Kale Chickpea Mash

Serves 2 as a main dish
Serves 4 as a side dish

Ingredients
3 tbsp garlic, cut into small pieces
1 shallot, cut into small pieces
1 bunch kale
400g fresh chickpeas (cooked per instructions)
2 tbsp Bragg Liquid Aminos (alternative: soy sauce)
2 tbsp extra virgin olive oil or coconut oil
1/2 tsp of fresh or dried thyme
Celtic sea salt or Himalayan crystal salt, to taste

Instructions
-Gently fry the shallot and minced garlic in olive oil on medium-high heat until it turns golden brown. Be careful not to burn it, as the garlic becomes bitter tasting otherwise.
-Add the washed and drained kale and stir in the oil, onion and garlic. After the kale has wilted a bit, add the chick peas and cook for about 6 minutes.
-Add the remaining ingredients and stir. Begin mashing the chickpeas with a fork. You can mash them as fine as you like your mash to be.

Vegan "Beef" Stew

1 lb. cooked seitan, cut into 1-inch cubes (or use tofu cut into cubes and then either fry or bake before putting them in stew)
3 Tbsp. vegetable oil
1 medium-sized onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 14-oz. can tomatoes (I usually use fire-roasted diced)
1 Tbsp. vegan Worcestershire sauce (I need to use vegan and GF one)
2 small bay leaves
2 tsp. salt
1/2 tsp. pepper
6 carrots, julienned
3 potatoes, cut into bite-sized pieces
1 10-oz. pkg frozen green beans
1 10 oz. pkg frozen corn
2 Tbsp. cornstarch, dissolved in a small amount of water


1.  Saute the seitan (or tofu) in 2 Tbsp. of oil over medium-high heat until pieces begin to brown.  Remove from heat.

2.  In a large pot, add remaining tablespoon of oil, the onion, and the garlic and saute until the onions are translucent.  Add broth, tomatoes, Worcestershire sauce, bay leaves, salt and pepper.  Simmer for 1 hour.

3.  Add carrots, potatoes, green beans, and corn.  Cook for another 30 minutes and then thicken with the cornstarch mixture.  Let simmer additional 5 minutes.

Makes 6 servings (except in my house where this is devoured by the 4 of us in no time).

(Easy to make, especially if you buy the onion already chopped and carrots already julienned)

Cauliflower Bake (veganized)

1 head cauliflower, broken into floweretes
2 large potatoes, diced
2 tbsp butter (I used Earth Balance)
1 leek, sliced
1 garlic clove, crushed
3 tbsp all purpose flour
1 ¼ cup milk (I used plain soy milk)
¾ cup grated cheese (I used Daiya pepperjack shreds)
½ tsp paprika
2 tbsp chopped fresh parsley
Dash of salt and pepper

-cook cauliflower in boiling water for 10 min.
-cook potatoes in boiling water for 10 min.
-drain both
-for sauce, melt butter in saucepan, and sauté leek and garlic for 1 min
-stir in flour and stir constantly for 1 min, add salt and pepper
-remove pan from heat and stir in soy milk and ½ cup cheese, paprika and parsley
-return to heat, boil and stir constantly until well blended
-spoon cauliflower into baking dish
-top with potatoes
-pour sauce over top and sprinkle with ¼ cup cheese
-bake for 20 min at 350
-I served with garlic bread

*the original recipe calls for cherry tomatoes but I am soooo tired of cherry tomatoes, but if you choose to use them add 3.5 ounces on top of the cauliflower before you add the potatoes.

Portobello Mushroom Pizza

Portobella mushroom, stem removed, wiped clean with a damp paper towel
Garlic oil spray
Tomato sauce (about 1 tablespoon)
Shredded mozzarella cheese or Dayia (about 2 tablespoons)

1.  Heat oven to 425 degrees.  Spray both sides of mushroom with oil.  Place on foil-lined baking sheet.  Bake 30 min. or until fork tender, turning once halfway.  Increase heat to broil.

2.  Top concave side of mushroom with tomato sauce and cheese. Please under broiler for 1 min. or until cheese melts and bubbles.


Fiber 1 gm, Protein 5 gm, Fat 3 gm, 66 calories
I listed this as an appetizer but also good as a meal!