ Chipotle Seasoning Mix


2 tsp. onion powder
2 tsp. garlic powder
2 Tbsp., plus 2 tsp. smoked paprika
1 Tbsp. Simply Organic All-Purpose Seasoning
1 tsp. dry yellow mustard
1 tsp. chipotle powder
1/2 tsp. freshly ground black pepper
1/4 tsp. cinnamon

Combine all the spice mix ingredients in a small bowl and blend
with a whisk.

NOTE: This seasoning blend is great on veggies like roasted
potatoes or Brussels sprouts. It's also a perfect way to season
healthy snacks like roasted chickpeas and air-popped popcorn!

------------------------------------------------------------ ------------------------------------------------------------ Pinto Bean Tacos


1 Tbsp. chili powder
2 tsp. onion powder
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. ground oregano
2 (15-oz.) cans no-salt-added pinto beans, rinsed and drained
1 small onion, chopped
1/4 cup water
12 (6-inch) Food for Life Sprouted Corn Tortillas, warmed
Chopped Romaine lettuce
Chopped Roma tomatoes
Low sodium salsa
Nutritional yeast

Mix chili powder, onion powder, cumin, garlic powder, paprika,
and oregano together for the taco seasoning. Set aside.

Add beans, onion, and water to a skillet. Sprinkle taco
seasoning over the mixture and heat for several minutes to
develop flavor.

Put bean mixture into warm tortillas. Top with lettuce,
tomatoes, and salsa. Sprinkle with nutritional yeast, if
desired.

Makes 12 tacos.

------------------------------------------------------------ ------------------------------------------------------------ Spicy Black Beans and Greens Over Rice


2 cups prepared black beans, or 1 (15-oz.) can black beans,
          rinsed and drained
3/4 cup salsa (or to taste)
4 cups power greens (baby chard, kale and spinach)
Simply Organic All-Purpose Seasoning and pepper to taste
4 cups cooked brown rice (warm)
Garnishes: chopped tomatoes, diced bell peppers, chopped parsley,
etc.

Heat black beans in a large saucepan. Stir in salsa, and then
add the power greens. Cover to steam until tender. Season to
taste with all-purpose seasoning and pepper.

Serve over warm brown rice.

Garnish and serve along with warm corn tortillas, if desired.

Makes 4 servings.

NOTE: This is a fast food recipe when leftover rice is
used or a (8.8-oz.) bag Whole Foods 365 Everyday Value Organic
Long Grain Brown Rice (ready in 10 minutes) is prepared.

------------------------------------------------------------ ------------------------------------------------------------ Mexican Taco Stew


4 Tbsp. cooking liquid (water, broth, etc.)
1 medium onion, chopped
2 garlic cloves, finely chopped
1 (15-oz.) can no-salt-added pinto beans
1 (15-oz.) can no-salt-added black beans
2 Tbsp. Taco Seasoning (see recipe)
2 cups low sodium vegetable broth
1 large zucchini or summer squash, cut into small cubes
1 (15-oz.) can no-salt-added diced tomatoes or fire roasted
          diced tomatoes
1/2 (16-oz.) bag frozen corn kernels
1 cup low sodium medium salsa

In a large pot over medium high heat, saute onion and garlic in
cooking liquid until onion is translucent.

Add beans to the pot and sprinkle mixture with taco seasoning
to blend.

Add remaining ingredients and simmer, covered, stirring
occasionally, 30 minutes.

------------------------------------------------------------ ------------------------------------------------------------ One Pot Mushroom Rice


2 Tbsp. cooking liquid (water, broth, etc.)
2 cloves garlic, minced
1 onion, diced
1 pound cremini mushrooms, thinly sliced
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme
Simply Organic All-Purpose Seasoning and freshly ground
          black pepper, to taste
1/4 cup brown rice
1 1/2 cups low sodium vegetable broth
2 Tbsp. chopped fresh chives (optional)

Heat cooking liquid in a large stockpot or Dutch oven over
medium heat. Add garlic and onion, and cook, stirring
frequently, until translucent, about 2-3 minutes.

Stir in mushrooms, Worcestershire and thyme and cook, stirring
occasionally, until mushrooms are tender and browned, about 5-6
minutes. Season with all-purpose seasoning and pepper, to taste.

Stir in brown rice and vegetable broth. Bring to a boil; cover,
reduce heat and simmer until rice is cooked through, about 40-45
minutes.

Serve immediately, garnished with chives, if desired.

Makes 6 servings.

------------------------------------------------------------ ------------------------------------------------------------ Recipe Name

Recipe Below

------------------------------------------------------------ ------------------------------------------------------------ Recipe Name

Recipe Below

------------------------------------------------------------ *********************************************************** Page Top Page Bottom *********************************************************** ------------------------------------------------------------ Updated 19-MAY-2017 15:03:24