Zucchini Fruit Salad

2 large zucchini, diced
2 scallion stalks, sliced
1 garlic clove, minced
1/8-1/4 tsp jalapeno, diced finely
1/3 c. green bell pepper, diced
6-7 dried pineapple pieces, diced into small chunks
4-5 Tb plain soy yogurt
1 Tb lemon juice
2 Tb dried basil
walnut pieces
black pepper to taste

Mix everything together, except the nuts. Sprinkle with walnuts when serving and serve with avocado slices. Easy and tasty!

Fiesta Tofu Scramble Wraps

1/2 c. onion, chopped
2 cloves garlic, minced
1/4 c. vegetable broth
1 package of extra firm tofu, drained and pressed to squeeze out water
2 tsp turmeric
2 tsp paprika
2 Tb dried oregano
2 Tb nutritional yeast
1 Tb olive oil
1 c. Hot Just Veggies, re-hydrated with hot water and drained
large whole wheat tortillas
optional: 1/2 c. black beans, guacamole, or diced fresh tomatoes

Saute onion and garlic with vegetable broth in a large saute pan until almost, but not quite tender. Crumble tofu into the pan, and cook until thoroughly heated and begins to brown. Add spices and incorporate into the tofu mixture. Add the Hot Just Veggies (and add black beans if desired) to the pan, and cook everything until heated. When ready to serve, drizzle the olive oil over the tofu scramble. Fill a tortilla with tofu scramble and add guacamole or diced fresh tomatoes, if desired. Roll up and enjoy!

Indian Bean and Sweet Potato Saute with Apricots

4 medium sweet potatoes, diced
3/4 c. green bell pepper, diced
2 cloves garlic, minced
3/4 c. onion, diced
1 c. frozen spinach, thawed
1 15 oz can red kidney beans, rinsed and drained
1 c. Just Apricots (freeze dried apricots)
1 c. soymilk
1 Tb olive oil

1 tsp each of paprika, cumin, and turmeric
1 Tb cinnamon
1 tsp cayenne pepper, ground
crushed red pepper, optional

Steam sweet potatoes (add a little water) in the microwave until cooked. Saute bell pepper, garlic, and onion in a large saucepan until slightly softened and onion is translucent. Heat kidney beans in the microwave until warmed, then combine kidney beans, spinach, and sweet potatoes into the saucepan. Add the apricots, soymilk, olive oil, and spices, and mix until well combined. Heat on medium low until thoroughly heated. Serve with couscous or pita bread.

LK's Whole Wheat Biscuits

1 c. white whole wheat flour
2 c. whole wheat flour
1/2 c. flax meal
1 1/2 Tb baking powder
1 tsp salt
1 1/2 Tb agave nectar
2 1/2 Tb margarine
1 c. soy milk
1 c. - 1 1/4 c. water

Preheat oven to 375-425 degrees F. In a large bowl whisk together the dry ingredients. Cut in the margarine (quickly to keep cold) until mixture resembles coarse meal.

Make a well in the center and gradually pour in agave, soy milk, and water. Stir until thoroughly mixed, but don't overmix.

Place onto a floured surface and spread to about 1 inch thick. Try not to mess with dough too much. Cut biscuits with a large cutter. Use up all scraps.

Place on a baking stone (if desired, can add flour to bottom). Bake for about 6 minutes then cover with foil and cook for another 4-5 minutes. Makes 10 large biscuits.

Whole Grain Onion and Herb Variation:
Use 1/4 c. cornmeal, 1 1/4 c. spelt flour, 1/2 c. whole wheat flour, and 1/2 c. white wheat flour. Add 1/4 tsp sage, 1/2 tsp thyme, 1 1/2 tsp dried onion, 1 tsp dried basil, and some black pepper.

Cinnamon Variation:
Add 1 -2 tsp cinnamon to the dough and sprinkle some cinnamon and brown sugar on top.

Black Bean Soup (like Panera's!)

1/2 c. onion, chopped
2 cloves garlic, minced
1/3-1/2 c. green bell peppers, diced
1 - 2 Tb jalapeno, diced
3 15-ounce cans of black beans, rinsed
1 - 1 1/2 cups vegetable broth
1/2 tsp or more chili powder
1/2 tsp paprika
1 tsp cayenne or Mexican seasoning
1 tsp cumin
1/2 tsp dried oregano

Sauté the onions, garlic, and peppers in a 1/4 cup of broth in a nonstick saucepan. Once the onions have become translucent, place in a large stockpot. Add the beans, broth, and spices. Simmer over medium heat, stirring occasionally. Taste-test the soup after 20 minutes and remove from heat once the beans are cooked to your liking. Top with diced tomatoes or diced avocado or even diced mango! Serve with chips or cornbread.

Maple Oatmeal Cookie Bites

1 1/2 c. whole wheat flour or spelt flour
1/2 c. white whole wheat flour
3 c. rolled oats or multigrain oats
1/2 c. shredded coconut
1 c. brown sugar
1 tsp baking soda
1/2 tsp. salt
1/2 c. maple syrup
6 Tb or more water
5 Tb margarine melted, or canola oil
2 tsp vanilla extract
1 1/2 tsp or more cinnamon
optional: walnuts, almonds, raisins, chocolate, nutmeg, or allspice

Preheat oven to 325 degrees F. In a large bowl, combine flour, brown sugar, oats, coconut, baking soda, salt, and cinnamon. In a small bowl, combine maple syrup, water, butter, and vanilla. Add to the flour mixture. Add any optional ingredients, then mix until well blended.

Drop spoonfuls of dough 1-2 inches apart on a cookie sheet that has been sprayed with cooking spray. Flatten each cookie slightly. Bake for 10-12 minutes. Makes 20-22 cookies.
Variation: no coconut, add almond extract instead of vanilla extract

Vegan German Pancakes

1/2 cup white whole wheat flour
1 Tb ground flax seeds
1 Tb sugar
1/8 tsp salt
3/4 cup or more soy milk
apricot or raspberry preserves
berries
powdered sugar (optional)

Combine flour, flax meal, sugar, and salt in a medium bowl and stir well. Add soy milk and mix well with a whisk.

Coat a nonstick skillet with cooking spray and place over med-high heat until hot. Remove pan from heat, and pour 1/4 cup batter into pan, quickly tilting in all directions so batter covers pan with a thin film. Cook about 1 minute. Then lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds.

Place pancake on a towel and let cool. Repeat with remaining batter. Stack pancakes between single layers of paper towls. Spread preserves over each pancake and add berry slices (we like strawberries), and roll up. Sprinkle with some powdered sugar. Makes 4 pancakes.