Vegan chili

From my friend, Kiley. Perfect for our meatless nights!

1 lb of firm tofu chopped into ½ inch cubes*
1 lb of dried black beans**
1 bag of frozen corn thawed
1 small white onion diced and sauted in olive oil
3 T minced garlic
½ T oregano
½ T basil
1 T sugar
2 T cumin
1 liberal sprinkle of crushed red peppers
Salt to taste
1 jar of salsa (I like to use a big jar of salsa or two little jars really.)
Water

1. Chop and sauté the onion until the onion pieces become clear. Add in the garlic, and cubed tofu. Once the tofu is added you may want to add a little bit more olive oil, but you are not frying the tofu so don’t add much oil. Add in other spices and sugar. Stir to coat the onions and tofu in seasonings.
2. Once the tofu seems to be heated through go ahead and add in the beans, corn, and salsa. Stir together. Add in as much water as you would like depending on how thick or soupy you want the chili to be. Salt to taste.
3. Let it simmer for awhile. Simmering for awhile really makes sure the tofu soaks up all of the spices.

Quinoa Salad

serves 4-6

Ingredients:
1 c dry quinoa, rinsed
1 T olive oil or coconut oil
1 3/4 c water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 t cumin
1/2 T olive oil
salt, to taste

Directions:

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.

Vegetarian Chili

Ingredients:
2 T veggie oil
1 sweet green pepper, cored, seeded & chopped
1 onion, chopped
2 medium tomatoes, pealed and chopped or 1 can (14.5 oz) stewed tomatoes, drained
2 zucchini, diced
2 yellow squash
3 jalapeno chiles, halved, seeded & chopped
2 T chili powder
1 T ground cumin
2 t sugar
1/2 t salt
2 cans (13 3/4 oz each) veggie broth
2 cans (19 oz each) black beans, drained & rinsed
2 packages (10 oz each) frozen corn kernels, thawed
1 can (15 oz) pinto beans, drained & rinsed
1/4 c chopped fresh cilantro (optional)

Directions:
1. Heat oil in large pot over medium heat. Add green pepper and onion; cook until veggies are tender (about 8 mins). Stir in tomatoes; cook, stirring occasionally, 5 minutes.
2. Add zucchini, yellow squash, jalapenos, chili powder, cumin, sugar, and salt. Cook 1 min. Add broth, black beans, corn & pinto beans. Simmer, uncovered 20 mins.
3. Serve in bowls with cilantro sprinkled on top if desired.

Black Bean Salsa

From my sister-in-law, Kera

5 medium tomatoes
3 large avocados
1 can black beans
1 can whole kernel corn
3 green onions
1/2 bunch cilantro
1 lime (zest and juice)
Salt and Pepper to taste
2 T chili powder
1 T taco seasoning
1 t garlic
1 t cumin
1/3 c Italian dressing

1 bag of tortilla chips

Chop tomatoes into bite-size chunks.
Drain and rinse beans and corn.
Dice green onion and cilantro
Add everything together in a bowl and combine with seasonings.

This is better if you can mix this all together the day before.
Right before serving peel and cut avocado into bite size chunks.

Serve with tortilla chips or on top tacos or quesadillas.

Homemade Rice Milk

From Recipezaar

I haven't tried this one out yet, but I'm pretty excited to because I've always wanted to learn to make my own rice milk [for food storage purposes] because I don't like dried milk (I'd rather drink this stuff).

Serves 2-4

Ingredients:
4 cups water
1/2 c uncooked rice (white or brown may be used) OR 1 c cooked rice (white or brown may be used)
1 vanilla bean OR 1/2 t vanilla extract

Directions:
1. Cook rice, vanilla bean or extract and water until very soft.
2. Let cool, remove vanilla bean (if using) and put mixture into blender or food processor.
3. Blend until very smooth.
4. Let stand for at least 45 minutes, then strain through cheese cloth.
5. Tada! Rice milk! Enjoy!

Minestrone

From Gluten-Free Recipe exchange
makes 8 cups

Ingredients:
4 cups water or broth
8 ounce can tomato sauce
1 cup carrots, peeled and sliced
1 cup diced potatoes
1 small onion, chopped
½ tsp dried parsley
¼ tsp oregano
1 tsp salt
1/8 tsp pepper
Pinch of celery seed
1 cup any shape dry rice pasta
15 ounce can kidney beans, rinsed and drained

Directions:
1. Combine water, tomato sauce, carrots, cabbage, onion, celery and seasonings in a large soup pot.
2. Cook until vegetables are tender (20 – 30 minutes).
3. Cook pasta separately according to package directions. Drain and add to soup pot.
4. Add kidney beans 10 minutes before serving.
5. Thicken the soup by adding a roux of 2 Tbsp cornstarch mixed with ¼ cup water. Bring to a boil and cook 1 minute more

Tortellini Tomato Spinach Soup

(from recipezaar)
Serves 4-6

Ingredients:
* 1 tablespoon olive oil
* 1/2 cup minced onion (about 1/2 small onion)
* 1 garlic clove, minced
* 4-6 cups chicken broth or vegetable broth
* 1 (14 ounce) can whole tomatoes, chopped
* 1 (9 ounce) package fresh tortellini or dried tortellini
* kosher salt
* cracked black pepper
* 10 ounces fresh spinach or frozen spinach, defrosted and chopped
* 1/4 cup freshly grated parmesan cheese (optional)

Directions:

1. In a soup pot, heat olive oil over medium high heat.
2. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
3. Add broth and tomatoes, turn heat up to high, and bring to a boil.
4. Add the tortellini and cook according to package instructions.
5. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
6. Serve immediately.
7. Garnish each serving with a sprinkling of Parmesan if desired.

Creamy Primavera

(From Family Circle All-Time Favorites). This is one of our family's favorite dishes of all time. I don't make it a lot due to the time it takes (and the mess I make in my kitchen). The first time you make it is the hardest, but after that it's not as bad.

All gluten free/ casein free notes have been made by myself and have been reviewed and eaten by a person with a very serious allergy to casein and gluten. When shopping for the tomatoes and sauce be sure that there are no additives that have gluten in them. If all else fails, get fresh tomatoes instead and be extra safe- it will still taste wonderful. You can find gluten free/ casein free items at your local specialty food stores.

1 T veggie oil
2 large onions (finely chopped)
2 cloves garlic (minced)
1 can (16 oz) undrained tomatoes
1 can (8 0z) tomato sauce
1 t basil
1/2 t oregano
1 t salt
1/4 t pepper
1/2 lb rigatoni (for gluten free substitute rice. I think 1 c was about right...)
1 package (10 oz) chopped spinach, thawed and drained
1 package (10 oz) frozen corn kernals (thawed)
1 c peas
1 c part skim ricotta cheese (for casein free or vegan substitute 1 lb tofu, 1/3 c olive oil, 1/4t nutmeg, 1/2 t seasoned salt mixed in a blender)
1/4 c grated parmesan cheese (optional)

1. Heat oil in large skillet over medium heat. Add onions and saute 3 mins. Add garlic; saute 1 min. Stir in tomatoes with their liquid, tomato sauce, basil, oregano, and pepper, breaking up tomatoes. Simmer, uncovered, 15 mins or until slightly thickened.

2. Meanwhile, cook rigatoni (or rice). If cooking pasta cook until al dente (firm but tender)... if cooking rice cook as usual. Drain pasta and return to pot.

3. Heat oven to 375. Coat 9x13 pan with nonstick cooking spray (or casein free margarine).

4. Stir in spinach, corn, and peas into skillet with veggie mixture. Cook 5 mins. Add veggie mixture and ricotta (or tofu mix) with pasta (or rice). Spoon into prepared baking dish. Sprinkle with parmesan cheese. Bake at 375 for 25 mins. Let stand 2 mins before serving.

For freezer meal, defrost and cook as 10-15 mins longer.