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15 ounce can garbanzo beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1/4 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup chopped onion
1 cup grape tomatoes, halved
1 jalapeño pepper, finely chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh lemon juice
2 1/2 tablespoons apple cider vinegar
salt and freshly ground black pepper to taste

In a salad bowl, mix the garbanzo beans, black beans, mint, parsley, onion and grape tomatoes.

Place the jalapeño pepper, garlic clove, extra virgin olive oil, lemon juice, apple cider vinegar into a blender. Blend until thoroughly combined.
Pour the dressing over the salad.
Toss to mix.
Sprinkle with salt and pepper.

Serves 4

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3 cups vegetable broth
2 cups water
1 tablespoon olive oil
3 ripe tomatoes, chopped
1/2 onion, chopped
2 garlic cloves
3 mini-sweet peppers, seeded and chopped
1 teaspoon kosher salt, or to taste
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon cumin
10 corn tortillas, cut into lengthwise strips
1/2 cup orzo pasta
1/2 cup cilantro, chopped
juice of two limes
diced avocado for garnish

Preheat oven to 400°

Line a rimmed baking sheet with parchment paper.
Add olive oil, tomatoes, onion, garlic cloves and mini-sweet peppers.
Toss to combine.
Roast for 40 minutes, or until tomatoes are lightly browned, turning once.
In a soup pot, combine vegetable broth and water.
Bring to a boil.
Add orzo pasta and corn tortilla strips.
Simmer 5-7 minutes, or until pasta is al dente.
Add roasted tomato mixture and cilantro.
Stir in salt, black pepper, chili powder and cumin.
Simmer for an additional 10 minutes, or until heated through.
Garnish with diced avocado and fresh lime juice.

Serves 6

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1/2 package extra firm tofu, drained
8 ounce package mini sweet peppers, seeded and halved
medium sweet onion, cut in circles
2 cups water
1 teaspoon Dijon mustard
1/2 cup bread crumbs
1 teaspoon Kirkland 21 spice blend, or brand of your choice
1 teaspoon black pepper, freshly ground
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
Salsa, to taste
Fresh mixed greens
Cook spray
Sandwich rolls or flatbread

Grease and Preheat indoor grill pan, Panini press or outdoor grill.

Slice tofu into thin 1/8 inch slices, approximately 8.
In a medium-sized bowl, combine water and mustard together.
Add tofu slices and marinate approximately 5 minutes.
In another bowl combine bread crumbs, spice blend, black pepper, cayenne pepper and salt.
Dip the tofu slices, one at a time, into the bread crumb mixture.
Place on wax paper.
Grill mini sweet peppers and onion circles. Set aside.
Grill tofu slices.
Spread bottom of sandwich roll or flatbread with salsa.
Top with one onion slice and some grilled pepper halves.
Add two slices of grilled tofu.
Finish it off with some mixed greens.
Place top half of sandwich roll on greens or, if using flatbread, roll it up.

Yield 4 sandwiches

Note: Leftover grilled onions and peppers can be refrigerated.

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1 1/2 cups Arborio rice
5 cups simmering vegetable stock, divided
1 cup grated non-dairy Parmesan cheese
1/2 cup dry white wine
3 tablespoons non-dairy butter, cut into small pieces
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Preheat oven to 350°.

Place rice and 4 cups of vegetable stock in a Dutch oven.
Cover and bake for 45 minutes, until most of the liquid is absorbed and rice is al dente.
Remove from oven.
Add remain vegetable stock, cheese, wine, non-dairy butter, salt and pepper.
Stir vigorously for 2 to 3 minutes, until rice is thick and creamy.
Add peas and stir until peas are heated through.
Serve hot.

Serves 4 to 6

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2 1/2 pound cauliflower, cut into 2 inch florets
1 1/2 pounds green beans, trimmed
1/2 cup Kalamata olives, pitted
1 head garlic
4 tablespoons olive oil, divided
1/2 cup plain bread crumbs
1 teaspoon Kirkland 21 spice blend, or a brand of your choice
Kosher or sea salt
Freshly ground black pepper

Preheat oven to 450°F.

Line a rimmed baking sheet with parchment paper.
In a large glass mixing bowl, combine cauliflower florets, green beans, garlic head and olives.
Add 2 tablespoons olive oil, salt and pepper to taste.
Toss to combine.
Spread vegetables in a single layer on baking sheet.
In a small bowl, mix remaining 2 tablespoons olive oil with bread crumbs and spice blend.
Sprinkle mixture over vegetables.
Roast for 35 minutes, stirring vegetables once.
Remove from oven.
Let cool.
Separate garlic cloves and peel off skin.
Toss the garlic cloves over vegetables.
Place in a serving dish.
Serve warm.

Serves 4

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3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups old fashion oats
1/4 cup almond milk
1/2 cup raisins
water
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350°

Grease and flour, or use baking spray, a 7 inch x 11 inch glass baking dish.

Put raisins in a small bowl and cover with warm water for 10 minutes, then drain.
Combine and mix all of the ingredients thoroughly, including raisins, in a large bowl.
Spoon into baking dish.
Spread evenly.
Bake 20 minutes.
Remove from oven.
Let cool on a rack, then cut into squares/bars

Yields 12 squares

Notes:  Can be baked in an 8 inch square baking dish.
Add 10 minutes to baking time.

Can substitute an apple or pear, chopped and blended with 2 tablespoons water (using 1/3 cup) for the unsweetened applesauce.

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Spaghetti squash

Cut the spaghetti squash lengthwise (you can remove stem first, but try and not cut through the ends).
Scrape out seeds and fibers using an ice cream scoop or large spoon.
Put squash in a close-fitting microwave dish (oval casserole).
Keep squash stable. May have to slice a thin strip from bottom of squash.
Place top half of squash on top of bottom.
No need to cover with plastic wrap.
Microwave squash for 10 minutes (if small) or more, if larger.
Test for doneness. Wearing an oven mitt, squeeze top half gently.
If flexible, it’s likely to be done.
Remove top half. Flesh should be rich, semi-translucent yellow.
Pull out the strands with a fork.
Toss with non-dairy butter, or a favorite sauce.

Note: Can be added to a soup in place of noodles.

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1 cup unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons cold, non-dairy butter, cut into small pieces
1/2 teaspoon apple cider vinegar
2 tablespoons cold water

In a food processor, process flour, salt, baking powder and butter quickly, using the “pulse” button, until mixture resembles tiny peas.
Mix vinegar and water.
While food processor is running, add to flour mixture through the funnel.
Process until dough comes together around the blade.
Flatten dough out into a circle.
Wrap in plastic wrap.
Refrigerate for at least 20 minutes.
Or place dough in a freezer bag and freeze for later use.

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1 or 2 No Fail Pie Crust recipes or your favorite pie crust recipe
4 cups fresh sour cherries pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
almond milk
sugar

Preheat oven to 400°

Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.

If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.

Serves 8

Note: No Fail Pie Crust

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2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Serves 4

Note: Serve with your favorite syrup