Step 1: Make the quinoa

Ingredients:

• 4 cups low sodium organic veggie broth
• 2 cups organic quinoa (washed)
• 1 diced yellow onion
• 2 cloves garlic (crushed)
• 1 T Turmeric powder
• 1 T Curry powder
• 1 T Cumin powder
• Pinch of saffron
• Salt & Pepper to taste
• 2 T nutritional yeast
• 1 15 oz. can organic garbanzo beans or equivalent home cooked

Instructions:

• Bring the broth to a boil and add the quinoa, onion and spices. Cover, reduce heat to medium low and cook for 15 minutes.
• Meanwhile open and rinse the garbanzo beans or measure home-cooked. Add the beans shortly before the quinoa is cooked, once the broth is absorbed.
• Sprinkle on the nutritional yeast and mix.
• Turn off the heat and keep covered on the stove.

Step 2: Cook the veggies

Ingredients:

• 1 small zucchini diced
• 1 ear of corn cut from cob (or 1 Cup frozen corn)
• 1 carrot diced
• 1/2 pound fresh green beans, trimmed and cut in 1 inch pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Olive oil

Instructions:

• Saute the veggies in olive oil until tender.
• Add to the cooked quinoa and garbanzo beans and mix.
• Add salt and pepper to taste and serve.

Excellent topped with hummus or baba ganoush.

Adapted from Wild Mushroom Risotto recipe by Anna Thomas, featured on Epicureous.

Ingredients:

• 5 cups vegetable broth (store bought or home made)
• 1 1/2 ounces dried porcini mushrooms
• 1 lb fresh wild mushrooms such as portobello, shitake, crimini
• EVOO
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh marjoram
• 1 1/2 cups arborio rice
• 2/3 cup dry white wine (optional)
• 3 Tablespoons nutritional yeast flakes (to add a creamy, cheese-like flavor)
• 1/2 cup chopped flat leaf parsley
• Salt & pepper

Instructions:

• Pick through and rinse the porcini mushrooms and place in a bowl. Cover with boiling water and let soak for 30 minutes. Then rinse them, reserving the liquid. Strain the liquid through a collander lined with cheese cloth or a coffee filter and add to the vegetable broth.
• Clean the other mushrooms and remove ends of stems and cut into strips or small chunks.
• Place the vegetable/mushroom broth in a pot and heat over medium heat and then turn down to a simmer.
• In a dutch oven or large pot, heat 1 Tablespoon of EVOO. Add the garlic, mushrooms and spices. Stir until the mushrooms release their juices. Add a bit of hot water if they are sticking prior to that. Once done, remove them to another bowl.
• In the dutch oven, add another Tablespoon of EVOO and saute the onion until golden. Add the arborio rice and saute for a few more minutes. Add the white wine if using, the mushrooms and then a ladle of broth. Stir until the broth is absorbed and then add more broth. Keep cooking until you’ve used up all the broth. Then stir in the nutritional yeast and chopped parsley.
• Adjust the salt and pepper to your taste and serve immediately.

Inspired by Moosewood Cookbook by Mollie Katzen

Ingredients:

• 1 lb dry chili, kidney or black beans (or 2 cans)
• 1/2 Teaspoon liquid smoke (optional)
• EVOO
• 1 medium yellow onion, diced
• 2-3 cloves garlic, pressed or minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 carrots, diced
• 2-3 stalks of celery, diced
• 1 bag frozen organic corn kernels
• 1 small can diced mild chilies
• 1 ea. 14 1/2 oz can of diced tomatoes
• 3-4 Tablespoons chili powder
• 1 1/2 Teaspoon salt (more to taste)
• 1 Tablespoon ground cumin
• Freshly ground pepper
• Cayenne (optional)
• Handful of cilantro, chopped
• Guacamole

Instructions:

• Rinse and soak the beans overnight or for at least four hours. Add the juice of 1/2 lemon and enough water to cover by an inch or so. The lemon will reduce the acidity in the beans but will not impact the flavor when you cook them.
• Drain the beans and add fresh water, covering by an inch. Bring to a boil and simmer, adding more water if needed. Cooking time will vary depending on the age and type of beans. Most likely 2-3 hours. Add some dried seaweed to the pot while cooking to make the beans easier to digest. Add the liquid smoke if desired for a smokey flavor. Remove from heat when done.
• Once the beans are done cooking, or if using canned beans, proceed with the following:
• Heat a large dutch oven or pot over medium high heat. Add 2-3 Tablespoons of EVOO and sauté the onion for a couple of minutes. Add the garlic followed by the peppers, carrots, and celery.
• Once the vegetables are starting to get tender, add the corn, tomatoes, chilies and spices. Cook for 10-15 more minutes.
• Add the beans and simmer on low another 20 minutes or so. Longer if you have time as the flavors will meld.
• Adjust the seasoning, adding more chili powder, salt, pepper, etc.

Serve topped with guacamole and cilantro.

Here is a easy way to make delicious plant-based pizza.

Pre-heat oven to 425 degrees. Prepare two cookie sheets lined with parchment or silicone sheets.

Ingredients:

• Crust: I like to use Vicolo’s Gluten-free Corn Meal Crusts which I buy at Whole Foods. They are organic, non-GMO and delicious. There are two to a package so buy 2 each for this recipe. You can also make your own dough of course.
• EVOO (extra virgin olive oil)
• 1 large yellow onion, sliced
• 1 head garlic with most of the outer skin removed
• 2 red bell peppers
• 1 green bell pepper
• 1 medium Italian eggplant
• 8 oz. crimini mushrooms, washed and sliced
• 8-10 cherry tomatoes, sliced in half
• 10-12 pitted kalamata olives, sliced in half
• 1 bunch fresh basil, thinly sliced (chiffonade)
• 1-2 teaspoons each basil, oregano, rosemary
• Salt & pepper to taste
• 1 jar vegan artichoke spread, bruschetta topping, pizza sauce or 1 small can organic tomato paste

Instructions:

• Wash and prepare the vegetables
• Place the bell peppers, eggplant and garlic on one cookie sheet and rub with EVOO, covering all the skin
• Place the onions and mushrooms on the other cookie sheet and drizzle with 1 Tablespoon EVOO. Sprinkle with the seasonings and salt and pepper and stir.
• Roast the veggies for 20 minutes and check. Rotate the peppers and eggplant and stir the onions and mushrooms
• Roast further until the veggies are done. Remove the peppers to a paper bag or just let cool on a cutting board
• Remove the skins from the peppers and eggplant. Remove any seeds and slice.
• To prepare the pizzas, spoon on your favorite spread, whether it’s pureed artichokes, bruschetta topping, tomato paste or pizza sauce
• Squeeze the garlic from the bulb – it should be like a paste
• Add the onions, garlic, bell peppers, eggplant, mushrooms, tomatoes and olives. 
• Bake for 8-12 minutes
• Remove from oven, top with fresh basil, slice and enjoy!

The pizza is great served with minestrone soup and a big green salad.

This is a delicious Indian stew of garbanzo beans and tomatoes, also known as a chickpea curry. Serve over brown basmati rice topped with cilantro.  A nice side is the Roasted Cauliflower with garlic, ginger and turmeric.

Ingredients:

• 3 Tablespoons olive or coconut oil
• 2 medium onions, diced
• 4-5 cloves garlic, minced or crushed
• 1 teaspoon fresh ginger, grated
• 2 cans diced tomatoes
• 2 cans garbanzo beans, rinsed and drained (or 3 to 4 cups, if home-made)
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup finely chopped fresh Italian parsley
• 1/4 teaspoon ground cayenne (optional)
• 1 Tablespoon fresh lemon juice
• black pepper
• salt

Spice blend:

• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Instructions:

• Mix the spice blend together in a small bowl and set aside.
• Heat a large dutch oven or pot and add the oil.
• Add in the onions, garlic and ginger and saute several minutes until the onions are tender.
• Add the spice blend and cayenne, if using, and stir.
• Add the tomatoes and a bit of water if needed.
• Add the garbanzo beans, cilantro and parsley and stir.
• Let simmer, partially covered, for 20 minutes or so, stirring occasionally.
• Add lemon juice, salt and pepper to taste.

Let sit for a few minutes before serving.

Enjoy!