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8 ounces tempeh
15 ounce can black beans, drained
1/2 onion, diced
2 cloves garlic, minced
2 tablespoons of the taco seasoning
3 tablespoons water
Corn tortillas
Topping choices: chopped lettuce, salsa, diced avocado, etc.

Taco Seasoning
1 tablespoon chili powder
1 1/2 teaspoons cumin
3 teaspoons Kirkland no-salt seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Crumble tempeh in large bowl.
Mix 2 tablespoons of the taco seasonings with 3 tablespoons water.
Add to tempeh.
Stir to combine.
In a large pan over medium heat sauté onions and tempeh mixture for 8-10 minutes, or until onions have softened.
Add minced garlic and cook 30 seconds.
Add black beans and cook about 3 minutes, or until heated through.

Assemble tacos
Warm tortillas, if desired, and add tempeh mixture and toppings.

Makes 6-8 tacos

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2 pounds tomatoes, halved
1 onion, diced
2 large carrots, diced
4 cloves garlic, minced
4 cups vegetable stock
Olive oil
Non-dairy butter
Salt and pepper

Preheat the oven to 400°F.

Place tomatoes on a roasting sheet, sprinkle with enough olive oil to coat and season with salt and pepper.
Roast in oven for 30 minutes.
In a large pot, heat a couple tablespoons of olive oil over medium.
Add onions and carrots, and cook for 5 to 7 minutes, until vegetables begin to soften.
Add garlic, and sauté for another couple of minutes.
Season with salt and pepper.
Add roasted tomatoes to pot and stir.
Add vegetable stock and bring to a boil.
Lower heat and simmer for 10 to 15 minutes.
Turn off heat and using and immersion blender, blend soup until tomatoes are pureed. (If you do not have an immersion blender, you may ladle soup into a regular blender, returning to the pot once pureed.)
Add 2 tablespoons of butter and stir until it has melted into soup.
Season to taste with salt and pepper.

Serves 6

Note: Inspired by a recipe from today.com/food

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1 tablespoon olive oil
1 small onion, chopped
1 teaspoon garlic, minced
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 jalapeño pepper, minced
10 ounce bag baby spinach, washed and trimmed
1 pound silken tofu, drained and patted dry
2 tablespoons water

Heat oil in a large skillet over medium heat. When hot, add the onion and garlic, sprinkle with salt. Saute until onion is translucent and garlic is soft, 3 to 5 minutes.
Add the minced jalapeño pepper and saute until fragrant, less than a minute. Increase heat to medium-high, add the spinach and water. Sprinkle with pepper. Cook, stirring occasionally, until spinach is wilted and fairly dry, 5 to 8 minutes.
Crumble the tofu into the pan and stir, using a spatula to combine tofu with the vegetables. Adjust the heat, as necessary, to avoid burning.
When mixture starts to stick to the pan, its ready.
Taste and adjust the seasonings.
Serve hot or warm.

Serves 2

Note: Leafy greens can be substituted for the spinach.

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1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15 ounce cannellini beans , not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional

Heat oil in a large pot on medium heat. Add onion, garlic and carrots. Saute until soft.
Add kale and sauté for about 15 minutes more.
Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt and pepper.
Cover and simmer 20 minutes.

While it is simmering – put reserved beans and broth in blender and blend.
Stir bean mixture into soup to thicken a little bit.
Simmer 15 minutes more.
Sprinkle with cheese, if desired

Serves 4

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1/2 yellow onion (chopped)
1/2 orange bell pepper (chopped)
1 garlic clove (minced)
10 cherry tomatoes (halved)
1 head of broccoli (chopped)
2 vegetarian sausages (chopped)–optional
1-2 tablespoons olive oil
1 avocado, diced
1 cup cooked white quinoa
juice of one half fresh lemon
Sea salt
Olive oil

Stir fry the first 5 (6 with the vegetarian sausages) ingredients with 1-2 tablespoons of olive oil in a saute pan on medium heat until vegetables are soft, approximately 10 minutes.
Add the stir-fry ingredients to the cooked quinoa along with the diced avocado. Sprinkle with lemon juice, sea salt and olive oil (to taste).

Serves 4

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2 medium cucumbers
1 onion, thinly sliced
1 teaspoon kosher salt
3/4 cup sugar
1 cup white wine vinegar
Sweet paprika
Freshly ground black pepper

Peel the cucumbers, slice thinly. Sprinkle with salt. Let stand a few minutes. Squeeze out the water from the cucumber slices with paper toweling. Place cucumber slices and onion slices in a serving bowl.
Blend sugar and vinegar in a blender. Pour over cucumber mixture.
Sprinkle with paprika and black pepper.

Serves 4

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2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil
Cooked pasta, optional

Preheat oven to 450°

In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.
Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with basil

Serves 4

Note: Can be served over cooked pasta for a more heartier meal.

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16 ounce package ground vegan “meat”
1 jar salsa (any brand will work)
15 ounce can kidney beans or pinto beans, drained
1/2 cup chopped green peppers
1/2 cup chopped onions
jalapeno peppers, chopped, if desired.

Mix all of the ingredients together in a pot. Heat until hot.

Serves 2-4

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4 large sweet potatoes, washed well (do not peel)
1/2 cup onion, diced
1 1/2 teaspoons olive oil
1/2 cup green pepper, seeded, and diced
1/2 cup Roma tomatoes, seeded, and diced
2 teaspoons garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
15 ounce can black beans, rinsed, and drained
8 ounce can tomato sauce
hot pepper sauce, to taste

Preheat oven to 400°F.

Using a fork, pierce the skins of the sweet potatoes in several places. Place an oven-proof rack on a cookie sheet and place the sweet potatoes on the rack. Bake for 60-75 minutes or until the sweet potatoes feel soft when gently squeezed. While the sweet potatoes are baking, prepare the black bean chili. In a medium saucepan, sauté the onion in the olive oil on medium heat for 3 minutes to soften.
Add the green pepper and saute an additional 3-4 minutes or until the vegetables are tender. Add the tomatoes, garlic, and seasonings, and saute an additional 2 minutes. Add the black beans, tomato sauce, and season to taste with hot pepper sauce, stir well to combine, and simmer the chili for 10 minutes. Taste and adjust seasonings. Remove the saucepan from the heat. When the sweet potatoes are tender, remove the cookie sheet from the oven and leave the sweet potatoes on the rack to cool for 5 minutes. For each serving, place one sweet potato on a plate or in a bowl, split it open, ladle some of the black bean chili over the top, and serve.

Serves 4

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1 medium butternut squash
1 medium onion, cut into small wedges, about 1 inch wide
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon sage, dried
1/4 teaspoon freshly ground black pepper
1/2 cup dried cranberries
1 cup toasted pecans or walnuts, optional

Preheat oven to 400°.

Peel squash. (A sturdy vegetable peeler works best.)
Using a heavy knife, cut the squash in half lengthwise.
Scoop out and discard the seeds.
Cut squash into 1 inch cubes.
Place in a medium mixing bowl.
Add the onion, canola oil, salt, nutmeg, sage, and pepper.
Mix the vegetables and spices until well coated.
Place the squash mixture in a shallow roasting pan.
Roast until the vegetables are tender and golden brown, about
45 minutes, stirring occasionally.
The squash should be firm, but not mushy.
Remove the pan from oven and add the cranberries and nuts, if using.
Toss lightly to blend.

Serves 4-6

Note: Oregano can be substituted for the sage.